Stuffed Twice Baked Potatoes

I made this up myself, and it turned out so delicious! :) Yummy. Kevin and Maci both enjoyed it too!

Ingredients:
4 large baking potatoes
Sour Cream-8-16 ounces
Shredded Cheese-1-2 cups
Butter-a few tablespoons
Broccoli-1 bag frozen florets or similar amount
Crispy Bacon pieces (I had cooked the night before)-5-10 pieces
Salt and Pepper

Directions:
Bake Potatoes. I cheated and used a bag that you put them in, in the microwave. While potatoes are baking, saute broccoli in butter on the stove until soft. Cut the potatoes in half, making sure to they stay in-tact. Scoop the potato out with a spoon but make sure to leave a nice shell that will hold up to stuff! I transferred the potatoes to a baking sheet covered in foil.

Put together this mixture: Potato that you scooped, sour cream, bacon, broccoli, bacon, cheese, and salt and pepper. Mix it well. Stuff that mixture onto potato shells, and top with a bit more cheese-bake for 15 minutes or so at 400 degrees until warmed through and a bit crispy on top.

Roasted Rosemary Potatoes

I loved these potatoes, they were just delicious. I was in a hurry, so I cut them a bit smaller, and roasted them at a bit higher temperature, and they still came out delicious! We had them with a pork loin and green beans.

Original Recipe: http://vegetarian.about.com/od/sidevegetabledishes/r/rosemarypotato.htm
Ingredients:

• 4-6 large potatoes, chopped into 1 1/2 inch pieces
• 3 tbsp olive oil
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 1 1/2 tbsp rosemary
• 2 cloves garlic, minced

Directions:
Pre-heat oven to 400 degrees.

In a large bowl, toss all ingredients together until potatoes are lightly coated with olive oil.

Place potatoes on a baking pan, and bake for 25 minutes.

Remove potatoes from oven and gently toss, turning the potatoes over as needed. Bake for another 25 minutes or until potatoes are done roasting. Enjoy your rosemary potatoes!

Herb Roasted Beef with Potatoes and Carrots

A nice easy roast with veggies! Very tasty, we ate WAY too much:)

Original Recipe: http://www.doitdelicious.com/recipes/make_it/herb_roasted_beef

ingredients

1 lb (about 12) baby red potatoes, quartered

1 lb (about 5) carrots, peeled and cut into 3-inch sticks

2 tablespoons olive oil

1 1/4 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

2 pounds bottom round or rump roast

3 cloves garlic, chopped

1 tablespoon dried Italian Seasoning

directions

Heat the oven to 375°F. On a rimmed sheet pan, toss together the potatoes, carrots, 1 tablespoon of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper (12 turns on pepper mill). Spread them in a single layer and nestle the roast (fat-side up) in the middle, pushing the vegetables aside as necessary.

In a small bowl, combine the garlic, Italian Seasoning, and the remaining 1 tablespoon oil, 3/4 teaspoon salt and 1/2 teaspoon pepper (24 turns on pepper mill). Rub evenly over the roast. Transfer the pan to the oven and roast until a meat thermometer inserted into the center of the meat reaches desired doneness, about 1 hour for medium-rare. Let rest about 10 minutes before slicing. Serve with the vegetables.

meat temperature chart:
Rare: 115° - 120°F
Medium-rare: 125° - 130°F
Medium: 135° - 140°F
Medium-well: 145° - 150°F
Well-done: 155° - 160°F

Delish!

New Potatoes

Mmmmm we went to the Farmer's Market today and got lots of delicious treats! For Maci, I made fresh beets, zucchini, yellow squash, and broccoli. For us....dinner consisted of steaks, the bacon wrapped green beans posted below, new potatoes from the market and some delicious asiago cheese bread we got there too! Yum. Cannot wait for Maci to try her new foods!

My grandma used to make new potatoes this way when we would freshly dig them from the garden.

Notice how many are already out of the bowl...I hardly had time to get out my camera!


Ingredients:
New potatoes-white
butter
salt
pepper

Directions:
Wash potatoes well, leave skins on. Boil them till you can prick easily with a fork. Melt butter in a skillet and brown potatoes until golden. Season with salt and pepper and enjoy. So delicious. I love summer.

Sweet Potato Fries

Mmmmm these turned out as a delicious side dish! Yummy.

Ingredients

2-4 large sweet potatoes, scrubbed and patted dry

olive oil

salt

Directions

Heat oven to 400. Peel sweet potatoes with potato peeler (or you can leave the skin on for extra nutrients!)

Slice sweet potatoes into thin strips - and try to slice them evenly, so they cook evenly. I found the easiest way to do this was chop the rounded ends off, then cut the potato in half again and again until I was left with little strips. Remember, the thinner they are, the quicker they look.

Place potato strips on large baking sheet so no fries are overlapping. Drizzle with olive oil and salt; shake the pan to coat evenly (another option here is to spray with Pam, or even better, use an olive oil spray can to evenly spray olive oil onto the fries.)

Bake for 20 minutes, and flip the fries. Bake another 20 minutes. Test for tenderness somewhere along there - if you like them, you can remove them early. If you want crunchy, let them go longer.

Yummy!

Tuscan Cheese Potato Bake

Tonight I made some Smoked Pork Chops, or ham steaks whatever you want to call them-Kevin is obsessed and he ate 2 and made me save him one for breakfast-silly boy...then I made a Tuscan Cheese Potato Bake, and some green bean casserole. Yummy. It turned out really well. I thought it might be overly cheesy...but it wasn't, it was delicious. I did cut the recipe in half, we are trying not to waste as much:) Below is the full recipe.

Ingredients
2 lb. red potatoes
3 or 4 cloves garlic, minced
1-1/2 tsp. snipped fresh thyme or 1/2 tsp. dried thyme, crushed
1/4 cup butter
1 cup buttermilk
4 oz. fontina cheese, shredded (1 cup)
4 oz. Parmesan cheese, finely shredded (1 cup)
1/3 cup crumbled blue cheese
1/2 cup panko (Japanese-style bread crumbs)
1/4 tsp. dried Italian seasoning, crushed
1 Tbsp. olive oil

Directions
Preheat oven to 400 degrees F. Lightly grease a 2-quart square baking dish; set aside. Scrub potatoes; cut in 1-inch pieces. In large saucepan cook potatoes in lightly salted boiling water 12 to 15 minutes or until tender; drain.

In a 12-inch skillet cook and stir garlic and thyme in butter over medium heat for 1 minute; add potatoes. Coarsely mash potatoes. Stir in buttermilk, 1/2 tsp. salt, and 1/4 tsp. black pepper. Fold in fontina cheese, half of the Parmesan, and the blue cheese. Evenly spread in baking dish.

In small bowl combine remaining Parmesan, panko, Italian seasoning, and oil; toss with a fork to combine. Evenly sprinkle over potato mixture in dish. Bake for 20 minutes or until bubbly and top is golden. Sprinkle with snipped fresh parsley. Makes 8 to 10 servings.

Finished product...


The whole meal!

Meghan's Delicious Potatoes

I love potatoes of all sorts, so I usually just mix stuff together and it turns out pretty good. That is what I did tonight with the pork chops....yummy...

Ingredients
Potatoes-I use whatever I have-quartered or so-sometimes peeled, if I feel like it, depending on which kind of potato I use-tonight I used Yukon Gold-my fav, so I didn't peel.
Butter and EVOO-the more the better is what I say
Salt, Pepper, Season Salt, and whatever other ingredients I feel like adding, onion, Italian seasoning, etc...
Maybe some Parmesan cheese too, if you feel like it!
Sour Cream
Lots of Garlic, minced
Lemon Juice

Directions
Preheat oven to 350 or 400 or whatever you need it on....mix together potatoes and EVOO and butter, garlic, and spices, parm, etc... and bake until tender. Pull them out of the oven and mix in sour cream and squirt with fresh lemon juice. Return to the oven until warm! Yum. I love garlic.

Mmmmm green beans, pork chops, and some yummy potatoes!

Cindy Spreer's Cheesy Potatoes

Well, if Kevin didn't make me fall for him-I fell for his mom's cheesy potatoes. They are SO good, and now a staple in our house, and I take them to family functions, which is awesome, because they are so simple. Love it. Love it. Love it. Love all the Spreer's too!!!!

All their goodness!!!


Ingredients

1 bag frozen hash browns-completely defrosted!!! Cubed or Shredded.

1 can cream of celery soup

1/2 cup minced/diced onions

1 bag (2 cups) shredded cheddar cheese, I use sharp cheddar for everything

1 stick of melted butter

8 ounces sour cream

Salt and Pepper to taste

Crunched up chips, buttered bread crumbs or corn flakes to top it with

Directions

Generously butter a 9x13 pan. Mix defrosted hashbrowns, celery soup, onion, cheese, melted butter, sour cream, and salt and pepper together. Pour into greased pan. Top with your choice of crunchy items. Bake for one hour, sometimes I bake a bit longer, depending on how defrosted my potatoes are, I make sure its nice and bubbly and brown on top:)

My very large serving...well my first serving anyway...