Tag Archives: potato

Ground Beef and Potato Pie

30 Jun

One of our old favorites, is Sausage & Potato Pie, but I don’t always think to get Italian sausage for it. I do always have ground beef in the freezer, so I decided to try this out with ground beef instead. The trick is seasoning the ground beef so it’s not too bland. This blend turned out really well, and I’m glad to have a back up for the sausage.

One other variation that we’ve really liked is to substitute chevre (soft goat cheese) in for the mozzarella. It really goes well with the sausage or ground beef and potatoes. We would buy it at our local farmer’s market so it was nice and fresh.

Ground Beef & Potato Pie

Ground Beef and Potato Pie 

What you need:

2.5 lbs potatoes, I prefer Yukon gold
1 large egg, beaten
1 pound ground beef
1 small onion, diced
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 ground black pepper
1/4 lb fresh mozzarella cheese, cut into cubes OR 1/2 cup shredded mozzarella
1/2 cup plus 1 Tbsp grated Parmesan cheese
2 Tbsp finely chopped fresh parsley OR 1 Tbsp dried parsley

How to make it:

Preheat your oven to 350 F. Spray a 9 inch deep dish glass pie pan.

Place the potatoes in a large pot and cover with water. Bring to a boil, and cook at a gentle boil until potatoes are soft. Drain, and return to pot. Blend egg into potatoes until smooth.

Meanwhile, in a large skillet, break up the ground beef and cook until browned. Add onion to the pan and cook until onions are translucent. Stir in Worcestershire sauce, garlic powder, salt, and pepper. Mix in to the potatoes.

Add in mozzarella cheese, 1/2 cup Parmesan, and parsley, and mix well. Spoon the mixture into the pie pan, forming a smooth, flat surface on top. Sprinkle the 1 Tbsp Parmesan over the top.  Bake for 40 minutes, or until golden brown.  Remove from oven and cool for 5 minutes.

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Potato Soup

2 Dec

This past weekend, we visited our favorite German restaurant, Angelika’s German Imports Market & Deli. My younger daughter had potato soup with her sandwich, which was so good. She wanted more of it, so I tried to come up with something close. It tasted similar, but not quite as good as Angelika’s did. I also added in cabbage to ours, since I had some that needed to be used and felt it would fit in well. I would probably add some bacon or ham next time, but as is, it was very good.

Note: This picture shows it a little thicker than it originally was because it is the leftover soup. I forgot to snap a picture the night we had it!

Potato Soup

Potato Soup

How to make it:

2 tablespoons olive oil
1 large carrot, peeled and diced
1 large stalk celery, diced
1 large onion, diced
3 cups shredded cabbage
1/2 bunch parsley, chopped
1/2 teaspoon marjoram
1-1/2 pounds potatoes, peeled and diced
1/4 cup all-purpose flour
6 cups beef broth
Salt and pepper

Directions:
Heat olive oil in a large stock pot over medium-high heat. Add carrots, celery, onions, cabbage, parsley and marjoram. Cook until transparent. Stir in potatoes.

In a small bowl, whisk flour into 1 cup of the beef broth. Pour into pot. Add remaining beef broth, bring to a boil. Reduce heat to medium-low and simmer for 30 to 40 minutes. Season to taste with salt and pepper.

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Rosemary Garlic Chicken with Mushrooms

26 Feb

Yes, this is very similar to another chicken dish I recently made, but there are some slight differences. First, I paired it with mushrooms instead of green beans and cherry tomatoes. Second, I added a little cooking wine. I used cooking sherry, but marsala or even a white wine would work great in this as well. The wine does give it a little extra pop of taste, but can be left out and still be very good.

Tonight, I paired this with mashed potatoes and steamed asparagus (made in my rice/vegetable steamer). It would also go well with rice and a variety of vegetables, like green beans or broccoli. I have also added some fresh spinach in when I added the mushrooms while cooking, which came out really well too.

Rosemary Garlic Chicken with Mushrooms

 

Rosemary Garlic Chicken with Mushrooms

What you need:

4 boneless, skinless chicken breasts, pounded thin or cut in half through the thickness
1 small onion, diced
4 cloves garlic, minced
2 sprigs fresh rosemary
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup chicken broth
1/4 cooking wine, like sherry, marsala, or white
1 package fresh mushrooms, sliced
Olive oil

How to make it:

Heat olive oil in a large skillet over medium heat. Add onion and garlic, stir and cook until soft and translucent.

Season chicken with fresh rosemary, salt, and pepper. Add chicken to the skillet and cook for a few minutes on each side to brown both sides.

Stir in chicken broth, cooking wine, and mushrooms. Cover and cook 15-20 minutes, or until mushrooms are soft and chicken reaches an internal temperature of 165 F.

Serve with rice or mashed potatoes, if desired.

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Sausage, Cabbage, and Potato Dinner

25 Oct

I’m at a loss at what to call this one, but I can promise you that it tastes good!  I just picked up 20 pounds of breakfast sausage yesterday, so I wanted to use some of it to make dinner.  I also had onions, carrots, potatoes, and shredded cabbage, so why not put it all in a pot and see how it comes out?  Delicious!  The breakfast sausage is a little spicy, and I don’t really like eating as links, but with the casings removed, all of it broken up and browned, then mixed with other things, it’s perfect.  What I also love is that aside from chopping things, this meal was very quick to prepare.

Sausage, Cabbage, and Potato Dinner

Sausage, Cabbage, and Potato Dinner

What you need:

1 lb sausage (I used breakfast sausage, removed the casings, and broke it up.  You could also use smoked sausage, that would just need to be sliced into 1/2 inch slices)
1 small onion, diced
2 carrots, cut into thin slices
1 cup water
2 medium potatoes, cut into thin cubes
4 cups shredded cabbage

How to make it:

In a large pot, brown sausage over medium heat.  Add in onions and carrots, and continue to cook until onions are soft.  Next, add water and potatoes.  Reduce heat to low, and cover.  Cook for 15 minutes.

Finally, add cabbage and stir in well.  Again, cover, and cook for 20-25 minutes, or until all vegetables are tender.

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Creamy Mushroom, Beef, and Potato Skillet

24 Sep

My new skillet has been getting a workout!  I’ve been experimenting with a lot of skillet meals to not use the oven in the last of the heat of summer.  This one turned out pretty good.  I was just worried about the potatoes, but I sliced them thin enough that they cooked in a reasonable amount of time.

Creamy Mushroom, Beef, and Potato Skillet

 

Creamy Mushroom, Beef, and Potato Skillet

What you need:

1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 cup beef broth
5-6 small red potatoes, thinly sliced
1 package mushrooms, sliced

How to make it:

In a large skillet, brown the ground beef.  Add onions and garlic, and continue to cook until onions are translucent.  Push meat and onions to one side of the skillet.  In the open side, melt the butter.  Stir in the flour and stir for a few minutes.  Pour in milk and beef broth and stir until there are no lumps.  Mix in the ground beef and onion mixture.  Add potatoes and mushrooms to the skillet.  Bring to a boil, then cover and reduce heat to medium-low.  Simmer for 30 minutes, or until potatoes are soft.

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Cheesy Hamburger Potato Casserole

25 Aug

I recently got a bag of potatoes, which I haven’t gotten in a few weeks, and wanted to make something with them and with ground beef.  I considered making the packets again, but started looking more at casseroles since it was raining and I didn’t want to be outside grilling.  I came across this recipe, and thought it sounded delicious.  I decided to make a couple of modifications, one being to season the ground beef a little more and skip the celery and some other seasonings.  This turned out really good.  It doesn’t look real pretty, but it’s good.  My only wish is that the potatoes came out a little softer, but I was hungry and pulled it out a little soon.  Or, I just need to boil them a little before putting them in.  I used my food processor to slice them into thin rounds.  I think we’ll be having this again, all the leftovers are even already all gone!

Cheesy Hamburger Potato Casserole

Cheesy Hamburger and Potato Casserole

What you need:

1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
1 cup beef broth
1 teaspoon Worcestershire sauce
2.5 pounds potatoes, cut into thin rounds
3 tablespoons butter
3 tablespoons flour
2 cups milk
2 cups (8 oz) shredded cheddar cheese
Salt and pepper

How to make it:

Preheat oven to 375 F.

In a large skillet, brown ground beef.  Add onions and garlic, and cook until they are translucent.  Add in beef broth and Worcestershire sauce, and reduce heat to simmer.  Cook until most of the liquid has cooked off.

Meanwhile, in a medium saucepan, melt butter.  Mix in flour, and cook over low heat for a few minutes.  Slowly pour in milk, whisking to prevent any lumps.  Bring to a boil, then reduce to medium-low heat and cook until thickened.  Stir in cheese and remove from heat.

Spray a 9 x 13 pan with non-stick cooking spray.  Arrange potatoes in the bottom of the pan, then pour in the ground beef mixture.  Stir slightly to mix up.  Pour cheese sauce over the meat and potatoes.  Cover pan with foil, and place in the pre-heated oven.  Bake for 1 1/2 hours, or until casserole is bubbly and potatoes are soft.  Allow to cool for a few minutes, and serve.

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Grilled Beef, Potato, and Cabbage Packets

26 Jul

This week, I had picked a head of cabbage for my FarmBox.  I had thought about making Stuffed Cabbage Leaves or Bierocks, but decided that I wanted to try to make something different.  I was initially thinking of doing it all in a skillet, but then my uncle asked if I had tried grilled cabbage, and I started looking at recipes related to that.  I came across a recipe for Grilled Cabbage and Potato Packets, and decided to expand on it some, incorporating parts of the skillet recipe I had found.  Of course, as it came time closer to dinner, a storm rolled in, but it stopped soon enough to give me time to fire up the grill for this.  It was a bit of prep work, but I was glad for the food processor from my parents from Christmas.  I used it to shred the cabbage and carrots, and to slice the potato rounds.

Grilled Beef, Potato, and Cabbage PacketsGrilled Beef, Potato, and Cabbage Packets

What you need:

1 lb ground beef
1 cup beef broth
1/2 teaspoon garlic powder
4 cups cabbage, shredded
1 cup carrots, shredded
1 cup onion, diced
5-6 small red potatoes, sliced into thin rounds
Olive oil
Salt and pepper

How to make it:

In a large skillet, brown ground beef.  Reduce heat to low, and add beef broth and garlic powder.  Simmer over low heat for 10-15 minutes to cook off the liquid.

Meanwhile, cut 8 pieces of aluminum about 16 inches long.  Each packet will use 2 pieces of foil to ensure the packet does not break while cooking, and you will have 4 packets total.

Start by layering 2 pieces of foil.  Put 1 cup of cabbage, 1/4 cup of onion, 1/4 cup of carrots, 1/4 of the potato rounds, and 1/4 of the browned ground beef on top of the foil.  Drizzle olive oil over all, about 1-2 tablespoons.  If desired, season with salt and pepper.

All food layered in packetGather up sides of aluminum foil, and close tightly.  I brought up the sides on the left and right of the picture above, then folded them together.  Next, I folded up the ends.  Repeat for the 3 remaining packets.  Place the packets on the grill over medium heat.

Packets on the grill

 

Cook for 15 minutes, then carefully flip the packets over and cook for another 15 minutes.  Carefully remove a packet from the grill and open (remember, it will be very hot and steamy when you open it), and check the softness of the potatoes and other vegetables.  If soft, remove all from the grill.  If not, continue to cook until potatoes and vegetables are soft.  Carefully open each packet and serve.

Grilled packet

 

If desired, serve each sprinkled with grated Parmesan cheese.  My daughter and I both had some with and without grated Parmesan, and it was good both ways, but with the cheese it had just an extra bit of flavor.

 

 

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Broccoli Parmesan Ranch Twice-Baked Potatoes

17 Jul

I really like twice-baked potatoes, but they can be just a bit time-consuming to make.  I think next time, I might put the potatoes in the slow cooker to cook all day, then stuff and oven bake them at night.  For these, I used ranch dressing and broccoli, but there are other variations that could be done as well.  For example, sour cream or cream cheese instead of ranch, spinach in place of broccoli, cheddar cheese in place of Parmesan.  Or, add in some meat like bacon, cooked chicken or cooked ham.  You could make this just as your one-course for dinner having a meat and a vegetable mixed in.

 

Broccoli Ranch Twice-Baked Potatoes

 

Broccoli Parmesan Ranch Twice-Baked Potatoes

What you need:

4 large or 6 medium russet potatoes
2 tablespoons butter
1 small onion, diced
2 cups chopped broccoli
1/2 cup ranch dressing
2 tablespoons grated Parmesan cheese
Olive oil

How to make it:

Preheat oven to 425 F.

Thoroughly wash potatoes and pierce all over with a fork.  Place on a baking sheet lined with aluminum foil and bake for 45-60 minutes until soft.  Remove from oven and allow to cool for 5 minutes.  Once potatoes have cooled, cut tops from potatoes, and scoop out the insides carefully to keep the skins like little bowls.  Mash the insides in a medium size mixing bowl.  Brush the skins with olive oil and return to the baking sheet.

Meanwhile, melt butter in a large skillet.  Add onion and broccoli; cook until soft.  Remove from heat and stir in with the mashed potatoes.  Mix in ranch dressing and grated Parmesan cheese.

Spoon the potato mixture into each of the potato skins.  It is fine  for it to come out of the top of the skin.  If desired, sprinkle with more grated Parmesan on top of each potato.  Bake in the preheated oven for 15-20 minutes, or until heated through.

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Loaded Baked Potato Salad

4 Jul

This was part of our 4th of July meal.  I looked around at a few different recipes before settling on this combination.  I think it turned out pretty good!

Loaded Baked Potato Salad

 

Loaded Baked Potato Salad

What you need:

2 pounds red potatoes, skins left on, and diced into 1″ pieces
2 hard-boiled eggs, chopped
8 pieces of cooked bacon, crumbled
1/2 cup shredded cheddar cheese, plus some  for garnish
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon prepared yellow mustard
Chives, for garnish (optional)

How to make it:

Preheat oven to 425 F.  Lay potatoes on a baking sheet and spray with a little olive oil. Bake for 30-35 minutes, or until potatoes are tender.  Allow to cool completely.

Once potatoes are cool, add them to a large bowl and mix in chopped hard-boiled eggs, crumbled bacon, and shredded cheddar cheese.

In a separate small bowl, combine mayonnaise, sour cream, and mustard.  Pour over the potato mixture and stir in until well coated.  Cover and chill in the refrigerator for at least 1 hour before serving.  If desired, top with more shredded cheddar cheese and chives.

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Breakfast Biscuit Bowls

9 Jun

As promised, here is the update on my next round of biscuit bowls!

Once again, I used 1 can of Grands biscuits.  This time, I sprayed the small Pyrex bowls on the outside, rolled together 2 Grands biscuits, and spread it over the outside of the bowl.  I lined a baking sheet with aluminum foil, placed the upside down bowls on the sheet, and baked in the oven at 350 F.  After 12 minutes, I started checking them, and mine were finished in 20 minutes.  Time may vary by oven and by what you bake them on.

Biscuit bowls after bakingThen, I worked on the filling.  You can see a peek of the skillet in the picture above.  I started by removing the casings from breakfast sausage and crumbling and cooking in a  large skillet over medium heat.  Once browned, I left the fat in and mixed in small cubes of red potatoes.  I let this cook for a while to let the potatoes soften.  Next, I added in some diced red onion, and cooked until the onions were translucent.  Then, I added in diced mushrooms and chopped fresh spinach.  Once the spinach wilted, I pushed it all up to one side, and on the empty side, added in 6 eggs that I had whisked with a couple of tablespoons of milk.  Once this cooked up and I stirred to scramble, I mixed the eggs in with the rest, giving me this delicious-ness:

Sausage, red potato, red onion, mushroom, spinach, and scrambled egg filling for biscuit bowls

 

Then, assembly time!  My older daughter added grated Parmesan to hers, I added crumbled feta to mine, and my younger daughter and my husband added shredded cheddar to theirs.  I had some filling leftover, so I made a few burritos using large flour tortillas that I had on hand.

Breakfast Biscuit Bowl with Parmesan cheese Breakfast Biscuit Bowl with crumbled feta

 

I was very pleased with how it all turned out, and we will be having this again, and soon!

 

 

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