Chicken Bake

2 pounds Boneless Skinless Chicken Breasts

4 large Russet Potatoes, peeled and sliced

1 pound baby Carrots 

2 cans Green Beans

1/2 bottle Italian Dressing, Zesty

Cut chicken into small portions and spread in the bottom of a baking dish. Put potatoes, carrots, and green beans on top of chicken. Pour Italian dressing over the top of the vegetables. Cover with aluminum foil. Bake at 400 degrees for about 1 hour, until potatoes and carrots are done.

Chicken and Potatoes with Garlic Parmesan Cream Sauce

3 Boneless Skinless Chicken Breasts

1 tbsp Italian Seasoning

1/4 tsp Salt to taste

1/4 tsp Black Pepper to taste

3 tbsp Butter

1 pound Baking Potatoes diced

Cut chicken into large pieces and season with Italian seasoning and salt and pepper.

Melt butter in a large skillet over medium high heat. Add chicken and sear both sides until golden brown, about 2-3 minutes per side. Set aside.

Preheat oven to 400 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.

Make Garlic Parmesan Cream Sauce according to separate directions.

Place chicken in a single layer in the prepared baking dish. Top with potatoes and cream sauce. (I mixed the spinach and cream sauce to make it easier.)

Place in oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.

Alfredo Potatoes

12 whole New Potatoes (or Small Round Potatoes)

3 TBSP Olive Oil

Kosher Salt to taste

Black Pepper to taste

Alfredo Sauce - (Ragu) to taste

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Stir potatoes and alfredo sauce in a bowl, then put back in the oven for a few minutes to warm.

Greek Chicken and Red Potatoes

3-4 Boneless Skinless Chicken Breasts

1 tsp Salt

1 tsp Black Pepper

1 large Onion sliced

10-12 new Red Potatoes - Small

2 tbsp Olive Oil

2 tsp Oregano

2 tsp Lemon Pepper Seasoning

First, wash and quarter as many red potatoes as you like and place them in the bottom of your slow cooker. Sprinkle lightly with salt and pepper. (I always spray my crock pot with Olive Oil Pam first, to make clean up easier.)

Cut a sweet onion into large chunks and toss into the slow cooker on top of the potatoes.

Place chicken on top of the potatoes and onion.

Drizzle chicken with olive oil. Sprinkle generously with oregano and lemon-pepper seasoning.

Turn crock pot to low and cook for 6-8 hours, or however long it takes in your crock pot.

Serve cooked chicken and potatoes with the delicious broth served over top.

Ranch Potatoes

4 pounds Red Potatoes - Small

1/4 cup Olive Oil

2 tbsp Ranch Dressing Mix (approximate)

1. Preheat oven to 425 degrees.
2. Cut up potatoes into bite size pieces.
3. Coat potatoes with oil.
4. Sprinkle ranch dressing mix onto potatoes and stir until coated.
5. Put foil on a cookie sheet and spray with Pam. Spread potatoes on the cookie sheet.
6. Cook around 25 minutes or until potatoes are tender.

Breakfast Casserole

1 stick Butter

1 lg Onion diced

2 large Russet Potatoes cut and diced thin

1 lb Sausage - smoked, links sliced

12 Egg(s) scrambled

Melt the stick of butter in a large pot at medium heat. Add the diced onion and saute for a few minutes.

Add the potatoes. Mix well, cover and stir occasionally.

When the potatoes are almost done, stir in the sausage and re-cover.

When the potatoes are done, pour the eggs over the mixture and cover. Stir once every minute or two until the eggs are all done.

Steak Bake

1 large Round Steak

4 large Russet Potatoes peeled and sliced

1 pound baby Carrots

2 cans Green Beans

1/2 bottle Italian Dressing, Zesty

Preheat oven to 400 degrees.

Cut steak into small portions and spread in the bottom of a baking dish. Put potatoes, carrots, and green beans on top of steak. Pour Italian dressing over the top of the vegetables. Cover with aluminum foil.

Bake at 400 degrees for about 1 hour, until potatoes and carrots are done.

Deep South Breakfast

Egg(s)

Biscuits - Frozen

Bake biscuits. Open, butter, and grill. Cook eggs as ordered (over medium is a good choice).

Put Potatoes O'Brien in a "personal skillet". Put two grilled biscuits on top of potatoes. Put two eggs on the biscuits. Put sausage gravy on top of eggs. Bake in the oven at 300 degrees for about 5 minutes (just enough to warm it through).

Serve in the skillet.

This recipe copies a dish from Tout de Suite Cafe in Algiers Point, LA

This recipe links to the following recipes:

Potatoes O'Brien

Sausage Gravy

Cheesy Broccoli Potato Soup

Cheesy Broccoli Potato Soup

I found the idea for this soup from this post here. While I used her general suggestions for the ingredients I changed how much I used of what!

Ingredients - 

2 Tablespoons or more of butter (I ended up using more butter, it just varies on how much onions, celery, and carrots you use)

1 chopped onion

1 handful finely chopped carrot (I used a good handful of baby carrots and chopped them up)

2-3 celery stick, finely chopped (I like celery in my soups... But feel free to add less)

1 Tablespoon minced garlic (I have a jar of pre-minced and just got a large spoonful out... You can never have too much garlic)

4 cups chicken broth (This time I used 4 chicken bullion cubes to make the 4 cups, the second time I made it I used homemade broth)

2 large baking potatoes, peeled and chopped

1 Tablespoon flour

1/2 cup water

2/3 cup milk

2 cups chopped broccoli (I didn't measure this... Just filled the bowl, chopped up, and went with it!)

2 cups or more shredded cheddar cheese (if you like it cheesy add more...)

Chop up the celery, onions, and carrots. Melt butter in pot.

Saute onions, celery, and carrots in butter. I ended up adding extra butter because of the amount of veggies I was sauteing.

Add garlic and cook for another minute or two.

Add chicken broth...

And potatoes. Cook until potatoes are tender.

Meanwhile, mix the flour and water together.

After potatoes are tender, add the flour water mix and allow soup to thicken slightly.

Add milk... 

And Broccoli...

Cook until Broccoli is tender!

Add cheese and stir up. I turned the heat off before adding the cheese... It is hot enough to melt the cheese without needing anymore heat.

Serve up! You can top with sour cream or even bacon or eat just how it is... Enjoy!

Corn Chowder - From Southern Plate Cookbook

Corn Chowder

A recipe from the Southern Plate Cookbook

The Players

2 tablespoons margarine

1 medium onion, chopped

1 medium green bell pepper, chopped

One 14.5-ounce can chicken broth (I used chicken broth I had in the freezer)

2 large red potatoes, cubed

1 jalapeño pepper, seeded and chopped

2 teaspoons Dijon mustard

1 teaspoon salt

1/2 teaspoon paprika

1/4 - 1/2 teaspoon crushed red pepper flakes

3 cups frozen corn kernels (This time I used 2 cans of corn, the first time I made it I used fresh corn cut from the cob)

4 green onions, chopped (I didn't use the green onions)

3 cups milk

1/2 cup all-purpose flour

melt the margarine over medium heat

 

Add onions and bell pepper and sauté until tender.

Trip: Freeze leftover chicken broth in ice cubes for easy access in later recipes!

Add the broth

Add the potatoes

 Bring to a boil, then reduce heat, cover, and simmer for 15 minute

 

Stir in the jalapeño, mustard, salt, paprika, and red pepper flakes.

Add the corn, green onions, and 2 1/2 cups of the milk. 

Bring to a boil.

Combine the flour and remaining 1/2 cup of milk

Mix Well!

Gradually add this mixture to chowder and bring to a boil, stirring constantly, and cook for 2 minutes, or until thick and bubbly

Ready to eat!

Corn Chowder - Instructions

In a large saucepan, melt the margarine over medium heat. Add onions and bell pepper and sauté until tender. Add the broth and potatoes. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Stir in the jalapeño, mustard, salt, paprika, and red pepper flakes. Add the corn, green onions, and 2 1/2 cups of the milk. Bring to a boil.
Combine the flour and remaining 1/2 cup of milk and mix well. Gradually add this mixture to chowder and bring to a boil, stirring constantly, and cook for 2 minutes, or until thick and bubbly

Baked Potato Soup

This recipe came from a search when we had some leftover baked potatoes!

Baked Potato Soup

You can find the original recipe here.

Ingredients

12 slices bacon

2/3 cup margarine

2/3 cup all-purpose flour

7 cups milk

4 large baked potatoes, peeled and cubed

4 green onions, chopped

1 1/4 cups shredded Cheddar cheese

1 cup sour cream

1 teaspoon salt

1 teaspoon ground black pepper

Directions                    

Cook bacon, crumble and set aside. I used precooked bacon for my soup.

In a stock pot or Dutch oven, melt the margarine over medium heat.

 Whisk in flour until smooth.

  Gradually stir in milk, whisking constantly until thickened.

 Cut up the onions and potatoes.

   Stir in potatoes and onions. 

  Bring to a boil, stirring frequently. Reduce heat, and simmer 10 minutes.              

  Mix in bacon, cheese, sour cream, salt, and pepper.

 Continue cooking, stirring frequently, until cheese is melted.               

You can also add corn to this to make it into a potato and corn chowder!

Pioneer Woman's Cream Mashed Potatoes

This recipe came from my Pioneer Woman Cooks Cookbook.

PW's Creamy Mashed Potatoes pg. 146

You can see PW post on her blog with the recipe.

Ingredients

5 pounds Russet Or Yukon Gold Potatoes

12 tablespoons Butter

1 package (8 Oz.) Cream Cheese, Softened

1/2 cup (to 3/4 Cups) Half-and-Half (I used Heavy Cream because that's all I had on hand)

1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt

Salt to taste

Black Pepper to taste

 Preparation Instructions

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

 Note: I made half of this recipe. Let's face it, 5 pounds of potatoes is ALOT of potatoes for two people! I also used Heavy Cream instead of half and half because that's what I had on hand. These mashed potatoes were delicious! I made them to go along with PW's Perfect Pot Roast! (recipe coming next week!)