Scalloped Potatoes and Onions

5 large potatoes, peeled and thinly sliced
3/4 cup chopped onion
3 tablespoons butter or margarine
1/4 cup all-purpose flour
1 3/4 cups chicken broth
2 tablespoons mayonnaise
3/4 teaspoon salt
1/8 teaspoon pepper
Paprika

In a greased 2-1/2-qt. baking dish, layer potatoes and onion.

In a saucepan, melt the butter; stir in flour until smooth. Gradually add broth, mayonnaise, salt and pepper; cook and stir for 2 minutes or until thick and bubbly. Pour over potatoes. Sprinkle with paprika.

Cover and bake at 325 degrees for 2 hours or until tender.

*D: Where's the cheese?! This recipe doesn't call for cheese, but it's one of the best recipes I've tasted, so I always add some. Just a layer on top before I bake it. I use dehydrated onions because it's easier than chopping, and that works just fine. Sometimes when a recipe calls for paprika, I totally skip that part, but not in this recipe. I'm a recently converted paprika fan. When a recipe calls for chicken broth (in general) I use bouillon rather than opening a can. If it calls for lots of broth (2 or 3 cans), then I will use the can instead of the granules.


I don't usually end up baking this for 2 hours unless I cut the potatoes thick or there are 2 dishes of it in the oven. Check the potatoes after 1/2 hour to 45 minutes to see if they are fork tender. Pin It

Rosemary Red Potatoes

1 3/4 pounds small red potatoes, quartered
1 small onion, quartered
1/4 cup olive oil
1 1/2 teaspoons dried rosemary, crushed
2 garlic cloves, minced
1/4 teaspoon garlic salt

In a bowl, combine the potatoes, onion, oil, rosemary, garlic and garlic salt; toss to coat. Transfer to a foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425 degrees F for 25-30 minutes or until potatoes are tender and browned.

*D: I have tried this recipe with russets and Yukon golds and it works great. Feel free to use whatever kind of potato you have. It might be easier to put all the ingredients into a bag to toss, but I usually use a bowl.


This is one of our favorite potato recipes! It's easy and delicious! Pin It

Rosemary Chicken w/ White Beans

6 boneless skinless chicken breast halves
2 cans great northern beans, rinsed and drained
1 c sliced fresh carrots
½ c sliced celery
1 1/2 c italian dressing
2 t dried rosemary
½ t salt
1 t pepper

Place the beans, carrots and celery in 5 qt slow cooker; top with chicken. Combine the salad dressing, rosemary, salt and pepper; pour over the chicken. Cover and cook on low for 3-4 hours or until the chicken juices run clear.

*D: I didn't have any white beans, but I live in Idaho. So I used the Idahoan substitute of potatoes and it was AWESOME!!! To be honest I was shaking in my boots because Tyler's parents came over for dinner and I'd never made this before. But it was seriously amazing. It did my heart good to see my FIL "licking" the plate clean. (He used a fork, but I watched him spoon up every morsel and DROP off that plate!)


Tyler says I may have used too much rosemary. I didn't tell him that I thought the chicken looked bland, so I sprinkled it with rosemary after everything was in the crock pot. Don't do that.


So, for the potatoes, I used maybe a cup and a half, possibly two cups. We chopped them into smaller pieces because we wanted them to cook at the same rate the beans would have.


The flavor was amazing, it took me maybe 10 minutes to put together, and I did cook it for 4 hours. That was possibly too long because the chicken was a little dry. I basted periodically, and I don't know if it helped but it made me feel better. I cut the chicken into halves rather than whole breasts, and that may have been part of the problem as to why it was so dry.


I got this from my SIL's sister's blog, and it was posted as a freezer meal. So you can make this and then freeze it. I don't know anything about reheating, but I imagine you could either microwave it or put it back in the crock pot. Pin It

Cheesy Hamburger Hash

1 lb ground beef
1 TBSP butter or margarine
1 bag refrigerated diced potatoes with onions
1 can (14 1/2 oz) diced tomatoes with Italian herbs, undrained
1 TBSP pizza seasoning or Italian seasoning
1 1/2 c shredded pizza cheese blend (mozzarella and cheddar)
2 TBSP fresh parsley

1. Cook beef in 12-inch nonstick skillet over medium-high heat for about 5 minutes, stirring occasionally, until brown; drain. Remove beef and drippings from skillet.

2. Melt butter in same skillet. Add potatoes. Cover and cook over medium heat 8 to 10 minutes, stirring occasionally, until tender. Stir in beef, tomatoes, and pizza seasoning. Cook, stirring occasionally, until thoroughly heated.

3. Sprinkle with cheese and parsley. Cover and heat until cheese is melted.

I got this recipe from a quick and easy cook book. Want to know why it's quick and easy? Because the ingredients are already prepared! Ok, so that makes it quick and easy, but it also makes it pricey. I am not about to buy frozen potatoes when I live in potato country. (Tyler raises his eyebrows at me when I buy frozen seasoned fries, but he's learned to live with it.) I don't buy a can of diced tomatoes, I dice my own. And I don't buy shredded cheese. I just use a little elbow grease and shred it myself.


Here's how I do it: I brown the hamburger. Then I throw in the potatoes - into the same skillet with the beef. If I'm not in a hurry I'll pull out the meat and drain off the grease, brown the potatoes and then throw the meat back in. But if I'm in a crunch, the potatoes go in with the meat (once the meet is cooked). I season heavily with garlic powder, onion powder, and Mrs. Dash. I use Mrs. Dash religiously. So if you're not a Mrs. Dash kind of person, just use some sort of seasoning you think would go well on fried potatoes. You can use pizza seasoning or Italian seasoning if you want/have it. I just never have.


Voila. The meal is complete. It's pretty much just frying meat and potatoes. I dish out the hash, sprinkle it with cheese and top it off with diced tomatoes if I have them. If I don't I do without. Salsa might also be pretty good on this. Try it out and let me know.


PS. I fry potatoes all the time, but you may be new to this. When I fry potatoes I first melt butter in a skillet. I chop my potatoes small because the smaller they are the faster they will cook. Once the butter is melted, I pour in the potato chunks. Then I LEAVE THEM ALONE until I hear them start to sizzle and I can see the edges darkening (you can see the potato cook). I season them and stir them up to fry the other side. They are done when they are soft, but I love my crispy, so I cook mine until they crunch on the outside. Mmmmmm. Pin It

Sour Cream Potatoes a.k.a Funeral Potatoes

Sour Cream Potatoes

6 medium potatoes peeled, cooked and diced (russets are best)
1 pint sour cream
1 can cream of chicken soup
1 1/2 tsp. dry minced onion
2 cups cheddar cheese, grated (not sharp)
Salt and pepper to taste

Mix sour cream, soup, onion, and cheese together. Add potatoes and salt/pepper and pour into a 9X13 pan. Bake at 360* until hot and bubbly.

Any recipe that says to bake until bubbly has to be good! Trust me, it is. We usually sprinkle cheese on top since I'm a sucker for cheese. Anyway, it's easy and so good. It's relatively cheap, depending on the price of sour cream and cheese. It's what we call Soul Food. Pin It