Showing posts with label Potatoes. Show all posts
Showing posts with label Potatoes. Show all posts

Sunday, September 25, 2011

Crockpot Baked Potato Soup

CROCKPOT BAKED POTATO SOUP



I stumbled upon this recipe on my new found addiction, Pinterest (props to Molly for pinning it).  I'm always searching for recipes that allow me to utilize my crockpot.  This recipe appeared too easy and I didn't have high expectations.  Boy, was I wrong.  This was delicious.  Matt loved it, but asked me to add some additional protein  To satisfy his request, I may add ground turkey next time.  Perfect comfort dish for fall. 

Easy Crockpot Potato Soup (Pearls, Handcuffs & Happy Hour)

Ingredients:
1 30oz. bag of frozen, shredded hash browns
3 14oz. cans of chicken broth
1 can of cream of chicken soup
1/2 cup onion, chopped
1/4 tsp. ground pepper
1 8 oz pkg. cream cheese
bacon, shredded cheddar cheese, green onion, sour cream for garnish


Directions:
Combine everything (except cream cheese) in your crockpot.  Cook on low for 6-8 hours.  About one hour before serving, add cream cheese to the crockpot and cook until thoroughly melted.  Ladle soup into bowls and top with bacon, cheddar cheese, green onion and/or sour cream.

Monday, November 2, 2009

Corn and Smoked Mozzarella Mashed Potatoes

CORN AND SMOKE MOZZARELLA MASHED POTATOES



These potatoes were absolutely delicious.  The addition of the smoky mozzarella was amazing!  This was the perfect side for our Rio Grane Meat Loaf!  Highly recommended!

CORN AND SMOKED MOZZARELLA MASHED POTATOES
(Cooking Light)

Yield: 8 servings (serving size: 3/4 cup)

INGREDIENTS:
Cooking Spray
3 cups fresh corn kernels (about 6 ears)
2 1/2 pounds red potatoes, quartered
3/4 cup 2% reduced-fat milk
1/2 cup (2 ounces) shredded smoked mozzarella cheese
3 tablespoons butter, softened
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

DIRECTIONS:
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn; sauté 5 minutes or until lightly browned. Cool.

Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.

Drain and return potato to pan. Add milk, cheese, and butter; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Add corn, cilantro, and remaining ingredients, stirring to combine.

Nutritional Information: Calories: 240 (27% from fat), Fat:7.2g (sat 4.1g,mono 2.1g,poly 0.6g), Protein:7.2g, Carbohydrate:39.7g, Fiber:4g, Cholesterol:19mg, Iron:1.5mg, Sodium: 325mg, Calcium:77mg

Cooking Light, OCTOBER 2002

Thursday, December 13, 2007

Garlic Roasted Red Potatoes

These made such a great side to some basic chicken we made the other night. We'll definitely make these again!


INGREDIENTS2 pounds red potatoes, quartered
1/4 cup butter, melted
2 teaspoons minced garlic
1 teaspoon salt
1 lemon, juiced
1/2 teaspoon dried parsley
1 tablespoon grated Parmesan cheese (I used 2 tablespoons)

DIRECTIONSPreheat oven to 350 degrees F (175 degrees C).
Place potatoes in an 8x8 inch baking dish.
In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat. Sprinkle Parmesan cheese and parsley over potatoes.
Bake, covered, in preheated oven for 45 minutes. Uncover and bake an additional 10 minutes, or until golden brown.

Tuesday, December 4, 2007

Garlic Mashed Red Skin Potatoes

What goes better with steak?? NOTHING!!!

Here's a little recipe I whipped up. The potatoes were soooo good and creamy.

INGREDIENTS:
2 pounds red potatoes
3 cloves of fresh garlic
1 tablespoons grated Romano cheese
2 tablespoons sour cream
a splash of skim milk
1/2 a stick of butter
1 teaspoon dried oregano
salt and pepper to taste

DIRECTIONS:
Bring a large pot of salted water to a boil. Add potatoes and garlic. Cook until tender but still firm, 35-45 minutes. Drain.

Add in the remainder of the ingredients and mash with a potato masher or electric mixer.

(Serves 4)

Tuesday, October 16, 2007

Cheesy au Gratin Potatoes

These potatoes were so yummy! I've never made scalloped potatoes, outside of the kind in a box. They were a big hit and didn't leave much in the way over leftovers. I will definitely make these again!

CHEESY AU GRATIN POTATOES (Betty Crocker)


INGREDIENTS:
6 medium boiling or baking potatoes (2 lb)
1/4 cup butter or margarine
1 medium onion, chopped (1/2 cup)
1 tablespoon Gold Medal® all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
2 cups shredded natural sharp Cheddar cheese (8 oz)
1/4 cup dry bread crumbs (any flavor)
Paprika



DIRECTIONS:
Heat oven to 375ºF.

Scrub potatoes but do not peel. Cut into 1/8-inch slices to measure about 4 cups.



Melt butter in 2-quart saucepan over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat.

Stir in milk and 1 1/2 cups of the cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Spread potatoes in ungreased 1 1/2-quart casserole. Pour cheese sauce over potatoes.



Bake uncovered 1 hour. Mix remaining cheese and the bread crumbs; sprinkle over potatoes. Sprinkle with paprika. Bake uncovered 15 to 20 minutes longer or until top is brown and bubbly.