Tag: potatoes

Hasselback Potatoes

We really like potatoes in our family, but these Hasselback potatoes are a big hit in our household. They look great and taste great too! This recipe is based off the Hasselback recipe from Pompier850 on Allrecipes. This recipe serves 5 (2 adults and 2 teens, 1 toddler), with some leftovers. We love leftovers around here!

Ingredients:

  • 8 russet potatoes
  • 8 tablespoons unsalted butter, melted
  • Himalayan pink salt
  • Black pepper
  • 2 tablespoons grated parmesan
  • 2 tablespoons seasoned bread crumbs

 

Directions:

  1. Preheat oven to 425 degrees. Line baking sheet with parchment paper to help with clean up later.
  2. Wash potatoes thoroughly. You can peel the potatoes, we like the peel so leave it on.
  3. Using two wooden spoons with the same size handles, place the potato between the spoons and then cut thin slices without cutting through to the bottom.
  4. Drizzle 4 tablespoons of melted butter over each potato, try to get as much in between the slices as possible. It’s a messy process, but totally worth it if you get the butter down in between. Sprinkle with salt and pepper.
  5. Bake for 30 minutes.
  6. In a small bowl, combine parmesan and breadcrumbs. Drizzle the remaining melted butter over partially baked potatoes, then sprinkle the parmesan mixture – try to get butter and mixture between the slices again.
  7. Finish baking for 15 minutes.

Serve on a platter, using small tongs to pick up because the slices will make it hard to move with a spoon. Hasselback potatoes go great as a side dish in a meal where you’d have a baked potato, but they look fancier so get ready to wow your humans!

I’ll see you at the table!

Beef Stew with Canned Beef

I love a good stew, especially when it’s cold outside. This stew is on the lighter side because there’s a small ratio of beef to other ingredients, no oil and no added salt.

Ingredients:
2 12 ounce canned beef
1 small onion, diced. Or use 1/4 cup dehydrated onion
3 carrots, peeled and cut into 1/2″ pieces
4 large potatoes, cut into 1″ cubes with skin still on
4 celery stalks, cut into 1/2″ pieces
1 lb tomatoes, rough cut or 1 14 ounce can stewed tomatoes
2 cup frozen peas (See Note 1)
1 14 ounce can corn, or 2 cup frozen corn
1 tablespoon Italian seasoning
2 tablespoons organic no-salt seasoning
1 teaspoon black pepper
1 bay leaf

Directions:
1. Using large pot, water saute the onion for 2 minutes then add the carrots and celery and saute another 2 minutes
2. In a separate pot, boil the potato cubes for 10 minutes, then add the potatoes to the rest of the stew.
3. Add corn, tomatoes, canned beef with juice and black pepper, organic no-salt seasoning, bay leaf, Italian seasoning, stir to combine.
4. Add 2 cups of water and simmer for 20 minutes.
5. If you want it thicker, make a rue using 2 ladles of hot liquid into bowl. Add 1 tablespoon flour and whisk thoroughly, then add corn starch one tablespoon at a time to thicken – I usually use 2 tablespoons. Add rue to high powered blender with 10 cooked potato pieces and blend until pureed. Pour mixture into stew and mix thoroughly; heat through.

Serve stew with a yummy crusty bread. Freeze left overs for quick meal another day. Enjoy!

I’ll see you at the table!

Note 1: Peas cook quickly, so I add the peas when I reheat the stew so that they’re still firm and sweet, a nice contrast to the heartiness of the rest of the stew.

Slow Cooker Chicken with Honey and Garlic

I originally found this recipe on Damn Delicious. It really is *damn* delicious!

Ingredients:

  • 8 bone-in, skin-on chicken thighs
  • 16 ounces baby red potatoes, halved
  • 16 ounces baby carrots
  • 16 ounces green beans, trimmed
  • 2 tablespoons chopped fresh parsley leaves

For the sauce

  • 1/2 cup reduced sodium soy sauce
  • 1/2 cup honey
  • 1/4 cup ketchup
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground black pepper

Directions:

  1. In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
  2. Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time.
  3. OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
  4. Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.