Smoked Sausage and Potatoes 

I saw an idea for this recipe on Pinterest, but went my own way with it and it came out really good! 

Ingredients: 

– 16 oz. smoked sausage 

– 1 yellow onion 

– 3 cloves of garlic 

– 5 red potatoes 

– Cajun seasoning, black pepper, and salt, seasoned to taste 

Directions: 

Begin by preheating your oven to 375 F. Line a baking sheet with tin foil and then spray with non-stick cooking spray. Slice the potatoes in rounds and then slice them in half again. Place them in a bowl and drizzle 1 tbsp or so of olive oil, sprinkle with seasoning salt and some black pepper. Toss to combine. 

Spread the potatoes out on a baking sheet. Place the sheet in the oven and cook for about 15 minutes. Flip the potatoes and continue cooking for another 15 minutes or until tender. 

While the potatoes are cooking, slice the sausage into rounds, dice the onion, and mince the garlic. Heat up a large skillet with olive oil and add in the sausage and onions. Let cook for about 8 minutes and then drain the excess grease. Return the sausage/onion mixture to the pan and add the garlic. Continue cooking until the sausage starts to get a nice brown color. By this time the potatoes should be done, so remove those from the oven and add the potatoes to the skillet with the sausage mixture. Add in your seasonings and adjust to taste. Give everything a big stir and enjoy! 

   
    
    
    
   

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Breakfast Potatoes 

Oh breakfast potatoes… How I’ve loathed making you in the past. For whatever reason, my husband and I can not make fried breakfast potatoes to save our lives. After many failed attempts I decided to try making them in the oven, and guess what?! It worked! I was so happy to finally be able to conquer these bad boys! We both thought this recipe was a little “herby” and I think next time I’ll try experimenting with more savory Cajun seasonings, but I’ve got the method down! 

Ingredients: 

– 5 or 6 red potatoes 

– 6 slices of bacon

– 1 sweet onion, diced 

– 2 tbsp. reserved bacon grease 

– paprika, thyme, salt and pepper 

Directions: 

 Begin by cooking your bacon. I do this in the oven; 400 F (place tray in cold oven first), and then cook until bacon is crispy, about 25 minutes. 

While your bacon is cooking, dice up your potatoes and onion, place them in a bowl with the seasonings, and give it a big stir. 

Once the bacon is done, spoon 2 tbsp. of the bacon grease into your potato and onion bowl, and stir well coating the potatoes and onions in the grease. 

Spread the mixture out on a foil lined baking sheet (that has been sprayed with cooking spray). Bake at 400 F for 30 minutes. Flip the potatoes once at the halfway mark (15 minutes). Once the potatoes are tender, turn the oven to broil on high and broil the potatoes for a few minutes to get that nice crispiness on top. 

Crumble the bacon on top and give the potatoes a good stir so the bacon is nice and incorporated. 

Enjoy! 

   
    
    
    
   

Scalloped Potatoes and Ham

This recipe is from the Pioneer Woman and boy is it yummy! My family always made scalloped potatoes and ham growing up so when I stumbled upon this the other day I knew I had to try my hand at it. It was absolutely delicious! You can search her original recipe online, but in this one I scaled it back a little bit and I’ll give you my measurements. It was plenty for our family of three with a big Tupperware of leftovers for tomorrow 🙂

Ingredients:
– 6-7 russet potatoes, washed and dried
– 1/2 large yellow onion, diced
– 2 cups diced ham
– 1/2 cup half and half
– 1/2 cup heavy whipping cream
– 1/8 cup all purpose flour
– black pepper to taste
– 1 cup shredded cheddar cheese
– 1 cup grated Monterey Jack cheese

Directions:
Preheat oven to 350F. Spray an 8×11-inch baking dish with nonstick cooking spray.
In a large skillet, heat up some olive oil, and add the onion. Sauté about 2 minutes or until they start to turn translucent. Add in the ham and cook for about 4 minutes and thoroughly heated. Remove from heat and set aside.
Slice up your potatoes very thinly, about 1/8 inch thick and set aside.
In a glass mixing cup, add the heavy whipping cream and the half and half. Heat for about a minute or so in the microwave, until warm. Whisk in the flour and the pepper until completely combined. Set aside.
Combine the jack and cheddar cheeses in a bowl and set aside as well.
Now we’ll move on to assembly:
Take your casserole dish you prepared earlier and start with a layer of potatoes, next spoon 1/3 of the ham/onion mixture on top, followed by 1/3 of the grated cheese mixture, and pour 1/3 of the milk mixture over the top. Repeat this three times finishing with a good layer of cheese on the top. Cover the dish with foil and bake for 50 minutes in your preheated oven. Remove the foil and cook for an additional 20 minutes. Check the potatoes for tenderness after the 20 minutes is up, you may need to put it back in for an additional 10 minutes or so.
Remove from the oven and cool for a few minutes before serving. Serve with a side of veggies.
This is a very toddler friendly meal also! 🙂

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Amazing French Fries!

Good Sunday morning everyone!
I hope you all have had a nice weekend, it was pretty quiet around here. It’s been a bit cold out so we just mainly stayed inside.
So anyways, Hubby and I have been doing awesome on our diets and workouts and both were craving a hamburger, but really didn’t want to go out and ruin our diets. So, I just made them, complete with the fries and all! I used the “man pleasing bacon cheeseburger” that you can find under the “beef” tab on this blog. I didn’t use the bacon this time, but honestly that recipe is so packed full of flavor I really didn’t miss it.
Oh, I need to add also, that this is a baked French fry recipe. Now, before you dismiss the idea of baked fries, hear me out. These fries are incredible, crispy and soft at the same time. I cut mine a bit thicker, so they came out almost as steak fries, but you could easily cut them thinner and achieve a more crispy texture.
I promise you won’t be disappointed, please give them a shot!

Ingredients:
– 5 russet potatoes, peeled and cut lengthwise into even sized wedges
– 5 tbsp. oil of your choice (I used canola), divided
– salt, pepper, seasoning salt, garlic salt, etc. pretty much whatever you prefer to season with, to taste

Directions:
Place the peeled and cut potato wedges in a large mixing bowl, cover with water and let them soak for about an hour.
After the hour is up, preheat your oven to 475F.
Using a heavy rimmed baking sheet, pour 4 tbsp. of the oil onto the sheet and spread out evenly, sprinkle the pan with some seasoning, and set aside.
Next, drain the potato wedges. Spread them out on a clean kitchen towel or some paper towels and dry them completely. Dry out your mixing bowl, and return the potatoes to it. Pour the remaining tbsp. of oil into the bowl and mix well, evenly coating the potatoes. Arrange the potatoes in a single layer on the baking sheet, and cover tightly with foil. Bake in the preheated oven for 5 minutes. Once the 5 minutes are up, remove the foil and continue baking for another 10 minutes. Rotate the pan after the 10 minutes, and continue baking for an additional 10 minutes (for a total of 25 minutes).
Remove the pan from the oven, and turn the wedges over with a spatula turner, the underside should be nice and crispy. Place the baking sheet back in the oven, and bake for another 5-10 minutes (depending on the desired texture). I did only 5 additional minutes because I still wanted some softness in the fries.
Remove the pan from the oven for the final time, and place the wedges on a paper towel lined plate, to absorb excess oil. Season and serve!

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Tater Tot Taco Bake

This was a pretty good recipe that everyone enjoyed, especially Paisley:)

Ingredients:
– 1 pound ground beef
– 1 tsp. minced garlic
– 1 package taco seasoning
– 1 can whole kernel corn, drained
– 1 can black beans, drained
– 16 ounces, Mexican shredded cheese
– 32 ounce package frozen tater tots
– 19 ounce can enchilada sauce

Directions:
Preheat oven to 375F. Spray a 9×13 baking dish with nonstick cooking spray. Brown ground beef and minced garlic in a medium sized pan. Drain fat, and add taco seasoning (no water), corn, and black beans. Cook until heated through.
Next, remove beef mixture to a large bowl, and add about 3/4 of the frozen tater tots, and 3/4 of the shredded cheese. Stir together to combine.
Pour 1/3 of the enchilada sauce into the bottom of your prepared pan. Add the tater tot mixture to the pan, and pour the remaining enchilada sauce over the tater tots. Bake for 30 minutes. Once the 30 minutes are up, remove the dish from the oven and sprinkle on the remaining cheese. Bake for another 10 minutes. Remove from the oven and let cool a few minutes before serving. Some garnishes for the top are: green chiles, sour cream, salsa, onions, and black olives for more of a Mexican flavor. Enjoy!

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Restaurant-Style Garlic Mashed Potatoes

Potatoes are another one of those comfort things I love. There are so many different ways to prepare them and I don’t think I’ve ever come across a way I didn’t care for. I think my all time favorite potatoes would have to be my Grandma’s though, I don’t know what it is about hers, but they are just the best! I’ve tried duplicating her recipe, even making them with her standing right by me and mine just never come out the same. I guess that’s just the thing about Grandma’s, they are just naturally fabulous cooks! I normally just make traditional mashed potatoes with butter and salt and those are fine, but lately I’ve been into experimenting a little bit and came across this recipe. I tried it last night and we all really liked them, they are a nice change if you’re looking to spice up your regular recipe a bit. The only thing we found was that they were a bit sticky, (however thats totally understandable because the recipe does not call for milk, I know, strange)! but other than that really good!

Ingredients:
* 6-8 red potatoes, quartered, with the skins left on
* 1 1/2 tsp. coarse Kosher salt, divided
* 1/4 tsp. black pepper, more or less to taste
* 1 tsp. garlic powder
* 1/2 cup sour cream
* 1/2 cup grated parmesan cheese
* 1/4 cup unsalted butter, cut into pieces, softened

Directions:

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Place your quartered potatoes in a large pot and fill just enough to cover the potatoes. Add in 1 tsp. of the Kosher salt to your water, this just gives the potatoes flavor. Bring the water to a boil, then turn the heat down to medium-low and cover. Let the potatoes simmer for about 20-25 minutes, or until they are fork tender.

Meanwhile, in the bowl of a stand mixer (you can also mix by hand with an electric mixer) add in the remaining Kosher salt, pepper, sour cream, garlic powder, Parmesan, and butter.

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Once your potatoes have cooked, drain them and add them into your mixer with the other ingredients.

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Mix all the ingredients together over medium speed, until they are smooth and everything is combined. As I mentioned earlier, they may be a little bit sticky, but you could probably add a splash or two of milk to combat this.

These would be great served with a steak, however last night I served them with a pot roast (recipe to follow) and they were a big hit! They really do taste like potatoes you would find at a restaurant.

The best tater tot casserole!

I love casseroles! They are such an easy, comforting, one dish meal that typically most people like. I’ve tried other tater tot casseroles in the past but nothing that really stood out and made me want to replicate. I’m not a huge fan of the cream soups and I think that might be the reason that I’m not wild about the ones I’ve tried before. This one however, doesn’t even claim to be a tater tot casserole, but the original name for it was “cowboy lasagna”. It essentially is a tater tot casserole but with a lot more cheese, no cream soups, and it uses mozzarella instead of your traditional cheddar cheese. We really enjoyed it and my husband had seconds, which is always a good indication that a recipe is a keeper.

Ingredients:
* 1 pound of lean ground beef
* 1/2 a large onion, minced
* 1/2 tbsp. Worcestershire sauce
* 1 tbsp. parsley
* 3/4 tbsp. ground mustard
* salt and pepper to taste
* one can of corn, drained
* 1 can of condensed tomato soup (don’t add any water to it)
* 1 package of frozen tater tots (32 oz).
* 3-4 cups shredded mozzarella cheese

Directions:
Preheat your oven to 350F. Then, begin by heating up some oil in a large skillet and sautéing your onions for about 3-4 minutes.

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Add in your ground beef, Worcestershire, parsley, ground mustard, salt and pepper, and cook until your beef is browned. Drain the excess fat and return to the pan.

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Add the can of tomato soup and the can of drained corn to your beef mixture. Mix it up and simmer for about 10 minutes.

While your meat is simmering, grease a 9 x 13-inch pan and arrange the frozen tater tots in a single layer covering the bottom of the pan. Cover the tater tots with 1 1/2 to 2 cups of the mozzarella. Once your meat is done, taste and adjust the seasoning. I used a bit too much mustard at first so I had to add some more salt and pepper to even out the flavors.

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Pour the ground beef mixture over the cheese layer and top with your remaining cheese. There is no need to cover your dish while it bakes. The cheese will get a nice golden color to it, which in my opinion, makes it even yummier and more visually appealing.

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Bake your casserole for about 30 minutes, you want to ensure that the tater tots are fully cooked through.