Tag Archives: potatoes

Loaded Beer, Kielbasa & Potato Soup

It’s a beautiful October weekend…and by beautiful I mean it will not stop raining, the windows are open in my home with temps being in the 60’s and my Fall candles are burning.   Yes, these are the things that bring me pure happiness.   Well…that and a big pot of comforting soup of course.   I decided to make this dish so it can last us a couple of days..more time to enjoy doing nothing.  Bliss.

There are all sorts of potato soup recipes out there, and they are all delicious.  However, my husband will not eat a ‘meal’ without some sort of meat in it.  Now while I found some yummy soups with loads of cheese, broccoli, asparagus, pumpkin, etc in them, I just knew that wouldn’t cut it in my carnivore household.  Soooo…what does my man like more than meat, beer and potatoes??  Not much.  Hopefully me…but even that could be pushing it 😉

Well after trial with no error, I can assure you that this is a winner!  Please enjoy with your family on a chilly day with a few slices of crusty bread for dipping!

The Starting Lineup

  • 3 lbs russet potatoes, baked
  • 1/2 lb bacon (plus more for garnish)
  • 1 pckg kielbasa sausage, sliced
  • 1 onion, yellow or sweet, chopped
  • 3Tbsp flour
  • 1 12oz beer, I prefer Texas’ own Shiner Bock
  • 2 1/2 cups chicken broth
  • 2 cups whole milk
  • Salt & pepper, to taste

Garnish

  • Green onions, sliced
  • Bacon, cooked & crumbled
  • Cheddar Cheese, shredded
  • Jalapeno, thinly sliced
  • Sour Cream 

Well start with getting a few of the ingredients prepped!  Now you can absolutely bake your potatoes in the oven as you normally may, but if you’re in more of a time crunch, then just “bake” them in your microwave till soft.  While the potatoes are becoming fork tender, you can slice up the kielbasa sausage and chop up the onion.

 In a large pot/dutch oven, lay in the bacon and cook till crisp (medium heat).  Transfer to a plate and set aside.  Now in that glorious bacon grease (do not drain), add in the cut up sausage and the chopped onion.  Cook till the onion becomes translucent, stirring occasionally.  After about 5 minutes the onions and sausage will be good to go.  With a slotted spoon transfer them to a bowl and set aside, while keeping the grease in the dutch oven.

     *While these above ingredients have been cooking, your potatoes should be ready.  IF you do not like potato “skin”, youre more than welcome to remove.  In our home and in this recipe we actually prefer it.  It adds great color, flavor and texture to the meal.  So, anyway, just roughly cut up the baked potato, skin or no skin.

 Back to the dutch oven!  Sprinkle the flour into the bacon and sausage renderings and whisk till a rue is formed (thick and clumpy basically).  Next pour in the entire beer while continuously whisking followed by the chicken broth till smooth.

   Now add in those cut up baked potatoes and mash up in the liquid.  I like to leave a bit of chunks in my soup, so I just use a good, old-fashioned, hand-held potato masher till I like what I see.

   Next, stir in the cups of shredded cheddar cheese until melted, followed by the milk.  Bring up to a boil and then down to a simmer and stir back in the bacon (crumbled) and the sausage and onions.  Let sit and thicken up for about 10-15 minutes.

Ladle into bowls and top with the garnishes of your choice and a hunk of fresh, warm bread….this tastes best with a cold brew on a cold day with the ones you love..

Baked Greek Fries

Baked fries are underrated in my opinion.  They’re basically mini baked potatoes with endless flavor varieties and dip options and who doesn’t love that??  

So since I made my family chicken gyros, but didn’t want the oh-so-obvious “Greek salad”, I thought what about French fries!  Just like when I go to the Greek places on the corner or in the mall..but baked and slightly more guilt-free!   Very yummy!

The Starting Lineup

  • 4 Russet/baking potatoes, sliced lengthwise 
  • Juice of one lemon
  • 1 tsp oregano
  • 1/4 tsp garlic powder
  • 1/2 tsp kosher salt
  • Pinch of fresh ground black pepper 
  • 2 Tbsp EVOO 

Optional Garnish

  • Feta cheese, crumbled 
  • Mint, torn  

Preheat your oven to 400 degrees.  Also spray a large baking sheet with non-stick.

Start this tasty and healthier side by rinsing, scrubbing and patting dry your potatoes.  Cut the potatoes lengthwise into “French fry shape” 😉 you’re also welcomed to peel your potato skins off, but I just don’t believe in that!  I love a crispy skin for texture AND flavor…ask my hubby.  I ALWAYS still his leftover baked potato skin at restaurants and at home.  Also a fave loaded appetizer of mine…ok, ok, I digress… 

 Next pat dry your cut potatoes and set aside.  In a large bowl, whisk together the extra virgin olive oil, lemon juice and spices.  Now add your cut potatoes into the bowl and toss to coat.  *you can also place your potatoes onto the sheet tray and pour the sauce overtop and then mix with your hands.  You also do not want to overcrowd your baking sheet (meaning no fries laying overtop eachother.  If needed, do in seperate batches. 

   Place this into the oven and allow to bake for 40-50 minutes, stirring the fries up occasionally till browned.  Once finished and a bit crispy remove from the oven.  Top with a bit of crumbled feta cheese and torn mint if desired. 

 Serve as a side to your favorite flavored gyro or slouvaki and a side of tzaziki sauce for dipping!  Enjoy!

Chorizo & Chilé Potato Empanadas 

I woke up this morning craving a fat burrito…but, I did not have any tortillas on hand.  Yes, yes, I could of made those but I figured why not change it up!  So today we did just that and tried our hand (& tastebuds) out on empanadas!!  I had all of the perfect savory fillings on hand, however, if you have some fruit or chocolate, these would be excellent on the sweet side!

Do not let the name fool you, this is an EASY dough friends!  Very little proofing time, not sticky & easy to roll out.  I may just try this out for a pie crust too, without the chili powder of course 😉

The Starting Lineup

DOUGH

  • 3 cups flour
  • 1 1/2 sticks butter, cubed & chilled
  • 1/4 tsp salt
  • 1 tsp chili powder
  • 6 Tbsp water
  • 1 egg

Filling

  • 2 1/2 cups potatoes, cubed & roasted 
  • 1 package Mexican chorizo, cooked
  • 1 can pinto/borracho beans
  • 1/2 cup of hatch green chili pesto (or your preference)
  • Eggwash (1 egg, 1 Tbsp water)
  • EVOO   

Preheat the oven to 425 degrees.  Wash and cut your potatoes into small cubes.  Transfer to a bowl and add about 4 Tbsp of the green chile pesto, a drizzle of EVOO.  Toss to coat.  Pour onto a non stick baking sheet (or lined with parchment) and set aside.

  

 

We’re now on to the empanada dough!  With your food processor, add in the flour, salt & chili powder. 

 

Next, add in 1 egg and the chilled, cubed butter.  Pulse until it forms a crumbly dough, about 1 minute. 

  

 

Remove the dough from the food processor and form into a ball (no extra flour needed).  Slightly flatten the dough ball and place in a Saran Wrap covered bowl.  Keep the dough in the fridge to chill for about 30 minutes.  Here is where you’ll finish up the fillings! 

 

By now the oven should be preheated and you can add in the dressed potatoes to roast.

Also start cooking your chorizo according to manufacturers directions, once finished transfer to a papertowel lined dish to soak up that grease. *I also will slightly heat up the beans. 


Once the beans, chorizo & potatoes are cooked through, remove from heat.  You do not want these too warm when assembling in the raw dough.  *Also, if you have any extra green chile pesto, add to the cooked potatoes.
We’ll now finish that dough!!  Drop the oven down to 400 degrees and line two baking sheets with parchment paper.

Remove the dough from the refrigerator and divide into two equal pieces.

Roll each section out to about 1/4″ thick. 

 

With an upside down bowl (or anything of your choosing) place onto the dough to create circular cutouts.  This made 8 of decent size.

   

One by one, transfer the dough to the lined baking sheet and begin to fill!

Start with a small scoop of potatoes, followed by chorizo and then the beans on one half of the dough.  Carefully fold the other half of the dough over and pinch the edges shut.   

 

These can either directly go into the 400 degree oven or you can chill in the fridge for 30 minutes before hand (allows flavors to meld and dough holds up even better).

BUT before you transfer to the oven, brush the tops with a bit of egg wash.  This will help create that crunchy, golden brown crust!

Bake these for about 20-25 minutes, till a beautiful crust forms!  Allow to rest for 5 minutes…they’ll still be smoldering hot! 

 

Serve with a dallop of sour cream, a drizzle of chile pesto, spicy salsa or all of the above! 

 

Roasted Red, White & Bleu Potato Salad

This is a knock out for an All-American 🇺🇸 weekend side dish!!  I mean c’mon, the name alone says it all…

The roasted potatoes give fantastic texture (vs boiled), plus great tang from the sour cream addition and you can never ever everrr go wrong with bacon! Duh..

Also, if you do not care for Bleu cheese (were as we love it), by all means omit it and carry on.  It’s takes on more of a “ranch” flavor and is equally amazing.

The Starting Lineup

  • 2 1/2 lbs of red potatoes
  • 1 package bacon, cooked (keep grease)
  • 1/4 cup red onion, chopped
  • 1/3 cup green onion, sliced 
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 2 Tbsp of apple cider vinegar
  • Kosher salt & pepper 

Preheat your oven to 425 degrees.   Wash, pat dry and cut your potatoes into roughly 1×1″ squares.  Transfer the cut potatoes into a large bow.

   Start your bacon.  Cook till desired doneness (I prefer crisp) and transfer to a paper towl lined plate to drain.  Do NOT throw out that grease!!

Once the bacon has finished….go with me here….pour that delectable grease over the cut, raw potatoes.  Toss to coat.  (Sooo good!)   Now that the cut potatoes are coated, transfer evenly onto a large baking sheet and liberally sprinkle with salt & pepper.  Place in your preheated oven for 30-40 minutes.  Turning once or twice.

While your potatoes are roasting, chop and slice up the red & green onions.

In a medium bowl, combine the sour cream, mayonnaise, red onion, green onion and salt & pepper to taste.

Next, mix in your desired amount of blue cheese.  Remember, a little can go a long way…*again, if you’re not a blue cheese fan, just leave it out!  This is incredibly delicious either way.  You could even add shredded cheddar!

Alrighty, potatoes are cooked through and crisp!  Once removed from the oven, sprinkle over the apple cider vinegar.  While warm, these potatoes really suck it up and helps cut the richness from the cream & bacon elements.

Pour these guys back into the large bowl.  Add in the cream mixture, the bacon and gently toss to coat.

I like to garnish the top with a bit more crunchy bacon pieces and green onions.  A great take on a typical side dish!!  Enjoy!

Loaded Buffalo Chicken & Potato Casserole

After a busy week and not making it to our local grocery store..this is what I came up with and I am more than pleased!  Who doesn’t like buffalo wings, at least the semi-spicy and flavorful sauce??!  *If you don’t, we’ll cease contact now…This casserole was super easy, inexpensive and uses up some things you may already have on hand!

I was in no mood to get my boys and I ready to go out and about today just for dinner and when I gathered all of these ingredients from my pantry and fridge it became a home-run!!

The Starting Lineup

  • 5-6 medium russet potatoes, cut into rough 1″ cubes
  • 2lb boneless chicken breasts or tenders, cut into rough 1″ pieces
  • 6 strips bacon, cooked and crumbled 
  • 2 cups grated cheese (cheddar, Jack, peppered, habanero, etc)
  • 1/2 medium onion, chopped
  • 1/3 cup green onion, sliced
  • 1/3 cup+ buffalo wing sauce
  • 2Tbsp paprika
  • 1Tbsp garlic powder
  • 1 tsp kosher salt
  • 1tsp ground pepper
  • Non-stick spray/oil for 9×13 dish
  • Sour cream to garnish (optional) 

Preheat your oven to 475 degrees and coat a 9×13 oven proof dish in non-stick spray.

Now is time to start the bacon!  I am not a fan (at all) of chewy bacon, but for this dish, I prefer to cook my bacon not too (super-duper-like-normal) crisp.  It will continue to cook in the oven.


While the oven is preheating and the bacon is cooking away, we’ll clean and cut the potatoes and chop the 1/2 of an onion.

After the bacon is cooked to your desired doneness, do NOT throw away the 1/3 cup of grease!!  ….follow me here.

In a large bowl, drain that excess bacon grease straight into the bowl.  To that, combine the wing sauce & spices.  Give a good stir and add your cut potatoes and the 1/2 chopped onion into the now amazing glaze.  Toss to coat.

  


While leaving as much wing sauce ‘glaze’ possible in the bowl, transfer the potato and onion mixture to the non-stick sprayed casserole dish.  

This potato mix will go straight into your 475 degree oven.  Allow to cook for 45 minutes, while stirring every 10-15 minutes.

….back to that leftover buffalo sauce glaze…toss your cut up chicken breasts/tenderloins in this sauce and marinate away.  *If you need more sauce for the chicken, just make more.  No foul there.  *I also usually place bowl in fridge, but take out about 20 minutes before potatoes are finished. 

Also, while the potatoes are roasting, combine your sliced green onions, the crumbled bacon and your grated choice of cheese in a bowl. 

About now your potatoes should be cooked through and a bit crispy on the edges.

Drop the oven heat down to 400 degrees and remove the potatoes.  Right away add the (uncooked) chicken on top, followed by your cheese & bacon mix.  Pop this casserole (uncovered) into the oven for 15-20 minutes. 

After the 15’ish minutes of baking is done (chicken will be cooked through and juicy), remove the casserole and serve up!  We like to garnish ours with a big dollop of sour cream and maybe a drizzle of wing sauce or Bleu cheese crumbles.  Enjoy! 

  

Cheesy Potato Casserole

I make this side all too often for meals that need to feed a crowd, but I cannot take all of the credit for this.  This is a great copy cat version of the amazing hash-brown casserole that is served at one of Americas favorite joints, Cracker Barrel.  I’ve never worked in their kitchen nor seen the ‘official’ recipe, but whatever theirs may be, this comes out tasting the same!

I like to serve it with a juicy ham or fried chicken and a crisp salad.  You can even change it up by adding cooked chopped ham, sausage and/or bacon into it and serving this for breakfast along side some eggs and toast!  That’s reeaallly good too!

The Starting Lineup

  • 1 2lb bag of Frozen Hash Browns (I prefer diced potatoes)
  • 1 pint of Sour Cream
  • 1 can of Cream of Chicken soup 
  • 2 cups of Cheddar Cheese, shredded
  • 1 stick Butter, melted
  • 1/2 Onion, chopped
  • Salt & Pepper (I’m heavy handed with the pepper) 

Preheat your oven to 350 degrees.  Spray a 9×13 casserole dish with non stick spray.

Pour your entire bag of frozen potatoes into the dish. Pepper.  In a separate bowl, mix together the sour cream, cream of chicken soup, diced onion, melted butter and salt & pepper.

Spread this mixture evenly over your potatoes. Pepper again.

Last step is to simply sprinkle your shredded cheddar over top of your casserole.

Place in your preheated oven for 45 minutes, let that cheese get nice and bubbly & browned.

  

Let sit for 5 minutes, spoon into dish and enjoy!!

 

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