Chicken and Smashed Potatoes

 


 Chicken and Smashed Potatoes

What's for dinner tonight?  This is!  Chicken, veggies, and potatoes all together pot pie style or layered.  I get my carrots at the salad bar, easier than preparing them myself!  Also, use whatever potato and veggies your family likes.  I usually omit the cream and just increase the broth for a more healthy version, but I like both versions equally.  I hope this meal makes it to your dinner table. Enjoy!




Ingredients

• 1 1/2 pounds baby red potatoes, each cut in half
• 1 tablespoon vegetable oil
• 4 medium (about 1 1/4 pounds) skinless, boneless chicken-breast halves
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 cups (about half 10-ounce bag) matchstick-thin carrots
• 1 cup chicken broth
• 1/4 cup heavy or whipping cream or increase the broth by 1/2 a cup and omit the cream
• 1/2 teaspoon dried tarragon, crumbled
• 1 cup tiny frozen peas, thawed
• 1 tablespoon margarine or butter

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Directions

1. In 5-quart Dutch oven, place potatoes with water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 12 minutes or until potatoes are fork-tender.
2. While potatoes are cooking, in nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; cook 6 minutes. Turn chicken over. Reduce heat to medium; cover and cook 8 minutes longer or until juices run clear when thickest part of chicken is pierced with knife. Transfer chicken to plate; keep warm.
3. To same skillet, add carrots, broth, cream, and dried tarragon; cover and cook over medium-high heat 5 minutes or until carrots are tender. Remove skillet from heat and stir in peas.
4. Coarsely mash potatoes with margarine and remaining salt and pepper.
5. Spoon potatoes onto platter; top with chicken and vegetable mixture.

Twice Baked Potato Casserole

Twice Baked Potato Casserole

(Recipe from Sippity Sup)

Ingredients:

• 5 lb russet potatoes
• 10 sli bacon
• 8 oz cream cheese
• 0.5 c unsalted butter, melted
• 1 c sour cream
• 0.25 c chives, minced
• 2.5 c cheddar cheese, grated
• 2 t kosher salt
• 0.5 t pepper

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Directions

1. Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.
2. Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.
3. Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.
4. Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.

Sweet Potato Fries

Sweet Potato Fries

You’ll need: sweet potato(es), olive oil, salt, pepper, garlic powder, and cayenne pepper.
(The spices/herbs can easily be changed for different flavor combos, so be creative with these. Maybe rosemary, salt, and olive oil? A simple trio, but mighty tasty too.)




Slice the sweet potato into strips, about 1/2″ thick. The thinner they are, the crispier they’ll be. They’ll cook quicker too, so make sure you account for that in the cook time.



Place the fries in a bowl and add the olive oil.



Then add the spices and combine well, coating all fries evenly. We like it spicy, so I added a full 1/8 teaspoon of cayenne to ours. Yum!



Spread in a single layer on a baking sheet and bake for 15 minutes. Toss and continue baking another 10-15 minutes until crisp. Ovens vary, so make sure to watch your first batch closely to see what cook time is appropriate for your oven.

Creamy Potluck Potatoes

3 pounds potatoes, peeled and cut up (about 6 cups)

1 (10 3/4 ounce) can cream of chicken soup

1/2 cup sour cream

1 (3 ounce) package cream cheese, softened

2 tablespoons butter, melted

3/4 cup shredded cheddar cheese

1/4 cup sliced green onions (about 2)

1/4 cup milk

1/4 teaspoon garlic salt

1/4 teaspoon black pepper

1 or 2 slices cooked bacon, crumbled

Preheat oven to 350 degrees F. Spray an 8 x 11-inch baking dish with nonstick cooking spray.

In a large saucepan, cook potatoes, covered, in enough boiling salted water to cover for 10 to 12 minutes or until just tender. Drain; rinse with cold water. Drain again.

Meanwhile, in a large bowl stir together the soup, sour cream, cream cheese, and butter. Stir in 1/4 cup of the cheddar cheese, 3 tablespoons of the green onions, the milk, garlic salt, and pepper. Stir in the cooked potatoes. Transfer mixture to prepared baking dish. Sprinkle remaining green onions, cheddar cheese, and crumbled bacon over top. Bake in preheated oven for 25 - 30 minutes or until heated through.

Pour the cooked potatoes mixed with the other ingredients into a baking dish, then sprinkle the top with cheddar cheese, green onions and crumbled bacon. Bake for 25 - 30 minutes.

Chantilly Potatoes

Chantilly Potatoes
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Printable Version with Picture

*Serves 4 to 6
3 pounds Yukon Gold potatoes, peeled and cut into 2-inch cubes
1 teaspoon salt
1/2 teaspoon pepper
1 1/4 cups heavy cream, chilled
3/4 cup shredded Swiss cheese
3/4 cup shredded Parmesan cheese
Place the potatoes in a large microwave-safe bowl and cover tightly with plastic wrap. Microwave the potatoes on high for 8 to 12 minutes, giving the bowl a shake halfway through, and cooking until the potatoes are tender. Mash the potatoes well with a potato masher (or you can use a potato ricer set over a second large bowl). Cover the potatoes again with plastic wrap and microwave the mashed potatoes until they are heated through, 3 minutes. Season with the salt and pepper and stir well.
In a large bowl, beat the chilled cream with an electric mixer until stiff peaks form, about 2 minutes. Gently fold 2/3 of the whipped cream into the potatoes with a rubber spatula until the cream is mostly absorbed. Lightly grease a 2-quart baking dish. Carefully spoon the potatoes into the baking dish. They don’t have to be evenly flat on top – you want to take care not to deflate this potato layer. They will look slightly uneven. With a rubber spatula, fold all but 1/4 cup cheese into the remaining cream. Spread the cheese/cream mixture over the potatoes and sprinkle with the remaining cheese.

At this point you can either cover the potatoes and refrigerate until baking (I made these the morning before I wanted to serve them). When ready to bake, preheat the oven to 400 degrees and bake the potatoes, uncovered, for 20 minutes, until the potatoes are hot and the top is golden brown. If you are making the potatoes to eat immediately, preheat the broiler and broil the potatoes until the top is golden, 2 to 3 minutes (don’t let them burn!). Let rest for about 5 minutes before serving.

Recipe Source: adapted from Cook’s Country April/May 2010

Crash Hot Potatoes

CRASH HOT POTATOES by Pioneer Woman

Prep Time: 30 Minutes

Cook Time: 25 Minutes

Difficulty: Easy

Servings: 6

Ingredients

• 12 whole New Potatoes (or Other Small Round Potatoes)
• 3 Tablespoons Olive Oil
• Kosher Salt To Taste
• Black Pepper To Taste
• Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.

Warm Bacon Potato Salad

 

 

Ingredients

Vinaigrette:

• 1/2 cup white wine vinegar
• 1 tablespoon coarse-grained mustard
• 1 tablespoon sugar
• 2 1/2 pounds red potatoes, diced into 1-inch cubes
• Salt
• 6 bacon slices, chopped
• 1 medium sized red onion, diced
• Freshly ground black pepper
• 2 cloves garlic, chopped
• 1/4 cup freshly chopped dill leaves, plus more for garnish

Directions

For the vinaigrette:
Mix all the ingredients together in a small bowl and set aside.

Add potatoes to pot of salted cold water. Bring to a boil, over high heat, then reduce heat to a simmer and cook for 20 minutes until tender. Drain and place in a large bowl. Cover with foil to keep warm, if necessary.

Add bacon to large saute pan and cook until crisp over medium heat. Remove to a paper towel-lined sheet tray and reserve. Add onion, dash of pepper and garlic to bacon grease and saute until tender, about 3 minutes. Add vinaigrette to vegetables. Let cook until reduced and thickened, about 2 to 3 minutes.

Add potatoes, dill and bacon to the pan and toss to coat with dressing. Allow to cook for 3 minutes. Season, to taste, with salt and pepper. Transfer potato

Loaded Mashed Potatoes

 

Ingredients

• 2 heads garlic
• 6 pounds Idaho potatoes, peeled and quartered
• Salt
• 2 teaspoons freshly ground black pepper
• 1/2 cup butter
• 1 (12-ounce) carton sour cream
• 1 (8-ounce) block sharp white Cheddar, grated
• 1 1/2 pounds cooked bacon, julienned

Directions

Preheat oven to 350 degrees F.

Cut tops off 2 garlic heads. Wrap in foil and roast for 30 minutes. When cool enough to handle remove the flesh from the garlic heads and set aside.

In a large stockpot, cook potatoes in enough salted water to cover for 10 to 15 minutes or until tender.

Drain and return to stockpot. Beat with an electric mixer until smooth; adding salt, to taste, pepper, butter, garlic and sour cream. With a spatula stir in cheese and bacon. Add more salt and pepper, if necessary. Serve immediately.

Curried Potatoes and Chickpeas

Ingredients

• 1 1/2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
• Kosher salt
• 3 tablespoons unsalted butter
• 1 1/2 teaspoons curry powder
• 1/4 teaspoon cayenne pepper
• 1 15-ounce can chickpeas, drained and rinsed
• 2 cups fried onions (one 2.8-ounce can)
• 1/2 cup plain Greek yogurt
• 1/4 cup chopped fresh cilantro, plus leaves for topping
• 2 tablespoons fresh lime juice
• 1 jalapeno pepper, thinly sliced (remove seeds for less heat)

Directions

Put the potatoes, 2 teaspoons salt and enough cold water to cover in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are almost tender, 3 to 6 minutes. Reserve 1 cup cooking water, then drain the potatoes.

Melt the butter in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 8 minutes. Stir in the curry powder and cayenne and cook, stirring, 30 seconds.

Add the chickpeas, 1 cup fried onions and 1/2 cup reserved cooking water; cook, mashing the potatoes with a spoon, until heated through, about 3 minutes. Add more cooking water, if needed. Season with salt.

Mix the yogurt, chopped cilantro, lime juice and 2 tablespoons water in a bowl. Divide the potato-chickpea mixture among bowls. Top with the yogurt sauce, the remaining 1 cup fried onions, the sliced jalapeno and cilantro leaves.

Mashed Potato Bites

Mashed Potato Cakes (Makes 12 Small Cakes)
2 Cups Mashed Potatoes
1/4 Cup Parmesan Cheese
1 Egg, whisked
7 Tbsp All Purpose Flour, divided
Butter or Oil, for pan-searing
Accompaniments: Apple Sauce and/or Sour Cream
1. Place mashed potatoes, cheese, egg, and 3 tbsp flour in a bowl and stir to combine.
2. Take a scoop of the potato mixture and form into patties.
3. Place the remaining 4 tbsp of flour on a plate.
4. Lightly coat the potato patties in the flour.
5. Heat a thin layer of the oil or butter in a large saute pan over medium heat.
6. Cook the potato cakes for 3 minutes on each side for a total of 6 minutes.
7. Serve as is or with accompaniments.
*After step 2, place patties on a baking sheet and place in freezer for 30 minutes then place par-frozen patties in a ziploc bag and freeze up to 4 months. When ready, defrost in fridge for 24 hours and follow steps 3-7.

Sweet Potato Cassarole

Ingredients

• 2 1/2  pounds  sweet potatoes, peeled and cut into 1-inch cubes
• 3/4  cup  packed brown sugar
• 1/4  cup  butter, softened
• 1 1/2  teaspoons  salt
• 1/2  teaspoon  vanilla extract
• 1/2  cup  finely chopped pecans, divided
• Cooking spray
• 2  cups  miniature marshmallows

Preparation

Preheat oven to 375°.
Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.
Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.

 

Scalloped Potatoes Au Gratin

Cheesy Au Gratin Potatoes

from My Kitchen Cafe (www.melskitchencafe.com)

*Note: the key to this dish is the evenly and very thinly sliced potatoes. It will be nearly impossible to accomplish this feat by hand, since the potatoes need to be sliced 1/8-inch thick. I don't have a mandoline, which would work perfectly, however, a slicing disk on a food processor/shredder works great and in a pinch, I've used the slicing side of my box grater.

*Serves 6

1 1/4 cups shredded sharp cheddar cheese

1 1/4 cups shredded Monterey jack cheese

1/2 cup grated Parmesan cheese

2 teaspoons cornstarch

3 pounds russet potatoes, peeled and sliced 1/8-inch thick

Salt and pepper

3/4 cup heavy cream

1/2 cup low-sodium chicken broth

Preheat the oven to 350 degrees and adjust an oven rack to the middle position. In a large bowl, toss the cheeses and cornstarch together until evenly coated.

In a large gratin dish (about a 2- to 3-quart dish), shingle half of the potatoes. Sprinkle the potatoes evenly with 1 1/2 cups of the cheese mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Top with the remaining potatoes, shingling them neatly and evenly. Sprinkle another 1/2 teaspoon salt and 1/4 teaspoon pepper evenly over the top.

Combine the cream and the broth in a large measuring cup and pour the mixture over the potatoes. Top with the remaining cheese mixture and bake until golden brown and a fork inserted into the center slides in easily with little resistance, 75 to 85 minutes. Let the potatoes cool for 10 minutes. Serve.

Williamsburg Potatoes

Don't know why we call them this, but they are awesome and can be assembled ahead of time and placed in the oven as company is to arrive.  Great to add to a brunch menu.  I make the night before, but do not top with the corn flakes until morning.
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2 lbs frozen shredded hash browns                2 1/2 c grated cheese
2 c sour cream                                              1/4 cc chopped onion
1 can cream of chicken soup                         1/4 c butter melted


Knead together all of the ingredients.  Spread in the bottom of a greased 9 x 13 pan.


Topping

2 c corn flakes           1/4 c melted butter


Add melted butter to corn flakes. Spread on top of potato mixture.

Bake at 350 for 1 hour to 1 hour and 15 minutes.

Enjoy, Cynthia