Showing posts with label potatoes. Show all posts
Showing posts with label potatoes. Show all posts

Wednesday, March 9, 2016

Southwestern Potato Nachos

The flavors of the southwest are one of my favorites. I never get tired of them. So when I found out that the theme for this month's Best BiMonthly Recipe Challenge Blog Hop Ever! was potatoes, I knew exactly what I wanted to create. Southwestern Potato Nachos! The base of the nachos are made of egg washed potato wedges. They are topped with lots of great southwestern flavor from salsa, green onions, black beans, 2 types of cheeses, roasted peppers and more. The secret to making this easy to assemble and keeping it hot for serving is to have all the ingredients cut and chopped prior to baking. Once it is out of the oven, it comes together quickly. Mix up the way the ingredients are added or change some of the ingredients if you want. Make it yours with your favorite southwestern flavors!

Southwest Potato Nachos

Monday, June 18, 2012

Scalloped Potatoes

Today is reveal day for Secret Recipe Club! This month I was assigned a wonderful, fun blog,
A Day in The Life. It is authored by Danielle, who is the mother to 2 adorable little boys, and she lives in beautiful Kentucky, which is right across the river from where I grew up, and it holds a special place in my heart. Danielle's blog has many recipes to choose from, but I chose this particular recipe because I thought it would be a wonderful addition to our Father's Day festivities. And it was! Delicious Scalloped Potatoes!

Scalloped Potatoes
1 1/2 cups Heavy Cream 
1/2 teaspoon dried Thyme
2 Garlic Cloves, minced
1/2 teaspoon ground Nutmeg
2 pounds Russet Potatoes
1/2 cup freshly grated Parmesan Cheese
1/2 cup shredded Cheddar Cheese

Preheat your oven to 375 degrees. 
         Butter or spray a casserole dish.

Peel your potatoes, and then
using a mandolin or slicer, cut your potatoes
into 1/8" slices.

In a medium saucepan, over medium low heat, warm up the cream, thyme, garlic and nutmeg. Keep your eye on the cream because you do not want it to boil over.

Place a layer of potatoes in the bottom of your prepared casserole dish, overlapping slightly.
Season with pepper. 

Pour about 1/3 of the cream mixture over the potatoes.
Sprinkle some of the parmesan and cheddar over the potatoes.

Do this for 2 more layers.

Bake, uncovered, for 40-45 minutes.


Thanks Danielle for a great recipe, that was loved by all and made a delicious
addition to our Father's Day celebration!

I made a few changes to this recipe. To see Danielle's exact recipe
go to

Friday, September 16, 2011

Au Gratin Potatoes

This weeks side dish is Au Gratin potatoes. It's the perfect potato for a beginning cook, or for anyone that is tired of mashed or baked potatoes. It's a great comfort food dish, and there are so many variations of the basic Au Gratin, it's mind boggling.  But today, we are making basic Potatoes Au Gratin. You're gonna love em!
Au Gratin Potatoes
4 Idaho Potatoes
1/4 cup Butter
1/2 medium Onion
1/2 tablespoon Flour
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 cup Half and Half
1 cup shredded Cheddar Cheese
1/4 cup Dry Bread Crumbs
Cut the potatoes in half.
Cut a piece off the bottom, so they will be flat to go
through the food processor.
Put through a food processor to slice the potatoes.
They should look like this. You can also slice the potatoes
on a mandolin if you have one.
Cut the half onion in half.
Slice the half onion.
Chop the slices.
Put the butter and the chopped onion in a saucepan.
 Cook until soft. Stir a few times.
Add flour, salt, & pepper. Cook over low heat,
until mix is bubbly.
Stir in milk and 3/4 cup cheese. Heat to boiling,
stirring constantly. Boil and stir for 1 minute.
Ready to go.
Place potatoes in a 1 quart casserole 
sprayed with pan spray.
Pour the cheese sauce over the potatoes.
Bake in the oven at 375 degrees for 
1 hour uncovered.
Mix the rest of the cheese and the bread crumbs, and
sprinkle over the potatoes.
Bake for 15 minutes longer, until brown and bubbly.

Thanks for joining me today!

Please stop by tomorrow when we will be making
Fried Ice Cream!

Hope to see you then!

Thursday, July 7, 2011

Mini Re-Bakes

This weeks side dish is mini re-bakes. There is something great about making re-bakes. They can be made fancy or simple. It all depends on what you put in them. When you think about it, almost anything will work. You can stuff your potatoes with bacon, mushrooms, onions, or even cilantro, sun dried tomatoes, asparagus, chicken, or smoked salmon. The sky is the limit. When I made these mini re-bakes, I put the mashed potato and the ingredients into the potato with a spoon. If you are looking for a little fancier result, you can pipe your potato with a pastry bag and a decorating tip. Anyway you make them, they will be great!
Wash your potatoes, then prick the skin with a fork
to help the steam release when they are cooked, 
and they won't explode. (It happens)
Microwave your potatoes. I know some people don't
like to microwave potatoes. I have heard comments that
the potatoes don't taste the same. I kind of agree. 
They do taste a little different, just not enough to
make any difference to me. So, go ahead and
bake them in the oven if you want to. Your 
potatoes are small, so it shouldn't take longer than about
5-6 minutes to cook. After they are cooked, let them cool
for about 15 minutes.
While the potatoes are cooking, fry your bacon.
You want it crisp so you can chop it up for the potato.
Drain the bacon on a paper towel.
While your bacon is cooling, cut your potatoes in half.
Then, scoop out the pulp in your potato. Leave a 
little around the diameter of the potato to keep 
some stability. 
Put the pulp in a bowl.
Add milk.
Mix together until creamy.
Put the mixed potatoes back in the potato shells.
Top the potatoes with chopped bacon and cheddar.
Put in the microwave to melt the cheese.
If you want to put them in the oven, cook at 
325 degrees for about 10 minutes. Keep an eye on them.
Enjoy your mini re-bakes.

Thanks for joining me for this weeks side dish.
I hope you enjoy the potatoes, and make them often.

Tomorrow we will be making this weeks dessert,
Key Lime Mousse Shooters.
They are delicious and habit forming.

See you then!

Thursday, June 9, 2011

Grandma's Potato Salad

This weeks side dish is one of my mother in-laws many recipes. I watched her make it many times, and I have put it on the menu in several restaurants I've worked in. It is always a hit. It's a pretty traditional potato salad,  but I'm sure you will like it.  Sometimes traditional food is comforting food. For me, this side dish evokes sweet memories of a wonderful woman, who I miss dearly. Eating this food makes me feel closer to her and reminds me of happy, fun times where she was laughing and smiling. She was special, and so is this dish.  Enjoy!

Grandma's Potato Salad

6 medium Idaho Potatoes
6 eggs
1 onion
2 teaspoon Sugar
White Vinegar
(ignore the cucumber!)
Let's make our hard boiled eggs first.
Put 6 fresh eggs in a pot.
Cover the eggs with cold water.
Let the eggs boil for 15 minutes.
Start timing when the water starts to boil.
When eggs are done boiling
cool them immediately by running cold water into 
the pan for a few minutes.
Peel your eggs.
Cut your eggs lengthwise, and then slice them.
After all the eggs are sliced, chop them.
Then set them aside.
Wash your potatoes.
Peel your potatoes.
Slice each potato in half.
Start slicing the potatoes into a little bit 
smaller than bite size pieces.
Put your potatoes in a pan and cover with cold water.
Put your potatoes on to boil. Let them boil until the potatoes
are tender. Check them by piercing a piece of potato with a fork
and if the fork goes through the potato, they are done.
When they are done, drain them and put them in a bowl.
Chop about 1/2 cup of onion, then add to the potatoes.
If you are unsure about chopping an onion, please check this out :
In a separate bowl, mix the mayo, mustard, and
sugar together.
Add the vinegar, and whisk together.
Check your consistency. This is a little thick.
Add a tad more vinegar. It should be the consistency
of salad dressing. That's what it is!!
 Pour your sauce over the potatoes and onions and mix well.
Refrigerate until ready to serve. 

Enjoy Grandma's Potato Salad!

Thank you for joining me today! I hope you get as much pleasure from this dish
as I do. Maybe it will become a family staple for your family, like it is for mine.

Tomorrow we will be making Alex's Nilla Wafer Cupcakes.
You will love them!

Remember, if you ever have any questions of problems with a recipe, don't
hesitate to write a comment so I can help you, or send me an email at

See you tomorrow!!