Tag Archives: Potato

Weekend RoundUP April 21

Posted on April 20, 2012 | 4 Comments

Walk Through The Bible In One Year
Week 12 reading plan per day
Click on the colored link to read each day’s scripture.
Monday Judges 1-4, Tues Judges 5-7, Wed Judges 8-10,
Thursday Judges 11-14, Friday Judges 15-18,
Saturday Judges 19-21, Sunday Ruth

Spring is nature’s way of saying, “Let’s party!” ~Robin Williams

So often I hear friends say “spring is my favorite time of the year.” I think it is because when the season changes from winter and everything turns green we feel the rebirth deep in our soul. Last week as my home internet was down it was such a blessing! No internet sent me out doors — with my camera. I’ve been excited all week to share some new birth spring pictures with you. I am starting with some Hen and Chicks. For years I have admired my mother-in-law’s containers of Hen and Chicks. She always says, “they just grow!” Well, I have tried many times and mine don’t “just grow”, until now. Two years ago I took 4 or 5 little chicks and planted in an area that was rather rocky and unattractive. That summer, when I would see a new little “chick” I would snip it off and replant. Last summer I did the same. This winter my little Hen and Chick garden really grew. In the south they like the winter better than the hot summer. (But then, who doesn’t?) This momma and her little chicks are just a small part of my Hen and Chicks garden now. Aren’t they pretty?
As I am typing today I am sitting at the local library (lightening-fast internet). It is story hour for the little kids and they are singing, “If you are happy and you know it clap your hands.. If you’re happy and you know it stomp your feet…” Listening makes me smile After all, it is spring!
While taking pictures of the old house down the road, the barnyard kids were very, very curious about what I was doing.

It’s spring fever. That is what the name of it is. And when you’ve got it, you want – oh, you don’t quite know what it is you do want, but it just fairly makes your heart ache, you want it so! ~Mark Twain

My Christmas Cactus is 35 years old. She has grown very large even though I have given away hundreds of slips during the years. When winter comes we put her in my chief culinary consultant’s hideout, also known as his “shop.” The middle of March my beautiful cactus was lovingly brought up to the house where she will spend the summer outside our door, on the carport. Within a day or two after its arrival, a little momma-to-be claimed this protected spot for her own nesting ground.

God loved the birds and invented trees. Man loved the birds and invented cages. ~Jacques Deval, Afin de vivre bel et bien

I didn’t have to look too far for these five little babies who are nearly pushing each other out of the nest. I was a little distance from these babes, high on a 12′ ladder using my telephoto lens. However, with each little, click, click, click of my camera their hungry mouths would open a bit further. I apologized profusely that I didn’t even have a morsel for them.
As precious as these babies are, the highlight of my camera adventures this week came when a little colt was born just a few miles down the road. In this picture the colt is less than 24 hours old. I was in awe as I watched from a distance as momma took care of her new baby. As it happens daddy was very close by as well. If you are alarmed at momma’s skinny ribs, this little lady had been through a lot. She had carried twins and I do believe they required every bit of nourishment from her. One twin died during birth and the colt you see is the surviving sibling. It is now a week later and when I saw them yesterday, both mom and baby are thriving!

There is something about the outside of a horse that is good for the inside of a man. ~Winston Churchill

Horse sense is the thing a horse has which keeps it from betting on people. ~W.C. Fields
When it comes to horse and birdie quotes this one takes the cake!

One reason why birds and horses are happy is because they are not trying to impress other birds and horses.
~Dale Carnegie

Happy Spring! Just in case you missed any recipe posts this week, here is a run down of cooking from my kitchen and a few from others!

Cheesy Hashbrown Potatoes

Parmesan Baked Asparagus Fries with Lemon-Garlic Aioli

Home made Raspberry Sauce

Tuesdays With Dorie: Lemon Loaf Cake and a special appearance by Jameson’s Lemon Cake!

Bookmarked: Check this out!
Baking is my Zen: Floating Island

Many Blessings and Happy Cooking!

Thank you to everyone who is using my Amazon links to make your Amazon purchases! I appreciate it!

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Posted in Bread and Rolls, Cake, Dessert, Side Dishes, Vegetables

Tagged asparagus, Baking, Baking is my Zen, Bill goats, birds, Cake, Healthy, Hen and Chicks, horses, Lemons, nature pictures, Potato, spring, vegetarian

Cheesey Hashbrown Potatoes

Posted on April 19, 2012 | Leave a comment

My sous-chef dishwashing mother has always been the one to make Scalloped Potatoes for our family dinners. She is good at it. She painstakingly peels and cuts potatoes, sliced thin and exactly the same size. Then she makes a roux, adds cheese, and for some very unexplainable reason it is always just the right amount to cover the potatoes. When it bakes – delicious. That was then … this is now. A few years ago this same little sous-chef dishwashing scalloped potato maker discovered Cheesy Hashbrown Potatoes. We were invited to her home for dinner. She was serving pork chops. Ah, I thought – that means scalloped potatoes. Sorry mom, a bit predictable we are

But no, these Cheesey Hashbrown Potatoes sat on the table where Mom’s Scalloped Potatoes should have been. What is this? Mom said she thought she would “try something new.” Since then, these are our go-to potatoes for meals from meat-loaf-night all the way to dinner parties and Easter Sunday!

Mom says, “these are so much faster and easier to make and much tastier than regular scalloped potatoes.” I agree … you decide. If these potatoes aren’t already in your arsenal of dinner recipes, I hope you will give them a try.

Ah, before I sign off I want to share a couple of non-food related pictures. Since my internet has been up and down, in and out for 3 weeks or more I have found some new freedoms which includes a few photography outings. Recently I wandered down our road to snap a few pics. Of late, I’ve drawn to old houses, once homes, now left by the road side, longing to share stories of days gone by.

A step back to when everything was in black and white.

Many blessings for a happy end to the week! Weekend RoundUP coming tomorrow!

Cheesey Hashbrown Casserole

Print recipe

Serves	8-10
Prep time	10 minutes
Cook time	1 hour
Total time	1 hour, 10 minutes

A fast and easy alternative to scalloped potatoes. The flavor is outstanding and the cheese adds such a nice richness. A perfect side with ham, meatloaf, chicken, beef, and even fish!

Ingredients

2lb Frozen hasbrown potatoes (Shredded or diced, either work well.)
2 cans Cream of Chicken Soup
12oz Sour Cream
2 cups Grated Sharp Cheddar Cheese
1/4 cup Butter, melted
1/2 small Onion, chopped
1 cup Crushed Corn Flakes

Optional

1/2 cup Pepperjack Cheese, shredded

Directions

1	Chop onion and add to melted butter. Saute' in the microwave for 1 to 2 minutes on high. Thaw frozen hashbrowns. In a large bowl, while potatoes are still cold, mix all ingredients except the corn flakes.
2	Grease 9"x13" baking pan. Add mixture to pan and smooth lightly. Cover with a light dusting of crushed corn flakes. At this point the potatoes can be refrigerated for up to 24 hours before baking. When ready to bake, remove from refrigerator for 30 minutes or so. Bake at 350 degrees F. for 1 hour until nicely browned and bubbly.

Note

* Pepperjack cheese adds a little bit of heat and blends well with the sharp cheddar, but it is optional. This dish is great with or without the pepperjack.

** Make sure frozen potatoes are thawed, but still cold when mixing them up.

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Posted in Side Dishes, Vegetables

Tagged Baking, cheesy potatoes, Mashed potato, Potato, side dish, vegetables, vegetarian

Fried Sweet Potatoes

Posted on December 27, 2011 | 2 Comments

When You Feel Robbed of Your Private Time

I keep my eyes always on the LORD.
With him at my right hand, I will not be shaken. Psalm 16:8

If the Lord delights in a man’s way, he makes his steps firm. Psalm 37:23

Have you ever heard, “in the South they fry EVERYTHING?” Well, I don’t think that is particularly true, after all, I have never seen a dill pickle fried, oh, wait a minute, yes I have. Well, then I have never seen a snicker’s bar fried, oh … yes I have. Okay, okay, there must be something we don’t fry — oh, forget it. Ya know, in the south we don’t just fry turkeys for Christmas but Sweet Potatoes too! At our house we eat a lot of sweet potatoes, and they just don’t get much better than this.

BEFORE

AFTER

Before you say “frying is too fattening” take a look at this recipe. Only about 1 tablespoon of olive oil and 1 tablespoon of butter will cook a big batch of potatoes. A little cinnamon sprinkled in the beginning and a little brown sugar in the end …. they are irresistible! And just in case you missed it, eating such healthy potatoes definitely means you can end the meal with … Walnut Fudge Pie?

Kitchen blessings and happy cooking!

Southern Fried Sweet Potatoes

Print recipe

Serves	4
Prep time	15 minutes
Cook time	15 minutes
Total time	30 minutes

Eating healthy sweet potatoes doesn't have to be bland. These potatoes are fried in a light amount of oil, keeping them healthy and light! The brown sugar and cinnamon blends for a light caramel glazing.

Ingredients

4 medium Sweet Potatoes
2 tablespoons Extra-virgin olive oil
1 tablespoon Butter
1/2 teaspoon Ground Cinnamon
2 tablespoons Brown Sugar

Directions

1	Wash and peel sweet potatoes. Slice into 1/4" thick rounds.
2	Over medium heat, heat olive oil, butter and cinnamon in a large fry pan. Add sweet potatoes layering flat if possible.
3	Watch potatoes as they can burn easily. Fry until potatoes are cooked and well-browned. Sprinkle with brown sugar and toss a couple times while still frying. Remove from stove and serve immediately.

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Posted in Pie, Side Dishes, Vegetables

Tagged Dessert, fudge pie, Potato, sweet potato, Thanksgiving, Vegetable, vegetarian, Walnuts

Rosemary Infused Crispy Mashed Potatoes

Posted on October 28, 2011 | 1 Comment

Proverbs 16:3

Commit to the LORD whatever you do,
and he will establish your plans.

Recently I was surfing through a variety of food blogs and I came across Fifteenspatulas.com. As I browsed through Joanne’s pictures, I came across a really curious looking picture. At first I thought it was a coconut macaroon. Having just come off the sugar highs from Banoffee Pie and Topsy Turvy Apple Pie, I didn’t think I could face a macaroon. Then I read the recipe for Crispy Ridged Mashed Potato Mounds! MASHED POTATOES oh my gosh, I can wrap my taste buds around that! I immediately started planning dinner around making Crispy Ridged Mashed Potato Mounds. Turns out this is an original recipe from Joanne. I followed the recipe — mostly, and the little mounds were great! However, I couldn’t wait to start messing with the recipe and making it my own. So, I treated my family to mashed potatoes TWICE this week. The second time I made these tasty treats with garlic and chives and a quick spray of I Can’t Believe It’s Not Butter! Pair them up with a steak hot of the grill and it is dynamite! Thanks Joanne for a creative new look at mashed potatoes. Here is my take on this fun recipe.

Crispy Mashed Potatoes

Ingredients:

1.5 lbs russet potatoes
3/4 cup half and half
2 tbsp butter (or to taste)
salt and pepper

Flavoring Options:

2 sprigs fresh rosemary or
2 teaspoon fresh chives and 1 teaspoon minced garlic for serving with beef or
Your favorite spices!

Directions:
Preheat the broiler (you want it to be preheated for at least 15 minutes before we broil the mounds later on. This ensures even browning).

Peel and roughly chop the potatoes into large chunks. Place in a pot of heavily salted cold water and bring to a boil. Cook until fork tender. Drain.

While potatoes are cooking: Remove the leaves from the rosemary sprigs by running your fingers down the stem.
Place rosemary in a saucepan with the half and half. Bring to a simmer, then cover with a lid and let steep for 10 minutes. ** Use same technique to infuse a chive/garlic flavor instead.
Strain the rosemary out of the half and half.
** If you use chives and garlic, do not strain.

Add butter and cream to mashed potatoes. Season with salt and pepper to taste and mash until smooth.

Dollop the potatoes into 8 mounds on sheet pan covered with spray oil or parchment paper.

Take a fork and press little ridges into the potato mounds.

This works easiest by starting at the bottom and pulling upward from the bottom of the mound to the top.

Make sure you have preheated your broiler for at least 15 minutes, then pop these under the broiler about 5 inches away from the heat. Watch carefully (and don’t walk away) until they are brown on the edges, then pull them out.

Spray with “I Can’t Believe Its Not Butter” (tasty and pretty!)

Serve and enjoy!

BEFORE

AFTER

Noteworthy:
If you have anything baking in the oven, you can add the potatoes for about 10 minutes of baking, then broil for 5 minutes or until crispy brown, speeds up the browning process.