Company Baked Breakfast Potatoes

January 4, 2013 by 8 Comments

Company is coming! No, not really. Just my usual fab five at the table. Do I need to mention three of them already eat like full grown men?! I seriously can’t keep up. One day I’m going to do a blog post to show you just how much they consume in a two week shopping period. It is INSANE! Or how about blogging the two week Costco trip?! Oh boy, you’d be in for it. I totally don’t mind the way they eat, they’re growing boys, I only wish I could eat like they do and stay skinny. But sadly, it doesn’t work that way for this momma. :(

This recipe can be scaled down. No worries. Just use the amount of potatoes, onions and peppers you need for your family. Season to taste. This is one of those recipes you really can’t mess up. I love those kind!

These baked breakfast potatoes are tasty used in breakfast burritos, or served on the side. My gang loves to load up a fresh cooked tortilla with these babies, eggs, cheese and salsa. I just totally made myself hungry! ;) You want to know what I’m in love with?! You’re not standing at the stove frying with grease splatters jumping out of the frying pan, greasin’ up your nicely clean stove top. Just sayin’. :)

Company Baked Breakfast Potatoes
 
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Serves: 14 adults

Ingredients
  • 15 med. red potatoes, washed, dried, cubed with skins on – (or your desired amount)
  • 1 large sweet onion, diced – (or your desired amount)
  • 2 red bell pepper, diced – (or your desired amount)
  • 2 green bell pepper, diced – (or your desired amount)
  • olive oil, desired amount
  • sea salt, to taste
  • fresh cracked pepper, to taste
  • crushed rosemary, to taste

Instructions
  1. Preheat oven to 500 degrees. F.
  2. Wash potatoes, pat dry. Cut potatoes into 1 inch cubes. Dice sweet onion and peppers. Put potatoes, onion and peppers on a large baking sheet, drizzle generously with olive oil; toss. Season with sea salt, fresh cracked pepper and crushed rosemary; toss again. Bake at 500 degrees F. for 30 minutes or until potatoes are fork tender and edges are slightly crisp.

Notes
Every ten minutes, remove pan from oven and toss potatoes. Return pan to oven and continue baking.

 

Ingredients

  • 15 med. red potatoes, washed, dried, cubed with skins on - (or your desired amount)
  • 1 large sweet onion, diced – (or your desired amount)
  • 2 red bell pepper, diced – (or your desired amount)
  • 2 green bell pepper, diced – (or your desired amount)
  • olive oil, desired amount
  • sea salt, to taste
  • fresh cracked pepper, to taste
  • crushed rosemary, to taste

Directions

  1. Preheat oven to 500 degrees. F.
  2. Wash potatoes, pat dry. Cut potatoes into 1 inch cubes. Dice sweet onion and peppers. Put potatoes, onion and peppers on a large baking sheet, drizzle generously with olive oil; toss. Season with sea salt, fresh cracked pepper and crushed rosemary; toss again. Bake at 500 degrees F. for 30 minutes or until potatoes are fork tender and edges are slightly crisp.

Notes Every ten minutes, remove pan from oven and toss potatoes. Return pan to oven and continue baking.

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Company Chow Mein

August 13, 2012 by 6 Comments

It’s no secret I feed a starting five every night – and their coach. This recipe feeds 10-12 generously. But in this house that means it feeds 7 – with left overs that disappear the very next day. Here is one of our absolute favorite Chinese side dishes. I’ve altered it through the years by adding different veggies here and there & hoisin sauce – but this is the way they like it.

Ingredients

  • 2 lbs. Chinese style noodles (we use Marco Polo brand) or use spaghetti noodles.
  • 1 small head cabbage, sliced approx. 3 cups
  • 4 stalks celery, chopped
  • 1 large onion, quartered, sliced
  • 3 tablespoons garlic, minced
  • 1 teaspoon ground ginger
  • 1 1/2 cups soy sauce
  • 1/2 cup brown sugar
  • 2-3 tablespoons peanut oil

Directions

  1. Boil noodles, drain off water. (I cook mine al dente.) In a large wok or electric fryer, heat 2 tablespoons oil over medium high heat, toss cabbage, celery, garlic and onion. Cook until onions are translucent, tossing frequently. Add drained, cooked noodles to wok, toss. In a medium bowl, whisk together soy sauce, brown sugar and ginger. Pour sauce over noodles, continue cooking and tossing until noodles are covered with sauce. Serve
Filed Under: Side Dishes

Homemade French Fries

July 26, 2012 by 5 Comments

I admit – I’m a little snob about my taters. Thank goodness we live in the tater state! I talk to people all the time in the food business - all the time. I’m constantly asking questions. Like this one – “What’s your secret to great fries?!” I’ve learned that if your quiet and listen – most of the time they will reveal their little secrets to great recipes. Coach and I eat at this little hole in the wall and LOVE – (yes – all in caps.) their french fries. I started a conversation with one of the gals and all of a sudden – I had their fry recipe. :)  Apparently - unbeknownst to me - there are three secrets to a great french fry – want to know what they are?! Okay – I’ll tell you. Let your fries take a bath in cold water for about 20 minutes – fry them at 325 degrees for about 6 minutes then turn up the heat to 375 degrees and fry again. Holy guacamole! Who knew?! I’m sure a lot of my foodie friends did – but I had no idea. Thank you my precious for telling me your little secret to great tasting fries – I will never forget you! Hugs.

On another note.. What’s your favorite dipping sauce for fries? Mine… Ketchup and malt vinegar. Delish! But I’d be lying if I left out ranch! ;)

Ingredients
10  medium Idaho potatoes ;)
canola oil for frying
kosher salt to taste
water, for bathing taters
Directions
In an electric fryer, heat oil to 325 degrees. Wash and scrub potatoes. Let dry. Slice potatoes into french fries. Place fries in cold water for 20 minutes. Remove fries from water, pat dry with clean dish towel or paper towels. Place fries in fryer basket and fry for 6-8 minutes depending on the thickness you slice your fry. (we slice ours about 1/2 inch thick.) Remove fries from fryer, reheat oil to 375 degrees. Cook fries until golden brown. Remove form fryer and drain fries on a paper towel. Serve with your favorite dipping sauce.Notes: If making several batches turn oven to 250 degrees F. After you’ve drained the oil off the fries, place fries on a large baking sheet and stick in the oven until ready to eat.

Our favorite dipping sauce recipes
Honey Mustard 
Homemade Ranch

Filed Under: Appetizers/Beverages, Budget Friendly, Side Dishes

Fruit Salad

June 19, 2012 by 6 Comments

One of Coachs’ faves is his momma’s fruit salad. I have to admit,  the first time I tasted it, I was in love! It’s pretty yummy, if I do say so myself. I rely on this tasty dish for Father’s Day, gets togethers, Easter, Christmas, etc. I can never go wrong bringing this dish. What can get any better than fresh whipped cream with a bunch of fruit mixed all up into one bowl of yumminess. This time around I omitted the food coloring, added fresh fruit and nuts.
Serves 10

Ingredients

  • 2 cans 15 oz. each 100% juice chunky mixed fruit, drain
  • 1 pint heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1/4 cup walnuts, ground
  • 20 fresh strawberries, hulled, quartered
  • 2 bananas, sliced
  • 1 can 20 oz. pineapple chunks

Direction

  1. In a standing mixer, beat whipping cream and powdered sugar until stiff. Drain mixed fruit and pineapple. Pour drained fruit into large sized serving bowl. Peel bananas and slice, add to bowl. Wash hull and quarter strawberries, add to bowl; stir
  2. Fold in whip cream and nuts, garnish with additional ground nuts if desired.
Filed Under: Fruit Salad, Money Saving Recipe, Side Dishes

Quick Spainish Rice

June 13, 2012 by 3 Comments

Another great one from my grandmother’s recipe box! I adapted it though, but it sure was tasty, not to mention quick. My Littles, devoured it and were begging for more. Add cooked chicken, steak or ground beef and you’ll have yourself a meal in 30 minutes or less. Now that’s quick cookin’!
Serves 6

Ingredients

  • 1 tablespoon butter, salted
  • 1 1/4 cup long grain rice
  • 1 3/4 cups water
  • 2 teaspoons chicken instant bouillon & seasoning
  • 2 teaspoons chili powder
  • 1 teaspoon garlic salt
  • 1 tablespoon dried chopped onion
  • (1) 14.5 oz. can stewed tomatoes
  • (1) 4oz. can diced green chiles

Directions
In a medium sized pot, brown rice with butter over medium heat. Next add water stewed tomatoes and seasonings. Bring to a boil; cover and reduce heat. Simmer 25 minutes or until rice is done. (Don’t lift the lid.) Garnish with cheddar cheese, green onion and sour cream if desired.

Notes: To make a meal, stir in desired amount of cooked chicken, steak or ground beef; top with cheddar or Mexican cheese. Put in a 350 degree F. oven until cheese is melted. garnish with green onions, olives, fresh chopped cilantro and sour cream if desired.

Filed Under: Main Dishes, Money Saving Recipe, Quick Dinners, Quick Spainish Rice, Side Dishes

Red Potato & Bacon Salad

January 31, 2012 by 1 Comment

I threw this together real quick the other day for lunch, it was a huge hit. Oh, so yummy! What can get any better than potatoes and bacon? The combination of the red onions, potatoes, bacon and fresh rosemary, drizzled with olive oil, seasoned with fresh cracked pepper and kosher salt sent this recipe over the top. The whole family went absolutely bananas over this warm potato salad. The kids said, “They would love this served with scrabbled eggs for breakfast.” We will definitely be making this on a regular basis.

Ingredients
12 medium red potatoes, scrubbed and quartered
1 large red onion
6 slices bacon, thick sliced
5 tablespoons olive oil
2 sprigs fresh rosemary, peel needles from stem
fresh cracked pepper, to taste
kosher salt, to taste

Directions
1. Preheat oven to 400 degrees F. on confection roast. In a large sized pot, boil water. Meanwhile scrub and quarter potatoes. Parboil potatoes for 8 minutes. Drain potatoes and transfer to a roasting pan, drizzle with olive oil, sprinkle with fresh rosemary, toss.
2. Place bacon on a separate small baking sheet.
3. Place the potatoes on the middle rack of the oven and the bacon on the top rack.  Roast potatoes for 30 minutes, or until tender and light brown. Remove bacon after 20 minutes or until crisp. Drain fat from bacon, pat dry with paper towel. Cut bacon into thin strips, about 1 inch in length.
4. Toss potatoes with bacon slices, season with fresh cracked pepper and kosher salt to taste.
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Filed Under: Red Potato And Bacon Salad, Side Dishes, Soups/Salads, Vegetables

Roasted Mixed Vegetables With Olive Oil & Garlic

January 16, 2012 by Leave a Comment

I really enjoy my veggies, how about you?! One of my best girlfriends gave me her recipe for roasted green beans with garlic. Oh man, oh man are they delish! My family just can’t get enough of them. They actually beg for them! Now, what kid do you know begs for vegetables? I know these kids exist, because I own a few of them. But most times, your catching your precious little ones, tossing them to the dog, who even turns up his nose, right?! Unless you have a crazy dog like ours who eats tomatoes???? This side dish is absolutely crazy good, with a robust garlic flavor. It’s just down right tasty! I took my bestie’s idea and shook it up a bit by using mixed veggies. Oh, goodness these were so good. They were even better the next day. I used the left overs to make stuffed veggie potatoes that will be featured tomorrow.  Okay, just jumped off the soap box.  Have a marvelous Monday!

Ingredients
4 cups mixed vegetables, Kirkland signature brand
4 cups stir fry vegetables, Kirkland signature brand
1 1/2 cups red onion, chopped
1 whole green pepper, julienned
20 cloves garlic, chopped
olive oil, desired amount {I had a pretty generous hand, just don’t drown them in it.}
fresh cracked pepper, to taste
kosher salt, to taste

Directions
1. Pre-heat oven to 400 degrees F. We used our convection roast.
2. Combine vegetables on large baking sheet with green pepper, red onion and garlic; toss.
3. Drizzle liberally with olive oil, season with salt and fresh cracked pepper.
4. Roast 1 hour our until they reach your desired tenderness; tossing throughout roasting time.

Notes: I place my baking sheet on the middle rack of the oven. Left overs are even tastier the next day as the flavors marry. Store left overs in a covered container and refrigerate. To re-heat, place on a  baking sheet and bake at 400 degrees F. until heated through, or then there’s the microwave, either way works fine.
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Filed Under: Roasted Mixed Vegetables With Olive Oil And Garlic, Side Dishes, Vegetables

Maria’s Mexican Rice GF Friendly

December 22, 2011 by Leave a Comment

When I was little I grew up In Southern California, this is where I met my dear friend Maria. I met Maria in sixth grade, Maria was the type of person who would see someone being picked on and befriend them, take them under her wing and tell the rest of the world to take a hike! I truly admired her for this. Maria and I ended up being close throughout middle school and high school. We had many memorable moments like sleep overs, trick or treating, boyfriends, singing La bamba, {which I completely massacred, but she still loved me anyway.} and even marriage. Maria, was one of my brides maids in our wedding. If I didn’t have a sister, she would of been my maid of honor. I have had a lot of laughter with Maria, she is one the funniest people I know and I am blessed to have her as a friend. One night while spending the night at my house, she jumped up and said, “I know let’s cook for mom and dad!” I replied, “Okay!” I believe we were in ninth grade at the time. We decided on making a Mexican meal. We had mom drive us to the store, because we didn’t want to be seen peddling our bikes down the street. We certainly didn’t admit that, but come on, we were big time now, we were freshman, and freshman meant that we were no longer a juvenile, no longer in middle school. We made it out of their by the skins of our teeth. Now we were onto a new adventure, where kids were being “Trashed Canned” and given “Swirlies” just for being a freshman. Where you didn’t need to bring a paper or book to read in the rest room, you had the walls to keep you occupied, and where you were judge by the shoes and clothes you wore. Yeah, we were really moving up in the world lol! 

We managed to cook a yummy meal, don’t ask me how with all the ”Girly” laughter in that kitchen.  I’m sure mom and dad were thinking, oh dear what did we get ourselves into? Maria, brought to the table this amazing, authentic, Mexican rice recipe, that mom just had to have after she tasted it. It’s been in the family ever since, that would be 22 years now! This is one of our ”Go To” recipes without a shadow of a doubt.

Ingredients
3 cups long grain rice
1/2 cup onion, chopped
1 can 8 oz. tomato sauce
2 cubes chicken bouillon {Herbox brand is GF}
1/4 teaspoon garlic powder
2 teaspoons salt
2 teaspoons olive oil
5 cups water + 1/2 cup
1 cup corn, frozen

Directions
 In a large pot, brown rice in olive oil; add onion and continue stirring occasionally, making sure rice doesn’t burn. Meanwhile dissolve bouillon cubes in 1/2 cup HOT water. Add tomato sauce to the rice and the 1/2 cup of bouillon water along with salt, garlic powder, corn and five cups of HOT water. Bring to a boil, stirring occasionally. Reduce heat to low and cover pot with lid. Simmer 20 minutes. DO NOT LIFT THE LID! You may be tempted, but fight the urge.

Notes: We use a non-stick Teflon coated pot. Make sure to set your timer. Right after it is cooked, I sprinkle shredded cheddar cheese over the top while still in the pot, put the lid back on and let it melt, for a little extra somethin’ somethin’.  My favorite way to eat this is with a little bit of salsa on top  and served with tortilla chips, {the round kind, so I can just scoop it right up.} Oh, so YUMMY!
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Thank you DF for sharing our childhood together, and this awesome recipe. I love you!

Filed Under: Gluten Free, Maria's Mexican Rice, Side Dishes

Western Sweet Potatoes

December 6, 2011 by 3 Comments

As most of you know we go meatless at least twice a week. I haven’t been able to post dinner recipes due to the lighting issues I’m experiencing. {Oh, honey cakes! Christmas is right around the corner and I sure would like that professional lighting kit!}We eat dinner around five, so night pictures with a flash do not turn out very well. So, I’ve been baking instead. Last night, dinner came early, as everyone had basketball practice. I was able to capture a dinner picture while I still had natural light to work with. Remember when I told you Jeff dislikes sweet potatoes? Well, I’m finding out after 20 years, It’s they way they are cooked and seasoned. As I was peeling the sweet potatoes, he looked at me like he was getting the short end of the stick. He was giving me the stink eye. I said, “Now hold your horses! I’m not making them the way you think, I promise!” He let out a deep sigh. Boy, that poor man is traumatized by little ol’ sweet potatoes. I just laughed and went along with my business. The sweet potato aroma swept through the house, making it smell delicious. Guess. who. slowly. inched. his. way. over?! When he saw all the goodness that was going into them, he reached for a fork, took one bite, and was a happy camper. Win win! This recipe was inspired by Alexia Foods.

Ingredients
2 large sweet potatoes, cut into chunks
1 red bell pepper, chopped
1 small yellow onion, chopped
1 1/2 cup corn, frozen, thawed
1 can 15 oz. black beans, drained, rinsed
1/4 cup honey
1 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon chipotle chili pepper seasoning
2 tablespoons fresh chopped cilantro
olive oil

Directions
1. Preheat oven to 400 degrees F.
2. Peel and cut sweet potatoes into chunks, Chop onion and red bell pepper.
3. Combine potatoes, red bell pepper and onions and place on a large baking sheet. Liberally drizzle olive oil over potato mixture.
4. Cook for 30 minutes, tossing once throughout cook time. Remove from oven and add thawed corn, beans and seasonings; toss. Return to oven for 10 minutes longer. Remove, from oven and drizzle honey over potato mixture, toss; return to oven and cook 5 minutes longer. Remove from oven and top with fresh cilantro, toss. Serve warm.
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Filed Under: Side Dishes, Western Sweet Potatoes

Sweet Potato Souffle

December 2, 2011 by Leave a Comment

This is one of our absolute favorite side dishes for Thanksgiving and Christmas. My mother gave me this recipe years ago and I adapted it to fit our taste. My hubs absolutely can’t stand sweet potatoes. I’ll never forget our first Thanksgiving together, I was serving him and I asked, ”Would you like some sweet potatoes?” Oh. my. goodness. he got the most disgusting look on his face and said, “Oh, NO. THANK. YOU!” We all started laughing. My mother made it her mission to find and make a recipe that he would like. Many Christmases ago mom served this dish, we’ve been making it ever since. Coach had no idea that he was eating sweet potatoes, he was sucking it up like a hoover, and asking for seconds! I’d say, he quickly out grew his dislike for sweet potatoes. He still won’t eat the traditional sweet potato dish with the melted marshmallows, you know the one? But, he welcomes this side dish every year on Thanksgiving and Christmas. Have a fabulous Friday and great weekend. See you Monday!

 

My helper!
Ingredients

24 oz. cut sweet potatoes, drained

3 eggs

1 teaspoon ground ginger

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon pure vanilla

1can 12oz. evaporated milk

1 box yellow cake mix

3/4 cup butter, melted

1 cup pecans, chopped

1/4 cup toasted coconut

Directions
1. Preheat oven to 350 degrees F. and grease a 3 qt. baking dish, set aside
2. In a standing mixer, mix the first seven ingredients.
3. Pour sweet potato mixture into greased baking dish.
4. Spread cake mix evenly over the top of sweet potato mixture.
5. Melt butter and drizzle on top of cake mix. Top with nuts.
6. Bake for 45 minutes
7. Top with toasted coconut. Serve warm
Adapted recipe/photos/directions by: My Crowded Kitchen
Original recipe: Source unknown
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