Tag Archives: potatoes

Crock Pot-Good for Summer, Too!

This past weekend was really busy! My husband had Friday off, and we planned to get a lot done around the house. We needed a quick dinner. Plus, it is hot again. We are usually done with the mid 90’s by now, but we’ve been up there all week. Using the crock pot in the summer is a great way to cook a delicious dinner without heating up the kitchen.

Rosemary and Thyme Stew

Every time I cook with rosemary and thyme, I get that Simon and Garfunkel tune in my head (“Parsley, sage, rosemary, and thyme”). I was singing it all day, as I got the household chores done.

Rosemary and Thyme Beef Stew
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • ½ cup flour
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 pounds beef stew meat
  • 2 tablespoons cooking oil
  • 1 pound small, thin skinned potatoes, halved
  • 3 carrots, cut in bite sized pieces
  • ½ large onion, chopped
  • ½ pound mushrooms, quartered
  • 2 cloves garlic, minced
  • 2 stalks celery, cut in chunks
  • 1¼ cup water, divided
  • 2 teaspoons beef bullion
  • ½ cup red wine
  • 3-4 sprigs rosemary
  • 3-4 sprigs thyme
  • 2 tablespoons cornstarch
Instructions
  1. Combine flour, salt, and pepper in a large zip top bag. Add beef cubes, a few at a time, and shake to coat.
  2. Heat oil in large skillet. Brown floured meat, turning frequently.
  3. Place meat, potatoes, carrots, onion, mushrooms, garlic, and celery in crock. Stir to combine.
  4. Dissolve bullion in 1 cup warm water. Add wine. Pour over meat and vegetables. Gently stir in rosemary and thyme.
  5. Cook the stew on low for 7-8 hours.
  6. About 30 minutes before serving, dissolve cornstarch in remaining ¼ cup water. Stir into stew. Turn heat to high and cook 30 minutes, until stew thickens.

 

Grilled Potatoes with a Twist

Summer grilling season is in full swing. Mostly, I think it is too hot to cook (even with the air conditioning on), but I can usually motivate myself to grill any time. We got a lot of potatoes in our box this week, and also a lot of limes, so I decided to combine the two and try a different twist on my basic grilled potato recipe.

Grilled Potatoes with a Twist

These are really easy to make, and clean up is a breeze! These turned out really nice.

Grilled Potatoes with a Twist
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 pound thin skinned potatoes, cubed
  • 2 tablespoons olive oil
  • seasoned salt to taste
  • Juice of 1 lime
Instructions
  1. Preheat grill to medium.
  2. Cut a piece of foil about 5 feet long. Fold in half. Spray with non-stick cooking spray.
  3. Place cubed potatoes on prepared foil. Drizzle with oil, season with seasoned salt. Toss to combine. (I did this right on the foil.) Drugstore wrap the foil.
  4. Grill over medium heat for 30 minutes, turning halfway through.
  5. Remove potatoes from the foil. Drizzle lime juice over the potatoes. Toss to combine.

 

Variations on a Potato Theme-Part 2

Continuing my two part series of variations on my Mom’s grilled potato recipe, today I’m sharing a spicy version of the basic recipe. My husband and I liked these potatoes, but it would not have been a hit with my Mom. They are spicy! Of coarse, you can cut the heat by cutting back on the spice.

Cajun Grilled Potatoes

I served these with hamburgers. It was almost as though we were in our favorite burger joint!

Cajun Grilled Potatoes
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • ¼ cup olive oil
  • 1 teaspoon Cajun seasoning
  • 2 pounds red potatoes, cut in chunks
Instructions
  1. Preheat grill. Cut a piece of heavy duty, wide aluminum foil 5 feet long and fold in half. Spray one side with non-stick cooking spray.
  2. Combine oil and Cajun seasoning.
  3. Place potatoes in a large bowl. Toss with oil and seasoning mixture.
  4. Pour potatoes onto prepared foil. Wrap drugstore style.
  5. Grill for 30 minutes, turning halfway through cooking.

 

Variations on a Potato Theme, Part 1

I’ve been sharing variations of my Mom’s grilled potatoes over the years. I recently found myself over run with potatoes; and, given the hot weather we’ve been having, I’ve been grilling a lot more. So, over the next couple of posts, I’m going to share a couple of variations on my Mom’s original recipe.

Grilled Potatoes and Peppers

You could use any color pepper for this recipe; I used the orange one we got in our box this week.

Grilled Potatoes and Peppers
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 pounds potatoes, thinly sliced
  • 2 medium bell peppers, sliced
  • ¼ cup olive oil
  • salt and pepper to taste
Instructions
  1. Preheat grill.
  2. Tear a sheet of heavy duty, wide aluminum foil about 5 feet long. Fold in half. Spray with non stick cooking spray.
  3. Combine potatoes and peppers on the center of the foil. Drizzle with oil, season with salt and pepper.
  4. Drugstore wrap the foil. Grill over medium low heat for 30 minutes, until potatoes are softened and browning.

 

Italian Sausage and Leek Soup

Getting a late start on blogging today. It is going to be one busy week. I’m most excited that my husband is going to build me a small garden in our back yard, so I can start growing some of my own produce! I will be getting a bit of a late start this year, but will hopefully be able to get some veggies in now and do some fall planting as well. I’m already thinking about what I want to plant early next spring. (Snow peas, here I come!)

Italian Sausage and Leek Soup

I don’t remember exactly how I came across this recipe from Get Crocked for Zuppa Toscana. As soon as I read it, I immediately thought, “Leeks!” This soup has a really interesting flavor. I can’t wait to eat some of the leftover soup for lunch (even if it is supposed to be 90 degrees today.)

Italian Sausage and Leek Soup
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • ¾ pound ground turkey Italian sausage, browned
  • 1 pound potatoes, peeled and cut in bite sized pieces
  • ½ cup chopped onion
  • 6 slices bacon, fried and crumbled
  • 3 cloves garlic, minced
  • 3 large leeks, white and light green parts only, cut in half lengthwise and sliced crosswise
  • 2 cups chicken broth
  • 3 cups water
  • 1 cup heavy cream
Instructions
  1. Put all the ingredients except the cream in crock pot. Cook on high for 4 hours.
  2. Add cream right before serving.