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Garlic & Herb Potatoes

These fragrant herbed potatoes are the perfect side dish for so many meals–you are sure to make them again and again!

1-3/4 pounds small red potatoes, scrubbed
1/3 cup butter, melted
2 tablespoons minced fresh garlic
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon seasoned salt
1 teaspoon paprika

1. Preheat oven to 425 degrees F.

2. Cut each potato into quarters. Place in an ungreased 8-inch square baking dish.

3. Combine the remaining ingredients in a small bowl; mix well.Pour over the potatoes and stir well to coat. Bake 20 to 25 minutes or until the potatoes are tender. Makes 4 to 6 servings.

Emily

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Garlic Mashed Potatoes

Garlic Mashed PotatoesRoasted garlic and rich sour cream give these mashed potatoes a creamy twist.

2-1/4 pounds russet potatoes
1 whole garlic bulb
1 tablespoon olive oil
1/2 cup sour cream
2 tablespoons butter
1/8 teaspoon salt
1/8 teaspoon black pepper
fresh chives, cut into small pieces

1. Preheat oven to 375 degrees F. Peel potatoes and cut into even-size pieces. Place in a large pot of lightly salted water; bring to a boil. Reduce heat and simmer until cooked through; about 20 minutes.

2. Separate garlic cloves but do not peel them. Place in a bowl, add olive oil and toss to coat. Place on a baking sheet and roast in the oven until softened, about 10 minutes. Allow to cool slightly.

3. Drain the potatoes and return to the pot; mash slightly. Add sour cream and butter. Quickly squeeze pulp from the garlic cloves into potatoes. Add salt and pepper; mash potatoes until combined and smooth. Transfer to a serving bowl; sprinkle with chives. Makes 4 servings.

Emily

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Pot Roast with Mushroom Gravy

Pot Roast with Mushroom GravyPot roast is always welcome at my dinner table and this recipe is one of my favorites. My slow cooker does all the work and I get all the credit for putting a delicious dinner on the table!

1 pound small red potatoes, halved
2 cups fresh baby carrots
1 (8 ounce) package sliced fresh mushrooms
1 medium onion, cut into 6 wedges
2 celery ribs, cut into 1-inch pieces
1 (3 pound) boneless beef chuck roast
1 (14-1/2 ounce) can beef broth
1 (10-1/2 ounce) can mushroom gravy
1 (1-1/2 ounce) package beef stew seasoning mix

1. Place the potatoes, carrots, mushrooms, onion and celery in a 5-quarty slow cooker. Cut the roast in half; place over the vegetables.

2. In a small bowl, combine the broth, gravy and seasoning mix; pour over the roast.

3. Cover and cook on Low for 8 to 9 hours or until the meat is tender. Makes 8 servings.

Emily

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Roast Chicken

provencal-roast-chickenPerfectly seasoned, tender chicken and hearty vegetables are the perfect combination for a chilly night’s dinner! Delicious!

1 whole chicken (3 to 3-1/2 pound)
1 lemon
1 teaspoon olive or vegetable oil
1 tablespoon dried herbes de Provence
1/4 teaspoon pepper
8 medium potatoes, cut into fourths
2 medium zucchini, cut into 1-1/2-inch pieces
1 (14-1/2 ounce) can diced tomatoes with basil, garlic and oregano, drained
1/2 cup chopped pitted kalamata olives

1. Heat the oven to 400 degrees F. Place chicken, breast side up, in an ungreased shallow roasting pan.; Grate peel from lemon; squeeze juice. In a small bowl, mix the lemon peel, lemon juice and oil; drizzle 1/2 the mixture over the chicken. Pat herbes de Provence and pepper on the skin of the chicken. Place squeezed lemon halves inside chicken cavity.

2. In a large bowl, toss the potatoes, zucchini, tomatoes, olives and the remaining lemon mixture. Arrange vegetables around the chicken in roasting pan. Insert oven proof meat thermometer in chicken so the tip is in the thickest part of inside thigh and does not touch bone.

3. Bake 1 hour and 45 minutes to 2 hours or until meat thermometer reads 180 degrees F, legs move easily when lifted ot twisted and vegetables are tender. Makes 6 servings.

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Smoked Salmon & Potatoes

smoked-salmom-potato-gratinTender golden potatoes, flaky bites of smoked salmon in a rich creamy cheese sauce. Yummy!

8 cups Yukon Gold potatoes, peeled & thinly sliced
2 tablespoons butter
1 cup thinly sliced onion
2 tablespoons all-purpose flour
3 cups half-and-half
1 cup Swiss cheese
2 tablespoons chopped fresh dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
12 ounces smoked salmon, flaked into 1/2-inch pieces
1 cup plain bread crumbs
3 tablespoons butter, melted

1. Fill a 4-quart saucepan 2/3 full with water; heat to boiling over high heat. Add the potatoes and cook for 6 to 9 minutes or until almost tender; drain and return to the saucepan.

2. Heat oven to 350 degrees F. Spray a 3-quart baking dish with cooking spray.

3. In a 12-inch nonstick skillet over medium heat, melt the 2 tablespoons butter; add onions and cook and stir until softened, about 4 minutes. Stir in the flour. Gradually add the half-and-half and heat to a boil. Remove from the heat; stir in the cheese, dill, salt and pepper until the cheese is melted.

4. Pour sauce mixture over the potatoes in saucepan; spoon 1/2 the potato mixture into baking dish. Top with 1/2 the salmon; repeat the layers.

5. Stir together the bread crumbs and 3 tablespoons melted butter; sprinkle over the salmon. Bake uncovered 30 to 40 minutes or until the potatoes are tender and the topping is browned. Makes 8 servings.

Emily

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Italian-Style Shepherd’s Pie

italian-style-shepherd's-pieThis savory, satisfying, all-in-one dinner from Betty Crocker is sure to bring smiles to your dinner table!

1 pound beef sirloin steak, fat trimmed, cut into 1-inch pieces
1 cup sliced onion
1 cup sliced carrots
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
1-1/2 cups sliced mushrooms
1 (14 ounce) jar tomato pasta sauce (any variety)
1 pouch roasted garlic mashed potatoes (from 7.2 ounce box)
1 cup hot water
2/3 cup milk
2 tablespoon butter
2 tablespoons shredded fresh Parmesan cheese

1. Heat oven to 375 degrees F. Spray a 2-quart casserole or baking dish with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Add beef, onion and carrots to skillet; sprinkle with seasoned salt and pepper. Cook 3 to 5 minutes, stirring frequently, until beef is brown.

2. Stir in mushrooms and pasta sauce; heat to boiling. Cook over medium heat 5 minutes, stirring occasionally. Spread in casserole.

3. Make potatoes as directed on box for 4 servings, using 1 pouch potatoes and seasoning, hot water, milk and butter. Spoon into 8 mounds around edge of hot beef mixture. Sprinkle cheese over all.

4. Bake 25 to 30 minutes or until bubbly and potatoes are light golden brown. Makes 4 servings.

Emily

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Mixed Vegetable Bake

mixed-vegetable-bakeThis is a wonderful recipe for using those delicious home-grown vegetables from your garden or purchased at your local farmers market. Serve it with grilled steak or chicken for a real dinner treat!

4 medium red potatoes, cut into 1/2-inch slices
1 large onion, cut in half and into 1/4-inch slices
2 medium carrots, peeled and cut into 1/4-inch slices
1/4 cup olive oil
2 teaspoons finely chopped garlic
1 teaspoon dried thyme leaves
1 teaspoon dried tarragon leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium red bell pepper, cut into 1/4-inch strips
1 medium zucchini, cut into 1/4-inch slices

1. Heat the oven to 400 degrees F. Spray a 13×9-inch baking dish with nonstick cooking spray.

2. Place the potatoes, onion and carrots in baking dish; toss with 1/2 each of the oil, garlic, thyme, tarragon, salt and pepper. Bake for 10 minutes.

3. In a medium bowl, toss the bell pepper and zucchini with the remaining oil and seasonings; stir into the potato mixture. Bake for 30 to 35 minutes or until the vegetables are tender, stirring halfway through bake time. Makes 6 servings.

Emily

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Pork Chops & Potatoes

Pork Chops & PotatoesTender pork chops, potatoes and onions in a rich, creamy, mushroom sauce will make your family glad they came home for dinner!

6 pork chops*
2 tablespoons cooking oil
6 medium potatoes, peeled & thinly sliced
1 large onion, sliced
Salt & Pepper (to taste)
1 cup milk
1 teaspoon Worcestershire sauce
1 (10.5 ounce) can cream of mushroom soup

1. In a large skillet over medium-high heat, brown the chops in the oil; set aside. In bottom of a buttered 13×9-inch casserole arrange the potato slices; top with the onion slices. Season with the salt and pepper.

2. In a small bowl, combine the milk, Worcestershire sauce and soup. Pour 1/2 the milk mixture over the potatoes and onions; top with the pork chops and pour remaining milk mixture over the chops. Cover casserole with aluminum foil; bake at 350 degrees F. for 1 hour or until the chops and potatoes are tender. Makes 6 servings.

* You may use either bone-in or boneless pork chops. I used bone-in chops but I cut out the bones and removed the excess fat before using.

Emily

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