BACON ROASTED POTATOES ~ AIR FRIED

BACON ROASTED POTATOES
1 1/2 pounds small new potatoes, halved
1 tablespoon avocado oil
5 sprigs thyme, leaves removed from one sprig and reserved
FRESH ground sea salt and black pepper
3 slices bacon, diced and cooked crumbly
3 shallots, cut into wedges
2 tablespoons champagne vinegar

  • Preheat oven to 400°.
  • In a large bowl toss the potatoes and thyme with the oil.
  • Generously season with FRESH ground sea salt and black pepper.
  • Add to fryer basket on top of baking sheet.
  • Bake 30 minutes until potatoes are JUST tender.
  • Add shallot wedges and crumbled bacon pieces, tossing to combine.
  • Bake another 15 minutes until golden and cooked through.
  • Whisk together the vinegar, reserved thyme leaves and any juices from the baking sheet.
  • Toss vinegar mixture with potatoes and shallots.

SHEET PAN SCALLOPED POTATOES ala VALERIE BERTINELLI

SHEET PAN SCALLOPED POTATOES ala VALERIE BERTINELLI
2 tablespoons unsalted butter
1 large VIDALIA onion, THINLY sliced
2 to 3 cloves garlic, minced
3 1/4 pounds medium Yukon Gold potatoes (6 to 7 potatoes), cut into 1/8-inch rounds
FRESH ground sea salt and black pepper
1 1/2 cups grated Fontina cheese – about 8 ounces
1 cup grated Parmesan – about 5 ounces
2 cups heavy cream
2 tablespoons finely chopped fresh rosemary
1 tablespoon Dijon mustard
1 teaspoon lemon zest

  • Preheat the oven to 450 degrees F.
  • Spray a LARGE 18X13, rimmed baking sheet with non-stick cooking spray.
  • Melt the butter in a large sauté pan over medium heat.
  • Add the onions and cook, stirring occasionally, until lightly caramelized, 15 to 20 minutes; if the onions are browning too quickly, reduce the heat to low. When the onions are almost done, stir in the garlic and cook an additional 2 minutes to lightly toast. Remove from the heat.
  • Layer half of the potatoes, shingle style in 6 or 7 even rows on the prepared baking sheet, making sure the sheet is completely covered.
  • Season the potatoes with salt and pepper, and sprinkle with half of the fontina and Parmesan.
  • Spread the caramelized onions evenly over the top.
  • Shingle the remaining half of the potatoes over the onions, and season with more salt and pepper.
  • Turn the heat to medium under the sauté pan.
  • Add the cream, rosemary, Dijon and lemon zest, stir together and bring to a SLOW simmer.
  • Season with salt and then pour the cream over the potatoes; tilt the baking sheet slightly in all directions to ensure even coverage. Top with the remaining Fontina and Parmesan.
  • Cover the baking sheet with foil and bake for 15 minutes.
  • Remove the foil and continue baking until the top is golden brown, the edges are crispy and the potatoes are tender, another 20 to 25 minutes.
  • Let the cool for 15 minutes before serving.

SCALLOPED POTATO TURNIP GRATIN

SCALLOPED POTATO TURNIP GRATIN
4 tablespoons butter
2 green onions, sliced thin
1/4 cup WONDRA flour
1 pound turnips, peeled and thinly sliced
1 pound YUKON gold potatoes, thinly sliced
2 1/2 cups heavy whipping cream
FRESH ground sea salt and black pepper
1 tablespoon chopped FRESH thyme
1 tablespoon chopped FRESH oregano
1/3 cup chopped Italian Parsley
2 cloves garlic, minced
1/2 cup FRESH grated Parmesan cheese

  • Preheat oven to 350°.
  • LIGHTLY spray sheet pan with non-stick cooking spray.
  • Alternately layer turnip and potato slices.
  • Generously sprinkle with FRESH ground sea salt and black pepper.
  • Repeat with a second layer and sprinkle again with FRESH ground sea salt and black pepper.
  • In a skillet melt the butter.
  • Add the green onions and saute 30 seconds.
  • Whisk in flour until smooth.
  • Add garlic, thyme, oregano, parsley and heavy whipping cream, cooking until thickened.
  • Pour sauce over potatoes and turnip, smoothing evenly.
  • Top with Parmesan cheese.
  • Bake 25-30 minutes until cooked through and golden.

POTATO SALAD with RED ONION VINAIGRETTE

POTATO SALAD with RED ONION VINAIGRETTE
2 pounds baby yellow potatoes
FRESH ground sea salt and tri-color pepper
1/2 medium red onion , FINELY chopped
3 tablespoons champagne vinegar
2 tablespoons apple cider vinegar
3 tablespoons avocado oil
1/2 cup frozen peas, thawed
1/4 cup FRESH chopped Italian Parsley

  • Place potatoes in medium pot and cover with cold water.
  • Bring to a boil, add 2 teaspoons sea salt, reduce heat and simmer 12-15 minutes until tender.
  • Toss onion with vinegar. Season with salt and pepper. Set aside.
  • Drain potatoes and run under cool water to cool.
  • Halve potatoes.
  • Whisk oil into vinegar mixture.
  • Add potatoes and toss to coat.
  • Fold in peas and Parsley.

MEATBALL POTATO VEGGIE MEDLEY

This is a WONDERFUL one pan, winter meal for any weeknight! It’s easy to assemble and makes great leftovers!  OR it can be completely made from scratch – your choice!

MEATBALL POTATO VEGGIE MEDLEY
1 can Campbell’s Cream of Potato Soup
1/2 cup sour cream
1 small bunch green onions, sliced thin
FRESH ground sea salt and black pepper, to taste
1 teaspoon lemon zest
1 can sliced potatoes, drained WELL
1 can whole green beans, drained WELL
1 1/2 cups frozen corn, thawed
12 fully cooked meatballs, thawed, if frozen
3/4 cup shredded Gruyere or baby Swiss cheese

  • Preheat oven to 375°.
  • Coat baking dish with non-stick cooking spray.
  • Whisk together the soup, sour cream, salt and pepper.
  • Fold in green onions and lemon zest.
  • Gently fold in potatoes, green beans and corn.
  • Spread mixture into baking dish.
  • Tuck meatballs into mixture, gently pressing into the sauce.
  • Sprinkle with cheese.
  • Bake 35-40 minutes until top is golden and mixture is bubbling.

MELTING POTATOES

MELTING POTATOES are a Pinterest idea worth trying!  Despite all the wonderful recipe pictures on pinterest, I have tried some less than stellar recipes and am usually of the mind, ‘if it looks to good to be true…”, but this recipe actually works and lives up to the beautiful pictures.

MELTING POTATOES
2 pounds YUKON gold potatoes
4 tablespoons unsalted butter, melted
2 tablespoons FRESH chopped thyme
FRESH ground sea salt and black pepper
1 cup chicken stock
3-4 cloves garlic, FINELY minced

  • Preheat oven to 500° with the rack in upper-middle position.
  • Slice potatoes into THICK 1 inch rounds.
    whisk the thyme. salt and pepper into the melted butter.
  • Toss the potato rounds in the melted butter mixture.
  • Arrange the potato pieces in a single layer in a METAL* baking dish.
  • Bake for 15 minutes.
  • Flip potatoes and bake 15 minutes more.
  • Whisk together the chicken stock and garlic.
  • Add chicken stock mixture to pan around potatoes and return to the oven for 15 minutes more or until the stock is mostly absorbed.
  • Transfer potatoes to serving platter and top with remaining stock liquid.
  • Serve immediately.

NOTES:

  • Do NOT use a glass baking dish! At this temperature it may shatter.
  • Do NOT use a LOWER temperature so you can use a glass baking dish. You need the higher temperature to create the deep golden, crispy outside of the potatoes.

 

CHICKEN & CORN STEW 2 ways – WEEKNIGHT & SLOW COOKER

This recipe is SOOOOOO versatile!  It was originally written as a slow cooker recipe that I adapted to NOT ONLY our likes and tastes, but also to a quick week night meal. 

WEEKNIGHT CHICKEN & CORN STEW
1 3/4 cups chicken broth
1/3 cup flour
1 1/2 pounds rotisserie chicken pieces
1 pound gold potatoes, baked, cooled, peeled and chopped into 1 inch pieces
1 1/2 cups frozen corn, thawed well
3 carrots, diced small
1 large shallot, chopped
FRESH ground sea salt and black pepper
3/4 cup half and half or buttermilk
1 tablespoon FRESH chopped thyme
1 + 1 tablespoons butter
1 1/2 cups small croutons or large chopped stale bread crumbs

  • Preheat oven to 350°.
  • Melt 1 tablespoon of butter in a large skillet.
  • Add carrots and shallots, stirring to saute until softened.
  • Whisk together the chicken broth and flour until smooth.
  • Add broth to skillet and stir to combine.
  • Add corn, thyme, potatoes pieces, chicken pieces, thyme, FRESH ground sea salt and pepper, stirring to blend.
  • Bring to simmer and cook 10-15 minutes until sauce thickens.
  • Stir in half and half.
  • Melt butter and toss with croutons.
  • Sprinkle croutons over top.
  • Bake 10-15 minutes until heated through and croutons are toasted.

SLOW COOKER CHICKEN & CORN STEW
1 3/4 cups chicken broth
1/3 cup flour
1 1/2 pounds chicken breast or tenders, cut into bite sized 1 inch pieces
1 pound gold potatoes, peeled and chopped into 1 inch pieces
1 1/2 cups frozen corn, thawed well
3 carrots, diced large
1 large shallot, large chop
1 tablespoon FRESH chopped thyme
FRESH ground sea salt and black pepper
3/4 cup half and half or buttermilk
1 tablespoon butter
1 1/2 cups small croutons or large chopped stale bread crumbs

  • LIGHTLY spray the slow cooker insert with non-stick spray.
  • Whisk together the chicken broth and flour until smooth and pour into slow cooker.
  • Add chicken pieces, potatoes, carrots, shallots, corn, thyme, FRESH ground sea salt and pepper, stirring to blend.
  • Cover and cook on low 6-7 hours or until chicken is cooked through.
  • Stir in half and half.
  • Melt butter and toss with croutons.
  • Sprinkle croutons over top.
  • Cook another 10-15 minutes until heated through and thickened.

NOTES: Crushed potato chips works to replace the croutons in a pinch!

HOLIDAY SCALLOPED POTATOES

I make this recipe in these cute little cast iron saute pans for the PERFECT individual servings. This recipe is one that you can easily make in advance (for the most part) and then finish up right before you eat! 😀 Or it can be made in a large casserole for a group.

HOLIDAY SCALLOPED POTATOES
2 tablespoons unsalted butter
1 large shallot, sliced thin
3 cloves garlic, minced
3 sprigs thyme, leaves removed and chopped
3 LARGE russet potatoes
2 1/2 cups heavy cream
1 cup WHOLE milk
FRESH ground sea salt and black pepper
1 1/4 cup shredded cheese (combination of Gruyere and Cheddar)
Bacon crumbles, for garnish, optional

  • Preheat oven to 350°.
  • Lightly grease 9 inch baking dish or the ramekins.
  • Peel potatoes. Halve and slice in 1/8 inch pieces.
  • In a large saute pan or dutch oven, melt butter over medium heat.
  • Add shallots, cooking 4-5 minutes until softened and beginning to brown.
  • Add garlic, cooking 30 seconds until fragrant.
  • Whisk in heavy cream, milk, thyme, FRESH ground sea salt and pepper.
  • Fold in potatoes, reduce heat and simmer 15 minutes until potatoes are JUST fork tender.
  • Adjust seasonings.
  • Transfer half the potato mixture to prepared baking dish or individual ramekins.
  • Sprinkle half the cheese over the top.
  • Add remaining potato mixture.
  • Top with remaining cheese.
  • Bake 20 minutes until bubbling around the edges and top is golden. Let cool 5 minutes before serving.
  • Top with bacon crumbles. (optional)

NOTE:  IF MAKING IN ADVANCE cover with saran without baking and refrigerate until ready to bake.  Remove from refrigerator 20 minutes before you want to bake it.  Uncover and bake. 😀  The time it sat waiting only enhances the flavors and makes the potatoes even creamier!

SCALLOPED HAM & POTATOES another ANTIQUE RECIPE

I’ve been experimenting with more of my “ANTIQUE” recipes and having GREAT success.  This recipe is also a blank canvas for getting creative.  I had a large jar of pimientos that was opened by accident that I drained and added to the layers.  I was also out of sweet onions so I used shallots and I used the cheese I had on hand which happened to be a garlic pepper cheddar and Gruyere.

SCALLOPED HAM & POTATOES another ANTIQUE RECIPE
5 medium potatoes
1 ham steak*
1 medium sweet Vidalia onion, sliced thin
2 cloves garlic, minced
FRESH ground salt and pepper, to taste
2 tablespoons butter
2 tablespoons WONDRA flour
1 ¼ cups milk, warmed, but not scalded
½ cup grated cheddar
½ cup grated Gruyere cheese
1 teaspoon Paprika

  • Preheat oven 350°.
  • Peel and soak potatoes for one hour.
  • Drain and dry potatoes.
  • Trim ham steak of fat and discard. Cut steak into diced size pieces.
  • Spray baking dish with non-stick baking spray.
  • Arrange one third of the potatoes in the baking dish.
  • Sprinkle with salt and pepper.
  • Top with half of the onions and garlic.
  • Top with half of the ham pieces.

  • Repeat layers, ending with potatoes.
  • Melt the butter in a large saucepan.
  • Stir in the flour and cook, stirring constantly, until the paste cooks and turns golden, about 2 minutes.
  • Add the hot milk, continuing to stir as the sauce thickens. Bring it to a SLOW boil.
  • Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat.
  • Stir in grated cheddar cheese during the last 2 minutes of cooking, along with the Paprika.
  • Pour over potato and ham layers.
  • Top with Gruyere cheese.
  • Bake one hour until potatoes are tender and cheese is golden.

*NOTEham steaks tend to be on the salty side so use salt sparingly until you taste test.  They also tend to be very watery.  If using a packaged ham steak, be sure to “press” excess water from steak before trimming and dicing.

FARMHOUSE HOT DISH ala 21st CENTURY

The term “HOT DISH” is typically a mid western term, more specifically an upper Midwestern term for a pot luck style meal that consists of a starch, a protein and a canned or frozen vegetable along with a creamed can soup used as a binder, but is prepared in a single baking dish and served hot.  Hot dishes originated by Minnesota farmer’s wives and became extremely popular as the budget minded farm families needed to feed their own families as well as making dishes for church basement potlucks.  Hot Dishes are still popular in Minnesota, Wisconsin and the Dakotas.  Hot Dishes are a mainstay for communal gatherings like church potluck suppers, family reunions and funerals.

The starch was usually macaroni, but today many cooks often uses a wild rice or tater tots.  The protein is usually a ground beef.  The canned or frozen vegetable is usually peas or green beans or even a pea and carrot mix.  The canned soup is the ingredient I have the most issue with and use my own soup substitutes, but cream of mushroom soup is the most popular among original cooks.

I really like using COSTCO rotisserie chickens for many things whether it’s a HOT DISH, chicken salad or just plain snacking.  It really is a time saver for many dishes.

FARMHOUSE HOT DISH ala 21st CENTURY serves 6-8
3 cups shredded rotisserie chicken
2 carrots, cleaned and chopped
2 celery ribs, cleaned and thinly sliced
½ onion, sliced thin
½small fennel bulb, chopped
8 ounces mushrooms, sliced thin
¼ cup chopped tarragon
¼ cup chopped thyme
¼ cup chopped Italian flat leaf Parsley
½ cup frozen peas
½ cup frozen carrots
4 cups chicken stock
¼ cup Frank’s hot sauce
FRESH ground sea salt and black pepper
7 tablespoons butter, divided 4 +3
½ cup heavy cream
¼ cup WONDRA flour
FRESH grated nutmeg
1 bag frozen tater tots

  • Preheat oven to 425°.
  • In a large skillet melt 4 tablespoons of the butter.
  • Add the carrots, celery, onion, fennel, tarragon and thyme, stirring over medium high heat until beginning to brown.
  • Add the flour, stirring to mix.
  • Sprinkle with nutmeg.
  • Add chicken stock and hot sauce, bring to a SLOW boil, stirring 5-10 minutes until sauce is thickened.
  • Reduce heat.
  • Add the cream, blending well.
  • Add the chicken pieces, carrots, peas and parsley.
  • Adjust seasoning with FRESH ground sea salt and black pepper.
  • Spread into a 9×13 baking dish.
  • Wipe out the pan and add the remaining 3 tablespoons of butter.
  • When butter is melted add the mushrooms and cook over high heat 5 minutes until browned and starting to caramelize.
  • Stir in tarragon until well blended.
  • Spread mushroom mixture over chicken mixture in baking dish.
  • Spread tater tots in a single layer over top of the mushroom mixture.
  • Bake for 45 minutes until bubbly, golden and tots are crisp.
  • Immediately sprinkle tots with salt when removing from the oven.

PENNSYLVANIA DUTCH HOT POTATO SALAD aka GERMAN POTATO SALAD

I LOVE adapting old historical recipes to a modern day scratch cook. Many times I already have a version of the recipe in my own stash.  But, using the older recipe as a guide I can pick and choose ALL of the best  ingredients to make an even better recipe.

This hot potato salad is another from my antique recipe box purchase. It is a pre-printed recipe glued to a recipe card labeled “Good Old Pennsylvania Dutch Recipes” that I can only assume is Amish and originally from the Good Old Pennsylvania Dutch Cook Book.

I had to “adjust” the recipe to include actual amounts and specified ingredients as the recipe card is vague.  I left the ingredients with approximate amounts to account for personal tastes.  My grams referred to it as a German potato salad, though I think this is more Amish in nature.  I highlighted my adaptations in blue so you can see the differences from the original recipe.

PENNSYLVANIA DUTCH HOT POTATO SALAD aka GERMAN POTATO SALAD

1 pound small baby red potatoes
1 cup chicken stock
2-3 hard-cooked eggs, peeled and sliced
4-6 slices bacon, diced
1/4-1/2 cup small chopped red onion
1 tablespoon brown sugar
1 egg, beaten
1/4 cup apple cider vinegar
FRESH ground sea salt and black pepper, to taste

  • In a large stock pot add potatoes with skins on, chicken stock and enough water to cover potatoes.
  • Cook until fork tender, drain, and cube while hot.
  • Fry bacon and onion until a delicate brown.
  • Add brown sugar and stir to dissolve.
  • Drain, reserving bacon fat.
  • Add onion and bacon to the potato mixture.
  • Add bacon fat slowly to beaten egg, beating well.
  • Add vinegar to the egg mixture and pour over potato mixture, gently to coat well.
  • Fold in sliced eggs.
  • Adjust seasoning.  This recipe really LOVES salt.

NOTE:  If you would like you can skip cubing the potatoes and do a rough chop leaving “LARGE” pieces instead.

ROASTED SALT & VINEGAR POTATOES

ROASTED SALT & VINEGAR POTATOES serves 4-6

2 pounds baby potato mix
3 tablespoons Dijon mustard
1/4 cup sherry vinegar
1/3 cup avocado oil
1 large bunch green onions, thinly sliced, greens and whites separated
FRESH ground LARGE flake sea salt

  • Preheat oven to 400°.
  • Scrub potatoes and place on baking sheet.
  • Bake 30-45 minutes or until easily pierced with a knife tip.
  • Allow potatoes to cool COMPLETELY!
  • Cut them in half.
  • Whisk together the mustard and vinegar.
  • Gradually add avocado oil in a steady stream to mustard mixture while continuously whisking.
  • Toss potatoes, onion whites with vinegar sauce in a large bowl.
  • Arrange in a single layer on baking sheet.
  • Roast 10-15 minutes more until edges begin to crisp.
  • Adjust seasoning.
  • Pour onto a platter.
  • Garnish with green onion tops.