Serbian Ground Beef, Veggie, and Potato Bake

Serbian Ground Beef, Veggie, and Potato Bake

1 pound ground beef
1 tablespoon olive oil
1 green bell pepper, chopped
1 onion, chopped
1 carrot, shredded
2 celery stalks, chopped
1/2 tablespoon paprika
1/2 teaspoon salt
3/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 pinch ground cinnamon
1 pinch ground cloves
1/4 cup water
1/8 cup red wine
1 cube beef bouillon
2 tablespoons half-and-half
2 potatoes, peeled and sliced

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a casserole dish.

In a skillet over medium heat, cook the beef until evenly brown. Remove beef from skillet, reserving juices, and set aside. Mix in the olive oil, and saute the green pepper, onion, carrot, and celery until tender.

Return beef to the skillet, and season with paprika, salt, black pepper, red pepper, cinnamon, and cloves. Stir in the water and red wine until heated through. Dissolve the beef bouillon cube into the mixture. Remove skillet from heat, and mix in the half-and-half.

Layer the bottom of the prepared casserole dish with enough potato slices to cover. Place the beef and vegetable mixture over the potatoes, and top with remaining potatoes.

Cook, covered, 45 minutes in the preheated oven, or until the potatoes are tender.


http://allrecipes.com/recipe/serbian-ground-beef-veggie-and-potato-bake/detail.aspx?event8=1&prop24=SR_Title&e11=ground%20beef&e8=Quick%20Search&event10=1&e7=Home%20Page

Spiced Potatoes with Lentils & Barley

Lemon spiced potatoes contrast beautifully with nutty barely and delicate lentils. Peas add the sweetness of early Spring to this rustic crowd pleaser. This recipe comes to us from Trudy of Veggie.Num.Num.
Serves 4

• 1 cup pearl barley*, soaked and drained
• 1 tablespoon olive oil
• 1 ¼ pound new potatoes or other small waxy potatoes, scrubbed
• 2 garlic cloves, diced
• 1 red chili**, diced
• 2 teaspoons Cajun spice mix***
• 1 cup dried brown lentils, rinsed
• 2 ½ cups low sodium vegetable stock
• Zest of 1 lemon
• Juice of 1 lemon
• 1 cup peas, fresh or frozen and thawed
• ½ cup parsley, roughly chopped

*Pre-soak the barley before you start cooking by placing in water and setting aside in the fridge for at least 2 hours.
**optional
*** Cajun spice mix can be found premixed in the spice aisle of most grocery stores, but if time allows try making your own low sodium Cajun seasoning.
Bring 1 ½ cups unsalted water to a boil over medium-high heat. Add the lentils and keep at a rolling boil for 2 minutes. Turn heat down and simmer uncovered for 10-25 minutes more. Cooking time will depend on how old the lentils are so taste often and simmer until lentils have reached desired tenderness. When lentils are tender, remove from heat and season with salt to taste. Set aside.
Heat a little olive oil in a large fry pan over medium-high heat. Add the garlic and chili if using. Cook for 1-2 minutes, or until garlic begins to soften.
Add the whole potatoes and sprinkle with Cajun seasoning. Fry the potatoes turning occasionally for 5-8 minutes, or until golden.
Transfer potato mixture to a large pot. Drain the barely and add it to the pot. Add vegetable stock, lentils and lemon juice. Bring to a boil.
Turn heat down and simmer, partially covered, for 20-25 minutes, or until potatoes are tender. Add more stock if needed.
Once the potatoes are cooked, add the lemon rind, peas and parsley. Toss until combined and season with salt and pepper to taste.

Balsamic Roasted Potatoes

Balsamic Roasted Potatoes
The-Skipper-Bunch

1 1/2 pounds new potatoes, halved or quartered if large (I used russet)
3/4 cup low sodium chicken broth
1/4 cup balsamic vinegar
8 garlic cloves, smashed
5 sprigs of thyme ( I used 1.5-2 tablespoons of dried thyme)
coarse salt and ground pepper

Directions:

Preheat oven to 425 degrees. In an 8-inch square baking dish, combine potatoes, broth, vinegar, garlic, thyme; season with salt and pepper. Bake until potatoes are tender and liquid is reduced to a glaze, about 1 1/4 hours, tossing twice.

Malt Vinegar Oven Fries

Malt Vinegar Oven Fries
The Skipper Bunch via cheaphealthygood

2 med russet potatoes, sliced in 1/2in strips
2 Tbsp malt vinegar
1/2 Tbsp olive oil
3 pinches sea salt

--Place cut potatoes in a bowl. In another bowl whisk together vinegar and oil; pour over cut potatoes. Sprinkle with salt, toss well and allow to marinade in the fridge at least 30 min. Preheat oven to 350. Arrange potatoes on a baking sheet in a single layer. Bake 30-40 min, flipping halfway through.

Chicken Vesuvio

Chicken Vesuvio

recipe from Giada De Laurentiis

3 tablespoons olive oil
4 chicken thighs with skin and bones
Salt and freshly ground black pepper
1 1/2 pounds small red-skinned potatoes, halved
4 large garlic cloves, minced
3/4 cup dry white wine
3/4 cup chicken broth
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
8 ounces frozen artichoke hearts, thawed
2 tablespoons unsalted butter


Preheat the oven to 450 degrees F.

Heat the oil in large ovenproof pot over high heat. Sprinkle the chicken with salt and pepper. Working in 2 batches if necessary, cook the chicken in the pot until golden brown on all sides, about 10 minutes. Transfer the chicken to a bowl.

Carefully add the garlic and onions to the same pot and cook until softened. Add the potatoes and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth, oregano, and thyme. Return the chicken to the pot, nestling them on top of the potatoes. Bring to a boil over medium-high heat.

Once you reach a boil, cover the pot and bake in the oven until the chicken is cooked through, about 20-25 minutes. Remove the pot from the oven and transfer the chicken to a platter. Arrange the potatoes around chicken.

Add the artichoke hearts to the sauce in the pot. Cover and simmer over high heat until the artichokes are tender, stirring often, about 4 minutes. Turn heat to low. Stir in the butter. Add the artichokes to the chicken and potatoes, pour the sauce over the dish and serve.

Turkey and Mushroom Shepard’s Pie

    6 medium russet potatoes
    •    2 tablespoons unsalted butter
    •    1/2 – 2/3 cup milk
    •    1 1/2 teaspoon kosher salt, plus more as desired
    •    1/2 teaspoon black pepper, plus more as desired
    •    1 teaspoon dried rosemary or 1 tablespoon fresh rosemary
    •    2 tablespoons olive oil
    •    1 pound ground turkey
    •    1 yellow onion, sliced
    •    2 cloves garlic, minced
    •    10 crimini mushrooms, sliced (about 2 1/2 cups)
    •    1 tablespoon all purpose flour
    •    1 1/4 cups mushroom broth
    •    1 tablespoon Worcestershire sauce
    •    2 ounces softened cream cheese
    •    1 cup frozen corn

    1.    Preheat oven to 325 degrees.
    2.    Place potatoes in a large pot of water and bring to a boil. Cook until fork tender and drain.
    3.    Return the potatoes to the pot add in butter and milk. Whip with a hand held mixer or use a potato masher. Once creamy, stir in salt, pepper and rosemary. Reduce heat to low and cover while you prepare the rest of the dish.
    4.    In a large skillet heat 1 tablespoon olive oil over medium heat. Cook turkey until cooked through and no longer pink. Drain and set aside.
    5.    In the same skillet heat the remaining tablespoon of olive oil, stir in onions, garlic and mushrooms. Cook until onions are softened and mushrooms have browned slightly, about 7 minutes. Stir in flour. Allow to cook 1 minute and slowly whisk in the mushroom broth. Continue cooking until sauce thickens slightly, about 3 minutes. Stir in cream cheese and Worcestershire. Once the cream cheese has melted return the turkey to the pan and stir in corn. Mix well. Season to taste with salt and pepper.
    6.    If your pan is oven proof, at this time spread the rosemary potatoes over the top. If you are transferring to a casserole dish, transfer the turkey mixture to a 9 x 13 baking dish. Spoon the mashed potatoes over the top.
    7.    Bake the Shepard’s Pie in the preheated oven for 25 minutes. Turn on the broiler and broil for 3 – 4 minutes or until potatoes brown slightly. Remove from oven and let stand for 10 minutes. Serve.




From here.

French Onion Burger with French Oven Gravy Fries

Ingredients

    2 to 2 1/2 pounds baking potatoes
    7 cloves garlic, peeled (4 smashed and 3 minced)
    5 to 6 tablespoons EVOO – Extra Virgin Olive Oil
    Salt and freshly ground black pepper
    6 tablespoons butter, divided
    2 large onions, sliced
    1 fresh bay leaf
    1 teaspoon ground thyme
    1/2 cup dry sherry
    2 pounds ground sirloin
    3 tablespoons Worcestershire sauce
    4 tablespoons flat-leaf parsley, chopped
    1 shallot, minced
    2 tablespoons flour
    2 cups store-bought beef stock
    1 tablespoon Dijon mustard
    1 baguette, fatter in size, cut on a bias into 1-inch slices (about 8 slices)
    1/2 pound gruyere cheese, shredded
    1 10-ounce sack of mixed greens
    3 tablespoons red wine vinegar

Preheat oven to 425°F. Preheat grill pan over medium-high heat.

Cut the potatoes in half lengthwise then cut each half into 4 to 5 long wedges, depending on how big the potatoes are. Place the wedges and smashed garlic cloves on a cookie sheet, drizzle with about 3 tablespoons of EVOO and toss to coat. Season the potatoes with salt and pepper, and roast for about 20 minutes, until brown and tender. Flip the potatoes and continue to roast for about 10 minutes, until cooked through. If you like them extra crispy, cook them a total of 45 minutes.

While the potatoes are in the oven, place a large, nonstick skillet over medium heat with 4 tablespoons of butter. Once melted, add onions, minced garlic, bay leaf, ground thyme and some salt and pepper. Cook onions for about 10-12 minutes, until caramelized. Add sherry and let the alcohol cook out, about 3-4 minutes. Remove the bay leaf and set the mixture aside to top the burgers.

 

In a medium bowl, combine the ground sirloin, Worcestershire, parsley, salt and pepper. Divide the mixture into 4 equal portions and form 4 patties, each about an inch thick. Drizzle the patties with EVOO and place them on the preheated grill pan. Cook about 5 minutes per side, until pink in the center.

While the burgers are cooking, place a small sauce pan over medium heat, add the remaining 2 tablespoons of butter. Once the butter is melted, add the shallots and cook for 1-2 minutes. Add the flour to make a roux. Cook the flour-butter mixture for about 3-4 minutes, while stirring constantly, until lightly golden in color. Whisk in the beef stock, a little at a time to avoid lumps. Once all of the stock is added, stir in the Dijon mustard and season with salt and pepper. Turn heat to low and set aside.

For the French baguette, you want large round slices: Hold your serrated knife on a 45-degree angle and slice, keeping your knife on that angle; just like slicing a flank steak or London broil. Drizzle bread slices with EVOO and season with salt and pepper. Place under the broiler for about 30 seconds. Flip to the other side and top four of the slices with the shredded gruyere cheese. Give them another 20 seconds under the broiler to give them a good melt. Keep a close eye on it, because if you're like me, you've burned one too many loaves of bread!

Last, but not least, add the sack of mixed greens to a salad bowl and drizzle with the red wine vinegar and a few tablespoons of EVOO. Season with salt and pepper and toss to coat.

It's burger assembly time! Place a burger on a piece of non-cheesy bread. Top with the caramelized onion mixture and a slice of the cheesy bread. Place a serving of potatoes on the plate and spoon some of the gravy on top. Place a portion of the mixed greens salad on the plate and enjoy!

This recipe is from Rachel Ray.

Cheesy Roasted Garlic Potato Balls

Cheesy Roasted Garlic Potato Balls

   1 bulb garlic
    1 tablespoon butter
    1 teaspoon lemon juice
    kosher salt
    2 cups leftover stiff mashed potatoes, at room temperature
    2/3 cup freshly shredded Gruyere cheese
    3 eggs
    1/2 – 1 cup plain bread crumbs
    1/2 – 1 cup panko bread crumbs
    oil for frying

    Preheat oven to 400 degrees.
    Cut 1/4 inch off the top of the bulb of garlic to expose the cloves beneath, but do not peel the garlic, you want to roast it in the skin. Place clove on a piece of aluminum foil, place butter on top, pour lemon juice over the garlic and sprinkle with kosher salt. Bring up all sides of aluminum foil and twist together to close. Cook for 60 minutes or until garlic cloves are soft and golden in color. Allow to cool.
    Place mashed potatoes in a bowl. Once garlic has cooled use a fork to remove cloves. Add roasted garlic cloves to mashed potatoes. Stir in Gruyere cheese.
    Using about a tablespoon of the mixture. Roll into balls.
    In one bowl beat the eggs. In another bowl combine equal parts plain bread crumbs and panko bread crumbs.
    Dip each ball into egg, then coat in bread crumbs. Then dip in egg and bread crumbs again to double coat. Repeat with remaining potato balls.
    Heat 2 inches of oil in a large pan or pot. Once oil starts to shimmer sprinkle in a few bread crumbs, if it sizzles the oil is ready. Fry potato balls in batches until golden brown, about 3-4 minutes.
    Using a slotted spoon transfer to a paper towel lined plate. Sprinkle with kosher salt, allow to cool for a couple of minutes.
    Serve.

Recipe from Life's Ambrosia. 

Scalloped Hasselback Potatoes

Scalloped Hasselback Potatoes

Ingredients:

    2 whole Golden Potatoes
    2 Tablespoons Butter
    1 piece (about 2 Inches Long) Parmigiano-Reggiano, Sliced Thinly
    ⅛ teaspoons Garlic Powder
    ¼ teaspoons Kosher Salt
    2 teaspoons Olive Oil
    ¼ cups Heavy Cream
    ¼ cups Cheddar Cheese Blend

Preparation Instructions

Preheat oven to 400ºF. Scrub potatoes.

You need 2 wooden spoons with handles of the same width. Place a spoon on each side of the potato and start slicing the potato into thin slices. The spoons will stop the knife from cutting all the way through the potato.

Slice the butter into thin pieces. Alternate the butter and the parmesan, stuffing them in between the slices of the potato. Season the potato with garlic powder and kosher salt. Drizzle the potato with olive oil.

Bake at 400ºF for 45 minutes. Remove from the oven and drizzle heavy cream over the potatoes. Top with cheddar cheese.

Place back in the oven for 10-12 more minutes. Remove and serve!

Ranch Roasted Potatoes

Ingredients

Potatoes
Olive Oil
Ranch dressing mix.

Toss and roast!

Bacon Wrapped Potatoes with Honey Scallion Sauce

Bacon Wrapped Potatoes with Honey Scallion Sauce
CindyJ via Food Network

• 2 large Idaho potatoes
• Canola oil, for frying (about 2 cups)
• 8 slices applewood smoked bacon, cut in 1/2 vertically
• 16 toothpicks
• 1/4 cup softened butter
• 1/4 cup honey
• 1/2 teaspoon cracked black pepper
• 2 tablespoons chopped scallions
• 1 teaspoon chopped fresh parsley leaves

Directions

1. Cut each potato into 8 wedges and parboil until fork tender.

2. In a preheated large saute pan, heat oil on medium-high heat. Wrap each potato wedge with 1 strip of bacon and secure with 1 toothpick on each end. Pan-fry in oil until bacon and potato are golden brown, approximately 8 to 10 minutes, turning frequently with tongs to brown all sides evenly. Remove and drain on paper towels.
3. Meanwhile, in a medium bowl, mix butter, honey, black pepper, scallions and parsley. Stir with a spoon until fully mixed.
4. Toss potatoes in the glaze. Remove toothpicks and serve.

Greek Orange Roast Lamb

 Ingredients

• 1 large orange, juiced
• 3 tablespoons dark French mustard
• 3 tablespoons olive oil
• 4 teaspoons dried oregano
• salt and pepper to taste
• 10 potatoes, peeled and cut into 2-inch pieces
• 1 (3 pound) half leg of lamb, bone-in
• 5 cloves garlic

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In large bowl, whisk together the orange juice, mustard, olive oil, oregano, salt, and pepper. Stir the potatoes into the bowl to coat with orange juice mixture. Remove potatoes with a slotted spoon, and place them into a large roasting pan.
3. Cut slits into the lamb meat, and stuff the garlic cloves into the slits. Rub remaining orange juice mixture from bowl all over the lamb, and place the lamb on top of the potatoes in the roasting pan. If there's any remaining orange juice mixture, pour it over the lamb.
4. Roast in the preheated oven until the potatoes are tender and the lamb is cooked to medium, about 1 hour. A meat thermometer inserted into the thickest part of the meat should read 140 degrees F (60 degrees C). Check every 20 to 30 minutes while roasting, and add a bit of hot water if you find the potatoes are drying out. If the lamb finishes cooking before the potatoes, remove the lamb to a cutting board or serving platter and cover with foil while the potatoes continue to bake in the oven.

• If you prefer, use beef or chicken for this dish. Substitute Dijon mustard if you can't find a good dark mustard. 
  Recipe from Allrecipes.

Twice-Baked Potato Casserole

Twice-Baked Potato Casserole Recipe
From Taste of Home

Ingredients
    •    1-1/2 pounds red potatoes (about 6 medium), baked
    •    1/4 teaspoon salt
    •    1/4 teaspoon pepper
    •    1 pound sliced bacon, cooked and crumbled
    •    3 cups (24 ounces) sour cream
    •    2 cups (8 ounces) shredded mozzarella cheese
    •    2 cups (8 ounces) shredded cheddar cheese
    •    2 green onions, sliced

Directions
    •    Cut baked potatoes into 1-in. cubes. Place half in a greased 13-in. x 9-in. baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers.
    •    Bake, uncovered, at 350° for 20-25 minutes or until cheeses are melted. Sprinkle with onions. Yield: 6-8 servings.

Hash Brown Casserole

Hash Brown Casserole

This recipe is straight from my cookbook entitled The Pioneer Cookbook: Recipes For Today’s Kitchen.

2 large potatoes, peeled and grated             

2 cups cheddar cheese, grated

¼ cup onion, finely chopped

1 cup milk

½ cup vegetable broth

2 tablespoons butter, melted

1 teaspoon salt

¼ teaspoon pepper

1/8 teaspoon garlic powder

Preheat oven to 425ºF. Lightly coat an 8 x 8-inch square baking dish with butter. In a large bowl combine the potatoes, cheese, and onion. In a separate bowl, stir together the remaining ingredients. Spread the potato mixture into the prepared baking dish, then pour the liquid mixture over the potatoes. Bake for 1 hour, stirring after 30 minutes.

By Miriam Barton in promotion for The Pioneer Cookbook: Recipes For Today's Kitchen.

Cubed Seasoned Baked Potatoes

Cubed Seasoned Baked Potatoes

Ingredients:

6-8 medium potatoes, peeled and cubed

2 teaspoons butter

½ cup heavy cream, sour cream or half & half

1 teaspoon cracked coarse black pepper

1 teaspoon onion powder

½ teaspoon salt

8 ounces cheddar cheese, divided

Directions:

Preheat oven to 350 degrees.  Peel and cube potatoes and cook on top of stove till done, but still slightly firm (like what you would do for potato salad).  In a heat-proof casserole dish, place cooked potatoes, butter, cream, pepper, onion powder, salt and 4 ounces of cheese; toss to mix.  Top with remaining 4 ounces of cheese.  Bake uncovered for 30 minutes or until cheese starts to get crispy around the edge of dish.

Perfect Potatoes Au Gratin

• 4 whole Russet Potatoes, Scrubbed Clean
• 2 Tablespoons Butter, Softened
• 1-½ cup Heavy Cream
• ½ cups Whole Milk
• 2 Tablespoons Flour
• 4 cloves Garlic, Finely Minced
• 1 teaspoon Salt
• Freshly Ground Pepper, to taste
• 1 cup Sharp Cheddar Cheese, Freshly Grated

Preparation Instructions

Preheat oven to 400 degrees.
Smear softened butter all over the bottom of a baking dish.
Slice potatoes, then cut slices into fourths.
In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.
Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.
Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.
Allow to stand for a few minutes before serving by the spoonful. Delicious!

From here.

Crispy Potato Cubes

Crispy Potato Cubes
Katie (Katiedid)

1/3 c all-purpose flour
3/4 tsp salt
1/2 tsp dried thyme
1/2 tsp dried marjoram
1/8 tsp pepper
5 medium potatoes, peeled and cut into 1-inch cubes
1/4 c butter melted
1 garlic clove, minced
1 bay leaf

In a large resealable plastic bag, combine the flour, salt, thyme, marjoram and pepper. Add potatoes; seal bag and shake to coat. Pour butter into 13-in. x 9-in. x 2-in. baking dish; stir in the garlic. Add potatoes and bay leaf. Cover and bake at 450 F for 20 minutes. Uncover and stir; bake 15-20 minutes longer or until potatoes are lightly browned and tender. Discard bay leaf. Yield: 4 servings

Cheddar Mashed Potatoes

Cheddar Mashed Potatoes

8 medium potatoes, peeled and cubed

1/2 cup sour cream

1/3 cup butter or margarine, softened

1 teaspoon salt

1/4 teaspoon pepper

1 cup shredded Cheddar cheese

2 bacon strips, cooked and crumbled

1 teaspoon minced chives

Place potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until tender. Drain and mash. Add sour cream, butter, salt and pepper; beat until smooth and fluffy.

Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with cheese, bacon and chives if desired. Bake, uncovered, at 325 degrees F for 20 minutes or until heated through and cheese is melted. 

From here. 

Creamy Mashed Potatoes

Creamy Mashed Potatoes

5 pounds Russet Or Yukon Gold Potatoes
¾ cups Butter
1 package (8 Oz.) Cream Cheese, Softened
½ cups (to 3/4 Cups) Half-and-Half
½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt
½ teaspoons (to 1 Teaspoon) Black Pepper


Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

From here.

Italian Chicken & Potatoes in the Crock

Italian Chicken & Potatoes in the Crock
(Maggie)

4 boneless chicken breasts
1 c. Italian salad dressing (Wishbone is yummy)
1 c. grated parmesan
1 tsp. Italian seasoning (or basil, oregano & garlic powder to equal same)
4 potatoes, peeled & cut into chunks

Place chicken breasts in the bottom of the crockpot.  Sprinkle with half of the salad dressing, spices & grated parmesan.  Put potatoes on top & around chicken.  Sprinkle with remaining salad dressing, spices & parmesan.  Cook on low 6-8 hrs