Tag Archives: potatoes

Twice Baked Potatoes – A weekend cooking adventure

It’s seems that I’m always cooking on the weekend for the week.  Lately, I’ve been cooking a lot for my mom, so I’m always looking for something I can make for us( my family) that can be stretched into a meal for her as well.  I’ve done a lot of casseroles and believe me, I love them, but I’m afraid everyone’s getting a little tired of them!  So this weekend’s cooking adventure, was smoke house chicken(recipe to come), twice baked potatoes, and Tortellini Tomato Soup with Spinach.

 

Anyway, I thought this was sort of ambitious meal plan, but it turn out very easy and not as time-consuming as I thought it would be.   On Saturday, I had the Op Shop at my church to work at, so before I left at a very early 7:30 on a Saturday morning(ugh) I put 7 potatoes in the crock pot wrapped in foil

 

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and cooked them on low and when I got home they were ready to come out of the crock pot.

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To make the filling, cut your potatoes in 1/2 and scoop out the filling. Mix in butter, sour cream and garlic powder

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While I was making the filling, I stuck the bacon in the oven while I was roasting some chicken breast for lunches this week and let the oven cook the bacon, so I didn’t have tend to it!

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Then I mixed in 1/2 the cheese and the crumbled bacon and filled the potatoes

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I saved out half of them for dinner and put half in the freezer for the next time we want Twice Baked Potatoes.

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This will such a god send in the future with all the holidays coming up.  Think about this, it’s so simple and such a time saver.

Twice Baked Potatoes

7 medium to large potatoes

1/2 cup of sour cream

3 TBSP butter

1 tsp. garlic powder

1 1/2 cup shredded cheddar cheese

8 to 10 slices of bacon, cooked and crumbled*

You can bake your potatoes 1 of 2 ways, I washed my potatoes good, wrapped them in aluminum foil, put them in my slow cooker on low for 6 to 7 hours or you bake them in the oven in oven for an hour or so at 400 degrees, when you squeeze the sides, the sides should give some, then you know they are done.  Remove from crock pot or oven, unwrap and let them cool.  When you can handle them, cut in 1/2 lengthwise, and scoop out the pulp and put it in a bowl.  Add butter, sour cream, salt, pepper and garlic powder to the pulp and mash together. Stir in 1/2 cheese and all the bacon, and fill potato skins, top with remaining cheese and either baked them until the filling is hot and the cheese is melted or freeze them by putting them on baking sheet and flash freezing them, then put them in a zip lock bag and freeze until you are ready to use them.

*While I was roasting chicken breast at 400, I put my bacon on a sheet pan and baked it in the oven for about 15 to 20 minutes until it was brown.  I didn’t even turn the bacon while it baked.

This recipe was shared at  The Country Cooks Weekend Potluck Party

Roast Beef with Veggies

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This dinner was so delicious, the beef fell apart and the carrots and potatoes were amazing!  It’s super simple to do and it’s made in the crock pot, so it’s done when you walk in the door!

Roast Beef with veggies

Roast Beef with veggies

Start with some onion slices in the bottom of the crock pot

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put your beef in the crock pot and top with some more onion slices

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make some gravy and pour over top the beef, set your crock pot for 8 hours, after 4 hours have gone by add some potatoes and carrot to the crock pot. Not cooking the potatoes and carrot the whole time, it keeps them from over cooking and lets them retain some texture. After 8 hours, pull everything out and if you want to thicken up the gravy some more, put the liquid from the crock pot in a small pan and shake together some flour and water, when the liquid boils and your flour mixture, and stir in.

Roast beef with Veggies

1 3 to 4 lbs. roast(it doesn’t matter what kind it is, it will be tender after all the time in the crock pot)

1 medium onion, sliced

1/4 cup of butter

1/4 cup flour

1 1/2 cups beef broth

3 or 4 carrots, peeled, and cut into 1/2 inch pieces

5 or 6 potatoes, cut in 1/2 inch pieces

salt & pepper

In a sauce pan, melt butter, stir flour into melted butter and cook for 1 minute, then add broth, stirring the whole time to keep it from becoming lumpy.  In the bottom of the crock pot, place some onion slices, put the roast in and top with the rest of the onions. Pour gravy over and set it on low for 8 hours.  Salt and pepper. After 4 hours, add potatoes and carrots the crock pot. Cook for additional 4 hours.  When it’s done cooking remove potatoes, carrots and beef from crock pot.  If the gravy is thinner than you would like, add it to a sauce pan, and mix together equal parts water and flour, bring the liquid to a boil and add the flour mixture slowly, stirring the whole time. bring it back to a boil and it should be thickened.

The onions will just flavor the roast, you don’t really eat them to much and adding the potatoes and carrots later on lets them retain some texture and they don’t get too done.

Buffalo Chicken Nuggets with Fries

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Buffalo Chicken nuggets, are basically healthy and after I made them Saturday, I remembered why I don’t make them often, they’re addicting.  Every time I walked by the refrigerator, I have one or two….That makes them not so healthy.  Oh well! Pair them with a salad and some fresh-cut fries makes a great dinner that’s not too bad for you, plus you can cook the fries and the nuggets at the same time, so everything’s done a the same time!

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Cube up a pound of chicken breast

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mix up the breading ingredients

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Bread your chicken and put them on a sheet pan

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Cut up a couple of potatoes, drizzle with olive oil & chili powder and put the fries in while the oven heats up, and when it comes up to 425 add the chicken, flip the fries when you add the chicken, flip the chicken after about 8 to 10 minutes and shake your fries.  Then bake an additional 5 to 7 minutes or until the chicken is done and the fries have browned.

Bake Buffalo Chicken Nuggets

Chicken Nuggets

1 lb. chicken breast, cut into small pieces

1 tsp. garlic powder

1/2 tsp. chili powder

1 tsp. paprika

1/3 cup seasoned bread crumbs

1/4 cup plain Panko bread crumbs

1/4 cup Hot sauce (I use Franks)

2 tsp. olive oil

Potatoes:

2 to 3 large potatoes, cut into fries

1 1/2 tsp. chili powder

salt & pepper

1 TBSP olive oil

Toss potatoes with olive oil, salt, pepper and chili powder, then place on a sheet pan. Put pan in the oven and turn oven on to 425 degrees,  They will cook while it’s heating up to save you some time.

In a bowl combine hot sauce, olive oil, chicken breast and season with salt & pepper, toss everything together and set aside.  In a medium bowl combine garlic powder, chili powder, paprika, both bread crumbs and season with salt and pepper. Dip chicken into breading and place a sheet pan with a silpat liner or on a greased sheet pan.  When the oven reaches 425 degrees, flip potatoes and put the chicken in the oven with the potatoes. When the chicken has cooked for 8 to 10 minutes, turn chicken and shake the fry pan around to toss them.  Bake for another 5 to 8 minutes. Serve when the chicken it done and the fries have browned.  You can broil the fries for a few minutes to make them browner. Serve with ranch dressing.

 

This recipe was shared on The Country Cooks Potluck Party