SANDRA'S MINI STUFFED ARTICHOKE AND PARM YUKON GOLD POTATOES

 

These are fantastic served hot,
warm or at room temperature...

Yield: 10 mini potato halves

Prep: 10 Mins.

Microwave 5 Mins.

Bake: 25 Mins.

 

INGREDIENTS:

 

5 (2-1/2" in size) Whole Yukon Gold Potatoes, scrubbed, dried, and pierced a couple of times

 

Filling

2 artichoke bottoms, finely chopped

--(these are found in the area near the artichoke hearts in the store)

1 green onion, finely chopped

1/4 cup sour cream

2 tablespoons mayonnaise

1/4 tsp. freshly ground black pepper

1 teaspoon seasoning salt

1/2 teaspoon garlic granules

1 TB grated parmesan

 

Topping prior to baking

--Shredded mozzarella, grated parmesan, and paprika for sprinkling on top prior to baking

 

METHOD:

 

Place whole, pierced 2-1/2" potatoes into a medium glass heatproof bowl, cover with a heatproof plate, and microwave on high for 5 minutes.

 

Meanwhile, preheat oven to 350F. Set aside a 2-qt. baking dish.

 

Using tongs and an oven mitt (as the potatoes will be hot), cut each of the potatoes lengthwise in half (10 halves). Place potato half in your hand (which you've covered with a mitt), and use a melon baller to remove inside flesh until a 1/8" wall remains (while placing potato innards into a separate medium bowl); repeat with remaining 9 halves.

 

Place the potato skins flesh-side down in the baking dish and spray skin with canola. Turn potato halves over and spray the flesh inside. 

 

Filling: Smash the potato flesh placed into the bowl, add the filling ingredients in order listed; mix to combine. Use a small spoon to fill the potato skins with the filling; top with shredded mozzarella, grated parmesan and paprika.

 

Bake, uncovered, in the preheated oven for 25 minutes (turning half way through baking).  Let rest 5 minutes prior to serving. ~ Enjoy!

 

SANDRA'S INDIVIDUAL HASH BROWN BREAKFAST CASSEROLES

The ideal romantically intimate breakfast for two

(utilizing a 'real' potato)...

Servings: 2

Prep: 10 Mins.

Bake 30 Minutes

Stand: 5 Minutes

Special Equipment:

--2 Individual Ceramic Dishes

INGREDIENTS

Base:

1 large russet potato, peeled, grated and par-baked

Vegetables and seasoning:

1 teaspoon Mazola oil

1/4 cup diced yellow onion

2 tablespoons diced orange bell pepper

Pinch of kosher salt

Pinch of pepper

1/4 teaspoon garlic powder

Filling:

4 large eggs, beaten

2 tablespoons 2% milk

1/4 cup Mexican blend shredded cheese

Topping:

1/4 cup Mexican blend shredded cheese

6 sliced grape tomatoes

Garnish:

2 basil leaves, julienned

METHOD

Preheat oven to 350F. Rub the inside of 2 individual ceramic dishes with Mazola oil; set aside.

Shred potato on the largest holes of a box grater; squeeze dry. Transfer shredded potatoes to a plate lined with two layers of paper towel.  Top with a damp paper towel; microwave on high for 3 minutes.  Place par-baked potatoes, evenly disbursed, in each of the 2 individual ceramic dishes.

Meanwhile, in a small skillet over medium heat, add the oil.  When hot, add the onion, bell pepper, salt, pepper, and garlic powder. Saute for 3 minutes. Disburse evenly atop the potatoes in the 2 dishes.

In a small bowl, beat the eggs and milk with the 1/4 cup of shredded cheese. Pour atop, evenly, among the 2 dishes.

Top each dish equally with the remaining shredded cheese, then layer each with the sliced grape tomatoes.

Cover each dish with parchment, then tin foil.

Bake, covered, for 30 minutes.  Remove from oven and let stand, covered, for 5 minuets.  Uncover, top with julienned basil, then serve. ~ Enjoy!

SANDRA'S CHEESY HASH BROWN CASSEROLE

Delicious sides dish that's a 'crowd pleaser' 

when the recipe is doubled,

or for a smaller family (as in recipe shown below) it's just as great too!

After all, you can't go wrong with potatoes and cheese...

(Serves 2 to 4)

Prep: 10 Mins.

Bake: 30 Mins.

INGREDIENTS

1-1/4 cups shredded medium cheddar cheese, divided

1-1/4 cup shredded mozzarella, divided

1 tablespoon unsalted cold butter, divided

1/4 cup low sodium beef broth

2 tablespoons dried minced onion

1 teaspoon granulated garlic

1/2 teaspoon freshly ground black pepper

10 ozs. (about 2 cups) frozen hash browns (do not thaw) 

~ I make my own freezer hash browns using russet potatoes

METHOD

Preheat oven to 425 degrees.

Spray, with butter spray, a 6x6" casserole dish and set aside.

In a medium bowl, mix the cheddar and mozzarella cheeses to combine; set aside separately 1/2 cup of cheese mixture for the final topping.

Divide the cold butter in half (2-teaspoon-portions each). Melt half the butter; set both cold and melted butter aside.

To the cheese mixture in the medium bowl, add the reserved melted butter, beef broth, dried minced onion, granulated garlic and black pepper; mix to combine.  Gently fold in frozen hash browns (do not over mix).

Place a large non-stick skillet over medium heat; add the reserved cold butter. Once the butter is melted, gently add the hash brown mixture to the skillet (do not pack down) and heat mixture just until cheese melts, while occasionally stirring very gently (do not break up hash browns), about 3 to 5 minutes.

Pour mixture into prepared casserole dish and top with reserved 1/2 cup of cheese mixture. Bake, uncovered, for 30 minutes, just until the top turns a deep golden brown.

Let casserole stand for 5 minutes before serving. ~ Enjoy!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Tip:

If you wish to double the recipe, it's easily done by using a larger 8x8" casserole and increasing the baking time (but at the same temperature above) to 50 minutes, which will provide 6 to 8 servings.

SANDRA'S ANYTIME SWEET POTATO CASSEROLE

I microwave the sweet potatoes with 1 TB of water

so as to retain their utmost flavor

versus boiling them in the traditional fashion.

This makes for a phenomenal sweet potato casserole...

Servings: (6)

Par-Cook: 7-10 Mins.

Bake: 30 to 35 Mins.

INGREDIENTS

4 (about 1 lb.) of regular-size sweet potatoes, peeled and cut into 1/2" cubes

2 tablespoons cold, unsalted butter, diced

2 tablespoons real maple syrup (more or less, to your desired sweetness)

1 tablespoon orange juice

1/4 teaspoon ground cinnamon

Pinch of freshly ground nutmeg

--2 cups miniature marshmallows

DIRECTIONS

Preheat oven to 350 degrees. Set aside an 8x8" casserole dish.

Place sweet potatoes in a medium glass bowl with 1 tablespoon water, cover with a large microwaveable plate, and cook in microwave on high for 7 minutes. Stir, recover, and microwave in for 1 minute -- 3 times; for a total of 10 minutes, just until sweet potatoes are fork tender.

Using mitts, as bowl will be hot, remove from microwave (do not drain). Add butter, maple syrup, orange juice, cinnamon, and nutmeg; toss to combine just until butter has melted. Spread evenly into prepared baking dish. Top with miniature marshmallows.

Bake, uncovered, for 30 to 35 minutes in preheated oven, until marshmallows are puffy, golden brown and crispy. ~ Enjoy!

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Tip:

If you prefer a fluffy and smooth sweet potato casserole, simply use a hand mixer to beat the mashed sweet potatoes and other ingredients (except marshmallows), then top with marshmallows before baking.

SANDRA'S HEAVENLY SCALLOPED BAKED POTATO CASSEROLE

One of my favorite and most prepared recipes

I created when I was craving scalloped potatoes au gratin

and loaded baked potatoes at the same time...

Serves: (10 to 12)

Prep: 25 Mins.

Bake: 1 Hr.

Stand: 15 Mins.

INGREDIENTS

4 slices of bacon, cut into strips and browned

8 cups yellow potatoes, peeled and thinly sliced to 1/8”

--(I used 6 medium-large potatoes, and sliced them using a mandoline)

1 green onion, sliced (both white and green parts)

6 tablespoons unsalted butter

6 tablespoons all-purpose flour

3 cups milk

¼ teaspoon granulated garlic

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

1/8 teaspoon cayenne pepper

2 cups grated medium cheddar cheese

½ cup sour cream

1 cup additional grated medium cheese, to sprinkle on top

Paprika

METHOD

Preheat oven to 350 degrees.  Spray a 9”x13” casserole dish, and set aside.

Brown bacon in a medium skillet, remove with a slotted spoon and set aside on a paper towel-lined plate.

In a medium, heavy-bottom saucepan, over low heat melt butter and blend in flour, and whisk for 1 minute. Add all of cold milk while whisking, and increase heat to medium. Season with garlic, salt, pepper, and cayenne. Reduce heat to low, and continue whisking until smooth, thickened, and boiling.  Remove from heat and using a spoon stir in 2 cups of cheese, sour cream, green onions, and bacon strips.

Evenly layer half of the sliced potatoes in bottom of prepared casserole dish. Spread half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce. Evenly add remaining 1 cup of cheese over sauce, then sprinkle top of cheese layer with some paprika for color.

Ready for the oven... 

Bake uncovered for about 1 hour, until the potatoes are tender and top is golden brown. Remove from oven, and let casserole sit for 15 minutes prior to serving. ~ Enjoy!

Letting baked casserole stand for 15 minutes...

~~~~~~~~~~~

Tip: It's imperative to consistently slice potatoes to 1/8" for even baking within 1 hour's time.

SANDRA’S 30-MINUTE POTATO ‘N BACON CHOWDER

A welcoming hot chowder

on a blustery winter day that takes

minimal time to prepare...

Servings: (4)

Prep: 5 Mins.

Cook: 30 Mins.

INGREDIENTS

4 strips center-cut bacon, cut into ½” wide slices

½ yellow onion, chopped

½ red bell pepper, chopped

2 ribs celery, chopped

2 garlic cloves, minced

¼ cup all-purpose flour

3 cups low-sodium chicken broth

3 russet potatoes, peeled, and cut into ½” cubes

1 teaspoon old bay seasoning

1 teaspoon dried basil

½ teaspoon white pepper

½ cup condensed milk (not sweetened)

--Fresh sprigs of parsley for garnish (optional)

METHOD

Brown bacon until crispy in a medium heavy-bottom saucepan over medium-high heat.  Retain drippings, and remove bacon to drain on paper towel.

To the saucepan drippings, add the onion, bell pepper, and celery.  Saute until onions are translucent.  Add garlic; saute for 30 seconds. Add flour, and stir to fully incorporate while cooking for 1 minute.

Add chicken broth to saucepan; stirring to incorporate.  Add potatoes, old bay seasoning, basil, and pepper.  Bring to boil, and reduce to low to simmer for 20 minutes, while occasionally stirring, just until potatoes are tender.

Add drained bacon and milk to chowder; stirring to combine.  Cook for an additional 2 to 3 minutes, just until thoroughly heated (do not boil).

Ladle chowder into 4 serving bowls and garnish with sprigs of parsley. ~ Enjoy!

~~~~~~~~~~~

Tip:  I served the delicious hot chowder with warm French bread slices, and a nice garden salad drizzled with vinaigrette.

SANDRA’S BELOVED CHEESY SHREDDED POTATO-BACON BAKE

This entree of potatoes, cheese,

bacon and spinach is perfect for

brunch, a potluck, game day, or a quick,

colorful and flavorful dinner

with a salad...

Servings: (12)

Prep: 20 Mins.

Bake: 1 Hr.-15 Mins.

INGREDIENTS

Sauce:

4 tablespoons unsalted butter

½ white Vidalia sweet onion, diced

½ cup celery, finely chopped

1 garlic clove, minced

1/4 cup all-purpose flour

1 cup milk

3/4 cup low-sodium chicken broth

2 teaspoons worcestershire

½ cup mayonnaise

½ cup sour cream

Salt and white pepper, to taste

Other ingredients:

1 (1 lb.-4 oz. pkg.) refrigerated shredded real hash browns (I used Simply Potatoes)

1 (10 oz. pkg.) frozen chopped spinach, thawed, drained, hand-squeezed, and chopped finer

4 strips of bacon, sliced and browned

2 cups medium shredded cheddar cheese, divided

METHOD:

Preheat oven to 375 degrees.  Spray a 9”x13” baking dish, and set aside.

In a medium skillet, melt the butter over medium heat.  Add onion and celery and cook for 5 to 7 minutes until onions are translucent. Add garlic and cook for 1 minute.  

Whisk in flour, and cook for 1 minute. Whisk in milk, chicken broth, and worcestershire, then bring to a boil; reduce heat and simmer, stirring regularly, until desired consistency is achieved, about 10 minutes. 

Remove from heat, and fold in mayonnaise and sour cream to combine.  Add salt and white pepper, to taste.

Add shredded potatoes, spinach, bacon, and 1-1/2 cups shredded cheese to a large bowl.  

Add sauce, and fold mixture to combine. 

Spread mixture in prepared baking dish, cover baking dish with foil, and bake for 1 hour. 

Remove from oven.

Sprinkle with remaining ½ cup of cheddar cheese and bake, uncovered, for an additional 15 minutes.  

Let cool 15 minutes.  Cut into 12 equal squares, and serve. ~ Enjoy!

~~~~~~~~~~~~~

Tip:  This baked potato entree can be prepared ahead of time, such as the night before and refrigerated, and then baked the following day (just bring it to room temperature for 30 minutes prior to placing in oven).

SANDRA’S OOEY-GOOEY CINNAMON ROLLS with CARAMEL ICING

Decadent cinnamon rolls packed with ooey-gooey deliciousness

that you’re bound to end up craving as we do...

Yields: 12 Rolls

Prep/Rise: 2 to 2.5 Hrs.

Bake: 25 to 30 Mins.

INGREDIENTS

Dough:

1-1/8 cup condensed milk (not sweetened)

2 tablespoons unsalted butter
1 teaspoon vanilla extract

1/2 cup canned candied sweet potatoes, drained and mashed

1/4 teaspoon freshly grated nutmeg

3 teaspoons pumpkin pie spice

1/2 teaspoon ground cardamom

1/2 teaspoon salt

1 large egg, slightly beaten

1 tablespoon agave (or 2 tablespoons honey)

3 teaspoons fresh, dry yeast (be sure to check expiration date)

3 cups unbleached bread flour, (or all-purpose flour)
--approximately, to reach desired consistency...bread flour provides for lighter rolls vs all-purpose

Filling:

6 tablespoons unsalted butter, melted

3/4 cup dark brown sugar, packed

1 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

3/4 cup raisins

Icing:

1/4 cup unsalted butter

1/2 cup dark brown sugar, packed

3 to 4 tablespoons condensed milk (not sweetened), enough to reach desired icing, not frosting, consistency

1/4 teaspoon vanilla extract

1/2 teaspoon pumpkin pie spice

Pinch of salt

3/4 cup sifted confectioners' sugar (important)

METHOD

Turn on light in oven (no heat though).

Lightly spray a large glass bowl, and set aside.  Spray a 9x11" baking dish; set aside as well.

In small saucepan, heat milk and 2 tablespoons butter just until warm and butter is 'almost' melted, stirring constantly (do not boil); remove from heat and add vanilla extract; set aside to cool to lukewarm.

Meanwhile, in stand mixer bowl using the paddle attachment, combine sweet potatoes, nutmeg, pumpkin pie spice, cardamom, and salt. Add lukewarm milk mixture and beat on low until incorporated. Beat in egg, agave or honey, and yeast.

Switch to dough hook attachment. Add the flour 1 cup at a time to pumpkin mixture and beat over medium speed for 5 minutes, while frequently scraping sides. Dough will form a ball around hook. 

Turn into lightly greased large glass bowl, then lightly spray surface of dough.  Cover and let rise in a (no-heat) oven with only the light on until doubled in size, about 45 minutes to 1 hour. 

Punch dough down, and turn onto very lightly floured surface. Knead a few turns to form a smooth and soft dough. 

In a small bowl, combine brown sugar, cinnamon, and cardamom; whisk to combine.

Roll dough into an 18”x16” rectangle. Brush surface with room temperature melted butter, sprinkle with brown sugar mixture, then raisins while retaining 1” of long edge closest to you with no filling. Use rolling pin to gently roll over filling mixture to press into dough (this ensures the filling won’t pool to bottom of pan when baking).  

Beginning with long side of dough, roll up jellyroll style toward you, then pinch seam to seal. Using kitchen scissors or a very sharp knife, cut into twelve equal 1-1/4” slices. 

Place rolls cut-side-up in prepared baking dish. Cover and let rise a final time in the (no-heat) oven with only the light on, until nearly doubled, about 1 hr.  

Before rise...

After rise...

Preheat oven to 350 degrees.

Bake rolls for 25 to 30 minutes until golden brown; turning half way though to ensure even baking.

Meanwhile, prepare icing. In small saucepan, heat butter until melted. Whisk in brown sugar and milk. Cook over medium-low heat for 3 to 5 minutes while whisking until you reach a slight simmer and sugar has fully dissolved.  Remove from heat, pour in a bowl, and add vanilla extract. Add sifted confectioners’ sugar, pumpkin pie spice, and salt. Vigorously whisk until well blended and smooth enough to sufficiently drizzle; adding more milk if needed, for about 3 mins.

Use the back of a spoon to spread icing over piping hot rolls (this makes them ooey-gooey delicious). 

Enjoy!

SANDRA’S QUICK AND TASTY CHICKEN FRIED STEAK

This recipe includes an egg dredge

spiked with Sriracha sauce that provides

an excellent flavor without being too spicy...

Servings: 2

Prep Time: 10 Minutes

Cook Time: 10 to 14 Minutes

INGREDIENTS

2 (1” thick) steaks/fillets

--(of beef, venison, moose, buffalo, chicken, or turkey)

1 cup all-purpose flour

2 eggs

½ teaspoon Sriracha (an Asian hot sauce)

¼ teaspoon freshly ground pepper

¼ teaspoon kosher salt

½ teaspoon granulated garlic

½ teaspoon granulated onion

2 tablespoons olive oil

--Prepared potato salad

METHOD

Pound the steaks/fillets using the cuber edge of meat mallet to about ½” thickness (or we use our Cabela’s Manual Meat Cuber to do so that can be purchased online, so I used venison cubed steaks).

Place flour in a shallow bowl. Whisk together in a separate shallow bowl the eggs, sriracha, pepper, salt, and granulated garlic and onion.  Dredge each steak first in the flour, then in the egg dredge, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.

Heat the olive oil in a nonstick skillet to medium-high heat.  Cook the steaks until evenly golden brown, 5 to 7 minutes per side, then serve with potato salad. ~ Enjoy!

Sandra's Best Potato Salad Recipe

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Tips: I like to top my Chicken Fried Steak with A.1. Steak Sauce, while my husband prefers Ketchup, and these steaks are also wonderful drizzled with hot gravy and mashed potatoes as a side dish.

SANDRA’S KNOCKWURST, POTATO N’ CABBAGE DINNER with a MUSTARD DIPPING SAUCE

I used my brother in law Larry’s homemade ‘Venison Hot Smoky Knockwurst’ 
that absolutely made this an utmost-terrific dinner...

Flattering: Found on 3.15.14 my recipe featured at:
http://allyummyrecipes.com/15-cabbage-dishes/

Servings: (6)

Prep: 10 Mins.

Steam: 20 Mins.

INGREDIENTS

Knockwurst, Potato N’ Cabbage:

1.5 lb. ring of knockwurst, sliced into ½” thick slices

4 medium russet potatoes, peeled and cut into 1” cubes

½ head green cabbage, cut into 1-1/2” cubes

½ red onion, cut into ¾” cubes

2 tablespoons red wine vinegar

1-3/4 cups hot water

Mustard Dipping Sauce:

1 tablespoon grainy dijon mustard

2 teaspoons French’s mustard

3 tablespoons mayonnaise

--Serve dinner with prepared warm crusty bread slices rubbed with a fresh garlic clove

METHOD

In a 4-qt. heavy-bottom pot, layer half the potatoes, cabbage, onions, and knockwurst, and then repeat.  Drizzle pot contents with the red wine vinegar, and hot water. 

Cover pot, and place over high heat, and let steam for 20 minutes.

Meanwhile, prepare the grainy mustard sauce by whisking all the ingredients in a small bowl.

Drain liquid from the pot, and serve the steamed knockwurst, potato and cabbage with the mustard dipping sauce alongside, including prepared warm crusty bread slices if you so choose. ~ Enjoy!

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Tip:  Feel free to substitute less spicy smoky kielbasa or bratwurst in this recipe, or red or Yukon potatoes as well.  It is important to maintain the cut-sizes of the pot ingredients so all are steamed to perfection when done.

SANDRA’S THAI-STYLE SWEET POTATOES and CARROTS

A simple to prepare 

superbly delicious side dish

that you’ll probably be making

over and over again...

Servings: (4)

Prep: 10 Mins.

Bake Time: 45 Mins.

INGREDIENTS

2 large sweet potatoes, peeled and cut into 1” cubes

2 large carrots, peeled and cut into 1” chunks

1 tablespoon olive oil

1 tablespoon unsalted butter, melted

1 teaspoon freshly squeezed lemon juice

1/8 teaspoon ground cayenne pepper

1/4 teaspoon ground cumin

1 tablespoon dried cilantro

2 tablespoons quality maple syrup

Kosher salt and freshly ground pepper, to taste

METHOD

Preheat oven to 350 degrees.

Place chopped vegetables and remaining ingredients in a medium bowl; toss to coat.  Pour mixture into an 8”x8” casserole dish, cover, and bake for 45 minutes ~ Enjoy!

SANDRA’S SPRINGTIME BACON RED POTATO and KALE SOUP

Unbelievably satisfying and wholesome soup;
perfect for a sunny springtime day...

Servings: (6)

Prep: 10 Mins.

Cook: 30 Mins.

INGREDIENTS

6 slices of bacon, cut crosswise into ½” wide strips

½ yellow onion, diced

2 cloves garlic, minced

¼ teaspoon red pepper flakes

4 cups low-sodium chicken broth

5 medium red potatoes, scrubbed and chopped

1 bunch of kale (stems removed), and torn into small pieces

1 teaspoon dried oregano

1 teaspoon smoky paprika

1 cup heavy cream

1/4 cup freshly grated Parmesan

2 teaspoons dried parsley

--Prepared warm and crusty garlic bread

METHOD

In a dutch oven over a medium heat, brown the bacon, and then remove to a plate. Retain drippings in pot, and add onions and saute while scraping bits from bottom. After about three minutes, add the garlic and red pepper flakes and saute for 30 seconds.  

Add the chicken broth, potatoes, oregano, and raise the heat to bring soup to a gentle boil.  Add the heavy cream and Parmesan, and stir to combine, then cover pot.  

When potatoes are tender, after about 15 minutes, reduce heat and add the bacon, kale, and parsley; stirring to incorporate.  Check for consistency; adding more broth or heavy cream if need be at this point. Remove from heat after three minutes.  

Serve in soup in bowls, with warm and crusty garlic bread alongside. ~ Enjoy!

~~~~~~~~~~~~~~~~~

Tip:  I like to either tear or cut my kale into rather small pieces when adding this delicious veggie to soups and stews (it's a "texture thing," I guess).

SANDRA’S CRISPY TWO-POTATO and CELERY ROOT SKILLET PIE

Celery root, also known as celeriac,
is just what its name claims it to be:
the root of the celery plant.
It has a mild, celery-like flavor
but with a potato-like texture that
greatly enhances this skillet pie...

Serves: (6)

Prep: 10 Mins.

Cook:  40 Mins.

INGREDIENTS

4 (2 lbs.) organic russet potatoes, peeled, and grated

2 (1 lb.) organic sweet potatoes, peeled, and grated

1 (1-lb.) organic celery root, peeled, and grated

1 small organic red onion, chopped
1 organic garlic clove, minced

2 teaspoons kosher salt

½ teaspoon red pepper flakes

1 teaspoon organic Italian herb seasoning

1 teaspoon fresh organic lemon juice

4 tablespoons light organic olive oil, divided

4 tablespoons butter, divided

The celery root is shown above,
along with the prepped
ingredients, and after
being added to the skillet...

Garnish:

--Sour cream

--Sprigs of fresh organic parsley

METHOD

Shred the sweet potatoes, and celery root using the grater blade in a food processor, or on the large holes of a box grater, and add to a large bowl. Grate the russet potatoes, then working in batches, hand squeeze out liquid from grated russet potatoes, and add to bowl.  Chop the onion and mince the garlic, and add to bowl, including salt, red pepper flakes, Italian herb seasoning, and lemon juice; tossing to combine.

Heat 2 tablespoons olive oil and 2 tablespoons butter in a 10” nonstick skillet over medium-low heat. Spread shredded potato mixture evenly in skillet, and press gently with a spatula to flatten. Cook, uncovered, for 20 minutes, while shaking occasionally to loosen. Carefully invert onto a plate.  Heat remaining 2 tablespoons of olive oil and 2 tablespoons of butter in skillet. Return potato pie to skillet, golden side up. Cook while shaking occasionally to loosen, until underside is golden and begins to crisp for about 20 minutes longer, or until potatoes are tender in center. Transfer to a serving plate, cut into wedges, and garnish with dollops of sour cream and parsley sprigs. ~ Enjoy!

SANDRA'S RUSTIC KIELBASA POTATO and VEGGIE CASSEROLE

A very tasty and simple meal to 
quickly put together on those busy nights.

Servings: (4 to 6)

Prep: 10 Mins. |
Bake: 1 Hr.

Posted by Sandra

INGREDIENTS

1st Set of Ingredients

3 large russet potatoes, scrubbed and cut into 1” cubes

1 medium onion, roughly chopped

2 cloves garlic, roughly chopped

2 handfuls of baby carrots

1 pkg. dry Lipton onion soup mix

2 tablespoons sherry

1 teaspoon organic dry basil

½ teaspoon organic dry rosemary

1 teaspoon organic dry mustard

2 tomatoes, seeds and juice removed, and roughly chopped

2 zucchini, roughly chopped

METHOD

2nd Set of Ingredients

Preheat oven to 425 degrees.  Set aside a 9”x12” baking dish.

Place all the first set of ingredients into the baking dish, and toss to combine.
Cover with foil, and bake for 30 minutes. 

Remove from oven, and add second ingredients; the tomatoes and zucchini, and toss to incorporate.  Re-cover, return to oven, and bake for 15 minutes. 

Hot out of the oven

Remove once again from oven, and toss to combine.  Continue baking, uncovered, for 15 more minutes, or just until potatoes and carrots are fork tender. – Enjoy!

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Tip:  I served this casserole with a loaf of warm and crispy French bread.