Sweet Potato Casserole

This is one of my daughter's highly requested Thanksgiving side dish. She has even asked for it as a birthday dinner before! If you think you don't like sweet potatoes, TRY THIS. It's a great blend of sweet and savory... 

4 medium sweet potatoes

2 large eggs

1/4 cup white sugar

1/2 cup evaporated milk

4 tbsp butter, melted

1 tsp vanilla extract

1/2 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp clove

Topping:

1/2 cup packed brown sugar

1/3 cup all-purpose flour

3 tbsp butter, softened

1/2 cup chopped pecans

Place the sweet potatoes on a foil-lined baking pan and poke several times with a fork. Roast the potatoes at 375 for 45 minutes, turning once. Let them cool, then peel the skin off.

Mix potatoes with remaining ingredients and mash until smooth. Transfer to a 9x13 baking dish.

Make the topping by mixing together the flour and brown sugar. Cut in the butter with a pastry cutter or fork until the mixtre is coarse. Sprinkle over the sweet potato mixture, then sprinkle the pecans.

Bake in 325 oven for 30 minutes.

Cheesy Potatoes

Happy Easter! This is a famous side dish for holiday gatherings in my family. One of those yummy traditions that I'm sure my own kids will carry on!

32 oz bag southern style hash browns
16 oz sour cream
10.5 oz can cream of chicken soup
1/2 cup butter, melted
2 cups sharp cheddar cheese
salt and pepper, to taste

Preheat oven to 375. Thaw hash browns for a few hours, if possible (it will just be harder to mix, but you can use them frozen). In a large bowl mix together all the ingredients (I like to save 1/2 cup of the cheese for the top). Put into a greased 9x13 casserole dish. Bake uncovered for an hour.

Chorizo and Potato Frittata

I came across this recipe and knew I had to try it. We raise chickens and eat a lot of eggs - this was a delicious way to eat some of them!

3 tbsp olive oil
3 medium Yukon gold potatoes, peeled and cut into small cubes
small onion, diced
1 lb ground chorizo sausage
8 large eggs
salt and pepper
1 cup monterey jack cheese

Preheat oven to 350. In a large ovenproof skillet heat the olive oil over medium heat. Add potatoes (season with salt and pepper) and cover with a lid, stirring often, until tender and lightly browned. Remove from pan.

Add onion and chorizo to pan and cook through. Add potatoes back to pan and stir to combine.

Whisk eggs together, seasoning with salt and pepper, and add to the pan. Cook until egg starts to set then transfer to the oven. Cook until frittata is set, 8-10 min. Add cheese to top and broil to brown.

Farmer's Pork Chops

Just simple home cooking but delicious! My 22-month old dug in! I used a large 10x15 casserole dish -- if using an 9x13, I'd halve the recipe and only use 5-6 pork chops. I also added some cajun/creole seasoning to my white sauce for a little spice.

6 medium potatoes, peeled and thinly sliced
1 small onion, thinly sliced in half rings
salt and pepper
1 cup flour
9 center cut pork chops, 1/2" thick
2 tbsp vegetable oil

White Sauce;
1 stick butter
1/2 cup flour
2 tsp salt
3/4 tsp black pepper
4 cups milk

Preheat oven to 350. In large casserole dish, layer half the potatoes and half the onion. Season with salt and pepper. Repeat with other half of potatoes and onions and season.

Prepare the white sauce by melting the butter in a large saucepan. Stir in flour, salt, and pepper. Let cook for about a minute. Add the milk slowly, while whisking to blend the flour mixture. Bring to a boil and stir frequently until thickened. Pour sauce over the potatoes and bake for 15 minutes.

While potatoes are cooking, season pork chops with salt and pepper. Dredge in a little flour and lightly brown each side in vegetable oil. Place them over the potatoes, arranging so they all fit. Bake for 35-40 minutes.

Three Cheese Grilled Potatoes

I saw this recipe on Pinterest and adapted it a bit (it's originally from Taste of Home). I grilled it ahead of some steaks and it was delicious! My husband raved about them. :)

4 russet potatoes, peeled and cubed
1 medium onion, chopped
3 tbsp grated parmesan cheese
1 tbsp minced chives (I used dry, since that's what was on hand)
1/2 tsp seasoned salt
1/4 tsp pepper
sprinkling of kosher salt
2 tsp olive oil
2 tbsp butter, diced
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese

In a large bowl, combine the potatoes, onion, parmesan, chives, 2 salts, pepper, and olive oil. Transfer to a criss-cross of aluminum foil, sprayed with non-stick spray. Dot the potatoes with the butter. Fold the foil around the potatoes and seal tightly.

Grill over med-low heat  for about 20 minutes. Open foil to stir potatoes. Top with both shredded cheeses, reseal foil, and grill for about 10 more minutes. (You can also add some cooked, chopped bacon with the cheese!)

Zuppa Toscana

This recipe is based on a certain restaurant's soup. My husband found the recipe & made it - SO good! Here is my version after I made the soup. It makes a lot, but is great to freeze or just reheat.

1 (16-oz) package smoked sausage (or 1-2 lbs Italian sausage)
5-6 potatoes*, peeled and cut into half-moons
1 cup chopped onion
8 slices bacon, chopped
1 tbsp minced garlic
6 cups kale, washed, dried, and shredded
3 tbsp instant chicken bouillon
9 cups water
1 cup heavy whipping cream

Preheat oven to 300 degrees. Place sausage on a sheet pan and bake for 25 minutes, or until done. Cut links in half lengthwise, half again lengthwise, then dice. Set aside.

Place onions and bacon in a large saucepan with a little olive oil and cook over medium heat until onions are almost clear. Add garlic and cook an additional minute. Add water and bring to a boil. Add instant chicken bouillon and potatoes; simmer 15 minutes. Add the sausage, kale, and cream; simmer 10 minutes. Serve with freshly grated parmesan, if desired.

(*I used red potatoes from our garden to make the soup and it was delicious, but I think russet potatoes would be better. They'd break down a bit more to thicken the soup, which the red potatoes didn't do.)