Archive for Potatoes

Roasted Parmesan Potatoes

Potatoes! Simple……yet delicious, not to mention naturally gluten free! And there are so many ways to make potatoes! This side dish is not only tasty, but its quick to make, and couldn’t be any simpler to make!  I made these up real quick and stuck em in the oven to bake while i cooked up some chicken on the George Foreman. These potatoes are sooo good! Crispy, cheesy covered tender potatoes.  I made them with just garlic but I’m sure they’d be awesome with the herbs too. Next time! Well, this is gonna be the shortest post ever, but that doesn’t mean these aren’t worth your time! LOL  Give em a try and enjoy! 🙂

Roasted Parmesan Potatoes (Printable Version)


  • red potatoes, scrubbed &cut in half lengthwise
  • cooking spray
  • grated Parmesan cheese
  • garlic powder
  • other seasonings (rosemary, thyme basil, oregano, etc), optional


  1. Preheat oven to 400 F
  2. Place foil on baking sheet and spray with cooking spray
  3. Sprinkle Parmesan cheese and seasonings all over the pan
  4. Place baby potato halves face down on the pan.
  5. Bake for 30 to 35 minutes or until potatoes are cooked through.
  6. Cool for 5 minutes before removing from pan.

Mmmm……. Comfort Food

So you just made my last post and now you’re wondering what in the world you will make to use up the other half of that can of mushroom soup right?! Well then….I’ve got a few options for ya! You could make Baked Spaghetti, one of my other posts, or you could give this one a try… Confetti Scalloped Potatoes. YUM! Comfort food at its best. Its creamy and cheesy and full of flavor. So quick and simple to make, you’ll have this whipped up in no time. Some garlic toast and a salad and you’ve got it made! I’ve got some other great casserole recipes coming, but in the meantime… Enjoy! 🙂

Confetti Scalloped Potatoes  (Printable Version)


  • 2 Tbsp (non-dairy) butter
  • 4 cups frozen O-Brien potatoes
  • 1/2 can GF Progresso cream of mushroom soup
  • 1/2 cup shredded sharp cheddar cheese
  • Dash pepper
  • 1/2 cup GF cheese cracker crumbs, divided


In a large skillet, melt the butter over med-high heat. Stir in the potatoes and cover. Let cook a few minutes then stir to coat. Add the soup, cheese, pepper and 1/2 of the crumbs. Cook, stirring for a couple of minutes. Transfer to a greased 1 1/2-qt. baking dish; sprinkle with remaining crumbs. Bake, uncovered, at 375° for 30 minutes or until bubbly.

Roasted Potato Wedges & Homemade Ranch Dip (Gluten & Dairy Free!)

Somewhere in my distant memory I have this vague recollection of creamy ranch dressing.  I remember how I used to put Ranch dressing on everything! I also remember getting really bad indigestion after eating ranch dressing! That’s probably because of the buttermilk…since I’m allergic to milk and didn’t realize it! LOL! But now that I know…. I realized how much I miss ranch! So I set out to find a gluten free AND dairy free ranch dressing/dip. Found one! And OMG it tastes amazing! Its incredible paired with sweet little crunchy baby carrots, or these delicious roasted potato wedges! Yum! You can thin it down if needed with more almond milk to make a great creamy salad dressing too! If I could have pizza….trust me I’d be dipping it in this ranch sauce! Now I’m thinking of all the things that I can make that will utilize this fabulous dip! Got any suggestions?! Let me know! LOL. In the meantime though… give these a try! The wedges are super yummy with or without the ranch. They make a nice complementary side dish or have em just for a snack! Enjoy! 🙂

Roasted Potato Wedges (Printable Version)

2 large Yukon Gold potatoes

1 tbsp vegetable oil

1/4 tsp paprika

Salt and pepper to taste

 Dash of Parsley flakes


Preheat the oven to 425F.  Wash and scrub the potatoes well. Cut potatoes into wedges and place in a large bowl. Add oil, paprika, salt, pepper and parsley and mix well to coat thoroughly. Spread the wedges, side down, on a baking sheet lined with foil. Bake in the oven 15 minutes, turning potatoes, and bake for another 15 minutes.

Gluten & Dairy Free Ranch Dressing/Dip (Printable Version)


1 cup regular or lite Mayo
1/4 cup almond milk with a dash of lemon juice
1/2 tsp. dried Parsley
1/2 tsp dried Chives
1/2 tsp. dried Dill
1/4 tsp. Garlic Powder
1/4 tsp. Onion Powder
1/8 tsp. Sea Salt
1/8 tsp. Black Pepper


  1. Combine all ingredients in a medium bowl.
  2. Store in an airtight container in the refrigerator for up to a week.

Makes 1 cup

Scrumptious Sides

Does the thought “what in the world am I going to have with ________?” ever cross your mind?! I get that a lot when I’ve got a great meat recipe to make, but no idea what to make to accompany it! There are starch sides like rice, potatoes and pasta, and of course your vegetable sides as well. I’m not a big fan of salads, although I’ll occasionally make a nice Caesar salad for my hubby. Vegetables in our house are pretty limited as my stomach can’t handle a lot of them, and my husbands never been a big fan of cooked vegetables. Now that cheese is a no-no, its gotten even harder to come up with some yummy side dishes. I’m just now getting these posted, but these are the sides that I made for Thanksgiving. Yes, I hosted Thanksgiving this year and it was a success! All gluten and dairy free too! These sides will go well with more than just Thanksgiving turkey though. I’m sure these will become some great staple sides in our house! Hope you’ll give them a try! Ive got some fantastic new rice recipes coming and a few potato dishes to try, so I look forward to sharing those with your soon! Enjoy! 🙂

Golden Mashed Potatoes (Printable Version)


  • 2-1/2 lbs Yukon Gold potatoes, quartered
  • 1 cup chicken broth
  • 1/4 cup butter, softened
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt


Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain potatoes; place in a large bowl. Add the butter, pepper, salt, and broth; beat until smooth.

Sautéed Carrots (Printable Version)

2 pounds carrots
1 teaspoon kosher salt
Dash of freshly ground black pepper
2 tablespoons unsalted butter
1 1/2 tablespoons chopped fresh flat-leaf parsley

Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10 to 12-inch) sauté pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and sauté for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the parsley. Sprinkle with salt and pepper and serve.

Garlic Green Beans (Printable Version)


1/2 cup water

1/2 teaspoon chicken bouillon granules, optional

1 package (16 ounces) frozen whole green beans

1 to 2 garlic cloves, minced

1 tablespoon butter

1/4 teaspoon seasoned salt


In a saucepan, bring water and bouillon if desired to a boil. Add beans. Reduce heat; cover and simmer for 10-12 minutes or until beans are tender. In a large skillet, sauté garlic in butter for 1 minute. Drain beans; add to skillet. Sprinkle with seasoned salt and toss to coat.

Baked Candied Yams (Printable Version)

Peel, wash and slice the yams

Bring a large pot of water to a boil and add the sliced yams. Cook until just barely fork tender. You want them to hold their shape, not fall apart (they will be really mushy that way), but definitely cooked through. Drain the yams and run cold water over them to stop the cooking. Spray a baking pan with cooking spray. Lay one layer of yams on the bottom of the pan and dot with very small dots of butter. Sprinkle with cinnamon and grate fresh nutmeg very sparingly over the layer. You should only taste a hint of the nutmeg when eating the yams.

If you like nuts throw them on, I used chopped pecans but almonds or walnuts work well also.

Using your hand sprinkle dark brown sugar over the yams, how much you use depends on how sweet you like them. Then very thinly pour real maple syrup over the yams.

Repeat this for as many layers as you have yams.

Bake at 350 degrees for 35 – 45 minutes until butter and sugar are bubbling on the bottom of the pan.

Top with marshmallows and bake until puffy and light golden brown (watch them close).

Potato ~ Potahto!

There’s nothing like a hot, cheesy potato casserole right out of the oven on a chilly day. I know 50’s and 60’s aren’t really that cold but after a hot summer, its sure feeling arctic to me! Going to have to start pulling out the fall and winter clothes soon just to keep warm! I’m so very glad that we decided to invest in a new HVAC system this year! I can have my house nice and toasty while I bake! I’ve been waiting for the holiday season to begin, and as Halloween is almost here…..I’m READY! Anyways, back to the potatoes! The only problem with some of these potato dishes is that they are really more of a side dish, and I’d rather do a one-dish meal! So I’ve added vegetables and meat and viola, a satisfying, well balanced dish in my Tater Tot Casserole, and a great side dish with the Au Gratin Potatoes. Enjoy! 🙂

Tater Tot Casserole (Printable Version)

1 lb extra lean ground beef
½ of an onion, diced
1/2 can of cream of GF mushroom soup (Progresso)
1/4 cup sour cream
1 cup grated cheddar cheese
1 bag of frozen tater tots                                                                                                                                   ½ small bag of frozen peas & carrots, cooked and drained

In a skillet, brown ground beef. When beef is nearly done, toss in diced onion and cook until meat is done. Remove from heat, stir in soup , sour cream & veggies. Taste, and add salt and pepper if needed. Spread in 8 or 9 inch square casserole dish. Top with grated cheese and as many tater tots as can possibly fit (in one layer). Bake at 375 for about 30 minutes, until bubbly and hot in the center.

Adapted From: Dinner’s On Me

Au Gratin Potatoes Recipe (Printable Version)

2 medium unpeeled Russet potatoes, thinly sliced

1/4 an onion diced

2 Tbsp GF bread crumbs

2 Tbsp butter

1 1/2 Tbsp GF flour

1/4 tsp salt

1 cup milk

1 cup shredded cheddar cheese + some for topping

Salt and pepper to taste

¼ tsp chopped garlic

Real bacon bits


1. Preheat oven to 400 degrees.

2. Heat 1 Tbsp of butter in a medium sauce pan at medium heat, add the garlic, salt, and onions and cook until onions are almost tender. Mix in the flour slowly whisking until it’s a smooth consistency.

3. Stir in the milk and continue to cook on medium to low-medium heat until it starts to thicken up.

4. Add all of the cheddar cheese and mix until melted.

5. Grease a 1 quart casserole dish.  Add one layer of potatoes so they over lap each other slightly. Salt and pepper them and add some of the cheese mixture over the potatoes. Sprinkle with bacon bits. Repeat until all the potatoes and cheese sauce is used.

6. Sprinkle the bread crumbs over the top, cover with foil, and bake for around an hour.

7. Remove the foil to brown, sprinkle with remaining cheese and more bacon bits. Bake for another 20 minutes to half an hour.

8. Let rest about 15 minutes after taking out of the oven to thicken.

Adapted From: A Pinch of Flavor

Classic Sunday Dinner

Like I mentioned in my last post, I made a scrumptious birthday feast of meatloaf, loaded mashed potatoes and zucchini cheese casserole. I love the comfort foods like my mom would make for Sunday dinners, and this is another classic! Who doesn’t like meatloaf?!? I always think of Randy in A Christmas Story though… “meatloaf, beatloaf, I don’t LIKE meatloaf” LOL! At least I don’t make anyone eat it like a piggy, even if most of us end up feeling like pigs we eat so much of it! This meal is simple to make, and if you’re like me (spoiled that is!) and have double ovens, its even easier to bake all of this at once! So lets get started and maybe on your next special occasion or just for a classic Sunday dinner, you can enjoy this delicious meal! Top it off with a delectable dessert like apple pie tarts, which (granted I have the time this weekend!) will be one of my next posts, so stay tuned!

Classic Meatloaf (Printable Version)

2 lbs extra-lean ground beef (or meat mixture)

1 medium onion, diced (1/2 c)

1 egg

1/2 c quick-cooking oats

1/2 c milk

1 Tbsp parsley

1 1/2 tsp salt

1/4 tsp savory

1/4 tsp thyme

Dash of Pepper

1/2 c ketchup

2 Tbsp brown sugar

Heat oven to 350 F. Mix all ingredients except ketchup and brown sugar in Kitchenaid mixer until combined. Press mixture into an ungreased 8 1/2 x 4 1/2 loaf pan. Turn over into an ungreased 13×9 inch baking pan. Bake uncovered for 1 hour. Combine ketchup and brown sugar and spoon onto loaf. Bake for another 15-10 minutes or until internal temperature reaches 160 F or higher.

Thanks to my mom for the recipe! 🙂

Loaded Mashed Potatoes  (Printable Version)

Red potatoes, skins left on, scrubbed and cubed

Sour cream


Salt and pepper to taste

Shredded cheddar cheese

Cooked bacon bits

Green onions or chives, sliced

You’ll need to determine the amount of ingredients you need which depends on how much you want to make. I usually just wing it and go by what looks good. But you can’t really go wrong with this recipe!

Place potatoes in a Dutch oven and cover with water; bring to a boil. Reduce heat; cover and simmer until tender. Or place steamer in pan, add water to bottom of it, then place potatoes in and cover. Bring to a boil then turn to medium and let steam. Check for doneness with fork. When done, drain and place in a large bowl. Beat on medium-low speed until light and fluffy. Add the sour cream, milk, butter, salt and pepper and mix in. Stir in cheese, bacon and onions.  Transfer to a greased baking dish. Top with cheese. Bake, uncovered, at 350° for 30 minutes or until heated through and cheese is melted.

Zucchini Cheese Casserole (Printable Version)

2 cups unpeeled, shredded zucchini
1/4 cup minced onion
1 cup shredded mexican blend cheese
1/2 tsp dried basil
1 tsp salt
1 cup Gluten Free Bisquick
4 egg whites
4 whole eggs
2 tablespoons oil

Preheat oven 350F. Grease a pie plate.

In a small bowl combine the eggs, egg whites, olive oil, salt and basil.
In a larger bowl combine the zucchini, onion, cheese and Bisquick.
Stir the egg mixture into the zucchini mixture. Mix well and transfer to dish.

Bake for 50 minutes or until cooked through and golden, temperature should reach 160 or higher.

** To mix it up a little you can substitute half the zucchini with grated carrot.

You can cut this in half and bake in a small greased oven dish, the same amount of time.

Adapted From: Artsy-Food

You Can’t Go Wrong With Breakfast!

Eeeeeee……I know its been awhile since I posted…. but I finally got over my hospital disaster and am back to actually eating solid food again! So let the cooking begin! I’ve got some more fantastic breakfast recipes to share with you! The great thing about breakfast food is that it can be an anytime meal, its just that yummy! So I’ve got some gluten free cinnamon rolls, made without yeast because I’m not a big fan of yeast baking…….and then some amazing stuffed breakfast potatoes. I also made a scrumptious birthday feast the other day…..gluten free meatloaf,  loaded mashed potatoes and zucchini casserole. I’ll be sharing those soon! But for now… have some breakfast! 🙂

Breakfast-Stuffed Potatoes (Printable Version)

Baked Potatoes:

2 large baking potatoes

Olive oil & salt

Preheat oven to 425 degrees. Scrub potatoes thoroughly and pat dry. Prick each potato with a fork a few times. Rub each potato with olive oil and sprinkle with salt. Place on a foil lined baking sheet and bake for 45-60 min, or until tender.

Scrambled Eggs:

3 large eggs

1 slice American cheese, in pieces

3 Tbsp water

Seasoning salt

While the potatoes are cooking, cook your sausage and scrambled eggs.


3 Tbsp lite sour cream
1/4 c grated Parmesan cheese
1/2 c shredded sharp cheddar cheese, divided
1/2 lb Jimmy Dean breakfast sausage, cooked

1 green onion, sliced

Salt to taste
Scrambled eggs (see above for recipe)

Bacon Bits

Make a slit across the top of each potato and push ends together to open nicely. Scoop out the potato insides, put in a bowl and stir in the eggs, sausage, sour cream, onion, salt and cheeses (save a little of the cheddar for a topping.)  Spoon the mixture back into the potato skin. Sprinkle with reserved cheddar and bacon bits. Arrange on a baking sheet and cook at 400 degrees for 15 minutes or until filling is hot.

Gluten Free Cinnamon Rolls (Printable Version)


1/2 cup buttermilk

1/4 cup brown sugar

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp vanilla

1 egg

1 1/2 cups flour + ¾ tsp xanthan gum


1 Tbsp butter, room temperature

1/3 cup brown sugar

1/2 tsp ground cinnamon


1/2 cup powdered sugar

1-2 Tbsp milk or cream


Preheat oven to 375° F.

Measure the brown sugar, baking soda, salt, vanilla and egg into a mixing bowl. Add the buttermilk, then add the flour. Stir until thoroughly combined ~ do not overmix!

Turn dough out onto a lightly floured surface and knead for 2 minutes. Roll the dough into a large rectangle. Using a rubber spatula, spread with butter. Sprinkle with sugar and cinnamon.

Roll the dough into a log and stretch slightly. Cut into 6 equal pieces and put the pieces into 6 greased muffin tins.

Bake for 15 minutes, or until golden brown. Allow the muffins to cool for 5 minutes, and then remove from the muffin tins.

Drizzle with icing.

Adapted From: The Baker Chick

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