Posts Tagged ‘potatoes’

Creamy Scalloped Potatoes (Gluten AND Dairy Free!)

Who doesn’t love creamy delicious comfort food!? I had thought that most casserole dishes were out for me because they are either loaded with dairy or tomatoes, or both! LOL  I needed to make something to last at least partially thru the week, cause I’ve just been too busy during the week to cook dinner! This recipe came to mind….it started out originally as my mom’s scalloped potato recipe (thanks mom!) but I have adapted it to be gluten and dairy free! And ya know what?! You honestly cannot tell the difference! Ok, I’ll be honest, I DID use some sharp cheddar cheese but that’s just cause i seem to be able to handle a little of that, and I’m avoiding soy which is what most non-dairy cheeses are made of, so i went with the seemingly less of 2 evils! You do what ya have to! I doubt I used a whole cup though….that just means yours is gonna be even cheesier!! YUM! Lucky you! And you can switch back the flour and milk if you don’t have food restrictions. I made this over the weekend, with the help of my hubby (thanks love!) because my weekend was slammed as well, but we’ve been eating off this and the huge batch of apple sausage risotto i made. It’s been a blessing not to have to cook so far this week! Although… since it’s V-Day tomorrow I guess I’ll be baking treats tonight! Hope you all have a wonderful Valentine’s Day tomorrow, please remember to do something special for your special someone! Enjoy 🙂

Creamy Scalloped Potatoes (Printable Version)creamy scalloped potatoes

Ingredients:

2 lbs. potatoes (5-6 med)

3 Tbsp non-dairy butter

3 Tbsp gluten free flour

Salt & pepper to taste

2 ½ c almond milk

¼ c finely chopped onion

1 cup shredded (sharp or non-dairy) cheddar cheese

1 cup diced cooked ham

 

Directions:

Heat oven to 350 F. Wash potatoes (peel if desired) and cut into thin slices (or use a food processor.) Melt the non-dairy butter in a saucepan over med-high heat. Whisk in the flour, salt and pepper. Cook, stirring until mixture is smooth and bubbly.  Stir in the almond milk and heat to boiling, stirring constantly. Boil and stir 1 min then add the onion & cheese. In a greased 2 qt casserole dish, arrange a layer of potatoes. Add 1/3 of the white sauce and ham. Repeat layers ending with white sauce only on top. Cover and bake 45 minutes, then uncover, and bake 30-45 min longer, or until the potatoes are tender. Let stand 5-10 min before serving.

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Cheesy Potato Breakfast Casserole (Gluten Free)

Yes i know…. another breakfast recipe! I can’t help myself though….i absolutely LOVE  breakfast food! I could literally eat it for every meal. In fact that’s why we have brunch and brinner! LOL There are so many options too! This one is especially nice because its a good hearty meal in and of itself! Its full of cheesy potatoes and sausage and the eggs kind of bake right into it! (yes i splurged and had eggs AND cheese even though I’m really not supposed to! LOL, Oops my bad right?! If you need dairy free, just use soy cheese instead!) But this dish is SO worth it! Oh, I also used green onions (not sauteed with the sausage) because that’s all i had, but either way its delish!  The only downfall (in my mind at least) is that is takes so long to make. You have to cook the meat and then cook the casserole, and if you’re anything like me in the morning, (or anytime really!) you’re starving and practically drooling when just the meat is cooked! Then it’s like, well now i have to wait another HOUR+ before i get to actually eat this deliciousness! LOL  Again…its well worth the wait! Who can resist such ooey gooey cheesy breakfast goodness!? I know i can’t! Paired with some fresh fruit on the side and a big ole glass of orange juice (yep, another splurge!) this will set your day off right! So reward your taste-buds and give it a try….i know you’re craving breakfast food now aren’tcha?! Enjoy! 🙂

Cheesy Potato Breakfast Casserole (Printable Version)

Ingredients: Cheesy Potato Breakfast Casserole

  • ½ lb Jimmy Dean Sausage, cooked
  • 1/4 onion, chopped
  • 4 eggs
  • 1/4 cup almond milk
  • 10 oz frozen Ore-Ida Diced Hash Browns
  • ½ cup (+ topping) shredded Cheddar Cheese
  • Salt & Pepper to taste

Instructions:

  1. Preheat oven to 350.  Spray 8×8 glass baking dish with non-stick spray.  Set aside.
  2. Cook sausage and onions.
  3. In a large mixing bowl, combine all ingredients. Pour into prepared casserole dish.
  4. Bake for 45 minutes.  Remove from oven and top with reserved cheese.  Return to oven for 10 minutes. Make sure temperature reaches at least 160 degrees F.
  5. Allow casserole to rest for 10-15 minutes.

Breakfast Baked Potatoes

I know, I know…..I did it again! I’ve been so terrible at keeping up with my posts! That is one of my New Years Resolutions though! LOL Maybe if I schedule blogging into my calendar, it will actually get done on a more regular basis?! That and clean out my closet… maybe I’ll tackle THAT for new years! Good luck ME! LOL

I really did have big plans this holiday season to bake all kinds of Christmas goodies…. and pretty much that never happened! LOL I did finally break down and make 1 batch of (the BEST!) sugar cookies, which will be showing up on here soon…. and some Chex Mix. Got my sweet AND salty……and I was set! The one great thing about food allergies is that it makes it reallllly easy to say no to all those holiday treats (you know the ones…. the counter full of Xmas goodies at work, the plates of cookies from friends, family and neighbors!) But… when you physically cannot have it or you get sick… its just plain common sense to say nope!  So sticking to just the one goodie this year was probably a good thing, cause I tend to eat my own stuff! I’m thinking if i can nip it in the bud and have the willpower to not even MAKE it, then I won’t have to depend on having that much needed willpower the entire next week of passing on devouring the treat! LOL

Ok then…..on to the recipe! These breakfast baked potatoes are the best! Just gonna tell ya up front though…. get the BIG potatoes!! I got up yesterday morning to make these and found a bag of small russet potatoes on my counter (thanks honey! LOL) and i thought how in the world is this gonna work! But…. i made it work….I’m awesome like that! 😉 And I’m not gonna say these don’t take some time, cause they do! Don’t you just love when you spend hours preparing a meal and then its gone in like 5 minutes! It had BETTER be much appreciated!! The other handy thing to know is when scooping out the insides of the potatoes, use a grapefruit spoon, you know, the spoon with the little knife ridges on it! Worked like a charm! Soooo much easier! Other than that you can’t really screw these up….even if the potatoes are too small and the eggs didn’t quite make it INTO the potato as planned, you just grab a spoon and scoop it up the best ya can!! Enjoy, and Happy New Year! 🙂

Breakfast Baked Potatoes (Printable Version)

Ingredients:Breakfast Baked Potatoes
baked potatoes, slightly cooled (see below)
melted non-dairy butter
seasoning salt and pepper
shredded (soy) cheddar cheese                                                                                                                                                                                     eggs
additional fillings of your choice: sautéed vegetables, green onions, bacon, ham, etc.

Instructions:

Bake your potatoes:

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.

Cool oven to 350 degrees. Slice a layer off the top of each potato.  Use a grapefruit spoon to gently scoop out insides, leaving a thin layer of potato against the skin. Reserve scooped potato for another use. Brush inside of each potato with melted butter and sprinkle with salt and pepper.  Sprinkle a layer of shredded cheese into each potato and add fillings as desired (vegetables, diced meat, etc.)  Fill each potato about 3/4 full.  Crack one egg into each potato.  Sprinkle with a little more salt and pepper.  Top with additional cheese and toppings. Bake for about 30 minutes or until the eggs are cooked.

 

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)

Ingredients

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

Directions

  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.

Vegetable Pancakes

These scrumptious vegetable pancakes are like deluxe potato latkes, and they must be amazingly good because my very picky non-cooked only vegetable eating husband loves them! You can fry them, but to keep them healthier i just stick em in the George Foreman…less of a mess that way too! They have to cook a minimum of 5 minutes to reach 160 but after that you can cook them as long as you want to reach the desired crispiness. Also, if you have leftovers, I like to just store the uncooked portion in the fridge and then grill them when i want to eat them, otherwise they’re really soggy which is gross! They’ll probably have oxidized a little, but just drain off the liquid and you’re good to go! You’ll want to squeeze out any extra moisture when you make them originally as well. The less moisture the better they’ll fry up! These are quick to make, especially if you shred your veggies in a food processor. You might be thinking these sound a little weird…..but trust me….this is something you’ll be grateful you tried! Enjoy! 🙂

Vegetable Pancakes (Printable Version)

2 med zucchini, coarsely grated (2 cups)

1 med carrot, peeled & grated

1 med potato, peeled & grated

1/3 c frozen peas

1/3 c frozen corn

2 eggs

¼ c gluten free flour

¼ c grated parmesan cheese

¼ tsp salt, pepper, garlic (each)

In colander, drain zucchini, squeezing to remove excess liquid. Combine zucc, carrot, potatoes, peas, & corn in bowl. Stir in eggs, flour, cheese, and seasonings. Mix well. Drop batter by ¼ cup-fulls onto greased George Foreman at medium heat, press lightly to flatten, fry until golden brown, about 5-8 min. Serve warm.

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)

Ingredients

  • 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

Directions

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.

Hearty Beef Stew & Biscuits

It’s been a long, cold, wintry day. I woke up to a beautiful 6 inches of untouched, pristine white fluffy snow. By the time I went to work it had warmed up and was a gushy mess of ugly brown/gray mush! It warmed up enough to melt everything off the roads…..but then came the freezing rain…and the 23 degrees. The ice that covered everything was a good inch thick at least! So after freezing my puny little butt off attempting to scrape my car windows (I’m wishing for covered parking to appear at my office tomorrow!!) and not enough gas to even get it warm…I had to book it over blindly to the nearest gas station and fill up. Then trying desperately to get that darn ice off my car enough to see! So getting home an hour late, and not being able to feel my fingers, toes or face….I’m ready for a  hot meal! Thank goodness I had the foresight to make a nice big batch of home made beef stew the other night! Throw some quick biscuits in the oven while the stew warms up and viola! I nice hearty meal to warm me up! Nothing like a hot bowl of stew to comfort you on a frigid winter night! Just wish my fireplace was a gas one right now instead of a wood-burning one! So messy and not much heat! Oh well….. I’m ready to go curl up in a nice warm blanket with my hubby and settle in for the evening with a good movie! This storm seems to be everywhere, and who knows what we’ll wake up to in the morning. Guess I’m gonna plan on some nice hot oatmeal for breakfast! Start the day out right! So if you’re in the same boat as me……give this one a try!  Its hard to find a good beef stew recipe……but this one is so easy to make, and it tastes amazing! Everything is so tender and delicious! It takes some time to cook, but slow cooking is SO worth the wait! Enjoy! 🙂

Hearty Beef Stew (Printable Version)

INGREDIENTS:

  • 1 1/2 lbs beef stew meat, cut into 1/2″ pieces
  • 1/2 c GF flour, seasoned with salt and pepper
  • 3 tbsp canola oil
  • 1+ qt beef stock
  • 2 ribs celery, sliced
  • 3 lg carrots, sliced
  • 1 med onion, cut into twelve pieces
  • 2-3 cloves of garlic
  • 1 tsp thyme
  • 3 med Yukon gold potatoes, diced
  • 1 more medium onion, cut into twelve pieces
  • a roux made of 3 tbsp each butter and GF flour
  • 1 c frozen peas, defrosted

INSTRUCTIONS:

  1. Put the oil in a large and heavy stew pot, and warm to medium.
  2. Pat dry the meat. Then toss in the flour until coated.
  3. Place in a single layer, and with some room in the pot, as many of the cubes of meat as you can fit. Brown on all sides, and then push to the side, and add more until you have them all in.
  4. Once browned, add the first onion, carrots, and celery, garlic and thyme. Add enough stock to cover.  Stir everything up, cover, and reduce heat to a bare simmer and let go for three hours. I check about every 45 minutes or so, but as long as it’s covered it won’t dry.
  5. About an hour before eating, add the potatoes and the second onion.  Add more stock to cover again. Continue simmering at a bit higher rate.
  6. Meanwhile make your roux in a saute pan. Once combined, cook for about 3 minutes, and then set aside until a few minutes before eating.  Add half, and warm up the stew to a boil and see how this looks. If it is thick enough, then stop, or add the rest if it still needs thickening. Once you are finished here, taste for seasonings and add more salt and pepper if needed. Then add the peas. Stir in, and you are ready to eat.

Baking Powder Drop Biscuits (Printable Version)

Ingredients:

  • 1 cup GF flour + ½ tsp X-gum
  • 1/2 Tbsp baking powder
  • 1/2 tsp sugar
  • 1/8 tsp salt
  • 2 Tbsp cold butter, diced up
  • 1/2 cup almond milk

Directions:

Preheat the oven to 450° and spray a 6 count muffin tin with cooking spray.

Stir the dry ingredients together in a mixing bowl. Cut in the butter with a pastry blender.

Stir in the milk until just moistened.

Divide the dough evenly between the prepared cups.

Bake for 12 minutes or until golden on top.

Breakfast of Champions!

This is one of my absolute favorite breakfast dishes! Its hearty and filling and has all of the best breakfast attributes! Better yet…its gluten free and dairy free. I’m gonna “cheat” on this one though and have the eggs! Once in awhile is ok and this is SO worth it! I love that you prepare it overnight…..then its fuss-free in the morning. The only downfall is you’ve got to wait for it to warm up AND cook in the morning and I’m usually starving by the time its ready! I like to eat right after I get up….low blood sugar and all! LOL! You can make this “regular” by using all the “regular” stuff  too, just FYI! This is a great meal for holidays or special occasions, as its pretty impressive and its delicious too! I make it on the weekends, and it lasts us for days! You can also double the recipe and put it in a 9×13 inch pan. Leftovers taste pretty darn good as well! So next time you have a gathering at your house or you want to impress the in-laws, give this recipe a try! Its definitely satisfying and one you’ll want to enjoy over and over again! This one’s a keeper! Enjoy! 😉

Holiday Brunch Casserole (Printable Version)

Ingredients

2 cups frozen shredded hash brown potatoes

½ lb Maple flavored Jimmy Dean sausage, cooked and drained

½ cup bacon bits

1 cup shredded cheddar cheese (non-dairy or regular), divided

1/2 cup GF Bisquick

1/4 teaspoon salt

2 eggs

1 1/2 cups milk (regular or almond)

Optional:

1 medium green or red pepper, chopped

1 green onion, chopped

Directions

In a large bowl, combine the hash browns, sausage, bacon, and 1 cup cheese (pepper and onion if desired.) Transfer to a greased 8×8-in baking dish.

In another bowl, whisk the biscuit mix, salt, eggs and milk; pour over the top. Sprinkle with remaining cheese. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 45 minutes or a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

Adapted From: Taste of Home

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)

Ingredients

  • 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

 Directions

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)

Ingredients
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

Directions
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)

Ingredients

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

 Directions

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

Directions:

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

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