Tag Archives: Potato

Irish Stew

ncIrishStew2nm With St. Patrick’s Day coming up, I thought it would be the perfect time to make some Irish Stew. I don’t make stew very often, but I love a bowl of good, thick, chunky stew, and that’s exactly what this is! You might be wondering where those chunks of stew meat are–well, I improvised a little and used ground beef instead, since that’s what I had on hand. But you can use either–ground beef or chunks of beef. There are plenty of other chunky ingredients in this recipe too–onions, potatoes, and carrots. And it’s seasoned with a little dried thyme and basil. Comfort food in a bowl–that’s what this is!

IRISH STEW by NancyC, adapted from Midwest Living Makes 6 servings

  • 1 pound boneless beef chuck roast, cut into 3/4″ pieces, or 1 pound ground beef
  • 4 cups beef broth
  • 2 medium onions, cut into wedges
  • 1/4 teaspoon pepper
  • 4 medium potatoes (1 1/2 lbs.), peeled and cut into bite-size chunks (about 4 1/2 cups)
  • 3 cups sliced carrots (about 6 medium, sliced 1/2″ thick)
  • 1/2 teaspoon dried thyme, plus a little more for garnish if desired
  • 1/4 teaspoon dried basil
  • 1/2 cup cold water
  • 1/4 cup all-purpose unbleached flour

In a large saucepan or Dutch oven, combine beef, beef broth, onions, and pepper. bring to boiling, then reduce heat. Cover and simmer for 45 minutes. Skim off the fat. Add the potatoes, carrots, thyme, and basil. Bring to boiling, then reduce heat. Cover and simmer for 30 to 35 minutes more or until vegetables are tender. Stir the cold water and flour together, blending well. Stir this mixture into the stew and cook and stir until stew is thickened and bubbly. Cook and stir 1 minute more, then season to taste with salt and pepper. Garnish with additional dried thyme, if desired, and serve.

If St. Patrick’s Day will be chilly where you live, this would be the perfect thing to make to warm everyone up! Are you planning on making any special Irish dishes that day?

Linked to Sunday Showcase, Inspire Me Monday.

Kris’ Sausage Potato Bake


One day at work, Matt was telling me about a great dinner his wife Kris had made. He described all the good, healthy things that were in this dish…red potatoes, sweet potatoes, bell pepper, onion, turkey sausage…it really sounded good! He and Kris gave me the recipe, and it took me awhile to get around to making it, but I loved it! In this Sausage Potato Bake, all the ingredients are coated in a seasoned chicken broth-olive oil mixture and baked until everything is tender. It’s soooo good, and it’s great for lunch or dinner. It’s a perfect way to use some of your garden veggies, too, this summer!


Makes about 6 servings

  • 1 (14-ounce) package Turkey Smoked Sausage
  • 4 cups red new potatoes, cut into 1-inch chunks
  • 2 cups peeled small sweet potatoes, cut into 1-inch chunks
  • 1 green bell pepper, cut into 1-inch chunks
  • 1 red bell pepper (or yellow or orange bell pepper), cut into 1-inch chunks
  • 1 large sweet yellow onion, cut into thin slices or 1-inch chunks
  • 2 garlic cloves, minced
  • 1/4 cup reduced sodium chicken broth
  • 1 to 2 Tablespoons olive oil (I used 2 Tablespoons)
  • 1 1/2 teaspoon Italian Seasoning
  • 1/4 teaspoon ground black pepper

Preheat oven to 400˚F. Cut sausage into 1/4-inch slices.

In a very large bowl, combine sausage, potatoes, bell peppers, onion, and garlic.

ncSausPotBk2In small bowl, mix chicken broth, olive oil, and seasonings; pour over sausage/vegetable mixture and toss everything to coat. Put this mixture in a 9×13″ or 12×8″ baking dish.

Bake at 400˚F for 35 to 45 minutes or until potatoes are tender. Let cool a few minutes (your baking dish or pan will be very hot), then serve.


I love all the different veggies in this, and the smoked Turkey Sausage is really good, too! This is the kind of dish you can enjoy year-round, and it’s so easy to make! Thanks for sharing your recipe, Kris!

What kinds of meals have you been making with your garden vegetables?

Easy Cheesy Salsa Potatoes

Cheesy Salsa Potatoes @ NancyCI had some extra salsa after making Salsa Roll-Ups, so I decided to look for another recipe using salsa, and found these Easy Cheesy Salsa Potatoes from the Pillsbury website. I made a few simple changes, using green onion instead of regular onion, shredded Fiesta/Mexican blend cheese instead of cheddar, and a little more bread crumbs in my topping to make it more crumbly. If you don’t have bread crumbs, you could substitute crushed corn flakes or crushed French Fried Onions. Continue reading

Cheesy Ham and Hash Brown Casserole


Jane Ann did it again! Earlier this year, she made a really great casserole called Cheesy Hash Brown Potatoes. Several months later, she told me one day at work that she was going to bring in another casserole the next day as part of a breakfast celebration for one of her coworkers. I asked her if she would save me a piece and brought my camera to take a picture of it…I just had a feeling it would be really good and that I’d want to post the recipe on my blog! Well, the Cheesy Ham and Hash Brown Casserole she made was super-good…every bit as cheesy, creamy, and yummy as I thought it would be. If you are looking for something new to try for breakfast or brunch, I recommend this! How can you go wrong with ham, cheese, and potatoes? It’s like a breakfast in itself, but you can also serve it with other breakfast items like an egg casserole, fruit salad, pancakes, or even just biscuits or toast. Jane Ann found the recipe at Allrecipes.com.

CHEESY HAM AND HASH BROWN CASSEROLE slightly adapted from Allrecipes

Makes 12 servings

  • 1 (32-ounce) package frozen hash brown potatoes, thawed
  • 8 ounces cooked, diced ham or bacon (crumble bacon into large bits)
  • 2 (10.75-ounce) cans condensed cream of potato soup
  • 1 (16-ounce) container light or regular sour cream
  • 2  to 2 1/2 cups shredded sharp Cheddar cheese
  • 1 1/2 cups (or 6-0unce bag) shredded Parmesan cheese (from the refrigerated section of your grocery store)

Preheat oven to 375 degrees. Lightly grease a 9×13-inch baking dish. In a large bowl, mix thawed hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared baking dish. Sprinkle with shredded Parmesan cheese. Bake  for 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.

Linked to Tempt My Tummy Tuesday, Foodie Friday, Sunday Showcase, Sundae Scoop.

Red Potatoes with Clarified Butter, Onions, and Rosemary from Cristina Ferrare’s Big Bowl of Love


There’s a great new cookbook that I had the opportunity to review–Cristina Ferrare’s Big Bowl of Love. You may have heard of Cristina Ferrare’s cooking show with the same name on OWN (the Oprah WinfreyNetwork). Her cookbook is filled with over 150 delicious-sounding recipes…everything from appetizers, salads, and soups to vegetables, main dishes, and desserts. Just looking at the mouthwatering photography throughout the book makes you want to head for the kitchen and start cooking!

Here’s a sampling of some of the tasty recipes you’ll find in Big Bowl of Love: Tomato-Mozzarella Tower with Shallot–Bacon Dressing, Crunchy Coleslaw with Creamy Poppy-Seed–Lemon Dressing, Tuscan Bread Soup, Pasta with Fresh Roma Tomato Sauce, Chicken Piccata, Cheeseburgers Beyond Words, Shrimp with Garlic, Lemon, and White Wine, Spaghetti Squash with Meatballs, and Brownies, Rich and Chocolaty. As I looked through the recipes, everything sounded so good!

I decided to make the Red Potatoes with Clarified Butter, Onions, and Rosemary…they looked so delicious in the photo, I just had to try them! I’m glad I did! The potatoes are really tender and they’re mixed with lots of yummy caramelized onions. Cristina mentions that it’s a perfect side dish for any meal, and I agree! This recipe makes 6 servings.


  • 12 small red potatoes
  • 1/3 cup clarified butter*
  • 1 Tablespoon fresh rosemary, chopped, or 1 Tablespoon dried
  • 6 sprigs fresh thyme; pull about 1 teaspoon of the leaves off to sprinkle over the potatoes while they cook, and save the rest for garnish
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked pepper
  • 1 medium onion, sliced thin
  • 2 Tablespoons chopped Italian parsley

Rinse and cut the potatoes in half. Dry well with paper towels. Heat a skillet until really hot. Add the clarified butter. When the butter starts to sizzle, add the potatoes, rosemary, thyme, salt, and pepper. Give the skillet a good shake. Cover and reduce heat to medium-low. After 10 minutes, or when the bottoms start to turn golden, flip the potatoes over using a metal spatula. Add the onion and mix. Cover and cook until the potatoes are soft in the middle and have turned a beautiful golden color and the onions have caramelized, about 30 minutes.

Transfer to a serving dish, and add more salt if necessary. Sprinkle chopped parsley over the potatoes and garnish with a few sprigs of fresh thyme.

*To make clarified butter, in a small saucepan over low heat, melt 1 stick of unsalted butter, allowing the butter to remain undisturbed. When the butter is melted, carefully remove the foam that forms on top. Pour the clear buttery liquid in a bowl. Be careful not to let the whey at the bottom get into the bowl. Discard the foam and whey. Leftovers can be stored in the refrigerator for up to 3 weeks.

Linked to Sunday Showcase, Potluck Sunday, Made by You Monday, Tasty Tuesday.