Sunday Dinner

My mom made roast in the crock pot with potatoes every Sunday my entire childhood (and she still does). It is the perfect throw-in-the-crockpot-and-forget-about-it meal and the ultimate comfort food. She would usually use a Lipton Onion Soup Packet for the seasonings, but I didn't have any the last time I made it and this is what I came up with. (Note: The onion soup mix is easier and a bit more flavorful. If you have it on hand I would recommend going that route, but if you don't this is a good alternative.)

Roast and Potatoes
1 beef roast (3-4 lbs.)
4-5 potatoes, scrubbed and chopped into bite-sized pieces
1/2 bag baby carrots  or 2-3 large carrots, peeled and diced
1 onion, roughly chopped
1-2 tsp. salt
1/2-1 tsp. pepper
1/2-3/4 tsp. garlic powder
1/4 tsp. chili flakes

Place roast in greased or lined crockpot. Dump veggies around the edges. Sprinkle seasonings on top. Cover and cook on low for 8-10 hours. Serve on a large platter with meat juices poured on top.

Bacon and Corn Chowder

This one is ridiculously easy and ridiculously delicious! This recipe comes from the book Five-Star Recipes from Well-known Latter-day Saints. This particular recipe comes from Dian Thomas. I love the combination of the crispy bacon, the potatoes, and the corn. The best part about this is that I almost always have these ingredients on hand.

(photo courtesy of tasteofhome.com)

Bacon and Corn Chowder
4 slices (or more!) bacon, diced
1 medium onion, diced
6 medium potatoes, peeled and cubed
2 cups chicken broth
2 (15 oz) cans creamed corn
1 cup heavy cream or milk
1/2 tsp. salt
1/2 tsp. pepper

In a 2 quart sauce pan or large soup pot, saute onion and bacon over medium heat. (I would recommend starting the bacon first and adding the onion about halfway through if you want your bacon crispy.) Pour off drippings, then add potatoes and cook for 10 minutes. Add broth and corn. Cook, stirring occasionally, until potatoes are tender (about 40 minutes). Stir in cream or milk, salt and pepper. Cook until warmed through.

Funeral Potatoes

Ok, so this is kinda cheating because I've already posted this recipe, but a week of my favorite potato recipes would not be complete without funeral potatoes. They are my ultimate favorite way to eat potatoes with the exception of a good French fry. So, sorry for the repeat, but it's worth repeating.

Funeral Potatoes
10-12 good-sized potatoes (I usually use Russet)
1 can each of cream of chicken soup and cream of mushroom or 2 cans cream of mushroom
1 cup sour cream
1 tsp. onion powder
1 tsp. garlic powder
salt and pepper to taste
1/2-3/4 cup shredded cheddar cheese
milk
bread crumbs or crushed corn flakes (optional)

Boil, peel, and shred the potatoes. I usually use the shredder attachment on my food processor or I have used a cheese grater. While potatoes are boiling, mix the soups, sour cream, and seasonings. Add milk to the consistency you want. (I usually go for a consistency similar to mayonnaise; not too thick, but not too runny.) Stir in shredded potatoes. Spread the whole thing in a 9x13 casserole dish and top with bread crumbs or crushed corn flakes if you'd like. Cover with foil and bake at 350 for 30-45 minutes or until edges are bubbly. Remove foil the last 10 minutes. You can also make in advance and keep in the refrigerator, but you will need to allow for 60-75 minutes  in the oven if the potatoes are cold.

Smashed Red Potatoes

This recipe comes from my friend Heather's blog, themenumama.blogspot.com, (she calls them Crash Hot Potatoes) and I think she got it from somewhere else. But that's the great thing about the blogosphere, we all get to share and benefit from each other. I loved this recipe because it was simple, with few ingredients, and delicious!

Smashed Red Potatoes
Red potatoes (2 per person...or more)
olive oil
salt
pepper
rosemary

Boil the potatoes until they are fork tender. Generously drizzle a cookie sheet with olive oil and place the cooked potatoes on the cookie sheet. Then smash the potatoes with a potato masher or heavy can once, turn 90 degrees and smash again. Drizzle olive oil on top, sprinkle with salt and pepper and rosemary. Bake at 450 for 20-25 minutes until golden brown around the edges and slightly crispy on the bottom.

Red Potato Salad

This is not your traditional potato salad. It is much simpler with just 4 ingredients and it is tasty! I mean if you look at the ingredient list, how can you go wrong? This is definitely a go to recipe for me. Don't get me wrong, I love a classic potato salad, but this one is just different, in a good way.

(photo courtesy of skinnytaste.com...don't be fooled, this recipe is NOT from skinnytaste.com)

Red Potato Salad
5-6 lbs. red potatoes, boiled until fork tender and cut into bite-sized pieces if necessary
1 bottle good ranch dressing or 1 packet ranch dressing prepared according to directions
1 lb. bacon chopped into small pieces and cooked until crispy
1 bunch green onions, diced (use as much or little as you like)

Slowly add the ranch to the potatoes to your desired consistency. Carefully toss all the ingredients together. Serve warm or cold. I usually eat a serving while it's still warm then chill before serving the rest.

Hashbrowns

I love potatoes! They are plentiful this time of year and most fresh produce is scarce, so they are my go to. Potatoes are the ultimate comfort food. So here is my week long tribute to the one and only potato!
I may have mentioned on here before my deep love for breakfast food. (I get it from my father.) Hashbrowns would have to top the list of favorite breakfast foods for me. Give me some eggs with a side of hashbrowns and bacon and I am one happy girl! I used to buy the big bags of frozen hashbrowns, but now that I know how easy these are, I usually stick to homemade. Generously salted with lots of ketchup, let's be honest, it's like having French fries for breakfast!

Hashbrowns
Potatoes (1-2 per person)
vegetable oil
salt
pepper
ketchup

Peel the potatoes and remove any bruised or rotten parts. Then grate them. I usually just use my cheese grater, but you can also use a grating attachment on your food processor. Then comes the tricky part, you need to squeeze out as much of the moisture as you possibly can. I usually take a handful of grated potatoes and squeeze them between my palms then pat them into a small pancake shape. I'm thinking you can probably squeeze the liquid out with a cheesecloth if you have one then form the potatoes into patties, that might be easier. Whatever method you choose, DO NOT SKIP this step. Removing the moisture is essential to a crispy hashbrown.

Once you have all your patties formed, heat about 1/4 inch of oil in the bottom of a heavy pot or dutch oven. You know the oil is ready when you toss in one little piece of potato and it sizzles. Salt and pepper the potatoes before you cook them. Carefully place the potato patties in the oil and cook until crisp and brown on one side then flip. Only flip them once. Then drain on paper towels and eat with lots of ketchup!

Garlic Mashed Potatoes

These mashed potatoes were totally experimental, but I must say they were delicious! Potatoes are the highlight for me. I usually just toss in a little of this and a little of that, and this wasn't much different. But I think I remember what I added more or less so that this divine creation may be duplicated. Unfortunately the only picture I have is of the entire feast. I'm sure you've seen what mashed potatoes look like. These didn't look  much different, but the flavor was better than most.

Garlic Mashed Potatoes
7-8 lbs. potatoes
1 head garlic
olive oil
1 1/2 cups heavy cream
1/4 cup butter
salt and pepper to taste

Chop off the top of the head of garlic so the tips of the individual cloves are exposed. Place head of garlic on a sheet of foil and drizzle with olive oil. Fold up the sides of the foil and bunch at the top. Put garlic package in the oven with turkey for 45 min-1 hour. While garlic is cooking, peel potatoes and chop into small pieces. Add potatoes to large pot of boiling water that has been salted. Cook potatoes until they are very tender. Once potatoes are done, drain off the water and return the potatoes to the pot. Open your garlic package and squeeze out cloves into a bowl. (You may need to wait a few minutes so the garlic is cool enough to manage.) Mash the garlic with a fork then add to the potatoes. Add the other ingredients and mix with your beaters until they are smooth. Serve with gravy.
This made enough for 6 adults with lots of leftovers.

Funeral Potatoes

So confession, yesterday's meatloaf recipe was just an excuse to make funeral potatoes. I felt like I couldn't have funeral potatoes as my main dish, so I made meatloaf. This is my absolute favorite way to eat potatoes, except for maybe a really good French fry. I know everyone probably has a way to make funeral potatoes, but this is the way I do it. Such a guilty pleasure for me, more of a temptation than even most desserts.

Funeral Potatoes
10-12 good-sized potatoes (I usually use Russet)
1 can each of cream of chicken soup and cream of mushroom or 2 cans cream of mushroom
1 cup sour cream
1 tsp. onion powder
1 tsp. garlic powder
salt and pepper to taste
1/2-3/4 cup shredded cheddar cheese
milk
bread crumbs (optional)

Boil, peel, and shred the potatoes. I usually use the shredder attachment on my food processor or I have used a cheese grater. While potatoes are boiling, mix the soups, sour cream, and seasonings. Add milk to the consistency you want. (I usually go for a consistency similar to mayonnaise; not too thick, but not too runny.) Stir in shredded potatoes. Spread the whole thing in a 9x13 casserole dish and top with bread crumbs if you'd like. Cover with foil and bake at 350 for 30-45 minutes or until edges are bubbly. Remove foil the last 10 minutes. You can also make in advance and keep in the refrigerator, but you will need to allow for 60-75 minutes  in the oven if the potatoes are cold.

Potato Soup

Potatoes were on sale (88 cents for 10 lbs!) and I wanted to make this yummy soup that my cousin posted awhile ago. Of course, I didn't have leeks (I have made it with the leeks and it is mighty tasty) so I improvised. I thought, what could I add to give it a punch of flavor? And of course I thought of garlic. This is perfect for Halloween because you will ward off all the vampires with your garlic breath, but it is delicious.

*I think I like the original recipe better. So here it is. But if you don't want to go buy leeks (or if you want to ward off all the vampires that are out this time of year), I will give you my alterations at the bottom.

K’s Potato Leek Soup
3 tablespoons butter
3 leeks, thinly sliced*
1 medium or large onion, chopped
6 – 8 russet potatoes, thinly sliced**
3 1/2 cups chicken broth (or enough to barely cover potatoes)
1 cup heavy cream (I used light whipping cream and it was still rich and delicious!)
salt to taste
fresh ground black pepper to taste
1) Melt butter in a large saucepan over medium heat then add onions and leeks. Cook, stirring, until onions are limp and just slightly brown.
2) Add sliced potatoes to saucepan then pour in enough chicken broth to just barely cover the potatoes. Continue cooking over medium heat until potatoes are tender. Using a potato masher, mash and stir potatoes until desired consistency is reached. As you mash the potatoes and the soup thickens, turn down heat and stir frequently with a large spoon to prevent scorching on the bottom.
3) Add one cup of heavy cream (or more if you desire) and salt and black pepper to taste. Cook 15 minutes more over low heat, stirring frequently, then remove from heat and serve.
Notes: *Make sure to clean leeks thoroughly and slice only the white and light green part of the leeks. **You don’t need to peel the potatoes as the peels add to the rustic texture of the soup. But make sure to scrub them thoroughly and remove any obvious blemishes before slicing. Although we always make it with chicken broth, this can easily become a vegetarian soup by simply using vegetable broth instead.

Alterations:
-Roast one head of garlic by chopping off the top and drizzling olive oil onto the exposed cloves. Then wrap in foil and cook at 400 for about 45 minutes. (Or if you were lucky enough to be gifted an electric garlic roaster at your wedding use that. Unfortunately mine was buried in boxes in the basement, so I did it the old-fashioned way.) Remove from foil and squeeze out garlic cloves. Mash roasted garlic with a fork. Add garlic when you add the potatoes and leave out the leeks.
-I used whole milk and it was mighty tasty. I'm sure "K" knew what she was doing with the heavy cream, but I saved a few bucks and a few million calories.

I served this with yesterday's rolls.  This meal might just be a weekly staple at our house in one form or another until spring decides to show her pretty little face!