Rosemary & Roasted Garlic Potatoes

First of all, I want to thank all my lovely friends who guest blogged for me while I was taking time off to get adjusted to having another baby and just snuggling him. I am so in your debts!

I am a potato lover. I love them in any form. I really love them roasted. 

Kraft Fresh Take has made that even tastier and easier to achieve. Kraft Fresh Take is a meal kit that provides you with a fresh take on any meal. The cheese and breadcrumb mix gives you flavorful, crisp and cheesy dishes with easy preparation.

On a recent shopping trip, I found this great product on the cheese wall at Walmart.

They all look so amazing.

My kids had fun shopping with me and looking for the ingredients for this amazing side dish.

Ingredients

1/4 C. Dijon mustard

1/4 C. Olive Oil

1 package of Kraft Rosemary & Roasted Garlic Fresh Take

2 lbs. Yukon Gold potatoes, cut into bite sized pieces with skin on

Directions

• Preheat the oven to 400 degrees. 
• In a large bowl, mix together the mustard and oil. 
• Stir in the Fresh Take. 
• Add potatoes and toss to coat. 
• Grease or spray with cooking spray a large roasting pan and add the potatoes. 
• Cover and bake for 1 hour, stirring half way through cooking time. 
• Check to see if done by poking a potato with a fork. 
• Serve.

Printable Version

Watch for the Kraft Fresh Possibilities Tour truck which will be making stops across the country from March through the end of July. To see if they are making a stop in your town you can check this website: Fresh Possibilities Tour: http://www.tryfreshtake.com/tour.html

I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper insights study for Collective Bias®  and Kraft Foods #FreshTake #cbias #SocialFabric

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Steak Stew and A Giveaway



Fall is finally here!

That was the longest summer ever. The heat was unbearable and we had a little rain one day, I think.

Too miserable.

But now the cooler weather is here! We still haven't seen any rain, but the heat has passed.

Perfect for fall cooking and baking.

Like comforting casseroles, soup, and stews.

I am teaming up with College Inn to share this recipe with you.

We love this stew. It is so flavorful and hearty and just says, " Love".

 

 

Ingredients

2 Tbsp. butter

2 Tbsp. Olive Oil

1 1/2 lbs. boneless round steak, cut into cubes

1/2 C. chopped onion

3 Tbsp. flour

1 tsp. salt

1/4 tsp. pepper

6 C. College Inn Tender Beef Bold Stock

2 C. water

1 bay leaf

1 1/2 C. potatoes, peeled and diced

1 1/2 C. carrots, diced

1 1/2 C. celery, chopped

1 (6 oz.) can tomato paste

1 (15.25 oz.) can corn, drained

 

How You Do It

Melt butter and oil in a large skillet over medium heat until the foam disappears from the butter, and stir in the steak cubes and onion. Cook and stir until the meat and onion are browned, about 10 minutes. While beef is cooking, mix together flour, salt, and pepper in a bowl. Sprinkle the flour mixture over the browned meat, and stir to coat. In a large soup pot, pour in the beef broth and water, and add the bay leaf. Stir in beef mixture, and bring to a boil. Reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, until meat is tender, about 45 minutes.

Mix in the potatoes, carrots, celery, tomato paste, and corn; bring the soup back to a simmer, and cook uncovered, stirring occasionally, until the vegetables are tender and the soup is thick, 15 to 20 minutes. Remove bay leaf and serve hot.

 

This recipe is a part of the Ultimate Recipe Challenge. Go here for info.

 

And now...

 

 

College Inn is giving one of you the following...

 College Inn product

Five-piece cutting board set

Soup to-go mug

60 minute kitchen timer shaped like a cooking pot

 

Use the rafflecopter below to enter. 

 

 

a Rafflecopter giveaway

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Potato Round-Up

In case you haven't heard, I live in the Middle of Nowhere, Idaho, USA. No joke. I came from a biggish city of Ogden, Utah and married a farmer. Should have seen it comin', but we moved to our current location 3 years after we were married. So there I was, city girl to the max (although I did enjoy camping and so forth) out in the boonies with a 9 month old baby girl and a farmer husband that I didn't see from 7 or 8 in the morning until 10 or so at night. His parents were a few miles up the road, but other than that, I didn't really know anyone. My view was crops, sagebrush, fields, and hills. Not the rocky mountains I new and loved. 

Our first fight came when I wanted some ice cream and drove into the nearest town (30 miles) to buy some. Ha. Now, I think back and say "What was I thinking?" But I was new to this life. Give me a break! Now I plan out my shopping for the month and only go "into town" when I need milk and other perishables. About once every week or week and a half.

I love my life here and now. Totally converted to country girl. I still have some city in me like I hate hunting and the whole hunting season. It's coming soon. I always tell Lance that he needs to let me go but he won't let me. Because he knows I'll do my best to scare all the deer away.

Run Bambi!

Why my life story?

Because in the midst of the middle of nowhere-ness is potato-land. I have worked the potato harvest before and then took a break to have Miss Emma. She's been too little to have her go with her dad to work so I've stayed home. It's funny because the potato boss jokingly gets mad at all us "child bearing women" as he calls us. He can't wait until we are at the age when we have older children to leave at home so he can have help. 

I am going back this week. Actually as you are reading this, I am at work. On the big truck, driving along side the harvester, getting loaded up in the field. It's my first time on the truck. Normally I worked on the line, grabbing yucky spuds out and bagging up others to sell. This year, I'm being brave. My sister-in-law is splitting the shift with me because otherwise we couldn't do it as they go from 8 am to done which is anywhere from 10pm to 1 am. With my kids and her little boy, it's not possible. So she's watching Emma in the day while my kids are at school and I drive. Then she trades me out while I watch her son and she drives the night shift. 

So since I'll have potatoes coming out my ears, I'm sharing some potato recipes with you.

See? I got to the point.

Swiss Gratin Potatoes

Garlic Potatoes

Baked Potato Wedges with Parma Dip

Slow Cooked Potato Soup

These are just some of my favorite ways to use potatoes. I hope you try them!

Enjoy your freedom these next few weeks. I'm jealous. But I'm earning money for a good cause: The hubs and I are surprising our kids with a trip to Disneyland, Universal Studios, Sea World, and SD Zoo! So mum's the word if you see my kids...

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I {Heart} The Pioneer Woman

I really do. I'm not even sure how I discovered her, but I am so happy I did. Actually, her site was on someone's blog roll, now that I think about it. Anyway, she has a new cooking show on Food Network, in case you didn't know. It debuted yesterday and I loved it. So naturally, I had to make some of her glorious food to celebrate. I've already made her Chicken Fried Steak, but those potatoes-oh.my.

I have her cook book (she's already working on another one!) and these potatoes are in it. Incredibly creamy and decadent. We're talking butter here, folks, and lots of it.To go along with the potatoes, I made her meatloaf. Again. Incredible.

Just look at it. Wrapped in bacon? Yes please!

And these...

Totally heavenly. I figure the mashing I did counts out the butter and cream cheese.

Be sure to watch her show next Saturday if you missed it yesterday. 

Down home goodness at it's best!

{Click on the pictures for the recipes. Photos are from Pioneer Woman}

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Swiss Gratin Potatoes

Side dishes are an important part of any great meal. The steak, chicken, pork or whatever may be the star of the show, but it does need a good sidekick to complete the goodness. Enter the Swiss Gratin Potatoes. I {heart} swiss cheese (or mouse cheese as my children call it). Yes it stinks, but it tastes incredible. It is the perfect cheese for these potatoes.

4c. peeled and sliced potatoes

1/4 c. butter

1/4 c. flour

1 c. milk

1 c. heavy cream

1 c. chicken broth

1/2 tsp. salt

1/4 tsp. pepper

1 c. Swiss cheese, shredded

Layer the potatoes in a 9x13 baking dish. Melt the butter in a saucepan. Stir in the flour. Add milk, cream, & broth, whisking until smooth. Cook till thickened. Add salt & pepper. Pour over the potatoes. Bake at 350 degrees for 45 minutes. Sprinkle with the cheese and bake another 15 minutes.

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Garlic Potatoes

This recipe is versitile. You can used canned or regular potatoes to make this. Canned makes it come together in a snap. You can adjust it to make as much as you want. Super simple, super yummy.

Garlic Potatoes

1 Tbsp. margarine

1 15 oz. can whole or sliced potatoes, drained

1/4 tsp. garlic salt

1/2 tsp. parsley

In a skillet, melt margarine. Add the potatoes and sprinkle with garlic salt. Cook and stir 15-18 minutes. Sprinkle with parsley.

Note: The amounts in this recipe are for canned potatoes. You may need to adjust the amounts if using regular potatoes.

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