Crockpot Smoked Sausage, Green Beans and Potatoes

This is an easy and fast dinner with lots of flavor

 Ingredients

2 lbs of fresh green beans

2 lbs of ham

4 baking potatoes

1 small onion 

2 tbsp butter

seasonings to your liking: I added onion and garlic powder, pepper, and paprika

 Directions

Dice the sausage, onion and potatoes. and cut ends off beans then cut in half or thirds

Put everything in the crockpot along with 3 cups of water and season to taste with pepper.

Put on low for about six hours. If I am in a hurry, I cook on high an hour or two, you can check it at an hour and see how tender everything is then decide to turn it on low or leave on high longer.

Ingredients for recipe

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Today in the Crockpot

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Hamburger Stew

This stew is easy, inexpensive, some call it poor man's stew because it uses ground beef or chuck instead of beef roast. We like it a lot, instead of using roast, it's full of flavor with lots of spice, not too hot though.

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What you Need:

2 1/2 lb. ground chuck
1 whole large onion, diced
2 stalks celery, diced
3 cloves garlic, minced
1 can (14.5 ounces) can whole tomatoes
3 c. beef stock or beef broth, plus more as needed
1 whole yellow bell pepper, seeded and diced
1 whole red bell pepper, seeded and diced
1 whole green bell pepper, seeded and diced
4 whole carrots, peeled and sliced on the diagonal
5 whole red potatoes, cut into chunks
1 small can tomato sauce
1/2 tsp. kosher salt, more to taste
1/2 tsp. black pepper, more to taste
2 tsp. dried parsley flakes
1/2 tsp. ground oregano
1/4 tsp. cayenne pepper, more to taste

(I use a tsp cajun seasoning instead of oregano and cayenne sometimes)
2-3 tbsp cornstarch for thickening

How to Make it:

1 In a large pot over medium-high heat, brown the meat with the onion, celery, and garlic. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)

2 Return the pot to the heat and add the rest of the ingredients. Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup for 15-20 minutes, until potatoes are tender but not overly mushy. 

To thicken this mixture to a stew consistency, scoop out 1/2 cup broth, wisk in corn starch till blended, then stir back into your pot. Stir and let simmer just a few minutes till it thickens up.

3 Stew should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust seasonings, adding more salt if needed. Serve with crusty bread!

Creamy Italian Sausage and Potato Soup

This is a easy soup, so creamy and full of flavor and so good. It really doesn't take long at all.

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Serves 6

INGREDIENTS
1 pound mild Italian sausage

1 small onion diced

3-4 cloves garlic minced
2 pounds Russet potatoes, diced slightly cooked first
6 cups low-sodium chicken stock
3 cups chopped kale or spinach
1 cup heavy cream
½ cup parmesan cheese, shredded
Kosher salt and black pepper, to taste
Olive oil, for garnish

How to Make it:

Brown and crumble Italian sausage in a large stock pot or Dutch oven over medium-high heat. Remove sausage with a slotted spoon from pot. Next cook your onions and garlic till slightly golden. Then you can drain the oil if there is a lot or you want, if there isn't much I leave it for flavor.

Return sausage to pot and add potatoes, chicken stock, ½ teaspoon salt, and ¼ teaspoon black pepper. Bring to a boil and reduce heat to medium. Cook until potatoes are tender, about 10-12 minutes.

Use a slotted spoon to remove ½ of potatoes from pot. In a separate bowl, mash potatoes then return them to the pot. Stir in kale or spinach leaves, heavy cream, and more salt and pepper, to taste. Cook until kale is tender, about 2-3 minutes.

To serve, garnish with shredded parmesan cheese, freshly cracked black pepper, and a drizzle of olive oil.

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Potatoes and Ham Casserole in Cream Sauce

This casserole has potatoes, deli ham, onions some garlic and a delicious cream sauce topped with Mozzarella Cheese, creamy cheesy goodness.

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What you need:
5 potatoes chopped
1 tsp salt
8 oz ham, cut into small pieces
1/2 onion sliced or diced
3-4 cloves of garlic minced
1 tsp salt, pepper and oregano(salt is optional if you are avoiding extra salt, ham is salty
3 tbs olive oil
2 tbs butter
2 1/2 cups milk
3 tbs flour
2-3 cups shredded mozzarella cheese
Some pam spray
1 9x13 casserole dish

How to Make it:
5 potatoes chopped
1 tsp salt
cover with water, cook for 15 minutes
8 oz ham, cut into 1" pieces
1/2 onion diced
3-4 clov  es garlic minced
3 tbs olive oil in pan, heat up, when hot add ham, onions cook 5 minutes then add garlic 
cook another minute. Set aside

Now make the sauce to go over this casserole
melt 2 tbs butter in pan, add 3 tbs flour mix with whisk until there are no lumps
Next add 2 1/2 cups of milk, a little, About 1/2 cup at a time and stir in well till it's smooth and all the milk is incorporated into the flour mixture.

Next add ub 1 tsp each of salt, pepper and oregano, stir and cook another 5 minutes
Now in a 9x13 baking dish, spray lightly with pam spray then ladle a small amount of sauce in bottom of  pan, add potatoes and ham mixture. Then sprinkle about 2-3 cups of shredded mozzarella cheese.
Bake at 350 degrees for 30 minutes, it will be hot and bubbly and a little golden on top with the melted cheese.
Serve after cooling about 10 to 15 minutes.

Southwest Potato Salad

 

Southwest Potato Salad is a great twist on old fashioned potato salad, with just a little spice but not too much, you can spice it more if you like it hot. The dressing for this is amazing, it also would be good on tacos, pitas, sandwiches and more.

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Serves about 6-8

What you need:

6 medium potatoes, peeled and cubed

2 celery ribs, chopped(I like to use the ones with the tops chopped)

4 hard-cooked eggs, chopped(I save half for the top)

4 green onions diced fine(I save half for top)

1/2 cup chopped onion(I used red)

1 small jalapeno pepper, seeded and chopped

2 small mini sweet peppers, seeded and chopped

1/2 dill pickle or sweet pickle(optional if using sweet pickles I use 2)

1/2 cup mayonnaise

3 tablespoons spicy brown mustard

2 teaspoon sugar(optional but it really boosts the flavor)

3 teaspoons hot pepper sauce(I use Franks, it's the best)

1/4 teaspoon dill

1/4 teaspoon parsley(dried or fresh chopped fine)

1/4 teaspoon cumin(optional)

1/4 teaspoon bbq seasoning(like big country or your favorite)

1/4 teaspoon garlic powder and 1/4 teaspoon onion powder

1/4 teaspoon cracked pepper

How to make it:

Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain; cool to room temperature.

Also boil your eggs now rinse and let cool, peel

In a large serving bowl, combine the potatoes, celery, eggs, onion, jalapenos, mini bell peppers, half the green onions

In a small bowl, combine the mayonnaise, mustard, hot pepper sauce, sugar, and seasonings. Pour over potato mixture and toss gently to coat. Top with the rest of the eggs and green onions Sprinkle with Paprika  Cover and refrigerate at least an hour or overnight. 

Loaded Sliced Baked Potatoes

 

Loaded Sliced Baked Potatoes

For a delicious easy twist on the classic baked potato, make these cheesy Loaded Sliced Baked Potatoes. Thick potato slices baked until golden brown then topped with melted cheddar, crispy bacon, and chopped green onions, served with sour cream for dipping.  

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SERVINGS 6

What you need:

3 large russet potatoes washed and dried

1 tablespoon oil vegetable, canola, or olive oil

Salt and pepper to taste

2 cups cheese shredded(any kind you like on potatoes, I used Colby and Monterey today)

6 slices bacon uncooked(optional)

1 tablespoon Italian seasoning blend and or Everything Bagel seasoning

2 green onions diced

How to make it:

Preheat oven to 375F degrees.

Slice the potatoes into 1/2-inch thick rounds. Place the potatoes on a large baking sheet in an even layer. Use a pastry brush to lightly coat the top and bottom of each potato slice with oil. Season with salt and pepper.

Bake the potatoes at 375F for 25 minutes.

While the potatoes bake, cook the bacon in a frying pan over low heat, turning occasionally for even cooking. Once fully cooked and crispy, remove the bacon from the pan and set aside to cool, then crumble once fully cooked; keep the bacon drippings for the next step.

Remove the potato slices from the oven and lightly brush on all sides with the bacon drippings.

Return the potatoes to the oven and bake for 10 more minutes.

Top the potatoes with grated cheese and crumbled bacon. Place back in the oven to bake until the cheese is melted, about 5 minutes.

Remove the potato slices from the oven, then sprinkle with Italian seasoning and green onions.

Serve immediately with sour cream.

These go really well with my Amazing Crusted Chicken

BEEF AND POTATO AU GRATIN SLOW COOKER

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Cheesy good potatoes and ground beef, a easy cook meal and you can add a vegetable shortly before serving for that one dish meal. What could be better?

Serves: 6

What you need:

1 lb. ground beef (plus a touch of salt and pepper to season)
3 lbs. peeled russet potatoes, sliced a ¼ inch thick (about 7 cups total after being sliced)
1 cup thinly sliced white onion
1 tsp. paprika
½ tsp. garlic powder
1 tsp. parsley
1 tsp salt
¼ tsp. pepper
3 cups shredded sharp cheese
½ cup chicken broth (or beef broth)

Slow Cooker Size:

5-quart or larger

How to make it:

Brown the ground beef on the stove top. Add a touch of salt and pepper to season.

In a small bowl combine the paprika, garlic powder, parsley, salt and pepper.

Add half of the potatoes in the slow cooker. Sprinkle over half of the onions, half of the seasonings, half of the meat, and half of the cheese. Repeat the layers again.

Drizzle over the broth evenly over the layers.

Cover and cook on high for 4 hours. Do not open the lid during the cooking time or the potatoes will not get soft.

Broccoli Potato Gratin

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This side dish is oh so good, really really it is! Make it a casserole by adding chopped ham, bacon and it's a one dish delish. Kids will like eating the veggies.

12 servings 

What you Need:

6 cups chopped broccoli florets (about 1 pound)
¾ cup minced shallots (about 4 large)
1 teaspoon chopped fresh thyme
½ teaspoon minced garlic
⅛ teaspoon ground nutmeg
¾ teaspoon salt, divided
½ teaspoon freshly ground black pepper

optional(add a shake or two of black garlic seasoning)
2 pounds peeled Yukon gold potatoes, cut into 1/8-inch-thick slices
Cooking spray

2 tablespoons Dijon mustard
3 tablespoons all-purpose flour 
1 ½ cups 2% reduced-fat milk
1 ¼ cups fat-free, less-sodium chicken broth 
2 tablespoons chilled butter, cut into small pieces
¾ cup (3 ounces) shredded cheddar and pepper jack cheese

How to make it:

Preheat oven to 375°.

Combine first 5 ingredients in a large bowl. Sprinkle with 1/2 teaspoon salt and pepper; toss to combine.

Layer one-third of potato slices in a 13 x 9-inch baking dish coated with cooking spray, overlapping to fit; top with half of broccoli mixture. Repeat layers, ending with potato. Sprinkle evenly with remaining 1/4 teaspoon salt.

Place 3 tablespoons flour in a medium bowl. Gradually add milk, stirring constantly with a whisk; stir in broth and mustard. Pour milk mixture over potato mixture. Top evenly with butter. Cover and bake at 375° for 1 hour. Uncover; sprinkle evenly with cheese. Bake 25 minutes or until browned. Cool on a wire rack 10 minutes.

Nutrition Facts

Per Serving: 225 calories

Try my Cast Iron Seared Salmon with this dish.

Crispy Oven-Fried Potato Wedge

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These wedges are crispy crunchy with just a zip of flavor too. Easy to make, can be cooked in the oven on a cookie sheet or in your air fryer oven for a little less time, depending on your air fryer

What you need:

3 large baking potatoes 
1/2 cup mayonnaise 
1/2 teaspoon hot sauce 
1/4 teaspoon onion salt 
1/2 teaspoon House Seasoning, recipe follows 
1/8 teaspoon black pepper 
2 cups Panko bread crumbs

Preheat the oven to 375 degrees F. regular oven, air fry oven will depend on the instructions with it, but generally I cook for less time.

How to make them:

Wash the potatoes and cut each into 6 thick wedges. Mix the mayonnaise with the hot sauce, onion salt, House Seasoning and pepper. Coat the potato wedges with the mayonnaise mixture and roll them in the dressing mix. Place in a greased baking dish and bake for 45 to 50 minutes, or until the potatoes are tender. Serve with your favorite dip.

House Seasoning: 

1 cup sea salt (any salt you prefer)
1/4 cup black pepper 
1/4 cup garlic powder

1/4 cup onion powder 

Mix ingredients together and store in an airtight container for up to 6 months.