Rockin' Moroccan Chicken

We've been eating this dish for over a year, and we all love it.  It is served over rice (check out my favorite recipe for rice here).  I like spooning extra liquid over my rice, yum, and my not-very-saucy husband likes to eat it as dry as possible.   I love the simplicity of this recipe--it tastes like I worked a lot harder than I did! 

Preheat: 400*
Category: Chicken, potatoes, sweet potatoes, rice, raisins, main dish

2 Chicken breast halves, cut into 1" pieces
1 Sweet potato, peeled and cut into 1" pieces  (I LOVE sweet potato with this dish, but don't always have them on hand.  I like to add to and/or replace the sweet potato with regular potato chunks)
1/4 Cup Raisins (I HATE raisins in baked goods.  But raisins in this dish is surprisingly spectacular!)
1 Cup Vegetable stock (It's all about what you have and don't have.  The vegetable stock is good, flavorful and full of vitamins.  But today, I used chicken broth instead, and it's a delicious substitute.)
2 teaspoons Cinnamon
1 teaspoon Cumin
1 teaspoon Ginger
1 teaspoon Tumeric
1/2 teaspoon Pepper
1 teaspoon Salt

1.  Place chicken pieces into baking dish.  I use my wonderful covered baker from Pampered Chef, but a 9x13 pan and foil will do just fine.

2.  Measure out and stir in all spices.  It is VERY important that you stir in spices before adding in the sweet potatoes or raisins.

3.  Measure out, then stir in the raisins, sweet potato chunks and vegetable stock.

4.  Cover dish and bake at 400* for one hour.  Stir at 20 and 40 minutes.  The second you put your baking dish into the oven is a great time to hurry and measure out and steam your rice!  Your rice will cook in about 15 minutes or so (depending on your method) and then the remaining time, it will cool very slightly, absorbing any remaining moisture, making it perfect and read at the same time as your chicken!

Duggar Tater Tot Casserole

I've made these a couple of times. I like that I can have everything sitting in my pantry and it's one of those things I can have for food storage that I can "whip" together when we're out of food. :)

Preheat: 350*
Category: Casserole, Tater tots, Potatoes, Duggar

1 lb. Ground turkey, cooked, seasoned, drained (I general use ground beef.)
2.5 lbs. Tater tots (Regular potatoes are okay, but I like the consistency of the tater tots better.)
1 can Cream of Mushroom Soup
1 can Evaporated Milk
1 can Cream of Chicken Soup

1. Brown meat and place in casserole dish.  I have to use my 9x13 baking dish.

2. Cover with tots.

3.  Separately, mix soups and milk, then spread over the top of the tots.

4.  Bake at 350* for one hour.

Pampered Chef Loaded Potato Chowder

This is the recipe Lorri made tonight!

Preheat: --
Category: Main dish, Potatoes, Chowder, Soup, Microwave

3 large Baking potatoes
3 1/2 c. Milk (I used skim)
4 oz. Cream cheese, softened
2 T. Butter
2-3 Green onions (I used three)
4 oz. Sharp cheddar cheese
1 1/2 t. Salt
1/2 t. Ground black pepper

1. Cut potatoes into quarters. Microwave for 10 minutes and check for doneness. Rotate potatoes and microwave for another 10 minutes.

2. While potatoes are microwaving, beat milk and cream cheese together in one bowl; grate the cheese and chop the green onions.

3.  When potatoes are soft, mash, leaving mostly bite-size chunks of potato.  Add the remaining ingredients until thoroughly hot. 

4.  (you realize now, that I'm making up these directions... to get actual directions, buy the cookbook! lol) Serve with optional cooked bacon, sour cream and/or steamed broccoli florets.

I think the sour cream really made this soup great!

Potato Romanoff

Thanks, Heather J., for your contribution! This looks fantastic!

Preheat: 350

Category: Potatoes

6 medium Potatoes

2 cups Sour cream

1 bunch Green onions, chopped

1 1/2 cup Cheddar cheese, grated

1 1/2 teaspoons Salt

1/2 teaspoons Pepper

Paprika

1. Cook unpeeled potatoes until tender, about 20-25 minutes. Cool and peel.

2. Grate potatoes into large bowl. Add remaining ingredients except paprika. Mix well.

Potato Romanoff6 medium potatoes2 cups dairy sour cream1 bunch green onions chopped about 1 cup1-1/2 c grated cheddar cheese1-1/2 teaspoons salt1/2 teaspoon pepperPaprikaCook unpeeled potatoes until tender, about 20- 25 minutes. Cool; peel. Grate into large bowl; add remaining ingredients, except paprika. Mix well. Spoon into 13- x 9-in. baking dish. Refrigerate 3-4 hours, covered, or overnight. Bake at 350 for 40- 50 minutes. Sprinkel with paprika. Yeild: 8-10 servingsI love this recipe! I have been making it since college. I have never used the paprika. oops. If you like it use it.

Greek Potatoes (Roasted)

I ran out of my own potato recipes, so I went rooting around (ha ha) on the Internet. These look GREAT and the comments are all favorable! Prep time is super fast and it's a total of 80 minutes bake time.

Preheat: 440*F
Category: Potatoes

8 large Potatoes, peeled and wedged (6-7 wedges)
4 cloves Garlic, minced
1/2 cup Olive oil
1 cup Water
1 Tablespoon Oregano
1/4 cup Lemon juice
Sea Salt
Fresh coarse ground pepper

Optional
Buillon cube

1. Put potato wedges, garlic, olive oil, water and lemon juice into an appropriate GREASED baking dish. If you add the optional bouillon cube at this point, don't use as much salt.

2. Season generously with salt and pepper.

3. Toss the ingredients in the pan to distribute everything.

4. Bake for 40 minutes.

5. Gently stir the potatoes, putting the golden wedges side of the wedges to the bottom and the white edges to the top.

6. Add a little more salt and pepper; sprinkle on oregano. If the pan looks dry, add another 1/2 cup of water.

7. Bake another 40 minutes. Do not be afraid of overbaking.

Potato Soup

Ruthetta says it looks yummy, and I believe her! It looks like a creamy baked potato in a bowl! Mmmm.

Preheat: --
Category: Potatoes

1/2 lb. Butter
1/2 lb. Onion, minced
1 cup Flour
1 quart Half & Half
4 pounds Baking potatoes, cubed
1 teaspoon Salt
1 teaspoon Basil
1/2 teaspoon Pepper
1/2 teaspoon Tobasco sauce
1/2 gallon Chicken stock, hot

Garnish:
Bacon bits
Cheese, shredded
Green onions

1. Sauté onion in butter. Stir in flour to make a paste.

2. Throw the rest of the ingredients (minus garnish) into a stock pot. Stir in the flour/onion mixture.

3. Cook over a low heat, stirring often. 4. Garnish with bacon bits, cheese, and green onions

Roasted Potatoes

This is a favorite at our house. I'm going to tell you what Anne Byrn says about roasted potatoes and seasoning in her What Can I Bring Cookbook, then I'm going to tell you how Jonathan makes his roasted potatoes. Mmm-mmm good. (When I liked the cookbook, I saw they are online used on Amazon for $5.50 apiece. Mine's on loan from the library, but it would be a good book for a collection.)

Preheat: 400*
Category: Potatoes

Potatoes, cubed
Olive oil

1. Toss potatoes with just enough olive oil to coat them.

2. Line a cookie sheet with foil and bake the potatoes at 400* f0r 20-25 minutes, or until potatoes are crisp on the edges and soft in the center.

3. Season.

Seasoning Combo List
1. Seasoned Salt
2. Kosher salt, minced garlic & chopped fresh rosemary
3. Chili powder, ground cumin & salt
4. Shredded parmesan cheese & black pepper
5. Lemon juice & dried oregano
6. Jerk seasoning
7. Barbecue seasoning
8. Kosher salt & paprika
9. Asian curry powder & salt
10. Minced fresh or freeze-dried chives & a little onion salt

---

Now! The way Jonathan does it... Our favorite combination is:

Potatoes, cubed
Olive oil
3 cloves of Garlic, minced
Seasoned salt, sprinkled evenly, to taste
Dash of Hot sauce (more if just Jonathan's eating the potatoes)

1. Toss all of the ingredients.
2. Bake in a 400* oven for 20-25 minutes.

Soooooo good. We can easily make a meal out of potatoes and a salad. :)

Au Gratin Potatoes

These are pretty good!

1 1/2 pounds New potatoes, washed
1 Teaspoon Butter
1 Teaspoon Flour
1/4 cup Parsley, fresh
1/2 teaspoon Rosemary
1 clove Garlic
1/2 teaspoon Pepper
1 1/2 cup Fat-free milk
1 medium Onion, minced
2 Tablespoons Cheddar cheese, grated

1. Slice potatoes into 1/4" thick slices. Place in bowl & cover with water.

2. Melt butter in sauce pan. Stir in flour, parsley, rosemary, garlic and pepper. Stir until thickened.

3. Drain and pat potatoes dry. Place half of the potatoes in a square baking dish. Top with the onions, then layer potatoes and onions again.

4. Pour on sauce and cover the dish with foil. Bake for 30 minutes. Stir potatoes gently and bake another 30 minutes.

5. Remove from oven and sprinkle with cheese. Bake another 10-15 minutes, uncovered.

Quick Potato Salad

IS there any such thing as quick? :) :)

3-4 Baking potatoes
1/2 cup Dill pickes, minced
3 Eggs, hard-boiled, chopped
1 cup Mayonaisse
Salt & Pepper

1. Bake potatoes. When cooled, peel and cut into 1-inch cubes. If you missed last week's baked potato tip, I microwave mine using my quick cook feature. Works like a charm!

2. Place potatoes in a large bowl; mix in everything except for mayonaisse.

3. Add mayonaisse.

4. Serve chilled.

Sour Cream Potato Salad

Mmmmm. Potato salad. It's actually getting warm enough to start thinking about potato salad--gotta love Georgia! :)

Preheat: --
Category: potatoes, salad, side dish

12 medium Red potatoes, unpeeled
1 1/2 cups Mayonaisse
1 cup Sour cream
1 cup Fresh green onions, chopped
1 teaspoon Salt

1. Boil potatoes until tender, about 20 minutes.

2. Combine mayo, sour cream, green onions and salt

3. When potatoes are cool, toss.

Cheddar Potato Casserole

Here's another one! Hope you're enjoying potato week!

Preheat: 350*
Category: Potatoes

4 large Baking potatoes, peeled
1 1/2 ounce Cream cheese, softened
1/2 cup Sour cream
1/2 teaspoon Onion salt
1/2 teaspoon Garlic salt
1/4 teaspoon Pepper
1/2 cup Cheddar cheese, shredded
2 Tablespoons Chives, fresh & chopped

1. Coarsely chop potatoes. Boil until tender.

2. Drain and mash the potatoes. Add cream cheese and sour cream. Whip until well-mixed.

3. Mix in onion salt, garlic salt and pepper.

4. Move mixture into a baking dish. Sprinkle with cheese and bake at 350* for 20 minutes.

5. Use chives as a garnish.

Austin's Basic Twice-Baked Potatoes

This is how we make 'em at my house. I'll confess now that I've never made them with bacon, but it sure sounds good. :)

Preheat: 350*
Category: Potatoes

4 Baking potatoes, baked
1/2 cup Butter
1/2 cup Sour cream
1 teaspoon Hot sauce (more or less, to taste)
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 cup Cheddar cheese, shredded
4 Tablepoons Chives

(optional)
4 Tablespoons Bacon, cooked, crumbled

1. Slice soft, warm potatoes in half lengthwise. Scoop the potato pulp into a bowl, and set the skins aside. If you haven't scooped potato pulp out before, just be careful--it's okay to leave a little layer in the potato so you don't break the potato peel!

2. To the pulp, add butter, hot sauce, sour cream, salt and pepper. Whip well!

3. Stir in cheese. If you are scooping the mixture back into the shell, go ahead and stir in the chives and optional bacon now. If piping with a small tip opening, leave the bacon bits for garnish.

4. Spoon the potato mixture evenly back into the potato skins.

5. Bake at 350 until the tops of the potato are a dark brown.

Funeral Potatoes

Welcome to Potato week! Break out your favorite recipes and share them with the group! :)

These potatoes are yummy, but pretty high in fat... My Gram tells me that the reason they're called funeral potatoes is because if you eat too many of them you'll hasten the day of your funeral. :)

Preheat: 350*
Category: Potatoes

2 pounds Frozen hashbrowns, thawed
1 pint Sour cream
1/2 cup Butter, melted
2 cans Cream of chicken soup
1/2 cup Onion, chopped & sautéed
2 cups Cheddar cheese, grated

1. Mix everything together. If you don't sauté the onion, by the way, it's still crunchy when time to eat. It softens by day #3 of leftovers... if the casserole lasts that long. :)

2. Throw it into a 9x13 pan.

3. Bake at 350* for 45 minutes.

The Perfect Potato

Sometimes I think we can overthink our dinners. I know I do! Our favorite recent dinner is to put out a bed of lettuce, top it with tuna salad, sprinkle a little mozzarella cheese on top. The kids devour the tuna salad, tuck in a few vegetables, and I sit back marveling that I don't serve that kind of dinner more often. With simplicity in mind! Today's recipe!

Preheat: 400*
Category: Potatoes

4 large baked potatoes, baked*
4 Tablespoons Butter
4 Tablespoons Sour cream
10 ounces Broccoli florets, frozen, coarsely chopped
1 cup Cheese, shredded

Optional:
1 cup Ham, chopped finely

* I like to microwave my potatoes--mmm. My microwave even has a setting for baking potatoes, so I wash 'em, poke 'em and press a few buttons.

1. Slit potatoes down the center, but not through to bottom.

2. With a fork, work in even portions of remaining ingredients.

3. Before serving, bake potatoes for 10 minutes at 400*.