Herb Roasted Potatoes

These potatoes are a terrific side dish any time of year.  Serve them with fish, chicken, beef or other meat of your choice.  My family always goes back for seconds!

Ingredients:

1/4 c. olive oil

1/2 tsp. dried dill

1 1/2 tsp. Italian seasoning

1/2 tsp. garlic powder

1 tsp. sea salt

24 oz. bag of Klondike potatoes

Aluminum foil

Directions: 

1. Preheat oven to 400 degrees.
2. In a small bowl, mix together all herbs and salt with olive oil. Set aside.
3. Wash potatoes.  Cut into 1 inch pieces (half or quarters depending on the size) and place in a large bowl.
4. Pour herbed olive oil mixture over potatoes.  Stir to cover well. 
5. Place in baking dish and cover with aluminum foil.
6. Baked 45 minutes or until potatoes are fork tender.

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Thanks ~ Nichi

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Creamy Dill Potato Salad

I'm a very picky potato salad person.  I don't like too much mustard or pickle taste.  Bleh...both are such a strong overpowering ingredient.  So, I've been experimenting for the past month on the perfect recipe.  After multiple taste tests and a lot of recipe changes...I've finally got it.  The greatest, and now most requested side dish, for my family.

Ingredients:
3 lbs. potatoes
1 1/2 c. mayo
1/8 c. fresh dill, finely chopped
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
1/8 c. mustard
4 green onions, diced
4 eggs, boiled and diced

Directions:

1. Wash and dice potatoes into 1 inch squares.  Put in a 4 quart pot and fill with water to cover potatoes.  Bring to a boil over high heat.  Boil for 10 minutes or until soft.
2. Drain potatoes and place into large bowl.  
3. Mix remaining ingredients in a separate medium bowl.  Pour over potatoes.
4. Mix thoroughly.  Refrigerate for 1 hour before serving.  Best if chilled overnight.

Source: A Mandatory Mooch original 

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Thanks ~ Nichi

Honey Glazed Sweet Potatoes

I have just recently become a sweet potato fan.  I was impressed and addicted after trying them in a dish from a local chef.  Here is my easy way to prepare a wholesome side for your family.  This delightful dish will be perfect for your holiday gatherings!!   It is gluten-free and Paleo diet friendly.

Makes 6-8 servings

Ingredients:
4 sweet potatoes, peeled and cut into 1-inch cubes
1/2 medium sized onion, cut into large pieces
1/2 tsp. dried thyme
1/2 tsp. salt

Glaze:
1/4 cup olive oil
1/4 cup honey

Directions:
1.  Place potatoes and onions in a medium-sized pot, cover with water.  Add thyme and salt.  Boil for 15-20 minutes until potatoes are tender.
2.  Remove from stove, pour off water.  Place in large bowl.
3.  Cover with glaze and stir, serve immediately.

Source:  a Mandatory Mooch original

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Thanks ~ Nichi

Loaded Baked Potato Slices

I admit that I'm not good at coming up with side dishes.  I have no problem with the main dish and dessert...of course!!   I usually resort to simple veggies, salads, and fruit.  However, this recipe is easy and delicious.  These slices can be served at a large gathering, small dinner, or as an appetizer.  No time is a bad time for these tasty bites!!  

Ingredients
4 large potatoes
real bacon bits
2 cups shredded cheddar cheese
4 green onions, chopped
garlic powder (or seasoning of your choice)
olive oil

Directions
1.  Preheat oven to 375 degrees. Spray baking sheet with spray or cover with parchment paper.
2.  Wash & slice potatoes approximately 1/4 inch thick.
3.  Put potato slices in a large pot, cover with water, and cook until boiling. Boil for 5 minutes.
4.  Drain potatoes and lay on cookie sheet, slightly overlapping. Lightly brush potatoes with olive oil.
5.  Sprinkle with cheese, bacon, green onions, and seasoning.  
6.  Bake for 15 minutes.

I like linking my posts to THESE GREAT PARTIES!!!! 

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Thanks ~ Nichi

Creamy Potato Soup

Needing a warm easy soup recipe to add to your fall dinners?  This is it!!  I got this simple recipe from a good friend of mine.  We enjoy exchanging recipes and creating dishes for our families.  However, we both work full time.  So, the recipes must be easy with no strange hard-to-find ingredients.  When she told me about this soup I couldn't wait to try it.  It is my new favorite hearty soup dish that will warm you up and please the family.  And you don't even have to peel and cook a single potato!!

(printable recipe)

Ingredients:
30 oz bag of frozen, shredded or cubed hash browns
32 oz container of chicken broth
1 can cream of chicken soup (or my gluten free version found HERE)
1/2 cup onion, chopped (I used dried onion)
1/2 tsp pepper
1/4 tsp garlic powder
8 oz cream cheese (not fat free, it wont melt in)
 
1. In a large pot, combine everything except cream cheese.  Cook over medium heat until heated through.
2. Soften cream cheese in microwave.  Add to soup pot.  Mix in well and heat until thoroughly melted. 
 
** This is great with toppings of cheese, bacon, green onions, and sour cream
 
** This recipe can also be done in the crockpot.  Put all ingredients, except cream cheese in crockpot.  Cook on low for 4 hours, stir occasionally.  About 1 hour before serving, add in the cream cheese and heat until thoroughly melted.

**  If freezing this soup:  In a large freezer bag, combine everything except cream cheese.  Double up on your freezer bag and squeeze out any air to avoid freezer burn.  Label it and put a date on it. Thaw, put in crockpot or soup pot, and follow above directions.

Source:  "mooched" from a good friend who "mooched" it from Joyful Momma's Kitchen 

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