Slow Cooker Meatball Potato Casserole

Oct 08 2017

SLOW COOKER Meatball Potato Casserole with a creamy beef gravy is delicious! This easy to make crockpot recipe is perfect for busy weeknights! This Italian Meatballs dish uses cream of mushroom soup and is filled with vegetables including potatoes, carrots, celery and onion! My husband officially declares this one of his favorite meals! This is a sponsored post written by me on behalf of Carando®. All opinions are entirely my own.

When my husband tasted this meal, his first words (with eyes closed) were “This is good. Real good.” I immediately agreed! Not only does this Slow Cooker Meatball Potato Casserole taste great, but it smells amazing too! Don’t you love the way your home smells after you’ve been slow cooking a home cooked meal all day long?

For this dish, we’re slow cooking Italian meatballs, potatoes, carrots, celery, and onion in a delicious cream of mushroom soup/beef onion mix gravy to make one delicious casserole!

The recipe calls for 1 pound Italian-Style Meatballs. I used Carando Abruzzese Italian Style Meatballs, which are blended with cheese and herbs.

Sep 11 2017

EASY SLOW COOKER Cabbage and Kielbasa recipe! Throw Beef Kielbasa, Cabbage, Onions and Potatoes in a crockpot and dinner will be ready in 6 hours! I serve this healthy dish over egg noodles with rolls – my family LOVES this comfort food meal!

I am back with another slow cooker meal! Even though it’s not even Fall yet, I’ve been loving my slow cooker this Summer! It’s been a life safer to have a delicious dinner ready when time management isn’t on my side! With a beautiful cabbage picked from the garden, I was contemplating what I should do with it. Recently we’ve been loving Slow Cooked Green Beans, so I decided to throw the cabbage to in the slow cooker too! Boom – this Slow Cooker Cabbage and Kielbasa dish was created!

Besides cabbage, throw in potatoes and onions to your slow cooker, alongside some beef kielbasa. I’ve made this recipe a few times in the last month and we love adding carrots in it too!

Aug 30 2017

SLOW COOKER Green Beans and Tomatoes! This easy recipe cooks fresh green beans, tomatoes, potatoes and bacon in a crock pot for 4 hours. This is a healthy dish that you can serve over rice or as a side dish to chicken or Thanksgiving holiday dinners. This has been become one of families favorite meals!

With garden season under way I’m constantly wanting to come up with new recipes to try. With pounds of green beans, potatoes just dug up and the start of the tomato season I wanted to create a easy meal that could use all of them. I googled “Slow Cooker Green Beans and Tomatoes” but surprisingly nothing existed that actually used the crock pot so I decided it was time to make my own recipe!

Even though it’s Summer time I’ve been making slow cooker meals a few times a week because it’s much easier with the baby. While wearing her I can quickly cut up the veggies, prepare the rest of the ingredients and toss everything in the slow cooker. Last week I made this Slow Cooker Green Beans and Tomatoes dish and it was such a hit that I had to share it with you!

Mar 02 2017

EASY TO MAKE recipe for Homemade Shredded Chicken Dumpling Soup with potatoes, carrots and celery. This creamy soup is a healthy comfort dinner food! Best served with biscuits to dip into the chicken broth! Mom, your families are going to love this!

This soup is a Winter comfort food favorite. It’s so delicious that I can almost guarantee that whenever I make it, we’ll have it the night after again because the craving will still be there. That’s what happened last week. I made it on Wednesday, we ate it all, we loved it. On Thursday we decided we were going to make it for dinner again. And we ate it all again.

The best thing about this soup besides the homemade dumplings (yum!) is that it’s also filled with veggies – potatoes, celery, carrots – everything a good chicken soup should have in it.

FAQ for this recipe:

Can I substitute or add additional vegetables?
Feel fee to make it your own and add additional vegetables if you’re trying to empty out the fridge – onions, peas, green beans, and bite size cauliflower are all equally good in it. Just don’t skip on the potatoes – never skip on the potatoes!

Can I use chicken bouillon cubes instead of broth?
Absolutely, I do it all the time.

Can I make this vegetarian?
You sure can. Use vegetable broth instead of chicken broth and don’t add in chicken breast. You might want to add in some additional protein like white or great northern beans.

Are dumplings hard to make?
No. Homemade dumplings are one of the easiest things to make. It’s really just about mixing some simple ingredients together and then dropping it into hot broth to form the dumpling. The dumplings might not be the prettiest you’ve ever seen, but they will taste just as delicious.

Do I need to make a side dish for this soup?
I never do, it’s pretty hearty as is. I like to serve with some buttered bread or rolls.

How many servings is this recipe?
3-4 supper servings.

How good is this soup?
So good you’ll make it again tomorrow.

Jan 06 2017

This Kale Potato Bread Stuffing is a comforting side dish that goes perfect with a chicken, pork chop or steak dinner. You’ll love how the top is slightly crispy too!

I love stuffing. I’ve shared my Amish Potato Stuffing and Cheesy Broccoli Stuffing Casserole before but wanted to share with you my current favorite side dish, Kale Potato Bread Stuffing! This recipe uses my Amish Potato Stuffing as a base but I threw in kale to add some greens. Since the dish has a whopping 4 cups of kale in it, you don’t even need to make a extra vegetable to serve at dinner.

This is the perfect side dish to a chicken, pork chop or steak dinner. It’s also a great dish to serve for large potluck parties (think of the upcoming Big Game!) as a small serving of it goes a long way in hunger and taste.

Dec 01 2016

Make this SLOW COOKER Broccoli Potato Cheese Soup for a comfort food dinner on a cold Winter night. The soup is cooked on high in a slow cooker for 4 hours. This easy soup recipe is delicious!

The end of November brought cold weather and rainy days. Because of the added layers to stay warm and the drizzle of rain it also brought a laziness to the dinner table. I’ve been stuck in a dinner rut the last few weeks making easy and quick meals. It usually gets to dinner time and we’re both too tired to really think of anything new so it’s something simple. I am craving comfort food right now. Hearty, creamy and cheesy is what I want. To make a comforting Winter meal that is still simple and quick, I brought out my slow cooker and this Broccoli and Potato Cheese Soup was born.

This soup pretty much is the definition of comfort food. It’s potatoes and onions slow cooked in broth. Then we’re going to add the broccoli. Add in some cheddar cheese, stir it around and we have a extra creamy soup that is the perfect dish to serve on a cold night. With most soups, I always suggest adding some crusty bread, or a leftover Thanksgiving dinner roll so you can dip it in the soup.

Nov 14 2016

Delicious homemade Japanese Curry using beef, onions, potatoes, carrots and curry sauce mix.

I love Curry. And I’m not talking about Steph Curry because you guys know I’m a Cavs fan. I’m talking about curry, the delicious dish that can be found in multiple varieties around the world. In Morimoto’s cookbook Mastering the Art of Japanese Cooking he writes “Japanese curry is like the final whisper in an international game of telephone. It began in India, moved to and morphed in England, and settled in my home country ….every prefecture and every family has its own version”.

Right now I’m really into Morimoto’s cookbook to get better at Japanese cooking. The book has everything in it from this delicious curry (who my husband rated as “one of the best things you ever made”) to udon noodle soups, shrimp dumplings, rice bowls, tempura and so much more. For a holiday gift I’d definitely add Mastering The Art of Japanese Home Cooking to your wishlist. You can also find more recipes at the #JapaneseHomeCooking book blog party if you make this, fall in love and want to try more!

Oct 10 2016

INSTANT Mashed Potatoes Cheesy Broccoli Casserole is a comfort food recipe that will have your entire family begging for more! It uses Instant Mashed Potatoes so it’s easy to make. It’s the perfect side dish for the holidays because it’s cheesy and delicious and only takes 5 minutes to prepare, 25 minutes to bake.

Before we know it the holidays will be here and we’ll be planning our dinner menu with friends and family. I wanted to share with you one of my favorite holiday casserole dishes that I think you’ll like because it’s super easy to make and is pure comfort food. The casserole only has 4 ingredients: mashed potatoes, broccoli, cheese and crackers. Who doesn’t love those ingredients? I was serious when I said this was comfort food. It only takes 5 minutes to prepare, 25 minutes to bake. What you’re left with is a cheesy delicious casserole that will make everyone at the dinner table happy, including you because it hardly took any work to make!

The dish is easy to make as it’s just 4 level steps. First you spread out the mashed potatoes. Next comes the broccoli on top. Then sprinkle your cheese. Finally, add your crumbled up crackers.

May 19 2016

In just 45 minutes Roast Pork & Mashed Potatoes with Molasses-Stewed Collard Greens will be ready enjoy. Your family will love this classic comforting meal!

This meal reminds me of my childhood on a Sunday. Sunday dinners were always the most comforting since Mom or Dad had time to relax and take their time in the kitchen. One of the most popular Sunday meals were pork, mashed potatoes and a vegetable side – my brother loved this! Now fast forward 25 years and I still love making a classic dish for my family to enjoy. I made this for Matthew a few days ago and he fell in love with it!

Do you guys know about Blue Apron? If you live in a city you might have seen the blue boxes being delivered to your neighbors. Blue Apron is a home delivery food service who’s mission is to make incredible home cooking accessible to everyone. All you do is sign up for the service, tell them how many meals you want a week, tell them any preferences (vegetarian for example) and then your high quality ingredients will be shipped to you, along with a recipe card for you to create at home. I love this service and I love reading their Facebook page with so many fans saying how now they make home cooked meals during the week instead of take out. If you want to try Blue Apron, here’s a coupon for $20 off.

Blue Apron approaches most recipes as if you don’t have anything in your kitchen. They send you all the main ingredients, as well as knick-knack ingredients such as molasses, sugar, butter, seasonings, etc. For this Roasted Pork recipe, you can see below they sent me every single ingredient. Also I want to praise how beautiful the Collards were and how fresh all the produce was too.

Jan 18 2016

Easy recipe for Potatoes and Kale, a filling healthy vegetarian meal. The ingredients are simple: potatoes, kale, olive oil and salt and pepper.

We have 4 heads of kale growing in the garden right now. They are hearty plants so they can hold up with Winter temperatures and a dusting of snow that might fall on their pretty little heads.

But I’m going to tell you something that might make me a bad gardener. Please don’t hate me. Kale isn’t a favorite food of mine. In fact if someone offers me a kale chip, I will take one because I’m nice, but in the back of my head I’m thinking “Oh, gee, a fake potato chip, great”. Now don’t get me wrong, kale chips can be good, but I don’t trust anyone who is going to pick a kale chip over a delicious kettle potato chip. You know those people who tell you they’d prefer a green kale smoothie instead of a chocolate milkshake? Yeah, never trust them.

So here’s my predicament. We grow kale because the plants themselves rule. They grow big and they always produce. Now comes the hard part. It’s usually hard for me to find something to do with kale that knocks our socks off in the kitchen. Out of the hundreds of recipes on this blog, there’s less than 10 that feature kale (and you can find them here). These are our favorite kale recipes, but you can tell the majority of them use kale in a way of “hiding” it (for example, kale meatballs are one of our favorites, but it gets the help of the meat and spices). There’s nothing wrong with that, I mean who cares how you get your greens in, right? But I feel like those recipes don’t give kale the respect it deserves. I need to respect the kale more. Kale does a awesome job in the garden and here I am not making it a star. While all the other plants end their garden season, kale stands out there in the freezing temperatures to keep growing for us. Gosh, I feel like a horrible garden mom now. I’M SORRY KALE. I WILL LEARN TO LOVE YOU MORE! I WILL LEARN TO EAT YOU MORE!

Say hello to “Potatoes and Kale”. A basic, easy recipe that taught me to respect the kale, love the kale, eat more of the kale. I can’t believe I’m saying this but I’m in love with this simple meal. I super can’t believe I’m saying this but I ask for kale for dinner now. Matthew is all “What should we have for dinner tonight?” and I’m all like “Kale! Kale! Kale!”. This little dish changed my feelings towards kale. Also I should give credit where it’s due, thank you Matthew, because this is his recipe. He’s the chef behind Potatoes and Kale. After asking this for the 3rd night in a week I got him to write out the recipe which I’m sharing here.

The ingredients are simple. Potatoes. Kale. Olive Oil. Salt + Pepper. That’s it. Eat it as a side dish or throw it on a little bed of noodles and call it dinner (that’s what we do). Not only is the meal delicious and easy, but it makes you feel like a all-star afterwards because you just ate a healthy meal and you loved it!

Nov 17 2015

Cheddar Cheese Scalloped Potatoes with Broccoli and Cream of Mushroom Soup is a easy and quick recipe that is loaded with flavor! My family declares this homemade cheesy dish the best casserole I make! Warm up to this baked classic meal sometime soon!

We’ll be having our first Friendsgiving this Friday and I’m so excited to see friends and eat all their yummy casseroles, vegetable dishes and dessert. I’m also pretty excited to share this Cheesy Scalloped Potatoes with Cream of Mushroom Soup and Broccoli Casserole with them!

To me holidays are all about side dishes. As my first year as a Vegetarian during the holidays it’s going to be a culinary adventure but that’s ok, side dishes are always my favorite. In the past turkey has been good, but those potatoes, green beans, stuffing, rolls and pumpkin pie… load me up! I made this casserole with the thought of doing a in between of a mac and cheese and mashed potatoes. It’s creamy, it’s cheesy and even better it uses my favorite Cream of Mushroom soup and a bunch of broccoli. Have you guys noticed my love of broccoli in recipes? I can’t help it. I see broccoli hearts in my eyes.

Instead of using all that milk and a bunch of cheese this recipe is calling for a Family Size can of Campbell’s Condensed Cream of Mushroom soup. You probably already have a can in your pantry for other favorite Thanksgiving side dishes but did you know it makes one heck of a potato dish too? This is one of my favorite Condensed soups to have on hand because it’s flavorful and saves me a bunch of time when I’m making multiple dishes at once.

You’ll want to slice up 2.5 pounds of potatoes. I throw these into my food processor and they’re done within a minute. I always think it’s magic. Then you’ll want to cut up a head of broccoli. Use the reference photo below to the left to see the size of the broccoli cut up, each piece should be small.

Oct 13 2015

HEALTHY Roasted Vegetable Sandwich is a hoagie filled with roasted veggies! This easy, healthy recipe includes mushrooms, green peppers, tomatoes, potatoes and green beans thrown on a sub roll with melted cheese on top! Make this simple meal for dinner, lunch or cut up into mini sandwiches for appetizers!

What I love about roasted vegetables is that it’s plug and play. I am using mushrooms, green peppers, jalapeno peppers, tomatoes, potatoes and green beans in this recipe because they’re my favorite and they’re in season veggies from the garden but you do you. Want to add onions, broccoli or squash? Go for it. Ready to get your hoagie on?

Now chop and dice them up! It’s really important to dice your potatoes up into 1/2 inch pieces as they will cook quicker and evenly with the other vegetables. If you cut them up larger then they are going to take longer to cook and your other vegetables will be overly cooked.

Throw them in a large bowl and give them a flip.

Now start making your olive oil dressing ready that you’ll be drizzling over these vegetables.

Drizzle it on your veggies and continue flipping them so they’re coated in your oil.

I had to use 2 cookie sheets for this recipe because it’s alot of vegetables. Now it goes into the oven… roasting time!

Enjoy that roasting smell in your home…. and now the before and after!

SWOON!

Now grab your rolls. It’s up to you what you want to use, I love hoagie rolls but I also love big sandwich rolls for a Roasted Vegetable Sandwich!

Put your hoagie on a sheet of paper towel and start adding the roasted veggies inside them. See, aren’t you happy that you put that paper towel under them?

Grab a slice of cheese and put it on top, watch how it magically melts.

Now add some more roasted vegetables on top! We’re going to overflow these hoagies with veggies.

Just seeing this hoagie I just want to dive through the screen and eat it all!

Enjoy this Roasted Vegetable Sandwich friends!

Roasted Vegetable Hoagie

2015-10-12 17:16:42

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Ingredients

8 oz mushrooms sliced
2 green peppers sliced
2 jalapeno peppers diced (remove the seeds)
2 large tomatoes cut up
2 potatoes cut up into 1/2 inch cubes (this is important because you want them to cook quickly)
1 cup green beans cut into thirds
1 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary
3 cloves garlic minced
salt + pepper to taste
1/3 cup olive oil
4 hoagie rolls
4 slices of cheese

Instructions

Preheat oven to 450 degrees.
In a small bowl mix oregano, thyme, rosemary, garlic, salt + pepper and olive oil.
Put vegetables on a a large roasting pan or cookie sheet that's been sprayed with nonstick spray. I used 2 cookie sheets because there was lots of vegetables.
Pour olive oil mixture onto the vegetables and toss to coat.
Roast for 30 minutes, stirring half way.
Once out of the oven put vegetables on hoagie rolls and then add a slice of cheese on top.
Serve and enjoy!

Notes

For tailgating, wrap a paper towel around the hoagie for quick clean up!
Serving: 4-6 hoagies

Brooklyn Farm Girl https://brooklynfarmgirl.com/

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HEALTHY Roasted Vegetable Hoagie is a sandwich filled with roasted veggies! This easy, healthy recipe includes mushrooms, green peppers, tomatoes, potatoes and green beans thrown on a sub roll with melted cheese on top! Make this simple meal for dinner, lunch or cut up into mini sandwiches for appetizers!

Creamy Ranch Potato Salad

Apr 01 2015

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CREAMY Ranch Potato Salad that doesn’t require potato peeling! This loaded, easy to make potato salad recipe has the classic taste you grew up with and is ready in 20 minutes! It’s made with ranch dressing (no mayo!) to make it extra creamy! Enjoy this warm in the Winter or chilled in the Summer! It’s a must have your next grilling session!

Potato salad is a family staple at so many events, especially at picnics. Maybe it’s for a graduation, or a family get together, or a bbq; most likely there is a big bowl of potato salad there. I love how versatile potato salad can be. When chilled in the summer, it’s the perfect food to cool off with next to your hot dog. In the winter time, you can serve it right off the stove to warm you up.

This potato salad is made in 20 minutes and only uses 6 ingredients. And what a bonus, no peeling potatoes, we’re just washing and cubing these red potatoes up! With every bite you’re going to get a nice crunch of vegetable with the help of celery and onion. To make it super creamy we’re going to smother it with Ranch Salad Dressing.

So when it comes Summer or Winter or any time between, give this Creamy Ranch Potato Salad a try! I’m pretty it will cause some happy taste buds! Enjoy!

Creamy Ranch Potato Salad

2015-02-26 22:44:50

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Ingredients

2 pounds red potatoes – washed and cubed
2 stalks celery
1/2 cup green onion or yellow onion
¾ cup Ranch Salad Dressing
1/2 teaspoon chili powder
salt + pepper to taste

Instructions

Bring pot of water to boil and add potatoes. Simmer the potatoes for 20 minutes.
Drain potatoes.
Put all ingredients in bowl and gently toss.
Serve immediately or if preferred chilled, put in the refrigerator for 2 hours.

Brooklyn Farm Girl https://brooklynfarmgirl.com/

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I Can’t Believe It’s Not Butter! Creamy Mashed Potatoes

Nov 24 2014

What do you think of when I say the words comfort food? For me, I think 2 things. Macaroni and Cheese. And Mashed Potatoes. Thankfully this post is about one of these foods. The holy grail of love and comfort… mashed potatoes!

Thanksgiving is just a few days away and then we have the big month of December which is full of festive dinners and parties ahead of us. One side dish that is always a staple is mashed potatoes. This weekend we had our annual Friends Thanksgiving dinner and it was fun and delicious. And of course, there were potatoes there! Is Thanksgiving even possible without mashed potatoes?

Jun 26 2014

Creamy Cauliflower Mashed Potatoes , these are just like mashed potatoes but instead uses no potatoes or milk! This will be your new favorite side dish recipe for Thanksgiving and Christmas dinner!

If there’s one side dish that is almost always requested for dinner and holidays it’s Creamy Mashed Cauliflower. This is a healthier take on regular mashed potatoes as it’s made with cauliflower instead.

With cauliflower so popular in the garden right now Summer often becomes a time to enjoy it. One of my favorite dinners is some BBQ chicken served alongside a big spoonful of Creamy Mashed Cauliflower. As soon as the basket is full of cauliflower heads it’s almost a given that this recipe will be made in the next few days to be enjoyed. Right now we have multiple cauliflower heads that we harvested so we’re lucking out being able to have this pretty often.

May 28 2014

In today’s recipe we’re going to go back to the Edwardian era and make classically delicious Royal Cheddar Cheese Soup.

I have a new favorite cookbook. It’s called Edwardian Cooking, The Unofficial Downton Abbey Cookbook by Larry Edwards. I don’t even watch Downton Abbey (YET) and I’m already obsessed. The cookbook includes 80 recipes from Sweet to Savory that include Breads, Side Dishes, Entrees, Desserts. In the opening the author states “Long before there was the rage of organic food, sustained living and natural eating, there was the abbeys of Great Britain. Though Downton Abbey is a fictitious abbey, what we see dramatized is very real. Also very real in the television dramatization is the food”.

(Those cookies are coming to the blog soon!)

Everything that left the kitchen during this Era was made from scratch. The abbey cook would start their day around 6AM and the day would last 18 hours. They would prepare 8 meals a day (including meals for the abbey staff). Besides the meals they would also prepare food for the High Teas and many social gatherings on the grounds of the Abbey. Hard work, right?

For this recipe here I have to warn you that this Royal Cheddar Cheese Soup is delicious. Not only was it good for dinner but I made so much we also had it for leftovers the following day and it even warmed up beautifully. I’m also pretty proud of myself because this recipe calls for onions and since they are pureed up I totally ate (slurped) them and enjoyed every minute of it!

During the Edwardian era it was pratically required that if you served bread with a meal, you had to serve soup. These people knew how to live! The most popular soup among the aristocrats was the smooth Royal Cheddar Cheese Soup. The book describes it as the “quintessental English soup” as it includes potatoes, onions, cream and cheese. When this soup was served it was never served hot. It was always served at room temperature so guests at the abbey would not have to blow on the soup (the horror!).

Lastly, it’s cool to note this Soup was always served at dinners when special guests were present.. so consider yourself fancy and enjoy this delicious Satiny Smooth Soup!

Royal Cheddar Cheese Soup

2014-05-28 02:53:14

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Ingredients

1 tablespoon butter
2 yellow onions, peeled and chopped
2 potatoes, peeled and chopped
4 cloves garlic, peeled and minced
6 cups chicken stock
1/2 teaspoon dry mustard
1 cup heavy cream
2 cups grated sharp cheddar cheese
1/2 teaspoon hot pepper sauce
3 tablespoons minced chives or grated carrots

Instructions

In a medium saucepan, melt the butter over medium heat. Add the onions, potatoes, and garlic and sauté 10 minutes.
Add the chicken stock and bring to a boil. Reduce the heat to simmer and cook 10 minutes.
Remove the contents of the saucepan to a food processor and puree.
In the saucepan, over medium heat, whisk together the dry mustard and heavy cream.
Stir the puree into the saucepan and simmer 5 minutes.
Stir in the Cheddar cheese and hot sauce and keep stirring until the cheese has melted.
Ladle into serving bowls, top with some chives or carrots, and serve.

Adapted from Edwardian Cooking, The Unofficial Downton Abbey Cookbook by Larry Edwards

Brooklyn Farm Girl https://brooklynfarmgirl.com/

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Slow Cooked Sausage and Sauerkraut

May 23 2014

This Slow Coked Sausage and Sauerkraut will leave you feeling full and happy!

A few weeks ago I was left with a cup of sauerkraut. Being a person that doesn’t like any food to go waste I was going crazy with what to do with it. We used some of it up on chili cheese dogs but what was going to be next? Then I thought of all the great Polish dishes I ate as a kid. There was always sauerkraut alongside meat and mashed potatoes so that’s how this Slow Coked Sausage and Sauerkraut recipe was created.

It’s funny how recipes that just came out of no where end up being your favorite. This slow cooked dish was a huge hit at the dinner table leaving it a now favorite and often requested meal. The meat becomes so tender and juicy in the slow cooker and it picks up the spices of the brown sugar giving it a slight sweet taste. I served this on mashed potatoes which I would totally recommend but you could also serve over rice or noodles. For mashed potatoes I would always recommend this recipe, it’s a favorite!

So next time you’re wondering what’s for dinner, give this Slow Coked Sausage and Sauerkraut a shot. I think you will love it just as much as we do!

Slow Coked Sausage and Sauerkraut

2014-05-20 23:42:01

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Ingredients

1 cup sauerkraut
3 tablespoons brown sugar
1 pound of Italian sausage cut up into 1-2 inch pieces
1/2 onion sliced
1/4 cup water

Instructions

In a bowl combine the sauerkraut and brown sugar. Place this into slow cooker.
Next arrange the sausage pieces and onion over the sauerkraut.
Pour water on top.
Cook on high for 2 hours, checking occasionally to make sure there is still water.
Reduce to low and cook for 2 more hours.
Serve over mashed potatoes.

Brooklyn Farm Girl https://brooklynfarmgirl.com/

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Slow Cooker Peanut Butter Potato Stew

Mar 13 2014

Just in time for St. Patrick’s day I bring you a delicious potato stew!

Even better? It’s a slow cooker recipe so relax for the day.

Even better better? There’s peanut butter in it!

Head on over to Peanut Butter & Co to get my Slow Cooker Peanut Butter Potato Stew recipe!

Enjoy and have a great hearty dinner!

Slow Cooker Peanut Butter Potato Stew recipe can be found here.

Crispy Hash Browns

Jan 07 2014

Easy to make delicious Crispy Hash Browns! Perfect for breakfast and dinner!

We love hash browns a whole lot in this house but we always bought the kind in the frozen section at the super market. Being that I love to be able to make everything we eat, I had it set in my mind that I would figure out how to make crispy hash browns. Crispy, that’s the hard part. Did you ever make hash browns and they are wet and moist? That’s just the worst and it upsets my hash brown loving heart. The key to getting crispy hash browns is by squeezing the grated potatoes, you’ll be amazed by the amount of liquid you can get out of them. How do you squeeze them? Well I like to get my exercise in while making dinner so I hold the shredded potatoes in my hand and just squeeze the heck out of them. If you have a potato ricer this will work amazing as well, but I don’t so instead I just use muscles.

Jan 02 2014

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These CREAMY Garlic DAIRY FREE Mashed Potatoes are the best! Enjoy this easy to make mashed potatoes recipe that uses broth and olive oil instead of dairy products! Perfect for everyday dinner or Thanksgiving – you won’t believe how good and healthy these are!

It’s been 11 days without cheese or milk.

11 days.

Let’s rewind a bit before I demand (nicely) that you offer some support (I need it).

I’ve decided to try to go dairy free to help with some health issues, none that I will go into detail about until I know if it actually works for me or not. Going dairy free is something that has been brought up to me multiple times in passing and readings and finally I woke up and decided “let’s do this”. Cheese is something I love dearly (let’s be real) so all of a sudden saying goodbye to cheesy casseroles, mac and cheese, pizza and simple cheese slices hasn’t been easy, but at the same time it hasn’t been impossible. The “no milk” rule I thought was going to be easy, after all I like almond milk and I don’t usually have a whole lot of milk… until I started to read every single label of my favorite snacks and foods and saw “milk”. Really those have milk in them? That too? Oh goodness, someone throw a girl a dairy free chocolate cake, please. So it’s about learning to cook with no cheese and no milk. Butter I’m not saying no to completely as butter is the fat that is taken from milk and most of the hormones substances I don’t want from milk are filtered out of the butter making process, but when I can I will use Earth Balance anyways because I think it tastes pretty good.

I’m learning about substitutions. I’m learning about what tastes good. I’m learning what tastes really horrible. I’m learning about realizing my taste buds won’t change overnight (real talk: fake cheese will never be as good as real cheese, never, maybe you will think it’s ok, but better – never). The hardest part is coming up with snack variations, or something that helps my sweet tooth. Dark chocolate has been a good friend throughout this, but I’m going to try my hand at baking dairy free soon. In the past I did make some amazing dairy free fudge so I know it can be done. Wish me luck.

Which brings me to mashed potatoes, if you know about my favorite mashed potatoes recipe in the world you will know it’s very… dairy. So what’s a girl to do? She’s got to make some Creamy Mashed Potatoes with no milk or butter. And you know what? It can be done. And you know what what? They can be delicious! These mashed potatoes are creamy because we’re mashing them with chicken broth which is a great liquid to use as a substitution for milk. Throwing in some garlic gives them a great taste and the smell is pretty delicious. Bonus points on these potatoes: You don’t have to peel them, who doesn’t love that?

So going dairy free, or just want a change in your regular mashed potatoes? Give these a try!

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Creamy Garlic Dairy Free Mashed Potatoes

Ingredients

1 1/2 pounds Yukon Gold potatoes - unpeeled and cut into equal sized pieces
2 cloves garlic - minced
1/2 cup chicken broth
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

Bring a pot of water to a boil and add your potatoes. Keep boiling and cook these for about 30 minutes. They’re going to be so soft your fork will just slide into them.
Drain the potatoes.
Warm your chicken broth.
In potato pot, add minced garlic, chicken broth, olive oil, salt and pepper.
Mash until smooth and creamy.
Enjoy!

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Creamy Garlic Dairy Free Mashed Potatoes

Ingredients

Instructions