In just 45 minutes Roast Pork and 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!
EASY recipe for Potatoes and Kale, my favorite healthy meal. The ingredients are simple: potatoes, kale, and olive oil – that’s it!
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.
Vegan Kale Recipe
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.
Potatoes and Kale
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!
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?
CREAMY Cauliflower Mashed Potatoes, this easy recipe is just like mashed potatoes but doesn’t use potatoes or milk! Dish uses cheddar cheese and cream cheese to make them extra creamy! Great for a healthy keto diet!
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.
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!
FAMILY FAVORITE Slow Cooker Sauerkraut and Sausage served over mashed potatoes! This easy crockpot meal will become your family’s new favorite dinner! Use a good pork kielbasa for full flavor! It’s inspired by my Polish family!
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?
Polish Family Recipe
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 Cooker Sauerkraut and Sausage recipe was created.
Slow Cooker Sauerkraut and Sausage
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 favorite 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.
What to serve with Sauerkraut and Sausage?
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 Cooker Sauerkraut and Sausage dish a shot. I think you will love it just as much as we do!
FAMILY FAVORITE Slow Cooker Sauerkraut and Sausage served over mashed potatoes! This easy crockpot meal will become your family's new favorite dinner! Use a good pork kielbasa for full flavor! It's inspired by my Polish family!
1poundpork sausage cut up into 1-2 inch pieces
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.
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.
CHEESY French Fry Casserole! This easy baked casserole recipe is made with frozen french fries and shredded cheddar cheese. Your entire family is going to love this loaded dinner casserole!
French Fries, I have a real big crush on you. I love you straight. I love you crinkled. I love you curly. I love you covered in cheese. And chili. And beans.
Are you like me and stock up on certain items but don’t notice until you open your freezer and multiple bags of frozen french fries are staring at you? I’m that way for a few things. When Goya is on sale I think I need 8 cans of hominy or pinto beans. Pasta, yes, let’s buy 10 boxes. Ketchup, well maybe I will have a cookout, better buy a few bottles. That 20 pound bag of rice is super cheap, what a deal, better buy it. Whenever French Fries are on sale, usually 2 bags for $5, I better get them too.
A few nights ago I was going through the process of “What to make for dinner”. There were a few rules:
-I wanted french fries.
-I wanted to use up heavy creamy which was close to it’s end date.
-I needed to use some type of garden vegetable.
-I wanted to prepare it quickly. This means frozen french fries.
-I wanted it to be delicious.
So French Fry Casserole was born!
When I took this out of the oven, I pulled back the foil and I wish I had a video to document Matthew’s reaction. It was pure excitement for this casserole.
If you like cheese fries then you’re going to love this casserole because it’s basically glorified chili cheese fries that we can call dinner and everyone will be ok with it because we added the word casserole to the end.
The chili comes from chili beans which I could eat out of the can with a spoon. On top is also a green pepper chopped up, this gives the casserole a great crunch and it just makes me happy to use anything we grow in the garden with french fries.
French Fry Casserole – perfect main or side dish!
We ate this casserole as a main dish and it was extra filling. There is no meat in this, but you could add chicken, ground beef, or bacon bits to the top if you choose to.
Here are the steps to prepare this casserole quickly.
This cheesy casserole is gorgeous when it comes out of the oven!
I love the little kick the chili beans provide on top.
Serve yourself and enjoy! Then start diving into those cheesy fries..! Enjoy this french fry casserole everyone!
MELT in your MOUTH Slow Cooker Pot Roast! This Crockpot recipe is the best and is so easy to make! Add your roast, cream of mushroom soup, beef soup mix and vegetables to the slow cooker and dinner will be ready in 7 hours! This beef roast is my husband’s favorite meal, and our family loves the leftovers!
A few weeks ago Matthew turned 30 and because it was his birthday I asked him to pick out any meal he wanted. We could go somewhere, I could travel to South Brooklyn and bring back some of the best pizza in the world, we could take out – the choice was his. What did he decide? Homemade slow cooked pot roast. This is a recipe that I have been making for a while now but we don’t have it that often. Every time we have it, we both swoon at the dinner table discussing how moist and soft the meat is. It just falls apart! It’s like magic. And the gravy that it creates while sitting in the crockpot all day, oh my. So I made it for his birthday and then we both sat at the dinner table, forks in hand, eyes closed, pot roast in mouth….. What a birthday dinner!
I love meals that you can throw in your crockpot, let sit all day, then you come back and somehow it transforms into one of the best meals. You can customize this meal with vegetables on the side that you throw in the crockpot as well. I prefer carrots and celery, but this time I threw in mushrooms as well which might have been the best idea I had all week. If you aren’t having mashed potatoes on the side, throw in some cut up potatoes in the crockpot too!
If you are cooking for a couple people (2 or 3) this recipe will easily last you a few meals. We often have this 3x in a row using the leftovers for roast beef sandwiches which are equally delicious.
This is my go to, make you weak in the knees, mashed potatoes recipe. I started making these a few years ago when I wanted to try a new mashed potatoes recipe for Thanksgiving. I made them and all our dinner guests gave rave reviews, making these the must have for holiday dinners.
I believe this recipe is unique for a few reasons:
-There is cream cheese involved. In my younger days, cream cheese wasn’t commonly used in our mashed potatoes. Now I have to say I don’t like cream cheese by itself, it scares me, but I love these mashed potatoes. Go figure.
-There is no hand mixer involved in these potatoes. What? There is no hand mixer involved in these potatoes. Seriously. How do they get so creamy then? Next point..
-You boil these potatoes for a pretty long time until they’re almost ready to fall apart. This makes a hand mixer not necessary, as just a spoon and a potato masher makes them blended pretty quickly.
-You can make these ahead of time, no problem. For holidays I usually make these the night before so the actual holiday cooking is a little more relaxed. I just throw them in the oven 30 minutes before we’re ready to eat.
If you are looking for a mashed potatoes recipe to try, please give these a chance. They make me very happy.
Peel potatoes and then cut them up into about equal sizes.
Bring a pot of water to a boil and add your potatoes. Keep boiling and cook these for 30 minutes. They’re going to be so soft your fork will just slide into them.
Drain the potatoes.
Put your potatoes that you drained back into the pot and put back on the burner, low heat. You are now going to just mash them with a spoon or potato masher.
Add your butter, cream cheese and half-and-half.
Mix and whip these until creamy.
Add in your salt and pepper, mix more.
Put your potatoes in a oven safe baking dish.
Add a few slices of butter on top of the potatoes.
Put foil on top and bake for 25 minutes at 350.
Add fresh or dried parsley to garnish before serving.
If you want to make them the night before, put foil on top and store in refrigerator. Take them out of the fridge 2 hours before baking to bring them to room temperature. Continue then baking for 25 minutes at 350 (or until completely hot in the middle).
You will use half a bag of potatoes for this recipe. If you are having a large dinner, duplicate the entire recipe and use a whole 5 pound bag.
One of the worst things in my life: peeling potatoes. Agh, I never look forward to this.
Compost the peels if you can!
Then we cut them up into similar size pieces. This will assure everything is cooked about the same with equal softness.
Now boil for 30 minutes. Turn your oven a little down if it starts to spit water at you. I know 30 minutes seems like a while, but we want to get these potatoes soft.
So soft that a fork will just slide through..
Drain, then put back onto your burner on low. Take a potato masher or spoon and break the potatoes up. Because they were cooked so long they should fall apart pretty easily.
No mixer, just a potato masher. Look how soft they are already!
Add your butter, cream cheese and half-and-half.
Now stir, stir, stir.
Look at the creaminess already.. Oh my!
Add salt and pepper.
Stir more. How beautiful they are!
Put them into a baking dish.
Put a few slices of butter on top. Why not, you know? YOLO. Cover with foil and bake for 25 minutes.
These glorious potatoes will come out of your oven. Garnish with fresh or dried (what I used) parsley.