One Pan Roasted Garlic Potatoes, Asparagus, and Sausage

One Pan Roasted Garlic Potatoes, Asparagus, and Sausage

Prep Time 10 mins
Cook Time 35 mins
Total Time 40 mins
Course: Dinner
Cuisine: American
Servings: 4 people
Calories: 424 kcal

Ingredients

• 1 pound baby red potatoes
• 8 ounces (1/2 of a 16-ounce bag) petite baby carrots
• 1 teaspoon of EACH dried basil, dried thyme, dried oregano, and paprika
• 1/2 teaspoon onion powder
• Salt and cracked pepper
• 1/4 cup olive oil separated
• 8 ounces (2 cups) asparagus
• 1/2 large yellow onion
• 1 package (13 ounces) skinless smoked sausage (we use turkey sausage)
• 1 tablespoon minced garlic
• 1/3 cup freshly grated Parmesan
• Optional: fresh parsley

Instructions

1. Preheat the oven to 400 degrees F. Line a very large sheet pan with parchment paper or foil for easier clean-up (optional).
2. Halve the baby red potatoes (or cube if they are larger). In a small bowl, mix together all of the seasonings: the dried basil, thyme, oregano, paprika, onion powder, and salt + pepper (I use a heaping 1/4 teaspoon of salt and pepper). Mix together.
3. Place the halved red potatoes and baby carrots on the sheet pan. Pour 2 tablespoons olive oil and half of the seasoning mix on top. Toss to combine and place in the oven for 20 minutes.
4. Meanwhile, prepare the asparagus by trimming the ends and cutting into 2 inch pieces. Thinly slice the yellow onion. Coin the sausage.
5. Remove the potatoes and carrots from the oven and using a spatula push them to one side of the pan. On the other side add in the chopped asparagus, sliced onion, sausage, and minced garlic. Add the remaining 2 tablespoons olive oil and remaining seasoning mix. Toss to combine and then toss those ingredients with the potatoes and carrots.
6. Bake for another 10-15 minutes or until veggies are roasted to your desired preference. Top the dish with freshly grated parmesan and fresh parsley as desired.
7. Enjoy immediately.

source:https://www.chelseasmessyapron.com

Loaded Mashed Potato Casserole

Loaded Mashed Potato Casserole

Ingredients

• 4 pounds russet potatoes, peeled and cut into quarters
• ½ cup sour cream
• ¼ cup butter
• ¼ cup milk
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon chicken bouillon powder
• ½ teaspoon garlic salt
• ½ teaspoon garlic powder
• ¼ cup grated Parmesan cheese
• 1½ cups grated cheddar cheese
• 12 slices of cook bacon, crumbled and divided in half
• ¼ cup green onions sliced

Instructions

1. In a large pot, boil potatoes in salted water until fork tender. Drain well and return the potatoes to the pot. Mash the potatoes with a potato masher.
2. Preheat oven to 350 degrees F.
3. Add sour cream, butter, milk, salt, pepper, bouillon, garlic salt and garlic powder to the pot of potatoes. Mix well.
4. Stir in Parmesan cheese, 1 cup cheddar cheese, and half of the bacon.
5. Pour potatoes into a 9x13 baking dish.
6. Place in oven at 350 degrees F for 25 minutes.
7. Remove from oven and top with the remaining cheddar cheese, and bacon. Bake an additional 5 minutes.
8. Remove from oven and sprinkle with green onions and serve.

source:https://www.chef-in-training.com

The Ultimate Twice Baked Potatoes

The Ultimate Twice Baked Potatoes

Ingredients

• 4 large baking potatoes
• 8 slices bacon
• 1 cup sour cream
• 1/4 to 1/2 cup milk
• 4 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup shredded Cheddar cheese , divided
• 8 green onions , sliced, divided

Instructions

1. Preheat oven to 350 degrees.
2. Bake potatoes in preheated oven for 1 hour. You can just microwave the potatoes instead because it is way faster and they taste just as good. About three minutes per potato, just check for tenderness. So if you are cooking 4 potatoes in the microwave you will need to cook them for at least 12 minutes. Make sure to poke holes in the potatoes with a fork before microwaving so that they don't explode.
3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl leaving about 1/4 inch of flesh so the potato maintains it's shape; save skins. To the potato flesh add sour cream, butter, salt, pepper, 1/2 cup cheese, 1/2 the green onions, and milk (start adding 1/2 cup of milk but you may not need to add it all depending on the consistency you want. You don't want them too runny). Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
5. Bake for another 15 minutes at 350 degrees.

source:http://www.the-girl-who-ate-everything.com

Cheesy Vegetable Chowder {AKA Broccoli Cheese Potato Soup}

Cheesy Vegetable Chowder {AKA Broccoli Cheese Potato Soup}

Yield: About 6 servings

Ingredients

• 5 1/2 Tbsp butter , divided
• 1 1/3 cups chopped carrots (about 3)
• 1 cup chopped celery (2 stalks)
• 1 cup chopped yellow onion (1 small)
• 2 cloves garlic , minced
• 3 cups low-sodium chicken broth
• 3 1/2 cups peeled and cubed russet potatoes , cut 1/2-inch to 3/4-inch thick (2 large)
• 3 cups chopped broccoli florets (from about 2 heads)
• 1/4 tsp dried thyme
• Salt and freshly ground black pepper
• 6 Tbsp all-purpose flour
• 3 cups milk (preferably 1% or 2%)
• 1/2 cup heavy cream
• 2 cups shredded sharp cheddar cheese (8 oz)
• 1/3 cup finely shredded parmesan cheese (1 oz)

Instructions

1. In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute 30 seconds longer. Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender.
2. Meanwhile, melt remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain). Cook stirring constantly until mixture begins to gently boil and thicken, stir in heavy cream. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheddar and parmesan cheese until melted. Serve warm.

Recipe source: Cooking Classy

Sweet Potato Chicken Poppers (Paleo & AIP)

Sweet Potato Chicken Poppers (Paleo & AIP)

Ingredients

• 1 lb ground chicken (uncooked, preferably pastured)
• 2 cups raw (not cooked) sweet potato, finely grated (I used a wide cheese grated like this or you can use your food processor)
• 2 tbsp coconut oil + 1 tsp for greasing the baking sheet
• 2 tbsp coconut flour (I recommend this brand )
• 2-3 sprigs green onion, chopped fine
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp sea salt
• Optional : 1 tsp paprika or chili powder (not AIP but adds a kick!)

Instructions

1. Preheat the oven to 400 F and lightly grease a lined baking sheet with coconut oil
2. Take the raw sweet potato and squeeze it with a paper towel or cheese cloth to remove any excess liquid
3. Then, combine all of the ingredients in a large mixing bowl and thoroughly combine
4. Begin rolling the mixture into small, slightly flattened poppers about one inch in diameter (you'll have about 20-22 poppers) and place them on the cooking sheet
5. Place in the oven for 25-28 minutes, flipping half way through
6. Crisp further in a pan or place under the broiler if desired for 1-2 minutes to crisp further
7. Remove from the oven when thoroughly cooked through
8. Allow to cool and serve with your favorite sauce! These are made for dipping so pair them with guacamole, ketchup, mustard, etc!

source:http://unboundwellness.com