Tag Archives: potatoes

Center Stage: Searing Grill Vegetable Salad and BBQ Ranch Dressing with Cook the Story, everydaygoodthinking.com @hamiltonbeach

Did you know that 46 million people in the US deal with hunger issues? This is why I’ve teamed up with over 30 fellow food bloggers to publish a cookbook where all proceeds go to the Second Harvest Food Bank of Central Florida.

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Where Slow Food And Whole Food Meet: Healthy Slow Cooker Dinners From Our Kitchens To Yours is full of delicious slow cooker recipes that use healthy whole ingredients and most of the recipes cost less than $3.00 per serving to make.

 

Here’s the picture of one of my contributions to the book: Tex-Mex Scalloped Potato and Carrot Dinner. Sounds yummy, right? You can get this recipe below.

potato-carrot-dinner-slow-cooker-2

There are so many tasty recipes in this book like Autumn Apple Chicken Sandwiches and Pumpkin, Chicken and Spinach Tortellini Soup. There’s a Chicken Burrito Bowl, Balsamic Orange Roast Beef, Chinese Beef and Broccoli, and Creamy Buffalo Chicken. And let’s not forget about Whole Tuscan Chicken and Sweet and Spicy Carnitas. The list goes on and on with enough healthy, easy slow cooker recipes to last you a month.

If you head over to my blog, I’m giving away a Set & Forget® 6 Qt. Programmable Slow Cooker With Spoon/Lid with a copy of our cookbook. Enter to win the slow cooker and be sure to use the entry options that get the word out about this great cause.

potato-carrot-dinner-slow-cooker


Tex-Mex Scalloped Potato and Carrot Dinner
SERVES: 6

I love to give scalloped potatoes a twist by adding other ingredients. One time I went with Tex-Mex flavors like chili powder, tomatoes, corn and cheddar. My family liked it so much that I decided to turn it into a complete dinner by adding ground beef for protein and carrots for a larger healthy vegetable portion.
Ingredients
1 1/2 pounds ground beef
1 and 1⁄2 teaspoon salt, divided
1 (28 ounce) can low-sodium crushed tomatoes
1 (28 ounce) can low-sodium diced tomatoes
1 (15 ounce) can low-sodium black beans
1 green bell pepper, seeded and chopped
1 tablespoon chili powder
1 teaspoon garlic powder
1⁄4 teaspoon black pepper
2 1/2 pounds russet potatoes, cut in 1⁄4 inch slices
1 (16 ounce) bag crinkle-cut carrot chips
12 ounces cheddar cheese, shredded
2 spring onions, chopped
Instructions
Heat a large skillet over medium-high heat. Add the ground beef and 1⁄2 teaspoon of the salt. Cook, stirring occasionally until cooked through, 4-6 minutes. Drain off any fat or juices. Transfer beef to a large bowl along with the remaining 1 teaspoon of salt, crushed tomatoes, diced tomatoes, black beans, bell pepper, chilli powder, garlic powder and black pepper. Stir well. Taste and add more salt and pepper if desired.
Measure 1 cup of the beef and sauce mixture into a 6 quart slow cooker. Put one quarter of the potatoes in a single over-lapping scalloped layer over the sauce. Add a carrot chip in between each slice of potato. Top with 2 cups beef sauce and then 1⁄2 cup of cheese.
Add a second layer of potatoes and carrots, 2 cups more sauce and 3⁄4 cup of cheese. Repeat until you have 4 layers of potatoes total, finishing off by using all remaining sauce and cheese in the final layer.
Cook in the slow cooker on high for 4 hours. Open lid and spoon off any liquid that has risen to the top and discard it (this top liquid contains excessive grease from the cheese and meat). Let sit with the lid open for 15 minutes. Use a slotted spoon to serve. Top servings with the spring onions.
Everyday Good Thinking http://everydaygoodthinking.com/

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Heritage Dish: Norwegian Fish Cakes - Atle Larsen shares his favorite recipe from his childhood in Norway on Everyday Good Thinking, the official blog of @hamiltonbeach

In our Heritage Dish series, we feature Hamilton Beach employees and their favorite family recipes. This month, we highlight Atle Larsen, Group Brand Manager, and one of his favorite family recipes inspired by life on the water in Norway.

For as long as I can remember, fish and seafood have been an important part of my diet. Growing up near the ocean in Norway, I have fond memories of going down to the harbor, pumping rainwater out of the boat, and setting out to sea with my grandfather Emil to either set or pull fishing nets.

Heritage Dish: Norwegian Fish Cakes - Atle Larsen shares his favorite recipe from his childhood in Norway on Everyday Good Thinking, the official blog of @hamiltonbeach

Heritage Dish: Norwegian Fish Cakes - Atle Larsen shares his favorite recipe from his childhood in Norway on Everyday Good Thinking, the official blog of @hamiltonbeach

Peering over the side of the boat while my grandfather pulled the nets, I would watch in anticipation of what we might catch.  If I could see white (the belly of the fish), I knew we would go home with dinner.  Back at my grandparents’ house, one of us would clean and prepare the fish for dinner and the freezer.

Heritage Dish: Norwegian Fish Cakes - Atle Larsen shares his favorite recipe from his childhood in Norway on Everyday Good Thinking, the official blog of @hamiltonbeach

Heritage Dish: Norwegian Fish Cakes - Atle Larsen shares his favorite recipe from his childhood in Norway on Everyday Good Thinking, the official blog of @hamiltonbeach

On occasion, we would bring back cod, which meant I could look forward to my then-favorite dinner: boiled cod with boiled potatoes and carrots along with melted butter and parsley. The more abundant pollock and haddock was either served pan fried or made into fiskekaker (fish cakes).

Heritage Dish: Norwegian Fish Cakes - Atle Larsen shares his favorite recipe from his childhood in Norway on Everyday Good Thinking, the official blog of @hamiltonbeach

Heritage Dish: Norwegian Fish Cakes - Atle Larsen shares his favorite recipe from his childhood in Norway on Everyday Good Thinking, the official blog of @hamiltonbeach

Fiskekaker presented a great opportunity to add some spices and flavors to the typically bland Norwegian diet. My grandmother would prepare fiskekaker just like the recipe described below. After browning, they were added to a saucepan full of brown sauce and were often served with boiled potatoes. Potatoes are a staple in my home region and were served every night in my home except when we had spaghetti bolognese. From the age of seven, it was my responsibility to peel the potatoes for dinner. I have always enjoyed the flavorful taste of fiskekaker and it brings back special memories of fishing as a child with my grandfather.

Heritage Dish: Norwegian Fish Cakes - Atle Larsen shares his favorite recipe from his childhood in Norway on Everyday Good Thinking, the official blog of @hamiltonbeach

Heritage Dish: Norwegian Fish Cakes - Atle Larsen shares his favorite recipe from his childhood in Norway on Everyday Good Thinking, the official blog of @hamiltonbeach


Norwegian Fish Cakes with Brown Gravy and Vegetables
SERVES: 6

Ingredients
3 medium potatoes, peeled, sliced in quarters lengthwise
6 large rainbow carrots, peeled, cut into 2” pieces
2 lbs boneless skinless white fish fillets (haddock, cod, etc)
1 ½ teaspoons salt
1 ½ teaspoons potato starch
½ teaspoon ground nutmeg
⅔ cup whole milk
¼ cup chopped fresh chives
⅔ cup all purpose flour, divided
6 Tablespoons vegetable or canola oil
½ yellow onion, chopped
3 cups beef stock, divided
2 Tablespoons Kitchen Bouquet
salt and pepper
Instructions
Put the potatoes and carrots in a medium pot and cover with cold, salted water by 2 inches. Bring to a boil over medium heat and cook until fork tender, about 15 minutes. Drain and set aside.
Place large chunks of fish and salt in work bowl of food processor and, using S-blade, pulse until coarsely chopped. Add potato starch and nutmeg and pulse to combine. Slowly add the milk, pulsing just until combined, and then the chives. Form the fish cakes into 12 round patties. Put 1/3 cup flour on a plate and dip patties to coat.
Heat oil in a large skillet over medium heat. Working in batches, fry on both sides until crisp and golden. Drain on paper towels and set aside.
Cook onions in remaining oil while fish cakes are draining. When the onions are soft and translucent, remove them from the pan and set aside.
Add 1 cup stock and scrape the pan until all the browned bits have become loose. Continue to cook for 2-3 minutes to allow stock to reduce.
Add remaining ⅓ cup flour and whisk to combine until there are no visible lumps. Cook another 1-2 minutes, whisking continuously, until the gravy thickens and becomes smooth. Gradually add the Kitchen Bouquet and the rest of the stock to the pan and whisk until smooth, cooking another 4-5 minutes, or until the gravy is slightly thicker but not quite at desired consistency. Season with salt and pepper to taste.
Reduce the heat to low. Add the onion, potatoes and carrots to the pan and stir into the gravy. Add the fish cakes to the pan and let simmer in brown gravy for 2-3 minutes, or until gravy has reached desired consistency. Serve fish cakes in the gravy with the vegetables.
Everyday Good Thinking http://everydaygoodthinking.com/

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Stack n Snap food processor on Everyday Good Thinking @hamiltonbeach

The Hamilton Beach® Stack & Snap™ 12 Cup Food Processors rely on robust motors to chop, slice, shred, mix and puree just about anything you put in the bowl. Hamilton Beach® Food Processors are the ultimate kitchen appliances, whether you’re cooking for two or prepping for a large family meal.



Why not make a Mother's Day menu on the grill this year? Grilled Swordfish with Pineapple Salsa, Grilled Potatoes and Grilled Amaretto Pears with Ice Cream! Sounds delicious! EverydayGoodThinking.com @hamiltonbeach

We’ve been talking about moms a lot lately because Mother’s Day is right around the corner. Whether you’re going out to celebrate, making brunch or having a nice family dinner, it’s the thought that counts. (But gifts never hurt, right?) If you’re planning to make dinner, we suggest getting outside while the weather is mild and firing up the grill. To help, we’ve prepared a menu that is light and flavorful. Pour some white wine in mom’s glass, and gather everyone for a perfect spring feast.

Why not make a Mother's Day menu on the grill this year? Grilled Swordfish with Pineapple Salsa, Grilled Potatoes and Grilled Amaretto Pears with Ice Cream! Sounds delicious! EverydayGoodThinking.com @hamiltonbeach


Grilled Orange-Marinated Swordfish with Orange Pineapple Salsa
SERVES: 4

Light and citrusy, this marinade offers a little tang from the orange and a little sweetness from the pineapple. Swordfish is a sturdy fish, so it holds up well on the grill. It’s good with white wine, and perfect for the spring and summer grilling season.
Ingredients
1 orange, peeled, sectioned and chopped
1 (20 ounce) can pineapple tidbits, in own juice
1/4 cup chopped onion
1/4 cup chopped fresh cilantro
3 Tablespoons apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup orange juice
1 Tablespoon olive oil
1 teaspoon grated orange zest
1 teaspoon salt
1/2 teaspoon black pepper
1 clove garlic, minced
4 (6 ounces each) Swordfish fillets
Instructions
For Orange Pineapple Salsa, stir the orange, pineapple, cilantro, onion, vinegar, salt and pepper in a large bowl. Cover with plastic wrap and refrigerate until ready to serve.
For Marinade, mix orange juice, olive oil, orange zest, salt, pepper and garlic in a small bowl. Place swordfish in glass baking dish. Pour marinade over fish, cover with plastic wrap and refrigerate 1 hour.
Preheat grill to MEDIUM-HIGH heat or GRILL ZONE (ORANGE). Drain fish; discard marinade.
Grill swordfish covered 4 to 6 minutes, on each side. Serve with Orange Pineapple Salsa.
Everyday Good Thinking http://everydaygoodthinking.com/

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Why not make a Mother's Day menu on the grill this year? Grilled Swordfish with Pineapple Salsa, Grilled Potatoes and Grilled Amaretto Pears with Ice Cream! Sounds delicious! EverydayGoodThinking.com @hamiltonbeach


Grilled Potatoes with Leeks and Rosemary
SERVES: 4

These rosemary flavored potatoes with leeks are very tender because they are grilled in a foil packet, keeping all the moisture and steam inside.
Ingredients
1 1/2 pounds small red potatoes, quartered
1/4 cup sliced leeks
2 Tablespoons olive oil
1 Tablespoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cloves garlic, minced
Instructions
Preheat grill to MEDIUM-HIGH heat or GRILL ZONE (ORANGE). Set
Place potatoes, leeks, oil, rosemary, salt, pepper and garlic on large sheet of foil. Bring up sides of foil; double fold at top and ends, leaving room for heat circulation inside.
Grill packet in covered grill, 25 to 30 minutes or until potatoes are tender.
Everyday Good Thinking http://everydaygoodthinking.com/

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Why not make a Mother's Day menu on the grill this year? Grilled Swordfish with Pineapple Salsa, Grilled Potatoes and Grilled Amaretto Pears with Ice Cream! Sounds delicious! EverydayGoodThinking.com @hamiltonbeach


Grilled Pears with Vanilla Bean Ice Cream
SERVES: 6

This dessert is naturally sweet and light. The pears caramelize on the grill, adding a ton of flavor. Cook the pears so they are tender but not mushy.
Ingredients
3 pears, halved with seeds removed
3 Tablespoons almond flavored liqueur
6 crisp almond flavored cookies, chopped
6 scoops vanilla ice cream
Instructions
Place pears skin side down in a glass baking dish; drizzle with almond flavored liqueur. Cover with plastic wrap and refrigerate 30 minutes.
Preheat grill to LOW heat or GRILL ZONE (YELLOW).
Grill pears covered 8 to 10 minutes on each side.
Top each warm pear half with vanilla ice cream and chopped cookies.
Everyday Good Thinking http://everydaygoodthinking.com/

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Why not make a Mother's Day menu on the grill this year? Grilled Swordfish with Pineapple Salsa, Grilled Potatoes and Grilled Amaretto Pears with Ice Cream! Sounds delicious! EverydayGoodThinking.com @hamiltonbeach



rosemary-apricot-brisket-pot-roast

With spring underway, many moms and dads are rushing to get the kids to extracurricular activities. It’s not always easy to get dinner on the table quickly, but one-pot meals make it doable – especially when you can utilize the slow cooker as your at-home chef. While pot roasts are our most popular slow cooker recipes, we know you need some variety in your pot roast repertoire. So we decided to stick with the theme and change it up just a touch. This version of a traditional slow cooker pot roast is made special with the addition of savory rosemary and sweet apricots, and we used beef brisket instead of chuck roast. You can use whichever cut you prefer – we’re just happy to change things up a little bit and add a something new to your arsenal.

Rosemary-Apricot  Brisket Pot Roast from Everyday Good Thinking - @hamiltonbeach


Rosemary-Apricot Brisket Pot Roast
SERVES: 6

Ingredients
1 Tablespoon vegetable oil
3 teaspoons salt, divided
3/4 teaspoon cracked black pepper
1 (3 3/4 lb.) trimmed beef brisket
1 cup beef broth, divided
1 lb. baby carrots
1 lb. petite red potatoes, cut in half
2 medium onions, quartered
2/3 cup apricot preserves
3 Tablespoons red wine vinegar
4 garlic cloves, minced
2 Tablespoons chopped fresh rosemary
1/3 cup flour
Instructions
Heat oil in stovetop-safe slow cooker cookware over medium-high heat.
Rub 2 teaspoons salt and 1/2 teaspoon pepper over both sides of beef. Add brisket to cookware; cook 8 minutes, turning at 4 minutes.
Remove brisket; set aside. Add 1/2 cup of broth to cookware; stirring until mixture is reduced.
Place cookware in base; add carrots, potatoes, onion, remaining salt and pepper. Top with brisket.
Stir preserves, vinegar, garlic, rosemary and remaining broth; pour over brisket.
Cover and cook on HIGH 4 hours or Low 7 1/2 to 8 hours.
Remove brisket and vegetables from crock.
Add flour to medium bowl; whisk in 1 cup liquid from crock. Heat crock over medium-high heat until mixture boils; gradually stir flour mixture into crock until mixture thickens.
Slice brisket before serving and serve with vegetables and gravy.
Everyday Good Thinking http://everydaygoodthinking.com/

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The Hamilton Beach 6 Quart Programmable Stovetop Slow Cooker (33567) makes slow cooking browned meats a breeze and reduces cleanup since it can all be done in one pot.



Potato Latkes from Everyday Good Thinking, the official blog of @HamiltonBeach

If you are celebrating Hanukkah (or maybe you just really love potatoes), we hope you are making these delicious potato latkes for breakfast, lunch and dinner – or at least as often as possible. They are truly a crowd pleaser. After all, who doesn’t like fried potatoes?

Potato Latkes from Everyday Good Thinking, the official blog of @HamiltonBeach

Personally, I prefer my latkes topped with sea salt, sour cream, chives and a little squeeze of lemon, but you might like them topped with something sweet. Applesauce is very popular, but I bet they’d be good topped with Apple-Pumpkin Butter, Apple Ginger Compote with Toasted Walnuts or even this Lime Cilantro Avocado Sauce. You could also try cottage cheese, creme fraiche, caviar, scallions, pesto, lox, malt vinegar or hot sauce. The possibilities are endless. You could even create a latkes bar and let everyone make their own.

Potato Latkes from Everyday Good Thinking, the official blog of @HamiltonBeach

We sliced the potato strips perfectly thin in our Stack & Snap™ 10 Cup Food Processor (70720). Use a russet potato for a nice, firm texture in your potato strands. You could make these with a healthful twist by adding sweet potatoes or zucchini in with the potatoes.

There are many ways to enjoy this delicious potato dish. What’s your favorite way to eat latkes? Tell us in the comments.

Potato Latkes from Everyday Good Thinking, the official blog of @HamiltonBeach 


Potato Latkes
SERVES: 6

Ingredients
1 1/2 pounds potatoes, peeled
1 small onion, finely chopped
3 large eggs, beaten
1/4 cup matzo meal or all-purpose flour
1/2 teaspoon black pepper
1/2 cup vegetable oil
Salt to taste
Instructions
Using shredding blade, with food processor running, add potatoes to food chute. Process until shredded. Use paper towels to squeeze shredded potatoes until very dry.
Stir shredded potatoes, onion, egg, matzo meal and pepper in a large bowl until well blended.
Heat oil in large skillet over medium-high heat.
Using a 1/3 cup measure, carefully add latkes to preheated oil. Cook about 3 minutes on each side until crispy and golden brown.
Drain on paper towels. Sprinkle with salt to taste.
Serve with sour cream or applesauce, if desired.
Everyday Good Thinking http://everydaygoodthinking.com/

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