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Classic Potato Salad with Variations from Everyday Good Thinking by @hamiltonbeach

The ultimate picnic side, potato salad is everywhere come spring and summer. There are plenty of cookouts, potlucks or parties, so by Labor Day, you’re sure to have tried at least ten iterations of the dish. The fact that everyone makes potato salad a little differently is what inspired the recipe for potato salad we’re sharing with you today. Pat, Laurie and I started talking about how we each make potato salad at home, and while many of our ingredients overlapped, some of them elicited responses of surprise or sheer shock. Okay, so no one was actually shocked, but there were a lot of “You put what in there?” comments thrown around, which made for no lack of laughter in the test kitchen that day.

Classic Potato Salad with Variations from Everyday Good Thinking by @hamiltonbeach

In the end, we decided to share the basic recipe with a smattering of optional ingredients so you can customize the potato salad to your liking. We think the basic recipe is delicious on its own, and we love adding our own twist to it, too. We recommend starting with the base recipe and adding your preferred additions to taste. Here are our favorite add-ins:

Pat: “I love adding zip and zing to my potato salad with pickle relish (usually dill, but sweet relish is good too), mustard, lemon juice and onions. Sometimes I’ll add a sprinkling of sugar to the dressing to create a sweet and sour effect.”

Laurie: “My potato salad isn’t complete without hard-boiled egg, parsley and celery. I would omit the relish and stick to the basics. I go with the ‘simpler is better’ method when it comes to potato salad.”

Kristel: “I like to add mustard seed, celery seed, vinegar, chives and plenty of salt to my potato salad, and I don’t usually include eggs. Often, I substitute red potatoes for the traditional white potatoes and add a bit of sour cream to lighten everything up a bit.”

Classic Potato Salad with Variations from Everyday Good Thinking by @hamiltonbeach


Classic Potato Salad with Variations
SERVES: 8

Ingredients
3/4 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon yellow mustard
1 1/4 teaspoons salt
3/4 teaspoon black pepper
2 pounds potatoes, peeled, cooked and sliced
Optional add-ins
4 hard-boiled eggs, chopped
1 1/2 cups sliced celery
3/4 cup finely chopped onion
2 tablespoons sweet relish
1/4 teaspoon celery seed
Chopped parsley
Chopped chives
Instructions
In a large bowl, stir mayonnaise, vinegar, mustard, salt and pepper until well blended.
Stir in potatoes and any of your favorite add-ins: eggs, celery, onion, relish and celery seed.
Cover and refrigerate for several hours.
Garnish with chopped parsley or chives before serving.
Everyday Good Thinking http://everydaygoodthinking.com/

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Slow Cooker Holiday Pot Roast from Everyday Good Thinking, the official blog from @hamiltonbeach

One of our most-viewed recipes is classic slow cooker pot roast, and we think we know why it’s so popular. After all, it only involves dumping a few simple ingredients into the slow cooker and walking away for 8 hours! So how can we achieve the same bang for our buck, but with a twist that makes pot roast special for the holidays?

Slow Cooker Holiday Pot Roast from Everyday Good Thinking, the official blog from @hamiltonbeach

To start, we simply add a few seasonal root vegetables like turnips and rutabaga. Then, we dress up the sauce with flavorful spices and succulent cranberries. Add a few sprigs of fresh herbs before placing on the table, and Voila! Dinner is served, and my, does it look tasty! This year, the holidays will be as easy as any weekday dinner, but with all the exceptional and thoughtful touches that make the season sparkle.

Slow Cooker Holiday Pot Roast from Everyday Good Thinking, the official blog from @hamiltonbeach


Slow Cooker Holiday Pot Roast
SERVES: 8

Ingredients
2 teaspoons olive oil
3 to 3 1/2-pound beef chuck roast
4 large carrots, peeled and cut in 2-inch pieces
2 small turnips, peeled and cut in 2-inch pieces
1 medium rutabaga, peeled and cut in 2-inch pieces
1 medium sweet onion, cut in eighths
1 can (14 oz.) whole berry cranberry sauce
1 envelope (1 oz.) dry onion soup mix
1 cup fresh cranberries
3 Tablespoons cornstarch
1 teaspoon ground cinnamon
1 teaspoon dried thyme
3/4 teaspoon black pepper
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
Directions
In a large skillet over medium-high, heat the oil. Brown beef on both sides.
Meanwhile, place half of the carrots, turnips, rutabaga and onion in bottom of slow cooker crock.
Place beef on top of vegetables in crock. Arrange remaining vegetables around beef.
In a medium bowl, mix cranberry sauce, soup mix, cranberries, cornstarch, cinnamon, thyme, pepper, allspice and cloves. Pour over beef and vegetables.
Cover slow cooker and cook on HIGH for 4 to 5 hours or LOW for 7 to 8 hours.
Notes
If you have a slow cooker with stove-top safe cookware, substitute the cookware for the skillet in the directions above. After browning beef, place cookware in slow cooker base, arrange veggies and beef, then continue with Step 4.
Everyday Good Thinking http://everydaygoodthinking.com/

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The 2014 Hamilton Beach Holiday Gift GuideFor the cook who is busy all day but wants a home-cooked dinner at night, a slow cooker is the answer. And with the Set & Forget® Programmable Slow Cooker, technology takes a big leap forward from the outdated slow cookers found in yesterday’s kitchens.



Root Vegetable Mashed Potatoes from Everyday Good Thinking, the official blog of Hamilton Beach

Grandma makes them every Sunday with her famous meatloaf, Aunt Maria adds roasted garlic and my cousin whips them up to serve with fried chicken. You know and love this humble side dish: the mashed potato. Mashed potatoes are a comfort food staple and often have a special place next to the turkey and gravy on the Thanksgiving table. But in the name of spicing things up (just a little bit), why not add some color to this year’s classic?

Root Vegetable Mashed Potatoes from Everyday Good Thinking, the official blog of Hamilton Beach

Using other root vegetables in your mashed potatoes gives added depth and color, plus it’s a great way to introduce your family to a new vegetable or two. Since this recipe also has regular potatoes, it will still have that familiar texture. Use a hand mixer to make it easy to combine everything. Along with some sauteed onion, butter and milk, you have the makings of a new fall favorite. Try these mashed root veggies well into the season with roasted chicken or as a base for braised short ribs. You’ll be glad you stepped out of the mashed potato box.

Root Vegetable Mashed Potatoes from Everyday Good Thinking, the official blog of Hamilton Beach


Root Vegetable Mashed Potatoes
SERVES: 6

Ingredients
1 pound parsnips, peeled, cut into 2-inch pieces
1 pound turnips, peeled, cut into 2-inch cubes
1 large carrot, peeled, cut into 2-inch pieces
2 pounds potatoes, peeled, cut into 2-inch cubes
1/4 cup butter
1 medium onion, chopped
2 Tablespoons milk
1 teaspoon salt
1/2 teaspoon ground black pepper
Instructions
In a large saucepot, add parsnips, turnips, carrot and enough water to cover. Cook over high heat 20 minutes. Add potatoes and continue cooking, about 15 minutes until vegetables are fork tender. Drain water and transfer cooked vegetables to a large mixing bowl.
While vegetables are cooking, in a medium skillet over medium-high heat, melt butter. Add onion and cook for 4 minutes or until onions are translucent.
Add onion mixture, milk, 1 teaspoon salt and 1/2 teaspoon pepper to the root vegetables. Beat with hand mixer until well blended with small pieces remaining.
Everyday Good Thinking http://everydaygoodthinking.com/

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The 2014 Hamilton Beach Holiday Gift GuidePowerful Hamilton Beach® Hand Mixers focus on ergonomics and versatility. Handles are built with a comfortable grip in mind. Convenient snap-on storage cases keep attachments and cords together so you don’t have to search for them each time. A variety of attachments are available with different hand mixers, from traditional beaters to wire beaters, whisks, dough hooks and milkshake attachments.

Happy Thanksgiving! 



Baked Sweet Potatoes with Sweet Cinnamon Butter and Savory Herb Butter - perfect to please both types of sweet potato lovers at Thanksgiving this year! From Everyday Good Thinking, the official blog of @hamiltonbeach

Without fail, Thanksgiving season conversations bring up the topic of sweet potatoes. For some reason, this creates a debate about which type of sweet potato dish is best – the sweet casserole with marshmallows or the savory dish with herbs and butter.

Baked Sweet Potatoes with Sweet Cinnamon Butter and Savory Herb Butter - perfect to please both types of sweet potato lovers at Thanksgiving this year! From Everyday Good Thinking, the official blog of @hamiltonbeach

I’m staunchly in the savory sweet potato camp, and no amount of cinnamon, sugar or marshmallow can make me change my mind. This usually means I’m left feeling jealous of the pretty mounds of toasted mallow and pecans on everyone else’s plates.

Baked Sweet Potatoes with Sweet Cinnamon Butter and Savory Herb Butter - perfect to please both types of sweet potato lovers at Thanksgiving this year! From Everyday Good Thinking, the official blog of @hamiltonbeach

Our Test Kitchen manager Pat is the complete opposite. She loves bringing out the natural sweetness of sweet potatoes by adding cinnamon and marshmallows in the typical casserole application. She likes savory sweet potatoes alright, but wouldn’t choose that style over a sweet one.

Baked Sweet Potatoes with Sweet Cinnamon Butter and Savory Herb Butter - perfect to please both types of sweet potato lovers at Thanksgiving this year! From Everyday Good Thinking, the official blog of @hamiltonbeach

So how do we please everyone at our Thanksgiving dinner? Is it possible to please the sweet AND savory crowds without making two different dishes? I mean, we’re already so busy and cooking so much on Thanksgiving that we don’t want to add more work, but we never want to serve something our guests don’t like, right?

Baked Sweet Potatoes with Sweet Cinnamon Butter and Savory Herb Butter - perfect to please both types of sweet potato lovers at Thanksgiving this year! From Everyday Good Thinking, the official blog of @hamiltonbeach 

The perfect solution came to us in the Test Kitchen one day. We were talking about serving baked sweet potatoes at Thanksgiving instead of a casserole, and the question of how we would top them arose. At the same time, Pat said cinnamon butter and I said garlic herb butter. Voila! Compound butters are so easy to make, why not serve both and let your guests choose?

Baked Sweet Potatoes with Sweet Cinnamon Butter and Savory Herb Butter - perfect to please both types of sweet potato lovers at Thanksgiving this year! From Everyday Good Thinking, the official blog of @hamiltonbeach

We love this innovative idea so much, we think it would work for Thanksgiving and beyond. These sweet potatoes are so easy and the butter is something you can prepare days ahead of time, so it would be great for a weeknight meal or a dinner party with friends. And if you were to invite Pat and me to dinner, we’d both be satisfied with our sweet potatoes and grateful to our thoughtful host.

Baked Sweet Potatoes with Sweet Cinnamon Butter and Savory Herb Butter - perfect to please both types of sweet potato lovers at Thanksgiving this year! From Everyday Good Thinking, the official blog of @hamiltonbeach


Baked Sweet Potatoes with Sweet or Savory Butter
SERVES: 6

Ingredients
6 medium sweet potatoes, scrubbed
Cinnamon Butter
Salted Garlic Herb Butter
Instructions
Heat oven to 450ºF. Line a 15x10-inch baking pan with foil.
Prick each sweet potato several times with a fork and place on baking pan.
Bake 45 minutes to 1 hour or until fork tender. Serve with Cinnamon Butter or Salted Garlic Herb Butter.
Everyday Good Thinking http://everydaygoodthinking.com/

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Cinnamon Butter

Ingredients
1 cup unsalted butter (2 sticks), softened
2 Tablespoons confectioners' sugar
1 teaspoon ground cinnamon
Instructions
Using an electric mixer with flat beaters, beat butter on high speed until light and fluffy.
Add sugar and cinnamon, beat until light, smooth and creamy.
Cover and refrigerate for several hours to blend flavors.
Everyday Good Thinking http://everydaygoodthinking.com/

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Salted Garlic Herb Butter

Ingredients
1 cup unsalted butter (2 sticks), softened
3 Tablespoons chopped fresh chives
2 Tablespoons chopped fresh parsley
1 teaspoon chopped rosemary leaves
1 teaspoon salt
3 cloves garlic, minced
Instructions
Using an electric mixer with flat beaters, beat butter on high speed until light and fluffy.
Add chives, parsley, rosemary, salt and garlic, beating until just blended.
Cover and refrigerate for several hours to blend flavors.
Everyday Good Thinking http://everydaygoodthinking.com/

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63232 Eclectrics Stand MixerAll-metal and dressed in a range of colors, Eclectrics® Stand Mixers belong on the countertop, where they’re always ready for jobs big or small.  From the thickest cookie dough to the most delicate egg whites, a Hamilton Beach® Eclectrics® Stand Mixer has the power, speed and finesse to take on any kitchen task. Its 400-watt motor makes short work of kneading, mixing and whipping.



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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