Seasoned Baked Potato Slices

Don’t freak out when I tell you she used a 5 pound bag of  red potatoes. You will too when making this recipe. Trust me, you are going to want to make a huge batch of potatoes. Why? Because after I post her desert recipe, I am going to post her breakfast frittata recipe. She used her leftovers to make it and y’all, it was good. I had more than my WW serving allowed, um times 3 that amount. Galit has a knack for using leftovers and stretching them into two or three different meals. She’s very creative in that way. Me, not so much. Its something I have to consciously work at. Is it just me or are y’all getting hungry reading these posts! Maybe it’s because I remember the smells and flavors, but I am salivating as I write these posts.

Potatoes are a staple in our home. We eat them at LEAST two times a week. I love ’em baked, fried, boiled, grilled, sliced, whole, diced, creamed, mashed … ok, I’ll stop Forest Gumping the potatoes now.

In the last post, I mentioned the V-slicer that she used. I am telling you, I blinked and she was done slicing that whole bag of potatoes. I was so consumed by the brie that I totally forgot to snap a picture when these babies came out of the oven. This is a picture of what was left over the next morning. Yes, we polished them off between dinner and breakfast. I won’t say finger licking good, but I will say fork licking good.

Pre heat oven to 350
Scrub your potatoes clean
Slice them up (you want to try to make the slices pretty even so that they will cook evenly in the oven)
Slice up some onion (use as much or as little as desired.) You can throw some onion powder in there if you don’t like onion.
Season with salt, pepper, 1/2 cup vegetable oil, dried parsley, dried Oregano, paprika. Mix together to coat all the potatoes with your seasoning and oil.

Place them in the oven and cook for about 45 minutes or until cooked through.
Remove and serve. Use any leftovers for the frittata recipe coming up or her kielbasa recipe.

This is the last post for today. Tomorrow, I am going to give you her cream cheese pound cake. I am moving starting Thursday, so Thursday’s breakfast frittata and coffee recipe may be it for a bit as I do not have anything planned. If anyone would like to shoot me a recipe I will be happy to make it my blog post for that day.

Kielbasa

This recipe was given to me about three years ago from my good friend, Galit Hill. She believes she found this recipe off of the back of a Hillshire Farm package a few years ago. This is a staple meal for us. It makes the rotation at least every other month. Good and easy to make. The man does not like sauerkraut, but in this recipe he will eat it because the ingredients cut out the sharpness of the sauerkraut.



Kielbasa
Adapted from Hillshire Farms (I Think)
1 Medium Onion sliced
6 Kielbasa sausages sliced lengthwise
2 cans white potatoes drained
1 can of sauerkraut
1/2 carton of Swanson’s chicken broth
2 Tbs paprika
Sautee onions in pan with lid (I like to use my cast iron). When the onions are golden brown add your sliced Kielbasa. Once the Kielbasa is golden brown add your white potatoes (drain all liquid). Once the potatoes have softened a little add your sauerkraut (drain all liquid).  Add your chicken broth and 2 tablespoons of paprika. Stir gently. Place cover on pan and simmer for 30 minutes.

Here is how I change it up… I put my potatoes in first. 

I do this because I find that if I put my sausage in first, sometimes it comes out a little rubbery from being over cooked.

I don’t think I put in enough paprika… I didn’t measure it tonight, I just threw it in there. This meal is so quick, so easy and CHEAP! This is like a $6 meal. We love having it and thank you Galit for sharing 🙂

BTW If you know where this recipe is from, please send me the info. I try to give credit to the creators of the dishes when I can 🙂

Hush Puppys and tomatoes

Still sticking to my budget friendly menu. Two more days until I have to go grocery shopping. I could use more budget friendly recipes to add to my menu plan so please send me what you have! taranorman@aol.com

I was supposed to have pork chops and rice tonight, but I didn’t feel like having rice tonight. We had arroz con pollo last night and it was made with rice. So, I pulled out mac and cheese, broccoli, and hush puppys (I keep wanting to spell it like this- hush puppies. I am wondering which way is right for these since it is a food lol). I have been dying to try these hush puppys. For some reason I never get around to making them. Well I did tonight.

I found these over by the cornbread and picked them up a good while ago. Preparing them wasn’t hard… waiting for them to finish frying so I could try them was.

I don’t have a deep fryer anymore. I got rid of mine because it was so old and I haven’t replaced it yet.  I had to make these the old fashioned way. I threw five or six in there at a time. I probably could have put more, but I am over cautious when using grease now. I started a grease fire while making french fries in college and that my friends will change you for life- and the way you cook with grease. Cooking the hush puppys without a deep fryer was a HUGE step for me tonight. Mostly because there was so much oil in the pot to deep fry them. I have no problems frying chicken or pork chops in a pan but this much oil in a pot scared me. I had my canister of flour and the lid for my pot literally sitting right beside the pot. 
For years, I wouldn’t cook because I was too scared I was going to start another fire. Finally, someone bought me a deep fryer and taught me how to make bacon and eggs in it. They started me off very slow, cooking with regular foods in a deep fryer. I felt a little safer using it than the stove… eventually I started to cook again on the stove. Years later, I  started to fry again (but only with someone standing beside me.) That lasted for a few more years and sometime after Thing 2 was born I was finally able to start frying by myself with no one around. 

                                        
Here are my hush puppys. Cooked, ready for consumption. I burned my mouth trying to scarf one down because I had to know if they were like the ones we eat at our favorite BBQ buffet in Florence, SC. They weren’t. They weren’t soggy and mushy like I like them. They weren’t bad… they just weren’t like I wanted them to be. The kids loved them. So, for the kid’s sake, I will grab another bag next time I am out grocery shopping.

I threatened immediate bedtime for everyone (including the man) if they didn’t eat their trees tonight. I have a whole family (including the man) who HATES veggies. Seriously, I have to hide them in our food so everyone will eat them. I don’t understand how this can be- other than it’s genetic and he passed it down to our kids.

I learned how to hide our veggies in our food using Jessica Seinfield’s cookbook, Deceptively Delicious. Which, by the way, has a ton of great recipes for kids! Love that cookbook. We have a few favorites that are on our rotation from that cookbook.

We were supposed to have Kielbasa, potatoes, and sauerkraut the other night. The dish itself is a recipe I got from a great friend, Galit Hill. It’s on our rotation at least every other month. We love this one. Lately, every single time I am supposed to make it so I can post the recipe, something comes up and I don’t get the pictures or we don’t eat it. This time, the night we were supposed to eat it I really wanted to go to Fredricksberg and eat some real German food. I was really bummed out about it because I was craving the real stuff. So my great hubby said he would take care of our dinner and do the best he could to make it “German” for me. He did great.

He grilled my sausage and fried my potatoes. The potatoes were awesome! The tomatoes are there because I had just written to another friend on FB about these tomatoes and I had to have them. These babies are so good. I could just sit around and eat them all day like chips.

Grilled tomatoes:

Slice the long vine looking tomatoes in half (the man just cuts the tops and digs down a little bit inside the tomato).
Add garlic, olive oil, Sea Salt, basil and parmesan. Grill until cheese is melted.

These are delicious! I love tomatoes in the summertime- it’s like sweet tea- a must in this life. I love tomato sandwiches (tomato, mayo and bread with loads of salt and pepper). We usually eat these with grilled chicken and cut the tomato up and eat it with every bite of chicken- HEAVEN ON EARTH! We have a little bistro here, that is our place for special occasions- they make these to go on their pizza- we special order them separate just as a side (we are probably the only ones who do this lol) and I eat them with their lamb. DIVINE! Just do me a favor and try them. I want you to tell me what you think when you are done.

That’s all for tonight. Please send me what you have for budget friendly recipes. I need the help 🙂