Parmesan Garlic Roasted Potatos

I wish I could take credit for this recipe, but I can't. This recipe was originally on the Fuller Brush corporate blog, it is so good I'm posting it here!

Makes 6 servings


Ingredients:
2 pounds red potatoes
1/3 cup olive oil
1  teaspoons salt
1 teaspoon black pepper
1.5 tablespoons minced garlic (0r 4 cloves)
1.5 teaspoons fresh parsley
1.5 teaspoons fresh rosemary
1 teaspoon thyme
1.5 tablespoons parmesan cheese


Directions:
Preheat the oven to 400 degrees F. Slice the potatoes in halves or quarters (try to make evenly sized pieces). Place the potatoes in the stoneware dish and mix in the olive oil, salt, pepper, rosemary, thyme, parmesan and garlic. Toss until the potatoes are evenly coated and well mixed. Place your stoneware dish in the oven and bake for 30-45 minutes or until browned. Toss once or twice during the baking process. If the potatoes aren't browned enough at the 30 minute mark, remove the lid and bake uncovered. Remove the potatoes from the oven and garnish with parsley. Season with salt and pepper to taste. Add a little extra parmesan if desired.

Southwestern Tater Tot Casserole

It feels somewhat strange to post a recipe like this after one about the veggies, but comfort food has a place too!  Also, this is a great recipe for tailgating, picnics, anytime you're on the go.  Make it up ahead and heat it at your destination.  All together it takes about 45 - 50 minutes.

You need:

1# Ground Beef
16oz jar of  Salsa
14oz bag of Southwestern Veggie Blend
8oz  Velveeta Cheese cut in small pieces
30oz bag of tater Tots
2 medium size flour tortillas

Grease two 8" square pans with butter
Arrange tortillas on bottom of pan and about 1 inch up the sides
(Cut to fit)
Brown the ground beef in a large skillet, drain off the fat
Add the salsa and the veggies, mix well
Place the Velveeta on the top of the meat mixture
As the mixture warms, stir in the cheese
Stir often until the cheese is totally melted and mixed in
Pour over tortillas into the pans and level with spatula
Arrange tater tots 1 deep over top of mixture
Cook in 350*F oven for 30 mins
Let set for 10 mins before serving

This is a recipe that is great for tailoring to how you like it.
Line the bottom with tortilla strips instead of tortillas
Use turkey or pork instead of beef
Choose your poison of salsa: mild, medium, hot or "OH NO!" LOL
Use whichever veggies (or none) that you like
EXPERIMENT!  HAVE FUN!

Easy Bacon-Potato-Cheese Soup

It's getting colder, that means it's Soup & Stew weather!

A few days ago, my D-I-L mentioned that she had made some Bacon-Potato-Cheddar soup for dinner. That planted the idea in my mind. Now, I have made potato soup from scratch before, and I have no problem doing so.  The only thing tonight was a lack of a few ingredients from my usual recipe and the fact I wanted to eat within an hour or so.

Perusing the internet for ideas, I read a few things, made my own twists, and came up with what I think is a good, quick soup that is a meal by itself. A meal by itself, but I served it with my sourdough biscuits.

Easy Bacon-Potato-Cheese Soup


4 slices bacon

1 medium onion diced
3 cloves garlic, diced
6 medium russet potatoes, peeled, washed and cubed
2 tsp paprika
1/2 tsp oregano
1/2 tsp white pepper
1/2 tsp salt
2 cans Cream of Chicken soup
Milk
Water

Cook the bacon until crispy in the bottom of a stockpot or dutch oven and set aside.  Drain pan of all grease all except for about 2 or 3 Tablespoons left in bottom of pot.  Saute onions over medium-low heat for about 5 minutes, add garlic and saute for about 3 minutes more. Add potatoes, then add just enough water to cover.  Add paprika, oregano, salt & pepper, stir well.  Bring to a boil, then reduce heat to a slow boil.  Cook until potatoes are done, about 25 mins.  Crumble bacon and add back to pot. Add cream of chicken soup, stir well. Add milk until desired consistency.  Remember that you will be adding cheese so you will want the soup a little thinner than normal.  Heat without allowing to boil, until heated through.
Serve in a bowl and top with shredded cheese of choice.