Harvest Pot Roast

(This is a re-post from last December. A friend mentioned that I should post this again since I always refer to it on my menu plan. It is an awesome way to change up the roast for dinner...we LOVE it!)

If you read my GUEST POST you know that I just wrote about several different ways to serve a roast and how it is so versatile. My favorite roast has always been a traditional pot roast with mashed potatoes. Why? Well, mashed potatoes are my favorite food! I was leery to make this recipe because I love sweet potatoes, but I ALWAYS have them covered in brown sugar. So, a savory sweet potato kind of threw me for a loop.

Hesitantly I made it though, because my husband LOVES them and of course I want to make him happy! It was unbelievable! I had company over and we all loved it. Something happened with the dry onion soup mix and soy sauce to give it a great flavor. Now, I am not sure which is my favorite...mashed potatoes, you may have been knocked into second place!

Ingredients:
1 envelope dry onion soup mix
1 1/2 cup plus 3tablespoons water, divided
1/4 cup soy sauce
2 tablespoons firmly packed brown sugar
1 (3-31/2 lb.) boneless chuck roast
4 large sweet potatoes, peeled and cut into large chunks
2 tablespoons all-purpose flour

1.Preheat oven to 325 degrees. In Dutch oven or heavy ovenproof pan saucepan, combine soup mix, 1 1/2 cups water, soy sauce, and brown sugar; add roast.
2.Cover and bake 1 hour and 45 minutes
3.Add potatoes and bake covered, an additional 45 minutes or until beef and potatoes are tender.
4.Remove roast and potatoes to serving platter and keep warm; reserve juices.
5.In a small cup, with wire whisk, blend remaining 3 tablespoons water with flour. In same Dutch oven, add flour to reserved juices. Bring to a boil over high heat. Boil, stirring occasionally, 2 minutes. Serve with roast and potatoes.

I adapted the recipe from

HERE

*Another idea I had was to use 1/2 sweet and 1/2 regular potatoes next time.

Loaded Potato Salad

I am back! After a week of computer problems and late nights, I think everything is all fixed. We couldn't fix it yourselves so we had to call in the experts. We had someone fix it remotely, and I couldn't believe how long it took them...the experts. Daniel got home late so we didn't start until 10:30, and he didn't finish until 5:45am. Yes, you read it right...over seven hours to remove all of the junk that the loser put on my computer. I stayed up until 4:00 and then I fell asleep...I couldn't make it any longer! I am just so happy that it didn't completely destroy my computer...I was beginning to get worried when it took that long.

On to better stuff...my favorite salad...

I created this recipe a few years ago, and I look forward to making it every summer. If I have a party, you can pretty much bet this will be served.

I have a serious love of loaded baked potatoes, so, I thought... what better to do than to create a loaded potato salad. It is wonderful! I made a half a batch and pretty much ate it for every meal...

5 lbs. red potatoes
1 cup sour cream
1 1/2 cup mayonnaise
3-4 tablespoons ranch seasoning mix
1 cup cheddar cheese
6 green onions, chopped
1 package of bacon, cooked and crumbled
salt and pepper to taste

Wash and chop potatoes. Boil until fork tender. Let cool completely.

In a small bowl combine sour cream, mayonnaise, and ranch seasoning. Mix into potatoes. Add cheese, green onions, bacon, salt, and pepper. Mix until combined. Refrigerate at least one hour, but it is best served the next day.



This post is linked to www.lifeasmom.com

Twice Baked Potatoes

I really don't think there is anything I love more than a potato. Mashed, baked, au gratin, twice baked...it really doesn't matter the type...just give me that wonderful starch!

Now, I love my husband dearly, but I can't take his distaste for my beloved food, potatoes. Each and every time I make them he reiterates the fact that mashed potatoes taste like "toothpaste"! Ok, um, maybe I should stop squeezing the Crest in them. Seriously, I don't get it!

As you can tell, I don't get to enjoy them often. When I was making my freezer meals I included some twice baked potatoes and hash brown casserole (funny he likes that). I am afraid, he may have to eat a little bit of "toothpaste" for a while.

These potatoes freeze wonderfully! These are a great time saver, since they tend to be a little time consuming. Cook once, clean once, and enjoy many times...

The possibilities on a baked potato are endless. I really want to try some with broccoli and cheese, or maybe taco fillings...see, there are so many possibilities!

Here we go...

You want to scrub your potatoes really well and bake. I had large ones so I baked at 350 degrees for 1 1/2 hours. You just want them to give a little when you push on them.

Let them cool and cut in half. Then proceed to scoop out the pulp. Make sure you are careful and don't cut the shell.

Mash up the potatoes. Add in your sour cream, milk, butter, and cheddar cheese. Stir it up really well.

Scoop it back into the potato shells. Then top with more cheese and chopped bacon if you wish. Now, you want to line them up on a cookie sheet and freeze just til firm. Wrap each one in plastic wrap and store in a freezer bag.

Oh my, doesn't that look wonderfully delicious? Toothpaste-y? I don't think so!

Recipe:

8 baking potatoes

2 cups sour cream

1 cup milk

1 stick butter

2 cups cheddar cheese

chopped bacon, if desired

To serve:

Thaw and bake at 350 degree for about 25-30 minutes (until warmed through)

Hint:

I like a lot of filling in mine so I baked one potato just for filling for the others...

Serves: 14-16

Countdown to Christmas - Scalloped Potatoes

Ok, so this is another Paula recipe...what can I say...I told you I love her! The rest of the recipes in the countdown are my own (not sure if that is a good or bad thing for you)! These potatoes are just a really rich, delicious version of regular scalloped potatoes. I love that they can be made a day ahead of time. Aren't we all looking for ways to work ahead...

1 (5 lb.) bag Yukon gold potatoes
2 shallots, minced
2 teaspoons salt
1 (8oz.) package shredded six cheese Italian blend
2 cups heavy whipping cream
3/4 cup water

Preheat oven to 350 degrees. Lightly grease a 13x9 inch baking dish. Place on a rimmed baking sheet.

Peel and thinly slice potatoes. Layer one-third of potatoes evenly over bottom of baking dish. Sprinkle evenly with half of shallots, half of salt, and half of cheese. Layer second third of potatoes over cheese; sprinkle with remaining shallots, salt, and cheese. Top evenly with remaining potatoes.

In a small bowl, combine cream and water. Slowly pour cream mixture over potatoes. Cover and bake 1 1/2 hours. Uncover, and bake 20-30 minutes, or until lightly browned.

Makes 10-12 servings

Note: Potatoes can be prepared 1 day ahead. Complete method to baking stage; cover and refrigerate. Bring to room temperature before baking.