SPO (Sausage Potato Onion)

I made this for dinner the other night and realized I had never blogged it so I took pictures and here it is! I love this recipe SO MUCH which is unusual for me because I am not a big fan of sausage. In fact, I usually don''t eat any of the sausage when I make it. I do love the flavor that the potatoes and onions take on from the sausage and the spices. I originally found this recipe online and printed it out. According to the print out it is from this site.

THE INGREDIENTS

1 package link sausage (I use beef sausage)
1 large onion, peeled and chopped 
5 large potatoes, peeled and cubed OR 1.5 pound bag of baby potatoes, cut in half
Olive oil
1 tsp salt
1/2 tsp pepper
1/2 tsp paprika
1/4 tsp ground thyme OR 1/2 tsp dried thyme

This is a very different kind of recipe for me. The original has no measurements for the spices! I was very unsure of myself the first time I tried to make it but it turned out so good! I have found that the amount I listed are a good starting point. More on that in a minute...
I cook this on a sheet pan that I have covered with aluminum foil and sprayed with this wonderful invention:

I have never had any issues with sticking and clean up is a breeze! I also double this recipe every time so if the pictures below seem like a lot of food, it is. Everyone in the family loves this so much that we never have any leftovers. I use my largest mixing bowl and drizzle the empty bowl with olive oil first. Then prep the onions and add them to the bowl, followed by the potatoes and the sausage.

I add a little more olive oil and then mix everything around to coat the mix. For the spices, I mix them together in a small bowl.

Sprinkle the spice mix over the meat/veggie blend and mix to coat. Sometimes after mixing it seems like there are not enough spices so I will mix another portion and add and mix until everything has an even amount. When you are satisfied with the spices, pour the mix on the sheet pan and spread evenly.

Bake at 400 degrees for a total of 45 minutes. Every 15 minutes, remove from the oven and stir around to prevent sticking.

After 45 minutes, test the potatoes to make sure they are done through. If they do not pierce easily with a fork, cook a little longer, checking every 5 minutes or so until done.

My favorite thing to serve with this is cornbread but I usually forget that and unless I make the cornbread earlier, it doesn't work out. In any case this is a relatively simple but very hearty dish that our whole family loves!

Spinach Artichoke Dip

Let's just skip over the part where I talk about how long it's been since my last post, m'kay? thanks!!
I can't believe I have not posted this yet as it is one of my go-to appetizer recipes and usually the first one I volunteer if I am asked to bring one to a function. I got the recipe from my sister-in-law and I love it.

The Ingredients

1 (10 oz) package of frozen, chopped spinach
2 (6 oz) jars marinated artichoke hearts
3 large cloves garlic, minced
12 oz cream cheese, softened 
1 cup grated Parmesan cheese
1/2 cup mayonnaise
2 Tbsp lemon juice
1/2 cup dry breadcrumbs

Thaw the spinach and then squeeze all the moisture out of it by pressing between layers of paper towel. Drain and chop the artichoke hearts. 
As you can see in the picture, I used whipped cream cheese so I don't have to wait for softening because I ALWAYS forget that step. Since it is whipped, it is already soft but also not quite as much is there so I use 16 ounces total.
Combine all ingredients, except breadcrumbs, in a large bowl.

Mix thoroughly. I have never found an easier, quicker or more thorough tool for this than my own hands. 

Spread into a lightly greased 11 x 7 inch casserole dish and sprinkle the breadcrumbs evenly on top. I never actually measure the breadcrumbs, I just give the top an even coat.

Bake at 375 degrees for 25 to 30 minutes until breadcrumbs are slightly browned and toasty.

I like to use Ritz crackers to eat with this but you could use any of a variety of crackers or even chips. Pita chunks would be tasty too. Enjoy!!

Squash on the Side

Summer squash is one of those things I just can't get enough of when I make but I don't make often because the kids don't like it. Well, we had a dinner guest last night so I used the excuse to of another person to go ahead and make this fast and easy side dish.
The Ingredients:

 4 summer squash, sliced into rounds
about the same amount of sliced sweet onion
1/4 cup stick butter
salt and pepper to taste

Put the butter in a skillet and add the sliced onion and squash.

Sprinkle in some salt and pepper. Put the lid on the skillet and cook over medium heat until soft.

Seriously, that's it! You barely have to watch it at all. Stir it a time or two and make sure there is enough butter that they aren't sticking or frying. Absolute perfection!

Mashed Potatoes a la PW

I couldn't believe I had never shared this recipe before but I guess I just thought everyone probably knew about it. In any case, I decided to post it today. It is straight out of the Pioneer Woman Cooks cookbook and the only thing I change is I cut it in half. Here's how that looks!

The Ingredients:

2 1/2 pounds potatoes
6 Tbsp butter (plus 2 more for the top)
4 oz cream cheese
1/4 cup half-and-half
1/4 tsp seasoned salt
salt and pepper to taste

I have a nifty little kitchen scale which helps out a lot with things like this! I peeled potatoes and added them to the bowl until it was right.

Halve or quarter each potatoes to make fairly uniform pieces that will cook evenly. Bring a pot of water to a slow boil over medium-high heat. Add the potatoes and bring to a full boil. Cook for 20 to 30 minutes until fork tender.

Drain potatoes and put back into the pot over low heat while you mash them.

Add the butter, cream cheese and half-and-half.

Mash some more until everything is combined and soft. you may need to add a touch more half-and-half.

Season and taste and adjust as necessary. You could go ahead and serve them now but that would just be plain old mashed potatoes! PW has other ideas!! Spread those taters out into a casserole dish and dot the top with a little more butter. Cover and bake at 350 degrees for about 25 minutes and you have really got a treat in store!

Guacamole a la Wendy

Welcome back, challenge recipes!! I know this is kind of lame to call guacamole a challenge recipe but I have honestly never tried to make it before so it was a challenge for me! My sister-in-law made some at Easter and I got a huge craving for it last weekend so I asked her how she does it. She wrote me a list and I threw this together. I am not so great at picking out avocados evidently because the first ones I grabbed were too hard so I had to go back for others. First, I googled how to pick good, ripes ones and I found a tip about how to tell if they are too ripe. At the stem end, take off the last little stem button. If it is kind of green there, it is a good one. If that part has turned dry and brown, the inside is too far gone. You're welcome!
Now guacamole is very easy to throw together in any case but Wendy's trick is using fresh salsa from your grocer's deli/produce section. You could use fresh pico de gallo too. Here's what I picked up at my store:

 

3 - 4 ripe avocados

1 - 2 limes

garlic salt

fresh salsa or pic de gallo

Cholula (or your favorite brand) hot sauce

Then I had to go back for more avocados and went straight to a party where I actually made the guac and forgot to take any pictures. but really, it is so easy. I ended up using three avocados. Split, pit and mash them all up together. Then add the salsa by spoonfuls and stir until it looks right. Squeeze in the juice of one of the limes, sprinkle in the garlic salt and Cholula. Give it a taste, enlist others to help. Add more of whatever you think it needs. I added more garlic salt a couple times, then it was perfection. Open up the chips and get some while you can because it will not last long!

Mashed Potato Casserole

A couple years ago at Thanksgiving, my sister-in-law made this for our potato dish. I loved it so much I asked her for the recipe and she told me it was a Betty Crocker dish called "Crunchy Onion Potato Bake". We just call it Mashed Potato Casserole.

The Ingredients

2 1/2 cups milk
1 1/2 cups water
1/4 cup butter
1 box Betty Crocker Mashed Potatoes (I use the Creamy Butter flavor)
1 can corn
1 cup shredded cheese
1 can (2.8 oz) fried onions (I could only find a large can at the store)

In a large saucepan, bring milk, water and butter to a boil.

Add both puches of potatoes and stir until moistened. Let stand one minute, then stir smooth with a fork. Add the (drained) can of corn.

Spoon half the mixture into a well greased 9 x 13 dish. Sprinkle with half the cheese and half the onions.

Repeat layers and place into a preheated 350 degree oven.

Bake 10 to 15 minutes or until cheese is melted and onions are golden. I didn't get a picture until *someone* had taken a few servings out!

We had this with our steaks for Christmas dinner last night. Very yummy and oh so good leftover too :)