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Mediterranean Hash

December 1, 2011 By Kate 1 Comment

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Have you ever bought an ingredient just because it was on sale and looked really good? I hate to admit it, but I have a tendency of falling into that trap, especially when I break the cardinal rule of never grocery shopping while hungry. That’s exactly what happened earlier this month when I made a quick stop to pick up some yogurt and milk and my eyes landed on a container of Feta cheese. Although I had no idea how I’d use it, I couldn’t resist!

So, I’ve had this container of Feta sitting in our refrigerator while I tried to decide on a great way to use it. Finally, I decided on something a little different that just sounded so good to me for some reason. It turned out exactly as I hoped. The Feta added a perfect little kick to the dish.

I used sliced Chicken & Spinach sausage because I had some on hand, but I think the meat could definitely be swapped for something else. Chicken would great.

Mediterranean Hash

  • 2 lbs. baby red potatoes, quartered
  • 2 T. olive oil
  • 1 small onion, thinly sliced
  • 4 cloves garlic, minced
  • 2 T. butter
  • 1 lb. chicken sausage, sliced (or substitute with another meat of your choice)
  • 2 c. frozen spinach, thawed
  • 1 t. salt
  • 1 t. Rosemary
  • 1/2 t. pepper
  • 1 6 oz. can sliced black olives
  • 1/2 c. crumbled Feta cheese

1. Place potatoes in a large pot filled with cold water. Bring to a boil and cook for about 15 minutes, just until fork tender. Drain and set aside.

2. Heat olive oil in a large skillet. Add onion and garlic and cook for 3 minutes. Add butter and cook until melted. Stir in sausage, spinach and seasonings. Cook for 5 more minutes, then add potatoes. Cook for about 15 minutes, stirring frequently, until potatoes and browned and crisp.

3. Remove from heat and stir in olives. Top with Feta and serve immediately.

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Veggie Loaded Twice-Baked Potatoes

September 1, 2011 By Kate 9 Comments

There’s just something about adding extra veggies to an indulgent dish that makes it seem healthier. Zucchini muffins are much healthier than chocolate chips muffins, right? Same with carrot cake.

So by that logic (however flawed it may be), rich and cheesy twice baked potatoes loaded with bacon are made healthier by the addition of a few handful of veggies. Which means you can have two instead of one without feeling guilty. At least that’s what I tell myself, so if you disagree, please just keep that to yourself, okay?

Now, just so you know, in addition to upping the “healthiness” of these potatoes, the extra veggies add a great taste and texture. Seriously, these things are so good and they could easily count as a complete meal. (See, there IS justification for eating two at once!)

Veggie Loaded Twice-Baked Potatoes

  • 10 medium sized Russet potatoes
  • 1/2 c. milk
  • 1/3 c. sour cream
  • 1/4 c. butter, melted
  • 1 t. salt
  • 1 t. garlic powder
  • 1/2 t. black pepper
  • 1 zucchini, finely diced or shredded
  • 2 carrots, peeled and finely diced or shredded
  • 4 diced green onions
  • 1/2 – 1 lb. diced, cooked and drained bacon
  • 1 c. shredded cheddar cheese

1. Scrub potatoes and pierce several times with a fork. Place on a baking sheet and bake at 375 degrees for about an hour, until soft to the touch. Cool until easy to handle.

2. Cut potatoes in half lengthwise and scoop out the potato to with 1/4 inch of the skin, being careful to leave the skin intact. Place the scooped out potatoes in a large bowl and mash until smooth.

3. Stir milk, butter and sour cream into the potatoes until creamy. Add remaining ingredients and stir until completely combined. Spoon the filling into the potato shells.

4. Bake at 350 degrees for 15-20 minutes, until lightly browned and crisped on top. If you want the top to be extra crispy and browned, place under a broiler for about 3 to 5 minutes.

This recipe definitely makes a lot, which I do on purpose. Since it’s an involved process, I like doing a lot at once so that I can freeze half for another time or even just keep the leftovers in the fridge for lunch the next day. You could easily halve the recipe though if you’d want to.

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Steak & Potato Salad

August 8, 2011 By Kate 3 Comments

I think Sundays are my favorite day of the week in the summertime. We spend the day together, not doing much of anything at all, running a few errands or enjoying the weather and just being outside with each other. Then at some point it occurs to us all that we should probably eat something. So a quick but special dinner becomes top priority.

Steak & Potato Salad is definitely quick, delicious and just special enough to make the perfect Sunday night dinner at our house!

Steak & Potato Salad

  • 2 lbs small Yukon Gold or red skin potatoes
  • 1/2 lb. asparagus, trimmed
  • 1/3 c. sliced green onions
  • 1 c. sour cream
  • 3 T. rice wine or red wine vinegar
  • 2 T. prepared horseradish
  • 2 T. olive oil
  • 1 t. salt
  • 1/2 t. black pepper
  • 1 – 1 1/2 lb. strip steak
  • Additional salt & pepper
  • Lettuce

1. Place potatoes in a large pot filled with cold water and bring to a boil. Boil for 15-20 minutes, until potatoes are fork-tender. Remove potatoes with a slotted spoon and rinse with cold water. Meanwhile, add asparagus to the boiling water and cook for 5 minutes, just until tender. Drain and rinse with cold water.

2. Cut potatoes into quarters and place in a large bowl with the asparagus and sliced onions.

3. In a small bowl stir together the sour cream, vinegar, horseradish, olive oil and salt and pepper until well combined. Pour on top of the potatoes and asparagus and stir to coat. Refrigerate until using.

4. Season steak with salt and pepper on both sides and grill until desired doneness. Let rest for 5 minutes then slice into thin slices.

5. Line plates with lettuce and top with potato salad and steak. Enjoy!

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