Bored Cook In The Kitchen

Tried and true recipes, new twists on old favorites, and new dishes to expand my family's palate.

Category Archives: Potatoes

Sausage & Chicken Bake

The other day I decided to switch up my Sausage and Potatoes dish with a new twist.  I had some boneless chicken breasts waiting to be used and thought about what I could make with them.

I threw them all together with the sausage, potatoes, onions, and then added some roasted red peppers to the mix.  The final result was something my family truly enjoyed and a definite keeper.

Here is how to make it.

SAUSAGE & CHICKEN BAKE:

  • 8 Sweet or Hot Italian Sausage
  • 3 Boneless Chicken Breasts
  • 5 – 6 Red Potatoes
  • 1 Large Sweet Onion, cut into large pieces
  • 1 – 12 oz. Jar Roasted Red Peppers, with the juice
  • 3 Cloves Garlic, chopped
  • 2 – 3 Tbsp. Olive Oil
  • 2 tsp. Dried Basil
  • Salt & Pepper, to taste

 You will want to start the recipe a few hours before you are ready to bake it.  Overnight would work too. 

Begin cutting up the chicken breasts into equal bite size pieces.  Place the chicken in a large Ziploc bag.  Slice the roasted red peppers into strips and add this to the chicken.  To the chicken peppers, add olive oil, garlic, onion, basil and the roasted red peppers.  Allow to marinate for a minimum of 3 hours, or overnight.

When you are ready to bake, heat the oven to 350 degrees.  Leaving the skin on, cut each potato into equal size pieces and add to a large bowl and add salt and pepper to taste. 

Cut each sausage link into 3 pieces and add it to the potatoes.  Dump in the entire contents of the chicken mixture to the potatoes and sausage and mix well. 

Add the entire mixture to a 13″ x 9″ baking dish and cover with foil.  Bake for one hour.  After an hour, turn the oven to 400 degrees and remove the foil.  Allow to continue cooking, stirring occasionally, until the sausage browns somewhat. 

Once done, remove from oven and enjoy.  

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Sicilian Pot Roast

They had rump roast on sale last week and I picked one up undecided what I wanted to do with it.  While I was searching through some recipes over at Tasty Kitchen, I came across one that had received all positive reviews and looked delicious, so I gave it a try.

It’s different than the typical pot roast I make with potatoes, carrots and onion.  I was looking for something different so this worked out perfectly.

The tomato and garlic really does something different to this dish in a very good way.  The meat was fork tender and the sauce was tangy and filled with garlic.  I added some thyme and rosemary to the dish, which the original recipe did not call for, but it turned out wonderfully.  Other than that, I kept the recipe the same way.

Here is the link to the recipe Sicilian-Style Pot Roast if you want to give this a try.  I highly recommend it!

I served this with some Roasted Potatoes
and asparagus.  It was a perfect Sunday dinner.

Enjoy!

Roasted Chicken With Vegetables

I love making a roasted chicken, and I always try to change it up and do something different with it when I roast one. 

This version is one I make when I’m pressed for time because it’s basically just a one pot meal.   A few years back I saw Paula Deen on Food Network where she took a trip to France.  Part of the episode showed her walking through the outdoor food markets where she visited a stand that was making rotisserie chickens.  They had these racks of chickens spinning on the rotisserie and underneath the chickens, layered evenly on the bottom of the rotisserie, were potatoes.  The potatoes cooked in the drippings from the chickens spinning above them.  How good did that sound?   Since I don’t have a commercial size rotisserie, this was the closest I could come to recreating what looked like a mouth-watering dish. 

This chicken I roasted was over 7 pounds and it was the smallest roaster I could find at the store that day.  I normally like a 3 to 4 pound chicken, but I didn’t have that choice.  It also took longer than I expected to cook so dinner was a little late to the table on a night when I didn’t really have that much time to spare. 

But, that being said, it was a very juicy chicken and ended up being worth the extra roasting time.  I’ll give you a guideline recipe to follow, but feel free to add whatever spices or vegetables you and your family prefer, along with adjusting your cooking time based on the size of your bird.

ROASTED CHICKEN WITH VEGETABLES:

  • 1 Roasting Chicken
  • 5 or 6 Red Potatoes, washed and quartered
  • 4 Carrots, peeled and cut
  • 2 or 3 Onions, quartered
  • 1 Whole Garlic Head
  • Fresh Rosemary, chopped fine *optional
  • 1 Sprig Fresh Sage, chopped fine *optional

The following dry spices/herbs use at your own discretion and sprinkle on top of the bird and then rubbed in before baking.

  • Smoked or Regular Paprika
  • Dried Marjoram
  • Dried Thyme
  • Salt and Pepper to taste

Preheat oven to 350 degrees.

Wash out chicken, pat dry and place on a plate.  Rub on the dried herbs/spices and set to the side.

Begin cutting the potatoes, onions and carrots by quartering them.  Break apart the head of garlic leaving each clove in it’s skin.  Place the potatoes, onions, carrots and garlic in the bottom of a large roasting pan and season with salt and pepper to taste.  Add the chopped rosemary and sage and mix together.

Place the chicken on top of the vegetables and place on the middle rack of your oven. 

Roast until the chicken is done.  Remove from the oven, place the chicken on a cutting board and cover to keep warm. Allow the chicken to sit for a few minutes to lock in all the juices. 

Remove the roasted vegetables to a serving platter with a slotted spoon.  Carve up your chicken and serve.

Notes:  Because of the huge size of the chicken I used I ended up beginning the cooking process by covering it with aluminum foil for the first hour of roasting so I wouldn’t burn the chicken or the vegetables with the increased cooking time .  My chicken took a total of 2 1/2 hours to cook completely.  After the first hour of cooking I removed the aluminum foil and allowed it to continue cooking until done, allowing the skin to crisp up and brown.

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Baked Potato Topper

This was my dinner last night, and it was perfect!

I loved baked potatoes and I especially love Pico De Gallo.  I had just made a fresh batch of Pico using the jalapeño and cilantro from our garden.   I had a bit of sour cream left over and thought combining that with some Pico De Gallo atop of my potato could in no way be a bad thing.  I was right!

I may give up butter forever on my potatoes!

Actually, scratch that last comment.  It’s a bold face lie. 

But it is the truth that this combination was perfect and just what I was looking for.  It will definitely make a reappearance on my plate.

Kielbasa, Sauerkraut and Potato Bake

A few years ago, my husband came across a recipe in a magazine and decided to make it.  When he told me about it I looked at the recipe and thought, This is not something I would have chosen.  Nobody is going to eat this.

One of the few things my husband and I have in common is our enjoyment in cooking.  Not always together since he tends to crowd me in the kitchen.  But there have been plenty of times I have been adventurous with my trying of new recipes, so I wasn’t about to crush his hopes at trying something different.

The original recipe, which we lost several years ago when the magazine got thrown out, was cooked in the slow cooker.  It also contained pork chops.  We found the pork chops, no matter if we used boneless or bone in consistently came out dry and everyone preferred the Kielbasa anyway.  So from memory we made the recipe again, leaving out the pork chops, doubling up on the Kielbasa and the sauerkraut, and it became a hit.

My daughter will not come near this dish.  My 8-year-old son, however, loves this dish.  He devours it when I make it.  This is the same child who refuses to eat macaroni and cheese unless it comes out of a box.  My pickier eater out of all three of my children.  And this is the dish he loves.  I don’t try to figure it out, I just go with it.  Makes life easier.

This type of dish is really something you either really like, or really don’t like.  I haven’t come across any middle ground here.  For  us, it’s become a favorite.  The smokey flavor of the kielbasa, the briny tang of the sauerkraut, and the potatoes that just absorb it all work really well together.

This is really easy to make and it’s very forgiving.  I don’t really worry about measurements here because no matter how we have made it, it always turns out good. 

Give it a try and see what  you think.

Kielbasa, Sauerkraut and Potato Bake:

Serves: 4

  • 2 Kielbasa links, sliced about 1/2″ thick
  • 2 Large red potatoes, skin on and sliced in 1/2″ thick rounds
  • 27 oz. Sauerkraut
  • 1/2 cup beer, white wine OR chicken broth
  • Italian Blend Seasoning, salt free, to taste
  • Ground Black Pepper, to taste

Preheat oven to 350 degrees.

Slice potatoes and Kielbasa and set to the side.

In the bottom of a large dutch oven, begin layering your ingredients.  Place 1/3 of sauerkraut on the bottom of the slow cooker. 

Top the sauerkraut with some sliced potatoes follow by a layer of sliced Kielbasa.  Sprinkle with some black pepper and italian seasoning.

Repeat the layers, ending with a layer of sauerkraut, italian seasoning and black pepper. 

Pour over the liquid of your choice, either the wine, beer or chicken broth.

Cover and place in the oven on the middle rack. 

Allow to cook for an hour to an hour and fifteen minutes.

Remove from oven and keep covered until ready to serve.

Enjoy.

Note:  You will see I left out salt.  You don’t need it.  Between the sauerkraut and the Kielbasa, you will have plenty!

If you prefer to cook this in the slow cooker, use the same layering process, and cook on low between 6 to 8 hours.

This time I used Russett Potatoes, because that’s what I had on hand, but I prefer it with Red Potatoes.

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