Baked Potato Bar

I love “assemble your own meal” meals. Any dish that involves building my dinner on my plate is a winner in my book. I can make it exactly how I want it. I have control issues.

First, preheat your oven to 400 degrees. Wash and dry your potatoes, and bake them on a cookie sheet for 50-60 minutes, until soft.

While that’s happening, chop up a bunch of veggies! Whatever you have in your fridge will work well. You can’t go wrong!

We had:

  • bell peppers (yellow and green)
  • celery
  • mushrooms
  • onions
  • green onions
  • tomatoes
  • broccoli
  • pepperoni (admittedly, not a veggie, but it needed to be chopped.

For a meat, I used bacon. Cook up 4 strips of bacon, and chop finely. Baked potatoes don’t necessarily need meat-it’s a quick and easy vegetarian dish, as well!

Top off your potato creation with spices (think garlic salt, parsley, basil, oregano, pepper, etc), a healthy dollop of sour cream and a sprinkle of cheese.

For more topping ideas, check out this post by The Yummy Life. The options are endless!

Grilled potatoes

Happy Labor Day weekend! Bring out the beach towels, the sunblock, the campfires, and the grills. Let’s ooze every last bit of summer out of this weekend, shall we?

This is an easy, flavorful recipe, sure to be a great side at your weekend barbeque. Chances are, you can make it with what you have in your cupboard right now!

You’ll need:

  • 4-5 potatoes (about 1 potato per person you want to feed), sliced
  • 1 medium onion, sliced
  • 4 tbsp. butter
  • 1 tsp. each of garlic powder, salt, and pepper

1. Slice your potatoes and your (onions).

2. Tear off two sheets of tinfoil. Layer half the potatoes with the half the onions on each sheet.

3. Cut 4 Tbs of butter into 8 chunks. Layer 4 chunks on each tin foil sheet. Like so:

4. Sprinkle with garlic powder, salt, and pepper, about 1/2 tsp. each, or to taste.

5. Seal up each tinfoil sheet into a packet. Grill for 30 minutes, turning once to ensure even cooking.

6. Pour it all into a serving bowl, and plate it up!

Pot Roast

When I was growing up, pot roast was the quintessential Sunday dinner meal. So easy, so quick. Throw everything in a crock pot before church, and when you return, dinner is served!

Another great thing: pot roast is extremely flexible. You can add whatever you like to the mix! Though I used a venison roast, you can use whatever you like (or have in your freezer).

Pot Roast

You’ll need:

  • a roast
  • 1 Tbs. olive oil
  • 1/2 cup red wine
  • 2-3 potatoes, chopped into quarters
  • 3 carrots, sliced
  • 1 onion, diced
  • 2 pints (or a 15 oz can) stewed tomatoes
  • salt, pepper, oregano, thyme, rosemary, sage, basil

1. Heat olive oil in a skillet. Rub salt into the outside of the roast. Once the oil is heated, seer the roast on all sides.

2. Add roast, wine, tomatoes, carrots, onions, and potatoes to the crock pot. Mix.

3. Add seasonings to taste, approximately 1/4 tsp. of each, more or less to taste.

4. Cook on high for 3 to 4 hours, until potatoes and carrots are soft.

5. Serve and enjoy!