Category Archives: Potatoes

Chicken, Chicken Breasts, Gnocchi, Italian, Mushrooms, Onions, Spinach

Chicken Gnocchi Soup

January 25, 2016 Sharon Leave a comment

Chicken Gnocchi Soup

2 chicken breasts, diced
200g box of mushrooms, sliced
1 teaspoon minced garlic
1 teaspoon dried minced onion
3 cups chicken broth
1 cup milk
3 oz cream cheese
3 cubes frozen spinach
fresh basil, thinly sliced
grated Parmesan cheese

Saute mushrooms in 1 tablespoon coconut oil.
Remove to a bowl.
In same pan, saute chicken in 1 tablespoon coconut oil.
Add garlic and onion and saute one minute.
Add mushrooms back to pot.
Pour in broth and milk and bring to a boil.
Add Gnocci.
Simmer for 10 minutes.
Stir in basil.
Add cream cheese and stir until melted.
Serve with grated Parmesan cheese.

Yum

Chicken Gnocchi Soup

Ingredients

2 chicken breasts, diced

200g box of mushrooms, sliced

1 teaspoon minced garlic

1 teaspoon dried minced onion

3 cups chicken broth

1 cup milk

3 oz cream cheese

3 cubes spinach

fresh basil

grated parmesan

Instructions

Saute mushrooms in 1 tablespoon coconut oil.

Remove to a bowl.

In same pan, saute chicken in 1 tablespoon coconut oil.

Add garlic and onion and saute one minute.

Add mushrooms back to pot.

Pour in broth and milk and bring to a boil.

Add Gnocchi.

Simmer for 10 minutes.

Stir in basil.

Add cream cheese and stir until melted.

Serve with grated Parmesan cheese.

http://cookingwith.sharonspringfield.com/blog/chicken-gnocchi-soup/

Breakfast, Potatoes, Side Dishes, Vegetables, Vegetarian

Home Fried Potatoes

January 22, 2016 Sharon 1 Comment

Home Fried Potatoes – Breakfast Homefries

A big breakfast with these delicious Homefries will start your day off right!

How do you make Homefries?

They are surprisingly easy and quick, if you plan ahead.

Make up some baked potatoes the night before, and cool them overnight in the fridge. In the morning, slice the potatoes up and brown them up in a frying pan on the stove top.

Use your favorite seasonings to flavor the home fries. Our family loves Everglades Seasoning. Just use your favorite seasoned salt spice blend, and you’re sure to love these delicious breakfast home fried potatoes!

Dicing up the cooled baked potatoes.

Panfrying the home fried potatoes in seasoned oil & butter.

Browning up the home fried potatoes on the stove. Almost there…

Yum

Home Fried Potatoes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 servings

Serving Size: 1/2 cup

Home Fried Potatoes

Ingredients

4 potatoes

1 tablespoon cooking oil

1 tablespoon butter

seasoned salt

Instructions

Microwave or bake potatoes until cooked throughout. *You can use leftover baked potatoes for this recipe.

Cool potatoes completely.

Quarter the potatoes slice about 1 cm thick.

Heat oil and butter in a large nonstick frying pan over medium-high heat.

Once heated, sprinkle a layer of seasoned salt over the melted butter/oil.

Add the diced potatoes in a single layer.

Cook the potatoes until lightly browned on one side.

Turn and cook on other side until lightly browned.

Serve for breakfast, or as a nice side dish with dinner.

http://cookingwith.sharonspringfield.com/blog/home-fried-potatoes/

These homefried potatoes are also great as a side dish for dinner. (Great Meat & Potatoes guy food.)

Try my homemade turkey sausage recipe, to complete your big breakfast menu! (Pictured above with below the home fried potatoes.)

Breakfast, Hash Brown Potatoes, Potatoes

Waffle Iron Hashbrowns

May 26, 2014 Sharon Leave a comment

Here’s an neat trick that I saw on Pinterest for making waffle iron hashbrowns that I tried and loved and just had to share. It was really easy, quick and made our breakfast more special than usual.

Here’s how I did it:

Thaw frozen tater tots and crumble into a bowl. Heat waffle iron and brush with a little cooking oil. (You can probably skip this step if your waffle iron is well seasoned. I used oil because our waffle iron is new and it was probably unnecessary after all because the tater tots are already oily.)

Spread a layer of the crumbled tater tots evenly over the surface of the waffle iron. Close the lid and mash it down really hard. Let it cook until the waffle iron indicates that it’s done. You can peek at it after a couple minutes. Let it cook until it’s crispy and lightly browned.

Remove the cooked hashbrown from the waffle iron and repeat with the remaining potatoes until you’ve run out of potatoes.

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Here’s the Pinterest link for Waffle Iron Hashbrowns: http://www.pinterest.com/pin/280278776784238250/?ref=waffle-iron-hashbrowns

Sharon Springfield

Waffle Iron Hashbrowns

Casseroles, Potatoes, Squash, Vegetables

Vegetable Tian

May 1, 2014 Sharon Leave a comment

Vegetable Tian

2 tbsp olive oil (divided)
1 large sweet yellow onion cut in half and sliced
2 cloves of garlic, minced
1-2 russet potatoes, unpeeled
1 zucchini
1 yellow squash
3 large Roma tomatoes
Sea salt, freshly cracked black pepper, to taste
Dried thyme, to taste
1/2 cup of grated Parmesan cheese

Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.

Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.

Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned.

Sharon Springfield

Vegetable Tian

Holidays, Side Dishes, Vegetables, Vegetarian, Yams

Citrus Glazed Yams

April 24, 2014 Sharon Leave a comment

Citrus Glazed Yams

Citrus Glazed yams make a great side dish for holidays and goes well with ham, pork roasts, roasted chicken and turkey. The glaze does double duty and can be used as a glaze for ham. You can also top with pecans or your favorite chopped nuts.

Yam Patties (in the freezer section at the grocery store) OR medium sized sweet potatoes, baked, cooled, skins removed and sliced.
1/2 cup pecan halves
1 cup orange juice
2 heaping tablespoons orange marmalade
2/3 cup firmly packed brown sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract

Arrange the sweet potato or yam slices in a lightly oiled baking dish. Top with pecans.

Combine orange juice and next 5 ingredients in a small saucepan, stirring well. Bring to a boil. Boil until thickened, about a minute. Remove from heat. Stir in vanilla. Spoon citrus glaze over the potatoes. Bake, uncovered in a 350º F oven for 30 – 45 minutes or until glaze is thickened. Makes 10 servings.

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Sharon Springfield

Cooking With Sharon Springfield

Category Archives: Potatoes

Chicken Gnocchi Soup

Home Fried Potatoes

Home Fried Potatoes – Breakfast Homefries

Waffle Iron Hashbrowns

Waffle Iron Hashbrowns

Vegetable Tian

Vegetable Tian

Citrus Glazed Yams

Citrus Glazed Yams

Sharing my love of cooking and favorite recipes with you!