Tag: Yukon Gold Potatoes

Irish Mashed Potatoes – Colcannon

Irish Mashed Potatoes – Colcannon

Irish Mashed Potatoes – Colcannon is the perfect side dish for your Saint Patrick’s Day Supper. It goes well with Bangers and Mash, Corned Beef, Pot Roast, or even Irish Stew. Creamy Mashed Yukon Gold Potatoes mixed with bacon, braised cabbage, and lots of butter.

Bratwurst with Roasted Vegetables

Bratwurst with Roasted Vegetables

Bratwurst with Roasted Vegetables (and Gnocchi) is an amazingly easy sheet pan dinner to prepare for your family. Packed with vegetables, it’s loaded with roasted potatoes, green peppers, onions, zucchini, mushrooms, and brussels sprouts. Plus it has the added bonus of crisp, yet chewy and 

Shrimp Chowder with Bacon

Shrimp Chowder with Bacon

My husband is always skeptical when I try a new recipe. I think he’d be happy to eat beef and potatoes every day of his life. This Shrimp Chowder with Bacon is a soup we both enjoy!

(Recipe slightly modified on 12/29/21)

Serving Shrimp Chowder with Bacon and Cheddar Cheese

I love the creamy sweetness, the chunky pieces of shrimp, all topped with cheddar cheese and crisp chewy bacon. Serve this with a slice of hard, crusty bread. Oh my! Yummy!

 

Ingredients to Make Shrimp Chowder with Bacon

  • Yukon Gold Potatoes
  • chicken broth
  • canned sweet corn, drained
  • medium to large shrimp
  • whole milk
  • half-and-half cream
  • butter
  • sweet yellow onion
  • all-purpose flour
  • dried or fresh parsley
  • kosher salt
  • freshly ground black pepper
  • bacon
  • cheddar cheese

 

Instructions for Making this Recipe

Ingredients for this Recipe

To begin, gather your ingredient so that you have everything close at hand on the counter or table.

 

Prepare the Ingredients

Using a sharp knife and cutting board, dice the potatoes and sweet yellow onion.

Chop the Thawed Shrimp

Thaw the shrimp in a colander under cool running water. Then peel, devein, and chop the shrimp.

Cook the strips of bacon in a small skillet. Cool and break into bite-size pieces. Reserve for garnish.

Shred the cheddar cheese and set aside until the end for garnish.

 

Make the Soup

Boil Potatoes in Chicken Broth

In a medium saucepan, boil the potatoes in chicken broth until tender, about 15-20 minutes. Add the drained corn and chopped shrimp to the potatoes. Stir in milk and half and half.

Prepare the Roux for Thickening

In the same skillet that you cooked the bacon, saute the onion and minced garlic, using the leftover bacon grease and 1 tablespoon of melted butter. Add flour to make a paste.

Whisk the roux into the chowder, and continue cooking until it thickens to desired consistency.

Cook Chowder until Thickened

Season with dried parsley, kosher salt, and freshly ground black pepper. Top with crumbled bacon and cheddar cheese.

This recipe will serve 4 people.

Shrimp Chowder with Hard Crusty Bread

Serve this soup with a hard, crusty bread, such as my Tangy Sourdough Bread. Or maybe my Cheesy Garlic Biscuits. 

For a wine, may I suggest Duckhorn Sauvignon Blanc from Wine.com.

See more Soup Recipes Here. See more Seafood Recipes Here.

 

Recipe for Shrimp Chowder with Bacon

Shrimp Chowder with Bacon

My husband is always skeptical when I try a new recipe. I think he'd be happy to eat beef and potatoes every day of his life. But here's a delightful soup I served him, which we both loved! Enjoy!
5 from 1 vote
Print Rate
Course: Soup
Cuisine: English
Keyword: Bacon, Cheddar Cheese, Large Shrimp, Sweet Corn, Yukon Gold Potatoes
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4

Equipment

Knife Set
Cutting Board
Stainless Colander
Cuisinart Cookware

Ingredients

  • 2 cups Yukon Gold potatoes diced
  • 2 1/2 cups chicken broth
  • 15 oz. sweet corn drained
  • 1 pound large shrimp peeled, deveined, and chopped
  • 1 1/2 cups whole milk
  • 1 1/2 cups half and half cream
  • 1 tablespoon butter
  • 1 cup sweet yellow onion chopped
  • 1 tablespoon minced garlic
  • 5 tablespoons all-purpose flour
  • 1 teaspoon dried parsley
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 slices bacon cooked and crumbled
  • 1 cup cheddar cheese shredded

Instructions

  • Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

  • Using a sharp knife and cutting board, dice the Yukon gold potatoes and sweet yellow onion. Mince the garlic.
  • Thaw the shrimp in a colander under cool running water. Then peel, devein, and chop the shrimp.
  • Cook the strips of bacon in a small skillet. Cool and break into bite-size pieces. Reserve for garnish.
  • Shred the cheddar cheese and set aside until the end.

Prepare the Soup

  • In a medium saucepan, boil the potatoes in chicken broth until tender, about 15-20 minutes.
  • Add drained corn and chopped shrimp to the potatoes. Stir in milk and half and half cream.
  • In the same skillet that you cooked the bacon, saute the chopped onion and minced garlic, using the leftover bacon grease and 1 tablespoon of melted butter. Add flour to make a paste.
  • Whisk the roux into the chowder, and continue cooking until it thickens to desired consistency.
  • Season with dried parsley, kosher salt, and freshly ground black pepper. Top with crumbled bacon and shredded cheddar cheese. Serves 4.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted.

Nutrition

Calories: 595kcal | Carbohydrates: 52g | Protein: 35g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 224mg | Sodium: 2047mg | Potassium: 1111mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1329IU | Vitamin C: 23mg | Calcium: 496mg | Iron: 2mg
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Chicken Pot Pie

Chicken Pot Pie

I enjoy making Chicken Pot Pie during cooler weather. Our family loves it. Perfect Comfort Food. Tender, flaky crust. Juicy chunks of chicken. Potatoes, carrots, and peas in a succulent gravy. So good. When our daughters were young and on summer break from school, I 

Refrigerator Mashed Potatoes

Refrigerator Mashed Potatoes

I enjoy making Refrigerator Mashed Potatoes for family gatherings or church potlucks. They are so easy to make and can be prepared a day ahead. I’ve been making this recipe for years and it’s still one of my family’s most requested potato recipe. (Recipe updated 

Vegetable Beef Soup

Vegetable Beef Soup

Vegetable Beef Soup is a favorite at our house. Chuck roast slow-braised with herbs and spices, chunks of carrots, potatoes, peas, and tomatoes in a flavorful beef broth. Click to Tweet

Vegetable Beef Soup is a family favorite at our house every fall and winter. Featuring chuck roast slow braised with herbs and spices, chunks of carrots, potatoes, peas, and tomatoes in a flavorful beef broth. It’s so delicious and hits the spot after a long, cold day. 

This recipe is perfect for weekends when you have plenty of time to spend in the kitchen while it cooks.

Ingredients Needed to Make Vegetable Beef Soup

  • vegetable oil
  • boneless beef chuck roast
  • yellow onion
  • garlic
  • Worcestershire sauce
  • kosher salt
  • onion salt
  • black pepper
  • parsley
  • basil
  • oregano
  • bay leaves
  • water
  • beef bouillon cubes
  • carrots
  • Yukon Gold potatoes
  • frozen peas
  • diced tomatoes

A Few Notes About the Ingredients

Chuck Roast - Raw Meat

When selecting the beef for this soup, a nice chuck roast (either bone-in or boneless) works well for this recipe. You could also use an arm or round roast, although these tend to be leaner cuts of meat and will not have as much marbling as what you’ll find in a chuck roast. And, lets face it, the marbling (or fat) is what gives this soup its wonderful, full flavor. Stew meat would also work, although it often costs more per pound then your roasts.

If using a large roast, you could even cook the meat the day before for a pot roast dinner with roasted vegetables, and then use the leftovers for this soup, so that you get two meals in one!

I like to use dried herbs in this recipe for their more intense flavors.

You May Substitute Beef Stock or Broth for Beef Bouillon Cubes

You may also substitute beef stock or broth in place of the bouillon cubes. I tend to use bouillon cubes most often as it’s always in my pantry and it’s less expensive than buying containers of stock or broth. If you happen to have homemade stock in the freezer, by all means, please use it! You will need approximately 8 cups for this recipe.

As for potatoes, I’m sure I’ve used russet, red, and yellow. All will work, although I much prefer red or Yukon gold potatoes for this soup as they have less starch than your white potatoes.

Finally, in regard to tomatoes, if I happen to have stewed garden tomatoes that have been canned in the summer, I will use them, crushing them with my hand. You may also use store-bought canned whole tomatoes (crushed in hand) or diced tomatoes. Red Gold or Cento are top brands to consider. I do not recommend using crushed tomatoes, as they make the broth too red and saucy. What I want are pieces of juicy tomatoes dotted throughout the soup.

Instructions for Making This Recipe

To begin, gather your ingredients so that you have everything you need close at hand. Mince your onion and garlic and set aside until ready to use.

In a large Dutch oven, sear beef in hot oil 2-3 minutes on both sides until brown. Add the minced onion and garlic, Worcestershire sauce, kosher salt, onion salt, black pepper, dried parsley, basil, oregano, and bay leaves, along with 1/2 cup water.

Cover and simmer for 2 1/2 hours until meat is tender, adding water as necessary. Remove meat and allow to cool. Dice meat into bite size pieces.

Prepare Your Vegetables at the End of the Braising Process

While the meat is cooking, prepare your vegetables. Peel and dice the carrots, and dice the potatoes. I like to leave the skin on the potatoes.

Once the meat has cooked and you have your vegetables prepped, add the remaining water along with beef bouillon cubes. Bring to a boil, and then stir and crush the cubes.

Add diced carrots and potatoes, frozen peas, diced tomatoes, and beef. Cook for an additional 20-30 minutes until vegetables are tender.

I like to serve this soup with saltine crackers, slices of cheddar cheese, and a sweet and sour pickle, such as Famous Dave’s Signature Spicy Pickles or home canned Bread and Butter pickles. This recipe will serve 8-10 people.

See more Soup Recipes Here.

Recipe for Vegetable Beef Soup

Vegetable Beef Soup

Here's a family favorite at our house every fall and winter. We hope you'll enjoy it too.
5 from 1 vote
Print Rate
Course: Soup
Cuisine: American
Keyword: Beef Broth, Boneless Beef Chuck Roast, Carrots, Comfort Food, Yukon Gold Potatoes
Prep Time: 20 minutes
Cook Time: 3 hours 10 minutes
Total Time: 3 hours 30 minutes
Servings: 10

Equipment

Dutch Oven
Wooden Spoon
Peeler Set
Measuring Tools

Ingredients

  • 2 tablespoons vegetable oil
  • 2 1/2 pounds boneless beef chuck roast
  • 1 medium yellow onion chopped
  • 1 clove garlic minced
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1 teaspoon onion salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 whole bay leaves
  • 8 cups water divided
  • 3 cubes beef bouillon
  • 3 large carrots peeled, and diced
  • 4 medium Yukon Gold potatoes peeled, and diced
  • 1 cup frozen peas
  • 15 oz diced tomatoes

Instructions

  • In a large Dutch oven, sear boneless beef chuck roast in hot oil 2-3 minutes on both sides until brown. Add minced onion, garlic, Worcestershire sauce, kosher salt, onion salt, black pepper, dried parsley, basil, oregano, and bay leaves, along with 1/2 cup water. Cover and simmer for 2 1/2 hours until meat is tender, adding water as necessary.
  • While the roast is cooking, prepare the vegetables. Peel and dice the carrots, and dice the potatoes, leaving the skins on. Cover and set aside until ready to use.
  • When the meat is tender, remove and allow to cool on a large plate or tray. Dice meat into bite size pieces.
  • Add remaining water along with beef bouillon cubes to the broth in the Dutch oven. Bring to a boil. Add diced carrots and potatoes, frozen peas, tomatoes, and the pieces of beef. Cook for an additional 20-30 minutes until vegetables are tender.
  • Serve hot in individual bowls with saltine crackers. Serves 8-10.

Nutrition

Calories: 318kcal | Carbohydrates: 20g | Protein: 25g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 629mg | Potassium: 900mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3804IU | Vitamin C: 26mg | Calcium: 71mg | Iron: 4mg
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Microwaved Scalloped Potatoes

Microwaved Scalloped Potatoes

I like to serve Microwaved Scalloped Potatoes with Sunday Meatloaf or other main dishes. It’s very quick and easy to make and quite delicious. One of our favorite potato recipes!

Pan Fried Country Potatoes

Pan Fried Country Potatoes

Pan Fried Country Potatoes is an easy recipe I make a lot for our family in the summer. Crispy, tender potatoes, seasoned just right with onion, bell pepper, and salt and pepper. So easy to make. Ingredients Needed to Make Pan Fried Country Potatoes Yukon 

Savory Pot Roast with Vegetables

Savory Pot Roast with Vegetables

The secret to making a Savory Pot Roast with Vegetables is searing in the juices at the very beginning. Once that’s done, let is simmer slowly on the stove. Then use the yummy juices to season the vegetables for roasting in the oven. So good. 

Serving Savory Pot Roast with Vegetables

Of course, this pot roast recipe is wonderful on it’s own. But what’s even better, is that you may get at least one more meal out of it using the leftovers. One way I like to use the extra meat and roasted vegetables and gravy is to put it into a Vegetable Beef Soup. 

Recipe for Kansas-Style Herbed Pasty

Another great way to use the leftovers is to make Kansas-Style Herbed Pasty, which are little beef and vegetable hand pies. 

 

Ingredients to Make Savory Pot Roast with Vegetables

  • vegetable oil
  • boneless chuck roast or arm roast
  • onion
  • garlic
  • parsley
  • oregano
  • basil
  • bay leaf
  • water
  • kosher salt and freshly ground black pepper
  • all-purpose flour
  • more water

For the Roasted Vegetables

  • Yukon Gold potatoes
  • carrots
  • button mushrooms
  • sweet onion

 

Instructions for Making This Recipe

Gather your ingredients and mince the onion and garlic.

Preparing Savory Pot Roast

Heat oil in large Dutch oven. Add roast and cook until brown on all sides. Add minced onion and garlic, herbs, and 1 cup water. Reduce heat to low and cover. Simmer for 3-3 1/2 hours until meat is tender and falls apart with a fork, adding more water as needed.

 

Preparing the Roasted Vegetables

While the roast cooks, prepare the vegetables. Slice the Yukon Gold potatoes in 2″ pieces. Peel and slice the carrots. Slice the button mushrooms in half. Quarter the sweet onion. Place in a bowl until ready to use.

Prepared the Roasted Vegetables

Place prepared vegetables in an oblong baking pan. Pour the broth mixture from the roast over the vegetables, leaving at least a cup for the roast. Add up to 1/2 cup of water to the vegetables, if necessary. Sprinkle with kosher salt and freshly ground black pepper. Cover and bake in 375 degree oven for 45-55 minutes until fork tender, stirring vegetables in broth at least twice.

Add the roast to vegetables and keep warm in oven.

 

Preparing the Gravy

Pour the remaining broth from Dutch oven into a small saucepan, adding water as needed to make 2 cups. 

In a glass measuring cup whisk together flour and 1/4 cup water. Beat well until smooth. Pour into boiling broth mixture and cook until sauce thickens.

Savory Pot Roast with Vegetables

To serve, pour gravy over roast and vegetables. This recipe will serve 4-6 people.

Wine Recommendation: William Hill North Coast Cabernet Sauvignon

See more Main Dishes Here. 

Recipe for Savory Pot Roast with Vegetables - Comfort Food Menu Ideas

Savory Pot Roast with Vegetables

The secret to making a Savory Pot Roast is searing in the juices at the very beginning. Once that's done, let is simmer slowly on the stove. Then use the yummy juices to season the vegetables for roasting in the oven. So good. 
5 from 1 vote
Print Rate
Course: Main Course, Side Dish
Cuisine: American
Keyword: Boneless Beef Chuck Roast, Carrots, Comfort Food, Mushrooms, Yukon Gold Potatoes
Prep Time: 20 minutes
Cook Time: 4 hours 25 minutes
Total Time: 4 hours 45 minutes
Servings: 6

Equipment

Dutch Oven
Peeler Set
Knife Set
Glass Measuring Cups

Ingredients

  • 2 tablespoons vegetable oil
  • 3 1/2 - 4 pounds boneless beef chuck roast or arm roast
  • 1/2 medium onion minced
  • 1 clove garlic minced
  • 1 tablespoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 whole bay leaf
  • 1 cup water
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Vegetables:

  • 6 medium Yukon Gold potatoes wedged
  • 6 medium carrots peeled and sliced
  • 8 whole button mushrooms sliced
  • 1 large sweet onion quartered

Gravy:

  • 2 tablespoons all-purpose flour
  • 1/4 cup water
  • kosher salt and freshly ground black pepper to season

Instructions

  • Gather your ingredients and mince the onion and garlic.
  • Heat oil in large Dutch oven. Add roast and cook until brown on all sides. Add minced onion and garlic, herbs, and 1 cup water. Reduce heat to low and cover. Simmer for 3-3 1/2 hours until meat is tender and falls apart with a fork, adding more water as needed.

Preparing the Roasted Vegetables

  • While the roast cooks, prepare the vegetables. Slice the Yukon Gold potatoes in 2" pieces. Peel and slice the carrots. Slice the button mushrooms in half. Quarter the sweet onion. Place in a bowl until ready to use.
  • Place prepared vegetables in an oblong baking pan that has been sprayed with cooking spray. Pour the broth mixture from the roast over the vegetables, leaving at least a cup for the roast. Add up to 1/2 cup of water to the vegetables, if necessary. Sprinkle with kosher salt and freshly ground black pepper. Cover and bake in a preheated 375 degree oven for 45-55 minutes until fork tender, stirring vegetables in broth at least twice.
  • Add the roast to vegetables and keep warm in oven.

Preparing the Gravy

  • Pour the remaining broth from Dutch oven into a small saucepan, adding water as needed to make 2 cups. 
  • In glass measuring cup whisk together flour and 1/4 cup water. Beat well until smooth. Pour into boiling broth mixture and cook until sauce thickens. Serve over roast and vegetables. Serves 4-6.

Notes

Wine Recommendation: William Hill North Coast Cabernet Sauvignon

Nutrition

Calories: 1279kcal | Carbohydrates: 48g | Protein: 118g | Fat: 71g | Saturated Fat: 33g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 34g | Trans Fat: 4g | Cholesterol: 391mg | Sodium: 1302mg | Potassium: 3305mg | Fiber: 8g | Sugar: 10g | Vitamin A: 10293IU | Vitamin C: 44mg | Calcium: 172mg | Iron: 15mg
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