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 (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 …
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)
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!
To begin, gather your ingredient so that you have everything close at hand on the counter or table.
Using a sharp knife and cutting board, dice the potatoes and sweet yellow onion.
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.
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.
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.
Season with dried parsley, kosher salt, and freshly ground black pepper. Top with crumbled bacon and cheddar cheese.
This recipe will serve 4 people.
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.
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.
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.
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.
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.
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.
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 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 …
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. Continue reading Savory Pot Roast with Vegetables
