Ham & Roasted Potatoes

August 27, 2013 at 4:19 pm | Posted in Ham, Lodge Cast Iron, Main Dish, Potatoes, Supper, Sweet Potatoes, Veggies | Leave a comment

Last night (yes, I’m late) I fixed a slice of ham and some roasted potatoes.  Hubby doesn’t always like potatoes – it’s that chemo that turns his appetite off.  Daniel and I love potatoes and rice, so I try and switch up my sides since hubby likes rice more than potatoes.  Tonight I’m making a dish with macaroni and cheese, so hopefully everyone will be happy.

Okay, back to last night!

Ingredients for Roasted Potatoes:

1 large sweet potato

2 medium russet potatoes

canola oil, maybe 2 tbsp. or so

salt and pepper

Preheat oven to 350 degrees F.OLYMPUS DIGITAL CAMERAPeel and slice the potatoes into even pieces; place into plastic bag with about 3 tbsp. of canola oil.  Gently swish the bag around so that the potato pieces get coated with the canola oil.  Spray a baking dish with a bit of canola oil and pour potatoes in.  Add salt and pepper.OLYMPUS DIGITAL CAMERAPlace (uncovered) into hot oven for about 15 minutes.  After 15 minutes, remove from oven and use a spatula to slide them around and flip them, so that they get brown all over.

Return to oven for another 15 minutes.  Meanwhile, you can get the ham slice ready.  Since it’s precooked it only takes about 8-10 minutes.


1 slice of ham steak, I like the Cook’s Brown Sugar Ham Steak

1 can of sliced Dole Pineapple (20 ounces) in its own juice

3 tbsp. brown sugarOLYMPUS DIGITAL CAMERAWait, I have to stop and tell you all that I purchased a brand new KITCHEN TOOL – yep, I brought myself a LODGE cast iron skillet!  We’ve had one for years – hubby found it at a garage sale when we were first married but over time the cast iron has started to scrape off (!) and I don’t think that’s a good thing, so I decided to get myself a brand-new one!  It’s 12-inches and weighs a TON!  It came pre-seasoned but I sprayed it with canola oil before heating and placing my ham slice in….just because.OLYMPUS DIGITAL CAMERAOkay, so now that the pan is getting warm, open the ham and slide it into the skillet.  Top with pineapple and some of the pineapple juice.  Sprinkle with brown sugar.OLYMPUS DIGITAL CAMERAOoh, I love new kitchen stuff!  Let the ham heat on medium-high for about 5 minutes; flip and heat for another 5 minutes.  Place on serving platter.  There’s our supper:  ham, potatoes, fresh green beans and corn!OLYMPUS DIGITAL CAMERAIt was so good!OLYMPUS DIGITAL CAMERAAfter supper, I took care of my cast iron skillet and warned the teen NOT to touch it.  Only his dad and I are allowed to take care of it because it’s very delicate, even though it weighs a ton 🙂


Smoked Sausage & Baby Potatoes on the Weber

August 19, 2013 at 6:30 pm | Posted in Grilling Out, Potatoes, Smoked Sausage, Veggies | Leave a comment

Tonight I fired up the grill again.  Last night, we had burgers and tonight I grilled smoked sausage.  There was just half a pound of sausage in the freezer so that’s what we had.  Hubby’s stomach isn’t happy lately, so he had applesauce and pudding.


1/2 pound of Eckrich Smoked Sausage

1/2 pound of Melissa’s Baby Dutch Yellow Potatoes

water, enough to cover potatoes

1 tsp. salt

1/4 cup of Bird’s Eye Steamfresh Pure & Simple Whole Green BeansOLYMPUS DIGITAL CAMERACarefully light the grill.  I ran out of lighter fluid tonight, so am going to have to get more!  I’ve got plenty of charcoal to last the remainder of the season but need to either get lighter fluid or one of those chimney charcoal starters.

Okay, back to the cooking.  Once the fire is light and safe to walk away from – or if you have a teen who is willing to sit and stare at it – go into the house and put the potatoes into a pan.  Fill the pan with enough water to just barely cover the potatoes; add salt.  Place on stove and turn on medium-high and let them cook for about 15 minutes.  They need to be pretty much done so that they can go onto the grill.OLYMPUS DIGITAL CAMERADrain potatoes and place on disposable grill pan; spray with olive oil and put frozen beans on top.  Don’t worry about thawing the beans; trust me, it’s hot enough that they’ll thaw and cook quickly.OLYMPUS DIGITAL CAMERATake everything outdoors; place the sausage on direct heat (right over the coals) and let the veggies cook on indirect heat (not directly on top of the coals).OLYMPUS DIGITAL CAMERAMy veggies were kind of over the coals more than I had wanted; but I didn’t put the top on the Weber, so that I could stir the veggies around and avoid burning them.  Keep turning the meat so that it doesn’t burn.  I didn’t time how long mine cooked; maybe 15 minutes?

Remove the meat to a serving dish and then move the veggies over the coals and let them finish browning; remove them to the same dish as the meat.OLYMPUS DIGITAL CAMERALooks pretty good, doesn’t it?OLYMPUS DIGITAL CAMERAIt was good!  Now, off to see if I can find a charcoal starter……

Mexican Hash

July 28, 2013 at 9:02 pm | Posted in Corn, Hamburger, Hash, Mexican Food, My Own Creation, Potatoes | Leave a comment

This is just something I threw together…I think I shall call it Mexican Hash, since it reminds me of corned beef hash.


1/2 pound hamburger (more or less)

1 small potato, peeled and diced

Dash of McCormick Onion Powder

Dash of McCormick Garlic Powder

Dash of McCormick Cumin (we call in comino in Spanish and it has to be in meat dishes for an authentic Mexican taste)

Dash of McCormick Cilantro Leaves (definitely needed in a Mexican dish)

Dash of salt

1 tbsp. canola oil

1/2 can Green Giant SteamCrisp Super Sweet Yellow & White Corn (save remaining corn for another meal)

1 can (10 ounces) Rotel Mild Canned Tomatoes and Green ChilesOLYMPUS DIGITAL CAMERAIgnore the second potato in the picture; once I had started, it was determined that one would be enough 🙂

Brown hamburger and spices in the canola oil over medium heat.OLYMPUS DIGITAL CAMERAAdd the potatoes, then stir in the Rotel Tomatoes and Chiles along with the corn.OLYMPUS DIGITAL CAMERALet the mixture bubble for maybe 8 minutes, until the potatoes are done, but not soggy.  Serve with cheddar to shred on top; I needed some sour cream since the dish was a bit spicy. OLYMPUS DIGITAL CAMERAI wish I had some pinto beans; they would have been an excellent addition to the dish, plus they would have taken away some of the spiciness, too.  Daniel couldn’t believe it when I told him we didn’t have a single pinto bean in the house.  Such a rare occasion 😦

But, it was still yummy!OLYMPUS DIGITAL CAMERAOh, yes, and don’t forget the tortillas – Mom’s are the best!

Roast Pork & Potatoes

July 14, 2013 at 6:16 pm | Posted in Crock Pot, Main Dish, Pork Tenderloin, Potatoes, Supper | Leave a comment

Today was roast pork day.  Rather than fussing with the oven since the temperature hovered in the 80 degree range outside, I grabbed my trusty crock pot.


One 1-pound pork tenderloin

McCormick Grill Mates Pork Rub

1/2 cup of water

1 packet of Knorr Vegetable Homestyle Stock

1 bag of baby potatoes

Slice the tenderloin in half, so that it fits in the crock pot.  Rub it on all sides with the Grill Mates Rub.OLYMPUS DIGITAL CAMERAGently place pork into the crock pot.  Heat the water up enough so that the vegetable stock packet will melt.  Mix it up with a fork and pour into the crock pot, but not on top of the pork.OLYMPUS DIGITAL CAMERASet crock pot on LOW and let it cook for at least 6 hours.  Add the baby potatoes.OLYMPUS DIGITAL CAMERAWe like potatoes; I added about half a pound of these little cute potatoes.OLYMPUS DIGITAL CAMERAThen, I made muffins – well, I had some help from Martha White.OLYMPUS DIGITAL CAMERAAnd when the muffins and potatoes were almost finished, I had help with the veggies – thanks, Birdseye.OLYMPUS DIGITAL CAMERAFive minutes before the muffins, veggies and potatoes were ready, remove the roast and let it sit.  Cover loosely with foil.OLYMPUS DIGITAL CAMERAThe muffins were ready!OLYMPUS DIGITAL CAMERASo were the potatoes and veggies!OLYMPUS DIGITAL CAMERATime to eat!OLYMPUS DIGITAL CAMERAIt was delish.


Grilled Lemon Herb Pork Chops & Taters

July 1, 2013 at 7:03 pm | Posted in Grilling Out, Main Dish, Pork Chops, Potatoes, Supper, Uncategorized, Veggies | Leave a comment

The recipe for the Grilled Lemon Herb Pork Chops is from AllRecipes, courtesy of Doreenbuch.  They were so simple!  What I loved best about the recipe is that I had everything already in the pantry, including  fresh lemons for the marinade.


1/4 cup lemon juice – I used fresh lemons

2 tbsp. canola oil

4 garlic cloves, minced

1 tsp. salt

1/4 tsp. oregano

1/4 tsp. pepper

4 chopsOLYMPUS DIGITAL CAMERACombine lemon juice, oil, garlic, oregano and salt and pepper in a large resealable bag.  Add the chops.  Seal and refrigerate overnight or at least two hours.  I let my chops marinate for around six hours.  Turn bag occasionally so that the marinade flavors all of the chops.OLYMPUS DIGITAL CAMERAPreheat the grill outside.  The original recipe said to keep the marinade and boil it, so that you can baste the chops as they grill.  I didn’t do this.OLYMPUS DIGITAL CAMERAI wanted potatoes to go along with the chops, and wasn’t sure how long it would take them to get finished, so I cheated and used my microwave.  I scrubbed a couple of potatoes and poked them and then microwaved them for about five minutes.  Then, I sliced them, spritzed them with canola oil and tossed them onto the grill with the chops. OLYMPUS DIGITAL CAMERAIt took about 10 minutes per side to cook the chops.  The taters were pretty well cooked but I wanted them to get the charcoal flavor and grill marks.  One potato tried to commit suicide by diving into the charcoal but I rescued it and ate it.OLYMPUS DIGITAL CAMERAYum – I served the chops and taters with applesauce.  Next time, we need more taters.  You can never have too many taters.OLYMPUS DIGITAL CAMERADeliciously smoky-flavored chops and potatoes.  I am really loving this grilling.  What I want is to find a really, really good cook book on grilling.  Any ideas?  Please let me know in the COMMENTS below if you’ve got a fave!


Wordless Wednesday

June 26, 2013 at 6:54 pm | Posted in Asparagus, Main Dish, Potatoes, Steak, Supper, Uncategorized, Vegetable, Wordless Wednesday | Leave a comment


Sausage & Potatoes and Roasted Corn

June 11, 2013 at 7:02 pm | Posted in Beef Smoked Sausage, Corn, Potatoes, Supper, Uncategorized | 2 Comments

I found this on Pinterest and followed the Pin to Forkful of Comfort.  I loved Kristen’s website and the title just grabbed me.  Who doesn’t want to eat a forkful of comfort food?  I have to admit that comfort food rocks!

I didn’t use russet potatoes, I used red potatoes with their skins on.  Since my teenager hates onions, I used onion powder.   Also, I did some stuff out of order from the directions Kristen gave.  The dish still turned out awesome – there were NO leftovers!


13 ounce package of Eckrich Beef Smoked Sausage

4 red potatoes, unpeeled

1 garlic clove

2 tbsp. onion powder

2 dashes of hot sauce

1 1/2 tsp. sage

OLYMPUS DIGITAL CAMERASee?  I had grabbed the onion but then remembered that someone would be unhappy if he found onion in his supper.  It’s tough cooking for a picky teenager sometimes.  Oh, well…on with the recipe!

Wash the reds and slice them really thin – you can use a mandoline if you’ve got one or just do it yourself.  Pour the canola oil into a skillet on medium-high heat and add the potatoes.

OLYMPUS DIGITAL CAMERAI had a nice layer of potatoes.  It’s always a challenge to know how many to use because my husband’s on chemo and sometimes he likes potatoes but sometimes he doesn’t.  At this time, I minced the garlic on top of the potatoes, added the onion powder and sage and my hot sauce.  Then I mixed up the potatoes so all of the flavorings danced in the pan.

OLYMPUS DIGITAL CAMERAI had help tonight in the kitchen.  This is Schatzi’s Shadow, known to us as Shadow or Puppy Girl.  She kept her eyes on me as I sliced and minced.

Let the potatoes brown for about 10 minutes, then flip them and let them brown for another 5 minutes.  Time for the smoked sausage! Slice it into small coins and toss them into the pan with the potatoes.

OLYMPUS DIGITAL CAMERAWoo!  Looks good – and this was just one of the sausage links!

OLYMPUS DIGITAL CAMERAHere’s the skillet with all of the sausage.  Mix it all up and let it heat on medium-high for about 5 minutes, just long enough for the sausage to get hot and browned a bit.  Smells like heaven!

Okay, while the meat and potatoes were cooking, I roasted some frozen corn.  Another win from Pinterest!  The recipe is on Lisa’s blog, Blogghetti.  Lisa broiled hers – I was worried about keeping an eye on the corn in addition to the stove top, so I did it different.  It’s so simple!  The only mistake I made was NOT making ENOUGH!


Frozen corn – for 3

Olive oil

Salt and pepper

Parsley (my addition)

Preheat oven to 350 degrees F

OLYMPUS DIGITAL CAMERAPlace corn in oven-safe baker and set in hot oven for about 15 minutes.  Done!

I think that next time I will:

  1. make more corn
  2. use a cookie sheet for the corn
  3. make more potatoes

OLYMPUS DIGITAL CAMERASupper was so good!  And it was colorful.


~ Patty

Ham Steak & Smashers

June 9, 2013 at 6:46 pm | Posted in Ham Steak, Main Dish, My Own Creation, Potatoes, Supper, Uncategorized | Leave a comment

Tonight I tossed together something simple: a ham steak and smashed taters. Very easy, and delicious.


1 Cook’s Ham Steak, approximately 1 pound

4 tbsp. C & H Brown Sugar, more or less, depending on how sweet you want the ham

1  20 ounce can Dole Pineapple Slices

OLYMPUS DIGITAL CAMERAPlace the ham steak in a skillet; score a few slices into it.  This is supposed to stop the ham from curling up as it cooks.  Actually, it does work.  Sprinkle some brown sugar on top of steak.

OLYMPUS DIGITAL CAMERATop with pineapple, pour in the juice and add some more brown sugar.

OLYMPUS DIGITAL CAMERATurn on medium-high heat.  Let it get nice and hot; it only takes about 9 minutes to get thoroughly hot.  You can add more brown sugar if you like your ham sweeter.

I made my usual smashed potatoes, using my ricer, but instead of regular milk (since we are running low), I used whipping cream.  Oh, my gosh!  They were incredibly good!

OLYMPUS DIGITAL CAMERAI saved the leftover smashers for tomorrow; I saved a chicken thigh from lunch.  All they’ll need tomorrow is to be reheated with a dab of butter.  Oh, and if you’re wondering, the bowl just above the smashers is bing cherries.  We had them for dessert!

Herbes de Provence Chicken and Potatoes

June 7, 2013 at 7:22 pm | Posted in Chicken, Crock Pot, French Cuisine, Herbes de Provence, Main Dish, One-Dish Meal, Potatoes, Uncategorized | Leave a comment

Oh, wow! Supper tonight was super! I was perusing the spice aisle the other day and discovered that McCormick’s makes a spice for Herbes de Provence Roasted Chicken and Potatoes.

Did you know that herbes de Provence contains rosemary, chervil, marjoram, thyme, savory and lavender?  Very cool.  We ate fancy French food tonight and it was delish.  I made a couple of changes to the recipe, the main one being that I cooked it in the crock pot


One roasting chicken – a Smart Chicken!


One packet of McCormick’s Gourmet Herbes de Provence Roasted Chicken & Potato Recipe and Seasoning Mix

drizzle of extra virgin olive oil

1/2 cup white wine

1/2 cup water

OLYMPUS DIGITAL CAMERAPut the chicken into your crock pot; drizzle with olive oil and then pour the white wine over the top, then pour the water into the crock pot.  Sprinkle with 3/4 of the packet of herbs.  Set crock pot on LOW for at least 6 hours.  At the end of the cooking period, add the following:

1 pound red potatoes, cut into 1″ pieces

4 large carrots, peeled and cut into bite sized pieces

sprinkle with the remaining 1/4 packet of herbes

OLYMPUS DIGITAL CAMERASet temperature setting on crock pot to HIGH for about 30 minutes.  Remove the chicken to a safe platter for carving.  I used my cookie sheet and then transferred the chicken to a platter for serving.

OLYMPUS DIGITAL CAMERAKeep the potatoes cooking.  By the time you’ve finished carving up the chicken, the potatoes and carrots ought to be ready to eat.

OLYMPUS DIGITAL CAMERAServe everything hot!  I made biscuits to go along with our supper tonight.  Thank you, Pillsbury!

OLYMPUS DIGITAL CAMERAHubby made lemonade – thank you, Crystal Light!


Steak Dinner in the Crock Pot…Again!

May 21, 2013 at 7:44 pm | Posted in Corn on the Cob, Crock Pot, Heinz 57 Sauce, Main Dish, One-Dish Meal, Potatoes, Steak, Uncategorized | 4 Comments

I made this on April 13 and wasn’t 100% happy with the way it turned out, so decided to try it again.  I’ll point out what I did differently.  Oh, yes, and the recipe is from 5 Dinners in 1 Hour.


three baking potatoes – scrubbed clean

frozen corn on the cob – I used Green Giant Nibblers (3 Nibblers per person – we love corn)

three steaks – at least 1/2 inch thick or even 3/4 inch would probably be better – I used Top Sirloin

aluminum foil

Heinz 57 Sauce

crock pot

OLYMPUS DIGITAL CAMERAWrap the potatoes individually in foil, and lay them on the bottom of the crock pot.  Next, I took three Nibblers and wrapped them up in the foil and set them on top of the potatoes.

OLYMPUS DIGITAL CAMERAOn top of the potato and corn pile, I added the steaks.  Aren’t they pretty?

OLYMPUS DIGITAL CAMERANow that they’re on the very top, pour some Heinz 57 over them.

OLYMPUS DIGITAL CAMERAUse as little or as much as you wish.

OLYMPUS DIGITAL CAMERASet crock pot on LOW for six hours and walk away.  Don’t come back for 6 hours!  After six hours, dinner should be ready.  Remove the steaks and allow them to rest for five minutes:

OLYMPUS DIGITAL CAMERAGet the veggies out, potatoes first:

OLYMPUS DIGITAL CAMERAThen, the corn on the cob, which you should slather in real butter:


Now if you recall the meal of  April 13, my potatoes weren’t completely cooked and I ended up popping them into the microwave.  I told myself this time to use SMALLER potatoes and then I wouldn’t have that problem.  So, I purchased smaller bakers but still had the same problem!  They weren’t finished at the end of the six hours.  The potatoes ended up in the microwave for about ten minutes and then they were ready to eat.

While the idea of cooking everything together for six hours is a GREAT idea, it hasn’t worked for me.  If you figure out the trick to this meal, please let me know!

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