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.Peel 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.Place (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 sugarWait, 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.Okay, 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.Ooh, 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!It was so good!After 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 🙂
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 BeansCarefully 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.Drain 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.Take 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).My 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.Looks pretty good, doesn’t it?It was good! Now, off to see if I can find a charcoal starter……
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 ChilesIgnore 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.Add the potatoes, then stir in the Rotel Tomatoes and Chiles along with the corn.Let 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. I 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 😦
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
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.Gently 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.Set crock pot on LOW and let it cook for at least 6 hours. Add the baby potatoes.We like potatoes; I added about half a pound of these little cute potatoes.Then, I made muffins – well, I had some help from Martha White.And when the muffins and potatoes were almost finished, I had help with the veggies – thanks, Birdseye.Five minutes before the muffins, veggies and potatoes were ready, remove the roast and let it sit. Cover loosely with foil.The muffins were ready!So were the potatoes and veggies!Time to eat!It was delish.
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 chopsCombine 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.Preheat 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.I 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. It 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.Yum – I served the chops and taters with applesauce. Next time, we need more taters. You can never have too many taters.Deliciously 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!
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
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.
I 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.
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.
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
Salt and pepper
Parsley (my addition)
Preheat oven to 350 degrees F
I think that next time I will:
- make more corn
- use a cookie sheet for the corn
- make more potatoes
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
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!
I 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!
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
Put 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
Serve everything hot! I made biscuits to go along with our supper tonight. Thank you, Pillsbury!
Hubby made lemonade – thank you, Crystal Light!
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
Heinz 57 Sauce
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!