Here is another simple weeknight dinner. 15 minute prep and then into the oven for 90 minutes while you work on those pesky chores! There is just always so much more to do in the summer. Between gardening and yard work and there always seems like there is more cleaning that needs to be done. That pesky spring cleaning seems like it will never be done!
This year I have definitely learned the value of putting down new mulch every year. The weeds have just taken over my whole life, I simply can’t catch up. I am mostly just trying to keep them from over running my veggies at this point. How is everyone’s garden doing this year? I am finally having some success with basil this year. I mean big success. I think we’re going to have to make some basil pesto this year. I garnished this dish with mt first basil cuttings. And they were delicious! This whole dish was a wonderful comfort food. Let me know what you think!
5 Yukon Gold Potatoes, sliced (the thicker the slice the longer to cook)
1 Yellow Onion, diced
1 lb Ground Beef
4 Cloves of Garlic, minced
1 Tbsp Rosemary
Salt and Pepper to taste
2 Cups Tillamook Thick Shredded Colby Jack Cheese
Garnish with fresh basil and parsley
2 Tbsp Butter
2 Tbsp Flour
4 Chicken Buillon cubes
1 tsp Red pepper Flakes
1 Tbsp Garlic Powder
1 Tbsp Rosemary
1 1/2 Cup Water
1/2 Cup Milk
Preheat oven to 350 degrees.
In a medium skillet add 1 tbsp cooking oil and add the onion. Saute over medium heat until the onions are soft. Add the beef and rosemary. Cook until the beef is nicely browned. Drain the fat. Return to heat and add garlic, saute for just another 1-2 minutes. Salt and pepper to taste. Remove from heat.
To make the gravy in a medium saucepan melt the butter with the buillion cubes, rosemary and red pepper flakes. Whisk in the flour. Cook for 1-2 minutes until it starts to brown a little. Slowly add the water 1/2 cup at a time, whisking it together until all the lumps are gone. Add the milk and garlic powder. Bring to a simmer for 5-7 minutes whisking occasionally until it’s thick enough to coat the back of a spoon.
Spray a 9×9 cooking dish with cooking spray. Lay down half the potato slices in a single layer slightly overlapping them. Cover with half the beef, sauce and cheese. Repeat a second layer of potatoes, beef, sauce and cheese. Cover with tin foil.
Bake for an hour, test the potatoes with a fork. There should be minimal resistance. Bake longer if needed.
Top with your favorite garnish…I always for go for basil and parsley.
In preparation for our big cabinet painting adventure I have limited time and kitchen access for cooking. This dish is crazy easy and super yummy. Perfect for a hectic weeknight dinner. I think I will even make it on Sunday’s to have lunch for the week just taken care of!!
It’s the return of the Do It Yourself fever! Last time we painted our countertops. That was in December and I still absolutely love them. Part 2 of the kitchen remodel is commencing. White cabinets! Then we will do a cool back splash, and finally we’ll paint the walls in the kitchen and dining room gray and add a chair rail and some wainscoting. It’s pretty ambitious, but our kitchen was straight out of the cheaper end of the 80’s. It’s difficult to say exactly what our styles are, but I really like a bright modern kitchen with a statement counter top.
Ok now it’s dinner time! The initial recipe I found was just meat and potatoes and cheese! It was cooking and I went to stir it and it was just so depressing looking. I just had to add some veggies to brighten it up!
32 oz Frozen Hash browns, cubed
1 medium Onion, finely chopped
14 oz Smoked Sausage
1 cup Frozen Peas
1 cup Frozen Corn
2 Carrots, sliced
1 1/2 Cup Colby Jack Cheese.
Salt and Pepper to taste
Either use 1 can cream of chicken mixed with 1 cup milk or make your own soup base as follows:
In a medium saucepan, melt butter, whisk in flour and Bouillon cubes. Let cook until it starts to brown. Slowly whisk in the water. Bring to a simmer, once it starts to thicken add the milk and seasonings. Bring to a simmer again whisking occasionally until it starts to thicken. Set aside.
In a Crockpot add the Hash browns, sausage, onions, peas, corn and carrots. Pour the sauce over the top. Salt and pepper. Stir to coat all the ingredients in sauce. Cook for 3 hours on high. Add cheese and mix. Cook another 30 minutes. Top it off with extra cheese if desired. Enjoy your bowl of warm melty goodness!
Ah the mysterious perogie….. We do occasionally like to watch some shows on the Food Network. And we kept hearing about this thing called a perogie. No idea what it was and it just kept popping up in random shows and what not. So our curiosity was peaked. It was time to find out about this magical little treat.
Like 3 weeks ago we saw a box of frozen potato and 4 cheese pergoies at Walmart……..success!!! We bought them and we were all excited about it. Then we got home and put them in the freezer…..and that was it. There they remained, quite possibly till the end of time. I had no idea what they really were or what to actually do with them.
Yesterday we had one of our really good friends and her kids over for a little bit while their house was being shown in an open house. This good friend of mine is very generous with her time and help. She and her daughter were helping Levi with some much needed lawn work. So I thought it would be nice to have everyone over for dinner and just hangout. Here is my chance!!! Alanna told me how much they love perogies so I thought why not?!? I went onto Pintrest to get some inspiration and came up with:
Sausage Perogie Casserole
1 16 oz package of frozen potato and 4 cheese perogies
1 cup of chicken broth
1 8 oz package of cream cheese
1/4 cup onion- chopped
1 clove minced garlic
2 tbsp olive oil
1 tbsp dried parsley
1 package of Guy Fieri Mozzarella and Parmesean Sausages. (I really love Guy Fieri’s new line of chicken and smoked sausages) Sliced. I also sliced up a regular Hillshire Farm smoked sausage because I love really meaty dishes.
1 1/2 cup shredded Monterey Jack cheese
Preheat oven to 400. Saute the onion in the olive oil until soft and starts to be translucent. Add the garlic cook another 2 minutes. Add all the sausage and cook till browned. Add chicken broth, cream cheese and parsley. Heat until you have a smooth creamy sauce.
In a 11×9 pan spray with cooking spray and arrange the perogies in the bottom on the pan. pour the sauce over the perogies. Cook in the oven for 15 minutes. Add cheese and continue cooking for 5 minutes.
We served it up with salad and a biscuit and a glass of white wine!! This is a really easy dish and is great for serving to guests or for a quick meal during a busy week.