Pork chops & Potatoes

WARNING: THIS POST WAS CREATED AND PHOTOGRAPHED IN OCTOBER. I HAD IT IN MY DRAFT FOLDER. IT'S MOSTLY GOING TO BE PRETTY PICTURES, AND NOT A RECIPE!

These beautiful purple potatoes came in my Door To Door Organics box. I sprinkled some salt, drizzled some olive oil, and added some fresh rosemary and baked them for 30 minutes or so. 

I also made this pork chops and apples using up some of the apples I had from my box. However, it was so long ago, I can't find the recipe I followed! :) So you just get a pretty picture and know that apples and pork chops go great together! 

Loaded Baked Potato Casserole

This is one of my favorite side dishes-- totally not healthy, but oh so yummy!

Ingredients
5 large baking potatoes
1/2 c. milk
2 oz cream cheese, softened
1 c. (8 ounces) sour cream
2 t. dried parsley
1 t. garlic salt
1 c. shredded cheddar cheese
8 slices bacon crispy cooked and crumbled

3 green onions, sliced

Instructions
Preheat oven 350*.
Peel, quarter, and boil potatoes for 15-20 minutes or until soft. 

Drain potatoes and and beat with a mixer until smooth. 

Add milk, cream cheese, sour cream, parsley, garlic salt, and nutmeg. 

Beat at a medium-high speed until nice and creamy. 

Add salt to taste keeping in mind that the cheese and bacon will add a little salt later.
Spoon into a 8x8 baking dish that has been sprayed with cooking spray. 

Top with cheddar cheese and bacon. 

Cover and bake for 30 minutes. 

Uncover and bake for an additional 10 minutes or until cheese melts.
Top with green onions.

Crispy Parmesan Potatoes

My friend Megan made these for us a few weeks ago.  They were so perfectly crisp that I knew I had to make them again! I did add a little Penzey spice to them to cheese it up without a lot of cheese! 

Ingredients: 

2 Red potatoes, sliced into 1/4 inch pieces

1/4 cup butter (melted)

1/4 cup Parmesan cheese 

salt

pepper

1 t. Penzey's Brady Street Cheese Sprinkle

Directions: 

Preheat oven  450*.

Melt butter in 9x13 inch pan. (I used the preheating oven to melt the butter). Make sure butter is spread across the bottom.  

Sprinkle Parmesan cheese, and seasonings over the butter. 

Place potato slices face down on the butter and seasonings. Sprinkle a little more seasoning on top so all sides are covered! 

Bake for 40 to 45 minutes. Cool for 5 minutes, to allow the Parmesan to stick. Serve with sour cream for dipping.

Chips

I got a new food processor that does amazing things! One thing it does is slices potatoes perfectly even to make homemade chips!

I drizzled them with olive oil, salt, and pepper and put them in the oven at 425* for about 10 minutes, then flipped them for another 10-15. 

They came out perfectly delicous!

Parmesan Roasted Potatoes

I needed a quick and easy side dish to go with my roast. This is what I came up with! They were SOO good, and I had everything on hand!

Ingredients: 

4 potatoes, cut in quarters (I used baking potatoes, but could use red)
1t. Italian seasoning
1t. garlic powder

1t. garlic salt
1 clove minced garlic
1 tsp. salt
1/4 cup grated Parmesan cheese
Sprinkle of pepper
Olive oil

Directions: 

Preheat oven to 400 degrees. 

Wash and cut potatoes into quarters 

In a bowl, place your potatoes and drizzle with olive oil.  

Add seasoning, cheese, and garlic. 

Toss until coated well. 

Line a baking sheet with foil and spray with Pam.  

Spread out potatoes on baking sheet, making sure that they are not on top of each other. You want them to get nice and crispy! 

Bake 20 minutes, and give them a stir. 

Bake and additional 20 minutes, or until they are crispy! 

Adapted from: http://www.tablefortwoblog.com

Loaded Mashed Potato Casserole

We had an October Thanksgiving to use up a turkey we had.  The turkey came out ok, but the mashed potatoes were the star of the meal! 

This is the only picture I got of the finished "Thanksgiving" meal. 

Ingredients:

• 6-7 large baking potatoes peeled and quartered
• 1/2 cup skim milk
• 1 8oz package cream cheese, softened
• 8oz light sour cream
• 2 teaspoons dried parsley
• 1 teaspoon garlic salt
• 1/4 teaspoon ground nutmeg
• 1 clove garlic
• 1 cup shredded cheddar cheese
• 8 slices thick bacon crispy cooked and crumbled
• salt and pepper to taste

Instructions:
Preheat oven 350 degrees.

Boil potatoes for 15-20 minutes or until soft. Drain potatoes and and beat with a mixer until smooth. Add milk, cream cheese, sour cream, parsley, garlic salt, garlic, and nutmeg. Beat at a medium-high speed until nice and creamy (be careful, the liquid likes to splash). Add salt and pepper.

Spoon into a 9×13 baking dish that has been sprayed with cooking spray. Top with cheddar cheese and bacon. Bake for 30 minutes.


Adapted from: The Girl Who Ate Everything