Brussel Sprout and Sweet Potato Hash

I have made this a few times in the last couple months, so I wanted to be sure to get it recorded before I lose the recipe! I have been subbing out the sweet potato for a regular potato but other than that follow the directions pretty closely. I love to make this on Monday and then have it on hand for breakfast during the week! I top it with one egg and have a delicious and hearty breakfast to power me through my morning!

Brussels Sprout Sweet Potato Hash
Author: Amy Stafford (from A Healthy Life for Me)
Prep time: 8 mins
Cook time: 20 mins
Total time: 28 mins
Serves: 4

Ingredients
1 generous pound of Brussels Sprouts, halved
1 large sweet potato, cubed (or regular potato)
1 sweet onion, diced
1 large garlic clove, minced
1 cup of Roasted Red Pepper in olive oil, drained and chopped
1 pound of lean ground turkey
1/4 cup water
1/2 teaspoon red pepper flakes
1/4 teaspoon dried oregano
Dressing:
Juice from 1/2 of lemon
5 tablespoons of srirachia sauce (I use 5 heaping TEASPOONS instead)
1/4 cup of olive oil
2 tablespoon cilantro, chopped
Pinch of kosher salt
1/4 teaspoon black pepper

Directions
In a large cast iron or heavy skillet add turkey and cook over medium heat, until cooked through.
Add oregano and red pepper flakes and stir to combine.
Remove turkey to a bowl.
Add onion and garlic to pan and cook 2-3 minutes stirring.
Add Brussels Sprouts, Sweet Potato, Red Pepper and water to pan. Cover with lid and cook 5-7 minutes, until potato and sprouts can be easily pierced with fork, but sprouts are still bright green.
Meanwhile add dressing ingredients to a bowl and whisk to combine.
Add meat back to vegetables in pan and top with dressing. Stir to combine and serve.

Favorite Roasted Vegetables!!!

I went to make these roasted veggies again this week and realized I have never posted the recipe here...which is crazy because I make these all the time! I don't even remember where I initially found the recipe, but it was part of a complete meal and the veggies were what spoke to me so I make them as a side often now.

My favorite combo for the veggies is 2 zucchini, 1 russet potato, 1 red bell pepper and 1 red onion (or at least 1/2 of one).

We typically serve it with pork loin but they are good with any type meat or even by themselves!

photo found online

RECIPE:

Preheat oven to 450 degrees.

Mix together:

1 t salt

1/2 t onion powder

1/2 t oregano

1/2 t basil

1/4 t thyme

1/2 t sugar

some pepper

2 cloves garlic

2 T olive oil

2 T red wine vinegar

Chop up your veggies of choice and mix with marinade until well coated.

Spread on a lined baking sheet and bake 20 minutes.

Stir around the veggies and bake an additional 10-15 minutes.

Cheesy Vegetable Soup

While visiting my sister right after she had a baby one of her friends brought this yummy soup over for dinner. I loved it and have been meaning to make it for quite some time! It is super creamy yet light and there are lots of veggies hidden inside as well. 3/5 of us loved it and the other two still didn't complain too much so that worked for me ;-)! (I believe it originally came from the site cooks.com)

Ingredients:
1 1/2 quarts water
5 chicken bouillon cubes (I used 6)
1 small onion, chopped
1 c diced celery
2 1/2 c diced potatoes
1 1/2 c diced carrots
1 1/2 c diced broccoli
1 1/2 c diced cauliflower
1 lb Velveeta cheese (I used 2%)
2 cans cream chicken soup (I used 98% FF)
(we sprinkled a little bacon on top)

Directions:
Cook until done: Water, onion, celery, potatoes, carrots, bouillon cubes, broccoli, and cauliflower.
Stir in 2 cans cream of chicken soup and cheese.
Stir constantly 6 to 8 minutes until cheese melts. Do not boil!

The Most Perfect Burger and Homemade Fries

Since we have been eating out less I have been experimenting more in the kitchen again and it has actually been so fun to get back in the cooking groove. There was a very important Georgia football game last weekend and we decided to make some homemade burgers and fries for the big event. The burgers were SOOO amazing! The kids have brought it up repeatedly since we had them, so I decided I better save the recipe forever! The fries were pretty good, but we have some additionally experimenting to do to get them perfect so I will keep updating this post as we figure it out! (the idea of the rack was great because you don't have to flip them, but I think I used a little too much oil)

The burger recipe is from Genius Kitchen
Ingredients:
1 egg
1 teaspoon mustard
1 teaspoon Worcestershire sauce
1 small onion, finely grated
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons cajun seasoning
1 lb medium ground beef

Directions:
Lightly oil grill& heat BBQ to medium.
Whisk egg in a bowl& add next 6 ingredients.
Crumble in beef & using your hands or a fork, gently mix together.
Handle the meat as little as possible – the more you work it, the tougher it gets.
Gently shape (don’t firmly press) mixture into burgers about ¾ inch thick.
Using your thumb, make a shallow depression in the centre of each burger to prevent puffing up during cooking.
Place burgers on the grill, close lid& BBQ until NO LONGER PINK INSIDE, turning once, about 6 – 8 minutes per side.
An instant read thermometer should read 160F.

The fries recipe came from 101 Cooking for Two
Ingredients:
2 russet potatoesmedium
coarse salt, cajun seasoning, garlic
1 tablespoon oil

Directions:
Start with a couple of medium russet potatoes. That will make four servings. Preheat oven to 425.
Peel potatoes if desired. Cut your fries.
Place in cold water and soak for 15 to 20 minutes.
Rinse the fries with cold water and place on a towel and dry reasonably well.
Dry the bowl and put fries back in and mix with about a tablespoon of oil.
Prepare a baking sheet with aluminum foil and a rack. Spray with PAM.
Spread the fries on a prepared rack. Give a light sprinkle of coarse salt. Bake until golden brown. About 30 minutes.

Light Sheperd's Pie

I have actually been trying new recipes occasionally again and this was one that the whole family loved so I wanted to be sure to save it. It is another winner from Skinnytaste, my go-to for dinner ideas.

Ingredients:
Potatoes:
•1-1/2 lbs Yukon Gold potatoes, peeled, diced
•Click to delete3/4 cup fat free chicken broth
•2 tbsp fat free sour cream
•salt and pepper
•paprika
Filling:
•1 lb 95% lean ground beef
•1 tsp oil
•1 medium onion, diced
•1 celery stalk, chopped
•2 cloves garlic, diced
•8 oz mushrooms, diced
•10 oz frozen mixed vegetables (carrots, corn, peas, green beans, baby lima beans)
•2 tbsp flour
•1 cup fat free beef broth
•2 tsp tomato paste
•1 tsp Worcestershire sauce
•1 tsp freshly chopped rosemary leaves
•1 tsp freshly chopped thyme leaves
•kosher salt and pepper


Directions:
Boil potatoes in a medium pot of salted water until cooked and soft. Drain and mash with chicken broth, sour cream, 1/2 tsp salt and pepper, set aside.

Preheat oven to 400°F.

In a large saute pan brown meat over medium high heat, breaking the meat up with a wooden spoon as it cooks. Season with 1/2 tsp salt and pepper to taste. When cooked, set aside on a plate. Add the oil, onion, garlic, mushrooms and celery and sauté on medium heat about 6 to 8 minutes, until the vegetables are tender. Add the flour, frozen vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, cooked meat and mix well. Simmer on low about 8-10 minutes.

Spread the meat on the bottom of casserole dish. Top with mashed potatoes and sprinkle with paprika. Bake 20 to 25 minutes, then place under the broiler 1 to 2 minutes until the potatoes turn golden. Remove from oven and let it cool 5 minutes before serving.


Servings: 6 • Size: 1/6th • Calories: 275 • Fat: 7 g • Carb: 31 g • Fiber: 5 g • Protein: 22 g • Sugar: 3 g
Sodium: 331 mg (without salt) • Cholest: 45 mg

Pork, Potato and Plantain Toss with almond-cilantro pesto

When I saw this recipe in Clean Eating I thought it looked good, but I also knew it was definitely a hit or miss kind of recipe. It was either going to be really yummy or completely gross. And guess what? It was delicious! I absolutely loved it! The almond-cilantro pesto was SOOO good! So feel brave and give it a try :-).

Ingredients:
- 1 lb redskin potatoes, peeled and quartered (I never peel red potatoes)
- 1 1/4 lb yellow plantains, peeled and cut into 1-inch thick slices (I used 2 plantains)
- 1 1/2 t olive oil, divided
- 4 cloves garlic, chopped
- 1 bunch fresh cilantro, stemmed
- 1 1/2 oz sliced raw unsalted almonds
- 1/2 t sea salt
- 3/4 lb. pork tenderloin, trimmed of visible fat and cut into 1/2-in thick medallions (I used loin chops)

Directions:
Fill a large pot halfway with water and bring to a boil. Add potatoes and cook for 5 minutes.
Add plantains and cook for 5 more minutes, until potatoes and plantains are easily pierced with a knife.
Drain and let sit in colander for 1 minute to cool. Transfer to a large bowl and set aside.
In a nonstick skillet, heat 1 t oil on med-low for 1 minute.
Add garlic and saute stirring occasionally, for 2-3 minutes, until softened and fragrant but not browned. Remove from heat.
Prepare pesto: In bowl of food processor, combine garlic, cilantro, almonds and salt. Process for 30 seconds, until cilantro and almonds are finely chopped.
In a large nonstick skillet, heat remaining 1/2 t oil on medium for 1 minute. Add pork and cook, turning occasionally for 6 minutes, until opaque and cooked through. Transfer pork and pesto to potato-plantains bowl and toss to coat.

Makes four 1 1/2 cup servings...Calories 426, total fat 9g, carbs 67g, fiber 7g, sugars 23g, protein 24g, sodium 298mg, cholesterol 55mg

Baked Potato Soup

I was really excited to try this healthy-fied version of potato soup. It is definitely one of my favorite things and I trust Gina of Skinnytaste to keep it tasting good even if it is good for you. This is so not bad for, yet still so delicious. I loved it and my oldest, Ella, who is the other potato soup lover in the house, loved it too!

Ingredients:
2 russet potatoes, washed and dried
1 small head of cauliflower, stem removed cut into florets
1 1/2 cups fat free chicken broth
1 1/2 cups 1% reduced-fat milk
salt and freshly cracked black pepper
1/2 cup light sour cream
10 tbsp reduced-fat shredded sharp cheddar cheese
6 tbsp chopped chives, divided
3 slices bacon, cooked and crumbled (we used turkey bacon)

Directions:
Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Or if you prefer to use your oven, bake at 400° for 1 hour or until tender. Cool. Peel potatoes.
Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot. (I used a ziploc steamer bag)
On medium heat, add chicken broth, milk, potatoes and bring to a boil. Use an immersion blender to puree until smooth. (I put it all in a blender, blended it, then put it in a pot on the stove to heat it)
Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon.

Servings: 5 • Size: 1 cup • Points+: 5 pts • Calories: 207.6 • Fat: 7.8 g • Carb: 22.5 g • Fiber: 2.4 g • Protein: 11.9 g

Grilled Summer Corn and Chipotle Chowder

I love grilled corn in the summer and was excited to try out this Rachael Ray recipe that took advantage of it. I have tried a similar recipe and loved it, but thought the addition of chipotle chiles sounds like a perfect combination with the corn and bacon in this creamy soup. It was super yummy!

Ingredients:
* 6 ears corn
* Drizzle of extra-virgin olive oil (EVOO)
* 4 slices smoked bacon, finely chopped (I used turkey bacon)
* 1 large onion, finely chopped
* 2 yellow-fleshed potatoes, such as yukon gold, cut into small cubes
* 2 ribs celery from the heart with leafy tops, finely chopped
* 2 large cloves garlic, grated or finely chopped
* 1 bay leaf
* 2 tablespoons fresh thyme
* Salt and pepper
* 2 canned chipotle peppers in adobo sauce
* 1 32 ounce container vegetable or chicken broth
* 2 cups heavy cream (I used FF half and half)
* Lime wedges, chopped flat-leaf parsley, finely chopped scallions and crumbles cotija cheese or queso fresco, for garnish

Directions:
1.Preheat a grill or broiler. Grill or broil the ears of corn until charred, 7 to 8 minutes (cover the grill to give the corn a smoky flavor). Scrape the kernels from the cob.
2. While the corn is charring, in a soup pot, heat a drizzle of EVOO over medium-high heat. Add the bacon and cook until crisp, 3 to 5 minutes. Using a slotted spoon, transfer the bacon to a plate. Add the onion, potatoes, celery and garlic to the pot. Add the bay leaf and thyme, season with salt and pepper, cover the pot and cook until the vegetables are softened, about 5 minutes.
3. Using a food processor, puree the chipotle chiles. Stir into the vegetables, then stir in the broth and bring to a boil. Lower the heat and keep warm. Rinse the food processor bowl.
4. Add one-third of the corn kernels to the food processor, pour in 2 cups of the soup and puree. Pour the mixture into the remaining soup and lower the heat to a simmer. Stir in the remaining corn kernels, the cream and reserved bacon and cook until thickened, about 2 minutes. Serve the chowder in bowls with the lime wedges, parsley, scallions and lots of cheese.

Grilled Potato Spears

We made these to go with our yummy kebabs and they were a perfect combination! I wrote down what I did, but obviously there is a lot of variation to be had with them.

I just know I LOVED them :-)!

Ingredients:
3 potatoes
1 T olive oil
Pappy's seasoning (or any other general seasoning of your choice)

Directions:
Peel potatoes and cut into wedges.
Toss with olive oil and seasoning.
Grill...just keep an eye on them and turn as needed. (I like mine pretty dark)

Per my rough calculations: 100 calories/3 wedges

Skinny Scalloped Gratin Potatoes

Since we have all our big holiday meals at this time of year with extended family, I decided to do our own mini-Christmas dinner last week. I didn't have a lot of time, so I wanted to keep it simple and I wanted the sides to be fairly light since they are my favorite part of any meal and I knew I would be the one eating all the leftovers :-). I found 2 great sides, both on Gina's Skinny Taste. This first one was amazingly delicious! You would never know it was made with such light ingredients! I like the top of my gratin potatoes very golden, but make them your way!

Ingredients:
olive oil spray
6 medium peeled yukon gold potatoes, sliced 1/8-inch-thick
2 tbsp light butter, melted
salt and fresh pepper to taste
1/2 tsp garlic powder
3 oz (3/4 cup) shredded reduced fat Cheddar (I used about 1 1/4 cups, mostly 2%, but with a little FF and regular mixed in as well)
1 cup fat free milk
1 bay leaf
pinch freshly grated nutmeg
2 tsp thyme

Directions:
Preheat oven to 425°F. Spray an 11 x 7-inch baking dish with cooking spray.
In a large bowl, combine potatoes, butter, salt, garlic powder and fresh cracked pepper.
Arrange half of the potato slices in the baking dish; top with 1/4 cup cheese. Add the remaining potatoes.
In a small saucepan, bring milk, thyme, bay leaf and nutmeg to a boil; pour over potatoes.
Top with remaining cheese and bake uncovered, for 45 - 50 minutes, or until potatoes are tender.

Crock Pot Country Chicken

I was excited to try this recipe because the potatoes in a roast are my favorite part and this dish (from Real Mom Kitchen) gave me those, but in a healthier way. It was super simple but still delicious!

Ingredients:
◦8 Yukon gold potatoes, halved or quartered depending on their size (I used red)
◦6 carrots, cut in half lengthwise and cut into large pieces
◦2 celery ribs, sliced
◦4-6 boneless skinless chicken thighs
◦3 Tbsp. cornstarch
◦1 1/4 cup chicken stock, cold or room temp
◦2 tsp honey dijon mustard
◦1 1/2 tsp. dill
◦1 tsp salt
◦pepper to taste

Directions:
1.Spray the crock pot with non stick cooking spray.
2.Place the vegetables in the bottom of the crock pot followed by the chicken breast.
3.In a bowl, whisk together the cornstarch and chicken stock until well blended.
4.Then whisk in the mustard, dill, salt, and pepper until blended.
5.Pour the mixture over the vegetables and chicken in the crock pot.
6.Cook on low for 6-8 hours or on high for 4 hours.

Beef, Potato and Quinoa Soup

picture and recipe from Skinny Taste

This soup was deliciously different and healthy too. It was filling and super easy to make. Definitely a keeper!!! (my picture did not do it justice and I didn't want it to deter people from trying it!)

Ingredients:
2 tsp olive oil
6-7 scallions, chopped
2 cloves garlic, minced
1 tomato, diced
1 tsp cumin
1/2 tsp Badia Sazon with Annato (I used some paprika and chili powder)
1/2 lb beef, cubed into small bite size pieces (I used beef tenderloin)
5 cups water
beef bullion
1 carrot, peeled and sliced
2 tbsp yellow bell pepper, diced
2 medium potatoes, peeled and cubed
1 cup cooked quinoa
6 tbsp fresh chopped cilantro
salt and pepper to taste

Directions:
Saute oil in a large pot, add scallions and garlic and sauté until soft over medium heat, about 3 minutes. Add tomato, cumin, sazon with achiote, 1/4 cup cilantro and cook another 2 minutes. Add beef, water, bullion, carrot, bell pepper, salt and bring to a boil. Cover and simmer on low about 1-1/2 hours, until meat is tender.
Add potato and cooked quinoa and cook an additional 25 minutes. Add remaining chopped cilantro and serve.

Roasted Rosemary Veggies

This is the last of the recipes from my Oregon trip with my old college roommates...kind of sad! Kim paired these delicious roasted veggies with her baked salmon and it was perfect. I love anything roasted, and especially loved the rosemary!
I guess I better get cooking again so I have something else to post :-)!

recipe from Kim
Ingredients/Directions:
Peel and dice as much butternut squash and potatoes as you like. Toss them in olive oil, garlic salt (or garlic powder and regular salt), pepper and rosemary. Cook in a 400 degree oven for about 40 minutes (or until tender).

Crash Hot Potatoes

We were planning on having ham last night, since I had a coupon that expired this week, and I had a vague memory of seeing these potatoes somewhere. It took a little bit of searching, but I should have known something so delicious would be found from The Pioneer Woman Cooks. I L-O-V-E potatoes, especially crispy potatoes and these were awesome! Since you boil them first, you don't have to worry about them not being all the way done and they get deliciously crispy. YUM!

Ingredients:
* 12 whole New Potatoes (or Other Small Round Potatoes) (I used red)
* 3 Tablespoons Olive Oil
* Kosher Salt To Taste
* Black Pepper To Taste
* Rosemary (or Other Herbs Of Choice) To Taste (I made these last minute, so just used salt and pepper)

Directions:
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.

Italian Sausage and Potato Roast

This recipe was in a recent issue of All You magazine and it looked easy and yummy and not too bad for...especially when you use turkey sausage instead like we did. I love roasted EVERYTHING :-) and this hit the spot!

Ingredients:
1 yellow bell pepper, seeded and cut into strips
1 green bell pepper, seeded and cut into strips
1/2 sweet onion, sliced
3/4 lb. red potatoes, cut in quarters
1 T olive oil
1/4 t dried oregano
1 t garlic salt
pepper
1 lb. Italian sausage cut into chunks (I used a 14 oz turkey sausage)

Directions:
Preheat oven to 450 degrees. Line a large baking sheet with foil and mist with cooking spray.
In a large bowl, toss peppers, onion and potatoes with olive oil, oregano, garlic salt and pepper. Spread vegetables on baking sheet.
Distribute sausage chunks among vegetables. Roast until veggies begin to caramelize and sausages are cooked through, about 30 minutes, stirring once or twice during baking.

Chicken Salad Piccata

This recipe is another hit from my Rachael Ray magazine. It was flavorful and light but still filling. The chicken was the highlight of the dish, absolutely delicious! I suggest tossing the green beans and potatoes in the sauce right away so they absorb the flavor while you make the chicken (I did them first so I could use the same pan to cook the chicken in and have less dishes to clean up afterwards). I added garlic salt, kosher salt and freshly ground black pepper to the final product. I can't wait to eat leftovers for lunch today :-)!!!

Ingredients:
* 1 1/2 pounds small red potatoes, quartered
* 1/2 pound green beans, halved crosswise
* 1/4 cup plus 2 tablespoons extra-virgin olive oil
* 2 tablespoons coarsely chopped capers
* 1/4 cup chopped flat-leaf parsley
* Grated peel and juice of 1/2 lemon
* Salt and pepper
* 1 large egg
* 1/4 cup flour
* Two 6-ounce skinless, boneless chicken breast halves, lightly pounded
* 1/4 cup chicken broth

Directions:
1. In a large saucepan, add the potatoes and enough salted water to cover by 1 inch. Bring to a boil and cook until almost tender, about 10 minutes. Using a slotted spoon, transfer to a colander. Add the green beans to the boiling water and cook, stirring, for 2 minutes. Drain in the colander with the potatoes; let cool slightly.
2. In a large bowl, whisk together 1/4 cup olive oil, 1 tablespoon capers, 3 tablespoons parsley, the lemon peel and half of the lemon juice. Add the potatoes and beans and toss; season with salt and pepper.
3. In a shallow bowl, beat the egg. In another shallow bowl, season the flour with salt and pepper. In a large nonstick skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Coat the chicken breasts with the seasoned flour, then dip in the egg, allowing any excess to drip off, and coat with the flour again, shaking off the excess. Add to the skillet and cook, turning once, until golden, about 8 minutes. Transfer to a cutting board and cut into strips.
4. Add the chicken broth to the skillet; cook over medium heat, scraping up any browned bits. Remove from the heat and stir in the remaining 1 tablespoon capers, 1 tablespoon parsley and lemon juice. Top the salad with the chicken and drizzle with the pan sauce.

Olive Garden's Zuppa Toscana

(this pic courtesy of Favorite Family Recipes, it's much better than the one I took!)

I have only eaten at Olive Garden a handful of times and have never tried this soup there so although I can't vouch for how similar it is to the orginal, I can tell you it is DELICIOUS! When I saw the recipe on Favorite Family Recipes The ingredients sounded intriguing and I am always up for a new soup recipe. I'm so glad I tried it! I loved it and even my husband, who is a soup skeptic, loved it.

Ingredients:
3 cans (14oz) Chicken Broth
2 cups whipping cream (I used 1 cup cream, 1 cup whole milk)
red pepper flakes (to taste) (I left out since I used spicy sausage)
salt and pepper (to taste)
1 small onion, diced, sauteed
1/2 pkg. bacon (cooked and crumbled)
4-5 cups chopped kale
3 to 4 potatoes scrubbed and cut into slices or small chunks (skins left on) (I used red onions)
1 lb Johnsonville mild Italian sausage (shaped into small rounds, browned, and put on paper towels to de-grease... or if you are in a rush, just brown the sausage like you would ground beef). (I used 2 small links spicy Italian sausage)

Directions:
Put everything together in a large crockpot and cook on high for 3 to 4 hours. (they suggested not putting the potatoes in until the last 40-60 minutes, but I put mine in at the beginning and was glad I did...they took awhile to cook)

Ham and Sweet Potato Hash

I haven't tried any recipes from My Kitchen Cafe in awhile but when she posted this one recently it definitely called out to me :-)! It was sooo good! I loved the addition of sweet potatoes and the chipotle flavor definitely gave it that special something. A perfect breakfast for dinner! Next time I'll be sure to have some Monterey Jack cheese on hand to sprinkle on top....YUM!!!

Ingredients:
3 russet potatoes, peeled and cut into 1/2-inch chunks
3 small sweet potatoes, peeled and cut into 1/2-inch chunks
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 onion, minced
1 red bell pepper, seeded and diced
1 teaspoon minced canned chipotle chiles in adobo sauce
3 tablespoons heavy cream
10 ounces thinly sliced deli ham, cut into 1/2-inch pieces
6 large eggs (I used 5)

Directions:
In a medium microwave-safe bowl, toss the potatoes with 1 tablespoon oil, salt and pepper. Cover the bowl with plastic wrap or a tight-fitting microwave-safe lid and microwave for about 6 minutes, until the potatoes are tender but not overcooked – they’ll cook a bit more in the skillet later. Stir the potatoes halfway through cooking. Drain the potatoes of any excess liquid and set aside.

Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat until the oil is hot and rippling. Add the onion and bell pepper and cook, stirring often, until the vegetables are tender, about 4-5 minutes. Stir in the chipotle and cook for about 30 seconds.

Stir in the drained potatoes and the cream. Using the back of a spatula, pack the potatoes into the pan, pressing them into a somewhat even layer. Let the potatoes cook without stirring them for about 2 minutes so they can start to get nicely browned. Flip the potato hash mixture, one portion at a time, and lightly repack into the skillet to let the potatoes brown on the other side. Continue this flipping process every few minutes until the potatoes are nicely browned, about 8-10 minutes.

Stir in the ham and lightly repack the hash into the skillet. Using a large spoon, make 6 shallow divots about 2 inches wide in the surface of the potato mixture. Crack one egg into each indentation. Season with salt and pepper and then reduce the heat to medium-low and cover the skillet. Let the mixture cook until the eggs are set to your liking, about 5-7 minutes. Serve.

Potato Salad

I found this recipe on All Recipes (submitted by cheftini) and I've decided this is going to be "my" potato salad recipe :-). I loved it! It has enough of the core potato salad ingredients that it gives you that classic potato salad taste I love, but also enough variation to give that little something special to set it apart.

Ingredients:
6 eggs
10 red potatoes
1 cup mayonnaise
1/2 cup ranch dressing (I used light, it helps, right :-)?!)
1/3 cup dill pickle relish
2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt (I used kosher salt)
1/4 teaspoon ground black pepper
1/8 teaspoon paprika
1/8 teaspoon celery seed
1 onion, chopped (very finely)
1/4 cup pepperoncini

Directions:
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, and pepperoncini; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving. (I made it the night before to make it even better!)

Spicy Sausage Sheperd's Pie

I've been seeing all kinds of interesting twists on shepherd's pie recently and I love it! This one was in the last issue of Rachael Ray and I was drawn to it because they had a pretty picture and by looking at the ingredients I knew Mike would like it (and I do try to pick one thing a week that I know for sure he will be excited about :-). We both LOVED this...the kids not so much. The spicy sausage and cabbage combined to create a great flavor that was both surprising and delicious. The other great thing was that you don't have to bake it (just broil it a few minutes) so it keeps your kitchen relatively cool in the summer. Definitely a keeper!

Ingredients:
* 8 baking potatoes (2 1/2 pounds), peeled and cut into 1/2-inch cubes (I used red with skins on)
* 2 cups chicken broth
* 6 tablespoons heavy cream (I used whole milk)
* Salt and pepper
* 1 pound hot italian sausage, casings removed
* 1/2 head green cabbage, cored and thinly sliced
* 1 onion, chopped
* 3 cloves garlic, thinly sliced
* 1 tablespoon jarred horseradish
* 1/2 bunch flat-leaf parsley, chopped

Directions:
1. Preheat the broiler. In a pot, combine the potatoes and enough salted water to cover by 1 inch. Cover and bring to a boil, then uncover and cook until fork-tender, about 10 minutes; drain. Mash in 1/2 cup chicken broth and the cream; season with salt and pepper.
2. Meanwhile, in a large, ovenproof skillet, cook the sausage over medium-high heat, breaking it up, until browned, 5 to 7 minutes; using a slotted spoon, transfer the sausage to a bowl. Add the cabbage, onion and garlic to the pan, season with salt and pepper and cook until golden, about 5 minutes. Stir in the remaining 1 1/2 cups chicken broth and the horseradish. Bring to a boil, then lower the heat and simmer until the liquid is reduced, about 10 minutes. Stir in the cooked sausage and the parsley, reserving 1 teaspoon for sprinkling.
3. Spoon the mashed potatoes onto the sausage mixture and broil until the potatoes are golden, about 5 minutes. Sprinkle with the reserved parsley.