Easy Cheesy Hash Brown Casserole & Video

March 30, 2018 by Nettie Leave a Comment

This homemade Easy Cheesy Hashbrown is so cheesy and so easy to make at home. Great for breakfast or even a dinner side. Plus it’s perfect for potlucks or anytime you are needing to feed a crowd like this Easter holiday!

Since Easter is this Sunday, I thought I would share our favorite cheesy potato casserole. I make it for our Christmas and New Year’s Eve parties and everyone asks me for the recipe. It’s just too easy not to make it! No need to peel or chop, I use frozen hash brown potatoes! It’s a great recipe if you don’t have a lot of time to cook and can mix and pour, then you can make this easy cheesy hash brown casserole!

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Sheet Pan Lemon Parmesan Chicken with Roasted Potatoes and Green Beans

February 16, 2018 by Nettie 6 Comments

This roasted sheet pan chicken dinner is fancy enough to feed to guests but still easy enough to make anytime. Chicken and veggies coated with lemon, herbs, and garlic are baked to perfection. This simple no fuss Sheet Pan Lemon Parmesan Chicken with Roasted Potatoes and Green Beans dinner can be ready in under 35 minutes.

Have you tried sheet pan dinners before? They have really been a lifesaver for me. My family loves chicken so I try to come up with different recipes that I know they will enjoy. I marinated the chicken for an hour, the flavors of the chicken, potatoes and green beans are just fantastic. I love the taste of freshly squeezed lemon juice over the finished product. I have been trying to stick with meals that are better for us and easier to make for a weeknight dinner. This sheet pan meal also makes incredible leftovers.

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Crispy Garlic Smashed Potatoes

January 21, 2018 by Nettie 5 Comments

This post was sponsored by NAKANO® Rice Vinegars as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

These crispy, garlicky, easy-to-make smashed potatoes will make repeat appearances at your dinner table for and everyday meals and special occasions.

I really have been trying to eat healthier for the New Year. I am 20 days into the new year and I have been eating more salads daily, plus I like to create healthier sides. I created these very delicious Garlic Smashed Potatoes to go with our Rotisserie chicken.

These Crispy Garlic Smashed Potatoes are creamy in the middle and crispy on the outside, and full of flavor. I swapped out the butter with NAKANO® Seasoned Rice Vinegar Splash-on Roasted Garlic. These potatoes are so delicious and guilt free! They are so easy to make and will be your go-to potatoes when you need a delicious side dish.

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Start off by rinsing off potatoes in a colander.

Add potatoes and salt to a medium saucepan covered in water.

Bring to a boil, reduce heat and simmer until potatoes are tender about 20 minutes.

Drain potatoes, add olive oil and toss gently to cover.

Transfer potatoes to a baking sheet lined with aluminum foil.

Using a heavy mug, smash potatoes to a 1/2-inch thickness.

Bake for 20 minutes.

Add 20 garlic cloves.

Flip over potatoes, bake for another 20 minutes.

Add salt, pepper, chives and 2 tablespoons Nakano Roasted Garlic Vinegar to the smashed potatoes.

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Best Potato Wedges #SundaySupper #GameDayIdahoPotatoes

January 29, 2017 by Nettie 16 Comments

This post is sponsored by the Idaho® Potato Commission in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Be ready for the big game with these delicious BEST Potato Wedges featuring Idaho® Potatoes! They are a winning finger food recipe for your football party! Potato wedges are crispy on the outside, and creamy on the inside! Topped with crisp bacon and melted gooey cheese, and an amazing avocado cream sauce!

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Best Slow Cooker Mashed Potatoes & Video

December 20, 2016 by Nettie 10 Comments

The easiest, most flavorful slow cooker mashed potatoes that you will ever make! My kids always request mashed potatoes for special occasions and holiday events. I wanted to have the mashed potatoes all done and ready while my other side dishes were cooking.

I love that these are the easiest, most delicious mashed potatoes that I have ever eaten. I will never go back to boiling potatoes again!

These slow cooker mashed potatoes are beyond delicious and flavorful. Everyone asks for this recipe and can’t stop talking about them.

These potatoes are epic!! You won’t miss boiling potatoes!

Just place your potatoes, butter and chicken broth in a slow cooker and let it do it’s magic!

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Taco Stuffed Potatoes

April 14, 2016 by Nettie 29 Comments

These cheesy twice baked stuffed potatoes will make your next taco Tuesday a hit!

Taco Tuesday meets Ireland! Hubs loves to buy in bulk! Do you remember the time he bought 50 pounds of potatoes for $7 ?? That’s a serious amount of taters! He could eat potatoes with a side of potatoes, my sweet Irish guy! Since I adore Mexican Food, I thought I would switch up his favorite twice baked potatoes with hearty Taco Stuffed Potatoes. We are eating healthy here with Gardein Beefless Ground!

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The 12 Best Potato Side Dishes

July 17, 2015 by Nettie 17 Comments

I have a double whammy, hubs is Irish and loves a bargain! So when 70 pounds of potatoes go on sale for $7.00, he can’t resist buying a couple bags. Even with hundreds of potatoes growing in my garden! Yes he is a meat and potato kind of guy. Potatoes go with everything!

So I love coming up with new potato recipes. Potato salad, twice baked potatoes, Hasselback potatoes, potato au gratin, smashed potatoes, mashed potatoes, baked potatoes….you get the idea! You say potato, I say potato, let’s have a potato party!!

Scroll down to view the BEST Potato Side Dishes! Pure comfort food, your family and guests will be going back for seconds or Threeconds…is that even a word? It will be when you serve these delicious potato sides!

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{ NEW POST }EASY DILL POTATO SALAD

June 2, 2014 by Nettie 4 Comments

The weather is gorgeous in Maine and everyone is excited celebrating with BBQ’s!

I made this delicious Easy Dill Potato Salad for our friend’s BBQ Party! The only problem was, I forgot to make lunch and everybody was hovering around the table at 2 pm watching me make it. Kind of like puppies waiting to see if I dropped something off of my spoon.. So what could I do, but serve them this in the mean time. It was a hit and I was scared the potato salad would be gone before we got to the party! Thank goodness, I took the bowl away!

What I love about this potato salad is the crunchiness added by the cucumber. It gets better the next day, but I can’t guarantee there will be any leftovers.

RECIPE

INGREDIENTS

8 -10 servings

1 pound red potatoes, cut into 3/4-inch cubes

1/4 cup mayonnaise

2 tablespoons cider vinegar

2 sprigs chopped fresh dill, or to taste ( I used dry dill weed)

salt and pepper to taste

1/2 cucumber – peeled, seeded, and finely chopped

4 green onions, sliced

Directions

Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 12 minutes. Drain and allow to steam dry while you prepare the dressing.
Whisk together the mayonnaise, apple cider vinegar, dill, salt, and pepper. Stir in the cucumber and green onions. Add the warm potatoes to the dressing and toss gently to coat with the dressing. Cover and refrigerate for at least 2 hours before serving.

RECIPE adapted from Allrecipes

Other Yummy Side Dishes

Twice Baked Potatoes

FULLY LOADED POTATO SKINS

Moore Potato Salad- An Old Fashioned Recipe with a Twist

MOORE Pasta Puccini Salad

Garlic Parmesan Crusted Potatoes

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CORNED BEEF AND CABBAGE

March 16, 2014 by Nettie 8 Comments

Every year I make hubs Corned Beef and Cabbage and every year I ask myself why I don’t make it more often, the corned beef always gets gobbled up so quickly, so I go out to the market and buy another corned beef.

This year, I decided to bake my Corned Beef and Cabbage, except lo and behold, we didn’t buy any cabbage…gasp…So I baked the Corned Beef with potatoes and carrots and hubs went to the market to get a head of cabbage.

After everything was nicely baked, I placed all the ingredients in a crock pot, but the cabbage wasn’t cooking quick enough for me, so I placed it all in the oven, oh my my! Hubs said this was THE BEST CORNED BEEF!! Wow after 20 years of making this meal, I will be changing to baked only. The Corned Beef didn’t come with a seasoned packet so I made my own seasoning. Perfection!

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CORNED BEEF AND CABBAGE

Author: Moore or Less Cooking

Recipe type: Dinner

Cuisine: Irish

Prep time: 10 mins

Cook time: 3 hours

Total time: 3 hours 10 mins

Serves: 4 pounds

Ingredients

1 package Corned Beef Brisket (3-4 Pounds)
6 potatoes quartered
3 carrots, cut into chunks
1 green cabbage, cut up
2 Tablespoons Peppercorn
1 Tablespoon Minced Garlic
½ cup hot water

Instructions

Preheat oven to 350 degrees
Unwrap the brisket and place it fat side up inside the baking dish.
If it came with a spice packet, sprinkle it over the top, then sprinkle on the black peppercorns and minced garlic and rub it in.
Cover the dish with a lid or heavy aluminum foil and place it in the oven for 2½ hours-3½ hours..
Check the brisket by inserting a fork in the meat.
If it goes in easily, it’s ready; if it meets with resistance, bake for another 30 minutes---or up to an hour in some cases!
If the brisket is tough, it hasn't cooked long enough!
Once the brisket is fork-tender, remove it from the oven and let it rest, covered loosely in foil. Add cabbage and veggies during the last ½ hour-45 minutes plus water
Slice Corned beef into good sized slices, serve veggies along side.

Have a Guinness Beer or two with this delicious meal.

Happy St.Patrick’s Day from the Moore Family!

May you always have…
Walls for the winds
A roof for the rain
Tea beside the fire
Laughter to cheer you
Those you love near you
And all your heart might desire.

FULLY LOADED POTATO SKINS

February 3, 2014 by Nettie 5 Comments

We loved ordering these for happy hour at our favorite pub in the Valley. Crispy Potato Skins with melted cheese and crisp bacon topped with sour cream and green onions. So I just had to make them for our Super Bowl appetizer dinner. Hubs always has our home stocked with bags of potatoes, so he was thrilled to see these on the menu. These disappear very quickly, so don’t worry about making too many!

FULLY LOADED POTATO SKINS

Ingredients

8 whole Russet Potatoes
4 Tablespoons Canola Oil
2 Tablespoons Butter
Salt To Taste
1-1/2 cup Grated Cheddar Cheese
8 slices Thick Cut Peppered Bacon, Fried Until Almost Crisp And Chopped
2 whole Green Onions, Sliced
1/2 cup Sour Cream
Directions

Preheat oven to 400 degrees.

Scrub potatoes clean and allow them to dry. With a paper towel (or just with your hands) rub the skin of the potatoes with 2 tablespoons canola oil so that they’re nice and moist.

Place potatoes on a baking sheet and bake until skin is crisp and potatoes are tender, about 30 to 40 minutes.

Remove the pan and allow to cool until you can handle the potatoes.

Cut potatoes in half lengthwise.
Scoop out the insides, leaving a little bit of potato in the skins.

Melt the butter with 2 tablespoons canola oil, then brush both the outside and the inside of the potatoes.
Sprinkle the inside lightly with salt.

Place potato halves face-down and return to the oven for 5 to 8 minutes.

Using tongs, turn the potatoes over and continue to bake until the edges of the potatoes start to turn golden brown.

Remove from oven. Sprinkle the insides of the potato skins with cheddar, then sprinkle on the chopped bacon.

Return to the oven long enough for the cheese to melt, about 3 to 4 minutes.

Serve immediately with sour cream and green onions.

Recipe adapted from The Pioneer Woman

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Directions

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