Moist Potato Bread

Last week a few of my coworkers and I were talking about bread and how much we loved it. I mentioned to them that I made homemade bread quite often and told them I would have to make some to bring in for them. I asked for suggestions as to what kind I should make and one person spoke up and said potato bread. I searched around for a recipe and this one looked best to me.


This recipe called for basic ingredients and was pretty easy to make. The only tiny mistake that I made was that I did not cook my potato long enough so it was hard to mash. I should have ran it through my food processor or stand mixer to mash it thoroughly but apparently I had a blonde moment. I was worried that the little chunks of potato would end up ruining my bread but after baking for almost an hour I can not even tell they are there. This bread is moist and delicious and I will definitely make it again. It would be the perfect sandwich bread for turkey sandwiches.


Potato Bread
As seen on The Barefoot Kitchen Witch originally adapted from George Greenstein's Secrets of a Jewish Baker, on pages 51-53

Ingredients
1 medium potato
2 1/2 cups boiling water
1/4 cup warm milk
2 packages active dry yeast
2 tablespoons unsalted butter or shortening, at room temperature
2 tablespoons sugar
5 to 6 cups unbleached all-purpose flour
2 tsp salt
Flour, for dusting work top
Vegetable oil, for coating bowl
Shortening, for greasing pans

Directions
Wash and thoroughly scrub the potato, then cook in the boiling water until soft (approximately 30 minutes). Drain, reserving 2 cups potato water. Peel the potato, mash, and set aside to cool. Extra potato water can be refrigerated and used in any yeast recipe for added nutritive value and tenderizing power.

The dough - In a large bowl sprinkle the yeast over the 1/4 cup warm milk; stir to dissolve. Stir together the cooled mashed potato and butter. Add the potato mixture along with the 2 cups reserved potato water to the large bowl. Add in the sugar, 5 cups flour, and salt. Stir until the dough comes away from the sides of the bowl, adding more flour 1/4 cup at a time if necessary. Potato dough will remain a little sticky. Turn out the dough onto a floured surface (or switch to the dough hook on a stand mixer) and knead, adding more flour if necessary, until the dough feels smooth and elastic (8 to 10 minutes).

Rising - Transfer the dough to a clean, oiled mixing bowl and turn to coat. Cover and set aside until the dough doubles in volume. Punch down, cut in half, shape into two balls, and allow to rest, covered, for 10 minutes.

Shaping - Press down each ball and shape into a pan loaf. Place into 2 greased 8- or 9-inch loaf pans, cover, and set aside to proof until the breads come up above the tops of the pans. Dust with flour and cut a deep slash down the length of each loaf.

Baking- Bake in a preheated 375 degree F oven until the bread has a hollow sound when the bottom is tapped with your fingertips (about 50 minutes). The sides should feel firm. If necessary return the bread to the oven for an additional 5 to 10 minutes. If using tiles or an oven stone, finish the bread on them for an additional 5 to 10 minutes. Remove from the pans and let cool on a wire rack. When cooled to room temperature, slice - and enjoy!

Potato Slabs

I seemed to have an excess of potatoes sitting around my house and was trying to think of something new to make as a side. This was the first thing that came to mind. These are such a simple and yummy appetizer, or side dish if you prefer.


Many people make these by slicing a potato in half and scooping out some of the insides but I prefer just slicing the potato into slabs. It helps cook the potato evenly and doesn't waste any of the insides. These would be a perfect snack for the upcoming superbowl parties.


Potato Slabs
Source: Amber's Delectable Delights

Ingredients
2 russet potatoes
Salt, to taste
Black pepper, to taste
Paprika, to taste
1/3 cup colby-jack cheese
5 slices of bacon, cooked and diced
Green onions for garnish, if desired
Sour cream, if desired

Directions
1. Preheat oven to 375. Clean and scrub potatoes well. Slice the potatoes into 1/4" thick slices. Place potatoes on lightly buttered baking sheet and season each side with salt, black pepper, and paprika. Cook for 30 minutes. Flip potatoes over and cook for an additional 15 minutes.
2. Remove pan from oven and place a pinch of cheese and bacon on top of each potato slab. Return the pan to the oven and cook until cheese is melted and bubbly, about 10 minutes. Serve with green onions and sour cream, if desired.

Zuppa Toscana

I was searching around the Internet for recipes this past weekend when I came upon this soup recipe. I have never had Zuppa Toscana at Olive Garden, or in general, but all of the ingredients in this recipe sounded like they would be delicious together. Not the least bit healthy but definitely delicious. :)

This made a nice and hearty soup that was comforting on a cold and snowy evening. My husband and I both give it two thumbs up. I look forward to making this again sometime soon.


I made a few changes to the recipe but nothing that would change it to dramatically. I really dislike fennel seed so I used country style sausage and added some black pepper and red pepper flakes to it. I omitted the onion and subbed in some onion powder. I used baby spinach instead of Kale and half and half instead of heavy cream. Since I used half and half instead of heavy cream I smashed up some of the potatoes to give the soup a thicker consistency.

Zuppa Toscana (Olive Garden Copycat Recipe)

Source: Robbie's Recipes

Ingredients
1 pound spicy Italian sausage - crumbled
1/2 pound smoked bacon - chopped
4 cups water
2, 14.5 ounce cans (about 3 2/3 cups) chicken broth
2 large russet potatoes - scrubbed clean, cubed
2 garlic cloves - peeled, crushed
1 medium onion - peeled, chopped
2 cups chopped kale OR Swiss chard
1 cup heavy whipping cream
salt and pepper - to taste

Directions
1. In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.

2. In a skillet over medium-high heat, brown bacon; drain, set aside.

3. Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.

4. Add sausage and bacon to pot; simmer for 10 minutes.

5. Add kale and cream to pot; season with salt and pepper; heat through.

Frittata For Two

I used to make breakfast quite often for my husband and I on the weekends but lately he wakes up before I do and immediately goes to the kitchen and eats some cereal or oatmeal. Saturday night before going to bed I said please do not eat anything if you wake up before me, I am going to make breakfast in the morning. I told him it would have bacon in it and that must have done the trick. :) I was actually able to make us a nice breakfast.


I first made this recipe a few months ago but never took pictures to blog about it. I have been meaning to make it again but never got around to it. Since yukon gold potatoes were on sale at the store this week I decided it would be the perfect time to make it again.

Boy am I ever glad that I made it again. It has awesome flavor (pssssttt I added a little bit of garlic and left out the onion) and was an easy one pan meal that took minimal time to prepare. I ate about 1/4 of it and my husband managed to polish off 3/4 of it.

Bacon, Potato, and Cheddar Frittata for Two
Source: CooksIllustrated.com

An ovensafe nonstick 10-inch skillet is a must for this recipe. Because broilers vary so much in intensity, watch the frittata carefully as it cooks. This recipe makes two very generous portions; leftovers can be wrapped and refrigerated—they make a great sandwich filling.

Ingredients
6 large eggs
1 1/2 tablespoons half-and-half
Table salt and ground black pepper
4 ounces bacon (about 4 slices), cut crosswise into 1/4-inch pieces
1/2 pound Yukon Gold potatoes , peeled and cut into 1/2-inch cubes
1 1/2 ounces cheddar cheese , cut into 1/4-inch cubes (about 1/3 cup)
2 scallions , sliced thin on the bias

Directions
1. Adjust oven rack to upper-middle position, about 5 inches from heating element; heat broiler. Whisk eggs, half-and-half, 1/4 teaspoon salt, and 1/8 teaspoon pepper in medium bowl until well combined, about 30 seconds. Set eggs aside.

2. Fry bacon in 10-inch nonstick ovensafe skillet over medium heat until crisp, about 10 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate; pour off all but 1 tablespoon of bacon fat. Add potatoes to skillet and cook, stirring occasionally, until golden brown and tender, 10 to 15 minutes. Stir cheddar, scallions, and bacon into eggs; add egg mixture to skillet and cook, using spatula to stir and scrape bottom of skillet, until large curds form and spatula begins to leave wake but eggs are still very wet, about 1 minute. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.

3. Slide skillet under broiler and broil until frittata has risen and surface is puffed and spotty brown, 1 1/2 to 2 minutes; when cut into with paring knife, eggs should be slightly wet and runny. Remove skillet from oven and let stand 5 minutes to finish cooking; using spatula, loosen frittata from skillet and slide onto platter or cutting board. Cut into wedges and serve.

Inspired

I sat at work all day and contemplated what I was going to make for dinner. I had two different meat choices, chicken breasts or ground chicken. :) Wow, big decisions huh? I came across a few recipes that sounded good but I was not sold on either. When I got home and checked the mail I was happy to see my new edition of Kraft Food and Family magazine. I do not usually tend make anything from the magazine but I browsed through it quick and came across a recipe for Foil-Packet Taco Chicken. I was going to make that recipe until I realized that I had no salsa in the house. So I decided to improvise and use what I did have in the house. That is how this recipe was born.


This was the easiest thing ever to throw together and the final result was one of the juiciest pieces of chicken I have ever made. My husband and I both enjoyed and I think that it would be great with some green beans thrown into the mix too.


Foil Packet Italian Chicken
(Source: Amber's Delectable Delights)

Ingredients
2 boneless skinless chicken breasts
1 tsp Italian seasoning
1/2 tsp garlic powder
Salt and pepper to taste
3 red potatoes
1/4 cup marinara sauce
1/4 cup Italian cheese blend (or just mozzarella)

Directions
- Preheat oven to 400 degrees.
- Lay 2 pieces of aluminum foil on a flat surface and spray the middle of each with non-stick cooking stray. Wash and scrub potatoes and slice into very thin slices (I used the slicer blade on my food processor). Arrange the potatoes in an oval shape onto the middle of the foil about the size of your piece of chicken and sprinkle them with salt and black pepper to taste.
- Mix all of the seasonings into small bowl and sprinkle on both sides of the chicken pieces and place a chicken breast on top of each pile of potatoes. Top each chicken breast with 1/8 cup of marinara sauce and 1/8 cup of cheese.
- Raise up the long sides of foil and fold down twice, do the same thing to the sides of the foil creating an air tight seal. Transfer packets to a baking sheet.
- Bake for 30 to 35 minutes or until chicken is 170 degrees. Remove chicken from oven and let set a few minutes before poking a hole in the foil to release the steam before opening.

First soup of the year

I first saw this recipe on Annie's Eats a few months ago and thought that it looked wonderful. Then Sugar & Spice made it and I knew I would have to make it soon because it just looked that good. Tonight was my monthly scrapbooking night and when we were deciding on what to eat something warm and comforting sounded good. I remembered that my mother-in-law loves potato soup so I e-mailed her the recipe and she pretty much said we had to have it. :)

Everyone really enjoyed this soup, it is slightly creamy and perfectly cheesy. I did add a dash of; salt, pepper, garlic powder and cayenne pepper just to make sure there was no lack of flavoring. I will defiantly be making this again.


Baked Potato-and-Broccoli Soup
(Source: MyRecipes.com via Southern Living Magazine; Jan 2006)

Ingredients
1/4 cup all-purpose flour
2 (14 1/4-ounce) cans low-sodium fat-free chicken broth, divided
3 cups peeled, cubed potato (about 1 1/4 pounds)
2 cups broccoli florets, chopped
1 small onion, chopped
1 1/4 cups 2% reduced-fat milk
1 (8-ounce) block 2% reduced-fat sharp Cheddar cheese, shredded
7 teaspoons shredded 2% reduced-fat sharp Cheddar cheese
7 teaspoons fully cooked bacon pieces
7 teaspoons chopped green onions

Preparation
Whisk together flour and 1/3 cup chicken broth until smooth.
Combine remaining chicken broth and next 3 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until potatoes are tender. Gradually stir in flour mixture. Cook, stirring often, 5 minutes.

Stir in milk and 8 ounces shredded cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts. Top each serving of soup with 1 teaspoon cheese, 1 teaspoon bacon pieces, and 1 teaspoon chopped green onions.

Note - We recommend freshly shredded cheese (versus the preshredded variety) for additional creaminess and even melting.

Yield - Makes 7 servings (serving size: 1 cup) (serving size: 1 cup)

Slow cookin

I had purchased a few packages of boneless country-style ribs when they were on sale a few weeks back and had no clue what to do with them so I food savered them up and tossed them in the freezer. I was sick of looking at them so I decided that I just needed to make something out of them.

I have been hearing many raves about this recipe from a cooking board that I post on so I decided that I would give it a try. Of course I had no root beer in the house. So I headed down the street to the local drive-in and a bought gallon of fresh homemade root beer. YUM!

This had great taste to it even before I shredded it and added the BBQ sauce. My husband and I both enjoyed it. Usually the BBQ sauce that I use has a bit of a kick to it but for some reason that did not come out in this dish. So next time I will probably add a few dashes of hot sauce or some red pepper flakes to the recipe. Overall, it was wonderful.

Slow Cooker Pulled Pork

(Source: Allrecipes.com)

Ingredients:
1 (2 pound) pork tenderloin
1 (12 fluid ounce) can or bottle root beer
1 (18 ounce) bottle your favorite barbecue sauce
8 hamburger buns, split and lightly toasted

Directions:
Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

My modifications:
- used boneless country style ribs instead of tenderloin

-made a dry rub of salt, pepper, garlic powder, onion powder & chili powder

- coated meat in rub then pan seared

- cooked 6 hours on high, drained root beer, shredded meat, added in BBQ sauce and cooked for 1 1/2 hours longer

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I had some green beans and red potatoes that I wanted to cook up for dinner but I did not want to have to stand over them and stir or turn them while they cooked. So I decided to go back to a technique that I used on the grill one evening, the foil packet. They were so easy and so good that I ended up eating more beans that I did pork.

Green Bean and Red Potato Packets
(Source: Ambers Delectable Delights)

Ingredients:
1 pound green beans
3 small red potatoes
3 cloves garlic, minced or pressed
1 -2 tbls olive oil (I used garlic flavored)
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp chili powder

Directions:
- Preheat oven to 375
- Wash and trim the green beans, wash and thinly slice the potatoes and toss them into a plastic baggie. Add the oil, garlic, and other seasonings into the bag and shake to coat. Lay a piece of foil onto a cookie sheet (about 12" long) and dump the mixture onto the middle of the foil. Place another piece of foil over top and fold the two layers together to make a pouch that no air will escape from. Place into preheated oven and cook for 20-25 minutes. Transfer to serving dish and top with Parmesan cheese if desired.

Teeny tiny loaves

I am not typically a fan of a huge ole hunk of meat but oh my goodness was this meatloaf wonderful. So good that I am going to turn it into my meatball recipe too! That is really all I have to say. Well except for make this recipe soon!! ;)


Teeny Tiny Italian Meat-Loaves
(Source: Amber's Delectable Delights )

Ingredients:
1 pound ground beef
1 egg, beaten
1 cup spaghetti sauce; divided
1/2 cup mozzarella cheese
1 tbls Worcestershire sauce
1/2 cup panko (or breadcrumbs)
1 tsp onion powder
1 tsp garlic powder
1 tsp parsley
1 tsp basil
1/4 tsp oregano
Salt and Pepper to taste

Directions:
Preheat oven to 350 degrees.
Gently mix 3/4 cup of the spaghetti sauce and remaining ingredients together.
Divide into 4 equal size pieces and form into desired shape. Place onto greased cookie sheet.
Smother each loaf with the remaining spaghetti sauce and top with extra cheese if desired.
Bake for 40-50 minutes or until internal temp is 160.

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Roasted Red Potatoes
(Source: Amber's Delectable Delights )

Ingredients:
4 red potatoes
2 Tbls bread crumbs
1 Tbls olive oil
1 Tbls Parmesan cheese
Your choice of seasonings (I used garlic power, onion powder, and parsley)

Directions:
- Preheat oven to 375 degrees
- Slice potatoes into wedges and place into medium bowl. Season with all the remaining ingredients and place into preheated oven. Cook for 30-40 minutes or until potatoes are done to your desired crispness.