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Potatoes and Rice

Boursin Cheese Mashed Potatoes

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Boursin Cheese Mashed Potatoes are a perfect flavor pairing ready in 30 minutes. Try my trick for getting potatoes cut crazy fast.  Adding some savory cheese makes these potatoes extra special for holiday dinners without a lot of extra hassle.

Boursin Cheese Mashed PotatoesDo you know how many of our stories start out, “We were at Costco…”? We go there most weeks now if that gives you a clue. A few weeks ago when we were at Costco (see, I warned you), they had a sample of prepared mashed potatoes mixed with Boursin cheese. It was heaven even though the prepared mashed potatoes were mediocre.

Boursin cheese is always a favorite treat in our home but it had never crossed my mind to try it on potatoes. The combination is absolutely perfect. The cheese is creamy and mild with plenty of herbs and seasonings which gives the potatoes a hint of magic almost like the memory of twice baked potatoes.

I fell for it hard and informed Jonathan that the world must know of this combination! I went to find a three pack of cheese and he headed back to produce for a giant bag of yellow potatoes! I justified this action perfectly by insisting I would serve some of the cheese when my brother and his wife visited in a few days.

I made potato magic in the kitchen with the yellow potatoes, stirred in the cheese and then promptly used my finger to scoop it out of the mixing bowl because it was either too yummy or I was too greedy to go find a spoon. This might be a recipe that should come with a warning label!

I consider this is a great every day dish but if you want something special for Easter this weekend these potatoes would be perfect! It sure is easier than scalloped.

These also reheat nicely in the microwave. For breakfast I warmed up a scoop of the leftover potatoes and topped it with three scrambled eggs. I grated a little Tillamook white cheddar over the top of that, and dressed the entire dish with some low fat Tillamook Sour Cream, and some salsa.

Somewhere during the cooking process it dawned on me that I was making some sort of naked breakfast burrito. It was so good for breakfast (and Jon is gone) I had it again for dinner. It has just been one of those days.

I do make a lot of potatoes here and the part I hate is cutting them. Jonathan suggested I try an apple corer and actually it works very well! It takes me less than 1/4 of the time to use the corer and the potatoes cooked up great! I will say I bought a heavy duty all metal one for this purpose. This is the one I purchased.

Please leave me a comment and let me know how this trick works for you!

4.5 from 4 votes
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Boursin Cheese Mashed Potatoes

Boursin Cheese Mashed Potatoes are a perfect flavor pairing ready in 30 minutes. Try my trick for getting potatoes cut crazy fast.
Course Potato
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 364 kcal
Author Mirlandra Neuneker

Ingredients

  • 3 pounds gold potatoes such as yukon gold
  • 1/2 tsp. salt
  • 1/3 cup heavy cream
  • 5 Tbsp. butter
  • 1 tsp. Better than Bouillon Chicken Bouillon
  • 1 tsp. black pepper coursely ground
  • 1 Boursin cheese (5.2oz box) your favorite flavor (Garlic & Herb and Shallot & Chive are favorites)
  • additional Boursin cheese to garnish optional
  • fresh chives to garnish optional
US Customary - Metric

Instructions

  1. Cover a large pot of water and put it on the stove to boil.
  2. Peel potatoes. For fastest cutting use and apple corer to slice each potato. For medium sized potatoes lay the potato on its side and press down. For large potatoes, slice the potato in half and place the halves on a cutting board flat side down. Then cut with corer. If any pieces are twice as big as others cut them in half.
  3. Place potato chunks in boiling water with the salt. Bring to a boil again and then turn down to a simmer and cook for about 20 minutes until the potatoes are just fork tender.
  4. Meanwhile, microwave cream and butter for 45 seconds until warm and at least partly melted. Stir in bouillon and black pepper. Set aside.
  5. When potatoes are ready, drain in a calendar. Put potatoes in a stand mixer fitted with a whip. Add cream mixture. Beat on low speed until about half the lumps are gone. Scrape down the sides.
  6. Cut Boursin cheese into at least 12 pieces and add to the mixture. Beat on low again until mixture is smooth, less than 45 seconds. Do not overbeat or potatoes will develop a glue like texture.
  7. Garnish with additional Boursin cheese and fresh chives if desired. Serve hot.
Nutrition Facts
Boursin Cheese Mashed Potatoes
Amount Per Serving
Calories 364 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 9g 45%
Cholesterol 44mg 15%
Sodium 274mg 11%
Potassium 957mg 27%
Total Carbohydrates 29g 10%
Dietary Fiber 5g 20%
Protein 6g 12%
Vitamin A 10%
Vitamin C 31.3%
Calcium 8.3%
Iron 41.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

If you liked this recipe, you might also enjoy my Loaded Baked Potato Soup!  Click here for the recipe.

LoadedBakedPotatoSoup

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Oven Roasted Garlic Parmesan Potatoes

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These Garlic Parmesan Potatoes have that perfect mix of garlic, butter, cheese and seasonings. They are a quick side dish to toss together for a weeknight dinner or a holiday meal. Adding the butter at the end gives them SO much extra flavor.

These Garlic Parmesan Potatoes have that perfect mix of garlic, butter, cheese and seasonings. They are a quick side dish to toss together for a weeknight dinner or a holiday meal. Adding the butter at the end gives them SO much extra flavor.

My mom started giving me an allowance when I was about 2.  I got a quarter a week (big money in the 80s!) and liked to take my coins to the farmer’s market to buy potatoes and tomatoes.  I think if you could be born with food in hand mine would have been potatoes!

While I’ve never met a way to cook potatoes I didn’t like, roasted is always high on my list!  It does a great job of concentrating the potato for that rich roasted flavor I love and only takes a few minutes to prep a side dish for the oven – no fuss, no muss.

I used to roast potatoes exclusively in oil but these days I toss a bit of butter on in the end.  Unlike mashed potatoes a little goes a long way and taking that extra step gives you tons of wonderful flavor.  If I’m feeling a bit fancy I toss on some fresh herbs at the end for color and more flavor.  Bing, bang, boom and DONE!

Have a great week.  Thanks for stopping by to cook with me!

Tools In This Post: I keep a bottle of this Italian Herb Blend on hand at all times. It is my go to instead of fresh herbs that are more expensive and hard to keep handy. Usually you can find this in the produce section of the grocery store for $4 or under. If not badger the grocery store or order off of Amazon.

I like to serve these potatoes with this Bacon Wrapped Pork Tenderloin! 

We love this simple bacon wrapped pork tenderloin! The creamy onion sauce and bacon make this easy dinner look fancy without the extra work. Serve it with a salad or rice and veggies for a fast, easy meal.

These Garlic Parmesan Potatoes have that perfect mix of garlic, butter, cheese and seasonings. They are a quick side dish to toss together for a weeknight dinner or a holiday meal. Adding the butter at the end gives them SO much extra flavor.
5 from 2 votes
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Oven Roasted Garlic Parmesan Potatoes

These Garlic Parmesan Potatoes have that perfect mix of garlic, butter, cheese and seasonings. They are a quick side dish to toss together for a weeknight dinner or a holiday meal. Adding the butter at the end gives them SO much extra flavor.
Course Side Dish
Cuisine American
Prep Time 7 minutes
Cook Time 30 minutes
Total Time 37 minutes
Servings 6
Calories 362 kcal
Author Mirlandra

Ingredients

  • 3 pounds small gold potatoes petite or baby size work well
  • 2 Tbsp. olive oil
  • ½ cup freshly grated Parmesan cheese
  • 2 tsp. black pepper coarsely ground
  • 2 tsp. garlic powder
  • 2 tsp. onion salt
  • 1/2 tsp. paprika
  • 2 tsp. freeze dried Italian herb blend I use Litehouse brand
  • 6 Tbsp. salted butter melted
  • Fresh parsley or chives to garnish optional
US Customary - Metric

Instructions

  1. Preheat the oven to 400 F.
  2. Spray a baking sheet with nonstick spray.
  3. Wash the potatoes and slice in half. Place in a single layer on the baking sheet.
  4. Sprinkle everything else except the butter over the potatoes. Gently toss to coat.
  5. Bake for 25 – 30 or until golden and crisp. The potatoes should be very tender when pierced with the tip of a knife. Stir in butter until melted. Taste for salt and serve garnished with fresh parsley or chives if desired.
Nutrition Facts
Oven Roasted Garlic Parmesan Potatoes
Amount Per Serving
Calories 362 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 8g 40%
Cholesterol 31mg 10%
Sodium 744mg 31%
Potassium 50mg 1%
Total Carbohydrates 2g 1%
Vitamin A 11.6%
Calcium 1.1%
Iron 1.9%
* Percent Daily Values are based on a 2000 calorie diet.

These Garlic Parmesan Potatoes have that perfect mix of garlic, butter, cheese and seasonings. They are a quick side dish to toss together for a weeknight dinner or a holiday meal. Adding the butter at the end gives them SO much extra flavor.

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Holiday Mashed Potatoes

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These simple, no fuss mashed potatoes are rich and fluffy. These are perfect for holiday meals when mashed potatoes should be extra special!

Simple, no fuss mashed potatoes that are rich and fluffy. These are perfect for holiday meals when mashed potatoes should be extra special!

I know Thanksgiving is all about the Turkey and Christmas is all about the roast beef but in my world both occasions are all about the potatoes. I have a passionate love affair with mashed potatoes – always have, always will.  These Holiday Mashed Potatoes have won me over above all other mashed potatoes.

My rule of mashed potatoes goes something like this: There must be butter – lots and lots of butter. Some cream needs to be involved and maybe some cream cheese for the slightest tang in the flavor. Sour cream can be fun but not for the main holiday potatoes. That should be for random meals throughout the year where it fits. I know this is a personal opinion – I will understand if you feel you must add sour cream to yours.

The potatoes must have plenty of pepper and enough salt to be flavorful. Instead of salting with table salt I sneak a little chicken bouillon into the recipe. You will be amazed at the wonderful flavor it adds to the potatoes. Usually nobody can put their finger on just what it is I have in there!

Above all else the potatoes should not have much in the way of lumps and they should never, ever be overbeaten.

One final rule of Mirlandra’s mashed potatoes. You must have a large scoop…

Have a great week guys.  Thanks for stopping by to cook with me!

Tools In This Post:  Don’t launch into holiday cooking without a solid set of knives.  You don’t need 10 knives and you don’t need to spend $1,000.  A three knife set like this will set you up well for kitchen success.  We own a few more knives but mostly because Jonathan and I cook at the same time and the last thing you want to do on Thanksgiving is start arguing over who gets to use the knife next.

Need a good Prime Rib recipe for Christmas?  I’ve got you covered!  Check out my Easy Prime Rib Roast Recipe and Tips! 

Making a special Prime Rib Roast is easier to make than you might think. This recipe has simple instructions and tips to make the perfect roast that will amaze all your dinner guests. This is the holiday roast people will be telling stories about ten years from now!

 

Simple, no fuss mashed potatoes that are rich and fluffy. These are perfect for holiday meals when mashed potatoes should be extra special!
5 from 3 votes
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Holiday Mashed Potatoes

Simple, no fuss mashed potatoes that are rich and fluffy. These are perfect for holiday meals when mashed potatoes should be extra special!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 15 moderate servings
Author Mirlandra Neuneker

Ingredients

  • 5 pounds russet Potatoes
  • 1 tsp. salt (for the water)
  • 4 oz cream cheese
  • 1/2 cup heavy cream
  • 1/2 cup salted butter
  • 2 tsp. chicken bullion
  • 2 tsp. fresh ground pepper

Instructions

  1. Fill a large pot about 1/3 full with water. Add 1 tsp. salt, cover with the lid, and bring to a boil on high.
  2. Meanwhile, peel potatoes and cut into cubes, about 1" across.
  3. Add potatoes to boiling water. Bring back up to a boil and then turn town to a hearty simmer. Put the lid back on the pot cocked at an angle to allow some steam to escape.
  4. Boil until tender, about 20 minutes.
  5. While the potatoes are cooking, add cream cheese, cream, butter, bullion, and pepper to a medium microwave safe bowl. Microwave this mixture for 2 minutes. Set by the stand mixer.
  6. When the potatoes are tender, drain them and add to a stand mixer fitted with the whisk attachment. Pour the seasoning mixture over the potatoes.
  7. Beat on high for 30-45 seconds. Do not overbeat or potatoes will become gluey.
  8. Serve hot. Garnish with additional ground pepper and chunks of butter if desired.

Simple, no fuss mashed potatoes that are rich and fluffy. These are perfect for holiday meals when mashed potatoes should be extra special!

Author’s Note:  This was one of my early posts in the fall of 2014.  The photos were pretty rough (see below) so I took new ones in 2017.  Enjoy the facelift!

Simple, no fuss mashed potatoes that are rich and fluffy. These are perfect for holiday meals when mashed potatoes should be extra special!

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Crispy Oven Hash Browns

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The oven is the easiest way to make perfect, crispy, golden hash browns! They taste amazing, never burn and you don’t have to slave in the kitchen! 

The oven is the easiest way to make perfect, crispy, golden hash browns! They taste amazing, never burn and you don't have to slave in the kitchen!

Raise your hand if you LOVE breakfast!  Bacon, eggs, hash browns, pancakes, sausage, coffee, orange juice – am I speaking your language yet?

Since Jonathan and I got married, Saturday mornings have been for breakfast.  And not just some oatmeal – I’m talking big scale productions that cover the table in piles of food.  Ok, to tell the truth sometimes that man gets a bit carried away but I really love that part of him.  I also love breakfast so getting carried away about breakfast is pretty easy for me to stomach 😉

In his quest for amazing breakfast Jonathan has tried a lot of different ways of making hash browns.  The problem is he gets easily distracted with his epic cooking projects and we have had more than a few burned  batches.  I think at this point we have tried cooking hash browns with every method possible!  After years of trial and error I’m convinced that oven hash browns are the BEST!

They come out crispy. 
You don’t have to stir.
The potatoes get tossed in, you set a timer and then breakfast is ready!

So how do you like them apples?  Yeah…I thought so.

Unless you have a house elf hidden somewhere I don’t know about (geeky Harry Potter reference) you need this breakfast recipe!

Have a great week guys.  Thanks for stopping by to cook with me!

Tools In This Post:  Hash browns that are shredded in a food processor actually have a better texture for cooking!  And it saves a ton of time / getting your fingers on a box grater.  This is a good tool to invest in for quite a few cooking projects.

If you love breakfast as much as we do try these pancakes.  They are amazing and readers tell me all the time this is now their only pancake recipe! 

The oven is the easiest way to make perfect, crispy, golden hash browns! They taste amazing, never burn and you don't have to slave in the kitchen!
4.43 from 35 votes
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Crispy Oven Hash Browns

The oven is the easiest way to make perfect, crispy, golden hash browns! They taste amazing, never burn and you don't have to slave in the kitchen!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Mirlandra Neuneker

Ingredients

  • 5 1/2 cups peeled and grated potatoes
  • 3 Tbsp. salted butter melted
  • 2 Tbsp. canola oil
  • ½ tsp. powdered chicken bouillon such as Knorr
  • ¼ tsp. seasoning salt
  • ¼ - ½ tsp. fresh ground black pepper course grind

Instructions

  1. Preheat oven to 400 F. Line a sheet pan with parchment paper.
  2. Peel potatoes and shred in a food processor with the shredding attachment (preferred) or with a box grater.
  3. Put the shredded potatoes in a large bowl and fill with cold water. Swish and then dump the potatoes into a colander.
  4. Put the potatoes back into the bowl and repeat twice more. The water will be fairly clear when you are done.
  5. One handful at a time, squeeze shredded potatoes as hard as you can to get as much water out as possible before returning them to the bowl.
  6. Add the rest of the ingredients and toss by hand until well mixed.
  7. Scatter the potatoes over the lined pan as evenly as possible.
  8. Bake in preheated oven on the bottom rack for about 15 minutes. When the edges are starting to brown, move the pan to the top rack. Bake for another 15 minutes until crisp. (No need to stir at any point!)
  9. Serve immediately.

The oven is the easiest way to make perfect, crispy, golden hash browns! They taste amazing, never burn and you don't have to slave in the kitchen!

Adapted from here. 

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Loaded Twice Baked Potatoes Casserole

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This Loaded Twice Baked Potatoes Casserole is delicious, easy to make, and full of bacon. Try my secret trick for amazing texture!  I serve this all the time as a side dish or main dish.  It is also a favorite of ours for holiday dinners!

This Loaded Twice Baked Potatoes Casserole is delicious, easy to make, and full of bacon. Try my secret trick for amazing texture!

The history of this dish goes way, way back. Sometime during my teen years I was invited to Thanksgiving dinner at the home of a professional chef. She was a friend of friends who graciously included us and I have long since forgotten her name. Her potatoes, however, are imprinted on my very soul.

Instead of traditional mashed potatoes, she served a perfect twice baked potato casserole. The potatoes were savory and had a unusually delightful texture for twice baked potatoes. Her secret, it turned out, was grating the baked potatoes.  I love how this protects the texture of the casserole and helps prevent it from getting gluey.

I ended up developing my own version of the dish and it has been a family staple ever since. Once the potatoes are baked and cooled the casserole prep takes less than 20 minutes. It is a great side dish, main dish, and of course it goes very well with a holiday turkey, ham or beef roast.

Tools In This Post: Fresh ground pepper makes a big difference in cooking – this dish in particular!  I love this cost efficient and sturdy little grinder from OXO.  It is easy to use, takes minimal hand strength and works fast.

Note about this post:  I originally published this post several years ago and have recently updated the photos and made minor changes to the recipe.  Enjoy!

0 from 0 votes
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Loaded Twice Baked Potato Casserole (Yes, with Bacon!)

This Loaded Twice Baked Potatoes Casserole is delicious, easy to make, and full of bacon. Try my secret trick for amazing texture!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 servings
Author Mirlandra Neuneker

Ingredients

  • 4 large baking potatoes 3 pounds total
  • 1/2 pound bacon
  • 1 cup sour cream can use light
  • 1 Tbsp. chicken bouillon
  • 1/2 cup 1% milk
  • 1 tsp. fresh ground black pepper
  • 1/4 tsp. white pepper
  • 1 bunch green onions minced
  • 2 – 3 cups shredded sharp cheddar cheese divided
  • Additional bacon and chives to garnish if desired

Instructions

  1. Preheat oven to 400 F. Wash the potatoes. Make several small slits with a paring knife. Place directly on oven rack and bake for 60-90 minutes until tender. Refrigerate until chilled.
  2. When the potatoes are chilled, begin assembling the casserole.
  3. Preheat the oven to 350 F. Grease a 9”x9” or similar sized casserole pan and set aside.
  4. Use a kitchen scissors or sharp knife to cut the bacon into 1” pieces. Fry bacon in cast iron or other heavy frying pan over medium-high heat for 2-3 minutes until it is starting to crisp.
  5. Use a slotted spoon to remove the bacon from the pan and put it on paper towels to drain.
  6. In a large mixing bowl combine sour cream, chicken bouillon, milk, salt, pepper and white pepper. Whisk together.
  7. Mince tops and bottoms of green onions and stir into the sauce along with the bacon and about 1 cup of the cheese.
  8. Remove any blemishes from the potatoes and shred using a hand grater with large holes.
  9. Gently fold potatoes into the sauce. (Or toss together with your hands). Do not over mix or casserole can become starchy. Gently spread the mixture into prepared casserole pan.
  10. Scatter the remaining cheese on top and bake in the preheated oven at until hot through and the cheese on top is melted and just beginning to brown around the edges, 25-30 minutes.

Recipe Notes

Light sour cream and reduced fat milk help make this a lower fat recipe. You can use higher fat ingredients if you like. Both will work. Don't substitute margarine for the butter or a low fat cheddar cheese. The results will not be as good.

 

This Loaded Twice Baked Potatoes Casserole is delicious, easy to make, and full of bacon. Try my secret trick for amazing texture!

Love potatoes?  These Boursin Cheese Mashed Potatoes are delicious and perfect for special occasions and holidays!

Boursin Cheese Mashed Potatoes

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Smoked Sausage & Bacon Loaded Potato Salad

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Loaded Potato Salad has all the good stuff: smoked sausage, bacon, cheese, ranch seasoning and chives. Everything you love about baked potatoes in a salad!  I’m also sharing my easy secret to perfectly cooked potatoes that don’t turn to mush when you make them into potato salad!

Loaded Potato Salad has all the good stuff: smoked sausage, bacon, cheese, ranch seasoning and chives. Everything you love about baked potatoes in a salad! I'm also sharing my easy secret to perfectly cooked potatoes that don't turn to mush when you make them into potato salad!

Potato salad is one of those popular dishes that shows up at food events all year long.  There are many variations on three main kinds.

German potato salad usually has an oil based dressing and is served warm.  Traditional American potato salad has a mayonnaise dressing, bacon, eggs and pickles.  Finally, Loaded Potato Salad typically uses a sour cream / mayo mixture, bacon, cheese and sometimes ranch seasonings.  I of course had to add some good sausage like my Daddy used to!

I won’t argue that one is better than any other.  Honestly, I think there is room for all three on the table!  (Probably why there is never room for people at my table!!!)

The secret to any great potato salad is excellent potatoes that are perfectly cooked and don’t turn to mush when you add the good stuff.  Seriously, is there any worse potato salad crime than glop that has sort of turned into mashed potato salad?

I tested multiple methods and finally settled on a method  shared by America’s Test Kitchen for cooking the potatoes gently and quickly.  All the details are in the recipe.  I think you will love this easy trick for perfect taters!

Let me know how you like it.  Happy cooking!

Tools In This Post:  I keep my bacon prep easy but using these kitchen sheers to cut it up.  They cut raw bacon like it is butter.  The AnySharp company sent me a sample to check out recently and I was blown away – best kitchen scissors I have ever used!  As a bonus there are multiple things you can do with them!

Love creamy salads?  This Hawaiian Macaroni Salad is one of my personal favorites and one of my all time most popular posts. 

Hawaiian Macaroni Salad

Loaded Potato Salad has all the good stuff: smoked sausage, bacon, cheese, ranch seasoning and chives. Everything you love about baked potatoes in a salad! I'm also sharing my easy secret to perfectly cooked potatoes that don't turn to mush when you make them into potato salad!
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Smoked Sausage & Bacon Loaded Potato Salad

Loaded Potato Salad has all the good stuff: smoked sausage, bacon, cheese, ranch seasoning and chives. Everything you love about baked potatoes in a salad! I'm also sharing my easy secret to perfectly cooked potatoes that don't turn to mush when you make them into potato salad!
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6
Author Mirlandra Neuneker

Ingredients

  • 2 lbs Red Yukon potatoes red potatoes or Yukon Gold potatoes
  • 1 package ranch dip - or 1 ½ Tbsp. from the canister
  • 1 tsp. coarsely ground black pepper freshly ground preferred
  • 1 tsp. dried dill
  • ½ tsp. smoked paprika
  • ½ tsp. powdered garlic
  • 1 lbs bacon
  • 10 oz fully cooked beef smoked sausage I use the skinless one from Eckrich-it is excellent!
  • 2 Tbsp. minced chives
  • 3/4 cup sour cream
  • 3/4 cup good quality mayonnaise
  • ¼ cup milk
  • 1 Tbsp. bacon drippings
  • 2 cups sharp cheddar cheese grated

Instructions

  1. Prepare potatoes to your liking. Scrub and peel half or none or all of them. Chop into bite sized pieces, about the same size.
  2. Place the chunked potatoes in a medium-large pot and cover with 1” of cool water. Bring the potatoes to a boil over high heat, then reduce to medium-heat and simmer until fork tender. About 10-12 minutes.
  3. While potatoes are cooking combine black pepper, dill, paprika, powdered garlic and white pepper in a small bowl. Use a fork to stir together.
  4. When potatoes are cooked, drain thoroughly in a colander. Spread out on a baking sheet and sprinkle with the spice mix. Toss gently or flip with spatula to coat. Cool in the refrigerator 30 minutes.
  5. While the potatoes are cooling, use a kitchen scissors to cut the raw bacon into ½” pieces. (Not all scissors are created equal but these AnySharp Multi Function 5-in-1 Scissors are awesome for raw meat.)
  6. Cook in a cast iron skillet or other frying pan over medium-high heat, stirring frequently for two minutes. Turn down to medium heat and continue to cook until bacon is just cooked and almost starting to crisp about 2-3 more minutes. Save the bacon drippings and use a slotted spoon to spread the bacon out on paper towels to drain.
  7. Cut the sausage into quarters lengthwise and then dice it – set aside.
  8. In a medium bowl combine chives, sour cream, mayonnaise, milk and bacon drippings. Whisk together until the mixture is smooth. Then add the drained bacon, sausage, and cheese.
  9. Add the potatoes and gently toss until everything is well coated.
  10. Chill for 30 minutes to a few hours so everything can meld nicely and serve cold.

 

Loaded Potato Salad has all the good stuff: smoked sausage, bacon, cheese, ranch seasoning and chives. Everything you love about baked potatoes in a salad! I'm also sharing my easy secret to perfectly cooked potatoes that don't turn to mush when you make them into potato salad!

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Creamy Chicken and Rice Casserole

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This Creamy Chicken and Rice Casserole is a family favorite full of flavorful rice and creamy sauce with celery, mushrooms and chicken. It only takes 10 minutes to get it into the oven which makes it perfect for busy nights!  If you have leftovers they heat up well.

This Creamy Chicken and Rice Casserole is a family favorite full of flavorful rice and creamy sauce with celery, mushrooms and chicken. It only takes 10 minutes to get it into the oven which makes it perfect for busy nights! If you have leftovers they heat up well.

Chicken and Rice Casserole is a classic that most people love but there are a lot of BAD recipes out there.  Often they are boring, bland or even dry!  It is a simple dinner, sure, but there is no reason it can’t have amazing flavor!

This easy recipe is my answer to America’s favorite casserole.  Lots of bold flavor but still a simple dinner that you can tweak any way you like for your family.  Love cheese?  By all means add some!  Kids won’t eat mushrooms?  Leave them out.  Want more veggies?  Add broccoli or carrots?  Make it the way you love it!

Drop me a line in the comments and let me know how your family likes to eat it!

Tools In This Post:  A digital thermometer is one of my most important kitchen tools.  It is handy to make sure my chicken is fully cooked but not overdone.  My favorite brand is ThermoPro.  This one is on sale right now for about 1/3 or regular price!

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This Creamy Chicken and Rice Casserole is a family favorite full of flavorful rice and creamy sauce with celery, mushrooms and chicken. It only takes 10 minutes to get it into the oven which makes it perfect for busy nights! If you have leftovers they heat up well.
4.5 from 4 votes
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Creamy Chicken and Rice Casserole

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Author Mirlandra Neuneker

Ingredients

  • 2 Tbsp. butter
  • 1/3 cup water
  • 2 cups celery diced
  • 8 cremini mushrooms sliced
  • 1/8 tsp. salt
  • 1 cup uncooked rice short grain white
  • 2 Tbsp. dehydrated onion
  • 6 boneless skinless chicken thighs
  • 1/2 tsp. celery salt
  • 1/2 tsp. course ground black pepper
  • 1 package dry onion soup mix
  • 2 cans condensed cream soup celery, mushroom or chicken - my favorite is one can celery, one can mushroom
  • 32 oz chicken stock 1 box

Instructions

  1. Preheat oven to 325 F.
  2. Add butter, water, celery, mushrooms and salt to a large frying pan and cook over medium high 3 minutes until starting to soften. If excess liquid remains, discard it.
  3. Spread the rice in the bottom of a rectangular 9”x13” casserole dish. Scatter the cooked veggies and the dehydrated onion over this.
  4. Place the chicken on the rice and veggies, evenly spaced.
  5. Sprinkle celery salt, pepper and onion soup mix over that.
  6. Open cans of cream soup and scoop dollops of if unto and around the chicken until it is pretty much evenly spread out in lumps. No need to smooth out.
  7. Pour the stock over the top.
  8. Bake in preheated oven for about an hour until rice is tender and chicken has reached 160 F with an internal thermometer. I check the dish after 45 minutes and then at an hour.

Recipe Notes

If you prefer fresh onion over dehydrated you can use half a cup to a cup of diced fresh onion. Cook it with the celery and mushrooms before adding to the casserole.

 

This Creamy Chicken and Rice Casserole is a family favorite full of flavorful rice and creamy sauce with celery, mushrooms and chicken. It only takes 10 minutes to get it into the oven which makes it perfect for busy nights! If you have leftovers they heat up well.

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Triple Pork Fried Rice

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This Triple Pork Fried Rice is bursting with pork and flavor.  It is quite simply one of the best fried rice recipes in existence.  We always look forward to this meal and it is one of our go to options for a family dinner on a busy night.

This Triple Pork Fried Rice is bursting with pork and flavor. It is quite simply one of the best fried rice recipes in existence. We always look forward to this meal and it is one of our go to options for a family dinner on a busy night.

A great fried rice is a thing of beauty. Simple ingredients like rice, meat, and eggs combine to become something wonderful.

I’ve been making fried rice for more than 15 years.  I learned from watching my mother and aunts make it for the family.  Over the years, I gleaned little tips and tricks from each of them, combining what worked best into a recipe of my own.

In my opinion, the secrets to the perfect fried rice are chicken bouillon, butter, and SPAM®. I know that last one will throw some people, but try it! SPAM® provides a nice meaty, salty flavor that I’ve never been able to reproduce in any other manner. Give it a try and let me know in the comments what you think!

Tools In This Post:

I like to cook with lots of  butter and oil, so I use a stainless steel wok:

If you prefer to cook with fewer fats, I recommend a nonstick wok:

This Triple Pork Fried Rice goes great with Korean BBQ short ribs (Galbi).

KoreanBBQShortRibs

This Triple Pork Fried Rice is bursting with pork and flavor. It is quite simply one of the best fried rice recipes in existence. We always look forward to this meal and it is one of our go to options for a family dinner on a busy night.
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Triple Pork Fried Rice

Course Fried Rice
Cuisine Asian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Author Jonathan Neuneker

Ingredients

  • 1 large onion diced
  • 2 medium carrots diced
  • 2 large sticks of celery diced
  • 3 Tbsp. oil
  • 1 tsp. minced garlic
  • 1/2 cup diced SPAM® see note
  • 4 Tbsp butter
  • 7 cups leftover rice
  • 2 Tbsp. soy sauce or low sodium soy sauce
  • 2 tsp chicken bouillon
  • 3 eggs
  • 2 Tbs. cream
  • 1/2 cup diced Chinese BBQ Pork see note
  • 4 strips of bacon cooked and crumbled (see note)

Instructions

  1. Dice onion, carrots, and celery.
  2. Heat a wok or large frying pan on stove at medium high.
  3. Put oil and the onion, carrots, and celery into the wok.
  4. Stir often for about 5 minutes or until the vegetables start to soften.
  5. Add garlic and diced spam.
  6. Continue to stir often until the spam is fully cooked, about 3 minutes.
  7. Add butter. As soon as the butter has melted, add rice, stir until all the ingredients are combined, slowly incorporating the soy sauce and chicken bouillon. This process should take about 5 minutes.
  8. Combine the eggs and cream in a separate bowl, stirring until combined.
  9. Form a well in the center of the rice, then pour in the egg mixture.
  10. Using a spatula, slowly stir the eggs, scrambling the eggs in place. As the eggs start to set, pull in the rice around the eggs until the eggs are fully cooked and incorporated throughout the rice.
  11. To finish, stir in the diced Chinese BBQ Port and crumbled bacon.
  12. Serve hot and enjoy!

Recipe Notes

Additional BBQ pork or bacon can be substituted for the Spam or vice versa. You can also choose to make a vegetarian version by using Better Than Bouillon, No Chicken Base and tastes quite good. If you decide to make this recipe vegetarian, I suggest doubling the number of eggs and the amount of cream. Just follow all the recipe steps except the ones that reference meat.

 

This Triple Pork Fried Rice is bursting with pork and flavor. It is quite simply one of the best fried rice recipes in existence. We always look forward to this meal and it is one of our go to options for a family dinner on a busy night.

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Top 10 Posts of 2016

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It has been another great year here at Mirlandra’s Kitchen.  The numbers are in for 2016 and it is time to count down the top 10 posts from the year in true Near Year’s style.  You guys definitely had some favorites!  Drum roll please……..

The numbers are in for 2016 and it’s time to count down the top 10 posts. These are the most popular recipes from the entire year! Are any of your favorite Mirlandra’s Kitchen recipes on the list?

 

 

#10: How To Make a Perfect and Easy Prime Rib Roast

Making a special Prime Rib Roast is easier to make than you might think. This recipe has simple instructions and tips to make the perfect roast that will amaze all your dinner guests. This is the holiday roast people will be telling stories about ten years from now!

In just 29 days you guys made this the 10th most popular post for the YEAR!  29 days…  To be fair, it is that good but still you pretty much blew my mind.

 

#9: Poor Potato Hamburger Casserole

PoorPotatoHamburgerCasserole

This is one of my childhood favorites and I totally get that you love it too.  I always enjoy getting your comments on this post and hearing the variations you come up with!

#8: Copycat Texas Roadhouse Dinner Rolls and Cinnamon Honey Butter

These Copycat Texas Roadhouse Dinner Rolls are amazingly soft and the Cinnamon Honey Butter puts them over the top! Only 10 minutes of active work!

I can never decide which is better – the rolls or the amazing butter?  The debate will always rage at my house but clearly you all love these soft rolls and sweet, spicy butter.

 

#7: The Best Coleslaw Ever (According to Me)

BestColeslawEver

This coleslaw was one of my early posts here at Mirlandra’s Kitchen and the photograph is really bad but the recipe is really good!  I have lost track of how many e-mails I have gotten saying this is the new family coleslaw recipe forever!  It really is the perfect coleslaw.  Personally I think the sour cream / mayo combo that makes it so perfect!

 

#6: Perfect No Chill Sugar Cookies

I have baked hundreds of cookies to arrive at this recipe! There is no chilling required. The cookies actually taste amazing. The process is easy and kid friendly. The frosting is rich and creamy but still something you can pipe on. This, is the holy grail of roll out sugar cookies! I have included all my best tips and a list of the baking equipment I have found works best!

These soft sugar cookies are so simple you can make them with your youngest kids and so yummy you will need to make more than one batch!  This is always one of my most popular recipes!

 

#5: Brown Sugar Roasted Pineapple

BrownSugarRoastedPineapple

Sweet, decadent, caramelized pineapple.  Enough said?

 

#4: Sauteed Asparagus and Mushrooms

SauteedAsparagusAndMushrooms

This simple dish of asparagus and mushrooms is a personal favorite of mine.  It makes my heart happy to see you all love it too!

 

#3: Slow Cooker Pot Roast

Slow Cooker Pot Roast

We make this easily once a month.  It is so tender and succulent!  It is still my favorite crock pot recipe and you all concur!

 

#2: Cracker Barrel Pancakes

These Copycat Cracker Barrel Pancakes are a bit better than the ones served at the restaurant. Only 5 ingredients, and instructions to make a homemade mix.

If I could live on pancakes I probably would!  These Copycat Cracker Barrel Pancakes are easy and the best pancakes you will ever have.  Don’t believe me?  Check out the comments on this post.  They are universally adored and have more than earned the #2 spot.

 

#1: The Best Hamburger Recipe and Burger Tips

This is the best hamburger recipe for juicy, tender burgers everybody loves. My 9 easy hamburger making and grilling tips will have you making the perfect hamburgers all year. Check out my easy tip for making the perfect patty without tools. You can change this recipe up for pineapple / teriyaki burgers in a flash and they are SO good.

You just can’t beat a glorious, juicy burger!  If hamburgers make you heart sing check out my tips and tricks for truly great burgers.

 

I wonder what your favorites will be in 2017?

The numbers are in for 2016 and it’s time to count down the top 10 posts. These are the most popular recipes from the entire year! Are any of your favorite Mirlandra’s Kitchen recipes on the list?

 

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Cinnamon Sweet Potato and Yam Bites

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Hot or cold my toddler and all his friends love these healthy cinnamon sweet potato and yam bites. I cook a big batch once and serve them all week long. 

Hot or cold my toddler and all his friends love these healthy cinnamon sweet potato and yam bites. I cook a bit batch once and serve them all week long.

Feeding a small child feels like living in a food war zone.  Cook the food.  Feed the food.  Clean up the food.  Rinse and repeat all day long…  I believe in serving lots of whole, fresh food but there are days when I fantasize about fleeing the house for a fast food restaurant just so I don’t have to face the endless food dance.

At 10 months Jack is developing opinions and tastes of his own.  He likes the foods we like and eat so I don’t find it hard to feed him but he does have a strong preference for all yellow, orange and red foods.  These roasted bites are a huge favorite of his and I always bring them out times when he is extra tired and struggling to manage himself.

Sometimes I anticipate when he will be hungry next and sometimes I totally loose track of time and need to get him fed asap.  I try to keep my fridge well stocked with some things I can feed Jack fast for those times when I’m in a hurry or I spaced that he was about to be hungry.

These Sweet Potato and Yam Bites are perfect stock the fridge food.  Early in the week I take 10 minutes to dice them up and toss them in the oven to cook while I do dishes.  I let them cool, scoop them all into a Ziploc bag and presto – food for a week!

I love that this recipe is cheep, travels well, and is wonderfully healthy.  I send it when I lave Jack with a friend or pack a dish to take to a restaurant I know won’t serve much in the way of veggies.  Bonus it tastes so good older kids and adults enjoy it too!

Tools In This Post:  Are you buying the right kind of cinnamon?  With spices you need high quality for great flavor.  This Saigon cinnamon that Kirkland makes has excellent quality and a nice low price at Costco.  The Amazon price is pretty good too!  My Dad loved this kind of cinnamon so much I would sometimes give it to him as a Christmas gift for his baking.

Like simple, healthy whole food recipes?  This Apple Salad is amazing for littles to adults.  I used to pack it all the time when I did brown bag lunches.

AppleSalad

Hot or cold my toddler and all his friends love these healthy cinnamon sweet potato and yam bites. I cook a bit batch once and serve them all week long.
5 from 1 vote
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Cinnamon Sweet Potato and Yam Bites

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Author Mirlandra Neuneker

Ingredients

  • 3 ½ pounds sweet potatoes and yams I choose the most uniform ones slightly larger than bananas
  • ½ tsp. ground cinnamon
  • ¼ tsp. salt
  • Vegetable or coconut oil for roasting

Instructions

  1. Preheat oven to 450F.
  2. Peal the sweet potatoes and yams. Cut into uniform cubes about the size of two dice.
  3. In a large rectangular baking dish (10.5” x 14”) toss cubes with cinnamon and salt to coat evenly. Drizzle again and use a spatula to toss.
  4. Roast at 450 F for 30-45 minutes, stirring / flipping with a spatula about every 10 minutes. The bites are done when they are tender through and can be cooked until there is a tinge of gold to the outside.

Hot or cold my toddler and all his friends love these healthy cinnamon sweet potato and yam bites. I cook a bit batch once and serve them all week long.

✕

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Creamy chicken and rice casserole 113 by 170 for email forms

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