Search Results: potato

Potatoes and Eggs Skillet Recipe

Potatoes and Eggs Skillet Recipe

I could eat this for breakfast, lunch or dinner. Sometimes, I would simply add Italian sausage and cheese, but this time I kept it meatless and pretty simple. There is something when you combine potatoes, peppers, and onion. The almost instant flavor is created when […]

Microwave Potato Chips

Microwave Potato Chips

How many of you just love to sink your hand in a potato chip bag? I know, I am one of them because I love potatoes and I love Microwave Potato Chips. Compact, heavenly, and all-around addictive, potato chips come in endless varieties from brands […]

Southern Green beans and New Potatoes with Bacon

Southern Green beans and New Potatoes with Bacon

Southern Green beans and New Potatoes with Bacon Recipe

Today, I have a very special post for you all, as well as Southern Green beans and New Potatoes with Bacon.

I cannot stress enough talking about food safety in the kitchen and around your home. It is a huge part of my life that I take very seriously.

That’s why I partnered with the nonprofit Partnership for Food Safety  Education so I could help increase awareness. As well as interest, and understanding among families.

Especially in the Southeast USA, about their role in the chain of prevention to reduce the risk of foodborne illness.

The US food supply is among the safest in the world, however, organisms that you can’t see, smell, or taste – bacteria, viruses, and tiny parasites – are everywhere in the environment.

Southern Green beans and New Potatoes with Bacon

According to the Centers for Disease Control and Prevention (CDC)

Each year, 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths in this country can be traced to foodborne pathogens.

That number is just astonishing to me in the most horrific way that roughly 1 in 6 Americans (or 48 million people) gets sick of foodborne diseases each year.


Foodborne illness costs Americans billions of dollars each year. It also serves as a constant challenge for consumers, researchers, government, and industry.

The Food and Drug Administration estimates that two to three percent of all foodborne illnesses lead to serious secondary long-term illnesses.

Southern Green beans and New Potatoes with Bacon Recipe

For example, certain strains of E.coli can cause kidney failure in young children and infants; Salmonella can lead to reactive arthritis and serious infections;

Listeria can cause meningitis and stillbirths; and Campylobacter may be the most common precipitating factor for a debilitating disease, Guillain-Barre syndrome.

It is extremely necessary to Fight BAC! And know the Core Four safety practices: Clean, Separate, Cook, and Chill. 

My kids are already trained from when they were toddlers about the importance of food safety.

They were cooking with me from such a young age, so that was a priority for me as a mother. As the main food chief of the house, my job is to teach them the importance of food safety.

Side Dish Recipe

Fortunately, we have never been sick from any kind of serious food poisoning.

I am extremely thankful for that. With that being said, it is up to you to pass the food safety information on to your kids. Well, to educate yourself as well.

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In my opinion, seeking information to educate yourself or your children to prevent sickness is the greatest gift that you can give yourself and your loved ones.

Even with this dish, as it is simple as it sounds, you could potentially harm yourself by not following basic food safety rules.

For example, cutting bacon and fresh produce on the same board. Not washing your hands, utensils, knives, or board, not using separate boards to chop. Also, slice meat and produce, leaving uncooked, uncured bacon on the countertops, etc.

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Another thing that should be mentioned that you might not even know:

Illness-causing bacteria can grow rapidly when perishable foods are left in the danger zone — between 40°F and 140°F. Always refrigerate foods in a timely matter.

Cooked bacon should be discarded if left for more than 2 hours at room temperature. Bacteria can survive in many places, including in your hands. Always wash your hands with soap and warm water before and after handling food.

Recipe steps

When I see their faces with a slight smile on their face I know that a meal prepared with my own hands is very much enjoyed.

For me, love could be shown in many ways, and I show my love with a hug and warm food on the table.

If you make my Southern Green beans and New Potatoes with Bacon, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

Southern Green beans and New Potatoes with Bacon
Yield: 4

Southern Green beans and New Potatoes with Bacon

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Easy and tasty side dish perfect for the holiday table or any time of the year when you crave a bit of comfort.

Ingredients

  • 4-5 slices Hickory Smoked Bacon
  • 1 teaspoon butter
  • 2 cloves Garlic minced
  • 2 Shallots chopped
  • 1 lb. New Potatoes boiled until tender
  • 1 family size frozen Green Beans defrosted and drained
  • Sea Salt and Ground Black pepper to taste
  • 1 teaspoon dried Parsley
  • 1 teaspoon dried Rosemary

Instructions

  1. Start by washing your hands with warm water and soap for at least 20 seconds before and after handling food. Wash your cutting boards and counter tops with hot soapy water.
  2. Remove the outer skin from the garlic and shallots. Wash the potatoes, garlic, and shallots: rub by hand or scrub with a clean brush while rinsing under running tap water. Dry with a clean cloth towel or paper towel before cutting vegetables.
  3. Fill a large cooking pot with water, at least 2 inches above the potatoes, and drop in the potatoes. Add 1 tablespoon of salt and allow the potatoes to boil on high heat. Boil until the potatoes are tender, about 25 minutes. Using a colander, drain the potatoes, and rinse with cold water. Set aside.
  4. Slice bacon into bite-size pieces. Heat the skillet. When hot, add sliced bacon. After handling the bacon, wash your hands and the cutting board with hot, soapy water.
  5. Cook bacon until crispy. Place the cooked bacon on a paper towel to drain. Remove the skillet from the heat and spoon out half of the leftover bacon grease. Allow the grease to cool and discard.
  6. Turn down the heat to medium-low. Add 1 teaspoon of butter to the skillet. When the butter is melted, add minced garlic and chopped shallots. Sauté for 20-30 seconds.
  7. Add tender new potatoes, and turn a few times so the skin of the potatoes is coated with the oil.
  8. Gently stir the green beans together with the potatoes in the skillet. Season with sea salt and ground black pepper, dried parsley and rosemary. Crumble the cooked bacon on top of the mixture. Continue heating and stir occasionally until a food thermometer reads 165 ºF and the dish is steaming. Serve immediately.
  9. Enjoy your leftovers! Refrigerate them at 40 ºF or below within two hours.
  10. Serve it immediately with perhaps salad and chicken or turkey on the side.

Notes

Chill: 

Enjoy your leftovers! Refrigerate them at 40 ºF or below within two hours. Clean: Wash surfaces and utensils after each use. Wash fruits and veggies before preparing food, even if you plan to peel them.

Separate:

To prevent cross-contamination, always use separate cutting boards and plates for produce and for raw meat, poultry, seafood, and eggs.

Cook: 

Always use a food thermometer to ensure cooked food reaches a safe internal temperature. (165 ºF for poultry – 145 ºF for fish, pork, beef, veal, and lamb – 160ºF for ground beef, pork, veal, and lamb).

NOTE: Keep raw meat, poultry, seafood, and eggs separate from -all other foods at the grocery store and in the refrigerator.

Disclaimer: This post is sponsored by the Partnership for Food Safety Education. All opinions, pictures, and content have been done by me, in my own words.

Sweet Potato Pancakes (Gluten Free)

Sweet Potato Pancakes (Gluten Free)

Hello, helloooo… How are ya? I hope your week is going well! I am sharing today amazingly delicious,  mind-blowing, fluffy PANCAKES! SWEET POTATO PANCAKES! Did ya hear me? These are gluten-free, but you can make them with regular all-purpose flour. Also, they are packed with […]

Ham and Cheese Potato Rolls, Hot Sandwiches

Ham and Cheese Potato Rolls, Hot Sandwiches

Many children in the USA as of now began school, yet mine started school at least 2 weeks before everyone else. I wish we had more time to unwind as it was still a peak of the summertime. Needless to say, it was a tough […]

Flourless Potato Waffles

Flourless Potato Waffles

Flourless Potato Waffles

There are a few simple pleasures in life, and I got to tell you Flourless Potato Waffles are one of them.

Not only that, these waffles are flavorful, but easy, pretty and delicious as well.

Naturally gluten-free and perfect to relish it with a bowl of soup, breakfast or even after work/school snack.

I make them often for our movie nights or when we have friends over because these are quick but delicious as well.

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Who would have thought making waffles out of shredded potatoes will taste this good?! It is such a savory treat that I cannot even tell you of its tastiness.

My husband loves them with sour cream or cream cheese. Usually, I would serve them with some sausages or eggs, but I liked it with tomato soup as well.

Don’t get me wrong, I love good waffles that you top with all kinds of tasty toppings and drenched in syrup. However, these are something else.

Flourless Potato Waffles

I really hope you all try it and enjoy it as much as my family and I did. We love them for breakfast, as a snack, or instead of bread. They are absolutely perfect!

You may also like:

If you decide to make my Flourless Potato Waffles please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

Show me your delicious creations. Thank you so much in advance!

Flourless Potato Waffles
Yield: Serves 1

Flourless Potato Waffles

Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes

Easy and tasty Flourless Potato Waffles.

Ingredients

  • 1 1/3 cup 10 OZ Shredded Potatoes
  • 1 Large Egg

Seasoning:

  • Salt and Ground Black pepper to taste Good pinch of each
  • Pinch of dry Parsley
  • Pinch of Rosemary (remove the leaves from steam, if fresh and chop)
  • 1/4 teaspoon Onion Powder
  • 1 teaspoon Oil plus for greasing the waffle iron

Optional Toppings:

  • Pinch of Sriracha Salt and dried Parsley
  • Parmesan Cheese

Instructions

  1. If the potatoes are shredded and frozen: Pack 2 cups in the measuring cup and defrost in the microwave for a minute or two. This will bring you down to 1 1/3 of a cup. Or peel and shred fresh potato until you reach 1 1/3c. You may use 1 cup of potatoes if the waffle maker is smaller.
  2. Place the potatoes in the bowl, then add 1 large egg and season according to your taste. Mix well to combine.
  3. Grease the waffle maker very well.
  4. When the waffle iron is hot enough place the potato mixture evenly. Close the waffle maker and allow it to cook until the lights on the waffle maker tell you it's done. You can go a bit longer until the potatoes are completely cooked through. If you have a setting for medium-high temperature on your waffle maker then use it.

Notes

You can use sweet potatoes, but instead of onion, you can use Allspice. If you do not have parsley or rosemary, you can use other herbs, like thyme, or oregano.

Onion powder gives you an amazing aroma, but if you don't have it in a powder form, shred or dice onion really into almost minced form. You may use green onions as well.

Some waffles are smaller, so just use fewer potatoes or if you want them thinner. Make sure to grease the waffle iron really well.

This way it will cook much better. This is not your typical waffle and it might stick, so heat the waffle maker, then grease it before placing the potato mixture. What OIL: You can use any oil on hand. I used OLIVE oil, but you can use any on hand. I used just a pinch of Sriracha salt over all the waffles when I finished.

Potatoes, Kale and Mushrooms Skillet

Potatoes, Kale and Mushrooms Skillet

Once in a while, meal ideas are pouring like Spring rain, and sometimes I am puzzled and can’t think of anything creative or new to share with you. It was clean “my fridge” day. Seriously, I get the best ideas and the most creative when […]

Twice Baked Potatoes with Chicken

Twice Baked Potatoes with Chicken

It is that time of the year when Superbowl parties are planned here in the USA. So these Twice Baked Potatoes with Chicken are a must make. We do not host big parties. It is usually just five of us with plenty of good food; Pizzas, […]

Cajun Chicken over Potatoes

Cajun Chicken over Potatoes

Cajun Chicken over Potatoes

One more chicken recipe, but this is Cajun Chicken over Potatoes, which extra tasty. Don’t you just love the crunchy chicken skin?

What’s more, this one was ever so crunchy with a touch of heat from Cayenne pepper, simply the way I like it.

There is no better comfort than potatoes and chicken. Usually, I would serve it over the weekend when the whole family gets together.

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Since we are so busy during the week, sitting at the dining room table is sometimes impossible, so that’s why we make an effort and make it that much more special over the weekend.

Cajun Chicken over Potatoes

I have hardly any leftovers, and that’s what I like to see empty plates or bowls.

When I make chicken and potatoes, there is always a big bowl of mixed greens salad with citrusy dressing, and homemade bread.

It just wouldn’t be complete without it. I hope you will appreciate this type of supper as much as we did.

Cajun Chicken over Potatoes

If you make Cajun Chicken over Potatoes or any other of my recipes please tag me on Instagram. @sandraseasycooking and make sure to use hashtag #sandraseasycooking.

I would love to see your delicious creations and share them with my readers as well. Thank you so much in advance!

Cajun Chicken over Potatoes
Yield: Serves 4 to 6

Cajun Chicken over Potatoes

Prep Time: 10 minutes
Cook Time: 45 minutes
Marinate Time: 1 hour
Total Time: 1 hour 55 minutes

Easy and tasty family dinner idea.

Ingredients

  • 4 Chicken Thighs with a drumstick you can use chicken breast, drumsticks or thighs
  • 2 tablespoons Ghee or similar, butter could be used as well

Cajun Dry Rub

  • ½ teaspoon ground Black Pepper 2.3g
  • 2½ teaspoons Salt 14.22g
  • 2 teaspoons Onion powder 4.6g
  • 1 teaspoon ground Cumin 2.30g
  • 1 teaspoon Garlic powder 2.30 g
  • 1 teaspoon smoked Paprika 2.30g
  • 1 teaspoon Chili powder 2.30g
  • 1½ teaspoon Cayenne pepper 3.45g
  • ½ teaspoon dry Parsley 0.53g
  • ½ teaspoon dry Sage 0.53g
  • ½ teaspoon dry Thyme 0.53g

Potatoes

  • 2-3 lbs Yellow Potatoes more if you wish
  • Salt and ground black pepper to taste

Instructions

CHICKEN

  1. Combine everything for the rub and if you have any leftover dry rub, place it in the airtight container. Keep it in a dry place, such as a pantry.
  2. Add Cajun Dry Rub in the large plate, and cover the chicken with dry rub. Pat the rub so it can stick, and place on the other plate or tray, continue until all 4 pieces are done.
  3. Cover the plate or a tray with plastic wrap/film and place in the fridge for 30 minutes to overnight.
  4. Preheat oven at 400F/200C.
  5. Grease the bottom of the baking pan with oil or shortening. Place chicken in the baking pan and bake it for 45-50 minutes or until the chicken is golden. The internal temp for chicken thighs and drumsticks is 175F/80C and for chicken Breast 165F/74C.
  6. If you want an extra crunchy skin, turn the broiler on and let it cook under it for a couple of minutes.  Try not to burn it!
  7. Serve it over roasted potatoes, or mashed potatoes.


POTATOES

  1. Wash and scrub clean the potatoes, then about 10 minutes into cooking chicken, add quartered potatoes on the side of the chicken.
  2. If the potatoes are not done by the time chicken is, just take the chicken out and cook potatoes until they are tender or crispy, depending on what you like the best.

Notes

  • If you are using other chicken cuts the baking time will depend on it. The chicken breast could be used instead, or thighs and drumsticks, separately. Also, you can decrease the amount of chicken if there are fewer people. If you have any leftover dry rub, place it in the airtight container. Keep it in a dry place, such as a pantry.
  • Potatoes: Since the baking pan already has a grease from the oil or shortening and chicken juices, you do not need additional oil. I add a couple of pinches of salt and ground black pepper to the potatoes.
  • You can make this in the air-fryer or grill, just adjust the time of cooking. It might take about 35-40 minutes depending on the size of the chicken.
  • Roasted Potatoes

    Roasted Potatoes

    I hope your New Year started amazingly beautiful and continues to be that way throughout the year. Usually, I do a recap of the most popular posts, but I changed it. Instead, I am sharing roasted potatoes. Is there any better way to start the […]