If there is one things my readers love it is recipes with buffalo sauce. I have come to know this, love this and embrace it. So when I saw My Kitchen Addictions recipe for Buffalo Chicken Shepherd’s Pie I knew I needed to investigate further.

Despite my love for many of her recipes I was a bit confused by the use of ground turkey in her recipe instead of, well, chicken. I also wasn’t into some of the flavor combination’s in her recipe so I set about creating some of my own.

A combination of chicken, buffalo sauce, celery, blue cheese and potatoes makes for a filling and body warming winter dish! I loved the combination of potatoes and buffalo sauce because it toned things down a bit for me.

And for all of you blue cheese aversion readers, feel free to substitute Mozzarella Cheese instead. You really are missing out though! And if you are worried about the spice level for the kids you can knock it back a bit if you would like. You can also add a little more if you like a little kick in you dinner!

No matter what you do, make sure to bust this out for your next Sunday after-football or pre-football game meal and I am sure that the crowd will go wild.

Author/Source:

Tricia @ Onceamonthmom.com

Ingredients:

• 1 tablespoon olive oil
• 1 pound boneless chicken breast, cooked & diced
• 2 ribs celery, diced
• 2 medium carrots, diced
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 pint cherry tomatoes, halved
• 2 teaspoons paprika
• Kosher salt
• black pepper
• 1/4 cup chicken stock
• 1/4 cup buffalo wing sauce
• 4 ounces blue cheese crumbles
• 6 medium potatoes, peeled & diced
• 1/2 cup sour cream
• 2 ounces Colby Jack cheese, shredded

Directions:

Start a stock pot of boiling water for potatoes. When water is boiling, add potatoes and boil for 30 minutes. When potatoes are tender, drain water and mash with a potato masher, fork or mixer.

Meanwhile, in a large skillet heat olive oil. Saute celery, carrots, onion and garlic until tender. Add the cherry tomatoes, paprika, salt and pepper.  Add chicken broth and buffalo wing sauce to the pan.  Stir to combine.  Reduce the heat and simmer while mixing the potatoes.

In a mixing bowl, combine the mashed potatoes, sour cream, and Colby Jack cheese.  Pour the chicken mixture into the bottom of the prepared baking dish and add blue cheese crumbles. Spoon the potatoes on top of the chicken mixture.

Bake at 375 degrees for 25-30 minutes until the top is golden and the filling is bubbly.

Freezing Directions:

Prepare as directed above except DO NOT bake. Instead, cover and freeze. To serve: Bake at 375 degrees for 25-30 minutes until the top is golden and the filling is bubbly. If frozen bake for 1 hour.

Servings: 4

This Post will be linked at:

• Tempt My Tummy Tuesday at Blessed With Grace
• Tasty Tuesday at Balancing Beauty and Bedlam
• Tuesday Tastes at Crazy Daisy

I love all things potato! And lately I have been wondering why I don’t do more twice baked potatoes. They really are a great go-to lunch item for me. They warm up quickly in the oven and packed full of all kinds of goodness. I like having them on hand too because then there are options for dinner side dishes when I have forgotten to make anything else.

With broccoli in season I decided it was high time I do some experimenting with a broccoli and cheese twice baked potato. I was not disappointed. Think creamy mashed potatoes loaded with cheese and vegetable goodness. Yum!

And given that we are quickly approaching Christmas dinner, they are also a great side dish for that as well. Everyone likes a potato, why not dress yours up for Christmas?

Author/Source:

Tricia @ Onceamonthmom.com

Ingredients:

• 4 medium potatoes
• 1 cup broccoli florets, steamed
• 6 ounces cheddar cheese, shredded #1
• 0.5 cups sour cream
• 0.5 cups ranch dressing
• 0.5 teaspoons garlic powder
• 2 ounces cheddar cheese, shredded #2

Directions:

Wash and poke holes in potatoes using a fork. Cover potatoes in foil. Bake at 400 degrees for one hour. Remove potatoes from oven and from foil. Allow to cool to the touch. Cut in half lengthwise. Using a towel or hot pad to protect your hand, hold the potato and scoop out the insides being certain to leave a 1/4 to 1/2 inch in the skin (see illustrations below). Place scooped out middles in a large bowl.

Mash the cooked potatoes with a fork or potato masher. Note: they should be lumpy, not smooth. To the potatoes add steamed broccoli, cheddar cheese, sour cream, ranch dressing and garlic powder. Mix well.

Add mixture back to hallowed out skins. Top with remaining cheddar cheese #2. Bake at 400 degrees for 15-20 minutes or until heated through and cheeses melted. Serve.

Freezing Directions:

Follow directions above but do not bake a second time. Instead, wrap in saran wrap and place in a gallon freezer bag. To serve: Bake at 400 degrees for 30 minutes or microwave for 2-3 minutes or until heated through.

Servings: 4

This Post will be linked at:

• Tasty Traditions at Coupon Cookin’
• Cooking Thursday at Diary of a Stay at Home Mom
• Ultimate Recipe Swap at Life As Mom

Author/Source:

Tricia @ Onceamonthmom.com

This recipe is so simple and quick to make. It might even be so simple it shouldn’t be a recipe. I alluded to the fact that I made my favorite pot roast recipe in a pressure cooker yesterday. Well, here is the recipe. If you have a pressure cooker you can easily make it quickly in that. If you don’t have a pressure cooker you can also slow roast it in your slow cooker. Be warned your house will smell delicious!

Ingredients:

• 1 package Lipton Onion Soup mix
• 2 cups hot water
• 2 lbs chuck roast
• 2 lbs Yukon potatoes, peeled and quartered
• 2 lbs carrots, peeled
• 1 medium onion, quartered

Directions:

In a pressure cooker or slow cooker add chuck roast. In small bowl mix together Lipton onion soup mix and 2 cups hot water. Once dissolved pour over beef. Add in vegetables. Place lid on top. For pressure cooker, cook on high for 45 minutes and then turn off heat. Allow pressure to release, approximately 15 minutes, and remove lid. Serve. For slow cooker, cook on high for 4-6 hours or on low for 6-8 hours. Serve.

Freezing Directions:

Do not cook. Place vegetables and beef in gallon freezer bag. Be certain that the potatoes are on the bottom of the bag. Mix together the water and Lipton Onion Soup mix and water. Pour over contents in gallon freezer bag. If the liquid ingredients does not cover all of the potatoes add enough water so that it does, this will prevent browning of potatoes. To serve: Thaw. Place all ingredients in pressure cooker or slow cooker and follow cooking directions above.

Servings: 4-6

This Post will be linked at:

• Tempt My Tummy Tuesday at Blessed With Grace
• Tasty Tuesday at Balancing Beauty and Bedlam
• Tuesday Tastes at Crazy Daisy

I know it is summer time and you hate to turn on your oven, but perhaps you could just wrap this up in some foil and throw it on the grill to slow cook for awhile. I am certain they would taste just as good. And they are a perfect accompaniment to the Tomato Basil Hamburgers (I know from experience).

Author/Source:

Tricia @ Onceamonthmom.com

Ingredients:

• 2.5 pounds potatoes, quartered (or large chunks)
• 2 Tablespoons fresh Rosemary
• .25 cups olive oil
• 3 cloves minced garlic
  

Directions:

Wash and quarter potatoes. Place all ingredients in a gallon plastic bag. Seal and mix thoroughly. Place a layer of foil on a cookie sheet and spread potato quarters over foil in a single layer. Bake 30-40 minutes at 350 degrees until potatoes are tender and golden. Serve.

Freezing Directions:

Not recommended.

Servings: 4-6

Author/Source:

Tricia @ Onceamonthmom.com

Ingredients:

• 5    pounds    Yukon Gold potatoes, peeled & quartered
• 4    ounces    cream cheese, softened
• 4    ounces    sour cream
• 1    teaspoons    salt
• 1    teaspoons    onion salt
• 0.25    teaspoons    pepper
• 2    Tablespoons    butter

Directions:

Peel potatoes. Place potatoes in a crock pot. Add water until potatoes are covered. Cook on LOW 7 hours or on HIGH 4 hours – a fork can easily be poked through them. Drain water from potatoes. Mash until smooth. Add remaining ingredients, beat until fluffy. Place in 2 greased 8×8 pans, dot with butter. Bake at 350 degrees for 30 minutes.

Freezing Directions:

Do not bake! Instead, cover and freeze. To serve: Thaw. Bake at 350 degrees for 30 minutes. Double bake time if not thawed.

Servings: 8-10

printable recipe

Ham, green beans, potatoes and corn bread

This recipe seems almost too simple to even write. Really, any one of you could have come up with this. But it is a family favorite in our home so I am sharing. I know many of you like quick and simple. This is both.

Author/Source:

Tricia @ Onceamonthmom.com

Ingredients:

• 2-3 lb Ham Hock
• 1-2 lbs Green Beans, ends removed
• 3 lbs White or Red Potatoes
• 1/2-1 cup water

Directions:

Place all ingredients in the crock pot, ham, potatoes, then green beans. Add 1/2 – 1 cup of water. Turn slow cooker on low for 6-8 hours or high for 3-4 hours. Serve.

Freezing Directions:

Place uncooked ham, green beans, and potatoes in 4 gallon freezer bags. Be certain that potatoes are on the bottom of the bag. Pour one cup water in each bag (or enough to cover potatoes). Freeze. To serve: Thaw. Place all ingredients in the crock pot, ham, potatoes, then green beans. Add 1/2 – 1 cup of water. Turn slow cooker on low for 6-8 hours or high for 3-4 hours. Serve.

Servings: 4-6

My aunt makes these yummy potatoes for family functions that are amazing. Last time I went to make them I asked my husband if it would be okay if I made half and froze half. He said “no”. So I made the whole batch for he and I and the couple we were having over for dinner. There was literally only 3 bites left when they were done. Glad I didn’t half the recipe!

Author/Source:

Karen Fetters @ onceamonthmom.com

Ingredients:

• 8    Tablespoons butter
• 2    pounds frozen hash browns
• 15    ounces cream of chicken soup
• 1    cups sour cream
• 0.5    cups milk
• 8    ounces cheddar cheese, shredded

Directions:

Preheat oven to 350 degrees. Place hash browns in a 9×13 baking dish. Melt butter and pour over potatoes, mix. In a small bowl mix together soup, sour cream, and milk. Pour over potatoes. Top with Cheddar cheese. Bake at 350 for 1 hour.

Freezing Directions:

Follow directions until the baking. Simply cover with foil and freeze. You could easily make this into two 8×8 baking dishes as well. To serve: Thaw, remove foil and bake at 350 degrees for 1 hour. If frozen, bake uncovered at 350 degrees for 2 hours.

Servings: 8

printable recipe

For more Family Recipes visit Vanderbilt Wife and Family Recipe Fridays!

3/4 pound lean cubed beef

1 small yellow onion

1 tsp garlic powder

1 cup green beans

3 Idaho potatoes, diced

1 lb. carrots, diced

Directions:

In stock pot, place beef, garlic powder and onion in water (just enough to cover). Bring to boil. Once meat is cooked through, strain out as much onion as you feel necessary (I took out about half). Add green beans, potatoes and carrots, continue boiling until veggies are soft.

Puree most of the meat first, then add rest of ingrediants, adding the water from the pot as you go until desired consistency.

Yield: 60 oz.

So tonight I made the First Chicken Casserole recipe (Karmel, Annabel. (1999). First Meals. New York: DK Publishing).

Here is a run down of how much I spent:

Carrots: 1.5 cups = $0.50 (3 medium carrots)

Leeks: 1 = $0.59

Chicken Breast: 5 oz. = $0.40 ( I had a bag frozen chicken breasts  in the freezer, I paid $4.99 for 4 lbs a few weeks ago)

Potatoes: 1 lb. = $0.40

Parsnips: 1 medium = $0.29

Total: $2.18

I didn’t quite follow the directions in the recipe. Instead I chopped and steamed the potatoes, carrots and parsnips together in my steamer and boiled the frozen chicken breast in water and covered until cooked through—about an hour. I boiled enough chicken for this recipe and Chicken with Sweet Potato and Apple. I then boiled the chicken and leeks together in a small pot for 15 minutes.  Then I pureed all the ingredients together.  I added 1.5 cups of water (I used the water that I boiled the chicken in) to the puree to thin it—I would say about a stage 2 consistency. Being paranoid also, I ran the puree through my food mill, just to make sure my son didn’t get any unexpected pieces of chicken in his mouth.

The puree was tasty, but a little bland.  I think I may add a second leek to the recipe next time just to give it a little bit more flavor.  But we will see how my little man likes it tomorrow.

The above ingredients made 31 ounces: which breaks down to $0.07/oz.  Depending on how much your baby eats at one sitting this recipe will make 10 to 15 meals (2-3 ounces each).

So for $2.18, I made 10 to 15 meals. Not too bad!