Aloo Matar

 

Ingredients.

3/4 cup vegetable oil.

2 medium onions, finely chopped.

1 tablespoon chili and garlic paste.

1 tablespoon ground ginger.

1 bay leaf.

4 potatoes, cut into small peices.

1 cup frozen peas and carrots.

½ cup tomato puree.

1 ½ teaspoons garam masala.

1 ½ teaspoons paprika.

1 teaspoon white sugar.

1 teaspoon salt. 

1 teaspoon chili powder.

2 tablespoons dried chopped cilantro.

Instructions 

Heat a skillet on medium and add oil. Mix in the onions, ginger powder, chili and garlic paste, and bay leaf. Saute until the onions are soft. Mix in the potatoes and peas and carrots. Cover and cook until the potatoes are tender, maybe 25-30 minutes. 

Stir the tomato puree, garam masala, cilantro, paprika, chili powder, sugar, and salt into the vegetable mixture. Continue cooking about 15 minutes.

Cheesy Potatoes with Bacon

 

Dutch Oven Cheesy Potatoes

 

Ingredients

8 Red Potatoes.

1 pack sliced bacon cut into smaller pieces.

1 lb. cheese, about half a small block. I used colby jack cut into thin slices.

1 large onion, sliced up.

Cup chicken broth.

some garlic powder.

some seasoning, I used McCormick bacon and chives.

Instructions

Start by slicing your potatoes into bite size cubes, cover with the seasoning. Chop the onion. Set aside.

Cut strips of bacon to 1-inch pieces. 

Heat the dutch oven. I did 15 coals on top and 15 under.

Fry the bacon and saute half onions and then take them out. Leave the grease in the bottom of the pot.

Place the potatoes in, then all the onions, and finally bacon and half the cheese.

Cover the dutch oven and cook for about an hour, or until the potatoes are soft. I did this in evening 20 degree weather with lots of snow, took closer to two hours.

Stir frequently.

When potatoes are almost ready, cover with rest of the cheese.

When cheese is all melted in and potatoes are soft, its ready.

Smoked Potatoes

Smoked Potatoes

Cover with softened bacon grease.
Cover wit this mix.
I had 5 potatoes.
2 tbs. ground sage.
2 tbs. granulated garlic.
2 tbs. dried parsley.
2 tbs. ground black pepper.
2 tbs. brown sugar.
2 tbs. paprika.
Poke some holes in them. Place on grill of smoker.
After about 1 1/2 hours wrap in foil and continue until soft.
Cut into thin slices, tasted pretty good.

Twice Smoked Potatoes with Lemon Garlic Aioli

Twice Smoked Potatoes with Lemon Garlic Aioli

Wash and dry them, I had four potatoes.
Rub olive oil on them and sprinkle some salt on.
Put in smoker until soft, mine took around an hour and a half, until soft.
While they are smoking I cooked some bacon and cut it into tiny pieces.
Mix 2 tablespoons ground sage.
2 tablespoons granulated garlic.
2 tablespoons dried parsley.
2 tablespoons onion salt.
2 tablespoons ground black pepper.
2 tablespoons brown sugar.
2 tablespoons paprika.
The bacon pieces. Shredded smoked chicken also tastes very good.
Some shredded cheese.
When potatoes are done, take out and cut in halves. Spoon out the insides and put in a bowl.
Mix the insides with the above ingredients. Mix in enough sour cream to make nice and moist.
Spoon this back into the potatoes. Top them off with cheese.
Return them to the smoker for a while, I did mine for about 30 min. or until cheese melts.
Now top that with some Lemon Garlic Aioli sauce.
The aioli sauce.
2 tbs. minced garlic.
1/2 tsp.  kosher salt.
1/2 cup mayonnaise.
2 tbs. olive oil, pour in slowly while stirring.
1 tbs. lemon juice.
1 tsp. mustard.

Twice Baked Potatoes with Shrimp

Twice Baked Potatoes with Shrimp

Twice Baked Potatoes with Shrimp
I got the idea from //fleurdelolly.blogspot.com/2018/03/twice-baked-potatoes-with-creole.html.
I added some to it, don’t be afraid to experiment.
4 potatoes.
olive oil.
kosher salt.
1/2 medium yellow onion, diced.
1 green bell pepper, seeded and diced.
2 ribs celery, diced.
A couple small mushrooms, sliced thin.
2 tsp. minced garlic.
2 tsp. Creole seasoning.
1 lb. small shrimp, peeled and deviened.
2 Tsp. sour cream.
1 cup finely shredded cheddar cheese.
Freshly ground black pepper.
Fresh chives, thinly sliced.
Wash potatoes then rub with olive oil and sprinkle kosher salt all over them. Place in
oven at 400. Bake for an hour or so until done. Remove from oven.
Allow to cool for 5 minutes or so. Slice the potatoes lengthwise. Carefully scoop out
potato pulp. Place potato pulp in a bowl.
While potatoes are baking, prepare the filling.
Saute the bell pepper, onions and celery in a skillet until soft.
Add garlic and Creole seasoning and cook a couple minutes longer.
Add shrimp and lower heat to medium. Cook, stirring constantly, until shrimp are pink
and opaque.
Remove skillet from heat. Add sour cream and cheese and stir to combine with the
shrimp and the vegetables.
Next, add potatoes and mix well.
Using a small spoon, carefully fill the reserved potato shells.
Place back into the oven for 5-7 minutes or so to completely reheat the potatoes.
Place on serving platter or individual plates, and top with freshly ground black
pepper and chives and bacon bits if you want.

Rosemary and Garlic Baked Potatoes on the Grill

Rosemary and Garlic Baked Potatoes on the Grill

Wash and dry about six small potatoes, cut them in half. Get a bowl and mix four tablespoons olive oil, three teaspoons garlic powder,two teaspoons thyme, three teaspoons rosemary, sprinkle of pepper. Stir potatoes in the mix, coating well. Wrap potatoes in a sheet of foil. Let the foil packet sit aside while grill heats up, medium high. Grill the foil pack about fourty minutes, or soft when poked. Half way through turn packet over. Top with some parsley flakes.

Oven Baked Pork Chops with Potatoes

Oven Baked Pork Chops with Potatoes

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Made with ingredients you probably already have in your pantry, these pork chops are slathered in a country-style sauce then baked until sticky and golden. Add potatoes or any other vegetable that will bake in around the same time! This recipe is fabulous as it is but lends itself to many variations so add your own touch! MARINATING IS OPTIONAL. This is also great with CHICKEN.
Course: Dinner
Servings: 4
Calories: 555 kcal
Author: Nagi | RecipeTin Eats
Ingredients
Rub

• 1 tsp Worcestershire Sauce
• 2 tbsp ketchup (Note 1)
• 1 tbsp soy sauce (Note 2)
• 2 tbsp brown sugar (or white)
• 1 tbsp olive oil (or vegetable or canola oil)
• 1 clove garlic, minced
• 1 tsp apple cider vinegar (Note 3)

Chops

• 4 pork chops / cutlets , around 200g/7oz each including bone (Note 4)
• 800g/ 1.6 lb baby potatoes , larger ones cut in half (Note 5)
• 1 tbsp olive oil

Instructions

1. Preheat oven to 200C / 390F (fan forced / convection) or 220C / 430F (standard oven).
2. Toss potatoes in oil, sprinkle with salt and pepper. Scatter on baking tray.
3. Place in oven for 15 minutes (giving them a head start).

Pork

1. Meanwhile, mix the Rub ingredients together in a small bowl.
2. Slather the pork on both sides with the Rub, reserving some Rub for basting. (See notes for marinating)
3. Take the tray out of the oven. Place pork on the tray.
4. Bake for 10 minutes. Remove tray from oven, spoon over reserved rub on the surface then bake for a further 10 minutes (or 15 minutes for large chops ~ 350g/12oz) (Note 4).
5. Take tray out of the oven, flick to grill/broiler on high.
6. Use a brush to get the golden juices off the tray (especially around pork) and dab it onto the pork – this is key for flavour and colour!
7. Pop pork under grill/broiler for a few minutes until pork is caramelised and golden.
8. Serve, scraping the juices on the tray onto the pork, then garnish with parsley if desired. Pictured with this Broccoli Salad.

Recipe Notes
1. If you are in Australia or the UK, you can use Tomato Sauce (American readers – don’t use what you know as Tomato Sauce, use Ketchup!).
2. I use normal soy sauce (Kikkoman). This can be substituted with 2 1/2 tsp light soy sauce. I don’t recommend dark soy sauce – flavour is too strong.
3. Can be substituted with white wine or sherry vinegar.
4. This can be made with any pork chops. I use what we call Pork Cutlets here in Australia. Bone in is better because it’s juicier. Cook time will differ depending on size of cutlets – my cook time is based on 200g/7oz pork chops with bone in. For 350g/12oz, bake for a total of 25 minutes (i.e. 10 minutes + 15 minutes + grill/broil)
You could also use chicken – bake for same time for 180g/6oz boneless thigh fillets and for 200g/7oz breast. I would recommend marinating breast.
5. Make sure the potatoes are no larger than 3cm / 1 1/4″ diameter otherwise they won’t cook in the prescribed time. You can either increase the initial bake time OR cut the larger ones which is what I did.
You can also get the loin out, cover with a sweet rub and some bacon rub. Place in refrigerator for an hour or so while smoker heats up. Smoke at 225-250 for a couple hours until internal temperature is 140-145, take out and wrap in foil for half an hour. Internal temp will go up a little while it sits. Both of them come out good.

Potato Hamburger Breakfast

Potato Hamburger Breakfast

Cut several potatoes into small pieces.
Cut a small onion into small pieces.
Put some hamburger meat in a bowl and sprinkle some rub on it.

sprinkle some salt and pepper and some seasoned salt on the potatoes.
Get a skillet hot on the stove. Add some olive oil and some butter.
Put potatoes in. Get them nice brown and soft.
Make a clear spot in the middle of the potatoes and place the onions there.
When onions are soft, mix with potatoes and put in a bowl.
Brown the meat in the skillet. Mix the potatoes and onions with it.
Stir several eggs in a bowl and pour on top, mix in.
Take off the burner, put some cheese on top.
Let the cheese melt and eat.

Ponzu Potatoes

Ponzu Potatoes

Ponzu Citrus Seasoned Potatoes

Ponzu Potatoes
5 potatoes
water to cover potatoes
4 tbs. salt
1 1/2 cup water
1/4 cup worcestershire sauce
2 tbs. apple cider vinegar
1/2 cup Ponzu Citrus seasoned dressing and sauce
1/3 cup brown sugar
2 tbs. minced garlic
1/2 tsp. black pepper
1 tbsp. vegetable oil

Peel the potatoes, cut them into quarters. Stir the salt in a pan of water and dump potatoes in it.For 15 minutes or so.
In another bowl, stir the other ingrediants together.
Heat a stove on medium high and place a large skillet on it. Put the potatoes in it and cover with the Ponzu sauce mixture. Cook the potatoes until tender, stir some.
If you have any sauce left in the skillet, pour over the potatoes.