Grilled Sausage with Potatoes and Green Beans

Grilled sausage with tender red potatoes, onion, and green beans. This recipe is easy to cook in a foil packet on the grill. Plus, clean-up is easy.

Ingredients

• ¾ pound fresh green beans, trimmed and halved

• ½ pound red potatoes, quartered

• 1 large onion, sliced

• 1 pound smoked sausage, cut into 1 inch pieces

• 1 teaspoon salt

• 1 teaspoon ground black pepper

• 1 teaspoon vegetable oil

• 1 teaspoon butter

• ⅓ cup water

Directions

1. Preheat an outdoor grill for high heat.

2. Place green beans, red potatoes, onion, and sausage on a large sheet of foil. Season with salt and pepper, sprinkle with oil, and top with butter. Tightly seal foil around the ingredients, leaving only a small opening. Pour water into the opening, and seal.

3. Place foil packet on the preheated grill. Cook 20 to 30 minutes, turning once, until sausage is browned and vegetables are tender.

Campfire Foil Packs

From roasting marshmallows to cooking hearty stews in a Dutch oven, it’s the season for campfire cooking. Try this simple recipe that can be prepared in a zipper bag ahead of time and packed in to your campsite.

Ingredients

• 1 pound skinless, boneless chicken breast meat - cubed

• 2 onions, diced

• 1 (8 ounce) package sliced fresh mushrooms

• 1 yellow bell pepper, seeded and sliced into strips

• 1 red bell pepper, seeded and sliced into strips

• 4 cloves garlic, sliced

• 4 small potatoes, cubed

• ¼ cup olive oil

• 1 lemon, juiced

Directions

1. Gather all ingredients.

2. Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire.

3. Combine chicken, onion, mushrooms, peppers, garlic, and potatoes in a large bowl or a large resealable plastic bag. Pour in olive oil and lemon juice and toss to coat.

4. Evenly divide the mixture between 4 large sheets of aluminum foil. Top each with another sheet of foil and roll up the edges tightly. Double wrap each packet with another sheet of foil.

5. Cook over the preheated coals until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F.

Beer Braised Irish Stew and Colcannon

This is a yummy alternative to corned beef for St. Patty's Day and a wonderful anytime dish!

Ingredients

Irish Stew:

• 1 tablespoon vegetable oil

• 1 (3 pound) beef chuck roast, trimmed of fat and cut into 1/2-inch cubes

• 2 tablespoons all-purpose flour

• 1 cup coarsely chopped onion

• 1 cup coarsely chopped carrot

• 1 (12 fluid ounce) can or bottle dark beer

• 2 bay leaves

• 1 teaspoon dried thyme

• 1 teaspoon salt

• ½ teaspoon ground black pepper

• 2 cloves garlic, minced

• 2 tablespoons Worcestershire sauce

Colcannon:

• 3 slices bacon

• 2 pounds russet potatoes, peeled and cut into chunks

• 2 cups thinly sliced cabbage

• ¼ cup milk, warmed

• 2 tablespoons butter

• ½ teaspoon salt

• ¼ teaspoon ground black pepper

• 2 tablespoons minced fresh parsley

Directions

• Step 1

  Preheat oven to 325 degrees F.

• Step 2

  Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides. Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour. Stir in onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, garlic, and Worcestershire sauce. Bring the mixture to a boil, and cover.

• Step 3

  Place the Dutch oven into the preheated oven, and cook for 45 minutes; uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes.

• Step 4

  Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.

• Step 5

  About 30 minutes before the stew is ready, make the colcannon: Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.

• Step 6

  Place the cabbage into a microwave-safe bowl, and add 1 or 2 tablespoons of water. Cover and microwave on High for about 2 1/2 minutes; uncover (watch out for steam) and stir the cabbage. Cover and microwave for about 2 1/2 more minutes, until the cabbage is slightly tender but not mushy. Drain excess liquid, and set the cabbage aside, covered.

• Step 7

  Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, crumbled bacon, and parsley until well combined.

• Step 8

  To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised beef stew.

Hungarian Potato and Sausage Soup

There’s nothing better than a hearty soup to chase away the chill of a cool autumn day. This soup is the perfect fall comfort food. The savory flavor from smoked sausage and the earthy sweetness from onions and cabbage are balanced perfectly with a splash of vinegar and a bit of sour cream, all brought together by soft and tender potatoes--the only way this gets better is serving it with a nice hunk of buttered, crusty bread.

Ingredients

• 3 tablespoons unsalted butter

• 6 ounces smoked Hungarian sausage, sliced into rounds

• 1 yellow onion, diced

• 1 teaspoon salt, or more to taste

• 3 tablespoons all-purpose flour

• 2 cloves garlic, minced

• 2 teaspoons smoked paprika

• 5 cups chicken broth, or more to taste

• 2 cups chopped green cabbage

• 1 ½ pounds russet potatoes, peeled and cubed

• freshly ground black pepper to taste

• 1 pinch cayenne pepper, or to taste

• 1 bay leaf

• 2 tablespoons distilled white vinegar

• ½ cup sour cream, or to taste

• 2 tablespoons sliced green onion, or to taste (Optional)

Directions

• Step 1

  Melt butter in a soup pot over medium heat. Add sausage and cook and stir until lightly browned, about 3 minutes. Use a slotted spoon to remove sausage to a bowl, leaving behind any butter in the pot.

• Step 2

  Toss onion into the pot with 1 teaspoon salt. Cook and stir until onion just starts to turn translucent and picks up a brown color from the meat juices in the pan, 4 to 5 minutes. Add flour; cook and stir for 2 to 3 minutes. Add garlic and paprika; cook and stir until fragrant, about 1 minute, being careful not to burn the paprika.

• Step 3

  Stir in 5 cups chicken broth. Increase heat to high and bring to a simmer, stirring occasionally so flour does not stick to the bottom of the pot. Stir in cabbage and cook until it just loses its stiffness, about 2 minutes. Stir in potatoes and bring back to a simmer. Add black pepper, cayenne pepper, and bay leaf, plus a splash of chicken broth if desired. Bring back to a simmer.

• Step 4

  Stir soup and reduce heat to medium-low. Simmer, stirring occasionally, until potatoes are very soft and tender, about 30 minutes. Add sausage and vinegar and simmer for 10 minutes. Taste and adjust for salt.

• Step 5

  Remove from heat and ladle into bowls. Garnish with sour cream, green onions, and cayenne pepper.

Smothered Chicken with Spinach, Potatoes, and Mushrooms

If you are looking for a creamy, cheesy, flavorful recipe - this is it! Comfort food is always welcomed in every home. I think most of you will love this dish!

Ingredients

• ½ cup all-purpose flour

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 tablespoon paprika

• 1 tablespoon poultry seasoning

• salt and ground black pepper to taste

• 2 pounds skinless, boneless chicken breasts, cut into thick strips

• 1 tablespoon olive oil, or as needed

• 6 small red potatoes, quartered

• 1 tablespoon butter, or more as needed

• 1 (8 ounce) package sliced fresh mushrooms

• 3 green onions, diced

• 3 cloves garlic, diced

• 1 (10.75 ounce) can condensed cream of chicken soup

• 1 cup low-sodium chicken broth

• ½ cup sherry wine

• 1 (8 ounce) package fresh spinach

• 1 (8 ounce) package shredded mozzarella cheese

• ½ cup grated Parmesan cheese

Directions

• Step 1

  Preheat the oven to 350 degrees F (175 degrees C). Oil a baking dish.

• Step 2

  Combine flour, garlic powder, onion powder, paprika, poultry seasoning, salt, and black pepper in a large resealable plastic bag. Add chicken and toss to coat well. Shake off excess breading.

• Step 3

  Heat olive oil in a skillet over medium-high heat. Brown chicken on both sides, 5 to 10 minutes. Transfer to the prepared baking dish. Cook and stir potatoes in the same skillet until almost tender, 3 to 5 minutes. Transfer to the baking dish.

• Step 4

  Add butter to the same skillet over medium-high heat. Saute mushrooms for 2 minutes. Add green onions and garlic and saute until garlic is browned, about 3 minutes. Add soup, broth, and sherry. Bring to a boil and cook until sauce thickens, about 5 minutes. Add spinach and cook until wilted, 2 to 3 minutes.

• Step 5

  Pour sauce over chicken and potatoes in the baking dish. Top with mozzarella and Parmesan cheeses. Cover dish with aluminum foil.

• Step 6

  Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake for 20 minutes more.

Potato Waffles

Here's a quick and delicious way to use up those leftover mashed potatoes. You will need a waffle iron. These are basically potato pancakes (a.k.a. latkes) but without all the greasy clean-up and calories from pan-frying.

Ingredients

• 2 tablespoons butter

• 1 onion, chopped

• 1 tablespoon minced garlic

• 2 cups mashed potatoes

• ¼ cup all-purpose flour

• 2 eggs

• ¼ teaspoon salt

• ¼ teaspoon ground black pepper

Directions

• Step 1

  Melt butter in a skillet over medium heat.

• Step 2

  Cook and stir onion and garlic in the melted butter until onion is tender, 5 to 7 minutes.

• Step 3

  Preheat a waffle iron according to manufacturer's instructions.

• Step 4

  Combine onion mixture, mashed potatoes, flour, eggs, salt, and black pepper in a large bowl until well blended.

• Step 5

  Scoop 1/4 to 1/2 cup batter (depending on size of waffle iron) into the center of waffle iron and close lid. Cook until golden brown, 3 to 5 minutes.