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Tried and True Family Recipes

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Crab Boil Potato Salad

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Crab Boil Potato Salad

All the wonderful flavors of Dungeness Crab Boil combined into one fantastic potato salad!
Course: Salad
Cuisine: American
Servings: 6

Ingredients

  • 2 lbs. red potatoes cubed and boiled
  • 1 c. mayonnaise
  • 1 T. lemon juice
  • 1 1/2 tsp. Old Bay seasoning
  • 1/2 c. frozen corn thawed
  • 1/2 c. celery chopped
  • 1 c. crab meat

Instructions

  • In a large pot of salted water, boil cubed potatoes until fork tender (about 8-10 minutes), drain and cool.
  • In a large mixing bowl, whisk together mayonnaise, lemon juice, and Old Bay.
  • Add corn, celery, cooled potatoes and crab; gently toss to coat.
  • Pour into a serving bowl, cover and chill until ready to serve.

Colcannon

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Colcannon

A traditional Irish side dish made with mashed potatoes, cabbage, green onions, crispy bacon, and butter!
Course: Side Dish
Cuisine: Irish
Servings: 8

Ingredients

  • 1/2 lb. (8 slices) crisp-cooked bacon chopped, plus more for garnish
  • 2 lbs. (1 med.) head cabbage shredded
  • 4 lbs. (8 med.) potatoes peeled and quartered
  • 1 1/2 c. whole milk
  • 1/4 c. butter divided
  • 3-4 green onions chopped, plus more for garnish
  • 1-1/2 tsp. salt
  • 1/2 tsp. fresh ground black pepper
  • Chopped flatleaf parsley for garnish

Instructions

  • In a large skillet over medium-high heat cook bacon until crisp. Drain on a paper towel-lined plate; chop bacon when cooled.
  • Place cabbage and 2 cups water in a large saucepan; bring to a boil. Reduce heat, simmer covered until cabbage is tender, about 10 minutes. Remove cabbage with a slotted spoon to a bowl, keep warm.
  • In the same saucepan, add potatoes to the reserved cooking liquid. Add additional water to cover the potatoes; bring to a boil. Reduce heat; cook uncovered until potatoes are tender, about 15-20 minutes.
  • Meanwhile, place milk, 2 tablespoons butter, green onions, salt, and pepper in a small saucepan; bring just to a boil and remove from heat.
  • Drain potatoes, place in a large bowl, and mash. Add milk mixture; beat just until blended. Stir in cabbage and bacon. Serve topped with the remaining 2 tablespoons butter, parsley, green onions, and more bacon if desired.
  • Cook's Note: Kale can be used instead of cabbage.

Cheesy Smashed Potatoes

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Cheesy Smashed Potatoes

Smashed baby red potatoes with sour cream, cheddar cheese, and chives, Enjoy!
Course: Side Dish
Cuisine: American
Servings: 6

Ingredients

  • 2 1/2 lbs. Baby Red potatoes or Yukon Gold potatoes
  • 1/4 c. sour cream
  • 2 T. butter
  • 2 c. shredded cheddar cheese
  • 3 T. chives chopped
  • Kosher salt and black pepper to taste

Instructions

  • Cut the potatoes in half and place them into a pot. Cover with cold water and bring to a boil. Boil for 10 minutes or until tender. Drain and return the potatoes to the hot pot.
  • Smash potatoes with a masher. Add butter, sour cream, and cheese; stir to combine.
  • When cheese melts into potatoes, add chives and salt, and pepper, then re-smash. Taste the potatoes and adjust the seasonings.

Scalloped Potatoes

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Scalloped Potatoes

Cheesy scalloped potatoes simmered in a luscious cream sauce then baked to golden perfection!
Course: Side Dish
Cuisine: American, French
Servings: 6

Ingredients

  • 2 T. unsalted butter plus more for the baking dish
  • 4 med. russet potatoes (about 2 lbs.)
  • 1 1/2 c. heavy cream
  • 1/2 c. whole milk
  • 2 cloves garlic pressed
  • 1/2 tsp. fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 1 pinch freshly grated nutmeg
  • 1 c. shredded Gruyere cheese (about 4 oz.)
  • 1/2 c. finely grated Parmesan cheese (about 1 1/2 oz.)

Instructions

  • Preheat the oven to 350 degrees. Grease an 8-inch square baking dish with unsalted butter.
  • Peel the potatoes. Using a mandolin or sharp knife, cut the potatoes into 1/8-inch-thick slices.
  • To a medium saucepan, add sliced potatoes, heavy cream, whole milk, 2 tablespoons butter, garlic, thyme, 1 1/2 teaspoons salt, 1/2 tsp. pepper, and nutmeg. Bring to a simmer over medium heat and cook, stirring occasionally, until the potatoes are tender and almost cooked through, but still hold their shape, about 5 minutes.
  • Add the gruyere and Parmesan cheese, stirring gently to combine. Pour the potato mixture into the prepared baking dish. Bake until the top is light golden brown, and the potatoes are cooked through and tender, about 45 minutes. Let rest for 10 minutes before serving.

Bleu Cheese Potato Salad

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Bleu Cheese Potato Salad

Red potatoes in a creamy, tangy, bleu cheese dressing, topped with crispy bacon. The perfect side dish for a summer barbecue, picnic, or potluck!
Course: Salad
Cuisine: American
Servings: 12

Ingredients

  • 5 lbs. red new potatoes
  • 1/2 c. dry white wine
  • Salt and freshly ground pepper
  • 1 1/4 c. mayonnaise
  • 1 1/4 c. sour cream
  • 2 1/2 T. Dijon mustard
  • 2 1/2 T. cider vinegar
  • 1/2 lb. bleu cheese crumbled
  • 5 green onions minced
  • 1 1/2 c. celery chopped
  • Crispy bacon bits for garnish

Instructions

  • Place clean potatoes in large pot. Cover with cold water and 1 tsp. salt. Boil over medium-high heat until tender. Drain and cool. Peel potatoes and cut into 1-inch pieces.
  • In a large bowl, toss together potatoes, wine and salt and pepper to taste.
  • Combine remaining ingredients in a small mixing bowl. Pour over potatoes, toss to coat. Adjust seasoning to taste.
  • Cover and refrigerate. Just before serving top with crispy bacon bits.

Twice Baked Potatoes

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Twice Baked Potatoes

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Twice Baked Potatoes

Makes an excellent side dish for any meal. This recipe may be prepared in advance and cooked when ready to serve.
Course: Entrée
Cuisine: Irish
Servings: 8

Ingredients

  • 4 lg. baking potatoes
  • 8 slices bacon
  • 1 c. sour cream
  • 1/2 c. milk
  • 4 T. butter
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 c. shredded cheddar cheese divided
  • 4-5 green onions sliced, divided

Instructions

  • Preheat oven to 400 degrees. Place clean potatoes rubbed with olive oil on a baking sheet and bake for 1 hour or until done (to test for doneness, use the tip of a sharp knife).
  • Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop flesh into a large bowl, leaving a ¼ inch border of flesh so the skin holds its shape, save skins.
  • To the potato flesh add sour cream, milk, butter, salt, pepper, ½ cup cheese and ½ the green onions. Mix with a hand mixer until well blended and creamy. Spoon or pipe the mixture into the potato skins.
  • Top each with remaining cheese, green onions and bacon. Bake for another 15 minutes.

Sweet Potato Casserole with Praline Topping

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Sweet Potato Casserole with Praline Topping

A 40 (+) year tradition in our family this casserole is always on our holiday table. Top the leftovers with whipped cream and call it dessert!
Course: Side Dish
Cuisine: American
Servings: 8
Author: Veralene Hillis

Ingredients

SWEET POTATO CASSEROLE:

  • 4 c. mashed sweet potatoes (about 3-4 lg. roasted sweet potatoes)
  • 1/4 c. unsalted butter melted
  • 1/4 c. heavy cream
  • 2 lg. eggs
  • 1/4 c. brown sugar packed
  • 1/2 tsp. salt
  • 1 tsp. vanilla extract

PRALINE TOPPING:

  • 1/2 c. all-purpose flour
  • 1/2 c. brown sugar packed
  • 1/4 c. unsalted butter melted
  • 1/4 tsp. salt
  • 3/4 c. chopped pecans

Instructions

  • Preheat oven to 400 degrees. Line a rimmed baking sheet with foil and spray with non-stick cooking spray.
  • ROASTED SWEET POTATOES: Bake sweet potatoes in their own jackets (do not peel). Wash each potato and prick with a fork. Bake on prepared baking sheet for 40 to 60 minutes (depending on the size of the potatoes) or until soft when poked with a fork. Let potatoes cool, peel and mash for casserole.
  • Preheat oven to 350 degrees. Butter a 2-quart or 9 x 13-inch baking dish; set aside.
  • SWEET POTATO CASSEROLE: In a large bowl, using an electric hand mixer, beat warm mashed sweet potatoes, melted butter, heavy cream, eggs, brown sugar, salt, and vanilla until combined. Spread sweet potato mixture in prepared baking dish.
  • PRALINE TOPPING: In a medium bowl, combine flour, brown sugar, melted butter, salt, and pecans, stir until moist and the mixture clumps together. Sprinkle mixture over the top of the sweet potatoes in an even layer. Bake for 25-30 minutes or until golden brown. Enjoy!!

Spicy Sweet Potato Fries

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Spicy Sweet Potato Fries

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Spicy Sweet Potato Fries

Perfect alongside your favorite burger or sandwich.
Course: Side Dish
Cuisine: American
Servings: 4

Ingredients

  • 2 lbs. sweet potatoes cut into wedges
  • 3 T. olive oil
  • 1 1/2 tsp. brown sugar
  • 1 1/2 tsp. salt
  • 1/4 tsp. cumin
  • 1/4 tsp. chili powder
  • 1 pinch cayenne pepper

Instructions

  • Preheat oven to 425 degrees.
  • Toss sweet potatoes with olive oil, brown sugar, salt, cumin, chili powder and cayenne.
  • Roast cut side down on a baking sheet for about 30 minutes, until crisp, turning once. Season with more salt , if desired.

Skinny Mashed Potatoes

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Skinny Mashed Potatoes

Sweet potatoes or yams may be substituted for the potatoes.
Course: Side Dish
Cuisine: American
Servings: 6

Ingredients

  • 5 lg. russet potatoes peeled & cut into 1-inch pieces
  • 2 (14.5 oz.) cans chicken broth
  • 1 dash pepper

Instructions

  • Place potatoes and chicken broth in a medium saucepan. Over high heat, heat to a boil. Reduce heat to medium. Cover and cook 10 minutes or until potatoes are tender. Drain, reserving broth.
  • Mash potatoes with 1-1/4 cups broth and pepper. If needed, add additional broth until potatoes are desired consistency.
  • Cook's Note: Substitute 4 large sweet potatoes or yams for potatoes. Add 2 tablespoons packed brown sugar with pepper.

Oven Roasted Sweet Potatoes with Bacon and Maple Drizzle

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Oven Roasted Sweet Potatoes with Bacon and Maple Drizzle

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Oven Roasted Sweet Potatoes with Bacon and Maple Drizzle

A sweet and savory side dish for chicken, turkey or pork.
Course: Side Dish
Cuisine: American
Servings: 4

Ingredients

  • 2 lbs. sweet potatoes peeled and cut into 1 1/2 pieces
  • 4 slices bacon cut into 1/2 inch pieces
  • 1 tsp. dried thyme leaves
  • Coarse salt and ground black pepper to taste
  • Maple syrup if desired

Instructions

  • Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
  • Place sweet potatoes and bacon on baking sheet, season with thyme, coarse salt and ground black pepper.
  • Roast until sweet potatoes are lightly browned and tender when pierced with a knife and bacon is crisp, about 30 minutes, stirring halfway through.
  • Drizzle with maple syrup just before serving, if desired.

Plain Ol’ Potato Salad

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Plain Old Potato Salad

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Plain Ol' Potato Salad

Recipe by Vivian Sherburn-Zartuche - Nothin' fancy here, just GOOD ol' fashioned potato salad!
Course: Salad
Cuisine: American
Servings: 6

Ingredients

  • 3 lbs. Red or Yukon gold potatoes
  • 6 eggs reserve 2 eggs for garnish
  • 1 c. mayonnaise
  • 1 T. mustard
  • 1 tsp. seasoning salt (we use Johnny’s seasoning salt)
  • pepper to taste
  • paprika for garnish

Instructions

  • In a large pot, cover potatoes and eggs with cold water and 1 teaspoon salt. Boil over medium-high heat for 12-15 minutes or until potatoes are fork tender. Drain and cool.
  • Peel potatoes (if desired) and 4 eggs, dice into bite size pieces.
  • In a small bowl, stir together mayonnaise, mustard, seasoning salt and pepper to taste. Pour over salad and gently toss together.
  • Slice reserved eggs to garnish salad, and sprinkle with paprika.

Oven Roasted Potatoes

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Oven Roasted Potatoes

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Oven Roasted Potatoes

A roasted trio of sweet potatoes, Yukon gold, and red potatoes!
Course: Side Dish
Cuisine: American

Ingredients

  • 2 sweet potatoes peeled and cubed
  • 4 Yukon gold potatoes cubed
  • 6 Red potatoes cubed
  • 1/4 c. olive oil
  • 1 tsp. dried tarragon
  • Salt and pepper to taste

Instructions

  • Preheat oven to 425 degrees. Peel and cube potatoes.
  • Place potatoes in a large pot. Add enough lightly salted water to cover the potatoes. Bring to a boil and cook for 3 minutes. Drain thoroughly.
  • Spread the potatoes in a single layer on a large non stick baking sheet. Drizzle with olive oil and sprinkle with tarragon, salt and pepper, toss to coat.
  • Roast potatoes until brown and crisp, about 25 minutes. Serve immediately.
  • Cook's Note: Instead of tarragon, you can use 1 tsp. each dried thyme and rosemary. For extra flavor, cook 4 whole leeks in boiling water with potatoes, drain and chop, toss with potatoes in olive oil and seasonings and bake as directed above.

Mashed Turnips & Potatoes

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Mashed Turnips and Potatoes

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Mashed Turnips & Potatoes

Course: Side Dish
Cuisine: Irish
Servings: 8

Equipment

  • KitchenAid Hand Mixer [affiliate]

Ingredients

  • 6 lg. red new potatoes skin on, cubed
  • 2 lg. turnips peeled and cubed
  • 1/2 c. heavy cream heated
  • 1/2 c. butter softened
  • 1/2 c. sour cream
  • 1/2 tsp. grated nutmeg
  • Salt and pepper to taste

Instructions

  • Cube potatoes and turnips. Cook in salted boiling water until fork-tender; drain.
  • Whip unpeeled cooked potatoes and turnips with an electric mixer, until smooth (I prefer them chunky). Add hot cream, butter, sour cream and nutmeg.
  • Season with salt and pepper, to taste.

Loaded Baked Potato Salad

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Loaded Baked Potato Salad

Your favorite baked potato toppings made into a delicious potato salad!! Serve hot or cold, I personally like it HOT!!
Course: Salad
Cuisine: American
Servings: 6

Ingredients

  • 6-8 med. russet potatoes scrubbed, baked, and chilled
  • 12 slices bacon cooked crisp, drained, and crumbled
  • 4 green onions with tops thinly sliced
  • 1 c. shredded cheddar cheese
  • 1 c. sour cream
  • 1/2 c. mayonnaise
  • 1/2 tsp. seasoning salt (I used Red Robin seasoning salt)
  • 1/2 tsp. ground black pepper
  • Reserve some cheddar cheese, bacon, and green onions for garnish, if desired

Instructions

  • Preheat the oven to 425 degrees. Bake potatoes for 1 hour or until tender. Remove the potatoes from the oven; cool at room temperature. Place the potatoes in the refrigerator until chilled through.
  • Chop the chilled potatoes (skin and all) into 1/2-inch bitesize pieces. Place the chilled diced potatoes, cooked crumbled bacon, sliced green onions, and shredded cheddar cheese in a large bowl; set aside.
  • In a small bowl, whisk together sour cream, mayonnaise, seasoning salt, and pepper. Pour the sour cream dressing over the potato salad; gently stir to combine.
  • Transfer the potato salad to a serving dish. Top with reserved shredded cheddar cheese, crumbled bacon, and green onions if desired.

Notes

This salad is even better hot! Preheat oven to 350 degrees. Spread salad into a 9x13-inch baking dish. Bake for 20 minutes or until cheese is melted. Enjoy!!

Hot German Potato Salad

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Hot German Potato Salad

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Hot German Potato Salad

A delicious tangy potato salad, served warm as an entree or side dish.
Course: Salad
Cuisine: German
Servings: 6

Ingredients

  • 3 lbs. Red or Yukon gold potatoes
  • 6 slices bacon chopped
  • 3/4 c. onion chopped
  • 2 T. all-purpose flour
  • 2 T. sugar
  • 2 tsp. salt
  • 1/2 tsp. celery seed or dill weed
  • 1 dash pepper
  • 3/4 c. water
  • 1/3 c. apple cider vinegar

Instructions

  • Wash and peel potatoes. If you prefer more color in your salad don’t peel the potatoes.
  • Bring a pot of salted water to a boil. Add potatoes. Cover tightly and return to boiling, reduce heat and cook for 20 to 25 minutes or until tender. Drain and set aside.
  • In a large skillet fry bacon until crisp, remove and drain. Cook and stir onion in bacon drippings until tender and golden brown. Stir in flour, sugar, celery seed or dill weed, salt, and pepper. Cook over low head, stirring until bubbly.
  • Remove from heat, add water and vinegar. Return to heat, bring to a boil, stirring constantly. Boil and stir for one minute.
  • Thinly slice potatoes, and crumble bacon over them. Pour sauce over potatoes, toss to coat. Serve warm

Spaghetti with Tomatoes Black Olives and Feta

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Spaghetti with Tomatoes Black Olives and Feta

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Spaghetti with Tomatoes Black Olives and Feta

Simply toss together for an easy, tasty, week night supper!
Course: Entrée
Cuisine: Italian
Servings: 4

Ingredients

  • 1 1/2 lbs. tomatoes (about 3) seeded & cut into 1/2-inch pcs
  • 1/2 c. Kalamata or black olives pitted
  • 1/4 lb. feta cheese crumbled
  • 3 T. capers drained
  • 3 T. chopped flat leaf parsley
  • 1/4 tsp. salt
  • 1/4 tsp. fresh ground black pepper
  • 3/4 lb. spaghetti
  • 6 T. olive oil
  • 3 cloves garlic minced

Instructions

  • In a large glass or plastic bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.
  • In a large pot of salted boiling water, cook spaghetti until al dente, about 10-12 minutes; drain.
  • Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook, stirring, for 1 minute. Add the cooked pasta and the garlic oil to the tomato mixture and toss.
  • For Spaghetti with Tomatoes, Black Olives, Garlic, and Mozzarella - Use 3/4 pound fresh mozzarella cheese, cut into 1/4-inch pieces, in place of the feta.
  • For Spaghetti with Tomatoes, Olives, Garlic, Feta, and Fresh Herbs - Use 1/4 cup chopped fresh basil or 3 tablespoons mixed chopped fresh herbs, such as tarragon and chives, in place of the parsley.

Spaghetti Carbonara

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Spaghetti Carbonara

Recipe by my sister Cheryl - Serve with a fresh green salad and a nice bottle of wine!
Course: Entrée
Cuisine: Italian
Servings: 4
Author: Cheryl Gillihan-Killian

Ingredients

  • 1 (1 lb. ) box spaghetti
  • 2 lg. egg yolks beaten
  • freshly ground black pepper to taste
  • 1 c. grated Parmigiano-Reggiano cheese cheese
  • 1/4 c. extra virgin olive oil
  • 4 thick sliced bacon chopped into small pieces
  • 1 clove garlic minced
  • 1 sm. onion chopped

Instructions

  • Bring a large pot of salted water to a boil. Cook spaghetti according to the package directions.
  • In a small bowl, beat the eggs with several grindings of pepper (the more, the better) and 1/2 cup of the cheese. Set aside.
  • In a large skillet, heat oil over medium heat, add the bacon, stir until bacon is cooked through but not crisp, then add the garlic and onion to the pan. Turn heat way down to low and cook until tender and golden. Turn off heat under the pan.
  • Cook spaghetti according to the package directions. When pasta is done, ladle out about 1/4 cup of the cooking water and stir quickly into the eggs to temper them.
  • Drain pasta. Toss pasta in the pan with the bacon and pour in the egg mixture. Toss quickly and vigorously with tongs to coat the spaghetti, cook over medium heat for 1 minute, season to taste with more black pepper.
  • Sprinkle remaining cheese over each portion. Serve immediately.

Slow Cooker Lasagna

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Slow Cooker Lasagna

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Slow Cooker Lasagna

Lasagna that tastes like you spent all day making it without all of the work!
Course: Entrée
Cuisine: Italian
Servings: 6

Ingredients

  • 1 lb. ground beef
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 (14.5 oz.) can Hunts diced tomatoes
  • 1 (15 oz.) can Hunts tomato sauce
  • 1 (12 oz.) can Hunts tomato paste
  • 1 c. water
  • 1/2 tsp. salt
  • 1 tsp. dried oregano plus more for sprinkling
  • 1 (16 oz.) pkg. shredded mozzarella cheese plus more for sprinkling
  • 1 (12 oz.) cont. cottage cheese
  • 1/2 c. grated Parmesan cheese
  • 1 (8 oz.) pkg. lasagna noodles uncooked

Instructions

  • In a large skillet, brown the beef, onion and garlic; drain off excess grease.
  • Add diced tomatoes, tomato sauce, tomato paste, water, salt, and oregano; set aside.
  • In a medium bowl, stir together cheeses.
  • Layer ingredients in a slow cooker starting with the meat sauce, uncooked noodles broken to fit in slow cooker and cheeses.
  • Repeat twice; finish with meat sauce. Sprinkle the top with a little mozzarella cheese and oregano.
  • Cover and cook on LOW for 3 to 4 hours.