potatoes Archives - Alida's Kitchen

Broccoli Cheddar Mashed Potatoes

April 10, 2017 ·

An easy recipe for cheesy, delicious Broccoli Cheddar Mashed Potatoes made in minutes with Idahoan^® Signature™ Russets Mashed Potatoes. Thanks to Idahoan^® Foods for sponsoring this post.

For Easter this year, my kids have their hearts set on going to the zoo, playing outside and hunting for Easter eggs (of course) – all as a family. With fun family time a priority, I was looking to make changes to simplify our Easter menu with delicious results made easy. Fortunately, I discovered mashed potatoes made in minutes with a tasty twist with this Broccoli Cheddar Mashed Potatoes recipe. …

Filed Under: gluten free, healthy, kid-friendly, Recipes, sides, vegetarian Tagged With: broccoli, cheese, easy, entertaining, holiday, mashed potatoes, potatoes, quick, vegetable

Broccoli Cheddar Stuffed Potato Skins | alidaskitchen.com

Broccoli Cheddar Stuffed Potato Skins #SundaySupper

June 28, 2015 ·

For a delicious, crowd-pleasing appetizer featuring Idaho® potatoes, try this easy recipe for Broccoli Cheddar Stuffed Potato Skins {gluten free}

Potato skins are always a fun appetizer. What is not to love with a crispy potato shell filled with so many tasty possibilities! These Broccoli Cheddar Stuffed Potato Skins are inspired by the ever popular appetizer, only made a little healthier with broccoli and skipping sour cream and butter. Of course there is plenty of cheddar cheese to keep things delicious!…

Filed Under: appetizers, gluten free, healthy, kid-friendly, Recipes, vegetarian Tagged With: broccoli, cheese, easy, garlic, potatoes, quick, snack, sundaysupper, vegetable

Broccoli Cheddar Hash Brown Bake

March 19, 2015 ·

This is a sponsored post written by me on behalf of Simply Potatoes for IZEA. All opinions are 100% mine.

Broccoli Cheddar Hash Brown Bake is an easy meatless breakfast casserole filled with broccoli, cheddar, eggs and shredded hash brown potatoes! {gluten free, make ahead}

With the many celebratory and holiday brunches on the horizon, quick and easy crowd-pleasing recipes are a must. Overnight casseroles, such as baked French toast or egg bakes, are always popular. This Overnight Blueberry Baked French Toast is one of our favorite brunch recipes! It is easy to make and satisfies the sweet portion of our menu. To satisfy the savory side, I have been experimenting with different varieties of meatless egg bake recipes to come up with a savory breakfast casserole the whole family will love. Broccoli Cheddar Hash Brown Bake has become a favorite that will be featured regularly throughout this busy brunch season and beyond.

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Filed Under: breakfast, giveaway, gluten free, healthy, kid-friendly, main dishes, Recipes, vegetarian Tagged With: broccoli, casserole, cheese, easy, eggs, garlic, holiday, make ahead, potatoes

Halloween Baked Potato Skin Pizzas | alidaskitchen.com #recipes #SundaySupper

Halloween Baked Potato Skin Pizzas #SundaySupper

September 28, 2014 ·

Make fun, spooky and healthy pizzas with these Halloween Baked Potato Skin Pizzas that use a baked potato skin for the crust and are creatively topped with your favorite pizza toppings. {gluten free}

Halloween is one of my favorite holidays. It is fun, carefree and just feels less stressful most other holidays. We are starting to get into the Halloween spirit! This past weekend, we visited a pumpkin patch, decorated the house with Halloween decorations and started to talk about costumes. And then of course there are the Halloween recipes! I love to make pumpkin everything, candy-inspired treats and even decorate my food for Halloween. These Halloween Baked Potato Pizza Skins are always a favorite. They are healthy, fun and the kids love them (adults do too!) …

Filed Under: gluten free, healthy, kid-friendly, main dishes, Recipes Tagged With: cheese, easy, halloween, olives, pizza, potatoes, sundaysupper

Olive Oil Mashed Potatoes #PantryInsiders

August 15, 2014 ·

A popular side dish gets lightened up with these fluffy Olive Oil Mashed Potatoes. {gluten free}

The other night we were looking to make an easy side dish to go with our steak dinner. Mashed potatoes are always a tasty pair with steak, but I wanted to come up with something lighter and healthier. Since August is National Olive Oil Month, I have had olive oil on the brain lately. It seemed like the perfect opportunity to swap butter for olive oil to make some tasty Olive Oil Mashed Potatoes. …

Filed Under: gluten free, healthy, kid-friendly, Recipes, sides Tagged With: easy, garlic, olive oil, potatoes

Pop-in-the-Oven Beef Stew | alidaskitchen.com #recipes #beef #SundaySupper

Pop-in-the-Oven Beef Stew #SundaySupper

August 3, 2014 ·

No browning of the beef is required for this easy Pop-in-the-Oven Beef Stew recipe. Simple, healthy comfort food that the whole family will love! {gluten free, dairy free}

This Pop-in-the-Oven Beef Stew is my absolute favorite beef recipe. It is a simple recipe made with wholesome ingredients that is pure, healthy comfort food. Pop-in-the-Oven Beef Stew is packed with beef, lots of vegetables, is easy to make and is just delicious. What could be better? Well, my friends, it gets better. What if I told you that all that you need to do is mix up a simple sauce, cut the vegetables, cube the meat, and that’s it. There is no browning of the meat required…just put everything in the pot and then pop it in the oven! A few hours later you will have perfectly browned and tender beef and vegetables….

Filed Under: gluten free, healthy, kid-friendly, main dishes, Recipes, soup Tagged With: beef, carrots, easy, entertaining, make ahead, potatoes, stew, sundaysupper, vegetable

Kale and Apple Potato Salad

May 23, 2014 ·

Kick off the unofficial start to summer with a fun twist on a classic summer staple with this Kale and Apple Potato Salad! Thank you to MIRACLE WHIP (through the Mom It Forward Blogger Network) for sponsoring this post.

With the school year coming to an end and Memorial Day just around the corner, let the unofficial start of summer begin! I used to think of summer as a time to relax, but our summer schedule is packed with camps, classes and potluck parties. I always like to bring something special to potlucks (in addition to a dessert of course!) but often don’t have a ton of time to spend on it. That’s where this Kale and Apple Potato Salad comes to the rescue!…

Filed Under: Recipes, salad, sides Tagged With: #proudofit, easy, kale, MIRACLE WHIP, picnic, potato salad, potatoes, quick

Parsley Pesto Potato Salad | alidaskitchen.com #recipes #SundaySupper

Parsley Pesto Potato Salad #SundaySupper

May 18, 2014 ·

Parsley Pesto Potato Salad puts a fun, picnic spin on parsley potatoes. It is a healthier potato salad, made with roasted yellow Idaho® potatoes and tossed in a lighter parsley pesto sauce.

Potatoes are such a great and versatile vegetable that can be served up in many ways that my whole family will eat it (score!) Baked, mashed, whipped, ‘fried,’ or in a salad, it’s all good. This Parsley Pesto Potato Salad uses delicious yellow Idaho® potatoes cooked using my favorite method – roasted! Add in a fresh and vibrant parsley pesto sauce to drizzle and toss with the potatoes, and you’ve got a rock star party Parsley Pesto Potato Salad that everybody will love!…

Filed Under: gluten free, healthy, Recipes, sides, vegetarian Tagged With: easy, parsley, pesto, potato salad, potatoes, quick, sundaysupper

Broccoli, Cheddar & Egg Hashbrowns Cups

April 11, 2014 ·

I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper amplification for #CollectiveBias and its advertiser.

Broccoli, Cheddar & Egg Hashbrowns Cups are shredded potatoes baked in a muffin tin and then filled with broccoli, cheddar cheese and eggs. These are a perfect addition to your Easter brunch menu!

I have been eagerly anticipating Easter for a while now – coming up with the perfect gifts for Easter baskets, planning an afternoon with the bunny and working on our Easter brunch menu. While I still have to get a couple more things for the baskets, our bunny play-date is next Saturday and the brunch menu is complete. We were missing two brunch essentials – hashbrowns and muffins. So to make our menu complete, I decided to combine the two by making muffin cups out of shredded potatoes, and then filling the cups with a cheesy, broccoli egg mixture. I headed to Walmart, picked up a bag of Ore-Ida Shredded Hash Brown Potatoes, and got straight to work! The result was a very simple to make Broccoli, Cheddar & Egg Hashbrowns Cups.

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Filed Under: gluten free, healthy, kid-friendly, main dishes, Recipes, vegetarian Tagged With: broccoli, brunch, cheese, easy, eggs, entertaining, holiday, potatoes, quick

Chicken and Potatoes with Mustard Vinaigrette

July 31, 2012 ·

With temperatures hitting record highs this summer, I am always happy to be able to cook a quick and healthy dinner that does require turning on the oven. This Chicken and Potatoes with Mustard Vinaigrette can be made on the stovetop in less than 30 minutes. It’s served over a bed of fresh baby spinach, making it healthy and delicious. I’d say this dish fits the bill of quick and healthy, making it a perfect dinner!

I actually found this recipe in a magazine at least 10 years ago and gave it to my mom. She has made it regularly ever since, and everybody is happy when she has it on the menu. This salad became an instant family favorite! While the original recipe calls for rotisserie chicken, my mom bakes chicken breasts and shreds them. In this recipe, I poached the chicken. The original recipe calls for watercress, but the spinach gives the salad a bit more substance. Arugula would also be a tasty substitution. Basically what I’m telling you is that this recipe is flexible. Go with what works for you to make this a family favorite of your own.

Chicken and Potatoes with Mustard Vinaigrette

Yields: 4 servings

Ingredients

1 pound boneless, skinless chicken breast
1 pound small red potatoes
salt
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
2 garlic cloves, minced
1 teaspoon honey
black pepper, to taste
4 tablespoons olive oil
10 ounces fresh baby spinach

Instructions

Put chicken in a large sauce pan and then add enough water to cover the chicken. Add a couple pinches of salt. Bring liquid to a boil and then reduce to a simmer for about 5 minutes. Then cover, remove from heat and let sit for 12 to 15 minutes, or until chicken is thoroughly cooked.
While the chicken is cooking, put potatoes and 1 tablespoon salt in a medium sauce pan and cover with water. Bring to a boil. Reduce heat to simmer and cook for 20 minutes.
While chicken and potatoes are cooking, whisk together mustard, vinegar, garlic, honey, and pepper in a small bowl. Gradually add oil, whisking constantly until incorporated. (Note: I then pour vinaigrette into a cruet for ease of pouring).
Once chicken is cooked, transfer to a separate bowl. Drizzle 2 tablespoons vinaigrette over warm chicken and let sit for a minute to soak in. Then use 2 forks to shred chicken.
Cut cooked potatoes into quarters (or halves, depending on size).
Place spinach in a large serving bowl. Add potatoes and chicken, and toss to combine. Serve immediately, drizzling with additional vinaigrette as desired.

Notes

You can add the vinaigrette to the serving bowl and toss, but I prefer to let others control the amount of dressing on their salad. For me, a little goes a long way!

Adapted from Real Simple