Farmer John Smoked Sausage Switcheroo: Cheesy Scalloped Potatoes with Sausage and Peas #CookWithSausage

I was sent a few packages of Farmer John Cheese & Wine Flavor Smoked Sausage to share a recipe for guys who love meat and potatoes. Mr. loves sausages of all kinds cooked all ways so I used a favorite recipe with a few twists. Instead of making just scalloped potatoes as a side dish, I turned it into a sort of casserole all in one meal with a delicious cheesy wine sauce and threw in some peas for good measure. As I was browning the sausages for this recipe, they smelled incredible!!
Please note that these sausages are not gluten free, they do contain wheat. You could use a gluten free flour blend and a gluten free sausage instead if you'd still like to try your own version of this recipe. 

My family really liked this dish, Mr. loved the flavors of the sausage and the cheesy potatoes. I can see this recipe being a great hearty dinner for your hungry guy. I hope he likes it too!

For other sausage switcheroo recipes and meal inspirations, visit FarmerJohn.com/recipes. Follow along with Farmer John on Facebook and Twitter!

Cheesy Scalloped Potatoes with Sausage and Peas

serves 8-10

2 12oz. pkgs Farmer John Cheese & Wine Flavor Smoked Sausage, sliced

4 TBL butter
4 TBL flour
4 C milk, warmed
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
4 TBL parsley, divided
1/4 C sour cream

2 TBL white wine
2 C shredded cheddar and jack cheese blend
5 C russet potatoes, sliced thinly (about 5-6 medium size potatoes)

1/2 C frozen peas

Preheat oven to 375'. Grease a 9x13 glass baking dish.

In a hot greased skillet,  cook sausages until lightly browned. Set aside.
In a saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Add salt, pepper, onion powder,  garlic powder and 2 tbl. parsley. Cook until mixture just thickens. Add in sour cream and wine. Remove from heat. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.
In a greased 9x13 dish, place a layer of potatoes, sausage, peas, parsley and then a layer of cheese sauce. Repeat until your ingredients are gone, ending with the cheese sauce on top.
Cover with foil and bake for 30-35 minutes. Remove foil and continue cooking another 30-35 minutes or until potatoes and tender.

ready for the oven, I sprinkled a little extra cheese on top

*Disclosure* I wrote this review and or giveaway for "Mommy? I'm Hungry!" about Farmer John. The product(s) in this review were provided to me free of cost for the purpose of conducting my review. All opinions expressed in this review are my own. Product was provided by Farmer John. Product info and stock images if any are provided by PR or Co.

Barilla Gluten Free Pasta! Gluten-Free Hawaiian-Style Potato Mac Salad

When I recently heard Barilla was making a gluten free pasta, I couldn't wait to find it! When I did, I was so happy to see the price was much less than the gluten free pasta I was buying and then after trying it, I was even more pleased at the taste! This tastes so much like the real deal folks! I've shared about it on my blog and Instagram before. Now they've sent me these pastas to try out and share with you!

Barilla Gluten Free pasta is made of a combination of non-GMO corn and rice and was made to live up to the quality standards that pasta lovers have come to expect from Barilla. It is Certified Gluten Free, Produced in a Dedicated Gluten Free Facility, No GMO Ingredients, Real Pasta Taste and Texture and a Delicious Blend of Corn and Rice

Be sure to follow along with Barilla on Facebook and Instagram and for a store near you check the sections at the bottom of their site.

I decided to finally make this mac and potato salad I've had marked from pinterest. It's my two favorite salads for a picnic AND it's gluten free! I haven't had macaroni salad in years because I have found GF pastas crumble the next day when cold. I didn't want that for my salad. So I gave the Barilla Gluten Free Elbows a try. They did not disappoint! This salad came out wonderful, the noodles held up nicely. I also liked that this dressing isn't as gloopy with mayo as other recipes can be, it was just right.

Gluten-Free Hawaiian-Style Potato Mac Salad
slightly adapted from Lexie's Kitchen

Boil in a large pot of salted water just until tender:
4 medium Russet Potatoes cut in half lengthwise

Remove potatoes with slotted spoon, transfer to plate and refrigerate until cool. Add to the potato water (see notes) and cook according to package recommendations (15-17 minutes):
1 cup uncooked Gluten Free Barilla Elbow Pasta

Strain pasta, run under cold water and transfer to large bowl. Add to bowl:
1 medium carrot, finely shredded
2 stalks celery, finely chopped
1 small onion, finely chopped
1/2 cup frozen peas

Remove potatoes from refrigerator, cut into 1/2 inch cubes and add to the pasta and veggie mixture. Drizzle/sprinkle with and toss:
2 tablespoons olive oil
1/2 teaspoon sea salt

In a small bowl, combine:
1/2 cup  mayonnaise (if vegan, could use Veganaise)
1-1/2 teaspoons Seasoned Rice Vinegar
1/2-1/4 teaspoon salt
1/2-1/4 teaspoon ground black pepper
2 teaspoons honey (if vegan, use other sweetener)

Refrigerate potato/pasta mixture and dressing and gently toss together right before serving.

NOTES:
*Re-using the potato water to cook the pasta saves a bit of energy. No need to reheat another pot of water.
*If not vegan, you could also add in a can of drained tuna to this recipe.

I also used the Barilla Gluten Free Rotini pasta for this adapted Rotini Pasta with Sausage, Artichokes & Roasted Bell Peppers recipe.  I added in chopped fresh toms as well. Served with salad. It was a delicious cheesy pasta dish with great flavors, even my middle child went for seconds!

*Disclosure* I wrote this review and or giveaway for "Mommy? I'm Hungry!" about Barilla Gluten Free. The product(s) in this review were provided to me free of cost for the purpose of conducting my review. All opinions expressed in this review are my own. Product info and stock images if any are provided by PR or Co.

Grilled Shrimp and Potato Salad with a Creamy Chipotle Dressing + $75 Visa Giftcard Giveaway from Reser's

Here's a great potato salad recipe I came up with, that will surely be a nice change at the BBQ potluck this summer. I did not want the ordinary mayo egg base potato salad so I went another direction. Grilled Shrimp and Potato Salad with a Creamy Chipotle Dressing. This is best served at room temperature, the same day. The adobo sauce from the chipotle peppers give this a nice little spicy kick, so use how ever much you like in the dressing. Grilling the potatoes, corn and shrimp sure add another wonderful flavor also.

What kind of potato salad do yu like? Have a favorite you like to make? If so please read on and see how you can win from Resers and myself!

Grilled Shrimp and Potato Salad with a Creamy Chipotle Dressing
serves 6-8, best served same day

1 pound baby red potatoes
1 pound fresh raw shrimp, deveined and peeled
1 fresh corn on the cob, husk and silk removed.
1/2 Cup jicama, sliced
1 Cup low sodium black beans, drained and rinsed
1/4 Cup red onion, thinly sliced
1 avocado, chopped
2 TBL cilantro, chopped
salt and pepper to taste
olive oil
1 tsp lime juice

Soak wooden skewers for at least 30 minutes. Pre heat your grill.
In the meantime, bring a pot of water and potatoes to boil. Boil the potatoes for just 5 minutes. Drain and thread onto skewers, drizzle with olive oil, salt and pepper. Set aside.
In a small bowl add the shrimp, a little olive oil, salt, pepper and lime juice. Gently toss to cover the shrimp. Thread onto skewers.

On a low-medium grill heat, add the corn (rotating for up to 10 minutes), potatoes (rotating for about 10 minutes) and the shrimp for about 3 minutes per side. Allow all to cool off, to touch (You don't want this salad hot or the dressing will curdle).
When cooled off, slice the corn kernels off the cob and place in a medium size bowl. Slice the potatoes and shrimp in half and add to the bowl. Combine the jicama, beans, onion, avocado and cilantro to the bowl. Gently toss all together.
Now you may either toss with the dressing or drizzle it on top of each serving. Chill any leftovers.


Creamy Chipotle Dressing
1 Cup light sour cream
2 TBL adobo sauce from canned chipotle peppers
Juice from 1/2 lime
2 TBL cilantro, chopped
1/4 tsp cumin
1/4 tsp chili powder
shake of salt and pepper
Combine all in a small bowl until well incorporated. Cover and chill until ready to serve.

*I freeze any leftover chipotle peppers and sauce for another use

Reser’s “America’s Best Potato Salad Challenge” invites potato salad lovers to submit their family’s favorite potato salad recipe featuring this potassium-packed vegetable. The top five winners will have the opportunity to compete at the inaugural World Food Championships in Las Vegas and have a chance to win the $10,000 grand prize.

“Nothing goes better with BBQ than potato salad,” states Teresa Carter, category manager. “Reser’s is always on the hunt to find creative new takes on this BBQ favorite. We can’t wait to see what people will whip-up with this terrific tuber.”
Recipes will be evaluated based on appearance, taste and originality. Consumers are now invited to go to www.AmericasBestPotatoSalad.com to submit their best recipe and find detailed contest information.

Contest Prizes:
· Top 10 winners will be featured in Reser’s “America’s Best Potato Salad” digital cookbook.
· Top 5 winners will each receive $1,000 plus a $1,000 travel stipend to compete at the World Food Championships in Las Vegas, November 2-4, 2012.
· Grand prize winner will receive $10,000.
Contest Timeline:
May 3, 2012 Recipes can now be submitted at www.AmericasBestPotatoSalad.com
July 31, 2012 Contest closes at midnight PST
Aug 17, 2012 Top 10 recipes selected and online voting opens
Aug 31, 2012 Voting closes as of midnight PST
Sept. 17, 2012 Reser’s will announce the top five winners
Nov. 2, 2012 The top five winners will compete at the World Food Championships event and have a
chance to win the $10,000 grand prize 


Reser’s Celebrates BBQ Season
Reser’s is proud to be the official side dish sponsor of the 2012 KCBS Great American BBQ Tour. “From competitive teams, to backyard enthusiasts, our potato salads go great with barbeque,” says Carter. Reser’s is sponsoring three Top-Rated Competition Barbeque Teams for the 2012 Barbecue season: Pellet Envy, Pork Barrel BBQ, and Meat, Inc.

About Reser’s
Oregon-based Reser’s is the leading North American provider of deli salads, fresh salads, side dishes and prepared foods. Founded in 1950 by Earl and Mildred Reser, the company remains privately owned and operated and committed to providing delicious foods for the supermarket and food service industries.

For more information, visit www.resers.com.

a Rafflecopter giveaway


*Disclosure* I wrote this review for "Mommy? I'm Hungry!" about Resers. The product(s) in this review were provided to me free of cost via a giftcard they provided for the purpose of conducting my post and giveaway. Product info & or stock images provided by PR or Co.

Cheesy Ham and Hash Brown Casserole

When I saw this recipe at Mommy's Kitchen (back in Sept.!), I knew I had to make it! I have already made it once before, but it was so good there wasn't any left for a photo. This time I set aside a little so it wouldn't get eaten so quickly. =)

This is such an easy recipe and everyone loves it. I am also thinking this would be a great potluck dish!

Cheesy Ham and Hash Brown Casserole

1 30 oz. bag frozen, shredded hash brown potatoes
8 oz sour cream
1 can cream of chicken soup (gluten free homemade version)
1/2 cup butter, melted
1 small onion, diced fine
16 oz package cubed ham (I use sliced deli ham too)
2 cup shredded cheddar cheese, set aside 1 C

Stir all the ingredients together. Place into a lightly greased casserole dish (9 x 13 in). Sprinkle top with 1 C cheese. Bake at 350 degrees for 45 min - 1 hour. Let cool a bit and serve.

enjoy,

Potato Salad

This is adapted from my mom's recipe and every time I make it I do it a little differently, this time I added in garlic, olives and sour cream. I also just eyeball everything but I'll guesstimate how much I used in this batch for you. Also, this makes a ton, perfect for get togethers or potlucks! Feel free to half this recipe. We love potato salad so it's great to have around all week.

5 lbs russet potatoes, boiled whole, slightly cooled (peeled or unpeeled*)
1 dozen eggs, hard boiled, cooled (How-to)
1 C celery, small dice
1 C dill pickles, small dice
1 small can sliced olives
1 onion, finely diced (I grated mine)
crushed garlic to taste
salt & pepper to taste
1 C mayo
1/4 C sour cream
1 TBL mustard
1/4 C milk (or to desired consistency)
paprika for garnish

-Cut warm potatoes into bite size pieces (fyi-doing so when potatoes are warm, helps them soak up the flavors of the salad better) place in a large bowl. Add in the diced celery, pickles, olives and onion. Carefully toss together.
-Separate the hard boiled egg white from the yolks. Dice up the whites and add to potato mixture (I use a potato masher for the whites).
-Mash up the yolks in a small separate bowl. Add mayo, sour cream, mustard, milk, garlic, salt and pepper to the yolks. Stir well. Adjust any liquids or seasonings if needed.
Pour over potato mixture and carefully fold into to combine. Sprinkle with paprika is desired. Refrigerate 6-8 hours for flavors to combine.

Psst! Watch this neat trick* on how to peel a boiled potato from Mary Ann from Gilligan's Island! I tried it for this recipe, and it sort of worked for me. I forgot the ice bath! I did have to peel pieces off and some potatoes broke righ tin half while trying to peel it, but it was pretty easy!

Then I found this on how to peel a hard boiled egg! I hate peeling eggs for deviled eggs and they get all torn apart! I may have to try this.

I'm bringing this to share at Tina's



enjoy,

Corned Beef Hash

I used to love corned beef hash. Growing up it was made with the canned stuff. I made it again as an adult, and hated it! I will not be making that recipe ever again. Sorry Mom. That canned stuff is not so great. This is. I also have never eaten it with fried eggs, so I left that part out.

Have leftovers from your corned beef dinner? Here ya go! I made extra corned beef, just for this.

1 lb raw baking potatoes, peeled and diced 
1-lb piece cooked corned beef, cut into chunks
1 cup chopped onion 
2 tablespoons unsalted butter

salt

pepper
1/4 cup heavy cream 
1 tablespoon chopped fresh flat-leaf parsley 

Cook raw potatoes in boiling salted water to cover until just tender, about 3 minutes, then drain. Pulse corned beef in a food processor until coarsely chopped.
Sauté onion in butter in a 12-inch nonstick skillet over moderately high heat, stirring, until lightly browned, about 5 minutes. Add potatoes and sauté over moderately high heat, stirring occasionally, until browned, about 5 minutes. Stir in corned beef and salt and pepper to taste, then cook, stirring occasionally, until browned. Add cream and cook, stirring, 1 minute. Season with salt and pepper. Sprinkle hash with parsley.

enjoy,

An A+ Dinner From The Blogs!

This dinner was a winner!!!
I love trying out new recipes, especially when I am stuck in a rut. Tonight I went to some reliable sources, other food bloggers! I knew I wanted to make baked panko breaded chicken legs and hasselback potatoes.

Well The Pioneer Woman had posted before of some chicken legs, and thankfully I had all the ingredients on hand! (Lately I am loving plain yogurt with a dollop of fruit preserves mixed in) I skinned the chicken legs, and also added parsley and pepper to the panko. I had to bake the legs forever! Well they had to share the oven with the potatoes, so I kept rotating the two trays. Finally I just stuck them under the broiler to brown them up. From start to finish this meal took me 2 hours until we were eating. Good thing I started it early.

For the potatoes, I had to find a refresher, haha, I've seen them made before but have never made them myself. Orangette has some great ones posted, but I changed them up a little. I used russet potatoes, minced garlic, grated onions (*tip- grate an onion instead of dicing and you'll get the small pieces and juice!), parsley, salt and pepper.

I rate this dinner 10*! The chicken had great crunch, and a little tang from the yogurt, I had to stop myself before I ate too much! The potatoes were great also, the bottoms became crunchy almost like a potato chip. Everyone loved it. Delish! I have to remember to go thank them for posting those recipes!



TIP: use the long handles of 2 spoons to create a cutting guide for Hasselback potatoes