Potato-Ham Bake

An easy meal to make with leftover ham.

Ingredients:


1 lb. Yukon gold potatoes, sliced (you can use any potato, but Yukon or red potatoes are best)
1 8-oz. tub light cream cheese spread with chives and onion
3/4 c. milk
1/4 c. finely shredded Parmesan cheese
1 T. snipped fresh tarragon or 1/2 t. dried tarragon
8 oz. cooked boneless ham, cut in bite-sized pieces
1 lb. fresh asparagus spears, trimmed, cut in 2 to 3 inch pieces


Directions:

1. In medium saucepan cook potatoes, covered, in small amount of lightly salted boiling water 5 to 7 minutes, just until tender.  Drain; transfer to bowl and set aside.
2. For sauce, in same pan combine cream cheese, milk, 2 T. Parmesan, and 1/4 t. black pepper.  Heat and whisk until smooth and cheese is melted.  Remove form heat; stir in tarragon.
3. Layer potatoes, ham, asparagus, and sauce in 1 1/2 qt. baking dish.  Bake, covered, at 400 degrees for 20 minutes.
4. Uncover, sprinkle remaining Parmesan.  Bake 10 to 12 minutes.
5. Let stand 5 minutes.  Top with tarragon and freshly ground black pepper.  Serves 4.

Roasted Chicken and Potatoes Monterey

 A tasty recipe from my sister, Lisa.

Ingredients:

1 1/2 lbs red potatoes, diced
2 T melted butter, divided
4 chicken breasts, cut in smaller pieces
1 T lime juice
1 1/2 c shredded Monterey Jack cheese
1/4 c cilantro, chopped
3 T. salsa

Directions:

1. Toss potatoes with 1 T of butter. Arrange in around edges of foil-lined large shallow pan. Bake in 425° oven for 10 minutes.
2. Remove potatoes from oven. Place chicken in center of pan. Brush chicken with combined remaining butter and lime juice. Bake 20 minutes more or until chicken is done and potatoes are tender.
3. Combine cheese, cilantro and salsa. Sprinkle over potatoes and chicken.  Bake 2 more minutes or until cheese is melted.

Baked Potato Soup

This is actually Sarah's recipe. It is fantastic, and was easy to adapt to be gluten free.

Ingredients:
6 large baking potatoes
9 T. thinly sliced green onion
9 T. butter
9 T. cornstarch
3/4 t. dried dill weed
3/4 t. salt
3/4 t. black pepper
12 c. milk
3 c. shredded cheddar cheese
4 gluten free bouillon cubes (I use Better than Bouillon)

Topping for table:
1 c. shredded cheddar cheese
9 T. sliced green onions
12 slices bacon, crisp cooked, drained and crumbled

Directions:

1. Scrub potatoes thoroughly, prick with fork and bake in a 425 oven for 40-60 minutes or until tender. Let cool. Cut potatoes in half lengthwise; gently scoop out potato pulp. Break up any large pieces of potato. Discard potato skins.
2. In a large saucepan cook 9 T. green onions in hot butter over medium heat until tender. Stir in cornstarch, dill, salt, and pepper. Add milk all at once. Add bouillon cubes. Cook and stir for 12-15 minutes or until thickened and bubbly. Add the potato pulp and 3 cups of the cheese; stir until cheese melts.
3. To serve, ladle into bowls and serve with extra cheese, green onions and bacon.

Allison's additional notes:
This makes a LOT, so I typically scale down the recipe.

Potato and Greens Soup

This recipe came from my sister-in-law, Lisa Pratt. I'm at the point with the recipe that I rarely measure anything...and usually make more like 2/3 of the recipe because it makes a lot.

Ingredients:

1 ½ T olive oil
1 ½ T butter
1 ½ large onion
6 1/2 cups gluten free chicken broth
1 teaspoon thyme
salt and pepper -- to taste
12 potatoes, peeled and diced
1 bunch kale, chopped

Directions:

1. Heat oil and butter in a saucepan over low heat. Add the onion and stir well. Cover and cook until soft, about 5 minutes.
2. Add chicken broth and bring to a simmer over medium-high heart. Add thyme and potatoes, bring to a simmer, then lower the heat. Cook until tender, but not mushy, 10 to 15 minutes. Turn off heat.
3. Ladle about 3 cups of the soup into a blender (don't fill more than half way) and blend until smooth. Return pureed soup to saucepan, stir to combine and bring back to a simmer. Season to taste.
4. Stir in the chopped kale and cook until just tender, about 3 minutes and the kale is bright green (or more if you like your kale cooked a little more).