On the meal planner was a recipe I picked up from Mary over at Bare Feet in the Kitchen. Mary promised a recipe that was quick and delicious. I’ve seen a lot of recipes that claim to be “quick”, but by the time all the chopping, prepping and preheating is done, not to mention the additional cooking time it seems to take, quick might not be as quick as they claim.
One of the things we keep in the freezer for effortless yet yummy suppers such as this is Hillshire Farms Smoked Beef or Kielbasa Sausages. Whenever we find them on sale, we stock up. The great thing about these Sausages is that you can barbecue them, cook them with potatoes, add them to a pasta . . . great for quick comfort food. When Brother Dear lived with us, simple comfort food was important and vegetables beyond corn needed to be hidden. I cannot express fully just how difficult it was to get Brother Dear to eat anything beyond McDonalds, Pizzas or Turkey Sandwiches.
This dish is almost the same as one I posted earlier – Brother Dear’s Smokes Sausage and Fried Potatoes – almost. Only this dish calls for Yukon Gold Potatoes rather than Russets that are cut into cubes rather than sliced thin. While both dishes include corn, instead of serving sweet corn as a side, it goes right into the skillet with the potatoes and sausage, making this a one-skillet supper.
A Corny Take on Smoked Sausage with Fried Potatoes
6 Medium Size Yukon Gold Potatoes, washed
Salt & Pepper to Taste
2 Tablespoons Olive Oil, divided
2 Hillshire Farms Smoked Beef Sausage, coin cut
1 Can Corn, well-drained
Salt & Pepper to Taste
Scrub potatoes. No need to peel. The peel of these potatoes will add extra flavor, texture and fiber to the dish. Cut into bite-size cubes. Place into a microwave safe dish. Drizzle potatoes with about 1 tablespoon olive oil. Season well with salt and pepper.
Microwave potatoes for about 10 minutes, until almost cooked through. Test doneness by piercing the potato with a cake tester or toothpick. It should glide into the potato effortlessly.
Empty potatoes into a large skillet over medium-high heat. Drizzle with remaining tablespoon of olive oil. Allow potatoes to begin to brown.
While the potatoes are browning, coin cut Smoked Beef Sausage. Once the potatoes brown, add sausage to skillet. Stir, toss to mix well.
Drain corn, and rinse under cold water to remove any packing salt. Add corn to skillet. Stir, toss to mix well.
Lower heat to about medium and continue to cook, stirring occasionally, until potatoes are tender and sausage is heated through. Depending upon size of potatoes, this should take about 10 minutes.
Serve and enjoy.
Another delicious way to serve up Kielbasa or Smoked Beef Sausages is so simple, it only takes two ingredients and about 20 minutes of time . . . we love Grilled Sausages with Barbecue Sauce. Yum!
Hubby, Kiddo and I are an unusual family. We live together, play together and up until recently even worked together. Yep, for years we all worked for the same party and event rental company. Together we have been involved in the behind the scenes productions of high-end events from celebrity weddings to red carpet affairs, from Grand Prix racing to soccer matches and everything in between. While my guys are still working in the event industry, I am now retired.
Here’s a delicious Mexican supper that utilizes leftover Spanish Rice. If you’ve made my Authentic Spicy Spanish Rice, then you know this recipe will cook up a ton of spicy rice. The leftover rice is great to reheat as a side for so many Mexican dishes or to use in burritos. Or you could try a Rosemarie Original.
Some call it comfort food; others convenient; while others simply have that warm nostalgic feeling whenever they think of Hamburger Helper – the meal in a box from the early ’70s. The problem with Hamburger Helper is that its packed with artificial “stuff”. No one wants to feed their family “stuff”. Still, the convenience of it all – some milk and ground meat was all you needed to add to the stuff in the box. With this recipe, you can have that same convenience, minus the box and the “stuff” inside.