Sheet pan meals are so incredibly easy and this one is so flavorful too! One of our favorite 'go-to' dinners. You can add any vegetables that you have on hand, I'm sharing the basic recipe that we make most often - the rosemary is the perfect compliment as the main seasoning on this. One thing to remember is to make sure to cut all your vegetables and potatoes in uniform size so that they cook evenly. Enjoy! ~Diane
Sheet Pan; Roasted Sausage & Peppers (Onion & Pototo too!) Ingredients: 1 Package (1 lbs) of your favorite Sausage - bias cut/sliced 1 Large Onion - sliced 2 small or one large Sweet Bell Peppers 1 small bag of Mini-Yukon Gold Potatoes (or small reds) 3 Tbs Olive Oil Salt & Pepper to Taste 1-2 Tablespoons Dried or Fresh Rosemary, to Taste, *optional Directions: Preheat Oven to 425 F
Recipe & Photos by: Diane from Canning and Cooking at Home
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This is a perfect breakfast side dish, and great placed out on a brunch-time table. Serves many and tastes great! There are times I make two 8x8's so that I can give one to my neighbors to enjoy. If you want crispier hash browns, you will need to brown the thawed potatoes in a skillet (I add 2 tbs butter, 1 tbs canola oil to the skillet to get HOT then add in the potatoes) before assembling the entire dish for the oven. I love this recipe and it's also great with scrambled eggs in a breakfast burrito. Now that Fall is here - time to pull it back out of my recipe vault and share! Enjoy Diane
Cheesy Hash-browns with Ham Ingredients: 1 (32 ounce) package frozen hash brown potatoes, thawed 8 ounces cooked, diced ham 2 (10.75 ounce) cans condensed cream of potato soup 1 (16 ounce) container sour cream 2 cups shredded sharp Cheddar cheese 1 1/2 cups grated Parmesan cheese Directions:
*Kitchen Note: You CAN cook the thawed hash browns a bit in a hot skillet to brown them before proceeding with the assembly of the recipe. Do you have one or two "go-to" dinners? this one is the one I go-to and my family loves it. It's simple ingredients that get flavored just right while cooking all day in the slow-cooker. I love making this the morning of a football game or outdoor activity and coming home to the wonderful smells and having dinner - ready! I hope you enjoy 'My Beef Stew' in the Slow-Cooker. Diane My Beef Stew *slowcooker Ingredients: 3 lbs Stew Meat, cubed 1 Large Onion 2 Cups Carrots chopped 1 Bay leaf, remove after cooking 3 Cups Beef stock 2 cloves Garlic, minced 3 Tbs Worcestershire sauce 6 small to medium sizes New Potatoes, quartered Salt & Pepper to taste Directions: Combine all in slow cooker, cover and cook on high 6-7 hours until meat is fork tender. I remove the liquid half an hour before serving and make a roux - usually its 3 cups of the liquid, 3 Tbs flour and 3 Tbs butter. Melt butter in saucepan, add flour and stir until nutty smelling, then stir in liquid slowly and let thicken a few minutes before adding back to slow cooker. Recipe and Photo by: Diane Baker for Canning and Cooking at Home |