When busy weeknights leave little opportunity for extravagant meals, bring the family together with a simpler recipe that provides just as much tasty flavor, such as these Turkey Potato Dinner Wraps. Requiring just 15 minutes of prep and 15 minutes of cook time, a half-hour is all you need to create an enjoyable meal for all. Find more quick dinner recipes at eatwisconsinpotatoes.com.
Turkey-Potato Dinner Wrap
- 3/4 pound Russet potatoes* cut into 1/2-inch pieces
- 1 tbsp water
- 1 tbsp canola oil
- 3/4 pound ground lean turkey
- 1 large carrot shredded
- 1/3 cup sliced green onions with tops
- 1 can Tomato sauce 8 ounce can
- 2/3 cup shredded Cheddar cheese
- 1 tsp dried Italian herb seasoning or basil
- Salt and pepper to taste
- 4 large whole wheat or high fiber tortillas
- 1 light sour cream
- Place potatoes in microwave-safe bowl; sprinkle with water. Cover, venting one corner. Microwave on HIGH 5 to 8 minutes just until potatoes are tender. (Time will depend on wattage of your oven.)
- Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add and break up turkey; cook 5 minutes, tossing occasionally. Mix in carrot; cook 2 minutes. Add potatoes and onions; cook and toss 2 minutes. Reduce heat to medium; mix in tomato sauce, cheese, and herbs.
- Cook, stirring occasionally, 4 to 5 minutes until mixture is hot and most of sauce is absorbed. Season with salt and pepper. On work surface, lay out tortillas. Place 3/4 cup hot turkey mixture on each; fold and roll up as for burritos.
- Cut in halves and place on serving plates. Accompany with sour cream, if desired.
Cooler weather heralds the return to warm, satisfying soups. Versatile German Potato Salad Soup is an easy main dish that takes advantage of ready-to-use canned German potato salad. Simply combine the potato salad with sautéed bell pepper and onion, beer and a meat choice, if desired. Ready in 30 minutes. Tip: Top the soup with crunchy rye croutons and crumbled bacon.
German Potato Salad Soup
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Makes 4 servings (about 1 1/2 cups each)
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 1 tablespoon olive oil
- 2 cans (15 ounces each) READ German Potato Salad, chopped*
- 1 bottle (12 ounces) beer, preferably a light ale**
- 3/4 cup reduced-sodium, fat free chicken broth
- 6 ounces (1 cup) diced ham, smoked turkey or sliced smoked sausage, optional
- 1/2 teaspoon salt, optional
- 1/4 teaspoon pepper
- 1 tablespoon chopped parsley
- Rye croutons, optional
- Crumbled bacon, optional
- Sauté onion and bell pepper in oil in a Dutch oven or 3-quart saucepan over medium heat until onion just starts to brown, 5 to 7 minutes, stirring occasionally.
- Add potato salad, beer, broth and meat, if using; stir to combine. Bring to a boil, reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Add salt, if desired, pepper and parsley.
- Serve topped with rye croutons and bacon, if desired.
*Note: To chop potato salad, remove top from can, insert clean kitchen scissors into potato salad and snip until chopped.
**Substitute 1 can (14 ounces) chicken broth for the beer and chicken broth in the above recipe.
Source: Aunt Nellie's® (Seneca Foods Corporation)
Irish Potato Bread
Boxty is practically a national dish in Ireland. It can be served as a potato pancake, a dumpling or, as here, in a crunchy soda bread.
- 2 3/4-pound russet potatoes
- 1 large egg plus 1 large egg white
- 1/3 cup canola oil, plus additional for greasing the baking sheet
- 3/4 cup fat-free milk
- 2 tablespoons minced chives (or the green part of a scallion)
- 1/2 teaspoon caraway seeds
- 3 1/4 cups all-purpose flour, plus additional for dusting and kneading
- 1 1/2 tablespoons baking powder
- 1 teaspoon salt
- Bring 1 inch water to a boil over high heat in vegetable steamer or large saucepan fitted with portable vegetable steamer. Peel 1 potato and cut into eighths; steam pieces until tender when pierced with fork, about 15 minutes. Rice or mash pieces in large bowl; set aside to cool 15 minutes.
- Position rack in center of oven; preheat oven to 375°F. Lightly oil large baking sheet with canola oil dabbed on paper towel.
- Peel other potato and grate it through large holes of box grater. Squeeze out any excess moisture; add to riced or mashed potatoes.
Stir in egg, egg white, oil, milk, chives and caraway seeds until fairly smooth. Add 3 1/4 cups flour, baking powder and salt; stir with wooden spoon until mixture forms soft but sticky dough.
- Lightly flour clean work surface as well as your cleaned and dried hands. Turn dough out onto floured surface and knead 1 minute, adding flour in 1-tablespoon increments to keep dough from turning too sticky. Too much flour and dough turns tough; it should remain a little tacky but workable. Shape into 8-inch circle, flatten slightly keeping loaf mounded at its center and place on prepared baking sheet. Use sharp knife to slash X in top of dough, cutting into dough about 1/2 inch.
- Bake until golden brown and firm to the touch , about 55 minutes. Cool 1 hour on wire rack before slicing and serving.
Nutrition information per slice: 183 calories, 5 g fat, 14 mg cholesterol, 298 mg sodium, 30 g carbohydrates, 1 g fiber, 5 g protein, 222 mg potassium, 6 mg vitamin C
Source: United States Potato Board
(Family Features) Enjoying warm comfort foods during winter months can serve as an exceptional way to defeat that icy chill. As the frost sets in and winds howl, nothing beats the comforting taste of delicious foods like Roasted Sonoma Chicken with Wild Rice and Carrot Butter, Beef and Potato Tzimmes, or Pumpkin Butterscotch Bread Pudding.
For more comfort food recipes, visit culinary.net.
A Winning Comfort Combination
Almost nothing says comfort food quite like tender, slow-cooked beef and potatoes. Add in sweet honey for a twist on a timeless cold-weather classic and you’re in for a true delight. Find more honey-infused recipes at honey.com.
Beef and Potato Tzimmes
Recipe courtesy of the National Honey Board
- 2 tablespoons vegetable oil, divided
- 2 pounds beef, cut into 1 1/2-inch chunks
- 2 cups chopped onion
- 2 cups carrots, sliced 1-inch thick
- 2 teaspoons garlic salt
- 4 cups water, plus 3 tablespoons (optional)
- 2 cups potatoes, cubed 1-inch thick
- 2 cups sweet potatoes, cubed 1-inch thick
- 1/3 cup honey
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground pepper
- 4 ounces dried apricots
- 4 ounces pitted prunes
- 2 tablespoons flour (optional)
- 2 tablespoons chopped parsley (optional)
- In heavy 5-quart pot over medium heat, heat 1 tablespoon oil. Add beef and brown on all sides.
- Remove beef from pan, add remaining oil, if necessary, and saute onion until tender. Return beef to pan; add carrots, garlic salt and 4 cups water to cover ingredients. Bring to boil, reduce heat, cover and simmer 1 hour.
- Add potatoes, sweet potatoes, honey, cinnamon and pepper; stir and return to boil. Reduce heat and simmer, partially covered, 30 minutes, or until potatoes are barely cooked.
- Add apricots and prunes and simmer, uncovered, 30 minutes, or until beef is tender. Liquid should be slightly thickened. If necessary, dissolve flour in 3 tablespoons water and stir into stew; return to simmer, stirring frequently.
- Sprinkle with parsley before serving, if desired.
Cozy Up to Comfort Foods
(Family Features) Creating a comfort food masterpiece like Roasted Sonoma Chicken with Wild Rice and Carrot Butter is a no-brainer when hunger hits along with chilly winter air. The dish’s warm, captivating spices will help you forget about the frosty climate around you.
But to truly keep winter winds at bay, try pairing your tasty meal with a vibrant, fruit-forward wine, such as Kenwood Vineyards Sonoma County Pinot Noir 2014. The wine works well for nearly any occasion, but it’s the perfect complement to bring out the flavors of the roasted chicken thanks to its aromas of raspberry and red currant combining with spice notes of nutmeg and vanilla, which lead to a smooth, elegant finish.
For more wine pairing tips and recipes, visit KenwoodVineyards.com.
Roasted Sonoma Chicken with Wild Rice and Carrot Butter
Recipe courtesy of chef Ari Weiswasser
- 4 bone-in, skin-on chicken breasts
- 3/4 cup kosher salt, plus additional for seasoning
- 1/3 cup sugar
- 1 gallon water
- 1 cup carrot juice
- 4 tablespoons butter, diced
- 1 1/2 cups wild rice
- 3 1/3 cups chicken stock
- 2 large onions, diced
- 3-4 tablespoons olive oil
- 2 teaspoons curry spice
- 2 tablespoons apple cider vinegar
- 4 tablespoons sun-dried tomato, chopped finely
- canola oil or olive oil
- 1/4 cup parsley, chopped
- Brine chicken in 3/4 cup salt, sugar and water. Refrigerate 1 hour; pat dry and store overnight, uncovered, in fridge.
- Add carrot juice to saucepan and reduce to thick consistency on high heat, 10-15 minutes. Whisk vigorously if juice separates. Whisk in butter. Set aside to cool.
- In pot, cover wild rice with chicken stock. Bring to simmer and cook 45 minutes to 1 hour. Season with salt.
- Heat oven to 400° F.
- In frying pan on medium-high heat, sweat onions in olive oil until soft. Add curry spice and toast until aromatic, 1-2 minutes. Add vinegar and salt; stir well. Fold through sun-dried tomatoes.
- Place chicken skin-side up on roasting pan fitted with rack. Brush chicken with canola or olive oil and season with salt. Roast about 25-35 minutes until golden brown; internal temperature should be 165° F. Drizzle with roasting juices; add salt and chopped parsley before plating.
- To plate, add carrot butter to wild rice; scoop 1/2 cup onto each dish. Place chicken skin-side up on top of rice. Dollop with onion, curry and tomato mixture.
Pair each serving with a glass of Kenwood Vineyards Sonoma County Pinot Noir 2014.
Bread Pudding Pick-Me-Up
On cold winter nights, sometimes that one last bite to eat before turning in is the key to finishing your day on a happy note. A warm serving of Pumpkin Butterscotch Bread Pudding with a dollop of cool ice cream is sure to do the trick. Find more dessert options at verybestbaking.com.
Pumpkin Butterscotch Bread Pudding
Recipe courtesy of Nestlé
Prep time: 30 minutes
Total time: 1 hour, 55 minutes
- 1 loaf (14 ounces) cinnamon challah bread or cinnamon brioche, cut into 3/4-inch cubes
- 4 large eggs
- 2 cans (12 ounces each) Nestlé Carnation Evaporated Lowfat 2 percent Milk
- 1 can (15 ounces) Libby’s 100 percent Pure Pumpkin
- 1 cup granulated sugar, plus 1 tablespoon
- 1 teaspoon vanilla extract
- 1 1/4 teaspoons ground cinnamon, divided
- 1/2 teaspoon salt
- 2 tablespoons packed brown sugar
- 1 cup Nestlé Toll House Butterscotch Flavored Morsels
- Vanilla Dreyer’s or Edy’s Slow Churned Light Ice Cream
- Heat oven to 350° F. Grease 13-by-9-inch baking dish.
- On rimmed baking sheets, spread bread cubes in single layer. Bake, tossing occasionally, 10 minutes, or until dry.
- In large bowl, beat eggs; stir in evaporated milk, pumpkin, 1 cup granulated sugar, vanilla extract, 1 teaspoon cinnamon and salt. Add bread; toss gently to coat. Transfer mixture into prepared baking dish; let stand 30 minutes, or until bread is thoroughly saturated.
- Combine brown sugar with remaining granulated sugar and cinnamon. Sprinkle morsels over bread mixture; top with brown sugar mixture.
- Bake 45-55 minutes, or until knife inserted in center comes out clean. Cool on wire rack 30 minutes to set. Serve warm with ice cream.
Photo courtesy of Getty Images (beef stew photo)
Endless possibilities with potatoes
(Family Features) Delicious and nutritious, it’s no wonder potatoes are a menu staple for many. Everyone craves meal variety, and potatoes offer a perfect canvas to inspire new flavor exploration so you can enjoy something different every day. From russets, reds, yellows, whites and purples to petites, fingerlings and more, there are multiple varieties to keep dishes interesting.
You might be used to preparing this kitchen staple mashed, baked or fried, but these inventive recipes show how easy it is to incorporate flavors and techniques to create new potato dishes for any meal of the day in 30 minutes or less.
Find more meal ideas featuring a variety of potato preparations at PotatoGoodness.com/explore.
Fiesta Potato Smashers
Prep time: 5 minutes
Cook time: 30 minutes
- 5 small yellow potatoes
- 5 small red potatoes or potato of your choice
- 1 pint sweet mini peppers (red, orange and yellow)
- cooking spray
- 4 tablespoons fat-free sour cream or fat-free Greek yogurt (optional)
- 8 sprigs cilantro, picked from stems
- salt, to taste
- chili powder, to taste
- freshly ground pepper, to taste
- Place whole potatoes into microwave-safe, covered dish.
- Microwave on high 3-4 minutes.
- While potatoes are cooking, cut mini peppers into 1/4-inch slices. Spray nonstick pan with cooking spray and heat to medium. Add peppers and saute until they start to brown. Remove from pan and set aside.
- Remove potatoes from microwave and with layer of paper towels covering each potato, smash on cutting board until 1 3/4-inch thick.
- Spray saute pan with cooking spray, heat on high and add smashed potatoes. Cook 1-2 minutes until potatoes start to brown.
- On plate, place potatoes and layer with sour cream or yogurt, if desired, peppers and cilantro. Dust with salt, chili powder and pepper, to taste. Serve warm.
Nutritional information per serving: 50 calories; 350 mg sodium; 0.7% vitamin C; 1 g fiber; 1 g protein; 293 mg potassium.
Steak and Potato Tacos with Poblano Chiles
Prep time: 20 minutes
Cook time: 25 minutes
- 2 tablespoons olive oil, divided
- 1 large onion, sliced
- 2 poblano chiles, stemmed, seeded and sliced
- 12 ounces white potatoes, quartered lengthwise then cut crosswise into 1/4-inch thick slices
- 1 flank steak (12 ounces)
- garlic powder
- chili powder
- 12 corn tortillas (6 inches each)
- chopped fresh cilantro
- pico de gallo salsa
- hot sauce
- In heavy, large nonstick skillet, heat 1/2 tablespoon oil over medium-high heat. Add onion and chiles and saute until tender, about 10 minutes.
- Transfer onion mixture to bowl. In same skillet, heat 1 tablespoon oil over medium-high heat. Add potatoes and saute until golden brown and tender, about 12 minutes. Return onion mixture to skillet with potatoes and keep warm.
- Sprinkle both sides of steak generously with garlic powder, chili powder, salt and pepper. In heavy, large skillet, heat remaining oil over medium-high heat. Add steak and cook until browned on both sides, turning once, about 8 minutes total for medium-rare. Transfer steak to cutting board; let rest 5 minutes.
- While steak rests, heat tortillas on griddle or over gas flame until warm, turning frequently with tongs.
- Thinly slice steak. Top tortillas with steak and potato mixture; sprinkle with cilantro.
Serve with pico de gallo and/or hot sauce.
Nutritional information per serving: 167.9 calories; 6.3 g fat; 13 mg cholesterol; 19.1 mg sodium; 6.8% vitamin C; 20.9 g carbohydrates; 2.5 g fiber; 7.1 g protein; 147.4 mg potassium.
Potato Prosciutto Waffles
Prep time: 20 minutes
Cook time: 5 minutes
- 1/4 pound thinly sliced prosciutto
- 3 medium russet potatoes (or 3 cups mashed potatoes)
- 1 teaspoon salt, plus additional for salting water
- 1/2 cup milk
- 1/3 cup unsalted butter, melted
- 2 large eggs, beaten
- 1/2 cup shredded Parmesan cheese
- 1 tablespoon fresh thyme
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon black pepper
- Heat oven to 400° F.
- Line baking sheet with parchment paper and evenly lay prosciutto on paper. Bake 10-15 minutes until prosciutto is crispy. Remove from oven and allow to cool.
- Peel and cube potatoes. Place in pot of salted water and bring to boil over high heat. Once boiling, reduce heat to rapid simmer and cook until potatoes are fork tender, about 10 minutes. Strain potatoes from water and transfer to large bowl. Mash potatoes with fork or potato masher.
- Add milk, butter, eggs, cheese and thyme to potatoes. Stir to combine.
- In separate bowl, combine flour, baking powder, 1 teaspoon salt and pepper. Add to potato mixture and stir until just combined. Crumble prosciutto and fold it into batter.
- Heat waffle iron. If required, grease with cooking spray.
- Spoon about 1 cup batter onto waffle iron and cook according to iron’s instructions until waffles are golden, about 4 minutes. Keep waffles warm in 200 F oven until all waffles are cooked and ready to serve.
- Serve with touch of butter, sour cream or poached or fried egg.
Nutritional information per serving: 332 calories; 16 g fat; 109 mg cholesterol; 1,138 mg sodium; 13% vitamin C; 32 g carbohydrates; 3 g fiber; 15 g protein; 653 mg potassium.
Source: Potatoes USA
(Family Features) Farmers are the experts when it comes to enjoying the fruits of the land in the best way possible. Learn to eat like a farmer, and your taste buds will be sure to thank you later.
Across the United States, farmers are working hard to bring high-quality foods from their fields and groves to grocery store shelves and, ultimately, to your pantry. Sometimes foods you may not even think about coming from a farm have been grown with the most tender, loving care.
One example is olives, which are typically bought in cans, far removed from the produce section people more typically associate with farms. In California, hard-working, multi-generational farming families produce more than 95 percent of the olives grown and consumed in the United States. The farms – groves, to be exact – are home to thousands of trees that bear olive fruit for harvest each fall.
It should come as no surprise that these families have fine-tuned some of the most appetizing olive recipes by passing them on from one generation to the next. These farmers don’t just grow olives, they cook with them too, and are sharing some of their favorite recipes – from snacks to salads and pasta – using California Ripe Olives.
Find more California olive farmer-approved recipes at CalOlive.org.
Recipe courtesy of olive grower Natalie Jameson
- 2 cups chopped tomato
- 3 green onions, sliced
- 1 avocado, peeled, pitted and cut into small cubes
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (6 ounces) large California Ripe Olives, drained and coarsely chopped
- 1/2 cup prepared vinaigrette dressing
- corn chips
- In medium bowl, stir together tomato, green onions, avocado, black beans and olives.
- Toss with dressing and serve with corn chips.
Rotini with Shrimp and Olives
Recipe courtesy of olive grower Pablo Nerey
- 1 pound rotini pasta
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 tablespoons chopped garlic
- 1 pound large shrimp, peeled and deveined
- 1/2 teaspoon garlic salt
- pepper, to taste
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 2 tablespoons prepared pesto
- 1 can (2.25 ounces) sliced California Ripe Olives
- Bring large pot of lightly salted water to a boil. Add pasta and cook 8-10 minutes, or until al dente; drain well and set aside.
- In large skillet, heat butter and olive oil over medium heat.
- Add garlic and stir until golden, being careful not to burn.
- Add shrimp to skillet and season with garlic salt and pepper. Cook about 5 minutes, or until shrimp are pink, stirring frequently.
- Reduce heat to medium-low and add cream to skillet; simmer until thick.
- Add cooked pasta to sauce and stir in Parmesan cheese, pesto and olives.
- Sprinkle with Parmesan cheese.
Red Potato and Olive Salad
Recipe courtesy of olive grower Carolina Burreson
- 1/2 cup olive oil
- 3 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1/2 teaspoon ground pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon sugar
- 1/2 cup sliced California Ripe Olives, drained
- 1/2 cup grape tomatoes, halved
- 1/4 cup chopped fresh Italian parsley
- 1/4 cup chopped celery
- 1 1/2 pounds small red potatoes, quartered and boiled until tender
- 1 jar (6 ounces) marinated artichoke hearts, drained and coarsely chopped
- 1/4 medium red onion, thinly sliced
- In sealable jar, mix together dressing ingredients and refrigerate at least 4 hours.
- When ready to serve, place all salad ingredients in large bowl. Drizzle with dressing and toss lightly to coat.
Source: California Olive Committee
- 4 ounces bacon, coarsely chopped
- 2 tablespoons butter
- 2 small leeks, trimmed and chopped
- 1 large onion, diced (about 1 cup)
- 1 large carrot, diced (about 1/2 cup)
- 1 clove garlic, minced
- 1/4 cup all-purpose flour
- 6 cups Wolfgang Puck Organic Free Range Chicken Broth
- 3 large Russet potatoes, cut into cubes (about 4 cups)
- 1/2 cup heavy cream
- 2 cups grated sharp cheddar cheese (about 8 ounces)
- Freshly ground black pepper
- Chopped fresh chives
- Cook bacon in a 4-quart saucepan over medium-high heat until crisp. Remove bacon from saucepan. Pour off all but 1 tablespoon drippings. Add butter to saucepan and cook and stir until melted.
- Add leeks, onion, carrot and garlic to saucepan and cook until tender, stirring occasionally. Add flour and cook and stir for 2 minutes. Gradually stir in broth.
- Add potatoes and heat to a boil. Reduce heat to low. Cook for 15 minutes or until potatoes are tender and the broth mixture is thickened.
- Stir cream and cheese in saucepan and cook until cheese is melted. Season with black pepper. Crumble bacon. Sprinkle soup with bacon and chives before serving.
Makes 6 servings