Archive for Potatoes

Kielbasa, Cabbage & Potatoes Skillet

It’s an easy light meal that is packed with flavor!


  • 1 tablespoon olive oil
  • 1 package of turkey kielbasa (or whatever type of kielbasa you want to use), sliced
  • 4 medium red potatoes, cut into small cubes
  • 1 medium sweet onion, diced
  • 1 medium red bell pepper, diced
  • 1/2 cup water
  • 1 cube of instant beef bouillon
  • 1 package (14 oz) coleslaw mix


  • 1 1/2 teaspoons cornstarch
  • 1/8 cup apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste


  1. Add oil in a large skillet. Heat over medium-high heat. Add kielbasa, onion, potatoes and red pepper. Cook for 5 minutes or until kielbasa is lightly browned.
  2. Add water and bouillon cube. Bring to a boil. Reduce heat and cover the skillet with a lid. Let it simmer for 8 minutes or until the potatoes are almost tender.
  3. Add coleslaw mix and stir. Cover for 4-6 minutes or until tender. Stir once in a while.
  4. Mix the sauce ingredients and add to the pan. Bring to a boil and stir for 2 minutes.

Comments (1) »

Italian Sausage, Peppers, Onions and Potatoes Bake

This is an easy dish to make. It does make a great dish to bring to parties. 


  • 2 lbs sweet Italian sausage, cut into half
  • 4 large potatoes, peeled and sliced into chunky pieces
  • 2 red bell peppers, seeded and sliced
  • 2 green peppers, seeded and sliced
  • 2 large onions, sliced into wedges (I used sweet Vidalia onions)
  • 1 tablespoon Italian seasoning
  • 1/2 cup white wine
  • 1/2 cup chicken broth
  • Salt and pepper
  • Olive oil 


  1. Preheat oven to 400 degrees. 
  2. Cook sliced Italian sausage with little olive oil in a pan. Make sure the outside is browned all over before moving it to a baking dish. Don’t worry if it isn’t fully cooked inside, it will finish cooking in the oven. 
  3. When the sausage is moved, throw in sliced potatoes in the pan. Add more olive oil if needed. Season with salt and pepper. Stir once in a while. Let it cook for approximately 10 minutes. Then move to the baking dish. 
  4. Add peppers and onions to the pan. Add more olive oil if needed. Season with salt and pepper. Cook for 5 minutes or until the vegetables are soft. You can add in some minced garlic or garlic powder or even garlic salt at this point. I do that sometimes. 
  5. Move peppers and onions to the baking dish. Add in chicken broth, Italian seasoning and the white wine. Mix well. 
  6. Bake for 20-25 minutes. 

Tips: you could easily replace the Italian sausage with turkey sausage or kielbasa. You could also add in baby carrots or sliced mushrooms if you want to add more vegetables to the baking dish. 

Leave a comment »

Loaded Hasselback Potatoes

Cooking potatoes the Hasselback style is definitely one of my favorite ways to enjoy potatoes in general. Hasselback potatoes are easy to make and not complicated at all. There are so many different topping combinations you can add to your Hasselback potato. For this blog post, I’ll be loading it with cheddar cheese, sour cream, chives and BACON! Yes! Glorious yummy bacon!

Read the rest of this entry »

Leave a comment »