Tag: onion

Easy Farm Style Potatoes O’Brien

Posted on by M.

This page may contain affiliate links, which means I receive commissions for purchases made through those links, at no cost to you. 

I make a huge batch of these Farm Style Potatoes about twice a month and add it into our breakfasts every morning. I had the idea when I saw a bag in the frozen section called Potatoes O’Brien and I thought, well, I can make that myself!

Somehow, I never heard of this dish until now. Apparently it has a long history and is extremely popular. Legend has it that a restaurant owner back in the 1900s called Beefstew O’Brien decided to add some color to his potatoes. Now he officially gets the credit for inventing this particular combination.

Sauteed farm style potatoes, onions and bell peppers in a metal dish on a blue and white checkered table

I’m fairly certain that long before O’Brien opened his restaurant, a woman on a budget with 15 children to feed originally concocted Farm Style Potatoes. Of course, we have never heard of her, because no one recorded the momentous occasion. It was just breakfast after all, right?

Anyway, I’ll get down off my soapbox for now.

Obviously, as evidenced by the availability in the frozen section, this dish does well frozen. If you want to chop it all up and freeze it raw for cooking later, be my guest.

Personally, I chop it all up one day, cook it up the next and then we eat it every morning until its gone.

It should be noted that the potatoes can take a while to cook, so I tend to chop them very small and add a little water at times to hurry along the process. The steam helps cook them through while cooking them on medium in the skillet ensures nice crispy sides.

If you have a few bucks to spare, I highly recommend a chopper, like the “>RüK Vegetable Chopper that I have. This saves me 90% of the time I usually spend wielding sharp knives while my toddler is scaling the walls.

Sauteed farm style potatoes, onions and bell peppers in a metal dish on a blue and white checkered table

Farm Style Potatoes

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 6 Large Potatoes
  • 1 Bell Pepper
  • 1 Onion
  • 2 T. Italian Seasoning
  • 1 t. Himalayan Sea Salt
  • 3 T. Olive Oil

Instructions

  1. Chop potatoes, peppers and onions.
  2. Heat oil, salt and Italian seasoning in large skillet on medium high.
  3. Add potatoes and cook until soft, ‘shoveling’ them occasionally with a metal spatula to keep them from sticking.
  4. Add peppers and onions and sauté until cooked to desired tenderness or crispness.

Notes

  • This can be made ahead of time and heated up for breakfast each morning.
  • I serve this to the small one with scrambled eggs or just by itself!
  • Keeps up to 5 days in refrigerator.
  • You can add pretty much anything to this 'hash' and it will be delicious. Do you have random vegetables that need to be used up? Would you like to spice it up with some sausage or bacon?
  • This also works great as a side dish!

    • © A Kitchen of Herbs
    Category: Breakfast

    Veggie Frittata: Quick & Delicious One-Pan Breakfast

    Posted on by M.
    veggie frittata

    This veggie frittata is the perfect breakfast to use up random odds and ends in the fridge.

    That shriveling tomato…the dying peppers…that half of an onion from last week..and the salad greens that are looking suspiciously like they want to go mushy.

    Chop up whatever treasures you can find and toss them in a skillet over medium heat.

    For an 8″ skillet, I used 8 eggs.

    I was feeding a grown man, myself and my baby, Hulk Jr.

    Whisk up the eggs, pour over sautéed hodge podge.

    Cover with lid and turn heat down to low.

    Cut into quarters and flip when mostly cooked through.

    Slice or grate cheese on top and allow to melt.

    Garnish with fresh green onion and enjoy!

    Roast Beast

    Posted on by M.

    I know, by now you’re saying to yourself, “Does this woman use her oven to cook everything?!” Yes. The answer is yes.

    Keep in mind that this will take several hours to cook. I like my meals to either require effort or take time, but never both. This one takes time, but requires no effort.

    Preheat oven to 275*.

    Obtain & place in large skillet:

    1 Chuck Roast (or whatever is the cheapest chunk of meat you can find that is generally super tough)

    Season generously on both sides with:

    3 – 4 T. Montreal Steak Seasoning

    2 – 3 T. Worcestershire Sauce

    Sprinkle on top:

    5 Sprigs Rosemary

    5 Sprigs Thyme

    Cut into quarters & scatter on top of roast:

    6 Garlic Cloves

    Cook in oven, uncovered, for 3 hours.

    If you are making Yorkshire Puddings as a side, I would recommend starting the batter now.

    Cut into wedges or large chunks:

    2 Onions

    8 Red/Gold Potatoes or 4 Russet Potatoes

    10 Thin or 5 Large Carrots

    10 Branches or 1 Stalk Celery

    Arrange vegetables around roast.

    Combine & pour over everything:

    3 c. Water

    2 Beef Bouillon Cubes or 2 t. Beef Broth Base

    2 T. Cornstarch

    Cover with foil.

    Cook, covered, for 4 – 5 more hours.

    This can be a meal all by itself with the potatoes & carrots; but if you have a very hungry family like I do, you can stretch things by adding Rice, Yorkshire Puddings, Brussel Sprouts, Green Beans or several other sides into the mix.

    Easy Chicken Salad with Fresh Basil

    Posted on by M.

    I once worked in a deli where I made chicken salad from leftover chicken on a daily basis. Since then, my homemade chicken salad recipe has been based on the same basic principles.

    My #1 Tip for Easy Chicken Salad

    If you have no time to cook, use a store-bought rotisserie chicken! It’s the ultimate shortcut for flavor and convenience. (And don’t forget to save the broth for soup—it’s liquid gold!).

    The Non-Negotiable Ingredient

    The basil is the absolute key to this recipe. It adds that fresh, vibrant flavor that makes it special.

    • No fresh basil? No problem! You can use dried basil or even basil paste in a pinch.
    • Whatever you have to do, make sure there is some form of it in there! 😀
      (P.S.: Want to learn more about growing and using this amazing herb? Check out my Basil Herb Guide!)
    Fresh chicken salad with basil on a slice of rye bread topped with a simple bruschetta

    Chicken Salad with Fresh Basil

    Yield: 6-8 servings
    Prep Time: 20 minutes
    Total Time: 20 minutes

    Ingredients

    • 1 Yellow or White Onion
    • 1 Whole Cooked Rotisserie Chicken
    • 1 Large Red Onion
    • 5 Stalks Celery or 1 English Cucumber, peeled
    • 1 Cup Lightly Packed or 1 Large Handful of fresh basil (about 15 Leaves)
    • 2 T. Basil Paste or 3 T. Dried Basil (if you don't have fresh basil)
    • 1 1/2 c. Mayonnaise
    • 1/2 c. Plain Yogurt (I really like this, but you can always sub in more mayonnaise.)
    • 3 T. Mustard (optional)
    • 1 1/2 T. Salt

    Instructions

    1. Finely chop red onion and celery.
    2. Roughly chop or tear basil.
    3. Combine completely cooled chicken in a large bowl with the red onion, celery and basil.
    4. Add yogurt, mayonnaise, mustard and salt and mix well to combine.

    Notes

    • If you love the chicken salad available at the grocery store deli counter, my homemade recipe is based on the same basic formula.
    • The basil is the key to this recipe. Whatever you have to do, make sure there is some form of it in there!
    • With guacamole, salsa and crackers or on a sandwich, it’s a perfect quick meal or snack.

    © A Kitchen of Herbs
    Category: Lunch

    How We Love to Eat It

    I love having a batch of this chicken salad on hand every couple of weeks. It’s the perfect quick meal or snack:

    Next to a dollop of guacamole and salsa for a full-flavor lunch

    When I worked in the above mentioned deli, my go-to lunch was actually a small container of the chicken salad. I also enjoyed a small container of the medium spicy guacamole from the produce department. A few water crackers completed my meal. If I was craving more vegetables, I would add a small container of the freshly made pico de gallo! It is still one of my favorite meals! It’s high in protein, low in carbs and even has veggies because of the guacamole!

    On a sandwich or in a wrap

    My favorite breads to use for this sandwich are sourdough and rye. Any type, really. Personally, a good dark pumpernickel floats my boat.

    With crackers or sliced cucumbers for scooping

    Obviously, I usually involve crackers. I have recently experimented with substituting the celery for cucumber, which I really like. The diced cucumber is easier to chew while still adding a nice crunchy texture.

    Quick & Easy Shepherd’s Pie Recipe

    Posted on by M.

    Traditionally, shepherd’s pie is made with lamb.

    But the whole purpose of these cottage-type recipes is to do with what you have and make a delicious meal. So remember, my recipes will always be predicated on the idea that you should use what you have, season the heck out of it and it will be a success!

    This page may contain affiliate links, which means I receive commissions for purchases made through those links, at no cost to you. 

    melted cheese on top of mashed potatoes, vegetables and ground meat for shepherd's pie

    Simple Shepherd's Pie

    Ingredients

    • 1/2 – 1 lb. Ground Meat Stuffs (use anything you like, even plant-based)
    • 4 – 5 Potatoes (I peeled mine just because they had super tough skins this time.)
    • 4 Carrots, peeled or 1 small bag Mixed Vegetables
    • Handful chopped Celery
    • 1 Small Bag or 1 Can Peas or Peas and Carrots (even if you have nothing else, some peas or corn make the difference)
    • 1 Small Bag or 1 Can Sweet Corn
    • 1/2 Onion
    • 2 – 3 Cloves Garlic
    • 2 T. Montreal Steak Seasoning
    • 3 T. Worcestershire Sauce
    • 1/4 c. Butter (any kind)
    • 1 – 2 t. Salt/Garlic Salt/Lawry’s Salt
    • 1/4 c. Milk (any kind)
    • 1/4 c. Sour Cream (optional, but makes a difference!)
    • 4 oz. Cheese Block (or use grated cheese or sliced cheese…there are no rules here.)

    Instructions

    1. Preheat your oven to 350*.
    2. In a skillet over medium-high heat, brown the meat or 'meat'.
    3. Place a large pot of water on the stove at high heat.
    4. Add a couple dashes of salt.
    5. Throw in your potatoes, peeled or not, according to your preference.
    6. Boil the potatoes until they are very soft.
    7. Meanwhile, chop your chosen vegetables into bite-sized pieces.
    8. Dice and saute the onion and garlic in a large skillet. (I like to use iron or stainless steel so that I can shove the whole thing in the oven to finish it off.)
    9. Add the chopped vegetables to the onions.
    10. Stir the cooked meat into the vegetables.
    11. Generously season the whole mixture with the steak seasoning and Worcestershire sauce.
    12. Save 1/4 c. of water from the potato pot.
    13. Drain the rest of the water from the potatoes.
    14. Add butter, salt, milk and sour cream to potatoes and mash vigorously.
    15. Spread the mashed potatoes over the meat and vegetable concoction.
    16. Grate the cheese and sprinkle liberally over the whole pan.
    17. Bake in the oven just until the cheese is melted!
    © A Kitchen of Herbs
    Category: Dinner

    This is one of my favorite dishes to throw together at the last minute because even if you don’t have time to thaw the ground meat, it will cook just fine from frozen. Just throw it in the pan and cover it with a lid. Dinner doesn’t have to wait just because you didn’t remember to pull the meat out of the freezer or simply couldn’t decide what to make until just now.

    If you have a mixer, I like to let it do the work with a whip attachment. If you don’t even have a potato masher, like I apparently don’t, a sturdy wire whisk is an effective tool as well!

    Carnitas

    Posted on by M.

    Pat dry:

    2 lbs. Shoulder of Pork

    Combine:

    2 T. Cumin

    1 T. Garlic Salt

    1 T. Chili Powder

    1 T. Smoked Paprika

    1 T. Ground Oregano OR

    3 Sprigs Fresh Oregano

    Coat meat with spice mixture.

    Place in Dutch oven or iron skillet.

    Chop and cover meat with:

    1 Jalapeño

    1 Onion

    4 Garlic Cloves

    Pour over meat:

    1/2 – 3/4 c. Orange Juice

    Cover with foil. Bake at 300* for 6 hours or until meat shreds easily with fork.

    If you have a slow cooker, of course you can use it on low for several hours until meat is tender.

    Quick Pico De Gallo: Fresh & Flavorful Salsa

    Posted on by M.

    Fresh pico de gallo is the ultimate simple salsa.

    It’s a vibrant, chunky blend of tomatoes, onion, jalapeño, and lime juice that transforms tacos, eggs, grilled chicken, or even a simple chip into a bright and healthy feast. It’s incredibly fast to make with no cooking required—just chop and mix!

    The absolute key to the best, most authentic flavor is using fresh cilantro. This herb adds that unmistakable, bright, citrusy note that makes pico de gallo taste truly alive. (If you’ve ever wondered about this powerful herb, I’ve got a whole guide on how to grow and use cilantro).

    This recipe is a foundational staple in my kitchen because it’s naturally healthy, packed with flavor, and everyone always loves it. It’s part of my perfect quick lunch: a scoop of this pico, a scoop of my easy guacamole, and a pile of my favorite Easy Chicken Salad with Fresh Basil served on crackers. The video below shows you just how quick and easy it is to make!

    a clear glass bowl of freshly made pico de gallo with chopped tomatoes, onions and cilantro

    Pico De Gallo

    Prep Time: 10 minutes
    Total Time: 10 minutes

    Ingredients

    • 6 Roma Tomatoes
    • 1 Red Onion
    • 1 Jalapeno (if you don't like heat, de-seed it)
    • 1 Bunch Cilantro
    • 2 Fresh Limes
    • 1 T. Olive Oil
    • 2 t. Salt
    • 1 t. Black Pepper
    • 2 t. Cumin

    Instructions

    1. Chop or dice tomatoes and onion to desired size. I prefer mine to be on the smaller side so that it's easier to scoop.
    2. Remove the stem of the jalapeno and dice it finely. If you prefer less heat, scrape the seeds out first or just omit altogether.
    3. Trim cilantro stems to just below the beginning of the leaves.
    4. Chop the cilantro. I like mine to be more of a rough chop with big pieces, but most folks prefer a fine chop or 'chiffonade'.
    5. Combine tomato, onion, cilantro and jalapeno in a small bowl.
    6. Zest 2 limes and then juice them. Trust me, doing it the other way around doesn't work. 😉
    7. Add olive oil, lime zest, juice, salt, pepper and cumin to tomato mixture.
    8. Mix well and serve!

    Notes

    • If you enjoy picking individual leaves off because it is therapeutic, be my guest. My partner did this for a while because one of his former chefs said it reduced the bitter aftertaste of chopped cilantro. Personally, I can't be bothered.
    • This recipe is most delicious once the flavors have had a little time to get to know each other in the container, so I like to mix it up in the morning to serve it at lunch or dinner if I have time. I've also thrown it together 2 minutes before the meal. Either way, its tasty.

    © A Kitchen of Herbs
    Category: Lunch