Potato Kielbasa Skillet

If you're looking for a hearty, home-style, tasty and quick meal for the cold winter nights we've been having, this recipe is perfect.

Patrick and I were first introduced to this meal during one of our weekly Thursday night dinners at the Akins' house. When Suzanne first told me what we were having and the list of ingredients, I was a smidge skeptical, but Suzanne is an awesome cook and her meals never, ever disappoint, so I had faith (despite the brown sugar/cider vinegar/spinach/kielbasa combo).

And man alive, this meal did not disappoint. Not at all. It was such a hit that Patrick requested that I get the recipe and make myself. So, one night a few weeks ago I surprised him and this dinner was waiting for him when he came home from work.

It has definitely become a go-to recipe in our house for the fall and winter months. The combination of flavors, paired with potatoes, smokey kielbasa and spinach, makes for a delicious and quick weeknight meal.

Potato Kielbasa Skillet
Recipe courtesy of Suzanne Akins, via Kim Hanson, via Taste of Home
1 pound red potatoes, cubed
3 tablespoons water
3/4 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices (I use turkey kielbasa)
1/2 cup chopped onion
1 tablespoon olive oil
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon pepper
4 cups (one bag) fresh baby spinach
5 bacon strips, cooked and crumbled

Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes or until tender; drain.

In a large skillet, saute kielbasa and onion in oil until onion is tender. Add potatoes; saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned.

Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Add spinach and bacon; cook and stir until spinach is wilted. Makes 4 servings.

Baked Potato Soup

Baby, it's COLD outside!

We here in coastal Georgia have been experiencing unprecedented cold weather lately. Global warming - what's that?!? Seriously, it has been ridiculously cold here the past few weeks, at least for me. I've had to bust out my cashmere gloves and wool coat, neither of which I have worn since I lived in Nashville! And you should see our electric bill. We just got it today, and man, I am dreaming of warmer weather. (Of course, when we get our electric bills in July and August I may be singing a different tune!)

A cold day makes me want to eat something warm, so at least I can be thankful that I have a reason and opportunity to make this delicious and hearty soup.

Baked Potato Soup
Recipe courtesy of my mom
4 large or 6 medium potatoes, baked with skin on
2/3 cup butter
2/3 cup flour
6 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons green onions, chopped
Bacon pieces (cooked & crumbled) - I use the packaged Hormel or Oscar Meyer pieces
1 cup shredded cheddar cheese
Sour cream, to taste

Thoroughly wash and dry potatoes. When dry, wrap in foil and bake in a 350 degree oven for about 1 1/2 hours. While potatoes are still warm, cut into cubes and crumble/mash. If you like your soup chunkier (like my mom), only crumble/mash half of the potatoes, leaving the others cubed. I just like my soup less chunky.

Melt the butter in a heavy saucepan/dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.

Add potatoes, salt, pepper, green onion, crumbled bacon, and cheese. Cook until heated.

Stir in sour cream. (I usually add sour cream in each bowl when serving rather than into soup pot. If you want to add it to the soup itself, use an 8 ounce container.)

Serve with cheese, bacon and onions sprinkled on top.

Note: If you reheat leftovers, you can add a tablespoon or two of milk to the soup to make it a little creamier.