If there were an easy way to feed hungry families, would you do it? If it required just 60 seconds of your time (and was even a little bit fun and educational) would it be worth it? Well, this month Bayer has partnered with Feeding America to create a campaign that lets you and me do just that- Feed the Hungry. By simply going to their website www.thankful4Ag.com, taking a fun quiz, and sharing your results on social media, you can help feed 11 people. Easy peasy! And with 1 in 6 Americans literally going hungry RIGHT NOW, there’s no reason not to. Learn more about this amazing campaign in the video below.
I had the privilege of sharing the #Thankful4Ag campaign on WIBW, but first I had to give Chris Fisher a little homework! I made him take the quiz and send me the results so I could plan some great recipes for you to try during this Feeding the Hungry campaign. Since Chris’s quiz results said he was a potato farmer, I got in my recipe book and pulled out three of my favorite spud recipes! From a hearty soup, to a savory skillet hash you’ll want these on your dinner table! And they will taste even better when you know you have done your part to help Bayer and Feeding America feed a hungry family.
RECIPE #1: Jalapeno-Bacon-Cheddar Twice-Baked Potato Casserole
5 lbs. Yukon gold potatoes, no need to peel, simmered in a pot of chicken broth until fork-tender, very well drained
1 pkg. Rabbit Creek Products Jalapeño Bacon Cheddar Dip Mix (Available at www.RabbitCreekGourmet.com and many retail stores across the U.S.; visit their website to find a location near you.)
2 cups sour cream
1 stick (1/2 cup) butter, melted
3 eggs, beaten
1 Tbs. freshly grated horseradish (available in the refrigerated section of your favorite grocer, typically near the dairy, cheese and specialty deli meats)
3 cups shredded sharp cheddar cheese, divided use
1 cup cornflakes, crushed, mixed with 1 Tbs. melted butter
3-4 slices cooked bacon, crumbled
Mash potatoes well. In a small bowl, combine dip mix with sour cream, butter, eggs, horseradish, and 2 cups cheese: add to mashed potatoes and combine well. Season to taste with salt and pepper. Place mixture into a buttered casserole dish or cast iron skillet and top with remaining cup of cheese; top cheese with corn flake mixture, then sprinkle bacon over all. Bake, uncovered, in preheated 350 degree F. oven for 20-25 minutes, or until hot throughout and top is golden brown.
RECIPE #2: Potato Hash with Kielbasa and Sweet Bell Peppers
1 lb. beef, pork, or turkey kielbasa, cut into ¼” slices
2 Tbs. good olive oil
4-5 large Russett or red potatoes, peeled and chopped
3 sweet bell peppers, red, yellow and green, seeds and membranes removed, diced
1 yellow onion, diced
1-2 jalapenos, seeds and membranes removed, diced
Kosher salt and freshly ground black pepper, to taste
In a large cast iron skillet (I use my 12”), heat a tiny bit of olive oil over medium high heat; when oil is hot, add kielbasa slices and cook just until nicely browned on all sides. Remove kielbasa and keep warm.
If needed, add a bit more oil to the skillet and add the potatoes to the skillet; season with salt and pepper and cook until golden brown and fork-tender, approx. 10-12 minutes, stirring often. Remove potatoes from the skillet and add to the reserved kielbasas slices; keep warm.
In the same skillet, add the bell peppers, onion, and jalapeno to the drippings and cook until tender, approx. 5-6 minutes, stirring occasionally.
Return kielbasa slices and cooked potatoes to the skillet and combine all ingredients; season the hash to taste with salt and pepper, as needed, then serve at once.
RECIPE #3: One-Pot Potato and Sausage Soup with Baby Spinach and Kale
1-2 Tbs. good olive oil
1 tsp. dried oregano
1 tsp. dried basil
1 ½ lbs.. bulk Italian sausage
4 cloves garlic, crushed
1 yellow onion, diced
1 tsp. crushed red pepper flakes
kosher salt and freshly ground black pepper, to taste
8 cups chicken or vegetable broth
1 bay leaf
1 lb. red potatoes, chopped
4-5 cups baby kale and baby spinach, torn
1-2 cups heavy cream
In a large Dutch oven, heat olive oil over medium high heat; when oil is hot, add spices and cook for a few second until fragrant.
Add sausage and onion to the pot, cooking and crumbling sausage until it is nicely browned and no pink remains, cooking onions until they are translucent and softened; drain excess fats.
Stir in garlic and red pepper flakes and cook, stirring frequently, for about a minute longer; stir in chicken broth and bay leaf, bringing mixture to a boil. Add potatoes and cook until tender, approx. 10-12 minutes, partially cover the pot with a lid.
When potatoes are fork-tender, stir in spinach and kale, along with the heavy cream, heating throughout, cooking just until greens begin to wilt. Season soup to taste with salt and pepper and serve at once.
Now You’re Cookin’!
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