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Sirloin Gnocchi Poutine with Fried Cheeseballs and Mushroom Gravy -- From Gate to Plate

Sirloin Gnocchi Poutine with Cheeseballs and Mushroom Gravy

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Spin the classic poutine by adding perfectly cooked steak, fried cheeseballs and mushroom gravy piled on top of gnocchi. All those together gives you this delicious Sirloin Gnocchi Poutine with Cheeseballs and Mushroom Gravy!

 Sirloin Gnocchi Poutine with Fried Cheeseballs and Mushroom Gravy -- From Gate to Plate

I’m sure you’ve heard the chatter… January has been dubbed National Sunday Supper Month and the Famous Idaho Potato has been a great sponsor for the occasion. On January 10th, National Sunday Supper Day, a select group of Sunday Supper bloggers showcased a variety of “think outside the box” poutine recipes. I didn’t get chosen, but I knew I just had to participate! I mean who could beat a chance at winning a contest right?

Sirloin Gnocchi Poutine with Fried Cheeseballs and Mushroom Gravy -- From Gate to PlateHave you ever had a classic poutine? It consists of french fries, cheese curds and gravy. Well I’m breaking outside the box.. a lot… while still keeping the theme.

Gnocchi has always been my favorite Italian dish… usually with a delicate cheese sauce covering it. Well, that’s when I knew I just had to use Gnocchi as my base. Then… that’s when the toppings get really delicious.

Sirloin steak… isn’t that a gorgeous steak?! Produced right here on our farm. Perfect Angus steak!

Sirloin Gnocchi Poutine with Fried Cheeseballs and Mushroom Gravy -- From Gate to Plate

Fried cheeseballs. 

Mushroom gravy.  

Amazingness on the tastebuds! Don’t take my word for it… try it out for yourself! Please… and then tell me what you think 🙂 There’s a few steps so you’ll need to plan ahead, but it’s all worth it!

Sirloin Gnocchi Poutine with Fried Cheeseballs and Mushroom Gravy -- From Gate to Plate

Sirloin Gnocchi Poutine with Fried Cheeseballs and Mushroom Gravy
Serves 4
Take the classic poutine to the next level by using gnocchi topped with perfectly cooked sirloin steak, fried cheeseballs and mushroom gravy!
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Prep Time
30 min
Cook Time
1 hr
Prep Time
30 min
Cook Time
1 hr
Ingredients
  1. 2 tablespoons oil
  2. 2 sirloin steaks
  3. 1 teaspoon salt
  4. 1/2 teaspoon pepper
  5. ​Gnocchi made with Famous Idaho Potato
  6. ​Homemade Fried Cheeseballs
  7. ​Homemade Mushroom Gravy
Instructions
  1. Prepare the gnocchi up until the cooking stage *You want to time so everything comes out together, hot*
  2. Prepare the cheeseballs up until the cooking stage.
  3. Prepare the mushroom gravy and keep warm.
  4. In a skillet, heat the oil over medium-high heat.
  5. Season the steaks with salt and pepper on both sides.
  6. Place in the hot oil and cook until desired doneness. Allow to rest 5 minute before thinly slicing. *I prefer medium rare as that's where the most flavor is at*
  7. Meanwhile, cook the gnocchi and cheeseballs.
  8. In a bowl place the gnocchi, covered with some gravy, thinly sliced steak and cheeseballs followed by more gravy.
  9. Serve!
Notes
  1. **May add parsley as garnish**
From Gate to Plate http://fromgatetoplate.com/

 Sirloin Gnocchi Poutine with Fried Cheeseballs and Mushroom Gravy -- From Gate to Plate

I hope the next time you are craving poutine, you give this recipe a shot!

Take the Sunday Supper Month Pledge plus Family Friendly Recipes from Sunday Supper Movement

 

Help us celebrate National Sunday Supper Month by entering the Idaho® Potato Let’s Poutine recipe contest, sponsored by the Idaho Potato Commission, with prizes of $500, $200 and $100, plus a ticket for each winner to Food Wine Conference 2016. All the rules and conditions for entry can be found on our Sunday Supper Movement website.

Sirloin Gnocchi Poutine with Fried Cheeseballs and Mushroom Gravy -- From Gate to Plate 

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Gnocchi -- From Gate to Plate

Gnocchi + Website Redesign

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Light and fluffy potato pillows, also known as Gnocchi await your favorite sauce!

Gnocchi -- From Gate to Plate

Before we start talking about Gnocchi let me talk about the new site!

My, oh, my!! Yes, you’re in the correct place. From Gate to Plate has gone through a rebrand and I’m loving it!! What do you think?! I have to give credit to Laura at PixelMeDesigns. She did a fabulous job! My favorite part of the new site is simply the layout. I love how clean and bright the new site looks! 🙂 Why don’t you take a tour and let me know in the comments what your favorite feature is compared to the old site! 

Next on my agenda for FGTP is to work on my food photography. If you’ve been following me since I started or even after the first year, you are sure to notice that I’m improving. I’m beyond impressed with my growth from a dark one bedroom apartment to a gorgeous, bright 5 bedroom home I share with C. My photography skills are growing and I’ve even expanded to taking portraits as well… those are much better than my food photography skills, I promise. Ohh, and maybe I should stop waiting until the last moment to post and photograph and work on more of a schedule. It just has to be the procrastinator in me… just has to be! 🙂 

So lets get to the meat… or fluffy pillows of goodness that you’re really here for. Gnocchi has been my all-time absolute, heaven on earth, favorite food since I visited Italy. It was back in 2008 a group from my community college and a neighboring college gathered a few culinary students and we flew to Italy for a little shy of two weeks. First stop after we got off the plane in Florence… Lucca. That’s where our tour guide and fabulous Chef Paolo lives. We had cooking demonstrations and tours lined up for us the entire time we were in the Tuscany region. Such a fabulous experience and I hope to one day go back. Now, my college goes to Spain. I’m still trying to convince Chef G that I need to go along as a chaperone! 

Anyway, after what seemed like a full 24 hours of flying, we were starving once we got to the hotel and restaurant in Lucca. We sat down at chef’s restaurant and I ordered up this amazing Cheesy Gnocchi. I had never had Gnocchi before then and let me tell you I had been missing out. It was seriously light and fluffy, cheesy, and simply the most amazing thing to hit my taste buds! Ever since that day, when asked what my favorite dish consists of… Gnocchi has been the answer!

Gnocchi -- From Gate to Plate

Sadly, I must admit I hadn’t made any sort of Gnocchi since I graduated from IHCC. I just hadn’t had the kitchen space that I like, but that’s all changed now because I have a very spacious kitchen!! <3. Over the years I had purchased that dried stuff that comes in a bag you find in the pasta isle in Wal-Mart or Target, but I cooked it, dressed it with a cheesy sauce.. and disposed of it. Yuck! I couldn’t even bring myself to eat it because it was awful. Nothing, absolutely nothing like the real homemade stuff. Seriously. If you’re a fan of that boughten crap, you will never want to go back to it after you make your own. I promise!

Everyone always makes Gnocchi out to be something hard to make. It’s not hard, just time consuming. You can’t really stop the process once you’ve started. You just can’t. After you boil or bake your potatoes, you must finish and see the process out. It’s really not hard at all, I promise… so totally worth it in the end too!

Gnocchi -- From Gate to Plate

Gnocchi
Serves 6
A light and fluffy potato pillow waiting for your favorite sauce whether a cheese or tomato based.
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Prep Time
30 min
Cook Time
1 hr
Prep Time
30 min
Cook Time
1 hr
Ingredients
  1. 1 pound Famous Idaho Potatoes
  2. 3 1/2 ounces all-purpose flour
  3. 1 egg
  4. 2 teaspoon salt
  5. 1/2 teaspoon pepper
Instructions
  1. Place the potatoes (washed, whole and with peels) in a large pot and cover with salted water.
  2. Bring to a boil, simmer and cook until tender (easily pierced with a fork or knife) about 50-60 minutes.
  3. Remove potatoes from water. When cool enough to handle (I place in a towel so I can handle them very quickly), peel and place in a rice or food mill.
  4. Combine all ingredients, mixing just until combined. Dough will be a little tacky, but that's okay it'll come out of it when you dump onto floured surface.
  5. Turn dough out onto a floured surface and roll into a roughly 12-inch log.
  6. Cut into three equal portions.
  7. Gently roll each portion into a long log about 3/4-inch thick. Cut each log into 3/4 to 1 inch pieces.
  8. Now you may use a knife to roll the gnocchi on or use a gnocchi board or leave as is.
  9. Place dough on a parchment paper lined cookie sheet covered in plastic wrap for up to one day OR place in a large pot of boiling salt water to cook just until floating about 2 minutes each.
  10. Serve with your favorite sauce!
Notes
  1. **The quicker you're able to peel and place in ricer the easier it is to turn**
  2. **I mix all ingredients together in my KitchenAid, but you can mix in a bowl by hand**
Adapted from Academia Barilla
Adapted from Academia Barilla
From Gate to Plate http://fromgatetoplate.com/
 I hope you stick around because this week I’ll be sharing a few different recipes using this Gnocchi!

Here’s some tools that might help you out a bit…

OXO Good Grips Food Mill
KitchenAid 5 Quart Mixer

**Affiliant links*

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Creamy Loaded Baked Potato and Ham Soup -- From Gate to Plate #SoupSaturday

Creamy Loaded Baked Potato and Ham Soup #SoupSaturday

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Creamy Loaded Baked Potato and Ham Soup is the perfect comfort food for a snowy evening! 

Creamy Loaded Baked Potato and Ham Soup -- From Gate to Plate #SoupSaturday

Welcome to Week #3 of my edition of #SoupSaturday. If you’re just joining in let me introduce you to what I’ve started doing! Here is Southern Iowa, it starts getting pretty dang nippy outside in November and what better way than to enjoy a nice bowl of soup every Saturday?!

Well…. bad news. Snow started falling from the sky yesterday…. yes that’s horrible, because it means it gets super cold and it makes caring for the cows that much harder. Ugh. I used to love winter because it meant shorter days, warm soup, and snowmobiling. Now days, I just plain ol’ hate it. It’s nasty stuff. The devil. You get the point, right?! What’s your thoughts on snow and winter?!

Regardless of how you feel about the white stuff…. this Creamy Loaded Baked Potato and Ham Soup is sure to hit the spot. I whipped it up for the Mr. for when he got home from the sale barn after the big calf sale. Spending all day in the weather sure takes a toll on you so a tasty hot soup is good for the belly! 

You can whip this soup up on short notice as it takes less than 30 minutes! Also…No ham, but you have bacon? Substitute. It’s that simple! Pork is pork isn’t it?? 

Creamy Loaded Baked Potato and Ham Soup -- From Gate to Plate #SoupSaturday

Creamy Loaded Baked Potato and Ham Soup
Serves 4
Creamy Loaded Baked Potato and Ham Soup is the perfect comfort food for a snowy evening!
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 6 cups potatoes, peeled and small diced
  2. 1 onion, diced
  3. 6 cups chicken stock
  4. 4 tablespoons water, cold
  5. 4 tablespoons flour
  6. 2 cups, ham, diced
  7. 1 1/2 cups heavy cream
  8. To Taste salt
  9. To Taste pepper
  10. Optional garnish... shredded cheese, green onions
Instructions
  1. In a stock pot combine the potatoes, onions and chicken stock.
  2. Bring to a boil, reduce to a simmer until potatoes are tender.
  3. In a bowl, combine the flour and water, creating a roux. Pour into the stock pot.
  4. Return to a boil.
  5. Add ham and heat.
  6. Add heavy cream, season with salt and pepper, heating thoroughly.
  7. Serve with shredded cheese and or green onions.
Notes
  1. **If soup is too thin, make more roux starting with 1 tablespoon both flour and water until the thickness is achieved**
From Gate to Plate http://fromgatetoplate.com/

 Creamy Loaded Baked Potato and Ham Soup -- From Gate to Plate #SoupSaturday

I hope you have enjoyed Week #3 of #SoupSaturday! If you’ve missed the previous weeks… be sure to check them out below!

Thanks!!

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You may also be interested in:

Chili Pasta Soup
Cheesy Cauliflower Chowder
Bacon Cheeseburger Soup
Creamy Chicken ‘n’ Wild Rice Soup 

Easy Cheesy Egg Breakfast Bake with Potatoes and Sausage -- From Gate to Plate #SundaySupper

Easy Cheesy Egg Breakfast Bake with Potatoes and Sausage #SundaySupper

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An easy, budget friendly, crowd pleasure! Easy Cheesy Egg Breakfast Bake with Potatoes and Sausage!

Easy Cheesy Egg Breakfast Bake with Potatoes and Sausage -- From Gate to Plate #SundaySupper

We’re back for another #SundaySupper!! This week’s theme is Budget-Friendly… because who doesn’t love a great meal that doesn’t cost a lot to make?!

Okay, don’t hate on the horrid pictures because seriously…. I have a very hard time photographing things in a casserole dish… ugh! It may not look good, but it sure tastes good!

On the farm, eggs and sausage are two very easy ingredients to get ahold of. We raise our own chickens, too many chickens ha, and whenever we need sausage we can get a whole hog from a neighbor or go pick one up at the sale barn right up the road. Which literally, C’s family owns and operates it so obviously it wouldn’t be too hard to get a hog. 

If you don’t have those kind of luxuries, eggs and sausage are pretty cheap in the store… as well as potatoes. That leaves this dish at less than $1.00 per serving! Not only is this dish cheap to make, but it’s also very easy to make as well. Best of both worlds in my opinion, especially with the busy lifestyle most of us live!

Easy Cheesy Egg Breakfast Bake with Potatoes and Sausage -- From Gate to Plate #SundaySupper

Easy Cheesy Egg Breakfast Bake with Potatoes and Sausage
Serves 8
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 1 pound sausage
  2. 1 onion, diced
  3. 1 tablespoon minced garlic
  4. 1 green pepper, diced
  5. 8 eggs
  6. 1/3 cup milk
  7. 2 teaspoons salt
  8. 1/2 teaspoon black pepper
  9. 6 cups shredded hash browns
  10. 2 cups shredded cheddar cheese, divided
  11. Sliced green onions, garnish
Instructions
  1. In a saucepan, brown sausage. Drain. Reserving 2 tablespoons grease.
  2. Saute onion, garlic, and pepper in reserved grease until onions are transparent and peppers tender, about 3-4 minutes. Remove from heat.
  3. Add sausage.
  4. In a separate bowl, combine eggs, milk, salt and pepper. Whisking until thoroughly combined.
  5. Add hash browns and 1 1/2 cups cheese.
  6. Add the sausage mixture to the eggs.
  7. Pour into a 9x13 baking dish and top with remaining cheese.
  8. Bake at 375* covered for 20 minutes.
  9. Remove cover and bake for an additional 10-15 minutes or until cheese has melted and potatoes start browning.
  10. Serve with sliced green onions!
Notes
  1. **Budget-Friendly: Less than $1.00 per serving!**
From Gate to Plate http://fromgatetoplate.com/

Hop on over to the rest of the #SundaySupper gang to see their Budget-Friendly meals!

Save-Your-Pennies Soups:
Bean and Bacon Soup by Hezzi-D’s Books and Cooks
Mexican Turkey Bean Soup by What Smells So Good?
Pasta e Fagioli by The Food Hunter’s Guide to Cuisine
Turkey and Dumpling Soup by Palatable Pastime
Vegan Broccoli Cheese Soup by Pancake Warriors

Budget-Savvy Bread and Salads:
Mom’s Buttermilk Biscuits by Grumpy’s Honeybunch
Turkey Salad by Food Done Light

Money-Saving Mains:
Black Bean and Bell Pepper Quesadillas by My San Francisco Kitchen
Cajun Blackened Chicken Thighs by Feeding Big
Chicken Enchilada Casserole by Cosmopolitan Cornbread
Chicken Enchiladas by The Freshman Cook
Chicken Piccata by Monica’s Table
Chicken Tetrazzini by Renee’s Kitchen Adventures
Chimichurri Chicken Thighs by Life Tastes Good
Dutch Baby Pancakes by Brunch with Joy
Easy Cheesy Egg Breakfast Bake with Potatoes and Sausage by From Gate to Plate [or breakfast]
Easy Crockpot Spaghetti Sauce by Fantastical Sharing of Recipes
Egyptian Rice and Lentils by Wholistic Woman
French Onion Soup Twice Baked Potato by Sew You Think You Can Cook
Gnocchi with Fennel and Pork by Caroline’s Cooking
Italian Baked Chicken by A Day in the Life on the Farm
Lasagna Stuffed Acorn Squash by Cupcakes & Kale Chips
One-Pot Creamy Chicken and Noodles by A Kitchen Hoor’s Adventures
Orzo with Leftover Turkey and Sweet Potatoes by Cooking Chat
Sauteed Vegetables by Party Food and Entertaining
Turkey Sausage and Pasta by Cindy’s Recipes and Writings
Twice Baked Sweet Potato Bar by Momma’s Meals
Yakisoba (Japanese Stir Fried Noodles) by Curious Cuisinere

Don’t-break-the-bank Desserts:
Apple Pecan Bread Pudding by That Skinny Chick Can Bake
Marshmallow Popcorn Balls by Pies and Plots
Slow Cooker Apple Gingerbread Crumble by The Crumby Cupcake

And more saving suggestions from the Sunday Supper Movement:
Budget-Friendly Meal Ideas for #SundaySupper

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Enjoy!!

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Beef Pot Pie with Herbed Biscuits -- From Gate to Plate #SundaySupper

Beef Pot Pie with Herbed Biscuits #SundaySupper

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Comfort food at it’s finest. This satisfying Beef Pot Pie with Herbed Biscuits will warm you up on a cool fall evening!

Beef Pot Pie with Herbed Biscuits -- From Gate to Plate #SundaySupper

Here in Iowa, fall has officially set in on us. Temperatures dipping down into the low 30’s… we haven’t had a killing frost yet so that’s good! Combines are still running as they harvest the last of the corn and beans. Tractor and discs are following behind working the ground for cover crops or for next year. Either way, it’s busy in our area as well as our lives.

Not only have farmers been in the fields, but we’ve also been in the pastures. It’s that time again when we’re weaning our spring calves and they’re hitting the feed yards so in about 10-12 months they can be hitting your plates. That’s what I live to do… raise beef to put on your plates! That’s why when T.R from Gluten Free Crumbly chose this warming themed event for #SundaySupper I was super excited to put a spin on one of my blogs most popular recipes, Chicken Pot Pie with Biscuits. 

Pot pies seem to be an excellent comfort food during the cooler months and beef is very plentiful in our freezer due to raising our own… so why not put the two together… right?! I know it’s nothing new, but a pot pie with biscuits instead of pastry is what I go for. These biscuits are seasoned with Italian Seasoning which I feel compliment the beef very well. Did I mention they’re super easy to make and would be great by themselves as well? Well… I just did! 🙂 

Beef Pot Pie with Herbed Biscuits -- From Gate to Plate #SundaySupper

 

Beef Pot Pie with Herbed Biscuits
Serves 8
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 1 pound steak, thinly sliced into 1" pieces
  2. 1/4 cup butter, divided
  3. 1/4 cup flour
  4. 1 cup onion, diced
  5. 1 1/2 teaspoons garlic, minced
  6. 4 cups beef stock
  7. 1 cup milk
  8. 2 cups potatoes, peeled, small diced
  9. 2 cups carrots, thin sliced OR small diced
  10. 2 cups corn
  11. To Taste salt
  12. To Taste pepper
  13. Biscuits
  14. 2 cups flour
  15. 1 tablespoon baking powder
  16. 1/2 teaspoon baking soda
  17. 1/2 teaspoon salt
  18. 1 teaspoon Italian Seasoning
  19. 6 tablespoons butter, cold and cubed
  20. 3/4 cup milk
Instructions
  1. Preheat oven to 350*F.
  2. In a stockpot with 2 tablespoons butter saute the onion and garlic with the beef until browned. Add the remaining butter and flour and cook 1-2 minutes.
  3. Add the stock, stirring until boils.
  4. Stir in milk, potatoes, carrots, corn and season with salt and pepper.
  5. Bring to a boil, reduce to a simmer for about 10 minutes or until potatoes are tender.
  6. Meanwhile, prepare the biscuits.
  7. In a mixing bowl, mix the flour, baking powder, baking soda, salt and Italian Seasoning.
  8. Cut in the butter until resembles course crumbs.
  9. Add the milk, mixing just until moist.
  10. Turn out onto a floured surface and pat into 1/2" circle. With a cutter, cut the biscuits. Repeat with remaining dough, working as little as possible.
  11. Once potatoes are tender, pour mixture into a 9x13 baking dish and top with the biscuits.
  12. Bake at 350*F for 15-20 minutes or until biscuits are browned.
  13. Serve!
Notes
  1. **Don't be afraid to add mushrooms, peas or sweet potatoes to this dish, but be sure to adjust the quantity otherwise it will run over your pan!**
From Gate to Plate http://fromgatetoplate.com/

Now that you’ve added my Beef Pot Pie with Herbed Biscuits to your next menu planning… I hope you’ll check out the rest of the #SundaySupper clan and some of theirs as well! 🙂 Check them out below!

Beverages

Drunken Pumpkin Spice Latte by Hezzi-D’s Books and Cooks
Hot Mulled Caramel Apple Sangria by The Crumby Cupcake
Mexican Atole by Curious Cuisiniere
Gluten Free Hot Spiked Apple Cider by Gluten Free Crumbley

Desserts

Apple Pear Crisp by The Freshman Cook
Bananas Foster by Pies and Plots
Chocolate Hazelnut Lava Cake by Brunch with Joy
Fudge Pudding Cake by Cosmopolitan Cornbread
Honeycrisp Apple Tart by The Redhead Baker
Pumpkin Cheesecake in Pumpkins by Desserts Required
Warm Cardamom and Coconut Rice Pudding by Fearless Dining

Main Dishes and Soups

Beef Brats and Beans Soup by Cindy’s Recipes and Writings
Beef Pot Pie with Herbed Biscuits by From Gate to Plate
Best Ever White Bean and Mushroom Soup by Pancake Warriors
Braised Venison with Plums by Food Lust People Love
Butternut Squash Chili by Amee’s Savory Dish
Butternut Squash Risotto with Pears and Sage by The Wimpy Vegetarian
Carbonnade Flamande by Tara’s Multicultural Table
Classic Italian Meat Sauce by That Skinny Chick Can Bake
Creamy Cauliflower Broccoli Cheese Soup by Cupcakes & Kale Chips
Hearty Chickpea Soup by The Food Hunter’s Guide to Cuisine
Creamy Stove-Top Alfredo with Bacon and Green Beans by Peaceful Cooking
Crockpot Creamy Chicken and Noodles by Confessions of a Cooking Diva
Curry Debal by Palatable Pastime
Easy Sweet Potato Soup by Healing Tomato
Easy Zuppa Toscana Soup Copycat by Fantastical Sharing of Recipes
French Onion Soup by Grumpy’s Honeybunch
Gingered Butternut Squash Soup by Noshing With The Nolands
Hearty Turkey Lentil Soup by A Gouda Life
Hearty Vegetable Beef Soup by Party Food and Entertaining
Mango Habanero Sauce by What Smells So Good?
Oxtail Stew by Nosh My Way
Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting by Serena Bakes Simply from Scratch
Red Lentil Soup by My San Francisco Kitchen
Roasted Squash Soup by A Day in the Life on the Farm
Turkey Enchilada Casserole with Salsa Verde by Food Done Light
Slow Cooker English Roast by Wholistic Woman
Slow Cooker Lamb Rogan Josh by Caroline’s Cooking
Easy Slow Cooker Pot Roast with Mushroom Gravy by Feeding Big
Slow Cooker White Chicken Chili by Renee’s Kitchen Adventures
Spice Rubbed Braised Beef by FamFriendsFood
Spicy Meatball Tortilla Soup by The Weekend Gourmet
Sweet Potato Soup with Bacon by Cooking Chat
Turkey Chipotle Chili by The Complete Savorist
Tuscan White Bean Soup with Ham by Big Bear’s Wife

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

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 You may also like:

Chicken Pot Pie with Biscuits by From Gate to Plate
Double Crust Chicken Pot Pie by Sally’s Baking Addiction
Steak and Mushroom Pot Pies by Simply Delicious

 

Horseradish Au Gratin Potatoes -- From Gate to Plate -- FoodieExtravaganza

Horseradish Au Gratin Potatoes #FoodieExtravaganza

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Add a little kick the next time you make Au Gratin Potatoes and leave your guests wanting more with these Horseradish Au Gratin Potatoes!

Horseradish Au Gratin Potatoes -- From Gate to Plate -- FoodieExtravaganza

Welcome to another fabulous month of #FoodieExtravaganza!! Foodie Extravaganza is where bloggers come together and celebrate their love for food and food holidays! Did you know there is at least one food assigned to each day of the year to celebrate that food? Kathleen from Fearlessly Creative Mammas is our host this month and since she is from Idaho, she picked potatoes. All of the recipes will feature potatoes in one form or another.

Don’t get me started on potatoes. Seriously. Don’t.

Around here we’re just meat and potato eaters. Who needs a veggie?? Well… in the summer we do throw veggies into our meals, but any other time it’s just meat and potatoes. Can anyone else relate? 

Au Gratin Potatoes or as some, like my mother, call them Scalloped Potatoes are very popular around here. Toss a creamy cheese sauce over potatoes and slap in the oven… delicious! One of our favorites, especially when we use leftover ham. Like I said… don’t get me started on potatoes because we love them!

You’re probably wondering how I managed to think of adding horseradish to my Au Gratin Potatoes right?! Well… the truth be told… I have no idea, but I do know that it’s going to be my secret ingredient next time I make them. When I first took a bite, I was like, “Wow, I love it!” and the second time… same thing… but if you didn’t know the horseradish was in it you wouldn’t know what you were eating and it just keeps you guessing. I only wanted enough that I could taste that it was in potatoes… not that it was going to over power them. Mainly because the man, C, don’t like horseradish. Boo!!! He doesn’t like tomatoes either… like seriously what am I going to do about this?!

C still ate them and said they were good… so I guess that’s a start in the right direction!! 🙂 

So next time you’re wanting to toss some Au Gratin Potatoes in the oven… add some horseradish into your sauce and let everyone guess what you added because these Horseradish Au Gratin Potatoes are here to stay for me!! Serve them up beside a nice steak and you’re in business!!

Give them a whirl and let me know what you think! 🙂 (I only made an 8×8 dish because I didn’t want leftovers, but you can easily multiply this recipe to fit a 9×13 to serve more people!)

Horseradish Au Gratin Potatoes -- From Gate to Plate -- FoodieExtravaganza

Horseradish Au Gratin Potatoes
Serves 4
Cheesy Au Gratin Potatoes with a dash of horseradish!
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 4 cups potatoes, peeled and sliced 1/4" thick
  2. 1/4 cup butter
  3. 1/4 cup flour
  4. 1 1/2 - 2 cups milk
  5. 4 ounces shredded cheddar cheese OR Velveeta
  6. 1 tablespoon horseradish, more or less depending on your liking
  7. To taste salt
  8. To taste pepper
  9. 1/2 cup breadcrumbs
  10. 2 tablespoons butter, melted
Instructions
  1. Preheat oven to 350*F and grease an 8x8 baking dish. Set aside
  2. In a saucepan over medium heat, melt the butter.
  3. Add the flour to form a roux and cook 2-3 minutes.
  4. Slowly add enough milk to dissolve the roux mixture stirring constantly until thickens and begins to boil.
  5. Add remaining milk and cheese, stirring until melted.
  6. Add horseradish, salt and pepper. (Add more milk if too thick).
  7. Remove from heat and add your potatoes, stirring to coat.
  8. Pour into prepared dish.
  9. Mix bread crumbs and butter together and sprinkle over potatoes.
  10. Cover with aluminum foil and bake for 45-50 minutes OR until potatoes are tender when stabbed with a fork.
  11. Allow to set 10 minutes, then serve!
Notes
  1. **Adjust your horseradish to how strong it tastes... more if it's not very strong... less if it's strong**
From Gate to Plate http://fromgatetoplate.com/
We hope you will enjoy the recipes we are sharing this month. The potato is so versatile that we’ve come up with a huge variety of recipes for you to try.

Latvian Spiced Dill French Fries from Fearlessly Creative Mammas
Chicken and Mashed Potato Waffles from Culinary Adventures with Camilla
Chipotle and Lime Roasted Fingerling Potatoes from Sew You Think You Can Cook
Horseradish Potato Au Gratin from From Gate to Plate
Roasted Purple Potatoes with Rosemary and Thyme from Our Good Life
Slow Cooker Loaded Potato Soup from Making Miracles
Llapingachos (Ecuadorian Stuffed Potato Patties) from Tara’s Multicultural Table
Tortilla Espanola (Spanish Omelet) from Cali’s Cuisine
Japanese Moon Gazing Potatoes from Ninja Baker
Potato Gnocchi with Wild Mushrooms from A Day in the Life on the Farm
Sweet Potato Spiced Swirl Bread from Baking in Pyjamas
Loaded Pierogi from Cooking With Carlee
Bloody Mary Potato Salad from Cindy’s Recipes and Writings
Colcannon with Kale from Cherishing a Sweet Life
Potato Rolled Tacos from Foodie and Wine
Jersey Royals with Mint from Food Lust People Love
Naked Ladies with their Legs Crossed from Passion Kneaded
Shredded Potato Crusted Chicken from The Freshman Cook
Copycat Chicken & Gnocchi Soup from Pantry Friendly Cooking

  foodieextravaganza-300

Posting day is always the first Wednesday of the month. If you are a blogger and you’re interested in joining in the fun, visit us at our Facebook Foodie Extravaganza page. You can also visit our past party submissions on our Pinterest Foodie Extravaganza board .

Thanks for joining us this month and hope you come back to see what we’re celebrating next month! 

 

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Bacon Cheeseburger Soup -- From Gate to Plate #10DaysofTailgate #Giveaway

Bacon Cheeseburger Soup #10DaysofTailgate + Giveaway

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Incredibly delicious. This Bacon Cheeseburger Soup is sure to get the attention of  your tailgating crowd and keep you warm on those chilly days at the stadium – or anytime! 

Bacon Cheeseburger Soup -- From Gate to Plate #10DaysofTailgate #Giveaway

Welcome to Day #7 of #10DaysofTailgate! If you’re just joining us let me tell you few things. We have nearly two dozen bloggers with over one hundred recipes scheduled to inspire you through an entire tailgating season. Think chicken wings, skewers, sweet nibbles, and cocktails. The event runs September 20th through September 30th. Just remember: your fork does not go into your monitor…no matter how much you might want to taste some of these dishes. Okay? Get ready…get set… BREAK!

I always enjoy a good burger while tailgating, but sometimes when the weather is down right chilly you just want a nice bowl of soup to warm you up. That’s where this Bacon Cheeseburger Soup comes in very handy! You get all the goodies of a sandwich right in your bowl. 

Bacon Cheeseburger Soup -- From Gate to Plate #10DaysofTailgate #Giveaway

You can make this soup in about 40 minutes and it’s easily transferred to a crock pot for keeping it warm or reheating once you get to your tailgate location. 

 

Bacon Cheeseburger Soup
Serves 8
Incredibly delicious. A soup that will keep your guests coming back for more.
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Prep Time
40 min
Cook Time
10 min
Total Time
50 min
Prep Time
40 min
Cook Time
10 min
Total Time
50 min
Ingredients
  1. 1 pound ground beef
  2. 1/2 pound bacon
  3. 3/4 cup onion, chopped
  4. 3/4 cup carrots, chopped or shredded
  5. 3/4 cup celery, diced
  6. 1 teaspoon dried basil
  7. 1 teaspoon dried parsley
  8. 4 tablespoons butter, divided
  9. 3 cups chicken broth
  10. 4 cups potatoes, peeled, diced
  11. 1/4 cup all-purpose flour
  12. 2 cups shredded cheddar cheese OR Velveeta, cubed
  13. 1 1/2 cups milk
  14. Salt (to taste)
  15. Pepper (to taste)
  16. 1/4 cup sour cream
Instructions
  1. In a 3-qt. saucepan, brown beef; drain and set aside.
  2. In the same saucepan, brown bacon; drain and set aside.
  3. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes.
  4. Add the broth, potatoes and beef; bring to a boil.
  5. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
  6. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly.
  7. Add to soup; bring to a boil.
  8. Cook and stir for 2 minutes. Reduce heat to low.
  9. Stir in the bacon, cheese, milk, salt and pepper; cook and stir until cheese melts.
  10. Remove from the heat; blend in sour cream.
  11. Serve with additional shredded cheese.
Notes
  1. **Yields 2 1/4 quarts**
Adapted from Taste of Home
Adapted from Taste of Home
From Gate to Plate http://fromgatetoplate.com/

Here’s what the rest of the crew brought to the table…

Starters

Diablo’d Cheesy Bacon-Onion Pinwheel Rolls by Things I Make (for Dinner)

Spiced Kofta with Carrot Karma Yogurt Dip by Culinary Adventures with Camilla

Dips

Baked Potato Beer Dip by Cheese Curd In Paradise

Hot Caramelized Onion Dip by Eliot’s Eats

Healthier Buffalo Cauliflower Dip by The Spiffy Cookie

Dunkin Duck, Cheesy Bacon and Ranch Dip by A Day in the Life on the Farm

Mains

El Diablo Mango Mustard Glazed Grilled Scallops by Making Miracles

Honey Grilled Chicken and Vegetable Kebabs by Debbi Does Dinner Healthy

Thai Chicken Skewers by Sew You Think You Can Cook

Bacon Cheeseburger Soup by From Gate to Plate

Sides

Grilled Parsley Potatoes by Curious Cuisiniere

Grilled Vegetables by Summer Scraps

Sweets

Pumpkin Bars by The Pajama Chef

Check out what dishes I’ve made this week by going HERE for a complete list!

Ready for the big touch down aka giveaway?! Here it is… now enter so you can score a bunch of goodies!! Two touchdowns worth of goodies!! Click HERE to see a complete list of our sponsors. 

 

Scroll through our fourteen prize packages!

a Rafflecopter giveaway

Terms & Conditions

Mandatory Entry: Leave a comment with What’s your favorite tailgate dish? Many more ways to enter in the Rafflecopter widget above.

This giveaway is open to residents of the United States only, age 18 and older (sorry to my International followers 🙁 ). The #10DaysofTailgate 2014 giveaway runs from Saturday, September 20, 2014 12:00am PST through Tuesday, September 30, 2014 at 6:00pm PST. Winners will be randomly chosen and announced on October 1, 2014. Winners will also be contacted via email and will have 48 hours to respond to the email. If a winner does not respond in that time a new winner will be chosen. For more information, see the full terms and conditions in the Rafflecopter widget.

Disclaimer: Our generous sponsors are providing the prizes free of charge.  Participating bloggers may have received product related to these brands to use for #10DaysofTailgate. All opinions stated are their own.

 

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Fried Potatoes with Bacon and Sauteed Sugar Snap Peas -- From Gate to Plate #BaconMonth #putsomepiginit

Fried Potatoes with Bacon and Sauteed Sugar Snap Peas #BaconMonth

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Fried Potatoes with Bacon and Sauteed Sugar Snap Peas. Need I say more?

Fried Potatoes with Bacon and Sauteed Sugar Snap Peas -- From Gate to Plate #BaconMonth #putsomepiginit

Welcome to another recipe brought to you for #BaconMonth. For this recipe, I’m going very simple… keeping the comfort food level at a high also 🙂 

Around our house, I’m not gonna lie we’re more of a meat and potato kinda lovers. Even though we grow lots of veggies, the veggies get pushed to the back burner when we’re looking for something to eat. Luckily, with this dish you get it all though! 

There’s not much to say about this dish. Easy, fresh, and delicious. 

Fried potatoes with bacon. Could it really get much better than that? 

I don’t really think so, but then again I could live off of bacon. 

Seriously.

Every day I could eat bacon.

For the rest of my life and never get tired of it! 

Don’t hide it… you know you could too. 🙂 

There’s no real “recipe” for this dish. It’s just potatoes, bacon, onion, peas. Season with salt and pepper. Serve it up! Ohh and to keep some more bacon love in the dish… I fried the potatoes and sauteed the onions and peas in bacon grease. Delicious, but you don’t have to! You can use butter, olive oil, whatever you prefer.

Fried Potatoes with Bacon and Sauteed Sugar Snap Peas -- From Gate to Plate #BaconMonth #putsomepiginit

Fried Potatoes with Bacon and Sauteed Sugar Snap Peas
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. Bacon, cooked, crumbled
  2. Potatoes, peeled, thinly sliced
  3. Onion, diced
  4. Sugar Snap Peas, debloomed
Instructions
  1. In a large skillet, fry the potatoes (I used reserved bacon grease)
  2. Once cooked, remove from skillet and saute the onions and peas until tender (4-5 minutes)
  3. Return the potatoes to the skillet and add the cooked bacon.
  4. Serve!
From Gate to Plate http://fromgatetoplate.com/

So now that you’ve seen my twist on one of our go-to meat and potato dishes… check out the rest of #BaconMonth Week #1 and don’t forget to sign up for the giveaway that ends Sunday, August 10 at midnight!

Now on to the awesome cookbook giveaway for week one which runs August 4-10!! 

Giveaway: Giveaways are open to US and Canadian residents. Canadian residents will receive an amazon.com egiftcard in the amount of the book’s price. Winners will be announced within 48 hours, and will have 48 hours to claim prize, must be 18+, and entries will be verifies (no “giveaway accounts”) This info is listed in the terms, but I wanted you all to know too. 

a Rafflecopter giveaway

Thanks for stopping by and I hope you come back to see more of our bacon loving recipes!! If you don’t want to miss out then be sure to follow #baconmonth and #putsomepiginit on social media! Find even more bacon recipes on our pinterest board!

Follow Julie Espy’s board I Heart | Bacon! on Pinterest.

#BaconMonthBadge

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Garlic Dill Roasted Potato Wedges -- From Gate to Plate #NationalGarlicDay

Garlic Dill Roasted Potato Wedges #NationalGarlicDay {Giveaway}

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Garlic Dill Roasted Potato Wedges… no dipping sauce needed. Period.

Garlic Dill Roasted Potato Wedges -- From Gate to Plate #NationalGarlicDay

It’s no secret that I’m a huge garlic lover. I love the smell and most of all the flavor. Any chance I get, I’m adding garlic! So what if it makes your breathe stinky for a little bit. It’s got some other benefits too 🙂 especially this time of year when I’m wanting to go mushroom hunting. Believe it or not, the scent of garlic comes out in your skin and those dang yucky ticks that I’m allergic to don’t like that smell! 

Given my garlic obsession, when I heard that a group of bloggers were getting together to celebrate National Garlic Day I had to jump in. We’re talking all sorts of garlic! Yes, please!! Don’t have to ask me twice. 

Garlic Dill Roasted Potato Wedges -- From Gate to Plate #NationalGarlicDay

Another one of my not so hidden favorites belongs to the lovely starch family… you know those potatoes that I can’t seem to stay away from. So why not bring the two together right? Throw in some dill weed and it’s pretty much deliciousness all in a mouthful. 

These Garlic Dill Roasted Potato Wedges are super easy and the perfect combination with a burger. Another awesome thing is that these wedges need absolutely NO dipping sauce. I’m a huge ranch fan when it comes to my fries and I tried it with these and it was a no go… seriously no dipping sauce required. 

Garlic Dill Roasted Potato Wedges -- From Gate to Plate #NationalGarlicDay

Garlic Dill Roasted Potato Wedges
Serves 2
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 3 medium potatoes, peeled, cut into wedges
  2. 3 tablespoons olive oil
  3. 5 roasted garlic cloves, minced
  4. Salt
  5. Pepper
  6. 1-2 tablespoons dill weed
Instructions
  1. Preheat oven to 425*
  2. In a medium bowl, toss the potato wedges, olive oil, garlic and salt and pepper (to taste)
  3. Place on a cookie sheet
  4. Bake at 425* for 30 minutes or until golden brown.
  5. Remove from oven and toss with dill weed.
  6. Serve!
Notes
  1. **If you do not want to roast the garlic, simply used minced garlic (but I recommend roasted garlic--more flavor)**
From Gate to Plate http://fromgatetoplate.com/

Garlic Dill Roasted Potato Wedges -- From Gate to Plate #NationalGarlicDay

Now… lets get to the rest of the garlic fun shall we?? Did I also mention that there’s a giveaway too?? Well there is… so go enter and check out all the other yummies! 

Giveaway

In honor of National Garlic Day and our love of the stinking rose, we are giving away a Garlic Lovers Prize Pack (valued at over $100) that includes:

  1. The Garlic Farmers’ Cookbook
  2. One-year membership to the Garlic Seed Foundation
  3. 5 Garlic Button Covers
  4. OXO Good Grips Garlic Press 
  5. The Ultimate Garlic Peeler
  6. Tumbleweed Pottery Garlic Clove Canister Keeper with Vented Lid
  7. Terra Cotta Garlic Roaster
  8. 2 Bulbs of Whole Black Garlic

To enter, simply leave a comment on this post (mandatory) answering this question: What is your favorite GARLICKY dish (or one that you’d love to try)?

 After you’ve answered the question for entry into this contest, be sure to record that you did so in the rafflecopter widget below; doing so will unlock many more optional ways to earn entries.

a Rafflecopter giveaway

This giveaway is open to residents of the Continental USA. Entries will be accepted through 11:59 pm ET on Thursday, April 24, 2014. All entries will be verified. A winner will be chosen from qualifying entries via random draw, and notified via email within 48 hours of the close of this contest. The winner will have 24 hours from the time the email is sent to respond with their complete name and mailing address (no P.O. Boxes). If no response is received within 24 hours, a new winner will be chosen.

Prizes provided by The Garlic Seed Foundation, Food Lust People Love and girlichef. Prizes may vary slightly from images shown and are subject to replacement with comparable items if ones pictured are no longer available at the close of this contest. Items may be shipped separately.

Thanks for stopping by!! 

Signature -- From Gate to Plate

Looking for more garlic love? Check these out…

Parmesan & Garlic Boneless Chicken Wings -- From Gate to Plate

Parmesan & Garlic Boneless Chicken Wings

Bacon & Potato Pizza -- From Gate to Plate

Bacon Potato Pizza

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If you’re looking for a slice of comfort food heaven then this Bacon Potato Pizza is a must!

Bacon & Potato Pizza -- From Gate to Plate #comfortfood #pizza #marchmadness

March Madness is fast approaching.. as in next week the 18th and I’m super excited! I love college hoops. Granted…. I haven’t been able to watch many games this season, but still I love hoops!

The excitement of the game and the love the players have is something that you don’t really find in the NBA. Granted there’s those who play for the love of the game in the NBA instead of for the money, but in college…. it’s more for the love of the game. I love the nailbiters… absolutely love a close game! 

Another plus to March Madness is the brackets. I mean… seriously… I think last year was a complete fail… Upsets and busted brackets galore. Hopefully this year will be better. It’s all fun though no matter what! 

But anyways..

So is March Madness a little like Super Bowl Sunday for some of you!? For me… not so much, but I still love to enjoy great food during the Championship game! Perhaps more of an indoor style food instead of the BBQ and sliders that are the norm during football season?!

Well you’re in luck because I have brought you just that. How about a big ol’ slice of heaven? This Bacon Potato Pizza is now one of my favorites, but then again I’m a potato junky. 

Bacon & Potato Pizza -- From Gate to Plate #comfortfood #pizza #marchmadness

A par-baked pizza crust, with mashed potatoes smothered on top instead of a sauce. Then top it with crispy bacon, sauteed onions and peppers and a gigantic pile of mozzarella and cheddar cheese?! Serve it up with sour cream and call it the ultimate comfort food. But that’s just my opinion I guess. 

Bacon & Potato Pizza -- From Gate to Plate #comfortfood #pizza #marchmadness

The pizza dough is homemade and only takes 10 minutes before you throw it in the oven to bake! Super easy and fast rising dough. The crust takes 10 minutes to brown and then throw the potatoes, bacon and cheeses on it… Bake for another 10-15 minutes and now you’re all set and ready for game time!! 

So get that oven cranked up and get your game food on with this Bacon Potato Pizza! 

Bacon & Potato Pizza -- From Gate to Plate #MarchMadness #pizza #comfortfood

Bacon Potato Pizza
A slice of comfort food perfect for any occasion!
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 1 Quick and Easy Pizza Dough recipe
  2. 2 tablespoons butter, melted
  3. 3 large potatoes, cooked, mashed
  4. 1/4 cup milk
  5. To Taste salt
  6. To Taste pepper
  7. 1 pound bacon, diced
  8. 1 onion, small diced
  9. 1 pepper, small diced
  10. 1 1/2 cups cheddar cheese
  11. 1 1/2 cups mozzarella cheese
  12. Sour Cream
Instructions
  1. Roll pizza dough out on a 14"-16" pizza pan and dock {this prevents the dough from getting bubbles}
  2. Bake at 350*F for 15 minutes or until turning brown
  3. Meanwhile, in a large skillet partially brown the bacon
  4. Add the diced onions and peppers and cook until bacon is crisp
  5. Combine the mashed potatoes, milk, salt and pepper, mixing well
  6. Once the crust is par-baked, spread the melted butter over crust, followed by the mashed potato mixture, crispy bacon, onions and pepper, then the cheeses
  7. Bake at 375* for 15-20 minutes or until cheese is melted
  8. Slice and serve with sour cream
Notes
  1. **I made a 16" pizza because I like my crust a little thinner**
From Gate to Plate http://fromgatetoplate.com/

Ohh and don’t forget… My friend, Kaylin over at Keep It Simple, Sweetie also has a great March Madness appetizer and it just so happens to be my favorite!! Potatoes 🙂 Easy Inside-Out Potato Skins! Head on over to check them out and tell her I sent you 🙂 

Keep It Simple Sweetie Easy Inside Potato Skins

If you’re still looking for more fun foods for March Madness check out a few of my tailgating recipes…

Bloody Mary Shrimp

Bloody Mary Shrimp

Parmesan & Garlic Boneless Chicken Wings

Parmesan & Garlic Boneless Chicken Wings

Buffalo Chicken Dip

Buffalo Chicken Dip

 

Thanks for stopping by!! 

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