I actually made this tasty supper for my family a few years back while desperately seeking something my family would enjoy and my picky brother would actually eat. It is actually very similar to a creation of my own, only with herbs to elevate the delicious flavors. It was so delicious, so simple and so awesome that I posted it straight away to my Facebook page that very night. I couldn’t wait to share this scrumptious find with my friends and family.
What makes this meal so great? It’s quick – that’s always a big plus in my book. It’s sad to admit that there are time when I dread the very idea of spending time in the kitchen. Nothing gives me more pleasure than to cook, but there are times when I haven’t the energy or desire. I’m just too tired at the end of the day to whip up an awesome meal for my famished menfolk. And the truth be told, they like simple. Hamburgers and pizza would suit them just fine. I’m the one who loves complex, multi-layered extravaganza. Just not every night, thank you. So from a practical standpoint quick is good – very, very good. Unfortunately, sometimes we trade flavor for convenience. Who wants to do that? Let me tell you, this is recipe packed with flavor. Just be sure to use FRESH herbs. It makes all the difference in the world.
Another plus is that everything is cooked in one skillet. Less clean up – although I must confess, that’s not my job in the kitchen. We have a deal – those that cook DO NOT clean. So I cook, and my guys clean. Still, I like their company, so the less mess, the more time for family stuff.
Served with a simple salad or raw vegetables and it makes for one simple yet delicious weekday supper. I hope your family enjoys this wonderful recipe as much as we did. If so, we all need to say thank you Mary Younkin over at Bare Feet in the Kitchen Both the recipe and the photo are her creations. You can see her original recipe at https://barefeetinthekitchen.com/herbed-potatoes-with-kielbasa-and-corn
Kilebasa Sausage with Herbed Potatoes and Corn
1 small yellow onion, diced small
1 tablespoon olive oil
13 oz Kielbasa sausage, sliced as thinly as possible
6 baby red potatoes (2″ or so in diameter), sliced very thinly
1 can of corn, well-drained
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 tablespoon fresh oregano leaves
1/2 tablespoon fresh thyme leaves
In a very large skillet, over medium high heat, warm the oil. Add the onions and saute 2-3 minutes, stirring occasionally.
Add the potatoes cook 5-10 minutes, stirring frequently. Season with salt and pepper as the potatoes are cooking. Add sausage and cook, stirring frequently for another 5 minutes or so.
Lower the heat to medium, add the corn and the herbs. Cook an additional 10-12 minutes, stirring occasionally. Cover and cook 10 minutes longer or until the potatoes are tender.
Ciesz się!
“Where did my spoon go?” I ask, looking around.
Earlier in the week I had made up a batch of Clarified Butter for all the fish/seafood dishes we have been enjoying lately. There was still some of the butter remaining. Hum, what would happen if I fried my eggs in a mixture of bacon grease (for the “dirt”) and clarified butter (for the buttery flavor)? The results were oh so wonderful. Hubby insisted they were the best fried eggs I had ever cooked. (And after more than 30 years of marriage, that’s a lotta fried eggs). As for me, I’ve cooked up these eggs a few times since, just for me to enjoy for a weekday morning once the menfolk have got off to work. Served with toast, it’s the perfect light breakfast.
This is now my eighth “installment” of Hamburger Helper meals without using an actual box of “Hamburger Helper”. Yep, the easy, busy mom’s best friend, only without all the stuff no one wants to eat in the first place. Have you ever read a box of Hamburger Helper ingredients? Half of the ingredients are words I cannot even begin to pronounce – but have no fear – all those yellow and red dyes and words that seem to be a bunch of letters strung together have all been deemed safe for human consumption by the FDA – so no worries. Right? What’s that – you aren’t impressed? Neither am I. Especially when you consider how absolutely easy it is to skip the box and still have all the convenience of a quick, easy weeknight meal. Add a fresh salad, some warm bread and tall glasses of ice-cold milk – what more do you need? Oh, and just like the boxed variety – one pan will do the trick. Unlike the box variety – this dish has chunks of tomatoes you can actually see.
And then we went into the hatchery to witness these fish being slaughtered. I remember running back down the path, to the first rung of the ladder and shouting to the fish to turn back. No one had prepared us for the end of our tour. For a very long time, I could not eat salmon. The idea of hatcheries bothered me, while commercial fishing boats did not. I grew up fishing. I think what bothered me about hatcheries is that the salmon struggled to swim up river, struggled to jump the rungs of the ladder, to reach that place where they were born only to die an unnatural death. I think it’s in our nature to root for the underdog even when we know the outcome. But the truth of the matter is that the salmon will die no matter what. Those that are lucky enough to reach the end of the run are going to spawn before they die. It’s just a matter of what happens after death. In the case of a hatchery, the salmon are harvested and the masses are fed. As for the rest . . .
One cool fall afternoon my Dad and I went down along the river during the salmon run. We were much further down stream. We had come to gather flat river rocks for a project Dad was building in our backyard. It amazed me how the river was filled with salmon. If the fish could have supported my weight I could have walked across the river without getting wet. 
I also remember the smell of the fish that had died. Ravens and scavengers like coyotes snatched up the carcasses. Such is nature and the circle of life. And if you look hard enough, you will see a sense of purpose and beauty in that circle.