Potato Salad Recipes

Potato salad is one of my favorite foods!

It is one of those meal items that can be varied in so many ways.

Usually, I just add mayo, lots of hard boiled eggs, dill and pickles.

It is how I've made it for years and years.  I love to sneak a little

bowl of it while it is still warm!  Yum!!

Sometimes you just need to vary things a bit, so I went to one

 of my favorite food websites and did a search of potato salad

 recipes.  Lots to choose from!  

My choice to feature is this "No Bake" Bake Potato Salad

 since baked potatoes are another favorite!  

The photo comes from Mr. Food's website.

Ingredients

• 8 medium potatoes (about 3 pounds), 
• scrubbed and cut into 1-inch chunks
• 
  
• 1 tablespoon salt
• 
  
• 1 (16-ounce) container sour cream
• 
  
• 1/4 cup real bacon bits
• 
  
• 4 scallions (green onions), thinly sliced
• 
  
• 1/2 teaspoon black pepper
• 
  
• 
  

Instructions

Place potatoes in a large pot and add enough water to cover them. 

Add salt and bring to a boil over high heat. 

Cook potatoes 10 to 15 minutes, or until fork-tender; 

drain well and allow to cool slightly.

In a large bowl, combine remaining ingredients; mix well. 

Add potatoes and mix until well combined.  

Serve warm, or cover and chill until ready to serve. 

Click here for lots of potato salad recipes
 from Mr. Food's website

Truck Stop Home Fries

In celebration of 75 years of Idaho Potatoes, 

the Famous Idaho Potato Truck will be touring the country!  

Click here to see where you can see this giant spud on wheels

One of my favorite foods is the potato and home fries is one of my
 favorite ways of preparing them since breakfast is my favorite meal. 
 I love the spin of adding bacon to the mix!

Ingredients

• 6 Idaho russet potatoes, thinly sliced
• 8 bacon slices
• 1 large onion, thinly sliced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 
  

Instructions 

1. Fill a large saucepan 3/4 full with water; add potatoes and bring to a boil over high heat. Cook 10 to 12 minutes, or until fork-tender; drain and set aside.
    
2. Meanwhile, in a large skillet over medium-high heat, cook bacon until crispy. Remove to a paper towel-lined plate to drain, then crumble. Add onion to bacon fat and sauté 5 to 7 minutes, or until it starts to brown. Add potatoes, bacon, salt, and pepper; toss gently and cook 15 to 20 minutes, or until brown, stirring occasionally.

Source:  Mr. Food

Almond Crunch Granola

Since we have been searching for healthy snack substitutes that we will actually enjoy, I was thrilled to find this awesome recipe for granola.  

Description 

This granola is packed with good ingredients, well as vitamin E. It's also low in sodium. Eat a handful or sprinkle it on berries or yogurt.

Serves 

12

Notes, Tips & Suggestions 

*To toast almonds: Spread almonds in a single layer in shallow pan. Place in cold oven, toast at 350 ° F, 9-11 minutes, stirring occasionally, until lightly toasted. Cool on counter.

Source
Almond Board of California

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Ingredients

• 1 cup slivered almonds, toasted*
• 2 1/2 cups rolled oats (either old-fashioned or quick cooking)
• 1 cup flaked coconut
• 3/4 teaspoon cinnamon
• 1/2 cup honey
• 1/4 cup almond or vegetable oil

Preparation 

1. Preheat oven to 350° F. Combine toasted almonds with oats, coconut and cinnamon.
2. Whisk honey with oil and drizzle over almond-oat mixture, tossing to mix well.
3. Bake 30 minutes, stirring occasionally. Remove from oven, loosen with spatula and cool.

Clinton's Bacon Egg & Cheese Biscuit Casserole

Breakfast is my favorite meal . . . I could have it day or night or both and it wouldn't bother me.

Clinton Kelly's Bacon Egg and Cheese Biscuit Casserole recipe would be awesome for a brunch party and I wouldn't mind offering them as appetizers for any meal.

Do you watch The Chew?  I've just discovered the show and watch it every chance I get!  Click on the link at the end of this post for more recipes from The Chew.

Ingredients

For the Cheddar Chive Biscuits:


2 cup All Purpose Flour

1 tablespoon Baking Powder

1 teaspoon Sugar

1/4 teaspoon Baking Soda

1/2 teaspoon salt

6 tablespoon unsalted butter (chilled and cut into cubes)

3/4 cup buttermilk

1/2 cup chives (chopped)

3/4 cup Cheddar cheese (shredded)


For the Bacon Egg and Cheese Biscuit Casserole:

1 pound bacon (cooked and chopped)

cheddar chive biscuits

6 large eggs

1 1/2 cup milk

salt to taste

1/2 cup chives (chopped)

1/2 cup cheddar cheese (grated)



Instructions

For the Cheddar Chive Biscuits

Preheat the oven to 425 degrees. 
In a large bowl, combine flour, baking powder, salt, baking soda and sugar. Whisk until well combined.

Cut in chilled cubes of butter into the dry mixture. Texture should resemble small pebbles.

Pour buttermilk over mixture, add chives and cheese and gently stir to combine.

Pour mixture out onto a lightly-floured surface. Knead mixture until dough comes together.

Roll out dough to a 1/3-inch thickness. Using a 1 1/2-inch ring mold, cut out biscuits. Repeat process, being careful not to over knead dough.

Place on a prepared baking sheet, bake for 8-10 minutes or until golden brown.



For the Bacon Egg and Cheese Casserole


Preheat oven to 350 degrees. Butter a 9 x 13 inch casserole dish.

Halve all biscuits, place a single layer of cheddar chive biscuits halves (the bottoms) into the casserole dish. Cover the biscuits with cooked and chopped bacon. Sprinkle cheddar cheese over the bacon layer. Place biscuit tops over the cheese.

In a large bowl whisk together eggs, milk, chives, salt and pepper. Pour egg mixture over biscuits. Cover and refrigerate for 30 minutes, allowing the egg custard to be absorbed into the biscuits.

Bake covered in foil for 45-55 minutes until set.

Click here for more recipes from The Chew

Meatball Casserole

This is one of those recipes that you can vary in so many different ways.

It is quick and easy . . . and could even be used as a meal to use up leftovers!

Yield: 8 servings
Serving Size: 1/8 of 9X11 baking pan
Calories per serving: 368
Fat per serving: 8 grams

Ingredients

• 1/3 cup chopped onions
• 1/4 cup seasoned bread crumbs
• 5 tablespoons grated Parmesan cheese
• 1 egg
• 1 pound lean ground beef
• 1 loaf Italian bread, cut into 1-inch slices
• 1 package (8 ounces) cream cheese, softened
• 1/3 cup mayonnaise
• 1/2 cup mozzarella cheese
• 1 teaspoon Italian seasoning
• salt & pepper to taste
• 2 cups (8 ounces) shredded Italian Blend cheese
• 1 (24 or 32 oz) spaghetti sauce
• 2 garlic cloves, minced

Instructions

1. In a large bowl, combine the onions, bread crumbs and 3 tbsp Parmesan cheese and egg.
2. Crumble beef over mixture and mix well.
3. Shape into 1-in. balls; place on a greased rack in a shallow baking pan.
4. Bake at 375° for 15-20 minutes or until no longer pink.
5. Meanwhile, arrange bread in a single layer in an ungreased 13-in. x 9-in. baking dish (all of the bread might not be used).
6. Combine the cream cheese, mayonnaise, Italian seasoning, salt and pepper and 2 tbsp Parmesan
7. Spread over the bread.
8. Sprinkle with 1/2 cup mozzarella.
9. Scatter meatballs over the cheese, pour sauce over the meatballs and top with remaining cheese
10. Bake, uncovered, at 350° for 30 minutes or until heated through.

Variations:

Use ricotta cheese instead of mayo and cream cheese.

Use italian sausage instead of meatballs.

Add strips of green pepper if italian sausage is used.

Use leftover spaghetti sauce

Cheddar Chicken Stuff Poblanos

Peppers are more like a passion in our kitchen and poblanos are one of my favorites!


Life has been much different lately with The Captain home from the hospital recovering from surgery. Grocery store rotisserie chicken has become my best friend!  This recipe is perfect for what I pick off of the chicken for a leftover meal.


Can't wait to try this recipe :)

4 large poblano chiles 
2 medium tomatoes, chopped 
1/2 medium white onion, chopped 
1 large clove garlic, chopped 
1 tsp. dried oregano, crumbled 
1 tsp. ground cumin 
Generous pinch ground cinnamon 
Kosher salt 
1 Tbs. olive oil 
2 cups shredded cooked chicken, preferably dark meat 
1-1/2 cups cooked brown or white rice 
2 cups grated sharp or extra-sharp white Cheddar (about 7 oz.) 
1/4 cup chopped fresh cilantro (including some tender stems) 
1 Tbs. lime juice 

---

Position an oven rack about 4 inches from the broiler and heat the broiler on high.

Line a large rimmed baking sheet with foil.

Slit the chiles from stem to tip and set on the baking sheet. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes. Let cool slightly, peel off the skins, and cut out the seed cores, leaving the stems on. Turn the chiles inside out, flick out any remaining seeds, and turn right side out. Return the poblanos to the baking sheet.

Purée the tomatoes, onion, garlic, oregano, cumin, cinnamon, and 1/2 tsp. salt in a food processor.

Heat the oil in a 12-inch skillet over medium heat. Add the purée and cook, stirring frequently, until the liquid has evaporated and the mixture looks thick and pulpy, 8 to 11 minutes. Remove the pan from the heat.

Stir in the chicken and rice, and then 1 cup of the cheese, the cilantro, and the lime juice. Season to taste with salt.

Divide the filling among the peppers, wrapping the sides of the peppers up and around the filling, some of which will still be exposed.

Broil the peppers until the cheese is melting and the top is beginning to brown, about 4 minutes. Top with the remaining 1 cup cheese and broil until the cheese is completely melted, about 2 minutes.

nutrition information (per serving):
Calories (kcal): 510; Fat (g): 28; Fat Calories (kcal): 250; Saturated Fat (g): 14; Protein (g): 37; Monounsaturated Fat (g): 9; Carbohydrates (g): 28; Polyunsaturated Fat (g): 2.5; Sodium (mg): 570; Cholesterol (mg): 125; Fiber (g): 5;

Source and credits:

photo: Scott Phillips

From Fine Cooking 97, pp. 21

December 31, 2008

A collection of brownie recipes

Top 5 Brownie Recipes from Mr. Food

I love brownies and Mr. Food always has the best recipes! These are his top 5 brownie recipes :)

Layered Brownies Raisin Brownie Bars Shortcut Brownies Peanutty Candy Bar Brownies No Bake Brownies

Cheesy Chicken Bundles

These look delicious!  We will be trying them soon :))

Ingredients

• 2 (5-ounce) cans chunk chicken, drained and flaked
• 1 (3-ounce) package cream cheese, softened
• 2 scallions, thinly sliced
• 1/8 teaspoon black pepper
• 1 (8-ounce) package refrigerated crescent rolls

Instructions

1. Preheat oven to 350 degrees F. In a medium-sized bowl, combine chicken, cream cheese, scallions, and pepper; mix well.
    
2. Separate crescent roll dough into 4 rectangles, pressing together two triangles for each rectangle. Place a quarter of chicken mixture onto each rectangle. Pull 4 corners of each together, forming bundles, and seal all edges.
    
3. Place on a baking sheet that has been coated with cooking spray and bake 20 to 25 minutes, or until golden.

Source:  Mr. Food

Cutie Pies

What a cute idea!

This post does not include a recipe, just inspiration.

With a little imagination, muffin tins, pie crust and 

filling, you can come up with all types of cutie pies.

The inspiration and photo source of this post is here.

Valentine Sundae

Quick, easy and delicious!

Here is a no-bake dessert treat for your sweetie

from SusieQTPies Scraps of Life . . .

What I like about this recipe is the combination

of pound cake and hot fudge . . . YUM!!

Click here for the recipe and more :)

Check out the rest of Susie's blog while you are

there . . . it is an awesome food blog and one of

my new favorites!

Visit Susie's Cafe on Mondays!

Shrimp Pasta with Broccoli

This is one of my favorite meals . . . a variation of Shrimp Pasta.

Sorry, I don't measure anything!

Shrimp Pasta is one of those meals that just evolves from whatever is in the refrigerator at the time.  We had lots of veggies that needed to be used, so they all went in the pot!

First of all, the feature of the meal is shrimp.  

We use 1 pound for a regular batch of sauce.

We prefer large, but whatever your preference.

While the shrimp are thawing out . . .

Gather up, wash and cut all the veggies . . . in this batch I used:

2 bunches of green onion, cut up . . . I use all but the roots

1 large basket of button mushrooms cut in half, smaller ones left whole

3 poblano peppers (deseeded and white veins trimmed)

4 plum tomatoes, quartered

1 whole broccoli head, tips only

I use all fresh veggies, but you can use frozen if that is your preference.

In my large heated skillet, I heat up olive oil with a large heaping spoonful of minced garlic and immediately throw in the green onion and peppers . . . season with a dash of cayenne pepper and a handful of dill weed.  Saute around 15 minutes.

Add the tomatoes, mushrooms and broccoli.

Cook at least 45 minutes with the lid on . . . it will produce a nice flavorful juice.  

The aroma is fabulous . . .

Add two jars of white pasta sauce (I love the roasted red pepper flavor).  We add one jar of no fat half and half, but you can use any type of milk or cream that you prefer.  

In my opinion, the no fat tastes just as good with a fraction of the fat.  You can also add some cream cheese to give it a richer taste, no fat cream cheese also adds richness without the fat.  I make it different ways, depending on what I have on hand.

This is how I doctor up basic white pasta sauce that comes in a jar.  It is often buy one, get one free . . . so I stock up and always keep it on hand.  This sauce will not taste like it came out of a jar!

Simmer on medium-low heat covered with lid at least one hour!

Looking good!

Peel and devein shrimp sometime while the sauce is simmering.

When the sauce is ready, cook pasta of your choice.  In the last four minutes of pasta cooking time, stir the shrimp into the sauce . . . put lid back on the pot.

Drain pasta, top with shrimp, veggies and sauce with lots of parmesan cheese.

Delish!

Carrot Cake

Valentine's Day will be here soon and it is once again time to feature sweet treats to make for your sweetie.

Mr. Food, one of my favorite chefs, claims that this is the best ever carrot cake with the most amazing cream cheese frosting.  It is one of my favorite cakes, although I have not made it in years and I'm having a craving for it . . . we will be making this cake soon!

Ingredients

• CAKE:
• 2 cups granulated sugar
• 1 1/2 cups vegetable oil
• 4 eggs
• 2 teaspoons baking soda
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 cup flaked coconut
• 3 cups grated (about 1 pound) carrots
• 1 cup chopped walnuts
• 
  
• CREAM CHEESE FROSTING:
• 1 (8-ounce) package cream cheese, softened
• 1 cup (2 sticks) butter, softened
• 1 teaspoon vanilla extract
• 4 cups confectioners' sugar

Instructions

1. Preheat oven to 350 degrees F. Coat two 8-inch round cake pans with cooking spray; lightly flour the pans.
    
2. In a large bowl, with an electric beater, combine granulated sugar, oil, eggs, baking soda, flour, cinnamon, salt, coconut, carrots, and walnuts, blending for 30 seconds to 1 minute, until a smooth, thick batter forms. DO NOT OVER-MIX! Pour batter evenly into prepared cake pans. Bake 45 to 50 minutes, or until a toothpick inserted in center comes out clean and the tops are golden. Let cool completely.
    
3. In a large bowl, with an electric beater, make frosting by combining cream cheese and butter; mix well. Add vanilla; mix well. Gradually add confectioners' sugar, continuing to mix until well combined.
    
4. Place one cake layer on a serving platter and frost top of cake. Place other layer on top of frosted layer. Frost top and sides of entire cake. Serve immediately, or cover and chill until ready to serve.

Source:  Mr. Food