Diablo Potatoes

In case you don't know Diablo is another name for the Devil and we gave this potato recipe the name Diablo for a couple of reasons.

First it is a quick way to remember how long to cook them- 666- 6 minutes, 6 minutes, 6 -10 minutes. And secondly we almost always serve these with a simple Sriracha Mayonnaise for dipping.

Now before we get to the potatoes I have to ask are you familiar with Sriracha? If you like spicy foods and you aren't you need to run to the store and get some of this wonderful condiment. It will be found on the aisle with the Asian foods, it is a wonderfully spicy sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. It is one of my go to ingredients when I want to add a bit of heat to just about any dish. To make Sriracha Mayonnaise simply add some Sriracha to mayonnaise to taste, a little goes a long way so add it in small amounts and taste as you go. I like to make this up around the time I start the grill so it has time to sit in the fridge. This allows the flavors to “marry” a bit.

Now onto those potatoes. Start with large baking type potatoes, one per person is usually enough but if you think people are going to be really hungry it is certainly easy to add a few extras to the batch.

Wash those potatoes really well and then cut them lengthwise into 6 – 8 wedges each. I normally do e 6 unless the potatoes are really fat. Now immediately toss the wedges of potato with some oil- either vegetable oil or olive oil- whatever is handy. I like to do this in a large plastic bag to make clean up super easy. Now season to taste with salt, pepper and dry herbs/spices. This is where you can get creative use whatever sounds good to you at the time or that you feel will go well with the rest of the meal. If you are using Italian dry herb seasoning in the maindish throw some in with the potatoes, maybe some chili powder or whatever. Remember potatoes are fairly bland and take well to just about any seasoning. The only thing you can really do wrong here is to not season them, at the very least throw in some salt and pepper.

Now over direct heat on the grill- and you want it to be a fairly hot grill- place the potatoes laying on one of the cut sides. Let them cook on the covered grill for 6 minutes. Now turn them all to the other cut side keeping them over direct heat for another 6 minutes. At this point they should be cooked most of the way through and be nicely browned on both cut sides. Now flip them over onto the peel side and place them to the side of the grill (indirect heat part) and cook for another 6 to 10 minutes. This is usually a good time to get the burgers or steaks cooked. At the end of the last cooking time they should be cooked through. They can actually hang out for a few more minutes if need be on the cooler side of the grill. 

on the first side

second side

finishing off on the cool side of the grill while the rest of dinner cooks

 

Serve with the Sriracha Mayonnaise or whatever you like to dip your fries into.

Pickled Red Onions

I discovered this little gem just a couple of years ago. It seemed like every time I picked up a cooking magazine or tuned into the Food Network I saw someone making/serving pickled onions. I tried a couple of recipes and we fell in love with this one. I think it is a combination of several I found in different places but I am not really sure. All I have is the recipe scribbled on a partial piece of yellow legal paper. I keep it tacked to my kitchen bulletin board so I can make these regularly. Truth be told at this point I could probably make them in my sleep though.

There is pretty much always a jar with some of these in our fridge. We use them all the time. They are great on sandwiches of all kinds and just as fantastic in a green salad. I have thrown them into almost every recipe that calls for pickles or pickle relish and so far they have been a huge hit every time. I know that both my son and I have on occasion just grabbed a few to eat on their own too. They really are that good.

I like to store ours in a quart size canning jar. I do this for several reasons first off I have a bunch of them around from the canning that my mom, my grandma and that I have done over the years. The jars are easy to clean and can withstand the hot brine solution going in with the onions. Also the lids give a nice seal so the pickly awesomeness doesn't invade the rest of the contents of the fridge.

I like to heat the brine up in the microwave for about 2 minutes. I tried doing them without heating the liquid up and we just prefer the results this way. The brine doesn't need to come to a boil, just get it hot enough to steam a bit and to dissolve the salt and sugar. I use Tabasco in ours but use your favorite hot sauce, after a batch or two you will know how much to use. I use about 3 or 4 good splashes of it and we find it to be perfect.

These really are best after a day or so, the onions need some time to get friendly with the brine and begin to break down a bit. I really don't know how long they will keep because they have never lasted long enough to find out. The brine is a wonderful addition to salad dressings and just about anywhere else you would use vinegar. It turns a very pretty magenta color from the onions and takes on the flavor of the onions very quickly.

Pickled Red Onions

½ cup red wine vinegar

½ cold water

2 Tablespoons Kosher salt

1 Tablespoon sugar

3 or 4 dashes hot sauce (or to taste)

1 large red onion sliced

Smooshed Potatoes

Just what are smooshed potatoes you ask? Well, that's the name my kids gave this recipe the first time I made it. They are small baby potatoes that are boiled then smooshed (as opposed to mashed) and then cooked again in a hot skillet in a bit of oil. The result is a yummy and fun side dish that goes so well with any meal. We really like them alongside of any roasted meat dish.

You can use any variety of small round (baby) potatoes. Try all of the ones your store carries and see what your family likes the best. A couple of times when making this for company I have used a variety of potatoes and that makes for a wonderfully attractive presentation. The secret is using the smallest of the potatoes, it is best if you can buy them in the bulk so you can pick through for the smallest. My normal grocery store only carries this size potato in the little mesh bags and there are always a few that are too big to work well. The bigger ones tend to break apart when you smoosh them with the drinking glass. They still taste great they just don't look as nice on the plate.

The other real key to this dish is to use a really hot pan, this will help the potatoes to form a crust quickly and not to overcook. Remember they are already cooked through, we are really just crisping them up.

Work in small batches so you don't cool the pan off and have room to work. Season them really well with salt and pepper when they come out of the oil and keep the finished ones hot in a warm oven while you cook off the rest.

I'm not going to give you amounts on this recipe because you can make as many or as few as your family will eat.

Smooshed potatoes

Small baby potatoes

Vegetable oil

Salt

Pepper

Mashed Sweet Potatoes with Bacon

I have to admit this recipe is a last minute change in my menu this year. I do always serve sweet potatoes but mine normal recipes feature orange juice and maple syrup. I was looking for a recipe for something totally off topic for the holiday in my cookbook collection and ran into this recipe. The flavor profile intrigued me so I decided to give it a last minute “audition” as a replacement player for Thanksgiving dinner. These are incredible! We loved them, in fact my 14 year old son ate almost half the recipe by himself, he kept going back for more. I know these are going to be a regular on our table long after the holiday is gone. I think they will pair wonderfully with almost any roasted meat especially poultry or pork.

Just a hint, for the big dinner next week I will be making these the day before and heating them back up. I tend to do most of my cooking for big dinners the day before, I don't want to be stuck in the kitchen while my guests are all in the living room having a good time. I'll try to get my game plan typed up and post it here on Friday so you can see what I mean. Hopefully you will get some hints you can use to make your day easier too.

Mashed Sweet Potatoes with Bacon

3 pounds dark sweet potatoes (about 4 large ones)

8 slices of bacon, cut up

1 large (or 2 medium) onions, chopped

1 tsp ground cumin

¼ cup half & half

1 tablespoon fresh thyme leaves

salt and pepper to taste

Thyme sprig to garnish if desired

Begin poking some holes in the sweet potatoes and baking them on a rimmed baking sheet at 350 degrees Fahrenheit for about 1 hour and 15 minutes (or until tender)

Allow to cool enough to handle.

Meanwhile cook the bacon in a large skillet until crispy. Remove the bacon from skillet to a paper towel lined plate. Reserve enough of the bacon fat in the pan to cook the onions (about a 1 Tablespoon)

Cook onions in the bacon fat in skillet along with the ground cumin. Cook until the onions are tender.

Peel the sweet potatoes and mash them until smooth. Add the bacon, cooked onions (with cumin) and thyme leaves. Stir to combine and season with salt and pepper to taste.

Serve now or place in a casserole dish and refrigerate up to 24 hours. To heat place in a 350 degree oven for about 30 minutes or until heated through.

Garnish with some sprigs of fresh thyme if desired. 

 

Creamy Ranch Dip/ Spread

I think we probably all have a favorite go to recipe for a quick dip for veggies, pretzels or chips. I thought today I would share my favorite one and tell you a bit about how you can change it up a bit.

First off I almost always have some kind of fresh herb either growing or in the fridge and I think that makes a huge difference in how this dip tastes. If you must use dry go ahead (use about a 1/3 as much dry as fresh) but you will be missing the wonders of the fresh flavor.

One of the things I really love about this dip is that is equally good made with fat free or full fat products. So use whichever version fits your lifestyle best. I have also used Greek yogurt in place of the sour cream and it is just as good. So definitely use what you have in this.

In addition to being a fantastic (and quick) dip I love this recipe as a spread on sandwiches. Just use it like you would the mayo, the added flavor will really perk up that simple sandwich. The version I give here is really great with either chicken or fish.

Depending on what I am going to serve this with I do change up the herbs from time to time. For example if I know we will be making some roast beef sandwiches this week I would use thyme and rosemary in place of the basil and dill. So good, the perfect match for beef and still every bit as good with some pretzels and veggies for a quick snack.

You will notice that I use grated onion in this. I use whatever type of onion I have on hand (usually yellow or white) and the medium size holes on my box grater. Do this over the bowl you will be mixing in you want to catch all those juices too.

This is by the way one of those recipes that is really better if it sits for a few hours in the fridge so the flavors can blend together a bit.

Creamy Ranch Dip/ Spread

½ cup sour cream (any fat level)

¼ cup mayonnaise (any fat level)

1 teaspoon each: chopped fresh dill

chopped fresh basil

chopped fresh parsely

chopped fresh chives

1 teaspoon grated onion

Mix all the ingredients. Store covered in the fridge.

Tomato, Cucumber and Feta Salad

I love this refreshing salad in the summertime. Face it the best tomatoes and cucumbers of the entire year will be in our grocery stores soon. They are a natural combination and to add some feta cheese is just divine.

The dressing is a simple balsamic vinegar vinaigrette that also goes really well on any tossed salad. Be sure use the best quality balsamic vinegar you can afford. The better the vinegar the smoother the flavor of the finished vinaigrette. Pull out your better extra virgin olive oil too. I only used about half of the amount of dressing for my salad so I have some left to use on a tossed salad later in the week. Just store it in the fridge until needed, allow to come to room temperature and then shake to combine and use as desired.

If you happen to have a white balsamic that will be a bit prettier but won't make a huge difference in flavor.

Tomato, Cucumber and Feta Salad

Vinaigrette:

2 Tablespoons extra virgin olive oil

1 Tablespoon balsamic vinegar

½ teaspoon salt

½ clove of garlic, minced finely or grated

dash of freshly ground pepper

Salad:

2 large tomatoes, sliced

½ large cucumber, sliced

½ cup (about 2 oz) feta cheese, crumbled

2 Tablespoons chopped fresh oregano

In a small jar combine the ingredients for the vinaigrette and shake well.

On your serving platter alternate the slices of tomato and cucumber, you will need the same number of slices of each. Sprinkle the feta cheese and oregano over the top of the tomatoes and cucumber.

Drizzle with some of the vinaigrette, the amount is up to you. I had about half of this amount leftover but you may like to use more or less.

Potato Salad

We eat a lot of potato salad at our house, I find it to be one of my comfort foods. In the summer it just seems to be the perfect partner with so many of the main dishes we enjoy, especially those that come off the grill. I think another reason I love it so much is it is made ahead, so I don't have to be in the kitchen at the last minute. Face it by dinner time in the summer the kitchen is one of the last places we want to be, especially on a hot day. With potato salad I can make it early in the day and let it sit in the fridge all day. It is one of those dishes that really does need the time to sit too, the flavors need to have time to come together and the potatoes need some time to soak up some of the dressing.

This (like most of my potato salads) is a mayonnaise based version. I grew up eating mayo based potato salad and to me that is what makes it potato salad. I have eaten a few oil/vinegar based salads that were good but for me they don't hit that same comfort food level.

In today's version of potato salad I use a trick I picked up from a friend over 30 years ago. She made the best potato salad and one day I asked her what her secret was. She told me she always used pickle juice in her potato salad in place of vinegar that most recipes call for. I tried it and it is magic.

I may post other versions of  Potato Salad in the future because I tend to change it up a lot from time to time. This is just a really basic version that goes with everything (especially the Beer Can Chicken I am going to post tomorrow)

If you don't have any hard boiled eggs on hand you can boil the eggs along with the potatoes if you want to. Just add them to the pan with the potatoes. They should cook in about the same amount of time as the potatoes. That's a little hint I picked up years ago from another friend.

Potato Salad

6 medium (about 2 lbs.) potatoes, peeled and cut up

1 ½ cups mayonnaise

1 Tablespoon pickle juice

1 Tablespoon prepared mustard (any flavor you like)

1 teaspoon salt

¼ teaspoon freshly ground pepper

1 bunch green onions, white part and tender green part chopped (about ½ cup)

½ cup chopped bread and butter pickle (or your favorite pickle)

4 hard cooked eggs, chopped

paprika (optional)

Place peeled, cubed potatoes in a pan of cold, salted water. Bring to a boil, cover, reduce heat and cook until fork tender (mine usually takes about 7 to 10 minutes) Be sure to check them with a fork from time to time. You don't want to over cook them.

Drain and cool potatoes to room temperature.

Meanwhile combine mayonnaise, pickle juice, mustard, salt and pepper until well combined.

In a large bowl combine potatoes, chopped onions, chopped pickles and chopped hard boiled eggs. Add the mayonnaise mixture and mix gently to combine.

Put into a serving bowl, cover and chill until serving time, at least 3 or 4 hours.

Sprinkle top with paprika if desired.

Mildred's Swedish Cucumbers

This recipe for cucumbers was my mom's and I would be hard pressed to come up with a time that she didn't serve them to guests at her table. So I guess in a way it was her signature dish. It really didn't matter what time of year or the occasion, if she had company for dinner these were almost always part of the meal. They were also to be found in her fridge most of the time for a side with her meals or for the occasional snack. They are really super easy to make and do go with just about everything.

We thought we had lost dish with mom's passing but my daughter was going through some old cook books and she found a recipe card (with many splatters on it) that my mom had typed this on. So her cucumbers will live on for future generations to enjoy.

I know that all my kids love these and I will bet your family will also love this easy side dish. It is really at its best in the warm weather when the produce is at it freshest so give this a try with your dinner. I know we will be having it again soon too. 

Mildred's Swedish Cucumbers

½ cup white vinegar

¼ sugar

2 Tablespoons water

½ teaspoon salt

1/8 teaspoon pepper

2 Tablespoons fresh dill

2 large cucumbers

Combine the vinegar, sugar, water, salt and pepper in a small saucepan and bring to a boil.

Meanwhile remove strips of peel (lengthwise) from the cucumber (leaving strips between) and thinly slice the cucumbers into a container with a lid.

Pour the hot vinegar over the sliced cucumbers add the dill and mix together until well combined.

Cover and chill until serving time.

Cranberry Sauce

Like most of my recipes this one is very adaptable to what your family loves and what is on hand when you make it.



I actually buy a bunch of bags of cranberries each winter and throw them in the freezer so we can enjoy this sauce year round. We really love it on sandwiches of all kinds and on the side with all kinds of poultry too. It also can be made into a wonderful barbecue sauce in the summer, I'll try to remember to post that when the time comes.



In the demo I used orange juice and diced apples. The main reason I used those is because that was what I had on hand. This sauce is so good with almost any fruit juice and fruit that you have or is in season. In the summer we love it with fresh mangoes to give it a tropical feel (usually I look for one of the tropical juice blends to use in that version) so use what you love and use my recipe as your road map.



The amaretto is totally optional too, if you don't like it or don't have it leave it out. We really do love the subtle flavor it adds though. 

 





Find the video here

Basic Cranberry Sauce

In a 3 qt saucepan bring

1 cup sugar

1/2 teaspoon pumpkin pie spice

2/3 cup orange juice

1/3 cup amaretto

to a boil over medium-high heat stirring occasionally to dissolve sugar

when mixture boils add package cranberries (12 oz)
1 apple, diced (about 1 cup)

cook uncovered until skins pop

Reduce heat medium and cook for about 10 minutes or until thickened.

Cover and refrigerate

Asian Coleslaw

I was in the mood for some coleslaw to go with some burgers I was planning for dinner. The burgers (the burger recipe will be posted here tomorrow) are made of ground pork and are definitely Asian inspired so I wanted a side dish that would take that same path. It used to be that I was not a fan of coleslaw and then a couple of years ago I started to love it, I can’t get enough and make it often changing it up to go with whatever the main dish will be. For this variation I did some checking of what was in the cupboard/fridge and also what I was going to need for the burgers that might have extra. I really think the combo I came up with is really yummy. Be sure to make it a few hours ahead since coleslaw really likes to sit for a while before it is served.

My daughter pointed out during dinner that this coleslaw was extra good because it tastes like coleslaw and still definitely has an Asian flavor at the same time. So many times when you see Asian Coleslaw (or any of the flavored coleslaws) they seem to miss that balance. They either taste like coleslaw or taste like a flavored cabbage salad. I worked really hard to keep the balance here so that both flavors come through.

Asian Coleslaw

Dressing

½ cup mayonnaise

¼ cup sour cream

2 Tablespoons rice vinegar

1 Tablespoon sugar

1 Tablespoon soy sauce

½ teaspoon dark sesame oil

Veggie mix

5 cups packaged coleslaw mix (shredded green and red cabbage and shredded carrot)

½ cup finely chopped celery

¼ cup water chestnuts (I used part of a can of slice water chestnuts and chopped them)

¼ cup sliced green onion

¼ cup crushed pineapple, well drained.

Combine dressing ingredients in a small bowl making sure to combine well.

In a large bowl combine the veggie mix and the dressing. Stir to combine, cover and refrigerate until serving time (at least 1 hour)

Deviled Eggs

I always seem to crave deviled eggs the week after Easter; probably a leftover from when the kids were little and I had a bunch of colored eggs to deal with. This week I made a basic deviled egg to share with you, nothing fancy although it is certainly easy to change up. I used capers because I always have them in the fridge but if you don’t have any or just don’t like them feel free to substitute chopped pickles, chopped olives, chopped green onions or chopped green chilies; just be sure to chop them small (about the size of those capers) so they mix well in the yolk mixture.

Deviled Eggs

6 hard cooked eggs

¼ cup mayonnaise

3 Tablespoons capers

1 ½ teaspoons prepared mustard

Dry dill weed, salt and pepper to taste

Dill and paprika for garnish (optional)

Peel and cut your hard cooked eggs in half lengthwise. In a small mixing bowl mash the yolks with a fork then add mayonnaise, capers, mustard, dill, salt and pepper and combine into a smooth mixture. Using a spoon or pastry bag fill the egg white halves with the yolk mixture. Cover and refrigerate until serving time.

Sprinkle with additional dry dill and paprika just before serving.

My Creamy Potato Salad

I was in the mood for potato salad this week so I decided to dust off my favorite recipe for Creamy Potato Salad and share it with you. I have to say this is such an easy going recipe; I change it up depending on what is in the refrigerator that day. So here is what went in the bowl today.

I love the addition of the pickle juice to the mayonnaise mixture and have been doing that for many years (we won’t go into how many years here, but it has been decades) it really gives a nice mellow flavor.

Like I said earlier I change this out all the time so don’t worry if you don’t have some of the extra ingredients or don’t like them feel free to substitute what you have and love. As long as the basics: the potatoes, mayonnaise and amount of veggies remain about the same you really can’t go wrong. If you don’t like dill use your favorite herb in its place (tarragon is fantastic by the way) Use whatever pickles you have on hand, they all taste great in here. So feel free to play with this one and enjoy!

Creamy Potato Salad

2 pounds of Yukon Gold potatoes (or red potatoes) cut into bite size pieces

1 ½ cups mayonnaise

2 Tablespoons pickle juice (right from the jar of pickles)

1 Tablespoon mustard (I prefer a brown mustard or grainy mustard)

½ teaspoon salt

¼ teaspoon fresh ground pepper

1/8 teaspoon dry dill weed

½ cup shredded carrot (about 1 medium carrot)

¼ cup diced pickles (whatever is in the fridge) I used Bread & Butter pickles today)

¼ finely chopped onion

¼ cup sliced black olives

¼ chopped celery

4 hard cooked eggs, chopped

Combine the mayonnaise, pickle juice, mustard, salt, pepper and dill weed in a large bowl. Add in the carrots, pickles, onion, olives, and celery stir to combine well. Be sure to taste at this point and adjust the seasonings to your liking. Carefully fold in the potatoes and eggs just until they are coated with the dressing mixture. Cover and chill in the refrigerator for at least 4 hours before serving.

Salsa Brown Rice

This recipe couldn't be easier and I think it really shows how simple the rice cooker makes life. You will have to experiment with your own rice cooker but I found that mine consistently needs and extra 1/2 cup of water above the water level line with this recipe so that is how I wrote it here.

Salsa Rice
2 rice cooker scoops brown rice
1 cup jarred salsa
amount of water for your rice cooker for 2 scoops of rice plus an extra 1/2 cup

Add the ingredients into your rice cooker, cover and turn rice cooker to "cook" when the rice is done stir to combine.

It is that easy with a rice cooker to make a tasty side dish.

Savory Herb Shortbread

Are you looking for something perfect to serve alongside a bowl of soup or a salad. These Savory Shortbread are absolutely wonderful anytime. They have just the right blend of herbs and cheese and the nuts give a wonderful texture as well as flavor. I use different herbs, cheeses and nuts to change the flavor to go with what ever I am serving them with. You can even add a bit of a kick with some chili powder. So have fun with them and make them your own to go with your favorite flavors.

The only problem I have found with them is that they are habit forming, and they seem to find their way into my hand every time I walk through the kitchen. On the bright side they are super simple to make and bake quickly. If you don't have a food processor, they can be made by hand almost as easily but, go out and look at food processors they are  one of a few appliances that I really use all the time in my kitchen. I use mine all the time and it saves me a ton of work over having to do the same tasks by hand. 

Savory Herb Shortbread

1/4 cup chopped walnuts

1/2 cup freshly shredded Parmesan cheese

1/2  shredded sharp cheddar cheese

1/4 cup butter (very cold) cut into chunks

2/3 cup flour

1/2 teaspoon dry sage

1/4 teaspoon dry mustard

1/4 teaspoon coarse ground pepper

toast walnuts (in oven at 350 or in a skillet just watch them closely)

allow nuts to cool completely

Heat oven to 425

In a food processor bowl with the metal blade combine the cheeses 

and the butter.

Pulse until crumbly. Add flour, cooled nut, and remaining ingredients 

and process

until a dough forms. 

Divide dough into 4 equal parts. Pat each part into a 5" disc on a 

floured surface. Cut each disc into 6 wedges.

Place wedges on an un-greased cookie sheet and bake at 425 

for 6 to 8 minutes or until light golden brown. Remove to a rack to cool.

Serve warm or at room temp. Can be stored in an airtight container at room 

temperature for 3 or 4 days 

Pumpkin soup

I first made this vegan friendly soup a couple of years ago for Christmas Dinner as a first course. I had decided to try it simply because the mix of ingredients were all ones we loved and I felt it would be a wonderful beginning to the big meal. It was so good I shared the recipe to with some friends who also loved it. Some of the people I shared it with have family members that can't do milk and this filled that craving for a creamy rich soup that tasted (and has the mouth feel) of cream but without the dairy products.

I know you will love this as soon as you try it.

Pumpkin-Bean Soup

1 (15 oz) can pumpkin
1 (15 oz) can white beans (canellini, white kidney, navy, etc), rinsed and drained
1 (14 oz) can vegetable broth
1 (14 oz) can unsweetened coconut milk
1 teaspoon dried leaf sage, crushed
1/2 Tablespoon soy sauce
dash of hot sauce
salt (to taste)
fresh ground pepper (to taste)
lime wedges (one per person)

combine everything except the lime wedges in a medium sauce pan, Heat through over medium heat.

Serve with a wedge of lime to squeeze into the soup at the table.

Macaroni and Cheese Salad

Today I thought I would share with you my recipe for Macaroni and Cheese Salad. This is a great make-ahead dish and good for almost any occasion. It is also a nice filling, inexpensive dish so it is great for taking to potlucks and picnics too and it is even better the next day.

It seems like every time I pick up a magazine or turn on the TV lately I am seeing that we all need to add more whole grains to our diets. I started using whole grain pasta in this salad a few months ago and we really like the taste and texture even better.

I do change out the veggies in here depending on what is in my fridge at the time. This time I used chopped green onion, chopped celery, sliced black olives and shredded carrots. Use what you have and/or love, this is a great place to sneak a some extra veggies into your diet too. 

Macaroni and Cheese Salad


3 cups of whole grain shell macaroni
1/2 cup purchased Italian salad dressing
1 1/2 cups shredded cheddar cheese
2 cups of fresh veggies, chopped or shredded (I used green onions, celery, olives and carrots
1/2 cup mayonnaise
2 teaspoons mustard
1 teaspoon Italian herb blend

Cook macaroni as directed on the package and drain. Add the Italian salad dressing to the hot macaroni and allow to cool about 20 minutes. Add the rest of the ingredients to the macaroni and chill at least 4 hours before serving.
Serves 6 to 8 people

Hot German Potato Salad

Yummy, this is a recipe that I had misplaced for a long time and recently while trying to find something else I ran across it. I love this one and it is designed for 2 servings although it is super easy to adjust to however many servings you need at the moment.

Last night I made this for my daughter and I for dinner and she liked it so much she is making it for her boyfriend tomorrow night for Valentine's Day!

Hot German Potato Salad

2 medium potatoes
2 slices of bacon, cut into small pieces
4 green onions, sliced
1 Tablespoon flour
2 teaspoons sugar
1 teaspoon celery salt
freshly ground pepper, to taste
1/3 cup water
3 Tablespoons white wine vinegar

Cook your potatoes, I use my microwave to bake them (a really easy and fast way to handle them). When they have cooked peel and halve them lengthwise then slice.  Meanwhile cook your bacon until crisp. Remove the cooked bacon to a paper towel to drain and add the onions to the bacon fat in the skillet to cook until lightly browned and tender. Add the flour, sugar, celery salt and pepper and stir until bubbly. Stir in the water and vinegar and heat to a boil (stirring constantly) and boil 1 minute to thicken. Add the sliced potatoes and the bacon to the pan, stir gently to coat and heat through.
Serve warm.
Serves 2


Now all you have to do to change the number of servings is just multiply or divide your ingredients. For each serving you need one potato, one slice of bacon 2 green onions, etc.

Enjoy!

Asparagus Time

I always love it when the produce department starts to have wonderful, tender thin asparagus! I have to admit that when I was a child I hated asparagus with a deep passion, but that was because my mom cooked it to death and then a little more. Now that I am in charge I love asparagus and in fact we have had it on the table twice just this week. This early in the season I love it cooked and served as simple as possible. Later when it is old news is time to add sauces and other flavors. Right now is time to celebrate simplicity. Since it is still a little chilly outside to fire up the grill I choose to oven roast this week and that is what I will be sharing today.

Oven Roasted Asparagus

Fresh tender asparagus
Extra virgin olive oil
Kosher salt
Fresh ground pepper

Heat oven to 450 degrees.
Snap off the tough ends of your asparagus and rinse under running water.
Spread asparagus on a baking  sheet and drizzle with extra virgin olive oil. Toss to coat evenly. Sprinkle with kosher salt and freshly ground pepper to taste.

Roast for 8 to 10 minutes and serve.