How to make the perfect baked potato

when I do baked potatoes, I just use a Russet potato. I start by washing the potato and then rub olive oil on the outside and sprinkle garlic salt on the skin as well, and then wrap the potato in foil. Bake for about an hour (depending on the size of the potato) When I eat a baked potato I eat the skin as well as the potato. I know some peeps don’t really care for the skin, (I used to not). But now I love it!

So now toppings for baked potato are next. Gotta add bacon!

Source

Grab 2 strips of bacon (or more)

Chop the bacon up into bacon bits

Throw the chopped bacon in a skillet heated to medium high heat and cook until nice and crispy, stirring occasionally so it doesn’t burn

while the bacon is cooking away, grab some extra sharp cheddar cheese and grate desired amount (a lot)

once your bacon is cooked and nice and crisp, drain it on some paper towels

Once potato is done baking cut it in half, but not all the way in half, just enough to open the potato. Then add 1 tbsp of butter (or more) Season the inside of the potato with salt & pepper then add the cheese and top with bacon

I also add sour cream (LOTS) I took a picture of a normal amount that normal people would add. Then when it’s time to eat the potato I add even more!. It’s crazy how much sour cream I love on my potato…

(you could also add chives or green onions)

So there you have it, The perfect way to have a baked potato. Well the perfect way **I**like to have a baked potato…

Mexican Macaroni Salad

Normy and I had us a BBQ to go too this summer, and our friends said it was a Mexican food theme kind of BBQ. So I went online and searched and found this recipe from one of my favorite bloggers….The Pioneer woman (of course).

I added a few extra’s (of course) to make it my own!

FOR THE SALAD:
1 pound/box Elbow Macaroni, Cooked To Package Instructions, Drained, And Rinsed With Cold Water


2 ears Fresh Corn, Husks And Silks Removed, and cut off the cob
1 can (15 Oz. Size) Black Beans, Drained And Rinsed

3.8 can, sliced Black Olives
6 whole Roma Tomatoes, Chopped
3 whole Green Onions, chopped
1/2 whole Red Onions, Finely Diced
Chopped Cilantro
2 jalapenos, small dice
small can, diced mild green chilies (or you could use fresh)

FOR THE DRESSING:
1 cup Jarred Salsa

1 cup Sour Cream

1/4 cup Mayonnaise

1 clove Garlic, Minced

1/2 teaspoon Cumin

Salt And Pepper, to taste

1 teaspoon taco seasoning, Homemade is best

2 Limes, Juiced and zest of 1 lime

Combine all the dressing ingredients in a bowl and stir until combined.

Place the macaroni, corn, beans,

olives, tomatoes, green onions, red onion,

I also added jalapenos to mine and added them at this point, and cilantro, and green chilies (if using)

add everything in a large bowl.
Then add the dressing

and gently toss until all the ingredients are coated. Then I added some hot sauce for a little extra kick

Then gently toss everything together and make sure everything is all tossed together well

Cover and allow salad to chill for 2 hours.

I will definitely be making this salad again! It was SO good and had tons of flavor and everyone loved it! Crowd pleaser and it can feed a crowd too!

Here’s the recipe for you again, without all the pictures:

FOR THE SALAD:
1 pound/box Elbow Macaroni, Cooked To Package Instructions, Drained, And Rinsed With Cold Water
2 ears Fresh Corn, Husks And Silks Removed, and cut off the cob
1 can (15 Oz. Size) Black Beans, Drained And Rinsed
3.8 can, sliced Black Olives
6 whole Roma Tomatoes, Chopped
3 whole Green Onions, chopped
1/2 whole Red Onions, Finely Diced
Chopped Cilantro
2 jalapenos, small dice
small can, diced mild green chilies (or you could use fresh)

FOR THE DRESSING:
1 cup Jarred Salsa
1 cup Sour Cream
1/4 cup Mayonnaise
1 clove Garlic, Minced
1/2 teaspoon Cumin
Salt And Pepper, to taste
1 teaspoon taco seasoning, Homemade is best
2 Limes, Juiced and zest of 1 lime

Combine all the dressing ingredients in a bowl and stir until combined.
Place the macaroni, corn, beans,
olives, tomatoes, green onions, red onion,
I also added jalapenos to mine and added them at this point, and cilantro, and green chilies (if using)
add everything in a large bowl.
Then add the dressing
and gently toss until all the ingredients are coated. Then I added some hot sauce for a little extra kick
Then gently toss everything together and make sure everything is all tossed together well

Cover and allow salad to chill for 2 hours.

Barbacoa Style Beef Tacos

Saw this recipe on Facebook. I follow Tasty.com and a video showed up on my wall of how to make these tacos. I watched it and HAD to make them…

3-4 lb Beef Chuck Roast
1 can Chipotles in Adobo Sauce – Chopped
5 Cloves Garlic – minced
1 Tbsp. Ground Cumin
3 tsp Oregano
1/4 tsp Ground Cloves
1/2 Cup Beef Broth
1/4 Cup Apple Cider Vinegar
1/4 Cup Lime Juice
Bay Leaves
Salt
Pepper

For Serving:
Flour Tortillas
Cheese
Sour Cream
Salsa
Guacamole

Cut the Roast into approximately six to eight large chunks.

Season each piece with salt and pepper on all sides.



Heat oil in a large skillet or heat 2 skillets.

I had a total of 8 pieces so instead of searing the meat in batches, I seared them in two pans (or you can do them in batches).



Sear the beef chunks on all sides until nice and browned.

Once the beef is seared then transfer it to slow cooker.

In a medium bowl combine chopped chipotles, garlic,

cumin,

oregano,

cloves,

beef broth,

vinegar, lime juice,

and salt and pepper (to taste).

Mix well,

then pour over beef in the slow cooker



and add bay leaves.

Cover and cook on low for 8-10 hours, or until the meat shreds easily.

Once meat has cooked 8-10 hours, remove bay leaves, and remove the meat and shred the beef. Then return the beef back to the slow cooker and let the meat marinade for 10-15 minutes, or until you are ready to serve.

I served mine as taco’s with flour tortillas, tomatoes, lettuce, cheese, sour cream, salsa…

They were so yummy that I forget to take a picture!

Mustard Potato Salad

Got this recipe/idea from my friend Stacey’s step mom. I was informed by my two Cajun friends Stacey & Lori that when you make gumbo, you have to serve it with mustard potato salad. So I got the recipe via text from Stacey of what her step mom puts in hers and added and adjusted a few things to make it my own (of course). So you can do this with gumbo, or just by itself. It’s good either way!

So I started by boiling 6 eggs for about 15 minutes

once the eggs are boiled, I drained them and then placed them in a bowl and submerge the eggs in cold water and placed them in the fridge until I was ready to peel them

Then I peeled 5 red potatoes and rinsed them

Then I cut them into bit size chunks

then I placed them in a pot and filled it with water and brought the water to a boil and boiled the potatoes (for about 15-20 minutes) until they were firm, but not hard, and not mushy.

Then I drained them

Then I grabbed  a large bowl and placed the drained potatoes in the bowl

Then I grabbed the eggs I boiled before

peels them and then chopped them up

then added them to the bowl with the potatoes

Now chop up 1/2 a red onion, small dice

add to the bowl with the potatoes and eggs

Now I have done this recipe before with sweet pickles, but I LOVE dill pickles so this time I did it with dill pickles

first, added a little pickle juice (about a tbsp)

I used 3 stacker pickles and chopped them small

Then added them to the boil with the potatoes, eggs and onion

Then I added the following:
2 kinds of Cajun/creole seasoning because I LOVE Cajun/Creole seasoning
Miracle Whip
Yellow mustard
Salt
Pepper

First I added about 3/4-1 Cup of Miracle Whip (I knew this recipe was good because the recipe called for Miracle whip, I know most people like their potato salad with Mayonnaise, My mom, and grandma always made their potato salad with miracle whip, and that how I make mine and like it)

Now add the mustard (about a tbsp)

Now add the pepper, I added a lot. As I LOVE pepper. I didn’t measure but if I were to guess I would say about 1 tsp

Then add in the Cajun/Creole seasoning and I did about 1/2 tsp each

Stir everything together and add 1/8 a tsp of salt. I did very little because the Cajun/Creole seasonings are pretty salty. Taste the salad for the seasonings and add more if needed.

So my mom would also sprinkle paprika over her potato salad when it was all done, so I decided to do the same so I went with smoked paprika to add a little extra flavor


So cover the salad and put it in the fridge and let it chill for a couple hours. Then serve either with gumbo or with whatever you want! Either way its yummy!

Here’s the recipe:

6 eggs, boiled
5 red potatoes, peeled and boiled

start by boiling 6 eggs for about 15 minutes

once the eggs are boiled, drain them and then place them in a bowl and submerge the eggs in cold water and place them in the fridge until ready to peel them

peel 5 red potatoes and rinse them, cut them into bit size chunks
place them in a pot filled with water and bring the water to a boil and boil the potatoes (for about 15-20 minutes) until they were firm, but not hard, and not mushy.
Then drain them
Grab a large bowl and place the drained potatoes in the bowl

peel eggs and chop them up
then add them to the bowl with the potatoes
Now chop up 1/2 a red onion, small dice

add to the bowl with the potatoes and eggs

add a little pickle juice (about a tbsp)

I used 3 stacker pickles and chopped them small
Then add them to the boil with the potatoes, eggs and onion

Then add the following:
2 kinds of Cajun/creole seasoning
Miracle Whip
Yellow mustard
Salt
Pepper

First add 3/4-1 Cup of Miracle Whip
Now add the mustard (about a tbsp)
add the pepper, about 1 tsp
Then add in the Cajun/Creole seasoning and I did about 1/2 tsp of each

Stir everything together and add 1/8 a tsp of salt. Taste the salad for the seasonings and add more if needed.

sprinkle the top of the salad with smoked paprika to add a little extra flavor, about a tsp

cover the salad and put it in the fridge and let it chill for a couple hours. Then serve either with gumbo or with whatever you want! Either way its yummy!

BBQ Macaroni Salad

So I have posted this recipe before here

But you know me, I like to do new and improved posts of recipes and update them with better (what I think) pictures.

So I have made this salad before and it is so good! A different take on mac salad. It has BBQ sauce in it. First time I saw the recipe I was like, hmm interesting BBQ sauce in mac salad. But I love BBQ sauce so that’s why I tried it and I am glad I did because now this is one of my go to mac salads.

I made it last night for our friends Karen & Allan and they both went back for seconds (heck I think Allan went back for thirds).

I got the recipe from http://www.cookscountry.com But you can’t see the original recipe unless you have a subscription. So I did get the recipe from there, but you just can’t see the original (sorry).

But I do have the recipe right here on this blog for you:
1 pound elbow macaroni
1 red bell pepper, seeded and chopped fine
1 rib celery, chopped fine
4 scallions, sliced thin


2 tablespoons cider vinegar
1 teaspoon hot sauce
1 teaspoon chili powder
1/8 teaspoon garlic powder
Pinch cayenne pepper
1 cup mayonnaise
1/2 cup barbecue sauce
Ground black pepper

Bring about 4 quarts of water to boil in large pot.

add macaroni

and cook until nearly tender, about 7-8 minutes.

Drain in colander and rinse with cold water until nice and cool, let the water drain out of noodles once more, and then transfer the pasta to a large bowl.

Then add in the bell pepper, celery, scallions,

stir everything together

Then add in the vinegar,

hot sauce, chili powder,

garlic powder,

and cayenne pepper,

Now add in the mayonnaise

and barbecue sauce

Stir everything together really well

cover salad and let chill for a couple of hours. Then stir really well before serving. The longer it chills the better it tastes! If you have time, make it a day ahead of time, before you need it and it tastes even better the day after you make it!

here’s that recipe for you again:

1 pound elbow macaroni
1 red bell pepper, seeded and chopped fine
1 rib celery, chopped fine
4 scallions, sliced thin
2 tablespoons cider vinegar
1 teaspoon hot sauce
1 teaspoon chili powder
1/8 teaspoon garlic powder
Pinch cayenne pepper
1 cup mayonnaise
1/2 cup barbecue sauce
Ground black pepper

Bring about 4 quarts of water to boil in large pot.

add macaroni and cook until nearly tender, about 7-8 minutes.

Drain in colander and rinse with cold water until nice and cool, let the water drain out of noodles once more, and then transfer the pasta to a large bowl.

Then add in the bell pepper, celery, scallions, stir everything together

Then add in the vinegar, hot sauce, chili powder, garlic powder, and cayenne pepper,

Now add in the mayonnaise and barbecue sauce

Stir everything together really well

cover salad and let chill for a couple of hours. Then stir really well before serving. The longer it chills the better it tastes! If you have time, make it a day ahead of time, before you need it and it tastes even better the day after you make it!

Grilled Honey Mustard Chicken

Saw this recipe on Pinterest, so had to make it!

2 boneless skinless chicken breasts
1/2 cup of stone ground mustard
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
1/2 cup of honey
2 cloves garlic, minced
juice from 1 lemon

place chicken breasts in a bowl

then grab another medium bowl and add the mustard

Lemon juice

Garlic

paprika

salt

honey

Red pepper flakes

Whisk everything together

Reserve 1/4 cup of the honey mustard mixture

set aside and use for later
pour the rest of the honey mustard mixture over top of the chicken

Toss and cover the bowl and let it sit for about 30 minutes at room temp.

grill chicken for about 6 to 8 minutes per side or until chicken is done.

Remove the chicken and let rest for 5 minutes.

Pour the reserved honey mustard sauce over chicken and eat!

Recipe

2 boneless skinless chicken breasts
1/2 cup of stone ground mustard
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
1/2 cup of honey
2 cloves garlic, minced
juice from 1 lemon

place chicken breasts in a bowl
then grab another medium bowl and add the

mustard
Lemon juice
Garlic
paprika
salt
honey
Red pepper flakes

Whisk everything together

Reserve 1/4 cup of the honey mustard mixture
set aside and use for later
pour the rest of the honey mustard mixture over top of the chicken
Toss and cover the bowl and let it sit for about 30 minutes at room temp.
grill chicken for about 6 to 8 minutes per side or until chicken is done.

Remove the chicken and let rest for 5 minutes.
Pour the reserved honey mustard sauce over chicken and eat!

Shrimp teriyaki over rice noodles

Got the inspiration for this recipe from here

I was inspired to make it, because I love the pictures of her blog! So I had to make this dish! I also Love shrimp and Asian food/flavors.

3/4 cup teriyaki sauce
2 tsp lime juice
5 garlic cloves, minced
2 tbsp honey
2 tsp sesame oil
1 tsp red chili paste

1 tbsp vegetable oil
20-24 shrimp (count), peeled and deveined, with tails removed
cooked rice noodles

Combine teriyaki sauce,
lime juice,

minced garlic

honey

sesame oil

and red chili paste

in a bowl. Stir to combine.

Place shrimp in a large bowl, Add half of the teriyaki mixture to the bowl, make sure all shrimp is coated with the sauce. Marinate for about 15 minutes.

while the shrimp is hanging out, cook rice noodles according to package instructions.

Heat vegetable oil in a large skillet or wok over high heat, add the shrimp and a little bit of sauce

cook for a few minutes, stirring a couple of times, to get all the shrimps cooked on all sides.

Now add all the sauce to the pan

continue cooking the shrimp on high heat another couple of minutes until the sauce boils and thickens.

Then add in the rice noodles

Stir everything together so that the noodles can soak up some of the sauce.

Serve up the noodles and shrimp and add a little sauce over the top

Here’s the recipe for you:

3/4 cup teriyaki sauce
2 tsp lime juice
5 garlic cloves, minced
2 tbsp honey
2 tsp sesame oil
1 tsp red chili paste
1 tbsp vegetable oil
20-24 shrimp (count), peeled and deveined, with tails removed
cooked rice noodles

Combine teriyaki sauce, lime juice, minced garlic, honey, sesame oil and red chili paste in a bowl. Stir to combine.

Place shrimp in a large bowl, Add half of the teriyaki mixture to the bowl, make sure all shrimp is coated with the sauce. Marinate for about 15 minutes.

while the shrimp is hanging out, cook rice noodles according to package instructions.

Heat vegetable oil in a large skillet or wok over high heat, add the shrimp and a little bit of sauce

cook for a few minutes, stirring a couple of times, to get all the shrimps cooked on all sides.

Now add all the sauce to the pan

continue cooking the shrimp on high heat another couple of minutes until the sauce boils and thickens.

Then add in the rice noodles

Stir everything together so that the noodles can soak up some of the sauce.

Serve up the noodles and shrimp and add a little sauce over the top