Posted in Potatoes, Salads

Potato Macaroni Salad

Got the recipe from here

5 large russet potatoes, peeled
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1 – 1/2 cups small elbow macaroni (follow directions on box on how to cook)
1 Large carrot, finely shredded/grated (soak in water and squeeze out excess juice)
1 tablespoon finely minced onion (I add extra, as I LOVE onion)
6 hard boiled eggs, finely chopped
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Salt and pepper to taste
1 1/2 Cups Best Foods mayonnaise (you may need to add more)

(I highly recommend making this salad the day before, as it sits and chill the better it tastes)

boil the potatoes the night before, drain them thoroughly, and then chill in the refrigerator overnight.

The next day, cut the potatoes into bite size cubes

Cook the macaroni by following package directions, once they are cooked, rinse them with cold water until they are nice and cool. Drain completely. The Macaroni needs to be cooled completely before adding to the salad.

Once you have cubed the potatoes and the macaroni is nice and cool.
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Add the rest of the ingredients

Eggs
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Carrots
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onion
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Salt & Pepper
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mayonnaise
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Mix everything together, really well
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Taste salad after you mix everything together. I felt mine was little dry so I added mayonnaise, and added a little more salt & pepper.

This salad is so yummy! I LOVE IT!

Serve with HAWAIIAN HULI HULI CHICKEN

Here is the recipe again:

5 large russet potatoes, peeled
1 – 1/2 cups small elbow macaroni (follow directions on box on how to cook)
1 Large carrot, finely shredded/grated (soak in water and squeeze out excess juice)
1 tablespoon finely minced onion (I add extra, as I LOVE onion)
6 hard boiled eggs, finely chopped
Salt and pepper to taste
1 1/2 Cups Best Foods mayonnaise (you may need to add more)

(I highly recommend making this salad the day before, as it sits and chill the better it tastes)

boil the potatoes the night before, drain them thoroughly, and then chill in the refrigerator overnight.

The next day, cut the potatoes into bite size cubes

Cook the macaroni by following package directions, once they are cooked, rinse them with cold water until they are nice and cool. Drain completely. The Macaroni needs to be cooled completely before adding to the salad.

Once you have cubed the potatoes and the macaroni is nice and cool.

Add the rest of the ingredients: Egg, Carrots, onion, Salt & Pepper, mayonnaise

Mix everything together, really well

Taste salad after you mix everything together. I felt mine was little dry so I added mayonnaise, and added a little more salt & pepper.

Posted in Chicken, Dinner

HAWAIIAN HULI HULI CHICKEN

Got the recipe from here

1 1/2 pounds boneless/skinless chicken thighs (mine was a little under)
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½ cup packed brown sugar
½ cup ketchup
½ cup soy sauce
¼ cup sherry
2 tsp fresh ginger, minced
4 cloves garlic, minced
¼ tsp freshly ground black pepper

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Use a paper towel to pat the chicken dry

In a bowl, combine the Brown sugar
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ketchup
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soy sauce
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sherry
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fresh ginger
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garlic
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Pepper
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Reserve ⅔ cup of the marinade for a basting sauce.
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Pour the rest of the marinade over chicken pieces in a zip log bag
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chill the chicken overnight, or at least 8 hours. (I highly recommend overnight) Turn once or twice over night to ensure even marinating.

Drain/discard used marinade from chicken pieces. prepare grill. Grill the chicken 4-5 minutes per side,
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or just until center is no longer pink. Baste with the reserved sauce during the last few minutes of grilling.

Serve up nice and hot!

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SO GOOD!

Serve with Potato Macaroni Salad

Posted in Appetizers, Bruschetta

Bruschetta with Tomato and Basil

3 ripe Tomatoes, cored and chopped
1 cloves garlic, minced
1 Tbsp extra virgin olive oil
3 Tbsp balsamic vinegar
1 tablespoon freeze-dried basil (wasn’t able to find fresh basil at the time so that’s why picked freeze-dried)
kosher salt, to taste
freshly ground black pepper, to taste
1 loaf of Italian bread
extra olive oil for coating pan to toast bread
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grab a medium bowl. And add the chopped tomatoes to bowl
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add minced garlic
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season tomatoes with salt and pepper, to taste
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Then add freeze-dried basil
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then add Olive oil and balsamic vinegar
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and stir everything together
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Heat a large cast iron skillet to medium heat and coat the bottom of the pan with olive oil
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Slice the Italian bread
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Add bread to the skillet and toast, both sides
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once bread is toasted (be careful and watch bread, I didn’t watch my closely and I burned it a little)
then add desired about of tomatoes on top
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Here’s the recipe for you:
3 ripe Tomatoes, cored and chopped
1 cloves garlic, minced
1 Tbsp extra virgin olive oil
3 Tbsp balsamic vinegar
1 tablespoon freeze-dried basil (wasn’t able to find fresh basil at the time so that’s why picked freeze-dried)
kosher salt, to taste
freshly ground black pepper, to taste
1 loaf of Italian bread
extra olive oil for coating pan to toast bread

grab a medium bowl. And add the chopped tomatoes to bowl
add minced garlic
season tomatoes with salt and pepper, to taste
Then add freeze-dried basil
then add Olive oil and balsamic vinegar
and stir everything together
Heat a large cast iron skillet to medium heat and coat the bottom of the pan with olive oil
Slice the Italian bread
Add bread to the skillet and toast, both sides
once bread is toasted (be careful and watch bread, I didn’t watch my closely and I burned it a little)
then add desired about of tomatoes on top

Posted in Uncategorized

Things I like Monday…

Hey there guys, Happy Monday to you all! Figured I would do a Things I like Monday  since I haven’t done one in a while…So here we are 2017! Damn last year FLEW by!

Check out my year here

So here are my findings on the inter-webs that I wanted to share with you all…

First things first….

So I joined Scentsy September 23rd! I love Scentsy! Love smelly good stuffs and I am in LOVE with alllllll things Scentsy!
https://jamiecreek.scentsy.us/

I have an obsession now! If you love Scentsy like I do, go to my site and check it out!
Scentsy LOVE #scentsbykris:
Image result for stargaze warmer scentsy
 :

I made this Crock Pot Beef Stew last year (minus the peas) and it was SO yummy! Perfect for this time of year!
Crock Pot Beef Stew is easy, hearty, and comforting. Toss everything into the crock pot at night then pop into the base and cook the next day! #glutenfree | iowagirleats.com

Holy YUM! EASY TACO STUFFED SWEET POTATOES
Aiming to eat more veggies? Load up on the good stuff by topping baked sweet potatoes with all your favorite taco ingredients. Bonus points for sneaking veggies into the taco filling too! These bad boys are naturally gluten free and easily made vegan, vegetarian, or paleo -- enjoy! :: Taco Stuffed Sweet Potatoes

This salad looks SO yummy! TRADITIONAL GREEK SALAD RECIPE
Traditional Greek Salad Recipe | The Mediterranean Dish. Simple, authentic Greek salad with juicy tomatoes, cucumbers, green peppers, creamy feta cheese and olives. Seasoned with oregano and dressed in extra virgin olive oil. A must try from TheMediterraneanDish.com

Perfection! BLT Lettuce Wraps
Bacon-lettuce-tomato-wrap-BLT-jackie-alpers-7

Normy and I have SO many coffee cups, We need to do something like this to free up some room in our cabinets!
6 Ways to Upgrade Your Apartment on a Budget | Her Campus:

This looks so yummy! AND I love this blog! TASTY THAI CHILI PORK STIR FRY
Tasty Thai Chili Pork Stir Fry

18 weeks of menu planning! 126 lightened up meals for 2017
Perfect for anyone who is being healthier in 2017
126 Lightened Up Meals for 2017. 18 weeks of Menu Planning! I howsweeteats.com

Bacon Wrapped BBQ Chicken Stuffed Chile Peppers Bacon Goodness!
Bacon Wrapped BBQ Chicken Stuffed Chile Peppers Recipe- shredded chicken tossed in your choice of BBQ sauce and sharp cheddar cheese, stuffed into a large chile, wrapped in bacon and slow grilled. As seen on Fox News!

Yum! Sweet and Sour Sticky Ribs
Talk about finger lickin’ good, these Slow Cooker Sweet and Sour Sticky Ribs are fall off the bone tender and coated in a spectacular Asian inspired sweet and sour sauce. www.keviniscooking.com

Yummy breakfast! Spicy Honey Breakfast Waffle Nachos
ABHSS_BreakfastWaffleNachos_0056.jpg

Always looking for new Salmon recipes! Baked Lemon & Herb Salmon
Baked Lemon and Herb Salmon - Juicy and delicious and ready in less than 20 minutes!

And those are my findings for this week! Happy Monday, and Happy 2017!

Posted in Bread, Biscuits, Rolls, Zucchini

Zucchini Bread

Got the recipe from here 

Crisco and flour for preparing baking pans
3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
4 tsp ground cinnamon
3½ cups grated zucchini (you can use 2 cups to 4 cups) I used 3 cups
3 eggs
½ cup apple sauce
½ cup vegetable oil
2¼ cups granulated sugar
4 tsp vanilla extract

Preheat your oven to 350 degrees. Get your loaf pans all prepared by greasing them with Crisco and lightly with flour

In a medium sized bowl, sift together flour,

salt,

baking soda,

baking powder

and cinnamon.

Gentley whisk

the dry ingredients together

Now shred the zucchini

and pack it down in your measuring cup, I did heaping cupfuls.

In a bowl, or you can use a stand mixer, mix the eggs,

apple sauce,

oil,

sugar

and vanilla,

together. mix well.

Now slowly add in the dry ingredients and mix all together until fully combined.

Then add in the shredded zucchini to the batter and mix well.

Split the batter between the two Greased loaf pans (I used smaller loaf pans)

Bake the zucchini bread 45-60 minutes or until a toothpick comes out clean when inserted in bread. (The bake time vary’s on how much zucchini you added to the batter) (Since I used the smaller loaf pans, I baked mine 30-45 minutes)

When all baked remove from oven and let cool and eat!


 

Here is that recipe for you again:

Crisco and flour for preparing baking pans
3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
4 tsp ground cinnamon
3½ cups grated zucchini (you can use 2 cups to 4 cups) I used 3 cups
3 eggs
½ cup apple sauce
½ cup vegetable oil
2¼ cups granulated sugar
4 tsp vanilla extract

Preheat your oven to 350 degrees. Get your loaf pans all prepared by greasing them with Crisco and lightly with flour
In a medium sized bowl, sift together flour, salt, baking soda, baking powder and cinnamon.

Gently whisk the dry ingredients together

Now shred the zucchini and pack it down in your measuring cup, I did heaping cupfuls.

In a bowl, or you can use a stand mixer, mix the eggs, apple sauce, oil, sugar and vanilla, together. mix well.

Now slowly add in the dry ingredients and mix all together until fully combined.

Then add in the shredded zucchini to the batter and mix well.

Split the batter between the two Greased loaf pans (I used smaller loaf pans)

Bake the zucchini bread 45-60 minutes or until a toothpick comes out clean when inserted in bread. (The bake time vary’s on how much zucchini you added to the batter) (Since I used the smaller loaf pans, I baked mine 30-45 minutes)

When all baked remove from oven and let cool and eat!

Posted in Potatoes

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…

Posted in Pasta, Salads, The Pioneer Woman, The Pioneer Woman Recipes

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.