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 Salads

Amish Macaroni Salad

Recipe

•2 cups uncooked elbow macaroni
•1 small onion, chopped
•3 stalks celery, chopped
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•3 hard-cooked eggs, chopped
•1 small red bell pepper, seeded and chopped
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•1 small carrot, shredded
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•2 cups creamy salad dressing
•2 1/4 teaspoons white vinegar
•white sugar to taste (1/3 – 3/4 cup)
•3 tablespoons prepared yellow mustard
•1/4 teaspoon salt
•3/4 teaspoon celery salt
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1.Cook macaroni in a pot of lightly salted water until tender, about 8 to 10 minutes. Rinse under cold water, drain and cool.
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2.In a large bowl, stir together macaroni, onion, celery, eggs, red pepper, carrot
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3.In a small bowl, stir together the salad dressing, vinegar, sugar, mustard, salt and
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celery salt.
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Pour the dressing over the salad
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and stir until well blended. Cover and chill in the refrigerator for at least 1 hour before serving.
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Here is that recipe again:

•2 cups uncooked elbow macaroni
•1 small onion, chopped
•3 stalks celery, chopped
•3 hard-cooked eggs, chopped
•1 small red bell pepper, seeded and chopped
•1 small carrot, shredded
•2 cups creamy salad dressing
•2 1/4 teaspoons white vinegar
•white sugar to taste (1/3 – 3/4 cup)
•3 tablespoons prepared yellow mustard
•1/4 teaspoon salt
•3/4 teaspoon celery salt

1.Cook macaroni in a pot of lightly salted water until tender, about 8 to 10 minutes. Rinse under cold water, drain and cool.
2.In a large bowl, stir together macaroni, onion, celery, eggs, red pepper, carrot and relish.
3.In a small bowl, stir together the salad dressing, vinegar, sugar, mustard, salt and celery salt. Pour the dressing over the salad and stir until well blended. Cover and chill in the refrigerator for at least 1 hour before serving.

Posted in One Pot Meal, Seafood, Soups, Stews, Chili

Fisherman’s Soup Recipe with Tilapia, Shrimp, Tomatoes & Capers

recipe

•1 tbsp grape seed oil
•1 medium onion, chopped
•3 cloves garlic, minced
•1 red bell pepper, seeded & diced
•1 large carrot, diced
•1/2 tsp dried oregano
•1/8 – 1/4 tsp dried (crushed) chile flakes
•1/2 cup chopped flat-leaf parsley
•1/2 cup dry white wine
•1 can (28 oz.) petite diced tomatoes (juices included)
•3/4 cup vegetable broth
•1/2 tsp kosher salt
•1 1/4 lb. firm white fish (such as tilapia), cut into 1-inch pieces
•1/2 lb. medium shrimp, shelled
•2 tbsp capers
•Salt & pepper, to taste
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1.Heat the olive oil in a large saucepan set over medium heat.
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2.Add the onion,
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garlic, red bell pepper and carrot.
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Cook, stirring occasionally, until the onions and peppers are tender, 7 to 8 minutes.

3.Add the oregano
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and chile flakes,
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and cook for 1 minute.
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Add the parsley
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and white wine,
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and cook for 1 additional minute.
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4.Add the tomatoes
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and vegetable broth,
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and bring to a simmer.

5.Add the tilapia pieces and cook,
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stirring occasionally, until the fish is almost cooked through, about 4 minutes.

6.Add the shrimp
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and continue to simmer until the shrimp is barely cooked through, 2 to 3 minutes.
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Remove from heat, stir in capers
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and season to taste with salt and pepper. Serve.
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Here is that recipe for you again:

•1 tbsp olive oil
•1 medium onion, chopped
•3 cloves garlic, minced
•1 red bell pepper, seeded & diced
•1 large carrot, diced
•1/2 tsp dried oregano
•1/8 – 1/4 tsp dried (crushed) chile flakes
•1/2 cup chopped flat-leaf parsley
•1/2 cup dry white wine
•1 can (28 oz.) petite diced tomatoes (juices included)
•3/4 cup vegetable broth
•1/2 tsp kosher salt
•1 1/4 lb. firm white fish (such as tilapia), cut into 1-inch pieces
•1/2 lb. medium shrimp, shelled
•2 tbsp capers
•Salt & pepper, to taste

1.Heat the olive oil in a large saucepan set over medium heat.
2.Add the onion, garlic, red bell pepper and carrot. Cook, stirring occasionally, until the onions and peppers are tender, 7 to 8 minutes.
3.Add the oregano and chile flakes, and cook for 1 minute. Add the parsley and white wine, and cook for 1 additional minute.
4.Add the tomatoes and vegetable broth, and bring to a simmer.
5.Add the tilapia pieces and cook, stirring occasionally, until the fish is almost cooked through, about 4 minutes.
6.Add the shrimp and continue to simmer until the shrimp is barely cooked through, 2 to 3 minutes. Remove from heat, stir in capers and season to taste with salt and pepper. Serve.

Posted in cabbage, cole slaw, Side Dish

The BEST Coleslaw ever

I don’t know if this recipe is the best ever! But it’s pretty good!

Recipe

1 tbsp apple cider vinegar
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2 tbsp canola oil
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1/4 C sweet onion, grated
1 1/4 C mayonnaise
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1/2 C sugar
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1/2 tsp dried tarragon
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1 carrot, grated
1 head green cabbage, shredded (I just used cole slaw mix)
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Instructions
1.Combine carrots, onion, and cabbage in a large bowl,
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2.Combine vinegar, mayo, oil, sugar and tarragon and mix until smooth.
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3.Pour dressing over cabbage mixture and mix well.
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4.For best results, make the night before serving, but it can be made up to just an hour before serving and still taste great.
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Here is that recipe for you again:

Ingredients
1 tbsp apple cider vinegar
2 tbsp canola oil
1/4 C sweet onion, grated
1 1/4 C mayonnaise
1/2 C sugar
1/2 tsp dried tarragon
1 carrot, grated
1 head green cabbage, shredded

Instructions
1.Combine carrots, onion, and cabbage in a large bowl,
2.Combine vinegar, mayo, oil, sugar and tarragon and mix until smooth.
3.Pour dressing over cabbage mixture and mix well.
4.For best results, make the night before serving, but it can be made up to just an hour before serving and still taste great.

Posted in Beef, Dinner, Wraps

Thai Beef Lettuce Wraps

This is one of Normy’s FAVORITE recipes I make. This would be the #1 go to recipe to make Normy happy!

Found it in my Women’s Health Magazine from forever ago!
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This would be a recipe to laminate!

Yes, I am a dork!

I Laminate all my favorite recipes! The GOOD ones I use a lot and all Pioneer Woman recipes, because you KNOW all of hers are GOOD!

Recipe

12 oz flank, skirt, or sirloin steak
1 tbsp chili sauce (we like sriracha)
1 jalapeno pepper, thinly sliced
2 tbsp fish sauce (P-U)
1/2 red onion, thinly sliced
Salt and pepper to taste
2 limes, cut into wedges
1/2 cup chopped fresh cilantro
1 carrot, peeled and grated
1 head Bibb lettuce, washed and dried, leaves separated (I used Butter Lettuce)
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This is what happens when you are trying to Julianne a carrot (I don’t grate the carrots for this recipe I like them Julianned). I was going too fast and the knife slipped…(me go too fast? NEVER)
Damn knife!

Damn knife!
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Normy had to take over for a minute…
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Heat the grill or grill pan over high heat for at least 5 minutes. Season the steak with salt and pepper
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and toss it on. Cook for about 4 minutes on each side, until it’s firm but yielding to the touch. Let it rest for 5 minutes.

Combine the chili sauce, fish sauce, and juice of one lime
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in a small saucepan over low heat.
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Slice the steak thinly (if it’s skirt or flank steak, be sure to cut against the grain) and drizzle half of the warm sauce over it. Set out the jalapeno and onion slices, cilantro, carrot, lettuce, and remaining lime wedges and sauce. Use the leaves like tortillas to wrap up the steak slices with the other ingredients. (Save some lime and sauce to use on your wrap as you eat.)

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Untitled

Posted in Dinner, Pork, sandwiches

Pulled Pork Sandwiches

You want a yummy, easy meal that only calls for 5 Ingredents…and it requires only one pot to cook it in…Well you are in luck! This recipe is for YOU!

pork butt (I used 2.90 lb – but you can use whatever size needed)
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1 can Diet Pepsi
1/2 bottle Sweet Baby Ray’s Barbecue Sauce
Lawry’s Seasoning Salt
Rolls, Buns to serve Meat on
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Generally coat pork butt with Lawry’s seasoning salt,
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don’t be afraid to cover it all! Place in crock pot
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and pour in soda
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and barbecue sauce.
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Cover and cook on low for 4-5 hours. If you have a larger piece of meat, it will probably take longer. After 4 hours or so, take two forks and shred the meat into bite size chunks. Let it sit in the juice to soak up all that flavor.
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It can stay on warm in crock pot while serving, and can easily be reheated the next day. Serve on a kaiser roll and add more barbecue sauce if needed.

I served mine with this Cole Slaw

2 cups cabbage (shredded)
1 carrot (shredded)
1/4 cup mayonnaise
1/4 cup sour cream
1 teaspoon sugar
1 lemon (juice)
salt and pepper to taste
1 handful parsley or dill (chopped)
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Mix the cabbage and carrot in a large bowl.
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Mix the mayo,
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sour cream,
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sugar, lemon juice, salt and pepper in a bowl
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Then Add Parsley
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Mix everything together.
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Get you some buns
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Throw some Pork on it, and some slaw
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and you have a DAMN good Sandwich
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and a Happy Man
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Posted in Asian, Dinner, Wraps

5 Spice Asian Turkey Lettuce Wraps

Recipe

1 lb ground lean turkey breast
1 medium red onion, chopped small
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3 garlic cloves, minced

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1 inch piece of ginger, peeled and minced
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1 carrot, chopped small
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2 tablespoons chopped water chestnuts
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1 1/2 teaspoon 5 Spice Powder
2 teaspoons low sodium tamari (or soy sauce)
3 teaspoons rice vinegar
2 teaspoons black bean sauce
1 teaspoon agave or honey
chile garlic or chile sauce (like sriracha), for serving
Boston or iceberg lettuce leaves, washed and dried
shredded slaw mix (optional)
chopped green onions (optional)
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Heat a nonstick skillet over medium heat. Coat pan with cooking spray and add onion
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and carrot.
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Cook for about 3-4 minutes, add ground turkey.
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Using a wooden spoon, break up ground turkey
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and sprinkle 5 spice powder over meat.
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Continue to cook until cooked through completely, about 7 minutes.
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While turkey is cooking, combine soy sauce,
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rice vinegar,
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black bean sauce,

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honey,
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ginger and garlic in a small bowl.

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Add to ground turkey
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during the last few minutes of cooking and stir until all combined.
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To serve scoop ground meat mixture into lettuce leaves, top with slaw mix, green onions and chili sauce.
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