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.

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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.

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!

My go-to Coleslaw

This is my go to coleslaw. When I think of making coleslaw, this is the first recipe I think of…

I discovered this recipe when I made these pulled pork sandwiches, and there was a coleslaw recipe that went with it and I made it too, and ever since I made it, it’s been my favorite recipe to make coleslaw…

1 tbsp whole-grain mustard
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1 cup mayonnaise
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1/4 cup sour cream
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1 lemon, juiced
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2 Tbsp red wine vinegar
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2 tsp sugar
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1 bag of coleslaw mix
dolecoleslaw

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2 green onions, chopped
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Kosher salt and freshly ground black pepper, to taste

add coleslaw mix to a medium bowl, and green onion

Combine the mustard, mayonnaise, sour cream, lemon juice, vinegar and sugar. Mix well

then add the mayonnaise, sour cream sauce to the coleslaw mix
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Mix everything together.
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Then season with salt and pepper to taste.
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Taste for flavor add more salt and pepper if needed.

then cover and refrigerator until you are ready to serve.

Recipe

  • 1 tbsp whole-grain mustard
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 1 lemon, juiced
  • 2 Tbsp red wine vinegar
  • 2 tsp sugar
  • 1 bag of coleslaw mix
  • 2 green onions, chopped
  • Kosher salt and freshly ground black pepper, to taste
  • add coleslaw mix to a medium bowl, and green onion
  • Combine the mustard, mayonnaise, sour cream, lemon juice, vinegar and sugar. Mix well
  • then add the mayonnaise, sour cream sauce to the coleslaw mix
  • Mix everything together.
  • Then season with salt and pepper to taste.
  • Taste for flavor add more salt and pepper if needed.
  • then cover and refrigerator until you are ready to serve.

Crab Cakes with Cajun Garlic Aioli

I love crab cakes and I don’t make them nearly enough.

Recipe

1 lb jumbo lump crab meat
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1 large egg
3 Tbsp mayonnaise
1 tsp Dijon mustard
1½ tsp Worcestershire sauce
3–4 dashes hot sauce
¼ tsp garlic powder
½ tsp paprika
½ tsp salt
3 Tbsp finely diced red bell pepper
⅓ cup finely sliced green onion (4-5)
1 Tbsp chopped parsley, fresh
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⅔ cup crushed cracker crumbs (such as Saltines)
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canola or vegetable oil for frying

Transfer crab meat to a plate and pick through crab meat to get any little bit of shell missed.
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Then transfer the meat to a colander to drain excess liquid. Once drained then add meat to a medium bowl

then add in egg, mayonnaise,
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mustard,
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Worcestershire sauce,
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hot sauce,
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garlic powder,
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paprika
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I also added in Cajun seasoning (1/2 tsp)
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and salt
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Then add in bell pepper,
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green onion
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and parsley
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then add in cracker crumbs,
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stir everything together.
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Cover mixture then refrigerate for at least 30 minutes.

Form patties using an ice cream scoop (about ⅓ cup of the mixture)
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When forming the patties, compress the mixture well, mixture will be moist, but should hold together. If they don’t add a little bit more cracker crumbs.
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Place a large skillet over medium high heat then coat the bottom of the pan with the oil. Place crab cakes into the pan.
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Do not overcrowd the pan and cook in batches.
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Fry crab cakes until nice and golden brown, about 5-7 minutes total. Remove crab cakes from pan to a plate lined with paper towel so the oil can drain from the crab cakes. Serve nice and hot with Cajun Garlic Aioli

1 cup May-o
Zest from one Lemon
Juice from one Lemon
1/2 tbsp Dijon Mustard
2 Garlic cloves, minced
1 tbsp Herbes de Provence
1 tsp Cajun seasoning

Place everything in a food processor and blend together or place in a measuring cup and use a hand blender (like I did) and blend away.

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Recipe

  • 1 lb jumbo lump crab meat
  • 1 large egg
  • 3 Tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1½ tsp Worcestershire sauce
  • 3–4 dashes hot sauce
  • ¼ tsp garlic powder
  • ½ tsp paprika
  • ½ tsp salt
  • 3 Tbsp finely diced red bell pepper
  • ⅓ cup finely sliced green onion (4-5)
  • 1 Tbsp chopped parsley, fresh
  • ⅔ cup crushed cracker crumbs (such as Saltines)
  • canola or vegetable oil for frying
  • Transfer crab meat to a plate and pick through crab meat to get any little bit of shell missed.
  • Then transfer the meat to a colander to drain excess liquid. Once drained then add meat to a medium bowl
  • then add in egg, mayonnaise, mustard, Worcestershire sauce, hot sauce, garlic powder, paprika
  • I also added in Cajun seasoning (1/2 tsp) and salt
  • Then add in bell pepper, green onion and parsley then add in cracker crumbs, stir everything together.
  • Cover mixture then refrigerate for at least 30 minutes.
  • Form patties using an ice cream scoop (about ⅓ cup of the mixture)
  • When forming the patties, compress the mixture well, mixture will be moist, but should hold together. If they don’t add a little bit more cracker crumbs.
  • Place a large skillet over medium high heat then coat the bottom of the pan with the oil. Place crab cakes into the pan.
  • Do not overcrowd the pan and cook in batches.
  • Fry crab cakes until nice and golden brown, about 5-7 minutes total. Remove crab cakes from pan to a plate lined with paper towel so the oil can drain from the crab cakes. Serve nice and hot with Cajun Garlic Aioli
  • 1 cup May-o
  • Zest from one Lemon
  • Juice from one Lemon
  • 1/2 tbsp Dijon Mustard
  • 2 Garlic cloves, minced
  • 1 tbsp Herbes de Provence
  • 1 tsp Cajun seasoning
  • Place everything in a food processor and blend together or place in a measuring cup and use a hand blender (like I did) and blend away.

Homemade Ranch Dressing and Stacey’s Birthday Dinner

So back in August (yes I know I am so far behind on my postings) I wanted to make my good, great, awesome friend Stacey dinner for her birthday. So I emailed her and asked her what she wanted for her dinner…Stacey is a busy lady and she lives 90 miles from me so we don’t get to see each other often and I have never cooked her a Jamie meal, so I wanted to cook her and her hubby and kids a nice meal of things she liked. So I asked her and this is what she requested: fried catfish, with hush puppies, watermelon and salad with REAL ranch dressing, not the bottled stuff or packet stuff…OK you got it…

So I decided on The pioneer woman’s ranch dressing because I LOVE the Pioneer woman

I doubled this recipe as I LOVE ranch and I was cooking for 7 of us and I wanted leftover ranch for a salad for myself for the next couple of nights with dinner. Because (again) I LOVE ranch).

3 cloves of Garlic, minced
Salt, To Taste
1/4 cup Italian Flat-leaf Parsley, chopped
2 Tablespoons Fresh Chives, minced
1 cup (Real) Mayonnaise
1/2 cup Sour Cream
Buttermilk (as Needed To Desired Consistency)
White Vinegar (about 2 tablespoons)
Worcestershire Sauce, (few dashes)
Fresh Dill (I did about 1/3 a cup)
Cayenne Pepper (I did a teaspoon)
Paprika (I did a teaspoon)
dried Oregano (I did a teaspoon)
Tabasco (5-6 dashes)
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Mince the garlic
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then sprinkle about an 1/8 to ¼ teaspoon of salt on it
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and mash it into a paste with a fork.
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Then Chop the parsley,
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chives
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Dill, finely
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and set aside

In a bowl combine the Mayonnaise
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Sour cream
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and buttermilk
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Vinegar (I added in 2 tablespoons)
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few dashes of Worcestershire Sauce
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a teaspoon of Cayenne Pepper (Stacey likes things spicy, so I kept that in mind)
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Paprika (about 1 teaspoon)
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Dried Oregano (about 1 teaspoon)
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5-6 dashes of Tabasco
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I also added in about a teaspoon of garlic salt
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(and of course) I also added in about a teaspoon of creole seasoning
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I also added in about 1/4 a teaspoon of salt
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Mix everything together with a whisk and mix really well.

I tasted mine several times for flavoring
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then I added in the garlic I smashed up earlier and all the fresh herbs as well
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I decided to bust out my electric hand blender to make sure all the herbs were nice and chopped up finely, I didn’t want someone to get a big chunk of dill or parsley
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I blended the dressing really well
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then tasted it for seasonings again, add in more of what it was missing, if it’s not missing anything, then leave it as is! Mine was perfect!
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Looks like ranch dressing!
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I LOVE ranch dressing!
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I added mine to a bottle, to make it easier for pouring
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These are the 4 extra seasonings that I ended up adding in on my own, about a teaspoon of each
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I let the dressing chill most of the day, while I cooked everything else, tasting it to make sure I got the seasoning right!

I also made Stacey a brownie cake. She LOVES Brownies, Pecans and Caramel. So I made her a turtle brownie cake
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I wanted this cake to be pretty amazing, just like my friend!
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I also made homemade bacon bits for the salad as well with REAL bacon!
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Watermelon
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The Birthday girl
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I had Stacey’s son Blaise sample the ranch dressing to make sure it was ok…he approved!
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Hush puppies
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cards the kiddies made their momma!
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mmmmmm salad with homemade ranch dressing…the BEST!
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catfish
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Happy Birthday Dear Friend!
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Recipe

  • 3 cloves of Garlic, minced
  • Salt, To Taste
  • 1/4 cup Italian Flat-leaf Parsley, chopped
  • 2 Tablespoons Fresh Chives, minced
  • 1 cup (Real) Mayonnaise
  • 1/2 cup Sour Cream
  • Buttermilk (as Needed To Desired Consistency)
  • White Vinegar (about 2 tablespoons)
  • Worcestershire Sauce, (few dashes)
  • Fresh Dill (I did about 1/3 a cup)
  • Cayenne Pepper (I did a teaspoon)
  • Paprika (I did a teaspoon)
  • Fresh Oregano (I did a teaspoon)
  • Tabasco (5-6 dashes)
  • Mince the garlic
  • then sprinkle about an 1/8 to ¼ teaspoon of salt on it
  • and mash it into a paste with a fork.
  • Then Chop the parsley, chives Dill, finely
  • and set aside
  • In a bowl combine the Mayonnaise, Sour cream and buttermilk
  • Vinegar (I added in 2 tablespoons)
  • few dashes of Worcestershire Sauce
  • a teaspoon of Cayenne Pepper (Stacey likes things spicy, so I kept that in mind)
  • Paprika (about 1 teaspoon)
  • Dried Oregano (about 1 teaspoon)
  • 5-6 dashes of Tabasco
  • I also added in about a teaspoon of garlic salt
  • (and of course) I also added in about a teaspoon of creole seasoning
  • Mix everything together with a whisk and mix really well.
  • I tasted mine several times for flavoring
  • then I added in the garlic I smashed up earlier and all the fresh herbs as well
  • I decided to bust out my electric hand blender to make sure all the herbs were nice and chopped up finely, I didn’t want someone to get a big chunk of dill or parsley
  • I blended the dressing really well
  • then tasted it for seasonings again, add in more of what it was missing, if it’s not missing anything, then leave it as is! Mine was perfect!
  • I let the dressing chill most of the day, while I cooked everything else, tasting it to make sure I got the seasoning right!

Chicken Salad

When I make a whole chicken Normy and I usually eat the drumsticks and then save the breasts for leftovers the next day for lunch. So I wanted to get creative this time and I made us a whole chicken the night before for dinner and then decided to make chicken salad with the left over chicken breasts for lunch the next day. Just made this recipe up. The salad made enough for 2 sandwiches, you could probably make 3-4 with it, but I loaded it on. So it was enough for 2 for us.

So I used:
Creole Seasoning
2 cooked chicken breasts
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grainy mustard
2-3 stalks of celery
red onion
Salt & Pepper
Dill
The juice of one lemon
Mayonnaise
Franks Red Hot
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So grab the chicken breasts and place them on a cutting board
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cut the chicken breast into bite size chunks
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Place chicken in a medium bowl
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set aside

next grab the celery and wash it and cut the ends off a little, Then cut the celery into thin strips, not quite julienne.
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Then dice the celery
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Then dice up 1/2 a red onion
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add the celery and onions to the chicken
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add 1/2 tsp dill and salt
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season with creole seasoning about 1/2 a tsp
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the juice of one lemon
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add in 1/4 tsp of fresh ground black pepper
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add in a tsp of the grainy mustard
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add a few dashes of the franks red-hot, more for extra heat.
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Add in about 1/2 a cup of mayonnaise
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mix everything together, make sure everything is mixed in really well
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taste for seasonings, and adjust if you need to.

grab 4 slices of bread and toast them. You don’t have to toast them, but I think it tastes better.

Add desired amount of chicken salad to slices of bread and put the two slices together with the chicken salad smooshed in between and slice the sandwich in half.
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Recipe

  • So I used:
  • Creole Seasoning
  • 2 cooked chicken breasts
  • grainy mustard
  • 2-3 stalks of celery
  • red onion
  • Salt & Pepper
  • Dill
  • The juice of one lemon
  • Mayonnaise
  • Franks Red Hot
  • So grab the chicken breasts and place them on a cutting board
  • cut the chicken breast into bite size chunks
  • Place chicken in a medium bowl, set aside
  • next grab the celery and wash it and cut the ends off a little, Then cut the celery into thin strips, not quite julienne.
  • Then dice the celery
  • Then dice up 1/2 a red onion
  • add the celery and onions to the chicken
  • add 1/2 tsp dill and salt
  • season with creole seasoning about 1/2 a tsp
  • the juice of one lemon
  • add in 1/4 tsp of fresh ground black pepper
  • add in a tsp of the grainy mustard
  • add a few dashes of the franks red-hot, more for extra heat.
  • Add in about 1/2 a cup of mayonnaise
  • mix everything together, make sure everything is mixed in really well
  • taste for seasonings, and adjust if you need to.
  • grab 4 slices of bread and toast them. You don’t have to toast them, but I think it tastes better.
  • Add desired amount of chicken salad to slices of bread and put the two slices together with the chicken salad smooshed in between and slice the sandwich in half.

Creamy Cucumber Salad

Got the inspiration for this recipe from my friend Karen! We went to her house for dinner one night and she had made a creamy cucumber salad and holy yum! I fell in love! So when I love something that I try for the 1st time, I have to make it myself!

So here is how I made my creamy cucumber salad:

So I used:

Freshly ground black pepper
Kosher Salt
Fresh Dill
Mayonnaise
Lemon juice
Creole Seasoning
Chives
2 cucumbers (I used English Cucumber because they are my fav) if you use regular cucumbers, maybe use 3
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Peel the cucumbers
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Then slice them up, you can do them thin or thick, whatever you like
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then cut the sliced pieces in 1/2
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Place the cucumber slices into a medium-sized bowl
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then grab another, small bowl and add about 1/2 a cup of mayonnaise,
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and then add 1 tsp of lemon juice
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then about 1/2 a tbsp of chopped, fresh dill
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stir that all together
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Season your cucumbers with salt, and pepper to taste
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add the mayonnaise mixture to the cucumbers
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stir together with the cucumbers, really well

then sprinkle some chives over the cucumbers (about a tsp)
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then stir the chives in and then season with the creole seasoning, 1 tsp. (my fav)
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stir everything together again

refrigerate until you are ready to eat.

Then serve it up!

YUMMY in my tummy!
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Recipe

  • Freshly ground black pepper
  • Kosher Salt
  • Fresh Dill
  • Mayonnaise
  • Lemon juice
  • Creole Seasoning
  • Chives
  • 2 cucumbers (I used English Cucumber because they are my fav) if you use regular cucumbers, maybe use 3
  • Peel the cucumbers
  • Then slice them up, you can do them thin or thick, whatever you like
  • then cut the sliced pieces in 1/2
  • Place the cucumber slices into a medium-sized bowl
  • then grab another, small bowl and add about 1/2 a cup of mayonnaise,
  • and then add 1 tsp of lemon juice
  • then about 1/2 a tbsp of chopped, fresh dill
  • stir that all together
  • Season your cucumbers with salt, and pepper to taste
  • add the mayonnaise mixture to the cucumbers
  • stir together with the cucumbers, really well
  • then sprinkle some chives over the cucumbers (about a tsp)
  • then stir the chives in and then season with the creole seasoning, 1 tsp.
  • stir everything together again
  • refrigerate until you are ready to eat.
  • Then serve it up!

Horseradish Sauce

Got the recipe from here

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3 Tablespoons extra hot prepared horseradish
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1/4 cup sour cream
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1 teaspoon Dijon mustard
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1 Tablespoon mayonnaise
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1 Tablespoon chopped chives
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Mix ingredients together. Serve as a sauce for steak or roast
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Recipe

  • 3 Tablespoons extra hot prepared horseradish
  • 1/4 cup sour cream
  • 1 teaspoon Dijon mustard
  • 1 Tablespoon mayonnaise
  • 1 Tablespoon chopped chives
  • Mix ingredients together. Serve as a sauce for steak or roast