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 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 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.

Posted in Beef, Dinner, Tacos

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!

Posted in Potatoes, Salads, Side Dish

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!