Southern Potato Salad: Springtime Picnic

Southern Potato Salad: Springtime Picnic

Hi everybody :)
Springtime is in the air and nothing says Spring like a down home picnic. When I think of picnic one of the first thing that come to mind is potato salad. This is one of those recipes I'm sure everyone like to change or add a special ingredient to  make it there very own. I like to keep it simple; not only with the ingredients, but my way of mixing it. Here is my version of the Southern Classic...

5 lb bag russet potatoes, peeled, diced & cooked
1 cup mayonnaise, use more if needed
1 - 2 tablespoons pickle radish 
1 teaspoon celery salt, see below for homemade
1/4 teaspoon freshly grind Black Pepper
1 large or 5 mini sweet bell pepper(s), (2/3 - 3/4 cup) diced
1 tablespoon prepared mustard
2 tablespoon finely chopped onion 
4 hard-boiled eggs
Paprika 

In a large combined the mayonnaise and the next 6 ingredients, stirring until combined. Add the potatoes. Peel   the eggs and dice 3 of them, saving one for garnish. Fold in the diced eggs  to potato mixture. Slice the reminding egg, place slices on top of the salad, sprinkle lightly with Paprika. Refrigerate for about 2 hours for flavors to mellow. Serve.
 
P.S. I made homemade celery salt. Following this recipe and adding 1 teaspoon celery seed.

 

ENJOY! Come again... 
Linked to:
Show & Share Wednesday!  
Bizzy Bake Recipe Box 
Titus 2 Tuesday  
Tuesday-Talent-Show:  Chef In Training
What I Whipped Up Wednesday @ Sugar and Dots
The Riverton Housewives Round Up  
The Mandatory Mooch Tasty Thursday

Show Case Your Talent  @What's Cooking Love

Tried and True Recipes 4 
The Better Baker Weekend Potluck

Sweet-n-Spicy Pasta Salad

Sweet-n-Spicy Pasta Salad

 

Hi everybody :)

Before we get to this recipe, I like to tell you how I came up with it. This salad was inspired by a Chicken Fajita dish at my local Winn Dixie. It contained grilled chicken strips, sweet bell peppers, red onions, zucchini slices, and this sweet and spicy red sauce that blends it all together. It cost about $5.30 per pound. I would buy this mixture, not to make fajitas but to add to pasta to make a delicious salad because I love the combinations so much. Now, I put my taste buds to work to reproduce that great favor and can make it at home for less :) This is one of my favorites pasta dishes, mildly sweet with a little heat :)  Here's what I did...  
 
 Sweet-n-Spicy Pasta Salad
1 (16 oz.) box Penne Pasta, cooked as directed & cooled
1 (24 oz.) bag John Soules Food Chicken Fajitas Strips , thawed
1 cup sweet bell pepper, thinly sliced (I used mini sweet peppers)
1 (16 oz.) bottle Wish Bone Light Sweet & Spicy French (I used 3/4 of the bottle)
1 tablespoon garlic, minced
2 tablespoons olive oil
1 tablespoon Frank's Red Hot or Sriracha Sauce
1/2 teaspoon Salad Supreme Seasoning
1 tablespoon red wine vinegar, optional 
2 tablespoon onion, finely chopped  
2 medium tomatoes, diced
2 small zucchini, sliced, blanched, &  dried
Salt & Pepper, to taste; if desired

In a large bowl mix pasta, chicken strips, and peppers together. 

In medium bowl mix together dressing,  garlic, oil, sauce, seasoning, vinegar, and onion. Pour over pasta mixture, cover and refrigerate for at least 2 hours. (Best if refrigerated overnight.) 
Remove from refrigerator, add tomatoes and zucchini slices.  

Refrigerate for 30 minutes to 1 hour, served. Season with salt and pepper, if desired.

ENJOY! Come again...
Linked to:
Foodie Fridays @ Designs By Gollum  
Foodie Friday @ Simple Living 
The Country Cook:: Weekend Potluck
Tried and  True Recipe Party 3

 

Roasted Chicken w/ Caramelized Onions Soup

Roasted Chicken w/ Caramelized Onions Soup

Hi everybody :)
I was hoping with the arrival of March the weather would be a little bit warmer, but to no avail, it seem to be colder then ever. What's for dinner when it too cold outside and you want something quick and easy to warm your inside? Soup! This brings me to today post, Roasted Chicken with Caramelized Onions Soup, made with Swanson® Chicken Broth (so it would seem as if you work hard preparing it all day; sshhh your secret is safe with me) and roasted chicken that can be purchased at your local deli or homemade :) Let's get it started...

Roasted Chicken with Caramelized Onions Soup
2 teaspoons vegetable oil
2 medium onions, cut in half and thinly sliced (about 1 cup)
8 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1/8 teaspoon ground black pepper
Pinch salt
2 medium carrots, peeled and sliced (about 1 cup)
2 stalks celery, sliced (about 1 cup) (omitted, used 1/4 tsp. celery seeds)
3/4 cup uncooked Campanella pasta (I used penne pasta)
1 tablespoon butter
2 cups roasted chicken cut into strips (I used deli chicken breast)

Heat the oil in a 10-inch skillet over medium-high heat. Add the onions and cook until they begin to brown, stirring occasionally.  

Reduce the heat to medium. Cook until the onions are tender and caramelized, stirring occasionally. Remove the skillet from the heat.    
Heat the broth, black pepper, carrots and celery in a 4-quart saucepan over medium-high heat to a boil. 

Stir the pasta and chicken in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender.

Stir in the onions and serve immediately.

Source: Campbell's Kitchen
What I Did and/or Think:  
The changes I made are in  Bold, Italic, & Purple.
The Taste: I love, love, love this soup! Don't skip on caramelizing the onions, it adds lots of flavor.  Definitely an A.G.R. (Another Great REPEAT). 

ENJOY! Come again...
Linked to:
Recipe Sharing Monday @ Jam Hands 
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms
Flour Me With Love: Mix it up Monday!
Watch Out Martha 
The Chicken Chick: Clever Chicks Blog Hop  
Tuesday-Talent-Show:  Chef In Training 
Two Cup Tuesday 
Titus 2 Tuesday  
Show Case Your Talent  @What's Cooking Love

Chicken Pot Pie Casserole: In Need of Comfort Food

Chicken Pot Pie Casserole: In Need of Comfort Food

 

Hi everybody :)
Although Spring is just around the corner, it's been a little too chilly and rainy here for February; now March. I was in need of some serious comfort food. For a quick pick-me-up-   comfort-food-dish, the first thing that came to mind was Chicken Pot Pie. But I didn't want to spend a lot of time preparing a crust, brainstorming, I got it, forget the crust and top it off with a bread. That's where these rolls come into the picture; I was lucky enough to get my hands on a sample pack of Garlic Knots from Wenner Bread. These buttery knots are delicious and only take minutes to brown in the oven. Although they are great on their own, I decided to add some of them to a casserole; a Chicken Pot Pie Casserole. Here's what I did...

The Chicken Filling:
3 boneless/skinless chicken breast, (3-4 cups) cooked and diced
2 cups potatoes, diced and cooked
2 cups frozen vegetable blend, (ie; carrots, peas, corn & green beans)
10 3/4 oz can Cream of Chicken
14.5 oz can Chicken Broth
1/4 cup water + 1 heaping tbsp. corn starch + 2 heaping tbsp. cheese sauce mix (sauce mix; optional)
1 Tbsp. butter, cut into pieces
1/2 tsp. poultry seasoning 
Salt & Pepper; to taste 
The Topping:
12  frozen prebaked Garlic Knots or any frozen rolls will work
1 tbsp. butter
 
Mix all the ingredients together in a large bowl to combine.

Pour in a 13 by 9-inch baking pan or casserole pan.
Place frozen dinner rolls over the chicken filling. (The garlic knots where irregular shape, so I cut these into pieces to fix them into the pan.)

Cover with the rolls and thinly slice 1 Tbsp. butter over the top.

Tent with foil and place in oven.  Bake in a 375 degree oven for 20 -25 minutes; until bubbly. Remove foil and bake 5  minutes longer or until rolls are golden brown.

Let set for about 15 - 20 minutes, and served. 
What I Think: 
The Taste: The casserole was DELICIOUS! The rolls accompany the chicken filling very well in making this dish a hit. Comfort food at it's BEST. REPEAT!

ENJOY! Come again...
Linked to:
Foodie Fridays @ Designs By Gollum 
Foodie Friday @ Simple Living   
The Country Cook.: Weekend Potluck 
Weekend Kitchen Creations 
Finding the Pretty Delicious Linky Party #7
Strut Your Stuff Saturday @ Six Sister's Stuff  

Broccoli-Stuffed Potato & Grilled Steak: A Steak & Potato Kind of Day

Broccoli-Stuffed Potato & Grilled Steak: A Steak & Potato Kind of Day

Hi everybody :)

I having a steak and potato kind of day. Steak and potatoes is one of my favorite meals. I'm sure it a lot of people favorites. I bet you might have an steak and potatoes variation in your meal planing rotation. Here's one of mine...

The Broccoli-Stuffed Potato
4 large baking potatoes, bake; see this
2 tablespoons + 2 teaspoons I Can't Believe It's Not Butter Spread, divided
2 1/2 cups frozen broccoli

1/4 package Southern Mills Cheddar Cheese Sauce Mix; prepared or 1/2 cup prepared cheese sauce
1/4 cup shredded cheddar cheese

Lawry's Garlic Salt to taste
 
I used Amy's quick and easy baking method  for baking the potatoes; set aside to cool slightly.

Meanwhile, steam the broccoli for 6 - 8 minutes, or until tender. Chop fine. Carefully scoop the potatoes flesh into a bowl, leaving the skin intact.  

 Add the broccoli to the potatoes along with the cheese sauce. 

Top with shredded cheese and bake for 8 minutes or until cheese melts.

Source: slightly adapted The-Super So Fat, Low Fat Cookbook

The Grilled Steak

2  (12 - 14 oz.) Ribeye steaks
2 cloves garlic
salt & pepper to taste
Worcestershire sauce, 2 dashes on each side
pinch Lawry's perfect Blend SWEET BASIL, CITRUS & GARLIC RUB   

Marinade steaks overnight. Preheat grilled to 375 F. (I used the Super Pot.) Grilled steaks 8-10 minutes on each side or according to how you like your steaks. 

Remove from grill & cover with foil for about 8-10 minutes. Served.

 ENJOY! Come again... 
Linked to:
Strut Your Stuff Saturday @ Six Sister's Stuff 
Show and Tell Saturday: Be Different...Act Normal 
Scrumptious Sunday Recipe Link Party  @ Addicted Recipes 
Everyday Moms Meals   
Marvelous Mondays @ This Gal Cooks
Mop Up Mondays - I Should be Mopping the Floor    
House Wives of Riverton Round-Up  
 

Hamburger Soup

Hamburger Soup

Hi everybody :)

Happy February! It's has been chilly here for these past few days. I been hiding under my covers refusing to get out of bed :). On cold days I like to make some of my old stand by recipes.  You know, the kind that don't take to long to prepare but taste like you spent all day in the kitchen. 

Today stand by recipe is Hamburger Soup. It's one of my favorites because it's easily adjustable to whatever vegetables you have on hand. Here's what I did...

Hamburger Soup
3 - 4 lbs. ground chuck
1/2 tsp. salt
1/4 tsp. pepper 
1 medium onion, sliced
6 cups water
1 tsp. Better than Bouillon Beef Base (reduce sodium) 
4 cups potatoes, peeled and cut-up
2 cups carrots, peeled and sliced
1 bay leaf
1 pack Lipton soup mix + 1/4 cup water + 1 1/2 Tbsp. cornstarch or flour
1 (14.5 oz.) can diced tomatoes
1 cup frozen baby sweet peas or okra*

Sprinkle meat with salt and pepper. Brown meat in pot over med heat. Drained. 

Add onion, saute until tender. 

Add water, beef base, potatoes, carrots and bay leaf. Cover and simmer over low heat until vegetables are tender; about 25 minutes.

Mix soup mix, cornstarch, and water. Add to the pot along with tomatoes and peas. 

Cook about 5 minutes longer or until thicken.  Remove bay leaf before serving.

*If using okra, add at the end of cooking time. Cover and let sit for about 5 minutes; the heat for the soup will cook the okra.  

This is great serve with buttery hot cornbread.

ENJOY! Come again...
Linked to:
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms  
Flour Me With Love: Mix it up Monday! 
Recipe Sharing Monday @ Jam Hands  
Marvelous Mondays @ This Gal Cooks 
Skip To My Lou: Made by you Monday 
   

Brussels Sprouts & Carrots Casserole

Brussels Sprouts & Carrots Casserole

Hi everybody :)

I've been loving brussels sprouts so much lately I came up with a new version of my favorite casserole, Cheesy Green Bean Casserole, featuring it along with carrots. The brussels sprouts and carrots are first steamed, than cooled.  Mix with the remaining ingredients and baked into a cheesy casserole topped with a cornbread topping, much like a squash casserole. Here's what I did...
Brussels Sprouts Au Gratin
5 bacon slices, cut into pieces
1 medium onion, sliced 
2 pounds Brussels sprouts, trimmed 
1 1/2 cups carrots, sliced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 can (14.5 oz.) cream of chicken or mushroom soup
 1 package Southern Mills Cheddar Cheese Sauce Mix + 1 cup water  or  1 cup prepared cheese sauce
1/4 teaspoon ground nutmeg 
1/2 cup French Fried Onions, cheddar flavored
2 tablespoons butter, melted 
Topping:
1 1/2 cups cornbread crumbs (homemade or store-brought)
1/2 cup shredded cheddar cheese
1/2 cup French Fried Onions, cheddar flavored, crushed

2 tablespoons butter, cold; cut into small pieces 

Heat oven to 350 degrees F. Coat a casserole dish with cooking spray. 
Cook bacon and onion over medium heat in small saucepan until golden brown, set aside.

Place Brussels sprouts and carrots in saucepan with enough water to cover. Simmer, uncovered, 5 to 10 minutes, until tender. Drain. Place in drainer, run cold water over it to cool.

Place in a large bowl, brussels sprouts and carrots. Halved brussels sprouts, add the remaining ingredients, set aside.

Mix topping ingredients together until well blended. 

Put brussels sprout mixture into prepared casserole dish. Sprinkle with cornbread mixture Cover and bake 25 minutes, until cheese is melted or heated and bubbly hot.

Source: partly inspired by Food Network here, Yum-Yum Brussels Sprouts, and Cheesy Green Bean Casserole 
What I Think:
I love the flavor combination of the brussels sprouts and carrots. But, I think next time I make this I will add 2 tablespoons of brown sugar to the onion/bacon mixture to give it a more caramelized flavor for added sweetness. All in all this was a very tasty casserole and definitely worthy of a REPEAT.    
ENJOY! Come again... 
Linked to: 
The Winthrop Chronicles Link Party
Show Me What You Got Tuesday's at ODH
Tasty Tuesday (Food Only) @ Naptime Creation 
Kathe With an E You're Gonna Love It  
Tuesday-Talent-Show:  Chef In Training 
33 Shades of Green-Tasty Tuesday
Pint Sized Baker Two Cup Tuesday 
Show and Share Wednesday Semi-Homemade Mom  
Bizzy Bake Recipe Box
Wednesday Whatsit