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... 
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Easy French Bread Pizza: Pizza in a Hurry

Easy French Bread Pizza: Pizza in a Hurry

Hi everybody :)
I'm still helping my daughter recover after her ankle surgery, so I will make this simple, without many pictures. This is one of the easiest way to have the great taste of homemade pizza without having to make and bake the dough yourself. Using store-bought French loaves can really be a time-saver for pizza in a hurry.   

Easy French Bread Pizza
1 French bread loaf
Olive oil
Garlic powder or Garlic Salt 
1 pound ground Italian sausage, beef, or chicken

1/2 cup pizza sauce

Pepperoni slices  

Diced Ham, if desired

Bell Peppers & Onions, sliced and saute, 

1 to 1 1/2 cups  Shredded Italian Cheese 

 
Preheat oven to 350 degrees F. Crumble and cook sausage in medium skillet until brown. Set aside. Slice French bread in half lengthwise, coat each halve with olive oil. Place halves on a baking sheet bake until lightly toasted. Spread each slice evenly with sauce. Top with cheese, sausage, pepperoni, ham, bell peppers & onions, if using . Bake for 5 minutes or until cheese is melted. Cut and served.
What I Think:
This pizza can be made with whatever topping you may like, this is just a base recipe, so have fun and experiment. 

The Taste: Great! My daughter really enjoyed it. I'm sure your family will too :)  

  ENJOY! Come again...
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Sweet Barbecued Pork: Posting News

Sweet Barbecued Pork: Posting News

Hi everybody :)
Before we get to the recipe, I will not be posting as much for the next few months. My daughter fell and broke her ankle Sunday,  so I'm going to have my hands full helping her recover from surgery while she's finishing college. I will try to post at least once or twice a week, so please bare with me.

Now on  to the recipe...

Looking for a great dish that helps make meal planning easier? I may had the solution for you. Not only is it easy to prepare, it's a great recipe to make-ahead too, because it can be frozen and reheated for later. These pork chops are simmered in a sweet sauce to perfection in minutes.  The sauce is similar to a sweet sauce I make to do oven BBQ chicken, only without the heat. I love the sweet-n-spicy combination. Let's get it started...

Sweet Barbecued Pork
8 boneless pork loin chops (3/4 inch thick and 8 ounces each) (I used 4 {1/2 inch} chops)
2 tablespoons canola oil
1/2 cup packed brown sugar
1/2 cup chopped sweet onion
1/2 cup each ketchup, barbecue sauce, French salad dressing and honey

In a large skillet, brown pork chops in oil in batches for 2-3 minutes on each side or until lightly browned. 

Return all to the pan. 

Combine the remaining ingredients; pour over chops. 

Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until a thermometer reads 145°. (I simmered my chops for 20 minutes)

 Let stand 5 minutes before serving, or cool before placing in a freezer container. Cover and freeze for up to 3 months. 
To use frozen pork chops: Thaw in the refrigerator overnight. Place in a skillet; bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until heated through. Yield: 8 servings.
Source: Taste of Home 2008 Quick Cooking Annual Recipes or  here.
What I Did and/or Think:
I did cooked my chops longer then the recipe suggested, be sure to check with a meat thermometer. (I got to get one.)

To give this a little heat I used Wish Bone Light Sweet & Spicy French for the salad dressing and Sweet Baby Ray's Sweet n' Spicy BBQ Sauce for the barbecue sauce.  I divided the recipe in half; using 4 pork chops. I also seasoned the chops with pepper and Lawry's perfect Blend SWEET BASIL, CITRUS & GARLIC RUB.

The Taste: I LOVE LOVE LOVE the sauce. The pork chop was nice and tender too. I'm sure this would would work for bone-in pork chops also. The sauce would be great for chicken too :) It's an A.G.R. ladies;  (Another Great REPEAT).
 ENJOY! Come again...
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