cooking Archives - Page 19 of 24

Fabulous Potato Salad

September 22, 2009 jennifer Sides and Salads

This potato salad is terrific, as well as relatively quick and simple to prepare.
I’ve never had a potato salad recipe that I love, so this summer I’ve been fiddling with it, and I think I’ve got it right.

In a large pot, place 3 pounds unpeeled red potatoes. Cover with salted cold water and bring to a boil.
Cook until potatoes are easily pierced with a fork.
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While potatoes are boiling, place 5 eggs (please ignore the number in the picture; I was making a large salad) in a pot, cover with cold water and bring to a boil. Reduce heat and simmer for 15 minutes. Remove eggs from pan and place in ice water to cool, and to reduce the chances of having that ugly green ring on your yolks.
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Chop 2/3 cup onion, celery and dill pickles. Set aside.
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When potatoes are done, drain. While they are still hot, chop them up, leaving peels on.
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Place in a large bowl IMG_6589 (Large) Drizzle potatoes with 2/3 to 3/4 cup Italian salad dressing of your choice.
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Add a couple of tablespoons of apple cider vinegar IMG_6592 (Large) Pour in some pickle juice, around 3 tablespoons worth.
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Toss to coat, and then add the chopped vegetables.
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Peel and chop your hard boiled eggs, and add those too.
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Next add 3/4 cup mayonnaise and a generous sprinkling of Lawry’s seasoned salt.
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Mix to combine. Add a little salt and pepper to taste.
Finally, to add a wonderful crunch and texture to the salad, add 1/4 to 1/3 cup cooked crumbled bacon.
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I like to stir the bacon in, then sprinkle a bit more on top before serving.
Cover and refrigerate to chill the salad.
I get a lot of compliments on this salad. It has a great flavor!

Enjoy!

Jennifer’s Potato Salad 3 lb. red potatoes 5 hard boiled eggs 2/3 cup chopped onion 2/3 cup chopped dill pickles 2/3 cup chopped celery 2/3 to 3/4 cup Italian salad dressing 2 Tb. apple cider vinegar 3 Tb. dill pickle juice 3/4 cup mayonnaise 1 tsp. Lawry’s seasoned salt salt and pepper to taste 1/4 to 1/3 cup cooked crumbled bacon Hard boil the eggs, then place in ice water. Boil potatoes until tender. Drain and chop. Drizzle warm potatoes with Italian dressing, vinegar and pickle juice. Add chopped vegetables and eggs. Mix together. Add mayonnaise and Lawry’s seasoned salt. Stir to combine. Add salt and pepper to taste. Add bacon. Refrigerate to chill. Serve and enjoy!

Apple Berry Salsa

September 6, 2009 jennifer Snacks and Appetizers

I could eat this for breakfast, lunch and dinner! I love this salsa.
It’s delicious, and a great way to enjoy seasonal fruit.

Start with 1 cup diced strawberries.

Peel and chop 1 kiwi Then peel 2 apples. Granny Smith is best, but I had gala on hand Core and chop the apples Zest one orange Add to the fruit mixture.

Squeeze the juice of the orange into a small bowl.

Add 2 tablespoons packed brown sugar.

Add 2 Tablespoons apple jelly and mix.

Pour over fruit mixture.

Mix gently.

Spoon into small bowls or dessert cups and serve with cinnamon chips.
Usually I make my own cinnamon chips by baking flour tortillas, but this time I decided to try it with Stacy’s Cinnamon pita chips.

The pita chips were a little too thick for my personal tastes, but the salsa still tasted wonderful. This is such a delicious dish! Later we used it as a topping for our homemade raspberry frozen yogurt, and it was heavenly.

In fact, this is so good you might want to skip the chips and frozen yogurt and just dig in with a spoon!

Apple Berry Salsa 1 cup diced strawberries 1 kiwi, peeled and chopped 2 medium granny smith apples, peeled and chopped zest of 1 orange juice of 1 orange 2 Tb. packed brown sugar 2 Tb. apple jelly cinnamon chips

Chicken Nuggets

August 24, 2009 jennifer Main Dishes

This recipe brings a flood of memories from my childhood.
My whole family loves these chicken nuggets. I remember how my Mom had to guard them while they cooked so there would be enough for the meal itself. We all liked to sample while they cooked.

They’re not difficult to make, but you need to prep the night before so the chicken can marinate.
The other thing I’ve learned about dishes like this is that people tend to eat more meat, so I have to use more chicken than I do in most recipes. We were having a couple of guests, as well, so I used 4 pounds of chicken breasts.

Start by cutting the chicken into bite sized pieces, and place in a large bowl.

For the marinade, simply pour equal parts soy sauce and lemon juice over the chicken.
For 4 pounds, I used a little over 1 cup of each ingredient.

Mix gently and make certain that there’s enough marinade for all the chicken to absorb flavor.

Cover and refrigerate overnight.

To cook the chicken, combine 1-2 cups flour with salt and pepper in a bowl.
Heat a large frying pan with a little bit of oil.

Coat chicken with flour mixture.

And place in pan to cook.

When brown on one side, turn chicken.

When chicken is cooked thoroughly, remove from pan.
Continue cooking nuggets in batches until they are all cooked.

Serve and enjoy!

These nuggets have a strong, tangy flavor. They’re yummy as a leftover, as well.
We even like them cold. Family favorites are the best!