I don't know about you but I love making an easy potluck dish that doesn't require too much thought or too many ingredients. This recipe is just that. Easy, most of the ingredients I usually keep on hand and it ends up being yummy. This recipe is a small batch, double your ingredients and you'll have much more.
Here's what you need:
1 cup quartered red potatoes, skins on
1/4 cup diced red onion
3/4 cup miracle whip-you can go mayo if you're that person
2 hard boiled eggs chopped, yellows separated from whites
3 tablespoons yellow mustard
1 tablespoon Old Bay Seasoning
1/4 milk
What to do:
1.)Boil the quartered potatoes with a sprinkle of salt. The potatos should remain firm. We're not making mashed potatoes here. Let cool in a medium bowl.
2.)Meanwhile, using a fork mash your hard boiled yellows in a small dish and add the mustard. Add to this mixture the miracle whip, onions and Old Bay Seasoning creating your "yellow mixture".
3.) Fold your yellow mixture into the cooled potatoes and combined until most the potatoes are covered. Add milk to this and combine, this should thin out your yellow mixture and add creaminess to the potato salad.
4.) Let chill 30 to 40 minutes and it's even better if you choose to make it the night before a gathering.
I'd never used Old Bay before but found it while grocery shopping last week. I bought a goodsized shaker of it for 1.99 which is a bargain in the spice world. As far as I can tell it has a little of everything in it including paprika. It also hawks it self that it can be used in everything from seafood to popcorn. I don't know that I'd go that far however.
Variations to this recipe may include adding some celery, again utilizing mayo instead of miracle whip and doubling or tripling the recipe. Enjoy this *Sara Original!
7.31.2010
7.26.2010
Delicious Stuffed Peppers!
A while back I posted a stuffed pepper recipe, this one is completely different. It's a great summer recipe you can make in the crock pot to keep the kitchen cool. Taking this recipe from the cook book I mentioned in my last post I tweaked it to my liking and cooked it at half the time suggested.
A few notes, this recipe is based on stuffing 4 peppers however depending on the size of the peppers depends on how many you actually have enough stuffing for. Cook them a touch longer than the 2 hours for a softer pepper and a short time for a crisper pepper.
Here's what you need:
3 to 4 medium bell peppers--> I used 1 red, 1 green and 1 yellow. The green are always less expensive.
1 tablespoon olive oil
1/2 cup purple onion, chopped
2 cups cooked long grain rice
1/2 cup or slightly less chopped cilantro
1 tablespoon fresh squeezed lime(a must!)
3/4 cups sweetedned flaked coconut
1 ripe mango, peeled, halved and chopped
What to do:
1.)Slice the tops of the peppers and remove the seeds and other membranes. Remove the stems and chop up the pepper tops and set aside. This leaves about 1 cup chopped bell peppers.
2.)Heat oil in a large skillet over medium heat. Add the onion and chopped pepper tops, cook until soften.
3.)Mix up the rice with the onion mixture, coconut, cilantro, lime juice, mango and add a little black pepper(preferably fresh ground). Mix well and spoon into the pepper cavaties, packing lightly. Place stuffed pepper in slow cooker straight up, it's okay if they lean on each other. Pour approximately 1 cup of water in the bottom of the crock pot. Cover and cook on low for 4 hours BUT if you need them done sooner cooking them on hight for 2 hours is fine too.
4.)Serve and ENJOY!
FRESH mango is my new favorite fruit. I just love it! Try it, they are super cheap. The local Kroger has had them everytime I go to buy them 2 for $1.00. Please try it and let me know what you think!
A few notes, this recipe is based on stuffing 4 peppers however depending on the size of the peppers depends on how many you actually have enough stuffing for. Cook them a touch longer than the 2 hours for a softer pepper and a short time for a crisper pepper.
Here's what you need:
3 to 4 medium bell peppers--> I used 1 red, 1 green and 1 yellow. The green are always less expensive.
1 tablespoon olive oil
1/2 cup purple onion, chopped
2 cups cooked long grain rice
1/2 cup or slightly less chopped cilantro
1 tablespoon fresh squeezed lime(a must!)
3/4 cups sweetedned flaked coconut
1 ripe mango, peeled, halved and chopped
What to do:
1.)Slice the tops of the peppers and remove the seeds and other membranes. Remove the stems and chop up the pepper tops and set aside. This leaves about 1 cup chopped bell peppers.
2.)Heat oil in a large skillet over medium heat. Add the onion and chopped pepper tops, cook until soften.
3.)Mix up the rice with the onion mixture, coconut, cilantro, lime juice, mango and add a little black pepper(preferably fresh ground). Mix well and spoon into the pepper cavaties, packing lightly. Place stuffed pepper in slow cooker straight up, it's okay if they lean on each other. Pour approximately 1 cup of water in the bottom of the crock pot. Cover and cook on low for 4 hours BUT if you need them done sooner cooking them on hight for 2 hours is fine too.
4.)Serve and ENJOY!
FRESH mango is my new favorite fruit. I just love it! Try it, they are super cheap. The local Kroger has had them everytime I go to buy them 2 for $1.00. Please try it and let me know what you think!
7.22.2010
Catching Up
Gheese...I've been making things but not posting them! It takes so much time to prep and cook something that I'm not familiar with that when it's done and tasted I'm ready to hit the sack. What I'll share tonight is something I made at least a month ago I'd say. It wasn't a hit for me but I think someone might enjoy it.
This is a slow cooker recipe that I took from the book
"Fresh from the Vegetarian Slow Cooker"
Cheesy Garlic-Stuffed Artichokes
Here's what you'll need:
2 tablespoons olive oil
3 cloves garlic, minced
12 oz soy sausage(you can use the real stuff sausage too)
3 cups dry bread crumbs
1/3 cup grated parmesan cheese, I used the stuff out of the shaker but by all means use the fresh stuff too.
1 tablespoon dried parsley
a dash of cayenne pepper
4 large artichokes
about 2 tablespoons lemon juice
2 cups water
What to do:
1.) Heat 1 tablespoon of oil in large skillet over medium heat. Add the garlic and cook until fragrant. Stir in sausage and cook for 5 minutes stirring to blend. Remove from heat, stir in bread crumbs, cheese and parsley. Dash with cayenne, pepper and salt. Mix and set aside.
2.)Slice the stem off each artichoke so that they may sit upright-This may take a little elbow grease. Cut about an inch off the top of each artichoke and with kitchen scissors, snip off any sharp tips of the artichoke leaves. In a bowl, combine half of the lemon juice with the water and dip the cut artichokes into the lemon water to prevent browning. Spread the leaves apart as much as possible, this is where your stuffing mixture will go. Press the mixture in between the leaves. Using a small spoon and good old fingers are the easiest way.
3.)Stand the stuffed artichokes in the slow cooker, this should be a single layer, hopefully yours is big enough for this. Pour about an inch of water in the bottom of the cooker. Drizzle each artichoke with remaining olive oil and lemon juice. Cover and cook on low for 4 hours or until the leaves pull off and are tender. Serve hot.
Good luck! I hope you like them more than me!
This is a slow cooker recipe that I took from the book
"Fresh from the Vegetarian Slow Cooker"
Cheesy Garlic-Stuffed Artichokes
Here's what you'll need:
2 tablespoons olive oil
3 cloves garlic, minced
12 oz soy sausage(you can use the real stuff sausage too)
3 cups dry bread crumbs
1/3 cup grated parmesan cheese, I used the stuff out of the shaker but by all means use the fresh stuff too.
1 tablespoon dried parsley
a dash of cayenne pepper
4 large artichokes
about 2 tablespoons lemon juice
2 cups water
What to do:
1.) Heat 1 tablespoon of oil in large skillet over medium heat. Add the garlic and cook until fragrant. Stir in sausage and cook for 5 minutes stirring to blend. Remove from heat, stir in bread crumbs, cheese and parsley. Dash with cayenne, pepper and salt. Mix and set aside.
2.)Slice the stem off each artichoke so that they may sit upright-This may take a little elbow grease. Cut about an inch off the top of each artichoke and with kitchen scissors, snip off any sharp tips of the artichoke leaves. In a bowl, combine half of the lemon juice with the water and dip the cut artichokes into the lemon water to prevent browning. Spread the leaves apart as much as possible, this is where your stuffing mixture will go. Press the mixture in between the leaves. Using a small spoon and good old fingers are the easiest way.
3.)Stand the stuffed artichokes in the slow cooker, this should be a single layer, hopefully yours is big enough for this. Pour about an inch of water in the bottom of the cooker. Drizzle each artichoke with remaining olive oil and lemon juice. Cover and cook on low for 4 hours or until the leaves pull off and are tender. Serve hot.
Good luck! I hope you like them more than me!
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