I haven't made potato salad in years. This will make for a wonderful side to our Memorial Day picnic!
Mix and chill:
8 Russett potatoes, diced small and boiled for 15 minutes
5 green onions, chopped
2 heaping Tablespoons dill relish (or chop pickles)
1, 1/2 cup mayo
4 T mustard
4 hard boiled eggs, chopped
1 tsp salt
1/2 tsp pepper
1/2 tsp paprika
dill (to taste)
Monday, May 27, 2013
Crock Pot Fajitas
You could do this with chicken as well.
Mix and place in crock pot:
2 lbs sliced steak
1 can green chilies
1/4 cup water
1 packet fajita mix (McCormick)
Add:
1 onion, sliced
4 peppers, sliced (red, green, yellow, orange)
1, 1/2 cup water mixed with
1 more packet fajita mix
Cook on low for 6-8 hours
last hour add 1 can black beans, drained.
Serve with sour cream and chopped tomatoes
Thursday, May 16, 2013
Blueberry Scones with Lemon Glaze
This recipe came from my friend MariLee. I thought it was a little funny there was no egg. It may be easier to work with if an egg was added. But, they are yummy!
Sift:
2 cups flour
1 T baking powder
1/2 tsp salt
2 T sugar
Cut in:
5 T butter, cold, cut in chunks
Make a well in the center and pour in :
1 c heavy cream
Fold everything together. Do not overwork the dough.
Fold in carefully:
1 c blueberries (fresh or frozen. I would actually use less than a cup)
Press the dough out on a lightly floured surface into a rectangle about 12 x 3 x 1, 1/4. Cut rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3 inch) squares. Cut the squares in 1/2 on a diagonal to give you the triangle shape. Place scones on an ungreased cookie sheet and brush the tops with heavy cream.
Bake at 400 for 15-20 minutes. Let cool
Glaze
Mix and microwave for 30 seconds:
1/4- 1/2 c lemon juice (3-4 lemons)
2 cups powdered sugar
Add:
1 lemon zest
1 T butter
Drizzle over scones
Sift:
2 cups flour
1 T baking powder
1/2 tsp salt
2 T sugar
Cut in:
5 T butter, cold, cut in chunks
Make a well in the center and pour in :
1 c heavy cream
Fold everything together. Do not overwork the dough.
Fold in carefully:
1 c blueberries (fresh or frozen. I would actually use less than a cup)
Press the dough out on a lightly floured surface into a rectangle about 12 x 3 x 1, 1/4. Cut rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3 inch) squares. Cut the squares in 1/2 on a diagonal to give you the triangle shape. Place scones on an ungreased cookie sheet and brush the tops with heavy cream.
Bake at 400 for 15-20 minutes. Let cool
Glaze
Mix and microwave for 30 seconds:
1/4- 1/2 c lemon juice (3-4 lemons)
2 cups powdered sugar
Add:
1 lemon zest
1 T butter
Drizzle over scones
Wednesday, March 27, 2013
2 Ingredient Cookies
My sister, Julie, made these and suggested I try them. They are found on Pinterest. I loved them! They are good for a breakfast treat or after-school-snack. I just wouldn't recommend them for book group or Relief Society. They are best served right out of the oven!
Mix:
2 ripe bananas
1 cup quick oats
I added a handful of chocolate chips.
Form a ball the best you can with a spoon onto a cookie sheet. Bake at 350 for 15 minutes.
Mix:
2 ripe bananas
1 cup quick oats
I added a handful of chocolate chips.
Form a ball the best you can with a spoon onto a cookie sheet. Bake at 350 for 15 minutes.
Chicken Tortilla Soup
Morning sickness is weaning. I hope I'm through with frozen meals and ready for some good home cooking! I can't look at another frozen Marie Callenders.
This meal is fast, easy, and yummy!
In your soup pot sauté for 5 minutes:
2 T olive oil
1 medium onion
Then add:
2 cups chicken (I use the rotisserie chicken from the deli)
2 cans Great Northern Beans, drained and rinsed
2 cups frozen corn
4 oz can green chiles
1/2 tsp cumin
1/2 tsp oregano
3 cups chicken broth
Bring to a boil and lower heat to simmer for 20 minutes. The last 5 minutes add:
1 cup half and half
chopped cilantro
juice of 1 lime (or more!)
Serve with a slice of avocado, tortilla chips, shredded cheese and sour cream!
You could also dump this all into the crockpot and cook on low!
This meal is fast, easy, and yummy!
In your soup pot sauté for 5 minutes:
2 T olive oil
1 medium onion
Then add:
2 cups chicken (I use the rotisserie chicken from the deli)
2 cans Great Northern Beans, drained and rinsed
2 cups frozen corn
4 oz can green chiles
1/2 tsp cumin
1/2 tsp oregano
3 cups chicken broth
Bring to a boil and lower heat to simmer for 20 minutes. The last 5 minutes add:
1 cup half and half
chopped cilantro
juice of 1 lime (or more!)
Serve with a slice of avocado, tortilla chips, shredded cheese and sour cream!
You could also dump this all into the crockpot and cook on low!