Potato Salad

I love to have people over for BBQs. Potato salad is a great way to feed a crowd. I have found everyone like their own way. With mustard, without mustard, hot, cold, red potatoes, regular potatoes. There are just so many different ways. This recipe pleases the masses in Texas. Its nothing fancy just some potatoes, mayo, eggs, and mustard and there you go.

Step 1: Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add 6 medium potatoes (peeled & cut in cubes), Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Cool slightly.

Step 2: Mix 1½ cup mayonnaise, relish to taste, 2 tbsp yellow mustard, 1 tsp salt and ¼ tsp pepper in large glass or plastic bowl. Stir in 3 eggs (hard-boiled and chopped). Add potatoes; toss. Cover and refrigerate at least 4 hours until chilled.

French Fries

Tip: Matt likes them a little crispy so I usually cut them thin. If I'm feeling lazy and just want to get a few cooked fast I will cut them a little thicker.

Step 1: In a medium bowl, dissolve the 1/3 cup white sugar in 2 cups warm water. Soak 2 large russet potatoes (peeled, and sliced into ¼ inch strips) in water mixture for 15 minutes. Remove from water, and dry thoroughly on paper towels.

Step 2: Heat 6 cups vegetable oil (or enough to cover the fries) in deep-fryer to 375 degrees F (190 degrees C). Add potatoes, and cook until golden, 5 to 6 minutes. Drain on paper towels. Season with salt to taste. Get creative try seasoning with a little sugar or chili powder.

Deviled Eggs

I finally have it. The Deviled Egg recipe! Seriously I have tried making these things a dozen times before this one. I like them b/c they are a little sweet making them perfect with a ham.

Ingredients
21 hard-boiled eggs, peeled
¾ C mayonnaise
4 tbsp sweet pickle relish
½ tsp prepared mustard
gherkin pickles
pimentos
paprika

Directions
1. Cut eggs lengthwise in half and put the yolks in a bowl.

2. Mix the yoke with mayonnaise, mustard, and relish. Fill whites with egg yoke mixture, heaping lightly. Garnish with pickles, pimentos, and a dash of paprika.

3. Cover and refrigerate up to 24 hours.

Parmesan Potatoes

These potatoes are a great no-fuss side. They go with just about anything. I like them a little toasty but if you don't just take them out when they start turning brown and you can stab them with a fork. They kinda remind me of mini potato wedges if you like those. They really go good with Salmon Patties or Chicken Fingers.

Ingredients

4 medium russet potatoes, peeled
1 tbsp vegetable oil
3 tbsp grated parmesan cheese
2 tbsp chopped fresh parsley or 2 teaspoon dried parsley
1 tsp paprika
½ tsp garlic powder
1 tsp salt
⅛ tsp cayenne pepper

Directions

1. Preheat oven 450 degrees. Line a baking sheet with aluminum foil and spray with cooking spray. Slice potatoes in half, then cut into ½ inch cubes.

2. Place potatoes in a medium bowl and toss with oil. Combine Parmesan, parsley, paprika, garlic powder, slat and cayenne pepper in small bowl.

3. Add the Parmesan mixture to potatoes in bowl; toss to coat potatoes evenly.

4. Arrange potatoes on prepared baking sheet. Bake, turning once, until potatoes are lightly browned & easily pierced with a knife, about 25 minutes.

Presidential Menu

Obama will be eating more than a sandwich next week. Holy Cow does this menu sound amazing for the Inauguration Lunch:

First Course
Seafood Stew

Second Course
Duck Breast with Cherry Chutney
Herb Roasted Pheasant with Wild Rice Stuffing
Molasses Whipped Sweet Potatoes
Winter Vegetables

Third Course
Cinnamon Apple Sponge Cake

I never knew they posted the menu with recipes. Can you image creating a meal for this event. How amazing would that be. I'm going to try the winter veggies next Tuesday:

Asparagus: preheat grill or large heavy bottom sauté pan. Rub 2 oz of olive oil on asparagus and season with pinch of salt and pepper. Lay flat on grill or sauté pan until lightly browned. Using long fork or tongs, rotate the asparagus to brown other sides. Usually 2 or 3 minutes per side. The asparagus is done when you can use a fork to cut through. Do not overcook, this will cause asparagus to become stringy. Keep warm until ready to serve.
Carrots: bring 3 qt salted water to a boil, add carrots to water and cook until fork tender, meaning a fork will easily pass through the carrot. Drain the water from the pot and toss 1 oz butter and zest of orange and mix until carrots are coated. Season with pinch of salt and enjoy. Keep warm until ready to serve.

Twice Baked Potatoes

These are great sides or snacks. Boy do they look good right about now. Matt and I went shopping at midnight then took a nap and went back out this morning. I'm so hungry!! Off to Chick-fli-A!

What you need
4 large baking potatoes
8 slices bacon
1 C sour cream
½ C milk
4 tbsp butter
½ tsp salt
½ tsp pepper
1 C shredded cheddar cheese, divided

How to do it
1. Preheat oven to 350 degrees F.
2. Bake potatoes in preheated oven for 1 hour.
3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. When potatoes are done allow them to cool for 10 minutes. Cut potatoes crosswise in half and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, ½ cup cheese and ½ the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese and bacon.
5. Bake for another 15 minutes.

Mashed Potatoes

Mashed potato time! Whenever I need an impromptu side I grab some potatoes and heavy cream and make mashed potatoes. I like to use heavy cream b/c it makes them a little thicker. Totally personal preference though. To make them extra special cook your potatoes in chicken stock.

What you need
2 lbs potatoes
3 tbsps butter
½ - ¾ C heavy cream
½ tsp salt
½ tsp ground fresh black pepper

How to do it
1. After washing potatoes, peel and cut potatoes in small cubes. Place potatoes in pot and enough water to cover and boil till soft.

2. When potatoes are done (about 20 minutes) drain and place in a large mixing bowl. Add salt, pepper, and butter. Add ½ cup heavy cream. Beat with an electric mixer until fluffy.

3. If potatoes seem to be to dry add little more heavy cream.

*For extra special potatoes add ½ tsp of garlic or 1/4 cup of parmesan.

Potato Junk (Casserole)

This was one of my favorites growing up. My parents would make it for every holiday. It is really good with turkey, lemon chicken, and ham. The key is not to over cook the potatoes or it will become more mashed potatoes.

What you need
6 potatoes, large russet
1½ C cheddar cheese, grated
⅓ C green onions, finely chopped
1 pint sour cream
20 oz cream of chicken soup
¼ C butter, melted

How to do it
1. Peel and cut the potatoes. Boil until tender.

2. Place in 9 X 13 casserole pan and mix with other ingredients, except butter. Salt and pepper to taste. Pour butter on top. Top with more cheese.

3. Bake 350 for 25 minutes.

Sweet Green Beans

If you like bacon and green beans this is a recipe for you. Matt's mom passed it on to me a few years ago and I just love it. At our house for thanksgiving we have two of every vegetable. We also make the green bean casserole recipe that is on the side of the can. Nothing fancy but it sure is yummy. It also doesn't cost much to make so that is always nice when you are feeding an army. Anyways, if you make these ahead of time just add like 5 minutes to the bake time. Also, for a little more well done bacon pop the bacon in the microwave for a little bit. (Not to long. They need to wrap easily.) I hope you enjoy them as much as I have.

What you need
3 cans whole green beans
1 lbs lean bacon cut in half, semi cooked
1 C butter
1 C brown sugar
½ tsp garlic
1 tsp soy sauce

How to do it
1. Slice potatoes into 1 inch cubes and boil in 6 cups of salted water for 15-20 minutes or until tender

2. Drain off the water and use a fork or potato masher to mash the potatoes. Stop masking when there are still some small chunks of potatoes left.

3. Immediately add the remaining ingredients, excluding the fried onions, to the pan and put it back over low hear. Reheat the potatoes for 5 minutes, stirring to mix in the other ingredients.

4. Serve the potatoes with a sprinkle of about 1 tablespoon of fried onions on top each servings

Cream Corn

We have a BBQ restaurant here called Rudy's that is to die for. They have the best BBQ sauce in town. I use it for my BBQ Chicken Pizza. Well, besides BBQ they make amazing cream corn. While I like can cream corn it is a little thin. So, last week I decided why not just make it myself. I made it with heavy cream to make it extra thick. Matt is getting pretty tired of potatoes with everything so I'm trying new corn recipes. I think corn souffle is next.

What you need
2 tbsp butter
2 tbsp flour
¼ C heavy cream
¼-1/2 C milk
8 oz frozen corn

How to do it
1. On low heat add butter to sauce pan. Once butter melts add flour. Smooth with a fork. Add cream and part of the milk. Smooth with fork. Add corn to pan. Add more milk if needed.

Ice Box Rolls

Thanksgiving isn't complete without my mom's ice box rolls. They do come with a warning. When rising leave out of reach of small curious kids. They might get the urge to poke them. Not that my family knows from experience. J/K. They are just to fun to resist.

What you need
1 cups water, warm
1 package quick-rise yeast
½ cups sugar
1 egg, well beaten
2 tbsp vegetable oil
½ tsp salt
2½ cups flour, can add up to 3

How to do it
1. Put warm water in large bowl, add egg, sugar, salt, and oil. Add flour and stir well. Then knead on floured board.
2. Fold into a ball and place in bowl. Let rise double in warm place and knead once more.
3. Divide in 2 balls. Roll ⅕ inch thick and cut out with biscuit cutter, put in well greased pans and let rise*. Cook in 350 oven until brown about 8-10 minutes.
*Note: Instead of creating biscuits mold small balls with your thumbs kinda kneading them at the same time. Butter a muffin pan. Place three balls into each muffin slot. After done baking butter the tops of each roll.

Broccoli Rice Casserole

Broccoli Rice Casserole is great for a crowd or just the fam. We split the recipe in half and it is the perfect amount to 2 dinners and 2 lunch leftovers. At first I was a little scared to try the Cheese Whiz but it the key to this one. After looking at about a million different ways to do this recipe about 95% of them were with the Whiz. It kinda makes me wonder what else can I do with it. Thanks to Matt's mom for help on this one!

What you need
1 stick margarine
1 can cream of mushroom soup
¼ C evaporating milk
1 large jar cheese whiz
1 package frozen broccoli
3 - 4 C cooked white rice

How to do it
1. Preheat oven to 350
2. Over meduim heat melt butter in skillet
3. Add milk, soup, cheese whiz to the skillet
4. After cheese melts add broccoli and rice. Stir ingredients.
5. Pour on greased baking dish and bake for 20 minutes

Steak and Potatoes

Nothing says I love you like good old steak and potatoes. We got tired of the same old baked or mashed potatoes. So, I thought I would spicy it up a bit.

Grilled Potatoes

Ingredients:
3 lbs small red or Idaho potatoes, cut in cubes
4 tablespoons olive oil
3 tablespoons chopped Italian parsley
3 tablespoons grated parmesan cheese
3 cloves garlic, finely chopped
2 teaspoons chopped fresh oregano

Direction:
1.Cook potatoes in large pot of boiling salted water until tender, about 15-20 minutes.
2.Drain potatoes; cool.
3.Prepare barbecue (medium heat).
4.Add 2 tablespoons oil; toss to coat.
6.Grill potatoes until golden, turning occasionally, about 5 minutes.
7.Transfer to bowl.
8.Drizzle 2 tablespoons oil over.
9.Add remaining ingredients; toss to coat.
10.Season with salt and pepper.
11.Serve warm.