Red, White, and Blue Cheese Potato Salad

Red, White, and Blue Cheese Potato Salad

Memorial Day and Independence Day could possibly be the number one warm weathered days where people plan on heating up the grill, inviting friends and family over, and enjoying some good food. A favorite is Grilled Chicken and steaks with sides of grilled watermelon and a creamy red, white, and blue cheese potato salad that is almost impossible to stop eating.

Ingredients:

• 1 1/2 lbs. White potatoes, washed, cooked and cut into wedges
• 1 1/2 lbs. Red potatoes, washed cooked and cut into wedges
• 8-10 ounces Blue Cheese
• 3/4 cup mayonnaise
• 3 Tbsp. Yellow mustard
• 2 tbsp. Rosemary and Garlic seasoning
• 1 teaspoon white or apple cider vinegar
• 1/2 tsp. salt
• 1/2 tsp. pepper

Directions:

1. Wash and dry the potatoes.
2. Place the potatoes in a large pot, filled with water, bring to a boil.
3. Turn heat to medium-high, let boil for 15-18 minutes until potatoes are softened but not so soft they instantly mash.
4. Drain the water and let the potatoes cool completely.
5. Once the potatoes cool, mix the mayonnaise, mustard, vinegar, rosemary and garlic (or just 1 teaspoon garlic seasoning and 1 teaspoon paprika), salt and pepper in a small bowl. Stir to blend with a fork.
6. Place potatoes into a large bowl, add the mayonnaise mix and toss to combine well.
7. Cover the bowl with plastic wrap and place in the refrigerator for 4 hours or over night.
8. Before serving sprinkle blue cheese on top.

This is a fantastic dish for potlucks during the summer months and the rosemary can be substituted with paprika or other spices that might be on hand.

Happy Eating!!!

Roasted Turkey Leg

Roasted Turkey Legs

with butter, rosemary and garlic

Gobble, Gobble!!! This recipe is versatile, can be used with turkey thighs, breast, or even on the whole bird at Thanksgiving. Even so, for those who just want something for a simple dinner or for a small Thanksgiving gathering, this is the perfect recipe. Not only cheap, but simple.

Ingredients:

• 2 large turkey legs
  
• 3 tablespoons chopped fresh rosemary
• 1 tablespoon garlic salt
• 1 stick butter
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon poultry seasoning

Directions:

1. Turn the oven to 375°.
2. Wash the legs and pat dry.
3. Mix the rosemary, garlic salt, salt, pepper, and poultry seasoning in a bowl. Set aside.
4. Cut the butter into 10 half tablespoon slices. Set the rest aside.
5. Place the turkey legs in a small baking dish or roasting pan. Loosen the skin of the turkey legs and rub the dry ingredients underneath, then on top. 
6. Place at least 4 pieces of the butter into the skin of each leg. Rub the 5th piece over the outside of the leg (more butter can be used if desired. Cut another tablespoon of butter and set to the side.
7. Put the turkey legs in the oven and bake 30 minutes. Pull the legs out, rub some of the reserved butter over them and place back into the over for another 20 to 25 minutes (until the internal temperature in 180°).
8. Take out of the oven let cool and prepare to eat. 

Tip: Instead of putting the butter and spices on separately, soften the butter a bit and place in a bowl. Stir in the spices. Place into a Ziplock bag sprayed on the inside with nonstick cooking spray and push the butter down to form what looks like a log. Get all the air out, seal the bag and place in the fridge for 30 minutes. Cut the bag open, cut the spiced butter into pieces and rub onto the legs.

This is mouth watering delicious, and is a quick and easy meal. Happy Eats!!!

Blueberry Plum Cobbler

Blueberry Plum Cobbler

Perfect summertime treat, blueberry and plum cobbler. Simple, sweet, and savory. 

Ingredients:

• 1 to 1 1/2 pint blueberries, washed
• 5-7 red or black plums, washed and cut in slices (thick or thin, preference is up to the cook)
• 2 cups all purpose flour
• 1 3/4 cup granulated sugar
• 3/4 cup milk
• 1/3 cup pineapple juice
• 1/2 cup brown sugar
• 1 stick butter, melted
• 2 teaspoons baking soda
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

Directions:

1. Place the plums in a medium bowl with the brown sugar. Toss with hands to combine. Cover with plastic wrap and refrigerate 2 hours or overnight.
2. Turn oven to 350.
3. Mix all-purpose flour, granulated sugar, milk, pineapple juice, melted butter, baking soda, salt, and vanilla extract in a large bowl with a wooden spoon. Stir until combined.
4. Spray a 9x13 baking dish with baking spray. Pour the batter (mix) into the the dish.
5. Toss the blueberries in with the plums until mixed, spread over the batter.
6. Bake 45 minutes to an hour or until the middle is set and a fork comes out clean.

Enjoy (this is also a good treat to make during the holidays, just use plums and make plum cobbler....yum!)!

Cheesy Chicken Burrito Bake

Easy Cheesy Chicken Burrito Bake

This is a great bake for any time of the year and for Halloween or for dinner the day before a big celebration. It is quick and easy, making it perfect for working parents who want nothing more than a good meal on the table fast in order to enjoy more down time with the family.

 

Ingredients:

 

• 1 1/2 to 2 pounds of boneless skinless chicken tenderloins, cut into 1-2 inch pieces.
• 2 cups cooked white rice (cook the day before or use leftover rice from one or two days earlier)
• 1 14 ounce can pinto beans, cooked according to can directions
• 2 jars of mild or medium salsa
• 1 pound shredded cheddar
• 1 pound shredded Mexican blend
• 12 flour tortilla wraps
• Sour Cream
• 2 tablespoons chili powder
• 2 tablespoons salt
• 1 tablespoon pepper
• 1 tablespoon garlic powder
• 1 tablespoon brown sugar (optional)
• 1 teaspoon cumin
• 4 tablespoons Vegetable Oil 

 

Directions:

 

Preheat oven to 400° and spread 1/2 cup salsa onto the bottom on a 9x13 baking dish. Spread 1 cup cooked rice over top of the salsa.

 

1. Heat a large pan with a tablespoon of vegetable oil over medium heat.
2. Toss the spices in a small bowl and mix thoroughly.  
3. Place the cut chicken into a medium bowl and sprinkle with 3 tablespoons Vegetable oil. Using hands, mix well until all pieces are covered in oil. Add spices, mix with hands again.
4.  Place the chicken into the pan, cover, and cook for 7-8 minutes until somewhat browned and juice runs clear.
5. Heat the flour tortilla wraps, 6 at a time, in the microwave with a wet paper towel on top for 30-45 seconds.
6. Lay wraps flat, put 1-2 tablespoons of one of the cheeses on each wrap, place cooked beans and rice on top, and then put the cook chicken into the wrap. Fold and place in a line side by side in the baking dish.
7. Pour the rest of the salsa on top, spread out, and then put 1-2 cups of cheese over the burritos.
8. Cook  30 minutes or until cheese is melted, bubbly, and a little brown. Serve with sour cream.

This is a no fuss quick meal, and the chicken can be made a day ahead or the chef can choose to use chicken from the previous days meal. Enjoy!!! 

Deviled Potato Salad

Deviled Potato Salad

Potato salad is a must have at any BBQ or covered dish in the south. There is nothing like a crunchy or creamy potato salad along side some sweet or savory ribs, burgers, or pork. This recipe is a take on potato salad made with ingredients used in deviled eggs. 

Ingredients:

• 3 lbs white potatoes, peeled, washed, and cut into wedges or cubes
• 3/4 to 1 cup mayonnaise
• 1/4 to 1/2 cup yellow mustard (spicy if desired)
• 2 to 3 tablespoons paprika
• Salt and Pepper 

Directions:

1. Place the potatoes in a large pot of water, bring to boil over high heat.
2. Turn heat down to medium high and continue boiling for 15 to 20 minutes (until soft but not soft enough to mash).
3. Drain the water and let the potatoes cool for about 30 minutes.
4. Meanwhile, mix the mayo and mustard in bowl, set aside.
5. Once the potatoes have cooled a bit, mix in the mayo/mustard, then the paprika and salt and pepper (the amount of salt and pepper is up to the cook).
6. Cover and chill for 2 hours or over night.

This is a pretty basic recipe, mainly because my family does not like any extra crunch, onions, or anything besides a creamy texture. Even so, this recipe can easily be added to. Here are some optional additions to be included in the salad.

Optional Add Ins:

• 3-6 hard boiled eggs, chopped
• 1/4 cup pickled relish
• 1/4 cup white vinegar or apple cider vinegar

Baked Bean Casserole

Baked Bean Casserole

Summer is upon us, which means, time for outdoor gathering, covered dish functions, and picnics with some summer comfort food, including lots of side dishes. Perhaps one of the main side dishes seen at any BBQ, cookout, or other gatherings is, Baked Beans or Baked Bean Casserole. This casserole is among the easiest to make, uses ingredients found in most kitchens and goes along with nearly any meaty meal.

Ingredients:

1 lb ground beef or sausage, cooked and drained
1 pack of bacon, cooked to a crisp 
1/2 cup BBQ sauce (get recipe here or use whatever is on hand)
1/2 cup brown sugar
2 tablespoons soy sauce or Worcestershire sauce
2 16 oz. cans baked beans

Directions:

1. Brown the beef or sausage in a skillet over medium heat and drain. While the meat is browning cook bacon in the oven according to package directions, until crispy and brown (about 15-18 minutes). 
2. Heat the bean in a pot over medium heat. Once the beans are heated add the BBQ sauce, brown sugar, soy or Worcestershire sauce to the pot until heated through, stir well. 
3. Once the bacon is finished cooking, turn the oven heat to 350.
4. Crush he bacon into bits and add half to the already cooked beans. Set the other half aside.
5. Spray a baking dish with nonstick cooking spray.
6. Pour the bean mixture into the baking dish, sprinkle remaining bacon bits on top along with some more brown sugar if desired, and cover with foil.
7. Cook 45 minutes, remove foil, cook 15 minutes.

Cinnamon Sugar Peach Muffins

Cinnamon Sugar Peach Muffin

Simple and Delicious!!! This muffin recipe is literally "Semi-Homemade." It is quick, inexpensive, and great for a brunch or breakfast.

Ingredients:

• 2 7 oz. bags of Martha White's Cinnamon Sugar Muffin Mix
• 1 cup milk
• 3 large peaches, chopped into small pieces
• 1/2 cup whipped Cream Cheese
• 1/4 cup brown sugar
• 1 Stick butter, cut in 1/2 inch pieces

Directions:

1. Preheat oven to 475.
2. Mix the muffin mixes and the milk together.
3. Fold the peaches into the muffin mix.
4. Spray a 24 mini muffin pan with baking spray.
5. Fill each muffin cup half full of the peach/muffin mix.
6. Use a teaspoon and place a teaspoon of cream cheese on top of the mix in each cup.
7. Top off each cup with remaining mix.
8. Sprinkle the tops with brown sugar and bake 9-10 minutes.
9. Serve with the butter.

This is perfect for summer and fall and will be a hit at any gathering. Happy Eats!!!