Monday, June 15, 2015

Mayo Free Potato Salad


Potato salad is a great Summer side dish. This one is Mayo free, so it travels
well and tastes great. The best part is that you can add all of your
favorite extras that you'd like. Very versatile.

Mayo Free Potato Salad

3 pounds red potatoes, cut
1/2 red onion, diced
3 sticks celery, diced
3 hard boiled eggs, diced
8 to 10 slices bacon, cooked
1/2 cup greek yogurt
2 tablespoons sour cream
1 teaspoon mustard
1 tablespoon red wine vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste
handful of parsley - optional 
3 to 4 green onions, for garnish

1) Cook potatoes until fork tender, Drain. Place in a large bowl.
Add onion, celery, greek yogurt, sour cream, mustard, red wine 
vinegar, garlic powder, onion powder, salt, pepper and parsley.
Mix well and top with boiled eggs, green onions and bacon. 


Wednesday, June 3, 2015

Barbecue Baked Beans


This is a perfect side dish for your Summer grilling.


Barbecue Baked Beans

1 1/2 pounds lean ground beef
1 red onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 tablespoon minced garlic
1 ( 28 ounce ) can of baked beans - I used Bush's
1/2 cup barbecue sauce
1/2 cup ketchup
2 tablespoons spicy mustard
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
4 tablespoons brown sugar
1/2 pound cooked bacon

1) Preheat oven to 350 degrees.

2) In a large skillet cook hamburg, bell peppers, onions and
garlic. Add beans, barbecue sauce, ketchup, mustard, Worcestershire sauce,
soy sauce, and brown sugar. Mix and simmer 5 minutes.

3) Transfer to a greased 9 by 13 pan. Sprinkle with bacon and cover with
aluminum foil and bake for 45 minutes. Remove foil and bake 10 
additional minutes. Let casserole stand ten minutes before serving.


Tuesday, May 26, 2015

Strawberry Cheesecake Trifle


          I have a wonderful dessert for you that could not be simpler and yet it looks like you
          spent all day making it. In these warmer months these types of desserts are great.


                                                                Strawberry Cheesecake Trifle

                                                                3 pints of strawberries, sliced
                                                                1 angel food cake, cut into chunks
                                                                1 ( 8 ounce ) package cream cheese, softened
                                                                1 ( 16 ounce ) container cool whip , thawed
                                                                3 Tablespoons powdered sugar
                                                                1 teaspoon vanilla
                                                                1 teaspoon granulated sugar

                  1) Place strawberries in a large bowl and add a teaspoon of sugar on them and let
                  sit. In the meantime, whip the cream cheese, powdered sugar and vanilla until
                  smooth. Fold in the cool whip. In a large bowl of trifle, layer the angel food cake,
                  strawberries and frosting. Repeat... You can also add blueberries in the layers.

Friday, April 3, 2015

Corn Casserole


                      Corn Casserole, is a staple at every Holiday gathering. I'm sure my family
                      would feel disappointed if this yummy side dish wasn't on the buffet table.
                                                           Make this for your Easter dinner.

                                                                      Corn Casserole

                                                                       1/2 cup butter, melted
                                                                       2 eggs, beaten
                                                                       1 ( 8.5 ounce ) box jiffy corn bread mix
                                                                       1 ( 15 ounce ) can whole kernel corn, drained
                                                                       1 can creamed corn
                                                                       2 tablespoons sugar
                                                                       1 cup sour cream

                       1) Preheat oven to 350 degrees and lightly grease a 9 by 9 inch baking dish.

                       2) In a medium bowl, combine butter, eggs, corn bread mix, whole corn,
                       creamed corn, sugar, sour cream, pour into baking pan.

                       3) Bake for 45 minutes or until golden on top. I like to serve this with green
                       onions on top or chives. All recipes.
                   

Thursday, March 19, 2015

Corned Beef Hash


                     When it comes to breakfast, I've always been a fan of corned beef hash,
                     even the stuff in a can ( gasp ) it's true. A few years ago, I started making
                     my own homemade version and let me tell you it does not disappoint.


                  This is a perfect way to use up any leftover Corned Beef and great year round.

                                                                       Corned Beef Hash

                                                                        7 to 8 medium size potatoes, diced small
                                                                        1 large onion diced
                                                                        1 1/2 cups corned beef hash, cubed
                                                                        5 tablespoons beef stock
                                                                        1 1/2 tablespoons Montreal steak seasoning
                                                                        salt and pepper to taste
                                                                        2 Tablespoons olive oil
                                                                        2 Tablespoons butter

                       1) Heat olive oil and butter in a non stick skillet. Saute potatoes and onions
                       until slightly browned and then add corned beef. Season with salt, pepper
                       and Montreal seasoning. Add beef stock and partially cover with lid. Reduce
                       heat and stir occasionally and cook for 25 minutes or until done. Enjoy!!


                   
Related Posts Plugin for WordPress, Blogger...