All posts filed under: side dish

John’s potato salad 

I know I’m late…..the three day weekend is just about over and you have already meal planned for today. However, summer has really just begun and potatoe salad can be served all year long. Truthfully my potato salad is not so great but John’s…….well……people think I made it and ask for the recipe. Super easy, really delicious.  6 russet potatoes pealed and cut into TWO INCH HUNKS 8  eggs  (hard boiled) Two cups of mayonnaise or more if needed 2 stalks of finely chopped celery Salt and pepper Boil potatoes hunks in salted water for ten minutes, add eggs in the shells to the same pot, put a lid on it and turn off heat. Let sit for twenty minutes. Everything will be done then. Remove hard boil eggs and place on plate or in bowl to cool. Dump potatoes in strainer to drain and rinse will cold water. Just a light rinse. Place in serving bowl and refrigerate until completely cool. When cool add mayonnaise and stir, chop celery, slice the eggs and add …

Mango salsa

Summer time is the best for fresh fruit and vegetables. Fish or shrimp seems to be a hit during the warm months…..what if we combined the two? Oh yeah baby, mango salsa is the key….it is light and flavorful and a great topping or side dish. This is a small amount if you want more salsa double the recipe. Great with grilled shrimp, fish or even chicken.  2 ripe mangos, peeled with the flesh removed and then hunked into bite size pieces 2 limes squeezed  1 bunch cilantro…..use about 1/4-1/2 the bunch washed and finely chopped  2 Serrano chiles, viened and seeded…chopped fine 1 tablespoon onion finely chopped 1/4 teaspoon garlic salt 1/4 cup bell pepper chopped fine 1/8 teaspoon ancho chile powder In a bowl add all ingrediants, stir and chill…..serve with grilled fish, shrimp or chicken. A great side dish too.  As always we hope you enjoy.

Black bean salsa Texas style

Summer is here and salsa, any kind of salsa is a poolside, picnic, patio treat. I will post a few to add too or eat alone with vegetables or chips, even fish, chicken or pork. This recipe has a little twist to it adding flavor and a full vegetarian feeling. So much flavor you might even want to double the batch. This is a single recipe, good for a few folks. 1 can black beans drained 1 can whole kernel corn drained 1 can black eyed peas drained 1 bunch cilantro, washed and chopped: I use about 3/4 of the bunch 3 green onions finely chopped 1 jalapeño, viened and seeded chopped fine 1/2 bell pepper chopped 1-2 limes squeezed around  1/4 cup juice 1 package taco seasoning mix, or your favorite taco spices use 1 tablespoon to start then add more according to taste 2 Roma tomatoes chopped 1 cup of queso fresco cheese, broken up into pieces Maybe some salt In a large bowl mix everything together but the cheese and tomatoes. Place …

Greek style asparagus 

Spring is here and so is the grass…..we pick ours daily, forcing us to be creative with cooking methods. When making the Greek chicken I came up with this version of asparagus too. It is wonderful!  Grill pan Lemon flavored olive oil ( or lemons and olive oil)  A bunch of cleaned and trimmed asparagus 1-2 teaspoons Greek seasoning Plain Greek yogurt 1 cup 1/2 lemon squeezed 1/4 teaspoon dry mint crushed 1/4 teaspoon dry dill crushed Heat grill pan, place grass in a bag or a flat dish and toss with olive oil. Sprinkle 1/2 Greek seasoning, mint and dill on and toss. When pan is hot place grass on and cook, tossing once in awhile so it does not burn. In a bowl mix yogurt and the other half of Greek seasoning. Put in refrigerator and save for later. When grass is tender and cooked for your desired doneness, squeeze lemon juice over it. Serve on a plate with the yogurt sauce on the side.    As always we hope you enjoy If …

Northwest chicken with green chile sauce with roasted vegetables

Another experiment hits the oh my zone! Super easy recipe, the vegetables take a little prep time other wise great tasting, easy, healthy meal. This was enough for three servings and a lunch.  4 Chicken boobs halves pounded a little to speed up cooking Tablespoon olive oil Penzeys northwoods seasoning 1 can cream of chicken soup 1/2 can chicken broth 4 green chiles roasted, peeled, seeded and chopped or…..canned….or frozen about 1/2 cup 2 beets, peeled, cut into cubes 1/2 head cauliflower cut into florets  1 large sweet potato peeled cup into cubes Garlic salt More olive oil Start prepping the vegetables first. Heat oven to 425. I keep them separate otherwise you will have red cauliflower and sweet potatoes. Spray or spread some olive oil in a 13×9 pan. In a bowl place cubed sweet potatoes toss with a small amount of olive oil and garlic salt. Put cauliflower in bowl toss with olive oil and garlic salt or your favorite seasoning, do the same with cubes beets. Put in hot oven and bake …

Best banana nut bread….ever

I’m here to tell you….I have had so many people just love this bread. It is a bit different than most since I have tweaked the recipe to perfection. This freezes well and can be made with stored up, left over, frozen bananas. After baking putting it in a toaster with a slap of butter, yum….even better…..a side of coffee or tea makes this bread a hit at any breakfast gathering. I like it so much I make two loaves at a time. This is a single recipe so you will have to double it. The first loaf barely makes it until the next day….the second I freeze. Just wrap tightly in plastic wrap, then foil, then in a freezer bag. ( I don’t like my stuff getting weird in the freezer, so lots of protection.) 2 c flour maybe 1/4 -1/2 cup more if really big bananas and the mixture is super gooey 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/3 cup butter 1/3 c white sugar 1/3 cup brown …

Cocktail sauce…. The best ever

  We love shrimp, clams, oysters…all that good ocean stuff. Sometimes you want a sauce sometimes you don’t. But buying something from the store, pre bottle is just wrong. This is a super simple way to make it with ingrediants you more the likely already have in the house.  Ketchup 1 cup maybe a bit more Horseradish prepared jarred 2 tablespoons Garlic salt a few shakes Worschire sauce about a tablespoon Juice of half a lemon Finely chopped celery…about 3 sticks In a bowl, you can put in the refrigerator for a few hours mix everything but celery together. You might think it is to much horseradish but it really is not. Right before serving chop celery and add to serving bowl. Add shrimp, celery and sauce….serve. This goes good with any seafood delight.  As always we hope you enjoy

Pesto potato salad 

Looking for something different for a potato salad? Like pesto? Have extra roasted or baked potatoes? Then this is the dish for you….. Hopefully you saved some of that pesto you made during the summer and have it ready in the freezer. If not, I guess store bought would do and if you are so inclined make a batch of fresh and use it. (See previous post)  Baked, boiled, roasted potatoes, made just for this dish or leftovers. About two large potatoes per recipe. Mayo……how ever gooey you want it 1 tablespoons onion finely chopped 1 large stick celery finely chopped 1-2 hard boiled eggs A shake of garlic salt Pepper to taste 1/4 to 1/2 cup pesto Take the potatoes you are using and chopped them into cubes, kind of on the small side. If you need to cook them do so and cool. In a bowl mix everything and chill before serving.  As always we hope you enjoy. 

Saltines with ranch dressing….yep another version

Holidays are here and snack food is on the list. This is super easy and a little bit different than all the other recipes.  1 box saltines 1 package ranch 1 package onion soup mix 1 cup oil Larger plastic bag  and a cookie sheet In a shallow bowl or plate dump onion soup mix in. With the back of a spoon press on the dried onions to break up. It does not have to be fine. In bag mix package mixes; Add oil and squish to stir. Open all the packages of cracker placing them in the oily bag. Flip to mix. Gently spread out  in the bag and let sit for 3 hours flipping every 30 minutes or so to mix. When time is up heat oven to 425. Gently spread crackers on cookie sheet. Bake for 12 minutes…..half way through gently stir or flip crackers around. Some will have toasted ends and some will not.  Baking them seems to really enhance the flavors. After they are cooled……and after you serve them, if …

Homemade blue cheese dressing

Once in awhile you just have to have blue cheese dressing…..and if you are like us a good bottled one is hard to find. So I can up with this one, easy plus tasty….what more can you ask for. It is best if you make it a day ahead. 2 oz blue cheese broken up 1/4 cup mayonnaise  1/2 cup sour cream 1/2 cup milk 1/4 teaspoon salt Mix everything but the blue cheese in a bowl. When it is mixed well add crumbled up blue cheese and stir. Cover and refrigerate at least for 4 hours. The mixture will thicken as it sits. You can add more cheese if you would like but this is a great combination.  Serve with a wedge of iceberg lettuce, chopped tomatoes and bell peppers.  As always we hope you enjoy.