I am sorry for my lack of posting this year! My little family is growing and we have been busy adjusting and getting ready for our little blessing to come into the world.
So to make it up to you, here is my potato salad recipe. It is sure to please everyone at the picnic! It’s simple. And that means you will spend more time playing Frisbee in the park and less time in the kitchen making this side dish.
The beauty behind this dish is that you can make it in advance and it will only help the flavors blend. It can keep for a day or so in the fridge too. Don’t forget about this summer classic on your picnics in the park with the family and friends.
Here are the ingredients:
5 potatoes (I have used red or russet, it’s up to you)
1 stalk of celery
¼ cup relish, I prefer dill
1 clove of minced garlic
2 tbs of your favorite mustard
½ cup of mayonnaise, or Miracle Whip
Pinch of dill
Salt & pepper to taste
And here is how you dazzle your family:
Step 1: Scrub potatoes and add them to a pot of salted water to boil. You want them to be tender so around the 15-minute mark- check them! When they are at the right texture- drain the pot and chop them up!
Step 2: In a small pot filled with cold water, add eggs and bring to a boil. IT should take around 10 minutes. Drain water and run cold water over them. When they are cool, peel and slice them up!
Step 3: Chop up your celery stalk, garlic and pickles. Add them to your serving dish along with the mustard, mayo and other seasonings.
Step 4: Combine the chopped potatoes in to this tasty mix making sure it is coated all the way, then add the eggs in gentle fashion as not to completely damage their appearance. Refrigerate until chilled and serve when ready!
We had some friends over for a fun night of ignoring our home working and studying for finals. Tis the season to make gingerbread houses! Usually I have the problem of making frosting that can hardly hold my gumdrops to the roof. But I think I’ve finally found the answer to my “problem”!
3 large egg whites
4 1/2 cups powdered sugar
1/2 teaspoon cream of tartar
Step1 : Combine egg whites and cream of tartar with a whisk to avoid clumps.
Step 2: Gradually stir in powdered sugar.
Step 3: Test it’s durability and get to work decorating your gingerbread house!
The temperatures are dropping, the snow is falling and it’s flue season! My husband is under the weather after taking care of me last week. So to reward him for being such a fabulous and caring husband, I decided to make him some chicken noodle soup!
Here are the ingredients:
1 medium sized chicken breast
4+ cups water
3 bouillon cubes
2 small potatoes
3 stalks of celery
oregano, salt and pepper to taste
Step1: Cube the chicken and put it in a pot with 4+ cups of water, bring it to a boil until the chicken is cooked most of the way.
Step 2: Chop up all of the vegetables to bite size.
Step 3: Add all vegetables & bouillon to the chicken and turn heat down to medium heat.
Step 4: Let soup simmer for roughly half an hour.
Step 5: Check to see if vegetables are tender, remove from heat and enjoy!
***If you think that you need a little boost, add some garlic with the spices. My husband likes to add the garlic as well as some hot sauce to melt his cares away.
I hope this soup will scare away your winter blues!
Yesterday morning my husband and I were feeling ambitious. We decided to try out a new biscuits and gravy recipe from scratch. So we found Food Network’s own Paula Deen biscuit recipe to start the morning out right!
2 cups all-purpose flour
1 teaspoons sugar
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons butter, cubed
3/4 cup milk
Step 1: In a large bowl combine flour, sugar, baking powder and salt together.
Step 2: Add butter into mixture. Add milk when necessary.
Step 3: Knead and roll dough onto a lightly floured surface.
Step 4: Roll dough to your desired thickness, then cut them out using a cookie cutter or cup from your cupboard.
Step 5: Place biscuits in a greased pie dish and bake for 14 minutes or until golden brown.
Next up, making the gravy. It’s simple!
4 cups milk
½ cup veg. oil
¾ cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
Step 1: Place ground sausage in a skillet, break it down and brown it.
Step 2: Heat the oil in a large skillet over medium heat.
Step 3: Whisk in the flour, salt and pepper until smooth and browned.
Step 4: Gradually add milk so that no lumps form, until thickened.
Step 5: Add the sausage into the gravy and stir thoroughly.
***If your gravy is too thick, consider whisking in additional milk.
I hope you enjoy this recipe as much as we did!
I apologize for the delay in my posts! My computer crashed, died and basically blew up right after Thanksgiving. It is a tragedy, but my husband has been helping me out and I am back on my cyber feet again. So here we go!
This week, I am finally sharing all of the posts that I have had stashed on my desktop for weeks.
I decided to try out Food Network’s own Rachel Ray recipe for a fudge wreath. It was always my favorite “Mom made” treat at Christmas time, and the best part about this recipe- you can change the color of candies or added ingredients to match the up-coming holiday!
Here are the ingredients:
1 (12-ounce) bag semisweet chocolate morsels
9 ounces (3/4 of a 12-ounce bag) butterscotch morsels
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 (8-ounce) can walnut halves
8-inch cake pan, lightly greased with softened butter
Optional: Candied cherries, red and green for garnishing purposes!
Step 1: Preheat a pot over low heat before adding chips and milk and melting.
Step 2: Stir in vanilla and remove fudge from heat. Add nuts, stir in immediately.
Step 3: Grease up your bundt pan.
Tips & Tricks:
-If you do not have a bundt pan, use a cake pan and place
a plastic-wrapped can in the middle.
-Instead of greasing up your bundt pan, use foil or plastic wrap
to keep the chocolate from sticking as it sets.
Step 4: Spoon in the mixture to avoid air bubbles and malfunctions. The fudge will start to set immediately!
Step 5: If you are going to add a garnish, you will need to add it quickly. Then chill this chocolatey goodness in the fridge until you are ready to serve!
Food Network’s 5 Minute Fudge Wreath
Here is the recipe: http://www.foodnetwork.com/recipes/rachael-ray/five-minute-fudge-wreath-recipe/index.html?oc=linkback
There is always that one random gift that you did not expect around this time of year. As a giving people, we never want our friends and acquaintances to leave empty handed. So here is my “quick-fix” suggestion for you. It’s the easiest gift. And it’s delicious too, so here we go!
1 package of peppermint candy canes
2 lbs of white or milk chocolate
Step 1: Unwrap and place 6+ candy canes in a gallon size bag. Use a hammer, wooden spoon or even meat tenderizer to crush the peppermint candies into smaller pieces.
Step 2: Melt the chocolate in a double boiler (if you are not sure what a double boiler is, check out this link! http://www.foodterms.com/encyclopedia/double-boiler/index.html ) then combine the two ingredients together.
Step 3: Pour the chocolatey and minty goodness onto a cookie sheet lined with wax paper and place it in the refrigerator.
Step 4: After roughly 45 minutes, take it out and break it into pieces and there you have it! A delicious holiday treat.