Herbs Potatoes

Herbs Potatoes is a simple but fabulous side dishes that your family will enjoy, and they go well with just about any main course.

Ingredients

4 large potatoes
1/2 teaspoon fresh ground pepper
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon rosemary powder
1/2 teaspoon garlic powder
3 Tablespoons extra virgin olive oil

1 Tablespoons melted salted butter
Sea salt, to taste 

Directions

Preheat oven to 450 degrees F.

Cut the unpeeled potatoes into 1/4 inch slices.

Place the potato slices on well greased shallow baking pans.

Combine pepper, oregano, thyme, sage, and rosemary, garlic, salt, and oil in a small bowl.

Brush the potato slices with herb mixture.

Bake, BBQ or  Grill the potato slices for about 20 minutes or until they are well-browned but not too crisp.

Easy Jalapeno Poppers

The rich and creamy combination of spices and muenster cheese nicely contrasts the muted spice of grilled  jalapeno peppers.

Ingredients

12 jalapenos remove the stems (tops) 

2 tablespoons olive oil

1/4 teaspoon Sea Salt 

1/4 teaspoon ground garlic

1/4 teaspoon coriander

1/4 teaspoon black pepper

muenster cheese.

Directions

Rise jalapenos with cold water and dry. 

Remove the stems (tops) from jalapenos.

Scrape out the seeds and stuff with muenster cheese.

Place the jalapenos in a large bowl add olive oil, sea salt, ground garlic, black pepper and coriander and toss until all of them are covered with the seasonings and oil.

Pour them into your foil pack fold end of foil pack shut.

Grill over medium-high heat, turning often, 10 minutes. 

Macaroni & Cheese with Bacon

This recipe is incredible! This recipe for Macaroni & Cheese with Bacon lovers taste great and goes well with almost anything.

INGREDIENTS

2 cups macaroni

3 ½ cups milk

½ cup beer

3/4 cup bacon, cooked and chopped

1 teaspoon sea salt

2 cups grated cheddar cheese

4 Tablespoons flour

2 Tablespoons butter

DIRECTIONS

• Cook macaroni in boiling salt water 20 minutes.

• Let the macaroni drain.

• Mix together the sea salt, flour, bacon (cooled) and cheese in a large bowl.

• Butter a large baking dish.

• Place a thin layer of macaroni in the bottom of the baking dish.

• Cover the macaroni with a layer of the cheese mixture.

• Repeat layers until the macaroni is about ½ inch away from the top of the baking dish. The last layer is the cheese mixture.

• In a large bowl add milk and beer; mix well and pour over macaroni until it covers the top layer.

• Bake 35 minute at 325 degrees.

• Sprinkle with bread crumbs.

• Bake for another 15 minutes or until the top is golden brown.

• Serve hot.

Red Potato Bacon-Ranch Salad

Jazz up meal by add a side of "Red Potato Bacon-Ranch Salad". This easy to follow recipe is creamy and delicious.

Ingredients

5 to 6 medium red potatoes peeled; cut into ¾ inch chunks

2 hard-boiled eggs, chopped

¾ cup real bacon bits

1 cup Hellmann’s mayonnaise

½ cup Kraft Ranch Dressing

1 cup thinly diced celery

½ cup chopped scallions

¼ teaspoon sea salt

¼ teaspoon black pepper

Directions

Put potatoes in a large pot and fill with cold water.

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, ranch, bacon, celery, scallions, salt, pepper and eggs.

Serve chilled or at room temperature.

Ranch Red Potato Salad

"Ranch Red Potato Salad" is easy to make and delicious. Everyone in the house loved it!

Ingredients

5 to 6 medium red potatoes peeled; cut into ¾ inch chunks

2 hard-boiled eggs, chopped

1 cup Hellmann’s mayonnaise

½ cup Kraft Ranch Dressing

1 cup thinly diced celery

½ cup diced yellow onion

¼ teaspoon sea salt

¼ teaspoon black pepper

Directions

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, ranch, celery, onion, salt, pepper and eggs.

Serve chilled or at room temperature.

Classic Ranch Potato Salad

"Classic Ranch Potato Salad"  this is my basic starter recipe for potato salad. It's simple, easy to make and taste delicious.

Ingredients

5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks

2 hard-boiled eggs, chopped

1 cup Hellmann’s mayonnaise

½ cup Kraft Ranch Dressing

1 cup thinly diced celery

½ cup diced yellow onion

¼ teaspoon sea salt

¼ teaspoon black pepper
chives or garlic chives, chopped

Directions

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, ranch, bacon, celery, scallions, salt, pepper and eggs.

Serve chilled or at room temperature.

Top with chives or garlic chives.

Curry Potato Salad

Ingredients

5 to 6 medium russet potatoes peeled; cut into 3/4 inch chunks

1 cup Greek Yogurt

1/3 cup olive oil

1/3 cup Golden Raisins

2 cups frozen green beans.

1/2 cup diced scallions

2 tablespoons white wine vinegar

2 teaspoons curry powder

1/4 teaspoon sea salt

1/4 teaspoon black pepper

Directions

Potatoes

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Green Beans

Cover green beans with water in 2-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until green beans tender.

Drain and cool slightly.

Dressing

In a small skillet add oil, raisins, green beans and curry cook on medium heat.

Stir every 30 seconds for 2 minutes.

Cool slightly.

Place potatoes and green beans, dressing, yogurt, salt, pepper in a large bowl.

Gently toss potatoes.

Serve cooled or warmed.

Classic Red Potato Salad with Lobster

"Classic Red Potato Salad with Lobster" is seriously the best lobster salad you will ever have. If you are afraid the tarragon might be too strong and overpower the lobster, it doesn't.

Ingredients

5 to 6 medium russet potatoes peeled; cut into 3/4-inch chunks

3 hard-boiled eggs, chopped

2 cup lobster meat; cooked, removed from shell, and cut into 1/4-inch chunks

1 cup Hellmann’s mayonnaise

1/4 cup Crème Fraiche

1 Tablespoon French’s mustard

1 cup thinly diced celery

1/2 cup diced scallions

1 tablespoons white wine vinegar

2 Tablespoons truffle oil or extra virgin olive oil

1 Tablespoons chopped tarragon
2 Tablespoons chopped parsley

¼ teaspoon sea salt

¼ teaspoon black pepper

Directions

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Whisk together mayonnaise, oil, salt, pepper, vinegar, tarragon, mustard, and Crème Fraiche in a large bowl.

Add potatoes, celery, scallions, lobster meat and eggs gently toss.

Serve chilled.

Creamed Spinach

"Creamed Spinach" recipe is as its name promises, creamy and delicious!

Ingredients

2 cups milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/2 teaspoon fresh garlic; minced
Sea salt and freshly ground black pepper to taste
1/4 cup grated Parmesan

2 (10-ounce) packages frozen chopped spinach, thawed and drained

Directions

Warm the milk in a small saucepan over medium heat. 

In a medium saucepan over medium heat, melt the butter. 

Whisk the flour into the butter and cook for 2 minutes to make a roux. 

Whisk in the warm milk a bit at a time to avoid lumps. 

Cook until the sauce begins to thicken, 2 to 3 minutes. 

Add the pumpkin pie spice and a pinch of salt and pepper. 

Turn the heat to low, stir in the cheese, and let melt. 

Stir in the spinach and cook for another 2 to 3 minutes to heat it through.

Garlic Grilled Corn

A fast and delicious fresh treat and a favorite for everyone is Garlic Grilled Corn.

Ingredients

12 ears corn, husked and cleaned

12 tablespoons butter, divided
1/4 cup garlic powder

Directions

	Preheat grill for medium heat, or preheat your oven to 350 degrees F (175 degrees C).
	Place each ear of corn on a separate square of aluminum foil. Place 1 tablespoon of butter on each one, and sprinkle with garlic powder. Wrap ears tightly with the foil.
	Place ears of corn on the grill or in the oven for 20 to 30 minutes, turning over occasionally.

Cajun Grilled Corn

Add a touch of spice to corn on the cob and grill it and you get delicious "Cajun Grilled Corn".

Ingredients

6 ears of corn; husked and washed

1/2 cup butter, softened

6 Tablespoons Cajun Seasoning

Directions

	Peel back husks form the corn, remove strings and leave just a few layers of husk on the corn.
	Spread butter or margarine over each ear of corn. Sprinkle Cajun seasoning lightly over each ear, or to taste. Fold corn husks back over the corn. Wrap in foil.
	Place on grill for 25 minutes, turning occasionally. Unwrap foil, peel back husks and enjoy.

Creamed Corn Cornbread

"Creamed Corn Cornbread" is an old great Southern cornbread recipe that is delicious and easy to make.

Ingredients

2 cups yellow cornmeal
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 eggs
1 cup creamed corn
2 tablespoons canola oil

Directions

Preheat oven to 425 degrees.

Place a 10-inch cast iron skillet into the oven.

In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda.

Whisk together to combine well.

In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together until combined.

Slowly pour into the dry ingredients and mix for 3 minutes.

Pour into iron skillet.

Bake at 425 degrees F. 5 minutes.

Lower to 350 degrees and bake until golden brown or unit a toothpick comes out clean.

Slice and serve.

Old Fashion Macaroni & Cheese

Your family won’t stop asking for you to make their newly founded favorite dish of macaroni and cheese now! 

INGREDIENTS

2 cups macaroni

3 ½ cups milk

½ cup beer

1 teaspoon sea salt

2 cups grated cheddar cheese

4 Tablespoons flour

2 Tablespoons butter

DIRECTIONS

Cook macaroni in boiling salt water 20 minutes.

Let the macaroni drain.

Mix together the sea salt, flour and cheese in a large bowl.

Butter a large baking dish.

Place a thin layer of macaroni in the bottom of the baking dish.

Cover the macaroni with a layer of the cheese mixture.

Repeat layers until the macaroni is about ½ inch away from the top of the baking dish. The last layer is the cheese mixture.

In a large bowl add milk and beer; mix well and pour over macaroni until it covers the top layer.

Bake 35 minute at 325 degrees.

Sprinkle with bread crumbs.

Bake for another 15 minutes or until the top is golden brown.

Serve hot.