Showing posts with label Side dishes. Show all posts
Showing posts with label Side dishes. Show all posts

Sunday, October 26, 2014

Ranch Red Potato Salad

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

"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


"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.



Saturday, October 25, 2014

Garlic Grilled Corn

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.





Best Baked Sweet Potato Fries


The "Best Baked Sweet Potato Fries" are Yummy! Easy to make & cheaper than buying sweet potato fries at the store.



INGREDIENTS:

1/2 teaspoon(s) ground cinnamon

1/2 teaspoon(s) sea salt
1/4 teaspoon(s) ground red pepper
1 tablespoon(s) vegetable oil
2 large (about 1 1/2 pounds) sweet potatoes

DIRECTIONS

Prepare the sweet potatoes: In a small bowl, combine cinnamon, sea salt, and pepper. 

Set aside.


Preheat oven to 425 degrees F. 


Peel potatoes, cut each in half lengthwise, and cut each half into 6 wedges. 


In a large bowl, combine the cut potatoes, oil, and spice mixture. 


Toss until potatoes are evenly coated.


Bake the fries: 


On a baking sheet, arrange potatoes in a single layer and place on the middle shelf of the oven. 


Bake at 425 degrees F 10 minutes then lower temp. to 400 degrees F.


Bake until edges are crisp and potatoes are cooked through -- about 15 minutes. 


Serve immediately.





Friday, October 24, 2014

Garden Potato Salad


"Garden Potato Salad" is delicious. My kids loved this recipe never had leftovers. It was a big hit when I brought it to a family BBQ as well!

Ingredients

5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks
1 cup red radishes; sliced 
1 small carrot; sliced
1  small cucumber; chopped
1 cup Hellmann’s mayonnaise
1/2 cup white wine vinegar
1 cup celery; thinly diced 
1/2 cup  parsley; chopped
1/2 cup garlic chiveschopped
3 large scallionschopped
1/4 teaspoon sea salt
1/4 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. 

Just before the potatoes are done toss in the carrots.

Drain and cool slightly.

Gently toss potatoes, carrot, mayonnaise, ranch, vinegar, celery, chives, radishes, cucumber, scallions, salt, pepper.

Serve chilled or at room temperature.




Cheese-n-Ham Potato Salad


"Cheese-n-Ham Potato Salad" is delicious. Makes a delicious lunch or light supper for meat-and-potato fans.



Ingredients

5 to 6 medium russet potatoes peeled; cut into 3/4 inch chunks
1 1/2 Tablespoons French's Mustard
2 hard-boiled eggs; peeled and chopped
12 oz. cooked ham; diced
1 (8 oz.) package Kraft Shredded Cheddar Cheese
1 medium dill pickle; diced
1 cup Hellmann’s mayonnaise
1/2 cup white wine vinegar
1 cup celery; thinly diced 
1/2 cup  parsley; chopped
1 (4 oz.) can Ortega Diced Green Chili Peppersdrained
1 small red onion; diced
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder

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. 

Just before the potatoes are done toss in the carrots.

Drain and cool slightly.

Place all the ingredients (except the potatoes) in a large bowl and mix well.

Add potatoes and gently toss potatoes until covered evenly with the mixture. 

Serve chilled or at room temperature.



Thursday, October 23, 2014

Classic Bacon-Ranch Potato Salad

Classic Bacon-Ranch Potato Salad


"Classic Bacon-Ranch Potato Salad" is delicious. My kids loved this recipe and so did my spouse.  it It was a big hit when I brought it to a family BBQ as well!


Ingredients

5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks
2 hard-boiled eggs, chopped
3/4 cup real bacon bits
1 cup Hellmann’s mayonnaise
1/2 cup Kraft Ranch Dressing
1 cup thinly diced celery
1/2 cup chopped scallions
1/4 teaspoon sea salt
1/4 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, bacon, celery, scallions, salt, pepper and eggs.

Serve chilled or at room temperature.







Chipotle Ranch Potato Salad


This "Chipotle Ranch Potato Salad" will add a smoky flavor while the ranch dressing adds a touch of country to the dish. A delicious change of pace from the usual potato salad.

Ingredients

5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks
2 hard-boiled eggs, chopped
1 cup Hellmann’s mayonnaise
1/2 cup Kraft Ranch Dressing
1 cup thinly diced celery
1/4 cup chopped cilantro
1/2 cup chopped scallions
2 1/2 Tablespoons chipotle hot sauce
2 teaspoons orange zest
1/4 teaspoon sea salt
1/4 teaspoon black pepper
bacon, cooked and chopped
chives, chopped

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.

Top with bacon and chives.






Sunday, September 14, 2014

Grilled Pineapple Avocado Blueberry Salad


"Grilled Pineapple Avocado Blueberry Salad" is perfect for any season. Add some nuts and/or chicken and you have a delicious entree.


Ingredients

1/2 small pineapple; peeled and sliced 1/4 inch thick
1 Tablespoon lime or lemon juice
1 Tablespoon orange zest
1/4 cup orange juice
1/2 cup olive oil
1 (10 oz.) package of mixed greens
1 large ripe avocado; diced
1 pint fresh ripe blueberries; rinsed
1 small red onion; peeled and sliced thinly

Directions

Once the grill is ready, grill the fresh pineapple until lightly caramelized and they are showing the grill mark.

Dice the pineapple

Combine juices and zest in a bowl.

Vigorously whisk. 

Adding slowly adding the olive oil until all the ingredients are combined. 

Set a small amount of the mixture.

Pour in into the sides greens and toss the salad until it is coated with the mixture.

Divide green evenly into salad bowls.

Using the same bowl add blueberries, avocado, onions, and the reminder of the mixture and toss until completely  coated with the mixture.

Divide green evenly into salad bowls.

Serve immediately.