Red Potato Egg Salad

"Red Potato Egg Salad" is a delicious wonderful twist to a classic potato salad that will make your guest and family keep coming back for more.

Ingredients

2/3 cup Mayonnaise

3 tablespoons sour cream

3 tablespoons milk

1/4 cup bacon bits

1 tablespoon fresh minced parsley

1 tablespoon fresh minced chives

1/2 cup chopped onion

2/3 cup chopped celery

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

5 large eggs

3 cups cooked red potatoes fingerlings chunks

Directions

In large bowl, mix potatoes, celery, and onions, then add eggs

In small bowl, mix mayonnaise, milk, bacon bits, parsley, chives, garlic, salt, and pepper.

Add to potato mixture and stir to blend well.

Cover, refrigerate 15 minutes, stir once again, and serve.

Asian Cole Slaw

"Asian Cole Slaw" is delicious and terrific with anything grilled, this slaw is easy to prepare, as well as delicious and beautiful.

Ingredients

1/2 cup  seasoned rice vinegar
1/2 Tablespoon  sugar
1 teaspoon light honey
1 teaspoon light soy sauce
3 Tablespoons  fresh cilantro
1 teaspoon fresh ginger root
1 Tablespoon  sesame seeds
2 cup  napa cabbage
1/2 cup  shredded carrots
1/4 cup  freshly chopped green onion
1/4 cup large red bell peppers
1/4 cup  large yellow bell peppers
1/2 cup  daikon radishes

Directions

In small bowl, combine sugar, honey, 2/3 cup rice wine vinegar, 1 teaspoon light soy sauce, cilantro, 1 teaspoon finely grated ginger root, and sesame seeds.

In separate bowl, combine the cabbage, carrots, onion, red peppers, yellow peppers, and radish.

Mix sesame seed combination and cabbage mixture. 

Let stand for 20 minutes. 

Honey Apple-Cabbage Slaw

"Honey Apple-Cabbage Slaw" an awesome dish that taste delicious. I really enjoyed eating it and it wasn't too much trouble to make.

Ingredients

1/4 cup mayonnaise, plus 2 tablespoons

1/4 cup sour cream

1 tablespoon thyme honey

1 tablespoon apple cider vinegar

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 cups shredded green cabbage (about 1/2 head cabbage)

2 Granny Smith apples, cored and cut into matchsticks

1 large carrot, peeled and shredded

1 Belgian endive, cored and cut crosswise into 1/2-inch thick slices

1/2 cup very thinly sliced yellow onion, preferably sweet onion, such as Maui or Walla Walla

1/4 cup minced fresh parsley

Directions

In a bowl, combine the mayonnaise, sour cream, honey, vinegar, salt, and pepper, and whisk well. 

Set aside.

In a large bowl, combine green cabbage, apples, carrot, endive, onion and parsley. 

Toss with the dressing until evenly coated. 

Place in the refrigerator, covered, to chill slightly before serving.

Sweet and Spicy Coleslaw

This "Sweet and Spicy Coleslaw" is easy and delicious any time of the year.

Ingredients

2 pounds green cabbage (about 1 small or 1/2 large cabbage)
4 carrots1 medium onion
1/2 cup mayonnaise
1/4 cup mustard
2 teaspoons apple cider vinegar
1 cup sugarFreshly ground black pepper 
1/2 teaspoon cayenne pepper
Sea salt

Directions

Quarter and core the cabbage. 

Peel the carrots and onion and cut into pieces that will fit through the feed tube of a food processor. 

Fit the food processor with the grater attachment and push the cabbage, carrots and onion through the feed tube to grate. 

Toss the grated vegetables in a large bowl.

Prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, 1 teaspoon black pepper and the cayenne in a medium bowl. 

Toss the dressing with the cabbage mixture and season with salt and pepper. 

Cover with plastic wrap and chill at least 2 hours before serving.

Apple, Pear and Golden Raisin Slaw

This Apple, Pear and Golden Raisin Slaw recipe tantalizes the taste buds with a burst of fruitiness.  An perfect side-dish to chicken, turkey and pork dishes. 

Ingredients

1/4 cup golden raisins

1 large apple

1 large pear

12 ounce bag coleslaw salad mix

1/4 apple cider vinegar

2 Tablespoons brown sugar

2 teaspoons poppy seeds

1/4 teaspoon black pepper

Directions

In small bowl, whisk vinegar, brown sugar, poppy seeds, salt, and pepper.

Combine apple, raisins, with pear and coleslaw.

Drizzle vinaigrette over apple mixture and toss.

Chill up to 2 hours. 

Ultimate Barbecued Chicken

Start out with flavorful one whole chicken split in half brine it to make them extra juicy and then take it over the top with this homemade smoky-sweet Ultimate Barbecue Sauce.

Ingredients

Brine

2 quarts water

2 cups kosher salt
1 cup brown sugar
4 garlic cloves; minced
4 sprigs fresh thyme; minced
1 whole chicken

Sauce

Use the recipe for Ultimate Watermelon Barbecue Sauce 

Directions

Brine

In a large pot combine chicken stock, sea salt, herbs, and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the chicken, cover the pot or the seal bag, and refrigerate 2 - 24 hours.

Grilling

Preheat a grill pan or an outdo or gas or charcoal barbecue to a low heat. 

Take a few paper towels and fold them several times to make a thick square. 

Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. 

Take the chicken out of the brine, pat it dry on paper towels. 

Wrap chicken in foil.

Cook the chicken for 45 minutes or until done.

Remove chicken from the foil brush a coat of the sauce over every inch of the chicken.

Cook for 10-15 then turn.

Basting the chicken for a second time half way through remaining cooking time.

Cook for 10-15 then turn.

Remove from the grill.

Place on a serving dish.

Pour the remainder of the sauce over the chicken.

Serve.

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.

Essence Seasoning

"Essence Seasoning" will knock your taste buds into next Tuesday, absolutely delicious! 

Ingredients

2 1/2 Tablespoons paprika
2 Tablespoons sea salt
2 Tablespoons garlic powder
1 Tablespoon black pepper
1 Tablespoon onion powder
1 Tablespoon cayenne pepper
1 Tablespoon dried leaf oregano
1 Tablespoon dried thyme
1/2 Tablespoon dried sage

Directions

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Cajun Seasoning

Bring a robust Cajun flavor to your cooking with this spicy blend of onions, garlic, cayenne and other spices.

Ingredients:

2 Tablespoons garlic powder
3 Tablespoons paprika
1 Tablespoon onion powder
1 Tablespoon ground white pepper
1 Tablespoon dried thyme
1 Tablespoon cayenne
1 Tablespoon dried oregano
1/2 Tablespoon ground black pepper
1 Tablespoon dried mustard powder

Optional:
2 Tablespoons sea salt

Instructions:

Put all the ingredients into a a medium bowl and mix thoroughly.

Pour into an airtight container.

Good for 3-4 months.

Ranch Encrusted Chicken Breast

"Ranch Encrusted Chicken Breast" is simple, packed full of flavor and kid friendly. Everyone will love this dish! 

Ingredients:

1 cup Cool Ranch Doritos, crushed
1/2 cup Wishbone Ranch Dressing
1/2 cup sour cream
4 boneless, skinless chicken breasts

Directions:

Crush Doritos until there are no large chips; like bread crumbs.

Pour crumbs into a shallow dish. 

Place sour cream and dressing in another dish and mix well.

Dip boneless, skinless chicken breasts in sour cream mixture and coat well.

Roll coated chicken in bread crumb mixture, pressing to coat.

Place on baking pan and bake at 400 degrees F for 18-24 minutes.

Spicy Sausage Jambalaya

Sausage Jambalaya truly captures the flavors of New Orleans with this easy recipe. This stunning crock pot dish uses sausage to give the meal the perfect flavor. Tomatoes and shrimp are added for a real New Orleans touch—perfect for taking your taste buds on a trip to the Big Easy.

INGREDIENTS

1 medium yellow onion, chopped

1 large yellow pepper (can be replaced with green or red), chopped

3 cloves garlic, minced

1 package of spicy (Hot) Italian sausage

1 small package of raw shrimp

1 can (14.5 oz.) diced tomatoes with green chilies

1 can (14.5 oz.) stewed tomatoes

1 cup chicken broth

¾ cup long grain white rice

1 teaspoon Creole seasoning

2 teaspoons Louisiana hot sauce

¼ teaspoon sea salt

½ cup frozen corn

1 can (8 oz.) black beans, rinsed

DIRECTIONS

In a small skillet brown Italian sausage,  drain off oil and set the oil aside.

Slice sausage 1/4 thick and set aside.

Using the same skillet saute onion, green pepper and garlic using the oil set aside from the sausage until tender.

Add sausage, onion, yellow pepper, garlic, broth, Creole seasoning, Louisiana hot sauce, salt, corn, beans, stewed tomatoes, and diced tomatoes to the crock pot; mix well.

Cook 6 to 8 hours on medium heat.

Add Minute Rice or per cooked rice and shrimp.

Cook until the rice is tender and the shrimp turns pink.

Serve.

You Might Enjoy These Recipes

Guisado de Pollo (Chicken and Potato Stew)
Spicy Pepsi Chicken
Chicken-Barley Stew

Chicken Enchilada Soup

Spicy Chicken and Kielbasa Couscous

Chicken and Sausage Gumbo

Chicken and Corn Chowder

Creamy Tarragon White Wine Chicken

Parmesan Crusted Chicken

Parmesan Crusted Chicken transforms your chicken into a juicier, crispier, more delicious meal.

Ingredients

1 1/2 to 2 pounds red skin baby potatoes
1 small red bell pepper, seeded and cut into thin strips
1 Italian mild green pepper, cubanelle, seeded and thinly sliced
1 medium yellow skinned onion, thinly sliced
4 large cloves garlic, chopped
1/2 teaspoon crushed red pepper flakes
1/4 cup tablespoons extra-virgin olive oil, divided
Coarse salt and pepper
2 cups shredded Parmesan
4 (6 to 8-ounce) boneless, skinless chicken breasts
4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped
15 to 20 leaves fresh basil, chiffonade

Directions

Preheat oven to 500 degrees F.

Cut red potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small red potatoes may also be left hole, larger potatoes should be quartered to speed cooking process. 

Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!

While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.

While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.

Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions