Potato Salad with Egg

7 cups Medium Russett Potatoes, peeled and diced into 1/2 inch cubes

3/4 cup Sweet Yellow Onion, finely diced

1 cup Diced Dill Pickles

1 Tablespoon fresh Garlic, minced

5 Hard boiled eggs, diced

1 1/2 Tablespoons yellow mustard

1 cup Mayonnaise

3/4 -1 teaspoon Salt, to taste

Pinch of Black Pepper

1/2 teaspoon Celery Seed

1/2 teaspoon dried Oregano

1/2 teaspoon dried Basil

1/4 teaspoon Paprika

1 Tablespoon Apple Cider Vinegar

Directions:

Start your eggs to boil: Place the eggs in a sauce pan and add enough water to cover over them about 1/2 inch. Place the lid on the pan and bring to a boil.  After they come to a full boil, remove from 
the heat and let them sit for 20 minutes. Do not remove the lid in this time.  After 20 minutes place eggs in a ice cold water bath. Peel and cut them into about 12 pieces each.

Peel the potatoes, and dice them into equal sized 1/2 inch cubes.

Fill a large pot with about 2 quarts of hot water.  Heat the water to a boil, then add the potatoes.  They may take a minute to return to a full boil. Boil the potatoes for about 12-15 minutes, until fork tender, you will have to reduce the heat a bit so they do not boil over. Do not overcook! 

Meanwhile, In a very large bowl, add the onions, pickles, Garlic, Salt, Pepper, other seasonings, eggs, mustard, and mayo. Blend together and set aside.

When the potatoes are done, drain them in a colander and splash about half the apple cider vinegar over them, toss a bit, then repeat with the other half.

Add potatoes to the large bowl of other ingredients and mix carefully.  Your salad will seem too runny, but it will firm up after cooling.  

Refrigerate, uncovered for 2 hours, then cover.  Eat within 4 days.

Top with more cut up boiled eggs, green onions, and/or paprika if you'd like to make it pretty!

Watermelon, Cucumber, Mint & Feta Salad

6 cups seedless cubed watermelon
1 ½ cup sliced cucumber
½ cup red onion, thinly sliced
2 Tablespoons fresh mint
2 Tablespoons red wine vinegar
2 Tablespoons olive oil
4 oz crumbled goat or feta cheese

 
Combine the vinegar and oil and set aside.
 
Combine Watermelon, Cucumber, onions, and chopped mint. Toss to just combine.
Carefully fold in  the oil and vinegar mixture.
Lastly add the feta and stir again.
 
Serve immediately.

Loaded Baby Baked Potatoes

 Ingredients:

2 lbs baby potatoes cut in half  
1 teaspoon Smoked Paprika
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
3 Green Onions, chopped
3 cup shredded Cheese, mixed

(Cheddar, Mozzarella, Parmesan)
1/2 lb. cooked Bacon, crumbed 
Sour Cream for serving

Directions:

Preheat oven to 375 degrees.
Spray a 8x8 baking dish with non-stick spray or a light coat of vegetable oil.  I like using  a small baking stone rectangle for mine.
Combine the paprika, salt, pepper, onion, and garlic powder in a small bowl.
Place the potato pieces into a large bowl, then blend in the seasoning mixture.
Spread the potatoes on the baking pan, and bake for 40-45 minutes or until tender.
Remove the pan and top with bacon, cheese and onions.
Return the pan to the oven and turn off the heat, leave in for 5-10 minutes.
Remove from oven and top with sour cream to serve.

Risotto with Pine Nuts

2 Tablespoons Olive Oil
1 cup chopped Onion
3 Cloves Garlic
1 cup Arborio Rice
Salt & Pepper
1/4 cup Dry White Wine
1 quart or more Chicken Stock*
4 Tablespoons Butter
1/4  cup Cream
1/2  teaspoon Marjoram
1/2 teaspoon Thyme
1/2 teaspoon Tarragon
1/2 cup Parmesan Cheese, grated
2 Tablespoons Pine Nuts, toasted
 
Simmer the Chicken Stock on low heat next to the skillet that you are making your risotto.
 
In a large skillet, saute the onions in olive oil until translucent.  Add the garlic and cook 2 minutes longer.
 
Add the rice and a pinch of salt and pepper.
Stir while cooking about 3-5 minutes.
Add the Wine and cook an additional minute.
 
Add the Stock one ladleful at a time, stir until it has been absorbed by the rice before you add another ladleful.  Continue adding stock until the rice is al dente, about 25 minutes. Be sure and reserve one ladleful of stock. 
 
Add the Parmesan, Butter, Cream, and Herbs. Stir into the rice.
 
Stir in the last ladleful of stock, enough so that it is not clumpy, but not too runny either.
 
Top with the Pine Nuts and serve.

Pasta, Peas, and Parmesan

Ingredients:

1 cup uncooked Ditalini Pasta*

Salt

1/2 cup frozen Peas

1/2 cup chopped Onion

1 clove Garlic, Minced

1 Tablespoon Butter

1/2 cup grated Parmesan Cheese

1/4 teaspoon Black Pepper

Directions:

Bring a pot of well salted water to a boil, then add the pasta.

Chop the onion and mince the garlic.  

Measure out the other ingredients, set aside.

Heat the butter in a large skillet over medium heat.

Add the onions and garlic.  Cook until tender.

Your pasta should be almost done.

Add the frozen peas to the pasta and water.

Turn off the heat, and let sit for a minute.

Drain the pasta and peas, then add them to the skillet.

Sprinkle the cheese over the pasta and stir a little.

Top with the Black Pepper.

Serve immediately.

Baked Mac & Cheese

Use as many combinations of cheese as you like! Cheddar-mild to extra sharp, Mozzarella, Velveeta (very sparingly), Parmesan, Gruyere, Gouda, Fontina, Monterey Jack.

1 1/2 cups dry elbow macaroni*

3+ Tablespoons butter 
1 ½ Tablespoons Flour*

1 teaspoon Cornstarch

2 cups milk 
1/2 teaspoon each salt and pepper

1/4 cup seasoned Panko*
2 -2 ¼ cups of shredded cheese, any combinations 

Preheat oven to 375 degrees.
Cook pasta al dente in salted water.
While the pasta cooks, lightly butter the bottom and sides of a 2 quart baking dish.

Next, melt the butter in a large pot.
Add the flour & Cornstarch and stir over medium heat until the mixture is lightly browned; 1-2 minutes.
Add the milk, and salt and pepper.
Whisk to remove any lumps.
Cook and stir over medium heat until the sauce thickens and bubbles.
Stir in the cheese until melted. Turn off the heat.
Drain the pasta when it’s done and put it evenly in your baking dish.
Pour the cheese mixture evenly over the top of the macaroni, and then sprinkle with seasoned panko.

Bake for 15 minutes, then turn up the heat to 450 degrees for 4-5 minutes, or until the top browns a little.

Gnocchi with Mushrooms & Lemon

 

INGREDIENTS

8 ounces fresh or frozen gnocchi*

4 tablespoons butter, divided

4 oz Mushrooms, any type

2 cloves garlic, minced

1/2 cup dry white wine

1 teaspoon dried basil

1 Tablespoon lemon juice

Salt and Pepper

Grated Parmesan cheese

INSTRUCTIONS

Rinse the mushrooms, remove the stems and cut into slices.

Set aside.

Bring a large pot of salted water to a boil. 

Cook the gnocchi according to the package instructions, drain, and set aside.

Meanwhile, heat 2 tablespoons of the butter in a large frying pan over medium heat. 

When the butter is melted and bubbling, add the mushrooms to the pan. 

Season with salt and pepper and cook, stirring occasionally, until softened and lightly browned, 4 to 5 minutes. 

Stir in the garlic and cook about 1 minute.

Pour in the wine to deglaze the pan, scrape up any browned bits at the bottom of the pan, and cook until the wine is reduced by half.

Add the remaining 2 tablespoons butter, gnocchi, basil, and lemon juice. 

Swirl the ingredients around the pan so everything is well-coated, and cook until heated through and the flavors meld, 1 to 2 minutes. 

Sprinkle the Parmesan Cheese on top and serve immediately.