Spicy Potato Salad

This seasonal, colorful dish is a new family favorite! This fresh potato salad swaps mayonnaise for a simple light horseradish dressing. Top with sugar snap peas and fresh dill, yum!

Prep Time: 

25 minutes

Servings: 

4

Ingredients: 

2 lbs. small new potatoes

15 - 20 red and yellow cherry or grape tomatoes, halved

2 celery stalks, finely chopped or 1 small cucumber, diced

2 cups fresh sugar snap peas, sliced lengthwise

1 large handful of fresh dill, coarsely chopped

Salt and pepper, to taste

Horseradish Dressing:

2 egg yolks

2 tsp. lemon juice

1 tsp. kosher salt

3/4 cup canola oil

1 tbsp. Reese Horseradish

Directions: 

Potatoes:

1. In a saucepan, add potatoes and cover fully with cold water. Bring to a boil. Decrease heat to simmer. Cook for 15 minutes or until potatoes fall off knife when punctured.

2. Drain potatoes and set aside.

Horseradish Dressing:

1. In a mixing bowl, whisk egg yolks, lemon juice, and salt.

2. Gently pour in the canola oil while continuously stirring until mixture starts to blend together.

3. Stir until mixture starts to thicken. Add in horseradish and season with salt and pepper to taste.

Potato Salad:

1. In a large serving bowl, mix together tomatoes, vegetables, dill, and eggs (optional boiled).

2. Add cooled potatoes to serving bowl.

3. Drizzle the horseradish dressing over potatoes and gently mix with hands to ensure an even coat.

4. Serve.

Nutrition Tip: Add 2 boiled eggs (chopped) for more protein and a complete meal.

Related Products: 

Prepared Horseradish

- See more at: http://www.reesespecialtyfoods.com/recipe/spicy-potato-salad#sthash.XiqTTXcK.dpuf

Spicy Potato Salad

This seasonal, colorful dish is a new family favorite! This fresh potato salad swaps mayonnaise for a simple light horseradish dressing. Top with sugar snap peas and fresh dill, yum!

Prep Time: 

25 minutes

Servings: 

4

Ingredients: 

2 lbs. small new potatoes

15 - 20 red and yellow cherry or grape tomatoes, halved

2 celery stalks, finely chopped or 1 small cucumber, diced

2 cups fresh sugar snap peas, sliced lengthwise

1 large handful of fresh dill, coarsely chopped

Salt and pepper, to taste

Horseradish Dressing:

2 egg yolks

2 tsp. lemon juice

1 tsp. kosher salt

3/4 cup canola oil

1 tbsp. Reese Horseradish

Directions: 

Potatoes:

1. In a saucepan, add potatoes and cover fully with cold water. Bring to a boil. Decrease heat to simmer. Cook for 15 minutes or until potatoes fall off knife when punctured.

2. Drain potatoes and set aside.

Horseradish Dressing:

1. In a mixing bowl, whisk egg yolks, lemon juice, and salt.

2. Gently pour in the canola oil while continuously stirring until mixture starts to blend together.

3. Stir until mixture starts to thicken. Add in horseradish and season with salt and pepper to taste.

Potato Salad:

1. In a large serving bowl, mix together tomatoes, vegetables, dill, and eggs (optional boiled).

2. Add cooled potatoes to serving bowl.

3. Drizzle the horseradish dressing over potatoes and gently mix with hands to ensure an even coat.

4. Serve.

Nutrition Tip: Add 2 boiled eggs (chopped) for more protein and a complete meal.

Related Products: 

Prepared Horseradish

- See more at: http://www.reesespecialtyfoods.com/recipe/spicy-potato-salad#sthash.XiqTTXcK.dpuf

Spicy Potato Salad

This seasonal, colorful dish is a new family favorite! This fresh potato salad swaps mayonnaise for a simple light horseradish dressing. Top with sugar snap peas and fresh dill, yum!

Prep Time: 

25 minutes

Servings: 

4

Ingredients: 

2 lbs. small new potatoes

15 - 20 red and yellow cherry or grape tomatoes, halved

2 celery stalks, finely chopped or 1 small cucumber, diced

2 cups fresh sugar snap peas, sliced lengthwise

1 large handful of fresh dill, coarsely chopped

Salt and pepper, to taste

Horseradish Dressing:

2 egg yolks

2 tsp. lemon juice

1 tsp. kosher salt

3/4 cup canola oil

1 tbsp. Reese Horseradish

Directions: 

Potatoes:

1. In a saucepan, add potatoes and cover fully with cold water. Bring to a boil. Decrease heat to simmer. Cook for 15 minutes or until potatoes fall off knife when punctured.

2. Drain potatoes and set aside.

Horseradish Dressing:

1. In a mixing bowl, whisk egg yolks, lemon juice, and salt.

2. Gently pour in the canola oil while continuously stirring until mixture starts to blend together.

3. Stir until mixture starts to thicken. Add in horseradish and season with salt and pepper to taste.

Potato Salad:

1. In a large serving bowl, mix together tomatoes, vegetables, dill, and eggs (optional boiled).

2. Add cooled potatoes to serving bowl.

3. Drizzle the horseradish dressing over potatoes and gently mix with hands to ensure an even coat.

4. Serve.

Nutrition Tip: Add 2 boiled eggs (chopped) for more protein and a complete meal.

Related Products: 

Prepared Horseradish

- See more at: http://www.reesespecialtyfoods.com/recipe/spicy-potato-salad#sthash.XiqTTXcK.dpuf

       Have you ever thought about all of the chemicals in our condiments,  and salt, sugar, things
You cannot pronounce?    I have decided to start making my own as much as I can from scratch and organic grown.  Once I am able to recover from stomach  Issues..   It is not from my Foods.
 Mayonnaise, Tartar sauce, catsup, Tomato Sauce, even Mustard. We Live in a town that I will have to order .....My Black and yellow mustard seeds in bulk. Tampa's Spice World is a good place
To visit.....  I will start there.
 

                                  KFC STRIPS 

INGREDIENTS

6 chicken breasts

1 egg, beaten

1 cup buttermilk ( 1 cup of milk, 1/4 cup of lemon juice or vinegar, allow to sit 15 minutes at least)

2 cups all-purpose flour

2 1/2 teaspoons salt

3/4 teaspoon pepper

1/8 teaspoon paprika

1/8 teaspoon garlic powder

1/8 teaspoon baking powder

DIRECTIONS

Cut 6 chicken Breasts into strips, or you can buy chicken tenders in the store.

Marinate them overnight. 

Preheat the shortening in a deep-fryer to 350 degrees.

Beat 1 egg and 1 cup of milk.

Dip the chicken into the egg mixture.

Dip the the chicken into the coating and then double dip.

Fry in fryer a few at a time till they are golden brown about 5 minutes or until they float.

Remove the chicken to a rack and allow to drain for 5 minutes.

www.food.com

         
This is my ultimate Everything Bread recipe. 2-15 inch pizza crusts,  calzones,
Dinner rolls, loaves of Bread, crescent Rolls, etc.  I have nerve damage and cannot knead dough.  I love this.    I found this recipe on the Internet.                      


                                                NO KNEAD DOUGH

 tepid water

• 1/4 teaspoon active dry yeast
• 2 tablespoons olive oil
• 1/4 teaspoon granulated sugar
• 1 1/4 teaspoons salt
• 18 ounces (about 4 cups) unbleached all-purpose flour, plus more as needed

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Standing time: 720 minutes

• Total Time: 725 minutes
• Yield: 2 15-inch crust
• PREPARATION

1. Add the water, yeast, olive oil, sugar, salt, and flour into a mixing bowl. Using a heavy wooden spoon, stir together to form a wet, very sticky dough. Do not try to knead with your hands, as it is too sticky to handle. The mixture will seem dry at first, but as you continue to stir together all the flour will be absorbed and it will pull away from the edges of the bowl. Add more flour if needed to form a very thick, very sticky dough ball.

Once mixed, cover the bowl with a towel, and leave out at room temperature for 12 to 16 hours.

2. Flour a work surface very well; using a spatula scrape the sticky, bubbly dough on to the flour.

Flour your hands and pat down to flatten. Cut the dough into 2 pieces and using plenty of flour to handle, knead each portion for several minutes to form 2 smooth, elastic, balls of dough. Allow to rest on a floured board covered for 30 minutes. Your pizza dough is ready to use! This dough is even better if kept refrigerated overnight, but let come up to room temperature before shaping pizzas.

This pizza dough works equally well for thin-crust or thick-crust pizza recipes.

NOTE: As with all dough recipes, the amount of flour will vary depending on weather, brand of flour, etc. Use as much flour as youthat the stickier the dough, the better the texture of your pizza crust will be. 

Great American 

• 
  

Ads

• Gluten Free Pizza Dough
• Dough Easy
• Recipe
• Thin Crust Pizza
• Deep Dish Pizza
• Making Bread

 

We

About Food in yo

                                               BANANA SPLIT CAKE

This use to be my momma's favorite cake.   She still likes it very much.
I have not made this in many years. I am diabetic and this cake is so delicious.
I will be making it for our church Dinner on the grounds in a 9x13x2 inch pan.
This is a recipe from : BrownEyed Baker ...  

INGREDIENTS

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NO-BAKE BANANA SPLIT CAKE DESSERT

yield: 12 to 16 servings

 

prep time: 30 minutes

 

total time: 4 hours 30 minutes

No-Bake Banana Split Dessert - Graham cracker crust, cream cheese, bananas, pineapple, strawberries, whipped cream, nuts, chocolate & a cherry!

INGREDIENTS:

For the Crust:
2 cups graham cracker crumbs
½ cup unsalted butter, melted

For the Cream Cheese Layer:
12 ounces cream cheese, at room temperature
¼ cup granulated sugar
8 ounces Cool Whip

For the Fruit & Toppings:
3 to 4 bananas, sliced
1 (20-ounce) can crushed pineapple, drained well
16 ounces strawberries, hulled and sliced
8 ounces Cool Whip
½ cup walnuts, chopped
Chocolate syrup
Maraschino cherries

DIRECTIONS:

1. Grease a 9x13-inch baking dish; set aside.

2. In a medium bowl, combine the graham cracker crumbs and melted butter, stirring until all of the crumbs are evenly moistened. Dump the crumbs into the prepared pan and press into an even layer. Refrigerate while you prepare the next layer.

3. In a medium bowl, mix together the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in the Cool Whip until thoroughly combined. Spread the cream cheese mixture on top of the graham cracker crust.

4. Arrange the banana slices in a single layer on top of the cream cheese filling, top with an even layer of the crushed pineapple, and then an even layer of the sliced strawberries.

5. Cover with the Cool Whip, smoothing the top. Sprinkle with the chopped walnuts, then drizzle with chocolate syrup and top with maraschino cherries. Refrigerate for at least 4 hours, or overnight.

Note: If you would prefer not to use Cool Whip, you can use fresh whipped cream in its place, both for the filling and the topping.

Farmers Market Buys

Farmers Market 

I love going to the Farmers Market.  We have a great organic farm that we buy from. 

I paid $24.00 for all of this organic food.  I get even better deals now through this same farm because neither one of us like to waste food.   For four dollars each, I can buy 20-30 tomatoes, 20-30 bell peppers, I pay $5.00 for 40 large sweet onions...   How do I get these deals?  

I asked if she has produce she cannot sell that I can use, I will cut out any bad spots, the rest of the veggie is absolutely fine.   I buy really good veggies because she has amazingly tastes organic produce.  What she cannot grow in Florida, her and her friend travel to Alabama, Georgia, Carolinas, I believe Tennessee.  She trades Florida produce for their produce which gives her a wide variety.  

I feel I am quite fortunate to have Beasly farm close. Joanne grows foods all year every season.  

Take advantage of your locals farmers.   They need you to be able to stay in Buisness.  

I will add more photos later of my farmers market travels and buys.

             End Of Summer Almost Here

        September is no longer creeping
Into our lives, it is coming full speed ahead.
School has started, Teachers are back
To work, some Parents cry and some
Rejoice.  
   I worked at a great Day Care for five years
And when I say Parents cry, they really do.
 It honestly hurts the Parents more than
The chidrens.
   Labor Day is upon us soon.
What are your plans for that weekend?
Kids will be home, food on the grill,
Water in the pools or the sprinklers on.
Friends and family getting together to
Laugh and enjoy this special time.
    What will you be cooking?
My hubby has been asking friends over for
Since the first of August I believe.
I would love to cook out like my former
Brother in Law, lots of shrimp, lobster ,
Scallops, hot dogs, burgers,  he loved doing this.
    We will have chicken, fish, burgers, hot dogs,
And of course like my Southern Family says
" all the Fixins"
      Remember to be safe, have fun,
I have more recipes I have made just off
Of my head.  :D.      Sometimes we have
To improvise because of the ingredients
In our pantry and or fridge.
   Happy Sunday.

     I watch the chew and most of the

Foodnetwork shows.  I have gained
Quite a lot of weight with my surgeries.
     I love to eat really great tasting
Healthy recipes.  Between Menopause
Diabetes, low level excercise due to 
Surgeries, :( it is a very slow 
Process.  :)
       I came across some of my 
Favorite recipes by Daphne Oz.
Here they are:

If you love Paella but prefer to save a few shrimp, have we got a recipe for you! This dish is packed with tons of vegetables that can help boast your fiber needs for the day. Research shows that a diet high in fiber may help in the prevention of heart disease and diabetes. In addition to being high in fiber, this dish is also a great source of vitamin C (found in red pepper, tomatoes, and broccoli) and for the vegan in you, it doesn’t have a lick of animal product in it!

VEGAN PAELLA

INGREDIENTS

• 2 cups broccoli water
• 2 cups broccoli florets
• 2 tbsp vegetable base
• 1 tbsp extra virgin olive oil
• 1 cup onion – small dice
• 2 tbsp fresh garlic – minced
• 1 cup bell pepper – small dice, can use red, yellow and/or orange
• 1 1/2 cups white button mushrooms – sliced
• salt & pepper – to taste

• 1/2 cup jar roasted red pepper – julienne
• 4 threads saffron – crushed
• 1/4 tsp red pepper flakes
• 1 14.5 ounce can dice tomatoes
• 1 cup brown rice – uncooked
• 1/2 cup scallion – small dice
• 1/2 cup frozen peas – thawed
• 1 cup frozen baby lima beans – thawed

Makes 10 Servings. Serving Size: 1 cup 

DIRECTIONS

In a pot, par cook broccoli in 3 cups water – remove broccoli and set aside. Mix 2 cups of the broccoli water with the vegetable base and set aside. Heat a cook pot, add oil and sauté onion until translucent then add garlic and cook until fragrant. Add the remaining ingredients except for the cooked broccoli, scallions, peas, and lima beans. Mix well and bring to a simmer. Turn off the heat, cover and place in a 350ºF preheated oven for 20 minutes. Remove from the oven and let stand covered for 10 minutes to finish cooking. Remove the cover, add the broccoli, scallions, peas, lima beans and mix well.