Southern Dill Potato Salad

Southern Dill Potato Salad




 Original recipe makes 8 servings

• 10 unpeeled red potatoes
• 5 hard boiled eggs, roughly chopped
• 3/4 cup sour cream
• 3/4 cup mayonnaise
• 1 tablespoon apple cider vinegar, or to taste
• 1 tablespoon Dijon mustard, or to taste

• 1/2 white onion, finely chopped
• 1 stalk celery, finely chopped
• 1 teaspoon celery salt
• salt and black pepper to taste
• 1 tablespoon dried dill weed

• PREP
  20 mins
• COOK
  20 mins
• READY IN
  1 hr 10 mins

Directions

1. Place the potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, let cool, and cut the potatoes into chunks. Set the potatoes aside.
2. In a bowl, stir together the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, onion, celery, celery salt, and salt and pepper until well mixed.
3. Place the potatoes and eggs in a large salad bowl, and sprinkle with dried dill. Pour the dressing over the potatoes and eggs, and mix lightly. Cover and refrigerate the salad for at least 30 minutes. Serve cold.

Chili Con Carne - Lexie's

3 Tbs butter
1 green pepper (chopped)

1 large yellow onion (chopped)
1 garlic clove (minced)

1 lb ground beef
2 Tbs chili power
1 tsp seasoned salt
1/2 tsp red pepper powder

2 cups tomato sauce

2 cans red kidney beans (drained)
1 can corn (drained)

1 can black beans (drained) 

In large pot, Sauté green pepper in butter about 5 min. 

Add onion sauté about 4 min. 

Add garlic for 1 min.  

Add beef and spices, brown.  

Add tomato sauce, beans and corn. 

Simmer for 30 min, stirring regularly. 

Serve over corn chips with Monterey Jack cheese or sour cream. (Optional: top with cilantro) 

Serves 4-6.

Serve with cornbread or corn chips. 

Overnight Eggbake - Liz's

- 2 1/2 to 3 cups seasoned croutons
- 1 can of artichoke hearts (drained and roughly chopped)

- 1 lb ground sage-flavored sausage, cooked and fat drained (substitute with additional 1-2 cans of artichoke hearts for meat-free option)
- 4-5 medium garlic cloves, diced
- 1/2 cup onions, diced
- 6 or 7 eggs
- 2 cups milk
- 1 can cream of mushroom soup
- 10 oz. frozen, chopped spinach (thawed and squeezed of all water)
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded monterey jack cheese
- 1/2 cup crumbled feta cheese
- 1 tsp salt
- 1 Tbs dried thyme
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1/4 tsp pepper
- 1/4 tsp nutmeg
- 1/4 tsp dry, ground mustard

1. Cook ground sausage and drain of fat

2. Grease 9x13 pan with butter
3. Spread croutons on the bottom
4. Chop and spread artichoke hearts and cooked meat over croutons
5. Sauté garlic and onions until fragrant (optional)
6. In a separate bowl, mix the remaining ingredients and add garlic/onion mix
7. Pour over the top of the croutons/meat/artichokes
8. Level, cover, and refrigerate overnight
9. The next morning, preheat oven to 325 (deg F) and bake for 55-65 min
10. Insert toothpick to make sure it is cooked all the way through
11. Let sit 5 min. to solidify
12. Serve, and graciously accept praise

Overnight Sausage/Bacon Eggbake - Liz's

- 2 1/2 to 3 cups seasoned croutons
- 1 lb. spicy pork sausage (or bacon)
- 6 or 7 eggs
- 2 cups milk
- 1 can cream of mushroom soup
- 10 oz. frozen, chopped spinach (thawed and squeezed of all water)
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded monterey jack cheese
- 1/4 tsp. dry, ground mustard

1. Grease 9x13 pan with butter
2. Spread croutons on the bottom
3. Cook and crumble sausage (or bacon) on top of croutons
4. In a separate bowl, mix the remaining ingredients
5. Pour over the top of the croutons and sausage
6. Level, cover, and refrigerate overnight
7. The next morning, preheat oven to 325 (deg F) and bake for 50-55 min
8. Insert toothpick to make sure it is cooked all the way through
9. Let sit 5 min. to solidify
10. Serve, and graciously accept praise

Quinoa Artichoke Heart Garlic Salad

- 1 cup quinoa (makes 3 cups cooked)

- a can of artichoke hearts (quartered)

- sun dried tomatoes (diced)

- three heard of garlic (minced)

- lime juice (to taste)

- olive oil

- sea salt (to taste)

- cayenne pepper (to taste)

Cook quinoa and set aside. Sauté sun dried tomato and garlic in olive oil, add artichokes in toward end of sauté to get them coated in the oil and warmed. Add all contents of sauté pan including oil to quinoa. Add lime juice, sea salt and cayenne pepper to taste. Toss quinoa well. Serve hot or cold. Tastes best after refrigerated for several hours. Allows flavors to combine.

Bruschetta 2 ways

Bruschetta Tomato

-French bread or sour dough (thinly sliced)

-roasted garlic

-tomato (finely chopped)

-basil (finely chopped)

-olive oil

-coarse sea salt (to taste)

-balsamic vinegar (to taste)

-feta (optional)

Roast garlic in oven. Roast garlic by removing most skin, cutting off the top quarter inch.  Spead 1 or 2 teaspoons olive oil on garlic, wrap in tin foil. Bake for 35min at 400. 

Spread olive oil on bread. Place bread oil side down on pan lined with tin foil. Toast at 450 for 5 min until edges of bread are golden. Spread roasted garlic on oil side of thinly sliced bread. 

Combine tomatoe, kalamada olives, sea salt, basil and balsamic vinegar. Place atop toasted garlic bread. Garnish with sprinkling of feta. 

Bruschetta Fresh Tomato Alternative

-French bread or sour dough (thinly sliced)

-roasted garlic

-cucumber (finely chopped)

-sun dried tomato (finely chopped)

-kalamada olives (finely chopped)

-course sea salt (to taste)

-olive oil

-balsamic vinegar (to taste)

Roast garlic in oven. Roast garlic by removing most skin, cutting off the top quarter inch.  Spead 1 or 2 teaspoons olive oil on garlic, wrap in tin foil. Bake for 35min at 400. 

Spread olive oil on bread. Place bread oil side down on pan lined with tin foil. Toast at 450 for 5 min until edges of bread are golden. Spread roasted garlic on oil side of thinly sliced bread. 

Combine cucumber, balsamic vinegar, sea salt, kalamada olives, sun dried tomatoes. Place atop toasted garlic bread. 

Naan -Indian flat bread

Ingredients

• 1 teaspoon active dry yeast
• 2 teaspoons sugar
• 2 cups all-purpose flour, plus more for rolling, see Cook's Note*
• 1 teaspoon fine sea salt
• 1/8 teaspoon baking powder
• 3 tablespoons plain yogurt
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kalonji (nigella seeds), optional, see Cook's Note**
• 1 teaspoon fennel seeds, optional, see Cook's Note**
• Melted butter for slathering on the finished naans
• Coarse sea salt for sprinkling

Directions

In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water (about 100 degrees F). Let it sit on your counter until it's frothy, about 10 minutes.

Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.

Once the yeast is frothy, add the yogurt and the olive oil into the glass, and stir to combine. Pour the yogurt mixture into the dry ingredients and add the kalonji and fennel seeds, if using, and gently mix the ingredients together with a fork. When the dough is about to come together, use your hands to mix. It will feel like there isn't enough flour at first, but keep going until it transforms into a soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading. Cover the dough with plastic wrap or a damp tea towel and let it sit in a warm, draft-free place for 2 to 4 hours.

When you're ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water. The dough will be extremely soft and sticky-this is good! Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.

Shape the naan. Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. It should be 8 to 9-inches long, 4-inches wide at its widest point and about 1/4-inch thick. Once you've formed the general shape, you can also pick it up by one end and wiggle it; the dough's own weight will stretch it out a little. Repeat this method with the rest of the dough. (If you're making the gluten-free version, you'll have better luck pressing the dough out with your fingertips, than rolling.)

Warm a large cast-iron skillet over high heat until it's nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready.

Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. The dough should start to bubble.

After about 1 minute, flip the naan. It should be blistered and somewhat blackened, don't worry - that's typical of traditional naan! Cover the skillet with the lid and cook 30 seconds to 1 minute more.

Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve.

Cook's Notes:

* If you would like to make this gluten-free, you can substitute in 2 1/4 cups of a gluten-free all-purpose flour mix for the regular flour, plus 1 1/4 teaspoons of xanthum gum.

**The kalonji and fennel seeds are not traditional, but I love the burst of onion and mild licorice flavor they add. You can find them pretty cheaply at your local Indian market.