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Monday, June 18, 2012

Moore Potato Salad- An Old Fashioned Recipe with a Twist

Summertime is full of parties and BBQ's and Pool Parties. We were invited to a neighbor's home for BBQ and I said that I would make a Potato Salad. Why did I say that? I have never ever made potato salad, I always make pasta salad or a green salad or dessert, but  potato salad, never. Lucky for me I always have potatoes on hand because my family could eat potatoes every day. Hubs is Irish, so potatoes are like a main course for him, he could have potatoes with a side of potatoes, well so could I..... This is an Old Fashioned Potato Salad with a twist. I add Kalamata Olives, which gives it a full flavor, I use green pepper which adds crunch and color. I like my Potato Salad with egg, it adds a creaminess and yummy texture. This could be a meal if you would like to add bacon, but our friend is vegan so I did not include that ingredient, but it does sound delicious.
Here is how you make Moore's Potato Salad, To make the perfect hard boiled eggs: Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10-12 minutes. Remove from hot water, cool, peel and chop.
Bring a large pot of water to a boil. Add quartered potatoes and cook until tender, but still firm, about 15 minutes. Drain, cool, chop into bite size pieces, I leave the skins on my potatoes, love the flavor, you can choose to peel or leave the skin on, your choice.
Chop onion put in a large bowl.
Chop green pepper, next time I make potato salad, I am going to use red and orange and yellow, what a pretty salad that would be! Add to onion in large bowl.
Chop Kalamata Olives, add to bowl.
I add 2 Tablespoons Dijon Mustard.
It says 1/4 cup, but I added 1 cup of Mayonnaise, I like my Potato Salad creamy.
Penzey's Spices Dried French Tarragon, add 1/4 tsp.
Chop Bread and Butter Pickles, add to bowl.
Chop 2 hard boiled eggs, add to bowl, see a pattern here?
Drain Potatoes, let cool, chop.
Try the potatoes with the skins on, I bet you will like it.
Chop up the potatoes into bite size pieces, you got it! ADD TO BOWL!! I am just checking to make sure you are paying attention and you are!! What a good student you are!
Taste, add fresh ground pepper and salt, you may not need much salt, Kalamata Olives are salty.
I added a couple tablespoons more of mayo, it was a bit dry for my liking.
Perfect Potato Salad for the BBQ!!
I couldn't wait for the BBQ, I had a bowl for lunch!
I am doubling the recipe next time, this potato salad is so delicious, why have I never made it before??
This is just as easy to make as my Pasta Salad and the great thing is you can add whatever you have in the cupboard, you can also kick it up a bit with jalapenos or banana peppers that aren't too spicy. Basil or Parsley would be a nice addition also, have fun! Happy BBQ's! Nettie

Ingredients

  • 7 potatoes ( cut into quarters)
  • 2 eggs- chopped
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1/2 cup chopped Kalamata Olives  
  • 1/2 cup chopped Bread and Butter Pickle Chips
  • 1/4 teaspoon French Tarragon Dried
  • 1 cup Mayonnaise
  • 2 tablespoon Dijon mustard
  • Fresh Ground Pepper and Salt to taste

Directions

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
  2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  3. In a large bowl, combine the potatoes, eggs, Kalamata Olives, green pepper, onion, pickles, Tarragon, mustard, mayonnaise, salt and pepper. Mix together well and refrigerate until chilled.

Makes 8 Cups. This post has been linked up with these fabulous blogs! This recipe has been featured at The All Star Block Party!!

New House
In The Old Road

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Thursday, June 7, 2012

Easy Cheesy Beef Enchiladas

Enchiladas are an easy delicious meal. There are endless options for the fillings.Use chicken, pork, beef, vegetarian, the combinations are endless.
Today, I have made Easy Cheesy Beef Enchiladas with Ground Beef,  Onions, Green Chiles and Olives. I am sorry to say that I didn't get a picture of the inside of the enchilada, obviously you have to be quick with the camera in my house!!My kids ate them up very quickly. Yes these are always a big hit. I always make a double batch just for that reason, they go very quickly. Serve with a side of brown rice, refried beans and a Mango Margarita, ARRRIBBBA! 

Ingredients:
  • 2 tbsp Olive Oil
  • 1  lb. Natural Ground Beef
  • I small can chopped Black Olives
  • 1 onion (chopped)
  • 1 small can Green Chiles
  •  8 ounces Sharp Cheddar Cheese (grated)
  • 2 small cans enchilada sauce
  • 1 jar mild salsa
  • 1 package ( 12 count) small tortillas ( flour or corn)
Directions:
  1. Preheat oven to 375 degrees.
  2. Heat Olive oil in a  saute pan, add chopped onions, saute until soft about 2 minutes.
  3. Add ground beef cook until brown, drain fat.
  4. Add one can Enchilada Sauce, 1 cup grated Cheese, Olives and Chiles to the onions and meat mixture.
  5. Spread 1 tbsp. of meat mixture to the middle of a tortilla. Roll the tortilla.
  6. Place tortilla seam side down and repeat step 5 until all of the meat mixture has been used.
  7. Pour 1/2 can Enchilada Sauce and 1/4 jar mild salsa over the tortillas. 
  8. Add 1/2 cup cheddar cheese on top, covering the tortillas. 
  9. Bake at 375 degrees for 20 minutes or until bubbly and golden.
Serves 4

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Sunday, June 3, 2012

MOORE Pasta Puccini Salad and a Garden Party

This is my favorite Cold Pasta Salad to make for a Garden Party, BBQ, or any warm day. The ingredients are fresh and flavorful. I use a small pasta, Acini de Pepe, which adds to the texture in a slight and not overpowering way, not giving you the sense of a mouthful of pasta. It looks like an Israeli Couscous, but it really is a pasta.
I co-hosted a neighborhood Garden Party with our dear neighbors, they are in their 80's, but they run circles around me. I just love their energy, great health, wisdom, upbeat attitude  and love for travel. They have just returned  from Florence for the umpteenth time, I would like to be like them when I grow up!
Moore's Pasta Puccini
I woke up the next day and completely forgot to add an ingredient, it was still delicious! Pine Nuts!
Cashew Asparagus Pasta
Judy's Pasta Salad with Cannellini Beans and Artichoke hearts. Delicious
Lentil Salad~ a wonderful combination of veggies and citrus, delicious cold.
A beautiful array of wonderful dishes for our Pot Luck. It just turned out to be all Vegetarian.
Lovely Garden, wonderful design, love the bordering rocks
One of the beautiful Gardens.
A lovely Hydrangea
 
A lovely spot to enjoy a cocktail.
Men discussing ART
New Friends
Thank you for the lovely party, I am so lucky to have such wonderful neighbors and friends.
 Moore Pasta Puccini
Ingredients

1 lb Acini De Pepe Pasta

1 bunch Basil chiffonade
6 ounces Kalamata Olives pitted and chopped
1 6 Ounces Goat Cheese
1 pint Cherry Tomatoes quartered
Fresh Ground Pepper to taste
1/4 cup Olive Oil
1/4 cup Pine Nuts ( browned)

Directions


In a large pot bring salted water to a boil, add pasta, cook as directed on package, until pasta is Al Dente. Drain and let come to room temperature.


In a separate large bowl, add Olive Oil, Tomatoes, Basil, Goat Cheese, Kalamata Olives, Pine Nuts and toss to coat, add fresh ground pepper. After the pasta has cooled, add to the other ingredients. Chill in the refrigerator. Toss when ready to serve. Sprinkle Basil Chiffonade over pasta.

This post has been linked up to these fabulous blogs:

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