Old Fashioned Potato Salad

1 Cup Mayonnaise
1 TBS cider vinegar
1 1/2 tsp salt
2 tsp prepared mustard
1/2 tsp celery seed
dash pepper

4 hard-coded eggs, chopped
1 1/2 cups sliced celery
1/4 cup sliced radishes
4 cups diced cooked potatoes
1/2 cup sliced green onions
2 TBSP chopped parsley

Mix together first six ingredients

add last six ingredients to a large bowl. add mayonnaise mixture to the final ingredients in large bowl and mix well.  Cover and refrigerate until ready to serve.

Spring Lamb Chops

http://deliciousasitlooks.com/2014/04/my-first-spring-lamb-chops.html
By: Diane B.

Ingredients

1.5 – 2 lbs. bone-in lamb chops
kosher salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
1/2 cup Low-FODMAP Chicken Broth
1/2 cup dry white wine
1 tablespoon Dijon mustard
2 teaspoons fresh lemon juice
2 tablespoons cold butter (or Earth Balance vegan butter for dairy-free)
3 tablespoons chopped fresh chives (or 1 tablespoon dried)
1 1/2 teaspoons chopped fresh rosemary (or 1/2 teaspoon dried)

Directions

1. Season the lamb chops with salt and pepper. Heat the oil in a large skillet over medium-high heat. Sear the lamb chops until golden brown and medium rare (130 degrees F), about 3 – 5 minutes each side, working in batches if needed.
2. When chops are done, transfer to a serving platter and cover with aluminum foil to keep warm.
3. Reduce heat to medium-low and de-glaze the skillet by carefully pouring in the broth and wine, scraping up any browned bits. Simmer until broth and wine have reduced by half.
4. Stir in the Dijon and lemon juice and simmer one minute more. Add the butter and stir until melted. Remove from heat and stir in the chives and rosemary. Season to taste with salt and pepper.
5. Pour sauce over chops and serve.

Rosemary and Garlic Mashed Potatoes

Ingredients

• 2.5 pounds potatoes, Yukon gold, washed and cut in 2 to 3-inch pieces
• 1 tablespoons olive oil
• 2 tablespoons garlic, minced
• 1 teaspoons freshly minced rosemary leaves
• 1/4 cup skim milk
• 1 teaspoons salt
• 1/2 teaspoons white pepper
• 1/8 cup chives

Directions

Add cut potatoes into a large pot and cover by about 1-inch with cold water. Place over high heat until simmering, reduce to medium heat and simmer (do not boil) potatoes for 15 minutes or until fork tender.

Strain potatoes from pot, and set aside. In same pot add oil, garlic and rosemary. Lightly saute over medium heat. When slightly brown add potatoes back to the pot, and mix with garlic and rosemary.

Remove from heat, add milk, salt and pepper, and mash with potato masher. Garnish with chives.

Optionally, add butter and additional milk to taste/texture.

Recipe courtesy of Guy Fieri, 2007

Chicken Alabama - Leslie Christiansen

8 Pieces chicken

1/3 c. flour

1/2 tsp salt

1/2 tsp paprika

dash thyme

dash pepper

Mix flour and spices.  Dredge chicken with flour mix. Shake off flour and sauté in 3 TBSP cooking oil. Place chicken in Casserole dish

Save flour for sauce

2 TBSP butter

1/4 c onion, chopped

1 cup chicken stock or broth

1/2 cup light cream (can be milk, I use heavy cream)

1/4 tsp. lemon juice (I left this out)

2 Tbsp pimento's (optional)

*ground Italian Sausage (optional)

Saute onion in 2 TBSP butter. Stir in extra flour (from chicken). Add chicken stock, cook until thickened. add cream and cook until smooth and thick.

Add lemon juice and pimento. blend well.

Pour over chicken, cover and bake 1 1/4 hrs F@ 325. Serve over rice.

*We just cooked this for Sunday dinner and the sauce looked like country gravy so I made up some more and we had it with mashed potato's.  For left overs the next day I made more "gravy" and added italian sausage.  Needless to say we want to have the left over gravy on some biscuits next.

Simple light mustard vinaigarette

½ cup olive oil
2 tablespoons white wine vinegar
1 teaspoon yellow mustard
¼ teaspoon salt
1 clove garlic, minced
Pinch paprika
Black pepper to taste

Mix vigorously and enjoy!

Best on spinach or light greens (miner's lettuce salad).

Sheppard's Pork and Cabbage Stew

Ingredients

1 tablespoon oil
1 lb. pork tenderloin, cut into 1-inch slices
1 cup julienne-cut (2x1/8x1/8-inch) carrots
1 cup sliced onions
4 medium baking potatoes, peeled, cubed
3 tablespoons chicken-flavor instant bouillon
1 teaspoon dried pork seasoning
1 tablespoon cider vinegar
4 1/4cups water
3 tablespoons all-purpose flour
2 cups thinly sliced cabbage 

Steps

#1 Heat oil in Dutch oven over medium heat until hot. Add pork, carrots and onions; cook until pork is browned. Drain.

#2 Add potatoes, bouillon, pork seasoning, vinegar and 4 cups of the water; mix well. Simmer 30 minutes, stirring occasionally.

#3 In small bowl, combine remaining 1/4 cup water and flour; beat with wire whisk until well blended. Add flour mixture and cabbage to stew; mix well. Cover; simmer an additional 10 minutes or until stew is thickened, stirring occasionally.

6 servings

Chicken Things by Leslie Christiansen

Chicken breast cooked and cubed

2 8 oz. cream cheese

Chicken broth - can use broth from cooking above mentioned chicken

1 can crescent rolls

In a sauce pan melt cream cheese and enough broth to make a sauce, add chicken and season with salt and garlic salt.

on a cookie sheet lay out 1/2 the of the canned rolls, pinch to seal perforation, fill with chicken mix, cover with remaining rolls and pinch to seal.

Cook according to direction on roll package.

serve with gravy

Gravy:

1 can cream of chicken soup

1 can cream of mushroom soup

milk