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.

Japanese Sweet Potato Casserole

We had to do some improvising this Thanksgiving.  My kids went on a field trip to pick Japanese sweet potatoes from a local farm...so I tried this recipe to replace Kurt's beloved marshmallow yams.  They were a hit. 

Ingredients

• 2 very large Japanese sweet potatoes
• 4 tbsp. butter
• 1/4 cup sugar
• 1/4 cup milk
• 1 tsp. cinnamon
• 2 egg yolks
• sesame seeds for garnish

Cooking Directions

1. Peel potatoes and chop into small pieces of roughly the same size.
2. Boil potatoes until tender (approximately 15 to 20 minutes.) Drain and pour into a large mixing bowl.
3. Mash with butter, sugar, cinnamon, and milk while still warm. Allow to cool, then mix in one of the egg yolks.
4. Pour into a 9 inch round or square baking dish and use the back of a spoon to make a design of your choosing on the surface.
5. Break apart the remaining egg yolk with a fork and brush the entire yolk over the surface of the casserole being careful not to flatten the design. Sprinkle on sesame seeds if desired.
6. Bake for 10 minutes at 350 degrees to heat it through then put under the broiler for up to 10 minutes to brown the top.

Fresh Peach Salsa

2 TB fresh cilantro, coarsely chopped
1 jalapeno pepper
2 peaches (or nectarines)
2 medium tomatoes
3/4 cup chopped onion
2 TBS  Extra-virgin olive oil
1 tsp. white balsamic vinegar

Chop cilantro and place in medium bowl. Cut jalapeno pepper in half (remove seeds); chop pepper finely and add to cilantro.  Cut peaches into small pieces, add to peppers. Cut tomatoes into small pieces; add to peaches. Add onions; gently stir in vinegar and oil.

* I added mango
* Left out jalapeno

Recipe comes from grocery store, they serve it with a pork tenderloin, we have had is with fish and skirt steak so far. It tastes great and adds a nice color to the plate.

Potato Skins

4 large baking potatoes, baked
3 tbsp vegetable oil
1 tbsp grated Parmesan cheese
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp paprika
1/8 tsp pepper
8 bacon strips, cooked and crumbled
1 1/2 cups shredded cheese
1/2 cup sour cream
4 green onions

Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4 inch shell.  Place potato skins on a greased baking sheet.  Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins.  Bake at 475 degrees F for 7 minutes; turn.  bake until crisp, about 7 minutes more.  Sprinkle bacon and cheddar cheese, and green onions inside skins.  Bake 2 minutes longer or until the cheese is melted.  Top with sour cream.  Serve immediately.

SALMON WITH PINEAPPLE RICE

Salmon

• 1/4 cup packed light-brown sugar
• 1/4 cup olive oil
• 3 tablespoons soy sauce (GF Tamari Sauce)
  
• 2 tablespoons fresh lemon juice
• 2 tablespoons dry white wine, or water
• 2 pounds salmon fillet
• Lemon wedges, for serving

Directions

1. Preheat oven to 400 degrees. with a rack in the center. Make the glaze: In a small bowl, stir brown sugar, olive oil, soy sauce, lemon juice, and white wine until the sugar has dissolved.
2. Cut salmon fillet into 4 equal-size pieces; arrange, skin side down, in a single layer in a baking dish. Pour glaze over the fish, and turn to coat evenly.
3. Bake until fish is opaque but still bright pink inside, basting every few minutes with glaze from baking dish, 15 to 20 minutes. Serve with lemon wedges.

Pineapple Rice

• 2 cups uncooked basmati rice- {or brown}
  
• 1 pineapple, peeled, cored, and cut into 1/2-inch cubes
• 1/2 cup fresh cilantro, leaves, coarsely chopped
• 1 red bell pepper, seeded and cut into 1/4-inch dice
• 1 1/2 teaspoons extra-virgin olive oil
• 1 lime, cut into wedges, for garnish

Directions

1. Bring a medium saucepan of water to a boil. Stir in the rice, reduce to a simmer. Cook until rice is tender but still firm, 10 to 12 minutes. Drain; rinse with cool water.
2. Transfer to a bowl, and stir in the pineapple, cilantro, bell pepper, and olive oil. Season with salt and black pepper. Cover, and chill. Serve cooled with lime wedges.

Killer Artichokes

Since we started getting Bountiful Baskets we have been trying a lot of different things. Some we have had before, broccoli, cabbage, peaches, pears plums... some were new to us: okra, asian pears, cauliflower, green plums...either way I have been searching for new recipes to cook these fruits and veggies in new ways. So far this is my favorite. I love artichokes (I forgot how much since it has probably been 15 years since I have had one fresh) and this is the best artichoke I have ever had. I got the recipe at allrecipies.com here.

2 artichokes, halved and choke scraped out

1 tsp salt

1 tsp ground pepper

2 cloves garlic chopped

1 shallot chopped*

1/2 cup butter

*I didn't have a shallot and substituted an onion. It was still really good.

1. Preheat outdoor grill for low heat

2. Meanwhile bring a large pot of water to a boil. Place the artichokes into the boiling water, add salt and pepper. Throw in half of the garlic and half of the shallot. Boil for about a half hour, or until a fork is easily inserted into the stem of the artichoke. Drain and set aside.

3. Melt the butter in a small pan over medium heat. Stir in the remaining garlic and shallot. Cook just until fragrant then remove from heat.

4. Place the artichokes on the preheated grill. Brush some of the melted butter on them. Cook for 5 to 10 minutes brushing with butter occasionally until lightly toasted. Serve with remaining butter as dipping sauce.

Mexican Rice

This rice was so good and simple.

3 TBS vegetable oil

1 cup uncooked long-grain rice

1 tsp garlic salt

1/2 tsp ground cumin

1/4 cup chopped onion

1/2 cup tomato sauce (GF)

2 cups chicken broth (GF)

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth, bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Shrimp Scampi and Artichoke

Ingredients:

2 TBS Olive Oil
1/4 C Shallots, chopped
1 clove garlic
1/2 to l lb shrimp, shelled and divined
11 oz. frozen artichoke thawed
1/3 C. dry white wine (I used white grape juice)
1/2 lemon

Directions:
Heat oil in skillet over medium heat,
add shallots, cook for a minute add garlic cook for 2 - 3 minutes careful not to over cook.
stir in shrimp, mix through
add artichoke, stir through
add wine and juice from lemon
let simmer 3 to 4 minutes until shrimp are cooked through

add 2 TBS chopped parsley for color and flavor

serve with simple salad and hunk of whole grain italian style bread

simple salad
Open bag of prepared salad

Dressing:
in small dish mix:
2 TBS olive oil
1 TBS red wine vinegar
Pinch of: Basil, salt and pepper

pour over salad and serve

Double Tomato Bruschetta

INGREDIENTS

• 6 Roma tomatoes, chopped
• 1/2 cup sun-dried tomatoes, packed in oil
• 3 cloves minced garlic
• 1/4 cup olive oil
• 4 tablespoons balsamic vinegar
• 1/4 cup fresh basil, stems removed or about 2T dried
  
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 French baguette
• Shredded Parmesan Cheese
  

DIRECTIONS

1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with parmesan cheese.
5. Broil for 5 minutes, or until the cheese is melted.

Roasted Red Potatoes

cover a large baking pan (cookie sheet) with foil and spray with no-stick cooking spray.

INGREDIENTS:
2 pounds small red potatoes, scrubbed and cut in half (do not peal)
3 tablespoons olive oil, more if desired
SEASONINGS TO TASTE:
Garlic salt
Fresh ground pepper
Salt
Dried rosemary, crushed
Dried parsley
Dried or fresh minced garlic

Preheat oven to 425.
Fill large bowl with cut potatoes.
Drizzle oil and seasonings over potatoes, stir to coat.
Place potatoes in a single layer on prepared baking sheet.
Bake uncovered 40 to 45 minutes, turning half way through baking time
potatoes should be a light golden brown and tender.

Fried Wontons

1 pkg Wonton wrappers
1 pkg Cream Cheese
Crab meat
Green Onions

Mix Cream Cheese, crab meet, and some green onions. (I don't really have exact amounts just however much tastes good.) Put a small about of mixture in middle of Wonton wrapper. Fold closed. Cook in deep fryer for a few minutes until brown. You can also make a bunch and freeze them for later.

Basic Fried Rice

After adding the rice, experiment and stir in your favorite diced cooked meat or vegetable.

2 eggs
1/2 teaspoon salt
5 tablespoons lard or peanut oil

1 cup chopped green onions
4 cups cold cooked rice

2 tablespoons chicken broth (GF)
3 tablespoons soy sauce (GF Tamari Sauce)

1/2 teaspoon pepper
2 teaspoons sesame oil

1. Beat eggs with 1/4 teaspoon salt in a small bowl.

2. Heat 2 tablespoons lard or peanut oil in a wok over medium heat 1 minute. Pour in beaten eggs. Stir continuously until eggs are cooked dry and separated into small pieces. Remove cooked eggs from wok and set aside.

3. Heat 3 tablespoons lard or peanut oil in wok over medium-high heat 1 minute. Add green onions and rice. Stir-fry 5 minutes.

4. Add chicken broth, remaining salt and soy sauce. Stir to mix well.

5.Stir in cooked eggs, pepper and sesame oil. Serve hot. Makes 4 to 6 servings.

Grilled Asparagus

Ingredients1/2 pound fresh baby asparagus, break at natural breaking point
2 teaspoons extra virgin olive oil
A few twists freshly ground black pepper
1/8 teaspoon kosher salt
1/8 teaspoon lemon zest plus a few drops of freshly squeezed lemon juice

Schmorkohl

For Christmas Nancy gave us a cookbook of some family recipes...thought I'd share some of the famous Keyser dishes

(Schmor=to stew, kohl=cabbage)

1 head red cabbage
About 2 Tbs sugar (or to taste)
About 1 tsp salt
About 1/2 cup white vinegar
1 Tbs bacon fat (or more)

Shred red cabbage finely and add about 2" of water in pan. Cook until crispy-tender and pour off water. Add remaining ingredients. Thicken with a little cornstarch dissolved in water.