Potato Salad

I know it's been an unusually cool spring, so I'm sure many, like myself are experiencing SPRING FEVER. I've done a bit of research and will be sharing some Kosher brand hot dogs to go with this delightful Potato Salad.

Potato Salad

12 Med. Potatoes
6 Eggs
4-5 Tbsp Miracle Whip
½ medium Onion diced
1 Tbsp Mustard
½ Green Pepper diced
1 Tbsp Dill Weed
4 stalks Celery sliced
Salt & Pepper
3 heaping Tbsp. sweet Pickle Relish
Paprika
Dill Weed


In kettle of water, place washed potatoes still in jackets, add eggs on top and boil until potatoes are done. They should be tender, but not mushy. Remove kettle from heat, pour off hot water and fill with cold water and ice. Let stand for 10 minutes. Peel eggs and set aside.
Remove jackets from potatoes and cut into ¾ inch pieces, placing in large mixing bowl as you go. Dice 5 of the eggs and add to the bowl of potatoes. Do not stir. Add onion, pepper, celery, and relish, over the top of potatoes and eggs, still without stirring.
Add Miracle Whip, mustard, dill, salt and pepper. Go lightly on the salt and pepper for now, more can be added when served, but too much will detract from the fresh flavor. Gently stir until thoroughly combined. Once salad is mixed, move it to serving bowl, if different. Smooth and level the top of the salad with large spoon. Slice remaining egg to accent, top of salad. Sprinkle lightly with dill weed and paprika. Refrigerate overnight.

A summertime favorite!

Salmon Hash

Salmon Hash

2 Tbsp. Olive Oil in skillet
4 med. Potatoes sliced
1 lb. Peas (fresh or frozen)
Splash of Lemon juice
1 -15 oz. can Salmon
Generous dash of Dill
Salt & Pepper


Slice potatoes into hot skillet with oil. Fry potatoes until browned and tender. Add peas to skillet and cover, cook on reduced heat for 5 minutes. Drain salmon and pour lemon juice over it in can. Use fork to flake and piece salmon. Add salmon to skillet mix, sprinkle dill, salt & pepper and mix gently, but thoroughly. Cover and cook for 10 minutes on med/low heat. Serve.

Chicken Roll-Ups

2 grilled boneless chicken breast (diced or shredded)
8 oz. package Cream Cheese
1 /12 Cups Grated cheddar cheese
1/2 tsp. Cumin
6 Flour Tortillas
2 Tbs Oil

In bowl combine all ingredients except tortillas. Blend well.
Spread on individual tortillas, and roll up
Place oil in 8 X 11 bakeware
Lay chicken roll ups side by side, do not stack.

Bake @ 400° for 6 minutes, turn each roll-up over and bake an additional 6 min.

Top with all your favorites, salsa, guacamole, sour cream, it's all good!

Baked Buffalo Chicken

Turn any piece of chicken into hot "wings!" I prefer using boneless breasts, but I have done this with an entire cut up chicken. Cut chicken into strips about 1" X 3-4", using bone in pieces is fine, but thighs should be cut into three pieces, breasts 4-5.

1 Cut up Fryer or 3 pounds of chicken - in strips
Oil
1/2 Cup Red Pepper Sauce
3/4 Cup milk
1 Cup Flour
1 tsp Garlic
1/2 tsp. ground Red Pepper
1/2 tsp. ground Turmeric
1/4 tsp. ground Mustard
1/4 tsp. ground Ginger
Salt & Pepper

3 Tablespoons melted butter
1/3 Cup Pepper Sauce
Water.

Place oil in iron skillet or (oven safe) about 1/2 inch deep with red pepper sauce and heat to medium high.

Milk in a bowl large enough to dip the chicken pieces.

In a sealable baggie combine
Flour, Garlic, crushed red pepper, turmeric, ground mustard, ground ginger, shake to mix.
Take full advantage of the sealing while coating the chicken, it makes clean up so much easier.

Dip chicken pieces in milk, then place them in bag, seal and shake (about 4 pieces at a time works well for me)
Brown in skillet, about 10 minutes on each side, do not fully cook. While chicken browns, wash out milk bowl to be used later.
Remove when browned if all chicken does not fit to cook simultaneously. Once all chicken is browned, set aside to drain on plate with paper towel.

In skillet, still on medium high heat, melt butter, add flour from baggie for roux. Add Pepper sauce and enough water to cook to
gravy consistency. I use the milk bowl washed out, then pour a little more than half the gravy into it while I place the chicken bback into the skillet. Pour gravy on top of chicken, cover and bake for 45 minutes @ 325°.