July 4th Best Potato Salad

Bill has probably not met a potato salad he didn’t like, I used to take it or leave it, as in too mushy, too wet, and swimming in mayo. 

Then I made it this way...

Potato salad has been around for many cook outs, a classic for the 4th of July!  The dish has been served since the early 20th century and things haven’t changed much with it.  

End of Summer Potato Salad

I’m fighting the feeling of sunny summertime ending ~ the gradually shortening days of fall returning ~ adjusting to spending more time indoors.  We’re still cooking on the grill and making summer sides, like this dish, for a while yet.  

Potato salad is so versatile, but this one with dill pickles, juice and all, is a favorite for us.  Its loaded with crunchy dill pickles, in a snappy dill pickle juice infused dressing.  This potato salad makes dill pickles the star of the dish!

Cheese-wrapped Olives for the Super Bowl!

Kickoff

the Super Bowl

with

these savory bites!

It's not shocking that Americans devour more calories on Super Bowl Sunday, more than any other day, even Thanksgiving Day!  
 
You'll want to count these cheese-wrapped olives in for your Super Bowl fare...

They're from another era - oldies but goodies -  that are still popular today.  I posted them way back here when I first started this blog and thought they deserved a repeat now in time for Super Bowl parties.

They're easy to make:  just wrap olives in a tasty cheddar dough, freeze and then bake until golden and serve when needed.

So...   have your football cronies chow down on these little gems while they're watching the game.  Once they sink their teeth into a cheesy olive, they'll huddle around the plate down to the last bite!! 

Beer is optional...


Cheese-wrapped Olive Bites 
Printable recipe  

Ingredients:
50 small pimento-stuffed green olives, drained and patted dry
2 cups grated sharp cheddar cheese
1/2 cup butter
1 cup sifted flour
1 teaspoon paprika
1/4 teaspoon cayenne pepper

Method:
Make sure the olives are drained well (I pat them dry with a paper towel.)
Blend cheese and butter.
Sift next 3 ingredients together.
Combine cheese with flour and butter mixture.  It makes a stiff dough.
Pinch off a small amount of dough and flatten in palm of hand.
Wrap dough completely around olive.
Place on baking sheet in a single layer and freeze; once frozen, they can be placed in a resealable plastic bag until ready to bake.
Do not thaw before baking.
When ready to bake, preheat oven to 400°.
Place olives on baking sheet and bake for 15 minutes, until golden.
Transfer to serving plate.
Serve warm or room temperature.




Enjoy! 

Cuban Picadillo Sloppy Joes plus Tetrad with a Blood Moon and a Happy Anniversary…

I’m envious of our good Canadian friends who vacation in Cuba frequently ~ this recipe is about as close as we will get to it!

Anyway, I love picadillo!  (Say peek-ah-DEE-yoh.)  It’s derived from the Spanish verb “picar,” which means to mince into small pieces.  The basic ingredients are ground beef, onions and tomatoes, with each Latin American country having its own rendition, but its heart belongs to Cuba.

What makes the Cuban-style hash especially appetizing is the addition of green olives, capers and raisins or currants ~ it’s a great mixture of salty and sweet, with different textures and various flavors, blending together to form the distinctive Cuban dish. 

I took it one step further, and turned the picadillo into sloppy joes.  This makes a lot:  if there is any left over, you are the lucky one, as it’s even better then!  It’s comfy, home-style cooking at its best!

Cuban Picadillo Sloppy Joes

Ingredients:

2 teaspoons olive oil

1½ cups onion, chopped

2 tablespoons garlic, minced

2 pounds 90% lean ground beef

1 tablespoon chili powder

1 tablespoon dried oregano

2 (15-ounce) cans crushed tomatoes, undrained

1/3 cup tomato paste

4 tablespoons red wine vinegar

1 teaspoon brown sugar

½ cup dried currants

½ cup green olives with pimento, chopped

2 tablespoons capers, rinsed and drained

Hamburger buns

Method:

Heat oil in a large skillet over medium heat.

Add onion and garlic, sauté 3 minutes.

Add beef to pan, crumble and brown.

Stir in ingredients through brown sugar.

Reduce heat to low; simmer about 20 minutes, until liquid reduces, stirring occasionally.

Stir in currants, capers and olives, cook for 5 minutes.

Serve on toasted hamburger buns.

Makes 10-12 sandwiches

Buen provecho!

By the way…

 

Tonight and tomorrow, kicks off a tetrad:  the first of four lunar eclipses in a row ~ the only such quartet in a span of 28 years.   A full lunar eclipse in North America will occur, presenting a blood moon.  Mars will be closest to Earth for the year.  It’s around 1:00 a.m. CST, and will last 78 minutes.  I hope to see it!  Will you be watching?

And it’s our 47^th wedding anniversary tomorrow!  Our anniversary, a total lunar eclipse, income tax day, what a day!

 HAPPY ANNIVERSARY, DEAR BILL!!!

   

Lemony Chicken with Olives

If you like olives as much as I do, this Mediterranean-style chicken dish just might be right up your alley...

 

This recipe is my version of a Cooking Light recipe.  The original called for several more spices and cilantro, which I’m not crazy about.  I can smell it from a mile away. 

The mixture of ginger with paprika, red pepper and garlic is spicy with a bit of a bite.  The olives and zesty lemon are the perfect flavorful additions to the chicken.  I hope you try it ~ we thought it was great with a tossed salad and garlic cheese grits!

Lemony Chicken with Olives

Adapted

Ingredients:

1½ teaspoon lemon zest

2 teaspoons paprika

1 teaspoon ground ginger

1 teaspoon ground red pepper

¼ teaspoon salt

¼ teaspoon seasoned pepper

4 garlic cloves, minced

4 skinless boneless chicken breasts

Cooking spray

½ cup flour

¼ cup lemon juice

1 (14-ounce) can fat-free, less sodium chicken broth

12 pimento-stuffed olives, sliced

Method:

Preheat oven to 325 degrees.

Combine first 7 ingredients in a large bowl, stir well.

Add chicken and toss to coat.

Arrange in a baking dish coated with cooking spray.

Combine flour, juice, and broth, stirring with a whisk until smooth.

Sprinkle flour mixture over chicken, tossing to coat.

Top chicken with olive slices.

Bake at 325 degrees for 1 hour, or until fork tender.

Spicy, tender and delicious!

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes! 

Summer Spaghetti Salad

Is a family reunion on your horizon?  How about a cook-out with friends or a company picnic?  If so, spaghetti salad is just the right dish for a hot summer day to fill up those bellies!

There are so many variations of spaghetti salad that is usually served cold but can be served hot as well.  You can add your favorite variety of vegetables to satisfy your tastes.  I use thin spaghetti but, you can replace it with linguine, vermicelli or the pasta of your choosing; just cook it until al dente. 

It is a refreshing salad due to the fresh crunchy brilliantly colored vegetables.  This dish will be eye candy and disappear fast.  It’s great for any get together because, not only can it be made ahead; it is mayonnaise free to avoid spoiling in this hot weather. 

This is a scrumptious go-to dish to satiate your hunger quickly ~ actually; I can make a meal of just this mouthwatering salad!

Summer Spaghetti Salad

Ingredients:

1 pound thin spaghetti
10 slices bacon
1/2 cup chopped celery
1 large red onion, chopped
1 green bell pepper, diced
1 (2 ounce) can sliced black olives, drained
2 tomatoes, diced

1 cucumber, diced
1/4 cup salad seasoning mix, recipe here
½ teaspoon lemon zest

3 tablespoons fresh lemon juice

¼ cup extra virgin olive oil

3 garlic cloves, minced
1/2 cup grated Parmesan cheese, optional

Method:

Bring a large pot of lightly salted water to a boil.

Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet over medium heat, cook bacon until crisp.

Drain and crumble.
In a large bowl combine cooked spaghetti, celery, onion, bell pepper, olives, tomatoes, cucumbers and salad seasoning.

In a small bowl, whisk lemon zest, lemon juice and minced garlic with olive oil.

Pour over spaghetti mixture and toss.

Add crumbled bacon and lightly toss.

Sprinkle with Parmesan cheese, if desired.

Chill until serving.

8-10 servings

Give it a go ~ it’s a delicious people pleaser!!!

Mouthwatering Marinated Tomatoes

When the tomatoes are ripe and fresh from the garden, you can’t beat this great summertime dish! 

This recipe is from a friend of mine. The delicious flavors of the herb marinade enhance the juicy tomatoes for a savory side dish to serve with grilled steak, chicken or seafood.  I don’t always add the sugar and olives; however, if I do add the olives, I omit the salt--- it’s up to your liking.  

I don’t know about you but, I learned as a young girl from Helen, a family friend in Louisville, to always peel tomatoes no matter how you plan on serving them.  It makes all the difference in the world, no bitter taste or tough skin to chew.

So peel your tomatoes before making this; place it in the refrigerator for at least several hours to marinate and then allow it to warm up to room temperature before serving since cold tends to inhibit the flavor. 

If you’re lucky to have some leftover, try tossing it with pasta, combine it with rice, serve it on a bed of lettuce, or chop up the tomatoes for a delicious bruschetta.  Just be sure to serve it with lots of crusty bread to soak up all the mouthwatering marinade!

Do you always peel your tomatoes too?

Marinated Tomatoes

Ingredients:

6 ripe tomatoes

½ cup green olives, sliced, optional

1/3 cup extra virgin olive oil

1/3 cup salad oil

1-2 teaspoons sugar, optional

¼ cup balsamic vinegar

2 cloves garlic, minced fine

¼ cup snipped fresh parsley

1/3 cup green onions, tops too, sliced

½ teaspoon dried basil

½ teaspoon salt

½ teaspoon freshly ground black pepper

Method:

Peel and cut the tomatoes into 6 wedges each; 4 wedges if tomatoes are small.

Combine all ingredients, except the tomatoes in a large bowl. 

Whisk well.

Add tomato wedges and blend.

Place tomatoes in a deep, narrow bowl or a resealable plastic bag.

Marinate the tomatoes in a refrigerator for several hours or overnight.

If the oil should congeal after being in the fridge overnight, allow it to come back to room temperature.

Place in a bowl and spoon sauce over top.

ENJOY!  It’s juicy scumptious!!!

Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes.  She’s still judging at the Iowa State Fair.

Opa!!! Greek Cucumber & Kalamata Salad

Are you ready for a salad with some OOMPH!!!?  If so, you’ve stopped by at the right food blog!

Combining the nippy taste of goat cheese with salty Kalamata olives and spicy radish slices gives you a pleasant pungent little salad.   Goat cheese is a bit tangy with great flavor and a creamy texture.   It pairs perfectly with the Kalamata olives.  The olives come to us from Greece with their deep rich aubergine color, turning dark brown when brined.  They’re sweet, rich and a treat to eat, especially when paired with cheese. 

You’ll enjoy this spicy summer salad like we do with about any meat or seafood from the grill.  If you haven’t tried Robusto Italian Dressing, put it on your shopping list.  It’s so spicy delicious and blends well with pasta also or is an excellent marinade for seafood.  I use it often, in many dishes but not with lettuce yet.  So I guess that will be next!

I adore this salad and really want you to try it!  I think you’ll like it also!  I actually could make a meal of it along with a slice of crusty bread!

Greek Cucumber  & Kalamata Salad

Ingredients:

1 cucumber, peeled and sliced thin

1 red onion, chopped

4 radishes, sliced thin

½ cup Kalamata olives

¾ cup crumbled goat cheese

¼ to ½ cup Wish-bone Robusto Italian Salad Dressing

1 teaspoon freshly ground black pepper

Method:

Toss all ingredients in a large bowl and allow to marinate for 15 to 30 minutes.  Transfer to a serving bowl and serve.

Καλή σας όρεξη!

Does that really mean, Bon Appetite in Greek?

Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes.  

Easy Enchilada Casserole

I’m sure there are many versions of this recipe out there in the “www” for this dish; in fact Bubba himself has a great recipe for it; but, this time I wanted a biting amalgamation of ingredients. 

 

This enchilada casserole includes a good dose of chili powder and cayenne pepper added to the meat for that spicy Mexican flavor; the velvety texture of black beans and plenty of melted cheese to top it off. 

If you like enchiladas but aren’t thrilled with making your own, my easy one-dish casserole would make a great meal for your family and friends.  There is definitely enough to feed several people!

Easy Enchilada Casserole

Ingredients:

2 pounds ground beef

1 large onion, chopped

1 tablespoon garlic powder

2 tablespoons chili powder

1 teaspoon cayenne pepper

1 dozen flour tortillas

1 pound grated sharp cheddar cheese, divided

1 (15 ounce) can black beans, rinsed and drained

½ cup chopped green olives

1 can cream of mushroom soup

1 can cream of tomato soup

2 (4 ounces) can diced green chiles

1 (10 ounces) jar enchilada sauce

1 tablespoon lime juice

Sour cream, for garnish

Black olives, for garnish

Method:

Place ground beef and onion in a large skillet on medium heat and cook until beef is done.

Add garlic and chili powders and cayenne pepper.

Cut tortillas into quarters.

In a large bowl, combine 1 cup of cheddar cheese and remaining ingredients.

Add ground beef mixture and mix well.

In a large casserole dish coated with cooking spray, arrange a layer of tortillas.

Spoon a layer of meat mixture over tortillas.

Repeat layers twice, ending with meat as last layer.

Top with remaining cheddar cheese.

Bake at 350 degrees for 45 minutes to one hour.

Garnish with black olives and sour cream.

Serves 6-8

ENJOY!!!

For a chance to win my friend Bo’s great Le Crueset giveaway, visit Bo’s Bowl!

Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway! 

Pasta with Spicy Tuna Sauce

Kathy, this is for you (and everyone else too!)

If you like canned tuna with pasta, this recipe will be a hit for you!

You can whip this up in very little time for a satisfying meal on a weeknight.  It’s brimming with the good flavors of albacore tuna, capers, tomatoes, olives, garlic and red pepper flakes melding with angel hair pasta.  I liberally added the garlic and red pepper flakes but adjust them to your taste.  And, if you don’t care for mushrooms or capers, leave them out.

This is a highly appealing quick dish to use up those canned goods you probably have sitting in your pantry right now.  It’s on the table in about a half hour.  Serve a crisp salad alongside and enjoy!

Pasta with Spicy Tuna Sauce

Ingredients:

3 tablespoons olive oil

1 white onion, chopped

2-3 cloves garlic, minced

1-2 tablespoons capers

¼ cup green olives, sliced

1 (8-ounce) can mushrooms, drained, optional

1 (14.5-ounce) can diced tomatoes

¼ teaspoon red pepper flakes, to taste

Cracked black pepper, to taste

2 (6-ounce) cans albacore tuna, drained

8 ounces angel hair pasta

Parmesan cheese, shaved, optional

Method:

In a large sauté pan, heat oil over medium-low heat.

Add onion and garlic, cooking and stirring until onion is tender.

Stir in capers, olives, mushrooms and tomatoes.

Season with red pepper flakes and cracked black pepper.

Simmer gently for 3-5 minutes until sauce thickens slightly.

Gently fold in tuna, slightly breaking it up and heat through.

Meanwhile, while sauce is cooking, add pasta to a pot of rapidly boiling water.

Cook until tender.  Drain well.

Lightly toss pasta with tuna sauce.

Serve with Parmesan cheese if desired.

Serves 2-4

It’s lip-smacking good and quick too!

Don’t forget to enter my CSN giveaway I posted Monday!

Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!

Taco Corn Bread Casserole

The other day when visiting Debbi’s blog, she had posted this recipe and I knew I would be trying it soon.  I love corn bread and Mexican food also but combining the two ~ heavenly!

So, this was dinner last night and it was delicious!  Bill and I both fell for it and I will definitely be making it again.  Debbi made it with ground turkey.  I am not much of a fan of turkey, except at Thanksgiving time; therefore, I cooked this great recipe up with lean ground beef.  Then before serving, I dusted it with chili powder. 

This is seriously good as Debbi says and easy too!  Give it a try! 

On its way into the oven

Here’s Debbi’s recipe:

Taco Corn Bread Casserole

Ingredients:

1 package (8 1/2 oz) corn bread/muffin mix
1 egg
1/3 cup milk
3 cups cooked taco seasoned ground beef, or meat of your choice
1 can black beans
1 cup (8 oz) sour cream, light
1 cup colby jack, cheddar or mexican cheese, shredded and divided
1/2 cup onion, chopped
1 medium tomato, chopped
1 cup shredded lettuce
1 can sliced olives (optional, I didn't use)
 
Method:
 
In a large bowl, combine the corn bread, egg and milk until blended.  Spread into an 8 x 8 pan sprayed with cooking spray.  Bake at 350 for 15 minutes.  Combine taco meat and beans, spread over corn bread.  Combine sour cream, 3/4 cup cheese and onion.  Spread over meat mixture.  Bake for 20 - 25 minutes longer or until heated through and cheese is melted.  Sprinkle with tomato, lettuce and remaining 1/4 cup of cheese. 

ENJOY!!!    

Thanks for the recipe, Debbi!

Be sure to visit my friend, Linda’s blog, at My Kind of Cooking for her great cookbook giveaway.

Have an Eggselent Egg Salad Sandwich for Lunch Today!

Egg salad is about as common as the bread it is served upon and here's the version Bill and I both like it.

 Instead of yellow mustard, I usually add ground mustard instead.  The more you add, the more of a bite your egg salad will have.  I then include a touch of ground tarragon, smoked paprika and seasoned pepper for plenty of seasoning. 

Smoked paprika is a striking deep red.  Due to the slow oak smoking, it has an intoxicating smoky aroma.  There are different degrees of it from mild to hot and if you haven’t tried it, you are in for a surprise.

Now, for making hard cooked eggs:    I use eggs that are at least a week old, seems like they peel easier.   Place eggs in a sauce pan with enough cold water to cover eggs by 1 inch; bring the water to a boil.  Remove the pan from the burner and cover with a lid.  Let it stand for 25 minutes, drain the water off and then fill the pan with cold water and let set for a couple of minutes.  Drain and refrigerate.  The eggs will have a smooth texture and there will be no green/grey rings around the yolk.

So, get busy and start cooking your hard boiled eggs so they will be cooled by lunch time!

Eggselent Egg Salad Sandwich

Ingredients:

6 hard cooked eggs, cooled, peeled and diced

5 large pimento stuffed green olives, chopped

2 tablespoons onions, minced

1/3 cup mayonnaise

1½ tablespoons pickle relish

1 teaspoon ground mustard

¼ teaspoon ground tarragon

½ teaspoon smoked paprika

¼ teaspoon salt

½ teaspoon McCormick’s Seasoned Pepper Blend

Lettuce

Rye or whole-wheat bread, toasted

Method:

Place eggs in a mixing bowl.

Add olives and onions.

Add mayonnaise and pickle relish and combine.

Add ground mustard, tarragon, paprika, salt and pepper, blend well.

Spread mixture on your favorite toast and make a sandwich.

Makes 6 sandwiches

Pam’s note:  Bill convinced me that sandwiches are always better on toast. 

I wonder how it would be with a slice or two of crisp bacon on it...