Aunt Ellie's Potato Salad

4 large potatoes
4 hard boiled eggs, sliced
1 cup mayonnaise
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons dill relish
1 tablespoon hot sauce
Green onions to garnish

1. Scrub potatoes and boil till tender.  Drain and let cool. 

2.  Combine mayonnaise, salt, pepper, onion powder, garlic powder, dill relish, and hot sauce in a large bowl.  Add potatoes and eggs to mixture and add more seasoning to taste if desired.  Top with green onions and refrigerate overnight.  Enjoy!

Hush Puppies

2 cups corn meal
3/4 cup self rising flour
2 teaspoons salt
1 teaspoon chipotle seasoning
1 teaspoon pepper
1 onion, minced
1 habenero pepper, minced
1 pablano pepper, minced
1 carrot, minced
1/2 zuchinni, minced
1 egg
3/4 cup milk
5 dashes Tabasco Sauce
4-6 cups oil for frying

1. Heat oil in a deep fryer or a large skillet to 350 degrees or medium-high.

2. Combine the cornmeal, flour, salt, chipotle seasoning, pepper, onion, habenero, pablano, carrot, and zuchinni. Toss well.

3. Whisk together the egg, milk, and tabasco sauce and stir into cornmeal mixture.

4. Drop by the tablespoonful into the hot oil.

5. Fry until golden brown on all sides, remove with slotted spoon and drain on paper towel.

6. Serve HOT! (Don't worry, it is not spicy!)

Shredded Roast Beef on Toasted Bun

Ok so I feel like Betty Crocker today!  I am cooking a roast in my crock pot and my mouth is watering thinking of what is to be!  I will also make some homemade Hawaiian Bread Rolls, baked french fries, and steamed radishes, served with watermelon slush to drink.

2 lbs boneless beef roast
1 teaspoon oil
salt & pepper to taste
1 onion, quartered
3 stalks celery
4 cloves garlic minced
2 tablespoons fresh parsley, chopped
1 (10.75) oz can cream of mushroom soup
2 teaspoons Worcestershire sauce
1 teaspoon liquid smoke

1. In a skillet brown all side of roast in oil.  Season with salt and pepper and set aside.

2. Place onion, celery, garlic, and parsley in the bottom of your slow cooker. Place the roast on top of the veggies.  Combine soup, Worcestershire sauce, and liquid smoke.  Pour over the top of the roast, cover and cook for 8 to 10 hours on low.

3. Shred beef with two large forks, adding your favorite BBQ sauce if desired, place on toasted bun and serve warm.  Enjoy!

Pan Fried Lamb Chops

OK, so I have always said, I don't like lamb, it is too bold!  Well I think it has grown on me now!  (Thank you Karen for getting me started on this wonderful meat last Thanksgiving!!!) I have made this dish many times since then and love it each and every time.  It is definitely worth a try if you have never made it this way before, I am sure you will love it just like I do!

2 (8 ounce) lamb shoulder blade chops

2 tablespoons vegetable oil
1/2 cup warm water
1 teaspoon lemon juice
1 large shallot chopped
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper

1.  In a large skillet brown shallots until soft and golden brown.  Set aside.  Season lamb chops with oregano, salt, and pepper.  Brown on both sides about 2 minutes per side.  Add water and lemon juice and top with sauteed shallots.  Bring to a boil, reduce heat to medium-low.  Cover and simmer until juices run clear about 30-35 minutes.

Bacon Ranch Pasta Salad

I thought I would be the only one liking this dish since I am a ranch lover, well my husband loved it too!!!  So delicious, wonderful as a side dish on a hot summer day!

1 (12 ounce) package uncooked tri-color rotini pasta

10 slices bacon
1 cup mayonnaise
3 tablespoons dry ranch salad dressing mix
1/4 teaspoon garlic powder
1/2 teaspoon garlic pepper
1/2 cup milk, or as needed
1 large tomato, chopped
1 (4.25 ounce) can sliced black olives
1 cup shredded sharp Cheddar cheese

1. Bring a large pot of lightly salted water to a boil. Stir in rotini pasta and cook for 10 to 12 minutes or until al dente; drain.

2. Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.

3. In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

Sweet Dilled Macaroni Salad

Going to make this tonight along with the Peruvian Roast Chicken!


1 13 oz package elbow noodles
6 hard boiled eggs, diced
2 dill pickles, diced
2 cups mayo
1/8 cup apple cider vinegar
2/3 cup sugar
2 1/2 tablespoons mustard
4 thick slices of cheese, cubed
1 tomato, chopped
1 tablespoon dried dill
1 teaspoon fresh cracked pepper
1 teaspoon salt

1. Boil noodles as directed on package. Drain and let cool.

2. Combine remaining ingredients, stir in cooled macaroni. Chill and serve.

Peruvian Roast Chicken

Thought I would like to try a new way to make some roasted chicken.  Looks wonderful!

6 cloves garlic, chopped
Salt and pepper
2 teaspoons dried oregano
1 teaspoon grated fresh ginger
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 cup white wine vinegar
One 4 lb chicken, rinsed and patted dry

1. Using the flat side of a chef's knife, smear together the garlic and 2 tablespoons salt on a cutting board to form a paste; transfer to a small bowl.  Stir in the oregano, ginger, cumin, 1 teaspoon pepper, and the paprika.  Stir in the vinegar.

2. Slide your fingers between the chicken skin and breast and loosen the skin from the meat, working your way to the legs.  Spread the marinade under and over the skin and inside the cavity.  Transfer to a gallon-size resealable plastic bag; refrigerate for at least 4 hours or overnight.

3. Preheat the oven to 400 degrees F.  Remove the chicken from the bag and place breast side up on the rack set over rimmed baking sheet.  Roast until the juices run clear when the meat is pierced with a knife between the breast and the wing, about 1 hour 15 minutes.  Let rest for 10 minutes before carving. 

Serve with Aji Verdi, french fries and roasted veggies! Aji Verde is a green sauce served with most Peruvian food.  It is made from a puree of spicy green chilies, onion, garlic, cilantro and vinegar.  It gives the roast chicken good heat!