Dill potato salad

One of my favorites, from one of my favorite sources:  Southern Living.

2 pounds new potatoes, cubed

1/2 c mayonnaise

1/2 c yogurt

1 T dijon mustard

1/2 t garlic powder

1/4 t salt

1/4 t pepper

1 small onion, chopped

3 T fresh dill (or 1/2-1/3 that amount of dried herb)

Cook potatoes until tender, but still firm.  Stir together remaining ingredients in a large bowl.  Add potatoes and stir to coat.  Cover and chill at least 2 hours before serving.

Tuna salad sandwiches

This recipe came out of Taste of Home magazine, originally from Milwaukee's Troop Cafe.  It is delicious!

3 pouches (5 oz) albacore tuna in water
1/2 medium sweet red pepper, chopped finely
1 rib celery, chopped finely
1 c mayonnaise (they suggested half regular, half chipotle)
3 T dried minced onion
1 1/2 t sweet pickle relish
1 t dried parsley
1 t curry (I used 2-3 x that much--I LOVE curry)
3/4 t dill weed
1/2 t garlic powder
1/8 t salt

Mix all ingredients together.  Refrigerate 1 hour to allow onion to soften.  Serve on your favorite roll, lettuce, bread, etc.

Chicken with black beans and yellow rice

Another fantastic recipe for leftover turkey or chicken.  And I'll never make boxed yellow rice ever again!  The original recipe (from Southern Living) called for the boxed version, but I found a great recipe for yellow rice by The Happy Home Economist online.  The original recipe calls for the vegetables to be sautéed, but I like them crunchy, so I put them in raw.  The original recipe also has tomatoes with green chilies.

Cooked chicken:  chicken with black beans and yellow rice

3/4 teaspoon turmeric
1/4 teaspoon cumin
1 pinch cinnamon
1 pinch coriander
1 1/2 cup broth
1 1/2 cup water
1 Tablespoon butter
3/4 Teaspoon salt
1 1/2 cup basmati rice
1 cup onion, chopped
1/2 cup bell pepper, chopped
1/2 cup carrot, chopped
2 cup chicken, cooked and cubed
15 ounce black beans
10 ounce diced tomatoes
8 ounce Monterey Jack cheese, shredded

Instructions: Heat turmeric, cumin, cinnamon and coriander over low heat for about 1 minute.  Add broth, water, salt and butter; bring to a boil.  Add rice and stir well.  Cover and reduce heat to a low simmer; cook for 15 minutes without stirring.  Let sit, covered, for 10 minutes.

Combine hot cooked rice, onion, pepper, carrot, black beans, tomatoes and 1 1/2 c cheese.  Bake, covered, at 350 for 30 minutes.  Uncover, sprinkle with remaining cheese, and bake an additional 10 minutes.

Chicken with vinegar

From the NY Times and Mark Bittman

2 tablespoon olive oil
3 pound chicken pieces
1/4 cup scallion or shallot, minced
1 cup red wine vinegar
1 Tablespoon butter

Instructions: Heat oil in oven-proof skillet.  When hot, place chicken in skillet and cook undisturbed for about 5 minutes or until nicely browned.  Turn and cook 3 minutes on the other side.  Season with salt and pepper.

Put skillet in the oven at 450.  Cook 15-20 minutes or until almost done.  Remove chicken to a plate.  Pour out all but 2 T of cooking juices.  Place over medium high heat and add shallots/scallions.  Sprinkle with a little salt and pepper.  Cook, stirring, about 2 minutes.  Add vinegar and raise the heat to high.  Cook a minute or two, until the powerful acrid smell subsides.   Add 1/2 c water and cook another 2 minutes, stirring, until slightly reduced and somewhat thickened.  Stir in butter.

Return the chicken (and any juices under it) to the skillet and turn the chicken in the sauce.  Serve immediately.

Chicken:  slow-cooker chicken and gravy

Modified from www.paleogrubs.com


4 chicken breasts, boneless and skinless
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon celery seeds
1/4 teaspoon thyme
1/4 teaspoon pepper
1/4 teaspoon salt
3 tablespoon cornstarch
5 1/2 cup chicken broth
1 cup water
2 cup raw rice

Instructions: Mix onion powder, garlic powder, celery seed, thyme, salt, pepper and flour.

Place rice in slow cooker. Place chicken on rice.  Mix seasoning powder, water and broth.  Pour over chicken and rice.  Cook 6-8 hours on low.  Chicken should have no pink in the center, and liquid should be absorbed.

Spaghetti squash lasagna

Slightly modified from Cooking Light.

2 Small spaghetti squash (about 1 1/2 lb each)
2 teaspoon olive oil
4 clove garlic, minced
1/2  cup ricotta cheese
1/8 teaspoon kosher salt
1 cup mozzarella cheese, shredded
1/2 pound ground beef, venison, turkey or chicken
1 1/2 cup marinara sauce
1/4  cup parmesan cheese, grated

Instructions: Cut squash in half, scoop out seeds, and place cut side down on a jelly roll pan with a little water.  Bake at 350 for 50-60 minutes.  As soon as it's cool enough to handle, scrape out the strands with a fork, leaving a small layer of squash in the shell.  Drain strands or squeeze in a towel.

Mix garlic, oil, cheese, salt and 1/4 c mozzarella with the squash strands.

Cook ground meat, if using, until browned.  Add marinara sauce, cover and simmer 4 minutes.

Increase oven temp to 425.  Layer in squash shells:  sauce, squash mixture, mozzarella,  sauce, squash, mozzarella, parm.  Bake for 20 minutes.

If desired, place under broiler for 1-2 minutes to brown the cheeses.

Let stand 10 minutes before serving.

Pear scones

Pear drop scones

1 3/4 Cup flour

1/3 Cup honey

2 teaspoon baking powder

1/2 teaspoon cinnamon

1 pinch salt

1/3 cup butter, chilled

1 egg

1/2 cup half and half

1 cup pear, chopped

Instructions: Mix dry ingredients and cut in butter until mixture has a crumbly texture.  Stir in egg and half and half.   Stir in pear.  I have used other fruits, and added walnuts--very good.  Drop large spoonfuls onto ungreased baking sheet.  Bake at 375 about 15 minutes, until golden brown.