Bacon Potato Salad

It’s the summer time and plenty of us are looking for a hardy salad to go along with that family bbq. 

This potato salad if full of flavor that works well with just about anything you will serve. 

Supplies:

  • Large pot for boiling potatoes 
  • Medium pot for boiling eggs
  • Large fry pan for cooking bacon
  • Cutting board and knife
  • Large mixing bowl and spoon
  • Measuring cup

Ingredients:

  • 10 small to medium red potatoes (place in a large pot, cover completely with water. Boil till tender, drain and allow to cool in the refrigerator, best over night)
  • 6 eggs (place in medium pot, cover completely with water. Boil till cooked completely. Cool, peel and chop small)
  • 1 package of bacon (place in fry pan, cook till crisp, cool and chop small)
  • 6 stalks of green onion (rinse and slice thin)
  • 1 cup of dukes mayo
  • Salt and pepper to taste

Combine in your large mixing bowl potatoes, onions, eggs and bacon, mix well. 

Add your mayonnaise mix well, add salt and pepper to taste.

Cover and refrigerate for a few hours till completely chilled or over night. 

Serves about 8 to 10, serve cold.

Parmesan Crusted Stuffed Chicken Breast


This chicken came out absolutely perfect. It did not take much time at all to put together.

Great for dinner to impress your significant other, dinner with friends or just for you. 

This recipe is for 1, repeat the same process for more if desired.

Supplies:

  • Meat tenderizor 
  • Wax paper
  • Small lasagna baking dish
  • Knife and cutting board
  • Tinfoil

Ingredients:

  • Chicken breast cleaned and trimmed
  • Olive oil
  • 1/2 cup of fresh grated parmesan cheese
  • 2 slices of smoked provolone cheese
  • 2 slices of prosciutto
  • 1 large garlic clove peeled and diced
  • 1/3 cup of fresh baby spinach rinsed and pat dry
  • 2 table spoons of dukes mayonnaise
  • 1 stem of fresh oregano leaves removed
  • Salt and pepper to taste

Preheat oven to 350°

Drizzle Olive oil inside your baking dish.

Using your cutting board and knife, slice horizontally in half your chicken breast. Open and place on 1 sheet of wax paper. Place another sheet of wax paper on top, using the smooth end of the meat tenderizor gently flatten your chicken. Remove the top wax paper, sprinkle salt and pepper on top along with some olive oil.

Layer 2 slices of prosciutto next 2 slices of smoked provolone. Be sure to cover all of the chicken. Next add your baby spinach, oregano and chopped garlic. Now your going to roll your chicken breast, be sure to keep the contents inside. Stuff them in as you go.

Place the rolled chicken breast in your baking dish. 

Now spread your mayonnaise over your rolled chicken, cover entirely. Next your fresh parmesan cheese.

Cover with tinfoil and bake for about 30 to 40 minutes. Bake till chicken is no longer pink.

Serve warm.

Cactus Dust Pork Butt

I wanted to share with you a spice I found in my Publix this week. Everglades Cactus Dust. Its a mesquite flavor with a hint of bacon. Its a mild spice but tastes incedible.

I bought a pork butt, my apologies I’m not sure how big but it filled my entire 8 quart cast iron pot. Added some water about 1 inch from the bottom. Covered the entire pork with pepper then the cactus dust. After that I sliced an entire yellow onion and scattered it all over. Placed the lid on and slow cooked it at 275° for 4 hours. 

Once the time ended, I took it out of the oven, keep the lid on and let it rest for 30 minutes or so. 

During that time I put together ratatouli in my cast iron fry pan. 

After the ratatouli was just about finished, I removed the pork, set it on a serving platter, skimmed the onions and fat away from the drippings and made a homemade gravy. 

The pork was pull apart perfect. No need to slice, just pull what you need. Garnish with the cooked onions, gravy and ratatouli. 

You can find the recipe for Ratatouli on my blog under side dishes.

Serve warm.

Gooey Mac -N- Cheese

Mac -n- cheese is probably the best comfort food on the planet. We just can’t get enough of it. 

This recipe will definitely fill that void if you need it. 

Supplies:

  • Large pot for boiling noodles
  • Large lasagna pan
  • Medium size pot for cheese sauce
  • Cutting board and knife
  • Measuring cup

Ingredients:

  • 1 stick of salted butter
  • 1/4 cup of milk
  • 8 ounces of sour cream
  • 1/2 large block of Velveeta cheese cubed
  • 4 cups of shredded Mexican cheese (save 1 cup for the top at the end)
  • 16 ounce box of elbows
  • Salt to taste

Pre cook your pasta till tender, let them stand till cool or room temperature.

Preheat oven to 350°

In the pot that the pasta was cooked stir in your 3 cups of shredded cheese, transfer to your lasagna dish. Spread evenly.


In your sauce pan, combine your butter, sour cream, milk and Velveeta cheese. Cook on medium low till melted. Stir constantly to prevent burning. Once melted add salt to taste.

Pour your cheese sauce on top of your pasta coating evenly. Cover the entire top of your dish with the remaing shredded cheese. Bake till golden brown, about 20 minutes.


Serve warm, serves about 10. 

Mexican Chicken Sandwich

I didn’t take a lot of photos with this recipe. So hopefully I will explain it well.

Mc. Cormick has this spice I used. Its simply called Mexican spice. Its awesome. It is what I used for this sandwich. 

Supplies:

  • Large fry pan
  • Cutting board and knife
  • Spoon
  • Baking sheet 
  • Oven mits

Ingredients:

  • Chicken breast sliced horizontally (quantity depends on how many you are serving)
  • Olive oil
  • Green and red peppers slice 1/4 inch thick (remove membrane and rinse)
  • 1/2 of a yellow onion sliced 1/4 inch thick
  • 1 large garlic clove sliced thin
  • Salt and pepper to taste 
  • Mc. Cormick Mexican spice to taste
  • 1 cup or more of Colby Jack cheese shreaded
  • Bun of choice (I used a fresh baked poppy seed roll from my local baker)
  • Soften butter
  • Fresh spinach leaves 
  • Sliced tomato
  • Dukes mayo


In your fry pan combine your Olive oil, chicken breast, all of your vegetables and spices to taste. Cook on medium low till chicken is fully cooked and vegetables are tender. I did cover my pan to keep the flavors within. Stir often.

I was very generous with using the Mexican spice. 

While your dinner is cooking, slice and butter your rolls. Place on your baking sheet and toast at 350° till slightly brown. 


Leave your buns on the baking sheet, evenly distribute your chicken and vegetables on the buns. Load each sandwich with shredded cheese. Place back in oven and toast till cheese is melted.

Garnish with tomato, fresh spinach leaves and Dukes mayo.


😍

Tomato Beef And Pasta Soup

There are a few things I love to slow cook more than anything and soup is one of them. 

This soups cooks slow and low on the stove top for a few hours. For one the aroma filling your home is wonderful and I honestly feel as tho it flavors better. 

My poobear is sick with a nasty virus, there is nothing like a warm flavorful bowl of soup to help you feel better.

This is a real simple soup to make. This is a very large pot full, if you don’t need so much just cut the recipe in half.

Supplies: 

  • 2 large 8 quart pots (one for soup the other pasta)
  • 1 fry pan
  • Spoon with long handle
  • Cutting board and knife
  • Serving bowls

Ingredients:

  • 1 package of fresh market ground beef (cook till pink is gone, chop into small pieces, set aside)
  • 1- 18 ounce package of pasta shells – small (cook till tender, set aside)
  • 1/2 Vidalia sweet onion (peeled and diced very small)
  • 1 large elephant garlic (peeled and diced very small)
  • 2 stems of fresh oregano (leaves removed)
  • 5 fresh basil leaves (chopped small)
  • 2 dried bay leaves
  • 2 – 24 ounce cans of tomato sauce (keep one empty can)
  • Salt and pepper to taste


Chop your basil


Your garlic


And your onions

In your large pot pour your 2 cans of tomato sauce, using one can fill with water 4 times and add it to your sauce.

Then add your onions, garlic, oregano and basil.


Stir, add your salt and pepper then bay leaves. 

Put your burner on low, cover and cook for about 2 hours. Stir every so often and taste test for flavor. Add salt and pepper as needed. My family loves pepper so I do add quite a bit.

Once time has ended, remove bay leaves, slowly add your cooked ground beef and pasta.

Serve very warm. Feeds about 8 hearty bowls. 

My daughter adds hot sauce to her soup, I add mozzarella shredded cheese.