Grandma's Potato Salad

Today marks 11 years since my sweet grandmother passed away.  She was an incredible woman and loved to be with her family. She passed away very suddenly when I was a sophomore in high school.  Words can't express how much I miss her.  She was truly a wonderful lady.  My grandma was an amazing cook and her potato salad came to every family get-together.  It quickly became the only potato salad I liked.  Like many great cooks, she never wrote down any of her recipes.  I decided to try to recreate her potato salad and I've spent several years making this salad over and over trying to get it just right. I've finally got it!   It tastes just like hers and takes me back to my childhood.  

With summer almost here, I hope this tasty recipe ends up at one of your barbecues!  

To make this recipe you will need: russet potatoes, hard boiled eggs, onions, dill pickles, celery, mayonnaise, yellow mustard, dill pickle juice, garlic powder, salt, pepper and paprika. 

   

Dice and boil your potatoes in salted water until tender. Drain and let cool slightly until you are ready to use them.  I like to put them on a jelly roll pan and put them in the freezer for a few minutes to stop the cooking and cool them more quickly.

Remove the yolk from the hard boiled eggs and set aside.  Dice the white part of the eggs, celery, onions and pickles. 

In a medium mixing bowl mash the yolks with a fork.

Add the dressing ingredients and mix well.

Place diced veggies, eggs and potatoes in a large mixing bowl.  Add the dressing and stir to combine gently.  You don't want to break up your potatoes. 

Place salad in a serving bowl and let chill for 4 hours or even overnight.  Grandma always sprinkled paprika on top.  She also would make extra hard boiled eggs into deviled eggs and place them around the edges of the bowl.  It always looked so pretty.  I didn't do that here, but you can if you like. 

Grandma's Potato Salad

Recipe by: Prescriptions for a happy home

Ingredients:

8-10 medium potatoes, (approx. 6 cups diced)

5 hard boiled eggs

1/4 c. dill pickles

3/4 c. celery

1/4 c. onion

2 c. mayo, light is fine

1/4 c. yellow mustard

2 T. dill pickle juice (from the pickle jar)

1 1/2 tsp kosher salt, divided

1/4 tsp pepper

1/4 tsp garlic powder

paprika, for sprinkling on top

Directions:
Peel and dice your potatoes.  Place in a pot and cover with water and 1 tsp. Bring to a boil and cook for 8-10 minutes, or until potatoes are tender.  Drain the potatoes and spread out onto a jelly roll pan in a single layer (as much as possible) and place in the freezer to cool.  Meanwhile, dice the celery, 3 egg whites* (set aside all 5 yolks for the dressing), onion and pickles.  In a small mixing bowl mash the egg yolks with a fork.  Add the mayo, mustard, dill pickle juice, salt, pepper and garlic powder.  Stir to combine.   Place the diced veggies, eggs and potatoes in a large mixing bowl.  Add the dressing and stir to combine gently. Place the salad in a serving bowl and let the salad chill in the fridge for 4 hours or overnight.  Sprinkle salad with paprika before serving, if desired.  


Enjoy!

This makes about 10-12 servings.  

* I normally only diced about 3 of the egg whites.  My kids love to snack on the other two.  Make sure you use all 5 yolks in the dressing though!

Crunchy Cabbage Salad

With Spring here (hopefully to stay) and summer just around the corner I wanted to share this delicious salad recipe.  This easy salad is perfect for potlucks, picnics and even baby showers.  Sometimes I like to serve it with fried rice for a light dinner.   

To make this salad you'll need a large head of cabbage, chopped into bite size pieces.  Rinse the cabbage well and add it to a large mixing bowl. 

Next add some chopped green onions, toasted sesame seeds, sliced almonds and diced chicken.

Then sprinkle the seasoning packets from the Ramen noodles over the salad.  Set aside the noodles for later. 

Mix the seasoning packets into the salad and then add the dressing and mix until combined.

If you aren't going to eat it right away, cover the salad with plastic wrap and put it in the fridge until you are ready to use it.   I like to let it sit in the fridge for about four hours before serving to let the flavors develop more, but if you're short on time you can continue to the next step right away.

Right before serving, break up the Ramen into small pieces and add them to the salad along with a can of drained mandarin oranges.  I sometimes cut the mandarin oranges in half so there's more to go around.  Stir them in gently so the oranges don't break up into tiny pieces. 

Serve right away and enjoy!  The perfect spring/summer salad.

Crunchy Cabbage Salad
By: Prescriptions for a happy home

Ingredients:
Salad:
1 large head of cabbage, chopped into bite size pieces
3-4 green onions, sliced
2 c. cooked chicken, diced
2 T. toasted sesame seeds*
1/4 c. sliced almonds
2 pkgs. chicken flavored Ramen noodles
1 (11oz.) can mandarin oranges, drained
Dressing:
1 T. sugar
1/2 c. canola oil
1/2 tsp. pepper
1 tsp. salt
1 1/2 tsp white vinegar

Directions:
Rinse the cabbage well and add to your mixing bowl.  Ad the green onions, chicken, sesame seeds and almonds.  Mix well.  Sprinkle the Ramen seasoning packets over the salad.  Mix well.  In a small bowl, combine the dressing ingredients and mix until combined.  Add the dressing to the salad and stir until all of the cabbage is coated.  Place the salad in the fridge for about 4 hours to let the flavors develop.  When ready to serve, break up the Ramen noodles into small pieces and add them to the salad with the mandarin oranges.  Stir gently to combine and serve.   


*to toast the sesame seeds put them into a small, dry skillet over medium heat, stir them around until the seeds are lightly browned about 3-5 minutes

Cheesy Potatoes and Cheesy Potatoes with Ham Freezer Meal

These cheesy potatoes are perfect to go with your Easter dinner.  You can throw this dish together in less than 10 minutes which is really nice.  You can even make them the night before you plan to use them and all you have to do is put the pan in the oven the next day. 

I've also made these potatoes into a freezer meal.  I add diced ham so it's more filling and works as a main dish.  It's the perfect freezer meal and has flavors that everyone loves.  I love to have a freezer meal on hand for when life gets crazy and this is one that my entire family enjoys.  

Since Easter is just around the corner you can double this recipe and make one pan for Easter dinner and then save the other pan for a freezer meal. Just refrigerate the extra casserole until after your dinner and add some of your leftover diced ham, mix it up and pop it in the freezer.  A side dish for your Easter dinner and a freezer meal for later.  Awesome!         

To make these Cheesy Potatoes you will need: frozen shredded hash browns, one can each of cream of chicken soup and cream of celery soup, sour cream, shredded cheese, celery, an onion, garlic powder, Old Bay seasoning (we love this on potatoes, but you can leave it out if you aren't a fan of it), salt and pepper.  

This recipe is really simple. Combine the soups, sour cream, cheese and spices.  Mix well and then add the onions, celery and potatoes. 
Spread it into a greased 9x13 baking dish.  If you use a glass pan the edges and bottom of the potatoes will get a little crispy.  My husband loves the crispy potatoes, but use a different type of pan if you don't want the edges crispy.  I sprinkle a little extra cheese and some paprika on top for color.















Bake at 400 for about 35-45 minutes or until bubbly. 


















Cheesy Potatoes
Recipe by : Prescriptions for a Happy Home

Ingredients:
1 30oz. bag of frozen shredded hash brown potatoes
1 10oz. can of cream of chicken soup
1 10oz. can of cream of celery soup
1 cup sour cream
2 cups shredded cheese, divided (I like to use cheddar jack cheese blend, but use whatever you like)
2-3 ribs of celery, diced
1 medium onion, diced
1/2 tsp. garlic powder
1/4 tsp. Old Bay seasoning
3/4 tsp. salt
1/2 tsp. pepper
paprika, for sprinkling on top, optional

Directions:

Preheat your oven to 400 degrees.  Combine the soups, sour cream, 1 1/2 cups cheese and spices in a large mixing bowl.  Mix well.  Add potatoes, celery and onions.  Mix until combined.   Spread into a greased 9 x 13 baking dish.* Sprinkle with remaining 1/2 cup of cheese and paprika.   Cover with foil and bake for 35-45 minutes or until bubbly throughout.
Enjoy!    

*The potatoes around the edges and bottom of the pan may get a little crispy if you use a glass pan, so use a different baking dish if you don't want them to get crispy. 
 
















Cheesy Potatoes with Ham, Freezer meal
Recipe by : Prescriptions for a Happy Home

Ingredients:
1 30oz. bag of frozen shredded hash brown potatoes
2-3 cups diced ham
1 10oz can of cream of chicken soup
1 10oz. can of cream of celery soup
1 cup sour cream
2 cups shredded cheese, divided (I like to use cheddar jack cheese blend, but use whatever you like)
2-3 ribs of celery, diced
1 medium onion, diced
1/2 tsp. garlic powder
1/4 tsp. Old Bay seasoning
1/2 tsp. salt ( I add a little less if I'm adding ham, since the ham is pretty salty)
1/2 tsp pepper
paprika, for sprinkling on top, optional

Directions:

Combine the soups, sour cream, cheese and spices in a large mixing bowl.  Mix well.  Add potatoes, ham, celery and onions.  Mix until combined.   Spread into a greased 9 x 13 baking dish.  Sprinkle with remaining 1/2 cup of cheese and paprika. Cover tightly with foil and freeze.
Remove from the freezer the day before you plan to use it so that it can thaw.  Bake at 400 for 40-60 minutes.  Check to see if it's done at 40 minutes.  If it wasn't thawed completely, it make take up to 60 minutes.













Enjoy!

Bruschetta

I love the combination of tomato and basil and I am always looking for a good recipe. I love this bruschetta recipe it is a great combination of the two but also feels light.

Bring a large pot of water to boil. Cut a cross in the top of the tomatoes (this will help you peel the skin easier). 

Once the water has come to a boil add the tomatoes. Set the timer for about a minute. You should notice the skin of the tomatoes slightly coming off the tomato. Turn of the heat and remove the tomatoes.

 

Gently peel back the skin of the tomatoes, it should remove easily. 

Cut the tomatoes in half and then in quarters. Using a knife slice the seeds off the tomato, as if you are removing a core from an apple. Toss the seeds. Continue doing this to all of the tomatoes until there are no seeds left. Finely dice the tomatoes.

In a mixing bowl, combine the tomatoes, garlic, 1 T. olive oil, balsamic vinegar, chopped basil, salt, and pepper. 

Thinly slice the bread diagonally. Arrange the bread on a cookie sheet. Brush the 1/4 cup of olive oil on one side of each slice of bread. Toast them in the over at 450 for 5-6 minutes, or until lightly browned.

Place a scoop of the tomato mixture on each slice of bread. Sprinkle mozzarella cheese on top of the tomatoes. Put back in the oven for another 2-3 minutes, or until the cheese is melted.

Bruschetta

Recipe slightly adapted from Simply Recipes

Ingredients:

6-7 roma tomatoes

2 cloves, minced/1 tsp of garlic

1 T. olive oil

1 t. balsamic vinegar

6-8 chopped basil leaves

1 t. salt (to taste)

1/2 t. black pepper.

1 baguette

1/4 olive oil

about 1 cup of mozzarella cheese

Directions:

Preheat oven to 450.

Bring a large pot of water to boil. Cut a cross in the top of the tomatoes (this will help you peel the skin easier). Once the water has come to a boil add the tomatoes. Set the timer for about a minute. You should notice the skin of the tomatoes slightly coming off the tomato. Turn of the heat and remove the tomatoes. Gently peel back the skin of the tomatoes, it should remove easily. Cut the tomatoes in half and then in quarters. Use a knife to slice the seeds off the tomato, as if you are removing a core from an apple. Toss the seeds. Continue doing this to all of the tomatoes until there are no seeds left. Finely dice the tomatoes.

In a mixing bowl, combine the tomatoes, garlic, 1 T. olive oil, balsamic vinegar, chopped basil, salt, and pepper. 

Thinly slice the bread diagonally. Arrange the bread on a cookie sheet. Brush the 1/4 cup of olive oil on one side of each slice of bread. Toast them in the over at 450 for 5-6 minutes, or until lightly browned.

Place a scoop of the tomato mixture on each slice of bread. Sprinkle mozzarella cheese on top of the tomatoes. Put back in the oven for another 2-3 minutes, or until the cheese is melted.

Enjoy!

Garlic Mozzarella Bread

This garlic bread smothered in mozzarella cheese is fantastic and is a favorite at my house.  A really good piece of bread covered with cheese and garlic is one of my favorite comfort foods.  

 Start with a loaf of ciabatta bread. You can use french bread, but try to get ciabatta bread if you can.  You won't regret it! The butter and cheese will fill in all of those little holes.  Yum.

Next melt some butter in the microwave. Add some garlic to the butter and microwave a little longer. Spread the garlic butter all over the bread.  Cover the bread with plenty of mozzarella and a little fresh Parmesan. Fresh Parmesan is so so so much better than the other kinds of Parmesan.  And because the flavor is so great I feel like I don't have to use quite as much and can stretch it a little further.

I like to sprinkle a little parsley on top for color.  Bake in the oven for about 10 minutes. During the last few minutes turn the oven to broil and watch very closely so that your bread does not burn.

Remove from the oven when it starts to get golden brown on top.  Look at that gorgeous bread! Your house will smell amazing.  

This bread is heavenly with the melted cheese and garlic butter all over.  Go make some tonight, you'll be glad you did!

Garlic Mozzarella Bread

Recipe by: Prescriptions for a Happy Home

Ingredients:

1 loaf of Ciabatta bread (french bread works to, but get ciabatta if you can.)

4 T. Butter

2-3 cloves of Garlic, minced

2 cups Mozzarella cheese, shredded

1/4 cup Parmesan cheese, shredded (the fresh kind, not the can)

Parsley flakes, optional

Directions:

Preheat oven to 400 degrees. Slice the ciabatta bread in half, lengthwise.  Put the butter in a small bowl and melt in the microwave. Add minced garlic to the butter and microwave for 30 seconds more.  Brush garlic butter over both halves of bread.  Sprinkle 1 cup of mozzarella and 2T. of Parmesan over each loaf.  Sprinkle with a little parsley, if desired. Bake for 10 minutes. Turn the oven to broil during the last three minutes. Watch carefully so that it doesn't burn.  Remove from oven and cut the bread into slices.