Potato Salad

I made this potato salad for Easter and just didn’t get to post it!  I know, falling behind on blogging!

I was so not in the mood to boil the potatoes, cut them up ……so I took the easy way out on this one.  However, you still need to make sure you cook the potatoes  long enough (I didn’t and they were a bit to hard still).

This is a simple recipe, quick to make and it did have great flavor to it.
2 packages Simply Potatoes® Diced Potatoes with Onion
1/2 cup water
2 cups mayonnaise or salad dressing
1/4 cup yellow mustard
2 tablespoons white vinegar
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups chopped celery
6 hard boiled eggs, peeled, chopped

And all you need to do is:

1. In 2 1/2 quart microwave-safe casserole dish* combine Simply Potatoes and water. Cover; microwave on HIGH 10 to 12 minutes or until Simply Potatoes are tender. Drain water.

2. Meanwhile in large bowl whisk together mayonnaise, mustard, vinegar, salt and pepper until smooth. Add cooked potatoes, celery, red pepper and chopped eggs. Stir gently. Refrigerate 1 hour to blend flavors.

Tips: To prepare hard boiled eggs, place eggs in 3 quart saucepan. Cover eggs with cold water. Bring water to a boil. Reduce heat to low. Simmer 15 minutes; drain water. Add cold water to saucepan. Let stand 5 minutes. Drain; peel and chop eggs.

* A 9-inch square baking dish can be used for a 2 1/2 quart casserole baking dish.

(I tried to boil my eggs like this and it didn’t work for me.  I did have to get more eggs and start over by just boiling the water with the eggs in it.  But if it works for you, great).

Happy Weekend

Patricia – Two Girls Cooking.

Beefy Nacho Crescent Bake

Who would have thought putting taco meat inside of a crescent roll would be good!!??

I loved, loved, loved this.  (photo taken by Caleb!!!).

I was cleaning out one of my drawers and found a little magazine cookbook and stumbled upon this    recipe and let me tell you, it was well worth it.

Put this along side some home made guacamole and this was a hit with the kids alone!!

 

Here’s what you need to make this:

1    pound lean ground turkey
1/2    cup chopped onion
1/4    teaspoon salt
1/8    teaspoon black pepper
1    tablespoon chili powder
1    teaspoon ground cumin
1    teaspoon dried oregano
1    can (10-3/4 ounces) condensed nacho cheese soup, undiluted
1    cup milk
1    package (8 ounces) refrigerated crescent roll dough
1/4    cup (1 ounce) shredded Cheddar cheese
Chopped fresh cilantro
Salsa (optional)

I had half of a pan of taco meat left over so next time making this I would use two tubes of the crescent rolls (you would need two cans of soup as well).

Here’s how:

PREPARATION:

Preheat oven to 375°F. Spray 13X9-inch baking dish with nonstick cooking spray.
Season beef and onion with salt and pepper. Brown beef and onion in large skillet 6 to 8 minutes over medium-high heat, stirring to break up meat. Drain fat. Stir in chili powder, cumin and oregano. Cook and stir 2 minutes; remove from heat. Stir together soup and milk in medium bowl; pour evenly into prepared dish.
Separate crescent dough into 4 rectangles; press perforations together firmly. Roll each rectangle to 8X4 inches. Cut each rectangle in half crosswise to form 8 (4-inch) squares.
Spoon about 1/4 cup beef mixture into center of each square. Lift 4 corners of dough up over filling to meet in center; pinch and twist firmly to seal. Place squares in prepared dish.
Bake, uncovered, 20 to 25 minutes or until crusts are golden brown. Sprinkle cheese over squares. Bake 5 minutes or until cheese melts. To serve, spoon soup mixture in dish over each serving; sprinkle with cilantro, if desired. Serve with salsa, if desired.

NUTRITIONAL INFORMATION:
Sodium    126 mg
Protein    31 g
Fiber    3 g
Carbohydrate    35 g
Cholesterol    93 mg
Total Fat    35 g
Calories    564

Have a Happy Memorial Weekend and Happy Cooking.

(new photo 1/25/12)

 

Patricia – Two Girls Cooking….

Mixed Greens w/grapes and blue cheese crumbles

This is a salad I also made for Easter dinner.

I was asked to bring a salad for dinner, I knew I wanted to try something new and different.  And I can honestly say that this salad was really good.

The grapes and blue cheese crumbles along with the red cabbage added was a nice touch!  I’d eat this for lunch any

day.

 

 

 

 

 

Here’s what you need:

1/4 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
8 cups mesclun salad greens (5 ounces)
1 head radicchio, thinly sliced
2 cups halved seedless grapes (about 1 pound), preferably red and green
3/4 cup crumbled feta or blue cheese

Directions
1. To prepare dressing: Whisk (or shake) oil, vinegar, salt and pepper in a small bowl (or jar) until blended.
2. To prepare salad: Just before serving, toss greens and radicchio in a large bowl. Drizzle the dressing on top and toss to coat. Divide the salad among 8 plates. Scatter grapes and cheese over each salad; serve immediately.

Instead of making the salad dressing, I bought some Red Wine and also some Balsamic vinegar dressing.  I loved the Red Wine dressing..

Enjoy.

Patricia – Two Girls Cooking

Deviled Eggs

Ok, so I’m a little late on this post.  I know, I know.  But here are my deviled eggs that I made for Easter!

This is really the only time I make hard boiled eggs so I thought I had to share with you.  The Easter Bunny quite enjoyed these I might add!

I’m sure everyone has made these before and everyone has their own way of making them.  But still, I’ll share!

I’ll be honest, I tried putting the eggs in the water, bringing it to a boil, covering and letting it sit for 10 minutes, but they didn’t turn out for me.  So off to the store I went again and started over.  This time I put the eggs in the water and let it boil for 12 minutes.  They turned out great.

Here’s what I used (I did not measure one thing)

12 hard boiled eggs cut in half

Mayonnaise

paprika, pepper, garlic

1 small diced onion

a squeeze of mustard

chopped pickle

Add all of this in a bowl and mix (I used and hand mixer).  Use spoonfuls of the mixture and fill the eggs.  Top with sprinkled paprika.

Like I said, everyone has their own recipe for these.  I’m sure there is nothing fancy about mine.  But I loved the picture with the colored egg, I had to share!!

Have a great week

Patricia – Two Girls Cooking

 

Buffalo and Ranch Chicken Fingers

 

I enjoy getting emails from Betty Crocker!  Why you ask?  Well because I found this quick and easy recipe for chicken.

The recipe is originally for Franks hot sauce or Louisiana hot sauce, but the kids may not like that so much.  Therefore, the ranch is included.

I feel as though it’s been sooo long since I’ve blogged.  And it’s not because I haven’t made things to put on here, it’s been about finding the time and getting it done.

So if you’re in a rush or just want to try something different that is kid friendly, you’ve got to give these a try!  Add some french fries on the side and it’s good to go!!

Here’s what you need:

1/4     cup buffalo wing hot sauce
1 1/4     cups Progresso® plain panko crispy bread crumbs
1/2     teaspoon paprika
1/4     teaspoon salt
2     tablespoons butter or margarine, melted
1     lb boneless skinless chicken breasts, cut crosswise into 24 (1/2-inch-thick) strips
Blue cheese dressing, if desired
Celery sticks, if desired

 

 

Here’s what you do:

1
Heat oven to 425°F. Line cookie sheet with foil; spray foil with cooking spray.

2
In shallow dish, place buffalo wing sauce. In another shallow dish, mix bread crumbs, paprika, salt and butter. Dip chicken into wing sauce; coat evenly with bread crumb mixture. Place on cookie sheet.
3
Bake uncovered 8 to 10 minutes or until chicken is no longer pink in center and coating is starting to brown. Serve chicken with dressing and celery sticks.

 

Nutritional Information:

1 Serving (1 Serving)Calories 160(Calories from Fat 60),Total Fat 6g(Saturated Fat 2 1/2g,Trans Fat 0g),Cholesterol 45mg;Sodium 380mg;Total Carbohydrate 13g(Dietary Fiber 0g,Sugars 0g),Protein 14g;Percent Daily Value*:Calcium ;Exchanges:1 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;1 1/2 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;1 Fat;Carbohydrate Choices:1;*Percent Daily Values are based on a 2,000 calorie diet.

Have a great rest of the week.

Patricia – Two Girls Cooking