Southern-ish Potato Salad

Southern-ish Potato Salad

This recipe is a non sweet take on a classic potato salad. It has similar ingredients such as dill relish instead of sweet relish but also adds a little heat with cayenne pepper. If you are not into sweet or maybe you are into trying out new recipes, give this one a try.

Ingredients

  • 3 pounds russet potatoes
  • 1 tablespoon kosher salt (for potato boil)
  • 1 cup mayonnaise
  • 1/4 cup yellow mustard
  • 1 tablespoons apple cider vinegar
  • 1/4 cup dill pickle relish
  • 2 celery stalks
  • 1/2 cup red onion
  • 2 hard boiled eggs
  • 1 teaspoon kosher salt (for dressing)
  • ¼ teaspoon black pepper
  • ¼ cayenne pepper
  • ¼ teaspoon paprika
  • 1 teaspoon sugar
  • ½ teaspoon celery salt
  • ½ teaspoon garlic powder


Place the potatoes and 1 tablespoon of salt in a large pot, and cover with water. Bring to a boil on high heat and then reduce the heat to medium to maintain a simmer. Cook for about 20 – 30 minutes until a small knife can be inserted into the potato without resistance. At this point drain the water and allow the potatoes to cool. After about 20 minutes, peel the potatoes with a pairing knife then cut them into small chunks and add them to a large mixing bowl.


While the potatoes are cooking, dice the onion and celery. Set this aside in a large mixing bowl.


In a small mixing bowl, combine the mayonnaise, mustard, relish, vinegar, and all seasonings listed. Stir the ingredients together until they are well blended. Pour the dressing over the potatoes and diced veggies, then stir lightly for a few minutes. Try to break down any large potato chunks with your spoon. Cover the bowl with cellophane and allow this to sit overnight in the refrigerator.


The next day, season the top of the potato salad with paprika. Slice the hard boiled eggs and layer them on top. Lightly sprinkle paprika on the eggs. Serve and enjoy!





Smoked Cowboy Beans

Smoked Cowboy Beans

Cowboy beans are a spicy delicious side dish or main course for your next summer BBQ. If you like jalapeño peppers and some sweet heat, give this recipe a try!

Ingredients

  • 1 16 oz can kidney beans
  • 1 16 oz can pinto beans
  • 1 16 oz can navy beans
  • 1 16 oz can black beans
  • 12 ounces of salt pork or bacon
  • 4 bratwurst sausages
  • 1 yellow onion diced
  • 2 jalapeno peppers
  • 1/4 cup brown sugar
  • 1/4 cup molasses
  • 1/4 cup ketchup
  • 1/2 cup bbq sauce
  • 1 tablespoon yellow mustard
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1 tablespoon BBQ rub


First, lay out the 4 bratwurst sausages and salt pork slices onto a cooling rack. Season all sides with your favorite BBQ rub. Place the sausage and bacon cooling rack in the smoker and cook at 250 F for 2 hours.


While the meat is smoking, dice one yellow onion, then slice two jalapenos leaving the seeds in. Open each can of beans, drain the liquid into the sink, then pour the beans into a large cast iron skillet or foil pan. Add the onion, jalapenos, BBQ sauce, ketchup, mustard, worcestershire sauce, chili powder, cumin, garlic powder, brown sugar, and molasses. Stir everything until all the ingredients are combined.


When the meat is finished smoking, pull it from the smoker and allow it to cool for 5 minutes. Slice the bratwurst and pork as thin or thick as you like, then add it to the bean mixture. Stir everything together once again, then place it on the smoker. Smoke at 250 F for 2 hours stirring every half hour.





Detox Weight Loss Soup

Detox Weight Loss Soup

And after a year of COVID and lockdown many of us have put on a few extra pounds. Sometimes soup is all you need, and this recipe will help to nourish and clean out impurities. And hey, maybe you will drop a few pounds too! You can follow this recipe as is or you can easily modify it with any vegetables that you like. If you make changes, try to include beans of some kind. They give you a hearty protein that helps you to feel full.

Ingredients

  • 2 – 32 oz vegetable broth
  • 4 cups water
  • 4 celery sticks
  • 4 carrots
  • 2 small spanish onions
  • 1 leek
  • 4 cups (3 large leaves) fresh kale
  • 2 cups chopped mushrooms
  • 4 cloves garlic
  • 1 can cannellini or small white beans
  • 1 lemon juiced
  • 1 zest of full lemon
  • 1 tablespoon olive oil
  • 1 teaspoon fresh thyme


First, add olive oil to a large stock pot and heat on medium high. Next dice the onion, carrots, and celery and cook for about 10 minutes until the onions are translucent.


Wash the mushrooms, chop them slightly into smaller bits, then add to the pot. Mince the garlic and add to the pot. Stir for several minutes, then add the zest of one lemon.


Add the vegetable broth, water and juice from the lemon. Slice and wash the leeks and add them to the soup. Remove the stems from the kale then chop the leaves into small bits. Add the kale to the pot then set the heat to high.


Allow everything to boil for 2 minutes then turn down the heat to low. Cover and cook on low for 1/2 hour. Add the beans and continue to cook for 1/2 hour to 2 more hours. Add salt and pepper to taste.





Oven Roasted Turkey Breast

Oven Roasted Turkey Breast

Thanksgiving is coming up soon and it’s time to talk turkey! When a full turkey is too much for your household, try a bone in turkey breast. These are usually around 8 pounds and serve at least 4 people. For this recipe we are going to soak the turkey overnight in a brine. Brining a turkey will help to flavor the turkey and keep it juicy. This is an optional step as many turkeys from the store are already injected with a basting solution to add flavor and juiciness. But if you have the time, give the brine a try. Another important step is to dry out the skin so that it gets nice and crispy. This recipe will go over several techniques for drying out the skin.

Ingredients

  • 7 – 8 pound bone in turkey breast
  • 12 sprigs thyme
  • 2 lemons
  • 2 bay leaves
  • 4 garlic cloves
  • 1 tablespoon black peppercorns
  • 1 cup kosher salt
  • 1 gallon water


If your turkey breast is frozen, let it thaw in the refrigerator for 2 days.


First create a brine by boiling 1 gallon of water along with kosher salt, peppercorns, thyme, bay leaves, garlic cloves, and sliced lemons. Bring this to a rolling boil for a few minutes then turn off the heat. You can add ice in a large zip seal bag to speed up the cooling process but do not add ice directly to the brine because this will dilute the solution. When the liquid cools down, place the brine solution into the refrigerator for 1 hour. Next, submerge the turkey breast into the brine and refrigerate it for 8 to 18 hours.


After brining, remove the turkey from the brine and wash it off to remove excess salt. Place the turkey on a cooling rack and pat the skin dry with paper towels. If you have a hair dryer, use it to blow dry the turkey skin for about 10 minutes. If you don’t have a hair drier, you can use a small fan to dry the skin for 10 minutes. Now, if you don’t have a fan or a hair dryer, you can salt the skin and place the turkey in the refrigerator for 24 hours. The idea here is to dry the skin to achieve crispy brown deliciousness. Next carefully remove the wishbone with a small knife. This will greatly improve the slicing of the breast meat.


Preheat the oven to 425 F. Rub down the turkey skin with vegetable oil or melted butter. Sprinkle on some powdered sage, kosher salt, pepper and fresh thyme. Place a few sprigs of thyme on the turkey. Move the turkey to a roasting pan and set it in the rack. When the oven is ready, place the turkey in the oven and cook it for 20 minutes. Cooking at this temperature will help dry out and crisp the skin. Next, lower the heat to 325 F and cook for 75 minutes or until the turkey reaches 165 F at the thickest part of the meat. If the skin is darkening too much before cooking is finished, cover the turkey with foil. For reference, turkey breast should cook 20 minutes per pound at about 350F. But we’ve complicated things by cooking first at 425 F and then at 325 F.


When the turkey is finished, cover it with foil and allow it to rest for 15 minutes. Slice the turkey and serve it with the pan drippings. You can also use the drippings and the dark brown crispy goodness in the pan to make a gravy. But beware, depending on how much salt was used on the turkey, you may end up with a salty gravy.