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Creamy Potato Salad

When I was a kid I use to LOVE when my mom made potato salad, it was amazing.

When I moved away as an adult it took a few times to get it close to how she made it, but it eventually happened.

This recipe will easily feed 12 people.  It’s the perfect side for burgers, pulled pork, hot dogs, anything really.

Also, be prepared because this is a large portion.

It’s not the traditional way people make it, it’s creamy and delicious.

I usually like to ramble on, and tell some nice little story….but I did that already and my computer froze.  So this is the second time around, now I am just wanting to finish this post.   So here is the short version:

Step one, peal and place five pounds of potatoes in a large pot, and then heat.

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Cook them till fork tender at a simmer.

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Drain well and put in a large bowl.

While it is still hot add and mix well:

 

1.5 cups of Mayo (or Miracle whip if you have a mayo aversion.)

1/2 Cup of Mustard

2 Teaspoons of Salt

1/2 Teaspoon of Black Pepper

1/2 Teaspoon of Onion Powder

1/3-1/2 Cup of Dill Relish (depending on your preference)

Optional

2-3 Boiled Eggs

½ Cup of diced black olives.

final pot salad

When you’re done feel free to top with paprika, just to give it some color 🙂

I also like to put it in a different bowl after mixing, just so it looks clean.

TIPS:

I like to mix everything a little at a time, I do the mayo first, then the mustard followed by the seasonings….tasting as I go.

You want the Mayo to be blended in with the potatoes, not just soupy in the bowl.

Add the Mayo until the potatoes are no longer dry.

Remember, it is going to taste a bit different cold!

This does take a bit to make, but trust me when I say it is worth it!

No one remembers the person who brought the supermarket potato salad, but they will remember you for this.

Also please remember that it gets stronger the longer it sits….Don’t overdo the mustard.  You want it to be yellow, but not overpowering.

 

Please try to also make sure that your potatoes are mashed up and mixed well, try to avoid large chunks for people to bite into.

 

Hope this recipe works for you!

Enjoy!

Slow Cooker Pulled Pork

My husband is amazing at smoking meat.   Brisket, Pork Butt, Chicken, anything really.  Unfortunately he is gone right now and I wanted pulled pork.

I have no need or desire to even try to figure out how to smoke a Pork Butt. It takes way to much time and patience in my opinion, so I pulled out the trusty slow cooker.

This is seriously one of the easiest recipes.  EVER.  It does take awhile, but you don’t have to do anything.

It is one of those perfect leave in the morning and come home at night recipes.

First, the night before follow these few steps.

In a small bowl mix:

  1. 2 tablespoons of salt
  2. 1/2 teaspoon of cayenne
  3. 1 teaspoon of black pepper

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Now, put the 6-8 LB pork shoulder (or pork butt, whatever you want to call it) in a bowl and stab it with a knife about ten times on each side.  Then rub the dry mix on both sides evenly. After this is done cover and put in the fridge for the night.

This part does need to be started at least 8 hours before you want to eat.

Take out the pork shoulder and mix up

  • 1 Tsp Apple Cider Vinegar
  • 1 Tsp of Liquid Smoke
  • 1 Tablespoon of minced garlic
  • 1 Tsp of Soy Sauce (this can easily be omitted for allergies)

    Rub down both sides and put in the crock pot on low and walk away.

    If you are home you can turn it every 2-3 hours…but not necessary.

After 7-8 hours the meat should be able to pull.  You will know this when it starts falling from the bone, and you can twist it off with a fork.

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When it does this transfer to a pan of some sort and pull the meat with two forks, just shredding it.  You can remove the excess fat and bone at this point.

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It should look something like this.

If you are eating now then dig in!
If you want to keep it warm for awhile reserve about 1 cup of the juice in the slow cooker and add the pork back into that one cup. (dump the rest of the liquid out)

You can add BBQ sauce into the pork if you desire, I prefer to leave it plain so I can do more stuff with leftovers! Great for enchiladas!

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Key Lime Cheesecake. Yes. Amazing.

A little back story.  When my husband and I first started dating years  ago I found out that one of his favorite desserts happened to be cheesecake.  I called my Mama and asked for her recipe, she had always made amazing cheesecakes so there was no better source.

I was asked to bring dessert to Easter Dinner, and I wanted something fruity, so I decided to try to manipulate my Mom’s regular cheesecake recipe into a Key Lime Cheesecake, it turned out pretty well!

Just a warning this isn’t a very dense recipe, not New York Style.

First you will need to make (or buy) a  Graham cracker crust.  I do this in the blender, I actually do the whole thing in the Ninja, but a mixer works just as well for the cheesecake part.

Preheat oven to 350

Mix 10 Sheets of Graham crackers with 1/3 cup of sugar, when they have mixed about add 1/3 cup of melted butter.  Mix again, pour into pan and press to the sides.

I used a deeper pie pan….

Now bake this at 350 for eight minutes.IMG_2526

 

 

Now, take:

  1. 2.5 blocks of softened cream cheese
  2. 1 cup of sugar
  3. 1/2 cup of Lime Juice (8 limes for me)
  4. 3 eggs

Blend this very very very well, rather in a Ninja or Hand Mixer or KitchenAid, it might take a few minutes.

 

 

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Pour into prepared pie shell.

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Bake at 350 45-55 minutes.  It is done when set and toothpick comes clean.  If it cracks then its most likely done, not big deal there….just cover it with Whipped Cream 🙂

IMG_2535 Done 🙂

Let cool till room temp, and then refrigerate for several hours at least! I make these the day before I take them anywhere.

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