California Dill Potato Salad

This past Sunday was the annual Loyal Lodge summer picnic.I was requested to make 10 pounds of my  potato salad for the event. I have been making this potato salad for so long its become a standard dish. Everyone loves this potato salad even fussy Elizabeth. The recipe makes enough for a family of four. When I need to make larger amounts I double, triple or quadruple the recipe. If you find you like this potato salad and also need to make larger batches be careful with the salt..you do not want to triple or quadruple that.

California Dill Potato Salad

Ingredients:

3 Lbs small red potatoes( if the potatoes are large cut in half) cooked and sliced or chunked
1/2 cup Hellman's Mayo
1 cup sour cream
1-2 Tbs Dijon mustard
1-2 Tbs chopped fresh dill
1 tsp salt
1/4 tsp white pepper
1 bunch scallions chopped
1/4 cup very thinly slices radishes

In a small bowl combine mayo,sour cream, Dijon mustard , dill, salt and pepper. Mix well.

Pour mixture over sliced potatoes.

Add scallions and radishes.

Chill for a few hours or over night to let flavors mingle together.

Serve and enjoy!!!

Hamdogs

My son likes to send me links of things he would like to try.This was one of those links..I really didn't want to make these things but he kept on bugging me so I broke down and made them. He loved this concoction, my husband ,bless his soul ,ate them also...I refused to partake...just not up my alley you could say. they both loved them...maybe it's a man thing! If you decide to make them let me warn you, one is a meal..my son thought he wold have at least two but they were very filling so we had a few left over for reheats. Also I didn't bother cooking the hot dogs like they did,hot dogs are already cooked and they will heat up when you put the whole thing in the oven..I also cooked them about 10 minutes longer than the directions.

Roasted Corn, Black Bean And Mango Salad

My sister had a block party two weeks ago and I wanted to bring something different ,so I found this recipe for Roasted Corn, Black Bean and Mango Salad. I didn't  serve it as a salad though..I served it as an appetizer with tortilla chips.I also didn't have two cans of black beans so I used 1 can of black beans and one can of small white beans. This has a nice heat to it but not over bearing if you like really spices you can double the chipolte peppers..and then you can breath fire.


 INGREDIENTS

2 teaspoons canola oil
2 cloves garlic, minced
2 cups corn kernels (from about 4 ears)
2 large ripe mangos, peeled and diced
2 cans black beans, rinsed or 1 can black beans and 1 can small white beans rinsed
1/2 cup chopped red onion
1 diced red bell pepper
8 tablespoons fresh squezed lime juice
1 small canned chipotle pepper in adobo sauce, drained and chopped
2 1/2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
1/4 teaspoon salt 

DIRECTIONS

Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook about 30 seconds. Stir in corn and cook, stirring occasionally, until browned, about 8 minutes.

Transfer the corn mixture to a large bowl. Stir in mango, beans, onion, bell pepper, lime juice, chipotle, cilantro, cumin and salt. Let sit about 4 hours before serving to let the flavors come together.

Peach Cobbler with Spiced Honey Cream

Well I'm in Georgia so naturally I have to make a peach cobbler with some Georgia Peaches. On our way home from Brunswick on Thursday, where we had lunch at a really good Thai restaurant, I stopped at the Georgia Pig to pick up a pulled pork sandwich for dinner. My daughter Jillian had asked me to eat one for her so who could resist. Anyway in the parking lot was a gentleman selling  Georgia and South Carolina peaches, so I picked up some for the cobbler. I even got a free peach sample and boy were they good! This is an old recipe my Mom and I have been using for many years. Enjoy!

Peach Cobbler with Spiced Honey Cream

Ingredients:

For the Filling:

5 lbs peaches- Enough to get 6 cups sliced fresh peaches
4 Tbs butter
3 Tbs sugar
3Tbs brown sugar
1/8 tsp salt
1 1/2 Tbs lemon juice
1 1/2 Tbs cornstarch

For the batter:

1/2 cup flour
1/2 cup sugar
1/2 tsp baking powder
2 Tbs butter room temp
1 egg slightly beaten

8x8 baking pan

Topping:

Spiced Honey Cream

1/2 pint heavy cream
2 Tbs honey
1/2 tsp cinnamon

Cobbler:
How to peel a peach

Peel and slice peaches. In a skillet heat butter. Add sugar,brown sugar,2/3 of the peaches and salt.Cover skillet and simmer peaches 5 minutes. Remove cover and continue cooking 15 more minutes reducing the juices in the pan.

While the peaches are cooking combine lemon juice and corn starch in a small cup. Mix well and set aside.

Also while the peaches are cooking prepare batter. In a small bowl add 1/2 cup sugar, 1/2 cup flour, 1/2 tsp baking powder and 2 Tbs soft butter. Mix with a fork. Add slightly beaten egg and mix well. Set aside

After the peaches have cooked 15 minutes add remaining peaches and cornstarch mixture. Cook 5 more minutes. Pour filling into pan. Drop batter on top by spoonfuls.

To make cream topping combine all ingredients in a small bowl and beat until firm. Keep in refrigerator till ready to put on cobbler.

Bake35-40 minutes at 400 degrees. remove from oven and let cool.

Serve warm or at room temp with Spiced Honey Cream.

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Fried Green Tomatoes With Goat Cheese

The other dish I made for lunch was Fried Green Tomatoes With Goat Cheese. For the last couple of years my mom's friend Leonice takes us out to lunch at a restruant in Ferninanda Beach called 29 Place. The reason we go there is for there is for their fired green tomatoes with goat cheese. Well last year when I got back home I reallly wanted some, so after searching around I found a good recpie for fried green tomatoes. So far everyone who have eaten them loves them but the real test was feeding them to Mom and Leonice. Well this recipe passed with flying colors. In fact they both said they were bettter than the ones from 29 Place andasked for the recipe. So if your in the mood to try something different give these a shot!

Fried Green Tomatoes With Goat Cheese

Hands on time: 40 minutes Total time: 1 hour and 25 minutes Serves: 6


Ingredients:


For the tomatoes:
3 large green tomatoes
Salt and black pepper to taste
12 tablespoons of softened goat cheese
1/2 cup all-purpose flour
4 eggs, well beaten
2 cups fresh made bread crumbs (use Arnold or Pepperidge Farm bread)
Salt and pepper to taste


Oil for frying


Instructions:


To make the tomatoes: Slice tomatoes into 4 or 5 1/4-inch slices. Season with salt and pepper. Spread goat cheese on each slice liberally. Dust lightly in flour. Then dip each into beaten eggs and coat with bread crumbs. Refrigerate.

To finish: Heat oil in a deep-fat fryer to 350 degrees. Remove tomatoes from refrigerator and with a slotted spoon, lower them into the hot oil and fry until golden brown and crisp on all sides. (If you don't want to deep-fry, tomatoes may also be fried on both sides in about 1 inch of hot oil.) Drain on paper towels.

Serve with reduced balsamic and red pepper jelly!

How to reduce balsamic vinegar

Tomato Tarts with Goat Cheese and Basil

One day I made lunch for my Mom and her friend Leonice. I found this recipe  in one of my Mom's Cuisine at Home magazines and really wanted to  try it. I increased the amount of goat cheese and basil. These tarts are a breeze to make and so tasty! A great summer dish!

Tomato Tarts with Goat Cheese and Basil


Ingredients:

2 sheets puff pastry (a frozen 17.3 ounce box)
1 egg yolk beaten with 1 tablespoon water
4 ounces herb flavored goat cheese
4 tablespoons milk


16 cherry tomatoes or varying colors (optional), halved
Salt and pepper to taste
4 tablespoons minced fresh basil



Thaw puff pastry according to package directions. Preheat oven to 400 degrees.

Cut one puff pastry sheet into four even squares. Place squares on a parchment lined baking sheet. Cut remaining sheet into eight strips about 3/4 inch wide and then cut the strips in half crosswise (to create 16 total).


Place four strips around the edge of each pastry square, overlapping the corners (see photo above). Lightly brush edges with egg mixture and bake until puffed and brown, 22-24 minutes.

Whisk together goat cheese and milk. Divide cheese mixture among centers of baked tarts, spreading with a spatula and pressing very lightly to slightly deflate the centers. Sprinkle 1/2 Tbs basil on top of cheese in each pastry.Top cheese mixture with tomatoes and season with salt and pepper.

Return tarts to oven and bake another 5-7 minutes. Garnish each with 1/2 Tbs fresh basil and serve warm or at room temperature.

Key Lime Pie

A great refreshing summer pie, Key Line is one of my favorites. I always make this for my Mom when I come down to see her. I top my Key Lime pie with meringue something they don't do in the South but that's how we like it in our family. I also don't make a crust for my Key Lime Pie I like to use the pre-made vanilla wafer crust it really makes the pie.

Key Lime Pie

Ingredients:


1 vanilla cookie crust (seal bottom of crust with one beaten egg white) Bake 5 minutes

Filing:


5 egg yolks (save 3 egg whites for meringue)
1 can sweetened condensed milk
2/3 cups fresh squeezed key lime juice ( If you can't find key limes use regular limes)
2 Tbs fresh lime zest


Topping:
Meringue - See recipe for Aunt Francis' Never Fail Meringue or whipped cream


In a medium sized bowl beat egg yolks till thick and creamy. Add sweetened condensed milk and mix till well blended. Mix in lime juice and zest. Pour into sealed vanilla cookie crust. Bake at 350 degrees for 15 minutes.

If you are topping with meringue :


Aunt Francis' Never fail Meringue


1 Tbs corn starch
1 Tbs water
1/2 cup boiling water


3 egg whites
1/2 cup super fine sugar


In a small cup combine 1 Tbs cornstarch and 1 Tbs cold water. Mix together. Boil 1/2 cup water in small sauce pan. Add the cornstarch mixture stirring constantly till mixture clears up. Remove from heat and cool off.

To make super fine sugar just process regular sugar in a min processer be careful not to over process.You can also purchase superfine sugar in the supermarket.

In a large bowl or stand mixer begin beating egg whites on low speed till frothy.  Increase speed and begin  slowing adding sugar and cornstarch mixture alternating each and whipping well between each addition. Beat till thick and shinny.

Spread meringue on hot lime filling making sure the meringue touches the edges of the pie shell. Bake at 400 degrees for about ten minutes.


Chill and serve!

Tips for Making Meringue

Spicy Grilled Poek Tenderloin with Blackberry Sauce

The next thing we tried was the Spicy Grilled Poek Tenderloin with Blackberry Sauce. This was another recipe Mom cut out from the Sunday paper and had wanted to try. This was a tastey dish that we are making again before I go home.

Spicy Grilled Poek Tenderloin with Blackberry Sauce

Ingredients:
2 (3/4-lb.) pork tenderloins
1 tablespoon olive oil
1 1/2 tablespoons Caribbean jerk seasoning
1 teaspoon salt


Sauce:
2/3 cup seedless blackberry preserves
1/4 cup Dijon mustard
2 tablespoons rum or orange juice
1 tablespoon orange zest
1 tablespoon grated fresh ginger


Preheat grill to 350° to 400° (medium-high) heat. Remove silver skin from tenderloins, leaving a thin layer of fat. Brush tenderloins with oil, and rub with seasoning and salt.
 Grill tenderloins, covered with grill lid, 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°. Remove from grill, and let stand 10 minutes.
 Meanwhile, whisk together blackberry preserves and next 4 ingredients in a small saucepan, and cook over low heat, whisking constantly, 5 minutes or until thoroughly heated.
 Cut pork diagonally into thin slices, and arrange on a serving platter; drizzle with warm sauce.

Chocolate Truffle Brownies

The first thing we baked when I got to my Mom's in Georgia was Truffle Brownies. She had found the recipe in one of her bon appetite magazines and had saved it for when I came down. Looking at the recipe I was thinking how can you possibly get 25 brownies from that size pan. Well after making them I understood how and why...these brownies are so rich they need to be cut into little tiny squares! So if your in the mood for a chocolate fix or know a chocoholic give these brownies a try..you will not be disappointed!

Chocolate Truffle Brownies