Our Family's Potato Salad

How can it be 4 months since we posted last?  It's been summer in Montana, that's how.  We've been outside!!  We've been fishing, hiking, porch-dwelling, BBQing, and making our Black Bean and Corn Salsa (recipe coming soon), mastering Potato Salad, and making our version of Chinese Cole Slaw many times over!  So now that the weather is turning cooler, I don't mind being inside at the computer.

Let's talk about potato salad.  This has been a mystery to me.  What kind of potato?  Miracle Whip or Mayo?  Mustard or not? (Nicole would say NOT)  Potato to Egg ratio?  Pickles or Celery, or both?  And through all of this, I will know it when I taste it.  My family has THE BEST potato salad.  My cousin, Angie, is expected to bring it to every family get together.  Nicole says to me, "Just look for 'best potato salad' on Pinterest."  I said, "I don't want the best potato salad recipe - I want our family's recipe."  HAHAHA

A lot of our Dad's side of the family came to visit for Memorial Day weekend and it led to many conversations with our Aunt Pam about the family potato salad.  I told her that I needed to call our cousin, Angie, since she couldn't make it to visit, to get her "recipe" (which I knew didn't exist because she just knows how to make it) and Aunt Pam said, "I can tell you how to make it".  Here's what I wrote down:

• Peel and boil 5 russet potatoes until just done - dice
• 6 hard boiled eggs - peel and dice
• Celery is optional, Angie doesn't use, Aunt Pam does
• Mix these three together
• In a separate bowl, mix: 
• 4-5 tbsp Miracle Whip
• 1 tbsp Yellow Mustard
• sprinkle onion salt
• sprinkle celery salt
• salt and pepper to taste
• splash apple cider 
• Taste - if you need, you might need to add a touch of sugar.  If your sauce tastes good, your salad will, too.
• Pour over egg/potato mixture and sprinkle paprika on top.

Well, that answers so many questions.  HOORAY!

So, my inaugural attempt gave me the amounts and ratios - because potatoes around here can be the size of my fist or the size of my face.  And I only had onion powder, but adding a smidge more salt should have done the trick, and it needed the sprinkle of sugar.  But, even though my sauce tasted good before I poured it, my potato salad tasted like raw potato and hard-boiled eggs.  It was soooo bland. I called Aunt Pam because how much is a "sprinkle" to her?  A teaspoon?  A tablespoon?  

And throughout this, we just laugh at my many examples of "There is no recipe, I just know what it tastes like" debacles.  And don't get me started about my "special" crocheted wash rags.

Enter a visit from our mother!  Wait!  I'll bet she knows how to make it.  "Hey mom - will you see if you have a recipe for Grandma's potato salad?"   She had one, but it was ingredients only, no amounts.  Great.  I already have the ingredients (they matched what Aunt Pam said).  So during her visit, she gave it a try - while I insisted she measure and write down every single thing she put in the bowl.  And voilà.  THE potato salad.  And yep...I knew it when I tasted it.  But I now have the recipe:

Potato Salad

5 red or russet* potatoes-the size of your fist
5  eggs
2-3 celery stalks, diced (optional)
1/4 c Miracle Whip (not fat free kind)
2 tsp yellow mustard
1/2 - 1 tsp apple cider vinegar
2-3 tbsp sugar
1/2 tsp each of salt, pepper, and celery salt, onion powder
1/4 tsp paprika, for pretty looks

• Peel and halve potatoes. In a medium-sized sauce pan, boil the potatoes covered in water on high until just fork tender (you want them to be a little firm so they keep their shape when diced).  Drain.
• Place eggs in a medium sauce pan and cover with cold water until at least an inch over the top of the eggs. 
• On high heat, bring eggs to a boil.  Once rolling boil, reduce to medium heat and let them simmer for 10 minutes.  
• Once timer goes off, remove from heat, rinse under cold water to stop the cooking process.
• The potatoes should be cool enough to dice.  After diced, put in large bowl.
• Peel and dice eggs, add to potatoes.
• If adding celery, dice and add to potatoes and eggs.
• In separate bowl, mix the remaining ingredients except the paprika, until well incorporated.
• Pour over potatoes and eggs.  Mix gently.
• Sprinkle paprika over salad.
• Refrigerate until serving.

This is really great left over so I put into single serving containers for my lunches for work.  

*when our mom was here, I only had red potatoes.  I've used both kinds and can't really tell a difference in taste or texture.  But since I've only used the two kinds, that's all I can recommend.

Update Aug 2020:  I only had celery seed on hand. Added a smidge more salt to accommodate celery salt. Also, I forgot the sugar and it turned out great. So that is clearly optional. LOL!  If too salty, just add a little more miracle whip and mustard. 

Spicy Dill Pickles

Our dad calls these "Delayed Atomic Reaction" pickles.  I swear they aren't THAT spicy.  And yes, this is coming from someone who loves ghost pepper flakes.  But I think the jars he got had extra potent peppers.  Either that or he ate the pepper thinking it was a pickle.  LOL  We've laughed about these pickles for years now.

Don't let that scare you away.  The level of spice can be adjusted to your taste.

In the summer of 2011, my dear friend Sandy Hanson shared a jar of her spicy pickles.  I am NOT kidding... they were the best tasting pickles I have ever had.  I just had to learn how to make them.  That fall, she taught me how to can with this recipe.  I didn't even know I wanted to learn how to can  And now I've canned a LOT.  It's a precious gift, Sandy, and I will be forever grateful!

Spicy Dill Pickles

This recipe yields 14 quart jars.

In pot #1, boil the lids and rings for your jars.

In pot #2, (a large stock pot), boil water- this is for the canning process.

In pot # 3, boil the following ingredients:

3 qt water
3 qt white vinegar
1.5 c pickling salt

In each clean, sterilized quart jar add the following ingredients.  You'll need to multiply the following amounts by 14.  Add the spices first, then dill weed, then peppers, and cucumbers last:

2 tsp mustard seeds
2 tsp minced garlic
1/8 tsp celery seed
1/8 tsp dill seed
1/8 tsp red pepper flakes
1/8 tsp black pepper corns
1/4 tsp pickle crisp granules
1 sprig fresh dill weed
1 Habanero pepper, sliced in half (omit for medium and mild spiced pickles)
1 Serrano pepper, sliced in half (omit for mild flavored pickles)
5-7 small cucumbers

Pour liquid into jar over cucumbers until just below the neck.  Put lid on and then the ring (just finger tight, leave the rings kind of loose).  Boil jars completely submerged in water for 10 minutes.  Remove from the water, set aside and cool (and the best part...listen for the POP!)  Once boiled and sealed, you can tighten rings. If they don't seal, you can turn them upside down.  If they still don't seal, keep in the refrigerator.  They will keep for a few weeks.  When Sandy and I made these, we made 6 dozen, and only one didn't seal.

And this is the worst step.  These pickles will be ready after a month.  The waiting is a killer.  After that, they will keep for years.  Though I doubt they will last that long.

Laura & Sandy

Basic Rice & Quinoa Recipes

Lately we've been eating a lot of rice and quinoa recipes.  Here are basic recipes:

Wild Rice

1 part rice (#1271 at the Good Food Store in Missoula, Montana, USA)
2 parts water

Bring water to a boil in a medium saucepan, add rice, simmer on medium heat - covered - for about 45 minutes.

Brown Rice

1 part rice
1 part water
1 part chicken or vegetable broth

 Bring water to a boil in a medium saucepan, add rice, simmer on medium heat - covered - for about 45 minutes.

Black Rice

1 part rice (#1272 at the Good Food Store in Missoula, Montana, USA)
3 parts water

Bring water to a boil in a medium saucepan, add rice, simmer on medium heat - covered - for about 40 minutes.

Quinoa

1 part quinoa
1 part water
1 part chicken or vegetable stock

Bring water and stock to a boil in a medium saucepan, add rice, simmer on medium heat - covered - for 20-25 minutes.

Sticky Buns

Okay.  We've been holding onto this one.  But in the spirit of "almost" spring and a few more cold mornings in our future, we thought we'd share.  Enjoy while being snuggled on the couch under your favorite afghan.  

Sticky Buns

1 bag frozen Rhodes rolls
Crisco, for greasing the pan and rolls
1/4 c cinnamon
1 box of butterscotch pudding
1/2 c (1 stick) unsalted butter
1/2 c brown sugar

1. Grease bundt pan with crisco.  Grease top of each frozen roll before putting in pan. Place 22-24 rolls evenly in pan.
2. Sprinkle rolls evenly with cinnamon.
3. Sprinkle rolls evenly with 1/2 of the butterscotch pudding packet.
4. In small saucepan, melt butter and brown sugar together. Use low/med heat stirring constantly. It takes awhile to turn into a creamy caramel where the butter and sugar are completely combined, but as with many of our lessons, low and slow!
5. Pour mix over rolls evenly.
6. Cover with light towel and let rise overnight.
7. Bake at 350 for 30 minutes (check at 20).
8. Put a cookie sheet on the rack below in case it oozes caramel.
9. Might need to lower the rack... Depending on how tall they rose... Don't want to burn the top.
10. They're done when the tops are a dark, golden brown.
11. Invert onto large plate.

Smoked Goose

Don't be scared.  We use this in place of the "pork" in "pork and seeds".  OMG  It's amazingly delicious!!

Smoked Goose

2-3 goose breasts, rinsed
1/4 c brown sugar
1/4 c salt
1 c soy sauce
1 tsp onion powder
2 tbsp minced onion
1/2 c sherry or dry red wine
2 tbsp grated fresh ginger or 1 tsp ground ginger
1/2 c orange juice
1 1/2 c water
Hot Chinese Mustard
Sesame Seeds

1. Place goose breasts in large zip top bag.
2. In large bowl, mix all remaining ingredients well, except mustard and seeds.
3. Pour over goose breasts into zip top bag.
4. Seal bag and place flat onto a large plate (in case the zip top bag leaks).
5. Refrigerate overnight, at least 8 hours...up to 24 hours.
6. Remove goose from bag and rinse.
7. Dry with paper towels until completely dry.
8. Place in smoker for 2.5 - 3 hours.
9. Finish cooking in oven at 300 degrees for one hour.
10. Slice into bite sized pieces and serve with hot mustard and sesame seeds.

Courtesy of the internet.  I can not find the picture I took this Christmas!  But ours looked just like this.  Must organize photos! :)

Enchiladas

Only the best enchiladas I've ever had.  And I don't normally like enchiladas.  Thanks to my friend, KayCee Hall, for the inspiration and 95% of the recipe.

Enchiladas

1 lb ground beef
1.5 tbsp taco seasoning (I used Fiesta Dip from Tastefully Simple)
1-4 oz  can diced green chiles
1-15 oz can black beans, drained and rinsed
3 green onion stalks, diced
1-4 oz small can chopped olives, drained
Burrito shells
1 lb Mozzarella Cheese, shredded
1 lb Mexican Cheese, shredded
1-10 oz can Old El Paso Mild Enchilada Sauce
1-10 oz can Old El Paso Medium Enchilada Sauce

1. Preheat oven to 325 degrees.
2. In a separate bowl, mix both enchilada sauces together.
3. In medium skillet, brown ground beef, drain and return to pan.
4. Add taco seasoning and stir well.
5. Off the burner add diced green chillies, black beans, chopped green onions and olives.
6. Divide filling between 5-6 burrito sized shells, put a handful of shredded mozzarella in each and roll up. You can also use small shells which fits more into the pan. 
7. Place in GREASED 9 x 13" pan, pour mixed enchilada sauce over burritos.
8. Top with shredded Mexican cheese. 
9. Cover with foil and bake at 350 degrees (325 degrees if using a glass pan for 30 min. 
10. Remove foil and bake for 10 more minutes.

You can make ahead and put in fridge.  When baking, add another 15-20 min baking time. 

Top with sour cream when serving, optional.

And these are amazing left over so next time, I will make a double batch!!

p.s.  I had some meat mixture left over.  It was amazing in taco salads.

USANA Nutrimeal Chia Seed Pudding

We're always looking for ways to incorporate our USANA products into healthy recipes. And this?  Accidentally delicious and SUPER healthy!! There are a ton of chia seed pudding recipes online. I combined a few of them and voila!

USANA Nutrimeal Chia Seed Pudding

1/2 c chocolate almond milk
1/4 c unsweetened almond milk
1 tbsp cocoa powder
1 tbsp USANA Dutch Chocolate Nutrimeal
2 tbsp plus 2 tsp chia seeds
1 tsp maple syrup
1 tsp vanilla extract
1/8 tsp stevia (optional)

Mix all ingredients well (takes a bit to incorporate the cocoa powder, but be patient, it will).  Store in an air-tight container overnight.  And then enjoy!

This is not your ordinary pudding.  It has texture.  If you can get over that, it will be the best pudding you'll ever have.

The best part?  The whole thing is only 306 calories (according to sparkpeople.com) and after 5 bites, my chocolate craving was satisfied.

 p.s.  This is gluten free if your maple syrup and vanilla extract are.  

Lemon Meringue Pie

As per request of our Dad for dessert after our big holiday meal, we made this lemon meringue pie.  It still needs some work (it's suggested to add cream of tarter to the meringue so it adheres to the pie and crust).  It was amazingly delicious, but our meringue slipped all over the place.

Lemon Meringue Pie

For the pie:

1 9-inch pie crust, baked as directed, cooled
2 2.9 oz boxes lemon flavor cook and serve pudding
1 c sugar
1/2 c lemon juice
zest of 2 lemons
4 egg yolks
4 c water

1. Stir the pudding mix, sugar, water, lemon juice, lemon zest and egg yolks in sauce pan over medium heat.
2. Bring to a full boil, stirring constantly.
3. Cool completely, stirring twice (to remove film that is on top of pudding mix).
4. Pour into pie crust.

For the meringue:

6 egg whites
2 tbsp corn starch
4 tbsp cold water
1 c boiling water
3/4 c sugar
2 tsp vanilla
pinch of salt

1. Preheat oven to 350 degrees.
2. Blend corn starch and cold water in sauce pan. 
3. Add boiling water and then cook on medium heat until clear and thick, stirring constantly.
4. Let stand until completely cold.
5. With stand mixer, on high speed, beat egg whites until foamy.
6. Gradually add sugar.
7. Beat until stiff, but not dry.
8. Turn to low speed and add vanilla and salt.
9. Gradually beat in corn starch and water mixture.
10. Turn stand mixer to high again and beat well.
11. Spread meringue over pie.
12. Bake for 10 minutes or until edges are golden brown.

Festive Salsa

For our holiday feast, our mom suggested we add this appetizer to the already ginormous menu. And boy, are we glad she did. It's scrumptious!!

Festive Salsa

1 small bag cranberries
1 bunch green onions, root end removed, cut in half
1 jalepeno pepper, seeds and membrane removed
1/2 bunch cilantro (optional), we used parsley flakes (fresh parsley would have been better)
1/4 c sugar
1 8 oz cream cheese
Crackers for serving

Mix cranberries, green onion, pepper, cilantro or parsley, and sugar in food processor until well incorporated.

Store in refrigerator until ready to serve, best if overnight.

Pour over cream cheese and serve with crackers (wheat thins are our favorite)

p.s.  Mom got this recipe from her friend Cindy Shaw

Divinity

This recipe  from our Grandma Lena has always scared me.  I knew I couldn't even attempt it until I had a stand mixer.  Well, I've had one of those for 10 years now, so must have been scured for other reasons!  Maybe it's the rumored humidity level that affects the candy "setting up" properly.  Or maybe it's because I just don't like to eat it.  But I've always wanted to try making it.  And it's our dad's favorite, so...

When our mom was here for the holidays, we decided to make it.  Knowing we had an "expert" to guide us through the otherwise lacking "recipe" made us willing cooks!!

And again, Travis saved the day!  Our individual candies weren't setting up right.  He found some really great directions on the internet that we'll include.  Praise!!

Divinity**

6 c sugar
2 c light corn syrup
1 c water

Mix well in a large stock pot and cook at a roiling boil until temperature reaches 250 degrees on a candy thermometer.  Stir constantly.

When the candy is almost to temperature, in a stand mixer,  beat 4 egg whites until stiff.  Add 2 tsp vanilla and 1/2 tsp salt.  Mix until well incorporated.

While the mixer is on medium speed, drip candy mixture into the egg mixture SLOWLY (the stream is about the size of a piece of string).  It is almost so slow you couldn't see the candy moving.

When this is done, beat on medium/high speed until the candy loses it's shine and turns a dull white.  We didn't mix long enough and our first attempts of dropping them didn't work...they just fell into puddles and didn't keep their fluffy shape.  It's important to mix until the color is not shiny anymore.

At this point, you can add 2 cups of chopped pecans...optional.

Drop by teaspoon onto wax paper (or, if you only have parchment paper, lightly grease it with butter or olive oil spray).  Store in tight container.

**this is the full recipe.  It's HUGE!  We recommend starting with a half recipe.