mayonnaise

Graduation Potato Salad

This is the time of the year when we are enjoying reunions, backyard barbecues and graduations.  I am sharing a recipe with you that is very special to me.  When I graduated from High-school (that was a few years ago), my German neighbor Gerda made delicious Potato Salad for my graduation.  I never had a recipe but this is how I remember the Potato Salad.  Whenever I make this Potato Salad I get rave reviews, and I remember the kindness of my next door neighbor.

Potato Salad
8 all-purpose potatoes
1 pound of smoked cottage ham, or smoked ham diced (Available at your local meat market)
8 green onions (1 bunch of green onions)
1/2 cup diced dill pickles

Dressing
2 cups of mayonnaise
1/4 cup of dill pickle juice
1 Tablespoon of yellow mustard

Boil the potatoes for 45 minutes (until done), remove the potatoes and allow to cool. Peel the potatoes and use the side of a grater to thinly slice the potatoes. Put the potatoes in a large mixing bowl. Add the diced ham to the sliced potatoes. Wash the green onions and trim off the roots. Dice up the green onions, stems and all. Add to the potatoes and ham. Add the diced dill pickles to the potatoes. Mix the dressing ingredients together with a whisk, and pour over the potato mixture. Add salt and pepper to taste. Refrigerate overnight.

Hopefully this will become a tradition for your family.

That’s all for today.  Until next time…From our Butcher’s Block to your Table.

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Fish Tacos

We are enjoying Mexico.  I thought why not enjoy one of my favorite Mexican meals in our room.  I love fish tacos.  I know you can make grilled or fried fish tacos but my favorite is fried.  And when you are doing  the cooking you get to make it the way you want it.

 

Fish Tacos

2 pounds of mild white fish cut in 1” by 3” strips
1/2 cup of flour
1 teaspoon salt
1/2 teaspoon pepper
5 to 6 Tablespoons of coconut oil
Package of flour tortillas
Sliced tomatoes
Sliced purple onions
Grated purple cabbage

Take the flour and put it in a gallon ziplock bag. Add the salt and pepper and shake.

Place the coconut oil in a large nonstick skillet. Put the skillet on the burner and heat it on high. As the coconut oil is heating shake the cut fish in the flour until they are lightly coated on all sides.

Test to see if the oil is hot enough for frying the fish. Sprinkle a little water in the skillet. If it sizzles it is ready for the fish. Place the fish in the skillet and cook on one side until it is brown. This could take 3 to 5 minutes. Turn and cook on the other side.  Drain on paper towels.

Wrap the fish in the tortilla and garnish with tomatoes, onions and cabbage. Top with the delicious Mexican sauce (recipe below) and you will be enjoying the flavors of Mexico right in your Ohio home!

Sauce for Fish Tacos

1/2 cup sour cream
1/2 cup mayonnaise
Juice from 2 small limes
2 Tablespoons Fajita Mixture (recipe follows)
8 teaspoons Chili Powder
6 teaspoons Ground Cumin
4 teaspoons granulated garlic
2 teaspoons dried Oregano

Mix all ingredients together and let refrigerate for several hours.

Until next time…from our Butcher Block to your Table! Adios Amigos!

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Cheeseburger Salad

I missed doing my Blog last week. When we were in Mexico my mom was hospitalized. I went down last Tuesday and spent time with her. I actually cooked her pasta and meatballs and made freezer meals for her to enjoy.

I am back in the saddle this week. I am sharing this recipe for Cheeseburger Salad. The Butcher and I really enjoyed this. The Butcher rated it 8.6. I don’t know what we would have to do to raise the rating.  Until the weather warms up, you can cook the burgers and grill the onions in an iron skillet.

Cheeseburger Salad

4 hamburger patties (available at your local meat market)
4 cups chopped lettuce
4 dill pickle spears, chopped
1/2 small red onion, sliced into rings
avocado (peeled and sliced)
1 tomato (diced) or 16 cherry tomatoes cut in 2
1/4 cup shredded Mozzarella cheese
1/2 red onion diced

Dressing

1/4 cup mayonnaise
1 teaspoon mustard
1 teaspoon dill pickle juice
4 teaspoons ketchup
1/4 teaspoon onion powder
1/4 teaspoon granulated garlic
1/4 teaspoon paprika (smoked paprika can be used)

Grill or cook the burgers in an iron skillet. Cook the sliced onions 4 to 5 minutes after the burgers are done. Put lettuce, pickles, tomato, avocado, diced onion into a bowl. Divide the salad among 4 plates. Put 1/4 of the grilled onions, cheese, and 1 chopped patty on each plate. Drizzle 1/4th of the dressing on each plate. Enjoy!

Until next time…From our Butcher’s Block to your Table.

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Tuna Salad/Avacado wraps

We are still in tropical Mexico; however the weather in Ohio has also been tropical. I am sharing a recipe that my friend Deone made for lunch. It was healthy and delicious.  You can enjoy this anytime.

Tuna Salad/avocado Wraps

12 oz. can of albacore tuna (drained)

1/2 avocado peeled and mashed

1/2 small sweet onion diced

1/2 small apple diced

1/2 cup of seedless grapes sliced

2 Tablespoons of mayonnaise

Mix all of the ingredients and roll in washed leafy lettuce. Iceberg lettuce or Romaine lettuce can also be used.

next week we will be back in Ohio. Keep the sunshine and warmth for us.  Until next time…From our Butcher Block to your Table.

 

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