Southwest Potato Salad

 

Southwest Potato Salad is a great twist on old fashioned potato salad, with just a little spice but not too much, you can spice it more if you like it hot. The dressing for this is amazing, it also would be good on tacos, pitas, sandwiches and more.

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Serves about 6-8

What you need:

6 medium potatoes, peeled and cubed

2 celery ribs, chopped(I like to use the ones with the tops chopped)

4 hard-cooked eggs, chopped(I save half for the top)

4 green onions diced fine(I save half for top)

1/2 cup chopped onion(I used red)

1 small jalapeno pepper, seeded and chopped

2 small mini sweet peppers, seeded and chopped

1/2 dill pickle or sweet pickle(optional if using sweet pickles I use 2)

1/2 cup mayonnaise

3 tablespoons spicy brown mustard

2 teaspoon sugar(optional but it really boosts the flavor)

3 teaspoons hot pepper sauce(I use Franks, it's the best)

1/4 teaspoon dill

1/4 teaspoon parsley(dried or fresh chopped fine)

1/4 teaspoon cumin(optional)

1/4 teaspoon bbq seasoning(like big country or your favorite)

1/4 teaspoon garlic powder and 1/4 teaspoon onion powder

1/4 teaspoon cracked pepper

How to make it:

Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain; cool to room temperature.

Also boil your eggs now rinse and let cool, peel

In a large serving bowl, combine the potatoes, celery, eggs, onion, jalapenos, mini bell peppers, half the green onions

In a small bowl, combine the mayonnaise, mustard, hot pepper sauce, sugar, and seasonings. Pour over potato mixture and toss gently to coat. Top with the rest of the eggs and green onions Sprinkle with Paprika  Cover and refrigerate at least an hour or overnight. 

Homemade Ranch Dressing

YES we are Ranch Lovers, and so many times when I need the ranch dressing, it's, You guessed it, empty!

So I decided to make my own mix, and it's very good, I am going to give you my recipe and let you know you can adjust it to you tastes.

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Homemade Ranch Dressing Seasoning Mix

Ingredients 

•2 Tbsp dried parsley
•1 tsp dried dill
•1 tsp garlic powder
•1 tsp onion powder
•1/2 tsp dried basil
•1/2 tsp pepper

Directions

•Add each of the dried spices to a bowl and gently stir. I use either a food grander or a mortar and pestle to grind my dried herbs finer.

•Store in a resealable plastic baggie or small ball canning jar with tight fitting lid  in your spice cabinet.

To Make Dressing

•To make the ranch dressing, whisk together 1/3 cup mayonnaise with (1/4 cup milk +1 Tsp Apple Cider Vinegar)Mix your milk and vinegar first, let sit 5 minutes before mixing with Mayo (more or less depending on the consistency you want) with 1 Tbsp of the homemade ranch dressing seasoning mix.  Season with salt, to taste. Let sit for 30 minutes in fridge and can refrigerate for up to 3 days.

•Makes about 4 Tbsp worth of mix. Or use the ratios above and mix up however much you’ll need!

 

 Here is another recipe I use the above mix to make a thicker dressing or works as a great dip. Start off with less of the Ranch mix to start, let it sit for 30 minutes at least then taste, want more seasoning, add another spoonful.

Homemade Ranch Dressing

1 1/2 cups mayonnaise
1/2 cup sour cream
1/4 cup heavy cream
2 tablespoons lemon juice
1-2 tablespoon of Ranch Mix above.

 

Directions:

Place all ingredients in blender or food processor, blitz on high speed for 2 minutes. In a hurry, don't want the mess?  Mix it with a whisk and then pour it in a container you can shake before each use. Works too.

The mixture will look runny, but will thicken as it chills.

Store in an airtight container in refrigerator for up to two weeks.

Crock Pot Chicken and Stuffing

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Sometimes you just need comfort food like this but don't have all the time in the day to make it from scratch. I like to put all the ingredients in the crock pot and let it make it while I do other things or have plans for the day and get to come home to a hot hearty meal.

 Ingredients

4 skinless, boneless chicken breasts

1 cup chicken broth 

1 (10.75 ounce) can cream of chicken soup

1 (6 ounce) box stuffing mix

½ cup water

spray crock pot with olive oil

Place chicken into bottom of a slow cooker, season with pepper and any extra herbs you might want. Pour broth over chicken. Mix soup, stuffing, and water in a bowl; spoon on top of chicken.

Optional Stuffing Additions:
You can add any of the following
Onions
Celery
Dried Cranberries
Sausage- Cooked or Uncooked. I use Brown ‘N Serve Fully Cooked Breakfast Sausage Links, found in the freezer section.
Rosemary

Other Vegetable Options Include: Carrots, Corn, Baby Potatoes, and Broccoli.
You may also serve this with Gravy and Mashed Potatoes as well!
Crock Pot Method
Season the chicken. Place on the bottom of a lightly greased Crock Pot.
Combine the stuffing ingredients and place over or next to the chicken Add the vegetables.
Heat on high for 4 hours or on low for 6-7. I add a vegetable the last 30 minutes if frozen, less if canned.
See below for tips on regulating the consistency of the stuffing according to your preference.
Stuffing Consistency
For Firmer Stuffing
If you like your breadcrumbs still very much intact and firm, use more stuffing, up to 12 ounces.
If your stuffing is too moist:
Leave the lid off for the last 30-40 minutes of cooking to let some of that moisture escape.
You can also pop the stuffing in a 400º oven for 10-15 minutes to brown up the top.