White Potato Salad

I do love the diversity of the potato.  It can literally be anything or anyway that you want it to be.  In this particular potato salad, I used a red potato.  I do believe that this should be the staple potato used in potato salads because of it's creaminess and because of it's nature of holding shape.  They don't fall apart as easily as other kinds of potatoes do when they are cooked.  And let's not forget the splash of red that they add.  That's why you usually see most of my potato recipes with the skins still on, not only does it look better, but it's better for you.  The skins have all of the good stuff in them. 

8-10 red potatoes (washed, sliced then quartered)
3 cups of real mayonnaise
3 T. of white vinegar
3 t. of sugar
2 tsp. of salt
5 stalks of celery (sliced)
1/3 cup of red cabbage (diced)

-Boil the potatoes with a little bit of sea salt for about 20 minutes.  Strain and rinse in cold water; let drain in strainer.  Meanwhile, in a large mixing bowl, stir together the mayonnaise, vinegar, sugar and salt.  Fold in the cooled potatoes, celery and cabbage.  Cover and refrigerate for at least 3 hours or so before serving.  Serves 10.  Enjoy!

Brats in Beer

These were just delicious.  The way that all of the seasonings worked together along with the beer was just amazing.  They were sweet and juicy with many layers of rich flavors.  I just changed my standard way of preparing them, which is to boil my uncooked brats in beer for 10 minutes then toss onto the grill.  Instead, I added a ton of seasonings to the beer and boiled/ grilled them at the same time.  Also, the addition of the vidalia onion was definitely in the right direction.  They almost caramelized during the cooking process, adding in so much flavor and a bitter sweetness that the brown sugar alone can not do.  They were all around spectacular.

5-8 uncooked bratwurst
1 bottle of beer (I always cook w/ Miller Lite-it's what my Dad drank)
2 T. of light brown sugar (packed)
2 T. of lite soy sauce
1 T. of chili powder
1 T. of ground dry mustard
1/8 tsp. of garlic powder
1 large vidalia sweet onion (sliced into rings)

-Preheat grill to medium-high heat.  Create a make-shift pan out of 2 layers of extra strong aluminum foil, making sure to fold up sides and pinch the corners closed so the beer doesn't pour out (place "fake" pan over a cookie sheet for you to carry it out to the grill, then transfer carefully onto bottom grill rack).  In a small bowl combine the beer and all of the seasonings.  Place brat's evenly across the pan, spread onions across them and pour beer mixture over all of it.  Grill on the bottom rack on medium-high heat for 15-20 minutes, making sure to occasionally turn brat's and onions into the beer.  Serves 5-8.  Enjoy!

Grilled Honey Peaches

Grilling the peaches takes peach desserts to a whole another level.  They are truly spectacular off of the hot grill.  The flavors are intensified and the juices are increased,  making them probably one of my most favorite and desired treats now.  And the brown sugar sour cream dip is simply amazing.  Anyone would be fooled into thinking that it was some form of a yogurt.  It is thick and sweet, enhancing the brightness of the peaches and also taming down the tartness of them.    This would be the perfect compliment to anything from pairing along with some BBQ ribs, all the way down to accompanying a glass of chilled wine.   

4 large slightly ripened peaches (cut in 1/2 and pitted)
2 T. of pure natural honey
1/2 cup of sour cream
2 T. of packed light brown sugar

-Preheat your grill to a medium heat.  Brush honey on the inside half of the peaches.  Place cut side down on the top rack of the grill.  Grill on medium heat for 5 minutes or until the skin begins to blister and separate from the flesh of the peach (watch as to not burn the cut side).  Meanwhile in a small bowl stir together the sour cream and the brown sugar.  Remove peaches from the grill and serve with the brown sugar sour cream to dip.  Serves 4.  Enjoy!

Deep-Fried Jalapeno Dill Pickles

Let me just start out by saying that I love a good fried pickle.  I am all about the peppery beer batter, the tart and tangy bite of the pickle and the dredging of it through some buttermilk ranch sauce.  And truth be told, I haven't had a decent one in the past few years since the particular restaurant that we went to for them is no longer in business.  I have literally been on a good fried pickle hunt since then; always to be let down time and again.  So, I had an epiphany when we purchased our outdoor fish fryer, that I would simply make my own.  Wow, I sure am a quick one sometimes-I only make my own pickles and all.  And what a hands-down best-ever fried pickle that my own Jalapeno Dill Pickles make inside of my Grandma Neva's Beer Batter.  Truly fantastic. 

12 of my Jalapeno Dill Pickle Spears (see my recipe:  http://tonya-justcooking.blogspot.com/2011/05/jalapeno-dill-pickles.html , or you could use a jar of store bought dill pickles-I would suggest Claussen for their crunch)
1 recipe of my Grandma Neva's Beer Batter (cut in 1/2)
peanut oil for frying
buttermilk ranch dressing for dipping

-Preheat oil to 350* in your fryer.  Dredge pickles through the beer batter and drop into hot oil.  Fry for 4 minutes.  Remove from fryer and place on a paper towel-lined platter.  Serve with ranch for dipping.  Enjoy!

Grandma Neva's Beer Battered Chicken Strips

I had completely forgotten that I had this hand written recipe tucked away in one of my many, many let me stress to you, of recipe boxes.  As I pulled it out of it's orderly place among the rest, I cannot describe in words the intense mixture of feelings that I was thrown into.  I had never even made this one, nor had I even remembered filing it away many years ago.  It was like a gift.  A wonderful surprise, that was sitting and waiting for me.   I was merely searching for inspiration for deep fried recipes to concoct.  I am not a huge at home frying type of a person, so I was racking my brains and my boxes to find some staple frying recipes for everyone.  Then, I came across this one.  And I stopped.  I then knew that I must attempt this particular recipe and include it in my cook book for her, my late Grandma Neva, for my family, for all of you and especially for myself.  Thank you Grandma for everything that I have learned from you while I watched from the edges of the kitchen.  And thank you Grandma for these little treasures of yours that I am still learning from now. 

3 large boneless/ skinless chicken breasts (sliced into thick strips)
3/4 cup of cornstarch
1 cup of all-purpose flour
1 tsp. of baking powder
1/2 tsp. of salt
1/4 tsp. of pepper
1/4 tsp. of cayenne (this was still mild-you could totally add more if you prefer)
1 beer
1 egg (slightly beaten)
peanut oil for frying

-Preheat the oil in your fryer to 350*.  In a medium bowl, stir together the first 5 ingredient's; add beer and egg. Stir until smooth.  Dredge your chicken through the batter and drop about 6-9 pieces in at a time.  Fry for 5-6 minutes.  Remove and place on a paper towel-lined platter to cool before serving. You can use this batter for chicken, onion ring's, vegetable's, cheese etc.  Serves 4-6.  Enjoy!

Good Stuff Dip

The name for this delicious chili cheese dip was founded by my Step-Dad, Mike.  He's just about as straight forward as they come, so it's no surprise that this good stuff was named just that by him, Good Stuff Dip.  This was a staple late-night, movie watching, pigging out snack at our house.  I can remember my Mom lining the coffee table with yesterdays newspapers as my Step-Dad quickly assembled the dip for the oven.  Getting to eat in the living room was nearly as much of a treat as the snack itself.

1 brick- 8oz. of cream cheese (softened)
1- 15 oz. can of Hormel chili with beans (or even better yet-2 cups of Scratch-Made Chili recipe)
1 pkg.- 2 cups of shredded sharp cheddar cheese
pickled jalapeno pepper slices for garnish
corn chips (I use Frito's Scoops)

-Preheat oven to 375*.  Spread the cream cheese evenly across the bottom of a 8x8 or a 9x9" square baking dish.  Cover with a layer of chili and then top it off with the cheese.  Bake for 20-30 minutes or until the cheese is melted and starting to bubble up.  Remove from oven and let stand for about 10 minutes to cool and set up some.  Dot with jalapenos and serve with corn chips for dipping.  Serves 6-8.  Enjoy!

French Fried Potatoes

Sometimes, I have to remind myself that even when I am not trying to create a "special" recipe, that I am still creating special recipes with my everyday cooking.  I mean after all, that is what this is all about, me cooking away each and everyday.  All the way down to some regular old fried potatoes.  It's not always just what your making that is special, but it's the way you do it with what you are using. 




6 large Idaho potatoes (washed, julienne sliced)
peanut oil for frying
a dash of sea salt/ a healthy amount of fresh cracked pepper
a good sprinkling of Season-All Salt

-Heat your peanut oil up to 350* in an outdoor fryer.  Drop 1/2 the amount of the fries in for about 3-5 minutes give or take for how crispy you prefer them to be.  Pull basket out of oil, shake excess oil from fries, and drop back in for 1-2 minutes more (makes them the best).  Place on a large paper towel-lined platter and season while still "wet looking" (so it sticks).  Repeat for remaining 1/2 of fries.  Serves 6.  Enjoy!