Tag Archives: potluck

Good Ol’ Shrimp Boil Potato Salad

17 Aug
Good Ol' Shrimp Boil Potato Salad

Good Ol’ Shrimp Boil Potato Salad ~ We decimated more than half this meal before I remembered to take a photo!!!

This is a tasty, quick and easy meal to prepare, especially when you are about to head out of town for 5 days for another fishing trip to the coast. This time, Halibut Fishing! Many of you might remember my shark adventure from couple of years ago when we tried to catch halibut, and on the same trip my hubby caught a manta ray! Hopefully we’ll get the right species this time around.

Kathryn the Shark Woman

Kathryn the Shark Woman

I saw this recipe in my most recent issue of Southern Living magazine, and with lots of shrimp in the freezer, it called my name. This takes very little time to prepare, especially if you use my “secret” Bundt-pan corn trick, shown below from another post. (I do actually stick a corn-cob holder in the top to stabilize the corn when cutting, but I had no helper to take a photo when I shot this. The foibles of food photography!)

Cutting the Corn off the Cob

Cutting the Corn off the Cob

I couldn’t find Creole mustard at the store that it called for (well, I do live in Oregon) but a quick google search came up with an easy substitute with items I had on hand.

I hope you enjoy this as much as me and my husband did, eating al fresco out on our back deck in glorious sunny weather. This tastes great warm or cold, I had leftovers the next day cold and just WOW! The flavors really intensified. This would be a great potluck or picnic meal, no mayo!

Good Ol’ Shrimp Boil Potato Salad
Adapted from Southern Living

1/4 pound smoked sausage, cut into thin slices
1 1.5-ounce package boil-in-bag shrimp-and-crab boil (I used McCormick’s)
1/2 pound baby red potatoes
1 ear fresh sweet corn, husks removed
1/4 cup fresh lemon juice
1/4 cup olive oil
1/8 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons course-ground Dijon mustard
1/4 teaspoon Worcestershire sauce
Several dashes of Tabasco
2 green onions, sliced
1 garlic clove, minced
A few shakes of paprika
1/2 teaspoon horseradish sauce
1 pound peeled and deveined shrimp

Brown the sausage over high heat in a skillet for just a few minutes, remove and set aside. Add the crab boil packet, potatoes, and corn cob with enough water to cover an inch over the veggies over high heat.

Once boiling, cook for about 10 more minutes until potatoes are softened.

Meanwhile, whisk together the rest of the ingredients except the shrimp in a bowl.

Once potatoes are done, add the shrimp and cooked sausage, turn off heat, then cover for 5 minutes.

After 5 minutes, drain and pour the food into a large serving bowl. Remove the corn and cut the kernels off the cob and add the kernels to the bowl. (I halved the potatoes after they were done but failed to add that to the PDF version recipe.) Pour the seasoned lemon/oil mixture over it, and stir to combine well. Serve immediately, or cover and refrigerate up to 24 hours. YUMMMM!

I won’t have a post up again for about a week and a half, don’t miss me too much, lol. 😀

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

 

 

 

17 Cinco de Mayo Recipes

4 May
Turkey Chipotle Posole

Turkey Chipotle Posole

Yeah, yeah, I am always late to the game. I always forget I have a bunch of recipes you can make for Cinco de Mayo. But heck, don’t let that stop you from making any of these recipes on any other day either! UPDATE: I can NOT get some of my links to work, so if you want to look at a recipe here without a link, please try the search box in the upper right corner. Sorry ’bout that!

Turkey Chipotle Posole (lead-in photo)

Marcos Pollo Tacos

Marcos Pollo Tacos

Marcos Pollos Tacos

Chorizo and Beef Enchiladas with Cheesy Hatch Chile Sauce

Chorizo and Beef Enchiladas with Cheesy Hatch Chile Sauce

Chorizo and Beef Enchiladas in Cheesy Hatch Chile Sauce

Mexican-Style Beef and Cabbage Soup

Mexican-Style Beef and Cabbage Soup

Mexican-Style Beef with Cabbage Soup

Hatch Chile Fire-Roasted Salsa

Hatch Chile Fire-Roasted Salsa

Hatch Chile Fire-Roasted Salsa

Chunky Guacamole Grilled Nachos with Chicken

Chunky Guacamole Grilled Nachos with Chicken

Grilled Nachos with Chicken and Chunky Guacamole plus Grilled Mexican Tortilla Pizza

Chile Relleno Chicken Rollups

Chile Relleno Chicken Rollups

Chile Relleno Chicken Rollups

Skillet Huevos Rancheros with Homemade Tortilla Strips

Skillet Huevos Rancheros with Homemade Tortilla Strips

Skillet Huevos Rancheros with Homemade Tortilla Strips

 

Chicken Enchilada Skillet

Chicken Enchilada Skillet

Chicken Enchilada Skillet

Chicken Chile Verde Posole

Chicken Chile Verde Posole

Chicken Chile Verde Posole

Authentic Tex-Mex Cheese Enchiladas with Chile Gravy

Authentic Tex-Mex Cheese Enchiladas with Chile Gravy

Authentic Tex-Mex Cheese Enchiladas with Chile Gravy

 

Large Batch Taco Mix

Large Batch Taco Mix

DIY Taco Mix (Large Batch)

Carnitas Tacos with Spicy Pickled Red Onions

Carnitas Tacos with Spicy Pickled Red Onions

Creamy Chicken Chili and Beans

Creamy Chicken Chili and Beans

Creamy Chicken Chili and Beans

Chicken Fideo Soup

Chicken Fideo Soup

Chicken Fideo Soup (Mexican Chicken Noodle Soup)

Black Bean, Potato, and Chorizo Soup

Black Bean, Potato, and Chorizo Soup

Black Bean, Potato, and Chorizo Soup

And last but not least!

Charro, or Borracho Beans

Charro, or Borracho Beans

Cinco de Mayo Charro, or Burracho Beans

Happy Eating Y’all!

Keema ~ A Taste of India

11 Apr
Keema  ~ A Taste of India

Keema ~ A Taste of India

About six years ago my employer decided that hosting an Indian Cuisine potluck would be a good idea for some newly hired employees from India who were training at our local office for an extended period of time. At that time, I had zero experience with Indian cuisine, so had asked one of the new hires for a recipe I could make for them. The next day I was handed a photocopy from an unknown cookbook. It was titled simply “Keema.” I made it for the potluck and remember it was a hit! But then it remained forgotten in my loose-leaf recipe archive (read “mess”) until last week.

I had obviously adapted it the first time around, as it had scratch outs, scribbles, and additions and substitutions written all over it. This time around, I decided to search it out on the internet. There are so many variations of Keema that I felt I had good liberty to basically “redo” it again to my family’s tastes as they are today. My new remake got two thumbs up from the family! My only regret was not buying some cottage cheese to serve on the side, as it makes a refreshing accompaniment to the meal. Since this made way too much for one meal, I went straight to the store the next day and bought cottage cheese for the leftovers. No leftovers were thrown out, I am glad to say!

This is traditionally made with ground lamb, but I used ground beef as a substitute, but you could use either one or a combination of the two. Make sure you use at least a 12-inch skillet, as this makes a LOT! Feel free to halve the recipe.

Keema

1 to 1 1/2 pounds ground beef or lamb
3/4 cup chopped onion
2 cloves garlic, peeled and minced (about 2 teaspoons)
2 tablespoons garam masala (I used dried Mild Curry #512, according to the bulk bin I bought it from)
1 teaspoon salt or Mrs. Dash table blend
1/2 teaspoon ground cumin
Pinch of cayenne pepper
2 heaping tablespoons of tomato paste
1 1/2 cups homemade or low sodium beef broth
1 can diced tomatoes
1 can garbanzo beans (chickpeas), drained and rinsed
1/2 cup frozen peas
Lime wedges, for garnish
Chopped cilantro, for garnish
Cooked rice, for serving
Cottage cheese, for serving

Ground Beef and Onions

Ground Beef and Onions

In a large skillet over medium heat, cook the ground beef or lamb with the chopped onion until evenly browned. Drain off any grease. Stir in the garlic and cook for about a minute more, then add the spices and combine.

Spices Added to Ground Beef Mixture

Spices Added to Ground Beef Mixture

Add the the rest of the ingredients except the frozen peas and garnishes. Reduce the heat and simmer for about 20 minutes. In the last five minutes, add the frozen peas and cook until heated through.

Keema Ready to Serve

Keema Ready to Serve

Serve over a bed of rice, with a squeeze of lime, and cilantro. Please add cottage cheese to the side as a lovely, refreshing side.

Keema

Keema

Download and Print this Recipe

Download and Print this Yummy Recipe!

Oktoberfest Brown Butter Noodles

15 Oct
Oktoberfest Brown Butter Noodles

Oktoberfest Brown Butter Noodles

My office held an Oktoberfest potluck for lunch this week, and I brought this side dish to the event. The company provided bratwurst and sauerkraut with spicy brown mustard, while the employees brought German side dishes. Oh, and they also served root beer. (Hey, it was lunchtime! I doubt we’d have many productive employees the rest of the day if they served German beer!)

This is a quick and easy dish and makes a great side to almost any meal! Since unsalted butter is used and there isn’t much else to add flavor, you will definitely need to season it up with salt and pepper, and perhaps even some Parmesan cheese if you like. Brown butter is traditionally (in Germany) served with Spaetzle, but I used pasta as a shortcut since I had to make this after our dinner the night before the potluck. No time for making dough and rolling out little Spaetzles! I used the cute Gemelli pasta instead, but you can use any pasta shape you want for this.

Oktoberfest Brown Butter Noodles

1 package (8 ounces) dried pasta (any shape)
1 stick unsalted butter (8 tablespoons) plus 1 tablespoon reserved
1/2 cup chopped onion
2 slices stale bread, processed into coarse crumbs (about 3/4 cup, reserve 1/4 cup)
Salt and pepper to taste
Dried or fresh parsley, for garnish
Grated Parmesan cheese, for serving (optional)

Cook the noodles according to package directions in a large saucepan. Drain and return to the pot and set aside.

 

Cooked Gemelli Noodles

Cooked Gemelli Noodles

Heat the butter in a small saucepan over medium-high heat, stirring constantly. After a few minutes, add the chopped onion. Continue stirring until the butter is brown, about another 4 to 7 minutes depending on your stove. Watch carefully as you don’t want to let it burn! Burnt butter is gross. Brown butter is nutty and yummy. Once a nutty brown color, remove from heat immediately and add 1/2 cup of breadcrumbs. Stir to combine.

Browning the Butter

Browning the Butter ~ Note: It is almost impossible to get a photo of your butter when it starts to turn brown, because if you pause at that stage to snap a photo, you will burn your butter!

 

Pour the butter/breadcrumb mixture over the noodles. Add salt and pepper to taste and stir until well-combined.

 

Gemelli Noodles with Brown Butter Breadcrumb and Onion Mixture

Gemelli Noodles with Brown Butter Breadcrumb and Onion Mixture

Add the noodle mixture to a lightly oil-sprayed casserole dish and set aside. Melt the remaining 1 tablespoon of butter in the small saucepan and add the remaining 1/4 cup of breadcrumbs and mix. Distribute evenly over the casserole and garnish with parsley (if dried). Place dish in oven and broil for about 5 minutes until the topping is browned slightly. Remove and either serve immediately with fresh parsley garnish and Parmesan cheese (optional), or cover and refrigerate to eat later. This can be reheated either in the oven or a microwave, but if you microwave the breadcrumb topping will not be as crunchy.

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

 

Cheshire Cat Halloween Cheese Ball

30 Oct
Cheshire Cat Halloween Cheese Ball

Cheshire Cat Halloween Cheese Ball

UPDATE! I won first place at my work’s Spooky Halloween Food Contest for this! I was a close contender with some Scary Awesome Teeth Cookies, but won by two votes (and yes one of those was mine.) I now have two movie tickets to go enjoy a night out with my hubby. Yeah!

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We are having our annual Halloween potluck at work tomorrow, and I decided to create this spooky Cheshire Cat Cheese Ball for it. It’s not that hard to to make (although my apple carving skills need work), so if you are looking for a last minute Halloween food idea, this might be just what you need!

Cheshire Cat Halloween Cheese Ball
Adapted from Better Homes and Gardens

3 cups finely shredded cheddar cheese
1 1/2 8-ounce packages Neufchatel or regular cream cheese
1/4 cup butter
2 tablespoons milk
2 large green onions, finely chopped
1 tablespoon Worcestershire
2 teaspoons minced garlic
Several dashes of hot sauce (I used Sriracha)

For the assembly:

1 cup crushed blue tortilla chips
2 triangular blue tortilla chips
2 triangular white or yellow tortilla chips
1 square wheat cracker, split into a triangle
3 pieces dried spaghetti, snapped in half
10 to 15 whole almonds
1 green apple

Bring the cheese and butter to room temperature. Reserve about two tablespoons of the cream cheese and set aside. Add the cheeses, milk, green onion, Worcestershire, garlic, and hot pepper sauce to a large food processor and blend until combined

Shape the mixture into a ball then roll it in the crushed tortilla chips. Press the tortilla chips in at the top for ears and the wheat cracker in for the nose. Stick in the spaghetti for whiskers. Press in the almonds in a semi-circle for the teeth. For the eyes, make two indentions and put balls of the reserved cream cheese in them. Slice out two wedges of the green apple, then peel away the skin except for vertical sliver. As you can see my cat’s eyes are kind of funky. Press the apple slices into the cream cheese balls. Voila! Refrigerate until ready to serve. Remove from refrigerator for at least 15 minutes before serving. Serve with tortilla chips or crackers.

Download and Print this Recipe

Download and Print this Yummy Recipe!

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