June 20, 2011

Mystery Potato Salad & More

I made some potato salad today. I don't make it very often and when I do I seldom follow a recipe. That was the case again today but this batch turned out so extra good, I wish I had measured things so I could duplicate it exactly. I'm thinking this is pretty close to how I made it, try it at your own risk:

My Very Good Potato Salad
3 pounds new potatoes
2 stalks of celery, diced
1/4 cup diced onion
1/2 cup sour cream
1/2 cup mayo
1/4 cup ranch dressing
2 T yellow mustard
handful of bacon bits
garlic salt & pepper to taste

Quarter the potatoes and boil for about 18 minutes.

Combine the rest of the ingredients in a bowl then add cooled potatoes. Refrigerate for a couple hours before serving.

I'll have to try it again using this recipe to see how it turns out!!

Another yummy something I made this weekend was inspired by THIS recipe from WebMD. I get their recipes emailed to me everyday and have bookmarked several. This one I changed up a bit and made into a main dish by adding chicken and then using that as a filling for burritos, tacos, whatever, topped with cheese, salsa, lettuce & sour cream. I only had a few flour tortillas left so I made some with those, a couple with corn tortillas and a couple in taco shells. Delish no matter you pile it on. My rough recipe for it:

Zucchini, Corn & Chicken Taco, Burrito, Whatever filling
1 large zucchini, sliced and cut into quarters
1/2 medium onion, sliced
1 cup frozen corn
1 boneless, skinless chicken breast
1 T chili powder
1 t cumin
garlic salt to taste

I marinated my chicken in a little olive oil with maybe 1 T of taco seasoning mixed in. Then I sauteed it till done and cut it into small pieces. Put it back in the pan and add all the veggies and seasonings. Cook till veggies are limp.

There's a pretty high veggie to meat ratio here but everyone in my family liked it a lot. Success!

Here's one more thing we tried last week, roasted chick-peas. I always prefer to call them garbanzo beans, it's so much more fun to say and it takes me back to when my son used to call them "gonzo beans," you know, like the muppet guy. These peas/beans didn't turn out crunchy & crispy like I had hoped but they were still yummy and made a good salad topping. My daughter popped one in her mouth and asked if they had bacon in them. No, they don't, but can you get a higher compliment than that?!

Roasted Gonzo Beans
1 can of garbanzo beans, drained & rinsed
2 T olive oil
1/2 t garlic salt
couple cranks of black pepper

Toss the beans with the oil, salt & pepper, Roast in 400 degree oven for 30-35 minutes.

You could easily change up the seasonings to make them more interesting. If you search allrecipes for roasted chickpeas there's several variations.

That's all for now! I'm taking a little trip up to Frilly Details land this week so no blogging for a while :)


Emily {Frilly Details} said...

I really want to try those garbanzo beans. And the chicken/veggie filling mix sounds great!

Can't wait for your visit! :)

Ginnie said...

Frank is always talking about roasted fresh garbanzo's. I will have to try this and see if it tastes like what he has had before.