Amish Broccoli Salad

P1090036-001I love broccoli Salad!! It is one of my favorite things to make at parties or church pot lucks and is always a huge hit. I have my own recipe I use of course, but I came across this wonderful delight on Facebook and decided to share it with  you all because it tasted so good. I hope you enjoy and please feel free to leave a comment or tip in the comment section below.

Ingredients:

  • 1 lb chopped broccoli
  • 1 lb chopped cauliflower (chopped into very small chunks)
  • 1/lb bacon, fried and crumbled  (about 7 slices) This can be optional if you don;t like meat.
  • 2 cups grated Smoked Gouda or Cheddar cheese, divided
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1/2 cup sugar OR to make it diabetic friendly you can use Liquid sweetener (sucralose or stevia) to equal 1/cup sugar
    (this is optional…but the sweet taste is popular in this)
  • 1/tsp salt, OR to taste

Directions:

  1. In large salad bowl, combine broccoli, cauliflower, bacon and 11/cups Smoked Gouda or Cheddar cheese.
  2. In medium bowl, combine mayonnaise, sour cream, sugar or liquid sweetener and salt.
  3. Stir the creamy mixture into the broccoli salad.
  4. Sprinkle the remaining cheese over the top.
  5. Cover the salad bowl with plastic wrap and chill before serving.

Variations:

  • Leave out the cauliflower and use only broccoli.
  • Add some chopped or sliced red onions.
  • Replace the cauliflower with diced cooked chicken.
  • Maybe add in some chopped, hard boiled eggs.

It really is that simple….no cooking!!

Yield:  12 servings

  • 1 serving
  • 302.9 calories
  • 25.7 g protein
  • 25.7 g fat
  • 1.6 g fiber

4.1 g net carbs 

Source: Low Carb News

Broccoli Salad

broccoli-salad-2Broccoli Salad is such a refreshing dish all year around but we especially love it for cook outs and church pot luck dinners. I never bring any back home with me so I keep a cup or two at home. 🙂 Below I have given you three options. A recipe for 5, 10, or 15 people. All recipes require the same preparations. If you need to stretch it a little further or want a new twist, you can add some small bits of cauliflower as well. Just make another batch of sauce and slowly add it until it taste right for you and your family.

I serve cherry tomatoes on the side for those who love them in their salads.

Directions:

  1. Fry the bacon in a skillet and cook over medium high heat until evenly brown. Dab all grease off bacon strips. Cool and crumble. (I like it slightly crispy, its your choice on how you like it.)
  2. Cut the broccoli into bite-size pieces and cut the onion into thin bite-size bits. Combine with the bacon, raisins, and your favorite nuts and mix well.
  3. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve with in a few hours. I usually make it the morning I am going to serve it.

Ingredients for 15 people

  • 3-1/4 heads fresh broccoli
  • 1-3/4 red onion
  • 13 ounces bacon
  • 1-1/4 cups raisins (optional)
  • 1-1/4 cups sliced almonds (optional). An alternative I use is sun flower seeds.
  • 1-2/3 cups mayonnaise
  • 1/2 – 1 cup shredded sharp cheddar cheese, optional
  • 3/4 cup and 1 tablespoon and 1 teaspoon white sugar
  • 3 tablespoons and 1 teaspoon red OR white wine vinegar

Ingredients for 10 people

  • 2 heads fresh broccoli
  • 1 red onion
  • 1/2 pound bacon
  • 3/4 cup raisins, optional
  • 3/4 cup sliced almonds, optional. An alternative I use is sun flower seeds.
  • 1 cup mayonnaise
  • 1/2 cup shredded sharp cheddar cheese, optional
  • 1/2 cup white sugar
  • 2 tablespoons white wine vinegar

For 5 people

  • 1 heads fresh broccoli
  • 1/2 red onion
  • 1/4 pound bacon
  • 1/3 cup and 1 tablespoon and 1 teaspoon raisins, optional.
  • 1/3 cup and 1 tablespoon and 1 teaspoon sliced almonds, optional. An alternative I use is sun flower seeds.
  • 1/2 cup and 1 tablespoon mayonnaise
  • 1/4 – 1/2 cup shredded sharp cheddar cheese, optional
  • 1/4 cup and 1 teaspoon white sugar
  • 1 tablespoon and 1/4 teaspoon white wine vinegar

I hope you, your family and friends enjoy this amazing dish as much as I do. 🙂

Keepin It Spicy,

Jalapeño Gal

 

Twice Baked Potato

twice baked potatoIf we eat a baked potato this is the way we do it. I have not had one single person dislike this recipe. 🙂 With twice baked potatoes the toppings and ingredients are endless.  Its all about your flavor and what you like. This recipe is our base recipe. We often add Jalapeños to the adults potatoes. (big surprise right? lol)

Something else I really love about this recipe is that you can get the kids involved. After making the basic blend of ingredients you can let them add cheese, bacos, mushrooms or whatever their little hearts desire on top. 🙂

Ingredients:

  • 4-6 Large Baking potatoes
  • 1/2 cup of ranch dressing, more or less to taste.
  • 1/4 cup of sour cream, more or less to taste
  • 1 tablespoon bacon bits
  • 1/4 pound (4oz) of Velveeta cheese. cut into small cubes or slightly melted. (usually the heat from the potatoes melts it nicely.)

(Optional: Half of a small white onion and red onion, 1 teaspoon minced garlic. Both of these need to be finely diced in a small mixer. Almost minced. Saute all of these in butter and then mix into the potato mixture. Other optional ingredients might be McCormick garlic and herb seasoning. We have never had to add salt to these.)

Directions:

  • Preheat oven to 400°F for baking the potato.
  • Scrub the potato well and blot dry with a paper towel.
  • Rub or brush potatoes with some oil and then rub with sea salt.
  • Prick skin with fork to release the steam.
  • Stand potato up on its end inside a muffin tin and bake for one hour or until a knife or fork inserts easily.
  • Once done baking slice of the top of the potato. You will want to slice off as thin a piece as possible. Think of potato skins. Once i cut the top off i had cheese and bacos and stick the tops bake in the oven just long enough to melt the cheese. It makes a wonderful appetizer for the family while you cook.
  • Scoop out the centers into a bowl with a spoon leaving a small amount on the walls to support the potato. (not real thick, you just dont want to rip through the skin.)
  • Mash the potatoes with a masher or a mixer. Add dressing, sour cream and bacon bits. (optional) You can also add your sauteed onions and garlic at this time. Stir in Velveeta.
  • Beat with mixer until fluffy. You will have to use a spoon to scrape the sides.
  • Add toppings such as shredded cheese, bacon, jalapenos etc…
  • Spoon into shells, bake at 350°F for about 20 minutes.
  • Serve immediately.

Serve with any meat dish such as meatloaf, slow cooker ribs, pulled pork, steak etc…. and enjoy.

 

 

 

Crock Pot Potato Soup

1001936_541982989184638_2098806308_nAnother favorite off face book!

Crock pot Potato Soup

Ingredients:
1 26-30 ounce bag frozen hash browns (plain)
2 14 ounce cans non-fat chicken broth
1 10-3/4 can 98% fat-free cream of chicken soup
1/4 cup chopped onion
1/4 tsp pepper
1 – 8 ounce pkg low-fat (1/3 less fat) cream cheese
1 cup fat-free milk

Directions:

  1. Add first 5 ingredients to crock pot and cook on high for an hour
  2. Stir and then turn to low for another hour.
  3. Add cream cheese, and cook another 1/2 hour or until cheese can be stirred into mixture.
  4. Add milk and cook 10 – 15 minutes longer.

Optional: Garnish with chopped green onion and bacon bits. (Add 1 pt for garnish) (Or Jalapeño’s)
Variation: Use frozen Country potatoes or Potatoes O’Brien in place of the hash browns. Or for low carb use cauliflower!

 

An Easy Way to Bake Your Home Grown Potatoes

I discovered this method of baking potatoes a few years ago and fell in love!  We love potatoes at our house and on a regular basis I am begged to cook Mom’s Famous Twice Baked Potatoes.

Its really very simple.  Prick the potato with a fork (I use the little corn cob holder thing.) Then spray the potato with cooking oil such as Pam.

On a paper plate, grind up some sea salt and then roll the potato in it.  For areas not covered simple rub some salt on there.  It looks like a lot of salt but its really not. A portion of it will fall off when baking, but the stuff that stays on makes the potato perfect for eating.

Now the fun part! Instead of placing them on a cookie sheet or in a pan, use a muffin tin instead and stand them up!  This helps them to cook faster and you don’t have to worry about turning them so they cook evenly.  So simple yet a genius idea lol.

I usually put them in the oven at 400°F for about an hour.  You can tell they are done if a fork or knife slides in and out with out a problem.

Once your potato is done cooking you can either eat it as a baked potato or make them twice baked.  To do this you will slice off the tops. (Don’t through these away) and scoop out the insides with a spoon. Be careful it will be hot!!

Next, if you so choose, take the tops you sliced off, top with cheese and bacon bits and place them back in the oven for some yummy potato skins. They should only take about 5 minutes for the cheese to melt. You be the judge!! Some people like them crispier, we prefer them soft.

While the potato skins cook, place the insides of the potato in a bowl and add your favorite ingredients such as salt, pepper, minced garlic/onions, ranch dressing, crisp bacon, cheese, *Jalapeño’s* etc… Flavor it according to your taste or find a recipe online that your family likes. Once it is all mixed up and smooth, spoon it back into the potato shell, top with cheese and bacon bits and bake for:

45 minutes at 400 degrees F.
60 minutes at 350 degrees F.
90 minutes at 325 degrees F.

Voila!!! Now you have magnificent, but more importantly, SUPER EASY, delicious baked potatoes for your family to eat.  I hope you have fun and enjoy.  If you have any recipes you love with potatoes please feel free to add them to the comment section below. We love to try new things!!

Keepin it Spicy,
Jalapeño Gal