Sunday, July 13, 2014

Mom's Potato Salad - {Small Batch}

Yesterday, I made a small batch of Mom's Potato Salad, just for Hubs and I.  Of course, there's still some for leftovers, since it actually gets better as the flavors meld and marry.  Yummm!

This is one of the recipes that I'm asked for quite often.  It's called "Mom's" since she taught me the basic recipe.  Mom and I differed on putting onions in, and about how much mustard was correct.  I also added the black olives and red pimentos for extra flavor and color.  This is the side dish that my family and friends really seem to love!

Number of Servings: 6  {Each serving is a generous 1/2 cup.}

4-5 baseball-sized Potatoes, raw
4 Large Eggs {in shell}
1/2 Cup Real Mayonnaise
1 Tablespoon Yellow Mustard
1/4 cup chopped Dill Pickles
3.8 oz can sliced Black Olives
2 heaping Tablespoons Pimentos, diced or sliced

1. Peel & cube potatoes. Boil in water until soft, but not mushy. Drain well, and cool.
2. Place eggs in a large saucepan and cover with cold water. (TIP: pierce the large end of the egg first, this helps prevent the shell cracking.) Bring to a boil; boil 2 minutes. Shut off the heat and let them sit for 15 minutes. Pour off the hot water and add very cold {ice} water and let the eggs cool. After the eggs are cooled, crack & peel the shells, and rinse the hard boiled eggs. Cut eggs into medium-sized chunks and set aside.
3. While potatoes and eggs are cooking, place remaining ingredients together in a large bowl, and mix. Keep chilled. After the potatoes and eggs are cooked and cooled, add them to the mixture, and fold gently.
Chill about an hour {or overnight} and enjoy!

If you feel that the mixture is too thick, add a tablespoon of pickle juice or vinegar. Mom loved it with a splash of vinegar on hers! And of course, green onions and extra mustard. To each their own!

Be sure to let me know in the comments section below how you like this recipe.  Did you add your own flair by tossing in some diced ham or bacon bits? Or maybe peas or diced cheddar cheese?  The possibilities are all up to you!

Wednesday, July 9, 2014

Strawberry Watermelon Smoothie

Forgotten fruit.  Have you ever brought home fruit and then forgotten to eat it?  Yeah me, too.  Right now I have 3 bananas in my freezer because they became too ripe to eat. {I see banana bread in my future!}
A few days ago, there was a watermelon just sitting unnoticed in the back of our fridge...and then it became the star in a creamy and refreshing 3-ingredient drink!


1 personal-sized watermelon {you'll need only 1/2}
1 cup unsweetened, frozen strawberries
1 cup vanilla ice cream {I used the no-sugar added kind}


Cut up 1/2 of the watermelon, remove the rind and cut into large chunks.
Remove any black seeds that you can see.
Using a blender, puree the watermelon.
{At this point I like to remove that little clear top on the blender lid for the next step.}
Add one frozen strawberry at a time through the hole in the lid, and wait until each berry is pureed.
Now add the vanilla ice cream. It just takes a few seconds to blend it all in.

Pour into glasses and enjoy.  {If you have extra, you can put it in the freezer, but don't freeze it solid. It actually becomes sweeter once it's kind of "icy". Yum! You can eat it with a spoon!}

This made 6 cups (about 2 cups per serving) and on the plus side, it's got healthy, natural fiber and there was no need to add any kind of sweetener.  What a great summertime smoothie!

So you see, sometimes you can come up with a really great new recipe from "forgotten" foods....  I think it might be time to look up Mom's Best Banana Bread recipe!

My readers are important to me, and I love to know how you like this creamy smoothie, so please leave me a comment below!

 Blessings, Juju