Potatoe Salad

Potatoe Salad

We don't just eat with our mouth, we also eat with our eyes too.

Dress up your Salad with these little egg chicks and watch your friends and family devour your potatoe salad.

Ingredients

6 medium to large Potatoes

12 eggs

1 Cup Mayonnaise (Or Miracle Whip) divided

Pepper corns and a carrot

1 tsp salt, divided

1 tsp baking soda

Sprinkle of Paprika

Stuff you will need

Two pots

Water

Cutting Board

Piping bag

Directions

To the first pot, add 1/2 the salt.  Peel, then 1/4 the potatoes and boil them till they can be penetrated with a fork without resistance.  (Yes, Resistance is futile, I knew I could get a Star Trek saying in here somewhere)

To the second pot, add 1/2 the salt and baking soda.  Adding baking soda to the water makes them easier to peel.  Boil your eggs.  Make sure they are hard boiled.  Rolling boil for at least 5 minutes.

Drain the potatoes and let cool.  This is a good time to peel those eggs.

Put about 6 eggs in with the potatoes and mash them up.  No lumps.  If you have a potatoe ricer, get one, there is no lumps at all.  I got one that my Mum bought me.  Wonderful!  Tonya uses it all the time.

Add about 3/4 cup of mayonnaise and mix it up.  I personally prefer Mayonnaise, but remember, you are making this for your guests.  If they are like Tonya's family, they like Miracle Whip.  I made this once and they all commented, it would have been better if I would have used Miracle Whip.

Put into a serving dish.  Sprinkle the top with Paprika.  This really isn't because you are adding taste, just because you are making it more appealing to the eye.

For the egg chicks, cut one end off the egg, about 3/4 of the way, and push out the egg yolk.  Add the remaining Mayonnaise and mix it up.  Put this into a piping bag and pipe it back into the egg white "bottom".  Put the egg "top" back on.  Insert a cut carrot for the nose and two pepper corns for the eyes.

Scoop out an eggs sized hole in the potatoe salad, eat it, you now have a spot to put your egg chicks.

As always, comments and suggestions are ALWAYS welcome

Tomatoe, Cucumber, Onion Salad

Tomatoe, Cucumber, Onion Salad

Tomatoes, cucumbers, onions, apple cider vinegar, cracked pepper, salt, water, olive oil...thats it. Let it chill for 1-2 hours. 

Pizza Pasta Salad

This is by request from my cousin Faith.  She lives in Montreal and it is warm and muggy out.  She needs a pasta salad that will be filling and can be served cold.

Pizza Pasta Salad

Jazzy pepperoni and mozzarella spruce up this pasta salad. If you can't decide between your two Italian favorites tonight, have both with Pizza Pasta Salad!

Serves: 12

Ingredients

·              1 pound twist pasta

·              3 medium tomatoes, seeded and diced

·              1 (8-ounce) package Cheddar cheese, cubed

·              1 (8-ounce) package mozzarella cheese, cubed

·              6 scallions (green onions), thinly sliced

·              1 (3-ounce) package sliced pepperoni

·              3/4 cup vegetable oil

·              1/2 cup red wine vinegar

·              1/3 cup grated Parmesan cheese

·              2 teaspoons dried oregano

·              1 teaspoon garlic powder

·              1 teaspoon salt

·              1/4 teaspoon black pepper

Instructions

1.      Prepare pasta according to package directions; drain, rinse, and drain again. Place in a large bowl and allow to cool.
 

2.      Add tomatoes, Cheddar and mozzarella cheeses, scallions, and pepperoni to pasta; toss until well combined.
 

3.      In a medium bowl, combine oil, vinegar, Parmesan cheese, oregano, garlic powder, salt, and pepper; mix well. Pour dressing mixture over pasta mixture and toss until evenly coated.
 

4.      Cover and chill for at least 2 hours before serving.

Although it doesn't show it in the ingredients list, I added diced red peppers.

As always, comments and suggestions are ALWAYS welcome.

Macaroni Salad

Macaroni Salad

Ingredients

1 pound elbow macaroni

5 hard-cooked eggs, chopped

2 or 3 stalks of chopped celery

1 finely chopped onion 

2 cups mayonnaise

1/2 teaspoon garlic powder

1 teaspoon salt

3/4 teaspoon black pepper

Takes less than an hour to make

Directions

Add salt and oil to your boiling water for your elbow macaroni.  Boil the water on medium heat.  When you add the macaroni, having it on medium heat will lessen boil over.  Once the macaroni is done to your satisfaction, drain.

Add salt and a tablespoon of baking soda to the water you are going to boil the eggs in.  Once the eggs are hard boiled, 5 minutes in boiling water, peel and chop.

Add all the ingredients together and keep in the fridge.

Tonya said for me to explain better, why to add baking soda to the boiled eggs.  When you are making boiled eggs, have you ever pulled parts of the egg away when you are peeling the eggs?  I know I have.  So if you add a bit of baking soda to the water BEFORE you bring the eggs to a boil, the shell will peel away, without taking the egg white with it.  

Also, don't use fresh eggs.  I don't mean spoiled eggs, just eggs that are a couple weeks old.  Fresh eggs will not peel as easily as older eggs.

This was the first video I made with the voice over.

Comments and suggestions are ALWAYS welcome.