Email your Recipes, kitchen tips or tricks

Do you have a great recipe that you are dying to share? How about a great tip that everyone should know? Send it to Bill along with any relevant pictures and it could go on the blog.

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Buffy’s Best Potato Salad

Ok, so I didn’t like Potato salad until I met a good friend who makes the best. There are no set amounts and measurements so we are going to wing this one with approximates. The list is short and it’s a quick and easy dish.

5 lbs Peeled Russet Potatoes cut into about half inch cubed and boiled until tender
4-6 hard boiled eggs cut into small bits
3/4 to 1 jar mayo (more or less may be needed)
1-2 Tablespoon Yellow Mustard
REAL bacon bits If you can’t find them, dice and fry 5-7 strips up and drain
about 1/2 cup DILL Pickle chopped fine

Fold it together gently, Adjust amounts in needed. This is enjoyable warm or cold. Easier than pie!!

Uncle Bob’s Texas Ranch Sheet Cake

This is a super simple dessert and is one of my Dad’s favorites on his birthday. I got the recipe from my Uncle Bob and fell in love with the simplicity and great flavor.
Remember to read the entire thing before gathering your ingredients so you don’t miss anything.

TEXAS (RANCH) SHEET CAKE

BRING TO A BOIL:
2 STICKS OF BUTTER
4 TABLESPOONS COCOA
1 CUP WATER

REMOVE FROM HEAT AND MIX:

2 CUPS SUGAR                                    1/2 CUP BUTTERMILK
2 CUPS FLOUR                                      1 TEASPOON VA
1 TEASPOON BAKING SODA            2 EGGS (BEATEN)
1/2 TEASPOON SALT

POUR INTO A GREASED 13X15X1 INCH PAN AND BAKE AT 350 DEG. FOR 20 TO 25 MIN.

WHILE CAKE IS BAKING MAKE ICING:

1 STICK BUTTER
4 TABLESPOONS COCOA
4 TABLESPOONS BUTTERMILK

MELT AND MIX ON TOP OF STOVE (DO NOT BOIL)

ADD:
1 BOX POWDERED SUGAR
1CUP NUTS
1 TEASPOON VANILLA
KEEP MIXTURE WARM AND MELTED UNTIL CAKE IS REMOVED FROM OVEN.  POUR ICING ON HOT CAKE AND SMOOTH OVER CAKE WHILE IT IS STILL HOT.

Image

Photo isn’t mine either but it looks close. Found image on Google Images so props to the owner.

Just beginning

With a love of cooking, its no wonder I like foods from all over the world. This blog will hopefully become a place where I can share what I’ve learned to do and not to do. A place where you can learn, contribute and mostly, Enjoy!  Not just recipes, but tips, tricks,  kitchen basics and more.

Tuna Croquette with spring mix

ImageThis is a super easy and super fast meal that can be eaten for lunch, dinner or even as an appetizer. if you don’t like tuna, you can substitute canned shredded chicken.

You will require the following:

  • 1 small can tuna per person (or more if you’re hungry)
  • 1 egg for every 2 can’s tuna
  • Panko bread crumbs for coating
  • Oil for frying
  • Bagged spring mix salad
  • salt and pepper to taste
  • Garlic powder (granulated or fresh is ok too)
  • XVOO (eXtra Virgin Olive oil) for frying and topping
  • Balsamic or Cider vinegar
  • fresh lemon for juicing

Open and drain tuna for several minutes then mix with egg, salt, pepper and garlic in bowl. Refrigerator for 15-20 minutes, covered. After resting in the old chill chest for a few minutes, form the mix into golf ball sized balls and then gently form into 1/2 inch thick patties. Be careful as they are fragile still. Gently cover them in the panko while you heat about 2-3 TBSP XVOO on medium heat. tenderly fry the patties for about 3 minutes per side or until golden. Drain on some paper towels or a cooling rack.

After all your patties are done, place them on a bed of spring mix and top with some lemon juice, XVOO, and some vinegar.

You can leave the vinegar or Lemon juice off if you like, but remember they are both acidic so use sparingly.

Enjoy!