Tag Archives: Potato

A Canadian Take on Hot German Potato Salad – eh….


Hot German Potato Salad

bacon, potatoes Want something a little different on your Holiday Buffet?  How about Hot German Potato Salad?  So good – we like horseradish here so I like to add a healthy dollop of it (to taste) but its not a requirement! I also have modified my original recipe and switched out some of the (if your British “Streaky Bacon”) regular bacon with peameal bacon. (Wondering what the h – e – double-hockey-sticks peameal bacon is? – first of all No, it’s not “Canadian Bacon” – that breakfast ham pretending to be bacon- crap is what we call “back bacon” up here  (eh!) peameal bacon is rolled in cornmeal – and is slightly sweeter than regular bacon and less fatty – but still from the belly of the pig (back bacon is more like ham than bacon – for more info visit the Republic Of Bacon site & click here)    Sometimes I substitute cider vinegar for the white vinegar in this recipe as well. I was making this for an event so was making a LOT of it, (read 23 LB of potatoes!) and made 2 large full chafing dishes of it,  since you probably are not serving that many, I have reduced this recipe by 1/2, but it will still serve 10-15 people as a side on a buffet. This can be made ahead and heated up in an oven at 350 for about 1 hour previous to serving. (It also makes a great alternative to mashed potatoes!)

Hot German Potato Salad

  •  5 LB White Potatoes (Russets DO NOT work well in this recipe)
  • 3 LB New potatoes – try using the mini red potatoes for color.
  • 1 LB regular bacon chopped
  • 1/2-1LB peameal bacon chopped
  • 1-2 cups chopped red onion (to taste)
  • 1 cups white sugar (you can use less if you wish)
  • 1 cup white vinegar *can substitute cider vinegar here
  • 2 eggs
  • 1 tsp salt
  • 1 tsp prepared (yellow) mustard
  • 1 tsp cayenne pepper (or hot sauce to taste)
  • optional – horseradish to taste
  • optional – dill pickles chopped into large pieces

Method.

  1. available on catering menuIn a large pot – boil peeled and chopped white potatoes, once white potatoes have been boiled for about 5-6 minutes add the unpeeled washed red potatoes (whole) and cook until tender.
  2. german potato salad - bacon cookingMeanwhile add all chopped bacon (use kitchen scissors to chop) to hot frying pan (use a deep pan) and cook until regular bacon is done but not overly crispy . DO NOT drain grease.  Add chopped onions and saute for a few minutes until onions are soft.
  3. In a bowl whisk together eggs, cayenne, salt, mustard, sugar and vinegar. Beat well.
  4. german potato salad - sauceAdd egg/vinegar mixture to the bacon mixture in hot pan, over med heat, simmer until thickened (important or else your potato salad will be soupy).
  5. Your potatoes, should be done, drain and mash until, chunky-smooth (red potatoes will be slightly less done). Add horseradish and pickles if using.
  6. bacon, potatoesAdd bacon mixture to potato pot (if you have enough room – if not use a large bowl) and mix. Adjust seasoning to taste. enJOY

 

Advertisements

Holy Fishcakes its Friday!… or Tues…Weds..Thurs..


Fishcake Friday … ok, so its not Friday but these are great to make ahead of time and freeze, and serve with a salad for a nice light supper, or make into smaller fishcakes and serve as app’s at your next get together (or movie night with the family!).    I started off using this recipe and morphed it to our tastes and what I had on hand.  The result was delish! Next time I would add a little Dijon Mustard as well.   If you don’t care for catfish or basa, you can pretty much substitute any mild fish, salmon, or crab meat into this recipe.  These were way easy to make and will now be a “go to” for easy peasy appy dinners!

Cajun Fishcakes

Ingredients

Boil potatoes in slightly salted water. While the potatoes are boiling, heat a deep frying pan to med high (heat it first before adding ingredients – this will allow your food to cook more evenly).

Add a bit of oil and the fish, cook for 3-4 min per side or until done.

Remove fish from pan, add to bowl, break up with fork.  Add bread crumbs, add seasonings.  Potatoes should be finished boiling – turn off burner, drain potatoes, put back into hot pan to burn off any excess water.  Mash potatoes, add milk (may need a little more),- this is where I would add  some Dijon Mustard next time – add egg to potatoes and stir until blended.

Add to fish mixture. Stir. Heat the fry pan again. Add a little bit of oil for frying. Form into balls and flatten a little, add to hot oil, fry for 2-3 min per side until golden brown. Drain or pat with paper towel.  You can also try spritzing the balls with oil, then broiling or baking (450) instead of frying.  We serve drizzled in remaining 1/2 lemon’s jucie, topped with slices of lemon (or try fancy’n it up with some lemon zest inside or on top of the cakes!), a big salad and homemade tartar sauce.  enJOY.

In-A-Minute Tartar Sauce

  • 1/4  cup mayo
  • 2-3 tsp green relish (hamburger relish)

Mix and let sit for 5 minutes. Serve with fish.

Don’t forget to like my post and leave me a comment! Follow me on Twitter and Facebook!

Thankful to be Alive: Fish with Sweet & New Potato Fry(s)


 

Over the last week or so I have had 2 friends, and fellow business owners  experience two separate accidents that have left them either in the hospital or immobilized for a given period of time.  It really goes to show you how precious life is and how unpredictable it can be, how a misstep on the stairs or a bad decision can have undetermined consequences and can affect you and your loved ones for the rest of your life.  Its been a week or so of reflection for me – and I’m choosing to post today about the Little Things to be Thankful for,  because regardless of the “bigger is better” analogy so prevalent in our society today, sometimes all you need to look at is a whole lot of small things to truly appreciate what you have in life.

Big – Little Things to be Thankful for.

  1. I am thankful for the use of my legs and the ability to run after my kids and dogs (even if they are driving me crazy or I’m picking up doggie doo doo!)
  2. I am thankful for the love of my family, both kin and friends that are like family,  that I know would rally around to help out if something were to happen.
  3. I am thankful for this day, weather good or bad, thankful to be alive to experience it.
  4. I’m thankful for the ability to reach for and pick up that toy/paper/item that my kids have left on the floor for the millionth time.
  5. I’m thankful for the support I have in my life, friends, family, readership, customers, suppliers.
  6. Finally I am thankful to live here, a country that despite our high taxes, one that provides hospital care to all, with or without insurance.  

Thankful to be Alive:
Fish with Sweet & New Potato Fry(s)

We love sweet potato and new potato fries – well all accept the “fried” part.  These are my version pictured in medallions but we make “regular” shaped fries too  – oven baked but so, so good.  We are also huge fish fans here – yes, even the 4 and 6 year old.  In fact when I make fish – even after saying grace, no one starts eating until Mommy sits for dinner.  Otherwise the kids will have eaten all their fish and want mine before I even get a bite!   Interestingly enough, we ordered in traditional deep fried “Fish & Chips” one night – and the kids didn’t like the fish! I think its the only time we ever had left over fish!  We love sole, salmon, basa, catfish, pickerel, bass, shrimp, lobster, crab, scallops, etc. etc here.  Here’s our simple (but favorite) way of making sole, you can substitute any mild fish you like.

Fish:

1 LB sole (or as many fillets as you need), thawed if frozen.
Extra Virgin Olive Oil (or oil of choice)
S & P (salt and pepper)

“Fries”

2 large (5-7″) sweet potatoes – peeled
4-6 white potatoes washed and peeled (if desired) (if using new potatoes washed only)
Extra virgin olive oil
1 tsp salt
1 tsp sugar
cajun seasoning, cinnamon or seasoning of choice

Method:

Preheat oven to 425.  Cut up white potatoes into fries.  Soak in water mixed with sugar and salt.  (The sugar helps them to brown but does not affect taste), for about 15 minutes.  Meanwhile, cut up sweet potatoes into fries.  When white potatoes are finished soaking, drain and pat dry.  In a large freezer bag or bowl, add both types of potatoes, a bit more EVOO and the seasoning of choice (if using – we simply use a little black pepper and a dash of cinnamon some times).  Shake or massage in until well coated.  Pour potatoes  onto a (ungreased) cookie sheet (stoneware works really well for this).  Bake at 425 for about 45 minutes, flipping once during cooking time.   While fries are baking, pat the fish dry, and on a separate pan (we use one with sides to stop any liquid from spilling) add the fish, brush with EVOO and dash with S&P.  Add to oven on top rack in the   10 minutes of cooking  (time will vary depending on thickness of fish).  Remove fries from oven, and flip fish over – place back in oven on 450 or broil for 3 mins until crispy.  Plate fries, pull fish from oven, plate fish,  serve with steamed veggies, a salad or coleslaw!  enJOY!

I love to hear your comments, reviews, feedback! If you like what I’m posting – please “like” my post and visit my facebook or webpage!  Want to share my ideas with your followers?  I’m available to guest post as well!

Have something you want to say?  Submit your idea for a guest post on my blog!

 

Get some Pork on your Fork!


Looking for an elegant but easy  – dinner on the grill?   One that’s quick enough for a weekday – but nice enough for company?  Try this  one (another go to for us!).
Fairly often Pork Tenderloin goes on sale around here, whenever it does I grab a few and keep them in the freezer, on hand for a quick meal.

One of our families fave’s is Crispy Grilled Pork Tenderloin, crispy on the outside but tender & juicy on the inside.

Crispy Pork Tenderloin

Ingredients:

  • 1-2 Pork Tenderloin**
  • Sesame Oil or Extra Virgin Olive Oil (or your choice)
  • 1-2 TB minced garlic.
  • 1/2 -1 tsp dried parsley
  • dash or 2 pepper
  • 1/2-1 tsp dried rosemary
  • or whatever other herbs you prefer ( Italian blend of spices is nice, or tried & true Salt & Pepper)

Sorry about the recycled pic – I realized after writing the post that my camera died and I couldn’t take a pic…

Mix all ingredients except pork into paste.  Rub into tenderloin.  Cook on bottom grill on high flame for 1 min per side (to crispen), reduce the flame and keep temperature at 400 degrees F move to top rack, close cover and roast until internal temperature is 160-165 degrees.   Dependent on how big your tenderloin is this may be anywhere from 25min-45min so keep an eye on it.  Occasionally base with more of the oil mixture.  Remove from heat, loosely cover in tinfoil and let sit for 10 min before slicing.

Serve with rice or quinoa, and fresh tomato salad.  Or make the entire meal on the grill!  Bake some cored apples (fill the core with butter and brown sugar for a treat) sprinkled with cinnamon and wrap in tinfoil and bake in the 400 degree BBQ with pork. At the same time, in a disposable tinfoil container, add some Extra Virgin Olive Oil, to some (preferably  local) new  potatoes  (cut up into smaller bite sized pieces), an onion (chopped), local peppers & mushrooms  (if desired) sprinkled with a little (Gluten Free) onion soup mix or onion & garlic powder & salt & pepper to taste, (cover with tinfoil), (or use market fresh sweet potatoes, carrots black beans, corn, and cumin & cinnamon), grilled asparagus (or peppers if not using in the potatoes), green garden or cabbage salad and dinner is served!  enJOY!

Optional sauce to serve with this on the side:  mix some fresh salsa, dijon mustard, minced garlic and sliced apples together and cook in disposable dish on top rack while pork is cooking.  The sharpness of the dijon makes a lovely contrast to the sweet apple and succulent pork.

Love to hear your comment s and feedback!.

** (dependent of number of people we feed 2 adult and 2 small kids with 1, if we cook 2, my husband gets a lunch for work and I get some to top a salad the next day)

Rice, Pickles & Fish Chowder


Is anyone out there Rice Challenged?   By this I mean – I can not cook rice on the stovetop. I have no idea why – its like a mental block.  We eat rice all the time so Thank Goodness for my rice cooker.

How did this happen?  I used to make rice on the stove top all the time – never had a problem wild rice, brown rice, basmati, jasmine – whatever!  I don’t understand how it is that I can make a 3 course  sit down dinner for  20 without batting an eyelash, but without my trusty rice steamer – plain ‘ol rice either crunchy or watery ?

The other thing I am totally challenged with is making pickles – don’t ask me – somewhere along the way I have lost my ability to make my own pickles so now I just steal  am given pickles by my Mother In Law.  (ya!) I figure if these are my two biggest challenges in the kitchen – no big deal – there are always ways to avoid them!  Hubby makes great rice!  My rice steamer and plenty of local pickle makers around for me to get my pickle fix on with!

Do you have any things that challenge you in the kitchen – that really shouldn’t?  Share!

My recipe today is our Dinner from last night – Fish Chowder – and o sooo good!

(sorry about the crappy picture quality – I can’t find my good camera) ahoy – ya ever been to sea Billy?…..Hearty Fish Chowder

Ingredients:
1/4 c butter
1/2 large Onion – chopped
1/2 each of a yellow and orange bell pepper – diced
4 dashes cayenne  pepper or Louisiana type hot sauce
3 cup fish stock
3TB (1.5oz) lemon juice
1 – 2 LB Basa Fillets
100 g shrimp (thats all I had add a LB if you have it!)
Any other seafood you want to add – scallops etc
3 cups white potatoes, peeled and cut into small pieces
2/3 cup chopped cooked bacon (or we use extra lean bacon style ham)

Buttermilk Cornbread Muffins

Buttermilk Cornbread Muffins

2 cup 1% milk
1 – 12 oz can (370 ml) evaporated milk
1 tsp sea salt
1tsp black pepper
1 cup frozen corn
Method:
Fish or Shrimp Stock:  
Peel shrimp – add tails and peels to a saucepan filled with water, 1 large green pepper quartered, tomato (optional), 1 onion quartered, about  1TB thyme, any fish bones or skin you may have or if you are not using shrimp in the recipe – open a can of salmon (packed in water) and pour the salmon water into the sauce pan and add 1/2 a can of salmon to your stock, Bring to a boil and simmer for an hour or longer. (Hint:  make extra and then freeze it in 1 cup sections – those mini snack bags hold a cup).

Method for Fish Chowder:   In a large stock pot – melt butter, add onions and peppers and cook until soft.  Add fish stock and bring to a boil, add potatoes and cook for 10 minutes. Add fish/seafood, bacon, and lemon juice, reduce heat and simmer for 10 minutes.  Add milk and evaporated milk, salt, pepper and hot sauce.  Simmer for a few minutes add frozen corn and simmer for 3-5 minutes. Serve with homemade cornbread muffins for a heart comfort food meal!  EnJOY

I love hearing your feedback – let me know what you think!

From my Kitchen to yours Happy & Healthy Eating

Joy

Fall in love with fall…veggies!


Did you miss me?  I knew you did!  The last month has been a whirlwind of activities! But have no fear I am back!

Nothing to me says fall like a Pork Roast, with autumn veggies cooked in the oven.  So good!   Today, once again I’m slightly short on time (and sane-ness!) so I thought I would post my favorite way to roast pork.  In fact I even have a picture of our dinner last night.  Normally I would add some peeled, cored & quartered baking apples (Mac’s are great for this (and only this or other baking dishes in my opinion but thats me) but any other type of apple will work), however my “little darlings” ahem said a little sarcastically – left me only 2 apples from the 1 & 1/2 bushel we picked – 1 with a bite out of it (why do children do that?) and one with a wormhole in it – so apples didn’t quite make it into this dish.

Applicious-Pork Roast
by Joy 

Roasted Pork Loin, with sweet & white potatoes, carrots & onions and apples

  • 5-7 LB Boneless Pork Loin – trimmed of fat
  • 1  container  of apple juice (low acid) – about 5 cups
  • 3 TB cinnamon – I love real cinnamon from Mexico but any cinnamon will do
  • salt & pepper to taste
  • 3 TB Cumin

  • 1 TB nutmeg
  • 1-2 large sweet potatoes peeled & cut into chunks
  • 6-7 small white potatoes (we leave the skin on) or use new potatoes
  • 2 red onions quartered
  • 4 peeled carrots (organic are ideal)
  • 4-5 Apples – peeled, cored & quartered

Trim off all visible fat from pork. In a roast pan, place a roasting rack, spray with cooking spray. Place Meat, fat side down on rack, Place veggies & apples around meat. Sprinkle all seasoning on meat and veggies. Rub into meat.  Pour apple juice over veggies. Cover with lid or foil and bake at 325 for 20 min per pound or until the internal temperature is 160 -170.  Let pork rest for 15 min for juices to redistribute before carving.  My favourite part? Enjoy with family, friends and a glass of wine.

PSSSSSsssssss…. want a decadent treat this Thanksgiving weekend?  Check out my fellow blogger Dana’s “Hot Pink Apron”  ‘s recipe for Pumpkin Biscotti

Have a Happy & Healthy Thanksgiving Dinner!

In the soup… potato soup that is!


September 1 has come and gone … what happened to the summer anyway?  With Sept bring thoughts about “Back to School” (is anyone else singing “it’s the most wonderful time of the year” in their heads when the phrase Back to School is spoken?)  Back to school, back to routine, and back to the basics – and there is nothing more basic than a nice bowl of soup.  Perhaps my mind in stuck on soup because I have a wicked head cold and the medication has me all drugged up and creative   everyone knows that soup is a great comfort food when you are sick…. or on a cold day …. or when you don’t feel like cooking …. take your pick.

Over the weekend I catered my parents 45th Anniversary Party/BBQ and we hosted a Baked Potato Bar.  Never heard of one?  They are awesome – so many people commented that it was such a great idea!  Easy to do – wash, wrap potatoes in tinfoil and roast for an hour at 400 ahead of time (we roasted more than 75!!) (hint: split them in half first or partially so they are easier to dress later), then remove from oven and put in insulated cooler to keep hot.

When you serve – take some out of the cooler and  throw them into a big bowl for people to choose (we made smaller ones as we were serving tons of food and appy’s ahead of the meal).  Toppings can be placed in bowls and let people dress them as  they want – we used:  shredded cheddar cheese, green onions, fried onions, fresh salsa, sour cream, chipotle sour cream, (real) bacon bits, butter, margarine etc.   Other things I have included are chili or vegetarian chili etc.

Now what has all this got to do with soup you are wondering! Ha! Wfell let me tell you!  We ended up having a lot of extra baked potatoes (just due to the amount of food we had not anything to do with the taste!)  so we made some hashbrowns with with left over sausages, fried onions and some potatoes (added some rosemary and sage and baked them in the oven for brunch the next day), made a bit of potato salad, and still had some left over…. what to do, what to do…. Now I LOVE (yes in all caps! LOVE) Baked Potato Soup but traditionally it is made with bacon, bacon fat, sour cream and heavy cream so I thought I would rehab it and make it a little more appealing to my lifestyle (and health style!).

Here’s what I came up with:

Joy’s Baked Potato Soup Makeover

Ingredients:

  • 6 Large Baked Potatoes
  • 4 green onions white part only – chopped, reserve green part for garnish later
  • 5 -6 c vegetable stock (I make my own)

  • 4 organic carrots – shredded (if using organic just scrub them – if non organic, peel then shred them)
  • 3 cups 1% milk
  • 1-2 TB Basil
  • 2TB minced garlic (to taste)

  • 1/4 tsp salt(to taste)
  • 1/2 tsp pepper (to taste)
  • dash hot sauce (optional)
  • 2 bay leaves
  • 4 pieces peameal bacon
  • 1/3 c all purpose flour
  • 1/3 c EVOO or butter or margarine

Use 6 large (or in my case 12 or 13 small) baked potatoes, use a spoon to scoop out the inside.  Place in bowl and chopped into small pieces (I chop it right in the bowl – it doesn’t have to be pretty!)

Add shredded carrots.

carrots, potatoes, green onions

In dutch oven or deep saucepan, fry peameal bacon.

Remove to cutting board and dice.

Add to pan (there will be very little fat so don’t rinse it) green onion and garlic saute for a minute add other spices (you can use whatever spices you like  – I used bay leaves, garlic, basil).  Mix, remove to bowl or plate  while you make the roux.

In the hot pot, add flour and EVOO (or butter or margarine), and cook stirring until thickened.   Do not let it burn!

Add milk slowly, while mixing.

Once all the milk has been added in, add 3 cup of vegetable broth, the bacon, potatoes and carrots back into the pot, stir and let simmer for 30  mins (it will thicken even more) or longer.   Add more vegetable stock as desired.  ( I kept 1 c out and added it the next day).  If you plan on freezing the soup, add a bit of extra stock and mix before freezing.

Add salt and pepper as desired.

Top with cheddar cheese, green onions, and (if desired) sour cream).

Serve with fresh cornbread muffins (not the sweet ones the real southern cornbread muffins).

The upside – besides tasting awesome – you have a comfort food that pumped up the veggies by adding the carrots, reduced the saturated fat, by using peameal bacon and 1% milk, and punched up the taste without adding too much salt (using the spices) – don’t be afraid of people adding salt at the table – then at least they have a choice of how much salt to add.

Makes about 8 cups

Breakdown:  Calories: 319.3, Fat 10.6 g Saturated Fat 2g, Cholesterol 4.6mg, Sodium 180.7mg, Carbohydrates 46.7g, Fiber 4.7g, Sugars 8.1 Proteins 7.2g.

From my kitchen to yours …. Happy & Healthy Eating!