Potato Salad

This is a new twist on an old time favorite. This was given to me by a friend, and their grandma's Herbolisheimer's recipe!

You will need for the dressing:

• 1/4 cup Water
• 1/4 cup white vinegar
• 1/4 cup sugar
• 1/4 t salt
• 1 tsp mustard
• 2 eggs beaten
• 1 cup mayonnaise
• celery salt to taste
• 1/4 cup onion

This dressing will make enough for about 6 large boiled red potatoes and 6 hard boiled eggs.

To make the dressing, boil water, vinegar, sugar, salt and m

ustard. Stir constantly; when it starts to boil turn down heat and add eggs (one at a time) stirring until thick. (I turned down to almost to simmer and added eggs one at a time; it will be a bit scrambled egg-like but just keep whisking...) Let cool and then add mayonnaise and celery salt. Chop potatoes and hard boiled eggs and onion. Mix altogether.

Maple-Glazed Chicken Breasts

Ingredients:

• 3 tablespoon maple syrup
• 1 tablespoon reduced-sodium soy sauce
• 2 teaspoons lemon juice
• 1 clove garlic, minced
• 1 teaspoon minced fresh ginger
• 1/4 teaspoon freshly ground pepper
• 2 boneless, skinless chicken breasts, (about 8 ounces), trimmed and tenders removed (see Tip)

Directions

1. Whisk syrup, soy sauce, lemon juice, garlic, ginger and pep

per in a small, shallow dish. Add chicken and turn to coat with the marinade; cover and refrigerate for at lest 2 hours.

2. Grill till done.

3. Meanwhile, pour the reserved marinade into a small saucepan

and bring to a simmer over medium heat. Cook until reduced by ab

out half, about 4 minutes. Liberally baste the chicken with

the reduced sauce and serve.

Roasted Pumpkin Seeds

It may seem simple enough.  Why post a recipe about how to do the simplest thing ever?  But the truth is, most people don't roast pumpkin seeds to my standards.  Salt is not enough, people!  When the pumpkin has been carved, try this mix of spices instead this year.

The amounts below are to be used per 1 cup of rinsed pumpkin seeds.  Increase amounts as necessary.

Ingredients

• Rinsed seeds from pumpkin
• 1 tbsp light cooking oil
• 1/8 tsp cumin
• 1/8 tsp garlic powder
• 1/4 tsp chili powder
• 1/4 tsp salt

Directions

• Preheat oven to 350 degrees
• Place dried seeds in a small mixing bowl
• Mix with oil and spices
• Spread seeds evenly over a baking sheet
• Bake 20-25 minutes or until crisp and very lightly browned, tossing occasionally.  May have to increase for a larger amount of seeds

Teriyaki Pineapple Chicken

This meal is a favorite around my household and the bonus is that the effort-to-impressing-guests ratio is quite favorable!  This post is really a recipe for teriyaki sauce that can be used on so much more than chicken breasts, as shown here.  It is also good on wings, salmon and beef!

Teriyaki Sauce Ingredients

• 1 cup low sodium soy sauce
• 1/4 cup packed brown sugar
• 1 tbsp lemon juice
• 1 tsp ground ginger
• 1/4 tsp onion powder
• 1/4 tsp garlic powder

Other Ingredients Necessary For This Particular Dish

• 4 chicken breasts
• 1 whole pineapple, peeled and cut into rings - canned pineapple rings will work as well but is considered to be sub-par in this house.  The flavor of a freshly cut pineapple is unmatched!  Don't be tempted!
• 4 servings cooked rice

Directions

• Combine teriyaki sauce ingredients.  The flavors will fuse best if they can sit in a container in your refrigerator for a couple hours before adding any meat for marinading.  If there is no time for this step, it's perfectly okay!
• Add chicken and allow to marinade for at least 2 hours.  
• Grill chicken until done
• Brush pineapple slices with leftover sauce and grill
• Serve chicken and pineapple over rice

Note: For a honey teriyaki sauce, add 1/4 cup honey to the sauce 

Tom-esto-san

Today I knew I would be hungry before our late dinner was ready so I threw together some ingredients I had for an experimental appetizer.  Side Note: food title also experimental!

Ingredients

• Tomatoes
• Pesto sauce
• Parmesan cheese

Directions

• Preheat oven to 350 degrees
• Slice the tomatoes in half and use a spoon to scoop out the seeds and pulp
• Fill the tomato halves with a dollop of pesto sauce
• Place stuffed tomatoes in a baking dish
• Sprinkle parmesan cheese on top (I'm sure shredded would be better than grated!)
• Bake for 13-15 minutes

Simple yet delicious

Bacon Wrapped Shrimp

Midwest to Southwest loves guest bloggers! This one comes from Amy down in Florida, thanks Amy!

You will need:

• Equal parts for the sauce of 1/2 honey mustard, 1/2 honey
• Bacon
• Shrimp

Cover shrimp in sauce, wrap 1/3 slice of bacon and secure with tooth pick.

Prep

Grill for about 3 minutes on each side.

Amy with finished product!

Pumpkin Chocolate Chip Cookies

October just might be my favorite month.  Cool temperatures, leaves changing color, football...the whole deal!  Add to those the opportunity to haul out some "seasonal recipes".  In October, that means pumpkin.

For each of the 5 weekends in October, I'll be posting a recipe that includes pumpkin as an ingredient.

As I've mentioned before, I don't typically enjoy baking.  Here, however, is a pumpkin recipe that can break the no-bake cycle.  My husband always makes faces when I say the words "pumpkin" and "cookies" in the same sentence, but I always catch him with his hand in the cookie jar when they are done.

Ingredients

• 2 1/2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1 1/2 cups granulated sugar
• 1/2 cup (stick) butter, softened
• 1 cup pumpkin
• 1 egg
• 1 tsp vanilla extract
• 1 cup chocolate chips

Directions

• Preheat oven to 350 degrees
• Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt into a medium bowl and mix well
• Beat butter and sugar in a separate, large bowl until well blended.
• To the sugar, add the pumpkin, egg, and vanilla, mixing until smooth
• Gradually add the flour until all is combined and well blended
• Stir in chocolate chip cookies
• Drop dough onto greased cookie sheet by rounded tablespoon
• Bake 15-18 minutes (it was 18 for me)
• Cool on wire rack