What’s for Dinner? Mama’s Potato Salad, Fried Summer Squash, Boiled Shrimp, and a Fresh Green Salad

What’s for Dinner? Mama’s Potato Salad, Fried Summer Squash, Boiled Shrimp, and a Fresh Green Salad

   

Mama's Recipe

   My mom is pretty well known for her potato salad. We used to eat it as soon as she had it finished, still pipping hot. I got her to write down the ingredients for me a while back, and it has been sitting in my recipe binder ever since. I wanted to make a potato salad that was true to her recipe, but I am the only one who will eat it at my house so I had to downsize.

Mama’s Potato Salad (My Version)

Ingredients:

 1 lb. Petite Red Potatoes

2 Boiled Eggs

2 Slicesof Bacon

3 tbsp.  sour cream

1 tbsp.  Mayo

1 tsp. Vinegar

1 tbsp. Pampered Chef’sAll-Purpose Dill Mix

1 tbsp.  Sweet relish

1 tbsp.  Chopped Onion

Directions:

1. Boil potatoes. Boil eggs. Cook bacon.
2. Meanwhile, mix all other ingredients together in a medium mixing bowl. Set aside. (I prefer to put mine in the fridge for at least 15 minutes while everything else finishes cooking.)
3. Pat bacon free of any remaining grease. Crumble and add to mixing bowl.
4. Drain potatoes. Chop into 1/2 inch pieces. Add to mixing bowl.
5. Drain eggs. Peel. Chop into 1/2 inch pieces. Add to mixing bowl.
6. Use electric mixer on low speed to blend all ingredients together.
7. Serve chilled.

You can see how I do my fried squash HERE.

Rosemary-Crusted Pork w/ Veggies

Normally I would have a better picture, but after Adam and I Hungry Hippoed our way through it, this was all that was left.

Rosemary-Crusted Pork w/ Veggies

Ingredients:

For the Pork:

    2 pork chops

    1 garlic clove, pressed

    2 tbsp. rosemary

    ½ tsp. salt

For the Veggies:

    3 unpeeled small red potatoes

    1 bell pepper, cut into 1 inch pieces

    1 medium onion, cut into ¼ inch wedges

    2 tbsp. cooking oil

    2 garlic cloves, pressed

    1 tsp. rosemary

    ½ tsp. salt and pepper

Directions:

1. Place pork chops side by side. Rub surface with garlic, rosemary, and salt.
2. Cut potatoes, onions, and pepper. Combine oil, rosemary, garlic, salt, and pepper. Mix well and add veggies. Toss to coat.
3. Place veggies in pan surrounding pork. Cook on medium heat for 20 minutes.
4. Enjoy!

Cast Iron Cooking: Louisiana Steak

 Cast Iron Cooking: Louisiana Steak

Ingredients:

1            Medium onion, slivered

4oz.       Mushrooms, cut to preference

3            Medium Red Potatoes, diced to ½ inch cubes

½ cup    Lawry’s Steakand Chop marinade

2 tbsp.   Cajun seasoning (I use Stonemill Essentials)

1 lb.       T-bone steak (I'm lucky since my cows are home grown in the backyard)

2 tsp.     Salt and Pepper

                                           

Directions:

1.  Preheat oven to 425 degrees. Cut onions, mushrooms, and potatoes. Place in medium skillet on medium heat for 10 minutes.

   

   Cooking Potato Mix on Stove-top

2.  While cooking, coat the bottom of a cast iron skillet with Lowry’s. Use Cajun seasoning as a rub on steaks. Place steak on marinade. Cover steaks and the rest of skillet with potato mixture.  Add salt and pepper to top.
3. Bake in oven for 20 minutes for medium steak.
4. Enjoy!

*Lawry’s Steak and Chop marinade is the best store bought stuff I have ever had. I like to make my own marinades, but I love to use this whenever I don’t have the time to whip up my own. Plus, it is a BOGO at Publix quite often.

*Make sure your potatoes begin to soften a little while they are on the stove-top. Cutting them small enough should eliminate the worry of a too crunchy potato.