Bacon Ranch Potato Salad

 

Hi, I hope your summer is going well.  Ours has been a different one for sure.  Hospitals and doctor's visits seem to take up our time.  My son was recently hospitalized again,...hopefully he is on the mend.  I hope to return to being a more regular blogger soon.  I miss all of you!  Today I bring to you a really fast and delicious potato salad recipe.  It only has four ingredients and it is super yummy.  My daughter Talley made it the first time,, and we have loved it ever since.  I think it is the dry ranch dressing which makes it so tasty, and of course the bacon.  Trust me, you won't be able to keep your hands off this salad. 

 

I am sure this recipe was not original with me, but I do not have the source.  I always like to credit where I can.

 

Bacon Ranch Potato Salad
 

4 pounds red potatoes, peeled, quartered and boiled until firm, but not mushy --  other potatoes will work but, reds are the best with this.

1 package dry Ranch seasoning

1 cup good quality mayonnaise (NOT Miracle Whip)

12 -16 ounces bacon, cooked and then crumbled

 

 

Cook potatoes and cool,  then cut potato quarters into smaller pieces.  Place potatoes in a large mixing bowl. Add Ranch seasoning, mayonnaise, and bacon and mix well.

 

 

I hope you enjoy this as much as I we do!

 



Thanks for dropping by the couch!

Roasted Red Potatoes and Cream

 

 

Dear Red Couch Readers I want to share with you something really delicious that has been a hit around my home lately!  It is really so very simple that I blush in telling you the "recipe."

 

Just cut up some red potatoes...I cut them in half again....

 

 

 Place potatoes in some ramekins.  The ramekins I used are rather large.  I probably added about 1.5 potatoes per ramekin.  I made 5 ramekins and then poured cream, about a cup for the five ramekins.   Season with salt and pepper.   Place the ramekins on a baking sheet in a preheated 400 degree oven and bake for about 40 to 45 minutes, every once in awhile moving the potatoes around.  You want to make sure you bake them until the cream turns a lovely brown.

 

Every time I serve this, one of my children will say, "What's in this that makes these potatoes taste so good?"  Of course it is the cream.  You could add some onion or cheese or bacon, but I love the simplicity of just the potatoes and cream This recipe is on our menu to stay :).

 

 

Try them I think you will love them!

 



Nedra's Gnocchi --- Tutorial

You are going to love my mother Nedra for this recipe.  My mother passed away over 21 years ago, but she still lives on in many ways, including her recipes.  She found the gnocchi recipe years ago and it is a favorite with our family!  To me, Gnocchi, are perfect potato pillows!  They are melt-in-your-mouth heaven.  Did I tell you?  This is a cheater version; you make it with a mashed potato mix!  I know, I know, I never make instant mashed potatoes, except when I make gnocchi.  I even lived in Idaho for awhile so I know a teeny, tiny bit about potatoes.  Trust me on this one, you won't know the difference between dried and fresh potatoes,   I would sing for these gnocchi; I really would.

It took me 70 minutes to make this Gnocchi recipe, including time to take photos of the process.  I tell you this because it would take you longer to drive to a restaurant and order it.  You also wouldn't get the satisfaction of hearing your husband say, "These are better than in the restaurant...."  It is also very economical to make; it could be considered "peasant food."

Recipe for Nedra's Gnocchi -- There are photos of the process below.

Prepare mashed potatoes for 12 servings using half of the water and milk as directed on the package.  My package ( I just used the Wal-Mart Mashed Potatoes) had me add milk, water, butter, salt, and the potatoes. Make sure that you do boil the water and that you add the dried potatoes before you add the rest of the ingredients.  You need hot liquid so that the potatoes reconstitute.

1. Stir in about 1-1/2 cups flour, 1-2 teaspoons of salt and 3 eggs.  You need to be careful on the salt.  If you added some to your potato mix, taste the potatoes, before you add the eggs, and adjust the salt as indicated in step 1 accordingly.
2. On lightly floured surface, roll the dough, with your hands, into ropes about 3/4 inches thick and about 8 to 10 inches long.   The dough should be smooth and soft, not mealy.  Just work with the dough a bit.  You may need to add a little bit of flour.
3. Cut into 3/4-inch lengths.
4. Use a fork to make the indentations on each gnocchi.  This will flatten the pasta a bit, so plump it back up with your fingers.  You want the dough to have the indentations to trap more sauce.  There is a tool for this that I don't have.
5. Bring a large kettle of water to a boil.  Add 1 tablespoon salt.  Place the gnocchi in the boiling water.  The gnocchi are cooked when they rise to the top.  This happens quite quickly and not all will rise to the top at one time.  Remove gnocchi from the boiling water with a slotted spoon.  Serve with desired sauce.
6. We like gnocchi best with a bit of browned butter, garlic, Parmesan cheese, and fresh herbs.  I used some German Thyme that wintered over.

Gnocchi Dough

Rolled and Ready to Cut

Cut into 3/4-inch Slices

After the Fork Markings Have Been Made

Lovely Gnocchi Waiting to Be Cooked

A platter of Perfect Potato Pillows

Thanks for dropping by my Red Couch.

Posted with the following:  Foodie Friday Tickled Pink, Motivate Me Monday, Tuesday Night Supper Club. Take-A-Look Tuesday

Dutch Oven Potatoes and Dutch Oven Week!!

Hello everyone and welcome to DUTCH OVEN WEEK .  Dutch Oven Week is my hat's off to the Pioneers at Red Couch Recipes. 

This Saturday, Utahn's will be celebrating Pioneer Day on July 24th, an official state holiday, which commemorates the entering of Brigham Young and other Mormon Pioneers into the Salt Lake Valley on July 24, 1847 after their 1300 mile journey. Although Pioneer Day has its roots in the Mormon faith; Pioneer Day commemorates all pioneers who entered Utah before the advent of the transcontinental railroad in 1869.

In 1997 the State of Utah approved H.B. 203 designating the Dutch Oven as the State Cooking Pot! Dutch Oven cooking is especially popular during the summer! Everything from potatoes to rolls to cobblers are cooked in dutch ovens. Lewis and Clark, mountain men, and Mormon pioneers all used dutch ovens to cook along the trail as they moved, travelled or explored westward; dutch ovens were essential for cooking. If you are not familiar with Dutch Oven Cooking, click HERE for a good review.  The internet is a great source for recipes and instructions on Dutch Oven Cooking.

The dutch ovens used for camping/outdoor cooking have legs on the bottom so that coals can be placed underneath and a flanged lid so that coals can be placed on top.  There are also flat-bottomed, non-flanged dutch ovens used for oven cooking.  I have a sassy red one that I like to cook in.

In , June we held a "Daddy-Daughter" party at our home for girls from my church ages 8-11 and their dads.  The evening was western themed, and, of course, we had to have some type of dutch oven cooking.  We chose dutch oven potatoes and they were cooked by our friend LaMar and his wife.  Just a few years back, LaMar was a bull rider and a clown at regional rodeos.  He came decked out in Western ware for the party.

LaMar even brought his gun!

He  wore his spurs for the evening!

I took a picture of his truck.  He has several mules they ride.  Can you tell that he and his wife love mules?

To achieve 350 degrees in a dutch oven, the rule of thumb is to times the width of your oven by 2, which helps determine how many coals to use.  For example, cooking dutch oven potatoes in a 16 inch oven would require approximately 32 coals, around 16-18 on top and 14-16 on bottom.  The amount of coals on top and bottom varies as to the type of cooking you are doing.  Once you are into cooking with your dutch oven, you will want to acquire a lid lifter as shown below.  LaMar has a fancy contraption which I love, to put the Dutch Oven in.  When I use my Dutch Ovens, I use a piece of sheet metal  to cook on or cook on cleared ground.

The potatoes are happily cooking  and the lid has been taken off an the cheese and more pepper and salt has been added.

Recipe for Dutch Oven Potatoes

1 pound bacon -- Cook in your dutch oven and then break up into pieces.

5 to 7 pounds scrubbed potatoes -- You can leave the skins on red potatoes.

1 large can (28 ounce) cream of mushroom soup

2 cups milk

1-2 medium onions chopped finely

Salt and Pepper to taste

2-3 cups cheddar cheese.  I prefer sharp.

See rule of thumb above for coals.  For a 16 inch dutch oven, put 14-16 coals on  bottom and 16-18 coals on top. Cook bacon in Dutch Oven and then slice into small pieces.  Add potatoes, cream of mushroom soup, milk, onion, and salt and pepper to taste.  Mix ingredients together in Dutch Oven.  See rule of thumb for coals for Dutch Ovens above.  For a 16 inch Dutch Oven put 14-16 coals on bottom and 16 -18 coals on top to achieve a heat of 350 degrees.  Cook for about 45 minutes, depending on your coals.  Take off lid, making sure that the ashes DON'T get in the potatoes, then add cheese, and extra salt and pepper if needed,  and cook until cheese is melted.

The potatoes are cooked and ready to be served.  Yummy!

The girls drew Western pictures for display

We had S'mores for desserts!

Thanks for dropping by Dutch Oven Week at Red Couch Recipes!

I have posted this with the following:

Made By You Monday

Just Something I Whipped Up Monday

Southwest Potato Salad

If you like giving a makeover to a traditional recipe, this potato salad is for you!  I developed this recipe about a year ago.  I recently served it and my 16 year old son pronounced itYetti" good!  I guess that's a compliment!

It is simple and fun recipe.


Southwestern Potato Salad Recipe:

3-4 pounds red potatoes --Leave the skins on.
1 6 ounce container plain yogurt -- I use Greek-style.
1 cup sour cream  -- low-fat or no-fat is fine
1/2 cup chopped red onion
1 package taco seasoning--reduced sodium is fine
1 teaspoon freshly ground pepper
1 teaspoon salt
1/4 cup cilantro leaves, cut into small pieces and a few leaves for garnish

Wash and then cut potatoes and put in large pot to cook until done.  Drain and cool potatoes.  Add yogurt, sour cream, onion, taco seasoning, pepper, salt, and cilantro.  Put salad in refrigerator for at least 2 hours before serving so that flavors can meld together.  Before serving, garnish with cilantro.

Delicious Chicken in Potato Baskets

MY TABLESCAPING POST IS RIGHT BELOW THIS FOOD POST; I DID NOT USE A PERMALINK FOR IT...OOPS!!

I am posting this recipe to Foodie Friday.  You can link to Foodie Friday here:http://designsbygollum.blogspot.com/

If you came to my home on a weeknight, you might be served potato baskets, or potato pots as my children call them.  I found this recipe in a Taste of Home magazine.  I would like to give the author credit, but the name was not on my copy of the recipe.  This recipe could be easily adapted for vegetarians.  You will need six (10 ounce) Pyrex custard cups or some other comparable baking dishes.  I LOVE serving individualized portions for dinner!!!  It's just so cute!

These are the two main ingredients: one package of hash browns (1 pound, 10 ounce) and two (12.5 ounce) cans of chicken.

RECIPE:

Potato Basket:

1 package (1 pound, 10 ounce) package of frozen hashbrowns, thawed

6 tablespoons butter or olive oil

1-1/2 teaspoons salt

1/4 teaspoon pepper

In a bowl, combine the potatoes, butter or oil, and salt and pepper.  Press into six greased (10 ounce) custard cups; set aside.

The "basket" waiting to be filled.

Filling:

1/2 cup chopped onion

1/4 cup butter or olive oil

1/4 cup all-purpose flour

2 teaspoons chicken bouillon granules

1 teaspoon Worcestershire sauce

1/2 teaspoon dried basil

2 cups milk

2 cans (12.5 ounce) chunk chicken

1/2 cup parmesan cheese (I added this)

In a saucepan, saute onion in butter or oil.  Add the flour, bouillon, Worcestershire sauce, and basil.  Stir in the milk.  Bring to a boil, cook and stir for two minutes or until thickened.  Add chicken.  Spoon mixture into prepared crusts and put an equal amount of the parmesan cheese on each of the custard cups (1 large tablespoon or so).  Bake, uncovered, at 375 degrees for 30-35 minutes or until crust is golden brown.  Makes six servings.  The recipe also called for 1 cup frozen peas, but I never add these.