Mama's Potato Salad

There are some holidays that come around and dishes accompany such events. Sometimes it just doesn't seem like it's the holidays with it. Potato salad is one of those dishes that remind me of summer. Memorial Day was created to honor  the men and women who died serving in the U.S. military, for many Americans the holiday kicks off summer. So it's time to make some potato salad.

I've tried and tried and tried to make potato salad but it's never like my momma's. I know what goes in it. I've watched her make it thousands of times but I have never been able to replicate it... until now. Mom sat at the table with me and walked me through it. Come join us.


Mama's Potato Salad

Makes  8 servings

2 1/2 pounds of potatoes (peeled & cut into quarters)
2 celery stalks (minced)
1/4 large yellow onion (minced)
1/4 cup red pepper (minced)
3 boiled eggs (chopped)
1 cup of mayo
1 teaspoon salt
1/2  teaspoon black pepper
1/2 teaspoon paprika
1/8 cup of sweet & tangy relish
1/8 spicy brown mustard
Green onion - garnish


Directions: 

Cover potatoes with salted water and bring to a boil over high heat.

Boil potatoes for 12 to 18 minutes or until tender
(cooking times varies based on the size of your quartered potato).

Once finished, drain water and place potatoes in fridge to cool.

Boil eggs in water for 12 minutes.

Remove eggs and place in fridge to cool.

Combine mayo, salt, black pepper, paprika, relish and spicy brown mustard in a large bowl.

Combine potatoes, red pepper, celery, eggs and onion in a large bowl.

 Mix mayo mixture and potato mixture thoroughly but don't over mix.

Serve chilled and enjoy with your favorite main dish. If you're lucky, something off of the grill.

Quiche Lorraine w/ Spinach

I'm always interested in dishes that are believed to be one thing but really are another. Many times I like to find out where dishes come from so imagine my amazement when  when I read that this dish actually originates in Germany. Of course, it's now a classic French dish that you can find in any French Cafe. It's named after a region in northeastern France. Yes, that area Germany and France fought over for years. Of course, France is not where I had my first Quiche Lorraine. My first experience was in a little cafe on 1st street in New York. I was actually introduced to many new foods there. In hindsight, I wonder if its owner was well traveled. Because that is where I sampled so many dishes from around the world. Now I try to do the same for my family.

But I digress. This dish in particular is savory and buttery and in that aspect very French and easy to love. I kept the classic bacon, heavy cream, eggs and added spinach and cheese. It's always important to have your veggies. Might as well add veggies since this dish is nothing but butter and bacon. I needed to make this quickly so I used a pre-made pie crust but you could use the simple pie crust recipe I used to make apple pie. Either way it's going to be delicious.

Quiche Lorraine with Spinach

Makes 4 to 6 servings

Ingredients:

pie dough recipe/prepared frozen pie crust
6 to 8 pieces of bacon
4 beaten eggs
1/2  cup of milk
1/2 cup heavy cream
1/2 teaspoon of salt
1/4 teaspoon of pepper
4 ounces of swiss/gruyere cheese
1/2 cup of spinach
pinch of nutmeg
2 tablespoons of diced butter on top

Tools: Tart Pan/ pie pan & whisk

*Note: If purchasing a frozen pie crush you may need to bake your pie crust before adding the bacon and egg mixture.

Directions:

Fry or bake bacon.

If frying:
In a frying pan lay strips of bacon, then turn pan to low medium heat. Cook until each side of bacon becomes brown and crispy.

If baking:

On a baking sheet place foil and 6 to 8 slices of bacon.

Place bacon in oven then set oven temperature to 400 degrees.

After 12 minutes the bacon should be  crispy. Pat bacon with a towel to remove oil.

Chop bacon into strips and sprinkle half of bacon into the bottom of the pie crust.

If you baked your bacon turn oven heat down to to 375 degrees.

Beat eggs, cream and seasonings in a bowl until well mixed.

Fold in spinach and 2 ounces of cheese.

Pour egg mixture into pie crust. Sprinkle remaining bacon and cheese on top.

Bake for 30 to 45 minutes or until the edges are firm but the center is still a bit jiggly.

Allow quiche to cool for 20 minutes.

Later this week it's national Quiche Lorraine day so let them eat Quiche!!

Mussels Fra Diavolo

I love Italian food. And I understand I'm impartial from I'm from the east coast but the east coast has some of the best Italian restaurants. One dish I've fallen in love with is seafood Fra Diavolo. Out with a girlfriend to catch up, she ordered it at one of those chain restaurants. To my surprise it was delicious. I was so happy she shared with me. I have a bad habit of not trying anything new because I hate paying for food I'm disappointed with. If I want average food I can fool around and mess it up in my own kitchen (of course that rarely happens). Who wants to pay for food they really don't like?

Of course, as with most dishes I did my research. I'm always interested in the origins of food and how it has evolved. To me food can truly be revolutionary. So, I was even more surprised when I found out that Fra Diavolo isn't an Italian dish at all.

Of course, when it comes to Fra Diavolo there is something warm and soothing about a nice, tongue tingling tomato broth. It's easy to fall in love with this dish. Just as wonderful as the taste is the ease to make it. It can be finished before that frozen garlic bread you put in the oven. Of course, it's another one of those dishes that's disguised as one thing but really it another. Though Fra Diavolo is served in many Italian restaurants it is and American dish. Which I guess is perfect. It's a chameleon. Swap out the mussels for shrimp. Or have it the traditional way with lobster. In the spring on a rainy day or in the winter to warm your bones. Any way you decided this New York dish is delicious and easy to make.

Mussels Fra Diavolo

Makes 8 servings

Ingredients

2 pounds of mussels
1 tablespoons of olive oil
2 tablespoons of fresh parsley (chopped)
4 cloves of garlic ( minced)
1/2 cup of dry white wine
1/2 cup of seafood or vegetable broth
1/4 teaspoon of oregano
1/4 teaspoon of dried chili peppers
2 cups of diced tomatoes
1 medium onion (chopped)
1/2 teaspoon kosher salt
1/2 teaspoon of pepper
1 bay leaf

* Note: Buy your seafood as fresh as possible. If you like spice add more chili peppers/red pepper flakes.

Directions:
If not cooking mussels right away keep refrigerated. In a breathable bag (do not tie the plastic bag).

Remove mussels that are open and do not close when tapped on the counter. Soak mussels in cool water for 20 minutes. This should help to remove sand and dirt.

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To clean mussels, scrub shell with a soft brush and remove beards (use knife to grasp beard and pull toward the hinge).

In a large pot /dutch oven heat olive oil over medium heat.

Add onion then garlic. Cook stirring occasionally until onion turn translucent.

Stir in 1 tablespoon parsley, oregano, thyme, and red pepper flakes.

Add seafood broth and white wine. Gently scrap the pot and stir the contents.

Add diced tomato and bay leaf. Stir.

Reduce heat and simmer for 25 minutes.

Add mussels to pot and cook covered for approximately 3 minutes.

Shake pot occasionally to mix.

Add salt and pepper to taste.

Boil uncovered. Remove mussels as soon as they open. Discard any mussels that do not open.

To serve, add linguini to a large pasta bowl and gently pour the Mussels Fra Diavolo over the linguini. Sprinkle parsley on top.

You can eat this as an appetizer or serve over linguini and make it dinner. I typically eat it for dinner but it is a great starter to a meal. Yum

Mexican Pizzas

My friends know I don't need a holiday to indulge in food but Cinco de Mayo is this week and I just wouldn't be a true American if I didn't make a dish for Cinco de Mayo. Yes, I said American. As my Mexican friends have made very clear, Cinco de Mayo is actually not a widely celebrated holiday in Mexico. But over here in America,  we make a big deal over the Battle of Pueblo. It's how we Americans celebrate Mexican culture. Typically with Mexican food and drink. Funny huh.

This year my Cinco de Mayo dish is Mexican Pizza. I love eating with my hands and Mexican food has always been a go to for my friends and I. Now it's a family favorite when we are looking for something filling and comforting. I love sitting down with friends or family and everyone gets to make their meal just the way they like.  You'll see what I mean. You can watch the faces of your friends or loved ones as their eyes dart back and forth over the topping  and they begin to figure out "lettuce, tomatoes, green chiles then sour cream." Seeing everyone's smiles as they pile their pizzas high warms my heart. There's nothing better than making people happy with the perfect dish. It's a great time, you throw caution to the wind, eat with your hands, get messy and embrace a bit of Mexican culture at the same time. How lucky are we?


Mexican Pizza

Makes 6 servings

Ingredients
24 Corn tortillas

Taco Meat

1 pound of ground beef
1/2 tablespoon of olive oil
1/2 teaspoon of cumin
1 teaspoon of chili powder
1/2 teaspoon of paprika
1 teaspoon  of garlic powder
1 teaspoon  of oregano
1/2 teaspoon salt
1/2 cup of vegetable broth/beef broth
2 teaspoons of tomato paste
1/4 minced onion
1/2 teaspoon of cayenne pepper
1/2 teaspoon black pepper

Refried Beans

1/2 teaspoons of olive oil
1 clove of garlic minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/3 cup of water
1 can of pinto beans (black beans)


Directions:

Preheat oven to 350 degrees.

Season ground beef with cumin, chili powder, paprika, garlic, oregano, salt, black pepper and cayenne pepper. Combine thoroughly.

In a pan over medium- high heat place 1/2 tablespoon of olive oil and minced onion.

Add seasoned ground beef and cook and stir until beef is brown and crumbling about 6 to 8 minutes.

Turn heat to medium-low and add tomato paste and vegetable broth. Allow to simmer until thickened.

While the beef is cooking mash the pinto bean with a fork in  a bowl.

Coat another pan with olive oil, add mashed pinto beans and seasoning. Cook for 3 to 5 minutes.

Add water to moisten (you may not need 1/3 cup, it depends on how well drained the beans are) and cook for another 3 minutes.

Add salt and pepper to taste.

Place foil on baking sheet and spray with non-stick spray.

Gently brown each tortilla in a pan with a little oil.

Place six corn tortilla on the baking sheet then place a 1 heaping tablespoon of refried beans on each of the corn tortilla. Spread the refried beans out evenly across the tortilla.

If you'd like sprinkle a little bit of cheese on top of the refried beans.

Add 2 teaspoons of ground beef mixture and a sprinkle of Mexican cheese (cheddar, monteray jack and ... sprinkled with chili powder and cumin)

Place a second corn tortilla  on top of the refried beans and ground beef. Then add cheese on top.

Allow pizza to bake in the oven for 10 minutes. Serve hot and enjoy with the family!!

Possible additional toppings

shredded lettuce
diced tomatoes
dice onions
chop cilantro
green chiles
sliced jalapeño peppers
sour cream
salsa