The Way to a Man's Heart~ My Momma's Mustard Potato Salad #recipe

The Way to a Man's ♥

Mustard Potato Salad

This is not technically one of my husband's favorites, but it's a great companion to grilled out burgers, hot dogs, chicken or steak and can generally be found on the table at many a cookout. Some would even say that it's a backyard necessity if you're going to be cooking out. This is my mom's recipe for Mustard Potato Salad, one of my favorites, which I recently discovered is actually called Amish Potato Salad.

Ingredients-

4-5 medium to large potatoes
1 small onion
1-2 stalks of celery
2-4 sweet pickles
Miracle Whip
Yellow Mustard
2 Tablespoons of Sugar
Dash of Paprika


Directions-

1. Peel and cube potatoes into bite size. Steam until tender (about 35-40 minutes in a steamer)
2. Meanwhile, dice onions, celery and pickles
3. Mix Miracle Whip, Mustard and Sugar together until well blended
4. Stir in diced raw veggies
5. Let potatoes cool for a bit and then stir in the rest of ingredients
6. Place in dish with lid and lightly dash with paprika. Refrigerate until cold and ready to serve.

The Way to a Man's Heart- Homemade Chicken Pot Pie

Homemade Chicken Pot Pie

Normally I would have a picture, but I haven't made Chicken Pot Pie in a while and I thought I had a picture of one I'd made but I can't for the life of me find it. I hope you enjoy this recipe though and Happy Saturday!

 

1-2 Carrots, peeled and chopped

1 Celery Stalk, chopped

1-2 Potatoes, peeled, rinsed and chopped

1 med-large Chicken Breast

2 Tablespoons of Butter

½ can of Peas (or the small can works well)

1 can Cream of Chicken Soup

1 can Cream of Mushroom Soup

Salt & Pepper to taste

Pie Crust for bottom and top

Directions-

1. Preheat oven to 400º
2. Simmer Chicken, Celery, Potatoes, Carrots on low with a dash of pepper, salt and a couple of tablespoons of butter until chicken is done
3. Drain veggies and cut up chicken into bite size pieces
4. Mix chicken, veggies (including peas), soups and a little chicken broth until all warmed
5. Pour into uncooked pie crust Place top pie crust, seal, poke air holes and brush with melted butter
6. Bake at 400º for approximately 50 minutes, or until crust is golden (I take it out at the ½ way mark to re-butter crust and then continue baking)

The Way to a Man's Heart- Taryn Raye's Beef Stew & Rolls

This recipe is an all day Crockpot recipe, so prep early. Around here we love beef stew, but the idea of it out of a can these days just doesn't sound appetizing, so I decided to give it a try myself and see what I could come up with. Having fresh beef and vegetables makes ALL the difference. My husband won't buy the kind in a can anymore and the kids love it, too.

Ingredients-

1-2 lbs Stew Beef or Round Steak

3 Packages of Brown Gravy Mix (I believe the brand I use is Pioneer)

3-4 Carrots, peeled and cut in rounds

3- 4 Celery Stalks, sliced

Med to Large Onion, sliced

Potatoes, peeled, rinsed and cut in bite-sized cubes

Beef Bouillon (preferably powder or granules to cubes- no waiting to dissolve it in water)

Water

Salt & Pepper (to taste)

Tablespoon of Butter

Directions-

1. Combine all vegetables into a Dutch oven with water, salt, pepper & tablespoon of butter
2. Bring to boil for approximately 5 minutes
3. While veggies are taking a hot bath, cut stew beef or round steak into bite sized pieces.
4. Toss beef with a teaspoon or two of beef bouillon powder or granules in a bowl
5. Save back hot water in Dutch oven, scoop out partially cooked veggies with a wide slotted spoon
6. Alternately layer meat and veggies in a crock pot or slow cooker
7. Mix 3 packets gravy with enough of the hot water from veggies to fill crock pot and cover meat and vegetables
8. Cook 8-9 hours on low, stirring occasionally, if possible
9. Serve with yeast rolls

The Way to a Man's Heart- Cheesy Bacon Tator Bake

Starting a New Year has thrown me for a loop, as this first week of 2013 has gotten away from me. I meant to work on a short blog post for this and then post on Saturday. My husband ended up being off work Friday, so we did the grocery shopping while the kids were at school and I hadn't gotten on the computer at all this weekend until now, because I remembered that I didn't post a Six Sentence Sunday snippit (and unfortunately I hadn't planned ahead for it, so I'm holding off on that. The last snippit I shared was a stopping point for me as I don't want to give away all of Love By Design before I publish it.)

So...having said that, I'm going to post this today, though it's Sunday rather than a Saturday, but wanted to get this one on out there. It's a potato dish I threw together once when we were going to be having company and it's morphed into a favorite side dish we have quite often. Hope you enjoy it!

Ingredients-

Potatoes (amount depends on size of serving dish. I generally use an 8X8 glass dish)

8 oz. Sour Cream

8-16 oz. bag of Shredded Cheddar, divided 2/3 for mixing in, 1/3 for topping

Bacon Bits (to taste)

Salt & Pepper (to taste)

Stick Butter (melted)

Cooking Spray

Directions-

1. Preheat oven to 350º
2. Peel & rinse desired amount of potatoes, cut into bite-sized cubes
3. Boil or Steam until fork tender (in my steamer, approx. 35-40 minutes)
4. In large bowl, combine cooked potatoes, melted butter, salt, pepper, sour cream, bacon bits and the 2/3s of shredded cheddar
5. Spray your casserole dish with cooking spray so it doesn’t stick
6. Pour mixture into casserole dish and sprinkle top with remaining shredded cheddar.
7. Bake at 350º for approximately 30 minutes, until heated thoroughly and top cheese is golden brown.

#SCENTsational Saturdays- The Way to a Man's Heart- Taryn's Shepherd's Pie with a Spicy Twist

Taryn's Spicy Shepherd's Pie

 Hubby and I tend to sometimes "make up" our own recipes and here is one my husband really loves-

Ingredients:
3-4 jumbo potatoes (or enough peeled potatoes for 4-6 serving mashed potatoes)
1 stick of butter or margarine
8 oz. Sour Cream
salt & pepper to taste
Whole Kernel Corn in a can, drain water
Ground Beef
1 package Taco Seasoning
Green Onions, thinly sliced tops and bottoms
8-16 oz. bag Shredded Cheddar (mild or sharp, depending on your tastes)

Instructions:
Preheat oven to 350º and spray a 9X13 casserole dish.

Peel and cook enough potatoes for approximately 4-6 servings of mashed potatoes. I used jumbo potatoes, so sometimes I only need to use 3-4 potatoes. I also use a steamer rather than boiling them until they're soft enough to mash. In my steamer potatoes take approximately 40 minutes.


Mash potatoes with stick butter, salt and pepper and sour cream. Layer potatoes in the bottom of the casserole dish, smoothed to fit.

Sprinkle drained corn over potatoes, then sprinkle 1/2 of cut green onions and a generous sprinkling of shredded cheddar over top.

Meanwhile, cook ground beef as you would for tacos, drain fat, mix in the water and seasoning packet and cook 3-4 minutes for sauce to thicken.

Layer taco meat over other ingredients already in casserole dish, then generously layer the rest of the shredded cheddar evenly over meat and top with remaining cut green onions. Bake 30 minutes at 350º. 

Not only does it smell great while it's cooking but it's delicious.

Serves well on it's own, but I also believe it would be really good with tortilla chips on the side to dip in salsa or some other fiesta style dish on the side.

Have a SCENTsational Saturday!