Creamy Potato Salad

Creamy Potato Salad

This recipe is slightly adapted from the from the all-new ultimate Southern Living Cookbook

4 pounds small red potatoes (No need to peel)

1 ½ c light mayonnaise 

1 ½ c light sour cream 

1 ½ t prepared horseradish 

1 t salt

½ t celery seeds

1 c chopped fresh parsley (use a little less, then add some on top)

1 bunch green onions, finely chopped (leave a little for the top)

Cook potatoes in boiling water to cover about 30 minutes. Drain and cool. Cut into bite-sized chunks.

Stir together mayonnaise - green onions Gently stir into potatoes.

Cover and chill. Top with the extra green onions and parsley. 

Roasted Asparagus

From Mel's kitchen cafe (for penne with roasted asparagus)

• 1 to 2 pounds fresh asparagus spears
• 1/2 to 1 tablespoon olive oil
• 1/4 teaspoon coarse, kosher salt
• 1/4 teaspoon freshly ground black pepper

Cut asparagus into 1" pieces, discard tough bottoms.  Place in rimmed baking sheet.  Drizzle oil over and salt a pepper.  Mix evenly.

Bake at 400 about 10 min. or until tender.

Caitlyn's Stir Fry

Combine sauce ingredients: 
2 1/2 tsp cornstarch
1/3 c soy sauce
1/4 c chicken broth
2 tsp sesame oil (opt)

 Take 1/4 c sauce out and put with chicken in plastic bag to marinate at least 20 min:
1 to 1 1/2 lb chicken breast, sliced 

To the rest of the sauce add:
1/2 c chicken broth
2 Tbs sugar
1/2 Tbs Worcestershire sauce
1/4 tsp chili powder
1/2 tsp ginger powder

Discard marinade from chicken and stir-fry.  Remove chicken and keep warm.

Stir-fry onions, garlic, carrots a few minutes, add then broccoli for 3 min.  Add zucchini and yellow squash for another 3-5 min, until getting tender.  Return chicken to the pan and reserved broth mixture.  Bring to a boil, cook and stir for 2 min or until thickened.  At the end add the edamame.

1 onion 

3 cloves garlic
2 large carrots
2 heads broccoli
1 zucchini
1 yellow squash
Edamame (opt)

Serve over white or brown rice (2 c uncooked)
Great topped with roasted almonds or peanuts and sesame seeds!


Just sauce ingredients (if doing meatless or adding chicken later)
Combine sauce ingredients: 
2 1/2 tsp cornstarch
1/3 c soy sauce
3/4 c chicken broth
2 tsp sesame oil (opt)
2 Tbs sugar
1/2 Tbs Worcestershire sauce
1/4 tsp chili powder
1/2 tsp ginger powder


This is from my friend, Caitlyn, with adaptions.

Chili-Lime Chicken Wrap

Chili-lime chicken, sliced (recipe below, or use any marinated chicken-Mesquite is good)
Avocado, sliced, or guacamole
Whole wheat or white tortilla
Pineapple (grilled if desired, or not)
Tomatoes (opt)
Cheese (opt)

Warm chicken if cooled.  On tortilla, spread avocado, chicken, cheese, pineapple and tomatoes.  Wrap up.

**From Brittany Mitchell

Chili-Lime Chicken Marinade
1 lb chicken breasts, pounded or cut to 1/2" thickness
2 Tbs olive oil
1 tsp chili powder
1/4-1/2 tsp chipotle chili powder (optional for more heat)
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp garlic powder
3/4 tsp salt
1/4 tsp pepper
Lime zest from 1 lime
Fresh-squeezed lime juice form 1 lime (about 2 Tbs)

In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Allow to sit for 30 min at room temperature or refrigerate up to 8 hours then bring to room temperature before cooking.

Grill or cook on stovetop
Stove:  heat large skillet over medium-high heat.  Once very hot add chicken and cook, undisturbed for 3-5 min, or unil nicely browned.  Turn chicken over, cover and reduce heat to medium.  Cook for approx 5-7 more minutes, or until cooked through.  Rest 5 min. before slicing.

**Really yummy grilled chicken!!**