Tater Tot Chicken Parmesan PLUS Casserole - Church PotLuck Main Dish

I am becoming quite nostalgic while working on my "52 Church PotLuck Dishes".  Almost daily I am pondering recipes, new ones of course, but also reminded of the dishes that I always gravitated to in the heyday of my youth.  Back in that little Baptist church in the middle of a cornfield in the middle of Illinois in the middle of the last century, a PotLuck meal was arranged about once a month.  Depending on weddings, funerals and work days sometimes more often.  The seemingly endless bounty was a joy to behold and remember.

I will confess to being a bit of a picky eater back then.  But like all pre-teen boys, I loved them tater tots!   I would put up with a lot of questionable extras just to get a taste of that top crusty crunchy tot covering.

This recipe would have been one of those that I would have went back for seconds on... Top layer of Tots, covering everything good about Chicken Parmesan...

Chicken, Tomato Sauce (home made whenever possible), Mozzarella Cheese Parmesan Cheese and breading (OK, the Tots are counting as breading... Everything that makes a Chicken parmesan, all wrapped up in a casserole dish.  I then took a look around my pantry and started adding vegetables like my Sainted Mother would have... Onions and peppers, corn even a couple of fresh diced tomatoes.

But, those veggies were the price an 8 year old Baptist boy was willing to pay for a Tater Tot Casserole.

OK... Here's what I did...

Tater Tot Chicken Parmesan PLUS Casserole

Ingredients

• 1 Bag of frozen Tater Tots
• i Medium Red Onion, cut in half and sliced into half moon shaped rings
• 4 Medium Sweet Banana Peppers
• 3 TBS Butter
• Meat from 1 Rotisserie Chicken, stripped from the bones, diced
• 3 Cups Marinara Sauce
• 1 Cup Shredded Mozzarella Cheese
• 1 Can Sweet Corn, Strained
• 2 Large Tomatoes, diced
• 1 Cup Parmesan Cheese

Cooking Directions

1. Preheat the oven to 375 degrees
2. In a large saute pan over medium heat, melt the Butter.
3. Add the Peppers and Onions to the butter and saute until soft and the onions turn opaque, about 5 minutes.
4. Pour these into a 9X11 Casserole Dish. Top the peppers and onions with the diced Chicken
5. Top the chicken with the Marinara Sauce
6. Top the sauce with a thin layer of the Mozzarella Cheese
7. Top the Cheese with the Corn
8. Top the Corn with the diced Tomatoes
9. Top the Tomatoes with the Tater Tots
10. Bake in preheated oven for 50 to 60 minutes until the tots are golden brown and starting to char!
11. Garnish with additional Mozzarella cheese, sauce and Parmesan Cheese.
12. Serve HOT and ENJOY!

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This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

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Fresh Tomato Pizza Sauce - Spaghetti Sauce - Pasta Sauce - Marinara Sauce - 52 Small Batch Canning

My love affair with the tomato continues...

I have done a few posts on making Italian Gravy (Marinara Sauce).  One I am very proud of was my post for Herbed Tomato Sauce for Pasta back in January.  This post is very similar, EXCEPT this recipe calls for fresh seasonal ripe LOCALLY GROWN tomatoes.  In January when fresh tomatoes are trucked in from thousand(s???) of miles away, the freshest tasting tomatoes are always canned.  That January recipe is very very good and uses those big cans of tomatoes to make a very good tasting sauce.

This recipe is seasonal.  Only about 2-3 months of the year can you find those fresh locally grown, picked within a few days (sometimes hours or if you grow your own... MINUTES!!!) tomatoes that have such a rich taste.

This does take a longer prep time (the "Canned" version is a 20 minute hands on recipe), but not that much longer.  It took me about an hour to cut and prep 5 pounds of tomatoes.  For that effort I came away with 4 quarts of pizza sauce that is the best I have ever made... or had.

Nothing like fresh locally grown tomatoes.

I do have one tip that will save you lots of time.  Many recipes will call for the tomatoes to be peeled.  This indeed is necessary when you are dealing with imported out of season tomatoes.  the miracle of engineered fruit have designed many types to be thicker skinned.  But summer tomatoes, picked locally, generally have thinner skins.  This combined with the cooking process that includes a spin of a hand wand blender (or food processor), leaving a smooth sauce, makes this step unnecessary.

OK... Here's what I did...

Fresh Tomato Pizza Sauce - Spaghetti Sauce -
Pasta Sauce -
Marinara Sauce 

Slow Cooker, Crock Pot Recipe

Ingredients

• 3 TBS Olive Oil
• 1 Large Onion, Chopped
• 1 Medium Bell Pepper, Core and seeds removed, Chopped
• 4 Cloves Garlic, Peeled and minced
• 5 Pounds Fresh Ripe Tomatoes, quartered, hard core removed
• 2 Small (6 OZ) Cans Tomato Paste
• 1/4 Cup Red Wine
• 2 TBS Chopped fresh Oregano
• 2 TBS Chopped fresh basil
• 2 TBS Chopped fresh Rosemary
• 3 TBS Chopped fresh Thyme
• 1 Large Pinch Salt
• Several turns of a Pepper Grinder to taste
• 2 TBS Balsamic Vinegar

Cooking Directions

1. Break out a 6 Quart Slow Cooker, set on Low
2. But first, in a large Saute pan or skillet, heat the Olive Oil over medium heat.
3. When hot and just starting to smoke, add Onions and peppers and saute for about 6 minutes, stirring occasionally until the onions begin to turn translucent.
4. After 5 minutes, add the garlic and continue to cook for ONLY 1 minute more to release the garlic oils.
5. Transfer the vegetables into the slow cooker.  DeGlaze the pan with the Red Wine, add the wine and all the flavor bits released from the pan by the deglazing to the crock pot
6. Carefully wash the tomatoes to remove any dirt or possible pesticides.  Cut into quarters or even smaller pieces if you are using large tomatoes.  Remove the hard center top core.
7. Add the tomatoes and paste to the slow cooker
8. Stir in the Balsamic Vinegar and stir to mix everything.
9. Add the spices, stir one more time, close the lid and leave the cooker closed for 8 hours.
10. After 8 hours, open the lid and use a hand blender to puree the sauce. If you do not have a hand blender you can puree in batches in a blender or food processor.
11. Now, add the final ingredient some sweet Balsamic Vinegar, mix well
12. Taste the sauce and add more salt or pepper if needed.  Be careful to not over salt as this sauce will may be used to season already salted food.  Better too little than too much.
13. Return to the slow cooker, set it on high uncovered and check every fifteen minutes for the degree of thickness you want the sauce.
14. Transfer the sauce to sterilized canning jars, carefully wipe the rims and seal.  If you will use the sauce within 2 months, just refrigerate.  If you plan a longer storage, do a full water bath.  In a large pot, completely submerge the jars and boil for 30 minutes.  Remove from pot and allow to cool to room temperature.  These jars can be stored in a pantry, no need to refrigerate until opened.  Alternatively you can freeze the sauce in freezer bags
15. Serve over pasta, as a pizza sauce, or cooking sauce.  and ENJOY!

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So,  I am pleased to list this as one of my Growing list of "52 Ways to Cook SLOW COOKER-CROCK POT Easy Recipes"!!!

From meat dishes (Like an AMAZING Root Beer Pulled Pork that will feed a small army), to kitchen staples (FREE Gallon of Chicken Stock anyone?) to a slew of Soup and Stew recipes, these are the dishes that will change the way you cook.  Start in the morning, set and forget and dinner is on the table... Easy Peasy indeed!!!

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Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
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Spinach and Artichoke Dip

Alright, a couple of things...

First, this is an ANGRY post... I was ANGRY when I decided to make this.  We do not eat out very often.  Several reasons, the cost is certainly one, BUT once I make the decision to go out to eat, I do like to enjoy myself and have good food that I generally do not make at home.

One of those "good food" dishes from my youth was the Spinach and Artichoke Dip.  Back in the 80's and 90's, this was everywhere and deservedly so.  A nice big pot of this delivered to a table would satisfy that appetizer appetite, provide a shared experience for a couple and always delicious...

Until last night.

Skip this paragraph if you like, I am going to rant... I was charged $12 for an appetizer of Spinach and Artichoke Dip.  OK, not the same price I remember from 30 years ago, but what is.  My complaint first arose when I was served about 1/4 cup of dip and 3 slices of bread from a baguette... about the size of an old silver dollar... tiny portion.  But that wasn't the real insult.  the dip was thin and watery, had very very small amounts of spinach and artichoke.  I was basically delivered hot sour cream with specks of flavoring.

In fairness to the restaurant and the server, I did politely express my disappointment and was refunded the cost, but honestly... COME ON, Are You Kidding Me???

OK, rant over, but I started craving the dip of my youth.  It weighed heavy on my mind and I knew I could find a recipe that would work as well (better) than my memories.

I found this in a Cajun Cookbook of all places.  I made a few adjustments to calm the Cajun spices down.  But, and here's my next warning...

Low Fat, it Ain't.

Indeed, this tasted beyond perfect.  thick, chunky with Artichokes and Spinach, Creamy, Cheesy, Salty and delicious... But LOADED with calories.  All in all, this could be the most fattening thing I have made in a very long time.

It does make about 4 cups of dip.  So plan for a party, have several friends over or go crazy and over indulge one night.  Either way, I am addicted to this WONDERFUL Full Flavor delight!

And, this is VERY VERY easy to do.  basically just melt, stir and mix.  Not much to go wrong so I am adding this to my list of dishes that are simple to make but are spectacular to serve and dress up your table... Delicious, Easy and Spectacularly Memorable!

OK... Here's what I did...

Spinach and Artichoke Dip

Ingredients

• 8 OZ Cream Cheese
• 16 OZ Sour Cream
• 8 TBS (1 Stick) Butter
• 2 Cups Freshly Grated Parmesan Cheese
• 1 small jar (14 OZ) Quartered Marinated Artichoke Hearts, drained and chopped
• One 10 OZ Box Frozen Spinach, Frozen and SQUEEZED to remove as much liquid as possible
• 2 Medium Jalapeno Peppers, seeds and white inner ribs removed then Minced fine
• 3 Cloves Garlic, minced

Cooking Directions

1. In a medium pot over medium heat, melt together cream cheese, sour cream, butter and parmesan cheese, stirring frequently until melted and an even consistency. It should start to bubble.
2. Stir in coarsely chopped artichoke hearts, jalapenos and Squeezed spinach Finally, stir in minced garlic cloves.
3. Serve HOT with chips, crackers or bread and ENJOY!

******************************************************

This simple recipe has been added to my growing list of "52 Simple but Next Level Dishes"!

Kind of an odd title for these posts. But the longer sentence is... Simple recipes that are easy and inexpensive that will take your cooking to the next level... Things like easy pickled items (I always have a jar of Pickled Red Onions for sandwiches in my fridge). Or how about the easiest bread to make in the world... Beer Bread that is tasty on it's own but also makes a wonderful open face pizza style sandwich... With easy to make Tomato Sauce. Or how about Roasting Garlic for a spread on toast points for a unique appetizer. Infusing Oil with Herbs or spices or spicy peppers. Or how about making your own BBQ sauce. Nothing sets you apart as a grill master like setting out a jar of your own specialty BBQ Sauce.

You get the idea. These recipes are very simple, take very little time but will set you apart as a better cook...

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Beer Nuts - Candied Sweet Heat Beer Nuts

Now this was FUN!!!

And a unique taste twist on candied nuts.  You end up making a beer caramel sauce (which was delicious on it's own... wanting to try this on ice cram soon... But I digress).

You start making a Beer Simple Syrup, equal parts sugar and beer.  But, as you heat this mix to a candy temperature of 250 degrees, the mix begins to turn.  from a liquid to a thick syrup.  It looks difficult, but really simple.  Just keep stirring over heat until the thick syrup forms.

The beer taste stays in the candy nuts.  As always, when you cook with beer, the actual alcohol cooks out, just leaving the flavor.  Always chose a full of flavor beer, something with plenty of taste.  I chose a local (to me) Kansas City Boulevard Brewing Company's Amber Ale.  The Amber Ale already has a sweet nutty taste from the English specialty malts and German hops.  Made a fantastic combination, perfect for the nuts.

Speaking of the nuts... Of course this recipe works with any you might have on hand... Peanuts, Walnuts or my favorite combination... Pecans and Cashews.  But, adapt as you like both beer and nuts...

OK... Here's what I did...

Sweet and Spicy
BEER Nuts

Ingredients

• 2 Cups Whole Cashews (Unsalted if possible)
• 1 Cup Pecan Halves
• 3 tsp Chili Powder
• 3 tsp Olive Oil
• 1 tsp Cumin
• Several Turns of a Ground Pepper Grinder
• 3/4 Cup Sugar
• 3/4 Cup Beer (chose one full of flavor, like a Boulevard Amber Ale)

Cooking Directions

1. Pre-heat oven to 325 degrees, Line a baking sheet with aluminum foil.
2. Combine Chili Powder, Olive Oil, Cumin and Pepper in a small bowl and thoroughly mix.
3. Add the nuts and stir to coat.
4. Spread nuts on foil lined baking sheet, single layer and toast in the oven for 10 minutes, until fragrant.
5. Meanwhile, in a heavy bottomed sauce pan combine 3/4 cups Beer with 3/4 cups Sugar. Heat over medium high heat until mixture registers 250 degrees on a candy thermometer, Stir continuously. As the mix heats it will take on a thicker almost a thin caramel texture. As it reaches 250 degrees it will become even thicker where it barely will pour from a spoon.
6. Remove from heat and carefully add the nuts while continuously stirring.
7. Spread the now sugared nuts on foil covered baking sheet, separating clumps.
8. Let Cool Completely, break up any large pieces and serve with a cold beer... And ENJOY!!!

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So,  I am pleased to list this as one of my Growing list of  "52 Cooking With BEER Recipes"!!!

Everyone knows about cooking with wine, but BEER has so much more complex flavors.  I imagine the day after beer was invented, someone made an Irish Stew. Cooking with beer infuses recipes with this intoxicating concoction of hops and barley in an effort to enhance and enrich everyday food..  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!

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So,  I am pleased to list this as one of my Growing list of  "52 Appetizers Recipes"!!!

From Dips and Salsas to everyone's favorite, Deviled Eggs; Appetizers will set the mood for something special. And make enough different ones and you have a Tapas Meal!

Links include Dips (Take a Look at the WORLD's BEST Guacamole recipe (and world's easiest to make), Salsas, Grilled Bites, Watermelon Art, and of course something with a spectacular presentation and taste... Take a look, something to match any occasion...

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

In order to join you need to start following the group board as well as at least one of my boards.

And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Blackened Fish - New Orleans Cajun EASY How To Post with LOTS of Photo Tips

This is my very favorite way to prepare fish!

It is also just about the simplest way to cook ever.  The fish is actually poached in HOT seasoned Butter.  The seasoning is called Blackening seasoning of you look for it in the grocery store.  But any Cajun spice mix will work as well (with slightly different tastes).  The black term comes from the spices actually charing, turning to a black pepper, making those pepper  spices POP.

This post is more of a cooking technique than a recipe post.  All you need is butter, a Cajun spice mix and a piece of thin fish (like Tilapia).

I am a huge fan of New Orleans, New Orleans cooking, Cajun and Creole and all things Big Easy.  There are plenty of pre-mixed store bought Cajun spices.  Paul Prudhomme makes one of the best that is available at most grocery stores.  If you only make Cajun cooking a few times a year, buying a tube of his spice mix once a year will work fine for you.

Me, I like to mix my own spices.  It is cheaper and I get to control the amount of salt and heat.  I call my mix, "Big Easy in a Jar".  You can find the formula for the mix by clicking the blue letters or the photo to the right.

OK, as I said this is more of a technique than a recipe.  All you need is ...

Blackened Tilapia

Ingredients

4 TBS Butter
4 Half TBS (that's 2 TBS, 1/2 TBS per fish fillet)
4 Tilapia Fish Fillets

Cooking Instructions

1. Melt the butter in a heavy bottomed skillet over medium high heat..
2. Add the spice mix and stir to combine.
3. Continue to heat the butter/spices until the mix just starts to smoke.  This is the only real tricky part as you want the spices cooking, but you do not want them to burn.  Once they start to gently smoke, add the fish fillets and turn the heat down to medium.
4. Wait 2 Minutes and then flip
5. Cook for another 2 minutes and the fish is done!
6. Serve WARM and ENJOY!

laissez les bons temps rouler... 

As they say in the Crescent City...

 Let the Good Times Roll... Indeed

Tilapia is a wonderful fish ... Taste and cheap!  Every store from Aldi to Kroger to the cheap place in St Thomas sells big bags of single fillets, individually sealed and perfect for a quick lunch...

And this recipe is quick... Freezer to thawed in the microwave to 4 minutes in the frying pan and served... total time, just a shade over 5 minutes...

While the fish is thawing ... BTW, if you plan ahead, instead of microwave, put a fillet (still sealed in plastic) in a pan of warm water for 30 minutes and it will be thawed. OK, back to the how to... While the fish is thawing in the microwave, take an aluminum non stick pan and melt one TBS butter for each fillet you are making...

I served these bad boys up with a fresh made Kicked Up Cajun Style Tarter Sauce (Easy to make, see previous post) and a really wonderfully creamy sweet Baked Parmesan Polenta with a Garlic Basil Pesto...

One FANTASTIC MEAL!

Tarter Sauce, Kicked Up Cajun Style DIY - 52 Simple but Next Level Dishes

Tarter Sauce is one of those condiments you usually have in your fridge, but who can remember how old that jar is?

So, a few years ago I decided to toss that jar and simply make my own whenever I have fish.  It is of course VERY easy, but also you can add flavors as you wish to increase the flavors.  In this recipe, I add pickles and a bit of the pickle juice in the jar.  This is in place of the more common addition of vinegar.  Just another way to add more flavor.

As to the Cajun Spice Mix, of course just about any Store bought mix works fine.  I happen to have an excellent mix recipe that I make often.  Something I always have around my house, my "Big Easy in a Jar" New Orleans Cajun Style mix.  Get even MORE bragging rights and make your own!

The Cajun spices are a compliment to the way I like my fish best (More New Orleans influences, Blackened (come back next post for that recipe).  But also the sweet creamy Mayo adds a nice contrast condiment...

Wonderful, LOVE this meal!

******************************************************

This simple recipe has been added to my growing list of "52 Simple but Next Level Dishes"!

Kind of an odd title for these posts. But the longer sentence is... Simple recipes that are easy and inexpensive that will take your cooking to the next level... Things like easy pickled items (I always have a jar of Pickled Red Onions for sandwiches in my fridge). Or how about the easiest bread to make in the world... Beer Bread that is tasty on it's own but also makes a wonderful open face pizza style sandwich... With easy to make Tomato Sauce. Or how about Roasting Garlic for a spread on toast points for a unique appetizer. Infusing Oil with Herbs or spices or spicy peppers. Or how about making your own BBQ sauce. Nothing sets you apart as a grill master like setting out a jar of your own specialty BBQ Sauce.

You get the idea. These recipes are very simple, take very little time but will set you apart as a better cook...

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Sweet/Heat Pickled Potato Salad - Church PotLuck Side Dish

I really LOVE a good potato Salad!  There are hundreds of vastly different recipes (I seem to try a different one about every other week).

But probably the most popular is the basic Yellow Mustard Tater Salad.  Well, this is a bit of a different take on the traditional.  With a strong hint of the vinegar pickle brine, and the sweet sugar added to that brine to make Bread and Butter pickles, this salad has the look of traditional with a little extra somethin' somethin' added.  There are also plenty of extra vegetables to add even more somethin' somethin' (like peppers, onions and celery).

Now, optionally, I added some minced Jalapeno.  Only a couple (5 pounds of potatoes vrs. only 2 jalapenos).  It certainly added some heat to the mix.  These are of course optional.  Know your audience.  If you are indeed cooking for a church, you may want to be careful with the "heat" and make this more crowd friendly.  Of course if you know that hot and spicy is what they want, go ahead and add the jalapenos, plus feel free to add a few drops of Tabasco sauce!

Like I said, this is one of my favorites, one of the tastiest of all my Potato Salads... guaranteed to be a HIT!

OK... Here's what I did...

Sweet
Pickled Potato Salad

Ingredients

• 5 pounds Red Potatoes, skin on, sliced and diced, Boiled
• 6 Large Hard Boiled Eggs
• Large Pinch Salt
• 1-1/4 Cup Mayonnaise
• 1 Cup Bread And Butter Pickles, Diced
• 1/2 Cup Red Onion, Minced
• 1/2 Cup Green Bell Pepper, Minced
• 1/2 Cup Celery, Minced
• 1/4 Cup Flat Leaf Parsley
• 1/4 Cup Yellow Mustard
• 2 TBS Rice Wine Vinegar
• Juice and Zest of 1 Fresh Lemon
• 2 TBS Olive Oil
• 2 Small Jalapeno Peppers, seeded and minced
• OPTIONAL several drops of Tabasco Brand Hot Sauce to taste
• For Garnish, generous dusting of McCormick Brand Perfect Pinch Salad Supreme Spice mix (Or just a generous sprinkle of Paprika for color)

Cooking Directions

1. Boil sliced potatoes for about 15 minutes until cooked through and tender. Leave the skin on for flavor, texture, presentation and of course health reasons.
2. Meanwhile, boil Eggs until hard boiled, start with a pan of cold water, add eggs, move to high heat and bring to boil. Cook total time from cold water to rapid boil, 15 minutes. Peel eggs and chop.
3. Stir together mayonnaise and remaining ingredients (except Garnish.
4. Gently stir Mustard mix and eggs into potatoes. Sprinkle with Salad Sprinkles or Paprika and refrigerate.
5. Refrigerate for several hours allowing all the flavors to mix and mingle.
6. Serve Chilled and Enjoy!!!

I actually made this twice this week.  First time to make sure it was as good as it sounded, served up at a back yard BBQ for a couple of my neighbors.

Second time was for an actual Church PotLuck meal.  Both times the dish was very popular!

Love this recipe!

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This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

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So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

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So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook Side Dish Recipes"!!!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!

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So,  I am pleased to list this as one of my Growing list of  "52 Specialty Salad Recipes"!!!

Sometimes they are the main course, sometimes a lunch and sometimes they are the side dish... And if you count Jell-o salad you can even make a dessert of a salad.  Here are a few of my favorite salads that get far more Ooohs and Aaahs than that simple chopped head of lettuce.

Links include Potato Salads, Cole Slaws, and Plenty of greens and fixins' Salads... And more than a few matching FRESH MADE Jam Jar make it yourself Salad Dressings!

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