Potato Salad

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• Adapted from allrecipes.com
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• 8 potatoes
• 8 eggs
• 1 stalk celery, chopped
• 1 cup sweet relish
• 2 cloves garlic, minced
• 1/4 cup prepared mustard
• 1 cup mayonnaise
• salt and pepper to taste
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• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15-20 minutes; drain and chop.
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• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
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• In a large bowl, gently mash the potatoes.  Then combine the eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve.

Sour Cream Potato Casserole

adapted from allrecipes.com

2 (28 ounce) package frozen cubed hash brown potatoes with onions & peppers, thawed

2 cups sour cream

1 (10.75 ounce) can condensed cream of chicken soup, undiluted

1 cup shredded Cheddar cheese

1/2 cup butter or margarine, melted

1/2 cup finely chopped onion

1 teaspoon salt

1/2 teaspoon pepper

1 cup French-fried onions

In a bowl, combine the first eight ingredients. Pour into an ungreased baking dish. Bake, uncovered, at 350 degrees F for 1 hour. Sprinkle with onions; return to the oven for 10 minutes.

We used the leftovers to make some pretty awesome breakfast tacos :)

Creamy Smashed Potatoes

from allrecipes.com

5 pounds potatoes, peeled and quartered

8 ounces reduced fat cream cheese

1 cup reduced-fat sour cream

1/4 cup milk
1 teaspoon onion salt

1 teaspoon salt

Dash pepper

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and place in a large bowl; mash the potatoes. Add the remaining ingredients; mix well.

Low Country Boil

From allrecipes.com

Old Bay Seasoning TM to taste

1-1/4 pounds new potatoes

1 (16 ounce) package cooked kielbasa sausage, cut into 1 inch pieces

3 ears fresh corn, husks and silks removed

1-1/4 pounds whole crab, broken into pieces

1 pound fresh shrimp, peeled and deveined

Heat a large pot of water over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn and crab; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes.

Drain off the water, and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beer and enjoy!

I made this with chicken sausage & no crab. It was easy, delicious and really fun! We didn't have newspaper, so we just dumped it onto a paper towel lined baking sheet. This would be a great crowd pleaser!

Loaded Baked Potatoes

Baking Potatos
Olive Oil
Seasoning/Sea Salt
Cheese

Topping ideas:
Chicken
Chili
Broccoli
Cauliflower

Preheat oven to 400 degrees. Scrub the potatoes and prick each multiple times with a fork to prevent steam from building up and causing the potato to explode in your oven. Rub or spray Olive Oil on potato jacket and sprinkle seasonings and/or sea salt on the outside for a tasty and tough jacket. Bake for 40 - 60 minutes (baking time will vary on size and number of potatoes).

Place each baked potato on a plate, slice open lengthwise, separate the two halves and mash slightly. Top with shredded cheese & desired toppings. You can even add a little sour cream, BBQ or ketchup.

Cheesy Chicken Soup

from Christel Snelson

2-3 chicken breasts, diced
Red potatoes
Carrots
Onion
2 cans cream of chicken soup
2 cans rotel
1 box (or 3 cans) chicken broth
Velveeta cheese

Place chicken into a large stockpot to brown. Meanwhile, dice up red potatoes, carrots and onion (enough to fill your stock pot about 1/4 full). Once the chicken is cooked, add the veggies, soup, Rotel, chicken broth and bring to a boil. Then, simmer until veggies are cooked. Cube up some Velveeta, put in soup bowls, pour hot soup over cheese cubes and enjoy.

In the photo above, I didn't have Velveeta so I just used shredded cheese. It was yummy! It was a bit spicy, but most of the spice is in the broth. If feeding little kids, the chicken and veggies would be fine, but separate it from the broth.

Easy Chicken Dinner

This is a very simple recipe that we have made many times. The basic ingredients are the same, but you can add a lot of variety by changing the marinade, spices or veggies you add to the mix. There are 2 ways to cook it, on the grill or in the oven. Clean up is easy and this delicious, filling dish is always a winner.

Chicken breasts, thawed (marinated if desired)
Potatoes, any variety, cubed
1/2 a large onion per chicken breast, cut into large chunks
Assorted veggies (carrots, bell pepper and celery all work well)
Marinade, salt and pepper or any other spices you desire

Non-stick aluminum foil (for gill only)
Oven bag (large size) & 2 tbs flour (for oven only)


Grill Directions:
To make individual serving packets on the grill, use non-stick aluminum foil. Cut off a descent piece of foil (make a square or larger) for each piece of chicken. In the center of the foil place potatoes, onion and veggies. Add the thawed chicken breast to the top and season as desired. If using marinade, pour a little of the marinade juice on the potatoes and veggies. Fold up foil to create a taco shaped packet folding the foil over where it meets to create a seam.

Cook on a barbecue for 25 minutes or until chicken in no longer pink inside. Remove from grill and place on a cookie sheet. Open each packet to vent and cool for a few minutes. Dump contents onto a plate and enjoy.

Make sure you allow for enough cooling. More than once we had plates pop and shatter due to the heat.

Oven Directions:
Preheat oven to 350 degrees. In an oven bag (large size) shake 2 tbs of flour. Place the bag in 13x9x2-inch baking pan. Create a layer of potatoes, onion and veggies inside the bag on the bottom of the pan. If using a marinade, pour a little of the juice over the potatoes and veggies. On top of the potato and veggies layer, add chicken and spices as desired. Close the bad with a nylon tie and cut six 1/2-inch slits in the top of the bag for ventilation. Bake 55-60 minutes.