Jul 2, 2010

Summer Potato Salad

Summer Potato Salad

1.5 pounds Baby Dutch Yellow potatoes
1 tsp kosher salt
½ white onion
1 stalk of celery
2 baby kosher pickles
2 Tbsp mustard
½ cup mayonnaise
½ tsp dill weed
1 Tbsp of minced garlic (one garlic clove minced)

Baby Dutch yellow potatoes are so buttery and perfect for potato salad in my opinion.

Take your potatoes and make sure they are all around the same size. I took them all and cut them in half, some of them in quarters if they were bigger to make sure they were all about the same size.

Why should we do this? It’s so the potatoes will all cook evenly and at the same time.

Put all your potatoes in a pot to boil—with just enough water to cover the potatoes. Then salt the potatoes and water with the salt. Boil for 10-12 minutes.

Don’t start the water boiling until AFTER the potatoes are in the pan. This will cook them all evenly as well.

While your potatoes are cooking it’s time to prepare the rest of the potato salad. In a food processor, chop your onion, celery, pickles and garlic. Set aside.

Drain your potatoes and pour into a medium size bowl. Add your veggie mixture, mustard and mayonnaise and serve up.

This can be served warm or cold. I like it both ways.

Although, I will tell you that letting the potato salad cool and then letting it sit in the refrigerator overnight really brings out all the flavors of the veggies and dill.

Serve with your favorite barbecue or even your favorite sandwich.
~Mrs Galvan~

Jul 1, 2010

Mexican Hotdogs

For lunch today I decided to make Mexican hotdogs. This has quickly become one of my favorite quick meals to make. They are just sooooo good! I've made them as healthy as possible without taking away flavor. The only thing that could have made them better is beans ala charra from scratch and then refried.

**Refried for me just means mashed and with a tablespoon or so of bacon drippings. Mm...how can anyone resist.**

I originally made these because of a blog that I read, Homesick Texan, and then have sort of run with the idea by doing some research on the "Mexican" hotdog. So, here you go. Hope you'll try it! It's totally worth it!

Mexican Hotdogs
Makes 4 servings (2 per person)

8 hotdog wieners (turkey, beef, whatever you like)
8 hotdog buns (I used whole wheat buns)
8 slices of center cut bacon (uncooked)

1 cup Refried Beans (canned or from scratch)—I actually only had a can of pinto beans so I mashed and doctored them up with some bacon drippings, onion powder (not onion salt), garlic powder (not garlic salt)*If you own onion salt, or garlic salt—throw them out—they have so much extra sodium* and about ½ tsp of kosher salt.

Pineapple Salsa:

1 can of pineapple tidbits (I bought the one sweetened with SPLENDA rather than sugar)
2 tomatoes, diced & seeded
½ red onion, chopped
3 Tbsp of lime juice
½ tsp of kosher salt
3 Tbsp cilantro, chopped

Extra toppings: (optional)
Sliced jalapeños
Regular or Chipotle mayonnaise
Mashed avocado

Take your hotdogs and wrap one slice of bacon around each one tightly. Try to get the two ends on the same side of the dog and place that side down in a cold sauté pan. Then turn the heat to medium. (By starting in a cold pan you keep the bacon from curling up) Cook until your bacon is nice and crispy and cooked well. Then place on a paper towel to catch any bacon drippings.

While they are cooking get started on your pineapple salsa. Just mix all the ingredients together and store in the fridge until ready to serve your hotdogs. We all should know that any kind of pico de gallo type of salsa is BEST cold.

Then work on heating up your beans. That takes hardly any time at all. I poured a little of the bacon drippings from my hotdogs into the beans since they were canned beans to doctor them up and spice’em up good.

To Assemble:

Take your hotdog bun and spread a nice amount of refried beans into it, place a hotdog in it, add mayo of your choice (or mustard—that’s the way my momma eats them), avocado, the pineapple salsa and top with jalapeños.

(This is a picture from the last time I made them--for some reason the picture of the ones I made today didn't make it into the camera--these dogs are missing the tomato in the salsa.)

Now eat up!

~Mrs Galvan~