Lunching with Paul...well sort of!

My Girlfriend Meredith, you know the one...(refresh your memory HERE) had some ladies over for lunch the other day! She thought we needed a "Back to school, welcome to getting on top of the housework, have fun trying to help your middle schooler with that math, what do I pack for my kids lunch day after day" lunch. Wasn't that nice of her? When we got there, she had a beautiful table set and the salad was fantastic! She calls it her "Paul Newman Chicken Salad".




Paul Newman Salad

1 bag assorted greens
4 boneless chicken breasts
1 pkg slivered almonds
1 med. Onion chopped
1/2 pkg fresh mushrooms, sliced
1 box of Uncle Ben’s Long Grain & Wild Rice
1 bottle of Paul Newman's Olive Oil salad dressing


Chop chicken breasts into bite-sized pieces. Brown in a skillet with a small amount of butter or oil. Place in a mixing bowl. Cook rice according to directions. Mix chicken, rice, ¾ of almond pkg, onion, mushrooms and ½ bottle of salad dressing together. Chill. Spoon mixture over greens and top with remainder of almonds. Serve remaining dressing on the side to taste.

Thanks Meredith for a wonderful afternoon!

Charlie's Potato Salad!

I guess I need to start with an apology. My girls have been back to school for one week and I don't know who is busier, them or me? I had grand plans to keep to a schedule for my blog once school started, but between homework, laundry, PTF, sports and just keeping up with the house....my life is crazy. Enough of the excuses - back to the good stuff.
As my mom and I were looking through my blog this summer, neither one of us could believe I hadn't posted our favorite potato salad- Charlie's Potato Salad! My parents discovered this delicious recipe when they lived in Minnesota and ate at Charlie's Restaurant in Minneapolis. The key ingredient, which is different from most, is the Pimientos. You will find these little guys living among the olives on your grocery store shelf.



Charlie's Potato Salad
5 Medium cooked potatoes- freshly cooked
1 teaspoon salt
dash of white pepper
1 (4oz) jar chopped Pimiento (somewhat drained)
2 Tablespoons chopped green onions (sometimes I just throw in some onion powder)
3 hard cooked eggs
1 1/4 cup mayonnaise
1/4 cup diced celery

Boil potatoes until tender. Cut into cubes.
In separate bowl combine Mayo, salt, white pepper, Pimientos, green onions, and celery.
Gently combine potatoes into mixture. Add hard boiled eggs.

Enjoy - and try to remember summer!!!!

Gingerbread - More than a Cookie!

We are back up at White Lake again and loving the last bit of summer with its cooler temperatures. My parents have some dear friends up here - and one of my favorites is "Mrs. Margaret"! As a child I would come to the lake and LOVE to see the "Gingerbread Houses". Two such houses exist in our little community, one of which belongs to "Mrs. Margaret". Looking at these houses I am sure one could wonder if a fairy godmother or a witch could live in such a story book home. Thank goodness for us - they are both occupied by lovely families!



"Mrs. Margaret" spent one of her summer days cooking with her sister and took some photos for me to share with the "Klique".



Her sister Marie is a great cook and makes some interesting and different food that her family enjoys. She was a teacher/principal in NYC and has retired to Florida. Marie comes home to White Lake, for a few weeks every summer to enjoy the cool Catskill mountain air and to bond with the family. One of the activities that she enjoys is to cook and reminisce about life growing up in the 50's and 60's.



This Israeli salad is very basic and simple in ingredients, but the flavors meld and it is very refreshing and yummy. If you are on Weight Watchers, it would be 0 points if you use the splenda.

Use 1 or 2 cucumbers (remove the seeds) chopped chunky
3-4 chopped chunky ripe tomatoes
handful of fresh parsley (chopped)
half of a large vidalia or other sweet onion chopped
1 whole lemon (squeezed)
sprinkle of kosher salt
sprinkle of pepper
sugar or (1 packet splenda)
1 tablespoon of olive oil



Put all ingredients into a large bowl,stir, cover and refrigerate for 1 hour. After you make it once and you like it, you can always adjust the different ingredients to your taste. You can also add other ingredients...such as green and red pepper, garbanzo beans, chopped zuchinni, carrots...etc....



Thanks "Mrs. Margaret" for sharing your recipes. You are our "Fairy god Friend" in our favorite "Gingerbread" House!

Check back this Wednesday for another of the sister's recipes!

2 Cheap Chicks & a 20! Wegman's Style! Part 2

Oh - Just looking at this salad makes me want to make it again. I had clipped this recipe out of my Cooking Light magazine in March of 2003 - and this was the first time I tried it - but it won't be the last. My whole family loved it and gave it 2 thumbs up!



Spinach, White Bean, and Bacon Salad with Maple-Mustard Dressing:
1/4 cup maple syrup
3 Tablespoons cider vinegar
1 Tablespoon extra virgin olive oil
1 Tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 (15 oz) can Great Northern Beans, rinsed and drained.
1/2 cup thinly sliced green onions
1/2 cup finely chopped red bell pepper
5 slices bacon, cooked and crumbled
2 (7 oz) packages fresh baby spinach



1. Combine first 6 ingredients in a small microwave-safe bowl, stirring with a whisk; microwave at HIGH 1 minute or until hot. Place beans in a 2 cup glass measure; microwave on HIGH 1 minute or until hot.
2. Combine onions, bell pepper, bacon and spinach in a large bowl. Add syrup mixture and beans; toss well to combine. Serve immediately. Serves 8



Baked Apples:
4 apples - your choice.
4 teaspoons brown sugar
4 teaspoons crushed walnuts
4 Tablespoons butter
Carmel Ice cream topping

Core apples. Place 1 teaspoon brown sugar in each apple. Place 1 teaspoon nuts in each apple. Place 1 Tablespoon butter on top of each apple. Bake in 350 oven for 30 minutes, uncovered.
Let cool 10 mintues. When serving, drizzle with carmel ice cream topping.

Note to self: Kids do not accept this as dessert, but rather a tasty "Side".



Don't forget to take a look and see what Big Red Kitchen did with her 20 dollars!

Creamy Dijon-Dill Potato Salad

I was raised on "Charlie's Potato Salad". I have not blogged about it - but I will. I love this potato salad. Tons of hard boiled eggs, perfectly cubed potatoes, pimentos, and just the right amount of mayo makes it the perfect pinkish potato salad you have ever tasted! My mouth is salivating as I write this. My mom found the recipe in a library book when they lived in MN. I guess that means that they have been making it for about 50 years. The other day my mom called and said, "I found a potato salad I think I like just as much"! I didn't believe her because for the last 38 years (My life) my parents have played the game "I like it - but it's not as good as mine". You know the game! My mom made the salad and took these pictures for my blog-- Thanks mom!



A Florida acquaintance,Betty, brought this to a party she attended. She got it from Dave Lieberman off the Food Network.

Creamy Dijon-Dill Potato Salad

3 pounds Yukon Gold potatoes, peeled
Kosher salt and freshly ground black pepper
2 stalks celery
1 cup mayonnaise
1 small red onion, finely chopped (about 1/2 cup)
1/4 cup tightly packed fresh dill
1 to 2 tablespoons vinegar
1/2 lemon, juiced
1 Tablespoon grainy or regular Dijon mustard

Put the potatoes in a big pot with enough water to cover by 1 inch. Season with salt and bring the water to boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.

Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.

Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4 inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.

When they're cool, cut the potatoes into 1 inch pieces, and add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will loose their rich, smooth texture.

Eat it up!

Rindy's Greek Pasta Salad

I love Trader Joe! I admit it - I've told my hubby and he has come to terms with my love affair with "Joe". We don't live particularly close to one, but once in a while I make the trek to get my "Joe" fix. One of my family's favorite pasta salads is this Greek inspired concoction mostly made with Trader Joe ingredients. I try to have on hand at all times the four ingredients that make this luscious salad.



I simply boil 1 pound of tri-colored Trader Joe's pasta according to the box directions. Rinse off in cold water for 1 minute.
Throw in entire bottle of Artichoke Antipasto, 1 bottle, drained, Greek Kalamata Olives, and 1 can, drained, Artichoke Hearts.
Toss together and chill!



This would also be yummy with marinated Artichoke hearts, cherry tomatoes, or small marinated mozzerella balls. I have made this many ways and have yet to find a way I didn't enjoy it.



What would you put in this salad?

Roasted New Potato Salad

You know those days that you just get caught up being a wife, mommy, coach, referee, maid.... the list is endless? Then out of the blue - you go to the mail box and YEAH - your favorite magazine is waiting for you. It sits in your mailbox patiently waiting like a mini surprise party just for you - just because! That is how I feel about my Southern Living subscription. No matter how hard a day has been, when I get that little gift in the mail - I know it is going to be a great night.
I snuggle up in bed and peruse the pages. I put sticky notes on the pages of the recipes I intend to try. Half the time I never make it back to try those scrumptious treats - but this potato salad recipe was different. The minute I saw it - I knew I had to make it - and SOON! This comes out of my April 2004 Southern Living. At this point, my copy of the recipe looks like it has been to the front lines of battle - but it is always victorious!


2 Tablespoons olive oil
2 Pounds small red potatoes, diced
1/2 medium-sized onion, chopped
2 teaspoons minced garlic
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
8 to 10 cooked crisp bacon slices, crumbled
1 bunch green onions, chopped
3/4 cup prepared Ranch dressing
Salt and pepper to taste

Place oil in a 15 x 10 inch jellyroll pan; add potatoes and the next 4 ingredients, tossing to coat. Arrange potato mixture in a single layer.
Bake at 425 for 30 to 35 minutes (if you like your potatoes crispier, bake about 10 minutes longer, stirring once). Transfer to a large bowl.
Toss together potatoes, bacon, green onions, and dressing. Add salt and pepper to taste. Serve immediately or cover and chill until ready to serve.


If I am serving a steak dinner - sometimes I will substitute Blue cheese dressing in place of the Ranch - And lets face it - can you ever really have enough Blue Cheese?