Loaded Potato Salad

 


Loaded Potato Salad

2 pounds potatoes [ I like Yukon Gold, but red or Idaho are fine too]
1 cup non-fat Greek Yogurt
1 cup mayonnaise

1/2 tsp onion powder 

4-6 slices bacon, cooked and crumbled [ 1/3 cup bacon bits work too]

3 green onions , chopped

1.5 cup shredded sharp cheddar cheese

3 or 4 [I like a good amount of egg in my salad, so I use 4 ] hard-boiled eggs

1 or 2 Tablespoon[s] spicy mustard

1/2 tsp salt

ground black pepper, to taste

 

Directions:


*Cube potatoes [1-1.5 inch cubes] and place potatoes and eggs in a large pot and cover with salted water; bring to a boil. Reduce heat to medium heat simmer 10 minutes [ start timer once water has come to a boil].

*Transfer potatoes and hard boiled eggs into a bowl of ice-cold water to cool completely.


* drain


*Peel and chop eggs, add back to potatoes


***while potatoes and eggs are boiling, place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes.; drain on paper towel.


*crumble and add to potatoes

Add mayonnaise, Greek yogurt, sharp Cheddar cheese, mustard, scallions, salt, and ground black pepper to potatoes then stir to coat.


Cover and refrigerate. Or eat warm, it's delicious!!


Spicy Sausage and Spinach Stuffed Shells


Spicy Sausage and Spinach Stuffed Shells
Buca di Beppo Restaurant Recipe

1 box of large pasta shells
1 pound Italian sausage
1 (32 oz.) carton of Ricotta cheese
1 tsp dried basil
12 ounces frozen spinach with the water squeezed out
4 cloves garlic minced [1 tsp garlic powder]
2 cups Italian blend shredded cheese
1/2 tablespoon crushed red pepper

2 quarts of your favorite pasta sauce-- or my Traditional Italian Marinara Sauce [like they serve it with at the restaurant]

Preheat the oven to 375 degrees.
Bring a large saucepan of salted water to boil. Add the shells and cook for 15 minutes. The shells will not be done completely. Drain the shells and run cold water over them.

Put a large frying pan over medium heat, add the sausage and crushed red peppers (depending how spicy you want it you can use as little or as much red pepper as you desire) and cook sausage thoroughly, breaking into very small pieces.
In a large bowl combine the ricotta cheese the shredded Italian cheese blend, garlic, basil and spinach then mix well. Add cooked [and drained] 1 pound Italian sausage with 1/2 tablespoon crushed red pepper already added.

Place 1 cup cup of pasta sauce into a greased 9x13 inch baking dish. With a spoon coat the bottom of the pan with the pasta sauce.
Take each pasta shell individually and stuff with the cheese mixture, it will take about 3 to 4 tablespoons of the mixture for each shell. Lay the shells into the pan coated with sauce, open side up. Continue until the baking dish if full. Pour what remains of the first quart of pasta sauce over the top of the shells. You will have enough ingredients to fill another pan so repeat the above steps.
Cover baking dish in foil and place into the oven. Bake for 30 minutes.


Cheesy Chicken Corn Chowder

Cheesy Chicken Corn Chowder
4-6 Adult servings


1/4 cup butter

1 large onion, chopped

1 medium red bell pepper, chopped

1 medium carrot, sliced

1 stalk celery, diced

1/4 cup all-purpose flour

1 tablespoon paprika

1 tsp garlic powder, or 3 cloves

3 cups chicken broth chicken broth

4 chicken bouillon cubes

[*optional*]1 medium potato, diced

1 tsp spicy mustard

1 tablespoon Worcestershire sauce

2–2 1/2 cups cooked chicken, shredded or chopped

15 oz whole kernel corn [frozen, canned, or fresh all work]

1 cup milk

2 cups shredded sharp cheddar

1 tsp dried thyme

1/2 tsp ground black pepper


Instructions

In a Dutch oven, heat butter until melted. Add onion, red bell pepper, carrots and celery and cook until soft, about 5-7 minutes.

Add broth, 3 tablespoons flour and paprika- stir until flour is completely incorporated.
Add potato [if using] bouillon, mustard, Worcestershire sauce, garlic, chicken, corn, thyme, and black pepper. Bring to a simmer- simmer, covered, on medium low 30 minutes- stirring occasionally.

Remove from heat and stir in milk and cheddar cheese. Stir to combine and serve.

Instructions

In a Dutch oven, heat butter until melted. Add onion, red bell pepper, carrots and celery and cook until soft, about 5-7 minutes.

Add broth, 3 tablespoons flour and paprika- stir until flour is completely incorporated.
Add potato [if using] bouillon, mustard, Worcestershire sauce, garlic, chicken, corn, thyme, and black pepper. Bring to a simmer- simmer, covered, on medium low 30 minutes- stirring occasionally.

Remove from heat and stir in milk and cheddar cheese. Stir to combine and serve. [optional topping**- bacon bits]

Chicken Parmesan Soup

Chicken Parmesan Soup
(4-6 servings)
1 large onion, chopped
3 cloves garlic, minced
24 oz diced tomatoes
8 oz tomato sauce
1 tsp salt
1/2 tsp ground black pepper
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried basil
1/8 tsp red pepper flakes optional
4 C chicken broth
2 bay leaves
8 oz. penne [small pasta of choice
1/2-3/4  lb. cooked chicken breast
3/4 cup grated Parmesan
*Optional*: 1 cup zucchini diced

Topping: shredded mozzarella, seasoned croutons
In a large pot over medium hi heat, heat chicken broth, add chicken, onion, garlic, seasonings --bring to boil and lower heat to medium--and cook 30 minutes on medium-medium low temp stirring occasionally. Remove chicken, cool in ice water for 10 minutes [or until easily handled], shred and return to pot.
While chicken is cooling: Stir in tomato paste and diced tomatoes. Simmer 10 minutes then add pasta and simmer additional 10 minutes.
Add Parmesan let cheese melt, then ladle into bowls. Add croutons and Mozzarella then serve.

Tierney Baked Beans


Tierney Baked Beans

Yield:6-8  servings

Ingredients
1 TBSP dried onion [ 1 large onion, diced]
2 (16-ounce) cans pinto or kidney beans [or combination thereof], drained and rinsed
1 TB [ or a tad more, to taste] prepared yellow mustard
1/4 cup light brown sugar, [ or a tad more, to taste]
1/4 cup ketchup
2 TBSP favorite BBQ sauce
1/4 cup maple syrup or molasses
1 TB lemon juice, [ or a tad more, to taste]
1 cup water
1/3 cup pan fried thin sliced country ham, chopped

Directions
cook all together, covered, for 60-90  minutes on med-low, stirring occasionally.


Fresh Tomato Shrimp Pasta

Fresh Tomato Shrimp Pasta
Serves 4

INGREDIENTS:
8 ounces dry pasta of choice [cooked al dente’]
3 cloves garlic
1/2 onion, diced
2 tablespoons olive oil
2 TB butter
1/4 cup red wine of choice
4 medium tomatoes, chopped
salt and pepper to taste
1 cup spinach leaves [optional- *because really 1 cup of fresh spinach equals about 2 bites per serving, so it's mostly for color]
1 pound cooked shrimp - peeled
and deveined
8 ounces fresh mozzarella or parmesan cheese, grated- *I use twice this, or 2 cups*

DIRECTIONS:
1.
Bring a large pot of lightly salted water to a boil. Add the pasta, and cook according to box directions. Drain.
2.
In large skillet, add butter and olive olive, heat on medium-high until butter is mended, add onion and garlic to the pan. stir well. cook about 4 minutes stirring often, until onion is clear. Add wine.  cook, stirring often about 2 minutes. Add diced tomatoes, salt and pepper. Simmer for about 3-5 minutes, stirring occasionally.
3.
Mix in spinach until it wilts [1 minute], then stir in the shrimp. Cook until shrimp are pink [ 2-3 minutes]. Toss with pasta in a large serving bowl, and mix in mozzarella or parmesan cheese.

*Garnish with chopped fresh basil if desired.*

Versatile Turkey Burgers



I made these tonight, and they were AWESOME! Iwasn't sure what to put on them, so I made a small pile of ketsup, one of honey mustard, and one of barbecue sauce to dip them in--ALL tasted wonderful! This is one amazingly versatile turkey burger!

MAKES 4 burgers

Ingredients:

1 lb. extra lean ground turkey
1/2 tsp. Worcestershire sauce
1/4 c. finely chopped onion [ or 1 TBSP dried onion flakes]
1/4 tsp. garlic powder
1/4 tsp. poultry seasoning
2 tsp. Dijon mustard

**we had ours on toasted deli onion rolls**

heat skillet on med-hi [7 on my dial] with 2 TB butter cook about 4 minutes, then turn and lower heat to med-low. cook 4-5 more minutes.


Caramelized Onion, Kale, Amish Swiss and Tomato Crustless Quiche

Yield: 4
Cook Time: 35 min.
INGREDIENTS:
1 tbsp of olive oil or butter
1 cup yellow or white onion, chopped
4 cups of chopped fresh kale
1.5 cups  Amish or Baby Swiss cheese, shredded
6 eggs
3/4 cup milk milk
1 tsp Sea salt [total]
1 clove garlic , minced
black pepper, to taste
1 medium or large vine ripe tomato , sliced thin 

DIRECTIONS:
Preheat the oven to 400 degrees. Coat a 9 inch pie plate with cooking spray.
Heat the olive oil  [or butter] in a large skillet over medium heat. Add the onions and garlic then cook stirring often over medium-low [#4 on my dial] heat until caramelized, about 15-20 minutes. Add the kale to the skillet then season with half of the sea salt and a bit o’ cracked pepper, to taste. Toss until well combined, cover with lid and cook about 5 minutes until wilted.
Place onion and kale mixture into the bottom of the pan, cover with half of the Swiss cheese. 
Combine the eggs with the milk, season with remaining sea salt and  bit more o’ cracked pepper, to taste then whisk until smooth. 
Pour the egg mixture into the pie pan over the onion and kale mixture, then cover with layer of sliced tomato, and finally, top with remaining Swiss cheese.
Place into the oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean. Let cool for a few minutes before slicing and serving. Enjoy.

**the tomato can be added before *or* after baking according to your preference.**


Related Posts Plugin for WordPress, Blogger...

Why do I do this blog?

Well, because I like easy to make, flavorful dishes with a moderate fat count, and a wide variety of them. Providing the same for others is why Tierney Tavern is here.
If you're looking for something new and tasty to try for dinner, take a look around, and for goodness sake if you like something or even go so far as to make a dish I have posted here—Please leave a comment and let me know how you liked it or any suggestions you might have!

Contact Me

feel free to email me at:asteentierney@gmail.com