This is still my favorite potato salad recipe. Super simple and easy to make, and is so much better tasting than the pre-packaged stuff.
- 4 cups red potatoes, chopped into bite-sized chunks
- 5 hard boiled eggs
- 1 cup white onion, diced
- 1/2 cup mayonaisse
- 1/4 cup yellow mustard
- salt and pepper to taste
- paprika for garnish
Boil the potatoes until fork tender, drain, and rinse with cold water.
Separate the yolk from the egg whites. Mash the yolks up, and add the mayo and mustard. Chop up the egg whites and add them to the mix. Add the potatoes, onion, and salt and pepper and stir to combine. Sprinkle with the paprika.
I love beef or chicken gyros, but I’m not a fan of the traditional gyro meat. Whatever your preferred protein, these are quick to prepare and very filling.
- 1 teaspoon coconut oil
- 2 lbs. steak, sliced into strips
- 1 small red onion, diced
- 1 tablespoon Cavender’s All Purpose Greek Seasoning
- Greek pita
- Tzatziki sauce
- Tomatoes, diced
- Romaine lettuce, chopped
- Cucumber, peeled and chopped
Wrap the pita in foil, and warm in the oven. Prepare the Tzatziki sauce.
In a large skillet, heat the oil. Once the pan is hot, add the meat and brown. Add the onion and cook until translucent. Add the seasoning, stir to combine.
Serve in warmed pita, and allow people to choose their toppings.
- This makes a great salad, if you leave out the pita, and serve over lettuce
This is a versatile sauce that goes well on gyros, salads, dips and, falafel. I keep it chunky for gyros, and I blend it for the others.
- 8 oz. plain greek yogurt
- 1 cup cucumber, peeled and chopped
- 1 tablespoon olive oil (2 for salad dressing)
- 1 tablespoon garlic paste
- 1 tablespoon dill
- salt and pepper to taste
Combine all ingredients and serve. It doesn’t get much easier than that. :)
When I was young, I didn’t care for tuna; the texture was too mushy. I quickly became a convert when working at The Depot Deli. Their tuna salad had all kinds of crunchy textures and flavors. Here’s the recipe, as I remember it.
- 14 oz Albacore tuna in water, drained
- 1/4 cup onion, diced
- 2 celery stalks, chopped
- 1/2 cup dill pickle, chopped
- 2/3 cup mayonaisse
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon dill
- (optional) 1 apple, chopped
- fresh ground pepper to taste
Combine all ingredients, and serve either as a sandwich, on a green salad, or with crackers.
I’ve adapted my mom’s recipe to have more spice, and chicken breast. I was lucky enough to grow up in a home that served Southern food fairly often. It’s a super easy, one pot meal that is comfort food for me. This serves a family of 4 with leftovers to spare.
- 1½ lbs. chicken breast, cubed
- 1 lb. ham, cubed
- 2 large green bell peppers, seeded and diced
- 1 large onion, diced
- 2 tablespoons cooking oil (I use olive oil)
- 4 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 teaspoon thyme
- 1 tablespoon Tabasco
- 3 cups chicken broth
- 2 cups uncooked rice
- salt and pepper to taste
In a large pot, brown the chicken and ham in the oil.
Remove the meat with a slotted spoon, and add the bell pepper, garlic and onion to the remaining oil. Sauté over medium high for 5 minutes, or until onion is translucent.
Add the meat and all remaining ingredients back to the pot. Stir well and bring to a boil. Lower the heat to low and cover the pot. Cook for 35 minutes on low, without stirring.
- My mom’s recipe called for whole chicken pieces. I just didn’t like to bother with the bones and skin.
- If you remove the Tabasco, this dish isn’t spicy at all.
- It’s already gluten free, as long as your chicken broth is gluten free.
Another super quick and easy dinner when you’re in a hurry. Pretty much no effort or cleanup at all. Not so much cooking, as assembling already prepared ingredients.
- 1 lb package of pre-cooked chicken kabobs
- 7 oz Satay Peanut Sauce
Line a 13 x 9″ baking dish with foil. Spray with oil/cooking spray. Place the kabobs in the dish, and pour the sauce over the top.
Bake uncovered for 15 minutes. Serve over rice.
This might be the first dinner recipe I ever learned to make. My version has evolved over the years to include sherry and Italian Seasoning. You can use any kind of pasta you like. In the photos you can see that I used linguine and fettuccine, because I was out of spaghetti noodles.
- 1 lb Jimmy Dean Natural Pork Sausage
- 16 oz spaghetti (or your favorite pasta variety)
- 26 oz Blue Parrot Spaghetti Sauce (or your favorite variety)
- 1/3 cup Sherry
- 1 tablespoon Italian seasoning
- 1 tablespoon olive oil
- 1 tablespoon salt
Bring a large pot of water to boil. Add salt and olive oil. Add the pasta and cook to your preference; I prefer al dente. Drain the pasta in a colander.
Brown the sausage in a large saucepan. Add the sherry and reduce. Add the spaghetti sauce and Italian seasoning. Cover and simmer over low for at least 5 minutes, or as long as you like.
Serve sauce over the pasta.
- Serve with: garlic bread, Parmesan and a salad
- Gluten free: just change the noodles
Another super simple weeknight dinner my mom used to make. It’s especially yummy when camping. No talent or ability needed for this one!
- 1 lb Smoked Kielbasa Sausage
- 28 oz can B&M Baked Beans
Chop Kielbasa into ½” coins. Combine the beans and the Kielbasa in a pot and warm over medium heat, about 15 minutes.
- Side suggestions: cornbread, corn on the cob, salad
This is one of those recipes that you either love or hate. I haven’t found anyone outside of my family that is into oysters like we are. I remember feeling really special when my mom would make this for me on days I was home from school. Whenever I make this, it takes me right back to those special lunches. It only takes about 10 minutes to make this, and serves two.
- 8 ounce can whole oysters
- 12 ounce can evaporated milk
- 12 ounces whole milk
- 1 ½ tablespoon Worcestershire sauce
- 2 tablespoons butter
- 1 teaspoon garlic granules
- ½ teaspoon salt
- ½ teaspoon pepper
Melt butter in a sauce pan. Add the oysters, Worcestershire and seasonings and cook over medium for 5 minutes. Add the milk, and heat through.
Serve with salad and crusty french bread or oyster crackers.