Uncle Julio's Potato Salad

Ingredients:

• 1/2 cup Mayo (I use light mayo)
• 1 Tbsp.Yellow Mustard
• 1/2 tsp. celery seed
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 4 cups cubed potatoes cooked
• 6 hard-cooked eggs chopped (I removed yokes)
• 1/2 cup chopped onion
• 1/3 cup dill pickle chopped

Directions:

MIX mayo, mustard and seasonings in large bowl.

ADD remaining ingredients; mix lightly. Cover. Refrigerate several hours or until chilled.

French Onion Burgers

Ingredients:

• 1 pound ground beef (I buy a 4 pack of Pub Burgers from Jewel)
• 1 (10.5 ounce) can Campbell's® Condensed French Onion Soup
• 4 slices American cheese (I use Swiss cheese)
• 4 round hard rolls

Directions:

If not using pre-made Pub Burgers, shape the beef into 4 (1/2-inch) thick burgers.

Heat a 10-inch skillet over medium-high heat. Add the burgers and cook until they're well browned on both sides. Remove the burgers and set aside. Pour off any fat.

Stir in the soup. Heat to a boil. Return the burgers to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the burgers are cooked through. Top with cheese and continue cooking until the cheese melts. Serve burgers in rolls with soup mixture for dipping.

 

*Recipe courtesy of Campell's Kitchen

Three Cheese Spinach Mushroom & Sausage Calzone

Ingredients:

• 1 tablespoon olive oil plus additional for brushing  
• 1 8-ounce package sliced crimini (baby bella) mushrooms
• 3/4 teaspoon fennel seeds
• 2 garlic cloves, pressed
• 1/2 teaspoon dried oregano
• 3-4 cups (packed) baby spinach
• All purpose flour (for sprinkling)
• 1 pound fresh pizza dough (or one 13.8-ounce tube refrigerated) *I found fresh dough at Caputos
• 5 tablespoons grated Parmesan cheese, divided
• 1 1/2 cups grated Fontina cheese, divided *I used sliced pre-packaged Fontina cheese
• 1/4 cup whole-milk ricotta cheese  
• 1/4 teaspoon dried crushed red pepper
• 8 oz Polish Sasauge *I added this to the recipe

Directions:

Preheat oven to 425°F. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add mushrooms and fennel seeds; sauté until mushrooms are brown, stirring often, about 5 minutes. Add garlic and oregano; stir 1 minute. Add sausage and spinach; stir just until wilted, about 1 minute. Transfer to medium bowl. Season with salt and pepper.

Line rimless baking sheet with parchment. Sprinkle paper with flour. Roll out dough on lined baking sheet to 15 x 10-inch rectangle. Sprinkle 3 tablespoons Parmesan crosswise over half of crust, leaving 1-inch plain border. Top with 3/4 cup ( or 3 slices) Fontina, then mushroom mixture, distributing evenly. Sprinkle 2 tablespoons Parmesan and 3/4 cup (3 slices) Fontina over mushrooms. Spoon dollops of ricotta cheese over; sprinkle with crushed red pepper. Fold plain half of dough up over filling. Crimp edges tightly to seal. Brush with oil.
Bake calzone until puffed and brown, about 18 minutes. Brush with oil and serve.

*Recipe courtesy of Epicurious.com

Gyros Style Pork Sandwich

Ingredients:

• 1 pound boneless Pork Loin
• 4 tablespoon(s) Olive Oil
• 1 tablespoon Dijon Style Mustard
• 1/2 cup Lemon Juice
• 2 Garlic Cloves (crushed)
• 1 teaspoon Oregano
• 1 cup plain Low Fat Yogurt (I use Greek yogurt)
• 1 Cucumber (peeled, seeded and chopped) *I don't use entire chopped cucumber
• 1/2 teaspoon Garlic Pepper
• 1/2 teasppon Dill
• 2 Pita Loaves (halved)
• 1/2 small Red Onion

Directions:

Cut pork crosswise into thick slices, then into strips (5 x 1/2 inch). Place into ziplock bag. Combine olive oil, mustard, lemon juice, garlic and oregano; pour over pork in bag. Cover and refrigerate 1-8 hours.

Meanwhile, in a small bowl stir together yogurt, cucumber, pepper and dill. Cover and refrigerate.

Heat oven to 450 degrees F. Drain marinade from pork; discard marinade. Place pork in single layer in a shallow pan. Roast until crisp about 10 minutes. Open each pita half to form a pocket. Distribute pork among half. Top with yogurt dressing and onions. 

*Recipe courtesy of Big Oven 

Pulled Pork Sandwiches

Ingredients:

• 2 tablespoon(s) smoked paprika
• 1 tablespoon(s) mustard powder
• 1/4 cup(s) packed dark brown sugar
• 1 tablespoon(s) packed dark brown sugar
• Salt and pepper
• 4 pound(s) boneless, untrimmed pork shoulder blade roast (Boston butt)
• 1 cup(s) cider vinegar
• 1/2 cup(s) ketchup
• 2 teaspoon(s) crushed red pepper
• 2 tablespoon(s) light mayonnaise (Optional)
• 2 bag(s) (14 ounces each) coleslaw mix (Optional)
• 16 soft white hamburger buns, lightly toasted

*Optional -  I didn’t like the coleslaw – so I exclude it from my recipe when making.


Directions:

In 5- to 6-quart slow-cooker bowl, combine paprika, mustard powder, 1/4 cup brown sugar, 1 teaspoon salt, and 1 tablespoon freshly ground black pepper. Add pork and rub mixture all over meat. Arrange pork in single layer in slow-cooker bowl, fat side up.

In medium bowl, whisk vinegar, ketchup, red pepper, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and remaining 1 tablespoon brown sugar. Pour 1/3 cup sauce into large bowl; cover and refrigerate. Pour 1 cup water and remaining sauce into slow-cooker bowl. Cover slow cooker with lid, and cook as manufacturer directs on low setting 8 to 10 hours, or until meat is fork-tender.


Carefully transfer meat to large bowl; remove fat and skin and discard. Using two forks, shred meat into small pieces. Carefully pour sauce from slow cooker into fat separator. Pour half of sauce over meat and pour remaining sauce into gravy boat. Discard fat. (I didn't use a fat separator - just discarded as necessary) 


When ready to serve, remove reserved sauce from refrigerator; with fork, whisk in mayonnaise. Add coleslaw mix, and toss until well combined. Divide meat among bottoms of buns; top with coleslaw, then tops of buns. Serve with reserved sauce on the side.


*Recipe courtesy of Good Housekeeping Magazine

Chopped Salad

Ingredients:

• 2 bags of “tender hearts” salad mix otherwise, a head of butter letter, a head of iceberg and a heart of romaine. (If using the whole heads you probably won’t need to use all of it)
• 6 roma (plum) tomatoes, preferably red ripe home grown or from the vine
• 1 large cucumber, peeled
• 3 strips of turkey bacon, I’ve used Butterball or Oscar Meyer, cooked crisp
• 3 cups of small pasta, I use whole wheat, cooked per package instructions using salted water to keep from sticking
• 2 boxes of crumbled feta cheese about 6 oz each, I used garden herb and reduced fat
• 1 package (12 oz.) of precooked fajita chicken strips or just cook 2 chicken breasts in the microwave with some lemon and Italian seasoning for about 6 minutes until tender and white all the way through.
• 1 can (about 6 oz.) black olives 
• Sea salt and fresh ground pepper to taste

Directions:

You can prepare the night before and keep everything separate in the fridge and mix right before serving. You basically chop everything in a food processor.  (If you use whole chicken breasts, slice them into strips first.) You can chop some things by hand (tomatoes, cucumber and bacon), but the processor was very easy.

Right before serving, layer everything in the big bowl starting with the lettuce which filled the bowl about ½ way up. Then at the end, toss it while adding the salt and pepper. You could also toss in dressing, but I like it without any dressing so I offer dressing options on the side.

*Recipe courtesy of Ruth Walker