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Tag Archives: dill

Momma G’s Potato Salad (AKA as the most incredible tot salad out there!)

This is seriously a great THE BEST potato salad that I have ever had.  It’s not heavy and ordinary like so many potato salads.  It is light without being fussy.  This will be gobbled up at your next picnic faster than you can get worried about leaving mayo out in the sun.  I got this recipe from Momma G (Therese Ganster) several years ago, and my family has never made another tot salad since.  You will really love this recipe and I’m sure be asked for it every time you make it!

2 lbs potatoes (5-6 medium), peeled and cut into bite size chunks (and sometimes I’m lazy and don’t even bother to peel them!

1 cup Hellmans

2 TBSP lemon juice

1 packet of Splenda (and if you are like any members of my family, you snag these from restaurants on a regular basis!)

1/2 medium red onion, chopped

4 hard boil eggs, chopped

Pinch of black pepper

Loads and Loads of fresh dill (yes, that’s an exact measurement straight from Momma G)

Cover the potatoes with salted water and bring to a boil over medium high heat.  Once it boils, reduce to a simmer for about 10 minutes until the potatoes are just fork tender.  You DON’T want them to be too mushy, because we’re not making mashed potatoes!  Drain and cool.

To hard boil the eggs, place them in a pot and cover with cold water.  Bring to a rolling boil.  As soon as they boil, turn off the heat and cover for 17 minutes.  Not 16 minutes.  Not 18 minutes.  17 minutes!  When the buzzer dings, drain the water from the pot and add cold water continuously while draining and adding water.  This stops the cooking process and gives you perfectly yellow yolks.

In a separate bowl, mix together mayonnaise, lemon juice, Splenda, pepper and dill.   Add the onion and eggs to the potatoes.  Pour the liquid over the potats and give it a gentle stir to combine.  Top with loads and loads more dill for a pretty presentation!

Tip: It tastes really great if you make this the night before and give the flavors time to meld.  But, if you do let it sit over night the onion can become over powering (at least to me).  So, I would recommend adding the onion not too long before serving.

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My take on a southern bar-b-q picnic (but indoors in Pittsburgh)

This week for dinner I wanted to do a take on a southern bar-b-q.  I served pulled pork, to help fulfill my friend Leigh Ann’s birthday wish that this year be full of pork.  This meal did the trick!  I know crock pots are often reserved for chilly winter nights and coming home to a warm and comforting roast and veggies.  I had to snap out of that thinking because it’s a perfect way to come home to a delicious meal without having to turn on the hot beast that is your oven added unnecessary degrees to your kitchen.  The great thing about this menu is that if you can suffer through having the beast (or in my case the mini beast) having the stove on long enough to boil the potatoes and eggs, you can entertain while keeping your cool!

As side dishes I made Momma G’s potato salad, which cross my fingers hope to die, stick a needle in my eye, is the best potato salad that you will EVER have!  I also made a carrot, chili and coriander coleslaw that I found in my recent Bon Appetit magazine.

To make the picnic feel authentic (even though it was indoors) I got some red and white checkered fabric for a table cloth and put blue bandanas down the center.  I also saved up tin cans for a couple of weeks to make cute little candle holders after I got them squeaky clean post enjoyable tin can meals.  I drilled different size holes into the cans and painted them different shades of blue.  I then put tea light candles in the tin cans which made a rustic-ish easy candle holders.  Beverages included iced tea, lemonade (or Arnold Palmers’ for the fancy ladies!) and water and was enjoyed out of mason jars!

And, dinner was concluded with an out of this world salted caramel ice cream with chocolate covered pretzels made by my friend Leigh Ann.  Sooo amazing!

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Herbed Cream Cheese Log

I found this recipe in my trusty “Finger Foods” cook book.  I made it for a friends house warming/ graduation party over the weekend.  It was very tasty.  I was pleasantly surprised with how easy actually making the log was, but if you want to go with an even easier appetizer you could mix in the parsley, tarragon and dill with the cream cheese form a ball and roll in the chives.  The log did make a very presentation though!

2 blocks cream cheese

2 1/2 tablespoons lemon juice

1 clove garlic

1 container fresh chives

2 tablespoons fresh parsley

2 tablespoons fresh tarragon

2 teaspoons dill (I used dried, but fresh would be better)

Make a paste with the garlic.  I used minced garlic and then pulled a knife sideways across the garlic until it breaks down.  This helps spread the flavor throughout the whole thing and eliminate a potent bite.

Mix the cream cheese (dong this at room temperature is best), lemon juice and garlic with an electric mixer.

Cover a jelly roll pan with tin foil.

Snip the chives in small pieces and spread evenly over the foil.  Spread the cream cheese over the chives.  I ended up using my hands, because it kept sticking to the spatula and knife.  Chop the parsley and tarragon.  Sprinkle the herbs (including the dill) across the top of the cream cheese.

Pull the short end of the foil up and fold the cheese a few inches in.  Keep rolling into a log with the help of the foil.  Use your fingers to smooth any sections.  Once you reach the other end and it’s a lovely log.  Cover and refrigerate for several hours or over night.

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Salmon Cakes with Herb Mayonnaise

This recipe also came from my new “Finger Foods” cookbook!  It was really delicious, and could be made in the mini size like we did or easily into a larger patty for a salmon cake burger.

1 lb salmon fillet, skin and bones removed, cut into 1/4 inch cubes (I used a can of salmon, but sadly did not look closely enough at the can and it was not boneless and skinless, so there was still a good bit of dirty work to get it ready to use)

3 TBS dry breadcrumbs (I used panko)

1 TBS lightly beaten egg

1/2 tsp finely grated lime zest

3 1/2 tsp lime juice

3 tsp fresh dill, chopped

1 clove garlic, crushed

2 TBS extra virgin olive oil

Place the salmon, breadcrumbs, egg, lime zest, 3 tsp lime juice and 2 tsp dill in a bowl.  Stir until the mixture comes together and the ingredients are evenly distributed.  Season well with salt and freshly ground black pepper.

With wet hands, form small balls of the mixture (about 2 heaping tsp each).  It should form about 36 balls.  Please on a baking sheet lined with foil.  Refrigerate until ready to use.

For the herb mayonnaise, mix the remaining lime juice and dill with the mayonnaise and garlic in a bowl.

Heat the olive oil in a large, nonstick frying pan.  Cook the salmon cakes in batches over medium heat for 2 minutes per side or until golden and cooked through.  Be careful not to over cook.  Drain on paper towels.  Top each with some herb mayonnaise and season well.  Serve immediately.

I placed each salmon cake ball in a little tasting spoon.  They looked so cute!  I wasn’t very good at taking pics while we were making that, but it’s very simple to put together!

Crescent Cream Cheese Appetizers

This is seriously one of the simplest appetizers to put together EVER (I know I have said that a few times already in just a handful of posts, but I’m serious!)  I love simple, delicious options that you can put together quickly when you have people over.  I love entertaining and cooking, but I hate to be stuck in the kitchen and miss any part of a party.  This appetizers solves that completely.  I’m not sure where this recipe come from for sure, but my sister found it years ago and it has been a staple for get togethers ever since!

1 block cream cheese

1 canister crescent dough

dill (I usually just use dried, but I’m sure fresh would be amazing also)

Preheat the over to 350.  Unroll crescent dough and press seems together.  You will actually only need about half of the dough.  Sprinkle the entire block of cream cheese with dill.  Please cream cheese block in center of the dough and wrap placing on the baking sheet seem side down.  You can definitely jazz this up by adding a cut out made with cookie cutters (or a creative person and a knife) and the left over dough.  Cook for about 12-15 minutes until the dough is golden brown.

Serve with crackers and/ or veggies and/ or apple slices.  I promise people will be fighting to scrap up the last bits of this!

This is also an incredible recipe to adapt; you could definitely use your favorite herb in place of dill.  I’m sure it would even be delicious if you would garden vegetable cream cheese!