Old-Fashioned Potato Salad

Posted on April 10, 2015 by admin
Old-Fashioned Potato Salad
Serves 6
Here's a go-to potato salad recipe you'll want to share all spring and summer at picnics and cookouts!
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Prep Time
30 min
Cook Time
25 min
Total Time
55 min
Prep Time
30 min
Cook Time
25 min
Total Time
55 min
Ingredients
  1. 2 pounds russet potatoes, peeled and cut into 1-inch cubes
  2. 1 cup mayonnaise
  3. 2 hard-boiled eggs, chopped
  4. 1/2 medium Vidalia onion, chopped
  5. 1 celery rib, chopped
  6. 1 teaspoon mustard seed
  7. salt and freshly ground black pepper
  8. paprika, optional
Instructions
  1. Bring potatoes to a boil in a large pot of salted water. Cook until just tender, about 25 minutes, depending on size of potatoes.
  2. Drain potatoes and move to a large bowl.
  3. Stir mayonnaise, eggs, onion, celery, and mustard seed together in a small bowl. Stir mixture into potatoes to coat them well.
  4. Season to taste with salt and pepper. Chill before serving. Sprinkle with a few dashes of paprika, if desired.
Notes
  1. ©2015 Mastering the Art of Southern Vegetables, by Nathalie Dupree and Cynthia Graubart.
  2. Reprinted with author's permission.
Adapted from Mastering the Art of Southern Vegetables
Adapted from Mastering the Art of Southern Vegetables
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Garlic, Herb and Lemon Roasted Leg of Lamb

Posted on April 2, 2015 by admin
Garlic, Herb and Lemon Roasted Leg of Lamb
Images and talk of eggs are everywhere! Think of a different kind of egg for your holiday preparations - the Big Green Egg®! Below is wonderful recipe for Easter festivities and gatherings, made easy and delicious on your Big Green Egg.
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Prep Time
40 min
Cook Time
1 hr 30 min
Total Time
2 hr 10 min
Prep Time
40 min
Cook Time
1 hr 30 min
Total Time
2 hr 10 min
Ingredients
  1. 1.15 lb. Leg of Lamb (can be boneless or with bone depending on preference)
  2. 1 stick Unsalted Butter (room temperature)
  3. 2 tbsp. Fresh Thyme (chopped finely)
  4. ¼ cup Fresh Rosemary (chopped finely)
  5. ¼ cup Fresh Oregano (chopped finely)
  6. 1 ½ tbsp. Garlic (chopped)
  7. ¼ cup Olive Oil
  8. Zest of 1 Lemon
  9. 1 ½ tsp. Kosher Salt
  10. ½ tsp. Ground Black Pepper
  11. 2 tbsp. Lemon Juice
  12. 1 extra Lemon
  13. 1 bulb of Garlic (halved with skins on)
  14. Few extra pinches of salt
Instructions
  1. Set EGG for indirect cooking at 375°F/177°C.
  2. Trim of silver skin or any extra fat (optional, I prefer to keep most of fat on there.)
  3. Truss lamb to stay together during cooking process and place in a plastic container. Set aside.
  4. In a medium bowl, combine the butter, herbs, garlic, olive oil, zest, spices and lemon juice. Using the back of a fork mix very well until all of the butter clumps are gone and you are left with smooth mixture. Set ¼ cup of the mixture aside.
  5. Sprinkle the lamb with salt and then rub the herb mixture onto the lamb and place into a roasting pan that fits on the EGG.
  6. Half the extra lemon and place that cut side down on the roasting pan next to the lamb along with the halved garlic bulb (facing cut side up).
  7. Roast for 1 ½ hours or until the internal temperature reads 130°F/54°C when a thermometer is inserted into the thickest part of the roast. (130°F/54°C will be Medium Rare.)
  8. Spoon the drippings onto lamb every 20-30 minutes while it is cooking.
  9. (Optional) About 10 minutes before the lamb is cooked, spoon the rest of the mixture onto the lamb. Optionally, spoon extra mixture onto lamb as it is sliced.
  10. Squeeze the garlic and extra lemon onto lamb before serving it (Optional.)
  11. Enjoy!
Notes
  1. Recipe courtesy of Linkie Marais©. You can find out more about Linkie at linkiemarais.com
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Maisie’s Carrot Cupcakes with Cream Cheese Frosting

Posted on March 26, 2015 by admin
Maisie's Carrot Cupcakes with Cream Cheese Frosting
Yields 24
You may think that carrots are just for snacks and salads. Think again! Carrots taste terrific in desserts, too. What better way to eat your veggies than in a cupcake? It's fun to color some of the frosting orange and green with food coloring to make decorative carrots on top of each cupcake.
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Prep Time
1 hr 25 min
Cook Time
25 min
Total Time
1 hr 50 min
Prep Time
1 hr 25 min
Cook Time
25 min
Total Time
1 hr 50 min
Cupcakes
  1. 2 cups all-purpose flour
  2. 2 teaspoons baking powder
  3. 1 teaspoon baking soda
  4. ¾ teaspoon salt
  5. 1 tablespoon cinnamon
  6. 1 ¾ cups sugar
  7. 1 ½ cups vegetable oil
  8. 4 eggs
  9. 3 cups grated carrots (about 9 carrots)
Frosting
  1. 8 ounces cream cheese, softened
  2. 4 tablespoons butter, softened
  3. 3 ½ cups confectioners’ sugar
  4. 1 teaspoon vanilla extract
  5. Food coloring (orange and green)
  6. Pastry bag with icing tips
Cupcakes
  1. Preheat the oven to 350°F (180°C)
  2. Line two 12-cup muffin pans with paper liners. Sift the flour, baking powder, baking soda, salt, and cinnamon in a large bowl. Set aside.
  3. Blend the sugar, oil, and eggs in a bowl with an electric mixer until fluffy.
  4. Mix in the grated carrots until combined.
  5. Add the dry ingredients to the wet ingredients and blend thoroughly.
  6. Use an ice cream scoop to fill each paper muffin cup about halfway.
  7. Bake the cupcakes for 25 minutes, until light brown on top. Remove them from the oven and cool completely on a rack before frosting.
Frosting
  1. Beat the cream cheese and butter together in a bowl with an electric mixer.
  2. Slowly add the confectioners’ sugar and vanilla extract. Beat until the frosting is smooth and creamy.
  3. Frost the cooled cupcakes with a butter knife.
  4. Divide the remaining frosting into two bowls. Add orange food coloring to one bowl and green food coloring to the other. Mix well. Transfer the frosting to pastry bags.
  5. Use the writing tips — a slightly larger one for the carrots and a smaller one for the leaves.
  6. Practice a few carrots on a piece of waxed paper, then make one on each cupcake.
  7. Start with a big squish of orange frosting, then draw the tip of the bag toward you, letting up on the pressure so the carrot comes to a point.
  8. Add three green leaves and your carrot patch is all set!
Notes
  1. Recipe excerpted from Cooking Class © by Deanna F. Cook, photography © by Julie Bidwell, used with permission from Storey Publishing.
Adapted from Cooking Class: 57 Fun Recipes Kids Will Love to Make (and Eat!)
Adapted from Cooking Class: 57 Fun Recipes Kids Will Love to Make (and Eat!)
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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