Baked Potato Salad

Here is a new spin on an old classic.  This delicious potato salad is made with baked instead of boiled potatoes and it tastes very similar to a loaded baked potato.  It would be great along side a steak or some grilled chicken. 

• 3 lbs red potatoes
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tbsp apple cider vinegar
• 1 pkg ranch dressing mix
• 5 bacon strips fried crisp and crumbled
• 1/2 cup sliced green onions
• 4 boiled eggs, chopped
• 1 cup cheddar cheese, shredded
• salt and pepper to taste

Drizzle potatoes with canola oil and bake at 425 degrees for 30-40 minutes, depending on size of potato.  Be careful not to get them too soft or they will fall apart when you stir the salad together.  Cool completely and then chop in bite size chunks and place in large mixing bowl.  Next, add bacon crumbles and sliced onions.
Mix together mayonnaise, sour cream, ranch mix and vinegar.  Pour over potato mixture and stir gently to combine.  Season with salt and pepper and then give it a taste and adjust if needed.  Add cheese and chopped egg and gently stir just until incorporated.  Refrigerate for a couple of hours or overnight before serving.

Vinaigrette

This is a tasty vinaigrette.  It’s way better than anything store bought and easier on the waistline than our family favorite, Ranch dressing.
Ingredients:

• 1/2  cup canola oil
• 1/8 cup red wine vinegar
• 1 tbsp honey
• 1 teaspoon kosher salt
• 1/8 tsp pepper
• 1/8 tsp garlic powder
• 1/8 tsp paprika
• 1/8 tsp mustard powder

Directions:
Wisk it all together and chill.

Chicken and Spinach Alfredo Lasagna

Ingredients:

• 3 chicken breasts
• 2 tbsp olive oil
• 2 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cayenne pepper
• salt and pepper
• 1 stick plus 2 tbsp unsalted butter
• 1 cup finely chopped onion
• 3 tbsp minced garlic
• 1/2 cup flour
• 7 cups whole milk
• 2 cup grated parmesan cheese, divided
• 3 cups fresh baby spinach leaves
• 1/4 tsp nutmeg
• 1 lb lasagna noodles
• 16 oz ricotta cheese
• 2 cups mozzarella cheese, shredded
• additional 1/2  stick of butter cut into pats for top of casserole

Directions:
Heat olive oil in a skillet, season chicken with Italian seasoning, garlic powder, onion powder, cayenne and salt and pepper and cook until done, shred and set aside. 
Meanwhile cook lasagna noodles according to package.
In a large pot on medium heat,  sauté onions in butter until soft, add in garlic and cook for a couple more minutes.  Add the flour and season with salt and pepper and cook for 2-3 minutes while stirring.  Slowly add in milk and continue to stir.  Cook for 4-5 minutes until thickened, stirring occasionally.  Once sauce is thickened add in spinach, stir until wilted and then add 1 1/2 cups parmesan cheese, shredded chicken and nutmeg.  Taste and adjust salt and pepper, remove from heat.
Preheat oven to 375 degrees.
Now it’s time to assemble.  Coat the bottom of a 9x13 inch baking pan with 1/2 cup sauce.  Next, add 3 lasagna noodles then a thin layer of ricotta, 1/3 of the mozzarella.   Repeat layers 2 more times using 1/4 of sauce at a time, ending with layer of pasta covered in the sauce.  Sprinkle remaining 1/2 cup of parmesan and dot with butter.  Bake for 40-45 minutes until top is lightly browned and casserole is bubbly.  Let sit for 15-20 minutes before slicing. 
*notes—you will probably use less than the entire lb. of pasta.  Be sure to fill in any gaps with the broken pieces.  Mushrooms can be added, just saute with the onions.  Leave the chicken out for a vegetarian dish.

Sweet Cheeks

Pa calls her “Worm” because she wiggles all the time.  I’m thinking she needs a better nickname than that but I haven’t came up with anything fitting yet.  We have to nickname everyone in this family.  We can’t help ourselves.  It’s just what we do.  You don’t even want to know what we call the people we don’t like.  It might not be very nice.

Just look how round that little face is getting.  I just want to pinch those sweet cheeks.  Hey…Sweet Cheeks…that could work.

Spring Overachievers

This is Lady Banks Rose.  It only blooms for a short time and it is absolutely gorgeous right now.

Just look at all of those blooms.  She’s definitely an overachiever. 

My Japanese Maple is fuller than ever.  When we move to a new place someday I know I will shed a tear or two over leaving this tree.

This is by far the worlds largest strawberry.  You can’t really tell it in this picture but this baby is HUGE!   I would like to see the bush that it came off of.  It’s like a strawberry on steroids.  I think it needs its own zip code.  I’m not kidding, really. 

Does anyone have the number to the Guinness Book of World Records?  I need to call them.

Smooth Sailing

I’m thinking positive today.

Gorgonzola Dressing

Ingredients:

• 3/4 cup mayonnaise
• 3 tablespoons sour cream
• 1/2 lemon, juiced
• Pinch Salt
• 1 teaspoon garlic powder
• 8 ounces Gorgonzola, crumbled
• 2 tablespoons red wine vinegar
• 1 tablespoon buttermilk
• Pinch cracked black pepper

Directions:
Wisk together mayo, sour cream, lemon juice, red wine vinegar, buttermilk and salt and pepper.  Stir in Gorgonzola and chill.