I see this on offer at the Kroger deli pretty often and I’ve bought, and liked it, but it seemed a tad too expensive so I looked for a recipe. I found this one and used it for a guide. This one has two potatoes and the other ingredients are scaled to suit. I used four slices of bacon and two or three green onions and a handful of a cheddar/Monterey jack mixture left over from another dish. Use about 2 to 1 sour cream to mayo in a quantity sufficient to lube it all up. I boiled 6 eggs to make deviled eggs for an additional side and Mrs J suggested adding a couple to the potato salad. They work fine in there. I saw a recipe that mentioned baking the mixture until the cheese melts but I went with a cold dish. Made an excellent side for the roast pork sammich.
We swung by the supermarket deli to pick up some of their fried chicken and a couple of sides – we had been shopping garden centers and were getting hungry with nothing quick to eat in the fridge. We really didn’t want to go to a burger joint or the Chinese buffet. Mrs J picked a pair of cold salads while I grabbed a box of chicken. She opted for a mustard potato salad and something that was labeled as “summer slaw”.
The summer slaw was pretty good, we looked online for a copycat recipe but didn’t find anything that looked close. It had tomato bits, cabbage, and green bits that were sliced green onion tops and something else – green bell pepper or maybe cucumber with the skin on. We went with “both”. The dressing was thin and white and put me in mind of the dressing I use for the copycat KFC slaw dressing.
I whisked a dollop of mayo with buttermilk and rice vinegar, added Splenda to taste, and celery salt with ground white pepper. It may not be what the deli used in theirs but it came out pretty good!
one small head of cabbage, shredded fine
half of an English cucumber, minced
1/4 cup of minced green bell pepper
two small tomatoes, seeded and chopped small
a small bunch of green onions, thinly sliced tops only
1/4 – 1/2 cup mayo
1/4 cup buttermilk
1/4 cup rice vinegar dressing (the flavored stuff)
sugar (Splenda) – go with 1/8 -1/4 cup
celery salt and white pepper to taste
* Just guessing after the fact on the dressing quantities.
I found a frozen block of posole in the nether reaches of the big freezer and decided today was a good day for it. That’s Monterey jack in the bowl with a few nacho chips. On the platter is an array of traditional garnishes. Colorful! Delicious, too.
I always assumed dry beans needed overnight soaking but these pinto beans worked just fine without. I covered the bottom of a sauce pot with the beans and covered them with broth, seasoned them with chili powder and ground cumin, brought the pot to a boil and then simmered it, covered, for a couple hours with a chopped onion. I uncovered the pot and cooked them for a while longer because they were a tad thin, hard to overcook them unless they dry out and scorch. These were flavored with the pork I roasted the other day, a handful of chopped meat including some of the highly seasoned outer layer, along with some of the skimmed pot drippings. Those larger pieces went atop the beans when they were plated. That’s a whole clove of garlic that roasted with the shoulder on the bottom of the photo. Yum!