Tag Archives: comfort food

Yukon Gold Potato Salad

Summer time for picnics and favorite foods:  Potato Salad

Summer is the time to bring out the salads and serve food we do not cook all winter when we are hungry for comfort foods.  Let’s call potato salad as the summer time comfort food.  What else goes with hot dogs, hamburgers, bratwursts, and barbecues and picnic? 

I usually use Russet potatoes for potato salad, however, while at the Farmer’s Market there were fresh Yukon Gold Potatoes.  I had to try them; successfully using the same recipe, I marinated the cooked hot peeled potatoes with the sweet pickle relish to add more sweet and distinctive flavor.

Yukon Gold Potato Salad

Yukon Gold Potato Salad

Yukon Gold Potato Salad

Julia Ann
Yukon Gold potatoes are used to make a flavorful potato salad to serve at picnics, family, and company dinners.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Salad
Cuisine American
Servings 6 servings

Ingredients
  

  • 5 Yukon Gold potatoes medium size
  • Water to cover
  • 1 teaspoon of salt
  • 1/4 cup sweet pickle relish more if needed to flavor potatoes
  • 1/4 cup onion finely chopped
  • 1/4 cup celery finely chopped
  • 1 hard boiled egg diced
  • 1/2-3/4 cup low-fat mayonnaise
  • 1 tablespoon yellow mustard
  • 1 teaspoon celery seed
  • salt and pepper to taste
  • dash paprika

Instructions
 

  • Boil the washed, unpeeled potatoes in the water and salt, until tender, 20-25 minutes.
  • Drain off water
  • Peel potatoes
  • Dice in 1/2 inch sizes, use potatoes that crumble into pieces or somewhat mashed
  • Add the pickle relish to absorb into the potatoes to add flavor, more or less as needed for taste.
  • Add the vegetables and egg to the potatoes
  • Combine mayonnaise, prepared mustard and celery seed.
  • Add salt and pepper to taste.
  • Carefully stir dressing into the potatoes, vegetables and egg.
  • Refrigerate overnight.

Notes

My preference is mashed potato salad, so having crumbles or broken bits of potato pieces is not a problem. A firmer potato will result by not cooking it as long if preference is for a bigger bite of the potato.
Tried this recipe?Let us know how it was!

 

Yukon Gold Potato Salad

Yukon Gold Potato Salad

Summer time meals are so easy to fix without getting into sandwiches and chips.  We are having plenty of green beans, , sauteed yellow squash, zucchinis, fried corn and tomatoes with our potato salad.  Next comes the fresh fruits of fall.

Summer Garden Vegetables

Summer Garden Vegetables

Summer Dinner

Summer Dinner

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®Netta Belle's Choice cookbookinabox bring you great recipes for your cooking experience ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Macaroni, Chicken and Cheese Casserole

 

Netta Belle’s Choice for a budget meal.

Macaroni, chicken and cheese casserole

Macaroni, Chicken and Cheese Casserole, the ultimate comfort food.

Have you ever had a week longer than your food in the house or the money in your wallet and pay day isn’t here yet?  I thought I was through with those times forever.  However!  I am now retired.  The pay isn’t as good as it was when I worked 40+ hrs a week for someone else.

Well, this has been the dilemma in our house of two this week.  It is amazing what new things can be cooked up with the same foods.  I use leftovers and create new dishes which means I usually end up with more leftovers.  You may not relate, but I am sure many of your parents or grandparents can relate to using everything you have before getting new.  Well, food does not really fall in that category – just left overs.

I like to cook up several boneless, skinless chicken breasts with seasoned low-fat chicken broth or water in the slow cooker.  They can be bagged in freezer bags and pulled out only what is needed for a meal for two.  Of course, I save the broth for soups in glass cans stored in the refrigerator.

This time I had some ricotta cheese, some Colby Jack cheese and a green bell pepper. Oh yes, the cornbread from the day before. Luck would have it, I did not have an onion, hey, that is why the onion powder is on the shelf.

Talk about need for comfort food!   Well, here comes the macaroni, chicken and cheese.  It was tasty, filling with a gelatin fruit salad and green beans and budget casserole.  Not feeling too deprived, we had chocolate chip cookies and sherbet.

For those budget strapped beginners in the world, couples, families,  the retiree or just tightening the budget belt out of need, look at your leftovers and get creative.  Here is one of my solutions.

Macaroni, Chicken and Cheese Casserole

Julia Ann
An easy on your pocketbook comfort dish for the family. It is one of those recipes, having leftovers is a good dilemma.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 6

Ingredients
  

  • 4 cups boiling water
  • 1 cup whole wheat elbow macaroni uncooked
  • 1 teaspoon Netta Belle's Choice Sea Salt
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups low-fat milk
  • 1 teaspoon fresh ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Salt to taste
  • 1 tablespoon Dijon mustard
  • 1/2 cup chicken breast cooked and diced in 1/2 inch pieces.
  • 1/2 cup green bell peppers diced in 1/2 inch pieces.
  • 1 cup ricotta cheese
  • 2 cups shredded Colby Jack cheese or your choice
  • 1/2 cup crumbed cornbread
  • 1/4 cup shredded Colby Jack cheese
  • Dill weed to sprinkle on top
  • Paprika to sprinkle on top

Instructions
 

  • Preheat oven 350 F.
  • Grease a 9 x 9 casserole dish.
  • Cook the macaroni in the water according to package directions.
  • Drain the macaroni, do not rinse. Set aside.
  • Warm the milk in microwave for 2 minutes, let set until ready to use.
  • Use a large sauce pan to melt the butter to bubbling.
  • Sprinkle in flour; use a whisk to blend the roux (thickening paste.)
  • Cook over low heat.
  • Add seasonings, chicken breast and green pepper.
  • Stir with a wooden spoon to blend together.
  • Remove from heat, stir in the ricotta cheese and shredded Colby Jack cheese.
  • Stir until the cheese has melted and sauce blended.
  • Pour the cooked and drained macaroni into the cheese sauce, stir gently.
  • Pour into greased casserole dish.
  • Spread the crumbled cornbread evenly over the top.
  • Sprinkle the shredded cheese over the cornbread.
  • Sprinkle the dill week and paprika to your taste on top.
  • Bake 30-35 minutes or until the sauce is bubbling and cheese is melted.
  • Let set about 5 minutes before serving

Notes

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.
©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.
Tried this recipe?Let us know how it was!

 

Macaroni, Chicken and Cheese Casserole

Macaroni, Chicken and Cheese Casserole – a budget comfort food dish.

Related Recipes:

This was inspired by a recipe from Food.com Recipe #454932.

Netta Belle's Choice Sea Salt Purified, Granular White Crystalline Pacific Ocean Salt and Pure Granulated Black Pepper

Netta Belle’s Choice Sea Salt Purified, Granular White Crystalline Pacific Ocean Salt and Pure Granulated Black Pepper

cookbookinabox® in partnership with Netta Belle’s Choice® bring you for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.