Comfort Food Classics: Potato Salad

The creamy potato salad that we remember and love from our childhood with a spicy kick!

The 4th of July is upon once again. And as I've said many a times before, you can take the girl out of the US, but you can't take away her love of American holidays. Growing up, the 4th of July meant fireworks, cookouts with family and friends, and Old Glory waving in the wind. Most summers, we spent the weekends camping in the mountains of SoCal, and on the 4th of July the RV park hosted a huge potluck for all of its members. My mom, who worked at the RV park, was behind the grill firing up hot dogs, hamburgers, and BBQ ribs. Beside her were what seemed like endless trays of coleslaw, corn on the cob, macaroni and cheese, macaroni salad, several varieties of chips, and plenty of classic potato salad.

The potato salad was one of my favorites because it was chock full of bacon, and I was always so happy when mom brought home leftovers. I mean, who doesn't love bacon?! I still love that potato salad I remember from my childhood and continue to make it, although I've added a few ingredients like Mexican crema for extra creaminess and serrano chiles for a spicy kick. This classic potato salad with hard-boiled eggs and bacon is perfect for a weekend barbecue, or when you're feeling a little homesick for good old-fashioned American food.

To help you save time in the kitchen, make this salad the day before and let it chill in the refrigerator overnight.

Yield: 8 servingsAuthor: Leslie Limón

Classic Potato Salad

Creamy potato salad that we all know and love with a spicy kick!

prep time: 15 MINScook time: 2 hourstotal time: 2 hours and 15 mins

INGREDIENTS:

• 3 celery ribs, diced
• 1/2 medium red onion, finely chopped
• 2 to 3 serrano chiles, finely chopped
• 2/3 cup mayonnaise
• 1/3 cup Mexican crema
• 1 tablespoon classic yellow mustard
• 6 medium potatoes, peeled, diced, and cooked
• 4 hard-boiled eggs, peeled and chopped
• 8 oz. bacon, cooked and crumbled
• 1/4 cup fresh cilantro, finely chopped

INSTRUCTIONS

1. Mix together the celery, onion, serrano chiles, mayonnaise, Mexican crema, and mustard in a large bowl. Stir in the cooked potatoes, hard-boiled eggs, crumbled bacon, and chopped cilantro until well combined; season with salt and black pepper to taste. Cover potato salad with plastic wrap. Refrigerate for at least 2 hours before serving. Enjoy!

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03 July 2017

Comfort Food Classics: Potato Salad

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Arroz con Crema y Elote (White Rice with Cream and Corn)

Flavorful white rice flavored with onion, garlic, golden corn kernels, and Mexican crema.

With Cuaresma (Lent) starting next week, I thought now would be a good time to share how to make Arroz con Crema y Elote. It is a popular side dish served at Mexican restaurants that specialize in seafood dishes. When my older kiddies were little and going through their picky eater stage, whenever we went to eat at our favorite mariscos restaurant the only thing on the menu that they'd eat was this rice. Now that Hope and Nick are 19 and 17, they still love this rice, but now it's not the only thing on the menu that they order.

24 February 2017

Arroz con Crema y Elote (White Rice with Cream and Corn)

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Baked Poblano Fries

I don't remember exactly which Rachael Ray cooking show I saw these on, but as soon as she mentioned them, I knew I had to make them.

At that very moment. 

I didn't even finish watching the show.

I headed straight into my kitchen and started to work, while visions of crispy, golden strips of breaded poblano peppers danced in my head.

Were it not for the fact that I had to share these with Hubby and the kiddies for lunch that day, I would have happily finished them all by myself.  No burger necessary. 

Full of spicy flavor (and very little heat), Baked Poblano Fries are better (and more addicting) than chips.  And a tastier alternative to plain ol' french fried potatoes.

All I have to say is, "Gracias, Rachael Ray!" 

Baked Poblano Fries
(Inspired by Rachael Ray)

Ingredients:

• 2 eggs, slightly beaten
• 1-1/2 cups dry bread crumbs
• 1 teaspoon seasoning salt
• 1/2 teaspoon chili powder
• Ground cumin
• 5 poblano peppers

Directions:
Preheat oven to 375F.

Beat the eggs in a small bowl.  Season with salt and pepper; set aside.

Place dry bread crumbs on a medium plate, season with seasoning salt, chili powder and a dash of ground cumin; set aside.

Slice the tops off the tops of the poblano peppers. Using your knife or a spoon, scoop out the seeds and veins.

Slice the chilies in half lengthwise and cut into 1/4-inch slices. 

 

Dip the poblano strips in egg.

Coat the poblano strips with bread crumbs.

Arrange the breaded poblano strips on a lightly greased baking sheet.  (I line my baking sheet with aluminum foil to make clean-up easier.)  Bake at 375F for 25 to 30 minutes or until golden brown. 

Serve with Ranch or Bleu Cheese Dressing, Fresh Tomato Salsa or Homemade Onion Dip for dipping.  Enjoy!!!

07 October 2011

Baked Poblano Fries

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Comfort Food Classics: Arroz Blanco (Mexican White Rice)

Quick and easy recipe for fluffy white rice seasoned with with onion and garlic.

Arroz Blanco (Mexican white rice) is a family favorite side dish that I make about once a week. My kiddies actually prefer it as a side dish over Mexican Rice. It's a wonderful and delicious side dish that plays nicely with Mexican and Asian dishes. And it's also delicious stirred into your favorite soups. Unlike traditional white rice which is made just by boiling rice in water, this Sopa de Arroz Blanco is made by frying the rice until it turns a lovely golden hue, then it's cooked in a mixture of chicken broth, onion, and garlic that add a ton of flavor for a delicious rice dish.

06 January 2010

Comfort Food Classics: Arroz Blanco (Mexican White Rice)

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Guacamole

Back in the States, I was famous for my guacamole. Wherever we went, I was always asked to make and take my guacamole. This is one of many recipes, that I learned to make by myself, by trial and error.

My guacamole has one "secret" ingredient that I'm going to share with you. I discovered it through necessity. My grandparents would take me camping EVERY weekend to a small "members only" campground in Oak Glen, California. Every Friday evening at the campground, a potluck was held. My grandmother would always take her sopa de arroz (spanish rice). But one Friday in particular, my grandparents were asked to take some guacamole.

Well, my grandparents kindly left this task to me. But we only had a few avocados. It wasn't nearly enough guacamole for the potluck. I checked the very small refrigerator in our camper and all we had was a container of sour cream. (Pappy liked to put sour cream on everything.) So, I thought I'd add a bit of sour cream to my guacamole, to make it seem like we had more guacamole. Sure enough, this was a hit, and I've been making my guacamole this way ever since!

Feel free to add as little or as much sour cream as you like!

Guacamole

Ingredients:

• 4 avocados
• 1 roma tomato, finely chopped
• 1 small onion, finely chopped
• 1 tablespoon cilantro, finely chopped
• 1 serrano chile, seeded and finely chopped
• 1 lime, juice only
• 4 tablespoons Mexican crema or sour cream

Directions:

Cut avocados in half lengthwise; remove seed. Spoon out avocado and place in medium bowl. Squeeze lime juice over avocado. (This helps prevent browning.)

Add remaining ingredients.

Mash with fork or potato masher until desired consistency. Season with a couple of pinches of salt. Cover with plastic wrap and refrigerate until ready to serve. Enjoy!!!

With Love,

Leslie Limon

22 June 2009

Guacamole

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