Monday, August 26, 2019

Bacon Potato Salad

· 6 to 8 medium potatoes, about 3 pounds, peeled and cut into 1-inch cubes
· 2 eggs
· ½ pound bacon, cooked and crumbled
· ½ cup dill salad cubes, drained
· ½ cup mayonnaise
· ½ cup sour cream
· ¼ cup prepared mustard
· 3 green onions, chopped
· ¼ cup fresh dill
· Salt and pepper, to taste


1. Cook potatoes and eggs in boiling water to cover in a Dutch oven over medium heat for 15-20 minutes or until tender. Drain and let cool slightly. Remove eggs, peel and chop.
2. Place potatoes and eggs in a large bowl. Add bacon, salad cubes, mayonnaise, sour cream, mustard, onions, dill, salt and pepper. Toss gently to coat. Cover and chill at least an hour.

To make ahead: peel and cut potatoes the night before; put in a large bowl; cover with water and put in refrigerator.

Saturday, August 3, 2019

BBQ Chicken Pizza

· 1 pizza crust
· 2 tablespoons olive oil
· 1 ½ cups BBQ sauce
· 3 cups cooked chicken
· Optional additions: onions, mushrooms, sliced jalapenos, tomatoes
· 2 cups shredded Monterey jack cheese

1. Prepare crust and cook according to package directions. Brush with olive oil before baking.
2. Spread 1 cup BBQ sauce on baked crust. Mix remaining sauce with chicken. Spread on crust. Add additional toppings if using and sprinkle with cheese.
3. Bake at 350 degrees for 10 to 12 minutes or until cheese is melted and bubbly.