Lemonade pie and salad stuffed tomatoes – Artofit

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Lemonade Pie and Salad Stuffed Tomatoes

😎🍋 Lemonade Pie. A cool treat for a hot day!! And a great idea for salad stuffed tomatoes.
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Potato Salad and Deviled Eggs | 🐇Easter will be here before you know it! The next few weeks we will be preparing dishes for your Easter lunch. Today’s dishes: 💐Potato salad 💐Deviled... | By MeMe’s Recipes | Welcome to Mimi's Kitchen today is Monday March the 8th and it has been a beautiful day here in South Carolina I'm glad to report that and so our cooking tonight we're going to make potato salad and deviled eggs almost said eggs salad deviled eggs and the thought behind this is Easter is coming up soon it is the first Sunday in April so that will be here before we know it and so we thought maybe one of the things that we could do is start thinking about some things that would go with our Easter meal almost every body has ham on Easter and so potato salad and deviled eggs are two items that go good with almost anything that you choose to serve. So, I have already started. Um I cut up a lot of my potatoes because I knew you didn't want to watch me cut potatoes up but I am going to show you. I use the red potatoes for my potato salad. I just found they have the best flavor and so I love little knife. It's just like a razor blade and so we go cut this peeling off here. Won't take but a minute. My daddy used to say dying for goodness sakes. Don't peel all the potato off with the peeling. So that's why I love this little knife because it really just gets kind of right under the skin of the potato. So we got that. Rinse it off a little bit. Now the main thing you want to remember when you're doing your potatoes is to try to keep them all about the same size. Because when they cook you want to be sure that they all get done at the same time. So we just go do this right over here in the water. Okay so Keep em about about that size because that's about the size of the ones that are already in there. You don't want em too small because when they cook, they'll get mushy and that is one thing you try to watch out for in your potato salad is so that your potatoes do not get mushy. Just going to cut that little side off there. Okay. Now, cut my eye on high and then we're going to put salt in this water here. Good bit of salt because potatoes take a good bit. So, we're going to let this come to a boil and we'll just be right back. Okay, we've been going about 5 minutes. Now, I want you to look, these potatoes are boiling good. So, what you do is you've really got to keep an eye on em because you do not want them to get mushy. So, we'll test quite often. See, all of em are just about the same size and so that means that they should cook equally. I will tell you this, if you have to do this in two steps, you can cut these potatoes up, cover em with water, and just stick a top on your pot and leave em and you don't have to cook em right then. Lot of times when I'm doing potato salad for Sunday, I will cut my potatoes up on Saturday night. I cover em with water and I just set em aside and then the next morning, I go ahead and cook em and Um and so we'll we'll keep watching these and see you can kind of see how they you can almost tell the potato is getting done. And so what we'll do is we'll just test it off and see how that knife goes down through there. Well it's still you know just a little bit. So we're going to cook them here just a few more minutes. And then what we'll do is we'll drain them good. And then once we drain them with good cold water you want to drain them with good cold water because they will continue to cook even after we take them even after we drain the hot water off of them so you you rinse them in good cold water and that stops the the cooking process and so that gets them right at the point where you want for your potato salad now there are a lot of good potato salads that you can buy them to grow store but I will tell you this, if you ever make it from scratch, you probably will not go back to buying it in the store because none of it compares. I've tried to fool my family. I can't tell you how many times. It just does not work. Always, it's like, mama, I don't, this doesn't really taste like your salad and I'm like, nope, it's not my salad. So, I quit. I quit that. I I don't I don't try to fool em anymore. So, I and potato salad is something that's just so easy to do that it just doesn't take that much time and it it taste so good. So, go to the little bit of trouble to make it and actually you can make it a day or two ahead because sometimes the longer it sits, the better it taste. So, we'll keep cooking these potatoes here. Alright, we'll check one here. I'll find catch one. Alright, see it's still just a little oh not done. And you know, I'll tell you this too. You can almost smell when potatoes are done. I know that sounds weird but once you cook em two or three times and you can almost smell when they are done. So, and they're getting that smell now. So, they're getting ready to be done. So, we'll be back in a minute. I think our potatoes are done now. So, we go test one here. So, see how that knife just went right through there. So, those are ready. We're going to cut that off. We're going to get right over here and we are going to run them right through our colander Alright. This is cold water and we're going to run the cold water right over. I like to rinse them really good and cool those potatoes down and then two, it makes it easier when you start working with them because if they're too hot, you have mashed potato salad. So, you don't want that. So, you can cool em off really good Alright, those are nice and cool. I'm going to let that drain there for a minute. Now, what we're going to do here with that all our ingredients Trinity. That is eight potatoes. And usually a pretty good rule of thumb is if you're making potato salad for a group is a half a potato per person. Because you can put eggs in it and some other things. So eight potatoes and I have six eggs here. So I'm going to chop my eggs up. And I like to do I like to chop them up pretty fine. Because I don't want hunks of eggs in the and the potato salad. So, we going to chop this up good. This is a nice little thing I got here. I don't even know how long I've had it but I've been using it for a long time. So, we go. I boiled these eggs earlier this afternoon and for those that missed the other video, I'm going to tell you a good way to do your eggs. Alright, I put the eggs and cover em with water. And then I put about a tablespoon of vinegar. Don't have to be a tablespoon. Just pour you some vinegar in there. Bring your eggs to a boil. Boil em for about hmm six to 8 minutes. Cut your eye off. Put the top on the pot and let em sit there for about 015 to 20 minutes then drain that water off and cover em immediately with ice cubes. And then they will peel so good. Okay. See, that's nice and chopped up. So, we're going to get all this stuff here together. Alright. Our potatoes. Our eggs. Whoa. Okay? Now, this is a combination is is some celery in here, little bit of celery, little bit of onion, and then this is from your little spring onion, your little green onion. So, put those in and then when I'm making potato salad, I like to use the dill relish and and I do like the relish because it's chopped up so fine. So, I don't measure this. I just kind of squeeze it in there. So, that looks like enough. Okay. Now, and this is just we're going to do just a squirt of mustard. That's all I can say. That's enough. We don't want too much mustard in it. So, Now, next thing, when I start putting my mayonnaise in there, I don't put a whole bunch in there at first because once you get it in there, you can't take it out but you can sure add more. So, that's probably what maybe little over half a cup. So, we'll start mixing this. And this looks so pretty in the dish when you get it. All mixed together. And see how pretty that egg makes it. The egg just adds such a beautiful look to your potato salad. And see that's that's enough mayonnaise. We don't want anymore mayonnaise in there. So So, there it is. Alright. Now, let's put it in our dish. This is our dish here. Alright. Now, we're going to go sprinkle that with dillweed. Don't have to do this but hey, it just makes a pretty And there we go. A nice bowl of potato salad to go with our meal on Easter Sunday. So we'll be right back and we going to do some deviled eggs. Alright now we're going to make our deviled eggs. And so I didn't have one of those pretty little dishes with all the little holes in it. So I thought well you know what? We'll make this look like grass. So this is just shredded iceberg lettuce and you get it already shredded so that'll give you a pretty little bed to make for your deviled eggs now this is really simple all we do is we cut this egg in half just like that alright and then take the yellow out put that in there. Take the yellow out. Sit that in. And if I were you, when I'm making devil eggs, I always boil at least one more egg than I need and the reason for that is a lot of times these eggs are cracked where we don't even see where they're cracked and then you'll have one egg that will break open and it'll be, you won't be able to use it. So, that automatically makes you have one less egg. So, I always just cook an extra one that way then I know I'm going to have enough to make what I want. So, we'll be right back. Alright. Now, all we do here is just mash these eggs up. So, it just takes just a little bit of effort, not much because these are pretty soft We got em all mashed up. Now the only thing I put in my my deviled eggs is just mayonnaise and a little bit of mustard. Some people put pickles in them but we just never have done that. And so that that's one thing that you can kind of do yourself. Do according to you know what your taste is and what your family likes. But we just don't care for the pickles in there. Alright so now here again we're going to do the same thing like we did the potato salad. We're not will put an overabundance amount of these of mayonnaise in here because if you get too much, it's going to be runny and you don't want it runny. So, I can tell we going to have to have more than that though. So, while we adding a little bit more, Okay. I'll put that in there. We're going to put a squirt of mustard. That's just barely a squirt. Okay. Now, see that consistency there? That's just about exactly what you want. Now, let me get my salt and pepper. Now, we just put just a little bit of salt Little bit of pepper. You see that's All you have to do. Now we will fill the eggs. This spoon works good because I know just about exactly how much to put in each egg and come out with the right amount. Ain't that pretty? So you see how good that would look on your either table or buffet however you serve your Easter meal. Okay. Scrape this last bit out here. And there we go. Alright now I'm going to get some paprika and sprinkle on a a few of them. Not everybody likes paprika on their eggs. So what we do at my house is we just sprinkle just a few of them. So but tonight just to make it look pretty. I'm going to sprinkle all of them. Whoo. That one got a good helping. That one too. So now Look at those side by side. Ain't that beautiful? And then that make you think of a Easter lunch and a nice big old ham over there sliced up and some vegetables and maybe a fruit dish of some kind. So, it's it's something that's easy to make. So, everybody start thinking about your Easter lunch and start getting you things ready. Get your mindset. Get your menu in in your mind and so the next couple of weeks, we'll make maybe a I think next week we're going to do pound cake and so that is something good to have on hand if you will notice I always have a pound cake on my counter I don't know why but I just love a pound cake and I just always have one you never know who's going to come by and you want to offer em a cup of coffee and a piece of pound cake or take a pound some pound cake to a friend so it's just a good thing to have and it's easy easy easy to make so that's what we'll be do next. So, everybody have a good evening and shine for Jesus.

Mimi
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