Ranch-Style Spicy Potato Salad

Enjoy this spicy potato salad at your next BBQ…it is sure to be a big hit. Now wait a minute, don’t let the word “spicy” scare you off. This really is a great tasting potato salad, and you can adjust the spicy-ness by the kind (heat level) of salsa you use. Simply use a mild salsa for a milder version, or kick up the heat with a hotter salsa….it’s your choice.

American Potato Salad

This potato salad is easy to put together and makes a great accompaniment to all of the wonderful “grilled” foods at your backyard BBQ. In the summer months you will want to serve this potato salad cold, but in the cooler months be sure to try serving it warm…..it’s absolutely DE-licious! And if you like more mustard in your potato salad, feel free to adjust to your taste (when serving warm I use 1 tsp. of mustard, but cold I usually double it to 2 tsp.).

Grandma’s Creamed Cucumbers (CGW Style)

My grandmother would make these wonderful “creamed” cucumbers during the hot summer months…and they were always cool and refreshing. Her recipe called for a lot of refined sugar, so I’ve taken it and updated it in CGW (Cooking God’s Way) style. It’s still absolutely yummy and refreshing on a hot day, but uses natural sweeteners and less sweetener over-all. So it is definitely a healthier version with a slightly sweet, still tangy and refreshingly cool taste.

Asian-Style Cucumber & Radish Salad

This cool, refreshing salad has a nice clean taste that goes well with any Asian-style meal, such as Asian Sesame Glazed Salmon. Slicing the vegetables is quick and easy with a mandolin slicer…they should be smaller than 1/8″ thick. You can slice them by hand if needed as well, just try to get them as evenly thin as possible. No worries, the salad will taste great no matter what

Mexican-Style Rice

This Mexican rice is the perfect side dish to any spicy-mexican-style meal. It goes well with tacos, burritos, southwestern “mexican” meatloaf, taco salads, and more.

Just as soaking nuts and grains makes them easier to digest and just overall better for you, so is the same with rice. Soaking for 7 hours…

Crock-Pot Refried Black Beans *

Making refried beans in your crock-pot couldn’t be easier. This recipe makes enough to last for several meals….and the beans will keep in the fridge for a couple of weeks. Serve these refried black beans with anything from tacos to fried eggs and salsa. When making these beans I like to start in the AM, allowing them to soak all day, then starting the cooking process at night (before I go to bed), that way I can finish them up the next day. But you can start them when it fits into your schedule.

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