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Tag: food

From Johnna’s Kitchen: Perfect Potato Salad

Whether you say po-TAY-to, or po-TAH-to, you’ll likely agree that potato salad is a classic favorite at any party!

Here’s a few fun facts about the sturdy spud:

  • The potato is the most universally grown crop in the world.
  • The Inca people of Peru were growing potatoes in the Andes Mountains as far back as 200 B.C.
  • The Incas used the potato to treat injuries. They also thought it made childbirth easier.
  • Potatoes were often eaten aboard ships to prevent scurvy because they are loaded with vitamin C.
  • Potatoes were the first food to be grown in space. In 1996, potato plants were taken into space with the space shuttle Columbia.
  • The world’s largest potato was grown in the UK in 2010. It tipped the scales at 3.76 kilograms (8 lb 4 oz) – the weight of a newborn baby!
  • Potatoes are environmentally friendly. They’re easy to grow and don’t require massive amounts of water, fertilizer, or chemicals to thrive.

Potato Salad


5 lbs. Potatoes, peeled
1 onion, diced
3 stalks celery, diced
2 cups mayonnaise
Dash of yellow mustard
2 teaspoons salt
1 teaspoon pepper
2 teaspoon celery seed


Cover potatoes with water in and bring to a boil over medium-high heat. Reduce heat to low and simmer until potatoes are tender, about 10-20 minutes. Drain and cool slightly before cutting into cubes.

Combine onion, celery, mayonnaise, mustard, salt, pepper, and celery seed in large bowl. Add potatoes and toss gently. Serve chilled or at room temperature.

From Johnna’s Kitchen: Buffalo Chicken Dip

Buffalo chicken wings were said to be created in Buffalo, NY at Anchor Bar. Buffalo wings got their own day when the town’s Mayor Stan Makowski claimed it in 1977 because “thousands of pounds of chicken wings are consumed by Buffalonians in restaurants and taverns throughout the city each week.”

For people who love buffalo chicken wings, this dip version is sure to be a crowd-pleaser!





Buffalo Chicken Dip


2 cups of chicken, cooked and shredded
8 oz. package of cream cheese
1 cup Ranch dressing
½ cup buffalo wing sauce
1 ½ cup shredded cheese

1-quart baking dish

Preheat oven to 350 degrees.


Spread cream cheese into an ungreased shallow 1-qt. baking dish.

Layer with chicken, wing sauce and Ranch dressing. 

Sprinkle with cheese.

Bake, uncovered, 20-25 minutes or until cheese is melted.

If desired, serve with chips.

From Johnna’s Kitchen: Zucchini Bread

Baked, fried, grilled – however you slice it, zucchini is a healthy dish that can be a sturdy side, or the star of the show on the dinner plate. And it’s as low in calories as it is healthy! One cup of sliced zucchini has about 19 calories. That’s 40 to 50 percent lower than the same serving size for other low-cal green veggies like broccoli and Brussels sprouts. Italians are thought to have bred modern zucchini from the squash they picked up in colonial America – “zucca” is actually the Italian word for squash. That’s why you’ll see zucchini referred to as “Italian squash” in some recipes. The crop dates back to 5500 B.C., where it was integral in the diets of people living in Central America and South America. Did you know zucchini are part of the gourd family? Native to Central America and Mexico, zucchini are grown throughout the United States during the warm season. Most zucchini grow about the size of a small bush, so if you want to grow your own, plant zucchini anytime after the danger of frost has passed.

Zucchini Bread


3 ¼ cups all-purpose flour
1 ½ teaspoon salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
⅓ cup water
2 cups grated zucchini
1 teaspoon lemon juice

1-2 loaf pans, coated with cooking spray

Preheat oven to 350 degrees.


Combine all ingredients into one bowl, until everything is blended well together.
Coat loaf pans with cooking spray.Pour mixture into loaf pan(s).
Pour mixture into loaf pan(s), being careful to not overfill pans.
Bake for one hour, until a toothpick inserted into the center comes out clean.

Let cool before slicing.

From Johnna’s Kitchen: BBQ Pulled Pork Sandwiches

Summer is almost here, and you know what that means! Barbeque! BBQ Pulled Pork is a popular item, and this mouth-watering recipe is sure to be a hit at any party.

Pork can be marinated, roasted, grilled, skewered, dry rubbed, boiled, baked, barbecued, microwaved, pan-fried or stir-fried! Did you know pork has more protein than chicken and is high in zinc, iron and B-vitamins?

BBQ Pulled Pork Sandwiches


Dry Rub

4 lbs. shoulder pork roast
2 Tablespoons salt
2 Tablespoons pepper
2 Tablespoons dark brown sugar
2 Tablespoons paprika
½ Tablespoon cayenne


2 Cups apple juice
1 Cup apple cider vinegar
2 Tablespoon Worcestershire sauce
½ Tablespoon garlic powder

Preheat oven to 325 degrees.


Mix the dry rub ingredients in a small bowl.
Sprinkle dry rub all over the pork roast and rub it in cover and refrigerate for at least 2 hours if possible .

Mix the sauce ingredients all together.
Place the roast in a pan. Cover roast with the sauce, then cover tightly with foil.
Cook for 4 hours and shred when cool.

Serve on hamburger buns, and with a coleslaw on the side, if you like.

From Johnna’s Kitchen: Quick and Easy Artichoke Dip













One of the world’s oldest foods known to man, the artichoke is technically a flower bud that has not yet bloomed.

They were brought to the United States in the 19th century by French and Spanish immigrants. It wasn’t until the 20th century that artichokes were grown in the United States. California produces 100% of the United States artichoke crop, with Castroville, California calling itself the “Artichoke Center of the World.” In 1948, the future Marilyn Monroe (then Norma Jean) was crowned Castroville’s first “Artichoke Queen!” The top artichoke producers today are Spain, France, and Italy.

As you may have guessed, this week’s recipe from Johnna’s Kitchen is a tasty treat that’s great for parties, or even family movie night.

If you can remember “2, 2 & 2”, then you can make this dish – it’s THAT easy!

Quick & Easy Artichoke Dip


2 cans artichokes, drained and chopped
2 cups mayonnaise
2 cups Parmesan cheese

9×13 baking dish

Preheat oven to 350 degrees.


In a bowl, combine artichokes, mayonnaise, and Parmesan cheese, until well-mixed together.
Lightly spray cooking spray into baking dish.
Pour ingredients from bowl into pan.
Bake at 350 for 30 minutes uncovered.
Let cool slightly and pour into serving bowl, or serve straight from baking dish.

From Johnna’s Kitchen: Judy’s Jezebel Appetizer

This easy appetizer recipe will be the hit of any summer BBQ, since the fruity flavors complement almost any type of meat. Cream cheese can be used in many sweet and savory dishes and has flavors that can be enhanced by adding everything from fresh herbs and vegetables to fruits, chocolate, and smoked fish.

In 1872, William Chester, a New York dairyman, accidentally discovered a cheese making method that produced a creamy mild cheese while trying to duplicate the French Neufchatel recipe. He sold it as “cream cheese” to the Empire Cheese Company, who in turn marketed it under the “Philadelphia” brand.

Philadelphia brand cream cheese is one of the oldest American packaged foods; it went on sale in its protective wrapper in 1885.

Judy’s Jezebel Appetizer

1 cup apricot preserves
1 cup pineapple preserves
¼ cup drained horseradish
3 teaspoons dry mustard
1 teaspoon freshly ground course black pepper

Mix together put over a block of cream cheese
Serve with any kind of crackers


From Johnna’s Kitchen: Easy Penne Pasta with Broccoli

The name for penne pasta was originally derived from the word “penna” meaning “feather” or “quill”.

One billion pounds of pasta is about 212,595 miles of 16-ounce packages of spaghetti stacked end-to-end — enough to circle the earth’s equator nearly nine times. To cook one billion pounds of pasta, you would need 2,021,452,000 gallons of water – enough to fill nearly 75,000 Olympic-size swimming pools!

Thomas Jefferson brought a pasta making machine back with him in 1789, when he returned to America after serving as ambassador to France. It was not until 1848 that pasta was first produced commercially in the U.S., and not until the late 19th century that it became popular.

Cooked al dente (al-DEN-tay) literally means “to the tooth,” which is how to test pasta to see if it is properly cooked. The pasta should be a bit firm, offering some resistance to the tooth, but tender.


Easy Penne Pasta with Broccoli


1/3 cup Olive oil
2 cloves garlic, minced
1/2 head broccoli, chopped into bite-sized pieces
1 box penne pasta
Parmesan cheese, grated
1/4 teaspoon red pepper flakes
Salt and pepper, to taste


Bring water to a boil, and cook penne until just under al dente.
Add in broccoli florets, and cook until penne is al dente.
Drain excess water, return to the pot.
Toss with Olive oil, garlic, salt and pepper, and red pepper flakes.

Grate Parmesan over dish before serving, and serve with Italian bread.

From Johnna’s Kitchen: Baked Eggs in Stewed Tomatoes

Baked Eggs in Stewed Tomatoes PhotoItalians don’t eat eggs for breakfast as a rule, but do enjoy them as a quickly cooked second course at lunch.

Though the frittata is perhaps the most common way to prepare eggs in Italy, there are other options, including sunny side up on a bed of stewed tomatoes. Quite tasty, and a wonderful foil for crusty bread!

This one-pan dish is great for any meal of the day!






Baked Eggs in Stewed Tomatoes


1 onion, thinly sliced
1 can whole tomatoes, diced
1 clove garlic, minced
6 eggs
2 tablespoons Olive oil
Dash of Garlic salt
Dash of pepper


In a large frying pan, heat Olive oil, then add onions and saute until browned.

Add cut up tomatoes and minced garlic to the pan.

Simmer for 10 minutes, then season with garlic salt and pepper.

Make 6 indentations with the back of a wooden spoon in the stewed tomatoes.

Crack 6 eggs into each “pocket” indentation.simmer for 10 minutes

Simmer with the eggs for another for 10 minutes.

Remove from stove, and scoop out eggs and tomatoes together with a large spoon.

Serve with a loaf of Italian bread.

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