Garlicky Cilantro Roasted Potato Salad

Summer is the time for picnics and barbecues. Potato salad is a common side dish, but I only like two potato salad recipes so far. One is my mother's, which I never can make quite the same, and the other is this one, which is from Emeril. It's different than most with the lemon juice and cilantro. I don't process anything, just throw it together in a bowl and mix with a spoon. You could add peas, green chilies, bacon or just about anything. Tastes like summer to me!

Garlicky Cilantro Roasted Potato Salad

2 lb. new potatoes, quartered

10 cloves fresh garlic
Olive oil
Salt and pepper
3/4 c. mayonnaise
1 T. creole mustard
Juice of fresh lemon
1/4 c. fresh cilantro leaves, washed and dried
4 hard-boiled eggs, sliced
1/2 small red onion, thinly sliced

    Preheat the oven to 400°.  In a mixing bowl, toss the potatoes and garlic with a drizzle of olive oil.  Toss well.  Season with salt and pepper.  Place on a baking sheet and roast for 15 minutes, or until fork tender.  Remove from the oven and cool completely.

    Using a mini food processor, combine the mayonnaise, mustard and lemon juice.  Process until smooth.  Season with salt and pepper.  Add the cilantro and continue to process until incorporated.  In a mixing bowl, toss the roasted potatoes and garlic, cilantro mayonnaise, sliced eggs, and red onions.  Mix well.  Season with salt and pepper.  Cover with plastic wrap and refrigerate for at least 2 hours.  Remove from the refrigerator and mix the salad.  Re-season with salt and pepper if needed.

Grandma's Crazy Bread

I don't know when I first ate this bread, but I know it was a long time ago. I call it Grandma's Crazy Bread because my Grandma Fannie used to make it (probably still does, but I don't live close enough to her to know). My grandma calls it Mike's Crazy Bread because my Uncle Mike loves it, but it's a favorite for many people in my family. It's a really moist bread with so many goodies.

Tonight for the first time, I left out the raisins and the walnuts and threw in blueberries and raspberries. So good for dessert, snack or a sweet breakfast.

Grandma's Crazy Bread

3 very ripe bananas
2 c. brown sugar
3 c. flour
2 t. baking soda
1/2 t. baking powder
1 t. salt
3 eggs
1 c. oil
6 oz. chocolate chips
2 c. walnuts, chopped
2 c. zucchini, shredded
1 c. coconut
1/3 c. raisins, optional

Glaze:
1/2 c powdered sugar
1 t. vanilla
2 T. milk
Walnuts, chopped

Preheat oven to 350 degrees. Lightly grease two 9x5-inch loaf pans. Mash bananas with brown sugar. Combine flour, baking soda, baking powder, and salt in another bowl. Beat in eggs well. Beat in oil, chocoalte chips, walnuts, zucchini, coconut and rasins. Add bananas; mix well. Turn into loaf pans. Bake for 60 - 65 minutes. Take out of pans and cool completely before adding glaze. For glaze, mix powdered sugar, vanilla and milk until smooth. Pour over cooled bread. Sprinkle with walnuts.