Memorial Day and July 4th are just around the corner. Summertime and the season of BBQs and cookouts is fast approaching! At our cookouts, potato salad is a staple. And it seems like everyone has a favorite potato salad recipe that either their mom, grandma, or (in my case) an aunt made. Their are a million ways to make potato salad. I recently spoke to a friend who makes hers by baking potatoes, peeling them, then cutting them. Never would have thought of making potato salad that way! All that to say, there are so many ways to make potato salad, but THIS is my favorite. Perhaps this will become a heirloom recipe for your family, or maybe you'll tweak this to make it completely your own. Either way, I hope you enjoy this recipe as much as I have.
5 lbs Yukon Gold Potatoes
1.5 cups mayo
1/4 cup mustard
1/2 cup sweet relish
1.5 tsp salt
1 tsp Morton's Nature's Seasonings blend
Peel and cube the potatoes. Bring a large pot of water to a boil and (carefully) add the potatoes.
While your potatoes are cooking, mix all your other ingredients together in a large bowl.
Boil the potatoes until they are well done. (Sorry I don't time this. I just keep testing them for the right doneness. It usually takes 15-20 minutes for them to become a good texture).
Drain the potatoes.
Add them to the bowl with the other ingredients WHILE THE POTATOES ARE STILL WARM.
Chill and store the potato salad in the fridge until ready to serve.
**Important note: to make a good potato salad, you have to mix everything together while the potatoes are still warm. By doing this, you'll end up with a wonderful creamy texture because some of the potatoes will fall apart. Also, the potatoes will soak up the flavor while they are still warm. If you mix the salad together after the potatoes have completely cooled, the mayo mixture will just sit on top of the potatoes and you won't have the depth of flavor you'll find using this method.
1 cup of plain greek yogurt
1/2 cup of ranch dressing
1 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
1/4 tsp dried basil
1 Tbsp of lime juice
1 1/2 lbs boneless chicken breast
Mix all ingredients in baking dish.
Add chicken and coat.
Cover and let sit in refrigerator for 30 minutes.
Preheat over to 350.
Bake chicken for 40 minutes.
Remove chicken and tent with foil. Set oven to broil setting.
After oven has increased its heat to broil setting, put chicken back in the over (uncovered) for 10-15 more minutes. The top of the chicken should have some blackened spots from the broiling. It may look charred, but it will taste delicious!
I serve the chicken with vegetables and a side such as rice, couscous, or quinoa and spoon the leftover ranch sauce over the top. So good!
1 3/4 cup red lentils
1 med onion (chopped)
2 carrots (chopped)
9 cups of chicken or vegetable broth
1 1/2 Tbsp minced garlic
1 stick of butter
2 Tbsp curry powder
Combine all ingredients in the slow cooker and cook until the lentils have disintegrated. Approximately 4 hours on high or 6-8 hours on low. Enjoy as soup or serve over rice.
**Don't try and substitute green lentils for the red ones. The texture will not come out right if you do. I have trouble finding red lentils at generic grocery stores. However, stores like Sprouts or Wholefoods carry them in their bulk food section.
This is a great recipe for using a leftover rotisserie chicken. If your family is like mine, we go for the white meat on the chicken and leave the dark meat for another day. For this recipe, I boil the leftover garlic and herb rotisserie chicken to create a rich chicken broth and then remove the dark meat to add to the noodles at the end. This pancit is easy, delicious, and cheap. My kind of meal!
Leftover Rotisserie Chicken
5 cups of Chicken Broth (made from rotisserie chicken)
1 TBsp Vegetable Oil
1 small onion, chopped
2 medium carrots, peeled and diced
2 cups cabbage, rinsed and chopped
1 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
2 TBsp soy sauce (if making recipe GF, be sure you use the gluten-free version)
1 TBsp fish sauce
Rice Sticks (Maifun) 7 oz package
Place leftover rotisserie chicken carcass and juices in a soup pot. Add enough water to cover. Boil for approximately 30 minutes, or until a nice broth forms.
Reserve 5 cups of broth for this recipe and either toss or save the rest for another meal.
Set the chicken carcass aside to cool.
While the chicken is cooling, heat 1 TBsp of vegetable oil in a large saucepan over medium heat.
Add the onion and carrots and saute for about 5 minutes or until onions began to turn translucent.
Add the cabbage, salt, garlic powder, and pepper to saucepan and saute another minute.
Cover the vegetables with the chicken broth and bring to a boil.
Once the broth boils, add the soy sauce, fish sauce and rice sticks to the saucepan. Reduce heat so that the broth doesn't boil over.
Cover the saucepan, but put the lid on in at a bit of an angle. (This allows excess steam to vent and the liquid to reduce.)
Cook for 10 minutes or until the noodles are done.
While the noodles are cooking, remove the meat from the rotisserie chicken.
Once the noodles have cooked, stir in the chicken and serve.
1 tsp garlic powder
1 tsp cumin
1 tsp coriander
1/2 tsp salt
1/4 tsp pepper
1 TBsp olive oil
1 1/4 lb pork tenderloin
Preheat the oven to 450 degrees F.
In separate bowl mix dry ingredients together. Rub the seasoning mix into both sides of the pork tenderloin. If you have the time, cover with plastic wrap, return to the refrigerator and allow the pork to sit for an hour before moving on to the next step.
In a large skillet over medium-high heat, add the olive oil and heat. Place tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes.
While the pork is roasting, prepare the apple chutney.
1 TBsp butter
5 cups cubed, peeled apple
1/4 cup cranberries
3 TBsp light brown sugar
3 TBsp apple cider vinegar
2 tsp peeled, minced ginger
1/4 tsp salt
1/8 tsp ground mustard
pinch of nutmeg
Melt butter in a pan over medium heat. Add apples and sauté until they start to soften and brown (about 10 minutes). Add ginger and sauté another minute. Add the rest of the ingredients and simmer on low for another 5 minutes.
Mahi Mahi Filets
1 Ripe Avocado
Shredded Mexican Cheese
Put a can of black bean on the stove to heat. While those are warming up, you can cook the fish.
Rinse the fish and pat dry with a paper towel. (Don't worry about removing the skin at this point.) Season the exposed side however desired. Personally, I like to keep it simple with a little salt, pepper, and garlic powder.
Heat 1 TBsp of vegetable oil in a pan over medium heat. Heat the fish skin side down for 1-2 minutes and flip. You will find that is is now super easy to remove the skin. I leave the fish in the pan and use a spatula to remove the skin while the other side is cooking. But if this makes you uncomfortable, you can remove the fish from the pan completely to do this.
After you've removed the skin, season that side as well. Cook the fish on the first side until it has changed color about 1/4 of the way up, or for approximately 3 minutes. Flip and cook, the now skin free side, an additional 4 minutes. Remove from the pan and pull the fish apart into bite size pieces.
Assembling the Tacos
Slice the avocado
To make the sauce, place 1/4 cup ranch dressing & 1/4 cup salsa in a dish and combine.
Layer your taco with rice on the bottom, next fish, black beans, cheese, sauce, and avocado on the side. Serve with tortilla chips and enjoy!
**If desired, you can fry some flour tortillas for the tacos. However, as I have gluten allergies, we make ours "naked."**
2 medium sized roasted beets (see directions for how to roast beets below)
2 leftover grilled sirloin steaks
1 small apple
1 4oz package gorgonzola cheese
1 package fresh spinach
Pear Gorgonzola Dressing
Roasting the Beets
You'll find several options for roasting beets on the web. This is my favorite way (but I also don't getting a little beet juice on my hands): Pre-heat the oven to 400. Peel the beets with a potato peeler. Slice across the beets to make rounds about 1/4 inch thick. Put them in an oven safe dish and coat with approximately 1 Tbsp olive oil, 1/4 tsp salt, 1/8 tsp pepper, and 1/4 tsp dried thyme and just a dash of dried sage. Cook in oven uncovered for 45 minutes, turning the beets once during roasting.
Putting Together the Salad
Once beets have cooled, slice across the rounds to create more rectangular pieces.
Core the apple and slice into matchstick pieces.
Slice your sirloin into thin slices. **Do not reheat the steak or it will be tough.
Toss everything with the gorgonzola cheese and spinach.
Serve with *Litehouse Pear Gorgonzola Vinaigrette Dressing.
1 1/2 cups sugar
1 tsp cinnamon
1/2 cup butter (softened)
3 very ripe bananas
1 cup of sour cream or plain greek yogurt
1 tsp vanilla extract
2 cups of gluten-free flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/4 tsp salt
1 recipe streusel nut topping
Pre-heat oven to 350.
Grease 2 loaf pans with butter.
Mix 1 tsp cinnamon with 1/4 cup of sugar. Sprinkle greased pans with just enough to coat.
Beat leftover cinnamon/sugar mix and remaining 1 1/4 cup sugar with the softened butter.
After you have creamed the sugar and butter, beat in the eggs until just incorporated.
Add the bananas, vanilla extract, and sour cream (or yogurt) and beat until bananas are well incorporated.
Add remaining dry ingredients and mix together with a spoon. Batter will be lumpy.
Split the batter between the two loaf pans.
If desired, add the streusel nut topping. (Personally, I think the topping is the best part!) For the topping, mix together 1/4 cup brown sugar, 3 tablespoons flour, and 1/3 cup of either pecans or walnuts. Cut two tablespoons of butter into the mix until it resembles large crumbs and top your bread with it.
Bake 50-60 minutes or until golden brown on top, but knife comes out clean when you insert it in the middle. Cover the bread loosely with foil for the last 20 minutes of baking t the topping doesn't burn.
/2If you like a South Carolina style, mustard based BBQ sauce, this will knock your socks off! I got this recipe from Cook's Test Kitchen. It closely resembles the famous Bessinger's BBQ sauce, but better! Make this sauce to go with South Carolina BBQ Slow Cooker Pulled Pork and you'll rock your next pot luck.
1/2 cup yellow mustard
1/2 cup packed light brown sugar
1/4 cup white vinegar
2 TBsp Worcestershire sauce
1/2 TBsp hot sauce
1 tsp salt
1/2 tsp pepper
Whisk together all ingredients. Refrigerate for 3-4 hours to allow time for flavors to combine. Serve.
1 Boneless 4-5 lb pork shoulder roast
3 TBsp dry mustard
1.5 TBsp brown sugar
2 tsp salt
2 tsp pepper
2 tsp paprika
1/4 tsp cayenne pepper
2 cups chicken broth
Mix dry ingredients together to create a spice rub.
Rub pork with spice rub, cover with plastic wrap, and refrigerate overnight.
Place pork in slow cooker and pour the chicken broth over it.
Cover and cook on low for 8-10 hours.
Serve with South Carolina Style BBQ Sauce.
**Original recipe created by America's Test Kitchen.**