Food Network's Potato Salad - Every Which Way

 

Food Network is my go-to when I want to find new ways to use ingredients that I have on hand.  A while back they a feature article with a number of various new versions of potato salad to try.  These are a couple that I decided to try . . . and let's just say, I wasn't disappointed.  

Bacon-Ranch Potato Salad

Cook 2 lbs quartered small red potatoes in salted simmering water until just tender about 10 minutes, Drain.

Mix 2/3 cup mayonnaise, 1/4 cup buttermilk and 2 Tbsp cider vinegar in a large bowl.  Add 1 minced garlic clove, 1/2 cup chopped celery, 2 chopped scallions, 1 tsp sugar and salt and pepper to taste.  

Add the potatoes and toss, then cover and chill.  Add 6 slices crumbled cooked bacon and toss again before serving.  

Red, White and Blue Potato Salad

Cook 2 1/2 lbs chopped mixed red, white and blue potatoes in salted simmering water with 2 Tbsp white wine vinegar and 2 garlic cloves until the potatoes are tender, about 15 minutes.  Drain and cool slightly (discard the garlic).

Toss with 1 1/2 cups halved cherry tomatoes, 1/3 cup chopped parsley and 2 Tbsp chopped scallions.  Drizzle with 1/4 cup olive oil and 2 more Tbsp white wine vinegar.  Season with salt and pepper and toss.

Sticky Apricot Chicken Thighs

 

This is a perfect comfort food dinner.  Even the kids will love this.  Best part . . . cleanup is a breeze!

6 bone-in skin-on chicken thighs

8 carrots, peeled, cut in half then lengthwise into quarters

1 red onion, thinly sliced 

1 tsp kosher salt, divided

1/2 tsp freshly ground black pepper

1 Tbsp olive oil

1/3 cup apricot jam

2 cloves of garlic, minced

1 1/2 tsp balsamic vinegar

1/4 tsp red pepper flakes

Preheat your oven to 400 degrees.  Season the chicken thighs with 1/2 tsp kosher salt and black pepper.  Set aside.

Stir together apricot jam, garlic, balsamic vinegar, pepper flakes and 1 Tbsp water in a small bowl.  Set aside.

Heat a large cast iron skillet over medium high heat.  Add 2 Tbsp olive oil.  Sear the chicken thighs, skin side down until skin is crispy and brown, about five minutes.  Remove from the pan.

Place the carrots and red onion into the pan and toss with 1 Tbsp of olive oil and 1/2 tsp kosher salt.  Spread evenly across the bottom of the skillet.

Coat the chicken thighs with half the glaze and arrange, skin-side up amongst the vegetables.  

Bake for 15 minutes, then spread the remaining glaze on top of the chicken.  Bake until the chicken is tender and the carrots are just tender, about 20 minutes. 

Maple-and-Rosemary-Glazed Pork Cutlets

 For several years I subscribed to Hello Fresh.  They provided quality ingredients and had some really good recipes.  This was one of my favorites.  

2 pork cutlets

2 scallions

1/2 tsp dried rosemary

1 apple

1/2 cup couscous

5 tsp white wine vinegar

2 Tbsp maple syrup

1/4 cup chicken stock

2 Tbsp mayonnaise

2 oz Spring mix lettuce

Wash and dry all produce.  Trim and thinly slice the scallions, separating whites from greens.  Halve, core, and dice apple.  

Heat 1 Tbsp olive oil in a small pot over medium high heat.  Add scallion whites and 1/4 tsp dried rosemary.  Cook until fragrant, about 30 seconds.  Pour in 3/4 cup water.  Bring to a boil, then immediately stir in couscous and a large pinch of salt and pepper.  Turn off heat, cover and let stand until tender, about 10 minutes.

Meanwhile, pat pork dry with paper towels; season all over with salt and pepper.  Melt 1 Tbsp butter in a large pan over high heat.  Add pork and cook until browned and cooked through, 2 - 3 minutes per side.  Turn off heat, transfer to a plate.

Add the remaining 1/4 tsp dried rosemary, 1 Tbsp vinegar, maple syrup and chicken stock to the same pan.  Simmer on medium heat until thickened, about 1 minute.  Stir in 1 Tbsp butter, then season with salt and pepper.  Return pork to the pan, turning to coat in the glaze.  Turn off heat.    

In a medium bowl, whisk together mayonnaise and remaining vinegar.  Add lettuce and apple.  Toss to combine.  Season with salt and pepper.  

Fluff couscous with a fork and divide between two plates.  Top with pork.  Drizzle with any remaining glaze from pan.  Garnish with scallion greens.  Serve with salad on the side.  

Eggnog Overnight French Toast

 

I've been a fan of overnight French toast for years, but this one adds a twist.  It uses challah bread and eggnog.  Challah is a Jewish bread normally served on ceremonial occasions.  If you can't find it, choose your favorite bread.  Eggnog, at least in my area, isn't readily available other than at Thanksgiving and Christmas. 

8 large eggs
2 cups half-and-half

1 cup eggnog

2 Tbsp granulated sugar

5 Tbsp brown sugar (divided)

1 tsp vanilla

1 1/2 tsp nutmeg

1/2 tsp ground cinnamon

1/4 tsp salt

1 loaf challah bread sliced 1/2" thick

Confectioners' sugar, for dusting

Maple syrup for serving

Whisk the eggs in a large bowl.  Whisk in the half-and-half, eggnog, granulated sugar 2 Tbsp brown sugar, vanilla, 1 tsp nutmeg, the cinnamon and salt.  

Arrange the challah slices in 2 lengthwise rows in a 9 x 13" baking dish, shingling the slices.  Pour the egg mixture all over the challah and gently press down.  Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350 degrees.  Combine the 3 Tbsp brown sugar and remaining 1/2 tsp nutmeg in a small bowl.  Uncover the challah and sprinkle the sugar mixture over.  Bake until browned and puffed, 35 - 40 minutes.  Let sit 10 minutes.  Dust with confectioners' sugar.  Serve with maple syrup.  

Alex Guarnaschelli's Roasted Braeburn Apple Jam

Anyone who knows me, knows that I'm a huge fan of Food Network.  It's one of my favorite TV network and magazine.  I find all kinds of new ideas, cooking tips and recipes watching their shows and reading their magazine.  

This recipe looks beautiful and tastes fantastic.  The apple jam is delicious with biscuits, popovers, toast or at a holiday brunch.  

3 lbs Braeburn apples (about 6)

1/4 cup clover honey

1 tsp ground cinnamon

2 cups apple cider

2 3" cinnamon sticks

8 cloves

1 Tbsp sherry vinegar

Grated zest and juice of 1 large lemon

Peel and core the apples.  Cut them in half and then into thin slices.  

In a large skillet, heat the honey over low heat until it begins to foam and turns a very light brown, about 5 minutes.  

Remove the skillet from the heat and add the ground cinnamon and apple slices.  

Return the skillet to medium heat and cook stirring from time to time with a wooden spoon until the apples are soft, 30 - 35 minutes.  

While the apples are cooking, flavor the cider.  In a medium saucepan, combine the cider, cinnamon sticks, cloves and vinegar and bring to a simmer over high heat.  Cook until the liquid is reduced by half, 10 - 12 minutes.  

Strain the cider mixture over the cooked apples (discard the cinnamon sticks and cloves).  Simmer the apples over medium heat until all of the flavors meld and the liquid is almost completely absorbed, 5 - 8 minutes.  Add the lemon zest and juice.  Remove the skillet from the heat and set it aside to cool.  

Divide the jam among jars and refrigerate for up to 2 weeks.  

It's tangy, it's sweet, and perfectly spiced.  You're gonna love this one!

Lemon Herb Chicken with Buttered Peas and New Potatoes

Looking to make a flavorful meal for a special occasion?  This one will be perfect.  It is simple to prepare, it's bright, full of flavor and simply delicious.

2 boneless, skinless chicken breasts (or skin on thighs)

2 Tbsp olive oil

1 Tbsp lemon juice (plus zest from 1 lemon)

2 garlic cloves, minced

1 tsp dried oregano

1/2 tsp dried thyme

1 lb baby/new potatoes, halved if large

1 1/2 cups fresh garden peas (shelled) or frozen

2 Tbsp butter

1 Tbsp fresh parsley (chopped)

Salt and pepper to taste

Marinate the chicken:  In a small bowl, whisk together olive oil, lemon juice, zest, garlic, oregano, thyme, salt and pepper.  Pour over chicken in a shallow dish or zip-top bag.  Let marinate 15 - 30 minutes (or up to 2 hours) in the refrigerator.

Cook the Potatoes:  Place potatoes in a saucepan, cover with water and add a pinch of salt.  Bring to a boil, reduce heat, and simmer 10 - 15 minutes until fork tender.  Drain and toss with 1 Tbsp butter and parsley.  Keep warm.  

Cook the Chicken:  Heat a skillet or grill pan over medium-high heat.  Cook chicken for 5 - 7 minutes per side, or until cooked through.  Let rest 5 minutes before slicing.

Prepare the Peas:  While the chicken rests, bring a small pot of salted water to a boil.  Add fresh or frozen peas and cook 2 - 3 minutes until tender, but still bright green.  Drain and toss with 1 Tbsp butter, salt and pepper.

To Serve:  Plate sliced lemon herb chicken alongside the buttered peas and potatoes.  Garnish with lemon wedges and a sprinkle of fresh parsley, if desired.  

 

Creamy Tomato Zucchini Pasta with Chicken

This is a creamy, comforting pasta dish with zucchini, tomato and chicken.  It's perfect when you want something for dinner that won't heat up the house, or if you're a gardener like me, who always winds up with too much zucchini by mid-summer.  

1 chicken breast (or about 1 1/2 cups of cooked/shredded chicken)

1 medium zucchini, sliced into half moons

1 - 2 fresh tomatoes, diced

1/2 can Cream of Mushroom soup

1/2 cup milk or chicken broth (to thin sauce)

2 cloves of garlic, minced

6 - 8 oz pasta (penne, rotini, or spaghetti)

2 Tbsp olive oil or butter

1/4 tsp Italian seasoning (or a pinch each of oregano and basil)

Salt and pepper to taste

Shredded Parmesan cheese (optional, for topping)

Cook the pasta:  Bring a large pot of salted water to a boil and cook pasta according to package directions.  Drain and set aside.  

Cook the chicken:  Cut chicken into bite-sized pieces, season with salt and pepper, and cook in 1 Tbsp oil or butter until browned and cooked through.  Remove and set aside.  

Cook the vegetables:  In the same skillet, sauté garlic, zucchini and chopped tomatoes for 3 - 4 minutes until softened.

Make the sauce:  Stir in 1/2 can Cream of Mushroom soup and 1/2 cup milk or broth.  Add Italian seasoning, salt, and pepper.  Simmer for 2 - 3 minutes until creamy.  

Combine everything:  Add cooked chicken and pasta to the skillet.  Toss until well-coated and heated through.  

Top with Parmesan cheese before serving.  

Simple Marinades You Can Make at Home

 

A couple of years ago Schnucks featured several marinades in the May/June issue of Simply Schnucks.  These are all delicious and can be used in so many ways.  They quickly became my go-to ways to add that extra flavor to so many dishes.

All-Purpose 

1/4 cup ketchup

1/4 cup packed brown sugar

3 cloves garlic, minced

2 Tbsp olive oil

2 tsp chili powder

2 tsp cumin

1 tsp smoked paprika

1/4 tsp cayenne pepper

In a medium bowl, whisk together all ingredients until well combined.  Season with salt if desired.  Stir in chosen protein or vegetables; let marinate, covered and refrigerated at least 30 minutes or up to 24 hours.  This is particularly good on steak, pork, chicken, and some veggies.  

Orange-Chile

1/4 cup olive oil

1 medium navel orange, zested and juiced (about 1/4 cup of juice)

3 cloves garlic, minced

1 Tbsp crushed red pepper

This is particularly good with seafood.

Garlic-Herb

1/2 cup Wish-/bone Italian Dressing

1 Tbsp chopped fresh oregano

2 cloves garlic, minced 

1/2 tsp black pepper

This is particularly good with veggies and seafood.

Balsamic

1/4 cup balsamic vinegar

2 Tbsp olive oil

2 Tbsp Worcestershire sauce

1 Tbsp chopped fresh thyme leaves or 1 tsp dried

1 tsp Dijon mustard

1 clove garlic, minced

1/4 tsp black pepper

This is perfect for cherry tomatoes, mushrooms or steak.

Shrimp & Veggie Rice Bowl

What's better than a one dish dinner.  All of your favorite ingredients in one bowl.  This dinner hits the spot.  

1 lb raw shrimp, peeled and deveined

2 cups cooked jasmine rice

2 cups mixed veggies (broccoli, snap peas, carrots or corn)

2 cloves garlic, minced

1 Tbsp olive oil

2 Tbsp soy sauce

2 Tbsp orange juice (fresh or bottled)

1 tsp honey or maple syrup

1 tsp sesame oil

Salt and pepper to taste

Optional toppings:  sliced green onions, sesame seeds, or lime wedges

 

Make the sauce:  In a small bowl, whisk together soy sauce, orange juice, honey and sesame oil.  Set aside.

Cook the shrimp:  Heat olive oil in a large skillet over medium-high heat.  Add shrimp, season lightly w with salt and pepper, and cook 2 - 3 minutes per side until pink and opaque.  Remove from the pan and set aside. 

Sauté vegetables:  In the same pan, add a bit more oil if needed.  Stir-fry the veggies and garlic for 4 - 5 minutes until crisp-tender.

Combine and glaze:  Return shrimp to the pan, pour the sauce over everything, and toss to coat.  Cook 1 - 2 minutes more until warm and glossy.

Serve:  Spoon rice into two bowls and top with shrimp and veggies.  Garnish with green onions, sesame seed and lime wedges, if desired.  

Mango-Lime Shrimp Skillet

 

This is a dinner that comes together quickly using ingredients I almost always have in my fridge and/or freezer.  It's fresh and delicious and always satisfying.

1 lb. shrimp, peeled and deveined (thawed, if frozen)

2 cups frozen mango chunks (thawed)

2 Tbsp olive oil

2 cloves garlic, minced

1/2 tsp chili powder

Salt and pepper, to taste

Zest and juice of 1 lime

Pat the shrimp dry.  Season with salt, pepper, and chili powder.

Heat olive oil in a large skillet over medium-high heat.  Add shrimp in a single layer and cook 1 - 2 minutes per side until pink and just cooked through. Remove shrimp to a plate.

Lower heat to medium.  Add mango chunks and cook 2 - 3 minutes, stirring gently, until warmed and lightly caramelized at the edges.  

Add garlic and cook 30 seconds until fragrant.  Return shrimp to the pan.  Add lime zest and juice.  Toss everything together and cook 1 more minute.  

Add a pinch more salt or a squeeze of lime if needed.  

This is fantastic served with steamed cauliflower.