This is a wonderful recipe is you're looking for a way to change up classic potato salad. It's colorful AND flavorful. Try it for your next family get-together.
1 1/2 lbs sweet potatoes (peeled)
1 1/2 lbs red potatoes (no need to peel, but you may if you like)
1/3 cup sweet vinegar and oil salad dressing
4 hard-cooked eggs (chopped)
3/4 cup diced celery
1/4 cup sliced green onions
1 cup Miracle Whip
1/2 cup sour cream
Salt and freshly ground pepper to taste
Cut potatoes into 3/4" cubes. Place in large saucepan; add enough water to cover potatoes by 1". Bring to a boil over high heat; reduce heat and simmer until tender, about 8 minutes. Drain well. Place potatoes in large bowl; pour dressing over top and toss until well mixed. Let stand for 30 minutes. Add eggs, celery, and green onion to potatoes. In small bowl, stir together remaining ingredients. Add to potato mixture; gently toss until well mixed. Cover and chill.
Thursday, August 4, 2011
Emma Is Officially a L'Ecole Culinaire Student
Wow! My little girl is going to culinary school. Hurray!! We visited the campus of L'Ecole Culinaire months ago and were so impressed by the program. Emma knew she wanted to go to school there. Tonight we finalized all of the financial details, and she was measured for her jackets, pants and shoes. Classes will begin October 10th, and she can't wait! She literally was doing the "Happy Dance" in the car all the way home. It was wonderful to see her so excited. Maybe she'll be able to teach her mom a kitchen trick or two.
Monday, August 1, 2011
My Favorite Food - Corn On The Cob!!!
You don't have to ask me twice . . . my favorite food is corn on the cob. Growing up in a very rural area, we had access to the freshest sweet corn all summer long. Now, I just have to settle for the best corn that shows up in the grocery store. Dierbergs had locally grown corn right now and I've been buying lots of it!
Fresh corn contains a healthy dose of B-vitamins. Look for cobs with bright white and yellow kernels. My first choice is white corn with small kernels, but that's often hard to find. Look for corn with bright green husks and light yellow silk. When you pull back the husk, the kernels should be plump and shiny. Avoid corn with shriveled husks and dark or slimy silk. Be sure to use your corn within 2 days of purchase, and store it uncovered in the refrigerator.
I like to put my corn on the cob into a pot of salted boiling water and boil for 10 minutes. Serve it with butter and salt. Mmmmm Good!!!
Fresh corn contains a healthy dose of B-vitamins. Look for cobs with bright white and yellow kernels. My first choice is white corn with small kernels, but that's often hard to find. Look for corn with bright green husks and light yellow silk. When you pull back the husk, the kernels should be plump and shiny. Avoid corn with shriveled husks and dark or slimy silk. Be sure to use your corn within 2 days of purchase, and store it uncovered in the refrigerator.
I like to put my corn on the cob into a pot of salted boiling water and boil for 10 minutes. Serve it with butter and salt. Mmmmm Good!!!
Friday, July 29, 2011
Italian Dressing - Dry Mix to add to Oil & Vinegar
This is handy to keep on hand for those times when you need salad dressing quickly and there's no time to go to the store.
1 Tbsp garlic salt
1 Tbsp onion powder
1 Tbsp sugar
2 Tbsp oregano
1 tsp pepper
1/4 tsp thyme
1 tsp basil
1 Tbsp parsley
1/4 tsp celery salt
2 Tbsp salt
For Dressing, combine the following:
1/4 cup cider vinegar
2/3 cup vegetable or olive oil
2 Tbsp water
2 Tbsp dry mix
Combine and shake well.
1 Tbsp garlic salt
1 Tbsp onion powder
1 Tbsp sugar
2 Tbsp oregano
1 tsp pepper
1/4 tsp thyme
1 tsp basil
1 Tbsp parsley
1/4 tsp celery salt
2 Tbsp salt
For Dressing, combine the following:
1/4 cup cider vinegar
2/3 cup vegetable or olive oil
2 Tbsp water
2 Tbsp dry mix
Combine and shake well.
Thursday, July 28, 2011
Thyme Roasted Potatoes
2 1/2 lbs small red and white new potatoes (halved)
2 Tbsp fresh thyme leaves
2 Tbsp chopped garlic
2 Tbsp extra-virgin olive oil
Preheat oven to 450 degrees and place a baking pan on rack in lower third of oven.
Toss together all ingredients in a bowl; season with salt and pepper. Carefully transfer potatoes to a hot pan, shaking pan to spread potatoes into a single layer.
Roast potatoes, stirring occasionally, until tender and crispy, about 35 minutes, about 35 minutes. Transfer to a serving bowl and garnish with thyme, if desired.
2 Tbsp fresh thyme leaves
2 Tbsp chopped garlic
2 Tbsp extra-virgin olive oil
Preheat oven to 450 degrees and place a baking pan on rack in lower third of oven.
Toss together all ingredients in a bowl; season with salt and pepper. Carefully transfer potatoes to a hot pan, shaking pan to spread potatoes into a single layer.
Roast potatoes, stirring occasionally, until tender and crispy, about 35 minutes, about 35 minutes. Transfer to a serving bowl and garnish with thyme, if desired.
Monday, July 25, 2011
Sangria - The Perfect Party Refreshment
Looking for the perfect beverage for your next get-together? Give this Sangria a try. Serve it nice and cold and your guests will LOVE it!
1 bottle of inexpensive red wine - your choice - I like a good Merlot, Cabernet, or Shiraz
1 - 2 liter bottle of Sprite
1 lemon (sliced)
1 lime (sliced)
1 orange (sliced)
Combine all ingredients in a large pitcher and stir. Serve well chilled or over ice.
Tip: I like to almost freeze the Sprite prior to adding it to the chilled wine. Serving over ice tends to water it down.
1 bottle of inexpensive red wine - your choice - I like a good Merlot, Cabernet, or Shiraz
1 - 2 liter bottle of Sprite
1 lemon (sliced)
1 lime (sliced)
1 orange (sliced)
Combine all ingredients in a large pitcher and stir. Serve well chilled or over ice.
Tip: I like to almost freeze the Sprite prior to adding it to the chilled wine. Serving over ice tends to water it down.
Saturday, July 23, 2011
Pear Crumble - A quick dessert that won't heat up the house
This is a Kraft Food recipe. It's quick - it's easy - and it's great for dessert when it's hot outside.
1 (16 oz) can of pear slices (drained)
8 NILLA Wafers, crushed
1/2 cup thawed Cool Whip
1/8 tsp ground cinnamon
Spoon pears into 4 dessert bowls
Sprinkle with wafer crumbs
Combine Cool Whip and cinnamon; spoon over desserts.
Substitution idea: Replace the NILLA wafers with Honey Maid Graham Crackers. They're available in Cinnamon flavor too. :)
1 (16 oz) can of pear slices (drained)
8 NILLA Wafers, crushed
1/2 cup thawed Cool Whip
1/8 tsp ground cinnamon
Spoon pears into 4 dessert bowls
Sprinkle with wafer crumbs
Combine Cool Whip and cinnamon; spoon over desserts.
Substitution idea: Replace the NILLA wafers with Honey Maid Graham Crackers. They're available in Cinnamon flavor too. :)
Friday, July 22, 2011
Heat Wave Food Ideas
Wow, I can't remember the last time it was this hot for so long! And, unfortunately, there isn't relief in sight. Following are some of my ideas to keep your family happy and well fed in this hot weather.
Watermelon (cubed)
Cantaloupe (cubed)
Strawberries
Bananas
Pineapple (cubed)
Raspberries
Blueberries
Cheese cubes (any type of cheese - my favorites are mozzarella and colby-jack)
Deli Meats (ham, turkey, salami, roast beef)
Bacon, Lettuce and Tomato sandwiches - my favorite
Hard boiled eggs - keep in the refrigerator for a few days
Cucumbers
Any combination of the above will keep your family well fed on these hot days. Just remember to make use of these fresh fruits and veggies that don't need to be cooked. Your kitchen will stay cool and you family will be well- fed.
Watermelon (cubed)
Cantaloupe (cubed)
Strawberries
Bananas
Pineapple (cubed)
Raspberries
Blueberries
Cheese cubes (any type of cheese - my favorites are mozzarella and colby-jack)
Deli Meats (ham, turkey, salami, roast beef)
Bacon, Lettuce and Tomato sandwiches - my favorite
Hard boiled eggs - keep in the refrigerator for a few days
Cucumbers
Any combination of the above will keep your family well fed on these hot days. Just remember to make use of these fresh fruits and veggies that don't need to be cooked. Your kitchen will stay cool and you family will be well- fed.
Wednesday, July 20, 2011
Layered Salad
In keeping with our hot weather theme this week, I'm posting another of my favorite salads for dinner. This is quick and easy to make and is satisfying as a meal.
I make this in my Pampered Chef Trifle Bowl - it looks really great. This recipe serves 12.
4 cups mixed salad greens - I actually like a combination of iceberg and romaine lettuce
2 large tomatoes, diced
2 cups (8 oz) shredded Cheddar cheese, divided
2 cups sliced fresh mushrooms
1 cup frozen peas, thawed
3 hard-boiled eggs, sliced
2 cups cubed ham
1/2 cup thinly sliced red onion
1/2 cup Miracle Whip
1/2 cup sour cream
1 tsp dill weed
1/2 tsp ground mustard
1/2 tsp salt
Place salad greens in bottom of trifle bowl. Layer tomatoes, 1 cup of cheese, mushrooms, peas, eggs, ham and onion over greens.
Combine Miracle Whip, sour cream, dill weed, ground mustard, and salt in medium bowl. Spread evenly over salad.
Cover and refrigerate for at least 1 hour or until ready to serve. Sprinkle with remaining 1 cup of cheese just before serving.
I make this in my Pampered Chef Trifle Bowl - it looks really great. This recipe serves 12.
4 cups mixed salad greens - I actually like a combination of iceberg and romaine lettuce
2 large tomatoes, diced
2 cups (8 oz) shredded Cheddar cheese, divided
2 cups sliced fresh mushrooms
1 cup frozen peas, thawed
3 hard-boiled eggs, sliced
2 cups cubed ham
1/2 cup thinly sliced red onion
1/2 cup Miracle Whip
1/2 cup sour cream
1 tsp dill weed
1/2 tsp ground mustard
1/2 tsp salt
Place salad greens in bottom of trifle bowl. Layer tomatoes, 1 cup of cheese, mushrooms, peas, eggs, ham and onion over greens.
Combine Miracle Whip, sour cream, dill weed, ground mustard, and salt in medium bowl. Spread evenly over salad.
Cover and refrigerate for at least 1 hour or until ready to serve. Sprinkle with remaining 1 cup of cheese just before serving.
Tuesday, July 19, 2011
Mini Lemon Cakes - Perfect Hot Weather Dessert
This is the perfect hot weather dessert. It's sweet, it's lemony, and it's made in the microwave. No need to heat up the house to have a sweet treat!
Cakes
2 Tbsp butter, softened, divided
2 Tbsp sugar
2 small lemons, divided
1 yellow cake mix
1 egg
1 container (8 oz) sour cream
Glaze
2 Tbsp lemon juice (from lemon used for cakes)
2 Tbsp butter
1/4 cup sugar
Lemon knots (optional)
For cakes, brush six one cup microwave safe ramekins or serving bowls with 1 Tbsp of butter; sprinkle evenly with sugar. Thinly slice one of the lemons. Remove any seeds from lemon slices and place one slice into the bottom of each bowl; set bowls aside.
Zest remaining lemon using a grater to measure 1 Tbsp zest; set lemon aside for glaze. Place remaining Tbsp of butter into a batter bowl; microwave on high 15 - 20 seconds or until melted. Add lemon zest, cake mix, egg and sour cream; whisk 1 minute or until smooth. Scoop batter evenly into prepared bowls. Place bowls in a circle on the microwave turntable. Microwave on high 4 - 5 mins or until wooden pick inserted in centers comes out clean. Carefully remove cakes from microwave; cool in bowls 5 mins.
Meanwhile, for glaze, juice reserved lemon to measure 2 Tbsp juice. Melt butter in small bowl. Stir in lemon juice and sugar; microwave on High 30 - 60 seconds or until boiling.
To serve, gently tap the sides of the bowls to release the cakes. Invert cakes onto cutting board. Transfer cakes to serving plates. Drizzle glaze over cakes. Ganish with lemon knots, if desired.
Cakes
2 Tbsp butter, softened, divided
2 Tbsp sugar
2 small lemons, divided
1 yellow cake mix
1 egg
1 container (8 oz) sour cream
Glaze
2 Tbsp lemon juice (from lemon used for cakes)
2 Tbsp butter
1/4 cup sugar
Lemon knots (optional)
For cakes, brush six one cup microwave safe ramekins or serving bowls with 1 Tbsp of butter; sprinkle evenly with sugar. Thinly slice one of the lemons. Remove any seeds from lemon slices and place one slice into the bottom of each bowl; set bowls aside.
Zest remaining lemon using a grater to measure 1 Tbsp zest; set lemon aside for glaze. Place remaining Tbsp of butter into a batter bowl; microwave on high 15 - 20 seconds or until melted. Add lemon zest, cake mix, egg and sour cream; whisk 1 minute or until smooth. Scoop batter evenly into prepared bowls. Place bowls in a circle on the microwave turntable. Microwave on high 4 - 5 mins or until wooden pick inserted in centers comes out clean. Carefully remove cakes from microwave; cool in bowls 5 mins.
Meanwhile, for glaze, juice reserved lemon to measure 2 Tbsp juice. Melt butter in small bowl. Stir in lemon juice and sugar; microwave on High 30 - 60 seconds or until boiling.
To serve, gently tap the sides of the bowls to release the cakes. Invert cakes onto cutting board. Transfer cakes to serving plates. Drizzle glaze over cakes. Ganish with lemon knots, if desired.
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