This potato salad was the second side to my patriot menu. The entrée and full menu will follow, tomorrow.
Creamy Dijon & Dill Potato Salad
3 pounds Yukon gold potatoes, peeled and left whole
1 cup mayonnaise
2 tablespoons apple cider vinegar
2 tablespoon fresh lemon juice
1 tablespoon whole-grain Dijon mustard
1 small red onion, peeled and diced
3 celery stalks, diced
1/3 cup tightly packed chopped fresh dill
Freshly ground black pepper
May 18, 2013 3 Comments
I’m not sure if the official temperature yesterday was 100 degrees in The Valley The Sun, but my car thermostat said it was.
No matter, if it wasn’t – it will be either today or tomorrow – and It Is Too Soon to be hitting triple digits! I’m not ready for the heat.
For that reason and more, today I shall give you a recipe for a cool and refreshing chicken and bean salad that you don’t have to heat up your kitchen for. An added bonus … it is Easy-Breezy!
I call for canned white beans for the recipe, If you are the observant type, you may notice that is not what I used. The only reason is because I had more beans left from the batch I cooked up for this THIS recipe.
April 28, 2013 2 Comments
It’s easy and healthy to make your own sausage at home. Begin with lean ground turkey and you’re halfway there. You’ll yield about a dozen sausage patties with this recipe, and you only need 4 for the salad. Save the rest for another couple of meals… maybe to accompany your eggs the next morning.
March 26, 2013 1 Comment
I had planned to tell you about my weekend but I haven’t had time to get the photos put together. Instead, how about another recipe for our new “skinny” category today?
Skinny Greek Salad
Roasted Grape Tomatoes
1 cup cherry tomatoes, halved
Pam non-stick cooking spray
1 teaspoon Greek seasoning, divided
Salt and freshly ground black pepper
Oil-Free Greek Dressing
Juice from roasting tomatoes (from above)
Zest from 1 small lemon
1 tablespoon fresh lemon juice
1 small garlic clove, peeled and minced
1 tablespoon red wine vinegar
1/4 teaspoon dried oregano
Freshly ground black pepper, to taste
1/4 cup lemon juice
3 garlic cloves, peeled and minced
1 tablespoon fresh chopped rosemary
1 tablespoon fresh chopped oregano
1 tablespoon fresh chopped thyme
Salt and freshly ground black pepper
2 boneless skinless chicken breasts
1 cup chopped cucumber
1 cup chopped red bell pepper
1/4 cup pitted and sliced Kalamata olives
1/4 cup chopped fresh Italian parsley
2 tablespoons thinly sliced and chopped red onion
1 head Romaine lettuce; torn into bite-size pieces, washed and spun dry
March 18, 2013 No Comments
I’m using three different cooking methods to make a simple salad. This will infuse as much flavor as possible into each ingredient without adding fat. This is achieved by;
- Roasting cherry tomatoes
- Poaching chicken breast
- Blanching asparagus
As an added bonus, the poaching/blanching broth may be saved and added to soup on another day.
March 14, 2013 2 Comments
For our sit-down birthday dinner we had stuffed pork loin, green onion and Parmesan mashed potatoes, and a cold succotash side dish. The potatoes and the succotash have been posted here before, there are links to those recipes near the bottom of this post.
Peggy is not a big fan of beef. Occasionally, she’ll indulge in a hamburger, but put of plate with beef tenderloin in front of her and she turns her nose up at it. (I know, sometimes I think there is something wrong with that girl!)
It was a blessing when you’re feeding 25 people, though! Beef tenderloin would have been on the expensive side, to say the least. But a pork loin – now that is doable!
I was initially planning to use pork tenderloin, but when I compared the price of the loin to the tenderloin – well that made the decision for me. I purchased two huge pork loins at Costco, they were about $18.00 each.
This recipe would work just as well using beef tenderloin, so choose whichever you prefer. If you can’t find Manchego cheese, use Monterey Jack or Pepper Jack instead.
March 2, 2013 1 Comment
I’m so over this 3-week cleanse! I am nearly at the end of Week Two and I am beginning to wonder if I’m going to make it.
Today’s menu starts off with a strange meal for breakfast, not a good thing when I’m barely hanging on. I am not going to take the time to make a baked sweet potato with greens, let alone eat such a thing first thing in the morning!
Seriously, would you?
No, I’m going to have juice or a smoothie from week one and discard the baked sweet potato recipe until it shows up again tomorrow for lunch.
Here are the recipes for today. By the way, is anyone else doing the “Detox Cuisine” Cleanse?
If so, how are you doing? I’m going to try and get myself a new attitude between today and tomorrow so I can finish this thing!
Day Five of Week Two recipes
Roasted Vegetables With Quinoa (2nd portion from yesterday’s dinner)
and for dinner today… a sardine salad. I wasn’t sure about having sardines, so instead of 2 cans of sardines, I used one can tuna and one can sardines. It was surprisingly good, sardines and all!
February 15, 2013 No Comments
Here are the recipes for Day One of Week One of the “Detox Cuisine” Cleanse.
You will want to make the Cleansing Broth first since you’ll be using half of it for the soup recipe. Refrigerate the remaining half, it is used throughout the week.
The lentil salad is a keeper, cleanse or no cleanse. I changed the recipe just ever so slightly by cooking the lentils ahead of time and adding a bit more zip to the dressing.
The original recipe had you cook the lentils in water along with with the sautéed vegetables. This would have caused the vegetables to become soggy. Additionally, they would lose all the caramelized flavor they developed in the pan while sautéing. That flavor, and the nutrients, would have gone right down the drain once the lentils were strained.
February 5, 2013 3 Comments
This was my horoscope on Tuesday.
How perfect is that? Oh, here are the last few words you can’t see, “… nourishment and warm feelings.”
It’s perfect because I already had on my calendar two dinner parties this week.
Peggy and Anne were over last night and my dear friend, Karen, who was a bridesmaid in my wedding 27 years ago, and her husband Bob, are coming over for dinner tomorrow night. Got to Love It!
Are you ready for the onslaught of Meyer lemon recipes? I hope so, that is what I’ll be making for quite a while now!
Don’t have Meyer lemons? Not to worry. You can use regular lemons in any of my recipes that call for Meyer lemons.
I saw a photo of a version of this salad on Pinterest and was inspired by the use of a trifle bowl to serve it in. I created the recipe from scratch but stole the visuals and serving idea. If you don’t have, but have always wanted, a trifle bowl – Crate & Barrel always has them in stock.
It’s so pretty and springtime fresh and it turned out to be a delicious main course salad. I’m sure Peggy and Anne will attest to that. It would be lovely as a side salad on a buffet too.
January 17, 2013 2 Comments
How about a fun salad to celebrate that the world didn’t end yesterday?
Wild mushrooms and citrus may seem like a odd pairing, but they are delicious together, especially in this light and lovely salad where the mushrooms are grilled and the salad is garnished with a touch of goat cheese and toasted hazelnuts.
December 22, 2012 No Comments