I LOVE potato salad. It is one of my favorite things about summer actually, lol. Barbecue’s, cookout’s, Independence Day get togethers! Potato salad is a frequent and familiar visitor at events like these. One of the biggest things that usually turn people off about potato salad is the fact that it has boiled eggs mixed in it. I know that is the case for my husband. He can NOT stand boiled eggs, so when I said I would bring potato salad to a life group cookout I knew I would have to make the salad from scratch so I could leave out the eggs. It was delicious! I ended up bringing home an empty bowl, which warms my heart beyond words 🙂 SO, if boiled eggs are keeping you from enjoying the mustardy, starchy goodness that is potato salad, let me introduce you to egg-free potato salad. This is a mustard version, but you could do a redskin potato/mayo version if you like 🙂
2 lbs russet potatoes, peeled and cubed
1/2 cup mayo
2 tsp mustard (add more for taste preference)
1 1/2 tsp salt
1 tsp pepper
1 shallot, minced
1/2 cup celery, chopped or minced
3 tbsp chopped parsley (I use loosely dried parsley that you find in the produce section)
6-7 dill pickle slices, minced (I use burger pickles)
Paprika for garnish
Combine the potatoes and salt together in a pot of water and bring to a boil, then simmer for 10-12 minutes or until the potatoes are fork tender. Drain and set the potatoes aside in large bowl to cool.
In another bowl, combine the remaining ingredients except the paprika.
Once potatoes have cooled add the wet mixture to the potatoes until combined. Season with salt and pepper to taste and then top with paprika.
Put in fridge to chill before serving. Add some extra parsley right before serving.
That is it! Think of it as a summery loaded mashed potato!! Make it for your next summer get together or in the cooler months to reminisce over the warmer weather that was 🙂
TIP: If you want it to be more creamy you can use an electric mixer on the potatoes as they are cooling. I prefer chunky so I just combine, gently with a spoon.
Oh my word, you guys!!! This bruschetta recipe is da bomb, if I do say so myself 🙂 Granted I love tomatoes, garlic,olive oil, bread and my passion for basil runs deeper than words can express. There is nothing more fragrant than the sweet smell of basil. I seriously love it so much!! This recipe creates a perfect tomato to garlic to basil ratio. Also this is a great healthy appetizer! I enjoy eating this with some Kalamata olives and cubed cheese. Makes a great Italian spread. Pair this with a medium dry Riesling for a perfect night in. So turn on some acoustic music, pour yourself a glass of that aforementioned wine and get started on this bruschetta!
1 loaf of whole wheat Italian bread (I purchased mine already sliced)
approx. 20 cherry tomatoes, chopped
1 bunch of basil leaves, minced (approx. 1/2 cup)
1 cloved of garlic, minced (I did a tsp of minced garlic from a jar)
Slice 6 slices of your whole wheat Italian bread and place on a cookie sheet or in a toaster. Preheat oven to 450 (unless using toaster method). Toast bread on both sides.
In a bowl mix together your chopped tomatoes, minced garlic and minced basil. Drizzle just enough olive oil to coat the tomatoe mixture. Add salt to taste.
Once bread is toasted, spread with a bit of butter OR olive oil and spoon tomato mixture over the bruschetta slice. (TIP: to ensure your bread doesn’t get soggy, you may want to spoon the tomato mixture one slice at a time instead of all at once.)
That’s it! It is so wonderful and fresh. Perfect for a summer night. Serve with olives and cheese on toothpicks, if so desired. You could also do rotisserie chicken suated with some sun-dried tomatoes and add it to your Italian spread.
“There’s linguine, rigatoni, fettuccine, cannelloni I will master every pasta till it’s right
Tagliatelle, lumaconi, vermicelli, macaroni for the cognoscenti there is plenty every night” Lyrics from a song in Love Story the Musical. OK, OK…so it doesn’t actually mention the pasta we are working with today…but its fun nonetheless! Tortellini, my friends, that’s what brings us here today; the best cheese filled pasta out there, in my humble opinion. A little bit of tortellini goes a long way when it comes to making you full. Everything in this recipe is healthy, except the tortellini. I didn’t use whole wheat tortellini…not sure if that is even a thing…if you have seen whole wheat tortellini please, oh please let me know!! Anywho, this dish is a wonderful rendition of Italian cuisine that doesn’t break the bank or the back! It’s easy and all the ingredients are quite accessible. The most work is spent on pulling apart the rotisserie chicken. I pull all the meat off and get rid of the bones and the skin, and by I, I mean my husband, ha! 🙂
INGREDIENTS: MAKES: about 3-4 servings
Drizzle of Olive oil for sauteing
1-2 cups Rotisserie Chicken, de-boned and skinned
1/3 cup Sun-dried tomatoes, drained and chopped
1 Package of frozen asparagus (I used a steamable one)
1/4 cup Basil pesto
1/2 cup Cherry tomatoes, halved
1 Package of tortellini your choice
Heat olive oil in a skillet over medium high heat. Add the chicken and 1/2 of the chopped sun-dried tomatoes until heated through. Transfer to plate.
Add asparagus and remaining sun-dried tomatoes to same skillet and saute until asparagus is heated through. (I cut mine with cooking scissors as it was sauteing in the skillet) Transfer to plate.
Cook tortellini according to package directions. Drain pasta water and add the chicken and asparagus mixture to pasta pot. Add the pesto and cherry tomatoes and mix to incorporate. Add the tortellini back in and toss. You can add more pesto if you desire.
We had a girls night a few weeks ago and I wanted to make something classic with a twist. What goes with a girls night better than chocolate?? This recipe is very easy and pairs well with lots of things. Fruit, wafers, pretzels, marshmellows, more chocolate ha! It tastes just like brownie batter!! It was a hit and is a cute treat to make for any party!!
1 (8 ounce) block of cream cheese, room temp.
1/4 cup butter, room temp.
2 1/2 cups powdered sugar
2-3 Tbsp almond milk
5 Tbsp all-purpose flour
5 Tbsp cocoa powder
2 Tbsp brown sugar
1 tsp. vanilla extract
Chocolate chips for garnish (optional) (I used mini chips)
In a large bowl, or mixer, beat cream cheese and butter together until light and fluffy.
Slowly add the powdered sugar and 2 tablespoons of milk until creamy. Add in the flour, cocoa, brown sugar, and vanilla. Beat until creamy and smooth or until it reaches your desired consistency. (add more milk if need be)
Transfer to serving bowl and garnish with chocolate chips. I served mine with strawberries, vanilla wafers, pretzels and marshmellows.
Zucchini noodles have become quite the craze nowadays! These spiralized vegetables are allowing those who love pasta to have a low carb option every now and then! Zucchini is a great summer vegetable that is so versatile and should be utilized as much as possible in this season because when you buy it, you will most likely be buying it fresh, in season. This meal has a light flavor profile, perfect for summer, chalked full of good nutrition and low carb!! Oh, also, its pretty easy to make, the only “unusual” kitchen tool that you will need will be a spiralizer, these are easy to find and pretty cheap! Here ya go 🙂
Lemon Garlic Shrimp and Zoodles
Makes: 4-5 servings
2 12oz bags of peeled, deveined, uncooked shrimp (I did tail off)
4 medium zucchini, spiralized
2 tbsp Olive Oil
4 garlic cloves, minced
2 tbsp butter or butter substitute
1 lemon, juice and zest
1/4 cup chicken broth
1/4 cup chopped parsley
pinch of Red Pepper flakes
salt and pepper, to taste
Wash and cut the ends off the zucchini. Use the spiralizer to make pasta. Set aside.
Heat oil in a large skillet over medium-high heat. Add shrimp and sprinkle with salt and pepper. Cook for 1 minute without stirring. Add garlic, then stir the shrimp for another minute or so. Once the shrimp is cooked use a slotted spoon or tongs to remove the shrimp to a plate.
Add butter, lemon juice, zest, red pepper flakes and broth to the skillet and simmer for 2-3 minutes.
Stir in the parsley and then add the zucchini to the skillet and toss to warm it up.
Add the shrimp and stir another minute until the flavors are incorporated.
That’s it! Serve immediately for best results. NOTE: you can keep in refrigerator and reheat. Just be aware that because zucchini is mostly water, when you reheat, it might make the zoodles a bit watery. They will still be flavorful and al dente in texture!!