vegetables

Red, White & Bleu Potato Salad

America the Beautiful.  Those three words are the absolute truth!  I am a proud American who absolutely loves the 4th of July.  Even as a young child, I’m not sure what it was exactly that this holiday brought me so much joy, but its always been my favorite.  No pretty, wrapped presents are involved, no Santa, no costumes and candy from door-to-door, just family, fireworks and delish food!

Now, I have quite a few potato salad recipes, but as a lover of meat n’ potatoes, I love to pair them with the unique flavor of blue cheese!  I know, I know, it’s not for everyone.  However, if you love this cheese as much as myself, than rest assured, you’ll love this alongside your steak hot off the grill!  If blue cheese isn’t your think, feel free to switch it out for chunks of cheddar for an equally great salad!

 

The Starting Lineup

  • 3 lbs potatoes (I prefer red or baby purple potato medley for the appropriate 4th of July colors)
  • 1 package bacon, cooked & crumbled (reserve the grease)
  • 1/4 cup red onion, chopped
  • 1/3 cup green onion, sliced
  • 2-3oz bleu cheese crumbles, to taste
  • 3/4 cup sour cream
  • 3/4 cup mayonnaise
  • 2 Tbsp apple cider vinegar
  • Kosher salt and pepper

Cut each rinsed potato into rough 1″ chunks and add to a large stockpot of salted water, bring to a boil until they are fork tender.  Meanwhile, crisp up the bacon, then transfer to a paper towel lined plate while reserving the bacon grease.

Drain the boiled potatoes and add to a large bowl.  While still hot, pour over the reserved bacon grease along with the cooked, crumbled bacon.

In a separate bowl, whisk together the bleu cheese, sour cream, mayonnaise, apple cider vinegar and the red and green onions.  Salt and pepper to taste.  Pour over the potatoes and toss to coat.  Top with any extra bacon and green onions.  Enjoy!!

 

RedWhiteandBleuPotatoSalad

Advertisements

Peach, Basil & Goat Cheese Pizza

As they say, simple is best!  Especially when it comes to summer suppers.  We often enjoy this with fresh peaches from our yard and if in the mood, we’ll even prepare this on the grill!  This sweet and savory pizza is perfect as an appetizer or paired with a side salad for a light dinner.  I kept this meal as light as can be with only four toppings, but feel free to add on what you wish.  Perhaps mozzarella, thinly sliced onion or red pepper flakes or pepperoncini’s for a kick!  Just remember…simplicity is key with this dish!

The Starting Lineup

Refrigerated pizza crust (i.e. Pillsbury’s BEST Classic Crust)
• 2 TBSP olive oil
• 1 -2 fresh peaches, pitted and sliced
• 4oz goat cheese
• 1/3 cup fresh basil, chopped
• Balsamic Glaze (*NOT to be confused for balsamic vinegar)

 
Preheat your oven to 400 degrees. Unroll your dough, place on a baking sheet or pizza stone and drizzle with olive oil. Bake for 10 minutes.  Remove the par-cooked dough and add on the peach slices and crumble the goat cheese overtop, place back in the oven for another 10-12 minutes or until the crust is a golden brown.  Remove and immediately sprinkle on the fresh basil and drizzle with the balsamic glaze.

*Bake dough according to your recipe or store-bought package directions. Remove halfway through, add toppings and finish baking. Dusting cornmeal under the dough before baking yields a great crunch!

PeachBasilGoatCheesePizza2

Halibut Ceviche Veracruz

This Mexican-style ceviche is a perfect light snack or appetizer for these coming summer months.  Truth be told, I have eaten just this for my dinner on a hot, sunny evening.

The flavors here are bold, but still light and refreshing!  Zesty lime juice, brininess from the olives and capers, sweet tomatoes, creamy avocado chunks and a kick of the jalapeno.  I chose halibut for this, but you can use any sashimi-grade, firm white fish that is available to you.

I also love this meal because there is no need to even turn your oven on, keeping your kitchen cool.  So please give this simple, refreshing recipe a try!

The Starting Lineup

• 10oz halibut, cut into 1” cubes
• ½ cup of fresh lime juice
• 2 firm, ripe tomatoes, diced
• 1 serrano pepper, seeded and diced
• 1/3 cup fresh cilantro, chopped
• 1 large avocado, chopped
• 12 Manzanilla (green) olives, pitted and halved
• 1 Tbsp capers
• Kosher salt & pepper

In a medium glass bowl, add the cubed halibut and pour the lime juice overtop, making sure all the fish is covered. Plastic wrap the bowl and place in your refrigerator for 2-3 hours, until the fish is opaque and firm.

Drain and pat dry your fish with a paper towel and place back in the bowl. To that, add in the diced tomatoes, serrano, cilantro and a hefty pinch of salt and pepper. Stir to combine and place back in the refrigerator, covered again, for at least 2 hours/up to 12 hours.

When ready to serve, add in the chopped avocado, green olives and capers. Serve immediately with corn tortilla chips.

HalibutCevicheVeracruz

Chicken Salad Carrot Crescents

“Hippity, hoppity Easter’s on its waayyyy….”

I can never enter the Spring season without singing that song verse on more than one occasion.  So, now that we’re even closer to this years Easter holiday, it’s in my crawl as much as one of my favorite festive recipes!  These buttery crescents are shaped onto cone molds and when a tinted egg wash is applied and baked, resemble not only perfect vessels to stuff, but cutesy lil’ carrots!

Depending on our Easter plans for each year, I’ll either serve these at lunch, for an appetizer or bring to a potluck to rave oohs and aahhs.  Plus, they taste great!

The Starting Lineup

  • 2 (8oz) cans crescent roll dough
  • 1 egg, whisked with 1 tsp water (can add food coloring if desired)
  • 2 cups cooked chicken, shredded or cubed
  • 1/2 cup grapes, halved
  • 1/3 cup celery, diced
  • 1/4 cup red onion, diced
  • 1/4 cup pecans, chopped
  • 1/2 cup mayonnaise
  • 1 tsp celery salt
  • Salt and pepper
  • Fresh parsley or dill, garnish

In a large bowl, combine the cooked chicken, grapes, celery, onions, pecans, mayonnaise, celery salt and salt and pepper to taste.  Cover and refrigerate until ready to use.

Preheat the oven to 400 degrees and line two baking sheets with parchment paper.  Unroll the crescent dough and pinch seams together.  Using a pizza cutter, cut lengthwise into 6-8 equal strips.  Brush each with egg wash and roll each strip out to about 16″, like a thick spaghetti noodle.  Repeat.

Using either a cream horn mold or foil shaped into a cone, wrap one strip of dough around the mold.  Apply more egg wash.  Place on prepared baking sheets and bake for 7-8 minutes until golden.  Allow to cool for 5 minutes and then carefully remove mold.

Fill each “carrot” with chicken salad (or salad of choice) and top with a parsley or dill sprig, enjoy!

ChickenSaladCrescents

 

Springtime Tortellini Pesto Soup

When it comes to Spring, many ingredients come to mind, but one of my main go-to’s has to be asparagus!  I also let go of my rich, creamy soups for a light, broth version.  I know I’m about to make this soup whenever I can get my hands on that crisp, stalky green vegetable.  I also know I can prepare it on a busy weeknight, as it takes a mere 30-40 minutes to make.  Plus, since it fills a large pot, the leftovers can be had the following day for lunch or dinner!  Pair with a side salad and warm rolls and you have the perfect Spring time supper!

The Starting Lineup

  • 1 Tbsp olive oil
  • 1/2 cup onion, diced
  • 3 cloves garlic, minced
  • 8 cups (64oz) chicken broth
  • 1/4 cup prepared basil pesto, plus more for garnish
  • 2 (15oz) cans great white northern beans, rinsed
  • 16 oz frozen tortellini
  • 1 pound asparagus, cut into 1-inch pieces
  • 6 oz fresh spinach leaves
  • Precooked chicken sausage, sliced (i.e. HEB Naturals Apple Gouda)
  • Shaved parmesan cheese, garnish
  • Kosher salt and ground black pepper, to taste

In a large Dutch oven, heat olive oil over medium heat.  Add onions, garlic and a hefty pinch of salt and pepper and sauté for 5 minutes (*add garlic towards the end of the 5 minutes, careful not to burn).

To the onion and garlic, add in the broth and whisk in the pesto.  Add in the tortellini and white beans and bring to a simmer for 20 minutes.

Lastly, add in the asparagus, spinach leaves and sliced sausage and simmer until warmed through, about 5 minutes.

Ladle into bowls and top with more pesto and parmesan cheese.  Enjoy!

SpringtimeTortelliniPestoSoup

 

Crispy Baked Artichoke Hearts w/ Lemon Garlic Aioli

This may just be my new favorite appetizer!  First off, they’re beautiful!  All gold and crispy-crunchy, a great tangy bite from the artichoke itself AND the dipping sauce, and they’re also more on the nutritious side!  A happy “win” for me!

Plus, if you’re craving a vegetarian option, these are great piled between two soft bakery rolls!  Make sure the bun halves are slathered with the lemon-garlic aioli and fresh slices of tomatoes and butter lettuce!

 

The Starting Lineup

  • 1 (15oz) can quartered artichoke hearts, drained and patted dry
  • 1/4 cup unsalted butter, melted
  • 1/2 tsp garlic powder
  • 1/3 cup Panko breadcrumbs
  • 1/4 cup parmesan cheese, grated

Lemon-Garlic Aioli

  • 3/4 cup mayonnaise
  • 1 Tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 1/8 tsp kosher salt 

In a small bowl, combine the mayonnaise, lemon juice, garlic and salt till incorporated.  Cover and refrigerate until serving.

Preheat oven to 425 degrees and line a baking sheet with parchment paper.  Set aside.

Place drained artichoke hearts in a dish and thoroughly pat dry with a paper towel.  In a small bowl, combine melted butter and garlic powder.  In a separate dish, combine the parmesan and Panko breadcrumbs.

Dip each artichoke heart into the melted butter, followed by the breadcrumbs.  Place on prepared baking sheet and repeat with all remaining artichokes.

Bake for 20 minutes or until golden brown.  Serve alongside the lemon-garlic aioli.  Enjoy!

ArtichokeHeartsAioli

Garlic Butter Italian Sausage Sandwiches (slow-cooker)

Cooking Italian sausages right in your slow cooker equals the most tender, flavorful and simple supper!  Plus, since there is basically no prep work involved (besides slicing the bell peppers and onions), you simply add the minimal ingredients to your pot, cover and be about your day!  You can welcome yourself home to the delightful smell of a gourmet dinner and it’s also great for a crowd!

*serves about 10 people.  If wanting something other than sandwiches, or for leftovers, you can serve over al dente noodles or polenta.

The Starting Lineup

  • 2 packages Italian sausage links (appx 10 links, sweet, mild or spicy)
  • 24oz jarred Italian diced tomatoes (I love Racconto organic San Marzano’s)
  • 3 Bell peppers, cut into strips (I used red, orange and green)
  • 1 large onion, sliced
  • 1/2 cup pepperoncini’s 
  • 1 tsp each salt, pepper and garlic
  • 10 slices provolone or mozzarella cheese
  • 10 hoagie rolls
  • 1 container garlic butter (often found in deli or bakery section)

To your slow cooker: add in the sausage links and top with the sliced bell peppers, onions, pepperoncini’s and the seasonings.  Pour the jarred Italian diced tomatoes over top and set to low for 6-7 hours or high for 4-5.

On a baking sheet, split the hoagie rolls and generously slather on the garlic butter to each side.  Place under broiler for 1-2 minutes until just golden brown.  Fill each roll with a sausage and your desired amount of sauce and veggies.  Top with the cheese and place under your broiler for another 1-2 minutes.  Serve immediately.  Enjoy!

ItalianSlowCookerSub

1 2 5
%d bloggers like this: