Recipes

Potato Salad

Ingredients: 6-8 red potatoes, cubed

4 slices bacon

3 tablespoons olive oil

2 tablespoons red wine vinegar

2 teaspoons Dijon mustard

1/2 cup fresh cilantro, roughly chopped

Salt and pepper to taste

Put potatoes in a pot with enough water to cover and add a teaspoon salt. Cook on medium until fork tender.  Drain and run under cold water to cool.  

Meanwhile, cook the bacon in a medium skillet over medium heat until crisp, turning bacon to ensure both sides are crispy.  Transfer to a paper towel lined plate and let cool.  Crumble with fingers or roughly chop.

In a large bowl, whisk together the oil, vinegar, mustard 3/4 tsp salt and 1/4 tsp pepper.  Add the potatoes, bacon and cilantro and toss.  Serves 6-8.



Grilled Chicken and Corn Salad

with Avocado and Parmesan

I tried this one the other night and the original recipe calls for fresh lemon juice and all I had were limes.  It turned out even better with the lime!

INGREDIENTS:

1/4 cup fresh lime juice (or lemon)

2 tbsp chopped fresh rosemary

4 cloves garlic, finely chopped

4 tbsp olive oil

Salt and pepper to taste

2 6-oz boneless, skinless chicken breasts

3 ears fresh corn, shucked

5 oz fresh spinach, about 5 cups

1 avocado, cut into bite-sized pieces

2 oz Parmesan, shaved

Heat grill to medium-high.  In a medium bowl, whisk together the lime juice, rosemary, garlic, 3 tbsp of the olive oil and season with 1/2 tsp salt and 1/4 tsp pepper.  Transfer half the dressing to a small bowl and set aside.  Add the chicken to the remaining dressing and turn to coat.

Rub the corn with the remaining tbsp of olive oil and season with 1/4 tsp each salt and pepper.  Grill the chicken and corn, covered, turning occasionally,until the corn is tender and lightly charred, about 4-6 minutes and the chicken is cooked through, about 8-10 minutes.  Cut the kernels off the cobs and slice the chicken.

In a large bowl, toss the chicken, corn spinach and avocado with the reserved dressing.  Sprinkle with the Parmesan.

Tip:  If you prefer a less garlicky salad, add garlic to only half of the dressing used to marinate the chicken. 

Serves 4

Serve with loaf of French bread or croutons.

Source: Real Simple Spring/Summer 2012

Slow Cooker Beef Brisket

This recipe is one I found in a Taste Of Home magazine (can't remember the issue), but I finally found one I love!  I would attach a picture, but it's already cooking.  Will do next time though!

INGREDIENTS:

1 fresh beef brisket 3-4 lbs

1/2 cup fresh sliced mushrooms (I like the baby Bella)

2 bay leaves

2 cups diced or crushed tomatoes

1 cup chopped onion

1/2 cup brown sugar

1/2 cup balsamic vinegar

1/2 cup ketchup

1/4 cup cornstarch

1/4 cup cold water

DIRECTIONS:

Cut brisket in half and place in bottom of slow cooker.  Add mushrooms and bay leaves.  In a separate bowl, combine tomatoes, onion, brown sugar, vinegar and ketchup.  Pour over brisket and cook on low for 6-7 hours. 

When beef is done, remove and keep warm.  Discard bay leaves.  In large saucepan, combine cornstarch and water until smooth.  Gradually stir in cooking liquid. Bring to a boil. Cook and stir for 2 minutes or until thickened.  Slice the meat across the grain and serve with gravy. 

Yummy!  Can't go wrong with homemade mashed potatoes and asparagus or a green salad.

Enjoy!

Ham and Potato Soup

This was so delicious even my kids loved it and gave it two thumbs up!  Also an easy way to use leftover ham.

INGREDIENTS:

3 1/2 cups peeled and diced potatoes                                 

1/2 cup thinly sliced carrots                                         

1/3 cup finely chopped onion  

1 cup diced cooked ham

3 1/2 cups water

2 Tbsp chicken bouillon granules

1/2 tsp salt, or to taste

1 tsp ground black pepper

5 Tbsp butter

5 Tbsp all-purpose flour

2 cups skim milk

DIRECTIONS:

1. Combine the potatoes, carrots, onion, ham and water in stockpot.  Bring to a boil, then cook over medium heat until potatoes are tender, about 10-15 minutes.  Stir in the chicken bouillon, salt and pepper.

2.  In a separate saucepan, melt butter over medium-low heat.  Whisk in flour and cook, stirring constantly until thick, about 1 minute.  Slowly add milk while stirring to prevent lumps forming.  Continue stirring ove medium-low heat until thick, about 4-5 minutes

3.  Add the milk mixture to pot and cook until heated through.  Serve immediately.

Note: you can add celery or more or less ham.  Easy to customize.

* I paired this with sliced French bread and salad*