German Potato Salad

German Potato Salad

I am most used to American potato salad that has a mayonnaise based dressing (such as my Jackie’s Potato Salad), so when I had the opportunity to try some authentic German potato salad I found it a refreshing version.  I was tempted to recreate the salad, so after browsing and splicing together some other recipes (such as the salads from Marth Stewart and The Daring Gourmet), below is what I created. None of the recipes I surveyed used green onions, but I thought they were a great addition in the version I tried so I have swapped parsley for green onions.

What I was most surprised with in the creation of this recipe was the ease of boiling the potatoes whole and then slicing them.  Make sure to not overcook the potatoes as the time limit makes sure that the outside edge is not too crumbly.

For my German Potato Salad I simplified the bacon addition by using pre-crumbled bacon rather than cooking the bacon myself.  While this eliminated the possibility to use some of the bacon grease to saute the onions, I think it is a worthwhile time saving step if you are trying to get the dish on the table in short order.

German Potato Salad

German Potato Salad

3 lbs Yukon gold potatoes,~ 2 1/2 inch diameter
1 tablespoon butter
1 yellow onion, chopped
1 tablespoon brown sugar
2 cups beef bullion
½ cup white vinegar
2 teaspoons beer mustard or Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
½ cup crumbled bacon bits
Diced green onions, if desired

Peel potatoes and place in large pot and just cover with water. Bring to a boil and boil 10 minutes. Remove from water and slice into ¼ inch slices and place in a large ceramic bowl.

Melt butter in in medium sized pan and add onions.  Brown for 10 minutes, then add sugar, stock, vinegar, mustard, salt and pepper and bring to a boil. Remove from heat and pour over potatoes; Add bacon bits and gently stir to combine. Serve, with sliced green onion if desired.

Note: Some German potato salad recipes mention that the potatoes should be allowed to steep for at least an hour, or overnight.  I do feel that the flavor is even better the second day.  Just reheat before serving.

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Cider Oats

Cider Steel Cut Oats

I know it has been a while since my last post, though I hope you can forgive me.  The process of starting a new job and getting settled in a new home is quite the undertaking!  I am hoping that in the coming months I can get back to more regular blogging.

As we ease into the last few weeks of October, the weather is finally starting to feel like fall here in Kansas.  While many gravitate to all things pumpkin spice latte when there is a hint of cool air, I think of apple cider.  I love the smell and taste of the rich juice.  Since cider is so sweet already, it makes a simple breakfast of Cider Steel Cut Oats really easy.

I have added allspice to my cider and oats, but that is it.  A few minutes on the stove is all it takes to create the creamy breakfast cereal. I have garnished mine with golden raisins, dried cranberries, and pistachios, though I can see a variety of toppings being just as good.  A bit of candied pecans and crème fraiche perhaps?  I do love to experiment with different mix-ins for oats, as you may recall from my posts Oatmeal with Goat Cheese & Dates and Lemon and Blueberry Oatmeal.  What topping do you think I should try the next time I make Cider Steel Cut Oats?

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Cider Steel Cut Oats

  • 2 cups apple cider
  • 1 cup quick cook steel cut oats
  • 1/2 teaspoon allspice
  • Golden raisins, dried cranberries, and pistachios for garnish

Place the apple cider, oats, and allspice in a medium sized pan. Bring to a boil, and then reduce heat and simmer for about 7 minutes or until the oats are tender but still chewy, stirring occasionally.  Remove from heat and let sit 2 minutes, then plate and garnish with raisins and nuts. Serve.

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Parsley & Turmeric Chicken

In the May issue of Better Homes & Gardens there was a method of cooking chicken that intrigued me – baking chicken starting from a cold oven.  The magazine article was adamant that the result was perfectly cooked, tender chicken.  Since I am currently living in an apartment without a grill, I thought I would give it a try.

turmeric

  Rather than try one of the seasoning blends discussed in the magazine, I concocted my own blend.  A few weeks earlier I had bought jarred turmeric in a local store on an impulse and have been waiting to use it.  One of my favorite recipes for chicken involves turmeric ( from Steve Raichlen’s book Planet Barbecue,  Chicken Brochette in the Style of Fez), so it was a natural starting point for  my seasoning.  For my Parsley & Turmeric Chicken, I added a bit of Mrs. Dash Table Blend, salt, pepper, and cream to make my coating. A quick dunk in the coating and my chicken was ready for the cold-oven test.

Sure enough, my chicken was ready in 30 minutes and was amazingly tender (though I do recommend testing based on final temperature since ovens vary).  I will most certainly use this baking method again.  I highly recommend that you give it a try!


Parsley & Turmeric Chicken

  • 2 tablespoons turmeric paste
  • 1 teaspoon Mrs. Dash Table Blend
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 tablespoons minced fresh flat leaf parsley
  • 1 teaspoon vegetable oil
  • 1 tablespoon half and half
  • 1 1/2 pounds boneless skinless chicken

In a large glass bowl, mix together the first 7 ingredients.   Coat a glass baking dish with non-stick cooking spray, then coat the chicken with the turmeric sauce and place in the baking dish.  Place the baking dish in a cold oven. Heat the oven to 450 °F and bake the chicken for 30 minutes or until the chicken reaches an internal temperature of 165 °F.

Note: Turmeric stains (it is what makes mustard yellow!).  This includes metal baking sheets, so a glass baking dish is recommended.

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Coconut Syrup

Sometimes my recipe tinkering comes about because I am trying to create a copycat version of a dish we had at a restaurant.  Today’s recipe is one such occasion. For our honeymoon, my husband and I went to Hawaii.  One of our favorite things on that trip was the coconut syrup that was served with waffles at many of our breakfasts. My husband insisted I learn how to recreate the syrup, I’m sure so that he could envision he was sitting under palm trees whenever he ate breakfast. When we returned, I did research and recreate the syrup using coconut extract and corn syrup.

Now that I am a more seasoned cook, I wanted to update my recipe so that I could eliminate the corn syrup.  I don’t know why I didn’t do so years ago, but starting from coconut milk is just as easy.  With just three ingredients – coconut milk, brown sugar, and corn starch – you can create a vacation worthy topping for your waffles or pancakes.  My husband loved this version of coconut syrup just as much as the first time we tried it.  I guess I will be making it more often!


Coconut Syrup

  • 14 ounce can of coconut milk
  • 6 tablespoons brown sugar
  • 2 teaspoons corn starch

Add the ingredients to a medium sized sauce pan and blend together the ingredients until there are no corn starch clumps. Simmer over medium heat for about 20 minutes, or until the sauce to thickens (it should coat the back of a spoon). Cool before serving; store left overs in refrigerator.

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Easy Chili

Easy Chili

To make school lunches easier on our family this year, we stocked up on various rice bag meals and lentil meals. They have been a great, easy way to have a healthy meal without much effort.  One of these meals, the Madras Lentils by Tasty Bite, has worked its way into my chili. 


Not only does it add protein with the mix of lentils and beans, but it serves as a good spice base of cumin and ginger.  I have also swapped out regular diced tomatoes for fire roasted salsa style diced tomatoes, which add the kick of peppers and garlic.  In fact, the built in spices from these two ingredients means I haven’t had to add any other spices – win! One of the other staples of my chili is the butter bean. Using butter beans (which is a mature lima bean) instead of kidney beans adds the right texture and a mild flavor. With the prep time minimal for my chili, I can quickly pull this together for a weekday wintery super or for a game time gathering.


Easy Chili

2 pounds ground beef

2 cups chopped celery

2 cups chopped red onions

Two, 10 ounce bags Tasty Bite Madras Lentils

Two, 14.5 ounce cans fire roasted salsa style diced tomatoes

Two, 15.5 ounce cans butter beans, drained

In a large pot, brown the ground beef over high heat.  Once cooked through, add the celery and onions and cook for another 5 minutes, stirring frequently.  Lower the heat to medium and add the madras lentils, diced tomatoes, and butter beans, stirring to combine.  Simmer over the medium heat for another 20 minutes, stirring occasionally. Serve.


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Cannoli Cheesecake

Cannoli Cheesecake

At a gathering just before Thanksgiving, we were discussing everyone’s favorite pie.  My husband brought up his love of cheesecake and cannoli, rather than the typical turkey day offerings.  The table threw down a challenge that I readily accepted – create a cannoli cheesecake.

While a quick search on the internet brings up a few recipes, most include cream cheese. My goal was to create a ricotta cheese only cheesecake, to keep it as close to tasting like a cannoli as possible. I decided to start with a recipe from Buddy Valastro for a traditional ricotta cheesecake.  I modified the recipe to include chocolate chips and a crust made of pistachios and Biscoff cookies.

Using only ricotta results in a lighter texture, which was a nice change from a New York style cheesecake.  While the cake isn’t as sweet as cannoli filling, it was still a hit!

If a large cheesecake is too much of a commitment, you can always try my Chocolate Cherry Cannoli Cups instead – either will  make for happy guests.

Cannoli Cheesecake

Cannoli Cheesecake

Butter or non-stick spray for greasing pan
24 Biscoff cookies (~1.5 cups once crushed)
½ cup shelled pistachios
4 tablespoons butter, melted
3 pounds whole-milk ricotta
1 cup sugar
4 large eggs, separated
Finely grated zest of 1 large lemon
1 tablespoon pure vanilla extract
½ cup mini chocolate chips

Position a rack in the center of the oven. Preheat to 400ºF. Butter a 9-inch spring form panand place on a baking sheet.

Crush the cookies and the pistachios until fine, then mix with the melted butter.  Press into the bottom of the spring form pan. Bake for 5 minutes; remove from the oven and let cool.

In a stand mixer fit with the paddle, beat the ricotta cheese, sugar, egg yolks, lemon zest, and vanilla until very smooth.

Put the egg whites in a separate mixer bowl and whip until soft peaks form. Fold the whites by thirds into the cheese mixture, then stir in the chocolate chips. Pour mixture into the pan over the crust and level it.

Put the cake in the oven and immediately lower the heat to 350ºF. Bake until the cake has risen higher on the sides than in the middle and is set but jiggling in the center, 1 hour, 10 minutes. Turn off the oven and prop the door open (using a prop such as a wine cork or large wooden clothes pin; Be careful not to let it fall into the oven). Let the cake cool completely in the oven for 1 hour, then cover the cake with plastic wrap and refrigerate it for at least 3 hours or overnight before removing the spring form sides. Slice and serve.

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Pumpkin Trifle

Pumpkin Butter Cheesecake Trifle

A few months back I saw a post for a pumpkin cheesecake trifle, which sounded like a delightful holiday dessert. It got my attention because (1) my husband LOVES cheesecake and (2) I love pumpkin pie. Since some family gatherings don’t always net a hoard of people, being able to combine two favorite desserts instead of having multiple dishes to tempt us seems great.

Pumpkin Trifle

 Over the last few weeks I’ve seen a variety of Thanksgiving trifles pop up, so I have been itching to put my spin on one. For my recipe I wanted to keep the pumpkin and cheesecake as two separate layers.  The pumpkin butter is quickly made with a bit of brown sugar, maple syrup, and a blend of spices.  The richly flavored butter is a perfect complement to the cheesecake layer. The fluffy cheesecake layer is part cream cheese part whipped cream, and flavored with maple extract.

The final piece to my trifle is soft, gingerbread cookies.  I used store bought cookies to keep prep time down, but feel free to make your own.  Layers of the gingerbread cookies, pumpkin butter, and cheesecake filling were sprinkled with a few toffee bits as a final touch.  Both my husband and I gave the trifle a thumbs up, I think we have our Thanksgiving dessert figured out!

Pumpkin Trifle


Pumpkin Butter Cheesecake Trifle

1 15 ounce can pumpkin
½ cup brown sugar
¼ cup maple syrup
½ teaspoon Saigon cinnamon
½ teaspoon cloves
1/4 teaspoon ground ginger
1/4 teaspoon allspice
one 8-ounce package of cream cheese, softened at room temperature for an hour
2 cups whipping cream
8 tablespoons powdered sugar
1 tablespoon maple extract
24 soft, gingerbread cookies*

toffee bits for garnish

 

Place the pumpkin, brown sugar, maple syrup, cinnamon, cloves, ginger, and allspice in a medium sized pan.  Stir to mix, then place over low heat.  Cook for 15 minutes, stirring frequently.  Remove from the heat and let cool completely.

Whip the cream cheese in a small bowl until soft and light. In a larger bowl whip the cream until it forms soft peaks then add the cream cheese and continue whipping on high speed until it forms stiff peaks. Beat in the sugar and maple extract.

Break the cookies into small chunks. Add half to the bottom of a trifle bowl or two 7-inch diameter bowls, then spread half of the cheesecake filling on top. Next layer the pumpkin butter on top, followed by a layer of the remaining cookies.  End with a layer of the cheesecake, sprinkling on toffee bits if desired. Refrigerate until ready to serve.

*I made mine gluten free using Enjoy Life cookies

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Monster Fudge

While the dish may be named Monster Fudge, it really doesn’t have anything to do with the fact that Halloween is just around the corner.  This recipe idea came from Monster Cookies, which are peanut butter-oatmeal cookies with chocolate chips and M&Ms®.

My thinking was that this particular flavor combination shouldn’t be confined only to cookies.  Why not make a loaded peanut butter fudge?

Monster Fudge

I started with a basic, easy peanut butter fudge recipe (using powdered sugar eliminates the concern of grainy texture from traditional  recipes).  Then I added chunks of granola bars for the oat and chocolate chips, and mixed in caramel flavored M&Ms® for a fudge that is hard to resist.   As you can imagine, this dessert was a hit at work and at home.  So much so, I think this fudge will have to be added to my holiday baking routine!

Monster Fudge


Monster Fudge

8 ounces salted butter
1 cup crunchy peanut butter
1 teaspoon vanilla
1 pound powdered sugar
2 chewy, chocolate chip granola bars, broken into small chunks*
1 cup caramel M&Ms®

 

Coat an 8 inch x 8 inch baking pan with non-stick spray and line with parchment paper. Place butter and peanut butter in a large sized sauce pan.  Melt over medium heat until smooth.  Remove from heat and stir in vanilla and powdered sugar. Stir in granola pieces and M&Ms, then spread into prepared baking dish.  Refrigerate for at least 4 hours, then cut into small squares to serve. Keep refrigerated.

*Use your favorite granola bar.  Dish can be made gluten free by appropriate selection of granola bar.

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Chocolate Covered Stuffed Raspberries

Chocolate Covered Stuffed Raspberries

Impressive desserts don’t have to be complicated.  Take these chocolate covered stuffed raspberries for example.  They look elegant, yet are really easy to put together.  I chose to create a lemon-mascarpone filling, but a variety of other flavors or creams would do.  A few minutes in the freezer is all they need to be cold enough for the magic shell sauce to harden, resulting in a decadent dessert fit for any occasion. Just how easy these Chocolate Covered Stuffed Raspberries are will be our secret.

Chocolate Covered Stuffed Raspberries


Chocolate Covered Stuffed Raspberries

2 pints fresh raspberries
Mascarpone filling (see below)
Magic shell sauce, chocolate

Place the filling in a squeeze bottle and gently fill each raspberry with mascarpone filling, laying them on a shallow pan or plate when filled. Reserve the remaining filling for another use. Place the plate in the freezer for ten minutes to chill the raspberries.  Shake the magic shell sauce, then pour over the raspberries to coat.  Once the coating has set, serve or store in the refrigerator until ready to serve.

Mascarpone Filling

4 ounces mascarpone cheese
¼ cup of powdered sugar
1 tablespoon lemon juice

 

Mix together the mascarpone, sugar, and lemon juice. Notes: you will have mascarpone filling left over.  I enjoy mine as a topping to pancakes, just as one example.

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Southern Street Corn Salad

Southern Street Corn Salad

In my opinion, corn is a great compliment to any BBQ.  As summer draws near, magazines and the internet abound with a variety of grilled corn recipes, including street corn recipes.  It is hard to read the recipes without making your mouth water, but I have always wondered how I could serve the slathered corn cobs at a party without (a) making a giant mess or (b) compromising time with by guests. What about making a salad with grilled corn instead?

I searched for street corn salads, and most had a Mexican flavor profile.  In this recipe I went for a Southern spin, with the idea of mixing in flavors that would be similar to pimento cheese.  This Southern Street Corn Salad was a hit with my family and I can’t wait to serve it at a BBQ gathering. Enjoy!

 

Southern Street Corn Salad


Southern Street Corn Salad

6 ears fresh corn, husked
½ tablespoon melted butter
¼ cup mayonnaise
½ cup shredded sharp cheddar cheese
6 tablespoons diced green onions
2 tablespoons real bacon bits
2 ounce jar diced pimentos, drained
1 teaspoon Old Bay seasoning

 

Preheat grill on medium high heat. Brush corn with melted butter, then grill corn for 8-10 minutes, turning every 2 minutes, until slightly charred on all sides. Cool and cut corn kernels off cob (will make approximately 4 cups of kernels).

In a large bowl, stir together the mayonnaise, cheddar cheese, green onions, bacon bits, pimentos, and Old Bay seasoning.  Add the corn kernels and stir until coated.  Refrigerate until ready to serve.

Note: recipe was entered in the Firehouse Subs Side Dish Challenge

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Chipotle Chicken Crantada

Chipotle Chicken Crantadas

My family LOVES tacos. It seems like we easily eat them once a week, but we do venture out to other Mexican fare.  These Chipotle Chicken Crantadas are a dish I created for a contest about a decade ago, though I have revamped it some since then.  This dish is a summery version of a tostada, where refried beans are swapped for a corn spread, and the salsa features dried cranberries.  The sweetness of the cranberries is offset by the smokiness of the chipotle sauce on the shredded chicken.  

Maybe it is time we switch to a weekly Chipotle Chicken Crantada night!

Chipotle Chicken Crantada


Chipotle Chicken Crantadas

 2 tablespoons jarred, diced chipotle
16 oz can jellied cranberry sauce
 2 lbs fresh,boneless, skinless chicken breasts
 1 cup  plain greek yogurt
4 cup frozen, super sweet corn, thawed
1 t salt
1 t garlic
 2 avocado, pitted and chopped
1 cup yellow onion, chopped
1 cup dried cranberries
6 ounces queso fresco, crumbled
8 tablespoons fresh cilantro, finely chopped
4 Tablespoons lime juice
 16 Tostada shells
 2 Cups shredded green cabbage (coleslaw mix)
  
In a  large bowl mix together chipotle chilies, and cranberry sauce.
 Add a small amount of the sauce to the bottom of a 4 quart crock pot, place the chicken breasts on top, then cover with the rest of the sauce.  Cook on low 4-5 hrs (or on high for 2-3 hrs).  
Just before serving time, prepare the corn spread. Add the yogurt, corn, salt, and garlic to a food processor, and process until a smooth spread forms.   
To make the avocado-cranberry salsa, mix the avocado, onion, dried cranberries, queso fresco, cilantro, and lime juice in a medium bowl, until evenly combined. 
When the chicken is ready, shred the chicken in the crock pot, and stirring to make sure the sauce is evenly distributed.  To plate the crantadas, place 1/16 of the corn spread onto each of the tostadas, layer with equal amounts of the shredded cabbage, and then equal amounts of the shredded chicken.  Top each tostada with equal amounts of the avocado-cranberry salsa and serve.

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tri-tip marinade

Marinated Tri-Tip Steak

A good steak is hard to beat, and often a must for summer barbeques or celebrations.  I often find myself making tri-tip, as my whole family loves it for its great flavor and tenderness.  Part of what makes the steak so irresistible is the easy marinade of soy sauce and Worcestershire sauce.  The marinade imparts just the right amount of salt and umami for a crowd pleasing steak. You can bet this is on the menu for Father’s Day!

tri-tip marinade

tri-tip marinade


Marinated Tri-Tip Steak

 ¾ cup soy sauce
¾ cup Worcestershire sauce
1 tablespoon dried onion flakes
2 teaspoons garlic powder
4-5 lbs tri-tip steak
 

Mix the soy sauce, Worcestershire sauce, onion flakes, and garlic powder on a large bowl.  Place the tri-tip in a sealable, plastic bag and cover with the marinade.  Place the marinating steak in the refrigerator. Marinade the steak, flipping at least once, for 2-12 hours (longer time makes for a stronger flavor).  When ready to grill, remove the steak from the marinade and grilled to the desired temperature.

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