I’ve been eating this potato salad practically since birth! I prefer it over the mayonnaise-based potato salads as it is much healthier and flavorful. The only thing different I did than my Nana is that I added some sliced Napa cabbage because I had a little bit leftover and needed to use it up. It was a pleasant little addition!
5 large potatoes, cooked fork tender (Depending on how many you will feed, estimate about one potato per person and adjust other ingredients accordingly)
5 cloves garlic, minced
1 bell pepper, sliced
1/2 cup fresh basil
1/2 cup Napa cabbage (optional)
1 tomato, sliced (optional)
1/2 cup olive oil
1/3 cup red wine vinegar
Let potatoes cool a little bit then in a large bowl, mix together with all of the other ingredients. Cover and chill in refrigerator for at least 30 min (the longer it stays, the more flavorful it will be so this can be done the day before). You may need to add a little more olive oil/vinegar as the potatoes will absorb some of it while in fridge.
This can be served with pretty much anything- burgers, chicken, ribs… or just as is.
1 lb lean ground turkey breast
4 zucchinis, sliced into ½ inch rounds
3 eggs (1 for turkey mixture, 2 for zucchini breading)
1 cup Italian breadcrumbs
1 cup Panko breadcrumbs
½ cup grated Parmesan cheese
6 garlic cloves, minced (2 for sauce)
1 can crushed tomatoes
In a large bowl, combine turkey, 1 egg, 4 cloves of garlic, Italian breadcrumbs, parm cheese, salt and pepper. Form into meatballs, about the size of a golf ball (will make about 10 meatballs). You can either cook them in the oven (preheated @ 375 for 30 min) or on the stove top in a little olive oil for about 20 min until no longer pink. Set aside covered with foil.
In a medium sauce pan, heat some olive oil and the other 2 minced garlic cloves over medium low. Then add the can of crushed tomatoes, salt/pepper, cover, and simmer over medium low for about 20 min.
Heat more olive oil in a large skillet (you can use the same one as the meatballs just add a bit more oil). Add Panko crumbs to one shallow dish and in another shallow dish, beat eggs with a teaspoon of water. Generously salt and pepper the zucchini coins then one at a time, coat in egg first followed by the bread crumbs. Place in the heated olive oil and cook about 3 min per side, until the coating is golden brown and zucchini tender.
Serve meatballs and zucchini topped with marinara sauce and sprinkled w/parm cheese. You can also add some crushed red pepper flakes for heat
I promise to upload the rest of my recipes from Tumblr! Hopefully tonight I will be able to start!
I can’t take credit for this one as my friend Shannon’s mom gave me this recipe. I did tweak a few of the ingredients as they are very versatile. It is one of my new favorite comfort dishes! Thank you Nancy!!!
4 boneless chicken breasts
1/2 onion, chopped
1 can of cream of mushroom soup
1 can of cream of celery soup
8oz cream cheese, softened
1/4 cup of milk
1 tsp paprika
2 cans of refrigerated Pillsbury Crescent Rolls
Preheat oven 375 degrees.
Cut chicken into bite sized pieces and saute with the onions in a little olive oil for about 5-7 minutes. Add a little salt/pepper (not too much salt as the soups contain sodium)
In a separate bowl, combine both soups, cream cheese, and milk.
Once chicken is done, let cool for about 2 minutes. Meanwhile, open one can of the crescent rolls and line the bottom of a baking dish. Some may separate at the perforation therefore just arrange so the bottom of the dish is no longer visible.
Add chicken to the soup mixture then spoon into dish; sprinkle with a little paprika.
Top with the second can of crescent rolls in the same way as the bottom layer.
Bake for about 25-30 min until browned and bubbly.
If you want this to be more like a pot pie, add some frozen peas, green beans, carrots, or any kind of veggies you like to the soup mixture before baking.
This came out so yummy! You can pretty much use any kind of veggies you like, I just happened to have cauliflower and peas on hand. You can also substitute the chicken for tofu if you prefer all vegetarian. And the sauce is so versatile- watch for the chilled version this summer in a special salad!
1 lb boneless chicken chopped into bite-sized pieces (breast or thigh meat or both)
1 lb cooked thin spaghetti
1 head of cauliflower, steamed (or 1 bag of the frozen, defrosted)
1 bag of frozen sweet peas, defrosted
4 cloves of garlic, chopped
1 scallion, chopped
2 tablespoons fresh ginger, minced
1 cup peanut butter
1/3 cup soy sauce
1/2 cup rice wine vinegar
1 tablespoon Vietnamese chili sauce (2 if you like it extra hot)
2 tablespoons sesame oil
In a large skillet, add chicken and a little pinch of salt/pepper to a few tablespoons of olive oil and cook for about 10 minutes on medium heat, until browned. Steam veggies and cook spaghetti as well. While all of that is working, wisk together peanut butter, soy sauce, vinegar, chili sauce, sesame oil, and garlic in a bowl. Once chicken is cooked, add the veggies and sauce and saute on medium low until sauce is warmed through; toss with spaghetti. Garnish with the chopped scallions and serve. You can also add some chopped peanuts and/or toasted sesame seeds.
You had to know this was coming! My fellow Boondock Betties and Boondock Saints fans will know what a “whoop ass fajita” is but the rest of you, most likely not. In the Boondock Saints II: All Saints Day film, one of the funniest lines came from the character Romeo (played by Clifton Collins, Jr.) who yells “who ordered the whoop ass fajitas???” as the brothers killed one of the Italian mobsters. This is one of the most quoted lines from the sequel so it was only fitting an actual recipe was born out of it! And the combination of the hot sauce and hot peppers will surely whoop your ass!
1lb. Skirt steak
1/2 cup Italian salad dressing
1/2 cup Worcestershire sauce
1/2 cup soy sauce
1/3 cup brown sugar
1/3 cup hot sauce
Juice of one lime
2 garlic cloves, minced
Sliced peppers (assorted sweet and hot) and onions
Tortillas (any flavor, I used whole wheat)
And as I always say, please excuse the lack of creativity in my photos- a food stylist I am not! lol
Place steak in a container (or large food storage bag) and add the salad dressing, Worcestershire sauce, soy sauce, brown sugar, hot sauce, lime juice, and garlic. Cover and store in refrigerator 6-8 hours.
Cook steak on either an outdoor grill or indoor grill pan according to package directions. Because the steak is rather thin, it took about 5 min per side for medium rare. Cook a bit longer if you prefer it medium to well-done. Once steak is finished cooking, remove from grill and allow to rest about 10 min (so the juices redistribute). The onions and peppers can be cooked on the outdoor grill as well or you can saute them on the stove in a little olive oil, salt and pepper. Warm the tortillas in the microwave for about 20 seconds (or lightly toast on grill). Once steak has rested, slice into one-inch thick strips- assemble by putting a few slices of the steak, onions, and peppers inside the tortilla. I also added some shredded cheese (as I can’t have Mexican without cheese!) and homemade guacamole. You can serve these WHOOP ASS fajitas with rice, beans, or a simple salad. YUM!
This is something I just literally threw together thinking it would be a quick version of jambalaya (minus the chicken/shrimp). And I was pleasantly surprised that it came out quite delicious!
1 pacakge of precooked Cajun andouille sausage
1/2 onion, chopped
1/2 bell pepper, chopped
2 garlic cloves, chopped
1 can of red or pink beans in sauce (Goya makes both)
1 cup of Goya Sofrito sauce
2 teaspoons of Cajun seasoning
Cooked brown rice (I made a cup of the Minute Rice for 2 ppl so cook according to # of ppl eating)
Over medium heat, saute bell pepper and onions in olive oil for about 5 min until tender. Add beans, garlic, cajun seasoning, and sofrito and let simmer for about 5 min. In the meantime cook the rice and set aside. Chop sausage into 1 inch chunks and add to mixture. Simmer together on medium low for about 10 minutes. Serve over rice. You can garnish with some hot sauce and/or cilantro or parsley.
This is so delish! And you can use any kinds of veggies (broccoli, lima beans, zucchini, artichokes, etc…) for the veggie bake- I happen to think cauliflower is underutilized and it goes perfectly with cheese. I added the spinach (which also goes perfectly w/cheese) because this whole dish needed a bit more color. Also feel free to experiement with different cheeses like gorganzola or gruyere.
And again, sorry for the lack of creativity in the presentation! I just like to get it on the plate and dig in! lol
Panko Crusted Turkey Cutlets with Sweet Chili Sauce and Cheesy Veggie Bake
1 package (contains 6 breasts) of turkey “scallopini” breasts (I use the Shady Brook Farms brand http://www.shadybrookfarms.com/ProductDetail.aspx?product_category_id=13&product_id=187)
1 cup of panko bread crumbs (Japanese bread crumbs)
1 egg, beaten
1 teaspoon of water
Cheesy Veggie Bake
1 package of frozen cauliflower
1 cup of frozen spinach
1 cup of shredded cheddar cheese
¼ cup of milk
2 tablespoons of butter
¼ cup panko bread crumbs
Pinch of nutmeg (optional)
Preheat oven to 425 degrees.
Defrost cauliflower in microwave according to package directions; set aside.
In a large skillet, heat about 1/2 a cup of olive oil over medium heat. Add bread crumbs to one shallow dish and in another shallow dish, beat egg with a teaspoon of water. Generously salt and pepper the turkey breasts then one at a time, coat in egg first followed by the bread crumbs. Place each breast in the heated olive oil and cook about 5 min per side, until the coating is golden brown and the meat juices run clear. You may have to cook them in batches (I did three at a time) because if you crowd the pan they will not brown well. Place cooked cutlets on a dish lined with paper towel to absorb some of the excess oil.
Note: Typically you fry foods like this in canola/veg/peanut oil as they have higher smoke points (the time where the oil begins to release clouds of smoke and has a very narrow window of time before it burns) however, olive oil is much healthier for you. I just fry at a lower temperature but enough to crisp/brown the food.
Mash cauliflower as you would mashed potatoes (leave them kind of chunky). Add the milk and one tablespoon of butter then combine. Next add the frozen spinach (this does not have to be defrosted ahead of time as it will defrost in oven), cheese, salt/pepper and the nutmeg. Mix thoroughly.
Transfer to a shallow baking dish then top with the ¼ cup of panko bread crumbs and the other tablespoon of butter (scatter pieces over top) and bake uncovered for about 15-20 min until brown and bubbly.
Serve along side cutlets drizzled with sweet chili sauce (I get my sauce at Trader Joe’s but you can also find it in the Asian section of your grocery store).
If you have any cutlets leftover, make them into sandwiches using crusty wheat bread or your favorite flavored wrap. Top with sliced fresh tomato and/or fresh spinach.
You can use the leftover veggie bake in an omelet or toss with pasta.
An Italian classic in my family. In the fall/winter I make this at least twice a month. In the summer, I use sausage patties and cook everything on the grill instead of the oven.
Oven Roasted Sausage and Peppers
1 package (or 1lb) hot or sweet Italian pork sausage links
1 large onion, sliced
2 bell peppers, sliced (any color)
4 garlic cloves, minced
4 Yukon Gold potatoes, cubed
½ cup red wine
Few pinches of dried basil or about a handful of chopped fresh
Crushed red pepper flakes (optional)
Preheat oven 400 degrees. Put sausage, peppers, onions, potatoes, and garlic into a large baking dish. Then add a few drizzles of olive oil and mix together. Next add the wine, salt/pepper, basil, and red pepper flakes and combine. Cover with foil and bake for about an hour. Then remove foil, turn oven up to 450 and continue baking uncovered for about 15-20 minutes until browned.
Serve with a side salad or this super easy grape tomato salad. Combine a pint of grape tomatoes (halved), about a tablespoon of grated onion (chop off a small hunk of onion and grate with microplane over bowl) 2 tablespoons of extra virgin olive oil, 2 tablespoons of red wine vinegar, salt/pepper. I make this a few hours ahead of time so the tomatoes have time to marinate in the dressing.