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!
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.
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!
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
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.
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.
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
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*