Tuesday, February 9, 2016

Best Potato Salad

Review: I've been on the hunt to find my Gramma's potato salad recipe, and this is the closest I've found to it. It's fantastic, and it can be creamy or chunky!

6-8 Yukon Potatoes
3tbs - White Vinegar
2 - Large Celery Stalks, diced
6 - Green Onions, diced*
5 - Hard Boiled Eggs, peeled & diced
1 1/2c - Mayo
1tbs - Yellow Mustard
1 1/2tsp - Celery Seed
Kosher salt & ground pepper
Paprika for garnish

*My mom hates green onions, so I use like 1/4c of yellow onion.

1. Bring potatoes to a boil in a large pot with liberal salt.Cook 10-15 minutes or until cooked through. Drain and let cool until just able to handle.
2. Peel the skins and dice potatoes into a large bowl. Sprinkle with vinegar and let cool for 15 minutes.
3. Chop and add onion, celery and eggs.
4. Mix mayo, mustard and seasonings in a separate bowl. Mix well with potato mixture.
5. Top with additional egg slices and paprika.
6. Chill & Serve!

How to Make the Best Potato Salad

I've tried making this recipe two separate ways, peeling/dicing the potatoes before I cook them, then peeling/dicing the potatoes after I cook them. If I peel before, the potatoes are a lot more mashed and the potato salad is more of a mashed up mix. If I peel after, the potatoes hold their shape more and it's more like chunks of potatoes rather than more mashed looking potatoes. They tasted exactly the same to me, just the appearance was different, so it's entirely up to what look you prefer.

Brown Sugar Sausages

Review: They were so amazing! Everybody ate them allllll up!!! But really, who doesn't love something covered in bacon?!

2pkg - Little Smokies
2lb - Bacon (I used a maple seasoned bacon)
1c - Brown Sugar
Tooth Picks

1. Cut the bacon in thirds, wrap each smokie with bacon and secure with a tooth pick.
2. We put the brown sugar on a plate, then dipped each smokie in the brown sugar. Put on a plate and pop in the oven at 350°F for 40-45 minutes or until brown.

Brown Sugar Smokies Recipes

Wednesday, February 3, 2016

Skinny Shrimp Scampi w/ Zucchini Noodles

Review: This meal was perfect to me. Typically when I have shrimp scampi the meal overall is just too heavy. With the zucchini noodles it was perfeeeecctt.

2tbs - Olive Oil
1lb - Jumbo Shrimp, peeled & deveined
1tbs - Minced Garlic
1/4tsp - Crushed Red Pepper Flakes (optional)
1/4c - White Wine
2tbs - Fresh Lemon Juice
3 Medium Zucchini, cut into noodles

1. Heat olive oil for 1 minute in a large sauce pan over medium-low heat. Add the garlic and crushed red pepper flakes and cook them for 1 minute stirring constantly.
2. Add the shrimp and cook, stirring as needed. Approximately 3 minutes. Season the shrimp with salt and pepper, then remove with a slotted spoon; leaving any liquid in the pan.
3. Increase heat to medium and add the white wine, lemon juice. Cook for 2 minutes. Add the zucchini noodles, stirring occasionally for 2 minutes.
4. Return the shrimp to the pan, toss to combine. Garnish with parsley and serve.

Skinny Shrimp Scampi with Zucchini Noodles