Lemony Potato Salad

Those of you who know me know I love lemons and this potato salad fits the bill with the lemon zest and juice soaking into the warm potatoes. Yum!
This recipe does not contain mayonnaise like more potato salad recipes which is another reason I like it.  

This recipe is best made and eaten immediately.  I like eating it while it is still warm when the flavor of the lemon pops. But I've had it leftover and it's just fine. 

A word about the potatoes.  The size of these yukon gold potatoes vary.  I've purchased bags that have the little ones, all about 2 inches, and those are the ones I prefer. They cook in 20 minutes and you only to have to cut them in half when they are done. However, I've also had to buy them when they are much bigger which means you have to increase the cooking time. Additionally  I've discovered that it is not a good idea to cut them in half prior to cooking, they get too soft. So cook them whole and try to find the little ones. 

Ingredients: 
4 slices of bacon 
zest of one lemon
1/4 cup fresh lemon juice
1 tbsp fresh rosemary, minced 
3 garlic cloves, minced 
1/3 to 2/3 cup olive oil 
3 pounds Yukon Gold potatoes
Kosher Salt 
3 celery stalks, including leaves 
Salt and Pepper 

Cook the bacon. Drain well and cool then chop into small pieces and set aside. 

In a large pot bring water to a boil. Add a tbsp of kosher salt. Add the cleaned whole potatoes.  Bring to a boil again, then reduce slightly and cook for approximately 20 minutes. Test for doneness with the tip of a sharp knife.  They should be done but not mushy, you want your salad to hold together with firm potatoes. 

While the potatoes are cooking make the dressing.  In a small bowl zest the lemon, then juice the lemon. Measure out 1/4 cup of juice, add that to the bowl. Add the minced garlic and rosemary. Add 1/3 cup of good quality olive oil. Mix to combine and allow to sit while the potatoes cook. 

Chop the celery along with the leaves. 

When the potatoes are done put them into a colander in the sink and allow them to drain and cool. This will take about 20 minutes   Once you can handle them, place them on a cutting board and start cutting each potato in half. Put the potatoes into a large bowl. Add the dressing, some salt and pepper, and mix gently allowing them to sit for a few minutes to absorb and dressing. Then add the celery and the bacon and mix again.  If the potatoes absorb all the olive oil add a little more just to make sure they are not dry.  

This is a perfect dish to serve with BBQ or take on a summer picnic. 

If you want to make this vegetarian leave out the bacon.

Orange Chicken stir fry with Sugar Snap Peas

Chicken, chicken, chicken.  We all seem to be eating lots of chicken.  I don't know about you, but I get board with it pretty quickly.  One night I had this lonely chicken breast staring back at me as if it was challenging me......waiting for me to do something creative with it.  So this recipe is what I came up with.  I love the orange chicken we get at the Asian restaurant so I thought this might be good.  It's nowhere near as good as the restaurant but it'll due for a quick week night meal. 

Serves 2

Ingredients:
3/4 cup brown jasmine rice 
Zest of one orange 
1/2 cup orange juice, freshly squeezed 
2 Tbsp soy sauce or liquid amino 
1 Tbsp cornstarch 
1 Tbsp coconut oil
1/4 of a red onion, thinly sliced 
pinch of red pepper flakes 
1 large chicken breast, cut into bite sized pieces 
Sea Salt
Pepper, freshly cracked
Snow Peas, a large handful, enough for 2 servings
Sesame Seeds 

Rinse the rice well and allow to drain.  In a small sauce pan heat 1 1/2 cups of water and a 1/4 tsp sea salt, add the rice.  Bring up to a boil, then lower the heat and cook very slowly, slightly covered, for 35 minutes.  Turn off the heat, stir, and allow to sit, fully covered, for 10 minutes before serving. 

To make the sauce:  Zest the orange, juice the orange and put into a small bowl, add the soy sauce and cornstarch. Whisk until the cornstarch is fully dissolved. 

In large sauce pan or wok, heat the oil, add the onions and pepper flakes. Saute for 30 seconds. Add the chicken, salt and pepper. Stir fry for approximately 4 minutes. Add the sauce and snow peas.  Cook and stir until the sauce has thickened and the peas are done, approximately 2 minutes. 

Serve in a bowl, brown rice down first, then chicken mixture over the top.  Sprinkle with sesame seeds. 

Simple Shrimp with a Honey Mustard Glaze

This is by far the easiest recipe I have ever posted.   I've made this for a picnic and it works out really well.  If you need to take a dish to a get together you can put this together in minutes. It's fast! And what's so surprising is that it tastes so darn good. Shhhh.......don't tell anyone how fast it is. Let them think you spent some time putting this together. 

You can use a grill to cook these or simply use a grill pan on top of the stove.

Make sure your shrimp are cleaned, peeled and deveined.  I leave the tails on to act as a handle to hold. 

Ingredients:
1 1/2 pounds large shrimp
3 tbsp Dijon mustard
2 tbsp honey
1/4 cup fresh lemon juice
2 garlic cloves, minced

Combine the mustard, honey, lemon juice and garlic in a small bowl.  This will be your glaze.  Add the shrimp and toss well to coat.  Allow to sit in this for at least 15 minutes then saute or grill for 1 to 2 minutes per side and they are done.

You can eat them right away or you can allow them to cool and them put them into a container with a top and put them in the cooler for the picnic. They will hold well for a couple of hours.

Grilled Asparagus with Mustard

Grilled asparagus is perfect the way it is, but I thought this idea of adding some mustard sounded interesting.  It adds a different flavor and makes the vegetable very moist and flavorful.  I think it's nice for a change, and I love mine on the mustardy side, its got a little kick. This pares well with some grilled meat.

I also don't like washing a lot of dishes so I try to make it all on one dish. I use a platter so I can mix the dressing then add the asparagus and toss it to coat. I then allow it to sit and marinate until I am ready to cook it.  You can cook it on the grill or use a grill pan.  You want some high heat so you can cook it quick, and you want those beautiful grill marks. 

Ingredients: 
1 pound asparagus 
2 tbsp mayonnaise 
2 tbsp mustard, grainy or Dijon
2 tbsp olive oil 
2 tbsp lemon juice 
1 garlic clove, mined ( or garlic salt) 
Salt 
Pepper 

I do not even measure when I make this. I just eyeball it. I pour it all on the platter, mix it with a spoon, then put the asparagus on the platter and toss it to coat well. 

Allow it to sit for a least 30 minutes, then grill for a few minutes.  You can allow it to sit for a little bit afterward and serve it a room temp. This is a good staple for the summer grilling season. 

Grilled Romaine Salad

I know it might sound strange to grill lettuce, but let me tell you, this is a great way to shake it up a bit. We eat a lot of salad in our house so having something different like a grilled salad keeps things interesting.
Plus anytime I can cook an entire meal on the grill I am happy. It keeps the kitchen clean and there are no pots and pans to wash. 

Get all your ingredients ready.  Once the lettuce goes on the grill you have to be ready to assemble in a quick second. 

Ingredients: 
2 heads of romaine 
4 strips of bacon 
2 ounces blue cheese 
2 small tomatoes
2 tbsp bacon drippings
2 tbsp balsamic vinegar 
1 tbsp Worcestershire sauce  
2 tbsp olive oil
Freshly ground pepper 

Wash, dry and crisp up the lettuce. Cut each head in half, wash very carefully so it does not fall apart. It must remain in tact to put on the grill. Drain it well.  Wrap it in paper towels then put into a plastic bag and place in the refrig for a few hours to crisp up. 

Cook the bacon.  Cut raw bacon into small strips then saute until brown and crisp.  Drain the bacon on a paper towel until ready to use. Retain 2 tbsp of bacon drippings. 

Make the dressing. Whisk together the bacon drippings, balsamic, W sauce, olive oil, and pepper. 

Cut up the blue cheese and dice the tomatoes. 

Put the romaine on the the grill and cook for approximately 2 minutes per side. You want a slight char and some grill marks but you don't want to cook it until it all starts to wilt. It should have some crunch left to it. 

Place romaine on a platter, drizzle with dressing, top with blue cheese and tomatoes. Serve immediately. 

Serves 4.