Tag Archives: Salad Ideas

Potato Salad, Blue Cheese Style!

27 Jun

With the 4th of July coming up next week, here is great twist on classic potato salad, the addition of blue cheese. I know not everyone loves blue cheese but for those of us that do, this is a real winner! Just as easy as the old stand by but with great flavor. Make sure you use a good quality blue cheese. And for the peas, I like to use fresh, but you can use frozen if you need to.

This potato salad goes particularly well with grilled steak and bbq chicken. It’s a family favorite at all of our summer get togethers. And for those who don’t care for blue cheese it’s easy to cook some extra potatoes and make the old classic; two are better than one.

Ingredients:

3 lbs new potatoes (I like to use the fingerling potatoes that come in the different colors)

1 1/2 cup peas

1 cup blue cheese

1/2 cup chopped scallions or green onions

1 cup sour cream

1/2 cup mayonnaise

1/4 cup white vinegar

1 Tbs Dijon mustard

Salt and pepper to taste

Directions:

Cut potatoes into small chunks, boil in a large pot of water until desired tenderness. Add peas to boiling potatoes for the last 2 or 3 minutes then drain in colander and rinse with cold water.

Mix the blue cheese, mayo, sour cream, scallions, vinegar, mustard and salt and pepper in a large bowl. Add potato and peas to wet ingredients and mix until well combined.

Sprinkle some chopped scallions on top and it’s ready to serve!

Wishing everyone a happy and safe 4th of July!

 

Chicken Milanese-Perfect Summertime Dinner

9 Jul

Always searching for the something new for dinner that is easy, tasty and not full of calories, this is it, Chicken Milanese. I was inspired by my friend and fellow food blogger (you should check her out) Stacey Snacks, she posted a photo on Insta of her Milanese and it was exactly what I was looking for and I didn’t even know it!

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I think the trick to making it really tasty is well-seasoned chicken cutlets and the dressing. The first time I made it I used the typical lemon and olive oil with salt and pepper, it was delicious. But then after looking on Pinterest at different lemon vinaigrette recipes, I decided to try a lemon-caper vinaigrette and it was super good! Of course if you don’t like capers stick with the traditional lemon.

 

One other important thing is that the cutlets are nice and thin. I learned to use a rolling pin from Ina Garten and it really does the trick.

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Ingredients

2 boneless, skinless chicken breasts, sliced thinly into cutlets (I like to cut my own but you can always buy them and pound them thinner)

1 egg

1 Tbs water

1/2 cup flour

Kosher salt

Freshly ground pepper

1 cup bread crumbs

2 tsp oregano

1 tsp thyme

1 tsp dried parsley

1 tsp dried basil

1 tsp garlic powder

1 tsp onion powder

1/4 cup grated parmesan cheese, plus more for serving.

Arugula or any other of your favorite greens (I don’t care for arugula, I use a spring mix)

1/4 cup olive oil plus more for frying

1/4 cup freshly squeezed lemon juice

1 Tbs capers

1 Tbs juice from capers

Directions:

Put the flour on plate with salt and pepper. In a bowl beat the egg with the 1 Tbs of water and on a third plate put the bread crumbs with the seasonings and the 1/4 cup of grated cheese.

Put the cutlets between sheets of wax paper on a cutting board and pound with a mallet or rolling pin.

Coat the chicken breasts on both sides with the flour mixture, then dip into egg mixture and lastly dredge in the bread crumbs, pressing lightly to cover completely.

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Heat the oil a large pan. Add breaded cutlets 2 or 3 at a time, cook 3 to 4 minutes each side. Place cooked cutlets on a plate with paper towels to absorb grease.

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Whisk together olive oil, lemon juice, capers and caper juice. Season with kosher salt and freshly ground pepper. Toss greens with vinaigrette, place greens on a platter or individual plates, top with cutlets and grated cheese. I also like to add a vegetable such as green beans, tomatoes, artichoke hearts or asparagus. Serve. Enjoy!

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*I added fresh parsley and basil from our garden to the greens, added nice fresh flavor!

 

Summer Salad Series II: A New Take an Old Stand By…Potato Salad with Green Beans

21 Jun

As much as I love traditional potato salad, it’s always nice to try something new. My husband loves green beans so when I was looking through potato salad recipes and saw this one with green beans I knew it would be a winner. It is so easy and so delicious! Thank you Sweet Little Bluebird for this great recipe!

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Ingredients:

4 cups cooked potatoes, cubed-I used red skinned but you can use whatever you prefer

1 pound green beans, cooked al dente and cut in half

3 green onions, chopped

1/4 cup red onion, finely chopped

1/2 tsp oregano

2 cloves pressed garlic

salt and pepper to taste

1/3 to 1/2 cup dressing-recipe calls for Newman’s Own Olive Oil & Vinegar Dressing, I personally like Ken’s Italian Dressing & Marinade

Directions:

Place all ingredients in a large bowl and toss with desired amount of dressing. Add salt and pepper to taste, toss well and refrigerate. Enjoy!

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I added about a tablespoon of red wine vinegar and you could also try adding some mustard, I think I may try that next time! I also added some tomato to my husbands and he loved it!

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