Quick Yellow Mustard Potato Salad

This is one of my favorite summer salads! It is adapted from Rachael Ray’s recipe. I use vegan mayo because my oldest son has an egg allergy. Using vegan mayo also keeps us safe from spoiling at summer BBQ’s. Enjoy!!

Ingredients:

  • 3 medium-large potatoes, peeled and cubed
  • 3 ribs celery, finely chopped
  • 1/2 small to medium yellow skinned onion, finely chopped
  • 3 tablespoons chopped pimento, drained
  • 3 tablespoons dill pickle relish
  • 1/3 cup mayonnaise, eyeball it
  • 1/3 cup yellow mustard, eyeball it
  • Salt and pepper
  • 2 tablespoons chopped parsley, optional

1. Boil potatoes in salted water 10 to12 minutes, or until just tender. Drain the potatoes and spread out onto a cookie sheet to cool quickly, about 10 minutes.

2. In a bowl, combine celery, onion, pimento, relish, mayonnaise and mustard.

3. When you are ready to serve, combine cooled potatoes with other ingredients. Stir the potatoes to combine and season with salt and pepper.

Sausage, Peppers and Broccoli Pasta

Ingredients:

  • ¼ cup extra-virgin olive oil
  • 1 pound ground Italian pork sausage
  • 1 pound broccoli, cut into 1 1/2-inch florets (about 4 cups)
  • 2 medium yellow bell peppers, cored, seeded and thinly sliced
  • 3 cloves garlic, minced
  • Salt and pepper
  • 1 pound rigatoni
  • ½ cup grated Parmesan, plus more for serving
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon red-pepper flakes

Directions:

1. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking up the meat using a wooden spoon, until browned, about 5 minutes. Scrape the mixture into a medium bowl. Add the remaining 2 tablespoons oil, the broccoli, peppers and garlic to the skillet and season with salt and pepper. Cook, stirring often, until they soften and begin to brown, about 5 minutes.

2. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot over low heat. Add the broccoli mixture, cooked sausage and its juices, 1/2 cup Parmesan, the lemon juice and red-pepper flakes and stir until liquid is slightly thickened, about 2 minutes. Season with salt and pepper.

3. Serve the pasta with additional Parmesan for sprinkling on top.

Mojo Marinated Pork

Ingredients:

  • 1/2 cup extra-virgin olive oil
  • 1 cup lightly packed cilantro, chopped
  • 1 tablespoon orange zest
  • Juice of one orange
  • 1 tsp lime zest
  • Juice of one lime
  • 1/4 cup lightly packed mint leaves, chopped
  • 8 garlic cloves, minced
  • 1 tablespoon oregano, chopped
  • 2 teaspoons ground cumin
  • Kosher salt and black pepper
  • 3 1/2 pounds boneless pork shoulder, in one piece

Directions:

1. In a bowl, whisk together all of the ingredients except salt, pepper and the pork. Whisk in 1 teaspoon each of salt and pepper. Transfer the marinade to a large resealable plastic bag and add the pork. Seal the bag and turn to coat; set in a baking dish and refrigerate overnight.

2.  Preheat the oven to 425° and set a rack over a rimmed baking sheet. Transfer the pork to a work surface; discard the marinade. Fold the pork under itself, into thirds if necessary, and tie with string to form a neat roll. Season all over with salt and pepper and set it on the rack.

3. Roast the pork for 30 minutes, until lightly browned. Reduce the oven temperature to 375° and roast for 1 hour and 30 minutes longer, until an instant-read thermometer inserted in the center registers 160°; transfer to a carving board and let rest for 30 minutes, covered with foil. Discard the string before slicing across the grain.

I made tacos with the meat. Topped with thinly sliced red onion and cilantro. I also had some tomatillo salsa to top it off!

Basil-Broccoli Pesto Pasta

Ingredients:

  • 1 head of broccoli florets, (about 8 oz.)
  • Kosher salt
  • 6 ounces orecchiette or other short pasta
  • ½ cup grated Parmesan
  • ½ cup (packed) fresh basil leaves
  • 3 tablespoons olive oil
  • 2 teaspoons fresh lemon juice
  • Freshly ground black pepper

Directions:

1. Bring a large pot of water to a boil. Salt water generously. Cook pasta for 6 minutes. Add florets to cooking pasta and cook about 3 minutes. Scoop florets off the top of the boiling water with slotted spoon and drain on a paper towel. Drain the pasta (reserving 1/4 cup cooking water) and set aside.

2. In a food processor, add Parmesan, basil, lemon juice, salt and pepper, and cooked broccoli. Start to purée and pour in olive oil. When all ingredients are blended well add to the pasta with pasta water over low heat. Stir to combine.

3. Serve hot with more Parmesan on top.

Peach Crisp

Ingredients:

  • 6 fresh peaches – peeled, pitted, and sliced
  • 1/2 teaspoon almond extract
  • 1 cup all-purpose flour
  • 1 cup white sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup butter

Directions:

1) Preheat an oven to 375 degrees, and grease an 8 inch square baking dish.

2) Place the peaches in the bottom of the baking dish, and sprinkle them with almond extract.

3) In a bowl, combine the flour, sugar, brown sugar, cinnamon, and salt. Cut the butter into the flour mixture with a pastry cutter until the mixture resembles crumbs.

4) Sprinkle the flour mixture in an even layer over the top of the peaches, and bake in the preheated oven for about 45 minutes, until the peaches are bubbling and the topping is browned.

Sautéed Corn with Leeks and Bacon

Ingredients:

  • 6 slices of bacon, cut into ½ pieces
  • 1 pound leeks, white and light green parts, halved and sliced thin
  • Salt and pepper
  • 4 ears of corn, kernels cut from cobs
  • Fresh parsley, chopped (1/4 cup)

Directions:

Heat a skillet over medium-high heat. Cook bacon in non-stick skillet until crispy. Transfer bacon to paper towel.

Add leeks and corn to pan, sautéing, without stirring, for a few minutes. When the corn has a little char on it, and a pinch of salt and pepper to taste. Stir and cook about 4 more minutes. Stir in cooked bacon and chopped parsley right before serving.

Caprese Chicken

Ingredient:

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 2/3 cup Italian salad dressing
  • 2 tablespoons olive oil
  • 1/2 pound fresh mozzarella cheese, cut into 4 slices
  • 2 medium tomatoes, sliced
  • 1 tablespoon balsamic vinegar or balsamic glaze
  • Torn fresh basil leaves

Directions:

1. In a large resealable plastic bag add chicken and Italian dressing; seal bag and turn to coat. Refrigerate 4-6 hours. Drain chicken, discarding marinade.

2. Preheat oven to 450°. In an ovenproof skillet, heat oil over medium-high heat. Brown chicken on both sides. Transfer skillet to oven; bake 15-18 minutes or until a thermometer reads 165°.

3. Top chicken with cheese and tomato. Bake 3-5 minutes longer or until cheese is melted. Drizzle with vinegar; top with basil.

Garlicky Noodles with Bok Choy

Ingredients:

  • 16 oz fresh Chinese noodles
  • 1 Tbsp peanut oil
  • 1 lb bok choy, cut into 3” pieces if the leaves are large
  • 1 large carrot, shredded
  • 1/2 c vegetable broth (we prefer low sodium)
  • 2 Tbsp soy sauce
  • 1 tsp sesame oil
  • 2 Tbsp ginger
  • 3 cloves garlic, minced
  • 1/4 cup loose cilantro leaves
  • 1/4 cup loose Thai basil leaves
  • 2 green onions, chopped

Directions:

1. Bring 2 quarts of water to a boil in a large saucepan. Add noodles and simmer, uncovered over medium heat until cooked (3-4 minutes). When the noodles are done, drain and set them aside.

2. Heat the oil in a wok or large skillet. When the oil is hot, add the bok choy and carrots and sauté over medium high for 30 seconds. Add vegetable broth, soy sauce, ginger, and garlic. Toss the bok choy to coat and simmer 1-2 minutes over high heat. Add the cooked noodles, sesame oil, basil and cilantro to the pan and cook, tossing everything together, until the noodles are hot, 1-2 minutes. Serve hot. Top with geeen onions.

Pork Dumplings

This recipe makes a large amount of dumplings. IF there are extras, they freeze well! Thaw them out and steam again!

Ingredients:

Dipping Sauce:

  • 1 cup low-sodium soy sauce
  • 2 1/2 tablespoons Sriracha sauce
  • Juice of 1 lemon

Pork Dumplings:

  • 1 tablespoon minced garlic
  • 2 teaspoons minced ginger
  • 2 teaspoons sesame oil
  • 1 small bunch scallions, white and green parts, chopped
  • 12 ounces ground pork
  • 3 tablespoons hoisin sauce
  • 2 teaspoons low-sodium soy sauce
  • 1 teaspoon Chinese five-spice powder
  • 1 package round dumpling wrappers
  • 1 tablespoon vegetable or peanut oil, for frying

Directions:

1. For the dipping sauce: Combine the soy sauce, Sriracha and lemon juice in a bowl and set aside until ready to serve.

2. Heat a large nonstick skillet over medium-high heat. Add the garlic, ginger, sesame oil and scallions and cook until fragrant, 1 to 2 minutes. Remove from the heat and allow to cool 1 minute.

3. Combine the cooked garlic, ginger and scallions with the pork, hoisin, soy sauce and five-spice powder in a large mixing bowl.

4. Working with the dumpling wrappers, start with the floured surface facing down. Place 1 1/2 teaspoons of filling in the center of a wrapper. Wet the edge of the dumpling with water, using your finger, and fold the circle in half without sealing, like a taco. Pinch one end closed. Create pleats on one side using your thumb and forefinger, pressing against the other flat edge to seal as you go. Flatten the bottoms so they can get a nice pan fry on them. Repeat until all the dumplings are filled. Keep the dumplings on a lightly-floured sheet tray to keep them from sticking, and cover with a slightly damp towel to keep from drying out.

5. Heat the veggie oil over high heat in the same skillet. Working in batches, pan-fry the dumplings by placing them bottom-side down and frying until golden brown, 1 to 2 minutes.

6. Once the dumplings are golden brown, working carefully (it will splatter), pour 1/2 cup water into the skillet to cover the dumplings halfway. Immediately cover with a lid, leaving a small crack for steam to escape. Cook until the water has evaporated, 5 to 7 minutes. Transfer the dumplings to a paper towel-lined plate to soak up excess oil and repeat the process with the remaining dumplings.

Recipe adapted from Kelsey Nixon from Foodnetwork.

“Smoked” Beef Brisket Pizza

Ingredients:

  • 1 1/2-2 pound beef brisket
  • 1/4 cup liquid smoke
  • 4 cups water
  • 1/4 cup sweet BBQ rub (recipe below)
  • 1 store bought pizza crust
  • 3 tbsp marinara sauce
  • 3 tbsp chipotle BBQ sauce
  • 1/2 small red onion, thinly sliced
  • 1 Roma tomato, sliced
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • 1/2 small bunch of cilantro, leaves picked from stems.

Sweet BBQ Rub

  • 1 cup turbinado sugar
  • 1/2 cup kosher salt 
  • 1/2 cup granulated sugar 
  • 3 tablespoons chili powder 
  • 3 tablespoons smoked paprika 
  • 2 tablespoons granulated garlic 
  • 1 tablespoon onion powder 
  • 1 1/2 teaspoons cayenne pepper
  • 1 teaspoon ground cumin 
  • 1 teaspoon ground black pepper 

Directions:

1. Mix all BBQ rub ingredients together. Store in an airtight container. Makes a large amount.

2. Preheat oven to 250 degrees. Using a broiler pan, add water and liquid smoke to the bottom. Massage the rub onto the brisket. Place brisket on rack over water. Wrap the pan tightly with aluminum foil. Place in oven. Cook for one hour per pound of meat. Remove from oven and let rest for 15 minutes then chop.

3. Increase oven temperature to 425 degrees. Mix together the marinara sauce and chipotle BBQ sauce. Dress the pizza crust with the mixture. Top with brisket, onion, tomato and cheeses. Cook in the oven for about 10 minutes or until cheese is melted. Top with fresh cilantro and serve!