Green Goddess Potato Salad

Necessity is the mother of invention, right? Well this recipe came out of necessity. The necessity was to use these potatoes up before they went bad. See, I have a problem. I buy things at the grocery store on a whim. A whim that perhaps I just might be able to use them in something. Don't get me wrong, I definitely have my consistent buys that I buy every time I'm there. But a lot of times I get home, and I find myself unpacking things that I probably didn't really need to begin with [adding this to the list of things I need to work on]. I'm a sucker...an advertisers dream. You put it in attractive packaging or on sale, and boom! I gotta have it.

Recently I bought these red-skinned potatoes at my fave, Wegmans. I was intrigued by them because they were fresh potatoes in a "steam-ready" bag. You see, potatoes are really my one and only nemesis when it comes to cooking [notice I didn't mention baking...another tale entirely!]. Trying to cook potatoes has been known to bring me to tears, four letter words and all out tantrums. My husband can attest. I am usually a very happy cook-- in fact the kitchen is where I find my calm + peace. But cooking potatoes...nope, not happening. For some reason I could never get them to cook evenly. Dinner would be delayed and we would end up with either an over-cooked potato or some sort of a half mushy/ half rock substance. SO! When I saw these handy-dandy "steam-ready" potatoes---I was done. Hook, line, and sinker! And they are fabulous! Perfectly cooked potatoes, right out of the microwave in about 7 minutes! Yaaaay! I've conquered my Everest. You may now roll your eyes together in the pathetic-ness of it all...but I am thrilled!! :)

Green Goddess Potato Salad

• 24 oz of red potatoes, cooked-cooled-and quartered
• 2 tbsp pesto
• 3 tbsp mayo {olive oil based}
• 2 tbsp apple cider vinegar
• 1 tbsp garlic, minced
• s + p to taste
• 1 small onion, chopped
• 1-2 tbsp fresh parsley, minced 
• 2 cups celery, chopped 

1. Cook potatoes until soft and tender. Let chill in the refrigerator for about 30 minutes, or until cool all the way through.
2. Meanwhile, in a food processor blend; mayo, vinegar, garlic, pesto, onions and s + p.
3. Cut cooled potatoes and toss them in a large bowl with chopped celery. Cover with pesto dressing and parsley. Mix well [be careful not to mush the potatoes too much!].

seriously the best potato salad I've ever made! that green-goddess dressing is lick-the-bowl good.

try it. it's gonna be a gorgeous weekend for some outdoorsy-summery grilling + potato salad-esque foods!

Spicy Sausage Crock-Pot Marinara

my husband loves to boast that I've never made him the same meal twice. obviously this is far from the truth, and one meal I have made over and over is this crock-pot recipe I've adapted from my mother-in-law! it's sooo easy + seriously yummy!

 Spicy Sausage Crock-Pot Marinara

adapted from Momma Weis' recipe :)

• 45 oz of your favorite jarred marinara [the big guy!]
• 1 yellow pepper, sliced
• 1 red pepper, sliced
• 1 medium onion, sliced
• 1 package pre-sliced baby bella mushrooms
• 5-6 sausage links of your choice [we used beer brats, because my husband happens to adore them]
• 3 tbsp garlic powder
• 3 tbsp red pepper flakes
• 3 tbsp Italian Seasoning 

1. add all ingredients to the slow-cooker. 
2. stir so all ingredients mix well. 
3. cook on low for 6-8 hours.
4. serve over your favorite pasta. 

we put this over gemili pasta and it was perfect! the onions, peppers, and mushrooms melt in your mouth. and the sausage [or brats] could not be more tender! as you can see the happy Carolina fan [yeah Heels!] thoroughly enjoyed his momma's recipe. 2 or 3 times I believe.

xoxo

pizza party!

last night some girlfriends came over and we had ourselves a little pizza party ! I provided the pizza crusts, sauces, cheese, and they brought toppings to share. it was such a nice mid-week break. nothing like pizza, wine, and giggly girls to make things all seem right with the world!

we used sandwich thins for pizza crust--they make perfect mini pizzas!

[[only 50 calories per slice + 100 % whole wheat!]]

for pizza sauces we had pesto + homemade tomato sauce

[1 can tomato paste + 1 tbsp italian seasoning, 1 tbsp garlic powder, s+p]

toppings included:

sliced black olives, chopped green pepper, chopped yellow onion, 

pepporoni slices, sliced baby bella mushroom, sliced cherry tomatoes, baby spinach,  

shredded mozzarella cheese, shredded mexican-blend cheese, and fresh cilantro

preheat oven to 350 degrees.

choose your pizza sauce, spread on pizza thin, and layer with desired toppings!

[the more the yummier!]

sprinkle toppings with Italian seasoning for a little extra kick!

place pizzas on foil lined pan. spray foil with a non-stick olive oil spray.

bake until cheese begins to melt + crust is crispy!

the possibilities are endless--enjoy!

pork + sauerkraut

slow cooked pork + sauerkraut...

smells like Thanksgiving. 

feels like one of mom's hugs. 

tastes sensational! 

best part---it's soooo easy! 

Pork + Sauerkraut with Whipped Mashed Potatoes
recipe by: Momma Marj 

• 1 1/2 - 2lbs of pork shoulder, trim most fat and cut into large chunks
• 2 bags of uncooked [uncanned] sauerkraut
• 1 medium onion, coarsely chopped
• 1 apple, peeled and coarsely chopped
• 1 bottle of beer [we use Yuengling]
• 1 tbsp caraway seeds

1. combine all ingredients in a roasting pan. 
2. place in oven @ 325 for 3-4 hours covered. 
3. if it seems like the meat is drying out, add more beer.
4. serve over mashed potatoes.

best served with homemade applesauce...like grandma used to make!! :)

enjoy! 

Did someone say steak?

tonight's dinner was a smash hit! my dad [who was definitely a food critic in a past life] was over for one of our mid-week dinner dates and he couldn't stop ranting and ravin' about how good this meal was. I thought it turned out pretty well too...but it's always nice to hear someone else thinks so ;)

Seared Steak + Sautéed Veggies with Pesto Couscous  


ingredients:

• 1 lb hanger or flat iron steak
• 2 cups [uncooked] couscous
• 2 cups chicken broth
• 3 tbsp pesto sauce
• 3 cups baby spinach
• 1 orange bell pepper, cut length wise into strips 
• 1 medium onion, halved and sliced
• 1 tbsp minced garlic
• 3 tbsp EVOO
• 2 tbsp red pepper flakes
• 2 tbsp Grill Mates® Montreal Steak Seasoning [the BEST steak seasoning. ever.]

directions:

1. Bring chicken broth to a boil in a medium-sized sauce pan.
2. Add couscous, cover, and remove from heat. Let sit, covered, for 10-12 minutes. 
3. Meanwhile, heat 1 tbsp of EVOO over med-high heat in large sauté pan. 
4. Start by sautéing onions and peppers until soft.
5. Then add garlic, spinach, and remaining EVOO. Toss until spinach is wilted.
6. Remove veggie mixture from pan and place in separate bowl. 
7. Dress steak with seasoning and add to the hot oiled pan. 
8. Cook steak to desired temp. [2-3 minutes on a side should be good for medium-rare]
9. Remove from pan and let rest on cutting board.
10. Prepare couscous by "fluffing" with a fork and adding pesto and red pepper flakes.
11. Stir until blended well. 
12. Layer your plate with a pile of couscous, veggies, and sliced steak on top. Garnish with chopped parsley if you're feeling fancy! [I was feelin' fancy]

Maggie Smith's Downton zingers found in US Weekly.
made waitin' in line at the pharmacy a tad more pleasant. 

toodles! 

xoxo

salmon polenta packets with garlic-mushrooms-bacon-onions

the pretty little view from my class I was in from 4:30-7:45 
[[after a full day of teaching...what the fluff?!]]
tonight my dinner consisted of 2 strawberries, a turkey sandwich I made at 7am, 10 peanut butter pretzels, and some vending-machine lovin'
in the form of cool ranch doritos. awe-some. 

~~~ 

[however] last night's dinner was goood.  

Salmon Polenta Packets

sauteed bacon, onions, and mushrooms over roasted salmon 

and sliced polenta...in 30 mins or less. [[seriously]]

this deliciousness was inspired by this Eating Well recipe. 

1 lb fresh salmon, skin removed

4 pieces center cut bacon, chopped

1 medium onion, halved and sliced

2 cups mushrooms, roughly chopped

1/4 cup dry white wine

1 tbsp minced garlic

1 tbsp EVOO

1 14- to 18-ounce tube prepared polenta, sliced into 8 rounds

pre-heat oven to 450 degrees.

saute bacon [until brown] in large sauce pan over medium-high heat.

add onions and garlic and stir until onions are translucent and soft.

add mushrooms to the mixture, saute until golden brown.

reduce heat, add wine and scrape brown bits.

remove from heat.

place foil "packets" folded like an closed book-

opening towards you on a baking sheet

form salmon packet in foil by layering:

2-3 slices of uncooked polenta

1 piece of [5 oz] salmon [salt and pepper]

spoon mushroom mixture over top

[repeat for each packet]

place in the oven and bake for 12-15 minutes.

take caution when removing [drooling may occur] steam is a powerful thing!

enjoy solo or paired with some yummy roasted asparagus!

praying [and dancing] for a little snow tomorrow :) 

fingers crossed and pjs on backwards!

xoxo