Tag: cooking

Quick and delicious! Basil Shrimp with Feta and Orzo by Cooking Light magazine…

On By Barbara StroudIn FOOD, RecipeLeave a comment
Image: MyRecipes.com

I’m sharing with you a great recipe from Cooking Light (link now takes you to Eating Well website)… This is a relatively quick and easy meal. Each recipe makes 2 servings and believe me, the servings are generous. I pretty much followed the recipe, except I like to use grape tomatoes instead of regular tomatoes… If you have dinner for four make two packets then slide it into a pretty dish. Gorgeous, tasty and without the guilt… then you can indulge in dessert! I hope you enjoy this as much as we do! Catch you back here tomorrow!

Basil Shrimp with Feta and Orzo

Ingredients

  • 1 regular-size foil oven bag
  • Cooking spray
  • 1/2 cup uncooked orzo (rice-shaped pasta)
  • 2 teaspoons olive oil, divided 
  • 1 cup diced tomato  (I used grape tomatoes)
  • 3/4 cup sliced green onions
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 1/2 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 pound large shrimp, peeled and deveined
  • 1/4 cup chopped fresh basil

Preparation

  1. Preheat oven to 450°.
  2. Coat inside of oven bag with cooking spray. Place the bag on a large shallow baking pan.
  3. Cook the pasta in boiling water 5 minutes, omitting salt and fat; drain. Place the pasta in a large bowl. Stir in 1 teaspoon oil and next 7 ingredients (1 teaspoon oil through pepper). Place the orzo mixture in prepared oven bag. Combine shrimp and basil. Arrange shrimp mixture on orzo mixture. Fold edge of bag over to seal. Bake at 450° for 25 minutes or until the shrimp are done. Cut open bag with a sharp knife, and peel back the foil. Drizzle with 1 teaspoon oil.

Yield: 2 Servings

Recipe via Cooking Light/Eating Well magazines.

Links updated 1/26/25

This is THE roasting pan to get for your Christmas bird!

On By Barbara StroudIn FOODLeave a comment

Cuisinart MCP117-16BR roasting pan/Image: Amazon.com

THIS is the pan to get. I can tell you from experience… We used it on Thanksgiving Day, greased the rack and the bird with olive oil, tossed a little salt and pepper and whipped it into a convection oven where it came out tan and crispy. I then used the pan to make the gravy… Let me just say… AWESOME! It’s beautiful, looks like a piece of art! We invested in a nice roasting pan because I didn’t want a repeat performance of the last holiday that we hosted… turkey made to perfection, using a cheap nonstick roasting pan with a nonstick rack. Turkey was perfect. Started to make gravy and I’m thinking to myself “What are all these black floating things”?? You guessed it… THE PAN! So I started over with the gravy, thanks to a call to my dad, Christmas was saved and the gravy was wonderful! So BEWARE if you have a nonstick roasting pan… no need for it, since when you make gravy it deglazes all the stuff on the bottom, so nothing sticks anyway!

(Note: I bought this roasting pan at Coastal Cupboard in Mount Pleasant, SC, but it’s readily available everywhere, as well as AMAZON, click HERE for link!)

Knowledge is power. Hee hee… Catch you back here tomorrow!

The most awesome sauté pan… EVER!

On By Barbara StroudIn HOMELeave a comment

Image: Amazon.com

Is this one sweet pan or what? We bought it a few years ago at a neat Kitchen Shop in Mount Pleasant, SC (Coastal Cupboard). I was looking at it and a man walked by, said he had it and that it was THE BEST pan… EVER. Well, I have to agree… Made by J.A. Henckel, this is more than just a pan that looks good, its performance is top notch! Everything that I’ve made in it has turned out divine. Today, I’m making a wee little pork sirloin roast. My roasting pan bit the dust, so I’m going to sear in this pan and then put it in the oven… It can handle temps to 500 degrees fahrenheit, so at a temp of 350F I’m set! So if you find yourself needing a great sauté pan that can do more than sauté this is the ticket! For more info on J.A. Henckel cookware, click HERE…

Catch you back here tomorrow!

Paula Deen’s Healthier Macaroni and Cheese recipe…

On By Barbara StroudIn FOOD, Recipe1 Comment

Image: DoctorOz.com

Healthier Mac and Cheese recipe… hmmm. I know right now you’re thinking well how good can THAT be? Low fat cheese, yuck. Well, actually I’ve been making mac and cheese for years with Cracker Barrel 2% Extra Sharp cheese and it has FLA-VOR! I don’t quite have it down pat when it comes to making a rue and adding the cheese, it curdles, from what I’ve read I need to use a combination of different cheeses to prevent that from happening, and that’s exactly what she does. So give it a whirl! Thanks to the Doctor Oz Newsletter that sent this out and of course, thanks to Paula for another fabulous recipe!

Paula Deen’s Healthier Mac and Cheese

Dr. Oz challenged celebrity chef Paula Deen to transform her favorite dishes by cutting the calories and fat in half. By using low-fat cheese and milk, Paula Deen’s Healthier Mac and Cheese keeps all the cheesy flavor of the original recipe without destroying your diet.

 | Print |

Ingredients

Makes 4-6 servings

2 cups whole wheat or regular elbow macaroni (8 oz)

2 cups shredded reduced-fat cheddar cheese (8 oz)

1/2 cup low-fat evaporated milk

2 large eggs, lightly beaten

1/4 cup reduced fat sour cream

1 tbsp Dijon mustard

1/2 tsp salt

1/4 tsp cayenne pepper

1/3 cup grated parmesan cheese

Directions

Preheat the oven to 350°F. Coat a 13×9-inch baking dish with cooking spray.

In a large pot of boiling, salted water, cook the macaroni according to the package directions. Drain well and transfer the pasta to a large bowl. Add the cheddar and stir until the pasta is coated and the cheese has melted.

In a medium bowl, whisk together the evaporated milk, eggs, sour cream, mustard, salt and cayenne pepper. Add the milk-egg mixture to the macaroni and cheese and stir well to combine. Scrape the mixture into the prepared baking dish and sprinkle the parmesan evenly over the top. Bake until golden brown and crispy around the edges, 35 to 40 minutes.

From PAULA DEEN’S SOUTHERN COOKING BIBLE by Paula Deen with Melissa Clark. Copyright © 2011 by Paula Deen.

Reprinted by permission of Simon & Schuster, Inc, NY.

Catch you back here tomorrow!

Meatless Monday: Giada’s Pasta Ponza!!

On By Barbara StroudIn FOOD, RecipeLeave a comment

Image: GiadaDeLaurentiis.com

If you’re on the Meatless Monday bandwagon, you don’t have to feel deprived. LOOK at this dish. This recipe is all good! Fresh simple ingredients, quick to throw together, not using many pots/pans. You’re simply roasting the tomatoes, cooking the pasta and mixing! This pasta paired with a nice fresh salad sounds TASTY! I’m going to serve mine on a salad plate to help trim calories. Our dinner plates these days I swear used to be platters back when I was young. You can load a lot of food on a modern plate… back to the salad plate for me! This recipe came directly from Giada’s website. ENJOY!

Pasta Ponza

Total Time:  23 min 
Yield: 4 to 6 servings
Level: Easy

Ingredients

  • Butter for greasing
  • 2 cups (12 ounces) red cherry or grape tomatoes, halved
  • 2 cups (12 ounces) yellow cherry or grape tomatoes, halved
  • 1/4 cup capers, rinsed and drained
  • 1 tablespoon extra-virgin olive oil, plus extra for drizzling
  • 1/2 teaspoon kosher salt, plus extra for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
  • 1/2 cup Italian-style seasoned breadcrumbs
  • 1 pound ziti or other short tube-shaped pasta
  • 1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated
  • 1/4 cup chopped fresh flat-leaf parsley

Directions

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.

Place the tomatoes, capers, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the chopped parsley and serve immediately.

Print Recipe

Pasta Ponza is from Giada’s cookbook “Giada at Home: Family Recipes from Italy and California” available at booksellers everywhere! She’s got an amazing website as well, click HERE to check it out!

Catch you back here tomorrow!

Meatless Monday: Martha’s Tomato, Basil and White Bean Salad

On By Barbara StroudIn FOOD, Recipe2 Comments

Image: MarthaStewart.com

Let me start by saying. This. Is. Awesome. AND more importantly, I’m not really a bean eater. Some beans are OK, black beans, chili beans, but I don’t seek them out… this recipe changed my outlook on beans. This is one quick dish that is out of this world good. This tastes like it came straight from Italy. The only thing you heat is the oil and mainly to infuse the garlic into it. Trust me, this recipe will quickly become a family favorite!

Click HERE to go directly to Martha Stewart’s site to easily print the recipe, or see below… either way… ENJOY!

MARTHA’S TOMATO, BASIL and WHITE BEAN SALAD

Prep/10 min.  Total Time/35 min.  Serves: 4

Ingredients

  • 2 cans (19 ounces each) cannellini beans, drained and rinsed
  • 1/2 pound small roma (plum) tomatoes, cut into 1-inch pieces
  • 1/2 cup fresh basil leaves, torn into 1/2-inch pieces
  • 1 teaspoon coarse salt
  • Freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 3 small garlic cloves, minced

Directions

  1. Combine beans, tomatoes, basil, and salt in a bowl, and season with pepper.
  2. Heat oil in a skillet over medium heat. Add garlic, and cook, stirring, until fragrant but not browned, 1 1/2 to 2 minutes. Pour over bean mixture, and gently toss. Let stand 30 minutes before serving to allow the flavors to meld. Salad can be covered and kept at room temperature up to 4 hours.

Meatless Monday recipe… Penne with Spinach, Feta and Olives!

On By Barbara StroudIn FOOD, RecipeLeave a comment

Here is a recipe that will make you flip. It’s so easy. It’s healthy. It’s QUICK and DELICIOUS. This is another good one from Cooking Light Magazine! If you need a meatless Monday meal, here it is! It’s great paired with a small salad… enjoy, it’s one of my favorites! Click HERE to go directly to the MyRecipes.com website so it’s quick and easy to print, or see below!

Penne with Spinach, Feta, and Olives

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 3 garlic cloves, crushed
  • 6 cups hot cooked penne (about 12 ounces uncooked tube-shaped pasta)
  • 2 cups chopped spinach
  • 1/4 cup chopped pitted kalamata olives
  • 2 tablespoons capers
  • 3/4 cup (3 ounces) crumbled feta cheese

Preparation

  • Combine first 3 ingredients in a large bowl. Add pasta, spinach, olives, capers, and cheese; toss well.

Cooking Light
MAY 1998

I said it was easy, didn’t I? Can’t get any easier than that! Catch you back here tomorrow!

Pan-Fried Pork Chops and Homemade Applesauce Recipe!

On By Barbara StroudIn FOOD, RecipeLeave a comment

Image: MyRecipes.com

You know sometimes how healthy, light fare just doesn’t sound very fair? That’s when you should make something like this. It’s still healthy, especially if you leave out the carbs (i.e. mashed potatoes swimming in butter). If you have a drawer full of apples that haven’t been eaten and are on their way to retirement this is a great recipe… It’s so tasty… From Cooking Light Magazine… Click HERE if you would like to be taken to the MyRecipes.com website to make it quick to print… and on to the recipe…!

Pan-Fried Pork Chops and Homemade Applesauce

Ingredients

  • Applesauce:
  • 1 tablespoon butter
  • 3 apples, peeled, cored, and coarsely chopped (about 4 cups chopped)
  • 1/2 cup water
  • 3 tablespoons sugar
  • 2 tablespoons fresh lemon juice
  • 1/8 teaspoon salt
  • Pork:
  • 1/2 cup all-purpose flour
  • 4 (5-ounce) bone-in center-cut pork chops
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons canola oil

Preparation

  • 1. To prepare applesauce, melt butter in a medium saucepan over medium heat. Add apples to pan; cook 4 minutes, stirring frequently. Add 1/2 cup water, sugar, juice, and 1/8 teaspoon salt to pan; cook 25 minutes, stirring occasionally. Cover and cook 25 minutes or until apples are tender. Mash gently with the back of a spoon.
  • 2. To prepare pork, heat a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Sprinkle pork evenly with 1/2 teaspoon salt and pepper; dredge pork in flour. Add oil to pan; swirl to coat. Add pork to pan; cook 5 minutes or until golden. Turn pork over; cook 3 minutes or until desired degree of doneness. Serve with applesauce.

Cooking Light
SEPTEMBER 2009

Ahhh, so are you going to give it a whirl? You will be thrilled at how tasty this is! Catch you back here tomorrow!

Foods that should never cross your lips… #3

On By Barbara StroudIn FOOD, HEALTHLeave a comment

Image: Prevention.com
Image: Prevention.com

Here is this Thursday’s food that should never cross your lips. Thank you to Prevention magazine for another excellent article!

Microwave Popcorn 

Olga Naidenko, PhD, a senior scientist for the Environmental Working Group, gives us the scoop:

The problem: Chemicals, including perfluorooctanoic acid (PFOA), in the lining of the bag, are part of a class of compounds that may be linked to infertility in humans, according to a recent study from UCLA. In animal testing, the chemicals cause liver, testicular, and pancreatic cancer. Studies show that microwaving causes the chemicals to vaporize—and migrate into your popcorn. “They stay in your body for years and accumulate there,” says Naidenko, which is why researchers worry that levels in humans could approach the amounts causing cancers in laboratory animals. DuPont and other manufacturers have promised to phase out PFOA by 2015 under a voluntary EPA plan, but millions of bags of popcorn will be sold between now and then.

The solution: Pop natural kernels the old-fashioned way: in a skillet. For flavorings, you can add real butter or dried seasonings, such as dillweed, vegetable flakes, or soup mix.

Budget tip: Popping your own popcorn is dirt cheap.

Ahhh, something else that’s good on popcorn? PARMESAN… woohoo!

ARTICLE RECAP: Canned tomatoes, corn fed beef and microwave popcorn!

Catch you back here tomorrow!

Steak fajitas… quick and easy! Delish!

On By Barbara StroudIn FOOD, Recipe1 Comment

Quick and easy fajitas

You know when you need to get out of a rut and try something different? Summertime is the hardest time for me, in the winter I can think up all kinds of things that bake, stew, roast, all with the oven on slowly making a meal into a masterpiece while heating the kitchen all at the same time. Then it’s summer. It’s hot and the last thing you want to do is spend too much time with the stove/oven on… enter FAJITAS. I usually make them with chicken, but on this day we needed a break from chicken. So I ran to the store and got 1/2# of flank steak. I whipped together a marinade in a ziplock with a clove or two of garlic (use the microplane!), some olive oil, and some lime juice (one nice big wedge squeezed into the bag). I then mixed the ingredients in the bag by mushing around with my hot little hands, then tossed in the hunk o’beef and let it sit and fester for a while (in the fridge of course!). Actually that night dinner plans changed so it sat in the bag for about 12 hours which was perfect! Fred threw the hunk o’meat on the grill, then right before it was ready he took it off, wrapped it in foil and allowed it to rest. Then we sliced it at an angle against the grain. We heated up some tortilla’s that we had, cut up some tomato, green onion, grated some cheddar and threw on a nice plop of greek yogurt! (We use it instead of sour cream). Oh, and we had some of that tasty salsa from Trader Joe’s… nice touch. It’s quick, you can put what you like on it, you can spice it up more (or less), add avocado, onions, etc. Use chicken, tofu, steak, fish or whatever else you may have. As they say… No rules, it’s just right.

Enjoy a fajita tonight! Catch you back here tomorrow!

Foods that should never cross your lips… #2

On By Barbara StroudIn FOOD, HEALTHLeave a comment

Image: Prevention.com
Image: Prevention.com

I happened upon a fantastic article in PREVENTION MAGAZINE, and I thought it was worth sharing… Each Thursday I’ll post another food that should never cross your lips. It’s a great article because it tells you WHY! I am doing it to the best of my ability!

Ok, here it is, from PREVENTION MAGAZINE:

Corn-Fed Beef

Joel Salatin, co-owner of Polyface Farms and author of half a dozen books on sustainable farming, gives us the scoop:

The problem: Cattle evolved to eat grass, not grains. But farmers today feed their animals corn and soybeans, which fatten up the animals faster for slaughter. But more money for cattle farmers (and lower prices at the grocery store) means a lot less nutrition for us. A recent comprehensive study conducted by the USDA and researchers from Clemson University found that compared with corn-fed beef, grass-fed beef is higher in beta-carotene, vitamin E,omega-3s, conjugated linoleic acid (CLA), calcium, magnesium, and potassium; lower in inflammatory omega-6s; and lower in saturated fats that have been linked to heart disease. “We need to respect the fact that cows are herbivores, and that does not mean feeding them corn and chicken manure,” says Salatin.

The solution: Buy grass-fed beef, which can be found at specialty grocers, farmers’ markets, and nationally at Whole Foods. It’s usually labeled because it demands a premium, but if you don’t see it, ask your butcher.

Budget tip: Cuts on the bone are cheaper because processors charge extra for deboning. You can also buy direct from a local farmer, which can be as cheap as $5 per pound. To find a farmer near you, search eatwild.com.

Excellent information from a reliable source. That’s why I read Prevention. If you haven’t subscribed, trust me it’s worth it… and it’s nifty size is so perfect to toss in your purse to take with you! Check it out! If you’re in the Charleston area I know EarthFare and Whole Foods carries it. The taste simply cannot compare to corn-fed. It costs more, yes. But we don’t need to eat such large portions, cut your portion and spend the same amount for something that’s better for your body and fill up on those veggies!

So to backtrack… last week it was CANNED TOMATOES… this week, CORN FED BEEF… What do you think it’ll be next time?

Catch you back here tomorrow!

What to do with your garden’s bounty? VEGGIE PASTA! Dinner this eve…

On By Barbara StroudIn FOOD, Recipe1 Comment

The stars of the show...

Are you wondering what to do with a garden full of fresh veggies? Here is one quick and easy idea. What’s better is that this can be made with whatever you have on hand each day, so it’s completely different! Mushrooms, celery, walnuts, chicken, shrimp, hey… whatever you have will work! For this evenings meal, I have a zucchini, part of an orange pepper, some cremini mushrooms and some onion. Like I said, use what you’ve got…

Throw on a pot of water while you cut up the veggies. I like them cut small, my mom cuts big, it really doesn’t matter, do what you like (isn’t that liberating??)… Heat a skillet (you can use non-stick, I prefer a regular skillet or a cast iron skillet) with some olive oil, enough to lightly cover the bottom (don’t be too chintzy, you’ll need it to coat the pasta), toss in the cut up veggies (once you hear a SIZZLE when you slide a piece into the pan, cook it on medium high until it starts to get lightly brown… owwwwieee. you’re getting close to heaven now… won’t be much longer. Go ahead and toss the pasta into the boiling water. I usually use angel hair (capellini) because it cooks so quickly! Once the pasta is done, drain it well then toss it into the pasta and stir around. Turn the skillet off. I use tongs to coat the pasta with the oil and veggies. I realize I’m not giving amounts here, use what you like and whatever amount you like. You see what I used and that was for two people. I probably use about 1/3+ of a package of capellini… then sprinkle with PARMESAN… woohoo… you can also add fresh basil or any other herbs along the way. It’s hard to mess this up. It will become a go to meal when you can’t think of anything else to make (or don’t have time).

Tada... Dinner is served!

And there you have it… dinner is READY! As you can see in this picture I added a fresh cut up tomato.

Another option to change things up a bit… once the veggies are done, add the cooked/drained pasta, then add a few spoonfuls of PLAIN REGULAR yogurt (flavored is weird and Greek yogurt is too thick), stir it in with the veggies and pasta, then (hold on to your hat, this is the best part…) grate some pepper jack cheese over the top… throw a lid on top of the skillet just until the cheese melts… oh heavens. Tasty!

Catch you back here tomorrow!!

Quick and easy macaroni salad, perfect for a warm summer day!

On By Barbara StroudIn FOOD, RecipeLeave a comment

Ahhh, who doesn’t love macaroni salad on a warm summer day? It’s so refreshing… and goes well with anything or all by itself. You can change this recipe to add more (or less) vegetables, add what you’ve got, I never make it exactly the same… Fresh dill (or whatever spice you like) always kicks it up a notch, makes it taste fresher… Made a note to pick up some fresh dill… I only had dried dill weed, but that worked just fine, you just have to use a lot of it!

SUMMERTIME MACARONI SALAD

Cook 2 cups macaroni (or similar shape) noodles as directed on package, then drain, rinse in cold water and set aside.

Radishes, Orange Pepper, Celery and Hard Boiled Eggs

While the water is on, chop your veggies, whatever sounds good to you at the time… I used 2 stalks of celery, about a quarter of an orange pepper, about 8-9 radishes and three hard boiled eggs. Chop and set aside.

Dressing for Macaroni Salad

Get the dressing mixed up. I used three big oversize spoonfuls of Hellman’s Canola Mayonnaise. If it’s not enough you can always plop in a little extra. To the mayo I add a quick pour of apple cider vinegar, add more if you like vinegar, less if you don’t, a tiny squirt of mustard, salt, pepper and dill. Stir until creamy and mixed.

Stir macaroni into dressing and season with dill...

Now stir the macaroni that was set aside hangin’ out into the bowl with the dressing, stir it around good making sure to coat everything with the dressing, you don’t want any dried pieces of noodle. Blaaaah. Season with copious amounts of dill . Cover and refrigerate (unless you can’t wait… I couldn’t)… Now for the best part…

Summertime Macaroni Salad

Pour yourself a nice cold drink, scoop out a little dish of macaroni salad and enjoy! It will put a smile on your face AND if you make it earlier in the day it keeps the kitchen nice a cool, no stove… yipeee!

Catch you back here tomorrow!
Photo blog HERE…

A hot hot day needs a cold cold dinner… SHRIMP to the rescue!

On By Barbara StroudIn FOOD, RecipeLeave a comment
Chilled boiled shrimp with homemade cocktail sauce

When the temperature soars the last thing in the world I want to eat is something hot OR something that requires turning on the stove/oven for more than a few minutes. This is what we eat most weekends and it’s fabulous! It couldn’t be easier either…it’s just boiled shrimp that has been chilled along with a homemade (always the best) cocktail sauce. If we’re really hungry that day we’ll pair it with some pimiento cheese and wheat crackers. Ohhh, our favorite summertime meal!  If you’ve never boiled shrimp before read on! If you have, then I’ll catch you back here tomorrow!

 
Start with fresh local shrimp if at all possible. It’s truly the best!
 
SHRIMP COCKTAIL WITH HOMEMADE COCKTAIL SAUCE
If it’s a meal we usually get a pound of shrimp. Clean and devein it (or buy it that way!!)
Turn on a large pot of water, add a tablespoon of salt, once the water is boiling, add the uncooked shrimp.
Watch it until it turns bright pink, the size we get is I would say medium size and takes about 4 minutes… a little less for smaller shrimp a little more for larger shrimp. Medium sized is a good size for shrimp cocktail.
Now drain the shrimp and run cold water to stop the cooking process.
I then dump into a very cold bowl of water (water and ice) and let sit until shrimp is cold (few minutes). I also throw a lemon that I sqeezed into the the cold bowl of water.
While this is chillin’, make the sauce:
Into a little bowl pour between 1/4 cup and 1/3 cup ketchup (more or less depending upon how much cocktail sauce that you want to end up with). Then I squeeze a wedge of lemon and 2-3 spoonfuls (heaping, but depending on how you like it) horseradish, the good kind, the REAL horseradish, not a sauce with horseradish in it… pinch of salt and pepper, stir it together, put into a ramekin or small serving dish and stick it in the fridge.
 
Now empty the bowl of water and put the shrimp in a bowl (without water or ice), then cover with plastic wrap and put in the fridge until you’re ready to eat… you will not believe how good this is and how QUICK!
 
ENJOY! Catch you back here tomorrow!

Ina Garten’s New Potato Salad… easy and delicious!

On By Barbara StroudIn FOOD, Recipe6 Comments

Ahhh, Ina’s potato salad. Simply the best. I’m not a potato-salad-kind-of-gal… prefer my macaroni salad any day. But one day I was watching the Food Network show with the Barefoot Contessa herself (AKA Ina Garten) and she made potato salad. It intrigued me. I loved the way she cooked the potatoes for a short time and then covered them with a clean kitchen towel to steam. Brilliant! Nothing like mushy potato salad, and that does the trick, no more mush! Hey, maybe that’s why I never cared for it before? This is tasty, makes a good bit and is EASY. My husband needed to take something into the office, so I tried this recipe and he didn’t come home with any (not that THAT is a true indication, long story short, at an office I had worked at I burned a Pop Tart (yes, you know, those little healthy tarts filled with all things good… ha… I think I heard they last 13 years on the shelf… I buy them in case of a hurricane, hee), I didn’t just burn the edges the entire thing was solid dark black. I was about to toss it when someone said not to throw it away, to put it on a plate on the table in the breakroom and one of the programmers would eat it. I came back an hour later and that puppy was GONE and it wasn’t in the trash!!), but I’m sure they ate this potato salad because it was DELICIOUS! Try it for yourself!

INA GARTEN’S NEW POTATO SALAD

Ingredients

  • 3 pounds small red potatoes
  • Kosher salt
  • 1 cup good mayonnaise
  • 1/4 cup buttermilk, milk, or white wine
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole-grain mustard
  • 1/2 cup chopped fresh dill
  • Freshly ground black pepper
  • 1/2 cup chopped celery
  • 1/2 cup chopped red onion

Directions

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
Print Recipe

Catch you back here tomorrow! Check out my photo blog at http://almostdailypic.wordpress.com

Image and recipe via www.foodnetwork.com