The Diva’s Guide to an ACNE-FREE Life (with Awesome Salad Dressing Recipe!)

THE DIVA’S GUIDE TO AN ACNE-FREE LIFE

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Dawn Amador’s book, The Diva’s Guide to an Acne-Free Life ties up acne with cellular imbalance and the body’s detoxification pathways are hindered by this imbalance.  She learned to focus on alkaline foods (her book includes several pages of alkaline foods vs. acidic foods listings) which makes her feel better and have more energy.    Her book is a funny and informative read, a blend of personal struggles with outer beauty and practical ways of managing health and wellness.   I consider this a “must read”, it is my “go to” read when I need a breather from boredom, annoyances and sadness — it makes me smile, it makes me feel like a good diva with a positive attitude.  Her book includes awesome recipes  —  the most amazing smoothie ever, get glow on the morning elixir, clear skin tonic chia seed pudding, among others.  And this salad dressing recipe —-
Alkalinizing Salad Dressing
2 tablespoons olive oil    2 tablespoons apple cider vinegar   1 teaspoon ground pepper
For more information, visit http://skinlogic.us

Here’s the press release shared to me…

Super Foods for Super Skin: Three Easy Recipes that Work

From super foods to gluten free, nutritious eating doesn’t just boost your energy – it illuminates your skin.

Nutrition expert and licensed aesthetician Dawn Amador discusses which foods have anti-inflammatory and detoxifying effects on the skin – and how they work – in her new book The Diva’s Guide to an Acne Free Life.
Contributing her favorite recipes, from sweet potato bites to chia seed pudding to peach smoothies, Amador makes healthy skin simple for all to attain.   For more information, visit http://skinlogic.us

Sarah’s Thanksgiving Day Potato Salad

Sarah’s Thanksgiving Day Potato Salad
Simple and flavorful — the way salads should be!

2 pounds red new potatoes, boiled until tender, peeled and cut into cubes
2 medium size sweet potatoes, boiled until tender, peeled and cut into cubes
1/3 cup italian dressing
1 medium green bell pepper, chopped
2 stalks celery, diced
6 slices bacon, crisply fried and chopped
4 hard-boiled eggs, peeled and chopped
1 can vienna sausage, drained and chopped
3/4 cup mayonnaise
3/4 cup sour cream
2 tablespoons balsamic vinegar
2 tablespoons chunk-style peanut butter
2 tablespoons sweetened condensed milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Place the cooked potatoes and sweet potatoes in a large bowl.  Pour over the Italian dressing and toss lightly.  Set aside.

Prepare the peanut butter-balsamic vinegar dressing.  In a medium bowl, whisk together the mayonnaise, sour cream, balsamic vinegar, peanut butter, condensed milk , salt and pepper.  Stir into the potatoes along with the hard-boiled eggs, green bell pepper, celery and bacon.  Cover with plastic wrap and refrigerate for at least 4 hours before serving.   Serves 6.

Lottie’s Taco Salad

LOTTIE’S TACO SALAD
Always serve a crowd, always please a crowd…but go ahead and make extras, in case some “really hungry” guests need small bites before the entrees are served.

1 lb. ground beef or ground turkey
1 medium onion, chopped
1 can (15 oz) tomato sauce
2 teaspoons chili powder
1/2 teaspoon worcestershire sauce
salt and pepper to taste
1 head lettuce, chopped/shredded
2 ripe tomatoes, chopped
1/2 bottle Italian dressing
2 cups grated medium cheddar cheese
1 bag cheese-flavored tortilla chips (crush some chips to garnish top)
Optional:  picante sauce, sour cream, drained canned red kidney beans, sliced black olives and sliced ripe avocados

Brown ground meat and then drain.  Add the tomato sauce, chili powder, worcestershire sauce and salt and pepper.  Let simmer for 20 to 30 minutes to develop flavors; set aside.   In a large bowl, toss together shredded lettuce, chopped tomatoes and Italian dressing.

Just before serving, spoon ground meat mixture on a large serving plate; cover with lettuce mixture.    Add dollops of picante sauce and sour cream on top, if desired. Sprinkle grated cheese and crushed tortilla chips on top.  Arrange kidney beans, black olives and avocado slices around the platter.  Serve with more tortilla chips (you sure can make homemade flour tortilla chips…lightly spray the tortillas with cooking oil spray, sprinkle just one side with little salt, cut them in wedges, spread in parchment-lined large baking tray and bake them at 350 F for about 8 to 10 minutes until crisp).

 

St. Patty Day’s Recipe: Patty’s Pretty-Fruity Salad

 


I’m not letting some leprechauns taking over my kitchen this weekend, I’m in total control.  No drinking…just grinning (or greening!).  Not hosting a party, but was actually invited to a St. Patrick’s Day party — and need to bring something green, of course, I meant a green-colored dish or dessert.  Well, I decided to bring both.   My hubby insisted on my special pizza with Laing (what’s that…oh don’t you worry, you’ll meet this interesting pizza topping on my pizza post)…he really loved loved loved (3 times is a charm) this pizza.   Now what bout dessert…don’t like bringing a cake, am pretty sure there will be lots of store-bought decorated cupcakes, and oh please, I don’t enjoy vegetable shortening frosting (Paula Deen needs to lobby for butter for all store-bought cupcakes hehe).  So….am thinking…am still thinking…and here’s what I finally decided.

Patty’s Pretty-Fruity Salad
Go ahead and freeze this…and let the party guests enjoy this salad partially frozen, yum!

“P” fruits (my Patty fruits):
1 firm-ripe Papaya, peeled and seeded, and then cut into big chunks
1 can Peach halves, drained and cut into chunks
1 can Pineapple chunks, drained
Drain well and combine all fruits in a large bowl.

Pandan Jelly:
2 packets Knox unflavored gelatin, dissolved in 1/2 cup cold water
1/2 cup sugar
1 can (17.6 fl oz) Foco Coconut Juice + enough water to equal 3 cups
1/4 teaspoon Mc Cormick Buco Pandan Extract (available at Oriental stores)
3 drops green food coloring
Slowly sprinkle unflavored gelatin in liquid measuring cup filled with 1/2 cup water; let bloom for a minute.  Zap mixture in microwave 1 minute (may need to zap more in 10 seconds intervals) to fully dissolve gelatin.    In a medium mixing bowl, mix sugar and coconut juice.   Stir in buco pandan extract, green food coloring and dissolved gelatin mixture, whisking well to combine.   Transfer to a Pyrex square dish and refrigerate overnight until set to a firm but soft gel.

Pistachio Fruit Salad Dressing:
1 (12 oz) can evaporated milk
1 (14 oz) can sweetened condensed milk
1 box pistachio flavored Jello instant pudding and pie filling
Whisk all ingredients in a medium mixing bowl to mix well.

Now you’re ready to give this salad a “green” light.   Cut jelly into nice chunks and gently mix with the fruits.  Pour pistachio dressing in fruits, slowly tossing well.   Transfer to plastic containers and freeze away.  And then “grin”!  That’s easy…and be ready for recipe requests at the party.

 

Product Review: Dietz & Watson Chicken Parmigiana (with tasty Italian recipes)

Making a simple chicken parmigiana (parmesan) isn’t that really simple.  Ok.  Start the clock.  I need  3 breading plates (flour, eggs and bread crumbs), a cutting board and a mallet, Pyrex dish, a skillet or frying pan, a stockpot to cook spaghetti or linguine, thawed chicken breasts, home-cooked or jarred tomato sauce, shredded mozzarella cheese.  Mmm, this is not looking easy anymore.   Dip pounded (I hate this part!) chicken breasts in flour first, then in seasoned egg mixture and last  coat with bread crumbs.  Brown breaded chicken in hot oil.  Cover bottom of Pyrex dish with tomato sauce, then arrange fried chicken over sauce and sprinkle mozzarella on top and bake until chicken is done, cheese is melted and sauce is bubbling.   And cook the pasta al dente is next.  If I do this for dinner on weekdays, I’d surely miss my favorite reality TV shows — sorry, I love Chicken Parmigiana (it’s the only dish I order when dining out in Italian restaurants) from scratch, but TV dinners usually win.

So I was really excited when Steve Riley of Dietz & Watson sent me an email, ” I wanted to see if I could interest you in a sample of our New Chicken Parmigiana, a service deli item by Philadelphia’s Dietz & Watson, for review”.   There’s no way I’d ignore Steve, he didn’t even need to give me a pitch, I make Chicken Parmigiana every month.

I received the perishable shipment of Dietz & Watson Chicken Parmigiana in good condition, and in really huge box…and I planned an Italian dinner that night for me and my hubby.

Got to have garlic bread.  Got to have Greek/Italian salad.  And I opted not to have pasta this time (glad I made that decision…it’s making sure the taste of Chicken Parmigiana wasn’t masked with  too much yummy tomato sauce, for my product review.  You’ll find the recipes of the garlic bread and the salad below.

Back to Dietz & Watson latest offering….Chicken Parmigiana.   If you’re in the deli counter, you’d ask for slices…thick slices if making Chicken Parmigiana.   And why I love love this deli-style Chicken Parmigiana…it’s easy to fix and I don’t have to “thaw, mess and wrestle” with chicken breasts and I don’t need to make tomato sauce to go along with it.    I completed the breading and frying in a breeze…the chicken required no seasoning (Momma knows best, it’s cooked to perfection, really!) — plain flour, just beaten whole eggs and bread crumbs (plain, Italian or even panko).   Inasmuch as chicken was already cooked, a little bit of oil was all that was needed to produce a delicate light browning in the breaded Chicken.

Dinner was served….and the verdict:  5 thick slices of breaded, boneless and skinless Dietz & Watson Chicken Parmigiana all consumed.  That hot chunky chicken parmigiana was really yummilicious.  That was so good that I’m not sure I’ll be able to try it as a hoagie or a wrap (but it crossed my mind to cut chicken in chunks and arrange on top of my Hawaiian chicken pizza, I can’t wait!).     My hubby and I were all smiles…bellies smiling with delight too.   You really can’t mess up with this easy to make Chicken Parmigiana, I even enjoy it without tomato sauce, mozzarella and pasta.

I made one final experiment before I’m confident and going ahead with posting this review of Dietz & Watson Chicken Parmigiana.    I brought a large portion of the chicken parmigiana to the studio and showed my producer how fast and simple it was to cook it.   I offered the cooked breaded chicken to very young Maya and Christian (producer’s grandkids, ages 9 and 6, and really picky eaters).  They loved this delicious fried chicken…and they ate them all with plain toasts.

So I say…thanks to Momma Dietz for perfecting this product and making it ready for the deli slicer (to check stores availability, visit

www.DietzAndWatson.com).

I love this quick Chicken Parmigiana (from the deli), it’s tasty, delicious and so full of flavor…and it’s loved  by both “picky” kids and grown-ups, it’s one good reason for me to visit my favorite deli counter.  And it works everytime…with or without the cooked pasta and tomato sauce.

Here’s the press release (thanks again Steve Riley and I agree with you when you mentioned, ” Sarah, I think you’ll like it a lot!), followed by “few minutes prepping, few minutes cooking” recipes.

Every so often a food company comes up with an item so unique and so delicious that it simply garners attention. Such is the case with the new Chicken Parmigiana, a service deli item by Philadelphia’s Dietz & Watson.

Aside from its taste and uniqueness as a service deli item for slicing, the way the product was developed is an interesting story in and of itself. While Dietz & Watson is a national company with sales in excess of $400 million and distributed in every state, it is still run by the 3rd and 4th generations of the family that started the company in 1939, and R&D and new product development still takes place in a sometimes informal fashion.

In the case of Chicken Parmigiana, too much tomato sauce was ordered for an event in 2010, so instead of letting a few gallons go to waste, the family and people in the lab racked their brains for ideas for a deli product using the leftover sauce. The result was Chicken Parmigiana, and after more than a year perfecting it, it is now available in service delis.

FIRST-OF-A-KIND DELI MEAT FROM DIETZ & WATSON MAKES PREPARING A CLASSIC FALL AND WINTER COMFORT FOOD A SNAP

Chicken Parmigiana from the Deli Sliced Thick or Thin Spawns Unique Recipe Ideas for this Italian Classic

In a January 2011 CBS “Early Show” cooking segment, contributor Katie Lee called Chicken Parmigiana “one of those perfect comfort foods most people love.”

With that in mind, Philadelphia-based Dietz & Watson, one of the nation’s oldest and most well- known purveyors of premium deli meats and artisan cheeses, has developed a unique Chicken Parmigiana item for service delis that is the first of its kind.

It is made from fresh, extra lean chicken breast coated and cooked in corn flour crumbs with aged parmesan cheese, Italian seasonings and topped with a tangy marinara sauce.

“My mom always loved making Chicken Parmigiana when we were growing up, and so many people love it that we decided to create a Chicken Parmigiana deli item,” said Louis Eni, Dietz & Watson President & CEO. “We’re still a family company after nearly 75 years, and we still develop new items with that family feel in mind.”

Louis Eni’s mom is Ruth Dietz Eni, company chairman and affectionately known as Momma Dietz. A University of Pennsylvania graduate and a working mom before there really was such a thing, Ruth loved to come home after a busy day and cook special meals for her kids, whose palates are every bit as finicky as hers. Today, her kids are grown, and Louis, Chris and Cindy work side-by-side to help her run the company as CEO, COO and CFO, respectively, along with two of her grandchildren, Lauren Eni and Christopher Yingling.

“When we developed this new item, we wanted it to taste just like the Chicken Parmigiana you make from scratch, and using fresh, whole chicken breasts, natural Italian spices, real aged Parmesan cheese and a wonderful corn flour crumb coating, we couldn’t go wrong,” said Momma Dietz. “After we perfected the product, the next step was coming up with some great, easy to prepare recipes, and we came up with some real winners.”

ABOUT DIETZ & WATSON

Founded in 1939 by Gottlieb Dietz, Dietz & Watson remains true to the original old-world recipes and Gottlieb’s commitment to “quality above all”. Creating the freshest and leanest beef, ham, pork, turkey breast, and chicken breast, Dietz & Watson’s products are enhanced with all-natural spices and seasonings for increased flavor.  In addition to the natural seasonings and spices, all of their products are free of artificial flavors, colors, fillers, extenders and MSG. Headquartered in Philadelphia, Dietz & Watson continues their tradition of family and their commitment to expecting the best. Under the lead of Gottlieb Dietz’s daughter, Ruth Dietz Eni (Chairman), Dietz and Watson continues to lead the industry in Premium Deli Meats and Artisan Cheeses. In addition to the guidance from Ruth Dietz Eni, the company is lead by founder Gottlieb Dietz grandchildren, Louis Eni (President and CEO), Chris Eni (COO), Cindy Eni Yingling (CFO) and now the fourth generation, Lauren Eni and Christopher Yingling have joined to company to carry the tradition further.

www.DietzAndWatson.com.

Product Profile: Momma Dietz Chicken Parmigiana

    Gluten Free    No MSG    Nitrite Free

Momma Dietz’ Chicken Parmigiana, made from succulent, extra lean chicken breast coated & cooked in corn flour crumbs, aged parmesan cheese, Italian seasonings and topped with a tangy marinara sauce. Now that’s Italian!

Ingredients:

Chicken Breast, Water, Contains Less Than 2% Of Sugar, Salt, Parmesan Cheese ([Milk, Salt, Cheese Culture, Enzyme], Whey, Disodium Phosphate, Lactic Acid), Isolated Soy Protein, Natural Flavors, Sodium Phosphate, Yeast Extract, Whey Butter, Modified Corn Starch, Buttermilk Solids, Cream And Butter Extract, Maltodextrin. Coated With: Corn Flour, Modified Corn Starch, Salt, Egg Whites, Leavening (Sodium Aluminum Phosphate, Sodium Bicarbonate), Natural Flavors, Paprika, Browned In Canola Oil. Topped With: Tomatoes, Corn Oil, Salt, Natural Flavors, Parmesan Cheese([ Milk, Salt, Cheese Culture, Enzyme)], Whey Disodium Phosphate, Lactic Acid) Whey Powder, Sugar, Salt, Lactic Acid, Water, Gelatin.

Classic Chicken Parmigiana Dinner

Serves 4

1 ½ pound Dietz & Watson Chicken Parmigiana, sliced into four pieces (6 ounces per serving)

2 eggs, beaten

¼ cup flour

2 cups Italian style breadcrumbs

Olive oil for frying

1 pound Dietz & Watson mozzarella cheese, sliced

2 tomatoes, sliced

8 ounces pasta, cooked according to package directions

8 ounces tomato or marina sauce

1 bunch fresh basil

1.    Preheat oven to 375 degrees.

2.    Pour flour into a shallow pan, and pour breadcrumbs into a separate shallow pan.

3.    To bread the chicken cutlets, dredge chicken Parmesan pieces into flour mixture, coating thoroughly on boat sides. Shake off excess flour.

4.    Dip chicken pieces in egg wash, making sure each piece is coated.

5.    Place chicken pieces in shallow pan with breadcrumbs and pat into breadcrumbs on both sides to cover.

6.    Heat oil in a large pan to 350 degrees. Fry chicken pieces until breading turns golden brown, about 2 minutes per side.

7.    Remove and let drain on paper towels to remove excess oil.

8.    Put chicken pieces on a baking sheet, layer slices of tomato and fresh basil leaves on top, drizzle with a little marina sauce and top with cheese. Bake for 5 to 7 minutes, or until cheese melts.

9.    Serve with pasta and more sauce, if desired. Garnish with basil.

My Easy Greek/Italian Salad

1 cucumber, peeled and chopped

1 heart of romaine lettuce, chopped

1 can (14 oz) diced tomatoes, drained well

juice of 1 lemon (about 4 tablespoons)

1 teaspoon dried oregano

1/2 cup extra virgin olive oil

salt and pepper to taste

Make the dressing.  In a food processor, combine lemon juice and dried oregano.   Slowly blend in olive oil.   Add salt and pepper to taste.

Make the salad.   Mix lettuce, tomatoes and cucumber in a large bowl.   Pour dressing over and toss to coat.

Garlic Bread

1 loaf french bread (Sam’s Club, my pref), sliced in half lengthwise

2 tablespoons olive oil

1 tablespoon minced garlic

1/4 cup (1/2 stick) butter, softened

1 tablespoon chopped fresh parsley (I use Dorot’s cubed frozen parsley)

1/4 teaspoon salt

butter or margarine (tastes like butter) to spread on sliced bread

Preheat oven to 400 F.  Prepare garlic spread:  Use food processor to combine olive oil, garlic, butter, parsley and salt.  Spread butter or margarine evenly over cut surface, then spread the garlic spread on top.  Bake the bread for 10 minutes until bread is nicely browned on the edges.  Cut the bread into serving pieces.

To complete the memorable celebration…a matching glass of Chardonnay, oh yeah!

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Sweetheart Salad (Shared Recipe)

Thanks Trina Kaye!

FRESH & EASY KOSHER COOKING: ORDINARY INGREDIENTS, EXTRAORDINARY MEALS
By Leah Schapira
November 2011
Hardcover/336 pages
$34.99

Fresh & Easy Kosher Cooking: Ordinary Ingredients Extraordinary Meals
Delicious Recipes for Everyone to Enjoy

International food writer Leah Schapira cooks up simple and delicious mealtime solutions for every kitchen.

A recipe doesn’t have to be complicated to be delicious, nor exclusive to certain kitchens. Such is the mantra of Leah Schapira, co-founder of the popular culinary website, http://www.CookKosher.com, and author of the new book, Fresh & Easy Kosher Cooking: Ordinary Ingredients, Extraordinary Meals (Artscroll; November 2011). Inspiring everyone from traditional kosher cooks to everyday working women and moms, Leah shows how to use simple, fresh ingredients to create time-sensitive, tasty meals for all to enjoy.

A busy wife and mother, Leah extends her recipes to a wide audience of people who don’t have much time to cook. She includes useful tips, minimal ingredients, and easy-to-follow steps. The book is organized into delicious chapters with sections containing time-saving tips such as menus, freezer-friendly meals and an index of food pairings for weeknight recipes. Her seasonal menus encourage home cooks to take advantage of market-fresh, simple ingredients for even easier recipe planning.

“Food preparation shouldn’t be a point of tension,” Leah says. “This cookbook is all about easy, uncomplicated recipes for every day or for any occasion. I like to use ingredients from my pantry, adding new twists and improving on techniques.”

Leah’s collection of culinary favorites transcends all food-lovers’ kitchens, non-Jewish and non-kosher alike. While certainly easing the challenges of strict kosher cooking, Leah’s recipes also provide options for even the pickiest of eaters. “You certainly don’t have to keep kosher to benefit from Fresh & Easy Kosher Cooking,” she says. “But if you do happen to be a kosher cook, you’ll find a great deal of help — even relief — from all of the resources I provide in the book.”

Recipes are divided into chapters covering Soups, Salads, Dips & Sauces, Sides, Brunch & Lunch, Main Dishes, Traditional, and, of course, Desserts. There is something for everyone in Fresh & Easy Kosher Cooking. Some of Leah’s tempting recipes include:

Carrot and Cilantro Soup
Mediterranean Tomato Salad
Roasted Mushroom and Pepper Salad
Chimichurri Skewered Steak
Citrus Sea Bass
Sweet Potato Fries
Sriracha Thai Noodles
Eggplant and Tomato Fettuccini
Basil Chicken Wraps
Overnight Potato Kugel
Lazy Man’s Cholent
Kreplach
No-Mixer Brownies
Square Donuts
Watermelon Sorbet

All recipes are indicated as meat, dairy, or parve; those with dairy food sensitivities will appreciate the abundance of non-dairy parve recipes, particularly the desserts.

Fresh & Easy Kosher Cooking addresses a need for different, helpful, and great-tasting recipes. In a world of expensive dining and elaborate meals, Leah keeps it simple by combining fresh ingredients and classic flavors. The result: familiar and satisfying food that everyone can enjoy.

“It is my hope that this cookbook will keep cooking from turning into a chore. If we are going to cook, we might as well enjoy it! Have fun with these recipes, get creative, add some spice to your everyday meals and let the cooking begin!”

ABOUT THE AUTHOR

Leah’s early history with food was anything but sanguine. She describes her childhood as that of the classically finicky eater. When Leah was eight years old, her creative mother invited her fussy daughter into the kitchen to discover for herself what she liked to eat. It worked. Soon Leah was whipping up tasty dishes the whole family enjoyed. Fast forward to age 21; newly-married, Leah co-edited a community fundraising cookbook which has sold over 12,000 copies and is now in its third printing. A self-taught cook and seasoned traveler, Leah Schapira has been the food editor for two popular international Jewish weekly magazines and shares her love of cooking through articles; the culinary website she co-founded, http://www.CookKosher.com (a user-driven recipe exchange); through cooking demos and classes; and now through her latest creation — Fresh & Easy Kosher Cooking. She resides in New Jersey with her husband and children.

SWEETHEART SALAD
Recipe from FRESH & EASY KOSHER COOKING: Ordinary Ingredients, Extraordinary Meals
By Leah Schapira/November 2011
http://www.artscroll.com/freshandeasy
Makes 4-5 Servings
A slightly tart dressing complements the sweet ingredients in this salad. It’s named after my sweetheart sister-in-law who shared this recipe with me.

Salad
1 head romaine lettuce, chopped
1 cup pineapple, fresh, cubed
¼ cup dried apricots, chopped
¼ cup dried cranberries
¼ cup roasted almonds
1 green apple

Dressing
3 tbsp lemon juice
2 tbsp oil
¼ tsp salt
1 tbsp sugar

1 In a large bowl, combine lettuce, pineapple, apricots, cranberries, and almonds.
2 Combine dressing ingredients.
3 Right before serving, core and slice the apple, with peel on, add to salad, and toss with dressing.

BOB RECIPE: Sweet Onion and Citrus Salad with Herbed Honey Dressing

from:  Bland Farms
Product:  Sweet Onions

Tip:  Keep sweet onions in a cool, dry and separate space.

* Wrap onions individually in paper towel and store in refrigerator.  Be sure onions are dry before storing in paper.
* To freeze, chop onion and place on a cookie sheet in the freezer.  When frozen, remove and place in freezer containers or bags and seal.

BOB RECIPE:  Sweet Onion and Citrus Salad with Herbed Honey Dressing

1 small head curly leaf lettuce
1 large sweet onion
3 oranges, peeled and sliced
1/2 pint fresh raspberries
6 tablespoons EV olive oil
3 tablespoons apple cider vinegar
3 tablespoons honey
1 tablespoon celery seed
1 fresh oregano, garnish

Line salad plates with lettuce.  Arrange sliced and slivered onions over lettuce.  Top with orange slices and raspberries.

Whisk olive oil with apple cider vinegar, honey and celery seed untile well blended and drizzle over individual salads.  Garnish with fresh oregano.  Recipe yields 4 servings.

Sarah’s Best-ever Potato Salad Take 2

Sarah’s Best-ever Potato Salad Take 2
This time I added canned/drained beets and canned chicken meat.

Salad:
2 lb small red-skinned potatoes, cooked in skins in salted boiling water until just tender, peeled and  then diced (about 6 cups)
1/3 cup Italian salad dressing
freshly squeezed juice of 1 lime
1 can cooked white chicken meat, drained
5 large eggs, hard-boiled, peeled and chopped
1/2 medium green pepper, seeded and diced
2 celery stalks, sliced
1 lb carrots, peeled and diced
1 can sliced beets, drained
3 cans Vienna sausage, drained and chopped

Dressing:
1 cup mayonnaise (Regular Hellman’s, my only choice)
1/2 cup sour cream
2/3 cup buttermilk (or whole milk with buttermilk powder)
2-3 tablespoons Roland Foods’ Grained Dijon Mustard with wine
4 tablespoons sweet pickle relish
2 tablespoons sweetened condensed milk
2 teaspoons white sugar
1 teaspoon garlic salt
1 teaspoon ground black pepper
1 teaspoon dried parsley

Garnish (optional):  snipped fresh dill

Add Italian salad dressing and lime juice to warm diced potatoes, tossing well.  Set aside to marinate.

Prepare dressing:  Whisk all ingredients in a medium mixing bowl until blended.  Adjust salt and pepper to taste.  Fold salad dressing along with the rest of salad ingredients to marinated potatoes.  Gently stir to evenly coat.  Cover and refrigerate for at least 6 hours before serving.

Tips:
1)  Don’t overcook potatoes.   Stick a fork in and if it gives and meets a little resistance, the potatoes are done.
2)   For perfect hard-boiled eggs, place eggs in a small saucepan and cover with cold water.  Bring to a boil, then remove from heat and let stand 15 to 20 minutes.  Peel and chop away.

Sarah’s Best-ever Potato Salad

Oh, May, oh my!  What a busy, crazy, fun-filled month this has been — and still a week to go before we say “Bye, May”.   With some days giving us in the Midwest a hint, a taste of what summer heat feels like, it is time to unveil summer salads I’ve been working on for days.  This post is all about my Best-ever Potato Salad, with lotsa bacon bites and nice balance of “sweet, salty, tangy and crunch” flavors, really outstanding.  I love potato salads but most recipes I tried were simply bland and a disappointment.   So I owe Roland Foods for letting me try a special Dijon mustard (Roland grained Dijon mustard with wine) that really made a big difference in my potato salad.

Sarah’s Best-ever Potato Salad
It really is best-ever, packed with all the goodness, freshness and deliciousness.

Salad:
2 lb small red-skinned potatoes, cooked in skins in salted boiling water until just tender, peeled and  then diced (about 6 cups)
1/3 cup Italian salad dressing
freshly squeezed juice of 1 lime
1/2 package bacon, cooked with light brown sugar until crisp, drained and then sliced
5 large eggs, hard-boiled, peeled and chopped
1/2 medium green pepper, seeded and diced
2 celery stalks, sliced
1 lb carrots, peeled and diced
3 cans Vienna sausage, drained and chopped

Dressing:
1 cup mayonnaise (Regular Hellman’s, my only choice)
1/2 cup sour cream
2/3 cup buttermilk (or whole milk with buttermilk powder)
2-3 tablespoons Roland Foods’ Grained Dijon Mustard with wine
4 tablespoons sweet pickle relish
2 tablespoons sweetened condensed milk
2 teaspoons white sugar
1 teaspoon garlic salt
1 teaspoon ground black pepper
1 teaspoon dried parsley

Garnish (optional):  snipped fresh dill

Add Italian salad dressing and lime juice to warm diced potatoes, tossing well.  Set aside to marinate.

Prepare dressing:  Whisk all ingredients in a medium mixing bowl until blended.  Adjust salt and pepper to taste.  Fold salad dressing along with the rest of salad ingredients to marinated potatoes.  Gently stir to evenly coat.  Cover and refrigerate for at least 6 hours before serving.

Tips:
1)  Don’t overcook potatoes.   Stick a fork in and if it gives and meets a little resistance, the potatoes are done.
2)   For perfect hard-boiled eggs, place eggs in a small saucepan and cover with cold water.  Bring to a boil, then remove from heat and let stand 15 to 20 minutes.  Peel and chop away.

Put Spring in Your Step with Snappy Dijon Mustard from Roland® Foods! (Dijon Mustard & Dijon Mustard Grained with Wine).

For 75 years Roland® has provided customers (yes, also Asian customers) with exceptional gourmet food (noodles, tempura mix, mustard, etc.).   Warmer weather and brighter skies spark the craving for something bright and pungent, from astringent Dijon to the more subtly flavored grained mustard. Manufactured in Dijon, France (as authentic Dijon must be), Roland® Dijon has a strong mustard flavor without the acidity of domestic Dijon mustards. Roland® Dijon is ground from brown mustard seeds, giving it a rich yellow color, satisfyingly thick consistency, and bright flavor.
As either a condiment or a cooking ingredient, Roland® Mustard brings a strong, bold flavor to any dish.

Mustard, Dijon Grained w/Wine
Roland Grained Dijon Mustard is made from the seed of mustard greens. With the grained dijon, not all of the seeds are ground into a powder before processing. A large portion of the seeds are left whole for added flavor and texture.

Roland® Mustard Condiment serving suggestions and cooking tips:
*Serve Dijon or Grain Mustard with olives, crackers and bread.
*Grain mustard is the perfect mustard for Cajun style sandwiches of pork, fish or pan-fried oyster.
*When adding mustard to a recipe, be sure to add it near the end of the cooking process.  Too much heat will make the mustard flavor weak and bitter.
*Mustard is an essential ingredient in sauces, from hollandaise to reduction sauces.
*Mustard added to a salad dressing will not only add a dash of spiciness to the salad, it will help to hold an emulsion in the dressing.
*Either smooth or grained mustard is a great addition to a marinade for meat or seafood.

Visit website for product info and recipes:  http://www.rolandfoods.com

This potato salad earned “yummy and delicious” ratings from my # 1 fan/critic, hubby Glenn, so I named this my best-ever, it is one easy-to-fix, “beat -the-heat” salad, try it soon!

Sarah’s Frozen Fruit Salad

Feel like wanting to beat that heat?  A quick fix is to enjoy a bowl of my frozen fruit salad.  It’s a simple recipe, merely throwing things together in a large bowl.   And when you are ready to serve, just take the container out of the freezer for some 30 minutes and scoop softened fruit salad to individual cups or salad bowls,  and enjoy!

Sarah’s Frozen Fruit Salad

4 ripe yellow mangoes, diced
1 can Chaokoh young coconut meat, drained and snipped into bite-size pieces
1 can Chaokoh jack fruit, drained and snipped into bite-size pieces
1 jar/bottle colored Kaong (chewy fruit of sugar palm tree), drained and rinsed (available at  Asian stores or Asian-foods aisle of supermarkets)
2 boxes Alsa green gulaman (gelatin) or any flavored gelatin
almond extract
1 can sweetened condensed milk
1 1/2 cups heavy whipping cream

Make gulaman (gelatin) squares.   In a medium-size saucepan, empty contents of 2 boxes gulaman.  Add 2 1/2 cups water and a splash of almond extract; whisk to dissolve.  Let boil.  Transfer to pyrex dish and chill until firm.  Cut into squares.

In a large bowl, combine diced yellow mangoes, coconut meat, jack fruit, kaong and gulaman squares.   Blend together condensed milk, whipping cream and a splash of almond extract in a medium bowl; stir into fruits and mix well.   Freeze.