Smoked Potato Salad

This is the recipe you need for those potluck gatherings where you really want to impress but then find you’re supposed to bring…potato salad. This version will wow, from its beautiful indigo color to its rich, smoky flavor.

Smoked Potato Salad

Ingredients

  • 3 cups cherry wood chips, soaked and drained
  • 2 pounds baby purple potatoes
  • 1 1/2 cups thinly sliced purple radishes (about 6 oz.)
  • 5 tablespoons extra-virgin olive oil
  • 1/4 cup apple cider vinegar
  • 2 tablespoons grainy mustard
  • 4 teaspoons light brown sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 3/4 teaspoon chipotle chile powder
  1. Preheat a gas grill to medium (about 400°F) on one side, or push hot coals to one side of a charcoal grill. Place a disposable aluminum pan directly on the burner on lit side of the gas grill, and add soaked wood chips to pan, or scatter wood chips on hot coals of charcoal grill; heat until wood chips are smoking.

  2. Place potatoes in a disposable aluminum pan; place on grates over unlit side of grill. Grill, covered, 20 minutes. Rotate pan halfway; grill, covered, until potatoes are tender, 20 to 30 more minutes. Cut potatoes into 3/4-inch pieces. Place in a large bowl; add radishes.

  3. Whisk together oil and remaining ingredients in a small bowl. Pour dressing over potatoes and radishes; toss to coat.

    Visit cookinglight.com for this and more recipes.

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Southern Collard Greens

I grew up in Arkansas and nothing beats a Sunday Supper of Fried Chicken and Collard Greens. Remember to make a cast-iron skillet of cornbread to dip into the potlikker. Potlikker is the highly concentrated, vitamin-filled broth that results from the long boil of the greens. It will cure what ails you.

southern-collard-greens

Ingredients:

  • 1 tablespoon olive oil
  • 1 slice hickory smoked bacon, cut into 1-inch pieces
  • 2 pounds red onions, thinly sliced
  • 1 tablespoon garlic, minced
  • 8 cups water
  • 2 cartons chicken broth (32 ounce)
  • 2 pounds chopped fresh collards
  • ¾ cup red wine vinegar
  • ¼ cup diced chipotle peppers in adobo sauce
  • 1 teaspoon salt

Instructions:

  1. In a large Dutch oven, heat olive oil over medium heat. Add bacon and cook stirring frequently for 8 to 10 minutes or until browned.
  2. Add onion and garlic. Cook, stirring occasionally.
  3. Add 8 cups water, chicken broth and collards.
  4. Bring to a boil over medium-high heat.
  5. Reduce heat, cover and simmer for about 30 minutes, stirring occasionally. Uncover and cook another 30 minutes.
  6. Stir in vinegar, peppers and salt.

Recipe and photo courtesy of tastearkansas.com

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Cioppino (Fisherman’s Stew)

Brimming with fresh seafood in a tomato and wine broth. Cioppino (pronounced cho-pee-no) is a rustic Italian-American fish stew.

fishermans-stew

Ingredients

  • 6 tablespoons extra-virgin olive oil, divided
  • 2/3 cup finely chopped shallots, from about 3 shallots
  • 3 cloves garlic, minced
  • 1 cup white wine, such as Pinot Grigio, Sauvignon Blanc, Chardonnay, etc.
  • 1 (28 oz) can crushed tomatoes
  • 2 (8 oz) bottles clam juice
  • 2 teaspoons sugar
  • 1-3/4 teaspoons salt, divided
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried oregano
  • 7 sprigs fresh thyme, plus 1 teaspoon fresh chopped thyme
  • 1-1/2 pounds firm-fleshed fish fillets, such as halibut, cod, salmon, snapper, etc., cut into 2-inch pieces
  • 3 tablespoons unsalted butter
  • 1-1/2 pounds (about 18) littleneck clams, scrubbed
  • 1-1/2 pounds extra large raw shrimp, peeled and deveined
  • Fresh chopped Italian parsley, for garnish (optional)

For full recipe and directions visit: onceuponachef.com

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Tomato Galette

tomatoe-galette

Tender Parmesan-pepper pastry cradles heirloom tomatoes, shallots, goat cheese and fresh herbs in a fold-over tart that’s ideal for weekend brunch. Serve it warm or at room temperature, though the leftovers taste great.

Ingredients

  • 1/2 cup cold unsalted butter, cubed
  • 1 1/2 cups all-purpose flour
  • 1/3 cup shredded Parmesan cheese
  • 1 teaspoon cracked black pepper
  • 4 -6 tablespoons cold water
  • 4 large heirloom tomatoes, cored (about 2 pounds)
  • 1 teaspoon kosher salt
  • 3 tablespoons fine dry bread crumbs
  • 1/2 cup thinly sliced shallot
  • 2 teaspoons fresh thyme leaves
  • 4 -6 ounces semisoft goat cheese (chevre) or feta cheese, crumbled
  • 1 egg, lightly beaten
  • 1 tablespoon water
  • Fresh basil leaves

Directions

  1. In a large bowl cut butter into flour with a pastry blender until pieces are pea-size. Stir in Parmesan and cracked pepper. Sprinkle 1 tablespoon of cold water over part of the mixture; toss with a a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon of the water at a time, until all of the dough is moistened. Form dough into a disk, wrap with plastic wrap and chill at least 30 minutes or until easy to handle (up to 24 hours).
  2. Slice the tomatoes about 1/4 inch thick and arrange on a wire rack over a baking pan, sink or paper towels. Sprinkle with salt and let drain for 30 minutes.
  3. Preheat oven to 375 degrees . On a lightly floured surface, roll dough to a 13-inch circle. (Don’t worry if it’s not perfectly round.) Fold in half to transfer to a large baking sheet lined with parchment paper; unfold.
  4. Evenly spread bread crumbs on pastry, leaving about a 2-inch border. Layer tomatoes, shallot, thyme and goat cheese on bread crumbs. Fold crust over filling, pleating as necessary and leaving some filling exposed in center. Combine egg and 1 tablespoon water….For the full recipe visit: midwestliving.com

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Okra Panzanella

Okra Panzanella

Ingredients

Coarsely chopped fresh tomatoes
Diced red onion
Chopped fresh basil
Red wine vinaigrette

Toss together Buttermilk Fried Okra, coarsely chopped tomatoes, diced red onion, chopped fresh basil, to view the full recipe visit: myrecipes.com

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Spinach and Bacon Mason Jar Salad

I love spinach salad! This is a great way to take your favorite salad on the go. Beautiful mason jars filled with perfectly layered ingredients. Add a fresh baked crunchy baguette and creamy butter to round out the perfect light picnic lunch. 

Spinach-and-Bacon-Mason-Jar-Salads-2For the salad:

4 cups baby spinach leaves

1 red onion, diced

8 slices Hormel bacon, cooked and coarsely chopped

4 hard-boiled eggs, chopped

2 cups sliced mushrooms

4 (quart-size) mason jars

To view the full recipe including dressing visit theseasonedmom.com

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7 Must Try Yummy Summer Recipes

Tomorrow marks the official start of summer and all the delicious fresh food it brings. I plan to make the most of this summer’s bounty and hope you can too. Here are a few delicious recipes to include in your summer menu collection. What’s your favorite summer recipe? please comment below.

street corn 2

Grilled Mexican Street Corn from The garlic diaries

INGREDIENTS
  • 4 ears of corn
  • 3 tablespoons light mayonnaise
  • 2 tablespoons Greek yogurt
  • 1 tablespoon lime juice
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon chili powder + a little extra for sprinkling on the finished corn
  • Small block of Cotija cheese
  • Cilantro, chopped
  • Visit The garlic diaries for full recipe and directions

Heirloom Tomato Bruschetta

Heirloom Tomato Bruschetta from An edible mosaic

INGREDIENTS

  • 8 (about 1/2 inch-thick) slices of good quality bread
  • Butter, for the bread
  • 1 tablespoon olive oil, plus more for the pan
  • 1 pint mini heirloom tomatoes, halved or quartered, depending on how big they are
  • A handful of basil
  • Coarse salt and fresh grated black pepper
  • Combine the tomatoes, 1 tablespoon olive oil, and a pinch of salt and pepper in a medium bowl; set aside.
  • Visit An edible mosaic for full recipe and directions

cranberry-chicken-salad-on-apple-slices-3-683x1024

Cranberry Chicken Salad on Apple Slices from Yummy addiction

INGREDIENTS

  • 2 cooked chicken breast halves, chopped
  • ½ cup dried cranberries
  • ⅓ cup chopped roasted pecans
  • ⅓ cup celery, sliced thin
  • ⅓ cup light mayonnaise
  • ⅓ cup sour cream
  • 1 tablespoon freshly squeezed lemon juice
  • ½ teaspoon curry powder
  • salt and pepper, to taste
  • 2-3 medium apples, sliced into thin rounds
  • Visit Yummy addiction for full recipe and directions

summer squash and arugula walnut sauce

 Pappardelle with Summer Squash and Arugula-Walnut Pesto from Food and Wine

INGREDIENTS

  • 3/4 cup walnut halves
  • 4 cups packed arugula leaves (4 ounces)
  • 3/4 cup extra-virgin olive oil, plus more for drizzling
  • 1/2 teaspoon finely grated garlic
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus shavings for garnish
  • Kosher salt
  • Pepper
  • 12 ounces pappardelle
  • 3 firm, fresh medium zucchini and/or yellow squash (1 1/4 pounds), very thinly sliced lengthwise on a mandoline
  • 3 tablespoons fresh lemon juice
  • Visit Food and Wine for full recipe and directions

 

grilled buffalo chicken sandwich

Grilled Buffalo Chicken Sandwiches from Country Living

INGREDIENTS

Sandwiches
  • ½ c. Hot sauce
  • ¼ c. unsalted butter
  • 3 tbsp. ketchup
  • 4 boneless, skinless chicken breasts
  • hamburger buns
  • ½ c. ranch dressing
Blue Cheese-Apple Slaw
  • 1 c. packed shredded savoy cabbage
  • 1 small apple
  • 2 celery ribs
  • Visit Country Living for full recipe and directions

basil cheesecake

No Bake Strawberry Basil Cheesecake from Popsugar

INGREDIENTS

  • 1 cup graham cracker crumbs
  • 1 teaspoon butter
  • 2 8-ounce packages cream cheese, at room temperature
  • 1/2 cup sugar
  • Zest of 1 lemon
  • 1 teaspoon chopped basil
  • 1 teaspoon vanilla
  • 3/4 cup water
  • 1 1/4-ounce packet unflavored gelatin
  • 1 cup strawberries, chopped
  • Visit Popsugar for full recipe and directions

Mexican Chocolate Pots de Crème

Mexican Chocolate Pots de Crème from Food & Wine

INGREDIENTS

  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 6 large egg yolks
  • 6 ounces Mexican chocolate, preferably Ibarra, finely chopped
  • 6 ounces bittersweet chocolate, finely chopped, plus shavings for garnish
  • Unsweetened whipped cream, for serving
  • Visit Food & Wine for full recipe and directions

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