Author Archives for Shannon

Creamy Potato Salad

Well it’s 4th of July week and that means lots of barbecues, cookouts, parties, events, and summertime food!  The fact that the 4th is on Thursday this week kind of stinks unless you are one of those lucky folks who gets/takes Friday off (which I’m sad to say isn’t me). So this week I’ll be bringing you some great July 4th-friendly recipes, like this Creamy Potato Salad to get you in the mood for our delicious day off in celebration of our country’s independence.

Fingerling potatoes are boiled until nice and tender along with one egg which becomes perfectly hard-boiled.  A creamy mixture of sour cream (I used Greek yogurt instead), yellow mustard and light mayonaisse gives this salad a light consistency.  Fresh celery and red onion add bits of crunch and flavor to this salad which makes a great complement to your holiday burgers or dogs. If you’re looking for a simple, basic yet lighter potato salad without all the calories, give this a try. It’s even better the next day.

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The ingredients:

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Place a saucepan filled two-thirds with water over high heat; add egg, and cover. Cut potatoes into 1-inch pieces. Add potatoes to pan; cover and bring to a boil. Reduce heat to medium-high; cook 5 minutes or until tender. Drain.

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Combine remaining ingredients in a medium bowl; add potatoes.

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Peel and coarsely chop egg; add to potatoes.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:

Source:  Cooking Light Magazine

Pink-a-Colada

Today is officially my last day at my job.  I wish I could tell you that I’m going to be able to work full-time on this blog which would make me so happy but that’s not the case.  Here’s the short of it: my office was relocated from Philadelphia to Connecticut and I didn’t want to make the move.   Fortunately, I’m taking a new job starting Monday.  The past year and nine months since we’ve known about the move have been stressful, gut wrenching and tiring.  Watching friends and co-workers leave to go to other jobs was sad.  Watching everyone getting packed up and spending the last week in an empty office was even sadder.  So because of our “end” and because the summer heat is in full force, why not celebrate it all with a fruity, coconuty cocktail like these Pink-a-Coladas?

Cranberry juice, coconut water, pineapple juice and coconut rum are mixed together for a perfectly summery sweet warm weather cocktail.  I’m not the biggest fan of coconut water and since the rum is already strong enough, I’m not really sure it’s necessary.  Don’t worry if you don’t have some.  Coconut rum and pineapple juice is already so good together but adding in some tart cranberry juice cuts down some of the sweetness which makes these cocktails go down waaaaaay too easily.  As bittersweet as my job’s move has been, I don’t know what else to do but just raise my glass and say…Cheers!  Here’s to new beginnings.

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The ingredients:

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Combine first 4 ingredients in a large pitcher.

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Serve over ice. Garnish, if desired.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Coastal Living Magazine

California-Style Bibimbap

I went to a Korean restaurant with my friends Jade and Scott a while back and, not knowing much about Korean food, couldn’t bring myself to eat anything other than chicken teriyaki.  I kept eyeballing Jade’s bibimbap because if it weren’t for the meat, this seemed like a dish I would totally be all over: rice, veggies, chili paste, egg, yum!  So when I came across this vegetarian version, California-Style Bibimbap, I stared in disbelief – could it be true?  I was all over it.

Bibimbap is a signature Korean dish usually made with beef but this version takes the beef out and instead uses spinach (or kale), peppers, and avocado.  The spinach and pepper are sautéed until the spinach is wilted and the pepper is slightly soft and spooned over fluffy jasmine rice (hello…a new fave, even if it is a dreaded white rice).  Fresh avocado is added and an egg (either fried or over-easy) tops the dish.  The whole bowl is then dressed with a sesame oil-soy sauce mixture and dotted (or splattered if you so incline) with hot and spicy sriracha.  I cannot even begin to tell you how obsessed with this dish I am.  I plan on making tons of (non-traditional) variations of this using broccoli, carrots, celery, bok choy, mushrooms, asparagus or chicken in the future.  I made this on Sunday, texted Jade a picture right away, and continued to eat it all day long.  It’s no wonder that I couldn’t get Hanson’s “MMMBop” out of my head all day.

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The ingredients (I forgot the avocado):

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Put rice and 2 cups water in a medium saucepan and bring to a boil. Lower heat to a simmer and cook rice until water is absorbed, about 20 minutes.

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Meanwhile, heat grapeseed oil in a large nonstick frying pan. Cook kale, bell pepper, and garlic with salt over medium heat until kale is wilted, 3 to 5 minutes.

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Divide rice among 4 bowls and top with vegetable mixture and avocado.  Fry eggs in the same pan until done the way you like. Slide each egg into a bowl.

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Mix sesame oil and soy sauce and drizzle over bowls.

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Drizzle with Sriracha or sprinkle with togarashi.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Sunset Magazine

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