Well, maybe not completely unique but delicious none-the-less. I think you will find that each of these summertime salads will find a spot on any picnic table you sit at this year. These recipes are enough for 4 side dishes but if your family is anywhere near as large as mine, a 5-pound bag of potatoes may just be enough. So multiply everything accordingly.
For the BBQ chicken recipe, it is following these salads below.
Hot House usually refers to an enclosed space for growing vegetables, mainly cucumbers to name one, quicker here in New England. The use of the term here denotes the addition of cucumbers but also with the slightly fiery taste introduced into this "good for you" summertime fare. The texture is there, the taste is there and above all, you will get up feeling better about going for seconds or thirds.
2 pounds potatoes, peeled
1 carrot, peeled and diced small
1/2 small cucumber, peeled and diced small
1 cup salad dressing or mayo
1/2 cup sour cream
1/4 cup whole kernel corn
1/2 small onion, minced
1 small hot pepper, seeded and minced
1 tablespoon mustard of your choice
2 egg whites, beaten
Nonstick cooking spray
Boil whole potatoes and diced carrot in enough water to cover by 3 inches until potatoes are tender. The carrots may be still firm, but that is what we are looking for. Strain and cool. Dice potatoes into a bowl with the carrots and cool completely. Add the next 7 ingredients, tossing well. In a small skillet, coat the bottom with nonstick cooking spray and place over medium heat. When hot, add the egg white and cook for about 30 seconds, or until just done but not browned. Flip and cook an additional 15 seconds. Remove to cool. Roll up cooked whites and slice to form ribbons. Top your potato salad with whites and chill at least 1 hour before serving.
Bet you never thought of adding croutons to potato salad before, have you? I can also make another assumption that you may not make it again without them. A great crunch and an even greater potato salad awaits you.
2 pounds potatoes, unpeeled
1/2 pound roasted turkey, cubed
4 ounces smoked Cheddar cheese, cubed
3 ounces cooked green beans
1 green onion, sliced thin
1 cup flavored or unflavored croutons
1/2 cup ranch dressing
1 cup mayonnaise
1/2 teaspoon each black pepper and cayenne pepper
Cucumber wedges, optional
Bake potatoes with the skin on until done but firm, about 35-40 minutes on 375-degrees F. Remove and cool completely before peeling and dicing. Cut green beans into 3/4-inch slices and add to a large bowl with all ingredients. Toss well, cover and refrigerate until ready to serve with cucumber wedges .
This is the perfect summertime salad to have at any lobster bake, crab fest or simply a get together. Make sure you keep it well chilled although, but I don't think you are going to have to worry about any leftovers.
Nonstick cooking spray
4 ounces shrimp, drained well*
2 pounds potatoes, cooked, cooled and diced
1/2 small green bell pepper, seeded and minced
4 ounces frozen lima beans, thawed
1/2 cup mayonnaise or salad dressing
1/2 cup prepared Hollandaise sauce, cold
1 teaspoon dried dill
1 teaspoon Old Bay seasoning or crab boil seasoning, optional
1/2 teaspoon salt
1/4 teaspoon black pepper
Lettuce leaves to serve
Coat a skillet with nonstick cooking spray and place over medium heat. Pat the shrimp dry and place in skillet to cook completely, about 3-4 minutes. Remove, drain and set aside to cool. In a large bowl, combine remaining ingredients except lettuce leaves, add the cooked shrimp and toss well. Chill at least one hour before serving on lettuce leaves.
*I used salad shrimp(baby shrimp) but you can use larger shrimp that you have peeled, cooked, and chopped if desired.
Oh what to heck. Here is a great barbecue recipe to enjoy with the salads above.
This is what I call picnic chicken! You know the kind...dripping with glaze and so sticky the only way to clean up after yourself is with a wet washcloth. Heck, it would take a dozen wet naps to clean your hands alone. So get out the potato salad or simple, plain baked potatoes and lemonade and dig in to this ultimate glazed chicken.
10 chicken legs
2 tablespoons brown sugar
2 teaspoons each salt, garlic powder, black pepper and chili powder
1 cup orange marmalade
2 tablespoons each molasses, soy sauce and Dijon mustard
In a bowl, blend brown sugar, salt, garlic powder, black pepper and chili powder well. Season each chicken leg well, rubbing it all over. Cover and let sit for at least 2 hours. When ready, fire up only one side of your barbecue grill to about 300-degrees F or preheat oven to 350-degrees F. Put the chicken drums on the side of the grill that has no heat. Close lid and cook about 35-45 minutes, or until juices run clear or the chicken has reached about 175-degrees F.
If using an oven, layer some tin foil over a baking sheet and bake chicken for 30-35 minutes. While chicken is cooking, make glaze by whisking marmalade, molasses, soy and mustard together well in a bowl. When chicken is cooked through, remove from grill, dip each in the glaze and place back on the grates to cook an additional 6-8 minutes, or until the sauce has caramelized. If baking, brush glaze over chicken and continue cooking the same allotted time.
For the BBQ chicken recipe, it is following these salads below.
Hot House Garden Potato Salad
Hot House usually refers to an enclosed space for growing vegetables, mainly cucumbers to name one, quicker here in New England. The use of the term here denotes the addition of cucumbers but also with the slightly fiery taste introduced into this "good for you" summertime fare. The texture is there, the taste is there and above all, you will get up feeling better about going for seconds or thirds.
2 pounds potatoes, peeled
1 carrot, peeled and diced small
1/2 small cucumber, peeled and diced small
1 cup salad dressing or mayo
1/2 cup sour cream
1/4 cup whole kernel corn
1/2 small onion, minced
1 small hot pepper, seeded and minced
1 tablespoon mustard of your choice
2 egg whites, beaten
Nonstick cooking spray
Boil whole potatoes and diced carrot in enough water to cover by 3 inches until potatoes are tender. The carrots may be still firm, but that is what we are looking for. Strain and cool. Dice potatoes into a bowl with the carrots and cool completely. Add the next 7 ingredients, tossing well. In a small skillet, coat the bottom with nonstick cooking spray and place over medium heat. When hot, add the egg white and cook for about 30 seconds, or until just done but not browned. Flip and cook an additional 15 seconds. Remove to cool. Roll up cooked whites and slice to form ribbons. Top your potato salad with whites and chill at least 1 hour before serving.
Roast and Toast Potato Salad
Bet you never thought of adding croutons to potato salad before, have you? I can also make another assumption that you may not make it again without them. A great crunch and an even greater potato salad awaits you.
2 pounds potatoes, unpeeled
1/2 pound roasted turkey, cubed
4 ounces smoked Cheddar cheese, cubed
3 ounces cooked green beans
1 green onion, sliced thin
1 cup flavored or unflavored croutons
1/2 cup ranch dressing
1 cup mayonnaise
1/2 teaspoon each black pepper and cayenne pepper
Cucumber wedges, optional
Bake potatoes with the skin on until done but firm, about 35-40 minutes on 375-degrees F. Remove and cool completely before peeling and dicing. Cut green beans into 3/4-inch slices and add to a large bowl with all ingredients. Toss well, cover and refrigerate until ready to serve with cucumber wedges .
Cookout Sweet Shrimp Salad
This is the perfect summertime salad to have at any lobster bake, crab fest or simply a get together. Make sure you keep it well chilled although, but I don't think you are going to have to worry about any leftovers.
Nonstick cooking spray
4 ounces shrimp, drained well*
2 pounds potatoes, cooked, cooled and diced
1/2 small green bell pepper, seeded and minced
4 ounces frozen lima beans, thawed
1/2 cup mayonnaise or salad dressing
1/2 cup prepared Hollandaise sauce, cold
1 teaspoon dried dill
1 teaspoon Old Bay seasoning or crab boil seasoning, optional
1/2 teaspoon salt
1/4 teaspoon black pepper
Lettuce leaves to serve
Coat a skillet with nonstick cooking spray and place over medium heat. Pat the shrimp dry and place in skillet to cook completely, about 3-4 minutes. Remove, drain and set aside to cool. In a large bowl, combine remaining ingredients except lettuce leaves, add the cooked shrimp and toss well. Chill at least one hour before serving on lettuce leaves.
*I used salad shrimp(baby shrimp) but you can use larger shrimp that you have peeled, cooked, and chopped if desired.
Oh what to heck. Here is a great barbecue recipe to enjoy with the salads above.
Seasoned Drumsticks With Orange Molasses Glaze
This is what I call picnic chicken! You know the kind...dripping with glaze and so sticky the only way to clean up after yourself is with a wet washcloth. Heck, it would take a dozen wet naps to clean your hands alone. So get out the potato salad or simple, plain baked potatoes and lemonade and dig in to this ultimate glazed chicken.
10 chicken legs
2 tablespoons brown sugar
2 teaspoons each salt, garlic powder, black pepper and chili powder
1 cup orange marmalade
2 tablespoons each molasses, soy sauce and Dijon mustard
In a bowl, blend brown sugar, salt, garlic powder, black pepper and chili powder well. Season each chicken leg well, rubbing it all over. Cover and let sit for at least 2 hours. When ready, fire up only one side of your barbecue grill to about 300-degrees F or preheat oven to 350-degrees F. Put the chicken drums on the side of the grill that has no heat. Close lid and cook about 35-45 minutes, or until juices run clear or the chicken has reached about 175-degrees F.
If using an oven, layer some tin foil over a baking sheet and bake chicken for 30-35 minutes. While chicken is cooking, make glaze by whisking marmalade, molasses, soy and mustard together well in a bowl. When chicken is cooked through, remove from grill, dip each in the glaze and place back on the grates to cook an additional 6-8 minutes, or until the sauce has caramelized. If baking, brush glaze over chicken and continue cooking the same allotted time.
1 comment:
You know how to make a gal drool, hahahahaha
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