Creamy Potato Salad

Creamy Potato Salad

As I sit here typing this, the smell of weekend grilling and barbecue is wafting in through the open windows.

Its truly tantalizing.

I don’t know about you, but one of my favorite summer barbecue side dishes is a really good potato salad.

creamy potato salad 1

I like mine really creamy with a little bit of a bite, and a mellow after taste.

creamy potato salad 2

Creamy Potato Salad
 
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Author:
Serves: 10 servings
Ingredients
  • 10 golden potatos
  • 6 hard boiled eggs, sliced
  • 3 celery stalks, diced
  • 1 medium onion, finely diced
  • 1 cup mayonnaise
  • 3 tablespoons honey Dijon mustard
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon granulated sugar
  • 2 teaspoons black pepper
  • 1 teaspoon salt
  • 2 teaspoons garlic powder
  • 1 teaspoon cyan powder
Instructions
  1. Dice the potatoes into small cubes and boil until fork tender. Drain and cool.
  2. Once the potatoes are cool, place into a large bowl with the remaining ingredients and mix until will combined.
  3. Taste and adjust seasoning if desired.
  4. Serve immediately or cool in the fridge for at least two hours for best results.

 

Egg Salad Sandwiches

Egg Salad Sandwiches

We’re big fans of egg salad around here and seemed fitting for Easter Sunday when we didn’t do much else.

egg salad sandwich 4

 

It’s a super simple meal but deeply satisfying, and besides for the annoyance of peeling the eggs, very quick and easy.

egg salad sandwich 3

I like to think that my recipe is particularly good (everyone always wants seconds), so I suggest you give it a try.

egg salad sandwich 2

Egg Salad Sandwiches
 
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Recipe type: Sandwiches
Serves: per person
Ingredients
  • 3 hard boiled eggs per person
  • 1 tablespoon mayonnaise per person
  • ½ teaspoon grainey spicy brown mustard per person
  • ¼ teaspoon garlic powder per person
  • 1 tablespoon finely diced onion per person
Instructions
  1. Slice eggs and mix and mash in a bowl with remaining ingredients until fully combined and egg pieces are aesthetically pleasing to you.
  2. Spread about ½ cup - ¾ cup mixture on your favorite bread (I suggest potato) with crisp lettuce. Cut in half or diagonally, and enjoy!

I suggest you use mine and Alton Brown’s preferred egg boiling method, works every time.

alton brown eggs

Introducing WTF is for Dinner

Introducing WTF is for Dinner

Adam and Brandie have started vlogging about their dinners. Their first video is a delicious looking Caesar salad with shrimp! The name WTF is for dinner stands for Wendt the Fuck is for Dinner – the name is based on another vlog series Adam keeps up called “WTF Came in the Mail.”

Video Transcript 
Voice over the images of food being prepared
Adam: So, I went to the store and put the food away before I saw that people were doing grocery hauls. So, I thought I’d do what we’re doing for dinner tonight. We’re gonna do shrimp and a Caesar salad. So we have romaine, shrimp that is raw, peeled and deveined. So – less work. Garlic, butter, ginger for the shrimp. We got croutons and parmigiano reggiano cheese, and we have Ken’s steakhouse creamy Caesar. We’ve tried a lot of different Caesar dressings and that is our favorite. Here’s the romaine all chopped up. I don’t think I was recording any of that, I just added ginger and garlic to our butter. There you go. There’s the shrimp added to the saute, we’ll see how long that takes from frozen. There’s our parmigiano reggiano. Yummy yummy for the salad. I’m gonna salt and pepper the shrimp. I think I can salt it one handed, but I won’t be able to do the pepper. So, just pretend I’m putting pepper on it and then there will be pepper on it. See, look! There’s pepper on it. Halfway done. (Mumbles).
Brandie: Dressing, cheese and croutons.
Adam: Shrimp done. The base of the sauce is getting the water out, then we got a little butter sauce. Aaaand done! Shrimp Caesar salad.
The cats: (MEOW!)
Adam: Mraow!

You can keep up with the latest Wendt the Fuck is for Dinner episodes on Adam’s YouTube channel.

Also, bonus kitty video…

Video Transcript
Footage in a bedroom with four cats on a bed.
The camera pans from a bedroom window overlooking a yard to a nightstand and then to a bed with grey sheets and a purple duvet. Three cats lay snuggled up close to one another. A tabby cleans her foot and then scowls briefly at the camera with green eyes. The camera pans to a napping tuxedo cat, who glances toward the camera with just one eye shown as his long white eyebrow whiskers stand out against the black of his furry face. A sleepily blinking tabby with a white chest, pink nose, and dark black-lined eyes lays regally as the camera continues to move. A grumpy looking grey cat pokes his head up to see what the fuss is about. The camera moves to reveal all four cats laying closely together on the bed, with the grey kitty slightly off to one side.

Chicken Salad

Chicken Salad

I’m a sucker for tuna or chicken salads. Chicken salad though always seems like a more difficult task; you have to cook the chicken instead of just opening a can of something. IMG_6533smalledit What works great though, is if you’ve got left over chicken from something else, or just make some extra in prep for lunch the next day. IMG_6536smalledit This salad is truly easy, and very delicious. You can of course add grapes or walnuts if you’re one of those people, but I like mine basic and flavorful.

Chicken Salad
 
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Recipe type: Salad
Serves: 6
Ingredients
  • 3 cups cooked and shredded chicken breast*
  • 1 cup mayonnaise
  • 1 stalk celery, diced
  • ½ cup diced sweet onion
  • 2 teaspoons honey mustard
  • 1 tablespoon fresh lemon juice
  • 1½ teaspoon garlic powder
  • 1½ teaspoons salt
  • ½ teaspoon black pepper
Instructions
  1. In a medium bowl combine all ingredients until thoroughly mixed.
  2. Refrigerate for 4 hours or overnight for best flavor.
  3. Serve on its own, on bread, in a wrap, or in lettuce boats as pictured here.
Notes
* You'll see that most simply poach their chicken, which is fine, but I highly suggest preparing it in a way that you would want to eat it plain. So grilled/baked and seasoned with salt, pepper would be perfect.

** Recipe time does not include cooking the chicken, this would assume it is left over from a previous meal or made in advance.

 

Thai Steak Salad

Thai Steak Salad

Back when I lived in Los Angeles, Mark and I used to go to restaurant called Houston’s. It was perfect for special-but-low-key occasions – like when family came out to visit or Valentine’s Days where we didn’t want to deal with another night of having our car accidentally locked away in a Hertz Rental Car lot because the swanky/upscale Italian place didn’t have their valet on duty when we tried to figure out parking. Grumble. Anyway. The main draw of Houston’s, for me, was their Thai Steak salad.

thaisalad2

I finally decided to try and attempt it myself for one of our Qwerty nights. This recipe features a whole array of different flavors that, on paper, sound a little scary (Brie was admittedly a little worried, but says she ended up loving the result). It was all complicated by the fact that one of our crew is allergic to mango, others hate cilantro, and others still hate bell pepper.

thaisalad

I ended up combining cabbage, avocado, romaine, and freshly chopped mint (OH GOLLY did that smell good!) in a large bowl, and then served the mango, strawberry, cilantro, marinated and grilled steak strips, bell pepper, and peanut dressing all in their own separate bowls, assembly line style.  I realize that strawberries aren’t part of a traditional Thai Steak Salad, but it ended up being the perfect substitution for our Mango-allergic Qwertyer while also adding a nice element for the rest of us.

thaisalad3

It turned out really lovely. Admittedly, there was a lot of chopping and prepping all the fruits and veggies, but Mark is a pretty wonderful sous chef. :)

This makes for a really wonderful special occasion meal that’s definitely lighter than our usual Qwerty fare. Hope you enjoy it!

Thai Steak Salad
 
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A multitude of flavors combine for a light, fresh, and delicious salad that works nicely as a main dish.
Author:
Recipe type: Salad
Cuisine: Thai Fusion
Serves: 6-8
Ingredients
  • 2 mangoes, peeled and sliced
  • 2 avocados, peeled and sliced
  • 1 cup strawberries, sliced
  • ½ cup green bell pepper, chopped
  • ½ cup green onions, sliced
  • 1 cup mint leaves, chopped
  • 1 cup cilantro, chopped
  • 4 cups cabbage, shredded
  • 6 cups romaine, shredded
  • 4 Tablespoons peanut butter
  • 4 teaspoons sugar
  • 6 Tablespoons Olive oil
  • 2 Tablespoons sesame oil
  • Juice of four limes
  • 2 teaspoons red pepper flakes
  • Salt
  • Pepper
  • 3 pounds of sliced flank steak
  • 1 additional Tablespoon sugar
  • 2 Tablespoons squeeze-bottle ginger
  • 2 Tablespoons squeeze-bottle garlic
  • 2 Tablespoons Hoisin sauce
  • 2 Tablespoons soy sauce
  • Cooking spray
Instructions
  1. Combine 1 Tablespoon sugar, ginger, garlic, hoisin, and soy sauce in a large plastic bag. Add in steak and massage bag until well combined. Refrigerate/marinate for at least one hour.
  2. Whisk together peanut butter, 4 teaspoons sugar, olive oil, sesame oil, lime juice, pepper flakes, and salt and pepper in a medium bowl. Set aside (or refrigerate until it is time to serve).
  3. Once the steak is done marinating, coat a pan with cooking spray and cook the steak to preferred doneness (we tend to like it medium, but the flavor sticks around even if you like it well done).
  4. Combine mangoes, avocados, strawberries, bell pepper, green onions, mint, cilantro, cabbage, and romaine in a large bowl.
  5. Separate out equally onto desired number of plates, then distribute steak evenly and drizzle well with dressing.
  6. Serve & enjoy!

 

Cabbage Crunch Salad

Cabbage Crunch Salad

This cabbage crunch salad has been around since I can remember. It always made an appearance at family events. My biggest memory of it is how much it makes. My mom would put it in this big blue and white metal bowl, it was the biggest bowl we had. When I was a kid, my favorite part of the salad was pulling out the biggest pieces of crunchy ramen noodles I could find. I now love everything about this salad. It’s great for bringing to parties or just making for dinner. Adam and I like to use different flavors of ramen and different meats. One of our most favorite combinations is pork ramen flavoring with Chinese BBQ pork.

The best things about making this salad is that you can prep everything ahead of time and just toss it together when you are ready for it. It is also  good the next day, the ramen noodles get soft but soak up all the flavor of the dressing.

 

Cabbage Crunch Salad
 
Ingredients
  • 1 head of cabbage, shredded
  • 3 carrots, shredded
  • 1 bunch of green onions, chopped
  • 1 cup of sliced almonds
  • 4 Tablespoons sesame seeds
  • 2 packages of Top Ramen Noodles, Chicken flavor, uncooked, broken up
  • Dressing:
  • 1 cup oil (I have used olive, canola, and vegetable oil, which ever you prefer)
  • 2-3 Tablespoons sugar
  • 6 Tablespoons red wine vinegar (6 Tablespoons is just a splash over ⅓ cup)
  • 1 teaspoon black pepper
  • 2 packages of chicken flavoring from the ramen noodle packs
Instructions
  1. Combine cabbage, carrots and green onions in a large bowl then put it in the fridge
  2. In a separate bowl mix together the ramen noodles, sesame seeds, and almonds
  3. For the dressing mix together all the ingredients except the oil and whisk well. Add the oil and whisk again. I used my lovely little dressing bottle to shake it all together.
  4. When you are ready to serve toss all the components together and enjoy

 

 

 

 

 

 

Apple, Beet, Pear Salad

Apple, Beet, Pear Salad

Another side dish from Mark’s French-inspired birthday, this lovely salad didn’t get as much attention as it deserved only because of the 20,000 other decadent dishes served that day.

Lovely and sweet, crisp and flavorful – it’s definitely a special occasion food.

Apple Champagne Dressing
 
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Author:
Recipe type: Salad
Serves: 12
Ingredients
  • 1 tart apple
  • ⅔ cup Champagne vinegar
  • 1 Tablespoon squeeze bottle ginger
  • Zest of one lemon
  • Juice of one lemon
  • ¼ teaspoon ground black pepper
  • ½ teaspoon salt
  • 2¼ cups olive oil
Instructions
  1. Place ingredients into a sealable container and shake until well combined.

Apple, Beet, Pear Salad
 
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Author:
Recipe type: Salad
Serves: 12
Ingredients
  • 2 large tomatoes, cubed
  • 4 large steamed beets, chopped
  • 2 large apples, chopped
  • 4 large pears, chopped
  • 1 cup apple champagne dressing (see above for recipe)
  • 6 cups baby spinach
  • 1 12 cup Gorgonzola
Instructions
  1. Toss together tomatoes, beets, apple, pears, and dressing. Serve over bed of baby spinach and sprinkle with Gorgonzola.