Herbed Potato Salad

We went to the Hollywood Bowl last night and brought a picnic. I have been craving some good potato salad for a long time but I always thought it was too hard to make and too much for me to eat alone. I decided this was the perfect opportunity. I decided against the mayo kind of potato salad and instead searched the web for a vinaigrette variety. I found this one from Kayotic Kitchen. I really didn't follow the recipe exactly but close enough that I can't claim it as my own, plus, she took pictures while I did not.

Herbed Potato Salad

1/2 bunch mixed herbs (I used basil, parsley & dill)
2 lbs baby potatoes of any color
1 small lemon
salt
1 bunch green onions
3 T olive oil
2 T white vinegar (I used 1 rice and 1 distilled white, wine might have been better, I didn't have any)
2 T chicken broth (or veg)
1/2 T dijon mustard

1. Halve tiny potatoes (no need to peel) and boil 8-10 minutes in lightly salted water until fork tender
2. Meanwhile, whisk together oil, vinegar, broth, mustard & juice of one lemon. Add salt to taste.
3. Mince the fresh herbs and green onions.
4. Drain potatoes and toss with vinaigrette.
5. Tip: If you are serving this potato salad later, set aside your herbs and onions until less than an hour before serving--this way they will look green and crisp and not like bits of overcooked spinach.
6. Toss potatoes with herbs and onions & vinaigrette again. Add salt to taste and serve immediately.

Cake, no pictures

A few months ago I bookmarked this recipe and set a calendar reminder that read "Consider making complicated cake for Allison's birthday." That same reminder popped up Thursday afternoon. Having completely forgotten the recipe I looked it up. Wowzer, what a doozy! This recipe was three kinds of sweet.

So I baked it, using all the box mixes expecting the worst. Since it was round I couldn't taste it ahead of time. I brought it to work, I waited patiently until 3pm, and sung the awkward office rendition of Happy Birthday and watched as the cake advertised as my baked good was sliced and served. And it was a hit! You only need a tiny piece, but this cake...or perhaps you'd call it a Pacakie is over the top perfection for a birthday celebration.

What is this ooey gooey goodness you ask? The Pacakie is pie crust, filled with a layer of chocolate chip cookie, a layer of cake, and then frosted. It doesn't matter the quality of the ingredients, it is a quick creation that yields utmost deliciousness. I followed this recipe. I used frozen pie crust, Krusteaz Chocolate Chip Cookie Mix, Pillsbury Funfetti Cake Mix and canned Whipped frosting (and a few sprinkles for decoration). Seriously, try this.

There's a lot of extra cake mix left and I also had some cookie dough left. So, I made cupcakes with chocolate chip cookie bottoms. You couldn't even tell from looking there were cookie bottoms, but there was a little crunch, those too were delicious. So even if you fear the Pacakie, try your hand at the cookie cupcake, your friends will love it!

Food Styling

Fresh produce from the Farmer's market...maybe I'll make something amazing with these peaches, pluots, nectarines and tomatoes...but maybe I'll just eat them plain, this is my favorite kind of candy.

Spinach Dip

Spinach Dip
Easy Spinach DipMix to your delight taste wise

Prep Time: 5 minutes
Cooking Time: 0 minutes
Serves: 2
Yield 1 cup

Ingredients
1 container Greek Yogurt (plain)
1/3 cup Frozen Spinach
1 oz Shredded Carrots
3/8 cup Artichoke Hearts Quartered
1 tsp Red Pepper Flakes
2 tbsp Parmesan Grated Cheese





Directions
Mix together. I like to let flavors sit overnight. Can add other seasonings to taste as well I usually throw it all in a tupperware, mix up with a spatula, seal it up and it's ready to go for work the next day. Dip whatever you like into it, fresh veggies are probably healthiest option. I like to use Reduced Fat Triscuits as well. Enjoy!

Categories
Course:
Appetizer
Cuisine Type:
American
Main Ingredient:
Dairy

Grilled S'mores

It turns out that grilled s'mores are just as good--possibly even better than the traditional campfire ones. And they take about half the time because you don't have to let your marshmallow dangle over the open flame for several minutes to make it just perfect with the risk of burning. I recommend this quick summer dessert that Martha Stewart recommended to me.

Easiest Directions Ever to boot!

Ingredients:
Graham Crackers
Marshmallows
Chocolate bars

1. Preheat gas grill to medium (around 400) or set charcoal grill to indirect grilling over medium heat.
2. Prepare s'mores in sandwich form
3. Place on preheated grill on the cool side (I have this little top rack that I used, but you could always put them over the burner that isn't on).
4. Grill for 3-5 minutes (3 for me) until marshmallows are soft and chocolate is melty. Carefully remove from grill (two people would be helpful here).
5. Eat immediately!

If you make nothing else this summer...

Do yourself a favor...and make these cookies. I know what you are thinking, I have pushed these cookies time and time again. And it is true, I have. But I cannot tell you how perfect they are for a summer treat or a surprise guest or for something small when you are really craving an entire pan of brownies.

And the very best part about these cookies is that you can keep them in the freezer indefinitely and they don't need to be thawed before you eat them!

So anyway, listen to me, you need to make these cookies! And then keep some ice cream in the house and you're set. Your friends will love you!

Frozen Lemonade

I happened to have a lot of lemons. It was relatively warm outside. What could be more refreshing than a tall glass of frozen lemonade? You've got it, nothing! Unfortunately as you can see in these pictures I was low on tall glasses, but it's still delicious in a bowl. I highly recommend this sweet treat for all the hot days of summer to come. You could probably make it with any citrus. Some people call this granita...I call it frozen lemonade.

This recipe only made two huge bowls for us and about 1/4 cup of lost recipe to the floor. Probably it serves four normally but it is so refreshing its hard to share! You could double the recipe and still have room in your ice cream maker. OR if you have extra time or no ice cream maker (I can't believe there are people who don't have one!) you can just put this in an 8x8 pan and freeze it for 2-3 hours and then slush it up with a fork. OR you can use your slushi maker...I remember that Katie had this cup that turned stuff into slushies and she wouldn't let me use it.

I followed the directions exactly from Pinch My Salt and it worked like a charm. So delicious!

Ingredients:
scant 1 cup sugar
1 1/2 C water
fresh squeezed juice of 2 1/2 lemons

1. Heat water and sugar in a pan over medium heat, stirring, until sugar dissolves. Remove from heat and let cool completely.
2. Juice lemons over a juicer thing to strain out seeds.
3. When sugar syrup is cooled, add lemon juice and chill in the fridge until cold.
4. Pour lemon mixture into your ice cream maker and freeze 20 minutes or until appropriately slushed. Serve immediately in a tall glass.