Blue Potato Salad

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It’s hard being the consummate weekend hostess because inevitably many meal preps and clean ups ensue.   While I have built up the confidence to cook for people and I do enjoy feeding my family and friends, it’s so refreshing when a house guest comes to visit and requests and offers to cook a yummy dish.

What’s better than that?

I usually carefully plan out each meal ahead of time, primarily because I don’t want to spend any quality time running out to the grocery store.  I  commence  prep/marinade work before the guests arrive.  But, when a guest arrives with a recipe and the ingredients, it’s hard to say no!

I love the particular potato salad recipe (from my friend Donna) mainly for its beauty and simplicity.

With just a couple of ingredients (all of which you should be able to find in your well-stocked pantry), you’ll  whip up a beautiful, light, refreshing Blue Potato Salad for your summer cook outs.

It’s the perfect side dish to cold cuts or any grilled meats, and the honestly, vibrant blue color of the potatoes is intriguing if anything else.

Next time you’re in a bind for a picnic or BBQ side dish, try this one.

It’s quick, easy and quite tasty!

Banana Ice Cream

It’s HOT.  No one wants to spend time in the kitchen with the oven on.

Instead, making refreshing, easy dishes that utilize the fridge and freezer are the ideal choices to help beat the heat.

To cool down, grabbing a popsicle or scooping out some ice cream have always been our default treats.

The definition of ice cream in the dictionary is much more involved:  a frozen dessert usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavours. Most varieties contain sugar, although some are made with other sweeteners. In some cases, artificial flavourings and colourings are used in addition to, or instead of, the natural ingredients.

What if you learned that you could make your own version of “ice cream” using JUST ONE INGREDIENT?

No joke.

All you need are some FROZEN bananas!

Between all the smoothies we’re making with our new mixer, we’ve got plenty of bananas on hand on any given day.

Just place your frozen bananas in your blender, hit BLEND, and within 1 minute, you’ll have your version of Banana Ice cream.  That’s all.

The consistency of your frozen banana treat creamy, rivaling many other ice creams.

Creamy frozen banana ice cream

You can scoop it up and dress it up with any other toppings: sprinkles, fruits, chips.  Whatever.

One taste and we decided we didn’t need any additional treats….it’s good enough PLAIN.

This summer treat is so easy to make it’s expensive to do anything else!

July 4th Recipes

I can’t remember the last 4th of July  where I didn’t go to a BBQ or watch fireworks somewhere.

As a young child at sleep away camp, there were always some sort of red, white, and blue festivities with equally pleasing patriotic cookies coupled with red, white and blue bug juice.

Since then, I’ve always tried to be patriotic on the festive day.  Before I really got jazzed about cooking, that simply meant buying American flags for my kids to wave around.

However, now that my pantry is actually stocked, it’s fun to show our true colors and help ring in the Red, White and Blue through food.

Need some ideas for your celebration?

Click on the links below for  some tasty 4th of July recipes that are also fun activities for the entire family:

Red, White and Blueberry Mini Whoopie Pies


Flag Pizza

Patriotic Strawberries

No Bake Strawberry Pie

Green Pea Guacamole


Is there anything better than freshly-made guacamole in the summertime?

Apparently, New York Times food columnist Melissa Clark sparked outrage across social media yesterday after publishing a recipe that encourages English peas to be used as a replacement for avocados into the traditional guacamole dish.

Everyone from President Obama to Jebb Bush weighed in on twitter; it seemed as if no one was willing to support the mushy green replacement for the vibrant creamy avocados (even though the local drought out west has been drying up the California avocado crop and subsequently their prices have skyrocketed in stores).

Where do I net out?

Well, I made a Green Pea Guacamole last year and will admit that the new variety was a beautifully vibrant and well-received dish for all of my guests. However, I must admit, I did compromise.  I added green peas in addition to the avocado which rendered a nice sweet compliment to the warmth of the avocado.  In fact, the peas’ lacy sweetness might even make you raise your eyebrow and say, “Aha, this is good.”

Honestly, simply add in some coarse sea salt, hot sauce  and then serve your dip with blue corn chips and you’re set for a wonderful variation on a celebrated dip.

Walk into a party with Green Pea Guacamole and I promise you’ll definitely get the attention you deserve– hopefully not with a tweet from Obama or Bush!

I loved the Green Pea Guacamole and will definitely make it again but no one can deny that freshly-made guacamole with Haas avocados (my fave) is unrivaled.

Have you seen my video on how to make tradition quacamole?  If not, watch here, it’s way too easy:

 And, you will certainy enjoy the Green Pea Guacamole too!

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