Showing posts from May, 2022

The Best Potato Salad

I love this recipe for potato salad not only because it's delicious, but it's easy to make.  I usually make it the morning before serving it. The flavor is super fresh and can be refrigerated for up to 3 days.  Depending on what your serving along side this potato salad, a Sauvignon Blanc to a Cabernet Sauvignon pairs perfectly.  Cheers! Potato Salad 5-6 medium red potatoes. 4 diced green onions 1 finely diced celery stalk. Note: I cut it lengthwise twice then dice. 1/2  cup flat leaf parsley chopped 1/4  cup dill chopped 1 Tbs. Apple Cider Vinegar 1 Tbs. sugar 1/2 -3/4 cup mayonnaise (if you like more mayo on your potato salad, just add it) 1 Tbs. Dijon mustard 2 tsp. Salt Dice potatoes into small bite size pieces (about an inch). Note: Do not peel. Boil the potato pieces in a large pot of water until fork tender. (7-10 minutes). Drain potatoes and rinse with cold water.   Refrigerate drained potatoes for 2-3 hours to cool. You can make the potatoes to this point and refrigera

Marinade for Chicken Thighs

  Chicken Thigh Marinade  8-10 chicken thighs or breasts 1 cup soy sauce. 1/4 cup chopped dried onions ( you can find it in the spice aisle) 2 Tbs.  ground ginger 1/2 Tbs. chili powder Mix together all the ingredients in a mixing bowl and pour over chicken thighs. Marinade at least 2 hours. Grill chicken for 35-40 minutes. This marinade has been in the family for years. We call it Grandpas marinade. I've tried changing it up over the years and realized that if it ain't broke, don't fix it!! It's delicious and so easy to make. Cheers to Grandpa Archie!

Corn and Black Bean Salad

  Corn and Black Bean Salad 4 ears of fresh corn OR 1 10-12 oz. bag of frozen corn  1 15 oz. can of black beans, drained and rinsed 1 jalapeno 5 oz cherry tomatoes cut in half 3 green onions chopped 1 bunch  of cilantro chopped  1 avocado, pitted and peeled 1 tsp. Cumin  2 tbsp. lemon juice 1 tbsp. extra virgin olive oil 1/2 tsp salt Optional: 1 boneless skinless chicken breast grilled or sautéed and sliced. Peel and husk corn. Using a knife, cut kernels off the cob OR Place frozen corn in the refrigerator so it can defrost before you make the salad. Drain defrosted corn in a colander. Drain and rinse black beans in a colander. Rinse with cold water and let the beans drain completely. Cut the jalapeno in half.  Remove the seeds and white ribs to reduce the heat.  Dice. Cut cherry tomatoes in half. Chop green onions. Wash and chop cilantro. After peeling and pitting the avocado, dice into chunks. In a large mixing bowl, combine corn, black beans, jalapeño, cherry tomatoes, green onions,