After a week long hiatus from cooking (I was at the beach!), I was ready to get back in the kitchen. I found a produce stand on the way home (more about that later) which was selling fresh corn, potatoes, peaches, and blueberries which inspired this meal. I served these with grilled chicken basted with bbq sauce. Scroll down below to see the dessert!
Aunt Janny-June's Red Potato Salad
This recipe is from Aunt Janet! It's one of the best potato salads I've ever tasted. It combines the creaminess of real mayo with decadent blue cheese. It's all finished off with the fresh crunchiness of yellow onions, scallions, and celery.
Ingredients
2.5 lb of red potatoes, cut into 2 inch cubes (leave the skins on)
1 c real mayonnaise
1/2 - 1 c of crumbled blue cheese (start low and add and more, tasting as you add)
2 T sherry vinegar
1/2 c yellow onion, diced
1/2 -1 c diced celery
1 bunch of scallions, minced
salt and pepper to taste
Boil the potatoes until soft. Mash slightly and add the sherry vinegar. Set aside until completely cooled.
Add the remaining ingredients and mix well.
Remember that you must never let mayo sit for too long out of the refrigerator because it can cause food poisoning caused by staph aureus.
This recipe is from Aunt Janet! It's one of the best potato salads I've ever tasted. It combines the creaminess of real mayo with decadent blue cheese. It's all finished off with the fresh crunchiness of yellow onions, scallions, and celery.
Ingredients
2.5 lb of red potatoes, cut into 2 inch cubes (leave the skins on)
1 c real mayonnaise
1/2 - 1 c of crumbled blue cheese (start low and add and more, tasting as you add)
2 T sherry vinegar
1/2 c yellow onion, diced
1/2 -1 c diced celery
1 bunch of scallions, minced
salt and pepper to taste
Boil the potatoes until soft. Mash slightly and add the sherry vinegar. Set aside until completely cooled.
Add the remaining ingredients and mix well.
Remember that you must never let mayo sit for too long out of the refrigerator because it can cause food poisoning caused by staph aureus.
Sweet Corn with Basil
Inspired by the delicious meal I had at the Leaping Lizard Cafe! This is so good, you'll never serve corn any different way :-)
Ingredients
4 ears of corn, shucked
15 basil leaves, minced
2 T butter
salt to taste
Cut the corn off the cobs and separate the kernels. Heat a large skillet over medium heat and melt the butter. Add the corn and basil and cook, stirring frequently for 4-5 minutes. Salt and serve immediately.
Inspired by the delicious meal I had at the Leaping Lizard Cafe! This is so good, you'll never serve corn any different way :-)
Ingredients
4 ears of corn, shucked
15 basil leaves, minced
2 T butter
salt to taste
Cut the corn off the cobs and separate the kernels. Heat a large skillet over medium heat and melt the butter. Add the corn and basil and cook, stirring frequently for 4-5 minutes. Salt and serve immediately.
RSS Feed