Dilly Delicious Potato Salad

Growing up in a tiny hamlet in Canada, July 1st was big day! (Canada Day)  Family members who had moved away years and years before would still come home to celebrate. We have a parade and a program,then everyone head to the park to have a pit BBQ that has been cooking all night.  After that there are three legged races, games, family baseball tournaments and if we are luck that year a local farmer drops candy from his airplane.

No surprise my favorite part was always the food.  We picnic in families and each person brings sides and dessert.  There is never a shortage of watermelon, salads, cookies and cakes.  It certainly would not be Canada day if I didn't have a good potato salad.

 

Potato salads are a classic. I love perfectly chilled potato salad with a bite of hot BBQ chicken. I can hardly resist. My mouth is watering right now thinking of it, I better run make some and so should you.

So wash them mitts, lets get cookin'.

Dilly Delicious Potato Salad

6 Red Potatoes

4 Eggs

1/2c Mayonnaise, heaping

1/4c Pickle Juice

1/4c Pickles, finely chopped

1/4c Green Onion, finely chopped

1/4c Celery, chopped

1tsp Dill

1/4tsp Celery Seed

1/2tsp Salt

Pepper to taste

Chop potatoes into bite size pieces and place in a pot of cool water. Bring to a boil and cook for 10- 15 minutes or until fork tender. Place eggs in a pot of cool water and bring to a boil. Once they are boiling cover and remove from heat for 10 minutes. Then drain water and add cool water. Peel and chop the eggs.

While potatoes and eggs are cooking use a large bowl and whisk together the mayonnaise, pickle juice (yes just the liquid in the pickle jar. If this seems too weird for you use vinegar in its place) dill, celery seed, salt and pepper. Once mixed add in the hot drained potatoes and mix. (the hot potatoes will absorb the dressing so don't worry about it having too much liquid at this point) Add in the pickles, onions, and eggs. Check for seasoning and chill in fridge. When it is time to serve give it a quick stir and enjoy!

*This can be made a day in advance and you can sub in radishes instead of celery for a great crunch and colour.

Summer Pasta Salad

I love a good pasta salad. Don't you? Something you can make ahead then grab and go to the picnic or summer BBQ. Also, if you add some cut up chicken you have the perfect hot, summer evening meal.

Don't all those colours make you smile. A great pasta salad has to be full of flavor and full of vegetables. This one also has that tangy hint from the feta cheese. Each bite is like a happy dance in your mouth.

So wash them mitts, lets get cookin'.

Summer Pasta Salad

2c Bow Tie Pasta

1 Cucumber, chopped

4 Carrots, thinly sliced

5 Asparagus, chopped

1 Red Pepper, chopped

3 Celery stalks, chopped

4 Green Onions, chopped

1/2c Feta Cheese

Dressing

1/4c Vegetable oil

1/3c Apple Cider Vinegar

3tsp Garlic, minced

2tsp Oregano

1tsp Onion Powder

1/4- 1/2 tsp Red Pepper Flakes (optional)

Salt and pepper to taste about 1/2tsp

Cook pasta as directed on package. In a large serving bowl add in all dressing ingredients and whisk. Once the pasta is finished, drain and add the still hot pasta to the bowl with dressing and toss letting it absorb all the good flavours. Set aside while you chop all the vegetables. Throw all the vegetables in and stir until uniform. Cover and store in refrigerator. Right before you serve mix in the feta cheese and taste. Add in more salt if needed. Enjoy!

Parmesan Green Beans

One of the last bag of green beans I bought we hardly had any to cook.  Every time I turned around one of my kids was sneaking a few out of the fridge and munching them down. I loved it but I hated it(less for me). Who doesn't like a good green bean.  Don't they just scream summer? I have never meet a green bean I didn't like. Is it just me or do you love that squeak on your teeth as you eat them. What a funny thing for a vegetable to do. That's the sound of fresh garden pickin's.

Green beans can be grilled, broiled, steamed, boiled or just eaten raw like my kids love.

This is my go to recipe. It is so good as a side or just eaten as a meal when no one is around and you can have it all to yourself!

So wash them mitts, lets get cookin'.

Parmesan Green Beans

2lbs Green Beans

1Tsp garlic, minced

1 1/2tsp Butter

1/3c Parmesan cheese, grated

Salt and pepper to taste

Snap off the ends of the beans and place in a pot full of boiling water.  Boil for 3-5 minutes until just done but a slight bite to them. Do not over cook, nobody likes a mushy green bean.

Strain water then add in butter, garlic and salt and pepper. Stir until butter is melted and the garlic warms from the beans. Add in cheese and toss about. You are ready to serve. Enjoy!

Glazed Carrots

This recipe has been passed down in my family for generations. My mother made these which she learned from her mother who learned from her mother and I'm sure so on and so on. When I think of cooked carrots these are what I think of, warm and sweet. It is so simple but so delicious. The brown sugar offers that deep, rich sweetness from the molasses and the butter adds the silky, smoothness to the carrot.
It can be a side to so many dishes, and it's put together so quickly it is always a crowd pleaser and a cook pleaser!

So wash them mitts, lets get cookin'.

Glazed Carrots

6-8 Carrots

3Tbsp Butter

4Tbsp Brown sugar

Peel carrots and remove top and bottom. Cut carrots in large bite size pieces about one inch thick.

Place in a large pot full of cool water.  Bring to boil and cook for 5- 10 minutes just until they are fork tender.

You don't want them to soft you still want a nice bite to them. Once they are cooked, strain water off and replace on stove top that has been turned off.  Let carrots sit for about 30 seconds just to let any extra water evaporate. Add in butter and brown sugar. Stir until sugar is dissolved then you are ready to serve.  Enjoy!