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Salads

Simple Potato Salad Recipe

This Simple Potato Salad Recipe has hints of lemon and paprika in it and is made with russet potatoes, eggs, garlic powder and is seasoned just right.

Let me tell you, this recipe is something special. Just cause I call it a Simple Potato Salad recipe does not mean it is not GREAT!

I can say that because I was never much of a fan of potato salad. Probably because the kind I was used to was to sweet and full of mayo. But this one is different and super tasty!

There is nothing like homemade potato salad, nothing. So if you’re looking for one that is a bit different than the average potato salad recipe out there than your going to want to try this one.

I came up with this recipe recently as I wanted to bring something a bit different to a potluck party I was attended. It turned out to be a major hit with everybody! 

For this recipe I made a separate dressing on the side, then once the potatoes and eggs cooked and cooled I combined them all together by mashing with a potato masher.

Then poured the chilled dressing overtop to combine.

My dressing calls for full fat mayonnaise, so if your wanting a lower calories dressing. Then feel free to use a lighter variety or substube half of the mayo with plain yogurt.

You can use just about any type of potato to make this potato salad, however I like to use the russets because the skin just peels off very nicely once cooked.

And that is exactly what you will want to do. Simply bring a large pot of  boiling water to a rapid bowl, then dump in the potatoes slowly and allow them to cook till fork tender.

Once cooked you will simply strain the water out and soak them in ice water till cooled. Once cooled all you will need to do is peel the potatoes with your hands. Easy enough eh!

If your wanting to feed less people or more peoples simply use my recipe adjuster above. The ingredients amounts with change according to how many people you want to prepare this for.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Breakfast, Quick and easy recipes, Seafood

Smoked Salmon Poached Egg English Muffins

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These Smoked Salmon and poached Gluten free Egg English Muffins are one of my favorite go to breakfast recipes.

 It’s not only inexpensive it’s also super simple to make, your sure to want to enjoy this breakfast time and time again.

This recipe is much healthier to say an eggs benedict recipe! The reason being is we are skipping the hollandaise sauce and highlighting the creamy egg and smoked salmon flavors.

Also if you want you can add a salmon fillet on top of the smoked salmon cream cheese, however this is an optional step as having it with just the smoked salmon cream cheese is amazing also! 

I do that often, however for this recipe I wanted to make it a little extra special. 

If cooking a salmon fillet be sure to allow it to cool down some before flaking it and then placing it onto the cream cheese. 

I like to use these Gluten Free English Muffins, however you can use your favorite brand in replace of course. 

In order to make the best eggs benedict you will want to cook the eggs just right. And to do that you will simply add 2 tbsp of white vinegar to a medium pot of boiling water.

And once it reaches a boil you will want to turn down the heat to medium – low.

When it reaches a medium – low heat, simply crack one egg into a small ramekin boil. And slowly place it into the pot, repeat with a maximum of 3 eggs per pot.

You do not want to overcrowd the eggs and allow them to cook at the bottom of the pot, once they reach a firm yet soft on the inside texture.

REMOVE them with a spatula and strain over the sink. And wulla you have poached your eggs! Those eggs are what you will use in the benedict. 

Still need direction? Here is an excellent video showing it: How to Poach an Egg

I’m a breakfast person, however most days I don’t have time to make a full breakfast and will opt for a breakfast shake such as my Cherry Berry Magic Smoothie. 

On the days where I get to stay home in the mornings, I will make a full breakfast and this is the type of breakfast I will make. 

It’s is absolutely delicious and is one of me and my partners favorite breakfasts actually. We will make this in our house at least a couple times per month. 

Now don’t forget the fresh dill it really pulls this dish together!! 

If you have never poached an egg, I promise you it’s not at all hard. You will simply want to bring a pot of water to a boil and once it reaches a boil you will stir in 2 tbsp of vinegar and then reduce it to a medium boil.

Meanwhile crack one egg at a time into a small ramekin bowl. Then you will want to dip a large spatula with holes in it of some kind into the pot and slowly pour the egg overtop of the spatula to slowly sumerge the egg in the water. 

Holding the spatula in place you will allow each egg to simmer on a medium heat for about four minutes each till cooked. You are looking for a runny yolk, not to running and not to hard. That is it! You poached an egg! Still need direction? Here is an excellent video showing it: How to Poach an Egg

Did you try this? I would love to hear about your favorite breakfast memories in the comments below. Till next time friends, see you in the kitchen 🙂

Looking for another GREAT Breakfast recipe? Check out my Black forest ham hash browns with eggs. Your gonna love this one too! 

I am so thrilled you are reading one of my recipes, I appreciate every single one of you! If you made this recipe i’d love to hear how it turned out! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox

 

 

 

Dinner ideas, Quick and easy recipes

Mustard Honey Pork Chops

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These Mustard Honey Pork Chops are super easy to make and are really really delicious! Go ahead and serve these pork chops with mash potatoes or a vegetable of your liking.

CAN YOU USE ANY KIND OF PORKCHOP? 

Absolutely! Any kind of porkchop will work for this recipe. Such as bone in pork chops, pork loin or ribs. 

I just love the way the dijon mustard, vinegar and honey coats the pork, it creates a sweet yet tangy taste that is absolutely delicious!

And the nice thing about these chops is that they take no time at all to make.

Can you believe that this beautiful dish can be on the table in less than 30 minutes?

So if your expecting guests over at 6pm you can through these in the pan and have them plated in no time. Just be sure to marinate them prior and your good to go!

I really like to serve these pork chops during those busy weekdays, where I am craving something filling yet fast.

You can easily saute or bake some fresh asparagus, brussel sprouts or broccoli on the side that would accompany this dish very well. It’s your dinner, so I will leave those option ideas with you.

If your not on a paleo diet, then why not go ahead and bake a few potatoes. Those would also go along really well with these pork chops.

HOW TO MAKE HONEY MUSTARD PORK CHOPS

The trick to having the best cooking the best Dijon Mustard Honey Pork Chops is in the marinade.

I like to marinade my chops the night prior, however you can also marinade it one hour prior if your in a rush.

Then all you are simply wanting to do from their is remove the chops and generously on both sides prior to cooking with salt and pepper. 

Searing them in a non stick frying pan on both sides till cooked. Once cooked remove and plate, then place the sauce in the pan and saute on medium heat for 5 minutes and pour on top of the chops.

Be sure to use ample butter when frying the chops, which will help to sear them properly give it it’s depth of flavor while still keeping the chops moist and juicy.

If you follow these tips you are sure to prepare the best pork chops ever. Also feel free to use bone in pork chops, pork loin or ribs.

To prepare the pork you will want to sear chops in a non stick frying pan with a little butter, rosemary and seasonings. Each side will take about 8 minutes to cook, while cooking baste with butter in the pan.

LOOKING FOR MORE GREAT RECIPES FOR PORK CHOPS? 

Or an Excellent Side Dish?

Note: These chops can be done on the grill as well. Save the marinade to cook on the stovetop for a juicy sauce that can be served right overtop.

I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Chicken, Date Night, Dinner ideas, Skip the takeout

Portuguese Peri Peri Chicken

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Want a little spice in your life? This “Portuguese Peri Peri Chicken” is sure to hit the spot. It’s not only super simple to make it’s also one of my favorite chicken recipes of all time!! ARIBA PORTUGAL!

Wanting another tasty portuguese recipe? Try this Portuguese Beer Chicken it is AMAZING!

IS PERI PERI CHICKEN SPICY

Yes, so if your not a fan of spicy foods then you probably want to skip this meal because it uses Bird’s eye chilies.

These types of chilies are very similar to the African red chillies that are sometimes also used in this dish.

With the combination of lemon and garlic among some other spices you are sure to have a taste of the best piri piri chicken to serve tonight.

WHAT’S PERI PERI CHICKEN

Well it’s a special marinade used alot in Portuguese and South African cooking, and now of course now Worldwide.

It contains a mixture of hot chili spices that work so well with this chicken.

If you want just a plain chicken with some paprika, lemon and garlic, which is good too, I guess. Then you can omit the bird’s eye chilies, but then it won’t be Peri Peri anymore.

Otherwise you can also buy a pre made peri peri sauce, like the one in the picture below and use that alone to make this recipe. 

Also if you like the thought of having dinner served on the table in under one hour, then you’re going to be a fan of this recipe.

WHERE IS PERI PERI CHICKEN FROM

Originally it comes from Angola and Mozambique when Portuguese settlers arrived with chile peppers (known as piri-piri.

HOW TO MAKE PERI PERI CHICKEN AT HOME

  • You want to start by maranding the whole chicken in a large ziplock bag for 24 hours in advance to help with infusing the flavors more.
  • Peri peri chicken can be made in the oven or on a grill or bbq
 
I hope you give it a try, and let me know how you like it in the comments below.  Serve with a side salad and you will have yourself a great meal for 2. Till next time see you in the kitchen! 

IS PERI PERI CHICKEN HEALTHY

Yes, it contains a lot of protein and the heat from the sauce can aide in weight loss. 
 

This chicken is super tasty and takes less than an hour to prepare! 

Note: You can find these chilies at any Asian market or you can use any fresh red serrano chilies as a replacement. Please don’t mistake jalapeños for serrano peppers they are very different. Also you can buy a premade peri peri sauce and marinate your chicken in that.

I am so thrilled you are reading one of my recipes, if you made this recipe I would love to hear about it! Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

ANOTHER PORTUGESES CHICKEN RECIPE THAT I MAKE OFTEN IS BELOW! 

Portuguese Beer Chicken

 

Appetizers & Sides, Quick and easy recipes, Salads, Vegetarian

Classic Creamy Coleslaw Salad

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This Classic Creamy Coleslaw Salad goes well along any summer recipe you may be serving.

Some people like their coleslaw thick, creamy and sweet, while others prefer it light and tangy. 

This recipe leans more towards to thick, creamy sweet coleslaw that many grew up with.

If you’re looking for a lighter tangy slaw then check this recipe out for a Light and Tangy Coleslaw.

Both recipes are just as good, so it’s all about personal preference. 

HOW TO MAKE CREAMY COLESLAW 

  1. For the Coleslaw: In a large bowl, combine cabbage and carrots  (or empty your bag of cabbage carrot mixture into the bowl).
  2. For the Dressing: In a smaller bowl, make the dressing by combining your mayonnaise, apple cider vinegar, celery salt, garlic powder, lemon, sugar, salt and pepper to taste.
  3. Slowly add the dressing into cabbage mixture until you have the desired amount.
  4. Allow it to chill in the fridge up to one hour to let the dressing marinate.

You may need less dressing, depending on how much cabbage your using.

Taste for seasoning and adjust as needed. Serve alongside any summer dish and or double the recipe and make for a crowd.

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Appetizers & Sides, Quick and easy recipes, Salads, Vegetarian

Light and Tangy Coleslaw

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This light and creamy coleslaw recipe is easy to make and goes well alongside almost any type of bbq or summer meal. 

If you’re anything like me, you prefer your coleslaw light. Not to say I don’t like those creamy coleslaw at all, cause I do. I just have to make it myself, because I find the store bought variety is way to sweet. 

There are a few ways to make coleslaw as you know, and this is one of my favorite varieties. If your looking for a more sweet and creamy coleslaw, then check out my Creamy Coleslaw Salad recipe. 

This recipe here is very similar to my Creamy coleslaw recipe, however has half the mayo with the addition of a little Horseradish, and Whole Grain Dijon Mustard . 

These extra two ingredients alone give a bit of ‘kick’ to the regular creamy type coleslaw salad. Coleslaw makes the perfect accompaniment to a meal or can be eaten as is.

In summer when I have fresh herbs in the garden, I like to add just a tiny bit of chopped parsley or chives too.

HOW TO MAKE COLESLAW 

  1. For the Coleslaw: In a large bowl, combine cabbage and carrots  (or empty your bag of cabbage carrot mixture into the bowl).
  2. For the Dressing: In a smaller bowl, make the dressing by combining your mayonnaise, horseradish, Dijon mustard, apple cider vinegar, celery salt, sugar, salt and pepper to taste.
  3. Slowly add the dressing into cabbage mixture until you have the desired amount, taste as you go. Let this chill in the fridge up to one hour to let the dressing marinate.

You may need less dressing, depending on how much cabbage your using.

Taste for seasoning and adjust as needed.

The key is to let it marinate in the fridge for a few hours BEFORE serving, this lets the slaw set. Serve along side any summer dish and or double the recipe and make for a crowd.

 

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Chicken, Date Night, Dinner ideas, New Year's, Quick and easy recipes

Chicken and Bacon in a Dijon Mustard Sauce

This Chicken and Bacon in a Dijon Mustard Sauce recipe is out of this world, you may think there is a lot of fattening ingredients in this one pan dish, but you would be wrong. 

If you know me, you know that I like to balance my cooking. So if I’m adding an indulging ingredient into my cooking such as bacon,. Then I will make sure not add too many other ingredient that could take away from such flavours.

This dish comes together beautiful in a mustard sauce that is not full of fat but rather flavour. Made with onions, Dijon mustard, lemon, apple cider vinegar and just the right seasonings that only enhance the dish not mask it.

I kid you not this recipe is pretty healthy for you, compared to other similar recipes out there which call for heavy cream, which I find ruins the dish. 

This recipe reminds me of a dish I tried many years ago, called Yassa Chicken (Poulet au Yassa) which is a very popular Senegalese dish.

So in this dish we are basically merging the flavors from that traditional dish with some other amazing dishes that are more popular in Europe to come up with this unique and out of this world recipe. 

So follow along below for the most mouth-watering dinner that you are your family are sure to love, it’s definitely become one of our family favorites.

You must try this dish over a bed of egg-noodles, it gives it that German snitches feel without all the heaviness, and goes so well with the sauce. 

On a gluten free diet?

No worries you can choose gluten free egg- noodles then you will have a completely gluten free meal.

Start by cooking your egg noodles first, because the rest takes less than 20 minutes to prepare and you want to be able to merge the two at the end. 

Next start with chopping the bacon and onions, and sauteing them together till cooked.

Be sure to remove the bacon and onions one cooked and set aside, before placing the chicken breasts back in the pan to saute the chicken.

Saute the chicken on medium heat in the bacon fat till cooked, approx 10 minutes or until they are lightly browned and cooked in the center.

Then remove the cooked chicken from the pan and finished off by making your dijon mustard sauce in the same pan. Merge everything back for one last time in the pan, allowing everything to simmer together before serving.

 I hope you give this absolutely mouth-watering recipe a try!

 

I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!