Baby Red Potato Salad

Recipe

4 cups baby red potatoes, cut in small pieces
1/2 cup green bell pepper, finely diced
1/4 cup red onion, finely diced
3 scallions, diced
1 tsp Dijon mustard
1 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp reduced fat mayonnaise
salt and fresh pepper

Boil potatoes in salted water until soft,

approx 10 minutes. Drain and let cool.

While the potatoes are boiling, combine red onion,

green pepper,

mustard,

olive oil, vinegar and mayonnaise

and season with salt and pepper. Mix well and let the flavors marinade while the potatoes cook.

Once the potatoes are done and cool, mix into the bowl and add scallions

and additional salt and pepper to taste. Serve room temperature or refrigerate until ready to serve

Meatloaf with Sweet Ketchup Glaze

Recipe

For the meatloaf:

1 lb. 85/15 ground beef
1 cup unseasoned dry bread crumbs
2 tablespoons chopped Italian parsley
1/2 cup freshly grated parmesan cheese (omit if going dairy-free)
2 teaspoons kosher salt
2 tsp. Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 egg, beaten
3/4 cup warm water

For the glaze:

1/3 cup ketchup
2 1/2 tsp. brown sugar
1 1/2 tsp. dry mustard

Preheat oven to 325 degrees.

Place the ground beef,

bread crumbs,

parsley,

parmesan,

salt,

pepper, nutmeg, egg,

and 3/4 cup warm water in a bowl.

Combine very lightly with a fork.

Transfer mixture to a 9-inch X 5-inch loaf pan.

In a small mixing bowl, stir together the ketchup,

dry mustard

and brown sugar for the glaze.

Pour the glaze over meatloaf and spread evenly.

Bake until meatloaf reaches 160 degrees on an instant read thermometer, about 1 hour. Let rest 5 minutes before slicing.

Dinner is served!

Comeback Sauce

Two years ago: Ginger Steak Salad

One year ago: Benihana ginger salad dressing

Beef and Broccoli stir fry

 

Recipe

1 cup mayonnaise

1/4 cup ketchup

1/4 cup chili sauce (So in the Recipe she says: DO NOT substitute Thai Chili Sauce and I used it as that’s what I had!)

1 heaping teaspoon Dijon mustard

1 teaspoon onion powder

1/2 teaspoon garlic powder

2 teaspoons Worcestershire sauce

1 teaspoon ground black pepper

1/4 teaspoon Tabasco sauce

1/4 cup light olive oil

juice of one lemon

Mix all ingredients well and store in refrigerator overnight.

Baked Onion Rings

Recipe

1 medium onion, (I did 2 as I LOVE ONIONS)

sliced into 1/4 inch rings
2 1/4 cups low-fat buttermilk

1/2 cup panko bread crumbs
1/4 cup Italian seasoned bread crumbs
1/4 cup crushed corn flake crumbs
salt to taste
olive oil baking spray

Place slices of onion in a shallow dish.

Pour the buttermilk over the top and let them soak for about 1 – 2 hours, refrigerated.

Preheat oven to 450 degrees.

Line baking sheet with parchment paper or foil.

Combine panko, bread crumbs and corn flakes and place half of the crumbs in a large dish,

season with salt. Reserve the rest for when the first batch is used up. This should help avoid clumping and they should stick better to the onions.

Dip each soaked onion ring

into the crumb mixture; coat well.

Place rings onto two cookie sheets. Lightly spray with oil.

Bake about 12 minutes or until golden brown.

Serve immediately.

I served mine with comeback sauce – Recipe to follow this post…

Thai Beef Salad with Cilantro-Lime Dressing

My inspiration for this recipe came from here.

1/2 cup fresh lime juice

1/4 cup chopped fresh cilantro

2 tablespoons brown sugar
2 tablespoons Thai fish sauce
2 tablespoons chile paste with garlic

2 garlic cloves, minced

2 avocados
1 (1 1/2-pound) flank steak, trimmed
1 1/2 cups vertically sliced red onion
6 cups torn romaine lettuce
1 1/4 cups thinly sliced English cucumber
2 tablespoons chopped fresh mint

Prepare grill or broiler.

Combine first 6 ingredients, stirring until sugar dissolves;

Combine lime mixture and steak in a large zip-top plastic bag; seal. (I did mine in a large bowl, 10 minutes each side)

Remove steak; discard marinade.

Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

Top each serving with 3 ounces steak; drizzle each serving with Cilantro-Lime Dressing: Recipe

2 jalapeno peppers, seeded and coarsely chopped

1 clove garlic
3/4 teaspoon minced fresh ginger root
1/4 cup lime juice
1/3 cup honey
2 teaspoons balsamic vinegar
1/2 teaspoon salt, or to taste
1/4 cup packed cilantro leaves
1/2 cup extra-virgin olive oil

Place the jalapeno pepper,

garlic clove,

and ginger

into a food processor or blender; pulse until the jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving.