Mile High Potato Salad

Mile High Potato Salad

On Monday I was asked by my beautiful daughter to give her and her family a ride to the Denver airport. No problem… at least that’s what I thought. We loaded everyone, including my five year old, into her vehicle, which was no small feat with so many of us. When everyone disembarked from the car and Kencaid found out he didn’t get to go with his sister the crying started.

Driving back home, he continued to cry and carry on until I did what every good mother’s does in this situation …I bribed him. If he could be good until daddy came home that evening maybe we could go to the park. Well that did it. Tears stopped, happiness and sunshine returned. I could concentrate on driving on the freeway. Until the thought hit me, what would I do for dinner? So driving in the mile high city I came up with a plan. Oven baked chicken, watermelon, and potato salad to take to the park for a impromptu picnic. Which turned out to be a very enjoyable evening for us.

Mile High Potatoe Salad

Now I’ve never been big on classic potato salad so I came up with a loaded potato salad with bacon, sun dried tomatoes, and tomato pesto. The best part is my mile high potato salad uses very little mayo. Instead, I used plain yogurt with just 3 tablespoons of mayo. We loved the flavor, and the next day it tasted even better. I also want to try making mile high potato salad with roasted potatoes next time. I think that might add even more flavor. Give it a try and tell me what you think.

I hope you enjoy this recipe. What do you love to take on a picnic?

Mile High Potato Salad
 
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Mile high potato salad is loaded with bacon, sun dried tomatoes and tomatoes pesto so it's bursting with flavor.
Author:
Recipe type: Side Dish
Cuisine: American
Serves: 8
Ingredients
  • 8 Potatoes
  • 3 Tbls olive oil
  • 2 Tbls sun dried tomato pesto
  • 1 cup of plain yogurt
  • 3 Tbls of Mayo
  • 6 slices of bacon cooked and crumbled
  • ¼ cup of green onions
  • ½ cup of cooked sweet corn
  • ¼ cup chopped arugula
  • ¼ grated parmesan cheese
  • 1 tsp basil
  • 1 tsp oregano

  • salt & pepper to taste
Instructions
  1. Cut up potatoes and place in large pan. Cover with water and bring to boil over medium high heat.
  2. Boil potatoes until tender about 10 to 15 minutes.
  3. Drain and rinse with cold water to help cool off potatoes.
  4. In large bowl combine all other ingredients and mix well
  5. Fold in potatoes and mix well.
  6. Chill in fridge till cold.

 

Lemon Garlic Artichokes

Lemon Garlic Artichoke

Living in the Rockies is so hard some days. I mean, really! One day it’s sixty degrees, and the next it’s thirty degrees. It just teases you with the thoughts of Springtime…or is that Summer in the Rockies? So when I came across a big batch of artichokes on sale at the market the other day, I just had to buy some and make a lemon garlic sauce for dinner that night.

Artichokes do take a little work to prepare. That is probably why I don’t make them too often. And that’s kind of silly, really, because I really love the taste of them. I promise, if you take the time to make this recipe, you won’t be disappointed.

This is what our dinner looked like that night. We had smoked beef brisket, lemon garlic artichokes and mashed potatoes and gravy. I think my husband was loving the meal, and I was just tickled that I had artichokes.

Lemon Garlic Artichoke Meal

The trick with artichokes is to prepare them properly before cooking.

1. Rinse the artichokes and cut off the stem at the base.
2. Cut one inch in from the top.
3. Remove a few of the outer leaves
4. Snip the ends of each tip with scissors
5. Rub the ends with lemon juice to prevent browning
6. If you would like you can cut them in quarters and use a spoon to remove the fuzzy center.

What do you get in the mood to eat when Spring fever starts to hit?

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Lemon Garlic Artichokes
 
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A lemony garlic artichoke recipe
Author:
Recipe type: Sides
Serves: 4
Ingredients
  • 4 medium artichokes
  • 1 lemon sliced
  • 1 garlic cloves
  • 1 tsp rosemary
  • Dipping Sauce
  • ½ melted butter
  • 1 juice from one lemon
  • 1 tsp lemon peel
  • 2 garlic cloves minced
  • ¼ tsp pepper
  • ½ tsp salt
  • ½ tsp thyme
Instructions
  1. Preparing Artichokes
  2. Rinse the artichokes and cut off the stem at the base.
  3. Cut one inch in from the top.
  4. Remove a few of the outer leaves
  5. Snip the ends of each tip with scissors
  6. Rub the ends with lemon juice to prevent browning
  7. If you would like you can cut them in quarters and using a spoon to remove the fuzzy center.
  8. Cooking Artichokes
  9. In large saucepot combine the artichokes, lemon slices, garlic and rosemary
  10. Cover with water and bring to boil
  11. Reduce heat and cover and simmer for 30 to 45 mins
  12. Drain arrange plate serve with dipping sauce
  13. Dipping Sauce
  14. Combine all ingredients for sauce in a bowl. Whisk together
  15. Serve while still hot

 

Italian Quinoa With Sun Dried Tomatoes and Pinenuts

Italian Quinoa With Sun Dried Tomatoes and Pinenut

I have a confession to make…I love Italian food! From a rich Italian pasta dish, all the way to a tasty tiramisu. Italian meals just hold a special place in my heart. Maybe it has something to do with the fact that when my husband and I first got together we would try a new Italian restaurant every chance we could get. Then at the end of a romantic meal we would share a piece of tiramisu deliberating over the flavors and discussing how it held up to the last one we had enjoyed.

That all changed when I found out that I needed to be gluten free. The first Italian restaurant that I went to for an anniversary dinner turned into a total disaster. Even though I ordered from their gluten free menu, fifteen minutes out the door I started to feel sick and we had to cut our night short and return home.

While I haven’t given up on finding a decent gluten free Italian restaurant in the area, I have started cooking more Italian food at home. This recipe is a healthy version of Italian cooking, substituting pasta with quinoa for a unique taste combination. It’s an easy one pan dish to make, and will help satisfy an Italian food craving. Be sure to check back with us as I post more delicious gluten free Italian recipes, and I hope you enjoy my Italian quinoa With sun dried tomatoes and pine nuts.

Italian Quinoa With Sun Dried Tomatoes and Pinenuts
 
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A healthy version of Italian style cooking with delicious quinoa, sun dried tomatoes, pine nuts, and green beans.
Author:
Cuisine: Italian
Serves: 6
Ingredients
  • 2 Tbls olive oil divided
  • ½ small onion chopped
  • 2 garlic cloves chopped
  • ½ cup pine nuts
  • 1 cup quinoa rinsed
  • ½ cup sundried tomatoes chopped
  • 1 160z can of stewed tomatoes
  • 1 cup fresh green beans or snow pea pods
  • 2 cups chicken broth
  • ½ tsp salt
  • ¼ tsp pepper
  • 1½ tsp Italian seasoning
  • 2 Tbls sun dried tomatoe pesto
Instructions
  1. Add onion & garlic to 1 tbls of oil and saute until onion is transparent
  2. Add pinenuts and roast till lightly golden brown
  3. Add 1 more Tbls of oil and quinoa.
  4. Stir to coat quinoa with oil
  5. Pour in chicken broth and the rest of the ingredients.
  6. Mix well
  7. Bring to boil then reduce heat and simmer for 20 minutes
Notes
You can substitute snow pea pods for the green beans in this recipe.