Tag Archives: summer food

Grilled Potato Salad

gpsHmm… What is Grilled Potato Salad? Is it hot like German Potato Salad? Do you heat the whole mess in some container on the grill instead of in a pan on the stove? Is it made with grilled potatoes? Wouldn’t that make it Grilled Potato Potato Salad? What in the world?

Let me clarify. The potatoes are grilled. That is all. They are grilled, cooled and added to your favorite Potato Salad stuff. Shall we begin?

Grilled Potato Salad
1/2 cup of potatoes per person being served
1 tbsp of mayo per serving of potatoes
Chopped celery
Chopped onion – I used green onions, naturally
salt and pepper
celery salt

1. Toss your potatoes in olive oil, salt and pepper and grill for about 10 minutes. I used some cute little golden potatoes so I didn’t have to cut them. If you use normal sized potatoes, you will probably want to cut them into smaller pieces. If you find it easier, you can grill them on skewers.
2. Allow the potatoes to cool completely. Toss in the rest of the ingredients, cover and chill for at least an hour.
3. Serve with your favorite summer food!

We are not big eaters of anything made with mayo in our house. That partially explains why this is such a bizarre recipe. When I made it, I only made enough for two with the leftover potatoes that we had grilled to go with our bratwurst. I had to reverse engineer my recipe, believe it or not. It was the only way I could figure out how to make enough for a larger group. I hope it makes sense. If it doesn’t, certainly feel free to use your favorite potato salad recipe with grilled potatoes instead of the regular boiled potatoes.


Grilled Chicken & Spinach Salad

gcssIt was a hot one today. A lovely salad is in order for dinner. Well, for me it is. No recipe here. Just an idea for a different take on Spinach Salad I thought you might enjoy.

Grilled Chicken and Spinach Salad
Baby spinach leaves
Chopped celery
Chopped green onions
Chopped grilled chicken

Choose the quantities appropriate for whoever is eating and throw it all together. I had about two cups of spinach for my salad and about four ounces of chicken. I topped my salad with a Raspberry Vinaigrette. I also threw a hard boiled egg in. If there had been some pecans in my house, I probably would have added those too.


Tomatillo, Chorizo and Corn Soup

tccIn my continuing series of recipes that remind me of warmer times, tonight I return to the Tomatillo. A member of the Nightshade family that thrives in North America, the tomatillo resembles a green tomato. It’s covered with a paper husk, and when cut open, is a little more dense than the tomato and has more seeds. The tomatillo has a slightly citrusy flavor. Some describe it’s flavor as similar to the green tomato.

I bought quite a few tomatillos a couple weeks ago and still had six left. I decided to make…

Tomatillo, Chorizo and Corn Soup
2 cups broth
6 tomatillos, husk removed and cut into quarters
1 poblano pepper, seeded and chopped
1/2 – 1 lb chorizo, chopped and cooked
1 cup corn

1. Combine the first three ingredients in a blender and blend until they reach your desired consistency. I blended until my mixture was just shy of a puree. Set aside.
2. Cook your sausage until done.
3. Add the broth mixture and corn and heat.

You can serve this topped with some nice sharp cheddar. It would also be great with a wedge of lime. If your looking for an adult beverage to serve with this, it’s screaming to be served up with a Corona with lime.

Look at how lovely and green it is! Isn’t it beautiful?

28 days until spring! Enjoy!

Beet and Cherry Smoothie

It’s a little hot in central Maryland. It’s approximately 9000 degrees with about 3,000,000% humidity. And the unthinkable has happened. My AC went out. And wouldn’t you know, it’s the day the pool is closed. No cooling options. I can’t cook, let alone eat in this heat. My family understands and they’re pretty flexible on hot days and ┬ásmart enough to not ask me to cook under such dire conditions.

But I get hungry. So what to do? A few weeks ago I presented you with a smoothie that combined a fruit and a vegetable. I decided to use the same concept tonight to make myself a cool, refreshing and crazy healthy dinner. Behold! The Beet and Cherry Smoothie! I know you’re thinking this sounds very weird, but please give it a try. You can start with a little less beet if you are suspicious and work you way up to the whole one.

Beet and Cherry Smoothie (two servings)
1 grated beet
1/2 cup water
1/2 cup fat free yogurt
1 cup cherries
dash of vanilla

1. Blend the grated beet and water.
2. Add the yogurt and blend again.
3. Throw in the cherries and the vanilla and blend until smooth.


Now don’t feel that you need to serve this in the same Waterford crystal goblet I chose. I simple red Solo cup will do. But it was such a pretty color it deserved as good a presentation as I can do.

I have not been a fan of beets. My experience with them was the borscht we would occasionally have as children. Not good. Not good at all. But my brother started growing them and telling me the cool things he was doing with them. And they are kind of a nice color so I tried them and I was impressed. They have a subtle earthy flavor and when you combine them with some yummy fruit, you have a very healthy meal! And, by the way, beets are VERY GOOD FOR YOU!!!

I gave a sample to everyone in the house and it got three out of four thumbs up. I only expected to get a two. The teenager actually asked me to make this for breakfast for him. Give it a try and let me know what you think.


Homemade Onion Cheeseburgers

While our family has significantly cut back on the amount of beef we eat, let’s admit it. Every once in a while, you really want a nice, juicy cheeseburger. But as I’ve mentioned before, I am quite thrifty. I don’t want to go out for burgers and spend $50 for my family. Since we got our food grinder, we’ve found we can make some very tasty burgers at home with meat we grind ourselves. We often add other ingredients. And we end up with a burger that’s really tasty at a fraction of the cost of a restaurant burger.

Last weekend, we made some really fantastic Onion Cheeseburgers. They were so good that I was literally BEGGED to make them again. Normally, when I grind meat. I do it early in the day so the flavors can spend the day getting to know each other very well before the cooking begins. We didn’t do that last night. The burgers went from the grinder to the grill in 15 minutes!

Homemade Onion Cheeseburgers
2 lbs chuck
1/2 onion
1/2 lb pork sausage
1 tbsp or more McCormick Montreal Seasoning OR
1 tsp freshly ground black pepper
1/2 tsp sea salt
2 cloves garlic

1. Grind the beef according to the instructions of your food grinder
2. Grind the onion. You can add the whole onion if you want
3. Now you are going to be a serious cook. Add the sausage and half the seasoning and mix well WITH YOUR HANDS!
4. Add the rest of the seasoning and mix again.
5. Shape into 12 smallish (about 3 oz) patties.
6. Cook to your liking.

Let’s talk about the time and cost of these burgers. The meat was $12 total for the sausage and beef. Add the buns for about $.30 each and a half of slice of cheese per burger at $.20 each. That puts the cost of each burger at a mere $1.50. Try to get a decent, non-fast food 3.33 oz burger anywhere for that! And please note, we added no egg or breadcrumbs to keep these burgers held together. I trimmed some extra fat from the beef but I left a little. That helps the burgers stay together. Thus no other junk.

And the time from un-ground ingredients to burgers on the table was about 30 minutes total. The grill was started at the same time I started the grinding. By the time the patties were shaped, the grill was ready.

To summarize, freshly prepared, inexpensive and quick, delicious burgers from my table, hopefully to your