Whether you like yours creamy or vinegar based, skins on or off, Yukon gold or red bliss, potato salad is all about personal preference. Over the years, I have sampled my fair share of potato salad. I can distinctly remember the versions that had me going back for seconds, and also the ones that stopped me at one bite — pineapple in potato salad? For me, the perfect potato salad starts with red potatoes. Besides being high in fiber, red potatoes have a higher moisture content that results in a better texture when cold. Leaving the skins on, I boil the potatoes in salted water until slightly tender. This next step I learned from my favorite potato salad recipe (click here for recipe). Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Trust me; the extra step of steaming the potatoes is worth it. Substitute TSG Racy Wasabi Raspberry Mustard in place of the Dijon called for in the recipe (I also cut the dill back to a ¼ cup). Make sure to gently toss the potatoes with the dressing while the potatoes are still warm – this allows for better absorption of flavors. Keep in the fridge until chilled (make sure to give a stir a couple times). This resulted in what my sister called the best potato salad she’s ever had…
Potato Salad Recipes for Every Taste
Hard boiled eggs are a popular addition to potato salad — great for adding extra protein and flavor. Like egg in your potato salad? Try TSG Potato Salad with Jalapeno Mustard. Serve as a side dish for brats or burgers.
Love garlic? Try this dressing for potatoes — warning — for garlic lovers only!
Mix ~1 cup mayo, 1/4 cup minced flat leaf parsley, 2 cloves minced garlic, 1/2 TBSP TSG Outrageously Garlic Seasoning Blend, 1/2 tsp salt, ground white pepper to taste, ~2 TBSP plain Greek yogurt. Add ~15 small red potatoes cooked and quartered ~ refrigerate at least 1 hour before serving.
Bacon! Certainly this isn’t the first time you’ve heard this. I, for one, can’t think of anything better than waking up to the smell of bacon frying in the pan (besides eating it of course). While watching one of my favorite foodie shows the other night, I heard something rather interesting — bacon is often referred to as the gateway to meat for vegetarians. Curious, I shared this statement with a couple of my vegetarian friends. Their response? That bacon would be #1 on the list if they ever went back to eating meat. And who could blame them? That smoky aroma and taste lends its flavor to everything from sandwiches to ice cream (yes there is bacon ice cream). Besides eating bacon in its simplest form, I really enjoy BLT sandwiches. A common lunch treat from my childhood, they were especially delicious in the summer with our garden fresh tomatoes. Want to make your BLT extra special? Serve it on toasted TSG Beer Bread – the best BLT you’ll ever have!
Favorite Bacon Recipes
I have friends who are true fans of bacon. I asked them to share their favorite bacon recipes.
My friend Nicci swears by this Baked Potato Salad. It’s the first to go at her parties!
Drain 2 cans (8oz ea) water chestnuts and place in a small mixing bowl or zippered plastic bag. Pour 1 cup TSG Island Ponzu Grilling and Dipping Sauce over chestnuts, adding a bit of water if needed to cover them. Cover bowl or seal bag and refrigerate for at least two hours or overnight. Preheat oven to 350. Drain chestnuts again and cut 1 pound of bacon slices in half or thirds to create 3-inch strips. Wrap a strip of bacon around each chestnut, using toothpicks to secure. Place wrapped chestnuts in a single layer on a baking sheet. Bake chestnuts until bacon is evenly browned and crisp; about 14 minutes. If desired baste bacon with additional Island Ponzu sauce during last 5 minutes of baking time.
I have a confession to make — I like mustard. A lot. Open my fridge and you are greeted by jars of yellow, Dijon, horseradish, stone ground, honey, sweet hot, wasabi and jalapeño flavored to name a few. Healthier than mayo and ketchup, yellow mustard (also known as American mustard) has less than 20 calories, no sugar, no fat, and only 55mg of sodium. Mustard is the go to condiment for everyday enjoyment (sandwiches and hot dogs) as well as a base for sauces served at the finest restaurants. According to thenibble.com, prepared mustard dates back thousands of years to the early Romans, who used to grind mustard seeds and mix them with wine into a paste very similar to today’s mustard. All parts of the mustard plant are edible: the seeds (from which prepared mustard is made), the leaves and flowers. More than 700 million pounds of mustard are consumed worldwide each year. There is even a National Mustard Museum located in Middleton Wisconsin. Founded in 1992 by a devote of the tangy condiment, it houses more than 5,300 jars of mustard from all over the world.
Mustard Must Haves
TSG Hoppin’ Jalapeño Mustard and Racy Wasabi Raspberry Mustard will become your new favorite condiment. Delicious as a sandwich spread, these unique flavors are also a wonderful addition to recipes. At our family get together, I substituted the Racy Wasabi Raspberry Mustard in place of the Dijon called for in my favorite potato salad recipe. The response? My sister said it was the best potato salad she has ever had!
Potato Salad with TSG Racy Wasabi Raspberry Mustard
Five new TSG products were unveiled at the PartyLite National Conference in Minneapolis last week and boy did they create quite the buzz (or bite!). Tantalizing recipes have also been developed to highlight these new TSG additions. Next time you hear “what’s for dinner” tempt your family with Creamy Fettuccine with Spinach, Crunchy Santa Fe Chicken Wings or Speedy Two Sisters Tacos. They might even offer to wash the dishes! Need new ideas for entertaining? How does Classic Quiche with Gruyére, Florentine Simmered Chicken and Puebla Style Pork in Mole sound? For dessert, Heavenly Coco-Nut Cheeseball or Layered Dark Chocolate Brownies with Peppermint Pecan Frosting are sweet endings to any meal. These desserts also travel well – perfect for visiting with friends. The above recipes are so new they are not even in the recipe box yet! Make sure to bookmark http://www.partylite.com/recipebox/RecipeBox.html and check back soon!
Just Say Ole! joins our already popular Asian Barbeque and Tuscan Country Simmerin’ Sauces. Not just for crock pots, these sauces are versatile and a pantry must have.
Spice it Up!
Southwestern Kick Seasoning Blend will become your go to spice. Use it to season ground beef, rice, veggies, and it also makes a sassy dip!
Kiss of Mint
Peppermint Kiss Cheeseball Mix is hard to resist! From the crunchy coating to the addicting white chocolate center, this cheeseball makes an impressive and festive presentation.
This week’s blog highlights recipes and pictures sent in from our very own TSG Quick Dishing readers! Below is an email I received from a reader who needed a special dessert for a co-worker’s birthday.
“My co-worker loves s’mores and I wanted to take those flavors and make it into a brownie. I made the TSG Breathtaking Deep Chocolate Brownie mix and during the last 10 minutes of baking time I topped the batter with miniature marshmallows, pieces of graham crackers , and chocolate chips (press this mixture slightly into the batter). The results were amazing!
The next email came from a reader in Illinois who wanted to share her version of Dirty Rice.
“It was one of those nights where we had a random assortment of veggies from our garden and Italian sausage. We figured we’d just throw everything together with some brown rice and call it a meal. We had fresh broccoli and peppers from our garden which we were very excited about!!! The fruits of our labor are finally arriving!! We also had some green beans on hand. We browned the Italian sausage in a skillet. Meanwhile we cooked up some brown rice (using chicken stock…gives it more flavor) and sautéed the veggies together in a large skillet using TSG Outrageously Garlic seasoning. Once the sausage and rice were done, we threw both into the veggie skillet, added a bit more TSG Outrageously Garlic and about a 1/2 c. more chicken stock…..let that simmer for a bit until it absorbed the liquid….and viola…..Dirty Rice!
Dirty Rice
The last email comes from a new mother who needed a quick and easy dish to bring to a potluck.
“I wanted to share a picture of the TSG Beer Bread and TSG Italian Herb Cheese Mix I made recently to bring to our neighborhood potluck. Even though I am short on time these days, I still wanted to bring a dish that I made and didn’t buy from the store. I was in luck because in my pantry was TSG Beer Bread Mix and Italian Herb Cheese Mix. The bread turned out perfectly (as always!) and instead of rolling into a ball, I served the dip right from a bowl for easy transport. This was one of the first dishes to go. It was also a hit with the teenagers!
One of the greatest gifts of summer is the watermelon. I can’t think of anything more refreshing than biting into its sweet pink flesh. Besides being fat and cholesterol free, it is also a good source of vitamin A, B6 and vitamin C. When picking out your watermelon at the store or farmer’s market, make sure it is free of any dents, bruises or cuts. And since it is 92% water, the melon should be heavy for its size. Most commonly served in slices, watermelon’s versatility is highlighted in the recipes below. For an out of the ordinary side dish to grilled meats, try Watermelon Salad with Feta. The sweet melon paired with creamy salty cheese makes for a memorable flavor combination. Trust me, your guests will be asking for the recipe. Or, pair your burgers with a Watermelon Milkshake instead of traditional vanilla or chocolate to please kids of all ages.
Watermelon Recipes
Watermelon Feta Salad – this is a must try. The flavors are a delicious blend of salty and sweet. For recipe click here
Watermelon Milk Shake
For two servings – Blend 4 cups coarsely chopped seeded watermelon and 1 cup vanilla ice cream in a blender until smooth. Pour into tall glasses and garnish with mint leaves.
Watermelon Granita – a great way to end a summer meal – light, refreshing, and fat free! For Recipe click here
Watermelon Bread – no, this recipe does not contain any…but since this is a blog on watermelon, I had to include it! Perfect conversation starter at your next picnic or potluck!
Combine 1 box TSG Beer Bread, 12-ounce can of Mountain Dew Code Red and 1 cup mini chocolate chips, put into loaf pan. Pour 3 tablespoons melted butter over batter and bake according to package directions.
Watermelon and Feta Salad
Watermelon Fun Facts
Over 1,200 varieties of watermelon are grown worldwide.
Watermelon is a vegetable! It is related to cucumbers, pumpkins and squash.
Early explorers used watermelons as canteens.
Watermelon is grown in over 96 countries worldwide.
In China and Japan watermelon is a popular gift to bring a host.
Every part of a watermelon is edible, even the seeds and rinds.
As the mercury rises, cool refreshing salad is a perfect lunch or dinnertime option. Simple light meals seem to hit the spot on these sweltering days. On Sundays, I cook several chicken breasts to use for the upcoming week’s menu planning. Diced or shredded chicken is a great addition to salad for extra protein and to make it a meal. Don’t feel like turning on the oven? Rotisserie chicken to the rescue! I like to buy these when they go on sale (make sure to choose the lightly seasoned or no salt added so the seasoning doesn’t overwhelm your recipe). If you do not eat meat, hard boiled eggs are great to have on hand. Sliced into a spinach salad or chopped for egg salad, they can be made ahead and will keep in your fridge for about a week. Pantry and fridge staples are also essential for preparing quick and easy summer salads. Quick cooking pasta, bottled salad dressing, fresh produce and herbs are great to have on hand to prepare a summer salad when it’s just too hot to cook! A cool tip for a hot day? Chill your salad plates in the freezer.
This salad is a perfect combination of summer produce – lettuce, red bell pepper and carrots mix with garbanzo beans for a perfect meat free meal (Meatless Mondays!) or you can add cubed chicken for extra protein. Serve in a trifle dish for an elegant presentation.
TSG Caprese Salad
A spin on the popular summer salad. Grape tomatoes, fresh mozzarella, baby arugula and fresh basil make for a colorful and refreshing salad.
Half grape or cherry tomatoes (an 8oz container) ~ place in large clear bowl with 8oz fresh mozzarella balls (small size), 2 cups baby arugula, torn fresh basil and TSG Garlic Parmesan Vinaigrette to taste. Toss to coat. Serve with Focaccia Bread and lemon sorbet for dessert.
Have you heard? TSG Beer Bread Mix was rated as one of the top three PartyLite customer favorites! Besides being incredibly easy to make (stir mix and 12oz beer together in bowl ~ pour into prepared pan ~ bake), this beer bread mix is also extremely versatile. Club soda, juice or your favorite carbonated beverage can be used as alternatives to beer. In addition to baking in a loaf pan, muffins, focaccia or even a beer bread bowl can be made from this one mix. One of my favorite TSG recipes for summer entertaining is the TSG Panzanella Beer Bread Salad. Crisp cucumbers, sun ripened tomatoes, and bell peppers mix with fresh mozzarella and TSG Garlic Parmesan Vinaigrette. Toasted cubes of beer bread are added to give this salad another layer of flavor and texture. It was the hit of our Father’s Day celebration this past Sunday.
Savory or Sweet – You Choose!
In addition to the delicious beer bread recipes found in our recipe box, try the below variations — perfect for your summer celebrations.
Watermelon Bread
Combine 1 box TSG Beer Bread, 12-ounce can of Mountain Dew Code Red and 1 cup mini chocolate chips, put into loaf pan. Pour 3 tablespoons melted butter over batter and bake according to package directions.
Beer Bread Focaccia
Preheat oven to 450 degrees F. Add 12-ounce beer (1 1⁄2 cups) to 1 box (19-ounce) of TSG Beer Bread in large bowl and stir just until combined; dough should be lumpy. Spread dough on greased baking sheet in 11 by 8-inch rectangle. Brush with 2 tablespoons of balsamic vinaigrette. Add 1⁄2 teaspoon of TSG Over-the-Edge Herbed Spinach. If desired sprinkle with 2 teaspoons of seasoned salt. Bake in 450 degrees F oven until golden brown, about 25 minutes. Remove to wire rack; cool.
We hear it day in and day out …eating fruits and vegetables is the foundation for a healthy diet. Just how much produce should we be eating? According to the Centers for Disease Control and Prevention (CDC) it depends on your sex, age and physical activity level (click here to find out what your daily recommended serving should be) … Unfortunately, french fries and candied apples do not count! Ready for this shocking statistic from the CDC? More than 90% of Americans do not get their combined recommended amount of fruits and vegetables each day. After reading this, I have a new goal. With the colorful bounty of fresh summer produce that is appearing now and over the next couple months, reaching my recommended daily value will be a tasty and easy goal to achieve. Crisp cucumbers, sweet corn, juicy tomatoes, bell peppers and sun ripened berries are a few of my summer favorites. And to accent this summer produce? Fresh herbs picked right from my herb garden. This year I planted rosemary, cilantro, flat leaf parsley, basil, oregano and thyme. Share with us your favorite summer produce recipe and/or pictures and we will post in an upcoming blog.
Easy Recipes – Featuring Summer Produce and Two Sisters Gourmet
Marinated Cucumbers – Bumper crop of cukes from your summer garden? Marinate slices in TSG Garlic Parmesan Vinaigrette. A great side dish for grilled chicken or fish.
Fresh Vegetable Pasta Salad – Carrots, zucchini, bell pepper, and peas are featured in this colorful pasta salad – recipe can easily be doubled.
Rosy Basil Mint Coleslaw – Veggies and fresh herbs combine for a twist on traditional coleslaw. Great dish for a cookout!
A month ago, I received a call from my brother asking if I would join his newly formed BBQ team for an upcoming local competition. Since Curt’s love of BBQ is only surpassed by his love of football, my brother wanted to test the BBQ competition waters to see if this was something he wanted to get into. Always up for a challenge (especially when it involves food), I said yes. Curt then stated that my role was to “build” the presentation boxes and carry the entries over to the judging table. I thought to myself, “how hard can that be?” Flash forward to last Sunday. I arrived at 8am ready for my duties. Building the presentation boxes seemed easy enough – basically curly parsley in a Styrofoam food container. But what I quickly learned is that this process was very tedious and time consuming. To build each presentation box, lettuce “discs” were placed in the bottom of the container. Next, the parsley needed to be picked off its stem and nestled securely into the lettuce to ensure that it did not stick to the meat when the judges removed it from the box. Two hours and 12 bunches of parsley later, my fingers were feeling the pain from building four of these boxes. As time ticked down, the stress of presenting the first entry to the judges was filling the smoky air. Teams were scrambling to cut their brisket with perfection and place flawlessly in the boxes. To add to the stress, the inside edges and top of the container must remain pristine – one drop of sauce will result in a loss of presentation points. I was informed of this just before I left our tent to make my way over to the judges. Since I was wearing flip flops and walking on uneven grassy land, my nerves started to get the best of me. I was envisioning tripping and ruining the perfect presentation of our brisket. My pace dropped to that of a snail and sweat started to form on my brow… if your entry was not turned in on time, it was disqualified. I am happy to report that I made it to the judges table with a minute to spare. Unfortunately, our team did not place in any of the categories, but we are already strategizing and getting ready for our next competition!
Whether you like yours creamy or vinegar based, skins on or off, Yukon gold or red bliss, potato salad is all about personal preference. Over the years, I have sampled my fair share of potato salad. I can distinctly remember the versions that had me going back for seconds, and also the ones that stopped me at one bite — pineapple in potato salad? For me, the perfect potato salad starts with red potatoes. Besides being high in fiber, red potatoes have a higher moisture content that results in a better texture when cold. Leaving the skins on, I boil the potatoes in salted water until slightly tender. This next step I learned from my favorite potato salad recipe (click here for recipe). Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Trust me; the extra step of steaming the potatoes is worth it. Substitute TSG Racy Wasabi Raspberry Mustard in place of the Dijon called for in the recipe (I also cut the dill back to a ¼ cup). Make sure to gently toss the potatoes with the dressing while the potatoes are still warm – this allows for better absorption of flavors. Keep in the fridge until chilled (make sure to give a stir a couple times). This resulted in what my sister called the best potato salad she’s ever had…
