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Perfect Potato Salad

admin — Fri, 26 Aug 2011 03:16:54 +0000

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.

Who says potato salad has to be served chilled? Warm potato salad complements chicken, fish, or beef. TSG Roasted New Potato Salad with Garlic Parmesan Vinaigrette is delicious and a snap to make.

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.

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Everything’s Better With….

admin — Fri, 12 Aug 2011 05:08:03 +0000

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!

Want an easy appetizer that looks like you fussed? Try these bacon wrapped cream cheesed stuffed jalapenos. Your taste buds will thank you.

TSG Island Ponzu Bacon-Wrapped Chestnuts

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.

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Magnificent Mustard

admin — Fri, 05 Aug 2011 05:28:16 +0000

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

Hoppin’ Jalapeño Mustard

For a new take on salad dressing try Tangy Jalapeno Mustard Vinaigrette. Your greens will sing with flavor.

Wow your guests by marinating steaks or ribs with Hoppin’ Jalapeno Smear. A nice change of pace from traditional rubs or marinades.

Salad with Salmon, Tangy Jalapeno Mustard Vinaigrette and Shaved Parmesan cheese

Racy Wasabi Raspberry Mustard

For a fish dish sure to please try Parmesan Crusted Tilapia. The mustard topping makes this dish special.
Want to jazz up your rice? Wasabi Rice makes a perfect side dish to chicken or beef.

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It’s National Blueberry Month!

admin — Fri, 22 Jul 2011 03:38:37 +0000

While walking through the produce aisle the other day, the blueberry display caught my eye. Each pint was filled with perfectly formed berries with an amazing deep purple hue. Blueberries at their peak are hard to resist. I already had a pint at home, but that didn’t stop me from buying a couple more. Besides eating right out of the container (rinse first!), blueberries freeze extremely well. According to the National Blueberry Association, the key is to use fresh blueberries that are completely dry when you pop them in the freezer. Don’t worry about rinsing the berries before you freeze them; simply place them, still in their original containers, in resealable plastic bags and store them on your freezer shelf. If you prefer to rinse the berries first, dry them well with paper towels, transfer to freezer containers or resealable plastic bags and freeze. The berries will freeze individually and you can remove just the portion you need. If you didn’t wash your blueberries before freezing them, you should rinse them just before use. For best results, use your home-frozen blueberries within six months. I have used my frozen blueberries in smoothies and even pancake batter.

TSG Blueberry Desserts

Blueberry Cake
- Try this quick and easy cake recipe using TSG Apple Cake Mix. Blueberry and lemon are a perfect pairing. I enhance blueberry desserts with Fresh Lemon Whipped Cream. Whip 8oz of heavy cream until soft peaks form ~ add 1-3 Tbsp powdered sugar to taste. Fold in 2 tsp lemon juice and 2 tsp lemon zest.

Berry Cobbler – this recipe calls for mixed berries but feel free to use all blueberries! A dessert you will feel good about serving to your family.

Blueberry Fun Facts

The Blueberry is one of the few fruits that are native to North America (along with cranberries and concord grapes).

In the past, blueberries were used for medicinal purposes along with the leaves and roots, and were used to treat coughs, and was said to be good for the blood.

North America is the world’s leading blueberry producer, currently accounting for nearly 90 percent of world production.

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Summer Salads

admin — Fri, 01 Jul 2011 14:12:51 +0000

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.

Easy Summer Salad Recipes

TSG Layered Salad

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.

TSG Chicken Tortellini Salad

This salad is a snap to put together. Keep the ingredients on hand for last minute guests.

TSG Racy Wasabi Egg Salad

TSG Racy Wasabi Raspberry Mustard gives this salad an upgrade! Serve on crisp lettuce leaves with breadsticks and fresh fruit.

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The Results Are In!

admin — Fri, 24 Jun 2011 02:34:56 +0000

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.

TSG Panzanella Beer Bread Salad

What’s your favorite use for TSG Beer Bread Mix?

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Recipes For Summer

admin — Fri, 17 Jun 2011 04:36:35 +0000

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!

Sweet and Spicy Vegetables – serve over rice or quinoa for a meatless meal

Great Caesar’s Ghost Pasta Salad – a complete meal in a bowl!

Mixed Berry Cobbler – this recipe is bursting with berries! Add your favorite combination.

Crispy Creamy Summer Fruit - a dessert that will make you smile!

Need to stock up on TSG essentials for your summer recipes?

Click here to place on online order today!

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Competition Cooking

admin — Fri, 10 Jun 2011 03:09:08 +0000

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!

Building the Presentation Box

That's a lot of parsley!

Our finished brisket entry

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Celebrate June!

admin — Fri, 03 Jun 2011 04:58:32 +0000

June is a very special month for my family. Besides Father’s Day on June 19th, we also celebrate my Dad’s birthday and my parent’s anniversary (their 54th)! Since schedules are hectic among my siblings and their families, this year we will be combining all three celebrations. For the menu plan, I want to make sure to incorporate Dad’s favorite tastes along with a special dessert for their anniversary. Like most families, grilling is the cooking method of choice for our summer celebrations. The TSG Grilled Pork Tenderloin recipe is a perfect entrée since it cooks quickly and is served with a summery mango peach sauce. When cooking pork tenderloin on the grill, make sure to use a meat thermometer at the thickest part of the meat. After it reaches the desired internal temperature, let it rest for 10 – 15 minutes before slicing. The tenderloin can be served hot or at room temperature. If there are any leftovers, the pork slices make a delicious sandwich. Try the menu plan below or visit the TSG recipe box to customize a menu for your Father’s Day/June celebrations.

Menu Ideas

TSG Grilled pork tenderloin with mango peach sauce — tasty and easy recipe using TSG Mango Peach Salsa

TSG Outrageously Garlic Roasted Potatoes — double the recipe – these potatoes will disappear!

TSG Pepperoni Pasta Salad — a perfect summer salad (recipe uses vinaigrette instead of mayo) – the addition of pepperoni (Dad’s favorite) and fresh veggies make it unique

TSG Tropical Pineapple Cream Pie — this will transport my parents back to Hawaii where they celebrated their 25th anniversary. This easy cheesecake pie is a taste of the tropics.

TSG Quickdishing Reader Shares a recent TSG Meal!

I received an email from a TSG Quick Dishing reader who wanted to share their recent TSG dinner. “My boyfriend and I are novice cooks and have started to make dinner at home as part of our date night. We made made the buffalo chicken wings recipe (with the TSG Brazen Buffalo Blue Cheese seasoning and Outrageously Garlic), roasted potatoes (also made with the Outrageously Garlic seasoning), and sauteed veggies – tomatoes and fresh green beans. The meal was easy to prepare and delicious!” .

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Memorial Day Menus

admin — Thu, 19 May 2011 21:41:39 +0000

Where did the month of May go? It seems as if just last week I was planning Easter dinner! With Memorial Day weekend right around the corner, I put together a couple menu ideas to help plan your upcoming grill-outs and get-togethers. Since May is National Burger Month, these menus feature this classic grill out food along with delicious quick and easy sides and dessert. For your non-beef eating family or guests, burgers are also tasty made with ground turkey or salmon. Mix it up by serving your burgers on pretzel rolls, toasted focaccia or for the carb conscious, wrap in lettuce leaves. A key tip for a successful burger? When forming the patty, do not over handle — this will result in a tough, dense burger. Instead, gently form into desired size and make a slight indentation in the middle. While on the grill, do not press down on the burger – this releases the moisture which will result in a dry burger.

Hamburger Helper

Let TSG be your hamburger helper — send boring burgers on their way with these delicious recipes!

TSG Zesty Buffalo Burgers, TSG Classic Barbecue Burger, TSG Fiesta Burgers or TSG Sassy Burgers

Serve with Sassy Barbecue Beans, Fresh Vegtable Pasta Salad, and Fudgy Raspberry Pecan Brownies

OR

TSG Turkey Burgers, TSG Tangy Turkey Burgers, or Salmon Burgers

Serve with Garlic Parmesan Coleslaw, Tortellini Salad, and Mixed Berry Cobbler

Recipe Request From a TSG Quick Dishing Reader

I received a request for the shrimp enchilada recipe that I mentioned in last week’s blog.
DIRECTIONS
Preheat oven to 350 and grease a 13×9 inch glass pan
In a large skillet, sauté 1 small chopped onion and 1 Tbsp Outrageously Garlic in 2 Tbsp olive oil until tender.
Add 1lb uncooked medium shrimp, peeled and deveined, 1 (4 oz) can green chilies, ¼ tsp chili powder,¼ tsp ground cumin, ¼ salt. Cook until shrimp turns pink. Stir in 8oz cubed cream cheese until melted. Take off heat.
Put 1/3 cup shrimp mixture down center of 8 (6” flour) tortillas ~ roll up and place seam side down in dish. Top with 1 ½ cup salsa, sprinkle with 8oz shredded Monterey jack (or Mexican blend) cheese – bake in preheated oven for ~20 min. ~ top with cilantro and olives if desired. I served this dish with chips and salsa – a huge hit!

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