Author: Mike

Cedar-Planked Beef Sliders

Grilling salmon on cedar planks is a pretty common thing. I’m not sure why I never thought about cooking burgers on them too, though. Bobby Flay thought about it. That means I had to make them too. These cedar-planked beef sliders were amazingly good. They’re the perfect two-bite, hand-held burgers. You’ll want to make extra because they definitely disappear fast.

Cedar-Planked Beef Sliders

A Different Kind Of Burger

The cedar adds just a bit of a twist to the burgers. They smell absolutely fantastic when cooking. The cedar flavor in the meat isn’t overwhelming. It’s there, though. It’s definitely something different and it adds a bit of a ‘wow’ factor to your cookout. The slider buns were also browned over the cedar for a little extra cedar flavor.

I served these delicious cedar-planked beef sliders with oven-baked fries and Crispers that were tossed in garlic oil and fresh choppy parsley.

I use this nifty little ole burger press to make these burgers. It’s the best thing ever for stuffing burgers with just about anything you can think of!

Cuisinart CSBP-200 Stuffed, 4-in-1 Burger Press
Cuisinart CSBP-200 Stuffed, 4-in-1 Burger Press

Cooking on cedar planks can really change the ordinary into something special, which is why I do it often. Check out my other cedar plank recipes: creamy mashed potatoes, Cajun mashed potatoes, Twinkies, chorizo portabellos, hot dogs, sausage sandwiches, shrimp and grits and spicy grilled shrimp.

Cedar-Planked Beef Sliders
Print Pin
5 from 1 vote

Cedar-Planked Beef Sliders

The cedar adds just a bit of a twist to the burgers. They smell absolutely fantastic when cooking. The cedar flavor in the meat isn’t overwhelming. It’s there, though. It’s definitely something different and it adds a bit of a ‘wow’ factor to your cookout. 
Course Main
Cuisine American
Keyword burgers, cedar plank, sliders
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings 2 servings
Calories 446kcal
Author Based on a recipe from Bobby Flay

Equipment

Ingredients

Instructions

  • Soak the cedar plank in water for 2 hours.
  • Fire up your grill for direct and indirect cooking.
  • Season the beef with salt and pepper.
  • Place plank over direct heat for 2 minutes. Flip and heat another 2 minutes. Brush top of plank with olive oil and place over indirect heat.
  • Place burgers over direct heat and cook for 3 minutes. Flip and cook another 3 minutes.
  • Transfer burgers to plank. Add cheese and cook until done, about 5 minutes.
  • Meanwhile toast the buns as desired.
  • Slather buns with burger sauce. Add patties and serve.

Notes

Toast your buns on a plank for extra flavor!

Nutrition

Calories: 446kcal | Carbohydrates: 33g | Protein: 24g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 179mg | Potassium: 284mg | Fiber: 3g | Sugar: 5g | Vitamin A: 170IU | Calcium: 179mg | Iron: 4mg

Nutritional values are approximate.

Cedar Grilling Planks - 12 Pack
Cedar Grilling Planks – 12 Pack

Marinated Vegetable Salad

I’m a big fan of vinegar-based vegetable salads. They’re easy to make and great tasting. I like mine to have a little crunch in them. Of course, fresh produce is a bit pricey in the off-season and I try to avoid buying much of it. That’s why I like this version of marinated vegetable salad which uses a few frozen vegetables.

Marinated Vegetable Salad

A Great Salad For Any Vegetables

You can leave out the red bell pepper, or substitute jarred roasted red bell pepper. And frozen (but then thawed) pearl onions could be substituted for the sweet onion. Pretty much anything can be added to this marinated vegetable salad. I would tend to use things that add a bit of a crunch.

Pompeian Gourmet Red Wine Vinegar, Perfect for Salad Dressings, Marinades & Sauces, Naturally Gluten Free, 30 Ounce
Pompeian Gourmet Red Wine Vinegar, Perfect for Salad Dressings, Marinades & Sauces, Naturally Gluten Free, 30 Ounce
Pompeian Gourmet White Wine Vinegar, Bright & Fresh Flavor, Perfect for Salad Dressings, Shellfish & Sauces, 30 FL. OZ.
Pompeian Gourmet White Wine Vinegar, Bright & Fresh Flavor, Perfect for Salad Dressings, Shellfish & Sauces, 30 FL. OZ.

Also try my wild rice and pineapple salad. And if fresh vegetables are in season, you can’t go wrong with my delicious fresh vegetable salad.

Marinated Vegetable Salad
Print Pin
5 from 1 vote

Marinated Vegetable Salad

Fresh produce is a bit pricey in the off-season and I try to avoid buying much of it. That’s why I like this version of marinated vegetable salad which uses a few frozen vegetables.
Course Side
Cuisine American
Keyword salad, vegetable
Prep Time 15 minutes
Cook Time 1 day
Total Time 1 day 15 minutes
Servings 10
Calories 158kcal
Author Based on a recipe from Trisha Yearwood

Equipment

Ingredients

Instructions

  • Add the vinegar to a medium saucepan and bring to a boil.
  • Whisk in the sugar until dissolved.
  • Remove from heat and whisk in the oil and salt.
  • Let cool completely.
  • Place beans, peas, celery, pimentos, onions, and bell pepper to a large bowl.
  • Pour the vinegar mixture over top of the vegetables.
  • Cover and refrigerate for 24 hours.
  • Serve cold.

Notes

You can play around with using different vegetables, such as pinto beans, broccoli, etc.

Nutrition

Calories: 158kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 465mg | Potassium: 314mg | Fiber: 5g | Sugar: 26g | Vitamin A: 826IU | Vitamin C: 45mg | Calcium: 32mg | Iron: 3mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

20-Minute Mac-and-Cheese

Yes, I used to make macaroni and cheese from a box. That was long ago. Now I usually make a totally different take on mac-and-cheese, like my favorite, fire eater chicken macaroni and cheese. But sometimes I just don’t have the time (or ingredients). That’s when this 20-minute mac-and-cheese version comes in real handy. Like the name says, it doesn’t take long to make and it comes out just as ooey and gooey as you’d expect (and want).

20-Minute Mac-and-Cheese

How To Re-Heat any Leftovers

Add a couple pinches of cayenne if you want a little kick in your 20-minute mac-and-cheese. If you have any leftovers, just warm them up in a pot on the stovetop. I like to add a few splashes of milk and a little butter to help break up the pasta as it tends to stick together after spending a night in the fridge. It helps keep the mac nice and creamy good!

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts
Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts

For something totally different, try my macaroni-and-cheese salad. Yes, salad.

20-Minute Mac-and-Cheese
Print Pin
4 from 1 vote

20-Minute Mac-and-Cheese

This 20-minute mac-and-cheese version comes in real handy. Like the name says, it doesn’t take long to make and it comes out just as ooey and gooey as you’d expect (and want).
Course Side
Cuisine American
Keyword mac and cheese, macaroni and cheese
Cook Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 520kcal
Author Based on a recipe from The Food Network

Equipment

Ingredients

  • Kosher salt
  • 1 ½ cups elbow macaroni
  • 1 cup heavy cream half-and-half also works well
  • 1 ounce cream cheese at room temperature
  • ¼ teaspoon garlic salt
  • ½ cup extra sharp Cheddar cheese shredded
  • 2-4 slices American cheese

Instructions

  • Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 9 minutes. Drain.
  • Meanwhile, heat cream in a large skillet.
  • Add cream cheese and salt and stir until cheese is melted.
  • Add cheddar and American cheeses and stir until melted.
  • Add cooked pasta and stir to coat well.
  • Note: Add a pinch of cayenne for extra kick.
  • Note: If you want a little crunch, sprinkle the top of the mac with panko breadcrumbs and place under the broiler for a few minutes until golden brown. Make sure you use a skillet that can stand the heat, such as a cast iron skillet.

Notes

I recommend not using any ‘light’ ingredients in this recipe for the creamiest, cheesiest mac-and-cheese.

Nutrition

Calories: 520kcal | Carbohydrates: 42g | Protein: 14g | Fat: 33g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 457mg | Potassium: 199mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1211IU | Vitamin C: 1mg | Calcium: 268mg | Iron: 1mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Fried Onion Strips with Dipping Sauce

I like these fried onion strips with dipping sauce more than I like regular ole onion rings. I think it’s because I can eat a lot of them and still feel like I didn’t eat that many. They’re dangerously addicting, with a light batter coating and the perfect dipping shape and size. A basket of these little yummy morsels disappears faster than I want to admit.

Fried Onion Strips with Dipping Sauce

Better Than Onion Rings?

The dipping sauce is equally fantastic with the fried onion strips, with a kick of cayenne and horseradish. As much as I do like horseradish, it can get a little overwhelming for me, so I cut the amount in half when I made a batch of the sauce and it still came out great. If you’re a horseradish fan like my wife is, use the full amount and you’ll be a happy person!

If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel
T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel

Also try my homemade onion rings.

Fried Onion Strips with Dipping Sauce
Print Pin
5 from 1 vote

Fried Onion Strips with Dipping Sauce

I like these Fried onion strips with dipping sauce more than I like regular ole onion rings. They’re dangerously addicting, with a light batter coating and the perfect dipping shape and size.
Course Appetizer
Cuisine American
Keyword deep-fried, dipping sauce, onion
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 402kcal
Author Based on a recipe from Sunny Anderson

Equipment

Ingredients

For the onion strips

For the dipping sauce

Instructions

For the onion strips

  • Heat oil to 375 F in a deep fryer or Dutch oven.
  • Whisk together buttermilk, egg and hot sauce in a large bowl.
  • Combine flour, cayenne, salt, and pepper in a medium bowl and pour into a 1 gallon re-sealable baggie.
  • Add onion slices to the buttermilk mixture and stir gently to coat.
  • Shake off excess buttermilk and add onion slices to flour mixture. Seal and gently shake to coat.
  • Working in batches, fry onions until golden brown. Remove to a paper towel-lined plate to drain.
  • Serve with dipping sauce.

For the dipping sauce

  • Whisk together all ingredients.

Notes

These are also great dipped in Ranch dressing.

Nutrition

Calories: 402kcal | Carbohydrates: 41g | Protein: 7g | Fat: 24g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 1058mg | Potassium: 342mg | Fiber: 3g | Sugar: 12g | Vitamin A: 443IU | Vitamin C: 12mg | Calcium: 89mg | Iron: 2mg

Nutritional values are approximate.

T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel
T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel

Hawaiian BBQ Meatball Fried Rice

This is what happens when you’re sitting around, dreaming about food. You start by dreaming about appetizers, like maybe some awesome Hawaiian BBQ meatballs. You know, the old party standby. Yummy. Then, your thoughts (I’m blaming the pineapple in the meatball sauce) turn to Hawaiian fried rice. Next thing you know, you’ve got Hawaiian BBQ meatball fried rice, and let me tell you, it’s good. Asian meets… uh… Well, meatballs, I guess! It’s different in a very good way.

Hawaiian BBQ Meatball Fried Rice

A Great Taste Sensation

I loved the sweetness of the pineapple, the tangy bite from the BBQ sauce, and the bite from the vegetables. This Hawaiian BBQ meatball fried rice came out really good. Not bad for just sitting around, dreaming! Who knows what I might dream up next. Sometimes the ideas are really good, like this one. Others, well, they aren’t so good. Those are the ones that don’t end up on this blog so you actually never get to see them. Consider yourself lucky!

I used frozen, pre-cooked meatballs for this dish. You can use homemade instead. Just cook them first, of course.

If I’m reaching for a bottled BBQ sauce, I often go for Sweet Baby Ray’s.

Sweet Baby Ray's Varierty Pack, 1 Original Barbecue Sauce, 18 OZ, Hickory and Brown Sugar Barbecue Sauce, 18 OZ, Sweet N Spicy Barbecue Sauce, 18 OZ, Honey Barbecue Sauce, 18 OZ, 1CT
Sweet Baby Ray’s Varierty Pack, 1 Original Barbecue Sauce, 18 OZ, Hickory and Brown Sugar Barbecue Sauce, 18 OZ, Sweet N Spicy Barbecue Sauce, 18 OZ, Honey Barbecue Sauce, 18 OZ, 1CT

My vegetable and meatball soup is a bit different, too.

Hawaiian BBQ Meatball Fried Rice
Print Pin
4 from 1 vote

Hawaiian BBQ Meatball Fried Rice

This is what happens when you’re sitting around, dreaming about food. 
Course Main
Cuisine American
Keyword fried rice, meatballs
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 357kcal
Author Mike

Equipment

Ingredients

For the Hawaiian meatballs

For the Hawaiian fried rice

Instructions

For the Hawaiian meatballs

  • Place all ingredients into a medium pot over medium heat.
  • Stir and heat thoroughly.

For the Hawaiian fried rice

  • Heat a teaspoon of the oil in a large skillet over medium high heat.
  • Add the bell pepper and white parts of the green onions and cook until the peppers start to soften, about 5 minutes.
  • Add garlic and cook another minute.
  • Remove mixture to a plate.
  • Add another teaspoon of oil to the pan.
  • Add rice and warm through, stirring often.
  • Push rice to the side of the skillet and add the 3 eggs.
  • Cook, scrambling, until done.
  • Stir in to the rice.
  • Add green parts of the green onions and pineapple chunks and stir.
  • Add in the red pepper mixture and stir.
  • Serve rice with meatballs and sauce.

Notes

I like a lightly smoky BBQ sauce, but not one that is overly sweet since the pineapple is sweet.

Nutrition

Calories: 357kcal | Carbohydrates: 37g | Protein: 15g | Fat: 16g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 245mg | Potassium: 326mg | Fiber: 1g | Sugar: 7g | Vitamin A: 701IU | Vitamin C: 22mg | Calcium: 44mg | Iron: 1mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Peeps Chips

Everyone loves Peeps. Heck you can even buy Peeps stuffed toys (I’ve noticed one or two around our house even…). So how about doing something different with Peeps? How about crazy good Peeps chips? They’re crunchy. Very crunchy. And they taste like toasted marshmallows. The kind you get over a campfire. They’re really addicting. And kind of messy.

Peep Chips

Fun To Make And Eat!

These little Peeps chips treats take a bit of work to make, but they’re worth it. You want to dehydrate them over low heat. Our oven’s lowest temperature setting is 170 F, which worked perfectly. Just slide a wooden spoon in between the door and oven frame so that any moisture can escape. Our oven also has a warming drawer which, when set to High, gets to 190 F, which is also fine. Just leave the drawer slightly ajar so steam can escape.

Peeps Marshmallow Easter Bunnies Bundle with 4 Colors: Blue, Yellow, Pink and Purple
Peeps Marshmallow Easter Bunnies Bundle with 4 Colors: Blue, Yellow, Pink and Purple

Also try my Peeps-stuffed Oreos.

Peep Chips
Print Pin
4 from 1 vote

Peep Chips

How about doing something different with Peeps? How about crazy good Peeps chips? They’re crunchy. Very crunchy. And they taste like toasted marshmallows. 
Course Treat
Cuisine American
Keyword crispy, peeps
Prep Time 5 minutes
Cook Time 12 hours
Total Time 12 hours 5 minutes
Servings 12 chips
Calories 28kcal
Author From My Man’s Belly

Equipment

Ingredients

Instructions

  • Heat an oven to its lowest temperature, 170-190 F.
  • Flatten out the Peeps with your hands, cast iron skillet, spatula… anything you have.
  • Place the flat Peeps onto baking sheets lined with parchment paper.
  • Insert into oven and let dehydrate for 10 or so hours, turning the pans every few hours. Keep the oven door ajar by placing a wooden spoon between the door and oven frame. You want just enough of a gap so any moisture coming off the Peeps escapes.
  • After 10 hours our Peeps were crunchy on top, but still soft inside. I flipped them and let them go another 2 hours. At that point they were pretty crunchy. I removed them from the oven and let them cool. They then hardened completely.

Notes

Best when served immediately.

Nutrition

Calories: 28kcal | Carbohydrates: 7g | Protein: 1g | Sodium: 3mg | Sugar: 7g

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Copycat Joe’s Crab Shack Popcorn Shrimp

I love shrimp. Cooked any way, any time. Like the guy in Forrest Gump who listed off the many ways to enjoy shrimp. They’re all good. This copycat version of Joe’s Crab Shack popcorn shrimp is crazy good. There’s a nice crunchy breading. Tender tasty shrimp inside.

Copycat Joe’s Crab Shack Popcorn Shrimp

Get To Dippin’!

I made up a batch of these copycat Joe’s Crab Shack popcorn shrimp and served them easy style, with two bottled sauces, both from Louisiana Fish Fry Products. The remoulade sauce has a hit of horseradish. It’s almost salad dressing-like, but with a kick. The seafood sauce definitely has a kick to it. Like grown-up cocktail sauce. Of course you can just serve them with good ole store-bought cocktail sauce, spicy or regular. I like to get mine good and cold so I put it into the fridge the night before I make the shrimp.

If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel
T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel

Also try my copycat of Applebee’s Sriracha shrimp. Either shrimp recipe would also be delicious in my fiesta shrimp tacos.

Copycat Joe’s Crab Shack Popcorn Shrimp
Print Pin
5 from 1 vote

Copycat Joe’s Crab Shack Popcorn Shrimp

I love shrimp. Cooked any way, any time. Like the guy in Forrest Gump who listed off the many ways to enjoy shrimp. They’re all good. This copycat version of Joe’s Crab Shack popcorn shrimp is crazy good.
Course Appetizer
Cuisine American
Keyword copycat, crispy, popcorn shrimp
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 281kcal
Author Mike

Equipment

Ingredients

Instructions

  • Put the shrimp into a resealable baggie or container.
  • Add the garlic powder, brown sugar and hot sauce. Seal and shake gently to coat. Marinate in fridge for 30 minutes.
  • Set up three large bowls (I used pie pans).
  • In the first bowl place the corn starch.
  • In the second bowl, beat the eggs with the water.
  • In the third bowl mix together the cracker meal, breadcrumbs, Creole seasoning, flour and paprika.
  • Heat oil to 350 F in a deep fryer or Dutch oven. You’ll need at least 2″ of oil.
  • Working in batches, coat shrimp in corn starch.
  • Shake off excess then coat in egg wash.
  • Shake off excess then coat in breadcrumb mixture.
  • Fry until golden brown (the shrimp will float to the top of the oil when done).
  • Remove to a paper towel-lined plate to drain and cool slightly.

Notes

Serve with your favorite dipping sauce.

Nutrition

Calories: 281kcal | Carbohydrates: 28g | Protein: 29g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 368mg | Sodium: 1064mg | Potassium: 186mg | Fiber: 1g | Sugar: 2g | Vitamin A: 349IU | Vitamin C: 7mg | Calcium: 209mg | Iron: 4mg

Nutritional values are approximate.

The Unofficial Disney Parks Cookbooks Boxed Set: The Unofficial Disney Parks Cookbook, The Unofficial Disney Parks EPCOT Cookbook, The Unofficial ... Cookbook (Unofficial Cookbook Gift Series)
The Unofficial Disney Parks Cookbooks Boxed Set: The Unofficial Disney Parks Cookbook, The Unofficial Disney Parks EPCOT Cookbook, The Unofficial … Cookbook (Unofficial Cookbook Gift Series)

Potato Salad With Peas

I could sit down with a huge bowl of this salad  and eat it all day long. It has crunchiness. Creaminess. The pop of peas. And my favorite, Creole mustard. Certainly I’ve seen peas in pasta salad before. But I’d never had potato salad with peas until now. I’ve been missing out, that’s for sure.

Potato Salad with Peas

To Bacon. Or Not To Bacon.

I fought the temptation to add crumbled cooked bacon to this wonderful salad. It’s ok if you’re not that strong. Add it and enjoy.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

Blue Plate Real Mayonnaise, Homestyle Mayo For Chicken Salad to Deviled Eggs, 30 Fl Oz (Pack of 1)
Blue Plate Real Mayonnaise, Homestyle Mayo For Chicken Salad to Deviled Eggs, 30 Fl Oz (Pack of 1)

For a similar salad but one that uses pasta instead of potatoes, check out our peas and pasta salad recipe and bacon potato salad.

Potato Salad with Peas
Print Pin
5 from 1 vote

Potato Salad With Peas

I could sit down with a huge bowl of this salad  and eat it all day long. It has crunchiness. Creaminess. The pop of peas. And my favorite, Creole mustard.
Course Salad
Cuisine American
Keyword peas, potato salad
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 6
Calories 326kcal
Author Mike

Equipment

Ingredients

Instructions

  • Put the potatoes into a saucepan and cover with water.
  • Add 1 teaspoon of kosher salt.
  • Bring water to a boil, cover and continue boiling until the potatoes are just starting to get tender. Do not overcook them. Start checking them after 10 minutes.
  • Remove from heat, drain, place in a large bowl, and let cool.
  • Add the chopped eggs, peas and onion.
  • Fold to combine. Cover and refrigerate for 30 minutes.
  • Whisk together 2/3 cups of the mayo, the sour cream and mustard in a medium bowl.
  • Fold into the potato mixture. Add a bit more mayonnaise if too dry.
  • Season with salt and pepper.

Notes

Stir again before serving.

Nutrition

Calories: 326kcal | Carbohydrates: 29g | Protein: 7g | Fat: 21g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 616mg | Potassium: 797mg | Fiber: 4g | Sugar: 4g | Vitamin A: 305IU | Vitamin C: 24mg | Calcium: 38mg | Iron: 2mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Onion Hummus

Next to salsa, hummus is the most popular ‘dip’ in our house. I usually have everything on hand to make a batch. That’s one of the nice things about hummus. The base recipe doesn’t take a lot of ingredients to make. You can treat it like a blank canvas, adding whatever flavors you like. Like this onion hummus, served with toasted pita wedges.

Onion Hummus

Nice ‘N Smooth

This onion hummus is perfect with some warm homemade pita wedges. You can control the smoothness by processing it more or less in your food processor. We like ours a little chunky but not so chunky that the pita chips bend or brake when we load up on the hummus.

Cuisinart DFP-14BCWNY Food Processor Custom, 14 Cup, White
Cuisinart DFP-14BCWNY Food Processor Custom, 14 Cup, White

Also check out another of our favorites, dill hummus.

Sour Cream and Onion Hummus
Print Pin
4 from 2 votes

Onion Hummus with Toasted Pita Wedges

You can treat hummus like a blank canvas, adding whatever flavors you like.
Course Appetizer
Cuisine Mediterranean
Keyword hummus, pita
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 361kcal
Author Based on a recipe from The Food Network

Equipment

Ingredients

For the onion hummus

For the toasted pita wedges

Instructions

For the sour cream and onion hummus

  • Put all ingredients except the paprika into a food processor and puree until smooth, adding some of the reserved liquid as required.
  • Serve with a dash of paprika for color.

For the toasted pita wedges

  • Preheat oven to 375 F.
  • Brush pitas with a little oil and sprinkle with salt.
  • Bake on a sheet pan for 5 minutes until crispy.
  • Sprinkle with more salt while still hot and cut each pita into 6 wedges.

Notes

Serve immediately.

Nutrition

Calories: 361kcal | Carbohydrates: 59g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Sodium: 321mg | Potassium: 400mg | Fiber: 8g | Sugar: 5g | Vitamin A: 32IU | Vitamin C: 7mg | Calcium: 111mg | Iron: 4mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Mac and Jack Salad

I love a good pasta salad. And more and more, I like pasta salads that are a combination of traditional ingredients (celery, mayo, onion… the usual suspects) and something different. Like in this Mac and Jack salad, which has spicy hot chipotle salsa in it. Yep, salsa. Now, it’s not crazy hot at all, just a little kick which makes it something different and fantastic. The vinegar and oil dressing keeps this salad different than your usual mayonnaise-sauced salad.

Mac and Jack Salad

Wonderful Contrasts

This Mac and Jack salad has a great crunch with lots of fresh veggies, and creamy cheese chunks. It might just be the perfect pasta salad. For a spicy kick you’ll definitely want to go with pepper jack cheese. And add a chopped jalapeno or two.

Pompeian Gourmet Red Wine Vinegar, Perfect for Salad Dressings, Marinades & Sauces, Naturally Gluten Free, 30 Ounce
Pompeian Gourmet Red Wine Vinegar, Perfect for Salad Dressings, Marinades & Sauces, Naturally Gluten Free, 30 Ounce
Pompeian Gourmet White Wine Vinegar, Bright & Fresh Flavor, Perfect for Salad Dressings, Shellfish & Sauces, 30 FL. OZ.
Pompeian Gourmet White Wine Vinegar, Bright & Fresh Flavor, Perfect for Salad Dressings, Shellfish & Sauces, 30 FL. OZ.

Also try my three bean macaroni salad.

Mac and Jack Salad
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5 from 1 vote

Mac and Jack Salad

Like in this Mac and Jack salad, which has spicy hot chipotle salsa in it. Yep, salsa. Now, it’s not crazy hot at all, just a little kick which makes it something different and fantastic.
Course Side
Cuisine American
Keyword cheese, pasta salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 221kcal
Author From Rachael Ray

Equipment

Ingredients

Instructions

  • Cook pasta in boiling salted water.
  • Rinse with cold water and drain well.
  • Combine corn, bell pepper, onion and celery in a large bowl.
  • Stir in the cheese.
  • Add the pasta and stir.
  • Season with salt and pepper.
  • Place red wine vinegar in a small bowl.
  • Whisk in the oil.
  • Whisk in the salsa.
  • Stir into the pasta mix.
  • Stir in the fresh cilantro or parsley.
  • Season with salt and pepper, to taste.

Notes

Stir before serving.

Nutrition

Calories: 221kcal | Carbohydrates: 12g | Protein: 9g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 696mg | Potassium: 451mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1233IU | Vitamin C: 26mg | Calcium: 242mg | Iron: 1mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)