Home Run! Potato Salad

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We are in the midst of baseball season! Who’s your favorite team? I honestly don’t have one, but being only a few hours away from Seattle, I would love to see the Mariners play.

For me, it’s about summer get together’s with friends and sharing yummy food and drinks.

Potato salad has always been a fan favorite to serve at BBQ’s, sporting events, picnics and other summer gatherings.

I was recently asked if I would cater a baseball themed shower in July and this will be one of the items on the menu. Hence the name “home run” potato salad. (I will share the rest of the menu and pics mid July)

I created this simple potato salad a few years back and it always gets rave reviews. I hope you enjoy! Memorial Day weekend is only a few days away.

 

Home Run Potato Salad

  • 1 1/2 pounds yukon gold potatoes
  • 3/4 cup finely chopped celery
  • 1/2 cup finely minced scallions, white and green parts
  • 3 hard cooked eggs, finely chopped
  • 1 cup good quality mayonnaise (Best foods or Hellman’s)
  • 1 teaspoon granulated garlic ( Not garlic salt or garlic powder)
  • 1 teaspoon kosher salt
  • fresh ground black pepper to taste

Wash potatoes well and cut into uniform sized pieces. Steam potatoes until soft and then lay out on a sheet pan and cool in fridge or freezer. ( I like to steam the potatoes rather than boil because they don’t soak up the water and become soggy)

To cook eggs perfectly, place in a pan of cold water. Bring to a boil. Cover and turn off heat. Let sit covered 10 minutes. Rinse under cold water until cooled. Peel and chop fine.

Place chopped egg, celery and scallion in a large bowl. Add cooled potatoes. In another bowl whisk together mayonnaise, granulated garlic, salt and pepper. Add to potato mixture and stir to thoroughly combine. Adjust seasonings if needed.

Enjoy!

 

 

Fresh Strawberry Coffee Cake

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I started out with the intention of making a banana bread recipe since I had a few overripe bananas on the counter. But when I went to use them they were a bit too far gone, so change of plan.

I had just bought some strawberries at the store the day before, and thought, why not make something with that instead.

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So I put some dry ingredients together and then went to grab the eggs from the fridge….. Dang! Not enough eggs. This is not starting out well. I set the dry ingredients aside and decided I better make a list to take to the store tomorrow so that I don’t forget anything else.

I feel like I’ve had to stop by the store every day this week because I keep forgetting one thing or another! I need to get better at making a list.

Anyway, I finally have what I need to complete this recipe. I decided that, instead of a bread, I would make a coffee cake. Kind of a cross between a bread and a cake.

I must say that it turned out quite delicious. I had a piece with my coffee this morning and another for dessert after dinner. It’s addicting!  Definitely worth that extra trip to the store………again.

Move over banana bread, there’s a new coffee cake in town!

Fresh Strawberry Coffee Cake

  • 3 cups all purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 4 eggs, beaten
  • 2 1/2 sticks butter, melted
  • 2 1/2 cups chopped fresh strawberries

Preheat oven to 350 degrees. I a mixing bowl sift together dry ingredients. Add eggs and melted butter and mix until combined. Fold in chopped strawberries. Pour batter into a greased 9×13 pan. Batter will be thick. Spread evenly in pan.

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Bake at 350 degree for 35-40 minutes or until toothpick comes out clean when inserted in the middle of the cake. Let cool thoroughly before serving. To serve, you can sprinkle with powdered sugar or serve with freshly whipped cream or just as is. Enjoy!

 

 

Orange Teriyaki Glazed Salmon

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Living here in the pacific northwest, salmon and steelhead are a big deal. And for good reason, they are delicious!

My brother caught this one that I am cooking up. He catches a few every year and always shares some. Yes!

There is nothing like fresh caught fish, especially when someone else catches and cleans it for you! Can’t wait till he goes crabbing!

I usually cook it up on the grill but moved recently and got rid of the old grill. Since I have not yet purchased a small tabletop grill to fit on my little apartment patio, I decided to cook this one in the oven. I could have used an indoor grill or grill pan but it just is not quite the same.

As well as being delicious, salmon is also very simple to cook. The main key to a moist and delicious salmon is to not overcook it. Salmon cooks very quickly, about 4-6 minutes per 1/2 inch of thickness. It is done when it flakes easily with a fork or you can check for doneness with a thermometer. 145 degrees in the thickest part of the fillet.

Salmon does not really require a lot of seasoning either, the simpler the better. I just used a little olive oil, garlic, salt and pepper and then finished it with an orange teriyaki glaze, and voila!

Hope you enjoy!

 

Orange Teriyaki Glazed Salmon:

  • 4-6 ounce salmon fillets, skin on
  • olive oil, about 1 teaspoon
  • 1 clove fresh garlic minced
  • salt and pepper, to taste

For the glaze:

  • 1/2 cup fresh squeezed orange juice
  • 1/2 cup soy sauce or tamari
  • 4 tablespoons brown sugar
  • 1 teaspoon sesame oil
  •  1 tablespoon cornstarch
  • 1/4 cup water
  • toasted sesame seeds, for garnish

Preheat oven to 425 degrees. Line a sheet pan with foil and then place salmon fillets skin side down on foil. Pat each fillet dry with paper towel and then rub each fillet with a little olive oil and garlic and then sprinkle with salt and pepper. Let sit at room temperature for about 20 minutes before cooking.

Meanwhile make the glaze for the salmon. In a sauce pan mix together all sauce ingredients, except corn starch, water and sesame seeds. bring to a boil and then whisk together cornstarch and water, add to sauce whisking it in. bring back to a boil then lower heat and simmer until thickened.(until sauce coats the back of a spoon).

Place pan of salmon fillets on the middle rack of a 425 degree oven and roast until done. About 4-6 minutes per 1/2 inch of thickness. pour some of the glaze over salmon and place back in the oven for 1 minute more. Serve with steamed rice and garnish with toasted sesame seeds.

I like to put some of the glaze on my rice as well. Yum!