I'm a creative cook, I know how I ultimately want something to taste, which is why I apologize in advance if my recipes do not have precise measurements for ingredients. Cooking is an art, not a science. A lot of it is trial and error, so bear with me and I encourage you all to experiment in your own kitchens!
Simply Blanched Fresh String Beans
- Bring a pot of well-salted water to a boil
- Put the fresh string beans in for 2-3 minutes until they turn bright green
- Drain immediately and run under cold water to stop the cooking process and keep them bright green and fresh (this retains the nutritional value of the string beans)
- When serving, you can squeeze a little lemon or lime juice or balsamic vinegar on top
Multicolored Potato Salad
- Cut up your red, yellow and purple potatoes into equal-sized pieces one-quarter to one-half an inch in size
- Placed them in a pot of cold, well-salted water (the water should just cover the potatoes)
- Bring the water to a boil and let the potatoes cook for about 15 minutes, until fork tender
- While potatoes are cooking, mix the following in a bowl:
- 2 tablespoons of Miracle Whip
- 1 tablespoon of Dijon or good French mustard
- Lemon or lime juice (to taste)
- Salt and pepper (to taste)
- A little olive oil
- A pinch or two of dried tarragon (to taste)
- A couple of stalks of sliced scallions (optional)
- Once the potatoes are cooked, drain and place in the bowl immediately and toss so the still warm potatoes soak up the flavors of the dressing
- When the potatoes cool, you might need to add more dressing ingredients, depending on your taste buds
BBQ Refrigerator Chicken
- Coming Soon!