Summer has come to and end, but great potato salads don’t have to go away just yet! If you are like me, you are still holding on to the nice weather and grilling out as much as you can. Pair your meals with this wonderful warm and filling potato salad and you wont be disappointed! It has the familiarity of a German Potato salad, with a warm savory taste.

Fried German Potato Salad

Ingredients

• 6 Yukon gold potatoes, medium size, cut into large dice
• 8 oz thick sliced bacon, cut into pieces
• canola oil
• salt and freshly ground black pepper
• 1/2 red onion, diced
• 2 Tbsp capers, drained
• 3 Tbsp red wine vinegar
• 1 Tbsp Dijon mustard
• 3 Tbsp extra-virgin olive oil

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Put the diced potatoes into a pot and fill with cold water. The water should just cover the potatoes. Add salt and cook on medium-high heat. When the water comes to a boil, and the potatoes are cooked, drain the potatoes and spread out on a kitchen towel to dry.

While the potatoes are cooking, add bacon to a large saute pan and cook over a low/medium flame. When the bacon is cooked, remove with a slotted spoon and drain the bacon fat, reserving some if you want to add it later. Wipe out the pan and increase the heat. Add enough canola oil to cover the bottom of the pan and a little but more and heat it until you get some smoke.

Once the oil is hot, carefully add the potatoes and shake the pan a couple of times to make sure nothing sticks. Lower the heat a little and let the potatoes brown. Season with salt and pepper.

After a few minutes, shake the pan again. When the potatoes are almost completely cooked, add the red onion and let everything cook together. Once the onions are caramelized, add the capers and red wine vinegar and deglaze. When the vinegar is mostly evaporated, add the extra-virgin olive oil, mustard, and bacon (and reserved bacon fat if you want), re-season with lots of cracked black pepper and serve warm.

Serves 4 to 6 servings.

Source: Guy Fieri

Just as I try to stretch my daughter’s and husband’s taste buds, I try to force myself to try new or old things as well. I’ve had artichokes before, but never cared for them. I was in the grocery store and saw some beautiful looking ones and thought to myself, “I really need to give them another try.” So, I grabbed a few and decided to start with the basics.

The great thing about artichokes are they have no fat or cholesterol, are low in sodium and high in Vitamin C, fiber, and folate. As long as you keep everything else low-fat, you have a very healthy snack!

As I figured, I found that I liked artichokes this time around. I made a few other recipes that I really enjoyed, but I figured I’d start off with the basics with you as well!

How to Trim an Artichoke

Ingredients

• 1 lemon
• 4 large artichokes
• large bowl of cold water

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Fill a large bowl with cold water; squeeze in the juice of 1 lemon and drop in the lemon halves. Working with one artichokes at a time, saw about 1 inch off the top using a serrated knife.

Snap off the tough, dry leaves around the steam, about 2 layers of leaves.

Use kitchen shears to trim 1/4 to 1/2 inch off the thorny leaf tips.

Peel the stem with a paring knife or cut off the stem completely if you want the artichokes to sit flat. Rub the cut parts with a lemon half, then keep the artichokes in the lemon water while you trim the rest.

Steamed Artichokes

Ingredients

• 4 large artichokes
• 1/2 lemon
• 2 garlic cloves, smashed
• a few stems of fresh parsley
• unsalted butter, melted for dipping

Set a steam basket over rapidly simmering water with 1/2 lemon, a few parsley stems and 2 smashed garlic cloves in the water. Trim 4 large artichokes, removing the stems. Stand upright in the basket. Cover and steam on medium heat, adding more water as needed, until tender, about 45 minutes. To check, stick a knife into the center and it should come out easily.

Serve with melted butter for dipping.

Source: Food Network Magazine April 2012

We have all done it. You look into the freezer wondering what to make for dinner and nothing pops out at you. You use the same protein for the same meals over and over again and fail to try something new. We do this with ground hot sausage in our house. Mostly, because only my husband likes it. Typically, it gets made into chili, a ziti, or chop suey. We had a ton in our freezer and I didn’t feel like making any of those things. I wanted something that everyone could enjoy so I asked around for a few recipes and thought I’d try this one. I switched a few things around and found something that made the entire family happy, was quick to make, and delicious. My husband couldn’t stop saying how good it was and how he wanted it into our rotation!

This recipe is easily adapted to make it friendly for your tastes and pantry items. You can see down at the bottom the sites I got this from and how they adapted it for them. Whether you use campanelle pasta, (a favorite here since my daughter loves the “little flowers”), mini shells, or orecchiette is up to you. If you are like me and trying to subdue some hot sausage or want to keep things healthy and use turkey sausage it works. If you don’t want to use the Marsala wine to deglaze don’t worry, you won’t miss out. I have these items and love what they add to the dish, but you will still be happy without.

Campanelle with Sausage, Beans, and Mascarpone

Ingredients

• 1 lb campanelle pasta
• 2 Tbsp olive oil
• 1/2 lb hot sausage, casing removed
• 1 small onion, diced
• 1 15oz can cannellini beans, drained and rinsed
• 2 tsp dried oregano
• 2/3 cup mascarpone cheese
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 cloves garlic, minced
• 1 tsp Italian Seasoning
• 1/2 cup Marsala wine

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Bring a large pot of salted water to a boil. Add the past and cook until tender, slightly al dente. About 8 to 10 minutes, stirring occasionally. Drain the pasta, reserving 1 cup of the pasta water.

In a large, heavy skillet warm the olive oil over medium-high heat. Add the sausage and onions, using a wooden spoon to break up the sausage as it browns.
Continue cooking until the sausage is golden and the onions are tender. De glaze the pan with the Marsala wine and add garlic. Add the beans and oregano and cook for 2 more minutes. Add 1 cup of pasta water and stir, scraping up any brown bits from the bottom of the pan. Add the mascarpone cheese and stir until it dissolves into a light sauce. Add the salt, pepper, and hot pasta and toss until coated.

Adapted from Stirring the Pot, originally seen on A Taste of Home Cooking

While you can get shrimp all season long, I love stopping by our local fish market and picking up some fresh shrimp and coming home and seeing what I can cook up. Shrimp are so versatile and work with anything. I think they are really the chicken of the sea! Keep summer around for a bit longer with the fresh taste of lime and cilantro. The great thing about this recipe is you are using fresh ingredients and nothing processed so you are truly eating healthy, but you definitely don’t skimp on the taste. I typically have all of these ingredients in my house so it is a go-to quick recipe, especially if I’m only cooking for my daughter and I. While I’m cleaning the fish, I send her off to pick some cilantro off the deck. It’s fun, vibrant, healthy, and tasty. Who wouldn’t want to try it?

Cilantro Lime Shrimp

Ingredients

• 2 tsp olive oil
• 2 lb shrimp, shelled and deveined
• 6 cloves garlic, crushed
• 1/3 cup fresh cilantro, chopped
• 1 lime
• salt and pepper

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Heat oil in a large frying pan on medium-high heat. When hot, add the shrimp and season with salt and pepper. When the shrimp is cooked on one side, about 2 minutes, turn over and add the garlic. Sauté for another minute or two until the shrimp is cooked. Remove from heat. Squeeze the lime all over the shrimp and toss with cilantro. Serve alone, with rice, or over a bed of lettuce.

Nutritional Information

Serves 4

Serving Size 6 oz, Calories 197.3, Fat 4.1g, Protein 35.9g, Carb 2.4g, Fiber 0.1g

Source: Skinny Taste