CLASSIC POTATO SALAD

I finally found a potato salad recipe that we love!  I tweaked the original that I found here: http://dearcrissy.com/classic-potato-salad-recipe/

CLASSIC POTATO SALAD

This creamy classic potato salad is easy and delicious. Whip some up for your family cookout!

INGREDIENTS:

• 8 medium Yukon gold potatoes, cooked, peeled and diced
• 1 1/2 cups mayonnaise
• 2 tablespoons apple cider vinegar
• 2 tablespoons yellow mustard
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4-5 good quality pickle spears, diced
• 1 celery rib, VERY thinnly sliced and then diced (no big chunks here!)
• 1/4 tsp onion powder
• 6 hard-boiled eggs diced or sliced
• optional, paprika for garnish

DIRECTIONS:

1. Boil potatoes in salted water 15 to 20 minutes or until done. Cool to room temperature and peel.
2. Dice potatoes and put into a bowl.
3. In another bowl mix together mayonnaise, apple cider vinegar, sugar, mustard, salt, onion powder, and pepper until well blended. Add the diced potatoes, celery and pickles to the mixture and stir until everything is coated.
4. Stir in the eggs.
5. Sprinkle with paprika, optional.
6. Refrigerate until chilled.

Amatriciana

Amatriciana (Bucatini All’Amatriciana)

Jeff and I had this in a little restaurant in Venice and we loved it, so I was excited to find the recipe when we got home.  We added more crushed red pepper than it originally called for and it was just like we remembered it, but you can make it as mild or as spicy as you’d like.  We also used bacon, so we didn’t use the olive oil that the recipe called for but if you’re using pancetta you’ll probably need the oil.  This is so yummy!  Buon Appetito!

Amatriciana

1 pound Bucatini noodles

2 Tbsp. olive oil (if using pancetta)

6 ounces pancetta or bacon, diced

1 yellow onion, finely chopped

2 garlic cloves, minced

Pinch of crushed red pepper flakes

1 (14-ounce) can crushed tomatoes

½ tsp. salt

½ tsp. freshly ground black pepper

½ C. grated Pecorino Romano or Parmesan cheese

In large, heavy skillet, heat the oil over medium heat.  Add pancetta and cook, stirring constantly, until golden brown (or if using bacon, omit the olive oil and cook bacon until crispy).  Using a slotted spoon, remove the pancetta and set aside.

Add onion to skillet and cook for 5 minutes or until golden and tender.  Stir in garlic and red pepper flakes and cook until fragrant, about 30 seconds.  Add tomatoes, salt, black pepper and cooked pancetta.  Simmer uncovered, over medium-low heat until sauce thickens, about 15 minutes.  Stir in cheese and season with salt and pepper, if needed. 

Cook pasta according to package directions.  Combine with sauce and serve. 

Serves 4-6

Recipe from box of Giada De Laurentiis pasta

Satiny Chocolate Glaze

Mia and I were making cream puffs for one of her activity days activities and I was running short on time to make the frosting that we used the last time that we made these.  I found this recipe and it's much better than the old one.  It's super easy and so yummy!

Satiny Chocolate Glaze

"A glossy chocolate glaze to drizzle over a Bundt cake. It's also great on cookies and doughnuts."

Ingredients

3/4 cup semisweet chocolate chips

3 tablespoons butter

 1 tablespoon light corn syrup

1/4 teaspoon vanilla extract

Directions

In a microwave-safe bowl, melt chocolate chips, butter and corn syrup at 30-second intervals, stirring after each until mixture is smooth.  Do not overcook.  Add vanilla and stir until fully incorporated. 

Spread warm glaze over top of cake, letting it drizzle down the sides.  Or dip cream puffs, donuts, cookies, etc. into glaze.  Use while warm.  If it starts to cool and thicken, microwave for 10-15 seconds at a time and stir. 

*The original recipe said to melt the chocolate, butter and corn syrup in a double boiler on the stove.  You can use that method if you prefer, but the microwave is so much faster!  :)

Recipe altered slightly from allrecipes.com