Archive for May, 2011

May 26, 2011

Potato Cakes

Potato Cakes are fun and easy to make.   They are a great side dish for many meals.  When I was preparing this recipe, our friend, Jacob, was over and he told me that I should refer to these “potato cakes” as “potato latkes.”  In his family and in many other Jewish traditions, they serve a type of latke at many family meals.  You could also serve them with some eggs and a biscuit for breakfast or as bite size cakes for an appetizer.  The ingredients in this recipe are easy to have on hand and can vary depending on what you want to put in them.  I chose to pan fry the potatoes using only a nonstick cooking spray.  You could also bake the potato cakes on a greased baking sheet or pan fry them in a little oil.      




Potato Cakes

4 cups shredded potatoes (hashbrowns in a bag), thawed

1/2 red bell pepper, chopped

3 T. green onions, chopped

1/2 stick margarine, melted

1 egg

1/3 c. breadcrumbs

2 T. mayo

salt/pepper, about 1/2 tsp. each


Mix all ingredients and shape into patties about 1/4 in. thick.  Spray skillet with nonstick cooking spray and heat to medium-high.  Add patties, about 3-4 at a time depending on size.  Cook patties for about 4-5 minutes.  Flip patties and cook another 4-5 minutes, or until crispy.  Remove from skillet onto plate .  Spray skillet for your next batch and repeat until all the patties are cooked.   

Serve them hot and enjoy! 

May 23, 2011

Grilled Steak with Horseradish Sauce


Cooking steak is one of those things that you probably prefer a certain way and do the same way every time.  That works great as far as the meat goes, but it is nice to use variety in the choice of toppings, sides, and presentation.  For this recipe, I decided to stick to our favorite every time, filet mignon.  Of course, you could use this sauce as a topping for any other cut of meat as well.  Because I served this with the Asian slaw, I wanted a daintier appearance.  So, I sliced the steak to serve along side of the salad then topped it with the horseradish sauce.  Slicing the steak tends to make it look like you are serving more of it than you actually are, which leads to eating less in most cases too!  In fact, we had leftover steak that was perfect in some quesadillas I made for Brad the next night.        


Horseradish Sauce

2/3 c. light sour cream

2 T. chopped green onions

3 T. horseradish

2 tsp. lemon juice

2 tsp. dijon mustard

dash of salt


Mix the sour cream, horseradish, lemon juice, and dijon mustard.  Stir in salt and green onions.  Prepare your meat to your preference then top with horseradish sauce. 

Try it with the Asian Slaw and you have a great dinner in no time!

May 19, 2011

Asian Slaw

Asian Slaw


Asian Slaw is a recipe that my family and neighbors have used for years.  This recipe makes plenty but it stays good for a few days.  I use it as a side to lots of dishes.  It is a great compliment to steak, pork, chicken and tuna.   This can be made very quickly and simply by using a bag of cabbage slaw.  I sometimes like to use a fresh head of green cabbage,  and some purple if you like, when I have time to chop it up.  After you put the salad together, let it sit for at least 8 hours. (longer only makes it better)  


Asian Slaw

2 pkg. beef flavored ramen noodles

1 head of cabbage OR 1 large bag of coleslaw

5-6 green onions, chopped

1/4 c. sunflower seeds

3/4 c. olive oil or vegetable oil

1/4 c. vinegar

1/3 c. sugar


Crush the ramen noodles in the package.  Open the ramen noodle packages and pour into a large bowl.  Keep the beef flavored seasoning packet to the side.  Layer the chopped cabbage or the bag of coloeslaw (dry) over the noodles.  Top with the green onions and sunflower seeds.  In a separate bowl, mix the two beef seasoning packets with the oil, vinegar and sugar.  After mixing well, pour mixture over salad.  Cover and let sit for at least 8 hours.  Mix salad before serving. 

May 17, 2011

Turkey Burgers


Turkey Burgers are a great alternative to a burger.  Whether you are looking to change up the regular hamburger or if you just choose to stay away from red meat, turkey burgers are lighter, juicy and delicious.  This is a very traditional burger recipe that taste great dressed your favorite way.   


Turkey Burgers

1 lb. ground turkey

1 T. balsamic vinegarette salad dressing

1 egg

1/3 c. breadcrumbs

1 tsp. worstershire

1 tsp. garlic powder

1/4 tsp. salt and pepper

100% whole wheat hamburger buns


Combine ground turkey, balsamic, egg, breadcrumbs, worstershire, garlic powder, salt and pepper.  Shape into 4 patties about 1/2 in. thick.  Heat grill and cook patties for about 5-7 minutes.  Flip patties and continue cooking for another 5-7 minutes. 

If you like your bun toasted, place it cut side down on the grill  for about 1 minute or until toasted.  Fill each bun with a patty and your favorite condiments and topping.  Try it with some carmelized grilled onions! …add a side of parmesan green beans and there you have it!!!  Just as good and as fun as a hamburger and french fries!!

May 5, 2011

Old Fashioned Deviled Eggs

Old Fashioned Deviled Eggs

Are deviled eggs a tradition in your family’s Easter celebration?  My grandmother “Gra”  has made deviled eggs every year that I can remember.  This year, since Brad and I had our own Easter together, I made these deviled eggs.  They hardly took any time to prepare.  (or hardly any time to be eaten!)

One tip to make your deviled eggs pefect is how to boil the perfect egg.  This is the advice Gra gave to me…

Bring the water and eggs to a boil.  Once you get a good boil, turn the heat off and leave the eggs and water on stove until cool enough to touch.  Peel your eggs while at room temperature.



Old Fashioned Deviled Eggs

one dozen boiled eggs

3 T. mayonaise

2 tsp. yellow mustard

1/4 tsp. salt

1/4 tsp. pepper

paprika, enough to sprinkle on top


Cut peeled, boiled eggs lengthwise.  Put all yolks in a separate bowl  and lay egg whites open side up.  Use a fork to chop up the yolks until starting to look creamy.  Mix the yolks with the mayo, mustard, salt and pepper until creamy.  Fill each egg white with a rouded teaspoon of the yolk mixture.  Sprinkle the tops of each egg with paprika, just enough to give it some color.

There you go!  Enjoy! 

May 2, 2011

Arugula with Goat Cheese Balls

Arugula with Goat Cheese Balls

Arugula is a gourmet lettuce with a very peppery, bold taste.  It is similar in strength and taste to an onion but with no aftertaste.  It is a delicious and nutritious alternative to the usual salad.  With its bright green color, it has a high nutritional value.  The arugula pairs well with a very light vinegarette dressing.  In this recipe, I used a champagne vinegarette.  It worked perfectly because it allowed the flavor of the arugula to really stand out.  This salad is such a light, refreshing and unique blend of flavors using only a few ingredients.  The goat cheese balls are effortless but add such pretty detail.  You can serve this salad to any crowd and I am sure they will be impressed! 



Arugula with Goat Cheese Balls

1 package of arugula (usually comes in a small bag or box but makes 2-4 servings, depending on size of salad)

1/3 cup grapes, but in half

3 T. cashews, chopped

5 tsp. goat cheese

2 T. champagne vinegarette (I buy it in the bottle.  This keeps the recipe simple and do-able on any night)


Chop cashews and lay in open bowl.  Take 1 rounded teaspoon goat cheese and form into a bowl.  Roll the ball in the cashews to coat it.  Set the ball on separate plate.  Repeat this process to make about 4 balls.  (of course you can add more cashews and goat cheese to make as many balls as needed, about 2 per salad)

Toss together the arugula and the champagne vinegarette dressing.  Add the grapes, remaining chopped cashews, and remaining crumbles of goat cheese.  Toss gently to combine.

Divide salad evenly among plates.  Place 2 goat cheese balls along side of each salad on plate. 

It’s ready to serve!  I hope you enjoy it!