HOT-OR-COLD CHICKEN POTATO SALAD

Hot or cold, you can’t go wrong with this potato salad. Hot, it’s fabulous as an entree–think “casserole.” Cold, it’s a fabulously tasty side. If you decide to prepare it as a side, skip the baking step and mix in the cheese as the final step before refrigerating and, prior to serving, sprinkle parsley over top. Scrumptious!

Hot-Or-Cold Chicken Potato Salad

1-1/2 lbs small potatoes (I used the itty bitty honey gold potatoes)

2 tbsp olive oil

1-1/2 lbs chicken tenderloins, cut into bite-sized pieces

1/2 tsp sea salt

1/4 tsp ground black pepper

1 tsp dried tarragon

3/4 cup light mayonnaise

2 tbsp Dijon mustard

2 tbsp champagne wine vinegar (or white wine vinegar)

2 tbsp fresh lemon juice

1/2 cup grated Colby-Monterey Jack cheese

1 tbsp chopped fresh parsley

1) Preheat oven to 350 degrees; lightly oil a medium-sized casserole dish

2) Put potatoes in large saucepan and cover with water; bring to a boil over high heat; reduce heat to medium and cook 15 minutes until potatoes are cooked through but still on the firm side; remove from heat, drain water, and set aside

3) Heat oil in large skillet over medium-high heat; add chicken and sprinkle salt, pepper, and tarragon over top; cook, stirring often, 5-6 minutes until chicken is cooked through; remove from heat and set aside

4) To small mixing bowl add mayonnaise, Dijon mustard, vinegar, and lemon juice; mix until well combined; set aside

5) Quarter potatoes and place in large bowl; add chicken and pour mayonnaise sauce over top; gently mix ingredients, careful to not break up potatoes; spoon potato-chicken mixture into casserole dish and bake in oven 20 minutes; sprinkle cheese over top and bake additional 5 minutes until cheese melts; remove from oven, sprinkle with parsley, and serve

Servings: 4 as an entree; 8-10 as a side

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CHICKEN-BACON BAKE WITH MALT VINEGAR-POTATO CRUST

This dish could mean trouble in waist land, but I did my best to cut calories where I could without sacrificing too much taste. Regarding those cut calories, did I choose well? Senior and Junior Too (should have been home for this one, Junior), devoured every last bite and then came the chorus: “Is there more?” Sorry, no.
Chicken-Bacon Bake with Potato-Malt Vinegar Crust

3 tbsp olive oil, divided

4 slices bacon, chopped (I used turkey bacon)

1 cup onion, diced (red or yellow)

1 celery stalk, diced

2 cups cooked chicken (I used deli-roasted)

1/2 tsp sea salt

1/4 tsp ground black pepper

1 tsp dried tarragon

1/4 cup white cooking wine (or un-cooking wine)

1/2 cup unsweetened coconut milk

1 large baking potato, peeled and sliced quite thin

1 tbsp + 1 tsp malt vinegar

1/4 cup shaved Parmesan cheese

1 tbsp minced parsley

1) Preheat oven to 375 degrees; lightly grease medium-sized casserole dish

2) To large skillet over medium-high heat, add 1 tbsp olive oil (reserving 2 tbsp); add bacon and cook until crispy; add onion and celery and, stirring occasionally, cook 5 minutes; reduce heat to medium and add chicken, salt, pepper, tarragon, cooking wine, and coconut milk; stirring occasionally, cook 5 minutes; remove from heat, spoon into casserole dish, and bake in oven 20 minutes

3) Meanwhile, wipe out skillet; add reserved 2 tbsp olive oil to skillet and heat over medium-high; add sliced potatoes and fry 2-3 minutes each side until crispy; arrange potato slices over casserole, drizzle with malt vinegar, and scatter Parmesan cheese over top; return to oven and bake additional 5 minutes until cheese melts; remove from oven and scatter parsley over top; serve it up!

Servings: 4 (though my guys made it 3)

APPLE CHICKEN SAUSAGE-MOZZARELLA-POTATO FRITTATA

Frittatas have become one of my go-to meals. Not only are they relatively quick and easy to make, but the variations are endless. Though I used Sweet Apple Chicken Sausage in this frittata, you can easily substitute bacon, ham, prosciutto, or forego meat altogether. Don’t have fresh mozzarella? Substitute cheddar or swiss or…how about brie? Regardless, count on a delicious and filling meal.

Apple Chicken Sausage-Mozzarella-Potato Frittata

3 tbsp olive oil, divided

12 oz sweet apple chicken sausage (I used Al Fresco brand), diced

4 cups frozen Southern-style diced potatoes, thawed

1/2 tsp sea salt

1/4 tsp black pepper

3 scallions, sliced thin on the diagonal

1 cup diced fresh mozzarella

6 large eggs

1/4 cup milk

1) Preheat oven to 4oo degrees

2) To large skillet (I used cast iron) add 1 tbsp olive oil (reserving 2 tbsp) and heat over medium-high heat; add sausage and cook, stirring often, 5-6 minutes until browned; transfer sausage to a bowl and set aside

3) Add reserved 2 tbsp olive oil to skillet and heat over medium-high heat; add diced potatoes, salt, and pepper and cook, stirring often, 7-8 minutes until browned; remove from heat

4) Scatter sausage, scallions, and mozzarella over potatoes and set aside

5) In medium-sized bowl, lightly beat eggs with milk; pour over potato-sausage mixture; cover frittata with aluminum foil and bake in oven 20 minutes; remove foil and bake additional 12-15 minutes until eggs are set and frittata is golden brown; serve immediately; going, going, gone!

Servings: 4-6

MUSTARD-COATED GRILLED FLANK STEAK WITH RED ONIONS AND RED POTATOES

Meat and potatoes. What else can I say–other than that my guys were quite pleased 🙂

MUSTARD-COATED GRILLED STEAK WITH RED ONIONS AND POTATOES

1/2 cup grainy mustard (I used a stone-ground dijon)

1 tbsp ground cumin

2 tbsp chili powder

2 lbs flank steak, cut into 4 pieces

4 tbsp olive oil, divided

6 small red potatoes, quartered and chopped

1 red onion, quartered and sliced thin

2 tbsp chopped parsley

1/4 cup catsup

1/4 cup honey

1/4 cup red wine vinegar

3 tbsp water

1/2 tsp dried rosemary

1/4 tsp sea salt

1/4 tsp ground black pepper

1) In small bowl, mix mustard, cumin, and chili powder; spread mustard mixture over both sides of steak, place on plate, and refrigerate one hour

2) 10 minutes prior to grilling steak, heat 2 tbsp olive oil (reserving 2 tbsp) in large skillet over medium-high heat and add potatoes and red onion; season to taste with salt and pepper and cook 10 minutes, stirring often; reduce heat to medium, add parsley, and cook 10 minutes, stirring occasionally (while grilling steak)

3) To grill pan (I used cast iron) over medium-high heat, add reserved 2 tbsp olive oil; place steaks in grill pan and grill both sides to desired doneness (we opted for medium, which translated to about 5 minutes each side)

4) Meanwhile, to small saucepan over medium heat, add: catsup, honey, red wine vinegar, water, rosemary, salt, and pepper; stir well to combine and bring to a gentle boil; reduce heat to simmer

5) Remove steaks from pan, place in center of plates, arrange potato-onion mixture around, and drizzle catsup-honey-vinegar over steaks and potatoes; serve

Servings: 4