Nothing says “picnic” like potato salad. Adding fresh herbs add a lot of flavor to this creamy version that comes together in just a few minutes. It is the perfect side dish to any meal and is very easy to make. Have it at your next family and friends get together and they will be asking you for the recipe. For best results, make this dish a day in advance to let the herbs sit.
How do you make your potato salad? Try our Honey Mustard Chicken Wings with a side of our Creamy Red Potato Salad recipe for one amazing meal.
Our family started moving away from purchasing processed foods, partly for health reasons, partly for financial reasons, and partly for the fun of making food from scratch. We started by trying to eliminate items that came in boxes or jars first. We still have a few every now and then (mandarin oranges is one of them!) but for the most part have drastically reduced our pre-made packaged foods. Unfortunately, what we found is that sometimes from scratch can turn out to be a bit more expensive. One of the most pricey items in the produce department is herbs. At our grocery stores they are sold in tiny flat plastic packages for absurd amounts of money. This is not going to be very cost effective.
- 1 1/2 C. Basil Leaves
- Soybean Oil
- 1-2 Cloves of Garlic
- 1/4 C. Romano Cheese or Parmesan
- 1/4 C. Olive Oil (more if you like thicker)
- 2 tbsp. Pine Nuts
- Put all ingredients into food processor.
- Blend until smooth, scraping down the sides as needed.
Instead, what we decided to do was grow our own herbs. We have a variety now, but since we are talking about making pesto, we’ll just focus on the basil. We got a small plant, planted it outside in our garden, set an automatic watering system and weed occasionally. It takes very little effort and in less than two years has become quite large. Using herbs from our own garden has saved us quite a bit at the grocery store!
It’s ridiculous how easy that is. Now you have a beautiful pesto sauce with no strange “flavors” or preservatives. Mix it into some cooked pasta and dinner is served!
This can be stored in the refrigerator and used within about a week (having no preservatives and all) or it can be frozen if you make more than you can use in a week. I use these small jars that can be purchased through Amazon for less than $15 with free shipping.
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Are you looking for a good apple recipe? I’ve got you covered. These ten apple recipes are the bomb in so many ways. My family loves apples, but we also love switching it up. I also love how you can take something healthy like an apple and make it a little more exciting. Okay, sometimes I have the power to turn it completely unhealthy.
Grilled Cinnamon Apples by Catch a Tiger by the Tail
Snickers Caramel Apple Bars by Home Cooking Memories
Apple Crisp by Mommy Gator Reviews
Slow Cooker Apple Pork Tenderloin by To Simply Inspire
Spiced Apple Crescent Rolls by Mrs. Greene
Crock Pot Apple Butter by 100 Directions
Slow Cooker Apple Cider by Thinking Outside the Sandbox
Italian Apple Pie by An Italian in my Kitchen
Brie and Apple Tarts by Sippy Cup Mom
Chicken Salad with Apple Pico De Gallo by Krystal’s Kitsch
These 10 apple recipes are worth trying this fall and winter. In the winter time, we get a little bored, so it’s nice to have a few fun recipes lined up! Come back and let me know which recipes you tried and which ones were your favorite. I look forward to hearing about your apple experiences.
I love tuna! It is filling, easy to incorporate into a variety of hot and cold dishes, and it is delicious! I am always looking for new tuna recipes and often trying my hand at making something delicious, filling and healthy for my family. I have a dip recipe to share with you today that I think your family will love as much as mine does!
I love that you can dip a variety of foods into this Acapulco Tuna Dip from fresh vegetables like carrots, cauliflower of broccoli, pita chips or tortilla chips to offer you a few ideas!
- 1 (6.4 oz.) StarKist Pouch – Albacore White Tuna in Water
- 1⁄4 cup light sour cream
- 1 Tbsp. chopped red onion
- 1⁄2 tsp. finely chopped chipotle pepper
- 1 tsp. – 1 Tbsp. chopped mango or mango nectar
- 2 tsp. chopped cilantro
- 1⁄8 tsp. ground cumin
- Combine all ingredients in a bowl and mix well.
- Serve with tortilla chips and vegetable dippers.
Do you have a favorite way to eat tuna? I would love to hear from you and hopefully gain some new ideas too!
Our family was recently invited to attend a Mexican food themed pot luck. Pot lucks can be tricky because you don’t want to bring the same dish that someone else is bringing. Hello, how many 7-layer dips are really necessary? In my experience, Mexican food is also frequently short in supply on healthy fruits and vegetables (unless you count the avocado in guacamole). Several years ago, we came across this Mexican salad recipe and it has been a hit both for being pleasing to the palette and adding some nutritional value to meals full of cheese and carbs. It also has a fun variety of color and textures to liven up your meal.
This Mexican salad does have a hefty list of ingredients which you probably do not already have at home. It is almost all found in the produce section of your grocery store. Make sure to buy the ingredients only a day or two before you make the salad. Also, this salad does not keep for more than about a day, so be sure to prep it on the day you plan to serve it. This also makes quite a bit of salad and will serve 6-8 depending on portion size, so plan accordingly.
One head of romaine lettuce, chopped
½ cup of cooked and cooled black beans (drain and rinse if using from a can)
1-2 chopped and seeded tomato
1 small jicama, peeled and cubed- If you aren’t familiar with jicama, it is round and has a light brown skin, which should be peeled before use. It does not need to be cooked and adds a fresh, crisp element to the salad.
½ cup corn (canned, frozen or cooked and cooled if fresh)
4-5 radishes thinly sliced
1 avocado, diced
1 red bell pepper, diced
¼ cup feta cheese
Basically, all that is required for your Mexican salad is to chop, dice, and slice all of the ingredients. Gently stir or use salad tongs to combine.
Don’t be fooled by these simple directions. There is a lot of time that goes into all of the prep work for this salad. Give yourself plenty of time. Of course, if you don’t care for a certain ingredient, it can be omitted. However, I suggest trying the recipe as is first! All of the flavors really come together quite nicely.