Creamy Italian Potato Salad

Mark was still in NYC, so the mayo continues!  However, just because I like things made with mayonnaise doesn't mean I welcome all the calories...  So, I tried something a little bit different.

Ingredients
1 1/2 pounds red potatoes, cleaned, and cut into quarters
1/4 c Italian dressing
1/4 c mayonnaise
1 hard boiled egg, chopped
3 green onions, diced
1 tsp minced garlic
1 tsp chopped fresh dill
1/4 tsp yellow mustard
1/4 tsp honey mustard
1/2 tsp lemon juice
salt & pepper to taste

Directions
Place the quartered potatoes into a large pot, and bring it to a boil.  Once the water is boiling, cook them for 12 minutes, or until they are the tenderness you prefer.  Drain the potatoes and set them aside to cool down.

In a large bowl, combine the Italian salad dressing, mayonnaise, egg, green onion, garlic, dill, mustard and lemon juice.  Stir the cooled potatoes into this mixture already in the bowl.

This was creamy and delicious, and I felt a little less guilty!

Deviled Eggs With Green Onions & Garlic

Now that I've finally found the secret to hard boiled eggs, it is time to make deviled eggs...  You can tell Mark was out of town that week, because it was mayo-pallooza at my house!  (Mark is a strict anti-condimite, particularly of the white and creamy variety.)

Ingredients
6 hard boiled eggs
1/3 c mayonnaise (I used that olive oil kind with less fat, and didn't think anything was missing...)
1/2 tsp yellow mustard
1/2 tsp honey mustard
3 green onions, diced
1 tsp minced garlic
pinch of salt
hungarian paprika (Which is an awesome spice to have on-hand - I use it all the time!)

Directions
Cut the hard boiled eggs in half, longways.  carefully remove the yolk from the whites

Place the yolks into a bowl and mix with the mayonnaise, mustard, honey mustard, green onions, garlic, and salt.  Mix together to reach a creamy consistency, and spoon the mixture back into the egg white halves.  Sprinkle paprika over the top, and enjoy!

Fresh Radish Salad

This is a refreshing vegetable salad that features giant Japanese red radishes, along with a mix of other vegetables you always have on-hand.

2 giant Japanese red radishes, inch-long julienned
half a medium cucumber, diced
1 hothouse tomato
2 Tbsp red onion, diced
1 tsp green onion, thinly sliced
1 tsp green onion, thinly sliced
red wine vinegar
extra virgin olive oil
salt & pepper to taste


Combine all vegetables in a bowl, and dress with equal parts red wine vinegar and olive oil.  Sprinkle with salt & pepper to taste.  Serve and enjoy!  Serves 2.

The Best Savory Scrambled Eggs

OK, so I realize that they are just scrambled eggs...  But, they really are the tastiest Scrambled Eggs I've ever made, and now I've made them twice.  So, I'm twice as sure that you should make them, too!

1 green garlic, clove and leaves chopped finely
1 green onion, stalks chopped finely
1 Tbsp butter
4 farm-fresh eggs
2 Tbsp skim milk
1 hothouse tomato, diced
1/4 c shredded Monterrey Jack cheese

salt & pepper to taste

Saute the garlic and onion in a pan with the butter over medium-low heat for at least 5-10 minutes.  Make sure they are not overcooking and turning brown.  You want to cook them low and slow, so remember that the key to these eggs is patience.  The time gives the aromatics the opportunity to really soak through the eggs.

Crack the eggs into a bowl and combine with the skim milk, whisking until they are fluffy.  Add the milk and egg mixture to the garlic, onion, and butter in the pan.  Reduce the heat to the lowest setting.  Cook for at least ten minutes at the lowest setting. 

At the end of the 10 minutes, mix in the cheese and diced tomato, sprinkle with salt and pepper.  Serve and enjoy.  Serves 2.

The end.  It's that simple.  But, it's so good!!!