HeaVy on the Veg!

If you haven’t read my bio on the blog then you don’t know that I learned to cook from a friend that’s 25 years older than me and the best cook I know. She has cooked with Martha Stewart and ran a very successful catering company in Massachusetts.

I was I could take credit for this amazing recipe as it’s one of the most requested items. I can’t believe it has taken me this long to post about it. I think I don’t make it often because I hate peeling potatoes.

12 small red, white or combo of both potatoes peeled and diced into bite size pieces- key is not too big or small

3 celery stalks-finely diced

1/4 of a red onion finely diced

4 pieces of cooked bacon- crumbled

2 hard boiled eggs- chopped

Dressing- mix 1/2 cup of Mayo, 2 tablespoons of Dijon mustard, 1 tablespoon of evoo, teaspoon of salt and large teaspoon of lemon pepper seasoning. Mix and set aside

Boil diced potatoes until fork tender. Check after 5-6 minutes of boiling. You do not want them to crumble. If a fork pricks into them smoothly drain and cool.

Once cooled add next four ingredients and the dressing. Mix well and put in the frig for 4-6 hours before serving.

I got the inspiration for this from The Pizza Grille, a local place here in Camp Hill. It’s become one of my family’s favorite meals and I make it often because it takes 15 minutes. I always serve it with a marinated grilled chicken.

Last night the chicken was marinated for 12 plus hours in Wegman’s rosemary garlic marinade. I also like using Gazebo Room dressing and this recipe https://sodamndelish.com/best-juiciest-grilled-chicken-breast/ for marinades.

Let chicken sit on the counter for a little then grill and let sit again for 3-5 minutes before slicing.

For pizza- rub naan bread with a little evoo then season with Italian seasoning. Top with and Italian cheese blend or with fresh mozzarella and parmigiana cheese. Grill on low until cheese is melted and naan is brown. This happens quick so don’t leave unattended. Check every minute until ready.

In the winter I make it on a pizza stone in the oven at 425. Serve with this salad on top https://www.google.com/amp/s/www.foodnetwork.com/recipes/melissa-darabian/cafe-green-salad-recipe-1948349.amp.

I’ve stated before that I get a lot of my inspiration from things I have out. This one came from the newest iced drink at Starbucks. Mine is a lot less sugar, less costly and just as tasty. See the easy steps below.

This oatmeal recipe is my mom’s and I make it a lot. It is a great thing to make for a friend who just had a baby, surgery, or just because. It reheats very well and lasts in the refrigerator for days. I eat it several ways- plain with a little hot milk, with my blueberry compote and a dollop of yogurt or with fruit and milk. Every way is delicious!

2 cups oats
1/2 cup brown sugar
1 tsp baking powder
1 1/2 cup milk
1/2 cup applesauce
2 tbsp melted coconut oil or butter
1 egg lightly beaten
Cooking spray
Preheat oven to 350

Combine first three ingredients in a large bowl.
Combine milk, applesauce and egg and add to oat mixture then add oil/butter. Stir and pour into sprayed dish. Bake at 350 for 30 minutes.

This is my husband’s absolute favorite dressing. We eat it in salads, on salmon, chicken, and in wraps/sandwiches.

1 small shallot bulb finely diced

2 tablespoons of honey mustard

Juice of 1 lemon

2 big squirts of honey

S&P

Enough evoo to thin it out

Mix everything but the oil in a bowl. Whisk in oil until its thinned out. Sorry I don’t measure honey or oil.