Warm Bacon Potato Salad

by Susan on July 19, 2017

True or false? Potato salad has to be cold. and smothered in mayonnaise. The fair answer, I must insist, is FALSE. I’m not a huge fan of mayo, nor do I love boiled potatoes. On the flip side, though, I adore roasted potatoes in any way, shape or form. Why not just dress them up and serve them in lieu of the cold and creamy alternative? I say, why not?

This was delicious and perfect paired alongside a simple burger of burgers and a salad. The kids (and my husband) didn’t even notice the spinach as it wilted down so well. It was an easy way to add some nutrition and round out this side dish while still keeping it family-friendly.

As written this one is gluten, grain and dairy-free.

Warm Bacon Potato Salad

2 pounds organic red potatoes, quartered
2 tbs. olive oil
1/2 lb. nitrite-free bacon, cut into 1 inch pieces
2 cloves garlic, minced
1/2 red onion, chopped
2 cups baby spinach, chopped
1/4 cup red wine vinegar
1 tbs. grainy mustard
salt and pepper
1/4 cup green onion, chopped

Preheat the oven to 400. Toss potatoes with olive oil on a baking sheet.. Roast for 25-30 minutes or until browned, flipping at least once.

Heat a skillet on medium heat. Add the bacon and cook for 2 minutes. Add in the garlic and the red onion. Saute for an additional 3 minutes until the bacon is crisp. Stir in spinach until it wilts and remove from heat.

In a large bowl, whisk together the red wine vinegar, mustard, salt and pepper. Stir in the bacon, garlic, onion and spinach, including all of the bacon drippings. Add in the roasted potatoes and the green onions. Season to taste and toss gently. Serve immediately.


Creole Shrimp & Creamed Corn

by Susan on July 18, 2017

If you’re like my children and don’t eat shrimp, you might be inclined to skip over this one. Truth be told, I made it one a night that they weren’t home due to their fear of seafood. Before you click off the post, however, I have three words for you: homemade creamed corn.

There’s pretty much nothing better than fresh corn in the summer, and I can’t believe how easy it was to make velvety smooth creamed corn from scratch. I adapted this Cooking Light recipe to be dairy-free, and the results were still as creamy and delicious as can be. You could certainly serve the corn up as a side for any number of summer entrees.

If you do enjoy shrimp, I highly recommend trying this one out. While there’s a little heat thanks to the Creole seasoning, the shrimp is far from spicy. My husband and I loved this one and it was easy to throw together yet still a special meal.

Creole Shrimp & Creamed Corn
adapted from Cooking Light

7 ears fresh shucked corn
1 1/2 cups unsweetened almond or coconut milk
2 tbs. arrowroot starch
2 tbs. coconut oil or Earth Balance butter spread, divided
3/4 tsp. sea salt, divided
1 lb. raw large shrimp, peeled and deveined
1 tsp. salt-free Creole seasoning
3/4 tsp. smoked paprika
1/2 tsp. black pepper
2 tbs. olive oil
1 cup organic halved grape tomatoes
1 tbs. fresh thyme leaves
5 garlic cloves, minced
1/2 cup sliced green onions
1/4 cup dry white wine or chicken broth

Cut kernels from corn to equal 3 1/2 cups; reserve cobs. Set aside 1/2 cup kernels. Pulse remaining 3 cups kernels in a food processor until almost creamy, 5 or 6 times. Using dull side of a knife, scrape milk and pulp from cobs into a medium saucepan; discard cobs. Add processed kernels, milk, and arrowroot to pan.

Bring to a simmer over medium, stirring often. Reduce heat to low; simmer, stirring occasionally, until thickened, about 5 minutes. Stir in 1 1/2 tbs. coconut oil or Earth Balance and 1/4 tsp. salt. Remove from heat; cover and keep warm.

Combine shrimp, Creole seasoning, paprika, and pepper. Heat a large skillet over medium-high. Add oil and remaining 1 1/2 tsp. coconut oil to skillet; cook until oil melts. Add shrimp; cook, without stirring, 1 minute. Add tomatoes, thyme, garlic, and remaining 1/2 teaspoon salt; cook, stirring occasionally, 3 minutes. Add onions and reserved 1/2 cup corn; cook, stirring occasionally, until shrimp are done, 1 to 2 minutes.

Add wine or broth; cook, stirring and scraping pan to loosen browned bits, 30 seconds. Serve shrimp mixture over creamed corn.


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