I have just fallen in love with Mexican street corn. It became a staple around here last summer, the flavors are just awesome! I decided to try and take my love for this side dish and make it the main dish and boy did it […]
This recipe lives up to its title, EASY! It only requires 3 ingredients, one of which is water, so really only 2 ingredients! This lemonade comes together quick and is a hit for springtime potlucks, barbecues or birthday parties. Once you master the base of […]
Do you ever find you only make certain dishes seasonally? Potato salad is one of those items for me. It just screams BBQ and warm weather. I make potato salad every spring for Easter with my family, my Dad always loves it and says it reminds him of the potato salad my grandmother made. Can’t fight the classics, and that’s exactly what this dish is.
5-6 medium russet potatoes
1 cup mayonnaise
2 tablespoons white vinegar
1 teaspoon sugar
1/2 cup red onion
1 cup celery
Salt and Pepper
Hard boiled eggs
Peel and chop your potatoes into bite size chunks about 1” and place into a large pot of salted cold water. Boil your potatoes until fork tender, about 12 minutes or so. Fork tender just means you can easily pierce your fork into the potato pieces. It should be soft enough to chew and eat. Once you potatoes are cooked, drain all of the cooking liquid out and line then on a baking sheet to cool. While your potatoes cool, make your dressing. Whisk together mayonnaise, sugar, vinegar, salt and pepper until smooth. Next dice your celery and onion small and around the same size. Now place your potatoes into a large bowl and pour in your dressing mixture, tossing gently to coat completely. Then add in your veggies and sprinkle with extra salt and pepper to taste, if needed. Cover and place in the fridge for at least a few hours to overnight for the best results. Eat within 72 hours.
It might sound strange that I mentioned above, laying your potatoes flat on a baking sheet to cool. I do this so that my potatoes cool evenly, if you place them in a bowl the potatoes on the bottom will keep cooking from the residual heat of the potatoes on top. Also your potatoes will start to brown or gray if exposed to the air for too long, so be sure not to cool them too long. You can also rinse your potatoes in cold water if you desire after boiling and this will help both cool them faster and prevent browning. I think the flavor is best in any mayonnaise based salad if you give it a solid 12+ hours in the fridge before eating. That being said, making your potato salad the night before will actually give you less to do the day of, just take it out and give it a good stir and you’re ready to go.
We took our first Disney vacation as a family last fall and it was just as magical as I had hoped it would be. I did so much research and planning it felt like my head was spinning with Disney knowledge. I figured I might […]
Why cook one dinner when you can cook 4? With snow in our forecast and school already cancelled tomorrow, I know my days will be long and I’m probably not going to feel like making big meals. So tonight while making dinner I prepared 3 […]
Where are my fellow meat lovers at? I grew up with a Dad who cooked a mean steak and we ate them quite often. I then went on to work at popular steakhouse chain restaurant all throughout college and into my early twenties. I actually ended up meeting both my best friend and future husband at said steakhouse. So it is safe to say I know a good bit about steak and it definitely has a special place in my heart. Steak, however, can come with a hefty price tag, especially the good cuts, making it not always budget friendly when feeding a family. Enter my citrus soy marinade, an easy way to pack a lot of flavor into a more affordable cut of meat.
1lb flank steak
1 lemon, juice and zest
1 garlic clove, minced
1 teaspoon grated ginger
3 tablespoons soy sauce
1 teaspoon sugar
2 scallions, divided, sliced white and green parts
1/2 teaspoon of salt (or to taste)
Sesame seeds for toppings
In a shallow glass dish, first zest your lemon, then squeeze in the juice from the lemon, careful to avoid any seeds. To your lemon zest and juice, add sugar, soy sauce, garlic, ginger and one scallion. Whisk until combined, adding a healthy pinch of salt. Now remove 2 tablespoons of your marinade and seal in a small Tupperware container for basting when you cook. Then place your reserved marinade into the fridge. Next, place your flank steak into your glass dish, flipping a few times to fully coat in the marinade. Cover your glass dish with a lid or foil and place into the fridge for at least 30 minutes, up to 6 hours. When you’re ready to cook your steak, heat your grill, or a grill pan on the stove to medium high heat. Grill your flank steak 2-3 minutes per side, basting as you go with your remaining marinade. Basting for anyone that doesn’t know, is brushing both sides of your steak with the remaining marinade as you flip your steak during cooking. The best method for cooking steak to your done-ness of liking is by using an instant read thermometer. Everyone’s stove, oven and grill cook differently so exact cook times can be hard, especially with something that overcooks as easily as steak. Once your flank steak is done, let it rest under tented foil for 5 minutes, top with remaining sliced scallion and sesame seeds if desired and enjoy warm.
This is a really easy way to make steak if you’re new to cooking it. Its Asian flavors are mild enough that you can pair this entree with any sides you like. I’m a meat and potatoes kind of girl, I just love a good baked potato or mashed potatoes with my steaks. However, if you wanted to lean more into the Asian flavors already in the marinade you can make white, brown or fried rice to accompany this. Throw in your favorite vegetables or a side salad and dinner is done! I like using flank steak for a few reasons, one is it cooks super fast, two it doesn’t come with a lot of maintenance, no real marbling or trimming required, and three it’s affordable. I find using a cheaper cut of meat always helps when I’m making a new recipe, less pressure if I don’t like how it turns out that I didn’t just waste $20 of our grocery budget for the week. That being said though, you can use this marinade on any cut of steak.
Back at Christmas time I was working hard on candy cane danishes and a friend of mine mentioned using Nutella as the filling. That was all I needed, the light bulb went off and here we have our double danish, which just so happens to […]
One of my favorite things about making spinach and artichoke dip is the leftover dip! I turn it into these super yummy, freezer friendly roll ups. Perfect for a snack or appetizer for your next get together. Ingredients: 1 tube Crescent dough sheet 3/4 cup […]
These are a classic Super Bowl staple in our house. I feel as if deviled eggs are almost a seasonal appetizer. I make them pretty regularly in the spring and summer time for BBQ’s and get-together’s, but not often in the winter. I use my classic deviled egg recipe with the addition of scallion greens to make my football laces. It’s hardly any more work and only one additional ingredient to make these eggs into novelty footballs perfect for any Super Bowl party.
Just so you know, I’ve linked some products and or ingredients I believe in and use myself, however I could collect a percentage of sales. At Mommy Spice we’re all a team in making meals and staying on budget and I hope you love the things I recommend as much as I do.
8 large eggs, hard boiled
1/4 cup Mayonnaise
1 teaspoon Dijon Mustard
1 tablespoon Greek Yogurt
1 teaspoon White Vinegar
1/4 teaspoon Salt
1/8 teaspoon Pepper
2 Scallions, green parts only
Additional supplies needed:
Quart size zip top bag
Hard boil and cool your eggs before starting. Bring a medium pot filled half to three quarters of the way full with water, to a rumbling boil. Gently place eggs in one at a time with a slotted spoon. Turn heat down to medium and cook 10 minutes. Then carefully take the eggs out one at a time and place in a large bowl to cool. If you’re short on time you can blanch them in ice water however I usually find it easier to boil the eggs the night before because peeling eggs always takes longer than expected. Everyone boils eggs differently, some add the eggs in the water before it’s boiling, some add baking soda to the water because they say it helps to peel them easier. No matter your choice once your eggs are boiled and cooled then the fun of this dish can start. Peel your eggs, rinse off any remaining small shell pieces and pat dry. Next cut length wise, carefully scooping out the yolks. Place yolks in a separate bowl, to that add your mayonnaise, greek yogurt, mustard, vinegar, salt and pepper. Mash yolks with a fork and stir until you reach your desired consistency for the filling. Next I like to make a faux piping bag to make the filling process easier and for a cleaner finished look on the eggs. Place your quart bag on the counter top and fold over the opening of the bag. Next pour in all of your deviled egg filling, get as much air out of the bag as you can and then seal it up. Push all of filling to one of the bottom corners of your bag and then snip the very corner off to make your opening. Gently push down on your filling out the opening to fill each center of the egg whites. When all of your eggs are filled it’s time to make them into footballs. Snip the green top off your scallions and then with a pair of kitchen shears cut to open the scallion top, from there make little strips for the laces. I do about an inch for the horizontal lace and a quarter to half inch cuts for the vertical laces. Once o set my laces up on top of my deviled egg filling gently press down on the laces with the top your finger just slightly to be sure the scallion laces stick to your egg filling. Either refrigerate or eat immediately. Enjoy within 72 hours.
If you prefer the traditional paprika sprinkled over your deviled eggs you can feel free to add that to your filling so that the flavor will still be there. The scallion laces are pretty mild in flavor, however also easy enough to take off for even the pickiest of eaters. I like to have these eggs as part of Super Bowl spread to add some freshness and varying texture to the usual fried food and party dips. Also if you’re in charge of transporting deviled eggs I’ve got you covered with the best carrying case around. No more foil or press n seal taking half your topping with them when you uncover your plate.
My love for coffee started in college and has only gotten stronger over the years as my family grew. It’s how we start every morning, and if I’m honest I usually have a second cup most afternoons. I take my coffee with both sweetener and […]