Blue Cheese and Pimiento Potato Salad

Bottled Blue Cheese dressing sounds like a quick way to give flavor to this salad, but so many bottled dressings are full of preservatives and sodium. I love cooking with as many fresh ingredients as possible. So I developed my combination of flavors for this blue cheese potato salad.

 Ingredients

• 3 pounds medium red-skinned potatoes (about 5)
• ¼ cup Rice Vinegar
• ½ cup Crema Mexicana, preferably, or  you can use sour cream
• ½ cup mayonnaise
• 2 teaspoons hot mustard
• 4 ounces crumbled blue cheese
• 3 hard-boiled eggs, diced
• ½ cup medium white onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon celery seeds
• ¼ cup diced pimientos
• ¼ cup diced jalapeno peppers
• 2 tablespoons fresh chopped parsley
• Salt and pepper to taste

Preparation 

1. Fill a large pot with about a cup of water and add salt. Then place a steamer basket inside the pot and bring to a boil. Reduce the heat to a rapid simmer. Add potatoes to steamer basket; cover and let steam for about 25 minutes or until tender. Do not let potatoes overcook.

2. Remove potatoes and allow cooling, then peel and slice potatoes into ¼” thick slices.

3. While potatoes are cooling, make the dressing. In a large bowl, combine rice vinegar, Crema, mayonnaise, and hot mustard, blend well. Then add blue cheese and eggs; mix well.

4. Once potatoes have cooled, to the dressing add onions, celery seeds, pimientos, and jalapeno peppers, then combine potatoes with the dressing a little at a time, making sure not to break potatoes or mash them.

5. Add chopped parsley; hold a little back for garnish. Salt and pepper to taste; it should not require too much salt due to the blue cheese. Then place the potato salad in the refrigerator for about an hour or until you are ready to serve. Enjoy!!

Herb-Infused Sous Vide Duck Breast

About This Recipe

Get ready to impress with this sous vide duck breast recipe! Imagine tender, juicy duck breasts infused with thyme, rosemary, and lemon zest, cooked to perfection at 135°F for 1.5 hours. The magic happens when you sear the skin for that irresistible crispy finish. Season, vacuum-seal, and let the sous vide do its thing. After a quick rest, slice into succulent pieces of heaven. Pair with creamed baby spinach and artichoke hearts or roasted sweet potatoes for a complete culinary adventure.

Bon appétit! 🍽️🦆

Servings: 4  Time including preparation about 2 hours.

Ingredients 

• 4 duck breasts (6 oz each), skin on
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, chopped
• 2 cloves garlic, smashed
• 1 lemon, zested
• 1 tsp black pepper
• 1/2 tsp sea salt
• 1 tbsp olive oil
• 2 Vacuum Sealed Sous Vide Bags (8” x 10”)
• Optional: Creamed Baby spinach with artichoke hearts, and Roasted Sweet Potatoes as side dishes. 

Preparations    

1. Season duck breasts evenly with salt, pepper, thyme, rosemary, and lemon zest.                        

2. Place 2 duck breasts in a vacuum-seal bag with a smashed garlic clove and 1/4 tbsp olive oil.

3. Seal the bags using a vacuum sealer, removing air completely.

4. Preheat your sous vide water bath to 135°F for medium-rare.

5. Submerge the sealed duck breasts in the water bath and cook for 1.5 hours.

6. Remove the duck breasts from the bags and pat dry with paper towels.

7. Score the skin: Lightly score the skin in a crosshatch pattern. This will help render the fat and allow the skin to crisp up evenly.

8. Heat a skillet over medium-high heat and sear the duck breasts skin-side down for 2-3 minutes until the skin is crispy.

9. Flip and sear the other side for 1 minute, then rest for 5 minutes before slicing.

Serve sliced with creamed baby spinach with artichoke hearts, and roasted sweet potatoes as optional sides.

Do you want to achieve the perfectly crispy duck skin that adds a delightful crunch to your duck?     

·   Dry the skin thoroughly; moisture is the enemy of crispiness.

·   Score the Skin; this allows the fat to render and skin to crisp up evenly.

·   Allow your pan to get hot; this is essential for achieving that golden crispy skin.

·  Render the fat; place the duck breast skin-side down first.

·  Avoid overcrowding your pan. If you are preparing more than one breast, do it in batches or one at a time.

·  Press down; use a spatula to press down on the duck breast. The contact helps the breast to get crispy.

·  Let your breast rest before slicing; this allows the juices to redistribute and keeps your duck breast tender.

 Enjoy your culinary adventure! 🍽️🦆

Jambalaya With a Orzo Twist

About This Recipe

Get ready to embark on a culinary adventure with our delightful twist on the classic Jambalaya! 🌴✨ Originating from the vibrant Caribbean Islands, Jambalaya is a beautiful fusion of Spanish culture and native flavors. Traditionally, it's made in three parts: meats, vegetables, and the magic touch of stock and rice. But wait, there's more! Our version adds a splash of excitement with juicy tomatoes and hearty Orzo Pasta, transforming it into a soul-warming Jambalaya soup. 🍅🍲

Imagine the rich, savory aroma filling your kitchen as you cook this dish. It's not just a meal; it's an experience! Whether you're a seasoned chef or a kitchen newbie, this recipe is sure to impress. So, gather your ingredients, put on your favorite cooking tunes, and let's create some delicious memories together. Bon appétit! 🎉👩‍🍳👨‍🍳

 

Servings: 4 - 6, depending on the portion sizes.

Cook time about 25 minutes.

 

Ingredients

From the pantry - Making my spice blend

2 tsp Kosher Salt

2 tsp MRS Dash Garlic & Herb seasoning

2 tsp paprika

1 tsp ground black pepper

1 tsp jerk seasoning

1 tsp cayenne pepper

1 tbsp dried oregano

1 tsp red pepper flakes

   

Directions

Combine all ingredients together and blend well. You may also use a coffee grinder to blend your spices. I love making my own spice blend, making sure your spice rack is up to date with fresh spices, and making your own blend. Store in an airtight container and use for your favorite dishes.

 

Jambalaya Ingredients

• 1  1/2 cups of Orzo Pasta
• 1 pound medium white shrimp, peeled and deveined
• 1 pound boneless/skinless chicken breasts, cut into 1" pieces
• 1 cup red, yellow, green, and orange bell peppers, diced
• 1 package Johnsonville Andouille smoked sausage, cut into 1/2" slices
• 5 garlic cloves, diced
• 1 cup white onions, diced
• 1 1/2 cups low-sodium chicken broth
• 1 14.5-ounce can diced tomatoes
• 4 tbsp special spice blend (divided - 2 tbsp each for chicken and shrimp)
• Olive Oil or Vegetable Oil for sautéing  

 Step 1

Place chicken in a clean bowl and add spice seasoning over chicken and gently toss until the chicken is well-coated. Then, in a separate bowl, do the same thing with the shrimp. Cook orzo pasta according to package instructions. But cook "al dente" because you will finish cooking the pasta when it is added to the jambalaya mixture.

Step 2

 In a large skillet, add about 2 tbsp olive oil. Start with chicken first, place it in a pan, and add part of the onions, garlic, and peppers, and sauté until it is about half done. Then remove the chicken and set it aside. Add more oil if required, then add the balance of onions, garlic, peppers, and shrimp. Sauté until shrimp is nice and pink, but do not overcook.

Step 3

Now add to the skillet, tomato, and chicken broth, and combine with the shrimp. Stir gently and add chicken back to the skillet. Continue to cook until chicken, shrimp, and vegetables are tender. Let simmer for about 3 - 5 minutes. Then add orzo pasta to the mixture and combine well, and let simmer for about 5 minutes.  

  Serve your Jambalaya

  Place in serving bowls and garnish with fresh chopped parsley.