So Saucy & a Contest

I've been lucky enough to be entered into a recipe contest sponsored by Saucy Mama and Barhyte's Specialty Foods. I am so excited and can't even think of where to begin.  There are so many good things to chose from.  While the deadline is looming by, we have been experimenting with the different products they sent me to sample. So far, we love everything!

You can love them too. If you want to be entered to win your very own Saucy Mama products, simply post a comment on this blog describing your favorite party food. (You can also enter by leaving a comment on my Facebook Page.)  On September 30th, 2010 I will randomly select a contest winner who will receive several of Saucy Mama's delicious products. Winner will be notified via this blog.

Sweet Onion Dijon Potato Salad
The Sweet Onion Marinade made an amazing twist to my Dijon potato salad. Here's the recipe.

Sweet Dijon Red Potato Salad
2 lbs of red potatoes, quartered
Olive oil
Salt and pepper
Pinch of celery seed
1 shallot, diced
2 heaping tablespoons of Dijon mustard
2 tablespoons of Saucy Mama's Sweet Onion Marinade

Preheat oven to 400.  Mix potatoes with olive oil, shallots, salt and pepper and spread over baking sheet.  Roast in oven for about 20 minutes or until tender but still holding shape.  Let cool.  Add Dijon, Sweet Onion Marinade and celery seed.  Season if needed with additional salt and pepper and garnish with parsley. 


Summer Spinach Salad

With Peach Balsamic Vinaigrette 

  • 1/4 cup peach white balsamic
  • 1/4 cup peach nectar
  • 1/2 cup olive oil
  • spalsh of red wine vinegar (mostly to make that lovely peach color)
  • 2 tsp honey
  • 1 clove garlic finely minced
  • 1 pinch dried parsley
  • 1 pinch herbs de Provence
  • dash of salt and pepper
Whisk or shake all ingredients together, and thank me later!   I served it over a bed of baby spinach, smoked almonds, white onion and clementines, with a smidgen of feta.  I think Gorgonzola would work too. 



There is a day approaching that I am trying to avoid.  It will be one year since my Grandpa Power left us, and I am really not sure what day he died, but I know it's approaching.  I kind of don't want to know.

What I do know is that while slicing into a perfectly ripe avocado, I realized how many fun memories of my Grandpa revolve around food.  As un-gourmet as it sounds, there is nothing like a ripe avocado crudely mashed onto a toasted piece of wheat toast and sprinkled with Bob's Big Boy seasoning.  It instantly makes me thinks of mornings in my grandpa's kitchen watching him stir wheat germ into his water.

Year before last Gpa gave me 10 bottles of the stuff kind of as a joke.  I didn't think of it until recently, but I think maybe, just maybe he bought it in the hopes that it would keep a fond memory alive for me.  It surely has.


Red Potato Salad-sans mayo

Red potatoes before roasting

Rustic Red Potato Salad

  • 5lbs red potatoes
  • 1/4 cup olive oil
  • salt
  • pepper
  • herbs de Provence
  • chopped shallots
  • chopped garlic

Preheat oven to 400.  Chop potatoes into quarters and add to large bowl.  Add olive oil and then season with the spices I suggested or use your own favorite.  Bake for 20 minutes, then sprinkle with balsamic vinegar, bake for an additional 10 minutes or until potatoes look caramelized.  Let cool and then add a bit more balsamic and olive oil about 4 TSP each.

Adding a bit of mayonnaise to this makes it creamy and tossing in a bit of bacon makes it awesome!!