Big Batch Red Potato Salad

My go-to classic potato salad for a crowd, with corn for crunch and Dijon mustard so it's perfectly zesty and creamy! 

Ingredients:

9 - 10 lbs red potatoes

salt to taste 

3 cups kernel corn

3 - 3 1/2 cups red onions, diced

3 cups Miracle Whip salad dressing

3/4 cup white vinegar 

4-5 tbsps Dijon mustard

3 tsps celery seed 

3 tbsps chopped fresh dill 

First wash and brush the potatoes clean. Then cut in even chunks about 1 - 1 1/2" in size. You will dice them later. Place the potato pieces in pots (I used 3) in cold salted water and bring to a boil, then reduce heat and simmer for about 15 minutes until tender but not mushy. Drain and add cold water let sit a few minutes then drain again and place in the fridge to cool. Meanwhile mix everything else together and reserve about 1 cup of the mixture. Once the potatoes are cool, dice to bite-size and fold in the dressing stirring to completely coat. Refrigerate until ready to use. Just before serving toss in the reserved dressing. Makes 35-40 servings.

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Black Bean and Beef Stuffed Peppers

There's something comforting about stuffed peppers. And these ones will not disappoint! Full of good stuff like lean ground beef, quinoa, black beans and cottage cheese and some savory mixed seasonings. Great as a meal prep dish... they can keep in the fridge for days and are also great for freezing!

Ingredients:

4-5 bell peppers

1/3 cup dry quinoa

3/4 cup water

3/4 cup diced onion

1/2 cup cottage cheese

1 1/2 cups canned black beans, drained

1 egg

1 lb lean ground beef

1 1/2 tsps dry oregano

1 tsp ground cumin

1 tsp celery seed

1 tsp chili powder

1/2 tsp ground coriander

1/4 tsp cayenne pepper

salt and pepper to taste 

1 cup tomato sauce 

Bring the quinoa and water to a boil together then reduce heat, cover and simmer for 15 minutes. Fluff up with a fork and let cool. Meanwhile cut the peppers in half and clean out the seeds. Place in a 13 X 9" baking dish. Mix the diced onion, cottage cheese, black beans, beef, egg and all the seasonings together. Once quinoa is cooled mix that in too. Stuff the pepper halves with the filling, mounding it up. Add about 1 tablespoon of tomato sauce on top of each pepper then bake at 375°F for 40 minutes. The internal temperature should reach 160°F. Serve as is or topped with sour cream or tzatziki sauce.

Makes 10 servings.

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Jumbo Parmesan Meatballs

Amazingly tender Jumbo Parmesan Meatballs with cheesy cubes of bread in every bite. No dry breadcrumbs here!

Ingredients:

6 cups tomato purée or pezzettoni in purée (diced tomatoes in purée)

Salt to taste

1/4 cup olive oil

7 cups stale baguette or crusty bread cubes

1/2 - 1 cup Parmesan cheese

1 lb ground beef

3 eggs

salt and pepper to taste 

Mix the tomato purée, olive oil and salt together in a large skillet. In a bowl mix the cheese with the bread cubes, then add the ground beef, eggs, salt and pepper. Take 1/2 cup of the tomato sauce from the skillet and add that to the meat mixture. Start simmering the sauce while you make the meatballs. Smush (that's a cooking term right?) the meat together using your hands to form into 12 balls the size of large plums. Place in the sauce, spooning some over top. Simmer on low heat for 30-40 minutes until the internal temperature reads 160°F.

Serve with your favourite pasta or mashed potatoes.

Makes 12 balls 

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Slow Cooker Pork and Vegetables

This dinner for two cooks up fall-off-the-bone tender pork with savory mixed vegetables. 

Ingredients:

2 pork shoulder steaks

3 medium potatoes, quartered

2 medium carrots, sliced

2 small onions, roughly chopped or quartered

1 unpeeled apple, halved and cored

1/2 cup vegetable broth

1/2 cup sliced mushrooms

2 tbsps olive oil

1 tbsp cornstarch

2 tsps garlic powder

2 tsps smoked paprika

1/2 tsp dry oregano

1/2 tsp dry thyme

salt and pepper to taste 

Add potatoes, onion, carrots, mushrooms and broth to the bottom of the slow cooker. Place the pork and apple halves on top. Mix the olive oil, cornstarch, garlic powder, smoked paprika, oregano, thyme, salt and pepper together and spoon over the pork. Cover the slow cooker and set on high for 4 hours or low for 6-8 hours depending on the thickness of the steaks. They should be fork tender when done. Serves 2

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Chicken Drumstick Tray Bake

Tray bakes are so easy to make. Just marinate the chicken and prep the veggies. Caramelized vegetables and tender lemon, garlic chicken with no fuss. 

Ingredients:

8 chicken drumsticks

salt and pepper to taste

1 tbsp dry oregano

2 tsps smoked paprika

1 tbsp lime juice

2 tbsps lemon juice

zest of 1/2 a lemon

2 tsps minced garlic

3 tbsps olive oil, divided

4 cups broccoli florets

10 small new potatoes, halved

1 onion, cut in wedges

1 bell pepper, cut in squares 

fresh parsley to garnish 

Line a baking sheet with parchment for easy cleanup. In a bowl, mix the salt, pepper, dry oregano, smoked paprika, lime juice, lemon juice, lemon zest, minced garlic and 1 tbsp olive oil together. Add the drumsticks and marinate for at least 4 hours. In another bowl mix the remaining 2 tbsps olive oil with the broccoli florets, potato halves, onion wedges and bell pepper squares. Salt and pepper to taste if you like. Set aside. Lay chicken out on the parchment lined baking sheet and bake in a 350°F oven for 25 minutes. Then add the vegetables, spread out evenly and return to the oven for about 50 minutes. When potatoes are tender dinner is ready. Broil 4-5 minutes to a nice golden brown. Garnish with fresh parsley. Serves 4

 Adapted from: leahitsines.com

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Pear Cake

No peeling! Just core your pears and they're ready to go to make this not-too-sweet and simple cake perfect for breakfast or afternoon tea.

Ingredients:

300 g pears (about 3) cored and cut in chunks

1 tbsp lemon juice

3 eggs

1 cup + 2 tbsps sugar

2 cups flour

2 1/2 tsps baking powder

1/3 cup butter, at room temperature

1/3 cup Greek yogurt or cottage cheese 

2 tsps vanilla 

Oil an 8" spring form pan or 1.6L round baking dish with deep sides and cut a piece of parchment to fit the bottom. Wash and core pears, weighing them for best results. Then cut in chunks and place in a food processor and purée with the lemon juice. In a large bowl beat the sugar and eggs together until light in colour. In another bowl, sift the flour and baking powder together, then add to the sugar/egg mixture alternating with butter and Greek yogurt. If you use cottage cheese you may want to blend or process it first to get rid of the chunks but it's not necessary. Add the pears and vanilla and pour into prepared pan. Bake at 350°F for 60-70 minutes. The center should be set when a cake tester comes out clean.  Cool before cutting. Serves 8-10

Adapted from: christinascucina.com

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Pear Zucchini Loaf

Juicy chunks of pear and a bunch of good-for-you zucchini that no one will know is in there!

This recipe makes 2 - 8 X 4" loaves or 24 muffins 

Ingredients:

2 cups peeled, diced firm pears

3 cups shredded zucchini, unpeeled and lightly squeezed out

1 cup sugar

1 cup brown sugar

4 eggs

3/4 cup vegetable oil

1/4 cup tahini paste (or 1 cup oil and no tahini)

1 tbsp vanilla

2 cups flour

1 cup whole wheat flour

1 tbsp cinnamon

1/2 tsp nutmeg

1 tsp allspice

2 tsps baking powder

1 tsp salt 

Prepare the pans you choose to use, either oil and line the bottom of loaf pans or paper liners for muffins. Combine the zucchini, sugars, eggs, oil, tahini and vanilla in a large bowl. Mix the dry ingredients together. Then add the wet ingredients to dry mixing just until combined. Fold in the pears and pour the batter into pans. Bake at 325°F for 60-65 minutes for loaves, 22-25 minutes for muffins. A cake tester should come out clean. Cool 10 minutes. 

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