Honey-Dijon Roasted Fingerlings

I was at Harmons (my favorite grocery store) searching for food to serve for Sunday dinner. In the produce section, I noticed the fingerling potatoes, which I've always wanted to try, and right above them was a recipe. I figured it was worth a shot, but I didn't expect it to be nearly the hit it was. They were so easy and amazingly delish.

2 lbs assorted fingerling potatoes
4 Tbsp olive oil
1 1/2 tsp sea salt
1 1/2 tsp ground black pepper
2 Tbsp Dijon mustard
2 Tbsp honey
2 tbsp chives, freshly chopped

Preheat oven to 425 degrees. Wash fingerling potatoes in cool water, pat dry and set aside. In a large mixing bowl toss together olive oil, salt, pepper, mustard and honey. Add fingerlings to mixture and coat each potato well. Transfer fingerlings to a 9x13 pan. Place in the center of oven and bake fingerling potatoes uncovered for 25 minutes or until easily pierced with a fork. Rotate frequently to cook evenly. Garnish with chopped chives and serve while hot.

Black Bean + Grilled Corn Salad

I'm taking over this week with the summery food posts, sorry!

Dressing:

2 tbsp balsamic vinegar
1/4 cup chopped fresh parsley
1 tsp cumin
zest and juice of 2 limes
salt + pepper
1/3 cup olive oil

Whisk it all together and set aside

Salad:
2 ears grilled corn, cut off the cob
2 cans rinsed and drained black beans
1 red pepper, diced
1 mango, diced

Toss everything in the dressing. Delicious served alongside a quesadilla or grilled chicken breast. If you half it like I did, it's perfect for two.

Peach Mango Salsa

This is so, so good on grilled chicken (prepared with a little lime juice, salt and pepper) or tilapia and just screams summer

Ingredients:
1 ripe mango, diced
2 ripe peaches, diced
2 plum tomatoes, seeded and diced
3 green onions, sliced
1 jalepeno pepper, seeded and diced
2 tbsps chopped cilantro
Juice of 1 lime
pinch salt

Combine everything in a bowl and let it sit in the fridge while you grill the meat. Spoon over meat, or chips, or whatever.

Josh's Mint Lemonade

This is the most delicious lemonade concoction ever

Freshly squeezed juice of 6-8 lemons
1 liter club soda
1/2 cup sugar (more or less if needed)

Mix these all together and pour into glasses with ice and 2-3 crushed mint leaves (crushing the mint releases the flavor)

Finish with 1 Dole Whole Fruit Juice Bar (raspberry, strawberry, blackberry, whatever you want) and stir to melt popsicle and swirl in flavor.

My favorite has 4 mint leaves and a strawberry-kiwi popsicle. Yum.

Magelby's Syrup (buttermilk syrup)

Have you guys eaten breakfast at Magelby's Fresh? If not, you are so missing out, mostly because they have the most amazing syrup ever. But now, I too have the recipe and I'm sharing it with you!

In a saucepan, mix:
1/2 C Buttermilk
1 cube butter
1 C sugar
1 tbsp Karo Syrup

Dissolve and boil

Add:
1 tsp vanilla
1 tsp baking soda

And done! Amazing over french toast, pancakes, waffles, or just eaten straight with a spoon. Don't tell my husband that I do that!

Tres Leche

My mom found this recipe online. I made it for KJ's birthday and it has become our new favorite!

1 pkg. yellow cake mix
1 pkg. vanilla instant pudding
1 c. milk
1 c. vegetable oil
4 eggs

Milk syrup:

1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
1 c. half & half
1 tsp. vanilla extract

Top with Cool Whip and strawberries (optional). We don't usually do the cool whip.

Preheat oven to 350. Spray a 9 x 13 pan with cooking spray. Put the cake ingredients into a bowl. Mix with a hand mixer on low speed until well mixed (for about 1 min.). Scrape the batter off the sides with a spatula and then beat an additional 2 min. on medium speed. The batter should be well blended. Pour into the greased pan. Bake at 350 for 30-35 min. When done, allow to cool.
While the cake is cooling, make the milk syrup. Whisk together the ingredients. Poke the cake all over with a fork. Using a large spoon, pour the milk mixture over the cake. Let the syrup soak into the cake. Continue doing this until all of the syrup is used up. When you have finished, not all of the syrup will be completely absorbed.
Cover the cake loosely with plastic wrap and refrigerate for about 2 hours (KJ says the longer the better it is).
Before serving, spread with Cool Whip and top with sliced strawberries.

German Chocolate Cake

This cake is a Stratton family classic. Here it is Bethany!

1 pkg. white cake mix
1 pkg. instant chocolate pudding
2 c. milk
1/4 c. flour
3 egg whites

Separate the egg whites and yolks. Save the yolks for later. Beat the egg whites until fluffy (have stiff peaks). Mix the other ingredients together then gently fold the egg whites into the mixture. Pour into a greased 9 x 13 pan and bake at 350 for 30-35 min.

Frosting:

3 egg yolks
1 c. canned milk
1/2 c. butter
1 1/2 c. sugar
1 1/2 c. coconut
nuts (optional)

Beat ingredients well. Cook for 12 min. or until thick. Add coconuts and nuts (we like pecans or walnuts). Spread frosting on the cake after it has cooled.