Classic Potato Salad

This delicious potato salad from Mel's Kitchen Cafe tastes just like my mom's. It's an old-fashioned style with mayo, mustard, and pickles. (Actually, the original recipe had olives instead of pickles, but I swapped the olives for pickles. I also added some pickle juice and increased the mustard.) We had this with fried chicken we picked up from a local chicken restaurant, and other sides like watermelon. I made it ahead of time and we ate it after a full day at the pool. Good times!

Note: I made this again today 6/29/26, I just added the ingredients all together instead of setting some dressing aside. I think it's the same. I also made it the morning of instead of the night before. I also used Trader Joe's Pickle Mustard and a teaspoon of their Pickle Seasoning. 

Classic Potato Salad

adapted from Mel's Kitchen Cafe

Recipe is cut in half- still makes a ton

1 cup mayonnaise 
1/3 cup buttermilk
1 teaspoon dried parsley
3/4 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon ground black pepper

TJ's Pickle Seasoning, optional (1/2 tsp to 1 tsp)

2 tablespoons pickle brine (from the pickle jar)
2-3 tablespoons yellow mustard, to taste (I like more-try TJ's Pickle Mustard)
2 1/2 pounds potatoes 
1/2 - 3/4 cup diced dill pickles (add more or less to taste)
4-5 diced hard-boiled eggs

Paprika, optional

1. For the dressing, whisk all dressing ingredients (up to and including yellow mustard). 

2. For the salad, peel (optional- I didn't peel), dice, and boil potatoes until tender but not mushy (I cut my potatoes into bite-size pieces and boil for about 8-10 minutes). Drain potatoes well and pour into a large bowl.

3. Add pickles and hard-boiled eggs. Pour dressing over warm potatoes until desired “dressing-level” is reached. Can make this salad the night before and pour a thin coating of dressing over the potatoes, pickles and eggs while they rest in the fridge overnight.

4. Before serving the next day, add the rest of the dressing and mix until it looks right. Most importantly be sure and taste so you can add extra salt and pepper if needed! Sprinkle with paprika, if desired. 

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Pasta with Zucchini, Ricotta and Basil

I love zucchini and am always cooking with it, especially in the summer. I tried this recipe from the NY Times and enjoyed the results. Leftovers are good too. A great dish for summer!

Pasta with Zucchini, Ricotta and Basil

adapted from NT Times via here

Extra-virgin olive oil
1 small onion, finely diced
2 pounds zucchini, sliced into 1/4-inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing)
Salt and pepper
2 garlic cloves, minced
1 ounce basil, about 2 cups loose leaves
1 pound ziti or other dry pasta
8 ounces ricotta, about 1 cup 
Pinch of crushed red pepper, optional
Zest of 1 lemon
2 ounces grated Parmesan, pecorino or a mixture, about 1 cup, plus more for serving

1. Put a pot of water on to boil. In a large skillet over medium-high heat, cook the onions in 2 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.

2. Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor, like I did). Stir in 3 tablespoons olive oil. (**Can also use a few spoonfuls of pesto here if you have it- instead of garlic, basil, and salt**)

3. Salt the pasta water well and put in the pasta, stirring. Boil per package instructions. Drain pasta, reserving 1 cup of cooking water.

4. Add cooked pasta to zucchini in skillet and turn heat to medium-high. Add 1/2 cup cooking water, then the ricotta, optional crushed red pepper and lemon zest, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary. Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Corn, Tomato & Feta Salad

This is a great summer salad.  I should have made it in the US, where copious amounts of fresh corn on the cob were available, but I didn't.  I made it in Italy, and therefore had to use frozen corn.  It was still good though.  Imagine how good this would be with fresh corn- and please try it if you have that available.

Corn, Tomato & Feta Salad
adapted from The Kitchn

4 ears fresh corn, husks removed (OR 3 cups frozen corn, thawed)
4 medium Roma or plum tomatoes, diced
1/2 small red onion, diced
2 ounces feta cheese (about 1/2 cup), crumbled
1/4 cup torn fresh basil leaves
3 tablespoons apple cider vinegar
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1.  If using fresh corn, cut the kernels off the cobs into a large bowl. You should have about 3 cups kernels. If using frozen corn, place that in a medium to large serving bowl.  Add the tomatoes, onion, feta, basil, vinegar, oil, salt, and pepper, and stir to combine. Cover and refrigerate for 30 minutes before serving.

**This post and photos are property of http://dishingwithdish.blogspot.com/**

Orange Julius

Happy First Day of Summer, a few days ago.  Lol.  We were on vacation in Malta.  I'll hopefully post about that soon.  I also need to post about Spain, from back in April. Anyway...... I recently made Orange Juliuses for the kids for the first time ever.  Weird, I know.  My mom used to make these for us all the time as kids. The kids loved them so much, we've been having them every Sunday night with popcorn, instead of our usual frozen lemonade smoothie.  This recipe is The Kitchn's version. 

Orange Julius

adapted from The Kitchn

Makes 6 servings

2 cup milk (whole, 2%, or skim)
2 teaspoons vanilla extract
1 12-ounce can frozen orange juice concentrate
1/2 cup sugar
3 cups ice cubes

1.   Pour the milk and vanilla in a blender and pulse until combined.  Add the frozen orange juice concentrate. Blend until fully combined with the milk. Add the sugar and ice cubes; blend until cubes are crushed and mixture has thickened. If things end up a little thick, just add a tablespoon of milk and mix once again. Pour the drink into glasses.

**This post and photos are property of http://dishingwithdish.blogspot.com/**

Peppermint White Chocolate Cookies

These cookies are a twist on the classic White Chocolate Macadamia Nut Cookies.  They're made with white chocolate and crushed peppermint candy (or candy canes) and don't contain any nuts.  The candy melts into the cookies and turns delicious.  Because the candy IS actually melting, it's important to use parchment paper with these cookies.  If you don't, the cookies will stick terribly and be almost impossible to remove from the cookie sheets.

I was lucky to have this bag of crushed candy canes left over in my pantry from last year.  They were still good, not stale or stuck together.  I LOVE these things.  No more unwrapping and crushing individual candy canes.  The color is not as brilliant red, but the convenience is worth it. 

Peppermint White Chocolate Cookies
adapted from Closet Cooking

1/2 cup butter room temperature
1/2 cup brown sugar, packed
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cup all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup white chocolate chips
1/2 cup peppermint crushed candy cane

1.  Preheat the oven to 350F/180C.  Mix the butter and sugars in a bowl. Beat in the egg and vanilla extract. Mix the flour, baking soda and salt in another bowl. Mix the dry ingredients into the wet until they are just incorporated. Mix in the chocolate and the peppermint candy cane.

2.  Chill the dough in the fridge for 30-60 minutes before placing it onto a parchment paper lined cookie sheet one tablespoon at a time rolled up into balls, using a cookie scoop.

3.  Bake in preheated oven until just lightly golden brown around the edges, about 8-10 minutes.

**This post and photos are property of http://dishingwithdish.blogspot.com/**

Pumpkin Buttermilk Pancakes II

I already have a recipe for Pumpkin Pancakes on here.  It's similar but not exactly the same.  I wanted to try this new one and was very happy with it.  The family enjoyed these too.  (Except my then 5-year old is now 14, and still didn't want to try them!!  Dork!! Lol).  I used my own pumpkin puree for this but feel free to use canned.  Whatever you prefer or have on hand.

Pumpkin Buttermilk Pancakes
adapted from Cooking Classy

2 cups (282g) all-purpose flour
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 cup (55g) packed light brown sugar
1 cup (245g) pumpkin puree
1 1/2 cups (350ml) buttermilk
3 Tbsp (1.5 oz) butter, melted, plus more cold butter for griddle
2 large eggs
1 tsp vanilla extract

1.  Preheat a non-stick electric griddle to 375 degrees. In a large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Make a large well in center of mixture and set aside.

2.  In a medium mixing bowl whisk together pumpkin, buttermilk, brown sugar, melted butter, eggs and vanilla until well combined. Pour into well in dry mixture and whisk just until combined (batter should be slightly lumpy, don't over-mix). Let batter rest 3 minutes.

3.  Spray griddle with non-stick spray.  Pour about 1/3 cup of batter at a time onto griddle. Spread out a little if needed.  Cook until golden brown on bottom, then flip and cook opposite side until golden. Repeat process until all of the batter has been used. Serve warm with butter and maple syrup.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

One-Pot Creamy Tomato Basil Pasta

I loved this pasta!  It was so easy too!  Right now I'm buying wonderful grape tomatoes often from the Sicilian guy on the side of the road. :)  He sells produce from Sicily and it's all delicious, and cheap.  I got the zucchini from him too (just saute it on the stove with olive oil and your favorite herb mix, and salt if needed. Add feta if desired.) His tomatoes were wonderful in this. Of course if you grow your own, that would be even better.  We grow our own basil!!  Lol.

I used my white non-stick (I think ceramic-coated) soup pot for this recipe and it was perfect.  If you have an enamel Dutch oven that would be great.

One-Pot Creamy Tomato Basil Pasta
adapted from Mel's Kitchen Cafe

2 cups milk
2 3/4 cups chicken broth (low sodium)
1 pound (16 ounces) spaghetti, broken in half
4 cups (about 20 ounces) cherry or grape tomatoes, halved (can add more- I did)
3 cloves garlic, finely minced (about 1 heaping teaspoon)
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper
1/2 to 1 cup fresh basil leaves, torn into pieces
1/2 cup (about 1.5 ounces) freshly grated Parmesan cheese

1.  In a large pot (5- to 6-quarts), combine the milk, broth, spaghetti, garlic, oregano, cherry tomatoes, salt, and pepper. Bring to a boil over medium-high heat, then reduce the heat and gently simmer for 10-12 minutes, stirring often so the pasta doesn’t stick. Adjust the heat accordingly especially at the end. Cook until the pasta is tender and most of the liquid is absorbed. (At the end, I threw in a few tablespoons of cream I had on hand that needed to be used. It was great, but not needed. If the pasta is not cooked through and the liquid is gone, add extra broth or milk as needed until pasta is tender.)

2.  Off the heat, stir in the basil leaves and the Parmesan cheese. Serve immediately (if you want it slightly thicker, let it rest 5-10 minutes; it will thicken as it stands).

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Mirabelle Plum Jam

I love this recipe from David Lebovitz.  I made his Red Plum & Strawberry Jam last year, but didn't get around to blogging about it (I think I didn't get a chance to take pics, but maybe they're around somewhere.  If so, I'll post that recipe too).

Anyway, I first made this with just regular yellow plums from my wild yard.  But then, I realized that we have a plum tree that I'm pretty sure is a Mirabelle plum tree!  I made the jam again with those plums and it was even better than the regular yellows.  It tastes honeyed.  I added vanilla and I loved that addition.  I made extra and put it in the freezer, so I hope it freezes well.

Note: this recipe also works with regular yellow plums.

David Lebovitz's Mirabelle Plum Jam
adapted from David Lebovitz

1 pound (450g) mirabelle plums
2/3 cups (130g) sugar
1 teaspoon freshly squeezed lemon juice
optional: 1/2 to 1 teaspoon kirsch, eau-de-vie or vanilla extract

1. Pit the mirabelles. I found the best way to do this was use my cherry pitter.  My plums were small enough.  After pitting, I cut each one in half.

2. Put the pitted plums in a non-reactive saucepan. Add enough water so it’s about 1/4-inch (a scant 1cm) deep in the pan. Cover and cook over medium heat, until the mirabelles are cooked through, about 8 to 10 minutes. (At this point, you can choose to blend some of the mixture up with an immersion blender.  I did this with one batch, and left one batch "whole".  If you don't blend, it's still very good and more like preserves, as it's very chunky.  Both ways are good, though.)

3. Add the sugar and lemon juice and continue to cook the mirabelles over medium heat, stirring frequently, until the liquid looks syrupy and thick. If you want to check it for doneness, you can turn it off and put a dab on a chilled plate in the freezer and check it in a few minutes, when it’s cold: if it wrinkles when you nudge it, it’s done. If using a candy thermometer, the jam will set at around 218-220ºF (103-104ºC). (I found mine set around 210-212.)

4. Remove from heat, add the kirsch, eau-de-vie or vanilla, if using, and balance the flavor with a little bit more lemon juice, if desired. (When cool enough to taste.) Pour the jam into a clean jar, cover, and refrigerate until ready to eat.

Storage: The jam will keep in the refrigerator for at least two weeks. (I stuck one jar in the freezer, but haven't pulled it out yet to see how well it freezes.)

**This post and photos are property of http://dishingwithdish.blogspot.com/**

Overnight Eggnog French Toast

We had this for dinner on New Year's Day.  I knew we wouldn't be awake enough to have it for breakfast, and I was too tired New Year's Eve night to prepare it anyway.  (It should be refrigerated for 8 hours before baking.) It was a nice breakfast-for-dinner thing to do on New Year's.  We had so many appetizers the night before, nobody felt like a big fancy meal anyway.  This would make a great Christmas breakfast, too.

I loved the eggnog flavor of this! Eggnog is probably almost gone from stores by now, but this is a great send-off for it.  I hope everyone had wonderful holidays.

Note: I used Pandoro bread/cake for this.  It's like Panetonne but has no dried fruit inside, and it comes from Verona.  It was perfect for this.

Overnight Eggnog French Toast
adapted from The Kitchn

1 loaf challah, brioche, Portuguese Sweet bread, Panetonne or Pandoro (about 16 ounces), cut into 1-inch-thick slices
6 large eggs
3 cups eggnog
1 cup whole or 2% milk
1/4 cup granulated sugar
2 teaspoons vanilla extract
1/8 teaspoon salt
Powdered sugar, ground cinnamon, and warm maple syrup, for serving

1.  Arrange a rack in the middle of the oven and heat to 350°F. Spread the bread slices in a single layer on a baking sheet. Toast until dry and very lightly golden-brown, about 8-10 minutes. Set aside to cool slightly.

2. Grease a 3-quart or 9x13-inch baking dish.  Cut or tear the bread slices into roughly 1-inch pieces and place them in the prepared baking dish in an even layer.

3.  Whisk the eggnog, milk, eggs, sugar, vanilla, and salt together in a large bowl. Pour evenly over the bread cubes and gently press down with your hands to make sure all of the bread gets saturated. Cover the dish with aluminum foil and refrigerate for a few hour or overnight.

4.  To bake, arrange a rack in the middle of the oven and heat to 350°F.

5.  Uncover the french toast. Bake until a tester inserted in the center comes out clean and the tips of the bread are lightly toasted, 45 to 50 minutes in a metal pan or up to 55 minutes in a glass or ceramic pan. If the crust seems like it's getting dark before the custard is done, tent the dish loosely with foil. (I left the foil on for the first 30 minutes and then uncovered it.  It worked very well.)

6.  Transfer the bread pudding to a wire rack and let stand at least 10 minutes before serving. Sprinkle with powdered sugar and cinnamon and serve with warm maple syrup.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Candy Cane Shortbread Bars

I loved these bars.  They're very similar in taste to these cute little Peppermint Meltaways, but making anything in bar form is just so much easier and faster.  The original recipe called for melted white chocolate to be put on top of the frosting, but I thought that was just overkill.  And I love white chocolate.  I left it off, and these bars were wonderful without it.  I found crushed candy canes in a bag this year, and I'm so excited, because that's the worst part of making a recipe like this.  The candy cane bits don't look as vibrant as ones you crush yourself, but I'm ok with it.

Candy Cane Shortbread Bars
adapted from Taste of Home
Makes one 9x13 pan

1 cup butter, softened
1 cup packed brown sugar
1 large egg yolk
1-1/2 teaspoons peppermint extract
2 cups all-purpose flour

BUTTERCREAM:
2 cups confectioners' sugar
1/4 cup butter, melted
2 tablespoons 2% milk
1/2 teaspoon peppermint extract

TOPPING:
3/4 cup crushed candy canes (or a bit less)

1.  Preheat oven to 350°F. Grease a 13x9-in. baking pan.  

2.  In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and extract. Gradually beat in flour. Press evenly into prepared pan. Bake 15-19 minutes or until edges are brown. Cool completely in pan on a wire rack.

3.  In a bowl, combine buttercream ingredients; beat until smooth. Spread over shortbread. Sprinkle with crushed candy canes; let stand until set (press candy canes lightly into frosting with your hand or the back of a big serving spoon). Cut into bars. 

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Butternut Squash Fettucini Alfredo

This was so good!! I really enjoyed it, and so did the whole fam.  I might not have mentioned (to the kids) that it had squash in it until they were done eating, lol, but nobody seemed fazed at all and they want me to make it again.  First, you roast the squash, giving it a delicious flavor.  Here, one can buy pre-cut/peeled butternut squash all fall and winter.  I love it!  It's always labeled "zucca", which is a generic term for pumpkin or squash.  But at a cooking class the teacher told us this is usually butternut squash. 

Butternut Squash Fettuccine Alfredo
adapted from the Kitchn

3 cups (1-inch) cubed butternut squash (about 1 1/4 pounds)
3 cloves garlic, minced
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
3/4 cup heavy cream
1/2 cup low-sodium chicken or vegetable broth
1/2 cup grated Parmesan cheese, plus more for serving
Pinch ground nutmeg
1 pound dry fettuccine
2 tablespoons finely chopped fresh parsley

1.  Arrange a rack in the middle of the oven and heat to 425°F.

2.  Toss the cubed squash with the garlic and olive oil on a rimmed baking sheet and spread into an even layer. Roast until tender and caramelized, about 30 minutes. (Check on it- it may need more or less time.)

3.  Remove the squash from the oven and let cool for 10 minutes. Transfer to a blender or food processor. Add the cream, broth, cheese, and nutmeg, and blend until smooth. Season with salt and pepper as needed; set aside

4.  Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 10 minutes or according to package instructions. Reserve 1/2 cup of the pasta water, then drain the pasta. Return the pasta to the pot.

5.  Add the Alfredo sauce and toss with the pasta. If needed, add some of the reserved pasta water, tablespoon by tablespoon, to loosen the pasta and evenly coat it with the sauce. Sprinkle with the parsley and more Parmesan and serve immediately.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Butterscotch Fudge

I was reading a book (but a super depressing and not good book, so I won't mention the title) and it mentioned Butterscotch Fudge.  Best part of the whole book, lol.  I hadn't really heard or thought of butterscotch fudge before, so I looked up a recipe immediately and then soon after, bought the ingredients to make it.  We all loved it, and it was super easy.  There's so much sugar in this (and all fudge, pretty much), so I don't make fudge often.  But it's fun sometimes.  This is great for fall, too, with the fall-ish color.   PS:  Use the SMALL can of evap milk!  Not the regular-size can.

Butterscotch Fudge
adapted from Nestle

1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) evaporated milk (tiny can, not regular sized)
2 tablespoons butter
1/4 teaspoon salt
2 cups miniature marshmallows
1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
1/2 cup chopped nuts
1 teaspoon vanilla extract

1.  Line 8-inch-square baking pan with foil.

2.  Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

3.  Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Fresh Strawberry Pie

I already have two other recipe on here for strawberry pie, and this is similar to this one, but there's one difference, plus these pics are a bit better (but not perfect).  I use mascarpone on the bottom of the crust now instead of cream cheese.

Fresh Strawberry Pie
from here

Mom's Pie Crust:
1 cup vegetable shortening (can use organic)
3/4 teaspoon salt
2 cups all-purpose flour, stirred and measured
1/4 cup cold water

1.  Measure shortening into bowl. Add salt and half of flour. Stir with a spoon until ingredients cream together and mixture is smooth and satiny. Add water and remaining flour. Stir with spoon until mixture clings together in ball. Roll out as desired on a generously floured board. Don't be afraid to handle or overmix. Makes 2 (9-inch) pastry shells or enough for 1 double pie.

2.  To use this pie crust as a filled (pre-baked crust), roll out, place in pie pan, prick with a fork, and bake at 450 degrees for 8-10 minutes or until lightly browned.

*If desired, wrap in plastic wrap to freeze. I have frozen these (unbaked, in a ball) for 3 months, and then just thaw on the counter. It still rolls out very well and, after baking, tastes just like you made it fresh.

Pie:

1 pre-baked pie shell (single crust)
1 1/2 quarts (6 cups) strawberries, hulled
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
1/3- 1/2 cup mascarpone cheese, softened (can sub cream cheese)

1. In small bowl, mash enough strawberries to measure 1 cup. In 2-quart saucepan, mix sugar and cornstarch. Gradually stir in 1/2 cup water and mashed strawberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool.

2. In medium bowl, beat cheese until smooth. Spread evenly in pie crust. Top with remaining strawberries. Pour cooked strawberry mixture over top. Refrigerate until set, about 3 hours. Store in refrigerator.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **