Blueberries, budget, Cherries, creamy garlic and dill dressing, easy meal, family dinners, freezer meals, frugal, fruit salad, gourmet cooking, gourmet freezer meal, grilled vegetables, grilling, marinades in freezer, mojito marinade, Potato Salad, Raspberry Lemonade, Strawberries
Another meal with a marinade you’ve seen before.
Mojito Marinated Chicken
Yukon Gold Potato Salad
Grilled broccoli, onions and mushrooms
Berry Cherry Bowl
Homemade Whole Wheat Bread (I bought from a friend who grinds the wheat!)
Mojito Marinade (or salad dressing) quart freezer bag or container
¼ C chopped garlic
½ C chopped onion
2 C orange juice
½ C lime juice
½ C olive oil
2 T fresh oregano or 2 t dried
1 T fresh cilantro
4 t kosher salt
1 T black pepper
2 t cumin
Mix garlic, onions in a bowl.
Mix oregano, cilantro, salt, pepper and cumin in separate bowl.
Heat olive oil in large sauce pan.
Slide contents garlic bowl into hot oil.
When it begins to cook add 2 cups of juice.
Simmer 5 minutes, adding more juice as it gets dry.
Add contents of spice bowl and stir.
Take off heat.
Pour it all into a blender or food processor and pulse 3 times.
Continue to add juices with the mixture until all is well mixed.
Pour into another container to cool to room temperature. (a very large bowl)
Divide into recipes and place into quart size freezer bags or individual’s containers.
Marinade will keep in refrigerator for 2 weeks if used for salad dressing.
Freeze any you want to use for marinades.
This is great on chicken or vegetables. Marinate 4 hours or overnight, then bake, grill or broil meat until done.
This Potato Salad is made with ingredients I had at home. There really is not a correct way to make Potato Salad. I usually put in celery so since I had radishes I put them in. Sometimes I put onions in it, but since I had radishes I vetoed the onions. The dressing was leftover from a different meal. I keep dill relish on hand, so I added that.
Yukon Gold Potato Salad Makes a large bowl of Potato Salad
7 large Yukon Gold Potatoes
5 radishes, diced
4 hardboiled eggs, diced
¼ Cup dill relish
6 oz Creamy Garlic Dill Dressing (recipe follows)
Cook uniform size potatoes (sliced in half if large) in salted water with skins on for 20 minutes or until a fork goes into them easily.
When done, but not cooked until mushy, take them out of the boiling water. The skin will peal right off at that time. I am not concerned about any skin that is left on as it’s flavorful and full of nutrition.
I topped the salad with a sprinkle Rosemary Salt from NEW SEASONS MARKET
Creamy garlic dill dressing by Cheryl
1 cup mayonnaise or ¼ C mayo ¾ C olive oil
1/3 cup sour cream
3 tablespoons milk
1/4 C fresh parsley
3 cloves fresh garlic
1 tablespoon dill weed
2 t Worcestershire sauce
2T lemon juice
1 t salt
1/8 t pepper
Blend all ingredients except dill.
Whisk in dill.
Keep in refrigerator and use within 2 weeks.
How to dice a radish
I cut the broccoli in bite sizes or larger, quartered the onion and mushrooms. I tossed them with 2 T Olive oil and a sprinkling of salt and pepper.
Berry Cherry Bowl
At this time of year all these fruits are fresh, so I piled them into a bowl after cleaning them for all to enjoy, no prep, no mess.
Raspberry Lemonade Makes ½ Gallon
In a blender combine:
2 lemons, peeled and deseeded
¼ cup fresh raspberries
¼ C cane sugar
Water to blend with
Stevia to taste
Water to make 2 Quarts
Blend and serve over ice using a couple raspberries as garnish!