French Onion Roasted Potato Salad

Your backyard BBQ guests will love this lightened up & flavor packed French Onion Roasted Potato Salad...

This delicious recipe was created in partnership with the ADA Mideast. As always, all thoughts & opinions expressed below are 100% my own.

It always seems like Memorial Day weekend is the weekend that officially kicks off summertime. It is the start of BBQ season. The first long holiday weekend of summer. The beginning of summer break from school for many of the kiddos. The first weekend that the local pool is open for the summer season. It also marks the start of summertime entertaining season for me.

The husband & I love to have family and friends over for a cookout or to celebrate summer holidays. We fire up the grill, break out the cornhole set, and prep the fire pit for s'mores making once the sun goes down. 

My husband often grills burgers & hot dogs or smokes baby back ribs to perfection in his smoker. And I am always in charge of the side dishes for our little summertime get-togethers. ;)

We almost always serve a traditional mayo based potato salad at our BBQ's, but I decided to change it up for the cookout we hosted for my son's high school graduation over the weekend. I lightened up our usual potato salad with a little Greek yogurt, but amped up the flavor by oven roasting the potatoes instead of boiling them & mixing in a packet of onion soup mix...

Co-hosting Mom's Test Meal Mondays & a Recipe for Summer Market Potato Salad

I am a busy, busy birthday gal today!  A co-hosting extraordinaire, if you will.  ;)  Today I am sharing a recipe and co-hosting with Jaime of Mom's Test Kitchen for her Mom's Test Meal Mondays.  

And now I will let Jaime take it away... :)

Welcome to week #6 of Mom's Test Meal Mondays y'all!! I'm so excited to have y'all joining me in the kitchen again! We had some amazing slow-cooker recipes shared last week! If you missed the features, you really should go check them out!!

I hope you are all having a great holiday weekend!  I hope you are getting to spend time with your family & friends and enjoy some good fun & food!  This week in honor of the holiday we are going to share our favorite potluck/cookout recipes!  And to kick us off, my amazing friend Carrie from Frugal Foodie Mama, who just so happens to be celebrating her birthday this weekend too, is sharing a scrumptious potato salad recipe with us! 

Inspired by some gorgeous veggie finds at my local farmers market (and some fresh green beans from my parents' garden), I decided to combine all that summer freshness into one delicious and healthy potato salad.  Not only is this potato salad better for you (no heavy mayonnaise here!), it is also really flavorful and can be served cold or warm.  I had it both ways- warm right after I made it with dinner, and cold the next day and both were equally tasty. ;)

I have a favorite vendor at the farmers market for my potatoes each week.  They grow and sell such a unique variety of local potatoes.  From Yukon Golds to Cranberry Reds, and All-Blue to Russian Banana Fingerlings.  I am pretty sure my husband and I have tried just about every variety they offer by now.  Their booth is always my first stop when I visit the market.  I have to get our weekly potato fix before they are sold out.  For my Summer Market Potato Salad, I used a combination of their All-Blue and their Yukon Golds.  You could use a combination of any potatoes, or just one kind of potato.  But the All-Blues were just too beautiful to not use in this salad...

What you will need:
2 lbs potatoes (any variety or combination of varieties as long as they as smaller)
1 medium zucchini, cut into 1/2 inch chunks
1 medium summer squash, cut into 1/2 inch chunks
1/2 lb green beans, cut into 2 inch pieces
2 tbsp whole grain Dijon mustard
2 1/2 tbsp olive oil
2 tbsp apple cider vinegar
Fresh parsley, chopped
Fresh basil, chopped
Salt & pepper, to taste

Heat your oven to 450 degrees.  Clean the potatoes under warm water.  Cut the potatoes into 1 1/2 inch chunks.  Place in a large saucepan and cover the potatoes with water.  Bring to a boil and continue to cook the potatoes until they are almost fork tender.  Remove from heat, drain in a colander, and set aside.

While the potatoes are boiling, combine the cut up zucchini and summer squash in a medium sized bowl.  Pour a touch of olive oil over them and toss well to coat.  Turn out in a single layer on a baking sheet and bake in the oven for 15-20 minutes.  Let cool for at least 10 minutes.

Now for a quick blanch on the green beans.  Bring salted water to a boil in a medium saucepan.  Boil the green beans for 3 minutes.  Quickly drain in a colander and then plunge into an ice bath.  This can be in a large bowl or sink filled with cold water and ice. 

Combine the potatoes, squash, zucchini, and green beans in a large bowl.  In a small bowl, whisk together the Dijon mustard, olive oil, fresh chopped parsley and basil, and cider vinegar.  Pour the Dijon dressing over the veggies in the large bowl and toss well.  Taste your potato salad and add salt and pepper to your liking. 

This salad makes about 8-10 servings and is perfect for a barbecue or family get-together.  And since it is mayonnaise free, it is safe to leave at room temperature. 

How perfect is this for a cookout?!?  Thank you so much Carrie for such a great recipe!  I know y'all loved this recipe, so make sure you head over and check out the rest of Carrie's site!   You can also follow her via Twitter, Facebook & Pinterest.

So now, lets see what y'all are enjoying this weekend!

Just the reminders:

• Myself & Carrie would love to have you as new friends!! Please take a minute to follow us both via GFC, Twitter, FB, or any other social media you prefer ~ you can find my links in the sidebar & Carrie's are listed above.
• Please stick to the theme for the week and only link up your recipes that go with the theme.
• Please feel free to grab the button in the sidebar or add a direct link back to the week's party that you are linking up to
• And finally, go make some new friends ~ spend a few minutes checking out some other recipes that you might want to try out yourself & comment! Everyone loves comments!!

And remember, if anyone is interested in being a co-host for Mom's Test Meal Mondays, please email me at momstestkitchen (at) yahoo (dot) com! I'd love to have you!

Beer & Ranch Chicken & Potato Kabobs

Juicy chunks of chicken and hearty potatoes are marinated in a simple 4 ingredient marinade, skewered, and then grilled to perfection in these Beer & Ranch Chicken & Potato Kabobs...

Is the 4th of July really just 3 days away??

I don't know about you all, but the Fourth always calls for a barbecue filled with good food and good times with friends & family.

And this year, that barbecue will be followed by sparklers, a fire pit with s'mores, and fireworks from the front yard... 

Yes, folks... from our front yard.

We discovered that little gem last summer after having already crowded into our little town the night before and waiting for well over an hour with a restful toddler to watch the big fireworks display.

The next night we heard some booming coming from outside our house & were greeted with a very lovely fireworks display from the lake community adjacent to us.

From the comfort of our own front yard.

Needless to say, we will not be making the trek into the city this week to sit in a crowded parking lot on the bumper of our car to see a fireworks show.

Summer Simple Syrup 3 Ways

It would suffice to say that I love summer drinks.  

Be it with rum or vodka... or without. ;)

Believe it or not, I made simple syrup for the very first time at home just earlier this summer.  Yes.  I was one of those people who actually bought a bottle of sugared up water at the liquor store. 

Once I read how ridiculously easy it was to make your own simple syrup at home, I literally planted a palm to my forehead.  

Had I really been paying for sugar and water??  Oy!

Those of you who have been following me for the past couple of months know my obsession with mojitos.  You probably saw (and hopefully pinned!) my recipe for Spiced Pineapple Mojitos.  Or perhaps you caught my drinks contributor post on White Lights on Wednesday for my Blueberry Ginger Mojitos.  ;) 

Well, simple syrup is essential for the perfect mojito, my friends.  

Essential.

I decided to start experimenting with infusing simple syrups with my favorite flavors of summer- strawberry, blueberry, and basil.

The results were amazing.

Today I am going to be sharing with you all the recipes for my Summer Simple Syrup 3 Ways, but over the next couple of weeks I will be sharing some delicious and refreshing beverages you can easily make with them.  

And think WAY beyond the mojito, folks.  That would be too easy... ;)

Summer Simple Syrups 3 Ways

by Frugal Foodie Mama

Prep Time: 2-5 minutes

Cook Time: 35 minutes (includes steeping

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Ingredients (3 pint jars of simple syrup)

For the simple syrup base (you will need this for all 3 simple syrup recipes)

• 1 cup sugar
• 1 cup water

For the Basil Simple Syrup

• 1 large handful of fresh basil leaves, torn

For the Strawberry Simple Syrup

• 1 cup of hulled and chopped strawberries (about 5 large strawberries)

For the Blueberry Simple Syrup

• 1 cup of fresh blueberries

Instructions

To create the simple syrup for each flavor, you will need the base of 1 cup of sugar to 1 cup water. You will combine the sugar and the water in a small saucepan and heat until slightly boiling and the sugar is completely dissolved. You can choose to leave this plain- If you do so, just allow it to cool completely before transferring to a glass jar.

You could also choose to make all 3 syrups at one time. To do this combine 3 cups of sugar with 3 cups of water in a large saucepan. Heat til slightly boiling and all the sugar is dissolved. Then divide into 3 different bowls to infuse.

To make the Basil Simple Syrup

Drop the handful of basil leaves into the simple syrup immediately after removing it from the heat. Give it a quick stir. Allow the basil leaves to steep in the syrup for at least 30 minutes. The longer you allow it to infuse, the stronger the basil flavor will be.

When done infusing, strain the syrup through a wire mesh strainer into a glass jar. Refrigerate.

To make the Strawberry Simple Syrup

Saute the strawberries in a small frying pan for 2-3 minutes. Drop them into the simple syrup immediately after removing it from the heat. Give it a quick stir. Allow the strawberries to steep in the syrup for at least 30 minutes. The longer you allow it to infuse, the stronger the strawberry flavor will be.

When done infusing, strain the syrup through a wire mesh strainer into a glass jar. Refrigerate.

To make the Blueberry Simple Syrup

Saute the blueberries in a small frying pan for 3-4 minutes. You want most of the berries to burst open. Drop them into the simple syrup immediately after removing it from the heat. Give it a quick stir. Allow the blueberries to steep in the syrup for at least 30 minutes. The longer you allow it to infuse, the stronger the blueberry flavor will be.

When done infusing, strain the syrup through a wire mesh strainer into a glass jar. Refrigerate.

The jars of lidded simple syrup will keep in the fridge for 1-2 months.

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I actually made all 3 of the syrups right before our 4th of July barbecue. I whipped up a picture of plain mojitos (sans the simple syrup) and let my family pour their own mojitos and then add whichever (and how much) of the flavored simple syrups themselves.  It was a fun self-serve mojito bar- perfect for a cookout! (And I wasn't stuck muddling limes and mint all evening when someone needed another drink- genius!)

These simple syrups are also perfect for simply flavoring and sweetening your favorite iced tea or a glass of club soda. 

I have 3 fun drinks coming your all's way using these Summer Simple Syrups.  

Believe me when I say they will be going WAY beyond flavoring and sweetening your simple mojito.

If you could infuse a simple syrup with a flavor that says summer to you, what would it be? :)

Slow Cooker Jalapeno & Beer Cheddarwurst Sandwiches

Break out your slow cooker for your next summer get-together and make these easy & flavorful Slow Cooker Jalapeno & Beer Cheddarwurst Sandwiches...

This post is sponsored by Tyson, Unilever, & Bimbo. As always, all opinions & thoughts expressed below are 100% my own.

I don't know about you all, but we are finally enjoying some warmer weather & sunshine here in my neck of the woods. And warmer weather means that summer is just around the corner. And the arrival of summertime means hosting lots of BBQ's & outdoor get-togethers for our family & friends! 

Inviting friends & family over for a little cookout in the backyard is probably one of my favorite things about summertime. 

My husband usually grills some hot dogs or smokes a couple of racks of ribs while I have a second tasty main dish simmering away in my slow cooker. We'll throw down a few friendly games of corn hole, and then we'll light the fire pit for s'mores making once the stars come out.

Italian Basil Orzo Salad

I thought I would share my recipe for this gorgeous Italian Basil Orzo Salad with you all this week since it was specially requested by my mother that I make this while we are at the beach this week.  

Yes, my friends.  We are taking a family vacation and soaking up the rays.  

It is a MUCH needed family vacation. :)

But do not worry.  I will not leave the blog empty and sad this week!

I have a couple more delicious summer inspired salad recipe posts coming your way this week, plus a couple of sand & sea themed posts- they only seemed appropriate given my locale for the next 6 days or so. 

I originally made this Italian Basil Orzo Salad for our 4th of July cookout, and it was huge hit with my family.  I think my mother was maybe 3 bites into this salad when she said, "You have to make this while we are at the beach."

Of course, I will oblige my mama. ;)

I used a tomato basil flavored feta in this salad that I happened to find at my local ALDI.  If you cannot find a flavored feta, plain feta will work just fine in this salad.  The basil dressing is packed with tons of freshness and flavor...

Italian Basil Orzo Salad

by Frugal Foodie Mama

Prep Time: 1 hour, 15 minutes

Cook Time: 30 minutes

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Ingredients (6 servings)

• 1 cup chicken broth
• 2 cups water
• 1 cup uncooked orzo pasta
• 1 medium zucchini, cut into 1/2 slices and then quartered
• 1 tbsp olive oil
• salt & pepper
• 1 medium cucumber, peeled and chopped
• 1 medium sweet banana pepper, halved, seeded, & chopped
• 1/2 medium red onion, thinly sliced and then chopped
• 1 cup grape tomatoes
• 1/2 cup feta cheese (I used a tomato basil feta cheese that I found at my local ALDI.)

For the basil dressing

• 2 cloves of garlic, peeled, smashed, & roughly chopped
• Juice of 1 lemon
• Large handful of fresh basil leaves, roughly chopped
• 1/2 tsp salt
• 1/3 cup olive oil

Instructions

Combine the chicken broth and water in a medium sauce pan, cover, and bring to a boil. Once boiling, add the orzo. Cook for about 7-8 minutes, stirring 2-3 times.

Drain the orzo and immediately rinse with cold water. Transfer the orzo to a large bowl and chill in the fridge for at least 1 hour.

While the orzo is chilling, roast your zucchini. In a medium bowl, combine the zucchini chunks, the 1 tbsp olive oil, and salt & pepper to taste. Spread out onto a baking sheet and roast at 400 degrees for 10-15 minutes, stirring once about halfway through.

Once roasted, set aside and allow to cool completely.

Once your orzo has chilled, add in the cucumber, banana pepper, red onion, grape tomatoes, the feta cheese, and the cooled zucchini. Toss together and then set aside.

In a food processor or blender, blend together the garlic, lemon juice, basil leaves, and salt. Then slowly add in the olive oil and continue blending until well combined. Pour the basil dressing over the orzo/veggies mixture.

Toss well.

Serve immediately or chill in the fridge until you are ready to serve.

Enjoy!

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This Italian Basil Orzo Salad is just like taking a big ole bite out of summer.  I am happy to say that the sweet banana pepper and basil I used in this salad came from my very own garden.  I am looking forward to making this again soon now that I also have cherry tomatoes and cucumbers almost ready in my garden.  

Do you have a favorite pasta salad or salad you like to make when summer has rolled around?

Peach Mango Iced Tea For One

Make a refreshing, fruity flavored iced tea in minutes with this Peach Mango Iced Tea for One. Post Sponsored by Lunchbox. All opinions are 100% my own.

I would say that on any given day there is almost always a pitcher of sweet iced tea chilling in my fridge. We are a family that loves our iced tea. But occasionally this mama gets busy and life happens, and we will go a day or two (or sometimes three) without a fresh pitcher of sweet tea to enjoy, and then one of us is bound to find ourselves wishing we had a glass with dinner. Or we will get a craving for a flavored iced tea. Or I will have a guest over for dinner or a cookout who prefers their iced tea unsweetened. This is why I am so glad that I recently discovered Lipton K-Cups. Lipton K-Cups allows me to easily solve all three of those little iced tea dilemmas in mere minutes!

Simply pop a Lipton K-Cup in your Keurig and brew over ice. It doesn't get much easier than that, folks. And making a fruity flavored iced tea for one is just as easy! But instead of regular ice cubes, you use fruit juice ice cubes like I did for this refreshing & fruity Peach Mango Iced Tea for One...

Cucumber-Mint Green Tea Sangria

This Cucumber-Mint Green Tea Sangria is a refreshing & minty twist on a summer cocktail classic...

Does anyone else feel like Labor Day weekend is the last hurrah of summer?

It is usually the last big BBQ of the summer.  The last weekend that the public swimming pools and water parks are open. The last three day weekend with warm temps and summer sunshine.

Well if you are planning a little get-together or a huge cookout for the long holiday weekend, I have the perfect pitcher of deliciousness to serve up- this Cucumber-Mint Green Tea Sangria! 

It is refreshing & packed with all kinds of good stuff from the fresh mint, cucumber slices, and green tea.  I mean, I am not trying to tout this as a "healthy" cocktail.  But it is WAY better for you then some of those other summer cocktails out there. ;)

Plus, it is just so easy to make! You can start infusing the green tea with the mint and cucumber the morning of your BBQ, and then simply add the chilled Moscato about 30 minutes before serving...

Blue Velvet & Raspberry Buttercream Cookiewiches

A fresh raspberry buttercream is sandwiched between two soft & chewy blue velvet cake mix cookies in these perfectly patriotic Blue Velvet & Raspberry Buttercream Cookiewiches...

My luck with bringing patriotic recipe ideas to fruition hasn't been very good in the past couple of years.

Until today, I literally had one- just one- 4th of July themed recipe on the blog.

My Red, White, & Berry Cupcakes are fun & absolutely delicious, but you will have to excuse the photos if you click over to take a peek at them.  

But after those cupcakes, my red, white, & blue recipe mojo went kaput. 

Some of you all may recall the Patriotic Pie Fail from last summer.  It looked amazing and like a real winner before I cut into it... but after I cut into? One big delicious, goopy mess.

And I was about to give up on this Fourth of July as well.  Two recipe fails in a row this month- one was a burnt tart and the other was cake bars that refused to bake all the way through and set up. 

(If you happen to follow me on Instagram, you were probably a firsthand witness to those recipe flops of mine.) I was about to throw the towel in and finally accept my fate that I was not meant to publish another patriotic inspired recipe ever again on the blog.

But then inspiration struck...

I spied Duncan Hines Blue Velvet Cake Mix on the grocery store shelf... and then my mind wandered to the White Chocolate Peeps Cookiewiches I made in April... and BOOM! :)

Why not make cookiewiches with blue velvet cookies?

And sure, I could have just made a plain ole buttercream and colored it red and called it a day, but what fun is that? ;)

So instead, I sandwiched a sweet & tart fresh raspberry buttercream between the cookies. 

And whoa! Just whoa, folks...