Creamy Lime Potato Salad

Ever just crave that citrus taste? What is your favorite, lemon or lime? I am a huge lemon fan, but this dish gave me a nice taste of lime while putting a total spin on a regular potato salad. Might give this dish enough oomph to totally knock out every other potato salad at that summer outing! 

Creamy Lime Potato Salad

Ingredients:

4 cups cubed red potatoes

1/3 cup mayonnaise

1/4 cup sour cream

2 tablespoons lime juice

1 tablespoon minced fresh thyme or 1 teaspoon dried thyme

1/2 teaspoon grated lime peel

1/2 teaspoon salt

1/2 teaspoon pepper

Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce the heat; cover and cook for 10-15 minutes or until potatoes are tender. Drain. Cool potatoes for 10 minutes. 

Meanwhile, in a bowl, combine the mayonnaise, sour cream, lime juice, thyme, lime peel, salt and pepper. Pour over potatoes; toss gently to coat. Serve warm or chilled.

*My own thoughts*

I definitely liked this dish better chilled...the longer chilled, the more it brings out the lime taste. Awesome!!

Final Photo Taken by Me :)

Deviled-Ham-and-Cheddar Toasts

This is one of those recipes that you absolutely have to have on hand forever. Not many recipes out there that every family member loved this much, but this was definitely, without a doubt, one of them. Very quick and delicious! See for yourself :)

Deviled-Ham-and-Cheddar Toasts

Ingredients:

8 oz cooked ham, finely chopped

1/4 cup reduced-fat mayonnaise

1/4 tsp cayenne pepper

1/2 tsp Worcestershire sauce

1/2 tsp. cider vinegar

1 18 inch baguette, sliced lengthwise

2 cups grated Cheddar

Directions:

Preheat broiler to high and line a large, rimmed baking sheet with foil. In a bowl, stir together ham, mayo, cayenne, Worcestershire sauce and vinegar.

Place bread, cut side up on baking sheet. Spread ham mixture evenly on top and sprinkle with Cheddar. Broil until cheese is bubbling and beginning to brown, 30 seconds to 1 minute. Remove from broiler and let stand 3 minutes. Slice into 24 pieces and serve warm. 

Final Photo Taken by Me :)

Lemon-Oregano Chicken Skewers

 

 

This recipe was spot on when it came to the delicious citrus flavor. I baked the chicken and then placed them on the skewers, but the original recipe calls for grilling. That is the recipe I will write up for you now :)

 

Lemon-Oregano Chicken Skewers

 

Ingredients:

 

1 1/2 lemons

1 clove garlic

1 Tbsp olive oil (plus extra for grill)

1 tsp dried oregano

1/4 tsp salt

1/8 tsp pepper

8 chicken tenderloins (about 1 1/4 lb)

8 wooden skewers (soaked in water for 30 minutes)

 

Directions:

 

Squeeze the juice from the half-lemon into a ziptop food bag. Squeeze garlic through a press into bag (or chop). Add oil, oregano, salt and pepper. Add chicken; seal bag and turn to mix and coat. Marinate 15 minutes.

 

Brush outdoor grill or grill pan with oil; heat. Cut lemon into 8 wedges. Thread one chicken tender onto each skewer, then skewer on a lemon wedge.

 

Grill 4 minutes, turning once, until chicken is lightly charred and cooked through.

 

(If you wish to do it indoors, I cut the chicken into strips after washing. Bake them in the oven in a casserole dish and then place on the skewer along with a lemon wedge on top. Serve. Be sure to squeeze the lemon onto the chicken before eating...yummy!)

 

 

 

Final Photo Taken by Me ;)