Not Ready to Let Go

We are only a less than a week away from September, and Labor Day. I know many out there are literally counting the days until autumn arrives; and with the arrival of cooler temps this week, we've all been reminded of what is coming.

It's no secret I love summer, and dread when it starts to fade. If I'm being truthful, I don't hate fall. After all, here in Indiana, we usually end up with some warm 80 degree days well into October. The colors are beautiful, the flavors are delicious and I adore getting outside and enjoying all the autumn activities. But see, the problem is what comes after. I know as soon as the leaves begin to turn...in the blink of an eye we will be grabbing the shovel and waiting for school delays.

So, here I am holding onto summer with all my might. I refuse to say goodbye, and still have plenty of fun in the sun planned.

This simple salad would be perfect for your Labor Day cookout, picnic or party. Or, it's just great for weeknight supper too! With all these summer veggies we have to indulge in when we can, it's a great way to use them up!

If you're one of the ones who is holding your breath until it's hoodie and bonfire season, it will be here before you know it. And if you are like me, and not ready to see summer go, let's make the most of the time we have left!

Marinated Cucumber Salad

3 medium cucumbers, peeled, seeded & chopped

1 pint snacking tomato medley, halved

1/4 c. vegetable oil

3 TBS red wine vinegar

1/2 tsp. dried basil

1/4 tsp. dried oregano
2 tsp. dried parsley

Salt and Pepper

In a large bowl combine cucumbers and tomatoes. In a small bowl whisk together oil, vinegar and seasonings. Pour over veggies. Mix well. Chill for a few hours before serving. *NOTE* If you use English cucumber, no need to peel or seed. The tomatoes are a mixed variety in the produce section. You can also use cherry, grape or a mix of both.

Shared at Weekend Potluck
Shared at Meal Plan Monday

New Potatoes

That title actually has double meaning for this recipe. Obviously because it's a new recipe, but also because it is made with the "new" baby sized potatoes. I love when new blog posts are that easy to name!

My favorite potato chip on the face of the planet is a crunchy salt and vinegar. Oh the saltiness, the sour tang, the crispiness....how I love thee. Mr. E and I are also the ones at the fair, eating the big plates of curly fries or "potato stacks" drowned in malt vinegar. In fact, I keep a bottle in the fridge for drizzling whenever we want!


I've told you before how much I love cooking with the Yukon gold potatoes, small, medium or large. They are buttery, tender and take on whatever flavor they are cooked with, making them so versatile for so many things.

These are the perfect side dish for a beef dinner, whatever type it is. I served them alongside a beef roast, but they would be delicious with steak, burgers, or even sloppy joes. If you aren't as big of a fan as the vinegar as me, start with a little and see how they taste. We like a strong flavor, but it might be overpowering for some. The contrast of it with the salt and buttery potatoes is pretty hard to beat!

Potato dishes are one of those things you can have a million of and still look for more!

Salt & Vinegar Potatoes

3 lbs. "size B" Yukon gold potatoes, halved or quartered

4 TBS olive oil

3 tsp. dried rosemary

3-4 TBS red wine vinegar

Salt and Pepper to taste

Kosher salt

In a large skillet or dutch oven, cover potatoes with water. Bring to a boil and cook about 10 minutes until just fork tender. Drain. Wipe out pan. Heat oil over medium high heat. Add potatoes. Don't move for about 2 minutes, allowing them to brown. Add rosemary, salt and pepper. Cooking, stirring frequently about 10 minutes until golden. Turn off heat. Add vinegar and stir well. Sprinkle with kosher salt. 

Slow Cooker Summer Series Day 5

Whew, what a fun week it's been here on EMM. Did you catch all the amazing recipes for your slow cooker this summer? There were some great ones, both from me, and my fabulous blogger friends, so if you missed any, be sure to go check them out! 

Personally, I think I've saved the best for last. No summer time picnic or barbecue is complete without a good ole' potato salad. And when my friend told me she had a great recipe for one for the Crock Pot, well, let's just say I thought she was crazy. Why? Because when she told me, I assumed she meant a recipe for a warm potato salad; and then she revealed it was indeed a cold one. No way! Yep, it's true!

I think this is a great recipe because you could easily do the first part, preparing the potatoes the day before, and then finish it off the day of your party. I love recipes that allow me to do some prep work before hand, leading to a more stress free cook!

If you love deviled eggs as much as we do, you have to make this. Seriously, go get the ingredients today if you don't have them. This summer time staple is like if potato salad and deviled eggs got married and had a baby. No joke! All the flavors are there, perfectly blended together. 

Potato salad and cook-outs go together like lemonade and sunshine. And now, you can make this classic a little easier by putting your slow cooker to work. I would have never guessed I could do this, and am so excited to share my discovery with all of you!

Slow Cooker Deviled Egg Potato Salad Inspired By Get Crocked

10 medium potatoes, peeled, cut into 1 inch cubes and rinsed well

1/2 c. Italian Dressing

1/4 c. red wine vinegar

Water

3 kosher dill spears, diced

2 green onions, finely chopped

6 hard boiled eggs, chopped, reserve a few for garnish

3/4 c. mayo

2 TBS mustard

1 tsp. garlic salt

1 tsp. onion powder

1 tsp. paprika

Salt and Pepper to taste

Place potatoes in Crock Pot. Add Italian dressing and vinegar. Stir. Add enough water to cover potatoes. Cook on HIGH for 3-4 hours. Drain well. Set in fridge to cool. When cool, add eggs, pickles and green onions. Toss to combine. In a small bowl combine mayo, mustard, garlic salt, onion powder, paprika, salt and pepper. Stir. Pour over potato mixture. Stir to coat well. Set in fridge to chill until serving, at least an hour. Garnish with extra egg.

Shared on The Country Cook June 13, 2014

Garden Inspired

This recipe was totally inspired by the fresh bounty of a summer garden. Unfortunately it just wasn't our garden! Our garden is fine, and has already yielded some beautiful green onions, but is a little behind in the other vegetable department. We have lots of blossoms and some beautiful green tomatoes that will be ripe in no time, but for now we just have to wait. However, our aunt and uncle's garden is producing like nothing I've ever seen! We're talking zucchini the size of Bam Bam's club, tomatoes as big as softballs and cucumbers big enough to feed a small family! Luckily since I'm at their house once a week, we've had the chance to share in this bountiful blessing until our own is ready. They've been so generous refilling my crisper drawer each week! And when someone is so kind to share such gorgeous produce with me, you know I'm not going to turn it down or let it go to waste. So when I was looking for a simple side dish to go with Goulash on a Friday night when I wasn't feeling the best, I knew these free veggies would be perfect in a marinated vegetable salad. One of the best treats in summer is eating things fresh from the garden. We bring them in, we rinse them off and we serve them up. But until our garden is ready for that, we're so lucky to have loved ones share with us!

Marinated Vegetable Salad
2 medium yellow tomatoes
1 medium cucumber, peeled
2 medium red tomatoes
1/4 c. red onion, chopped
1/4 c. olive oil
3 TBS red wine vinegar
1/2 tsp. dried basil
1/4 tsp. dried oregano
1 garlic clove, grated or minced
Salt and Pepper to taste
Parsley for garnish

Chop tomatoes and cucumber in large chunks. In a large bowl combine tomatoes, cucumber and red onion. In a small bowl whisk oil, vinegar, garlic, basil and oregano together until well combined. Pour over vegetables and mix well. Season with salt and pepper. Garnish with parsley. Chill well.

Shared at Lady Behind The Curtain Aug. 1, 2012
Shared on Miz Helen's Country Cottage Aug. 2, 2012 
Shared on The Country Cook Aug. 3, 2012

Salad at Very Good Recipes
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