Red Skinned Potato Salad

Ingredients

• 910 g clean, scrubbed new red potatoes
• 6 eggs
• 455 g bacon
• 1 onion, finely chopped
• 1 stalk celery, finely chopped
• 475 ml mayonnaise
• salt and pepper to taste
• 
  
• Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

Preparation Time:

1 Hr.

Ready In:

2 Hr.

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Fiery Fish Tacos with Crunchy Corn Salsa

Ingredients

• 155 g corn
• 85 g diced red onion
• 130 g peeled, chopped jicama
• 80 g diced red bell pepper
• 45 g fresh cilantro leaves, finely chopped
• 1 lime, zested and juiced
• 30 g sour cream
• 10 g cayenne pepper
• 6 g ground black pepper
• 35 g salt
• 672 g tilapia
• 30 ml olive oil
• 12 corn tortillas, warmed
• 
  
• Directions

1. Preheat grill for high heat.
2. In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
3. In a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices.
4. Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.

Preparation Time:

30 Min.

Cook Time:

10 Min.

Ready In:

40 Min.

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Alyson's Broccoli Salad

Ingredients

• 10 slices bacon
• 1 head fresh broccoli, cut into bite size pieces
• 40 g red onion, chopped
• 70 g raisins
• 45 ml white wine vinegar
• 25 g white sugar
• 235 ml mayonnaise
• 145 g sunflower seeds
• 
  
• Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
3. Before serving, toss salad with crumbled bacon and sunflower seeds.

Preparation Time:

15 Min.

Cook Time:

15 Min.

Ready In:

30 Min.

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Pina Colada

Ingredients

• 235 ml coconut milk
• 235 ml pineapple juice
• 120 ml rum
• 50 g white sugar
• 8 cubes ice
• 
  
• Directions

1. In a blender, combine coconut milk, pineapple juice, rum, sugar and ice. Blend until smooth. Pour into glasses, and serve immediately.

Preparation Time:

4 Min.

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