You can have the best potato salad recipe in the world, but if you do not adhere to this basic rule (which no recipes mention), your great potato salad recipe could turn into a flop.
Always apply your potato salad dressing (regardless of what type you use) while the potatoes are still warm. This is very important. When the potatoes are still warm, their pores are open and… you guessed it, porous. This allows all of the great flavor from your dressing to seep in to the potato and let the potato absorb all of the delicious yumminess. If you apply the dressing when the potatoes are cold, the dressing will basically sit on the outside of the potato and will not taste near as good.
Mmm, potato salad…
My friend Erika always makes the most gorgeous and delicious cupcakes. This recipe comes from her, and she got it from Martha Stewart. I’m also including a link to a fluffy buttercream frosting recipe that takes some time but the results are fantastic!
Ingredients:
- 3/4 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- Easy White Icing
- Sprinkles (optional)
Instructions:
- Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
- Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla.
- With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
- Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
- Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with frosting using a table knife or small offset spatula. Decorate with sprinkles, if desired.
Ingredients
In skillet set at 250 degrees F or medium heat, melt 1 Tbsp butter; add garlic, saute until tender. Remove from heat. Stir in teriyaki, lemon juice, honey and sesame seeds. Pour over mahi mahi fillets, marinate 30 minutes. Heat 1 Tbsp butter in skillet. Set at medium heat. Add mahi mahi fillets, saute 4-5 minutes on each side, basting with marinade. Garnish mahi mahi fillets with parsley.
Makes 4 servingsp
We will soon be filling this blog with our favorite recipes for our personal reference and for our family and friends to enjoy. Check back often and feel free to leave comments with your suggestions, modifications, and even requests!
