Posts by Elysia Moccia

LEMON HERBED POTATO SALAD

May 18, 2020
Elysia Moccia

This lemon and herb potato salad is a perfect side dish to serve alongside whatever is on your grill or in the smoker. Not only is it delicious, but I love preparing it. It’s quick and simple to make and I love the smell of all the fresh herbs as I’m chopping. This recipe can easily be cut in half to serve for dinner for your family, or make the full recipe ahead of time and bring it to a cook out with friends. My husband always requests I make a full recipe for leftovers for lunches or for standing in front of the fridge with a fork for the quick bites he sneaks and doesn’t think I see. I love how flexible and “no fuss” this potato salad is; without the mayonnaise base it can be served warm, at room temperature, or chilled depending on your preference. It’s a fantastic addition to your spring and summer side dish rotation, and makes a great dish to pass at get togethers or to add to a meal you’re blessing a family with. I hope you love it as much as we do.

One of the things that I love most about living in the midwest is that we get to fully experience each season. Once I start to see the changes outside my window, my palate seems to change right along with it. When sunny and warm days start to replace the crisp chill and gray skies, I start to crave bright and fresh flavors.

At my house, we begin to grill as often as possible and attempt to eat the majority of our meals outside on the patio to soak up all the sun we missed all winter long.

Lemon Herbed Potato Salad
Serves four

2 pounds petite medley potatoes, sliced 1/4 inch thick
2 shallots, chopped
1/4 cup fresh dill, chopped
1/2 cup fresh parsley, chopped
1/4 cup green onion, chopped
2 teaspoon garlic, minced
1/3 cup lemon juice
1/2 cup olive oil
1 and 1/2 tablespoons dijon mustard
1 and 3/4 teaspoons salt, divided
3/4 teaspoon pepper

Bring stockpot of water to boil. Season water with approximately 1 and 1/2 teaspoons salt. (Adding salt after water is boiling will prevent stainless stockpots from pitting.)

Place potatoes in boiling water and cook until fork tender, about 6-9 minutes.

Mix lemon juice, olive oil, dijon mustard, garlic, 1/2 teaspoon salt and 3/4 teaspoon pepper.

Drain potatoes and allow to cool for 5 minutes. While potatoes are still warm, but not hot, gently fold in herbs and shallots. Gradually incorporate vinaigrette into potato salad.

Allow to sit approximately 20 minutes for the vinaigrette to flavor potatoes. This dish can be enjoyed at room temperature, or refrigerate overnight and serve cold the next day. Fold potato salad again just before serving for best distribution of vinaigrette.

LEMON HERBED POTATO SALAD
 
Author:
Ingredients
  • 2 pounds petite medley potatoes, sliced ¼ inch thick
  • 2 shallots, chopped
  • ¼ cup fresh dill, chopped
  • ½ cup fresh parsley, chopped
  • ¼ cup green onion, chopped
  • 2 teaspoon garlic, minced
  • ⅓ cup lemon juice
  • ½ cup olive oil
  • 1 and ½ tablespoons dijon mustard
  • 1 and ¾ teaspoons salt, divided
  • ¾ teaspoon pepper
Instructions
  1. Bring stockpot of water to boil. Season water with approximately 1 and ½ teaspoons salt. (Adding salt after water is boiling will prevent stainless stockpots from pitting.)
  2. Place potatoes in boiling water and cook until fork tender, about 6-9 minutes.
  3. Mix lemon juice, olive oil, dijon mustard, garlic, ½ teaspoon salt and ¾ teaspoon pepper.
  4. Drain potatoes and allow to cool for 5 minutes. While potatoes are still warm, but not hot, gently fold in herbs and shallots. Gradually incorporate vinaigrette into potato salad.
  5. Allow to sit approximately 20 minutes for the vinaigrette to flavor potatoes. This dish can be enjoyed at room temperature, or refrigerate overnight and serve cold the next day. Fold potato salad again just before serving for best distribution of vinaigrette.

 

My New Cookbook


PRE-ORDER NOW:  AMAZON | BARNES & NOBLE

This lemon and herb potato salad is a perfect side dish to serve alongside whatever is on your grill or in the smoker. Not only is it delicious, but I love preparing it. It’s quick and simple to make and I love the smell of all the fresh herbs as I’m chopping.

READ MORE

SHRIMP LETTUCE WRAPS

May 11, 2020
Elysia Moccia

Once weather in the midwest hits fifty degrees and sunny, we all put on shorts and get out our grills. Any opportunity to get outside before the weather might turn cold again, we take it. When we starting having sunshine I begin to dream about all of the meals on the grill we have not had in months. I crave something bright and fresh to awaken my spring palate. These lettuce wraps with a sriracha lime aioli were one of the first recipes to come to mind. It checks off all the boxes to please my family at dinner time.

The taste of the charred vegetables, the sweetness of the grilled corn, the spicy flavor of the shrimp, and the cool crunch of the lettuce all wrapped up into a neat handheld wrap.

It’s as if that if I can make this recipe enough times I can will summer to come a little faster!

SHRIMP LETTUCE WRAPS
Serves six

1 and 1/2 pounds shrimp, peeled and deveined
1 red onion, sliced
3 corn cobs
2 jalapeños, halved
1 and 1/2 cup avocado, diced
3/4 cup cherry tomatoes, quartered
3 limes, juiced, divided
4 radishes, thinly sliced
4 tablespoons cilantro, minced
2 heads bibb or boston lettuce leaves
2 cloves garlic, minced
3 teaspoons  chili powder, divided
2 teaspoons salt, divided
2 teaspoons pepper, divided
4 tablespoons olive oil, divided
1 teaspoon cayenne pepper, divided
1/3 cup plain greek yogurt
1/3 cup mayonnaise
4 tablespoons sriracha

Rinse thawed shrimp in colander, carefully insuring each shrimp is clean and appropriately deveined. Tails can stay on until after grilled. Once rinsed thoroughly, place shrimp in large mixing bowl. Mix shrimp with 2 tablespoons olive oil, garlic, 1 teaspoon salt, 1 teaspoon pepper, 2 teaspoons chili powder, 1/2 teaspoon cayenne pepper, 2 and 1/2 tablespoons cilantro, and juice of 2 limes. Refrigerate shrimp for 20-30 minutes.

In small bowl, mix greek yogurt, mayonnaise, sriracha, juice of 1 lime, 1 and 1/2 tablespoons cilantro, and 1 teaspoon chili powder. You could add a tablespoon of water at a time to thin aioli to desired consistency to drizzle on finished lettuce wrap.

Place red onion, corn, and jalapeños on parchment lined baking sheet. Drizzle with 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon pepper, and 1/2 teaspoon cayenne pepper. Place on one side of grill, flesh side down, leaving the other side of grill open for shrimp. Try to keep sections of red onion together to make for easy flipping. Check vegetables every 5 minutes, flipping vegetables and rotating corn as you begin to develop grill marks. I personally like the vegetables with some char marks.

About half way through vegetable grilling, place shrimp on open side of the grill. Once shrimp begin to turn pink, about 2-4 minutes, flip and finish cooking until shrimp is completely pink on both sides and tails start to curl.

Once removed from the grill, let shrimp and vegetables cool on baking sheet for 5 minutes. Remove shrimp tails by pulling off or cutting. Slice corn from the cobs and chop jalapeños and onion. Fold together corn, jalapeños, onion, tomatoes, radishes, and avocado.

Spoon vegetable mixture into lettuce leaves and place three or four shrimp on top. Drizzle with aioli.

SHRIMP LETTUCE WRAPS
 
Author:
Ingredients
  • 1 and ½ pounds shrimp, peeled and deveined
  • 1 red onion, sliced
  • 3 corn cobs
  • 2 jalapeños, halved
  • 1 and ½ cup avocado, diced
  • ¾ cup cherry tomatoes, quartered
  • 3 limes, juiced, divided
  • 4 radishes, thinly sliced
  • 4 tablespoons cilantro, minced
  • 2 heads bibb or boston lettuce leaves
  • 2 cloves garlic, minced
  • 3 teaspoons  chili powder, divided
  • 2 teaspoons salt, divided
  • 2 teaspoons pepper, divided
  • 4 tablespoons olive oil, divided
  • 1 teaspoon cayenne pepper, divided
  • ⅓ cup plain greek yogurt
  • ⅓ cup mayonnaise
  • 4 tablespoons sriracha
Instructions
  1. Rinse thawed shrimp in colander, carefully insuring each shrimp is clean and appropriately deveined. Tails can stay on until after grilled. Once rinsed thoroughly, place shrimp in large mixing bowl. Mix shrimp with 2 tablespoons olive oil, garlic, 1 teaspoon salt, 1 teaspoon pepper, 2 teaspoons chili powder, ½ teaspoon cayenne pepper, 2 and ½ tablespoons cilantro, and juice of 2 limes. Refrigerate shrimp for 20-30 minutes.
  2. In small bowl, mix greek yogurt, mayonnaise, sriracha, juice of 1 lime, 1 and ½ tablespoons cilantro, and 1 teaspoon chili powder. You could add a tablespoon of water at a time to thin aioli to desired consistency to drizzle on finished lettuce wrap.
  3. Place red onion, corn, and jalapeños on parchment lined baking sheet. Drizzle with 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon pepper, and ½ teaspoon cayenne pepper. Place on one side of grill, flesh side down, leaving the other side of grill open for shrimp. Try to keep sections of red onion together to make for easy flipping. Check vegetables every 5 minutes, flipping vegetables and rotating corn as you begin to develop grill marks. I personally like the vegetables with some char marks.
  4. About half way through vegetable grilling, place shrimp on open side of the grill. Once shrimp begin to turn pink, about 2-4 minutes, flip and finish cooking until shrimp is completely pink on both sides and tails start to curl.
  5. Once removed from the grill, let shrimp and vegetables cool on baking sheet for 5 minutes. Remove shrimp tails by pulling off or cutting. Slice corn from the cobs and chop jalapeños and onion. Fold together corn, jalapeños, onion, tomatoes, radishes, and avocado.
  6. Spoon vegetable mixture into lettuce leaves and place three or four shrimp on top. Drizzle with aioli.

 

My New Cookbook


PRE-ORDER NOW:  AMAZON | BARNES & NOBLE

Once weather in the midwest hits fifty degrees and sunny, we all put on shorts and get out our grills. Any opportunity to get outside before the weather might turn cold again, we take it. When we starting having sunshine I begin to dream about all of the meals on the grill we have not had in months.

READ MORE

PULLED PORK WONTONS WITH MANGO JALAPENO SALSA

April 20, 2020
Elysia Moccia

Normally in spring, my home is an ever revolving door for our friends come game time. (This year is one to remember for being different in that way!) Having easy, make ahead appetizers, with simple assembly make feeding our hungry game viewers one of the easiest things to check off my hosting list. The most recent fan favorite was these pork wontons that I top with a mango jalapeno salsa. Everything can be made hours ahead, and all that is needed is a few minutes of assembly.

I like to plate ten or twelve wontons at a time and everything keeps well to assemble more as the night goes on. These are a nice change of pace to the traditional spread. Whether you consider yourself a sports fan or not, most of us will gladly jump on the bandwagon of college basketball come march or football in the fall.

My favorite part of the whole experience is that it’s a solid excuse to have favorite game day snacks.

Pulled Pork Wontons with Mango Jalapeño Salsa
Serves 36 wontons

36 wonton wrappers
2 pounds boneless pork ribs
2 tablespoons extra virgin olive oil
1 yellow onion, chopped
1 and 1/2 teaspoons salt
1 teaspoon pepper
4 garlic cloves, smashed
1 teaspoon cayenne pepper, divided
1 teaspoon liquid smoke
1/2 cup bbq sauce, more if desired
1 mango, minced
1/4 cup red onion, minced
1/4 cup red bell pepper, minced
2 jalapeños, divided
2 tablespoon cilantro, chopped
2 green onions, chopped
1 lime, juiced
1 tablespoon honey

Drizzle olive oil to cover the bottom of the slow cooker. Place boneless pork ribs, onion, 4 smashed garlic cloves, liquid smoke, 3/4 teaspoon of cayenne pepper, salt, and pepper into slow cooker. Cook on high for 3-4 hours or low for 5-6 hours. Once pork is fork tender and falling apart, shred pork and mix in bbq sauce, adding more if desired.

Preheat oven to 350 degrees.

Cut corners off of wonton wrappers. Press cut wontons into muffin tins sprayed with cooking oil, making sure wontons are gently pressed along the sides and bottom. Bake for 6-7 minutes, or until the edges are golden brown. Let cool for 5 minutes. Once cooled you can keep them in sealed container until ready to assemble. This can be done the day ahead, if desired.

Mix mango, red onion, red bell pepper, 1 minced jalapeño, cilantro, green onions, lime juice, honey, and 1/4 teaspoon cayenne pepper. Cover and refrigerate one hour to allow salsa to marinate. The longer it sits the better it gets!

To assemble place bbq pork into bottom of baked wonton cup. Spoon about 1 teaspoon of mango salsa onto pork wonton and garnish with sliced jalapeño.

PULLED PORK WONTONS WITH MANGO JALAPENO SALSA
 
Author:
Ingredients
  • 36 wonton wrappers
  • 2 pounds boneless pork ribs
  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, chopped
  • 1 and ½ teaspoons salt
  • 1 teaspoon pepper
  • 4 garlic cloves, smashed
  • 1 teaspoon cayenne pepper, divided
  • 1 teaspoon liquid smoke
  • ½ cup bbq sauce, more if desired
  • 1 mango, minced
  • ¼ cup red onion, minced
  • ¼ cup red bell pepper, minced
  • 2 jalapeños, divided
  • 2 tablespoon cilantro, chopped
  • 2 green onions, chopped
  • 1 lime, juiced
  • 1 tablespoon honey
Instructions
  1. Drizzle olive oil to cover the bottom of the slow cooker. Place boneless pork ribs, onion, 4 smashed garlic cloves, liquid smoke, ¾ teaspoon of cayenne pepper, salt, and pepper into slow cooker. Cook on high for 3-4 hours or low for 5-6 hours. Once pork is fork tender and falling apart, shred pork and mix in bbq sauce, adding more if desired.
  2. Preheat oven to 350 degrees.
  3. Cut corners off of wonton wrappers. Press cut wontons into muffin tins sprayed with cooking oil, making sure wontons are gently pressed along the sides and bottom. Bake for 6-7 minutes, or until the edges are golden brown. Let cool for 5 minutes. Once cooled you can keep them in sealed container until ready to assemble. This can be done the day ahead, if desired.
  4. Mix mango, red onion, red bell pepper, 1 minced jalapeño, cilantro, green onions, lime juice, honey, and ¼ teaspoon cayenne pepper. Cover and refrigerate one hour to allow salsa to marinate. The longer it sits the better it gets!
  5. To assemble place bbq pork into bottom of baked wonton cup. Spoon about 1 teaspoon of mango salsa onto pork wonton and garnish with sliced jalapeño.

 

My New Cookbook


PRE-ORDER NOW:  AMAZON | BARNES & NOBLE

Normally in spring, my home is an ever revolving door for our friends come game time. (This year is one to remember for being different in that way!) Having easy, make ahead appetizers, with simple assembly make feeding our hungry game viewers one of the easiest things to check off my hosting list.

READ MORE

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