Peter Rabbit Approved!!! (Healthy Holiday Recipes)

♫ Ohhh Here comes Peter Cottontail

Hoppin' down the bunny trail

Hippity hoppin', Easter's on its way ♫

If you're new to my blog, here is a fact about me. Easter is my Favorite Holiday. You can read about it Here, Here, & Here!!! Easter is the reason why the baby was born and the greatest thing to be grateful for. 

On Easter Sunday, we have a very light meal of ham or smoked turkey and salads. If it is cold weather, I will add a hot vegetable side dish, many times turnip greens to the menu, Potato Salad is the traditional salad but we have been known to add some others to the rotation. Since Easter is my personal favorite, I decided to feature recipes from myself and people I actually know. 

Yes, like most black & southern people, I don't eat any & everybody's potato salad. Most folks like it mayo or mustard based. Some people don't trust who cooked it. I have the latter concern because of 2 main reasons.

• Potato Salad is a Cold dish.

I'm not into the German kind. So, I won't eat it hot. Room Temperature potato salad can kill you. Well, at least think you dying. According to the CDC, the temperature “danger zone” encompasses the temperatures between 41°F and 140°F. Oh and trust me, I will ask if you made it the night before and let it chill for several hours. Ptomaine poisoning is never welcomed on my plate.

• Potato Salad should have salad in it.

Potatoes, eggs, & condiments is not potato salad to me. It needs at least celery, dill pickles & onions for me to enjoy it. So, if you want to make a basic OUTSPOKEN_DIVA approved recipe, take notes.

  

Potato Salad

Ingredients

• 3 or 4 mid-sized Russet potatoes, peeled and cut into 1-inch chunks

• 3 Tbsps. finely chopped dill pickles

• 1/2 cup chopped white or yellow onion

• 2 stalks celery, chopped

• 1 or 2 chopped scallions, including the greens

• 1-2 hard-boiled eggs, chopped (My mom used a few of the eggs we dyed the night before. LoL)

• 1 medium carrot, shredded

• 1/2 red bell pepper, raw or roasted, chopped

• 1 (3.25 ounce) can sliced black olives

• 1 (7-oz.) jar pimiento-stuffed olives, drained and chopped

• 1/4 cup mayonnaise (or sandwich spread)

• 1/2 cup yellow mustard

Directions

1. Place peeled, cut potatoes in a large pot. Cover with an inch of water. Bring a pot of water to boil. Simmer for 10-20 minutes until just fork tender. Remove from pot. Let cool enough to handle, but still warm.

2. Put potatoes into a large bowl. Smash the potatoes. Add the finely chopped pickles themselves. Add onions, celery, scallions, the hard-boiled egg, carrots, and red bell pepper.

3. In a separate small bowl, mix mayonnaise with mustard. Mix in the dressing with the potato mixture.

I love Pickled Beets. Now that I think about it, I don't think I've had them prepared in any other manner  I saw this picture on my pals, Diet Solutions' Facebook page and I begged for their recipe. DS usually only releases most of their recipes to their clients. But they know they have my heart so, they gave it to me to post. *wink*

Pickled Beet & Cucumber Salad

Ingredients

• 4 tablespoons vinegar

• 1 tablespoon orange juice

• 1 (15-ounce) can sliced beets (drained)

• 1 large English cucumber, unpeeled, cut into 1/4-inch-thick rounds

• 1/2 sweet onion, halved lengthwise, thinly sliced

• 1 Tsp Salt-Free Italian Seasoning

Directions

1. Mix vinegar & juice together in a small bowl

2. Set it aside

3. Arrange vegetables in a bowl or platter. Pour vinegar & juice mixture onto vegetables Sprinkle with salt-free Italian seasoning

4. Cover & refrigerate for at least 4 hours before serving

If you told me 10 years ago my friends & I would talk about recipes as much as we laugh at each other, I would still be standing there in awe. I think I only have one friend that does not cook And yeah, she catches a little ribbing about it. My Bestie Boo, LJ and I are at least once a week talking about recipes. He was making this, one afternoon while we were yacking on the phone. He rattle off the ingredients and I had to tell you guys about it.

Spinach & Strawberry Salad

Ingredients

• 6 cups baby spinach leaves

• 1 pint (approx. 16 medium-size) fresh strawberries, hulled and quartered or sliced

• 1/4 cup crumbled feta cheese

• 3-4 tablespoons vinaigrette dressing of your choice (A classic recipe is provided below)

• 1/2 cup pecan pieces

Directions

1. In large bowl, toss spinach, strawberries, and cheese.

2. Sprinkle pecan pieces & drizzle dressing on top just before serving

**Add a little red onion for a little pizazz**

Classic Vinaigrette

Ingredients

• 1 1/2 tablespoons red wine vinegar

• 1 tablespoon chopped garlic

• 1 tablespoon Dijon mustard

• 1/8 teaspoon pepper

• 3 tablespoons extra-virgin olive oil

Directions

1. Combine vinegar, garlic, Dijon mustard, and pepper.

2. Gradually add olive oil, stirring until incorporated.

Well, my appetite has been whetted. No matter what you serve for Easter let your heart & mind be on the true meaning of the holiday. It is our Lord's son laying his life down and rising 3 days later, so that we could have life more abundantly. As a songwriter wrote, "There is No Greater Love".

Alright, I will have more recipes for you guys for Juneteenth. Since Memorial Day is a Monday holiday like Labor Day, I will refer you to the Labor Day installment for ideas. 

Happy Easter!!!

As Always, Talking to You in Adult Term