Creamy Potato-Cauliflower Salad

It's memorial day!  -Which means cookouts and all the yummy food that comes with summer.  Naturally, David had people over for a little cookout and we burned things in the fire pit.  I took the opportunity to bring out a new potato salad recipe.  I guess this puts me at four different ones that I consider successful!  Each one is unique and I like them all.  Although, i notice most of them do have bacon as a featured taste :)

I saw a pretty interesting spin on potato salad while reading the June issue of Better Homes and Gardens.  This is my interpretation of that recipe.  I would say this one was pretty yummy -- and pretty healthy too! :) I liked the cauliflower in this, it was a different spin.  I also learned that my pupsters like cauliflower!  They were all about the pieces I gave them. 

Creamy Potato-Cauliflower Salad
adapted from Better Homes and Gardens, June 2011

Materials
6 red potatoes, coarsely chopped
1/3-1/2 head of cauliflower, coarsely chopped
3 stalks celery, coarsely chopped
approx 1-1.5 cups plain yogurt
dill, lots of it. 
approx 1-2 tbl lemon juice
4 slices bacon, cooked and crumbled
a handful (approx 1/3 cup?) Gorgonzola blue cheese
pepper to taste

Methods
I started with the potatoes -- cooking them until they were just fork tender and still fairly firm.  Once they were cooked I drained them and rinsed them with cold water. I did the same with the cauliflower -- steaming for a few minutes until fork tender but still firm. 

I mixed the yogurt, dill, and lemon juice together with some pepper.  I didn't add salt since I was adding the Gorgonzola and bacon to the salad later.  I tossed the yogurt mix with the potatoes and cauliflower and folded in the cheese and bacon and left it in the fridge too cool off. 

Chicken Rollatini with Proscuitto and Provolone

I know.. it has been a while.  The whole moving thing throws off the whole cooking thing.

however...

i'm back.  and i made some kicking chicken the other night!  and I have some good stuff on the menu this weekend already :)

I saw this recipe on Gina's Skinny Eats several weeks ago and have been planning to make it since!  Seriously.  I pretty much followed her recipe, although it has given me a bunch of ideas on spins.  Here is my slightly modified version.

Ingredients
6 chicken tenders
italian breadcrumbs
3 cheese grated blend
lemon juice
olive oil
6 slices proscuitto
3 slices provolone

Methods
I took the chicken tenders and gave them a few wacks with the meat mallet, mostly just because i could :)  Meanwhile I mixed up a couple of tablespoons of lemon juice with a tablespoon or so of olive oil in one bowl and a 2:1 mixture of breadcrumbs and grated cheese in another bowl.  I took each chicken tender and washed it and patted it dry.  The tender was dipped into the lemon-oil mixtue followed by the breadcrumb mixture.  I placed a slice of proscuitto and half a slice of provolone in  middle and rolled the chicken up around it. 

The chicken baked in a lightly greased (Olive oil) pan for 30 minutes at 450.  since I was using tenders it probably could have cooked for 25 min. 

Note:  this looks a little more crunchy and whatnot because its from reheating the leftovers today... I forgot the camera in my other bag on Thursday when i made these.  oops.  but look at that crispy cheesy hammy goodness.mmm

Verdict - Win
It really was good!  I like this idea of the double breaded rollatini rather than trying to wrap a chicken breast around a bunch of filling and securing with toothpicks.  it was soo much easier.  We each ate to tenders and were full, leaving me 2 for lunch today :)

I had actually intended to take a couple of them and wrap a couple of asparagus spears in the middle of the proscuitto-cheese center rather than the onion that Gina used.  I still plan to do that... I think it would be awesome.  Other people suggested a basil leaf, but i like the asparagus idea, I just didn't follow through.  I also meant to spray the tops with olive oil so the breading would be crunchier during baking.  Either way it was a win.  the proscuitto was nice and salty and crispy from baking and it made my tummy happy :)

Plus, this was surprisingly easy -- far easier than David thought it was.  The hardest part is the tiny kitchen at the new house.