I can’t believe that the 4th of July is this Thursday- Wow!
I am not having a big get together this year, it will be just me and Bob. I am still not allowed to have visitors. I am keeping it very mellow and Bob will be grilling for the two of us and I will be making my traditional 4th of July potato salad.
I am re-posting two of my recipes that I made last year to give you some ideas for this 4th of July.
My Flag pizza (big hit) and my most requested potato salad. Enjoy!
Have a safe and Happy 4th of July with family and friends and be mindful of your pets and fireworks.
Click on the photo to enlarge, and the back arrow to return to original size.
I saw this recipe on one of Giada’s shows and I just had to make some pizzas, they were too cute.
I brought them to a friends house last 4th of July, along with my potato salad- big hit.
This year I have added a few substitutions for some of the ingredients if you want to change things up a bit….
Recipe courtesy of Giada De Laurentiis
FOR THE SPINACH
2 tablespoons extra-virgin olive oil
2 garlic cloves, peeled and smashed
5 ounces baby spinach, chopped *
1-2 teaspoon kosher salt
2 tablespoons flour
1-pound pizza dough
1 tablespoons extra-virgin olive oil
3-4 cup pizza sauce
2 cups shredded mozzarella cheese
1 tablespoon ricotta cheese**
28 slices pepperoni***
Preheat the oven to 500°F. Position a rack in the lower third of the oven.
Heat a medium skillet over medium-high heat. Add the oil and the garlic and cook until fragrant and lightly browned. Add the spinach and the salt and cook, stirring often, until the spinach is wilted, about 1 to 2 minutes. Remove from the heat and drain the spinach in a fine mesh strainer. Set aside.
Sprinkle 1 tablespoon of flour on a clean work surface. Place the dough on top and sprinkle it with the remaining tablespoon of flour. Roll the dough out to a 15 X 10-inch rectangle. Drizzle the oil on a rimmed baking sheet and spread it evenly using a pastry brush. Transfer the dough to the prepared baking sheet.
Spread the sauce over the entire crust. Sprinkle with the mozzarella, creating a 5 X 4-inch rectangle in the upper left corner with slightly less cheese. Squeeze the liquid from the spinach and spread evenly over the upper left corner. Dot small clumps of ricotta cheese over the spinach to form the stars. Arrange the pepperoni over the remaining surface of the pizza in horizontal rows, slightly overlapping the slices to form the stripes.
Bake for 12 to 15 minutes or until the crust is golden brown and cooked through and the cheese is bubbly.
* you can substitute 4 small purple potatoes for the spinach- sliced thin with a mandolin and sautéed in olive oil until crispy- approx. 7 minutes
**- you can substitute mozzarella pearls for the ricotta
*** – you can substitute grape tomatoes cut in half OR strips of bacon for the pepperoni
Now for the potato salad…
Whenever I am invited to a barbecue, everyone asks me to bring the same thing- my potato salad.
This has to be the easiest recipe around and it is always a crowd pleaser, so I wanted to share this with all of my members.
I have been making this potato salad over 20 years and I don’t remember where I got the original recipe from. Of course, I have tweaked it a little here and there over the years (I couldn’t help myself).
In my house, we have made it a tradition that this potato salad does not make an appearance until the 4th of July. After that, I make it the rest of the summer.
The recipe calls for 1 dz. hard boiled eggs, so make sure you check your eggs for freshness.
Check your eggs for signs of cracks. Since fresh eggs are harder to peel it is best if you purchase your eggs a week prior to boiling.
You can test the freshness of the eggs by placing them into a glass of water. The freshest eggs will lie on the bottom of the water on its side. As an egg ages the air pocket inside grows so your egg will start to stand up on end. An egg that floats to the top should be discarded.
If you try this recipe, PLEASE let me know what you think.
DIANE’S POTATO SALAD
PREP TIME : approx. 2 hours
5 lb. bag of red potatoes -NOT PEELED -boil whole until fork can pierce skin but not mushy/ DRAIN
2 ½ C Hellmanns mayo –not light
5 TBSP Red Wine Vinegar
3 ¾ tsp Kosher salt
2 ½ tsp Sugar
¾ tsp Pepper
2 ½ C Celery (chopped)
1 ½ C Red onion (diced)
1 dz Hard boiled eggs
Mix mayo and vinegar together—Add salt, pepper, and sugar and mix thoroughly.
Add celery and onions—Next add potatoes WARM (cut into bite size pieces)
Add eggs (sliced) and fold all ingredients together.
(Best when chilled in the refrigerator for a few hours).
Until my next post, make every day a celebration!
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