Bryan's Bangin' Po-tat Salad

Already with a delicious pasta salad under his belt, Bryan decided to try and conquer a potato salad. He took his pasta salad inspiration and actually created a masterpiece. With some key additions such as bacon and eggs, this has become a hit in our household and at parties.

A Bryan Arkins Original

Ingredients
3 baking potatoes
4 eggs
4 bacon strips
2 celery stalks
8 baby carrots (or 1 regular carrot)
1/2 onion
1 jalapeno
1 T cilantro
2 garlic cloves (mashed)
1/2 cup (light) mayo
1 T dijon mustard
1 t apple cider vinegar
1/2 T pepper
1/2 t cayenne
1 t paprika
1 t sugar

Directions
1. Bring water to a boil in a large pot with some salt. Add quartered potatoes and cook for 12 – 15 minutes or until firm. Cut into sized chunks, make sure they are FULLY cooked!

2. While potatoes are boiling, put the eggs into a saucepan and cover with chilled water. Bring to a boil. Once boiling, remove from heat and cover for 12-15 minutes. Peel / scoop out eggs and dice.

3. Cook the bacon strips in the microwave for roughly 3 minutes. Don’t overcook. Dice when finished.

4. Dice the rest of the ingredients and combine all ingredients into a large mixing bowl and stir gently. Add additional season to taste.

Baked Buffalo Chicken Pasta

I knew this meal would be a hit because it has two of my favorite ingredients (cheese and pasta) as well as one of Bryan's favorite (Buffalo sauce). Although the picture is not the prettiest, this was absolutely delicious and we loved every bite!

Adapted from how Sweet it is

Ingredients
1 pound pasta (I used orecchiette)
3 boneless, skinless chicken breasts, cooked and cut into chunks
1 tbsp butter
1 tbsp flour
1 1/2 cups milk
4 oz. grated monterey jack cheese + more for topping
1/3 cup grated sharp cheddar cheese + more for topping
1/3 cup buffalo wing sauce
1/3 cup plain crumbs
salt and pepper to taste
chopped green onions

Directions
1. Preheat oven to 375 degrees F.

2. Prepare water for pasta and cook according to directions.

3. While pasta is cooking, heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color.

4. Add milk, stir and turn down heat to low. Continue stirring until milk thickens. Add in grated cheeses and continue to stir until mixture is smooth. Stir in buffalo wing sauce. Taste and season with salt and pepper if needed.

5. Spray a baking dish with non-stick spray. Add pasta and chicken, then pour cheese sauce over and mix thoroughly until everything is coated. Sprinkle with additional grated cheese and bread crumbs. Bake for 25 minutes or until cheese is golden brown. Remove from oven and immediately top with green onions (or serve on the side). Drizzle with buffalo wing sauce.

Lime-Soaked Cumin-Crusted Flank Steak

A very flavorful way to enjoy flank steak. Goes great with some spicy poblano corn salad.

Adapted from Joelen’s Culinary Adventures

Ingredients
2 lbs flank steak
1 cup fresh lime juice (about 8 limes)

Rub
1 1/2 tbsp ground cumin
1/2 tbsp garlic powder
1/3 cup roughly chopped fresh cilantro
kosher salt and freshly cracked black pepper

Directions
1. Place the steak in a shallow dish and pour the lime juice over it. Cover the dish and let it stand in the refrigerator for 30 minutes to 1 hour, turning occasionally.

2. In a small bowl, combine all the rub ingredients and mix well. Remove the steak from the marinade, pat dry with paper towels, and rub it all over with the spice rub, pressing gently to be sure it sticks.

3. Pre-heat grill to medium. Place the steak on the grill and cook until well-seared on one side, about 4 minutes. Turn and continue to cook to the desired doneness, about 4 minutes more for rare.

4. Remove the steak from the heat, cover it loosely with foil, and allow it to rest for 5 minutes.

5. Slice the steak as thin as possible against the grain and serve.

Spicy Poblano Corn Salad

This is a super tasty side dish that went perfectly with grilled steak. I enjoyed all the fresh ingredients the recipe included. Bryan LOVED the flavor and we look forward to serving this to guests.

Adapted from Joelen’s Culinary Adventures

Ingredients
5 ears of corn
1/2 medium Vidalia onion, thickly sliced crosswise
1 poblano pepper
1 jalapeno pepper
extra virgin olive oil
1/4 cup plus 2 tbsp (fat free) sour cream Greek yogurt
2 tbsp fresh lime juice
1/4 cup chopped cilantro
salt
pepper
sugar

Directions
1. Preheat grill. Brush the corn, onion slices and 2 peppers with olive oil. Grill over moderately high heat until charred in spots, about 7-10 minutes. Let cool slightly, then cut the kernels from the cobs and coarsely chop the onion. Peel skin from the peppers, remove seeds and chop.

2. In a medium bowl, mix the sour cream with the lime juice and fresh cilantro. Stir in the charred corn, onions and peppers. Season the corn salad with salt and pepper to taste. Add sugar to tone down heat and serve immediately.

Basic Baked Potato

Adapted from Alton Brown

Ingredients
One Large Russet Potato
Canola Oil
Kosher Salt

Directions
1. Preheat over to 350 degrees. Wash and scrub potato. Pat dry.

2. Poke potato 8-10 times with a fork then coat withe oil.

3. Sprinkle with kosher salt and place in middle rack of oven.

4. Bake for one hour or until skin is crisp.

5. Serve with desired toppings. My favorites are butter, sour cream and shredded cheese!