Summer Cooking Class Series!!


Yes I know I have been a little “MIA” lately!!!

But this summer has been busy and I can’t believe its JULY!!!! 
I have my hand in so many different little things that I am just so busy and it’s been hard to find the time to blog.  Plus I have not been cooking anything really good for myself, so hence no blogs.

But I did finish a couple weeks ago a cooking class series that I did in 3 of our stores 🙂

They all turned out great, a lot of grilling and a few out of the box recipes, beer sampling with one too!!

Here are a few pictures of the dishes and the crowds, it was a great time and I had a LOT of help from some of GREAT co-workers.

I hope you enjoy!!!

Grilled Fruit Pizza – naan bread, Camembert cheese, blackberries, strawberries, basil and balsamic glaze

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Grilled Asian Corn with peanuts

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Grilled Watermelon with arugula, feta and balsamic glaze

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Crowd pic

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Veggie Pizza – Garlic naan bread, red pepper hummus, grilled veggies topped with goat cheese

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Grilled pound cake and pineapple

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Grilled German Potato Salad


Grilled veggies with garlic couscous topped with basil


crowd pics

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Zucchini & tomato salad with ricotta, Parmesan and pesto


Hawaiian Rice – cooked in coconut milk, golden raisin, macadamia nuts and green onions

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Mango & pineapple salsa

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Crowd Pics



Grilled romaine with mango vinaigrette, shredded jicama, pineapple, red pepper and black sesame seeds

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Me – having fun with the microphone….I love being on the Microphone 😛 

Chef Amy

Summer Grilling Recipe #1


Well as summer is here and the grills start to get cleaned and great smells permeate the air 😛
I do love me something grilled, so as the summer goes on I will be posting some easy grilling recipes.

This one is just dang simple…who doesn’t like potatoes and onions on the grill 🙂


I’ve been wanting to do a little grilled so called potato salad…

And I picked up some Colman’s Original English Mustard…it has a kick and I like that!!

I’ve been wondering what to do with it so I came up with this…



Chopped my potatoes and onions


In a large bowl add, vinegar, mustard, brown sugar & oil


Whisk it


add potatoes and onions


stir to coat and let set for a least an hour


Put into a grill basket, keep the access dressing for later




add a little more dressing just to coat once finished, then serve



4 potatoes, cubed in 1 inch pieces
1-2 large sweet onions, 1/2 inch slices, then in half again

you don’t want them to small but not too big either, remember your onions will shrink up so keep 1/2 inch strips about 3 inches long.

5 tsp. Colman’s Original English Mustard*
1/4 cup apple cider vinegar
3 tbsp. extra virgin olive oil
3 tbsp. brown sugar

In a large bowl add all ingredients for marinade and whisk together, add potatoes and onions and toss to fully coat, set aside for a least one hour, stir to coat every 10-15 minutes.

Add potatoes and onions to grill basket, reserving the marinade.  Grill on low stirring mixture everything few minutes.  As potatoes and onions cook drizzle the extra marinade over top each time until potatoes are tender and cooked through. 

Extra Dressing

3 tsp. Colman’s Original English Mustard*
2 tbsp. apple cider vinegar
1 tbsp. brown sugar
add  the mustard, vinegar and sugar all to a small bowl and whisk together, toss with grilled potatoes and onions and serve.

I hope you will try this next time you grill out…Enjoy!!!

*Note – If you cannot find the Colman’s in a “Mustard” form and can only find it in dry form, just take the amount in the recipe in dry and add just a little water until you make mustard 🙂

Potatoes au Gratin

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I made this potato gratin using a cheese sauce, it is very simple and takes no time at all, I do use a mandolin to slice my potatoes (about an 1/8 of an inch) which is really easier.
I also make my sauce first then slice my potatoes as I go, for me it works so I don’t waste potatoes.  I’ve used a 3 qt. or a 9×13 baking dish.  Depending on the size of the dish I will do any where from 4 layers to 6 layers.  You can use other flavors or kinds of cheese, just make sure the cheese is shredded first, I like to use Cabot brand or something along those lines.
I put my cheese bricks in the freezer for about 15 minutes before shredding, this helps with the crumbling of the cheese and shreds easier.
Also I use beer or wine in this recipe, you can use either or stock if you choose not too.   I hope you enjoy!!

4-8 whole russet potatoes, depending on size, scrubbed clean
4 tbsp. butter
1/4 cup flour
4 garlic cloves, minced
1/2 cup & 1/3 cup beer or white wine
8 oz. Extra Sharp Cheddar, shredded
8 oz. White Cheddar. shredded
1 cup whole or 2% milk
1 cup cream
1 tsp. salt
1 tsp. ground black pepper, or to your taste
1 cup Panko bread crumbs

Preheat oven to 400 degrees.
Spray baking dish really well with non-stick cooking spray or generously coat with softened butter.
In a food processor using the shredding disc, shred both bricks of cheese, pour into a bowl; set aside.
In a medium sauce pan on medium heat add butter, once melted whisk in flour, cook flour for about 1 minute occasionally whisking.  Then whisk in 1/2 cup beer/wine/stock which ever you are using, then add garlic, keep whisking for 1 minute more than slowly add the cream and milk (you can mix both together then pour) whisking the whole time.  Add salt and pepper, whisking occasionally until mixture thickens and almost come to a boil (once you see your first bubble).  Then turn heat down to medium low and add your cheese one handful at a time,

whisking to incorporate cheese into mixture.  Once all cheese has been added, keep whisking until all cheese is melted and well incorporated, turn off heat.

Slice 4 potatoes,

 start layering potatoes slightly over lapping, after each layer, with a large serving spoon ladle a couple of spoonfuls of cheese sauce over the potatoes, another layer of potatoes, then sauce again, then push down on potatoes this will allow the sauce to spread out, keep with the layering of potatoes, sauce and pushing down.

Slice more potatoes as needed, once your down to the end of the sauce make that the last layer of potatoes.  Cover with foil and bake for 30 minutes.
In a small bowl add panko breadcrumbs and 1/3 cup beer/wine/stock, mixed together till well combined, remove foil from potatoes and sprinkle bread crumbs all over and bake uncovered for 20 more minutes or until golden brown.

Allow to stand for a few minutes before serving, I like to cut into squares first and they pop out easily.