Tag Archives: Barbecue

Healthy Potato Salad

Today, I am attempting to make a “healthy” barbecue side dish.  I settled on “healthy” potato salad (is that an oxymoron?).

I found this recipe online, and with the mustard and the dill, I thought it would still have a lot of flavor and still be healthy.  I made a couple of tweaks to the recipe, and ended up with this:


  • 6 medium red potatoes (left the skins on), and cut into 1-inch cubes
  • 3 celery ribs, chopped
  • 1 cucumber chopped
  • 1/2 red onion, chopped
  • 1 green onion, chopped
  • 2 tablespoons fresh dill, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 2 heaping tablespoons sour cream
  • 2 tablespoons goat cheese
  • 1/2 cup nonfat Greek yogurt
  • 1/4 cup spicy mustard
  • Pepper, to taste (We have someone on a low-salt diet, so I didn’t add any salt)


  1. Cook potatoes in boiling water until potatoes are tender (about 10 minutes after water starts boiling).
  2. Drain and let cool completely.
  3. While potatoes are cooking mix together all of the remaining ingredients.
  4. Add cooled potatoes, and then cover and chill at least one hour before serving.


Ryan had two comments.  First, he said it “wasn’t bad,” which means I have work to do on the recipe.   Second, he said it would have been better with bacon, which means he is of the male species.  I double there is a recipe in this world that Ryan thinks couldn’t be improved with bacon — typical man.

I think I will try the recipe again without the rosemary — the dill is such a powerful flavor it overpowers the rosemary — without the goat cheese, and with more brown mustard.  I plan to still omit the salt.  I am trying to make a conscious effort to not use salt and, on a different note, to substitute honey for sugar.

For those of you looking for healthy potato salad recipes, I found some more that I thought looked good and I plan to try:

  1. Warm Potato & Goat Cheese Potato Salad
  2. Light & Fresh Potato Salad
  3. Herbed Potato Salad

How do you make your potato salad? Do you have a healthy version? Does your husband try and sneak bacon into everything?

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Ribs Two Ways

Ribs . . .otherwise known as the fastest way to a man’s heart.

For the St. Louis game, I decided to make two kinds of ribs.  Here are the recipes, and a recipe for barbecue sauce.  I highly recommend both of them.

You will notice a theme below – I start with a recipe and then I change it. What can I say, I can never leave good enough alone.

“No-Style Ribs” (If you are wondering why I call them No-Style Ribs – go here).

I started with this recipe . . . an then I changed it.  I made minimal changes to this recipe, and mostly just to add a little spice, so I do not take credit for this recipe at all.  I just take credit for implementing 🙂


  • 3-4 lbs pork ribs
  • 3/4 cup light brown sugar
  • 1 teaspoon salt
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon black pepper
  • 1/2 teaspoon red pepper flakes
  • Barbecue sauce


  1. Preheat oven to 300 degrees f.
  2. Cover cookie sheet with two layers of tinfoil.
  3. Cut the ribs into serving sized portions.
  4. Peel off tough membrane and excess fat that covers the ribs.
  5. Mix together the sugar and spices to make the rub.
  6. Apply rub to ribs on all sides and place on cookie sheet.
  7. Cover cookie sheet completely with tinfoil.
  8. Place on baking sheet and bake for 2-1/2 hours.
  9. Remove from oven.
  10. Brush on sauce.
  11. Cook for 30-60 minutes, adding sauce every 15 minutes.

Barbecue Sauce

I started with this recipe . . . and then I changed it.


  • 2 cups ketchup
  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 1/3 to 1/2 cup brown sugar (Ryan likes a sweeter barbecue sauce)
  • 1 tablespoon black pepper
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon ground mustard
  • 2 tablespoons lemon juice
  • 2 tablespoons Worcestershire sauce


  1. In a medium saucepan, combine all ingredients.
  2. Bring mixture to a boil, reduce heat to simmer.
  3. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
  4. Add pan drippings and cook until sauce is reduced.

Braised Spare Ribs

I started with this recipe . . . and then I changed it (told you there was a theme).


  • 1-1/2 pounds boneless beef short ribs, cut into serving-size pieces
  • 1/4 cup flour
  • 2 tablespoons black pepper
  • Olive oil
  • 4 cloves garlic, peeled
  • 1 medium onions, chopped
  • 3 medium potatoes, chopped
  • 8 ounces root beer
  • 1/2 cup water
  • 3-4 cups beef stock
  • 1 small can tomato paste
  • 1/4 cup balsamic vinegar
  • 2 bay leaves


  1. Preheat oven to 300°F.
  2. Mix together flour and black pepper. Coat short ribs with flour.
  3. Heat oil in Dutch oven or ovenproof saucepot on medium-high heat.
  4. Add the short ribs; cook 5 to 10 minutes or until browned on all sides. Remove from Dutch oven.
  5. Heat additional oil in Dutch oven on medium heat. Add garlic, onions, and potatoes; cook and stir 3 minutes or until lightly browned. Add root beer, water, beef stock, tomato paste, vinegar, and bay leaves.
  6. Bring to boil, stirring to loosen browned bits in bottom of Dutch oven. Return short ribs to Dutch oven, stirring to partially cover short ribs in liquid. Cover.
  7. Braise in oven 2-1/2 hours.
  8. Either eat immediately or place on tinfoil lined cookie sheet, cover with barbecue sauce and bake in oven for 15-30 minutes, adding additional sauce every 15 minutes.
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