Potato Salad with Sriracha Cream Sauce

Sriracha Potato Salad

I came across this post on Pinterest the other day, from Damn Delicious,  featuring Salmon with a Sriracha Cream Sauce.

Let me say, it was the most fantastic salmon, ever. Loved it.

Know what else we loved?

That Sriracha Cream sauce! Talk about Heaven! Chung-Ah knows what she’s doing with this sauce. I haven’t been able to stay out of it; I’ve been keeping a constant supply in the fridge.

Cooking with Honey Coconuts

I’ve dipped everything in it. Sushi. Potatoes. A chip. Veggies.

It got me thinking – where else could I use this sauce?

Grilled Cheese?

Macaroni Salad?

Deviled Eggs?

Potato Salad?!?!

The answer, is (ohmygodyespleaseshovelthisinmymouth) POTATO SALAD with Sriracha Cream Sauce.

sriracha potato salad


First, I need you to go to Damn Delicious, and check out her original recipe for the Sriracha Cream Sauce.

The lovely part about the recipe is that it is customizable.

Sriracha potato salad

Sriracha Cream Sauce adapted from Damned Delicious

  • 2-3 tablespoons Sriracha (I used 1.5 tablespoons)
  • 1 – 1.5 tablespoons Sweetened Condensed Milk (I used 1.5 tablespoons)
  • 1/2 – 1 cup Mayo (I used 3/4 cup Mayo)

Combine all ingredients. Easiest is to whisk them vigorously, until a really smooth consistency is reached. Taste, and add a small amount of salt if wanted.

This will provide you with plenty of sauce to use for the potato salad, as well as having left overs in the refrigerator to satisfy your new addiction to a mildly spicy/sweet Sriracha sauce. I only used 1.5 tablespoons of Sriracha because my toddler doesn’t always want spicy foods. So I adjusted for him.

I’ll be squirting some Sriracha on my potato salad before I nosh…

Next step, we’re going to make the potato salad! Easy, peasy, lemon breezy.

Sriracha potato salad

When I make potato salad, it’s rarely the same type each time. Usually my potato salads are of the “use up what I’ve got left” variety.

Carrots? Thrown in. Celery? Throw ’em in. Onion? Yup. Did we just become best friends?!

sriracha potato salad

In this instance, I had carrots, onions, and cheese. Yes, I put cheese in my Potato Salad, because, cheese.

I also know that 4-5 medium sized potatoes will be the perfect amount for a potato salad for my family. I’m estimating that to be about 1.5 – 2 pounds.

Honey’s Potato Salad


  • 4-5 medium sized russet potatoes (you can also use red potatoes, yukon gold, etc. whatever you have on hand)
  • 1/4 cup Mayo
  • 1/4 cup Sriracha Cream Sauce (more or less to taste!)
  • 1/2 onion, finely diced (green onions would be great, too!)
  • 1/2 carrot, finely diced
  • 1/2 cup diced mozzarella cheese (I used two mozzarella cheese sticks)
  • salt, pepper to taste


  1. Peel and dice the potatoes, then boil them, about 15-20 minutes. Boil until they are just tender, but not mushy. Drain and allow to cool.
  2. While the potatoes are boiling,  whip up the Sriracha Cream Sauce.
  3. Dice the onion, carrots, and chop the cheese. I like to pretend I’m Juila Child when I chop them. Then I like to pretend I’m a nurse and decide if I need stitches or not. My best friend is a nurse, so that makes me, like, 0% nurse. It works well.
  4. Toss the onion, carrots and cheese into a bowl, then add 1/4 cup Sriracha cream sauce.sriracha potato salad
  5. Once potatoes are cooled, put into same bowl as the onions and carrots. Add 1/4 cup Mayo. Gently stir. I like a creamy potato salad, so I added a few additional tablespoons of mayo and cream sauce.
  6. Taste and add more cream sauce, salt, pepper as necessary.

sriracha potato salad

This recipe is incredibly versatile – add bacon, scallions, celery for a more “traditional” salad.

You could even add boiled eggs, avocado and plain yogurt.

The possibilities are truly endless, but yummy!

sriracha potato salad

Trust me, you won’t regret mixing up some Sriracha cream sauce.

What will you dip in your Sriracha cream sauce?!

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Caviar and Smoked Salmon Appetizers

How beautiful and amazing are these appetizers?! <3!

daisy's world

Smoked Salmon and Cucumber Rolls with Caviar | daisysworld.net

Growing up, my parents threw a swanky New Year’s Eve party every year, not only to welcome the new year, but also to celebrate their anniversary (they were married on January 1st).  I loved watching all the adults in their fancy clothes eating lavish hors d’oeuvres and having fun!  To this day I think of New Year’s Eve as a night for elegance and sophistication, even if we’re just planning a quiet night at home to watching the Times Square ball drop on television. 

To me, nothing says elegance and sophistication like caviar, especially on New Year’s Eve.  Don’t you agree?  For some simple, yet elegant hors d’oeuvres to ring in the new year, try these Caviar and Smoked Salmon Appetizers, which pair perfectly with champagne!

Smoked Salmon and Cucumber Rolls with Caviar
Yields Approximately 12 rounds

1 English cucumber, thinly sliced lengthwise (preferably sliced with a mandolin) or…

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Easy White Chocolate Red Velvet Cookies

As you know, I love baking cookies, and I’ve got this fascination with creating my own original cookie recipes. I’ve been pretty damn good at it, lately, too (if I can toot my own horn here, heehee).

Recently, I’ve been wanting red velvet cookies. With decadent white chocolate.

white chocolate red velvet cookies

Seriously. HOW can you resist?!

But, I have to admit, I didn’t really want to create a new recipe for this one. I decided to keep it easy. Keep it simple.

white chocolate red velvet cookies

The compromise?

Cake mix cookies!

If you’ve never made cake mix cookies before, you are seriously missing out. They’re probably the. easiest. cookie. ever.

white chocolate red velvet cookies

No lie. Even easier than pudding cookies, and yet still offers an infinite array of possibilities.

All with only four ingredients (or more depending on how many mix-ins you want to add).

I actually have the basic recipe for cake mix cookies memorized, I’ve made them often enough.

White chocolate red velvet cookies

And here I am, sharing this fun recipe with you!

White Chocolate Red Velvet Cake Mix cookies


  • 1 box Red Velvet Cake Mix (I used Duncan Hines)
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 cup white chocolate chips


  1. Combine powder cake mix, 1/2 cup vegetable oil, both eggs and mix until thoroughly combined.
  2. Pour in white chocolate chips and stir, until chips are evenly mixed throughout the dough. You may need to press the chips in.
  3. Refrigerate for at least 30 minutes.
  4. While they are cooling, preheat oven to 350°.
  5. Using a cookie scoop, drop cookie dough balls on cookie sheet lined with parchment paper.
  6. Bake for 8-10 minutes.

white chocolate red velvet cookies

Much like pudding cookies, the variations are endless with cake mix cookies. I’ve done yellow cake mix with Heath toffee bits (one of hub’s favorites), funfetti cake mix with M & Ms, Chocolate cake mix with peanut butter chips,  carrot cake mix with white chocolate chips… the only limit is your imagination!

white chocolate red velvet cookies

I might, in the future, develop an original red velvet cookie, but for now, I am content to enjoy the easy-peasy Cake mix version!

Have you made cake mix cookies? What is your favorite version?

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Homemade White Pepper Gravy

If there is one thing my hubs loves, it’s white pepper gravy. That man can put away his weight in gravy. Probably not the healthiest food item to indulge in, but he enjoys it, and I like to make it for him.

Usually I use one of those powder packets. You know what I’m talking about.

But guess what I learned to make recently?!


Now I can pretend to be awesome and whip it up, from scratch, whenever I want! I don’t have to rely on having those packets in my cabinet anymore.

Even better, now YOU can make it from scratch without a mix!

It’s incredibly simple to make, but you have to keep your proportions accurate – 2:2:1 or 4:4:2.


2 tablespoons Butter : 2 tablespoons Flour : 1 cup milk

4 tablespoons Butter : 4 tablespoons Flour : 2 cups milk

You’re basically making a roux to start with, be careful not to burn it.

Now, it’s really easy to eyeball this, and make it as thick or thin as you prefer. Hubs prefers a slightly thicker gravy, so I use about 3 tablespoons butter and flour with 1 cup milk. Sometimes I add an additional tablespoon or two of milk depending on how it looks. He hasn’t complained yet!

I perfer to use a pepper grinder for this recipe, too. I love the thickness and the satisfaction of turning the grinder head, haha.

White Pepper Gravy


  • 2-3 tablespoons butter
  • 2-3 tablespoons flour
  • 1 cup milk, plus 1-2 tablespoons additional for your preference
  • salt
  • pepper


  1. In small saucepan, melt butter.
  2. Once butter is melted, add the flour and stir. It will clump up like a mo’fo so be prepared.gravy
  3. Slowly add the milk, a little at a time and stir to incorporate. Stir continuously. The gravy will go from looking like thick mashed potatoes to gravy consistency once all of the milk has been added.
  4. Add salt and pepper to taste. I like peppery gravy, so I use a minimum of at least 1 tablespoon pepper. Add what you like and are comfortable with.

I enjoy making this gravy, and it goes great on mashed potatoes, rice, to dip your chicken fried steak fingers in… we had it with homemade mashed potatoes, hamburger steaks and corn. It was a hit, but this is one of those basic, “normal” dinners we have around here. Nothing fancy, but super yummy and artery clogging, I guess!


What will you put your gravy on?

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M & M White Chocolate Pudding Cookies

Pretty much every cookie recipe starts the same, but what makes them unique or original are the additions/mix-ins. A basic cookie recipe can be dressed up and the only limit is your imagination. A cookie can be customized based on your current obsession or craving; with the right base recipe, the sky is the limit!

That’s why I am now in love with pudding cookies. The basic recipe is the same, pretty much anywhere you look. But what makes them unique and so stinking much fun is coming up with ideas on what you want in the cookie.


The pudding mix you choose, then bringing in a mix-in, and giving it a great name…FUN!!

The ideas are literally endless. As many pudding variations as there are, coupled with chips and additions, you could bake a cookie a day and still have ideas left over.

Today’s post is about M & M White Chocolate Pudding cookies.




These cookies were a huge hit, and with good reason. They were soft, gooey, chocolately, and so pretty.


However, since I like keeping it real (yo), I should share that hubs and Easy E didn’t enjoy them as much as my Toasted Coconut Cookies. Hubs said they were too sweet for him, and I agree, they are sweet but you guys know how I am about chocolate now, so I had a hard time indulging in these.

I also couldn’t quite taste the white chocolate pudding; I could see where the pudding made the cookies super tender and moist, but I couldn’t identify the flavor profile. I’m thinking it was possibly over-powered by the chocolate/M&Ms. Next time, I’m going to try cheesecake pudding mix; I hope that would be a stronger flavor to shine.


Even though I provide that disclaimer, don’t let that deter you from making these delicious and easy cookies! Like I said, they were a hit, and I will make other variations (of which I will share the recipes!).

I had enough of these cookies to share with my mail lady and the cookie exchange I attended. Now there aren’t any more left!


M & M White Chocolate Pudding Cookies


  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 3/4 cup butter (1 1/2 sticks)
  • 1 regular box (3 ounce or so) White Chocolate pudding mix
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup M & Ms
  • 1 cup semi-sweet chocolate chips


  1. Prepare flour by adding the baking soda and giving a good whisk to combine the two, set aside, but don’t give it abandonment issues.
  2. In mixer bowl, fitted with paddle attachment, generously beat the crap outta the butter and both sugars until super light and fluffy. Add pudding mix powder and beat until combined.
  3. Throw the eggs in (make sure you break them outta those shells first, though), followed by the vanilla flavoring and beat until combined.
  4. Combine the flour mixture and the butter/sugar mixture, lightly beating until thoroughly mixed together.
  5. Using a spoon/spatula, stir in the M&Ms and chocolate chips until evenly mixed in.
  6. Refrigerate for at least 30 minutes.
  7. Preheat oven to 350° and prepare a baking sheet with parchment paper or a silpat (bonus points for you!).
  8. Roll cookie dough into 1″ balls, or just use a cookie scoop.
  9. Bake for 10-12 minutes, depending on your oven. Mine baked perfectly at 11:30 but my oven is also the portal to Hades and hates me.
  10. Immediately transfer to wire rack to cool and then proceed to admire how awesome M&M cookies look!


I’m excited to try different variations on these pudding cookies, and hubs has already requested Peanut Butter Cheesecake pudding cookies, so be on the lookout for those soon!

Have you ever baked up some pudding cookies? What are some variations that you would like to try?



Spinach and Feta Lasagna Rolls

Hey, Honey! What’s for dinner?

It’s time for another installment in my early stages menu-planning section!

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When I’m working on menu planning, I try to include recipes that don’t require meat. I do this because these recipes help stretch my grocery budget, and are usually pretty simple to prepare. It’s not difficult to create a meat-free dish that is yummy and satisfying, as long as it makes sense. I find that some of the easiest dishes to prepare without meat include pastas – spaghetti, stuffed shells, manicotti, lasagna, pasta bakes, etc.

These are also the easiest dishes to incorporate the not-so-enjoyed proteins, such as black beans or spinach.

Case in point –

Spinach and Feta Lasagna Rolls

My husband enjoys lasagna. I hate the work required in layering and the mess involved in the spreading … uck. A great compromise can be found in lasagna rolls. They’re soooo much easier to prepare than traditional lasagna, taste the same, and look amazing, too.

Spinach and Feta Lasagna

My favorite thing about lasagna (well, hell, any pasta dish, for that matter) is the versatility in the preparation.

Don’t have mozzarella cheese? Use pepper jack!
No meat? Use spinach!
No marinara/red sauce? Use alfredo!

For this recipe, I love to use spinach, feta cheese, ricotta, cottage cheese, marinara sauce, and the four cheese pre-shredded blend with Philadelphia.

Without further ado…

Spinach and Feta lasagna rolls

Spinach and Feta Lasagna Rolls


  • 15 ounce container Ricotta cheese
  • 1 cup Feta cheese (reserve 1/2 cup for topping)
  • 1 cup Mozzarella cheese (reserve 1/2 cup for topping)
  • 1/2 cup cottage cheese
  • 1 cup four cheese blend with Philadelphia
  • 1 egg
  • 10 ounce bag frozen spinach, thawed and squeezed dry
  • Various seasonings – salt, pepper, garlic pepper grinder, oregano, basil, Italian seasoning, etc. to taste
  • Lasagna noodles
  • 1 jar marinara sauce


  1. Go ahead and preheat the oven to 350° and lightly spray a baking dish with cooking spray. I’m going to say “set aside” but you could carry it around if you really want… it’s your circus.
  2. Get the water boiling and cook up those noodles according to package directions. Make them al dente, because you don’t want them to get too soggy while in the oven.
  3. In a medium bowl, combine the ricotta, 1/2 cup feta, 1/2 cup mozzarella, all of the cottage cheese, the egg, and the spinach.  Add your seasoning – I eyeball this part, but it’s possibly 1/2 teaspoon salt and pepper each; then several turns of my garlic pepper grinder. Little E usually puts in the green seasonings until it looks pretty… gotta love having midget helpers! Stir to combine.spinach and feta lasagna rolls
  4. Grab your marinara and place a few spoonfuls in the bottom of the prepared baking dish, making sure to evenly coat the bottom of the dish.
  5. Once the noodles are cooked and cooled, lay them out and spoon your filling down the center. Carefully roll the noodle and place seam side down in prepared baking dish.Spinach and Feta Lasagna Rolls
  6. Scoop a few spoonfuls of sauce over the lasagna rolls and top with remaining 1/2 cup feta, 1/2 cup mozzarella and four cheese blend.SpinachandFetaLasagnaRolls
  7. Pop that beyotch in the oven for 45 minutes. You know you like it that way!
  8. After 45 minutes, turn on the broiler and allow your cheese to get nice and lightly browned, between 3-5 minutes. Hubby LOVES the broiled cheesy tops of my pastas. **whatwhat**Spinach and Feta Lasagna Rolls
  9. Pull out of the oven and let sit for about 5 minutes. This lets the lasagna rolls cool and set.
  10. Enjoy!

Spinach and Feta Lasagna Rolls

We love this with some garlic bread and sometimes a nice salad…

If I’m making it quick, I use the sauce straight from the jar; however, if I’m feeling fancy, I will sauté some fresh garlic and onion, then simmer the sauce together with that. It’s all about your taste and how simple/fancy you want. I tend to buy the “good” sauce when they’re on sale, so often I don’t need to dress it up.

There is a lot of  versatility available with lasagna, and it seems everyone has some sort of variation. This is my favorite way to do it, and really, it works in manicotti and stuffed shells.

I have also tried carmelized onions, feta, spinach and mushrooms, but hubs didn’t care for that version (he’s not a mushroom fan, and the sweetness of the carmelized onion turned him off). I thought it needed bacon, haha.

Do you have a favorite lasagna recipe or do you just wing it?