Tag Archives: buttermilk

Grilled Red Potato Salad

Grilled Red Potato Salad - Colleen's Kitchen

Well, it’s finally here. The end of summer.

The heat is hanging on here in the Pacific Northwest, it was in the high 90’s yesterday. But the nights are crisper, it dropped into the high 50’s last night, and the leaves are beginning to fall from the fruit trees in my yard. Yes, the end of summer has arrived.

I’m always a little sad to say goodbye to my favorite season. It means the end of scenic hikes, outdoor concerts, fresh garden vegetables, road trips to the beach, and backyard barbecues. So before I say goodbye, I wanted to host one last barbecue. And isn’t potato salad essential to any barbecue?


Grilled Red Potato Salad - Colleen's Kitchen

For easier grilling, place the red potato slices in a burger grill basket.

I decided to put a twist on my potato salad by grilling the potatoes with a red onion and then using a dressing base of lean, protein rich Greek yogurt to cut down on the fat.  It took me a while to perfect this recipe, though, I couldn’t seem to get the flavor of the dressing right. And then I did.

Can you guess the ingredients that made the potato salad?

Grilled Red Potato Salad - Colleen's Kitchen

My Grilled Red Potato Salad makes a perfect barbecue side!

Worcestershire sauce and Rogue Creamery’s Blue Heaven blue cheese powder.

That’s it. The worcestershire added a nice salty, smoky flavor while the blue cheese added a sharpness, both of which play well against the grilled potatoes and red onion. They are absolutely essential to the dish.

For my last barbecue, I served my Grilled Red Potato Salad with some sausage dogs, local corn on the cob, and a homemade spicy-sweet ketchup. That’s right, I said homemade ketchup. I had a great tomato year so I turned some of my tomatoes into ketchup using the recipe here for Sweet and Spicy Ketchup. It’s absolutely delicious, so much better than store-bought ketchup. The only tweak I made to the recipe? I added 1 tbsp of worcestershire sauce. 🙂

How do you like your potato salad?

Grilled Red Potato Salad
Nutrition Information
  • Serves: 4 servings
  • Calories: 175.8
  • Fat: 6.5
  • Saturated fat: 2.5
  • Polyunsaturated fat: 0.6
  • Carbohydrates: 23.0
  • Sugar: 3.1
  • Sodium: 277.7
  • Fiber: 2.5
  • Protein: 8.7
  • Cholesterol: 54.3
Recipe type: Salad
Cuisine: Vegetarian
An essential barbecue side, the classic potato salad is grilled and leaned down in my smoky,sharp, and delicious Grilled Red Potato Salad.
  • 1 lb. baby red potatoes, sliced into ½" thick slices
  • ½ red onion, sliced into ½" thick slices
  • 1 tbsp olive oil
  • ⅓ cup plain, nonfat Greek yogurt
  • 2 tbsp lowfat buttermilk
  • 1 tbsp worcestershire sauce
  • 3 tbsp Rogue Creamery Blue Heaven blue cheese powder
  • ½ tsp ground dry mustard
  • pinch of salt
  • 3 tbsp chopped fresh herbs (I used chives, tarragon, and society garlic)
  • 1 hardboiled egg, chopped
  • 1 cup loosely packed fresh arugula leaves
  1. Preheat your propane grill then reduce the flame to low.
  2. Brush both sides of the slices of potatoes and onion with the olive oil.
  3. Grill the potatoes for 4-5 minutes per side or until the potatoes are cooked through. Grill the onions for 3-4 minutes per side or until they are charred and cooked through. Remove from the grill and let cool.
  4. Whisk together the yogurt, buttermilk, worcestershire, blue cheese powder, mustard, salt, and herbs.
  5. Chop the cooled potatoes and onions and place in a medium salad bowl. Toss with the dressing.
  6. Mix in the egg and arugula.
  7. Chill until ready to serve, up to overnight.


Chargrilled Kale and Tenderloin Salad

Chargrilled Kale and Tenderloin Salad

Is it just me or has this summer just flown past? I can’t believe we’re now in the back-half of August. Where did the time go?

I mostly blame work – my day job that pays the bills – for this slippage of time. The pace there has been, in a word, crazy for the past few months which has made me appreciate my weekends all the more. Since I just took a big vacation to Ireland in March, I haven’t taken much time off this summer except for a routine weekend getaway to Napa to visit family. But on the weekends this summer I have taken the time to reconnect with old friends, explore the abundance of beautiful hiking trails in the area, wander my local neighborhood street fairs, and entertain friends and family around the firepit in the backyard.

And let’s not forget the ongoing yardwork that comes with summer. Every weekend you will find me in the yard at some point – watering, weeding, transplanting, mowing, pruning, picking. It seems a neverending process. Last weekend, a few friends joined me to relieve my 4 giant, old pear trees of 30 pounds of pears, which we transformed into jars of pearsauce and brandied pears. It gave me an opportunity to rid myself of some pears, and they got a lesson in canning. I fully intend to get at least another 10 pounds today and make another batch of brandied pears.

One of my favorite things about summer, though, is the fresh food. I especially love harvesting my garden bounty and turning it into a fresh, healthy meal. For those things that I don’t grow – after all, there’s only so much space in the garden – I look for local, seasonal vegetables and fruit at the farmer’s market. In my humble opinion, there’s nothing fresher than what’s in season, and I like to support my local farmers.

Chargrilled Kale and Tenderloin Salad

I was inspired to try grilling kale by a post from Two Peas & Their Pod. I am not a big fan of kale, I find raw, mature kale a little tough and chewy. But misted with a little olive oil and charred on the grill, it becomes tender, smoky, and slightly crispy. It’s a fantastic base for a salad.

Chargrilled Kale and Tenderloin Salad

I decided to pair the charred kale with pork tenderloin that I rubbed with garam masala. If you haven’t tried garam masala, you really need to. It’s a traditional Indian spice that is, like curry, a blend of other spices. It typically includes cinnamon, cardamom, coriander, cloves, cumin, and pepper. The exotic spicy-sweet-smoky flavor that it infuses to the pork is absolutely perfect with the chargrilled kale.

Chargrilled Kale and Tenderloin Salad

I then threw some grilled peaches and plums on the salad and topped it with a creamy herb dressing. With a side of crusty, warm bread and a glass of chilled rose wine, it’s a perfect summer meal to enjoy on the patio with the family.

Chargrilled Kale and Tenderloin Salad


Chargrilled Kale and Tenderloin Salad
Nutrition Information
  • Serves: 2
  • Calories: 402.5
  • Fat: 10.1
  • Saturated fat: 2.9
  • Polyunsaturated fat: 1.3
  • Carbohydrates: 37.0
  • Sugar: 22.5
  • Sodium: 288.7
  • Fiber: 8.1
  • Protein: 44.8
  • Cholesterol: 92.8
Recipe type: Salad
Cuisine: Pork
Baby it's warm outside! Step outside to the grill and try this quick and easy entree salad that is bursting with flavor. What are you waiting for?
  • ½ lb. raw pork tenderloin
  • 1 tbsp garam masala
  • 1 bunch fresh kale
  • 2 peaches, halved
  • 2 plums, halved
  • olive oil
  • ½ cup nonfat, plain Greek yogurt
  • ⅓ cup reduced fat buttermilk
  • 2 tbsp minced fresh herbs (I used tarragon, thyme and society garlic)
  • salt and pepper to taste
  1. Preheat your outdoor grill or barbecue and spray the grill with nonstick cooking spray.
  2. Rub the garam masala into the pork tenderloin until thoroughly coated.
  3. Grill the tenderloin on low approximately 5-7 minutes on each side or until cooked through. Remove from the grill and let settle for 5 minutes before slicing.
  4. Lightly mist the cut side of the peaches and plums with olive oil and grill about 2 minutes on each side until warm and tender.
  5. Lightly mist the kale with olive oil and grill about 30 seconds on each side until the edges are charred.
  6. Coarsely chop the kale into a medium salad bowl.
  7. Slice the grilled peaches and plums and toss with the kale. Top with slices of the pork tenderloin.
  8. Whisk together the yogurt, buttermilk, herbs, salt and pepper. Drizzle over the top of the salad and serve immediately.
Nutritional information accounts for 1 tsp of olive oil. I recommend using an olive oil mister (available on my Store page) to minimize the amount of oil used. Otherwise, use a brush to apply the oil to the fruit and kale.


Healthy Fish and Chips with Roasted Garlic and Yogurt Aioli


There is a little British pub near my house that serves up amazing fish and chips for just $5. They are salty, crunchy, slightly greasy, and present a challenge to someone like me who has difficulty eating just one. But you know me, I’m always up for a challenge.

I decided to create a healthier version of this British pub staple, while also upscaling a bit with some unexpected, non-traditional ingredients. Of course, I had to keep the traditional beer in the ingredient list because what are fish sticks without beer?

And so my Baked, Beer-Battered Tilapia Fish Sticks were born. After experimenting with several different kinds of fish, I elected to use tilapia because it’s firm, mild, and very low in fat.

I used a dredging method to create a savory coating that crisps up nicely in a hot oven. In the first bowl, I use an unbleached all-purpose flour with a little dry, cultured buttermilk for additional flavor. The second bowl contains nothing but beer. I recommend using a light, hoppy beer with citrus notes; I used a Double Mountain Vaporizer IPA. The base coating of flour and buttermilk then dipped in the beer creates a nice gooey coating on the fish which then helps the contents of the third bowl stick to the fish. In that third bowl I use panko, or Japanese style, bread crumbs with a little dried dill mixed in for extra flavor. I love how crispy and light panko bread crumbs bake up in the oven, they are perfect for these types of dishes.

My Sea Salt and Vinegar Parsnip Chips came together a little more quickly for me. In fact, I nailed the recipe on my first try. I decided to skip the potato and use parsnips for this dish because they have more nutrients and vitamins than their potato cousins. Parsnips also have a delicious sweet taste when cooked, which is the perfect partner for a sea salt and vinegar flavor combination.

And what would fish and chips be without a creamy sauce to dip it in? In the States, we love our tartar sauce, but in the UK you’ll find these served with a side of mayonnaise. Leaning towards tradition, I created a mayonnaise-like Roasted Garlic and Yogurt Aioli. Roasting the garlic first creates a sweet, caramelized flavor which I then offset with tart red wine vinegar and plain, nonfat Greek yogurt. It’s the perfect dipping partner for these two dishes.


Looking for a healthy alternative to traditional deep-fried fish and chips? Try this delicious version featuring Baked Beer-Battered Tilapia Fish Sticks and Sea Salt and Vinegar Parnsip Chips with a creamy Roasted Garlic and Yogurt Aioli on the side. It’s easy, it’s scrumptious, and it’s good for you. What more could you want?

Recipes by Colleen Fields

Baked, Beer-Battered Tilapia Fish Sticks

Yield: 4 Servings


  • 1 lb. raw tilapia filets, sliced into 1″ wide sticks
  • 1/4 cup unbleached, all-purpose flour
  • 1 tbsp dry, cultured buttermilk powder
  • 1/4 cup beer
  • 1 cup panko (Japanese style) breadcrumbs
  • 1 tsp dried dill weed

Cooking Directions

  1. Preheat oven to 425F. Spray a baking sheet with nonstick cooking spray and set aside.
  2. Prepare 3 shallow, medium bowls for dredging:
    Bowl 1- mix together the flour and buttermilk powder
    Bowl 2 – pour the beer in here
    Bowl 3 – mix together the breadcrumbs and dill
  3. Take a piece of the fish and roll first in the flour and buttermilk until it is well coated. Shake off the excess then roll in the beer. Again, shake off the excess then roll it in the panko bread crumbs until it is well coated. Shake off the excess and place on the baking sheet. Repeat until all the fish has been used.
  4. Bake for 10-15 minutes until the breadcrumbs are golden and crispy and the fish is cooked through. Serve immediately.
Nutritional Information: Calories 193.7, Total Fat 2.5g, Cholesterol 55.3mg, Sodium 104.0mg, Total Carbs 12.3g, Dietary Fiber 0.7g, Protein 24.8g

Sea Salt and Vinegar Parsnip Chips

Yield: 4 Servings


  • 2 parsnips, peeled and sliced into 1/4″ rounds
  • 1 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp fine sea salt

Cooking Directions

  1. Preheat the oven to 425F. Spray a baking sheet with nonstick cooking spray and set aside.
  2. Whisk together the oil and vinegar until well combined. Toss with the parsnips so that the parsnip pieces are well coated. Spread on the baking sheet in a single layer. Sprinkle the salt over the top so that all parsnip slices are coated.
  3. Bake 10-15 minutes or until the chips are lightly browned and slightly crisp. Serve immediately
Nutritional Information: Calories: 86.8, Total Fat 3.7g, Cholesterol 0.0mg, Sodium 568.0mg, Total Carbs 13.6g, Dietary Fiber 2.9g, Protein 1.1 g

Roasted Garlic and Yogurt Aioli

Yield: 4 Servings


  • 1 whole bulb of garlic
  • 1 tsp olive oil
  • 1 cup nonfat, plain Greek yogurt
  • 1 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • pinch coarse sea salt
  • dash freshly ground black pepper

Cooking Directions

  1. Preheat the oven to 425F.
  2. Slice the very tip of the top of the garlic bulb off. Place in a small baking container with a lid. Drizzle with the 1 tsp of olive oil. Place the top of the bulb back in place then cover and bake for about 30 minutes or until the cloves are completely gooey. Remove from oven and set aside to cool.
  3. In a food processor, combine the extra virgin olive oil, vinegar, salt and pepper. Squeeze all of the creamy cloves of garlic out of their papery shells and into the food processor, making sure not get any of the shells in the food processor.
  4. Pulse the food processor until the mixture is well combined and completely creamy. Keeps for up to a week, covered, in the fridge.
Nutritional information: Calories 89.0, Total Fat 5.0g, Cholesterol 0.0mg, Sodium 79.0mg, Total Carbs 5.1g, Dietary Fiber 0.2g, Protein 6.5g