Doesn't Get Fresher

Having a big barbecue this Labor Day weekend? Have fresh veggies from the garden you would like to use? How about a cool, creamy, crunchy and most of all flavorful salad you and your guests will love? Your everyday mom is here with the perfect idea!

I love summer for so many reasons, too many to even list, but the foodie in me loves being able to eat foods we grow ourselves in our backyard. Or should I say, foods my boys grow in our backyard. Because besides picking them, I don't have much to do with it. It's better that way. My thumbs are not green in any way!

But when they come inside with a big bowl filled with beautiful tomatoes, cucumbers, blackberries, grapes, etc...that's when it's my job to find ways to use them all in a yummy, and sometimes new way.

When I first saw this recipe, it reminded me of other creamy veggie salads I've made in the past, except for one thing: the radishes. We are huge radish fans. Even little man loves them, so I was happy to find a new way to use them. Plus, I loved the use of lemon and seasoning salt in the dressing. They really took the basic sour cream dressing and took it to a whole other flavor level. Oh, and I have to tell you, I was extremely pleased with it's consistency after sitting in the fridge for a few hours. The vegetables were still crisp, not mushy at all.

Since we're going into the "last weekend of summer" (the quotations are because I don't consider it to be, but I know society says different) there is no better time than to head outside, fire up the grill, invite friends and family over, and enjoy a backyard bash. And this salad would be great with anything you're pulling off the fire. Enjoy summer's bounty while you still can because it doesn't get fresher, and in about 3 months when we're knee deep in snow, we will be missing it profusely!

Creamy Vegetable Salad Adapted From Taste of Home
2 large tomatoes, seeded and chopped
2 large cucumbers, seeded and chopped
3-4 green onions, chopped, reserve a few for garnish
6 radishes, finely chopped
1 c. sour cream
1/2 tsp. seasoning salt
1/8 c. lemon juice
1/4 tsp. pepper
1/2 tsp. celery seed, extra for garnish

In a large bowl combine tomatoes, cucumbers, green onions, and radishes. Toss to combine. In a small bowl whisk together sour cream, seasoning salt, lemon juice, pepper and celery seed. Pour over veggies. Mix well. Cover and refrigerate at least 2 hours. Serve with a slotted spoon.

Shared on The Country Cook Aug. 30, 2013

Salad at Very Good Recipes

Having a big barbecue this Labor Day weekend? Have fresh veggies from the garden you would like to use? How about a cool, creamy, crunchy and most of all flavorful salad you and your guests will love? Your everyday mom is here with the perfect idea!

I love summer for so many reasons, too many to even list, but the foodie in me loves being able to eat foods we grow ourselves in our backyard. Or should I say, foods my boys grow in our backyard. Because besides picking them, I don't have much to do with it. It's better that way. My thumbs are not green in any way!

But when they come inside with a big bowl filled with beautiful tomatoes, cucumbers, blackberries, grapes, etc...that's when it's my job to find ways to use them all in a yummy, and sometimes new way.

When I first saw this recipe, it reminded me of other creamy veggie salads I've made in the past, except for one thing: the radishes. We are huge radish fans. Even little man loves them, so I was happy to find a new way to use them. Plus, I loved the use of lemon and seasoning salt in the dressing. They really took the basic sour cream dressing and took it to a whole other flavor level. Oh, and I have to tell you, I was extremely pleased with it's consistency after sitting in the fridge for a few hours. The vegetables were still crisp, not mushy at all.

Since we're going into the "last weekend of summer" (the quotations are because I don't consider it to be, but I know society says different) there is no better time than to head outside, fire up the grill, invite friends and family over, and enjoy a backyard bash. And this salad would be great with anything you're pulling off the fire. Enjoy summer's bounty while you still can because it doesn't get fresher, and in about 3 months when we're knee deep in snow, we will be missing it profusely!

Creamy Vegetable Salad Adapted From Taste of Home
2 large tomatoes, seeded and chopped
2 large cucumbers, seeded and chopped
3-4 green onions, chopped, reserve a few for garnish
6 radishes, finely chopped
1 c. sour cream
1/2 tsp. seasoning salt
1/8 c. lemon juice
1/4 tsp. pepper
1/2 tsp. celery seed, extra for garnish

In a large bowl combine tomatoes, cucumbers, green onions, and radishes. Toss to combine. In a small bowl whisk together sour cream, seasoning salt, lemon juice, pepper and celery seed. Pour over veggies. Mix well. Cover and refrigerate at least 2 hours. Serve with a slotted spoon.

Shared on The Country Cook Aug. 30, 2013

Salad at Very Good Recipes

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He's Starting To

So I've shared the fact that my child is an amazing eater so many times, I'm sure those of you out there struggling at meal time every day are incredibly tired of hearing it. Well, guess what...there are  a few things he doesn't really "groove" on. And most of them have the word "salad" in them. No I'm talking about a side or tossed salad. (Although, he did just start to eat those about a year ago when he discovered he didn't have to have dressing on them. Yeah, my kid is the one who hates salad dressing, even ranch!! He's weird, I know!) What I'm talking about are the salads that begin with the words potato or pasta, both of which he absolutely love, so for a long time I didn't understand. But finally I realized why...he associates something with both of these...mayonnaise or sour cream.

Alex has never been a fan of either. Both of which I cook with, especially in potato and/or pasta salads, a lot. I really don't remember what we were eating when the light bulb went off in my head, but one day I finally realized what the things he would turn his nose up at had in common. 

I'm happy to report though, he has started to branch out and he is eating more and more sour cream. One reason is he has discovered that, like his Daddy, he loves spicy food, and in some things the sour cream really helps to relieve his tongue from fire. Two, I started fibbing to him when he would be eating dishes containing it, and afterwards after he gobbled it down, say "Oh by the way, you just ate sour cream." He finally realized that in 99% of the foods I make with sour cream, he can't even taste it. 

But mayo has been a little trickier. He has eaten a few things containing it, but it hasn't been as easy to win him over with as sour cream. So I started thinking about making a couple things that in other recipes contained mayo, but finding ones that didn't. In this case, a delicious pasta salad that contained no "creamy" dressing whatsoever. That way, he couldn't even question if I were trying to  trick him. And guess what...he loved it! He said he was so excited to "eat pasta salad and not worry about mayonnaise." 

With the graduation party, wedding reception, backyard barbecue, pool party season upon us, or at least getting closer, this is a great idea for any of those. Filled with veggies and great flavor, and with no mayo, less worry about sitting out! 

I'm glad my little guy is branching out and starting to try those last couple things that were on his "I don't like list". Little does he know I'm going to continue to slip them in whenever and wherever I can...and he's gonna eat them and like them!

Black Eyed Pea Pasta Salad Adapted from Lady Behind The Curtain

1 (15 oz.) can black eyed peas, drained and rinsed with cool water

1 lb. garden rotini pasta, cooked and drained

1 medium red bell pepper, finely chopped

1/2 c. red onion, finely chopped

3/4 c. cucumber, finely chopped

15 grape tomatoes, halved

3 TBS vegetable oil

6 TBS cider vinegar

1 tsp. sugar

1 tsp. Italian seasoning, extra for garnish

1 tsp. chili powder

1/2 tsp. seasoned salt

Salt and Pepper to taste

While pasta is cooking, in a large bowl combine peas, pepper, onion, cucumber and tomatoes. Toss to combine. In a medium jar combine oil, vinegar, sugar, Italian seasoning, chili powder, seasoned salt, and pepper. Shake well to combine. When pasta is done and drained well, combine with veggies. Toss again. Pour dressing over. Stir well. Chill at least 3 hours before serving. Garnish with extra Italian seasoning.

Shared on Make Ahead Meals May 6, 2013
Shared on Mandy's Recipe Box May 7. 2013
Shared on Miz Helen's Country Cottage May 9, 2013
Shared on The Country Cook May 10, 2013

Salad at Very Good Recipes
Pin It

So I've shared the fact that my child is an amazing eater so many times, I'm sure those of you out there struggling at meal time every day are incredibly tired of hearing it. Well, guess what...there are  a few things he doesn't really "groove" on. And most of them have the word "salad" in them. No I'm talking about a side or tossed salad. (Although, he did just start to eat those about a year ago when he discovered he didn't have to have dressing on them. Yeah, my kid is the one who hates salad dressing, even ranch!! He's weird, I know!) What I'm talking about are the salads that begin with the words potato or pasta, both of which he absolutely love, so for a long time I didn't understand. But finally I realized why...he associates something with both of these...mayonnaise or sour cream.

Alex has never been a fan of either. Both of which I cook with, especially in potato and/or pasta salads, a lot. I really don't remember what we were eating when the light bulb went off in my head, but one day I finally realized what the things he would turn his nose up at had in common. 

I'm happy to report though, he has started to branch out and he is eating more and more sour cream. One reason is he has discovered that, like his Daddy, he loves spicy food, and in some things the sour cream really helps to relieve his tongue from fire. Two, I started fibbing to him when he would be eating dishes containing it, and afterwards after he gobbled it down, say "Oh by the way, you just ate sour cream." He finally realized that in 99% of the foods I make with sour cream, he can't even taste it. 

But mayo has been a little trickier. He has eaten a few things containing it, but it hasn't been as easy to win him over with as sour cream. So I started thinking about making a couple things that in other recipes contained mayo, but finding ones that didn't. In this case, a delicious pasta salad that contained no "creamy" dressing whatsoever. That way, he couldn't even question if I were trying to  trick him. And guess what...he loved it! He said he was so excited to "eat pasta salad and not worry about mayonnaise." 

With the graduation party, wedding reception, backyard barbecue, pool party season upon us, or at least getting closer, this is a great idea for any of those. Filled with veggies and great flavor, and with no mayo, less worry about sitting out! 

I'm glad my little guy is branching out and starting to try those last couple things that were on his "I don't like list". Little does he know I'm going to continue to slip them in whenever and wherever I can...and he's gonna eat them and like them!

Black Eyed Pea Pasta Salad Adapted from Lady Behind The Curtain

1 (15 oz.) can black eyed peas, drained and rinsed with cool water

1 lb. garden rotini pasta, cooked and drained

1 medium red bell pepper, finely chopped

1/2 c. red onion, finely chopped

3/4 c. cucumber, finely chopped

15 grape tomatoes, halved

3 TBS vegetable oil

6 TBS cider vinegar

1 tsp. sugar

1 tsp. Italian seasoning, extra for garnish

1 tsp. chili powder

1/2 tsp. seasoned salt

Salt and Pepper to taste

While pasta is cooking, in a large bowl combine peas, pepper, onion, cucumber and tomatoes. Toss to combine. In a medium jar combine oil, vinegar, sugar, Italian seasoning, chili powder, seasoned salt, and pepper. Shake well to combine. When pasta is done and drained well, combine with veggies. Toss again. Pour dressing over. Stir well. Chill at least 3 hours before serving. Garnish with extra Italian seasoning.

Shared on Make Ahead Meals May 6, 2013
Shared on Mandy's Recipe Box May 7. 2013
Shared on Miz Helen's Country Cottage May 9, 2013
Shared on The Country Cook May 10, 2013

Salad at Very Good Recipes
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Just A Little Greek

Do you have a food or a dish that each time you eat it you feel...how shall I say it..."fancy"? You don't know why but it just makes you feel like you aren't sitting in your pajamas in front of the television eating it, but instead in a very sophisticated setting with crystal water glasses. For me that food is olive tapenade.

For those of you who have never had it, let me explain. Olive Tapenade is a dish consisting of pureed or finely chopped olives, anchovies, capers and oil. It comes from the French word for capers and is usually eaten as an appetizer in the South of France, but is also seen in Italian and Mediterranean cuisine.

I first had it a few years ago as a spread on baguette bread, and it was love at first bite. I'm not surprised. I love both olives and capers; and their briny, salty flavor. But until that moment, it was always something I had thought of as a delicacy and therefore, it retains this image in my mind every time I eat it. Not to mention, I just love the stuff!!

So you can imagine how thrilled I was when I found a burger recipe using it as an ingredient, not just a "topper". These burgers may be small, but they pack a punch of big flavor. Perfect for a party or family meal, they are also super simple. Plus, they are made with ground turkey, so you can feel good about having three!

If you have never had olive tapenade, I encourage you to try this recipe one because they are delicious; but also because there is enough in a jar you will have some left over and it's the perfect snack with some crackers or pita chips!

Greek Turkey Sliders Adapted from Betty Crocker
1 lb. ground turkey
1/3 c. olive tapenade
6 tsp. dried parsley, divided
1/2 c. plain Greek Yogurt
1/2 c. sour cream
1/2 c. cucumber, peeled and chopped
8 slider buns
16 thin slices cucumber
Salt and Pepper to taste

In a medium bowl combine turkey, olive tapenade, 4 tsp. parsley, salt and pepper. Mix well using hands and form into 8 small patties, about 1/2 inch thick. Spray grill pan with cooking spray and cook patties for about 5 minutes per side. In a small bowl combine yogurt, sour cream, chopped cucumber, 2 tsp. parsley, salt and pepper. Mix well. When burgers are done, spread sauce on bottom of bun, add 2 slices of cucumber and burger. Top with bun and serve.

Shared on Lady Behind The Curtain Mar. 6, 2013
Shared on Miz Helen's Country Cottage Mar. 7, 2013
Shared on The Country Cook Mar. 8, 2013

Greek at Very Good Recipes
Pin It

Do you have a food or a dish that each time you eat it you feel...how shall I say it..."fancy"? You don't know why but it just makes you feel like you aren't sitting in your pajamas in front of the television eating it, but instead in a very sophisticated setting with crystal water glasses. For me that food is olive tapenade.

For those of you who have never had it, let me explain. Olive Tapenade is a dish consisting of pureed or finely chopped olives, anchovies, capers and oil. It comes from the French word for capers and is usually eaten as an appetizer in the South of France, but is also seen in Italian and Mediterranean cuisine.

I first had it a few years ago as a spread on baguette bread, and it was love at first bite. I'm not surprised. I love both olives and capers; and their briny, salty flavor. But until that moment, it was always something I had thought of as a delicacy and therefore, it retains this image in my mind every time I eat it. Not to mention, I just love the stuff!!

So you can imagine how thrilled I was when I found a burger recipe using it as an ingredient, not just a "topper". These burgers may be small, but they pack a punch of big flavor. Perfect for a party or family meal, they are also super simple. Plus, they are made with ground turkey, so you can feel good about having three!

If you have never had olive tapenade, I encourage you to try this recipe one because they are delicious; but also because there is enough in a jar you will have some left over and it's the perfect snack with some crackers or pita chips!

Greek Turkey Sliders Adapted from Betty Crocker
1 lb. ground turkey
1/3 c. olive tapenade
6 tsp. dried parsley, divided
1/2 c. plain Greek Yogurt
1/2 c. sour cream
1/2 c. cucumber, peeled and chopped
8 slider buns
16 thin slices cucumber
Salt and Pepper to taste

In a medium bowl combine turkey, olive tapenade, 4 tsp. parsley, salt and pepper. Mix well using hands and form into 8 small patties, about 1/2 inch thick. Spray grill pan with cooking spray and cook patties for about 5 minutes per side. In a small bowl combine yogurt, sour cream, chopped cucumber, 2 tsp. parsley, salt and pepper. Mix well. When burgers are done, spread sauce on bottom of bun, add 2 slices of cucumber and burger. Top with bun and serve.

Shared on Lady Behind The Curtain Mar. 6, 2013
Shared on Miz Helen's Country Cottage Mar. 7, 2013
Shared on The Country Cook Mar. 8, 2013

Greek at Very Good Recipes
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Really?

I have had this dish a thousand times. I always get so happy when I see it at graduation parties, bridal or baby showers, and wedding receptions. But honest to goodness, I had never made it until this week. And even more so, I had no idea how easy and truly uncomplicated it was! I think because it was something I enjoyed long before I became more proficient in the kitchen, it was filed in my brain under "Eat only when others prepare." This can be made with so many different veggies, you can truly make it your own but adding and subtracting those you enjoy the most. And to be honest, appetizer or not, I can totally eat this as a light lunch! In fact I went to a baby shower/luncheon recently where the entire meal was planned around this dish, making it the "main staple" of the meal; and it worked perfectly! It's also a fantastic make ahead dish too. I actually prepared the crust earlier in the day, and after cooling, covered it and set it on the counter top until I was ready to finish. Plus, you can make the sauce, and chop the veggies ahead of time too, so when your party guests are arriving, it's simply assemble and eat. I'm so happy I finally made this for myself, because I guarantee I will be many, many, many more times in the future!

Veggie Pizza
2 (8 count) cans crescent rolls
8 oz. whipped cream cheese
1/2 c. sour cream
2 tsp dill weed
1/8 tsp garlic powder
Salt and Pepper to taste
1 small cucumber, peeled and diced
1 small head of broccoli, florets chopped
2 small carrots, peeled and thinly sliced
1 medium green pepper, seeded and diced

Preheat oven to 375. Remove crescent rolls and separate into rectangles. Place on ungreased 15x10 baking sheet and using your fingers, push together seams up sides and edges forming crust. Bake for 13-17 minutes until golden brown. Set aside to cool for 30 minutes. In a medium bowl combine cream cheese, sour cream, dill, garlic powder, salt and pepper. Stir well to combine. Chill until ready to use. When crust is cool, spread evenly with cream cheese sauce. Top with chopped veggies. Place in refrigerator for 1 hour before serving. Cut into small squares to serve.

Shared on Miz Helen's Country Cottage Jan. 3, 2013
Shared on The Country Cook Jan. 4, 2013

Appetizer at Very Good Recipes
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I have had this dish a thousand times. I always get so happy when I see it at graduation parties, bridal or baby showers, and wedding receptions. But honest to goodness, I had never made it until this week. And even more so, I had no idea how easy and truly uncomplicated it was! I think because it was something I enjoyed long before I became more proficient in the kitchen, it was filed in my brain under "Eat only when others prepare." This can be made with so many different veggies, you can truly make it your own but adding and subtracting those you enjoy the most. And to be honest, appetizer or not, I can totally eat this as a light lunch! In fact I went to a baby shower/luncheon recently where the entire meal was planned around this dish, making it the "main staple" of the meal; and it worked perfectly! It's also a fantastic make ahead dish too. I actually prepared the crust earlier in the day, and after cooling, covered it and set it on the counter top until I was ready to finish. Plus, you can make the sauce, and chop the veggies ahead of time too, so when your party guests are arriving, it's simply assemble and eat. I'm so happy I finally made this for myself, because I guarantee I will be many, many, many more times in the future!

Veggie Pizza
2 (8 count) cans crescent rolls
8 oz. whipped cream cheese
1/2 c. sour cream
2 tsp dill weed
1/8 tsp garlic powder
Salt and Pepper to taste
1 small cucumber, peeled and diced
1 small head of broccoli, florets chopped
2 small carrots, peeled and thinly sliced
1 medium green pepper, seeded and diced

Preheat oven to 375. Remove crescent rolls and separate into rectangles. Place on ungreased 15x10 baking sheet and using your fingers, push together seams up sides and edges forming crust. Bake for 13-17 minutes until golden brown. Set aside to cool for 30 minutes. In a medium bowl combine cream cheese, sour cream, dill, garlic powder, salt and pepper. Stir well to combine. Chill until ready to use. When crust is cool, spread evenly with cream cheese sauce. Top with chopped veggies. Place in refrigerator for 1 hour before serving. Cut into small squares to serve.

Shared on Miz Helen's Country Cottage Jan. 3, 2013
Shared on The Country Cook Jan. 4, 2013

Appetizer at Very Good Recipes
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