A Classic Revisted

Today's recipe has been a staple in our house for a very long time. In fact, it was already blogged back when only maybe five people, including my mom, read EMM. And if you remember, my "foodie resolution" for 2013 was to revisit some of those "back in the day" posts, and re-blog them for everyone to enjoy again. So, since the year is quickly winding down, I had to make sure this was on the list!

The first time I ever had a Greek salad was at one of our favorite restaurants here in Fort Wayne. It's a nicer place, and one we go to for only special occasions, so in my mind this salad option will always be a little on the fancy side, when it reality, it could not be easier to make!

I love entertaining with salad, as a first course; but they also make an incredible light, but still filling, weeknight salad supper. They are a very common star on our dinner table during the warm summer months, but we love them so much I am required to make them year round. Especially now that the little man has also fallen in love with them; and not only does he love them, but he will actually eat the one part of this salad that I won't touch. The anchovies. His father loves them; and when I serve them to others, I always have them as an option, but to me, they just aren't appetizing. So to see my son not only like them, but ask for extra kinda makes me giggle. And proves once again, this child has the most diverse palate of any 9 year old I know!

Greek Salads
1 head iceberg lettuce, chopped
1 (15 oz.) can pitted black olives, drained (see note below)
1 (20 oz.) can pineapple chunks, drained
1 large green bell pepper, finely chopped
1 (15 oz.) can sliced beets, drained and chopped
1 small container crumbed feta cheese
1 small tin anchovies in olive oil, optional
Greek Dressing

Divide lettuce, olives, green peppers, pineapple, beets and feta among plates evenly. This amount will make 3 large dinner salads, or 4 small side salads. For those wanting anchovies, add to very top. Serve with dressing on side. *NOTE* I prefer to make these with kalamata olives. They are the most authentic. However, sometimes the budget doesn't allow it, and black olives work just as well.

Salads at Very Good Recipes

Today's recipe has been a staple in our house for a very long time. In fact, it was already blogged back when only maybe five people, including my mom, read EMM. And if you remember, my "foodie resolution" for 2013 was to revisit some of those "back in the day" posts, and re-blog them for everyone to enjoy again. So, since the year is quickly winding down, I had to make sure this was on the list!

The first time I ever had a Greek salad was at one of our favorite restaurants here in Fort Wayne. It's a nicer place, and one we go to for only special occasions, so in my mind this salad option will always be a little on the fancy side, when it reality, it could not be easier to make!

I love entertaining with salad, as a first course; but they also make an incredible light, but still filling, weeknight salad supper. They are a very common star on our dinner table during the warm summer months, but we love them so much I am required to make them year round. Especially now that the little man has also fallen in love with them; and not only does he love them, but he will actually eat the one part of this salad that I won't touch. The anchovies. His father loves them; and when I serve them to others, I always have them as an option, but to me, they just aren't appetizing. So to see my son not only like them, but ask for extra kinda makes me giggle. And proves once again, this child has the most diverse palate of any 9 year old I know!

Greek Salads
1 head iceberg lettuce, chopped
1 (15 oz.) can pitted black olives, drained (see note below)
1 (20 oz.) can pineapple chunks, drained
1 large green bell pepper, finely chopped
1 (15 oz.) can sliced beets, drained and chopped
1 small container crumbed feta cheese
1 small tin anchovies in olive oil, optional
Greek Dressing

Divide lettuce, olives, green peppers, pineapple, beets and feta among plates evenly. This amount will make 3 large dinner salads, or 4 small side salads. For those wanting anchovies, add to very top. Serve with dressing on side. *NOTE* I prefer to make these with kalamata olives. They are the most authentic. However, sometimes the budget doesn't allow it, and black olives work just as well.

Salads at Very Good Recipes

reade more... Résuméabuiyad

Soul Food Saturday #32

Happy (early) Thanksgiving! Since this is the last weekend before we all gather around our huge tables, surrounded by those who we love most, eating until we can't move, Bekki and I wanted to make sure to share something that might just be the perfect last minute addition to your menu!

I found a new favorite salad in my grocery store deli not too long ago, that I call quinoa made AMAZING! It has dried fruits and walnuts with a sweet almost glaze type of dressing. With no recipe, just an idea that I wanted this more often, than having to drive over and hope they have some left for me. I decided to reconstruct it and dress it up for the holiday table. Yes! It has cranberries! Perfect for any dressed up occasion or time you want a beautiful simple salad. Hope you enjoy this as much as I did.

 

Quinoa Cranberry Salad

1 c. dried quinoa

4 tbs. Maple syrup

½ c. dried cranberries

½ c. dried apricots

1 tbs. orange juice

½ c. cashews, chopped

 

Cook quinoa according to package directions. In small bowl mix syrup, juice and set aside. Fluff cooked quinoa with a fork and add to a large bowl with fruit and nuts. Stir to combine. Pour dressing over and mix well. Chill in fridge until ready to serve.

Happy (early) Thanksgiving! Since this is the last weekend before we all gather around our huge tables, surrounded by those who we love most, eating until we can't move, Bekki and I wanted to make sure to share something that might just be the perfect last minute addition to your menu!

I found a new favorite salad in my grocery store deli not too long ago, that I call quinoa made AMAZING! It has dried fruits and walnuts with a sweet almost glaze type of dressing. With no recipe, just an idea that I wanted this more often, than having to drive over and hope they have some left for me. I decided to reconstruct it and dress it up for the holiday table. Yes! It has cranberries! Perfect for any dressed up occasion or time you want a beautiful simple salad. Hope you enjoy this as much as I did.

 

Quinoa Cranberry Salad

1 c. dried quinoa

4 tbs. Maple syrup

½ c. dried cranberries

½ c. dried apricots

1 tbs. orange juice

½ c. cashews, chopped

 

Cook quinoa according to package directions. In small bowl mix syrup, juice and set aside. Fluff cooked quinoa with a fork and add to a large bowl with fruit and nuts. Stir to combine. Pour dressing over and mix well. Chill in fridge until ready to serve.

reade more... Résuméabuiyad

Still Time For A Picnic

We are a picnic loving family. It's one of our favorite summertime rituals. But with Labor Day behind us, and the stores filling up with pumpkins and scarecrows, I have got to face the fact autumn is well on it's way. It's knocking on the door, just waiting for us to answer.

But there is no doubt we've still got some warm, sunny days ahead of us (I love Indian Summer days!!), so why not enjoy a picnic then too? Sounds like a great idea to me; and I've got the perfect dish for you picnic basket.

My mom and grandma have been making this macaroni salad for as long as I can remember. And I must admit, while I'm happy to be continuing the tradition, no matter how many times I make it myself, it will never taste as good as theirs. Never. I've given up!

If you love hard boiled eggs, or you love green olives, this pasta salad is going to become your new favorite. They are definitely what makes it unique and stand out from others I've had before. I can tell you first hand, I've seen this sitting on a table at a pot-luck, with other pasta salads, and it is always the first to go. Everyone loves it. Simple but scrumptious, those are the two perfect words to describe it.

Now, many of you might read this and say "I don't use Miracle Whip, will mayo work." Quite frankly, no. I am a mayo lover and 99% of the time it is all I have in the house, but when I know I'm going to be making this, I have to buy the other. Why? Well, first off, it is what grandma and mom have always used, and that means I don't mess with it. But I actually have tried it with mayo before, and it just doesn't taste the same. The "whip" has a little more tangy flavor, marrying so well with the mustard and briny olives. I guess to be fair though, you won't have anything to compare it to, so if you want to use mayo, I'm sure it will still be yummy, it's just not what our family is used to; and I always want to be completely honest with you.

If you live in an area of the country where it is picnic weather year round...lucky you! You can enjoy this anytime. But if you're like us, just trying to fit in a final picnic or backyard barbecue of the season before the autumn leaves begin to fall, be sure to add this to your menu!

Mom's Macaroni Salad
1 lb. rotini pasta, cooked, rinsed and drained
1 ( 10 oz.) jar green olives, sliced
1 small onion, finely chopped
6 hard boiled eggs, chopped
1 1/2 c. Miracle Whip (mayo does NOT taste the same in this dish)
3 TBS mustard
3 TBS sweet relish
1 tsp. celery seed
Salt and Pepper to taste
Paprika, for garnish

In a large bowl combine pasta, olives,  eggs and onions. In a small bowl whisk together Miracle Whip, mustard, relish, celery seed, salt and pepper. Pour over pasta mixture. Stir well to combine. Cover and chill until serving, at least 2 hours. Before serving, stir again and sprinkle with paprika.

Shared on The Country Cook Sept. 13, 2013

Pasta Salad at Very Good Recipes

We are a picnic loving family. It's one of our favorite summertime rituals. But with Labor Day behind us, and the stores filling up with pumpkins and scarecrows, I have got to face the fact autumn is well on it's way. It's knocking on the door, just waiting for us to answer.

But there is no doubt we've still got some warm, sunny days ahead of us (I love Indian Summer days!!), so why not enjoy a picnic then too? Sounds like a great idea to me; and I've got the perfect dish for you picnic basket.

My mom and grandma have been making this macaroni salad for as long as I can remember. And I must admit, while I'm happy to be continuing the tradition, no matter how many times I make it myself, it will never taste as good as theirs. Never. I've given up!

If you love hard boiled eggs, or you love green olives, this pasta salad is going to become your new favorite. They are definitely what makes it unique and stand out from others I've had before. I can tell you first hand, I've seen this sitting on a table at a pot-luck, with other pasta salads, and it is always the first to go. Everyone loves it. Simple but scrumptious, those are the two perfect words to describe it.

Now, many of you might read this and say "I don't use Miracle Whip, will mayo work." Quite frankly, no. I am a mayo lover and 99% of the time it is all I have in the house, but when I know I'm going to be making this, I have to buy the other. Why? Well, first off, it is what grandma and mom have always used, and that means I don't mess with it. But I actually have tried it with mayo before, and it just doesn't taste the same. The "whip" has a little more tangy flavor, marrying so well with the mustard and briny olives. I guess to be fair though, you won't have anything to compare it to, so if you want to use mayo, I'm sure it will still be yummy, it's just not what our family is used to; and I always want to be completely honest with you.

If you live in an area of the country where it is picnic weather year round...lucky you! You can enjoy this anytime. But if you're like us, just trying to fit in a final picnic or backyard barbecue of the season before the autumn leaves begin to fall, be sure to add this to your menu!

Mom's Macaroni Salad
1 lb. rotini pasta, cooked, rinsed and drained
1 ( 10 oz.) jar green olives, sliced
1 small onion, finely chopped
6 hard boiled eggs, chopped
1 1/2 c. Miracle Whip (mayo does NOT taste the same in this dish)
3 TBS mustard
3 TBS sweet relish
1 tsp. celery seed
Salt and Pepper to taste
Paprika, for garnish

In a large bowl combine pasta, olives,  eggs and onions. In a small bowl whisk together Miracle Whip, mustard, relish, celery seed, salt and pepper. Pour over pasta mixture. Stir well to combine. Cover and chill until serving, at least 2 hours. Before serving, stir again and sprinkle with paprika.

Shared on The Country Cook Sept. 13, 2013

Pasta Salad at Very Good Recipes

reade more... Résuméabuiyad

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

reade more... Résuméabuiyad

A Hand In The Kitchen Part 1 {A Review of Cooking Planit}

Have you ever said to yourself "Cooking would be so much easier, if I just had a little help. Another set of hands to make sure everything is getting done at once."? Well, if you have, you are not alone. Anyone who spends any amount of time in the kitchen at some point has wished for a little assistance to make everything run smoothly. And today I have the answer to those wishes...in the form of not only a website, but also an app you can run on your iPad or iPhone! 

Let me introduce you to Cooking Planit, the site that takes the guesswork out of the kitchen. From your grocery list to the final product, they are there every step of the way, making sure your meal goes off without a hitch. 

From their website: 

• Simplified Meal Planning – Thoughtful and tested meal plans that your family and friends will love.

• • Organized Shopping – No more headaches while getting your list together. We build your shopping list just like you would.
• • Guided Cooking Steps – It's like G.P.S. for cooking! We'll do all the organization and lead you through each recipe's steps so that the entire meal is ready at the same time.
• • Cloud Sync – Sync your account across the web, your iPhone and iPad

That's right, every single detail is not only thought of, but executed with ease and simplicity. When you find a recipe you want to make, just save it to your cookbook. Then when you are ready, it's waiting on you. Step by step instructions, all leading to a delicious meal, where all dishes are done at the same time! 

Let's start at the beginning. Here is this recipe, on my iPhone using the Cooking Planit app. It starts by telling me everything I should gather in the kitchen, so my ingredients are waiting on me, not the other way around. 

Next up, it tells me what equipment I'll need throughout the entire cooking process. No searching for a gadget at the last minute this way!

Now here is one of my favorite parts. Before you even start, it asks how many servings you are cooking for, adapted the recipe accordingly. Only have 2 in your house? Not a problem. No more guessing how much to make. It's so user friendly for cooks of all walks of life, from the small household to the ones cooking for a small army.

And this...well, this is my absolute favorite part. The timing aspect. It talks to you and tells you how much time you have before the next step needs to be completed. It even has a timer so you know exactly where you are in the process. Plus...if you get ahead of schedule...it even tells you that. And suggests you have a seat and enjoy a glass of wine while you wait! It truly is like having a friend in the kitchen with you!

Cooking Planit is the perfect site/app for everyone who enjoys cooking, but can always use a little help. I think it would be a great idea for college kids, living on their own for the first time, or maybe a new bride who isn't quite comfortable in the kitchen yet. But I also love that the more experienced home cook can adapt the recipes to fit their tastes (which is exactly what I did for this one) and even "skip" steps to better fit their time frame. Cooking Planit is easy to use, fun, and a home cook's best friend! 

Plus, they are very generous! They are giving EMM readers a chance to win a 12-piece T-Fal Cookware Set! It is GORGEOUS! And all you have to do to enter, is follow the directions in the Rafflecopter widget below! 

Now, for this recipe, I took one on their site, and adapted it to satisfy our family a little better. If you want to see the original, click here. This would make a great addition to your Labor Day picnic or backyard party...NO mayo! The light dressing makes it delicious without being too heavy. And I love the combination of spinach and feta! 

If you are looking for a little help in the kitchen, look no further than Cooking Planit. And be sure to check out the giveaway below, and come back on Wednesday to see the sandwich I made to go with this salad too!

Bow-Tie Pasta Salad with Spinach and Feta Adapted from Cooking Planit

12 oz. bow-tie pasta

1/2 c. sliced black olives

1 c. fresh baby spinach, chopped

1 (12 oz.) jar roasted red peppers, drained and rough chopped

1 c. feta cheese crumbles

1 clove garlic, minced

1 TBS olive oil

1 TBS lemon juice

Salt and Pepper to taste

Bring a large pot of water to a boil. Cook pasta to al dente, about 10 minutes. While pasta is cooking, add garlic, spinach, peppers and olives to a large bowl. Stir to combine. When pasta is done, drain well. Add directly to bowl. In a small bowl combine olive oil and lemon juice. Whisk to combine. Pour over pasta while warm. Season with salt and pepper. Stir to combine. Place in fridge at least 10 minutes to chill. Just before serving add feta and toss to combine. 

Shared on Mandy's Recipe Box Aug. 27, 2013
Shared on Lady Behind The Curtain Aug. 28, 2013
Shared on The Country Cook Aug. 30, 2013

Salad at Very Good Recipes

For More Info: 

CookingPlanit

 Website: http://www.cookingplanit.com/browse

 iOS'Apps: https://itunes.apple.com/us/artist/cooking.planit/id544421990

 Social Media:

 Blog: http://blog.cookingplanit.com/

 Facebook:' https://www.facebook.com/cookingplanit

 Twitter: https://twitter.com/cookingplanit

 Pinterest:'' http://pinterest.com/cookingplanit

 YouTube:' http://www.youtube.com/cookingplanit

 Instagram: http://instagram.com/cookingplanit

a Rafflecopter giveaway

Have you ever said to yourself "Cooking would be so much easier, if I just had a little help. Another set of hands to make sure everything is getting done at once."? Well, if you have, you are not alone. Anyone who spends any amount of time in the kitchen at some point has wished for a little assistance to make everything run smoothly. And today I have the answer to those wishes...in the form of not only a website, but also an app you can run on your iPad or iPhone! 

Let me introduce you to Cooking Planit, the site that takes the guesswork out of the kitchen. From your grocery list to the final product, they are there every step of the way, making sure your meal goes off without a hitch. 

From their website: 

• Simplified Meal Planning – Thoughtful and tested meal plans that your family and friends will love.

• • Organized Shopping – No more headaches while getting your list together. We build your shopping list just like you would.
• • Guided Cooking Steps – It's like G.P.S. for cooking! We'll do all the organization and lead you through each recipe's steps so that the entire meal is ready at the same time.
• • Cloud Sync – Sync your account across the web, your iPhone and iPad

That's right, every single detail is not only thought of, but executed with ease and simplicity. When you find a recipe you want to make, just save it to your cookbook. Then when you are ready, it's waiting on you. Step by step instructions, all leading to a delicious meal, where all dishes are done at the same time! 

Let's start at the beginning. Here is this recipe, on my iPhone using the Cooking Planit app. It starts by telling me everything I should gather in the kitchen, so my ingredients are waiting on me, not the other way around. 

Next up, it tells me what equipment I'll need throughout the entire cooking process. No searching for a gadget at the last minute this way!

Now here is one of my favorite parts. Before you even start, it asks how many servings you are cooking for, adapted the recipe accordingly. Only have 2 in your house? Not a problem. No more guessing how much to make. It's so user friendly for cooks of all walks of life, from the small household to the ones cooking for a small army.

And this...well, this is my absolute favorite part. The timing aspect. It talks to you and tells you how much time you have before the next step needs to be completed. It even has a timer so you know exactly where you are in the process. Plus...if you get ahead of schedule...it even tells you that. And suggests you have a seat and enjoy a glass of wine while you wait! It truly is like having a friend in the kitchen with you!

Cooking Planit is the perfect site/app for everyone who enjoys cooking, but can always use a little help. I think it would be a great idea for college kids, living on their own for the first time, or maybe a new bride who isn't quite comfortable in the kitchen yet. But I also love that the more experienced home cook can adapt the recipes to fit their tastes (which is exactly what I did for this one) and even "skip" steps to better fit their time frame. Cooking Planit is easy to use, fun, and a home cook's best friend! 

Plus, they are very generous! They are giving EMM readers a chance to win a 12-piece T-Fal Cookware Set! It is GORGEOUS! And all you have to do to enter, is follow the directions in the Rafflecopter widget below! 

Now, for this recipe, I took one on their site, and adapted it to satisfy our family a little better. If you want to see the original, click here. This would make a great addition to your Labor Day picnic or backyard party...NO mayo! The light dressing makes it delicious without being too heavy. And I love the combination of spinach and feta! 

If you are looking for a little help in the kitchen, look no further than Cooking Planit. And be sure to check out the giveaway below, and come back on Wednesday to see the sandwich I made to go with this salad too!

Bow-Tie Pasta Salad with Spinach and Feta Adapted from Cooking Planit

12 oz. bow-tie pasta

1/2 c. sliced black olives

1 c. fresh baby spinach, chopped

1 (12 oz.) jar roasted red peppers, drained and rough chopped

1 c. feta cheese crumbles

1 clove garlic, minced

1 TBS olive oil

1 TBS lemon juice

Salt and Pepper to taste

Bring a large pot of water to a boil. Cook pasta to al dente, about 10 minutes. While pasta is cooking, add garlic, spinach, peppers and olives to a large bowl. Stir to combine. When pasta is done, drain well. Add directly to bowl. In a small bowl combine olive oil and lemon juice. Whisk to combine. Pour over pasta while warm. Season with salt and pepper. Stir to combine. Place in fridge at least 10 minutes to chill. Just before serving add feta and toss to combine. 

Shared on Mandy's Recipe Box Aug. 27, 2013
Shared on Lady Behind The Curtain Aug. 28, 2013
Shared on The Country Cook Aug. 30, 2013

Salad at Very Good Recipes

For More Info: 

CookingPlanit

 Website: http://www.cookingplanit.com/browse

 iOS'Apps: https://itunes.apple.com/us/artist/cooking.planit/id544421990

 Social Media:

 Blog: http://blog.cookingplanit.com/

 Facebook:' https://www.facebook.com/cookingplanit

 Twitter: https://twitter.com/cookingplanit

 Pinterest:'' http://pinterest.com/cookingplanit

 YouTube:' http://www.youtube.com/cookingplanit

 Instagram: http://instagram.com/cookingplanit

a Rafflecopter giveaway

reade more... Résuméabuiyad

Alex In The Kitchen Once Again

Two years ago we started a tradition here on EMM, my favorite little monkey stopping by to guest blog something simple and yummy that your kids can enjoy making, and of course eating, too. And two of those posts, one at the beginning of his 1st grade year, and one at the end, had something in common. Lemon Fruit Salad and Key Lime Fruit Salad  were both creations he and I worked on together, and were perfect for little hands and little tummies.

So, in that same tradition, and since the school year is once again quickly approaching, we thought ti was a great time for Alex (now a 3rd grader!) to share yet another easy but tasty fruit salad perfect for an after school snack or even a light dessert. Or if you are like us and you are filling these last few days of summer vacation with as much fun as possible, it would be great for a picnic in the park too!

Please welcome the best little sous chef around back to the EMM kitchen!

Hi everyone! I'm so excited Mommy asked me to cook for you again! Well, I guess this isn't really something you actually cook, but you know what I mean! For those of you who don't know, I am going into the 3rd grade, and am really looking forward to it! I am sad to see summer end, but I love school, and seeing my friends, so I'm okay with going back too. (But that 7:30 am wake up Monday morning will NOT be easy!!) 

Mommy and I love finding simple sweet treats I can help her make, and this is another one of those. Using mostly canned fruit, it's nice for little kids because there isn't a lot of chopping. (Mommy did slice the bananas though) Plus, it's really neat to watch how the pudding mix and fruit juice turn into a "sauce" while you stir...which was my job! This makes a perfect snack, now or once school is in, or a dessert too. Oh, and I actually like eating it for breakfast too, especially on a hot day! 

I hope you enjoy my newest fruit salad creation. Be sure to make it with your kids too! I've been helping Mommy in the kitchen since I was a tiny baby, and we always have so much fun! I bet your kids would too!

Vanilla Fruit Salad Adapted from Taste of Home

1 (29 oz.) can fruit cocktail, with juice

1 (11 oz.) can mandarin oranges, drained

1 (20 oz.) can pineapple chunks, drained

3/4 c. fresh blueberries

1 TBS lemon juice

2 bananas, sliced

1 (3.4 oz) box instant vanilla pudding

Whipped Cream

Pecan Halves

In a large bowl combine all fruit except bananas. Add lemon juice. Stir. Sprinkle with pudding mix. Gently stir for about a minute until slightly thickened. Fold in bananas. Refrigerate until serving, at least an hour. When ready to serve, top with whipped cream and sprinkle with pecans.

Salad at Very Good Recipes

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Two years ago we started a tradition here on EMM, my favorite little monkey stopping by to guest blog something simple and yummy that your kids can enjoy making, and of course eating, too. And two of those posts, one at the beginning of his 1st grade year, and one at the end, had something in common. Lemon Fruit Salad and Key Lime Fruit Salad  were both creations he and I worked on together, and were perfect for little hands and little tummies.

So, in that same tradition, and since the school year is once again quickly approaching, we thought ti was a great time for Alex (now a 3rd grader!) to share yet another easy but tasty fruit salad perfect for an after school snack or even a light dessert. Or if you are like us and you are filling these last few days of summer vacation with as much fun as possible, it would be great for a picnic in the park too!

Please welcome the best little sous chef around back to the EMM kitchen!

Hi everyone! I'm so excited Mommy asked me to cook for you again! Well, I guess this isn't really something you actually cook, but you know what I mean! For those of you who don't know, I am going into the 3rd grade, and am really looking forward to it! I am sad to see summer end, but I love school, and seeing my friends, so I'm okay with going back too. (But that 7:30 am wake up Monday morning will NOT be easy!!) 

Mommy and I love finding simple sweet treats I can help her make, and this is another one of those. Using mostly canned fruit, it's nice for little kids because there isn't a lot of chopping. (Mommy did slice the bananas though) Plus, it's really neat to watch how the pudding mix and fruit juice turn into a "sauce" while you stir...which was my job! This makes a perfect snack, now or once school is in, or a dessert too. Oh, and I actually like eating it for breakfast too, especially on a hot day! 

I hope you enjoy my newest fruit salad creation. Be sure to make it with your kids too! I've been helping Mommy in the kitchen since I was a tiny baby, and we always have so much fun! I bet your kids would too!

Vanilla Fruit Salad Adapted from Taste of Home

1 (29 oz.) can fruit cocktail, with juice

1 (11 oz.) can mandarin oranges, drained

1 (20 oz.) can pineapple chunks, drained

3/4 c. fresh blueberries

1 TBS lemon juice

2 bananas, sliced

1 (3.4 oz) box instant vanilla pudding

Whipped Cream

Pecan Halves

In a large bowl combine all fruit except bananas. Add lemon juice. Stir. Sprinkle with pudding mix. Gently stir for about a minute until slightly thickened. Fold in bananas. Refrigerate until serving, at least an hour. When ready to serve, top with whipped cream and sprinkle with pecans.

Salad at Very Good Recipes

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Football and Soul Food { A Review and Giveaway with KYVAN }

"Cooking is a way of life in the South, and nobody knows that better than NFL Pro Reggie Kelly, owner of KYVAN Soul Food Selections." 

The above line is the first in the "about" section of the KYVAN website. I couldn't introduce today's new products to you any better than that, so I decided to allow them to do it for me. For those of you who don't follow NFL football like we do, Reggie Kelly played 13 years professionally with the Cincinnati Bengals and the Atlanta Falcons; and even though he has traveled the world, he never forgot where he came from.

 "Since I was a little boy, cooking in my household has been an event within itself and my family is a big reason why I love to cook.  Growing up, they would always tell me, "Reggie, when you cook, make sure you do it with love."  "My family believed  that great meals should be prepared  in such a way that once eaten,  it would touch your "SOUL". I gathered that I should cook in such a way that first time visitors would feel welcomed..feel as though they are a part of my family."

Named after his children, Kyla and Kavan, KYVAN is truly a family owned and operated business. And I love that! From barbecues sauces, to salsa to seasoning mixes, they have a little something soul for everyone! So I was honored when Reggie's wife, Sheila contacted me about trying some of their delicious products in my kitchen and then sharing with you!

I decided on the Sweet Barbecue Sauce and the Blackberry Honey, and I can tell you right now I made a very wise, and yummy, choice. I am a barbecue sauce snob. I'm the first one to admit that. I have to love it from the first bite, or I won't enjoy it. And with KYVAN's...I certainly did. It's sweet but not too sweet. It really allows the flavor of the meat (or in this case seafood) still shine through. It compliments without overpowering. 

And the Blackberry Honey...well, let's just say that I could drink that stuff with a straw! It is truly some of the best honey I've ever had. (Oh, and after you use it in this recipe, try it on some cornbread still warm from the oven. We did and Oh My-lanta...it was to die for!) 

I didn't just taste quality, I could taste the love and attention that goes into every single KYVAN product. You can tell they enjoy what they are doing, and want to bring the very best products to their consumers. 

I thought the flavors of the barbecue sauce and honey would actually compliment each other very nicely, so I decided to feature them both in a light summer time salad, perfect for lunch or supper. The crunch, fresh veggies, sweet barbecued shrimp and tangy yet sweet dressing all play off each other so well, it's a real flavor extravaganza for your taste buds! 

We love a big salad meal during these dog days of summer, and if you do too, you are gonna love this one. Plus, you have the chance to win your very own samples of the same things I used in this recipe. Just keep scrolling down for the GIVEAWAY! And be sure to check out KYVAN on all their social media outlets (Listed below) for more info!

Barbecued Shrimp Salad with Blackberry Honey Vinaigrette

14 medium shrimp, tail on
2 garlic cloves, minced
1 TBS lemon juice
3 TBS olive oil
Salt and Pepper to taste
1/4. KYVAN Sweet Barbecue Sauce
1 (5.5 oz) container field green lettuce mix
1/4 c. sliced almonds
1/2 c. red onion, sliced thin
4-6 medium radishes, sliced thin

Dressing:
2 TBS Dijon mustard
2 TBS red wine vinegar
1 TBS olive oil
1 tsp. KYVAN blackberry honey

In a medium bowl combine shrimp, garlic, lemon juice, olive oil, salt and pepper. Mix to combine. Marinade 1-2 hours in fridge. When ready, preheat grill to medium-high. Spray with cooking spray. Skewer shrimp. Sear on both sides for about 1 minute. Reduce heat to low. Baste shrimp with barbecue shrimp until cooked through and pink. About 5-7 minutes.

To make dressing, whisk together all ingredients until well combined. To assemble salads, divide lettuce, onions, radish and almonds evenly on 2 large plates. Top each salad with 7 shrimp each. Serve with dressing on side. Makes 2 dinner size salads.

Shared on The Country Cook Aug. 2, 2013

Shrimp at Very Good Recipes
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********Giveaway********

Rules:

1. This contest is open to US Residents 18 and older ONLY.

2. The winner will be chosen by Random.org 

3. The winner will be notified by email and Facebook. He/she will have 48 hours to respond or another winner will be chosen. I will then pass on your address to the sponsor for shipping.

4. When leaving comments for entries, they MUST BE SEPARATE ones AND include an email address so it's easy for me to find the winner. If entries are together, it will only count as (1) and if no email, entry will not be considered.

5. If any of the extra entries are items you are already doing, please just remind me!

6. Contest Ends: Friday Aug. 9, 2013  

One Lucky Winner Will Receive:

(1) Sweet Barbecue Sauce
(1) Blackberry Honey

Mandatory Entry:

1.Become a fan of KYVAN on Facebook. Leave a comment when you have.

Extra Entries:

1. Follow KYVAN on Twitter. Leave a comment when you have.

2. Follow KYVAN on Pinterest. Leave a comment when you have. 

3. Follow KYVAN on Instagram. Leave a comment when you have.

4. Take a look around the KYVAN site. Tell me what other product you would love to try.

That makes up to 5 entries per person!!!

Good Luck!

Disclaimer: I was provided with free product for this review, and an extra one for a fan giveaway. All thoughts and opinions are my own.

"Cooking is a way of life in the South, and nobody knows that better than NFL Pro Reggie Kelly, owner of KYVAN Soul Food Selections." 

The above line is the first in the "about" section of the KYVAN website. I couldn't introduce today's new products to you any better than that, so I decided to allow them to do it for me. For those of you who don't follow NFL football like we do, Reggie Kelly played 13 years professionally with the Cincinnati Bengals and the Atlanta Falcons; and even though he has traveled the world, he never forgot where he came from.

 "Since I was a little boy, cooking in my household has been an event within itself and my family is a big reason why I love to cook.  Growing up, they would always tell me, "Reggie, when you cook, make sure you do it with love."  "My family believed  that great meals should be prepared  in such a way that once eaten,  it would touch your "SOUL". I gathered that I should cook in such a way that first time visitors would feel welcomed..feel as though they are a part of my family."

Named after his children, Kyla and Kavan, KYVAN is truly a family owned and operated business. And I love that! From barbecues sauces, to salsa to seasoning mixes, they have a little something soul for everyone! So I was honored when Reggie's wife, Sheila contacted me about trying some of their delicious products in my kitchen and then sharing with you!

I decided on the Sweet Barbecue Sauce and the Blackberry Honey, and I can tell you right now I made a very wise, and yummy, choice. I am a barbecue sauce snob. I'm the first one to admit that. I have to love it from the first bite, or I won't enjoy it. And with KYVAN's...I certainly did. It's sweet but not too sweet. It really allows the flavor of the meat (or in this case seafood) still shine through. It compliments without overpowering. 

And the Blackberry Honey...well, let's just say that I could drink that stuff with a straw! It is truly some of the best honey I've ever had. (Oh, and after you use it in this recipe, try it on some cornbread still warm from the oven. We did and Oh My-lanta...it was to die for!) 

I didn't just taste quality, I could taste the love and attention that goes into every single KYVAN product. You can tell they enjoy what they are doing, and want to bring the very best products to their consumers. 

I thought the flavors of the barbecue sauce and honey would actually compliment each other very nicely, so I decided to feature them both in a light summer time salad, perfect for lunch or supper. The crunch, fresh veggies, sweet barbecued shrimp and tangy yet sweet dressing all play off each other so well, it's a real flavor extravaganza for your taste buds! 

We love a big salad meal during these dog days of summer, and if you do too, you are gonna love this one. Plus, you have the chance to win your very own samples of the same things I used in this recipe. Just keep scrolling down for the GIVEAWAY! And be sure to check out KYVAN on all their social media outlets (Listed below) for more info!

Barbecued Shrimp Salad with Blackberry Honey Vinaigrette

14 medium shrimp, tail on
2 garlic cloves, minced
1 TBS lemon juice
3 TBS olive oil
Salt and Pepper to taste
1/4. KYVAN Sweet Barbecue Sauce
1 (5.5 oz) container field green lettuce mix
1/4 c. sliced almonds
1/2 c. red onion, sliced thin
4-6 medium radishes, sliced thin

Dressing:
2 TBS Dijon mustard
2 TBS red wine vinegar
1 TBS olive oil
1 tsp. KYVAN blackberry honey

In a medium bowl combine shrimp, garlic, lemon juice, olive oil, salt and pepper. Mix to combine. Marinade 1-2 hours in fridge. When ready, preheat grill to medium-high. Spray with cooking spray. Skewer shrimp. Sear on both sides for about 1 minute. Reduce heat to low. Baste shrimp with barbecue shrimp until cooked through and pink. About 5-7 minutes.

To make dressing, whisk together all ingredients until well combined. To assemble salads, divide lettuce, onions, radish and almonds evenly on 2 large plates. Top each salad with 7 shrimp each. Serve with dressing on side. Makes 2 dinner size salads.

Shared on The Country Cook Aug. 2, 2013

Shrimp at Very Good Recipes
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********Giveaway********

Rules:

1. This contest is open to US Residents 18 and older ONLY.

2. The winner will be chosen by Random.org 

3. The winner will be notified by email and Facebook. He/she will have 48 hours to respond or another winner will be chosen. I will then pass on your address to the sponsor for shipping.

4. When leaving comments for entries, they MUST BE SEPARATE ones AND include an email address so it's easy for me to find the winner. If entries are together, it will only count as (1) and if no email, entry will not be considered.

5. If any of the extra entries are items you are already doing, please just remind me!

6. Contest Ends: Friday Aug. 9, 2013  

One Lucky Winner Will Receive:

(1) Sweet Barbecue Sauce
(1) Blackberry Honey

Mandatory Entry:

1.Become a fan of KYVAN on Facebook. Leave a comment when you have.

Extra Entries:

1. Follow KYVAN on Twitter. Leave a comment when you have.

2. Follow KYVAN on Pinterest. Leave a comment when you have. 

3. Follow KYVAN on Instagram. Leave a comment when you have.

4. Take a look around the KYVAN site. Tell me what other product you would love to try.

That makes up to 5 entries per person!!!

Good Luck!

Disclaimer: I was provided with free product for this review, and an extra one for a fan giveaway. All thoughts and opinions are my own.

reade more... Résuméabuiyad

Little Cheese Fiend

My son loves food, we all know that. But there are a few specific things he does become fiendish for, and one at the top of the list is cheese. It's not his fault. He comes by it naturally. Both of his parents are also cheese lovers, and so are both of his grandpas. We are a cheese loving family.

My son will eat cheese as a snack. One of his favorite lunch staples is a cheese sandwich...bread and American cheese, that's it. Until the age of 6 his favorite pizza, and the only one he would eat, was plain cheese. From cheddar, the sharper the better, to Colby, to Swiss, he loves every kind, any way he can get it. We even have a picture when he was about 2 at Thanksgiving sneaking food from the table. What was it? Not pie. Not candy. Cheese!!

His most recent cheese addiction is actually feta. Now he thinks it's goat cheese, but for those of us who eat feta on a regular basis, we know most of the time it's made with a mix of both sheep's and goat's milk. (But that's okay, we will let him think it's goat. It makes him feel like a real foodie.) And for those of you who have never had it, feta is a brined cheese with a salty and tangy flavor. Most of the time it's in crumbled form and a staple in Greece.  In fact, it was on a Greek salad that Alex first fell in love with his new favorite cheese.

So when I had some fresh green beans in the fridge (Yay for produce sales!!) and knew I wanted to make a salad instead of just boiling them, I was so excited when I came upon this. It had some of his favorite things! Beans, tomatoes, and plenty of feta!

If your side dish rotation has gotten a little tiresome, or maybe you have plenty of green beans coming from your garden, this salad is a fantastic, unique side dish for any meal. Full of color and flavor, it's so pretty for summer too.

My little cheese fiend isn't going to give up his addiction any time soon. That's okay though. It could be much worse! I will take him sneaking cheese over candy any day of the week!

Balsamic Green Bean Salad From Taste of Home
2 lb. fresh green beans, trimmed and cut into 1 inch pieces
1 medium red onion, finely chopped
4 c. cherry tomatoes, halved
1 c. crumbled feta cheese
1/4 c. olive oil
3 TBS lemon juice
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. ground mustard

In a medium pan over high heat, place green beans covered with water. Bring to a boil. Cook 8-10 minutes until crisp tender. Drain and place in ice water to stop cooking. Pat dry. Place in large bowl. Add onions. In a small bowl whisk together oil, lemon juice, and seasonings. Mix well. Pour over green bean mixture. Chill for at least 1 hour. Stir. Add tomatoes and cheese just before serving.

Shared on Mandy's Recipe Box July 30, 2013
Shared on The Country Cook Aug. 2, 2013

Green Beans at Very Good Recipes
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My son loves food, we all know that. But there are a few specific things he does become fiendish for, and one at the top of the list is cheese. It's not his fault. He comes by it naturally. Both of his parents are also cheese lovers, and so are both of his grandpas. We are a cheese loving family.

My son will eat cheese as a snack. One of his favorite lunch staples is a cheese sandwich...bread and American cheese, that's it. Until the age of 6 his favorite pizza, and the only one he would eat, was plain cheese. From cheddar, the sharper the better, to Colby, to Swiss, he loves every kind, any way he can get it. We even have a picture when he was about 2 at Thanksgiving sneaking food from the table. What was it? Not pie. Not candy. Cheese!!

His most recent cheese addiction is actually feta. Now he thinks it's goat cheese, but for those of us who eat feta on a regular basis, we know most of the time it's made with a mix of both sheep's and goat's milk. (But that's okay, we will let him think it's goat. It makes him feel like a real foodie.) And for those of you who have never had it, feta is a brined cheese with a salty and tangy flavor. Most of the time it's in crumbled form and a staple in Greece.  In fact, it was on a Greek salad that Alex first fell in love with his new favorite cheese.

So when I had some fresh green beans in the fridge (Yay for produce sales!!) and knew I wanted to make a salad instead of just boiling them, I was so excited when I came upon this. It had some of his favorite things! Beans, tomatoes, and plenty of feta!

If your side dish rotation has gotten a little tiresome, or maybe you have plenty of green beans coming from your garden, this salad is a fantastic, unique side dish for any meal. Full of color and flavor, it's so pretty for summer too.

My little cheese fiend isn't going to give up his addiction any time soon. That's okay though. It could be much worse! I will take him sneaking cheese over candy any day of the week!

Balsamic Green Bean Salad From Taste of Home
2 lb. fresh green beans, trimmed and cut into 1 inch pieces
1 medium red onion, finely chopped
4 c. cherry tomatoes, halved
1 c. crumbled feta cheese
1/4 c. olive oil
3 TBS lemon juice
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. ground mustard

In a medium pan over high heat, place green beans covered with water. Bring to a boil. Cook 8-10 minutes until crisp tender. Drain and place in ice water to stop cooking. Pat dry. Place in large bowl. Add onions. In a small bowl whisk together oil, lemon juice, and seasonings. Mix well. Pour over green bean mixture. Chill for at least 1 hour. Stir. Add tomatoes and cheese just before serving.

Shared on Mandy's Recipe Box July 30, 2013
Shared on The Country Cook Aug. 2, 2013

Green Beans at Very Good Recipes
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Chippy Side Dish

Have you ever had one of those moments where you see something that is new to you, and for the next few days, or even weeks, you start to see it everywhere? Like it never existed in your world, and all of sudden you are inundated with it? It's similar to when you buy a new car, and driving home you begin seeing the same one all over the road! Well, this recipe is a great example of just that. 

I had never heard of this my entire life. That's right 32 years of never knowing there was such a thing. Then at the beginning of the summer I saw it online....once...twice...three times...and again! I saw it every where from my good friend Brandie, The Country Cook, to Paula Deen on tv to a friend talking about it on Facebook, and finally I found it while trolling through a cookbook. It was like the gods were trying to tell me something. I finally accepted the signs and decided to try it for myself.

Now I'm guessing since it's been popping up all over the place, this is one of those recipes that can be made a thousand different ways, and everyone that makes it does it that way because someone before them, perhaps mom or grandma, made it that way. So, this is my version. A little of this and a little of that from each different version I found. I guess if I was going to site a source, I would have to say "inspired by everyone who has ever made this." 

For those of you like me who had no idea such a concoction existed, let me tell you, it's delicious! Creamy and crunchy, sweet with just a little zip from the chilies, it makes a great side dish for any barbecue or backyard party! If you are going to a cookout this weekend, take this instead of the old stand bys! Give them something new to try! 

Or, perhaps when you show up with it, you'll hear about how someone has been making it for years, and the next day someone else will tell you the same thing. If it starts to feel like you are seeing it everywhere and anywhere, don't feel bad. You probably are. It's okay though. It's yummy enough you'll be happy you are!

Corn Chip Salad 

1 (10 oz.) bag corn chips

2 (15 oz.) cans corn, drained

1 orange bell pepper, chopped

1 (10 oz.) can diced tomatoes and green chilies

2 c. shredded sharp cheddar cheese

1 c. mayo

2 green onions, chopped, for garnish

In a large bowl combine corn, pepper, diced tomatoes, and cheese. Stir well. Add mayo. Mix to combine. Chill for at least an hour. Right before serving, stir in chips, crushing slightly. Garnish with green onions and extra chips.

Shared on The Country Cook July 26, 2013
Shared on Mandy's Recipe Box July 30, 2013

Corn at Very Good Recipes
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Have you ever had one of those moments where you see something that is new to you, and for the next few days, or even weeks, you start to see it everywhere? Like it never existed in your world, and all of sudden you are inundated with it? It's similar to when you buy a new car, and driving home you begin seeing the same one all over the road! Well, this recipe is a great example of just that. 

I had never heard of this my entire life. That's right 32 years of never knowing there was such a thing. Then at the beginning of the summer I saw it online....once...twice...three times...and again! I saw it every where from my good friend Brandie, The Country Cook, to Paula Deen on tv to a friend talking about it on Facebook, and finally I found it while trolling through a cookbook. It was like the gods were trying to tell me something. I finally accepted the signs and decided to try it for myself.

Now I'm guessing since it's been popping up all over the place, this is one of those recipes that can be made a thousand different ways, and everyone that makes it does it that way because someone before them, perhaps mom or grandma, made it that way. So, this is my version. A little of this and a little of that from each different version I found. I guess if I was going to site a source, I would have to say "inspired by everyone who has ever made this." 

For those of you like me who had no idea such a concoction existed, let me tell you, it's delicious! Creamy and crunchy, sweet with just a little zip from the chilies, it makes a great side dish for any barbecue or backyard party! If you are going to a cookout this weekend, take this instead of the old stand bys! Give them something new to try! 

Or, perhaps when you show up with it, you'll hear about how someone has been making it for years, and the next day someone else will tell you the same thing. If it starts to feel like you are seeing it everywhere and anywhere, don't feel bad. You probably are. It's okay though. It's yummy enough you'll be happy you are!

Corn Chip Salad 

1 (10 oz.) bag corn chips

2 (15 oz.) cans corn, drained

1 orange bell pepper, chopped

1 (10 oz.) can diced tomatoes and green chilies

2 c. shredded sharp cheddar cheese

1 c. mayo

2 green onions, chopped, for garnish

In a large bowl combine corn, pepper, diced tomatoes, and cheese. Stir well. Add mayo. Mix to combine. Chill for at least an hour. Right before serving, stir in chips, crushing slightly. Garnish with green onions and extra chips.

Shared on The Country Cook July 26, 2013
Shared on Mandy's Recipe Box July 30, 2013

Corn at Very Good Recipes
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Mango-Spinach Salad with Warm Bacon Vinaigrette

It's been quite a heat wave in many parts of the nation for the last few weeks, and it's no exception where I live. We're especially known for the cold, but in the summer, it can really heat up. In times like this, I love to find recipes that don't need the oven or require too much slaving over a hot stove. Plus, the hot weather inspires me to eat more lightly - and this delicious salad certainly fits the bill. As soon as I saw it on Kate's blog, I knew it would be my choice for this month's Secret Recipe Club.

There is so much I love about this salad - I could just go on and on. The different flavors, textures, colors - it all works together to create an amazingly delicious and beautiful meal.

Start by cooking the bacon. It's easiest to cut it into pieces first - it will cook more quickly.

When the bacon is crisp, remove it to a paper-towel lined plate, and then drain off all the fat except about one tablespoon. You will use the yummy bacon grease to fry the onion! Return the pan to medium heat then add the onion.

Cook and stir for 4-5 minutes or until the onion is very soft. Then add the red wine vinegar,

lime juice and honey.

Reduce the heat to low and stir until everything is well combined. Divide the spinach among two dinner plates and top with the bacon,

mango, the onions and dressing,

and finally the feta.

Stay cool! And eat more salad!

One year ago: Double Chocolate Caramel Brownies
Two years ago: Strawberry White Chocolate Ice Cream
Three years ago: Rhubarb Berry Cheesecake Pie
Four years ago: Chicken Fajitas

Get more great ideas at Inspiration Monday, Mix it Up Monday, Melt in Your Mouth Monday, Recipe Sharing Monday, Tasty Tuesday, Totally Tasty Tuesdays, Tasteful Tuesdays, Tuesday Talent Show, Clever Chicks, Share a New Recipe, Share Your Stuff.

Mango-Spinach Salad with Warm Bacon Vinaigrette

4 thick slices bacon, diced
1 small red onion, thinly sliced
1/4 cup red wine vinegar
1 Tbsp. lime juice
1 Tbsp. honey
4 cups fresh baby spinach
1 cup diced mango
2 Tbsp. crumbled mild feta

Brown the bacon in a large skillet over medium heat. When crisp, remove to a paper towel lined plate and drain all but a tablespoon of the fat. Return the skillet to the heat and add the onion, cooking and stirring until the onion is soft, about 4-5 minutes. Pour into the skillet the red wine vinegar, lime juice and honey. Stir well and keep warm.

To assemble salads, place 2 cups of spinach on each plate. Top with the mango, then the bacon, onion and dressing mixture and finally the cheese. Serves 2.

It's been quite a heat wave in many parts of the nation for the last few weeks, and it's no exception where I live. We're especially known for the cold, but in the summer, it can really heat up. In times like this, I love to find recipes that don't need the oven or require too much slaving over a hot stove. Plus, the hot weather inspires me to eat more lightly - and this delicious salad certainly fits the bill. As soon as I saw it on Kate's blog, I knew it would be my choice for this month's Secret Recipe Club.

There is so much I love about this salad - I could just go on and on. The different flavors, textures, colors - it all works together to create an amazingly delicious and beautiful meal.

Start by cooking the bacon. It's easiest to cut it into pieces first - it will cook more quickly.

When the bacon is crisp, remove it to a paper-towel lined plate, and then drain off all the fat except about one tablespoon. You will use the yummy bacon grease to fry the onion! Return the pan to medium heat then add the onion.

Cook and stir for 4-5 minutes or until the onion is very soft. Then add the red wine vinegar,

lime juice and honey.

Reduce the heat to low and stir until everything is well combined. Divide the spinach among two dinner plates and top with the bacon,

mango, the onions and dressing,

and finally the feta.

Stay cool! And eat more salad!

One year ago: Double Chocolate Caramel Brownies
Two years ago: Strawberry White Chocolate Ice Cream
Three years ago: Rhubarb Berry Cheesecake Pie
Four years ago: Chicken Fajitas

Get more great ideas at Inspiration Monday, Mix it Up Monday, Melt in Your Mouth Monday, Recipe Sharing Monday, Tasty Tuesday, Totally Tasty Tuesdays, Tasteful Tuesdays, Tuesday Talent Show, Clever Chicks, Share a New Recipe, Share Your Stuff.

Mango-Spinach Salad with Warm Bacon Vinaigrette

4 thick slices bacon, diced
1 small red onion, thinly sliced
1/4 cup red wine vinegar
1 Tbsp. lime juice
1 Tbsp. honey
4 cups fresh baby spinach
1 cup diced mango
2 Tbsp. crumbled mild feta

Brown the bacon in a large skillet over medium heat. When crisp, remove to a paper towel lined plate and drain all but a tablespoon of the fat. Return the skillet to the heat and add the onion, cooking and stirring until the onion is soft, about 4-5 minutes. Pour into the skillet the red wine vinegar, lime juice and honey. Stir well and keep warm.

To assemble salads, place 2 cups of spinach on each plate. Top with the mango, then the bacon, onion and dressing mixture and finally the cheese. Serves 2.

reade more... Résuméabuiyad

Soul Food Saturday #14

Good Morning, Bekki is in the kitchen today whipping up a salad that eats like a meal. Perfect for these hot nights when supper needs to be light yet filling. Or a wonderful lunch idea any time of the year!

In this house salads are not always frequent. But when they grace our table my husband requests them to be packed, hearty and filling. This salad doesn't disappoint. It has plenty to fill you up but

not leave you feeling so full you can’t enjoy the rest of your afternoon out.  It has a few simple ingredients that come together for that quick meal before the next event or even great to travel with. I know some are squeamish of mayo in the summer and heat, but if you keep it in the cooler it will be just fine.

Bowtie Chicken Caesar Salad

1 lb. cooked bow tie pasta, drained

1 c. shredded Parmesan cheese

½ c. creamy Italian dressing

1 c. real mayo

2 cans water packed chicken breast, drained

2 c. romaine hearts, chopped

Salt and pepper to taste

In a small bowl add mayo, dressing, cheese, and mix to combine. Set aside. In a large bowl add pasta, drained chicken, and chopped romaine. Toss to combine. Add dressing mixture and toss until evenly distributed. Add salt and pepper to taste.

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Good Morning, Bekki is in the kitchen today whipping up a salad that eats like a meal. Perfect for these hot nights when supper needs to be light yet filling. Or a wonderful lunch idea any time of the year!

In this house salads are not always frequent. But when they grace our table my husband requests them to be packed, hearty and filling. This salad doesn't disappoint. It has plenty to fill you up but

not leave you feeling so full you can’t enjoy the rest of your afternoon out.  It has a few simple ingredients that come together for that quick meal before the next event or even great to travel with. I know some are squeamish of mayo in the summer and heat, but if you keep it in the cooler it will be just fine.

Bowtie Chicken Caesar Salad

1 lb. cooked bow tie pasta, drained

1 c. shredded Parmesan cheese

½ c. creamy Italian dressing

1 c. real mayo

2 cans water packed chicken breast, drained

2 c. romaine hearts, chopped

Salt and pepper to taste

In a small bowl add mayo, dressing, cheese, and mix to combine. Set aside. In a large bowl add pasta, drained chicken, and chopped romaine. Toss to combine. Add dressing mixture and toss until evenly distributed. Add salt and pepper to taste.

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Side Dish or Lunch

When the thermometer starts to creep up on 90, I don't know about you, but we start eating lighter and lighter. We still want to be full and satisfied, but huge plates of hot food don't even sound appetizing. So I love finding dishes that can fill us up but still be refreshing enough they aren't heavy and "brick like" in our stomachs.

Pasta salads are one of those things I don't think you can ever have too many versions of. There are a thousand different ways to make them, and everyone has their preferences. Some like them creamy, some say hold the mayo. Some like lots of veggies. Some want meat added in. However you create your favorite one, I think there is always room to adapt and change to make it just a little bit different every time.

Now, most of the time I am 100% a creamy pasta salad lover. I want my pasta salad dressed with mayo, sour cream, or both! But I am smart enough to know these don't always work well on hot, sunny days, and that's when a oil based dressing needs to become the star. I also love the fact that when I make a huge bowl of a pasta salad as a side dish for supper, most of the time I have enough left for lunch the next day. They only taste better after they sit! In fact, this one is so good, you might want to make a batch of it specifically for lunches all week, leaving it to "soak" in the flavor in the fridge.

When I created this, I knew 2 things. I wanted to include artichoke hearts because we love them and I hadn't cooked with them in a while, and I wanted a non mayo dressing. The veggies I used were simply what sounded good at the time, but this would work fantastic with the bounty I know some of you are getting fresh from the garden. In fact, the next time I make it I want to include some of our cherry tomatoes, and add in hearts of palm...another favorite of ours!

Side dish or lunch, a good pasta salad is a favorite summer time treat of many. Add in lots of veggies and a flavorful dressing, it truly is a party in a bowl!

Artichoke Pasta Salad
1 lb. raditore pasta, or other short pasta
1 (14 oz.) can artichoke hearts in water, chopped
3 mini sweet peppers, 1 each orange, red and yellow, finely chopped
3/4 c. broccoli florets, chopped
3/4 c. cauliflower, chopped
1 TBS Italian seasoning, plus extra for garnish
1 small bottle Italian dressing

Cook pasta according to package directions. Rinse with cool water and drain well. Set aside. In a large bowl combine artichoke hearts, peppers, broccoli and cauliflower. Mix well. Add pasta. Toss to combine. Sprinkle with Italian seasoning. Pour dressing over. Stir gently, but very well to combine. Chill until serving, at least 2 hours. Garnish with extra seasoning.
*NOTE* If you can't find the mini sweet peppers, 1 large bell pepper in any of the colors would work great too.

Shared on Lady Behind The Curtain July 10, 2013
Shared on The Country Cook July 12, 2013

Artichokes at Very Good Recipes
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When the thermometer starts to creep up on 90, I don't know about you, but we start eating lighter and lighter. We still want to be full and satisfied, but huge plates of hot food don't even sound appetizing. So I love finding dishes that can fill us up but still be refreshing enough they aren't heavy and "brick like" in our stomachs.

Pasta salads are one of those things I don't think you can ever have too many versions of. There are a thousand different ways to make them, and everyone has their preferences. Some like them creamy, some say hold the mayo. Some like lots of veggies. Some want meat added in. However you create your favorite one, I think there is always room to adapt and change to make it just a little bit different every time.

Now, most of the time I am 100% a creamy pasta salad lover. I want my pasta salad dressed with mayo, sour cream, or both! But I am smart enough to know these don't always work well on hot, sunny days, and that's when a oil based dressing needs to become the star. I also love the fact that when I make a huge bowl of a pasta salad as a side dish for supper, most of the time I have enough left for lunch the next day. They only taste better after they sit! In fact, this one is so good, you might want to make a batch of it specifically for lunches all week, leaving it to "soak" in the flavor in the fridge.

When I created this, I knew 2 things. I wanted to include artichoke hearts because we love them and I hadn't cooked with them in a while, and I wanted a non mayo dressing. The veggies I used were simply what sounded good at the time, but this would work fantastic with the bounty I know some of you are getting fresh from the garden. In fact, the next time I make it I want to include some of our cherry tomatoes, and add in hearts of palm...another favorite of ours!

Side dish or lunch, a good pasta salad is a favorite summer time treat of many. Add in lots of veggies and a flavorful dressing, it truly is a party in a bowl!

Artichoke Pasta Salad
1 lb. raditore pasta, or other short pasta
1 (14 oz.) can artichoke hearts in water, chopped
3 mini sweet peppers, 1 each orange, red and yellow, finely chopped
3/4 c. broccoli florets, chopped
3/4 c. cauliflower, chopped
1 TBS Italian seasoning, plus extra for garnish
1 small bottle Italian dressing

Cook pasta according to package directions. Rinse with cool water and drain well. Set aside. In a large bowl combine artichoke hearts, peppers, broccoli and cauliflower. Mix well. Add pasta. Toss to combine. Sprinkle with Italian seasoning. Pour dressing over. Stir gently, but very well to combine. Chill until serving, at least 2 hours. Garnish with extra seasoning.
*NOTE* If you can't find the mini sweet peppers, 1 large bell pepper in any of the colors would work great too.

Shared on Lady Behind The Curtain July 10, 2013
Shared on The Country Cook July 12, 2013

Artichokes at Very Good Recipes
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Chicken Lettuce Wraps

I order chicken lettuce wraps a lot at restaurants, and I knew they couldn't be too difficult to make. Guess what? They're not! These are a nice change of pace from salad, and work just as well as an appetizer or a main course. Don't be put off by the long list of ingredients - this comes together quickly and the flavors are amazing!

Start by heating a large skillet over medium-high heat. Add the ground chicken and onion, then cook until the chicken is nearly done, stirring often to break up the meat. Add garlic and ginger

then continue cooking until chicken is no longer pink. Meanwhile, in a microwave-safe measuring cup, combine the soy sauce,

rice vinegar,

oil, peanut butter, water, honey and chili garlic sauce.

Microwave for 20 seconds to warm up all the ingredients, then stir until smooth. Add to the cooked chicken in the skillet.

Stir to combine then add the water chestnuts and mushrooms (I chopped them up first in my mini chopper).

Give it another good stir, let cook for a minute to heat through the ingredients, then add the green onions.

Transfer the mixture to a serving dish and then sprinkle with the peanuts.

Serve the chicken mixture with large lettuce leaves - I used a mix of Boston and Bibb, but Iceberg, romaine or any sturdy variety will work well. I think Belgian endive would be fun, too!

One year ago: Peaches 'n' Cream Muffins
Two years ago: Rhubarb Sorbet
Three years ago: Strawberry Rhubarb Crumb Pie
Four years ago: Creamy Brownie Frosting

Find more ideas at Mouthwatering Monday, Inspiration Monday, Mix it Up Monday, Melt in Your Mouth Monday, Recipe Sharing Monday, Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Hearth and Soul, Whole Foods Wednesday.

Chicken Lettuce Wraps

1 pound ground chicken breast
1/2 cup chopped onion
2 garlic cloves, minced
1″ knob ginger, peeled & minced
2 1/2 Tbsp. soy sauce
1 Tbsp. + 1 tsp. rice vinegar
1 Tbsp. sesame oil
1 Tbsp. peanut butter
1/2 Tbsp. water
1/2 Tbsp. honey
2 tsp. chili garlic sauce
3 green onions, chopped
1/2 of an 8oz can sliced water chestnuts, drained & chopped
1/2 of a 4 oz. can mushrooms, chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry

Heat a large, non-stick skillet over medium-high heat. Add chicken and onion, then cook until chicken is nearly done, stirring often to break up the meat. Add garlic and ginger then continue cooking until chicken is no longer pink.

Meanwhile, in a microwave-safe measuring cup, combine soy sauce, rice vinegar, oil, peanut butter, water, honey and chili garlic sauce. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.

Add green onions, mushrooms and water chestnuts to the skillet then cook for 1-2 minutes until the onions are soft and all ingredients are heated through. Sprinkle with chopped peanuts, and serve with cold lettuce leaves.

Recipe Source: Adapted from Iowa Girl Eats

I order chicken lettuce wraps a lot at restaurants, and I knew they couldn't be too difficult to make. Guess what? They're not! These are a nice change of pace from salad, and work just as well as an appetizer or a main course. Don't be put off by the long list of ingredients - this comes together quickly and the flavors are amazing!

Start by heating a large skillet over medium-high heat. Add the ground chicken and onion, then cook until the chicken is nearly done, stirring often to break up the meat. Add garlic and ginger

then continue cooking until chicken is no longer pink. Meanwhile, in a microwave-safe measuring cup, combine the soy sauce,

rice vinegar,

oil, peanut butter, water, honey and chili garlic sauce.

Microwave for 20 seconds to warm up all the ingredients, then stir until smooth. Add to the cooked chicken in the skillet.

Stir to combine then add the water chestnuts and mushrooms (I chopped them up first in my mini chopper).

Give it another good stir, let cook for a minute to heat through the ingredients, then add the green onions.

Transfer the mixture to a serving dish and then sprinkle with the peanuts.

Serve the chicken mixture with large lettuce leaves - I used a mix of Boston and Bibb, but Iceberg, romaine or any sturdy variety will work well. I think Belgian endive would be fun, too!

One year ago: Peaches 'n' Cream Muffins
Two years ago: Rhubarb Sorbet
Three years ago: Strawberry Rhubarb Crumb Pie
Four years ago: Creamy Brownie Frosting

Find more ideas at Mouthwatering Monday, Inspiration Monday, Mix it Up Monday, Melt in Your Mouth Monday, Recipe Sharing Monday, Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Hearth and Soul, Whole Foods Wednesday.

Chicken Lettuce Wraps

1 pound ground chicken breast
1/2 cup chopped onion
2 garlic cloves, minced
1″ knob ginger, peeled & minced
2 1/2 Tbsp. soy sauce
1 Tbsp. + 1 tsp. rice vinegar
1 Tbsp. sesame oil
1 Tbsp. peanut butter
1/2 Tbsp. water
1/2 Tbsp. honey
2 tsp. chili garlic sauce
3 green onions, chopped
1/2 of an 8oz can sliced water chestnuts, drained & chopped
1/2 of a 4 oz. can mushrooms, chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry

Heat a large, non-stick skillet over medium-high heat. Add chicken and onion, then cook until chicken is nearly done, stirring often to break up the meat. Add garlic and ginger then continue cooking until chicken is no longer pink.

Meanwhile, in a microwave-safe measuring cup, combine soy sauce, rice vinegar, oil, peanut butter, water, honey and chili garlic sauce. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.

Add green onions, mushrooms and water chestnuts to the skillet then cook for 1-2 minutes until the onions are soft and all ingredients are heated through. Sprinkle with chopped peanuts, and serve with cold lettuce leaves.

Recipe Source: Adapted from Iowa Girl Eats

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It's All In The Pickle

Sometimes it amazes me just how many versions of the same dish can be found. Seriously, with certain things, the possibilities are endless. To the point that I find myself seeing the same dish prepared a thousand different ways. Between cookbooks, magazines, blogs, websites....you can find certain things made so many different ways you could have a new one every night of year and never repeat! So when I come across a brand new way of preparing such a dish, it definitely makes me sit up and take notice!

This was the case when I first saw this recipe prepared on Rachael Ray's daytime talk show. I was only half listening, so when she said she was "going to make a coleslaw" I didn't even look up from my computer. But then she said the magic words that made me stop what I was doing and make sure I was listening. Pickle Juice.

Yep, the secret ingredient in this coleslaw is just a hint of pickle juice. Now, we are pickle people. We love all kinds, all shapes and sizes. From the baby gherkins to the huge dill pickles on a stick we enjoy at a fair. So of course my ears perked right up when I heard this.

Something else that makes this a little different than other slaws I make a lot is the dressing. Not only is it not creamy, it's also cooked. So technically, this could be served as a warm slaw, but we like ours cold. It's sweet and sour, crisp and crunchy! This would be a fantastic slaw for on top of a pulled pork sandwich too!

If you are still looking for sides for your July 4th barbecue, maybe this can be added to your list. And be sure to top it with those few chopped pickles! They will be just enough to peek your guests' interest!

Oil and Vinegar Slaw Adapted from Rachael Ray
2 ( 16 oz.) packages coleslaw mix
3/4 c. cider vinegar
1/4 c. bread and butter pickle juice
2 TBS yellow mustard
1 tsp. celery seed
2 cloves garlic, minced
1/2 c. white sugar
1 TBS brown sugar
2 tsp. Kosher salt
1/2 c. vegetable oil
2 bread and butter pickles, diced for garnish

In a small pot, combine vinegar, pickle juice, mustard, celery seed, garlic, both sugars and salt. Heat on medium just until sugar and salt dissolve. Stir well. Reduce heat to low and slowly whisk in oil. Continue whisking until well combined. In a large bowl place coleslaw mix. Pour dressing over and mix well. Cover and chill until serving, up to the next day. Garnish with diced pickle.

Coleslaw at Very Good Recipes
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Sometimes it amazes me just how many versions of the same dish can be found. Seriously, with certain things, the possibilities are endless. To the point that I find myself seeing the same dish prepared a thousand different ways. Between cookbooks, magazines, blogs, websites....you can find certain things made so many different ways you could have a new one every night of year and never repeat! So when I come across a brand new way of preparing such a dish, it definitely makes me sit up and take notice!

This was the case when I first saw this recipe prepared on Rachael Ray's daytime talk show. I was only half listening, so when she said she was "going to make a coleslaw" I didn't even look up from my computer. But then she said the magic words that made me stop what I was doing and make sure I was listening. Pickle Juice.

Yep, the secret ingredient in this coleslaw is just a hint of pickle juice. Now, we are pickle people. We love all kinds, all shapes and sizes. From the baby gherkins to the huge dill pickles on a stick we enjoy at a fair. So of course my ears perked right up when I heard this.

Something else that makes this a little different than other slaws I make a lot is the dressing. Not only is it not creamy, it's also cooked. So technically, this could be served as a warm slaw, but we like ours cold. It's sweet and sour, crisp and crunchy! This would be a fantastic slaw for on top of a pulled pork sandwich too!

If you are still looking for sides for your July 4th barbecue, maybe this can be added to your list. And be sure to top it with those few chopped pickles! They will be just enough to peek your guests' interest!

Oil and Vinegar Slaw Adapted from Rachael Ray
2 ( 16 oz.) packages coleslaw mix
3/4 c. cider vinegar
1/4 c. bread and butter pickle juice
2 TBS yellow mustard
1 tsp. celery seed
2 cloves garlic, minced
1/2 c. white sugar
1 TBS brown sugar
2 tsp. Kosher salt
1/2 c. vegetable oil
2 bread and butter pickles, diced for garnish

In a small pot, combine vinegar, pickle juice, mustard, celery seed, garlic, both sugars and salt. Heat on medium just until sugar and salt dissolve. Stir well. Reduce heat to low and slowly whisk in oil. Continue whisking until well combined. In a large bowl place coleslaw mix. Pour dressing over and mix well. Cover and chill until serving, up to the next day. Garnish with diced pickle.

Coleslaw at Very Good Recipes
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A Husband's Request

Okay people, you have less then 1 week until the next major "let's have a huge cookout" holiday is upon us. And in case you are looking for new, or at least a new varieties of, side dishes, I've got a great one for you today!

This recipe all started with a conversation between Mr. Everyday and I. I asked if he was hungry for something specific. He answered with "Amish Potato Salad"....like _____ brand. Okay, great...the one brand I'd never heard of. Well, here to find out back in the day when he used to work as a butcher at the deli counter of the local IGA grocery store, this was a brand they sold and he loved it. I asked him what all was in it, and with the exception of the veggies, it sounded a lot like my Grammy's recipe. 

See, my Grammy's potato salad is my favorite of all time; and the unique thing about hers (which I have never made myself, by the way) is it has a cooked dressing. But in all the times she has cooked for us, Adam has only had it one time, and it happened to be on an evening she was in a rush, and it hadn't had time to cool down all the way. Now, to me it was just as tasty, but being warm, he didn't care for it as much. I remember him even saying "The flavor seemed like it would be good, if only it had been chilled." 

So I went looking for a recipe, and when I came across this, it was like the heavens opened up and the angels started singing. It even had the cooked dressing Grammy's is so famous for. I was totally up for the challenge...and I must say, I hit it out of the park! Not only was it so close to my favorite I was licking the bowl, it was exactly what he was looking for too! He said I couldn't have gotten any closer if I had went to the IGA deli and bought it!

Potato salad is one of those things that is kind of a must at any backyard barbecue. So maybe if you're planning one for the holiday next week, this can be a new version you try. Don't let the ingredient list intimidate you, it's very easy, I promise! And it's so creamy and tasty I guarantee your guests will be asking for the recipe, so if their husbands request it, they can be ready too!

Amish Potato Salad From AllRecipes

6 medium potatoes, with skin

1 small onion, finely chopped

1 c. chopped celery

1 c. chopped carrots

1 tsp. celery seed

4 hard boiled eggs, chopped

3/4 c. white sugar

1 tsp. cornstarch

1/2 tsp. salt

1/3 c. apple cider vinegar

1/2 c. milk

1 tsp. mustard

3 TBS butter

2 eggs, beaten

1 c. mayo

Place potatoes in a large pot and cover with water. Bring to a boil and cook until potatoes are tender, about 20 minutes. Drain and set aside to cool. In a medium saucepan, whisk together eggs, sugar, cornstarch, and salt. Stir in vinegar, milk and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat and stir in butter. Refrigerate until cool. Once cooled, whisk in mayo.

When potatoes are cool, remove skin if desired. Cut into large cubes. Place potatoes, boiled eggs,  celery, onion and carrots in a large bowl. Sprinkle with celery seed. Pour dressing over and mix gently, but well to combine. Chill at least 2 hours before serving. 

Shared on The Country Cook June 28, 2013

Potatoes at Very Good Recipes
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Okay people, you have less then 1 week until the next major "let's have a huge cookout" holiday is upon us. And in case you are looking for new, or at least a new varieties of, side dishes, I've got a great one for you today!

This recipe all started with a conversation between Mr. Everyday and I. I asked if he was hungry for something specific. He answered with "Amish Potato Salad"....like _____ brand. Okay, great...the one brand I'd never heard of. Well, here to find out back in the day when he used to work as a butcher at the deli counter of the local IGA grocery store, this was a brand they sold and he loved it. I asked him what all was in it, and with the exception of the veggies, it sounded a lot like my Grammy's recipe. 

See, my Grammy's potato salad is my favorite of all time; and the unique thing about hers (which I have never made myself, by the way) is it has a cooked dressing. But in all the times she has cooked for us, Adam has only had it one time, and it happened to be on an evening she was in a rush, and it hadn't had time to cool down all the way. Now, to me it was just as tasty, but being warm, he didn't care for it as much. I remember him even saying "The flavor seemed like it would be good, if only it had been chilled." 

So I went looking for a recipe, and when I came across this, it was like the heavens opened up and the angels started singing. It even had the cooked dressing Grammy's is so famous for. I was totally up for the challenge...and I must say, I hit it out of the park! Not only was it so close to my favorite I was licking the bowl, it was exactly what he was looking for too! He said I couldn't have gotten any closer if I had went to the IGA deli and bought it!

Potato salad is one of those things that is kind of a must at any backyard barbecue. So maybe if you're planning one for the holiday next week, this can be a new version you try. Don't let the ingredient list intimidate you, it's very easy, I promise! And it's so creamy and tasty I guarantee your guests will be asking for the recipe, so if their husbands request it, they can be ready too!

Amish Potato Salad From AllRecipes

6 medium potatoes, with skin

1 small onion, finely chopped

1 c. chopped celery

1 c. chopped carrots

1 tsp. celery seed

4 hard boiled eggs, chopped

3/4 c. white sugar

1 tsp. cornstarch

1/2 tsp. salt

1/3 c. apple cider vinegar

1/2 c. milk

1 tsp. mustard

3 TBS butter

2 eggs, beaten

1 c. mayo

Place potatoes in a large pot and cover with water. Bring to a boil and cook until potatoes are tender, about 20 minutes. Drain and set aside to cool. In a medium saucepan, whisk together eggs, sugar, cornstarch, and salt. Stir in vinegar, milk and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat and stir in butter. Refrigerate until cool. Once cooled, whisk in mayo.

When potatoes are cool, remove skin if desired. Cut into large cubes. Place potatoes, boiled eggs,  celery, onion and carrots in a large bowl. Sprinkle with celery seed. Pour dressing over and mix gently, but well to combine. Chill at least 2 hours before serving. 

Shared on The Country Cook June 28, 2013

Potatoes at Very Good Recipes
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Last Day Celebration

That's right! It's finally here! The day we've waited 180 days for...THE LAST DAY OF SCHOOL! Yep, 2nd grade is now behind us, and we have a summer full of fun planned before we even start to think about 3rd grade! Okay, I guess I should correct that. Alex is excited to be a 3rd grader in about 2 1/2 months...Mommy is in total denial. Third Grade? That's not possible. I'm pretty sure he just started walking last week, and learned his ABCs two days ago. But I guess I have the next couple months to get used to the idea, or at least pretend to.

So in honor of Alex's "graduation" day, I'm sharing a delicious new salad I made a few weeks ago that he absolutely loved. I mean he gobbled it up as fast as I could scoop it into his bowl. I can't say I blame him though. It is quite yummy. Full of big mushroom flavor, that is complimented by tangy, briny olives and capers, it's fresh, light and perfect for summer.

This would be a great idea for an outdoor party or picnic. No mayo means you can be a little less careful with it out in the heat! Now, don't go sitting it in the 90 degree sun for 8 hours, and then come back here telling me how your guests ended up in the ER with food poisoning! I'm just saying without any mayo or sour cream, unlike many of our summer salads, this one is a little more element friendly.

It is great with steaks, burgers, seafood, chicken....pretty much any protein that tickles your fancy. It's simple to prepare, making it even taste even better!

Congrats to my little man for yet another fantastic school year. We couldn't be more proud of your academic accomplishments  And those are only topped by the loving, considerate, oh so special person you are growing into every single day!

Marinated Mushroom Salad Adapted from Serious Eats
1 lb. white button mushrooms, halved or quartered depending on size
1/2 c. grape tomatoes, halved
1/3 c. pitted kalamata olives, halved
2 TBS. capers
1/4 c. olive oil
2 TBS white vinegar
1 TBS Dijon mustard
1 tsp. dried oregano
2 tsp. dried parsley, extra for garnish
Salt and Pepper to taste

In a small bowl whisk together oil, vinegar, mustard, oregano, parsley, salt and pepper. Mix well to combine. In a large bowl toss together mushrooms, tomatoes, olives and capers. Pour dressing over top. Mix well to coat. Chill for 2 hours before serving. Garnish with extra parsley.

Shared on The Country Cook June 7, 2013
Shared on Make Ahead Meals June 10, 2013
Shared on Mandy's Recipe Box June 11, 2013

Mushrooms at Very Good Recipes
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That's right! It's finally here! The day we've waited 180 days for...THE LAST DAY OF SCHOOL! Yep, 2nd grade is now behind us, and we have a summer full of fun planned before we even start to think about 3rd grade! Okay, I guess I should correct that. Alex is excited to be a 3rd grader in about 2 1/2 months...Mommy is in total denial. Third Grade? That's not possible. I'm pretty sure he just started walking last week, and learned his ABCs two days ago. But I guess I have the next couple months to get used to the idea, or at least pretend to.

So in honor of Alex's "graduation" day, I'm sharing a delicious new salad I made a few weeks ago that he absolutely loved. I mean he gobbled it up as fast as I could scoop it into his bowl. I can't say I blame him though. It is quite yummy. Full of big mushroom flavor, that is complimented by tangy, briny olives and capers, it's fresh, light and perfect for summer.

This would be a great idea for an outdoor party or picnic. No mayo means you can be a little less careful with it out in the heat! Now, don't go sitting it in the 90 degree sun for 8 hours, and then come back here telling me how your guests ended up in the ER with food poisoning! I'm just saying without any mayo or sour cream, unlike many of our summer salads, this one is a little more element friendly.

It is great with steaks, burgers, seafood, chicken....pretty much any protein that tickles your fancy. It's simple to prepare, making it even taste even better!

Congrats to my little man for yet another fantastic school year. We couldn't be more proud of your academic accomplishments  And those are only topped by the loving, considerate, oh so special person you are growing into every single day!

Marinated Mushroom Salad Adapted from Serious Eats
1 lb. white button mushrooms, halved or quartered depending on size
1/2 c. grape tomatoes, halved
1/3 c. pitted kalamata olives, halved
2 TBS. capers
1/4 c. olive oil
2 TBS white vinegar
1 TBS Dijon mustard
1 tsp. dried oregano
2 tsp. dried parsley, extra for garnish
Salt and Pepper to taste

In a small bowl whisk together oil, vinegar, mustard, oregano, parsley, salt and pepper. Mix well to combine. In a large bowl toss together mushrooms, tomatoes, olives and capers. Pour dressing over top. Mix well to coat. Chill for 2 hours before serving. Garnish with extra parsley.

Shared on The Country Cook June 7, 2013
Shared on Make Ahead Meals June 10, 2013
Shared on Mandy's Recipe Box June 11, 2013

Mushrooms at Very Good Recipes
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