Although I made a few changes, this recipe for peppercorn ranch salad my Mom makes for barbecues . It’s a simple salad with very little effort. I put this one together for my son’s 15th birthday. It was interesting because I found most teenage boys do not like canned corn. So strange! Yet they all admitted they like grilled corn on the cob but it has to be only grilled corn on the cob not boiled. Odd! Lesson learned not to make anything with corn in it for teen males.
It’s Summer BBQ season with the 4th right around the corner many of us are getting ready to light up the grill. Just like me, I am sure many of you have a go-to Summer salad recipe. For a little fun for the 4th, I invite all of my blogging friends to share their favorite Summer salad recipes. This can be a new or old post just has to be a Summer salad recipe.
Here is a simple Summer salad recipe for Italian garden pasta salad that I use when the last minute BBQ happens. To share your recipe click the “add your link” button below.
This really is a crazy week between Summer college classes starting, birthday planning for my son, and the kids grandmother in the hospital for gall stones not sure how everything is going to get accomplished. My “go to” recipes when the week is super busy and it is HOT outside, IE: TX, is grilled food. Vegetables are the simplest to grill and full of nutrients that everyone needs to keep on moving.
ALWAYS keep potatoes on hand! You can grill them, smash them, fry them, and bake them. They are, in my opinion, the perfect side dish to any recipe. When buying asparagus I never grill the whole bundle. Half the bundle is perfect for one meal and this recipe is what I used the second half in. Mixing in the greens for the other half and teenagers (boys -_-) they will eat the greens this way but alone never!
This recipe can be spiced up by adding paprika and cayenne pepper.
This morning I came across a site that gave me the perfect inspiration for a recipe involving carrots for the Fall Fest at FN Dish on Food Network. V’s family is from Prague and they make a wonderful salad involving carrots and apples. The dish is scrumptious but generally not visually appealing. I wanted to put a twist on the dish but I wasn’t sure just what to do till I stumbled upon this interesting carrot art “how to” at Sophistimom. For a tutorial on how to cut the carrots in hearts as featured below please check out her website. This is a simply fresh way to serve up carrots and apples with a cuteness factor. Our family loves this recipe and even eat it at breakfast!
For more Fall Fest Recipes please visit the FN Dish – Fall Fest on Food Network or check out the list below for more recipes from the Fall Fest including carrots.
Thursday Night Dinner: Pickled Carrots
Virtually Homemade: Roasted Red Onions and Carrots With Pomegranate Gremolata
Haute Apple Pie: Carrot, Apple and Radicchio Slaw
What’s Gaby Cooking: Thyme and Honey Roasted Carrots
Glory Foods: Honey-Carrot Bread
Daily*Dishin: Carrot Cake Hawaiian-Style
FN Dish: Quick Carrot Sides for Thanksgiving
Cooking With Elise: Spiced Carrot Marmalade
Dishin and Dishes: Roasted Honey Balsamic Glazed Carrots
Daydreamer Desserts: Carrot Cheesecake
Mooshu Jenne: Apple and Carrot Hearts Salad
The Sensitive Epicure: Maple Bourbon Glazed and Braised Carrots
Daydreamer Desserts: Carrot Martini
Napa Farmhouse 1885: Carrot Slaw
Through Foodbuzz, I’m super excited to have the opportunity to enter to win a trip to Greece, sponsored by FAGE. I have always wanted to travel to Greece, such a spiritual place. This post is about the Greek tradition of “good living,” and what it means in my life. Scroll to the bottom of this post for more details and find out how you can also enter to win a Greek getaway!
My first experience with Fage Original Greek Yogurt was wonderful, but my recipe kind of just went kaput! Good living is the importance of staying true to who you are and your family. My loving honest kids told me they liked the recipe but it is just wrong to mix potato and pasta. Yeah, they are a bit eccentric when it comes to food. My other half told me that is was to bland and needed more spice. See, what kind of good cook would I be without them being my subjects.
One fantastic point about my family, that lives in my household, is that they are supportive of me. When I decided I wanted us all to stop eating unhealthy “boxed” foods and eat fresh ingredients they supported the idea. Though sometimes they are bit reluctant about their potato chips but they have found organic candy to be just as tasty. Good living is about eating healthy and exercise. In addition, good living is how you appreciate friends and family. That is why I picked a Finnish recipe to mix with Fage’s Greek original yogurt; because I wanted to mix some of my heritage with Fage. I promise to add a picture soon of the salad.
Disclosure: *As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here: http://www.fageusa.com/
For Food Networks – FN Dish – Fall Fest we are having a Virtual Thanksgiving at our communal table. I want to share with you one of my most favorite recipes of all time when it comes to Thanksgiving. It is a dish that not only I love but so does my friends and family. Today, I am going to share a revisited post of Green Salad with you at the communal table. If you would like to join us for our Virtual Thanksgiving, come pull up a chair at #PullUpaChair on Twitter.
Check out these other great recipes for potatoes at the FN Dish – Food Network.
Cocktails, Appetizers, Soups and Salads:
Sweet Life Bake: Pumpkin Margarita
Easy Peasy Organic: Thanksgiving Ginger Cocktail
Dishin and Dishes: Butternut Squash Bruschetta With Sage Pesto
Mooshu Jenne: Green Salad
Two Peas and Their Pod: Maple-Roasted Butternut Squash Apple Salad
Jones is Hungry: Roasted Vegetable Salad
Purple Cook: Pasta and Bean Stew With Tomatoes and Broccoli Rabe
From My Corner of Saratoga: Curried Pumpkin Soup
CIA Dropout: Turkey and Stuffles Roulades With Squash Mash
FN Dish: Alton Brown’s Good Eats Roast Turkey
My Angel’s Allergies: Cranberry-Glazed Cornish Hens
Cafe Terra Blog: Cranberry Pumpkin Stuffing
Virtually Homemade: Twice-Baked Cheddar and Chive Potatoes
Easy Eats Magazine: Sausage and Dried Cranberry-Walnut Stuffing
The Sensitive Epicure: Oyster Dressing and Gravy
Daily*Dishin: Make-Ahead Mashed Potatoes Supreme
What’s Gaby Cooking: Rustic Herb Skillet Stuffing
Family Fresh Cooking: Coconut Brown-Butter Mashed Sweet Potatoes
Silvana’s Kitchen: Gluten-Free, Dairy-Free Mushroom-Rye Stuffing
The Cultural Dish: Cranberry Sauce
I Am Baker: Pumpkin Cake
Heather Christo: Pumpkin Vanilla Ice Cream Pie
And Love It Too: Pumpkin Custard (Gluten-Free, Dairy-Free)
Haute Apple Pie Girls: Double Pumpkin Mini Pies With Candied Pecans
Daydreamer Desserts: Cuban Diplomatic Pudding
Thursday Night Dinner: Red Wine Chocolate Cake
Napa Farmhouse 1885: Caramel Apple Pie
You can also vote for my recipe on Facebook for the Macy’s Recipe Share. Just go to the link, click vote for recipes, go to side dishes, and vote for the green salad. Thanks to those that vote! Vote for Me!
We’re teaming up with fellow food bloggers to host a Brown-Bag Challenge, a month-long initiative to eat consciously and save money by packing a lunch each weekday instead of eating out. Join us here and share what you’re eating on Facebook and Twitter with the hashtag #brownbag.
This is a simple lunch recipe that you can use any reusable container. I generally make this and chill the night before allowing the dressing to set in. As a part of the Brown Bag Challenge I am trying to make something healthy and that is also inexpensive. I want people to know that it doesn’t cost or take as much time to bring lunch as it is to buy it premade. This recipe below will cost you less then $8. I can spend that on a sub sandwich at any local sub shop. The $8 for the recipe below will feed you over three days. When I made this at home I used it as a side for dinner then refrigerated the rest and took it for lunch the next day.
Check out the other posts!
Organic Gardening’s This Imperfect Plot: Day 1 of the Challenge
Between City Limits: Brown Baggin’ It
Virtually Homemade: Mixed Greens and Nectarine Salad
Essentials of Nutrition: What I Bring Everyday
City Life Eats: Brown-Bag Challenge
The Brown Bag Chronicles: Lunch On-the-Go
Cooking Channel: Daily Lunch Box
Diary of a Fat Kid: Refrigerator Salad
Not Your Church Cookbook: Enough With the Urban Chickens (and a recipe for 2-Grain Apple Salad)
I Brown Bag: Brown-Bag Challenge, Days 1 and 2
Eat, Sweat, Smile: Leftovers No More
Healthy Kitschy Vegan: Cheater’s Curry
Healthy Plates: Pesto Penne Primavera
Boys n’ Berry: A Mad Dash for Leftovers
Adventures in my Kitchen: Brown-Bag Challenge, Day 1 (and a really cute Smurfs lunch box)
Nutritious Daily: Brown Bag: A Basic Ensemble
Chick Bike: Brown-Bag Challenge, Days 1 and 2
Brown Girl, Brown Bag: Fishing for Compliments
The Adirondack Chick: Brown-Bag Challenge, Week 1
Adventures in Every Day: Brown-Bagging It
I am such a huge fan of onion rings! I know they are not quite everyone’s favorite fried food but they make a great addition to a burger or on a burger. I generally like to eat them on a burger, the mock edition of the Western Bacon Cheeseburger from Carl’s Jr. basic burger with onion rings, bacon, cheese, BBQ sauce and sesame seed bun, OH YUM! I am just going to go with step one today and that’s the onion rings. I will have to do another post soon for the full burger. These are very crispy but not crunchy; however, if you would like them crunchy just add panko (Japanese bread crumbs) to the batter.