Heat a large skillet over medium heat. Add in oil, then garlic, onion, and jalapeño. Cook for 5 minutes. Then toss in the red bell pepper. Cook for a few more minutes. Then add the corn and cook for 5 more minutes.
Bring a big pot of water to a boil. Add salt, then the macaroni and eggs. Cook per directions on package of macaroni (don't worry the eggs will turn our perfect). Drain the macaroni, and fish out the eggs. Rinse the macaroni with cold water. Peel the eggs.
In a food processor roughly chop the green onions, pickles, and eggs. You want fine pieces but not puree. Place egg mixture in a bowl with the sour cream and mayo. Mix well. Stir in macaroni. It will seem a little soupy but with thicken up in the fridge. If you want you can add a little pickle juice with the sour cream and mayo. Refrigerate until ready to eat.
Preheat oven to 425 degrees. Spray a cookie sheet with non stick spray.
For the savory shortcakes: Mix together flour, baking powder, and salt in the bowl of a stand mixer. Add the butter and mix until it resembles course meal. Stir in the green onion. Add in the milk and stir until just combined.
Sprinkle the counter with some extra flour and dump out the dough. Pat into a 1 inch thick round. Cut out 6-8 biscuits using a 3 inch cookie cutter. Place on prepared cookie sheet and bake for 15 minutes or until they are golden brown.
For the tomato salad and topping: Toss the quartered tomatoes together with the salt, pepper, vinegar, and oil. Set aside.
Place the heavy cream in a bowl and whisk until peaks form. Fold in the goat cheese and beat until the topping is fluffy.
Assembling: Place a split biscuit on a plate, top the bottom of the biscuit with some tomato salad, a little goat cheese topping, and some sliced green onions. Top with remaining half of the biscuit.
Wedge Salad with the Best Ever Blue Cheese Dressing
For the salad:
2 heads of ice burg lettuce, quartered
chopped cooked bacon
chopped red onion
For the dressing:
½ pound of blue cheese
2 tablespoons Worcestershire Sauce
2 cups of mayonnaise
⅓ cups Apple Cider Vinegar
4 dashes Tabasco
Salt and Pepper to taste
¼ cups minced onion
For the Dressing: place onion, mayo, vinegar, Tabasco, salt and pepper, Worsectershire in a blender. Blend it up. Add half of the crumble blue cheese and blend again. Add in the remaining blue cheese and give is a good stir (don't blend).
For the Salad: place a wedge of lettuce on the plate, top with dressing, onion, tomatoes, and bacon.
Scrub the potatoes and place in the oven. Cook for about 45 mins or until fork tender. Remove from oven and let cool slightly.
Slice each potato in half lengthwise and scoop the inside out into a bowl, being careful to leave a thin layer of potato in the skin and not puncture a hole in it. (Note: I like to cook up 6 potatoes, but only end up stuffing 5 of the potato skins so they are extra full!)
To the potato pulp in the bowl, add the the butter, sour cream, cheese, and ranch dressing mix. Give it a good mash with a potato masher or if you want it really fine you can use a hand mixer. Season with salt and pepper
Scoop the mixture back into the potato skins and top with a little more cheese. Place on a cookie sheet and put back in the oven until the cheese on top is melted and the potatoes are warmed thru.
Hello there! Sorry for the radio silence last week. I got a freelance job through eBay writing some guides for them. You can check them out here. Be sure to like them or comment on them so I can do some more!
Anywho, I missed this little blog of mine and you guys of course!
My summer garden is in full swing, which means I have summer squash coming out of my ears. What is a good way to use it up?
Roast it off. I roast big batches of vegetables and then eat them all week!
For this batch I used yellow squash, carrots, onions, and asparagus. I just used whatever I had in my fridge.
Drizzle with a little extra virgin olive oil and some salt and pepper and you are golden.
Any combination of vegetables of your choosing, I used yellow squash, onion, carrots, and asparagus
Extra virgin olive oil
Salt and pepper
Preheat oven to 450 degrees.
Cut up your vegetable to bite size. The smaller they are the faster they cook.
Drizzle with a little oil and sprinkle on some salt and pepper. Toss with your hands so everything is coated. Roast for about 20 minutes, but the time will depends a lot on how big you cut your vegetables. They will be fork tender and be starting to brown a little bit.
My four year old is obsessed with multi colored carrots.
Case in point: He wanted desperately to plant some multi colored carrots in our garden this year, and I couldn’t find seeds anywhere! Four home improvement stores and finally ordering on Amazon, we have our “colorful” carrots (as he calls them).
Imagine his delight when we found some at Trader Joe’s!
I just boiled them up and then tossed them in a little bit of brown sugar and butter! So simple and delicious.
Place the carrots in a medium skillet, cover with water and cover and boil until tender. Drain and wipe out the skillet.
Place the butter in the skillet and cook over medium high heat until the butter starts to brown and smells nutty. Add the carrots back in along with the brown sugar and salt. Cook until a nice glaze had formed and covered the carrots.
Ok, I know, I know. I need to cool it with the grilled vegetables. But really once the warm weather hits, they are such a staple in my diet and should be in yours too!
This is another great way to use up all your grilled veggies! Plus, this salad is delicious cold or at room temperature. Perfect for BBQ’s (mayo free!) and something a little different that everyone will love.
Mix together grilled veggies and quinoa. Dress with extra virgin olive oil and vinegar. (Sometimes I don't even use the oil!) Taste it and see if you need to add a little more. Crumble goat cheese and carefully fold in.
Now I know I’ve mentioned before that my brother Kevin works for Gourmet Trading and so we usually get our (very!) fresh and delicious asparagus from him, but he lives 2 hours away and sometimes you just need asparagus, ya know? So, when I saw this I knew I had to buy it (plus it was on sale!). Got to support the fam right?
So what to do with this lovely asparagus? When in doubt grill it!
I also picked up some zucchini, yellow squash, big yellow onions, and red and yellow bell peppers.
Slice them all up and dress them in balsamic vinegar, extra virgin olive oil, and some salt and pepper. No recipe needed. Use as much or as little as you would like.
Throw them on a medium-high grill, and grill until they have grill marks. (The onions will take twice as long as everything else. As soon as the rest of the veggies have grill marks on them they are done).