Category Archives: sides

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Warm Corn Salad

This side goes great with my Tilapia with Salsa Verde.

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Just sauté up some red onion, garlic, jalapeño, and red bell pepper, IMG_6864

Add in some fresh corn and viola! Easy peasy side dish. 

Warm Corn Salad
 
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Warm Corn Salad
Author:
Serves: 4
Ingredients
  • 5 ears of corns, kernel scrapped from the cob
  • 2 tablespoons evoo
  • 1 jalapeño, dice
  • 2 cloves of garlic, minced
  • 1 red onion, diced
  • 1 red bell pepper, chopped
Instructions
  1. 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.
  2. Eat!

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Macaroni Salad

I seriously can not believe that I haven’t shared this recipe yet!  My aunt Janette is an amazing cook (as I have said before!) and this recipe is so simple and so delicious!

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So easy too! Everything can be kept on hand for those last minute get togethers!!!

Macaroni Salad
 
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Macaroni Salad
Author:
Serves: 8-10
Ingredients
  • 1 lb salad macaroni
  • 6 eggs
  • 3 pickles
  • 1 bunch green onions
  • 2 cups sour cream
  • 2 cups mayo
Instructions
  1. 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.
  2. 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.
  3. Eat!

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Savory Shortcakes

Another tomato recipe coming at ya!

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This one is a little different!

It’s no secret that I love the Smitten Kitchen, and when I got Deb’s cookbook for my birthday (Thanks Mardi!) I know I had to make this recipe, which also happens to be the cover photo!

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This is such a great and versatile dish then can be used as an appetizer or side dish.

Savory Shortcakes
 
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Savory Shortcakes
Author:
Serves: 6-8
Ingredients
  • For the shortcakes:
  • 2 cups, plus 2 tablespoons flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 5 tablespoons butter, cut into pieces
  • 1 green onion, thinly sliced
  • 1 cup milk
  • For the tomato salad and cheese topping:
  • 1½ cups cherry tomatoes, quartered
  • 1 tablespoon extra virgin olive oil
  • 1½ tablespoons red wine vinegar
  • salt and pepper
  • 4 oz goat cheese
  • 3 tablespoons heavy cream
  • 2 green onion, thinly sliced
Instructions
  1. Preheat oven to 425 degrees. Spray a cookie sheet with non stick spray.
  2. 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.
  3. 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.
  4. For the tomato salad and topping: Toss the quartered tomatoes together with the salt, pepper, vinegar, and oil.  Set aside.
  5. Place the heavy cream in a bowl and whisk until peaks form.  Fold in the goat cheese and beat until the topping is fluffy.
  6. 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.
  7. Eat!

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Caprese Salad

My summer garden is in full swing which means I have tomatoes coming out of my ears!!!

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I know there a million ways to eat Caprese Salad, but this is how I do it!

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I also planted purple basil in my garden this year and I think it is so beautiful against the bright red of the tomatoes and the milky cheese.

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And you’ve got to love cute models like these! (And no she is not hurt, just playing pretend!)

Caprese Salad
 
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Caprese Salad
Author:
Ingredients
  • Sliced tomatoes
  • Sliced mozzarella cheese
  • Basil leaves
  • ⅓ cup balsamic vinegar
  • salt and pepper to taste
Instructions
  1. Arrange the slice tomatoes, cheese, and basil on a serving dish.  Sprinkle with salt and pepper.
  2. Place balsamic vinegar in a small saucepan and reduce by half.  Drizzle over the salad.
  3. Eat!

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Wedge Salad with the Best Ever Blue Cheese Dressing

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So ever have those nights (especially in the summer for me) that you just don’t want to cook and the only thing that will hit the spot is a crisp green salad????

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Then this my friend is the recipe for you.

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Wedge salads can pretty ho hum in my opinion, but not this one.  The dressing is so good you can drink it.

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5.0 from 1 reviews
Wedge Salad with the Best Ever Blue Cheese Dressing
 
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Wedge Salad with the Best Ever Blue Cheese Dressing
Author:
Serves: 8
Ingredients
  • For the salad:
  • 2 heads of ice burg lettuce, quartered
  • chopped tomatoes
  • 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
Instructions
  1. 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).
  2. For the Salad: place a wedge of lettuce on the plate, top with dressing, onion, tomatoes, and bacon.
  3. Eat!

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Twice Baked Ranch Potatoes

I don’t know how things are at your house, but at my house my children could drink ranch salad dressing.

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They also love twice baked potatoes.

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So I figured, why not combine the two!

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The result was nothing sort of incredible!

Twice Baked Ranch Potatoes
 
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Twice Baked Ranch Potatoes
Author:
Serves: 5-6
Ingredients
  • 5-6 russet potatoes, baking sized
  • 4 tablespoons butter
  • ½ cup sour cream
  • ½ cup shredded cheese, plus more for topping
  • 2 tablespoons powered ranch dressing mix
  • milk to thin if needed
  • salt and pepper
Instructions
  1. Preheat oven to 450 degrees.
  2. Scrub the potatoes and place in the oven.  Cook for about 45 mins or until fork tender. Remove from oven and let cool slightly.
  3. 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!)
  4. 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
  5. 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.
  6. Eat!

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Roasted Summer Vegetables

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?

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Roast it off.  I roast big batches of vegetables and then eat them all week!

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For this batch I used yellow squash, carrots, onions, and asparagus.  I just used whatever I had in my fridge.

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Drizzle with a little extra virgin olive oil and some salt and pepper and you are golden.  

Roasted Summer Vegetables
 
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Roasted Summer Vegetables
Author:
Serves: 4
Ingredients
  • Any combination of vegetables of your choosing, I used yellow squash, onion, carrots, and asparagus
  • Extra virgin olive oil
  • Salt and pepper
Instructions
  1. Preheat oven to 450 degrees.
  2. Cut up your vegetable to bite size.  The smaller they are the faster they cook.
  3. 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.
  4. Eat!

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Browned Butter Glazed Carrots

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!

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I just boiled them up  and then tossed them in a little bit of brown sugar and butter!  So simple and delicious.

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Enjoy!

Browned Butter Glazed Carrots
 
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Browned Butter Glazed Carrots
Author:
Serves: 4
Ingredients
  • 1 pound carrots, peeled and sliced
  • ¼ cup butter
  • ¼ cup brown sugar
  • pinch of salt
Instructions
  1. Place the carrots in a medium skillet, cover with water and cover and boil until tender.  Drain and wipe out the skillet.
  2. 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.
  3. Eat!

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Quinoa with Balsamic Grilled Vegetables

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!

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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.

5.0 from 1 reviews
Quinoa with Balsamic Grilled Vegetables
 
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Quinoa with Balsamic Grilled Vegetables
Author:
Serves: 4-6
Ingredients
  • 2 cups chopped grilled vegetables
  • 3 cups cooked quinoa
  • 1-2 tablespoons extra virgin olive oil
  • 2-3 tablespoons balsamic vinegar
  • 4 oz goat cheese
Instructions
  1. 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.
  2. Eat!

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Balsamic Grilled Vegetables

This recipe brought to you by Fitness For Mommies. 

So I was walking thru the grocery store the other day a low and behold what I did see?

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Gourmet Trading Asparagus looking at me!

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!

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I also picked up some zucchini, yellow squash, big yellow onions, and red and yellow bell peppers.

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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.

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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).

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Plate them up and eat!  Perfect for summer!

Enjoy!