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Posts Tagged ‘salad’

Some new summer recipes


Are you looking for a good side dish for your next cookout? I tried a new pasta salad this summer which turned out to be very attractive and tasty.

BroccoliBaconRanchPastaSalad
Bacon Ranch Pasta Salad

2 cups broccoli florets, cooked and cut into bite sized pieces (I used 1/2 bag of the MW steamable kind)
a few slices of bacon, cooked crisp and crumbled
1 cup cherry tomatoes cut in half
1 cup shredded cheddar cheese
1 cup peas, cooked (I added these the last 2 mins. of pasta cooking time)
1/2 cup chopped red onion or sliced green onions
2 cups dry pasta (I used elbow macaroni but small shells or rotini would work well)
2/3 cup mayonnaise
1/2 cup milk
2 Tbsps. dry ranch dressing mix (about 1/2 a packet)
1/2 tsp. salt (or to taste)
1 tsp. Johnny's seasoning (optional)

Cook pasta according to directions. I cooked the elbows about 10 minutes and added the frozen peas the last 2 minutes of the cooking time. Drain and rinse with cold water to cool somewhat. In large bowl combine the mayonnaise, milk, dry ranch dressing mix, and Johnny's seasoning. Add the broccoli, bacon, cheese, tomaotes, peas, onion, and pasta. Taste and see if it needs salt. Chill before serving and enjoy. I often find pasta salads dry out after a day int he refrigerator. To remedy this add a little more milk and stir gently before serving.

Here is a picture of the Johnny's Seasoning. I get it at Costco.

JohnnysSeasoning

I served this salad one night with another new menu item. I wanted to try this recipe because we had eaten some similar burgers that were a frozen product from Costco.

ChickenSpinachFetaBurgers

Turkey Spinach Feta Burgers

1 pound ground turkey or ground chicken (I used ground white meat turkey)
2 oz. feta cheese, crumbled
2 cloves garlic,minced
about 4 oz. fresh spinach
1 egg
1 1/2 Tbsps. olive oil
3/4 cup bread crumbs

Saute spinach in olive oil until wilted and then add the minced garlic and cook briefly. Set aside to cool.
In a large bowl mix together the turkey, cheese, egg, crumbs, and cooled spinach mixture. Form into 4-6 patties. Chill or freeze until ready to cook. Grill the thawed patties 7-9 minutes on each side or until well done.

We really enjoyed these and I plan to make them again.


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An International Delight


Many years ago when our children were all still living here at home we decided to eat supper at a local Mexican Restaurant one evening. It happened to be St. Patrick's Day and it so happened that it was also the evening the restaurant had booked a Mariachi band. One of the ladies who worked at the restaurant in those days loved to decorate for every holiday so the restaurant was decked out with all kinds of green and white streamers and shamrocks.

As luck would have it the Mariachi band cancelled and there was a replacement band performing in their place. It was quite a memorable evening for us; we sat there eating Mexican food, surrounded by Irish decor, being serenaded by a German Oompah band, complete with Dirndls and Lederhosen. We have had many good laughs as we recall that meal.

This year we celebrated St. Patrick's Day here at home with Reuben sandwiches. I got the idea from Megan who made them for her family last year. I made a loaf of rye bread using a recipe from The Iowa Housewife site.

ButtermilkRyeBread

To add another dimension to the meal I served it with German Potato Salad using a recipe from Better Homes and Gardens which we have enjoyed for many years:

GermanPotatoSalad

German Potato Salad

4-5 slices of bacon
1/2 cup chopped onion (I used red this time)
2 Tablespoons flour
2 Tablespoons sugar
1 tsp. salt
1 tsp. celery seed
dash pepper
1/2 cup cider vinegar
1 cup water
6 cups sliced, cooked potatoes (can boil and slice ahead)
fresh parsley for garnish

Cook bacon until crisp. Drain and crumble. Reserve about 2 Tbsps. of bacon fat in the skillet. Cook onion in the bacon fat until tender. Blend in flour, sugar, salt, celery seed, and pepper. Add vinegar and water. Cook and stir until thickened and bubbly. Add potatoes and heat thoroughly. Garnish with crumbled bacon and parsley.


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Some favorites


SwigSugarCookies

I tried a couple of new cookie recipes this summer which we really enjoyed. DD Nora wanted me to post the link for these Swig Style Sugar Cookies. The recipe is quite large but can easily be cut in half. The cookies are very tender and they freeze well. I did not have a Starbucks bottle so I just used a juice glass to smash the balls of cookie dough onto the cookie sheets.

DH Rob said I should be sure to post this recipe for Frosted Maple Drops from the Iowa Housewife site. They are delicious and would make a nice Christmas cookie. Go ahead and make the entire batch because you will want to eat them all. They also freeze well if layered between sheets of waxed paper in an airtight container.

FrostedMapleDrops

I have posted about this cornbread salad before, but it truly is delicious and it makes a nice side dish. I try to freeze leftover cornbread when I bake it or when we get some at a restaurant. I tend to use less cornbread and bacon than the original recipe calls for and more vegetables. I also use prepared ranch dressing. I have seen other recipes that include pinto beans.

CornbreadSaladEncore

Our cat Buddy has seemed rather bored living with two empty nesters so we took out a "loaner" cat from The Cat Clinic to see if having a companion would improve his behavior. So far the two cats are on friendly terms and seem to be adjusting well. We still haven't come up with a name for the new little cat but are considering some having to do with mustaches. ๐Ÿ™‚

MustacheCat


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A couple of peachy recipes


Peaches grow really well here in South Carolina and we can often find some variety or another from May until October. I usually buy a bag or two each summer and we eat some fresh and I put some in the freezer. A few weeks ago I bought some and tried a couple of new recipes.

SouthernPlatePeachPie

The first recipe was for Brown Sugar Peach Pie from an old copy of Southern Living magazine. I purchased a copy of the July 2011 issue because it had an emphasis on peaches. I really like the way the different widths of lattice crust looks. It's such a simple idea but really makes a pretty pie. I had never used brown sugar in a peach pie before but we thought it made a delicious pie. *Note: The picture in the link shows a regular crust. Scroll down to the bottom of the recipe and it describes how to make the lattice of varying widths. The magazine featured this beautiful version on the cover and that's what attracted me to it.

TomatoPeachSalad

I read about the second recipe on Rene's blog. It is for a Tomato, Peach, and Burrata Salad. I wasn't too sure we would like this when I first read about it, but we did enjoy it and thought it made a beautiful salad. It would pair well with any grilled meat. I had never heard of Burrata so just substituted fresh Mozzarella. I reduced the balsamic vinegar as the recipe directs but I actually found a bottle of Balsamic glaze at Aldi a couple of weeks ago and tried it the next time I made this. The second time I made it was just for the two of us so I just made individual salads. It makes a simple, attractive, and tasty salad.

Enjoy the fruits of summer.


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This can’t be beet


I tried a new beet salad recently that we really liked and I wanted to share it here. Rob planted beets in the garden this year and they have done well. I am hoping he will plant another crop for this fall. We both really like them and DD Nora has learned to like them recently, as has her little daughter Della. Della seems to like many strong flavored foods. Anyway, here is the recipe. It makes a very pretty salad, IMHO.

CreamyBeetSalad

Creamy Beet Salad

4-5 medium beets, cooked, cooled, and julienned or cubed (I baked mine while baking something else)
1/4 cup chopped onion (red is pretty if you have it)
3 Tbsps. mayonnaise
1/4 tsp. salt
1/2 tsp. sugar
1 Tbsp. rice vinegar (could substitute cider vinegar)

Combine all ingredients gently. It would also be good with the addition of a diced apple and/or some toasted walnuts or pecans.


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