Shrimp Cesar Salad Filed under ( light recipes, quick and easy, salad, seafood, shrimp )

I had been in a lunch rut for some time now. And as I've mentioned before, I really love my lunches. I finally threw this little salad together, and I've probably had it about five times since then, it's so good! There is absolutely no brain work that goes into it, sauteed shrimp, tossed Caesar salad and you're made in the shade. Have it for lunch and then have it four times more!

Shrimp Cesar Salad

Ingredients

1/2 cup raw medium sized raw shrimp, shells and tails removed
1 teaspoon old bay seasoning, or favorite seafood seasoning
1 cup spring mix, or Caesar salad mix, or chopped romaine lettuce
2-3 teaspoons creamy Caesar dressing
2-3 tablespoons grated Parmesan cheese
pine nuts (optional)

Directions

Toss lettuce mix, salad dressing, Parmesan cheese and pine nuts in a bowl. Place on plate. Saute shrimp in olive oil and seasoning until pink and fully cooked. Add to salad, get your Diet Coke on ice and enjoy your afternoon!

Grilled Pesto Salmon-Orzo Salad Filed under ( Beans, light recipes, pasta, pesto, salad, seafood )

Have you ever tried a recipe and expected NOT to like it? Yeah well, I have. It's not that I pick a recipe and think "that looks disgusting! I'm gonna make it!" Usually it starts out looking good, fun, or adventurous, but as it all comes together in the kitchen, it becomes pretty apparent that this wasn't the dish for us. That's kind of how I felt walking into this one. It has all the makings of a delicious dish, but once all of the ingredients were bought and my sleeves were rolled up, I just wasn't feeling that confident.

I love it when my instincts are wrong, at least in this scenario. Not only did I love it, my slightly picky husband and really picky kids loved it. A hearty, yet fresh and light salad that is full of flavor and texture. I really loved the roasted sweet bites of cherry tomatoes, with the salty salmon and orzo, creamy beans and bitter arugula. Such a great blend of flavors. If you're looking for a break from all of the comfort foods of fall, I highly recommend this one!


Grilled Pesto Salmon-Orzo Salad
From Cooking Light

Ingredients

2 6 oz skinless salmon fillets
1/4 cup commercial pesto, divided
1/4 tsp kosher salt
1/4 tsp fresh ground pepper
2 (1/2 inch thick) sweet onion slices
1 1/2 cups grape tomatoes
cooking spray
1 cup uncooked orzo
1 (15.5 oz) can cannellini beans, rinsed and drained
2 cups firmly packed arugula
2 tablespoons fresh lemon juice

Directions

1. Brush fish evenly with 2 tablespoons pesto; sprinkle with salt and pepper. Brush 1 tablespoon pesto over onion slices. Toss tomatoes with remaining 1 tablespoon pesto, and place on a 12-inch square of heavy-duty foil. Fold edges of foil up around tomatoes to form a bowl, keeping tomatoes in a single layer. (Do not completely enclose).

2. Place salmon, onion slices, and foil bowl with tomatoes on a grill rack coated with cooking spray. Grill 14 minutes, or until salmon is desired degree of doneness, onion is tender, and tomatoes begin to burst, turning salmon and onion after 7 minutes.

3. Cook Orzo according to package directions. Drain. Combine orzo, beans, arugula, and lemon juice in a large bowl.

4. Using a fork, gently break salmon into large chunks, and chop onion slices. Combine Orzo Salad with Arugula and White Beans, salmon, onion, tomatoes, and accumulated tomato juice. Toss gently; sprinkle with pepper. Serves 6

P.S. The Oatmeal, one of my favorite websites I visit for a laugh just came out with THIS new sketch. It's called Why I Don't Cook at Home. Something you probably can't relate to, but I imagine you'll get a kick out of it just the same!

Mushroom Quesadillas with Butternut Squash Salad Filed under ( main dishes, Mexican food, quesadillas, salad, side dish, squash, veggies )

The second thing I was responsible for during our bloggy lunch was the salad. I wanted to make something really unique and fall appropriate, rather then just a green salad. I was really excited when I found this recipe from Ina Garten for a Roasted Butternut Squash Salad with Warm Cider Vinaigrette. It's always a gamble making something for the first time when you are serving company, but luckily this salad turned out to be downright amazing. It's served warm, with arugula that is just wilted and practically melts in your mouth. The slightly sweet vinaigrette with nutty pecorino romano and big chunks of rich butternut squash would easily stand as a meal on it's own. I LOVED this salad and can't wait to make it again!

Roasted Butternut Squash Salad with Warm Cider Vinaigrette
By Ina Garten

Ingredients

1 butternut squash peeled and diced
olive oil
1 tablespoon pure maple syrup (I did use pure, but honestly, I don't think it would make a different if you just used Mrs. Butterworth's too!)
Kosher salt and freshly ground pepper
3 tablespoons dried cranberries
3/4 cups apple cider or apple juice
2 tablespoons apple cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and dried
1/2 cup walnut halves, toasted (next time I'm using chopped walnuts, the halves are a bit big for my taste)
3/4 cup freshly grated Parmesan (I love using Pecorino Romano as a substitute)

Directions

1. Preheat the oven to 400 degrees F.

2. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

3. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

4. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.


Alissa was in charge of our main course which were these amazing Mushroom Quesadillas. Apparently this was a recipe that Oprah had posted because it is what Jennifer Aniston had served at a lunch party, girlfriend's got good taste, that's all I have to say! These quesadillas are SO good and packed with tons of flavor. The cooking technique was really unique too. She cooked them in a skillet that was covered with a layer of Kosher salt to crisp the tortilla, which turned out so crisp and delicious. Alissa also used the Artisan Blend of Mexican cheeses and just the smell alone of this package of cheese had us drooling! Awesome quesadillas!

Mushroom Quesadillas on Whole Wheat Tortillas
Recipe adapted from The Family Chef, found on the O website

Ingredients

2 Tbsp. olive oil
8 ounces assorted mushrooms , thinly sliced
1 sprig thyme
Kosher salt and freshly ground pepper
4 whole wheat tortillas
4 ounces assorted cheeses (such as cotija, Jack, and ranchero), crumbled or grated
3 cups baby spinach
Cilantro leaves , for garnish (optional)

Directions

1. Heat olive oil in a large skillet over medium-high heat. Add mushrooms and thyme; cook, stirring occasionally, until crispy and golden, 6 to 8 minutes. Season with salt and pepper to taste.

2. Heat another skillet on medium-high heat. Sprinkle a little salt in the pan (it must be kosher or another coarse salt), and put one tortilla on top—the salt will keep the tortilla from sticking and help it crisp up without using any oil.

3. Place about 1/4 of cheese, spinach, and mushrooms on half of tortilla.

4. Fold second half of tortilla over to cover filling, and cook until bottom is golden and slightly crispy, 2 minutes. Flip tortilla over and continue cooking until other side is crisp and cheese is melted, 2 minutes more. Repeat process with remaining tortillas. Cut each in half or leave whole. Serve warm, garnished with cilantro leaves.


Be sure to check out Sara in the Kitchen for her amazing S'mores Cake!

Barbecue Sirloin and Blue Cheese Salad Filed under ( beef, cheese, light recipes, main dishes, salad )

Salads are definitely one of my favorite everyday meals. But if I'm going to have a salad, especially for dinner, it has to be something that's going to sustain me, keep me full and have lots of flavor. And here it is.

This salad is so rich and meaty that even my husband was able to eat it without complaining that all he's eaten is "rabbit food." The smoky steak, and crumbled pungent Gorgonzola are rounded off perfectly with a slightly sweet Dijon vinaigrette. It's very rich, but not overwhelming, a perfect dinner.

Barbecue Sirloin and Blue Cheese Salad
Cooking Light September 2009

Ingredients

2 teaspoons chili powder
3/4 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 pound lean sirloin steak, trimmed
Cooking spray
2 teaspoons white wine vinegar (i used a flavored rice vinegar, i liked the sweetness)
2 teaspoons Dijon mustard
1 teaspoon EVOO
6 cups torn Bibb lettuce (I used romaine)
3/4 cup thinly sliced, peeled cucumber
1 cup thinly sliced red pepper strips (i did tomato instead)
1/2 cup thinly sliced shallots
1/2 cup crumbled blue cheese (I used Gorgonzola)

Directions

1. Combine chili powder, cumin, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; rub evenly over both sides of steak.

2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add stead to pan; cook 5 minutes. Turn steak over; cook 4 minutes or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across grain into thin slices.

3. Combine vinegar, mustard, remaining salt and pepper in a small bowl, stirring with a whisk. Gradually add oil, stirring with a whisk. Combine lettuce, cucumber, bell pepper, and shallots in a large bowl. Drizzle vinaigrette over salad; toss gently to coat. Top salad with steak and cheese.

Serves 4: 1 1/2 cups salad, 3 oz steak and 2 TB cheese

Per Serving: 269cal, 12.4g fat, 9.4g carb, 2.6g fiber, 57mg chol

Points per Serving: 6

Cobb Salad Pizza Filed under ( bacon, cheese, chicken, light recipes, main dishes, pizza, salad )

You'll have to forgive the pictures on this post. Sometimes pictures are done in haste. Sometimes you're just too hungry to worry about plating, lighting and aesthetics. Sometimes when you have a beautiful warm salad, tossed with chicken, bacon, avocado, blue cheese, cherry tomatoes and a homemade vinaigrette, soaking into a freshly baked pizza crust, you don't want to be bothered. You just want to eat it.


I suggest you do the same.

Panzanella with Balsamico Di Modena Filed under ( bread, cheese, grocery treasures, main dishes, quick and easy, salad, side dish, veggies )

About a month ago I took a trip to Peddler's Village PA. My sister and I had so much fun shopping their cute boutiques, enjoying the beautifully manicured grounds, and eating at their great local pub. I especially loved the several book stores and specialty food and cooking shops that they had there. I spent hours wondering, looking like a glazed over kid in a candy shop. One of the last shops I went to was a fantastic Italian shop called the Casa Casale, with an enthusiastic owner who quickly became my best friend. She let me sample all sorts of stuff, every one as delicious as the last. But then she let me sample this, and I was hooked.

There is a very long and interesting process in making the Balsamic Di Modena, which is a lovely balsamic vinegar. Long story short, it takes at least five years to age, switching from barrel to barrel all made of different woods. It's also incorporated with grapes, figs, juniper berries, cherries, mulberries and a bunch of other good stuff. The finished product is thick like a syrup, and delightfully sweet, along with the rich tanginess of vinegar. I sampled it, giggled like a little girl and immediately bought it. This is one of those products that does not need much at all to compliment it. In fact, you are practically looking for any vehicle you find to prevent yourself from simply drinking it straight from the bottle. It's so delicious on strawberries and melon, it does something completely different to the fruit. If using it on salads, it's recommended to not even mix in oil, or any other ingredient for that matter.

A beautiful product like this calls for beautiful fresh ingredients. I thought panzanella would be perfect, and another first for me. Panzanella is a really simple salad that is usually made of stale bread and tomatoes. I also added chopped red onions, cucumbers, fresh basil and halved bocconcini (small fresh mozzarella balls). Tossed it with a small amount of the vinegar and kosher salt, and you have sheer loveliness on a plate. I love the sweetness of the Balsamic Di Modena, but it would also be very delicious with any viniagrette. It's a light and healthy salad with a ton of flavor.

Asian Salad (sorry about the lack of pics) Filed under ( main dishes, salad )

When I was fourteen or fifteen my mom took me to The Garden, which sits on top of the Joseph Smith Memorial building in SLC. I ordered an Asian Sesame salad, which has obviously left a big enough impression to be blogging about it now. It was so good that I would just CRAVE it. Everytime I made it up there, it was the only thing I ordered. I've never been able to completely recreate it, but this is my best attempt. When making salads, try using the freshest ingredients you can, it can really determine how good your salad turns out.

(I didn't post measurements because it's a salad and I trust you can figure it out yourself)
Any salad greens
drained mandarine oranges
waterchestnuts
grilled chicken, sliced (if you're not in the mood to grill chicken, you can purchase it sliced and grilled already, it's in the lunchmeat section)
sliced almonds
cooked rice noodles (reg spaghetti, or soba noodles work too)
sliced scallions
red pepper sliced
chow mein noddles
sugar snap peas
edamame
favorite asian sesame dressing (there are a lot of good ones out there, and regular peanut sauce would work too)

BLT Salad Filed under ( bacon, bread, cheese, main dishes, salad, veggies )

Happy Wednesday! I told myself that I would give ourselves a week to recover from our month of travel, but this week is just going by too fast! We've definitely been enjoying laying around watching cartoons. I finally watched Anastasia with my five year old daughter. Do you guys remember that cartoon from the 90's? I may had been in HS when it came out, but I still loved it! It's fun to enjoy those kinds of things with your kids.


This isn't exactly the most groundbreaking salad in the world, most of you have probably had some sort of variation of this before. I still had to post it because my sister and I probably ate this salad about ten times while she stayed the month with me. It's a wonderful summer salad, healthy, but still so flavorful. I got the idea from Cooking Light, which comes with a recipe for a vinaigrette, but in all honesty I just preferred a bottled balsamic or red wine vinaigrette. It's quicker and just as good. My favorite part about the salad was the crusty bread that soaked up all that dressing. It's like biting into little flavor nuggets!

BLT Salad
Adapted from Cooking Light
(Makes 1 salad)

Ingredients

1 serving size of spring lettuce mix
2 slices center cut bacon, cooked crispy and chopped
1/2 cup diced tomatoes
1/4 cup Gorgonzola or feta cheese
1/2 cup ciabatta bread, diced and broiled in oven until crispy and lightly brown
2 tablespoons of preferred vinaigrette
1/4 cup diced avocado (optional)

Directions

Toss all ingredients together, let sit for about five minutes for flavors to combine. Crack open cold beverage of choice and enjoy!

Asian Shrimp, Mango and Avacado Slaw Filed under ( fruit, light recipes, main dishes, my life, salad, seafood, shrimp, veggies )

Hello my friends, I've missed you! The month went so fast, but what a great month. Lots of relaxing, boating, swimming, playing and EATING. Spending all that time with family was so nice and we had a great time, but it also feels good to be back in the comfort and quiet of home.


I have to post this salad because it's what my mom and I ate the most when we were together. Cathy, who's got a great blog at Wives with Knives posted this a few months ago. I immediately bought the ingredients, absolutely loved it, and promptly sent my mom the recipe. Since then I'm fairly confident that her and my dad have enjoyed it at least ten times. We have tried the creamy dressing as well as the vinaigrette, and honestly they are both delicious. The only change we made was adding a bit of red pepper to the slaw, and a scoop of peanut butter to the dressing. The slaw lends itself to a lot of variations, like Cathy says, but guaranteed delicious. Check out the recipe here, and thank you Cathy!




And now a few pics of one of our best boating days. We combined a day at the lake with a my mom's birthday and it was a fabulous day. My entire family was there and we had an absolute blast. I never laugh as hard as I do when I'm with these people.

I love this shot, my husband, who really hasn't done a whole lot of waterskiing, has absolutely no fear. The very first time he got up he was catching air. He did have his fair share of wipeouts though, as you see here.

Taking a tube ride with our son. He's braver then I am, I caught him laughing during some moments that had me white knuckled.

Hanging out on the Big Mable with two of my brothers. Seriously the funniest people I know.

My little girl taking a swim. Her favorite part of the day was just being able to jump off the boat into the water.

Me and my guy.

My daughter and her grandma, the birthday girl.

My son and his cousin. Two of the best friends and worst enemies at the same time, you know how it is at that age, haha!

How has your summer been so far? What are you doing to beat this heat?

Southwest Crunch Chicken Salad Filed under ( chicken, light recipes, quick and easy, salad, wraps )

Chicken salad has never really been one of those meals I've craved when hungry, but after trying this recipe, I'm hooked! I loved the crunch and flavor of this salad, especially when rolled into a tortilla with lettuce and tomato. The dressing is tangy and full of fresh cilantro, the bacon adds such great smoky flavor (as bacon always does!), and the cashews and peppers make it nice and crunchy. I probably had this for lunch three days in a row and never got sick of it! This is perfect for entertaining guests, or going on a picnic!

Southwest Crunch Chicken Salad
Adapted slightly from Taste of Home, Healthy Cooking June/July 2009

Ingredients

1/2 cups fat free mayo
1/4 cup fresh minced cilantro
1/8 cup lime juice
1/8 cup orange juice
2 garlic cloves, minced
1 teaspoon cumin
1/4 teaspoon salt
3 cups shredded or cubed chicken
1-1/3 cup chopped red pepper
1/2 cup green onions, chopped
1/2 cup cashews
1/4 pound center cut bacon strips, cooked and diced

Directions

1. In a small bowl, combine the first eight ingredients. In a large bowl, combine the remaining ingredients. Add mayo mixture; toss to coat. Chill until serving.

Strawberry-Avocado Salad Filed under ( berries, light recipes, main dishes, quick and easy, salad, veggies )

I've said it before, and I'll say it again. I love summer food! I love the freshness, the bright flavors and colors, and the fact that it's just feels cleaner and healthier. Don't get me wrong, nothing could ever replace my warm bowl of stew or dumplings when the weather is cold, but there is just something so great about a nice summer salad.

I bought some beautiful strawberries the other day, and if I've learned anything about berries, it's that you pretty much need to make sure they are eaten within twenty four hours of purchasing them, otherwise you may end up with the tragedy of them going bad before enjoying them. So I thought they would be delicious in a big green salad. I sweetened the strawberries with a bit of Splenda beforehand, just to really get the full contrast of sweet strawberries and tangy balsamic vinaigrette. And I know I put avocado in EVERYTHING, but it was the perfect creamy mediator between the two flavors. And for an extra treat, candied almonds to top it off! I really enjoyed this salad, never once missed the meat and felt so good when I was done. Ah, summer!

Strawberry-Avocado Salad

Ingredients

romaine lettuce
baby spinach
strawberries, sweetened if desired
avocado
balsamic vinaigrette
candied almonds (Combine sliced almonds with a few teaspoons of sugar in a dry saute pan, place on medium heat. Stir with a wooden spoon until sugar melts completely over almonds, remove from heat.)

Directions

Toss your leaves with desired amount of dressing. Top salad with remaining ingredients and enjoy!

Buffalo Chicken done Two Ways Filed under ( cheese, chicken, main dishes, Rice, risotto, salad, veggies )

Gosh, I've been a lousy blogger.

I would love to tell you that it's because I've been insanely busy saving the world, or throwing awesome crazy parties, but here's my lame excuse...

I've been reading.

A lot.

Can one have an unhealthy obsession with books? I suppose there are way worse obsessions, but seriously, when shopping, sunlight, and mealtimes start to become obstacles, rather then enjoyable, perhaps it's time to address some issues.

Luckily I have managed to squeeze in a meal here and there. Two of them were courtesy of Masterpiece's Buffalo Chicken marinade, a sample I received for free as a Foodbuzz member.


First let me say something about the marinade itself. It's delicious. I'm definitely not a Connoisseur of buffalo wings, by any means, but I did really like this sauce. It's very tangy, and hot, and proved itself to be versatile for several different uses.



The first thing I made was a Buffalo Chicken risotto that I could not stop thinking about. I was almost certain that if I made it, I was going to be the only one who liked it, but my husband and I both lapped this up like starved puppies. My husband even declared it the best risotto he had, but considering the fact that it was infused with classic "man-food" I wasn't too surprised. My mouth still waters every time I think of this dish.



Buffalo Chicken Risotto
Cuisine Magazine April 2011

Ingredients

4 1/2 cups low-sodium chicken broth
3/4 cup hot sauce, or Masterpieces Buffalo Chicken Marinade
2 Tablespoons honey
1 Tablespoon Worcestershire sauce
1/2 cup minced celery
1/2 cup onion
2 Tablespoons unsalted butter
1 cup dry arborio rice
1/2 cup lager beer, or white wine (I used wine)
2 cups chopped cooked chicken

chopped celery
blue cheese crumbles
blue cheese dressing (I used homemade)

Directions

For the brodo, simmer broth, hot sauce, honey, and worcestershire in a saucepan over medium heat.

For the risotto, sweat minced celery and onion in butter in a large saute pan over medium heat until slightly softened, 3-5 minutes. Stir in rice and saute until each grain is coated in butter.

Deglaze the pan with beer or wine and stir until completely absorbed, 1-2 minutes. Add brodo to the pan in 1/2-cup increments; simmer and stir frequently until each addition is almost completely absorbed before adding the next, about 45 minutes total. Stir in chicken and heat through.

Garnish each serving of risotto with chopped celery, blue cheese crumbles, and blue cheese dressing (don't skip this part, it really makes the risotto!)



The second thing we made were these delicious buffalo chicken salads. Really no recipe needed for this one. Warm cooked, shredded chicken, coated with the buffalo chicken marinade, over the stovetop. On a large bed of lettuce (yes there really is lettuce under there), top with broccoli, celery, sliced cucumbers, chicken, blue cheese crumbles, and tortilla chips. Serve with a side of blue cheese dressing as well. This was very delicious, and rather healthy. The chicken and blue cheese make this a very flavorful salad.



I'll go ahead and dedicate these manly chicken dishes to all the fathers out there, Happy Father's Day! I sure am grateful for my dad, and the father of my kids.

And now to come full circle, are you a reader? If so, what kind of books do you like to read?

Caprese Salad Filed under ( food tip, salad )

Whenever I'm serving to a group, it's always really interesting to me to see what dish gets the most attention, and what dish gets ignored. A few months ago I made a small plate of this caprese salad, mostly because my garden was producing an abundance of tomatoes and basil. I really didn't think people would be interested in it at all, but it was gone in a matter of minutes. It's probably been the most requested thing I've ever served. It's so good, so pretty, and not to bad on the health factor, just don't go overboard!

Caprese salad is just layering tomatoes, and fresh mozzerella cheese (it's really important to use the fresh, which is much softer and sometimes packed in water. If you use regular mozz, I might cry). After layering it, drizzle with olive oil and salt and pepper. You can tuck your basil leaves individually between each tomato and cheese slice, or cut your basil and sprinkle on top. This is one of those dishes that is good fresh, but even better after a day or two.

Food tip: If you have any sort of inclination toward gardening, consider planting and growing your own herbs. I started doing that last year, and since we are getting ready to move, I don't have fresh herbs this year. I can't even tell you the difference it makes to have fresh herbs on hand, everything is fresher, tastes better, and even looks better. Plus, store bought herbs are so expensive that it's an insult. My favorites are basil, parsely, oregeno and mint, but there are tons out there.

Cantaloupe, Proscuitto and Blue Cheese Salad and a Summer Break Filed under ( cheese, fruit, light recipes, meat, melon, salad )

I'm as giddy as a kid in a candy shop right now! By this afternoon I'll be greeted by two of my very favorite people in the world.

And it's so appropriate that we're sitting with food in this picture because one of things we love to do most, besides laugh, is EAT! We've already had several discussions on what we will be making and where we will be eating when they get here. My reason for sharing this is that I am going to be MIA, for a week, or month, or two. It's hard to say really, but I just really want to soak up all the time with my family while I have them with me.

But as a goodbye, I'd like to share my new favorite summer salad. When I came across this recipe in this month's edition of Cooking Light, I got scared, and then a little intrigued, and then really excited to make it. It's an interesting combination of foods, but all of their flavors come together so well, making this a very filling, yet very refreshing salad. Definitely give it a try, you can find the original recipe here.

A few changes I made, I couldn't find Cabrales cheese, so I just used a low-fat blue cheese, which was delicious. I also used red wine vinegar instead of sherry vinegar, but the second time, instead of making a vinaigrette, I just used my Newman's Own balsamic dressing, which was also very good. This is one that I can't wait to make for my mom and sister!

Enjoy your summer months! Soak up the sun, eat great food, and I'll be back soon to read all about it!

Corn and Black Bean Salad Filed under ( Beans, Dips, light recipes, onions, party food, quick and easy, salad, side dish, vegetarian, veggies )

I feel like after blogging for over three years, you're allowed throw in a repeat every now and again, especially if it's as good as this salad.

This is probably more of a dip then a salad, but really it can go either way. While it's probably served best as an appetizer or party food, I'd be perfectly happy eating a big bowl of this stuff for lunch, just throw in some whole grain tortilla chips and you've got one flavorful and nutrient packed lunch. This would also make a great addition to your taco salad, nachos, burritos or tacos. Gosh, I already want to make this again!

Corn and Black Bean Salad

Ingredients

2 cans black beans-drained and rinsed

2 can corn-drained
1 red onion chopped

2 avocados chopped (I omitted avocados this time around, but it is good)

1 red pepper chopped
1 yellow or orange pepper chopped
2 cups cherry or grape tomatoes halved
1/2 cup chopped cilantro

Vinaigrette
2 TB lime juice (fresh if possible)
2-3 tsp chili powder
1-2 tsp salt (kosher salt if you have it)
1-2 TB olive oil

Directions

When chopping veggies, try to make them as uniform in size as possible.

Combine all of the veggies, including cilantro, in a large bowl. In a small bowl combine lime juice, chili powder and salt. Then, whisk in olive oil to desired consistency, there won't be a lot of dressing, but it will be STRONG. Add dressing to salad and toss well. Serve with tortilla chips, those Scoops chips are great with this salad.

Potato Salad and other good things Filed under ( quick and easy, salad, veggies )

When I think of summer foods, I think of potato salad. Then I think of hamburgers, hotdogs and apple pie, but potato salad is always first. What is it about that salad that just exudes summer, barbecues and picnics? It probably all boils (ha, no pun intended) down to the fact that it's just so darn good.

This potato salad definitely came with some inspiration. A while back Kim at The UnGourmet (a killer site that you must absolutely visit), posted her potato salad, and hallelujah she puts bacon in it! Now, perhaps I have actually been living under a rock for several years, but this was the first time I had ever seen bacon in a potato salad, and I found it to be genius! So, here is my version of potato salad with bacon, tweaked to accommodate the ingredients I already had. The entire batch was gone by the end of the day, pretty good review I'd say!

Potato Salad-ala Teresa'a cupboard!

Ingredients

8-10 red potatoes, boiled and cubed (don't peel, the skin is so tender after boiling, you won't need to)
4-6 boiled eggs, boiled, peeled and cubed
2-3 dill pickled cubed
1/2 can olives chopped
3-4 stalks celery, chopped
4 slices thick bacon cooked, dried and chopped
1 1/2 cups mayo
1/4 cup mustard
1-2 teaspoons horseradish
1-2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1-2 teaspoons seasoned salt
1-2 teaspoons black pepper

Directions

Combine potatoes, eggs, pickles, olives and bacon. In a seperate bowl combine dressing ingredients, be sure to adjust according to taste and how much dressing you want. Combine dressing and salad, and top with a sprinkling of seasoned salt.

Enjoy with a cold drink and something hot off the grill!

I also have to share a long overdue award I received from Jenn at Bread + Butter. Isn't Jenn cool? I'm always amazed at the foods she posts everyday, they're so mouthwatering! Thanks Jenn!


This award is to be passed to ten other bloggers. I'm going to pass this on to the following:

1. Emaline at The Open Pantry
2. The gals at Three on Food
3. Michele at My Italian Grandmother
4. Barbara at Barbara Bakes
5. Katherine at Smoky Mountain Cafe
6. Elizabeth at Elizabeth's Edible Experience
7. Kristen at Watcha-Eatin?
8. Reeni at Cinnamon Spice and Everything Nice
9. Kim at The Ungourmet
10. Elyse at Elyse's Confectionery Creations

All of these bloggers are fantastic and deserving of a lot of attention. Of course, I could say that for all of you, I love my food bloggy friends!

Chicken and Orzo Salad Filed under ( chicken, food tip, light recipes, main dishes, pesto, salad )

I love salads, LOVE them. Especially for lunch. I think what's so great about a salad is that there are about a bazillion different ways to make them, and more often then not it's going to come out delicious. They're fresh, healthy (usually), and I always feel so good about eating one. So when I was at Williams Sonoma (my home away from home), I couldn't resist coming home with this book.

If you're a salad lover, go buy this book, seriously. I plan on making every single recipe out of it. I have fun just flipping through it. The best part about it is that every salad is fairly simple with ingredients that can be found at a normal grocery store. They also look wonderfully healthy and full of great flavor.

This is the very first salad in the book and it's delicious. Shredded chicken, orzo, grape tomatoes...but the best part was the dressing. It's so easy, pesto and vinegar, why haven't I thought of that before? It was such a filling salad and was packed with the perfect balance of flavors. A little tip on pesto, if you're going to buy it, buy the plastic tubs found in the refrigerator section. The jars that sit on the shelf tend to lose most of that strong basil flavor.

Chicken and Orzo Salad
William Sonoma Salads

Ingredients

2/3 cup pesto
2 tablespoons white wine vinegar (I used garlic flavored rice vinegar)
salt and pepper
3 tablespoon olive oil (I didn't even add it and it was fine)
3/4 lbs orzo pasta
2 1/2 cups cooked shredded chicken (this is where rotisserie chickens come in handy)
1/2 lb halved cherry tomatoes
6 oz baby spinach

Directions

1. In a large bowl, whisk together the pesto, vinegar, 1/4 tsp salt, and a pinch of pepper. Gradually whisk in the oil until smooth.

2. Bring a large pot of water to a boil. Add 2 tablespoons of salt and the orzo. Cook, stirring occasionally to prevent sticking until the pasta is al dente, according to the package directions. Drain rinse under cold running water, and drain again. Add the orzo to the vinaigrette and toss to coat evenly.

3. Add the chicken, tomatoes and spinach to the orzo and toss gently to combine, the serve.

My Favorite Pasta Salad Filed under ( cheese, main dishes, meat, pasta, quick and easy, salad, side dish )

People always say that summertime is a good time to lose weight. Since it's hot out, your appetite lessens, and everyone would rather munch on fruit and veggies instead of rich soups and casseroles.

And it makes sense, but somehow summer still ends up being the toughest season for me to maintain my weight. And the reason is that I'm such a sucker for those delicious potluck and barbecue foods. Potato salad, pasta salad, apple pie, lemon bars, cheeseburgers and hotdogs grilled over charcoal, the list goes on. Give me a plate of that goodness, combined with awesome friends and a warm summer night, and life truly doesn't get better. I'm already looking forward to it, I just might have to replace the extra potato salad with a juicy slice of watermelon instead.



This pasta is one of my summer faves. It's so easy to make, keeps for several days and is delicious either cold or room temp, making it a very convenient picnic item. You have most likely had a version of pasta salad similar to this, but I had to post this anyway because it's just so dang good.


Pasta Salad

Ingredients

2 packets Italian Dressing, prepared according to directions, I used the less oil option (using the stuff from the packet vs. the bottle really does make a difference, it's worth the extra step!)
1 lb tricolor pasta
8 oz salami, diced
8 oz provolone or pepperjack cheese, diced (I used provolone for this, but next time I will use pepperjack, I like a good kick)
8 oz cherry tomatoes, halved
1 red bell pepper, chopped
1 green pepper
2 cans olives, sliced

Directions

1. Cook pasta according to directions, drain and cool.

2. Combine all ingredients and toss well. Keep chilled, it tastes best after it has a few hours to sit and blend flavors.

When is it hardest for you to eat healthy. Any tips on maintaining during those times?

Quinoa Salad with Mandarine Oranges and Capers Filed under ( grocery treasures, light recipes, oranges, quinoa, review, salad, sandwiches )

I feel like I've learned so much through the food blog world. I've learned about ingredients and techniques that I didn't even know existed until now. Quinoa is one of those things. When I first heard about it, I didn't even know how to say it, I thought it was pronounced Ki-no-ah. Yeah...no. Turns out you pronounce it keen-wah. Well, however you want to say it, you should definitely try it. It's made of small grains that you boil and turn into just about whatever you want. They are small, soft and remind me of a cross between tapioca and wheat grains. It's also crazy healthy for you, and fun to eat!

I made this salad simply by pulling ingredients out of the frigde that I thought would be good together. It turned out to be so good, and I was also able to use my Newman's Own Balsamic Dressing that I got a few months ago. This salad was so clean tasting and refreshing with a lot of great flavors. I especially loved the contrast of the salty capers with the sweet mandarine oranges. This would be great for a BBQ or any get-together.

Quinoa Salad with Mandarine Oranges and Capers

Ingredients

2 cups of prepared quinoa (use directions on the box)
1 medium can of Mandarine Oranges
2 tablespoons capers
1/4 cup parsley, chopped
3 tablespoons red onion, or shallot, chopped
1/4 cup Monterey Jack or Feta cheese, chopped into small pieces
2-3 teaspoons Newman's Own Balsamic Dressing, enough to moisten entire salad.

Directions

Toss all ingredients in a large bowl. Keep chilled.

I served this alongside a BLT, one of my favorites! To kick it up a knotch, try this spread out...


It's a sandwich spread that is full of peppercorns, dijon and lots of fantastic flavor. You could use it on sandwiches, burgers, breakfast sammies, you name it. I'm not being endorsed in any way to promote this stuff, I just really happen to like it!

Pear and Gorgonzola Salad Filed under ( light recipes, quick and easy, salad, veggies )

Hey ya'll, I'm back and recovering from a whirlwind of a three day trip. Heather and I have been friends since we were wearing training bras, and I was so excited to hear that she is moving to PA, just a few hours north of me. So we spent the last three days searching for a place for her to live. It wasn't quite as fun as vacationing, but nothing is better then catching up with an old friend, especially when that friend is practically a sister to you! And a huge shout out to my two kids, who were absolute angels on a trip that required them to be patient and spend a lot of time in the car. I'm a lucky mommy.

Have you ever discovered a new dish, and so you end up eating it over and over until you're practically sick of it, but not really because it's so good? I can already tell that this is how I'm going to be with this salad. A friend of mine brought it over for lunch the other day, and I immediately fell in love with it. I crave it, and make it all the time now. Luckily it only requires a few ingredients and takes no time at all to put together. It's exploding with flavor, especially the pungent Gorgonzola with sweet pears, I love it!

Pear and Gorgonzola Salad

Ingredients

Any lettuce mix (I really like the Spring mix, or just romaine and arugula)
1 pear sliced
1/4 cup Gorgonzola cheese
Favorite Honey-Dijon dressing
1/8 cup chopped caramelized pecans or walnuts

Directions

Coat lettuce with dressing, plate. Top with pears, Gorgonzola cheese and caramelized nuts. Enjoy!

To made caramelized nuts, plate nuts and a few teaspoons granulated sugar in a dry saute pan. Turn heat to high-medium and stir constantly until sugar melts and coats the nuts. Remove from heat immediately and transfer nuts to a plate to cool. Freeze leftovers.