I can hardly wait for the summer tomatoes to make big, gorgeous salads. And this one qualifies. It’s a straight up play on the classic BLT…behold the Bacon Lettuce Tomato Salad.
I have a new favorite “Salsa”, Roasted Sweet Corn Salsa. This salsa is like everything good in the world all combined into one beautiful, corny, creamy, cheesy, spicy dip.
It seems I’m all about the summer party recipes, lately, not my typical everyday fare! (See the explanation marks? That proves it!) And this Loaded Baked Potato Salad is definitely one. Heck, it’s a party in a bowl.
So over the long weekend, temps way up in the 90’s (oh why is the weather so craaaazy this year?) I somehow got the idea that I wanted some of that Old Fashioned Tuna Macaroni Salad. You know the one I mean, all cool, creamy deliciousness with a few crunchy veggies and that tuna that somehow melds in and makes everything so rich.
If you follow me (and if you don’t, please do!) you know I posted about my Dozen Hard-Boiled Eggs in the Instant Pot the other day. So now I’m making lots & lots of egg stuff. I love my Egg Salad and my Classic Deviled Eggs but needed a changeup, so I hatched up (ahem!) the idea for these Deviled Eggs with Bacon & Smoked Paprika.
When I made my Steak Ramen Bowls with Chipotle Yum Yum Sauce, you know what I needed? I needed the Yum Yum Sauce.
Do you love Deviled Eggs? Me too. See I just love them so much I assume everyone does! So when I realized I’ve been blogging for so long and never posted my Classic Deviled Eggs, well I had to get “cracking.” (I’m so sorry for that!! Couldn’t help myself!)
I had it from a grocery store deli. The Best Salad in the World. Seriously, that’s what it was called – and I agree!
Maybe the world doesn’t need another post on “Grilled Mexican Street Corn” or what is really our American version based off of the classic “Elotes.” I do, though – or else I’m hitting up sites when I’m making dinner, trying to find the particulars.
If you want an incredible, moist, fluffy cornbread, you’ve got to try Famous Dave Anderson’s recipe for his Famous Dave’s Cornbread. He claims it’s even better than his corn muffins that are served at his Famous Dave’s restaurants. I agree!
So how’s everyone doing on their New Year’s resolutions? If this blog is any indication with the Million Dollar Dip, below? Me? Probably not so great. But hey, it was the Super Bowl last week and I felt like I had to make this dip…
Million Dollar Dip is the dip of many names: ABC Dip, Neiman Marcus Dip, Million Dollar Dip, One Million Dollar Dip. Well, you get the idea.
We liked this seasoned mayo so much on our Spicy Chicken Sandwiches that I thought I’d write it up on its own recipe.
If you’re looking for a killer appetizer for the Superbowl, a game day or any other casual get together, you’ve got to try this Pimento Cheese. It’s fancy schmancy, white cheddar spiked with tequila and boasting a multitude of pepper flavors accented with just a hint of a smokiness.
I try to eat healthy, fresh vegetables all year ’round, paying attention of course to pricing and seasonality when I can. This year, though, when summer finally hit I felt like I emerged from the house into the sunlight like one of the old-time pioneers I’ve read about, looking for anything green to eat. I’ve learned to trust my cravings, and this Shaved Broccoli Salad helped satisfy them.
One of my favorite chicken salads (and I have several, just follow the tag chicken salad at the bottom of the page) is this one with dried cherries & pecans. Served over a salad in the winter, it’s festive; the dark cherries pop against the green, and it’s always fantastic in a sandwich.
So what kind of vinaigrette person are you? I’m not usually a creamy dressing person, but there are a few exceptions. This Creamy Lime Vinaigrette is one of them.
Thousand Island Dressing seems to be making a bit of a comeback, probably due, in part, to McDonald’s restaurants. It’s morphed over the years from a classic, but old-fashioned salad dressing to the “special sauce” on a Big Mac into all-purpose dipping sauce, popular with the younger generations.
If you could conjure up the lightest, crispiest, most ethereal onion rings, these are them. The beer batter just barely clings to any vegetable lovingly dipped in it, but don’t be deceived; these have a serious crunchiness. Best of all, these are well-behaved rings: no drooping, no slipping.
This is an oldie but a goodie that’s been passed around for decades. It’s incredibly good, cheap to make & everyone seems to like it. Best of all, the simple ingredients are available year round almost every where, and it’s a great use for leftover chicken.