Okay, so the other night I was just hanging out at the Instant Pot Community Facebook page (can you say cooking nerd? and proud of it!) when my friend Tonya messaged me. We got to talking about what we wanted to make in the IP (we’re both exited about our IP’s) and she suggested Gyros.
I hope everyone had a happy (and safe) 4th of July. I had all kinds of great blogging plans for some spectacular Ice Cream Cone Cupcakes and other party recipes, but got derailed. Completely foiled. Those posts will be coming soon and they’ll still be perfect for all the summer parties yet to come.
I think I talked last week about being a little obsessed about my spice mixes & concoctions – If you’re a follower, you probably already know I’m just as obsessive about my salad dressings! Today I’m obsessive about this Avocado & Cilantro Lime Dressing in particular.
I have a confession – I’ve never warmed up to Ranch dressing. Everyone I know loves it…but not me. Sometimes I think I’m a lone hold out. Until now.
Sometimes a recipe gets made because there’s a “perfect storm” of ingredients! A neighbor volunteered some rhubarb, I had just picked up a new carton of yogurt and I knew I had a stash of pistachios in the freezer. Then I happened to open up the April Martha Stewart magazine. Just one of a stack of magazines I’ve been meaning to get to.
You know what I love? Smoothies. And probably you do, too? But what I don’t love? Putzing with them. Adding a bit of this or that, trying to get them thick and luscious but still sippable through a straw.
I came across a photo of this lovely little side salad from way back this summer! Even though it’s the dead of winter here in the Midwest (a few days ago it was -19) I wanted to get it posted – After all, it’s summer somewhere!!
For once I don’t have too much to say about a recipe – only that I became utterly enamoured with the idea of this when I was leafing through a Midwest Magazine. I was wowed! Perfect for fall, perfect for Thanksgiving and perfect for me! The recipe makes eight servings, but for these photos, I made a smaller version.
Did you know the Bundt cake pan was developed in Minnesota? It’s true. You betcha. And guess what? This Chocolate Banana Bundt Cake was, too. By moi! It has a surprise inside: a Rum spiked Cream Cheese, Chocolate Chip Tunnel. And to take it to the next level, it has two glazes, and not your ordinary plain old tired glazes. Nope, nope, nope! This one has a Chocolate Ganache Glaze topped off by Rum Vanilla Glaze. Uff-dah!
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.
Awhile back I made some lovely Meringue Nests and had two left over. The went in an airtight container on top of the fridge. In my defense, I can’t really see the top of my fridge and I certainly don’t look up there very often. Once when I had the parents of friends over and learned the Dad was quite tall, I felt obligated to pull up a chair and clean it off for fear he might see all sorts of shame up there! But mostly, other than a bread box that’s sat up there for years, the top of my fridge is ignored.
I’ve been making this Chicken & Fruit Salad for years, originally culled from Cooking Light. It’s just such a gorgeous salad, full of all kinds of great things and it’s all set off by a creamy raspberry dressing. It’s one of my favorite ways to make sure I get some fruit in my diet along with a few greens. On a hot summer day, there’s nothing better.