Berry Poppy Seed Salad

Summer is here and a sweet salad is the perfect accompaniment to any barbque.
Make the most of fresh in season fruits and vegetables by mixing them and tossing with a light dressing.

Salad
1 head romaine lettuce, torn into bite size pieces
2 large handfulls baby spinach
raspberries
blueberries
cashews
finely sliced sweet onion, like Vadallia or Walla Walla

Dressing
2/3 c apple juice
2 Tbs balsamic vinegar
1 Tbs olive oil
1/2 Tbs poppy seeds

Toss and chill before serving.

Grill Pack Potatoes

For the Grill or oven who doesn't love the old campfire pack veggies.
My favorite part is the onions, oh grilled onions.....simply divine!

Layer on tin foil
 sliced onions
 potatoes with the peel on, cut into bite size pieces
carrots, cut into sticks
Drizzle with 1 Tbsp olive oil
Dot with 1/4 c butter
 season with salt and pepper
fresh thyme and rosemarry
 seal and cut slits to vent, throw on the grill or in the oven and cook until veggies are tender.
Be careful opening, steam will burn!

chicken and grape salad

Boil, drain and cool 8 oz pasta
Mix in 1 large can of chicken, drained  or 1-2 cooked shredded chicken breasts
1 c sliced grapes
1/4 c finely chopped onion
1/2 - 3/4 c diced cheese, I used half Mozzarella and half Asiago
salt and pepper
For sauce
 mix 3/4 c Miracle Whip with 1/4 milk so you have a smooth consistency
 add 1/2 tsp spicy brown mustard
Mix over pasta salad, chill
Now I know the Miracle Whip/ Mayonnaise debate is rather heated.....I myself am Miracle Whip all the way. But if you must...you may use Mayo. If you want a little more tang add a dash of vinegar and a tsp or two of sugar.....then you will have Miracle Whip.  ;)

5 cup Ambrosia

1 cup  mandarin oranges, drained
1 cup pineapple tidbits, drained
1 cup coconut
1 cup miniature marshmallows
1 cup sour cream

Mix together, refrigerate 1 hour.
Quick and easy side, add cherries for color if you like.

Baked Macaroni and Cheese

1 8oz package elbow maccaroni
2 Tbs butter
2 Tbs flour
2 c milk
1/2 tsp salt
1/2 tsp pepper
1/4 tsp red pepper
8 oz shredded cheddar cheese. (Here you may use any cheese you like or a blend of cheeses)

Preheat oven to 400.
Cook macaroni according to directions, drain and set aside.
Melt butter in saucepan and whisk in flour until smooth. Cook 2 minutes, whisking constantly. Gradually add milk and cook 5 min or until thickened. Remove from heat and stir in salt and peppers.. add 1 c cheese and pasta. Spoon into lightly sprayed 8 inch pan or individual ramekins. Top with remaining cheese. Bake until bubbly.

Tomato Pie

(I have not tried this yet..not a typical Northern dish, this one comes from a friend in Mississippi so I hope if you give it a whirl before  I do you will leave a comment and tell me what you thought!)

1 9 inch pie shell, check out my pie crust recipe here.
7 ripe tomatoes, sliced
1 purple onion, sliced
1/2 c mayonaise
1/3 c shredded mozzarella cheese (or cheese of your choice)
1/3 c grated Parmesan cheese
black pepper to taste
cayenne pepper to taste (opt)
2 Tbs finely minced jalapeno pepper - adjust to taste preference!
Garnish with fresh basil and/or oregano

Preheat oven to 350
bake pastry shell until browned, 8-10 min
slice onion and place in bottom of pie crust, slice tomatoes and arrange over onions. Add peppers to taste.
In bowl, combine cheeses, and mayo and jalapenos, spread over pie evenly. Return to oven for 20-25 min or until golden, top with fresh herbs.

Ranch Mac and Cheese

Years ago I cut this recipe out of a Taste of Home magazine and tucked it away. Just now did I finally try it.

I think it is great, I have to say I was hesitant about adding 2 pkgs of Ranch mix, so I added one, it was very good I am not sure if 2 would be better?? Maybe you try what you think you will like.

        1  c milk
        1/4  c butter
        2  (1oz) envelopes Ranch salad dressing mix
        1  tsp lemon pepper
        1/2  tsp garlic salt
        1  tsp garlic pepper- if you don't have just mix pepper with garlic powder
        1  c cubed Colby cheese
        1  c cubed Monterey Jack cheese
        1/2  c crushed saltines
        1  c sour cream
        1pound cooked and drained maccaroni
        grated Parmesan cheese
In a Dutch oven combine first 8 ingredients, Cook and stir over medium until cheese is melted and mixture begins to thicken.

Fold in sour cream. Add macaroni and crackers Cook until heated through. Serve with Parmesan.

Goat Cheese and Pepperoni salad

Boil 1 pound of pasta until done, rinse and cool.
Stir in 1 c mini pepperoni or diced pepperoni
Add 1/2 c chopped black olives
1/4 c diced onion
4-6 oz crumbled goat cheese
salt and pepper to taste.
Toss with a good olive oil and balsamic vinegar or use a ready made pasta/bread dip as seen below.

If your dip has herbs that will be sufficient, if not add in dried or fresh basil, garlic and oregano to taste.

Grandma Dorthy's Potato Salad Dressing

Another recipe from Brownie! She says, "I want to share my grandma Dorthy's potato salad dressing. She was full German and I'm wondering if this came from that background. I love this recipe and I'm the only one in my family that has made it since grandma died. I even like it when it is still warm after you mix it in."

I, myself, can't wait to try it.
Mix
1 c white sugar
1 tsp salt
pepper
1 tsp dry mustard
3 Tbs flour

add
3 beaten eggs
1 c vinegar
1 c water
hunk of butter
Cook up real good. (That is what grandma used to say.)

I love old recipes!

Pasta Crab Salad

1/2 c light mayo or Miracle whip

1/2 c light sour cream

1 Tbs lemon juice

1 Tbs honey

1 Tbs mustard

1 tsp dill

salt and fresh ground pepper to taste

12 oz shell pasta

1 lb crab meat, I used imitation frozen

1/2 c chopped green and any other color peppers

1/2 c chopped onion

Cook pasta according to package directions,  drain and cool

Mix mayo, sour cream, honey, mustard and lemon juice.

Mix pasta, crab, peppers and onions, toss with dressing and seasonings.

Chicken Broccoli Quinoa

Cook 1 cup quinoa according to package directions.

Chop up 2 cups cooked chicken or use canned.

Chop 1 c broccoli, you can use cooked or raw. Any vegetable or combination of veggies you like can be substituted.

 Mix together, season with salt and pepper.

Shave 4 oz Asiago cheese over and serve, warm or cold. ( I prefer this one warm)

Potato Salad

Recipes for potato salad really vary, here is a basic one that I use. this will make 4-6 servings.

Peel and  cut 4 or 5 large potatoes into halves or quarters, depending on size, boil until tender. Drain and rinse with cold water until they are cool enough to handle. Cut into cubes. slice up 2 hard boiled eggs. Mix in 1/4 c chopped onion, 1/4 c relish. In small bowl mix  3/4 c mayo, 1 Tbs. Dijon mustard, 2 tsp. vinegar, 1-2 Tbs. sugar, salt and pepper to taste. Stir over potatoes and egg mixture, top with paprika and parsley. 

Adjust the sauce to the size of your recipe. You can also add sour cream or plain yogurt. If you don't have relish chop a few dill or sweet pickles.

Italian Pasta Salad

Boil 1 lb pasta, I used bowtie. Drain and cool.

Lightly saute about 12 asparagus spears cut into 2 inch pieces and toss with pasta. Add grape tomatoes, sliced English cucumbers, black olives. Season with salt and pepper, add about 1/4 tsp garlic powder, 1/4 tsp red pepper flakes, 1/4 c olive oil and 2 Tbs. rice wine vinegar. Toss and top with shredded Asiago cheese. You could also use  Parmesan.

Fruit

Sometimes simple is best. An easy way to make a light dessert is just to use what is in season and spend a little time on the presentation. 

Cantaloupe is sliced at the bottom for a flat edge to rest, then I used the Pampered Chef v-shaped cutter to slice the top 1/4 off.  Cut chunks of cantaloupe from top and inside, leaving 1/4 to 1/2 inch of flesh for stability. Now slice some strawberries or any other fruit and place inside.

Finish with a few chocolate dipped strawberries! All on a silver platter.

Potato Skins

Clean and bake 6 small baking potatoes at 400 until done and soft on the inside. Be sure and cut small slits to let them vent. Cool completely.

Cut in half and scoop out most of the potato, leave about 1/2 in layer. Set aside for later use.

On each potato skin place cooked crumbled bacon, shredded cheddar cheese, salt and pepper to taste, chives, bake at 350 for 8-10 min or until cheese is melted and heated through. Top with sour cream.

Toppings are up to you, if you would rather use ground hamburger and jalapenos, go for it!

     

shown before baking

Onion Rings

Slice large onions, preferably sweet onions into 1/2 in slices, separate rings

In one bowl place 3/4 c flour

in another bowl, beat 1 egg

In a large shallow dish place 2c of Panko* or regular bread crumbs.You will have to add more as you go along, depending on the amount of rings you are making.

 Take each ring and place in egg, then flour, egg again and then panko.

Place on baking sheet and bake at 400 until crisp, and lightly browned.

Panko will only brown slightly, if you wish for darker crumbs, toast them in a frying pan until golden before breading.

Sweet Potato Casserole

3 c cooked mashed sweet potatoes, you may use canned

1 c sugar, this amount can be lowered to 3/4 or even 1/2 c, less will allow for more of sweet potato taste

2 eggs

1 tsp vanilla

1/3 c milk

1/2 c butter

1 tsp cinnamon

1/4 tsp nutmeg

Beat these until smooth and spoon into a 2 qt casserole dish

Topping:

 1 c firmly packed brown sugar

1/3 c flour

1/3 c butter

1 c finely chopped pecans

Combine sugar and flour, cut in chilled butter, add pecans, sprinkle on top of sweet potato mixture.

Bake at 350 for 30 min, until top hardens slightly.

This was made for us by our friend Heather, it is so good it can technically be a dessert! If you are not real fond of the taste of sweet potato add all of the sugar. You may easily substitute Splenda in the casserole and the half Splenda half brown sugar mix for topping.

also if you are out of pecans, you can substitute finely ground walnuts, this will, however,change the taste and lead to revocation of any Southern Belle status! You could sub some oatmeal in the topping for a little extra fiber and crunch if you don't like or have any nuts.

Warm Spiced Fruit

1 20 oz can of pineapple chunks, save juice

1 29  oz can slice peaches, drained

1 29 oz can pear halves, drained

1 or 2 can mandarine oranges, drained

3/4 c brown sugar

1/4 c butter

1 or 2 cinnamon sticks

1/2 tsp ground ginger

Drain and quarter peach and pear peices. Mix all fruit in a 3 1/2 qt casserole dish.

Heat pineapple juice, butter, brown sugar and spices, bring to a boil, reduce heat and simmer 5 min, discard cinnamon sticks. Pour over fruit and bake at 350 for 30 min. or until heated through.

Toasted Pecan and Broccoli Salad

1/3 c chopped toasted pecans

1 c light mayo

1/3 c sugar

2 Tbs cider vinegar

1 1/2 lb broccoli florets

1/4 c chopped red onion

1/3 c dried cranberries

4-6 slices cooked crumbled bacon

Toast pecans at 350 for 6-8 min,stirring occasionally.

Stir together mayo, sugar and vinegar, add broccoli, onion and cranberries. toss to coat. Chill 2 hours, sprinkle with pecans and bacon just before serving.

Snicker Salad

6 Snickers, chopped

1 12 oz cool whip

5-6  apples, peeled, cored and diced.

Mix and refrigerate until serving.

Easy but yummy side dish.