Heart of Light the simple me smitten kitchen stephmodo 10 Great Summer Salads & Slaws - 10 Perfect Summer Salads & Slaws "Oh, just bring a salad" or "bring something to share" are not always what guests to picnics, potlucks, and backyard barbecues want to hear. Whether you've been asked to bring something or you're trying to cook enough so your guests don't have to bring anything but their smiling faces, these easy salads and slaws use fresh, seasonal ingredients and are perfect for any summertime picnic, potluck, or barbecue. 1. American Potato Salad Photo © Molly Watson This classic Creamy American Potato Salad is best when dressed while the potatoes are still warm. For something a little less expected, try this tempting Grilled Potato Salad instead. 2. This mix of fresh sweet corn and rich avocado works as a salad or a salsa. 3. Simple sliced tomatoes, fresh mozzarella, extra virgin olive oil, shredded basil, and a sprinkle of salt is all it takes to make this Caprese Salad. 5. Use only the freshest, sweetest corn for this Corn Tomato Basil Salad. 8. 10. Yes, watermelon can be savory.
happylady pictures and pancakes Under the High Chair tangy spiced brisket So this year? It’s been fulla brisket. It started at New Years, with the Southwestern Pulled Brisket that made me a brisket person. And also a slow-cooker person. But mostly a brisket in the slow-cooker person because together, magic happens. Sidebar: Last month, Alex and I were eating leftover brisket for dinner, or trying to, but these gigantic eyes, staring down our forks as went from plate to mouth and back again were making it difficult. Alex: Jacob, this isn’t for you. [P.S. The Year of the Brisket continued, fittingly, with our first Passover seder this week and people, not only do you not need teeth for this brisket, you didn’t even need a knife; you just tapped a slice of it with the side of your fork and it exhaled into a pile of rich, flavorful confetti. The ingredients here, though still bottle- and jar-heavy, are a little less scary but I warn that if you very strictly follow Passover rules you’ll want to look for ketchup and chili sauce without corn syrup in them.
A one pot, slowcooker dish, this one is a family-pleaser. Serve with a vegetable salad for a complete meal. 1 onion, chopped 1 (16 ounce) can chili beans 1 (15 ounce) can black beans 1 (15 ounce) can whole kernel corn, drained 1 (8 ounce) can tomato sauce 1 (12 fluid ounce) can or bottle beer 2 (10 ounce) cans diced tomatoes with green chilies, undrained 1 (1.25 ounce) package taco seasoning 3 whole skinless, boneless chicken breasts 1 (8 ounce) package shredded Cheddar cheese 1 (8 ounce) container sour cream 1 cup crushed tortilla chips Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Remove chicken breasts from the soup, and allow to cool long enough to be handled.
Honest Fare Rice pudding with a generous dose of cinnamon on top has always been one of my favorite desserts. There’s really nothing like it for me. Growing up, my mom would say something like, “Guess what we have for dessert,” in this sort of secretive voice and then we’d get all giddy. I was craving the rice pudding of my youth the other day so I went over to the ever-inspiring, Cannelle et Vanille because I figured, with her Spanish (well, Basque) heritage she’d more then likely have a pretty authentic recipe. I absolutely love quinoa. The process was very similar to making rice pudding actually. The main difference being that you cook the quinoa in a combination of milk, vanilla, sugar, cinnamon and a pinch of salt instead of water. Just let the quinoa do its thing until it’s nice and soft. Strawberries are so in season right now so I definitely suggest chopping some fresh ones up to add on top, along with pistachios. You need: Directions HonestFare.com
Zesty pomegranate rice recipe The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Zesty pomegranate rice recipe. Enjoy cooking easy rice dishes and learn how to make Zesty pomegranate rice. This fragrant dish adds an exotic flavour to plain rice, delicious served with chicken kebabs Ingredients 500ml vegetable stock 250g basmati rice 100g or 120g tub pomegranate seeds 1 tsp coriander seeds , crushed 1 tsp ground cumin 50g toasted flaked almonds zest 1 orange Method 1. 2. Nutrition per serving 319 kcalories, protein 8g, carbohydrate 57g, fat 8 g, saturated fat 1g, fibre 4g, sugar 6g, salt 0.31 g Recipe from Good Food magazine, January 2010. Jewelled rice recipe - Yogurt Rice Recipe - Mexican Fried Rice Save and share Zesty pomegranate rice recipe Want to share this recipe with your family and friends?