Super Supper Salads for Summer

Super Supper Salads for Summer

Jul 23, 2024 | Dinner, Food, Main Menu

There’s something special about summertime dinners. I can just picture the gentle breezes, filling food, and laughing family members, all of which are characteristic of our family meals in the summer. My favorite moment is when all the food has been laid out, and the warm glow of the kitchen lights illuminate my loved ones’ faces as we all settle in at the table.

Some of my favorite festivities include summer nights gathered around heaping helpings of delicious recipes. Naturally, the meal is always a crucial part of these fond memories. From main dishes to sides, it’s all important! With scrumptious food shared between us, somehow our talks seem bigger and our smiles feel sweeter. 

This summer, I wanted to share four flavorful salad recipes that even the kiddos will beg for at the dinner table! These ingredients are fresh, unique, and perfectly refreshing in such warm temperatures. Salads are a summer staple, so it’s only right that every beautiful summer dinner has a delicious, satisfying salad to pair with the feast!

1. Hearty Mediterranean Orzo Salad

With a big family like ours, I always make sure whatever salad I make is irresistible yet filling. That way, everyone gets enough! This recipe is a fun spin on the traditional Greek Salad, with the light yet satisfying addition of orzo pasta. (If you have picky eaters, just tell them this is a pasta dish–technically, you’re not lying!)

This recipe makes enough for two, so adjust accordingly!

Ingredients

  • ½ cup orzo pasta
  • 1 ½ tsp extra-virgin olive oil
  • 1 garlic clove, peeled and crushed
  • ⅛ tsp salt
  • 1 ½ tsp lemon juice
  • ⅛ tsp ground pepper
  • 1 14-oz can artichoke hearts, drained and chopped
  • 1 7-oz can chickpeas, rinsed
  • ⅓ cup feta cheese, crumbled
  • 2 tbsp chopped dill, fresh or dried
  • 1 ½ tbsp chopped mint, fresh or dried
  • 1 large tomato, deseeded and chopped
  • 2 cups baby spinach leaves

Instructions:

Step 1

Bring a pot of water to a boil and add orzo. Cook until tender for about 9 minutes, or as the box instructs. Drain and rinse until cool. Ensure it is dry before transferring to a medium bowl and tossing with oil. 

Step 2

Use the back of a spoon to mix garlic and salt into a paste in a medium bowl. Whisk in pepper and lemon juice. Add the cooked orzo, chickpeas, artichokes, feta, mint, and dill. Toss gently to combine. Add tomatoes and toss again.

Step 3

Divide spinach onto 2 plates and top with your Mediterranean salad mix. Enjoy!

2. Colorful Endive and Apple Salad with Sweet Cranberry Vinaigrette

This showstoppingly beautiful salad makes you happy just looking at it. Then you try it and–wow! Apples in salad is generally a win for me, but this recipe is next level when you add the cranberry and endive flavors. This salad will complement most meals, as it is light and mild yet perfectly sweet. Sometimes I even whip it up as a quick lunch or meal prep item!

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 2 tbsp cranberry juice concentrate
  • 1 tbsp white wine vinegar
  • 3 heads Belgian endive, thinly sliced crosswise
  • 2 red apples, cored, unpeeled, and chopped (I love Honeycrisp!)
  • ½ cup chopped cranberries, fresh or dried
  • ¼ cup green onion, thinly sliced
  • ¼ cup walnuts, toasted and chopped

Instructions:

Step 1

Whisk vinegar, oil, and cranberry juice concentrate in small bowl until mixed to make dressing.

Step 2

Season with salt and pepper to taste.

Step 3

In a medium bowl, combine apples and endive.

Step 4

Pour dressing over. Toss if desired.

Step 5

Add green onions, walnuts, and cranberries. Toss once. Serve and enjoy!

3. Refreshing Cucumber Pasta Salad

If you’re cooking some comfort food and in need of an easy and light salad to complement your main dish, look no further! This Refreshing Cucumber Pasta Salad could even stand on its own for a yummy lunch, with chickpeas serving as your protein. I love this recipe because nothing is more classic than a fresh pasta salad for summer!

Ingredients

  • 1 cucumber, peeled and chopped into ½-inch pieces
  • 1 cup roma tomato, diced
  • 3 tbsp fresh lime juice
  • 2 tbsp cilantro
  • 1 teaspoon sugar
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 cup macaroni pasta

Instructions:

Step 1

Cook pasta, drain, and rinse. Ensure it’s dry before using.

Step 2

Combine cilantro, lime juice, sugar, salt, and pepper in a small bowl to make dressing.

Step 3

Combine pasta and vegetables in large bowl.

Step 4

Toss gently with dressing.

4. Sweet and Savory Spinach Salad with Honey Bacon Dressing

The unique flavor profile of this salad is simply mouthwatering! Between the egg, bacon, honey, and mustard, you’re in for a combination of flavors that will make your taste buds dance. I also love the sweet and savory aspect in a salad, especially on a hot summer night. Serve with a simpler meal to liven up the dinner table!

Ingredients

  • 8 cups fresh spinach
  • 1 cup baby bella mushrooms, sliced
  • ¼ cup green onion, sliced
  • 1 medium tomato, deseeded and chopped
  • 1 hard-boiled egg, chopped
  • ½ cup parmesan cheese, shredded through bigger holes on cheese grater
  • 7 bacon pieces, sliced, cooked, and crumbled
  • ½ cup honey
  • ½ cup vinegar
  • ⅓ cup vegetable oil
  • 1 tsp yellow mustard (alt: 1 tsp spicy brown mustard)
  • 1 tsp fresh lemon juice

Instructions:

Step 1

Hard boil the egg and cook the bacon. Set aside separately. Do not crumble bacon yet for measurement purposes.

Step 2

Combine spinach, mushrooms, green onion, tomato, hard-boiled egg, and parmesan cheese in a large bowl. Add 5 of the crumbled bacon slices. Toss.

Step 3

Whisk honey, oil, vinegar, mustard, lemon juice, and remaining 2 slices of crumbled bacon in small bowl to make dressing.

Step 4

Drizzle dressing over salad. Toss if desired.

Step 5

Serve immediately and enjoy!

Flavorful Mac and Cheese

Flavorful Mac and Cheese

Dec 22, 2023 | Dinner, Food, Holiday Food

I’m not a Mac and Cheese Lover, but my little people are! Therefore, I had to establish a recipe packed with flavor that would fill their bellies and hearts!

Prep Time: 10 minutes (quicker if you buy veggies diced already)

Cook Time: 35 minutes

Serves: 10 people

Kitchen Tools Needed: Boiler, sauce pot, cheese grater, wooden spoon, baking dish, measuring cups

 

Ingredients

  • 16 oz Pasta (Shells or elbow noodles)
  • 6 cups Chicken Broth (I used powder and added tablespoons to water.)
  • 1 stick Garlic and Herb Butter
  • 1 stick Salted Butter 
  • Salt (to taste)
  • White and Black Pepper (to taste)
  • ½ teaspoon Onion Powder
  • ½ teaspoon Garlic Powder
  • ½ Mustard powder
  • Eggs (optional)
  • 1 cup Heavy Whipping Cream
  • 1 cup Half and Half
  • ½ Parsley – fresh or dried
  • 4 oz Cream Cheese and 4 oz Velveeta Cheese —adds some amazing texture and moisture
  • 8 oz American & 8 oz Cheddar  Cheese—adds amazing flavor 
  • 8 oz each: Mozzarella, Colby Jack, and Mexican Blend Cheese 
  • Egg – This helps hold layers together (optional). I don’t use it unless I’m doubling the recipe.

Prep and Cooking Instructions:

Step 1

  • Preheat the oven to 350 degrees.
  • Place Garlic and herb Butter, chicken broth( I use powder form) water in a large stock pot (boiler), and bring to a boil. Add in pasta and cook to desired tenderness (don’t overcook).

Step 2

  • Add marinara, salt, pepper, sugar, parsley and all other spices to taste-I usually use at least a teaspoon of all; bring to a simmer, then cover and simmer for 5 minutes.

Step 3

  • Make the cheese filling – Combine half and half, heavy whipping cream, all the cheeses, and seasonings into a sauce pot to create cheese sauce.
  • Prep – Once pasta is done draining, put it back in the pot, add a stick of salted butter, and allow it to melt. Then add the cheese sauce mixture.

Step 4

  • Assemble – Pour mac and cheese into a baking dish and top with extra cheese. Sprinkle some smoked paprika and parsley on top.

Step 5

  • Bake –35 minutes if the egg is added. If the egg is not used, bake only until the cheese is melted and the crust is bubbly.
  • Rest – Let it rest for about 10 minutes before serving

Additional Cooking Tips: Don’t forget to add an additional abundance of LOVE!

Delicious Fried Chicken

Delicious Fried Chicken

Dec 22, 2023 | Dinner, Food, Holiday Food

Prep Time: 15 minutes 

Cook Time: 15 minutes per batch

Serves: 10 people

Ingredients

  • Preferred Chicken pieces  
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper
  • Tony’s seasoning to taste.
  • Cayenne pepper 
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic powder
  • 2 all-purpose flour or chicken fry ( I like House -Autry or Louisiana) 
  • 2 teaspoons cornstarch 
  • 2 teaspoons mustard
  • Frying oil or peanut oil
  • 1 ½ cups buttermilk
  • 2 lemon or a ½ cup of lemon juice

Prep and Cooking Instructions:

Step 1

Wash chicken in cold water and lemon juice, then pat dry with paper towels. If you prep it’s good to poke holes in chicken with a fork and soak chicken in buttermilk with a tablespoon of seasoning salt,½ teaspoon paprika, cayenne pepper, onion powder, and garlic powder,  overnight preferable. Nevertheless, 20 min is good if you’re in a rush. Cover the top tightly with plastic wrap and the juiciness that this add is incredibly good!

Step 2

Once you remove chicken from buttermilk, season lightly with Tony’s to your liking and the mustard. (PLEASE SEASON YOUR CHICKEN, PEOPLE!)

Step 3

Heat your frying oil in a deep fryer or dutch pot to 350 degrees! (I like to use enough oil to submerge the chicken so it cooks evenly.)

Step 4

If you are using all purpose flour, season it to taste with Tony’s, garlic powder, and onion powder. If you are substituting with Chicken Fry (which I love) you don’t need to season it. Add the cornstarch to whichever batter you choose.

Step 5

Coat your chicken with the flour base. Be sure  to coat well.

Step 6

Dust any excess flour and drop chicken into the frying pan once oil has reached 350 degrees.

Step 7

Cook until chicken is golden brown and internal temperature is 170. I like to say if you’re using a deep frying pan the chicken should begin to float and the chicken should be crispy!

Step 8

Remove chicken from the pan and use paper towels, sandwich bread, or a cooling rack to  soak up excess oil. Continue to repeat in batches until all your chicken has been fried!

Additional Cooking Tips: Don’t forget to add an additional abundance of LOVE!

 

 

Potato Soup Recipe

Potato Soup Recipe

Feb 10, 2023 | Dinner, Food, Lunch

Ingredients

  • 6 strips (uncooked) bacon, cut into small pieces
  • 3 tablespoons garlic and herb butter
  • 1 medium yellow onion, chopped
  • 3 large garlic cloves, minced
  • ⅓ cup all-purpose flour
  • 2 ½ lbs gold potatoes peeled and diced into pieces no larger than 1”
  • 4 cups chicken broth
  • 2 cups milk
  • ⅔ cup heavy whipping cream
  • 1 ½ teaspoon salt
  • 1 teaspoon ground pepper
  • ¼ teaspoon chili powder
  • 1 teaspoon of onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • ⅔ cup sour cream
  • Shredded cheddar cheese, chives, and additional sour cream and bacon for topping (optional)

Prep and Cooking Instructions:

Step 1

Dice and place bacon pieces in a large Dutch Oven pot over medium heat and cook until bacon is crisp and browned.

Step 2

Remove bacon pieces and set aside, leaving the bacon grease in the pot.

Step 3

Add butter and chopped onion, garlic, celery, and parsley to a pot, cooking over medium heat until tender.

Step 4

Sprinkle the flour over the ingredients in the pot and stir until smooth (I use a whisk).

Step 5

Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, garlic powder, cumin, onion powder, and chili powder. Stir well.

Step 6

Bring to a boil and cook until potatoes are tender.

Step 7

Reduce heat to simmer and smash potatoes until desired texture.

Step 8 

Add sour cream and half of the bacon pieces. Stir well. Allow soup to simmer for 15 minutes before serving.

Step 9

Top with additional sour cream, bacon, cheddar cheese, or chives.

Chicken Noodle Soup Recipe

Chicken Noodle Soup Recipe

Feb 7, 2023 | Dinner, Food, Lunch

Ingredients

  • 4 tablespoons olive oil, divided
  • 1 stick garlic and herb butter
  • 1-pound boneless skinless chicken thighs or breast (2½ cups rotisserie chicken when in a hurry) 
  • Creole seasoning, salt, and white pepper
  • 1 1/2 cups carrots sliced 
  • 1 1/2 cups celery sliced 
  • 1 onion diced
  • 4-6 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 8 cups chicken broth
  • 2 tablespoons granulated chicken bouillon or bouillon cubes 
  • 1 tablespoon dried parsley or 3 TBS fresh
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion soup mix
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • Pinch red pepper flakes (optional)
  • 4 bay leaves
  • 2 cups half and half 
  • 1/2 teaspoon cornstarch 
  • 2 tablespoons cornstarch 
  • 2 cups wide egg noodles, uncooked
  • 1/3 cup freshly grated Parmesan cheese

Prep and Cooking Instructions:

Step 1

Season chicken with ½ teaspoon creole seasoning and ½ teaspoon salt & pepper. Heat 2 tablespoons of oil over medium-high heat in a large Dutch pot. Once hot, add the chicken and sear until golden, about 3 minutes per side. Remove the chicken to a plate but leave the drippings.

Step 2

Melt 1 stick of butter with 2 tablespoons of olive oil over medium heat in the drippings. Once melted, increase heat to medium-high and add onions, carrots, and celery; sauté for 4 minutes scraping up the golden bits on the bottom of the pot. 

Step 3

Add garlic and sauté. Slowly sprinkle in the flour, constantly stirring for a few minutes; don’t allow the flour to stick to the bottom of the pot. This will prevent it from burning. Don’t hesitate to add additional oil if needed.

Step 4

Return chicken to the pot, and add in the chicken broth, bay leaves bouillon, other seasonings, and ½ teaspoon salt. Cover the soup and bring to a simmer over high heat, then reduce and simmer for 10-12 minutes (until chicken is tender enough to shred). Please stir occasionally to prevent the bottom from burning.

Step 5

Once the chicken becomes tender, move it to a cutting board and shred it with a fork.

Step 6

In a small measuring cup whisk cornstarch with half and half until smooth, then stir into the soup pot. Add the noodles and bring to a boil; simmer until noodles are tender, approximately 6 minutes (don’t overcook noodles!).

Step 7

Reduce heat to low and stir in Parmesan followed by shredded chicken. Taste and season with additional salt and pepper if desired. Stir in the additional broth if desired for a less “chunky” soup. 

Lentil Soup Recipe

Lentil Soup Recipe

Feb 5, 2023 | Dinner, Food, Lunch, Main Menu

 

Ingredients

  • 2 tablespoons olive oil 
  • 1 medium yellow onion, diced
  • 4 medium garlic cloves, minced
  • 2 medium carrots, peeled and diced
  • 2 medium celery stalks, diced
  • 1 cup brown or green lentils, dry
  • 2 ½ cups vegetable broth, unsalted
  • 1 can (28oz) diced tomatoes
  • 2 handfuls baby spinach, chopped
  • Juice of half a lemon
  • 2 teaspoons cumin, ground
  • 1 teaspoon turmeric, ground
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon onion soup mix
  • 1 teaspoon paprika
  • Creole, salt & pepper more or less to taste

Prep and Cooking Instructions:

Step 1

Chop all veggies and set them aside.

Step 2

Heat oil in a large saucepan over medium heat. Add the onions and garlic. Sauté for 5 minutes or until fragrant. Add the diced carrots and celery. Sauté for another 10 minutes.

Step 3

Stir in the lentils and all seasonings. Cook for 2 minutes. Add the diced tomatoes and broth. Stir together and bring to a boil over high heat.

Step 4

Reduce heat and allow to simmer, covered, for 30-35 minutes or until the lentils and vegetables are cooked and tender. Remember to stir occasionally.

Step 5

Once everything is done, stir in the spinach and lemon juice. Cook for 2-3 minutes until the spinach softens. Serve immediately.