Category: Recipes

Super Simple Summer Side Dish

In the hot summer months I try to keep our dinners at home as simple as possible. For us, that usually means a protein and a veggie. A lot of time it’s just a roasted veggie. (I’ll have to share my BAM! best broccoli ever recipe for you Dish-ers sometime. Anywho.

Austin got home early the other night and we decided to go out for a boat ride. By the time we got back I was starving which generally equates to poor eating choices for me. I decided to grill some boneless skinless chicken breasts on my countertop Cuisinart grill. (Side note: this little baby is a handy-dandy option if you don’t have a gas grill or don’t want to go to all the trouble.)

But what can I make for our side dish? I look around and I have a pack of Wild Wonders Gourmet Medley Tomatoes. If you don’t know about these juicy little babies you should. Previously, I have found them at Whole Foods and also Marsh Supermarkets. They come in a rainbow of oranges, yellows and reds in various shapes and sizes. Kinda like us. Am I right, ladies?

Wild Wonder Tomatoes

Wild Wonder Tomatoes

I decided to halve them and make a tomato, cucumber, red onion and dill salad. Of course, I quickly realize I’m out of dill which I had my heart on set on. So, I looked through my stockpile of herbs and decided to use basil instead. I decided I needed to add a little more veggies so I threw in some shredded carrots I had on hand.

I added garlic powder, salt, pepper and Salad Girl Lemony Herb Organic Salad Dressing I had on had. Now before you go throwing me to the wolves for buying a salad dressing I could probably make myself please realize sometimes convenience is key especially when you live with a man.

image1

Salad Girl Lemony Herb Organic Salad Dressing

Note: You’ll notice I’m not much of a measurer. When I say a dash of something use your taste buds to determine how much you need. They’re usually pretty accurate.

Super Simple Summer Side Dish | Recipe

Super Simple Summer Side Dish

Super Simple Summer Side Dish

Ingredients

  • 2 cups halved cherry tomatoes
  • 1 thinly sliced cucumber
  • 1/2 cup diced red onions
  • 1/2 shredded carrots
  • Dash of basil
  • Dash of garlic powder
  • 1/4 cup Salad Girl Lemony Herb Organic Salad Dressing
  • sea salt and freshly ground black pepper, to taste

Directions

Wash all veggies. Halve the tomatoes, thinly slice the cucumbers, chop the onions and shred the carrots. Add the basil, garlic powder, salt, pepper and dressing. Toss together and let sit until ready to serve. Enjoy!

Robin’s Nests

Robin’s Nests

3 cups of mini marshmallows

3 tablespoons of butter

1/2 teaspoon of vanilla

4 cups of chow mein noodles

Whoppers Easter Egg Candies

Robin's Eggs Nests

Robin’s Nests

First, melt 3 cups mini marshmallows and 3 tablespoons of butter over medium low heat. Add in 1 teaspoon of vanilla. Once melted stir in 4 cups of chow mein noodles. You can substitute Rice Crispies but I like the look of the chow mein noodles better. Spray a muffin tin with Pam or any other substitute. Form a ball the size of a small apple. Press into the muffin tin using your thumb to press down in the center to form a small well. Let the chow mein noodles and marshmallows cool down completely. Then add small Easter candies to the nest to look like eggs. Enjoy!

 

Mini Peep Pies

Mini Peep Pies

2 packages of 6 mini graham cracker pie crusts

9 ounces (three small packages) of Peeps

8 ounces of Cool Whip (one small container)

Sprinkles or Small Easter Candies

Mini Peep Pies

Mini Peep Pies

 

The next recipe I love for Easter dessert is Mini Peep Pies. Melt 9 ounces (three small packages of Peeps) with ½ cup of milk. I used pink, purple and blue but you can use whatever colors strike your fancy.

 

Melting Peeps

Melting Peeps

 

After melted, let the mixture cool completely. Once the mixture has cooled fold in 8 ounces of Cool Whip (one small container). If you’re more ambitious than me you can make your own whipping cream and the graham cracker crusts but I’m all about efficiency when I’m making food for other people. Spoon mixture into mini graham cracker crusts and top with sprinkles or any other small candy you choose. Just make sure it’s nothing too heavy as the candy will sink into the Mini Peep pies. Enjoy!

 

 

Bacon and Cheddar Deviled Eggs

Bacon and Cheddar Deviled Eggs

One Dozen Eggs

1/2 cup of mayo

1 cup of cooked, chopped bacon

1 cup of cheddar cheese

2 tablespoons chopped chives

A dash of Worcestershire

A dash of hot sauce

Pepper

Bacon Cheddar Deviled Eggs

Bacon Cheddar Deviled Eggs

 

First, place the eggs in a large pot and cover with cold water. Bring the water to a boil. Once boiling, turn down the heat to a medium low and simmer for 10 minutes. Drain and rinse eggs with cold water. Crack and peel the eggs. Slice each egg lengthwise and remove the yolk. Place yolks in a bowl and add ½ cup of mayo, 1 cup of chopped cooked bacon, 1 cup of cheddar cheese, 2 tablespoons chopped chives, a dash of Worcestershire, a dash of hot sauce and pepper. Mix well and spoon mixture into each egg half. Refrigerate and serve!

Salted Caramel Chocolate Chip Cookies

Salted Caramel Chocolate Chip Cookies

I’m all about getting my savory along with my sweet. One of my new obsessions is anything “salted caramel”. I’ve always loved caramel. As a kid there was nothing I loved more for a sweet treat. Soft and chewy and dare I say better than chocolate. Until very recently I had never had a salted caramel. During the holidays, our neighbor dropped off a box of different goodies she made for us. Inside were the most delicious salted caramels I’d ever eaten. So, I got to thinking about different sweets that I could make keeping with the theme of salted caramels. I found this recipe through Pinterest and thought I would give it a whirl. It’s now become my favorite go-to cookie recipe.

2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup unsalted butter, at room temperature
1 cup brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup Kraft Caramel Bits
Sea salt, for sprinkling on cookies

Yes, you'll be using these Kraft Caramel Bits again.

Yes, you’ll be using these Kraft Caramel Bits again.

Directions

1. Preheat oven to 350 F. Line a large baking sheet with parchment paper and set aside. You’ll want to use parchment paper so the cookies won’t stick.

2. In a large bowl, whisk flour, cornstarch, baking soda and sea salt together. Set aside.

3. In the bowl of a stand mixer (if you don’t have a stand mixer you can use a hand mixer), cream together butter and sugars until smooth and creamy, about 3 minutes. Add egg and vanilla extract and beat until combined. It’s important to use room temperature butter so that the sugars will easily cream.

4. Slowly mix in the dry ingredients.

5. Stir in the chocolate chips and caramel bits. Form cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart. Sprinkle each cookie with sea salt. Be careful not to forget this step. It’s the whole essence of the cookie.

This is what your cookies should like when finished cooking.

6. Bake cookies for 10-13 minutes, or until slightly golden brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.

Salted Caramel Chocolate Chip Cookies Cooling

Salted Caramel Chocolate Chip Cookies Cooling