Fourth of July is around the corner, so when I saw this refreshing salad Cucumber-Honeydew Salad on Better Homes and Gardens, Our Favorite July 4th Recipes slider, I had to make it. It’s easy enough to do and the best part next to how it taste—no cooking!
You’ll notice the original recipe calls for honeydew but I used a Galia instead. It is a hybrid of a cantaloupe and honeydew. It’s super sweet and delicate, but I think I love it more because I can avoid the cantaloupe skin where I’m always so fearful of pulling any potential Salmonella from the skin into the fruit its being sliced.
That said you are going to love this refreshing salad. It’s everything summer should be—sweet, cool, and delicately delicious. And you can can easily pack this for any picnic, just leave the Feta in a cooler bag until you are ready to serve and then give it a good sprinkling on top. It’s a party pleaser for sure—and everyone always loves the minty surprise. I have to say, that’s my favorite part of this salad too.
The original recipe uses dill but I subbed that out for some mint—and that’s only because I don’t like dill and mint and honeydew are a favorite combo of mine. Along with the herb swap out, I gave the finished recipe a light sprinkling of amaranth for an earthy finish—and of course the honeydew was swapped for some sliced Galia. That’s it for tweaks. Of course, and as always give this version or the original recipe a go, both are equally good. It’s just a matter of tailoring the recipe to your taste.
To get started click here.
Spring is days away, so let’s get grilling. I realize it’s been awhile since many of us have seen our grill, so I’m starting things off with this Salmon Hobo, an easy 5-ingredient recipe.
The original recipe found here, starts with 3 ingredients, but since I’ve made it several times like that I thought this time around I’d give it a slight tweak with some Thai basil and Thai chilies for a sweet and spicy flavoring. And the result turned out wonderful, my family loved it as much as the original version.
To get started, click here for the recipe. To give it the sweet and spicy profile you see here, add 1 tablespoon of finely chopped Thai basil and Thai chili to the glaze. I happen to love the marinating glaze quite a bit, so I always double the recipe so I can have some to serve with the finished salmon. If you do the same, make sure to halve it and reserve one for serving and one for glazing. But if you happen to cross contaminate the two, make sure to boil the glaze prior to serving to avoid any “raw” hazards.
If you are anything like me, and looking to brush up or improve your grilling skills, check out this Grilling Basics link here. It takes you through 20 Grilling Tips with Pros, Grilling Times and Temperature, and Videos: Grilling Techniques. Now that you are set, let’s get grilling. And if you tweak this recipe in any way, make sure to come back and share with the rest of us what you did.
Let’s hunker down today with an easy-to-make Milk Chocolate Marble Loaf. Its been a brutal winter, so today I’m sharing a classic recipe that can either go with a tall glass of milk, hot chocolate or a cup of coffee.
The best part is you probably already have everything in your pantry if you stick to the recipe here. Of course I gave this recipe a slight tweak by making the chocolate part of the poundcake coffee flavored. To do so, I added one sleeve of Starbucks instant coffee, Via. I prefer it over instant espresso granules made for baking because it’s stronger in flavor. From there I gave it a quick dusting of powdered sugar to finish.
I skipped the orange compote from the recipe, because I didn’t have any citrus on hand. But next time I make this, I can’t wait to make it with the compote. I love that it’s a citrus compote rather than a berry one—I’ll take bright citrus flavors over sweet and tart berries for this dish any day.
To get started on the recipe, click here.
Deciding what to make for a weeknight dinners can be tough, especially when you are darting from work to home. I generally try to plan my meals ahead of time, and if I can make one dish and flip it into two night’s of dinner—even better.
And that’s exactly what I did with this chicken parmigiana. The first night my family had it on some creamy polenta, and on the second night we had it over pasta like the photo suggests. No cared or minded that we had it back-to-back especially when it was so great tasting and it served in such a completely different ways.
So if you can’t always find a 30-minute dish to serve your weeknight meal, find one like this—one that can pull double duty. To get started, click here for the recipe. To finish it like the photo above, just place the finished chicken in the sauce with some sliced buffalo mozzarella on top and melt it in the oven under the broiler for a 2-3 minutes. For the creamy polenta, I used the recipe from here.
Bookmark this Pasta Sausage and Sweet Peppers recipe, so the next time you need a fast and hearty dinner in 30-minutes you’ll be all set.
It’s simple to pull together and it’s highly adaptable. That being said, I did just that–adapted the recipe to my palate. To start, I went for fettucine instead of bow tie pasta. I used loose sausage meat instead of ones in a casing. From there I kicked up the dish with some spice by adding Sriracha. If you decide to do the same, mix in 4 tablespoons—but, start with 1 tablespoon and mix it into the broth, then taste and add more according to your heat tolerance. In addition to that, for sweeter peppers I used yellow and orange peppers instead of the 2 red peppers the recipe calls for. Lastly, I added in arugula for a peppery bite.
See what I mean about it being highly adaptable? Get creative and make this your own.
The Superbowl is just around the corner, so I thought I share some game day food with this Philly cheese steak sandwich.
This is a straightforward recipe that’s easy to put together and always a crowd pleaser.
I didn’t make too many tweaks to the recipe, since I like my Philly cheese steak sandwich less fussy. The tweaks I did make were (1) I swapped out the beef rib eye steak for flank (2) I stirred in 3 tablespoons of cream cheese to the very end and melted it with the beef for some creaminess. (3) For the cheese I used a white cheddar, but of course any almost any cheese will work – so use what you prefer.
If you are making this for a crowd and need to stay ahead, you can make the filling (onions, pepper and beef) one day ahead and then gently reheat it in a skillet over medium-low heat for about 5-7 minutes. Finish the rest as the recipe directs and you are all set.