Happy almost-end-of-August, Delish Dish-ers! I found some really fabulous wraps that will quickly become your go-to lunch favorites! Pack them for yourself or for your kids’ lunch bags.
I know what my lunch bag will look like for the next couple of days! What are your tips and tricks for planning lunchtime? Let me know!
Marla Meridith is the founder & editor of the food and lifestyle blog, Family Fresh Cooking, which has garnered attention from loyal readers around the world. She aims to bring a fresh, unique, and stylish approach to every facet of life. Her mission is to be your preeminent source for fabulous food, drink, lifestyle and travel features sure to inspire a case of wanderlust. She is the photographer, stylist & recipe developer for her visually rich blog. Marla lives in the breathtaking mountains of Telluride, Colorado with her husband and two amazingly energetic kids.
As soon as I saw this recipe on BHG.com I knew I had to this grill up ASAP! Around here we love hot dogs. The toppings on these Summer Dogs had me at hello.
What makes these grilled hot dogs extra special & summery? Its the wonderful grilled corn salad on top. There is also avocado ~ which is always a win!
I kept the recipe pretty much as is on the BHG website, but added a few small tweaks of my own.
Instead of tomatoes in the corn salad I added diced red pepper. I also added some teeny tiny pickles & pickled onions to the topping. That was my sons request!
These hot dogs are amazing for entertaining. You can serve ‘em loaded as seen in the photos. Or, you can create a hot dog bar & have the toppings separate so guests can pick & choose their own toppings.
Serve with a side of sweet potato or regular fries & some fresh fruit too.
Click Summer Dogs for the recipe.
Chung-Ah Rhee is a New York native who transplanted herself to sunny California a decade ago for school and hasn’t left. She shares her love of cooking with her readers on her food blog, Damn Delicious, where she takes simple, fresh ingredients and transforms them into sophisticated and elegant meals. When she’s not cooking or taking food photography, she enjoys spending her time running by the beach and scoping out the best restaurants in each city that she visits.
Hi everyone! I am so incredibly honored to be guest posting here for BHG blog, Delish Dish. Ever since I began to cook during my college years, I have been collecting Better Homes and Gardens magazines for their amazing fail-proof recipes, and this quick and easy Greek Quinoa and Avocado Salad is no exception.
I’ve recently fallen in love with Greek cuisine so I’m a bit obsessed with anything Greek-inspired. It may be attributed to the fact that I didn’t really get to try many Greek foods as a kid. Growing up in a very traditional Korean household, we were a bit restricted to a Korean diet. So when I saw this recipe, I knew it was an instant win in my book.
Now this recipe is a great place to start for a Greek inspired salad, loaded with protein-packed superfood quinoa, crisp cucumbers, cherry tomatoes, and crumbled feta, all soaked up in lemony, tangy goodness. I did swap out the spinach for baby kale greens, and added a generous scoop of pine nuts for that extra crunchiness. I always need a bit of a bite in my foods.
I also loved as to how easily this came together. Once the quinoa is cooked through, this Greek Quinoa and Avocado Salad will come together in just minutes, leaving you with bright, crisp flavors that are so perfect during the cooler weather.
Although the Midwest received enough snow last week to cancel schools and build a new army of snowmen, they’ve all but surrendered to the sun, and warmer weather is our forecast for the foreseeable future. Why, I think we’ve finally turned the corner into spring!
(By the way, that is the 50th and final time I will be making that proclamation this year, mmkay, Mother Nature?!)
Anyway, I got in one good grilling session before the weather turned on us last week, and tried out a perfect grilling recipe for spring – Chilean Style Hot Dogs with Avocado-Chili Relish. Translation, grilled hot dogs with spicy avocado salsa, y’all!
There’s nothing I like better than firing up the grill on a warm spring evening, getting something sizzling on the grill, and then serving it up with a chilled, homemade salsa. Something about that fresh burst of flavor goes so well with a charbroiled grill offering – especially hot dogs.
I don’t turn to hot dogs too often in the fall and winter months, but they always seem to call when the grill gets going. There are tons of healthier options out there these days made without preservatives and with grass-fed beef, too. I really like Applegate’s Organic Uncured Beef Hot Dogs. They get me all fired up! (Sorry, had to.)
Anyway, back to this dish – I loved the way the salty, smoky hot dog tasted with this cool and spicy Avocado-Chili Relish, made with fresh jalapeno, lime juice, cilantro, tomato, and one of my current obsessions – avocados.
Lately I’ve been finding any and every excuse to work tropical-tasting, creamy avocados into my day. From whipping up Lazy Girl’s Guacamole for a snack (mashed avocado with a squeeze of lime juice plus salt and pepper,) to topping sandwiches and toast with a few slices, and including a quarter or half in my morning smoothies, avocados add a rich and nutritious boost to many of my favorite foods, and are so versatile.
Tip: There are a number of ways you can get the flesh of an avocado out of its dark green jacket, but my favorite method is to cut around the pit and twist to separate, then simply peel the skin off.
If hot dogs just aren’t your thing, this sassy salsa would pair really well with grilled chicken or a firm, grill-worthy-fish like salmon or mahi mahi. My mouth is watering just thinking about it! Enjoy!
Well, this week I decided to focus on avocados because they are popping up everywhere and in everything…including this Creamy Chocolate Pudding!
I know what you’re thinking–avocados and chocolate? Are you serious?
Yes, I’m serious! And no you don’t have to be scared! This is actually a yummy recipe and just looking at it, you’d never know that avocados were in this pudding!
Intrigued? Just as I suspected…
So, all you do is throw some almond milk, vanilla, avocados, honey and cocoa powder into a blender. The recipe called for agave nectar but I didn’t have any so honey made a good substitution. You’re going to want to make sure your avocados are ripe and mashable! That will ensure your pudding gets completely smooth.
If you’d like to make this pudding at home, check out the recipe here and get it printed! Enjoy!
Hello, it’s Kate from Cookie and Kate here, with a confession: I love quinoa. Why? It’s full of nutrients and nutty flavor, and it cooks quickly. It’s also gluten free, so I can bring it to a potluck and all can enjoy. I’ll admit that it’s not always a good substitution for rice or pasta, but quinoa’s texture and flavor can complement the right dish. This Greek quinoa salad is a perfect example.
If you haven’t tried quinoa before, I’ll share a few notes. Quinoa is a complete protein and is considered a superfood. Lastly, quinoa is not a grain but rather a “pseudocereal” that is actually more closely related to spinach than wheat! When it comes to cooking quinoa, always rinse quinoa in a fine mesh colander under running water for a few minutes to rinse off the saponin, a bitter substance coating the outside layer.
I loved the bright, fresh flavors in this colorful, healthy salad. It’s a simple vegetarian meal that is sure to satisfy. I made a few substitutions to the recipe based on what I had in my kitchen. I used peppery arugula instead of spinach, the first local cherry tomatoes instead of Roma tomatoes and goat cheese instead of feta. I also mixed a big clove of pressed garlic into the warm quinoa, which lent a lot of flavor. I’ve typed up my version of the recipe below.
Greek Quinoa (my way)
- 1/2 cup uncooked quinoa, rinsed and drained
- 1 cup water
- handful cherry tomatoes, chopped
- several handfuls baby arugula or roughly chopped arugula
- 1/3 cup finely chopped red onion
- 1 to 2 cloves garlic, pressed or minced
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1 to 2 ripe avocados, pitted, peeled, and sliced
- 1/3 cup crumbled goat cheese (or feta cheese)
1) In a small saucepan, combine quinoa and water. Bring to boiling. Reduce heat; cover and simmer for 15 minutes or until liquid is absorbed. Place quinoa in a medium bowl and mix in the pressed garlic.
2) Add tomato, a handful of arugula, and onion to quinoa; stir to combine. In a small bowl, whisk together lemon juice, olive oil, and salt. Add to quinoa mixture; toss to coat.
3) Place additional arugula leaves on two to four salad plates. Divide quinoa mixture evenly the beds of arugula. Sprinkle each serving with some of the crumbled cheese, and arrange slices of avocado on the side.
Notes: serves 2 as a main course or 4 as a side.
Find BHG’s original recipe for Greek Quinoa.