BHG Delish Dish

Stirring Up Ideas In The Kitchen


Hey everybody, I hope you’re having a nice week so far!

Kristin here from Iowa Girl Eats, sharing another 30 minute or less recipe as part of my month-long guest blogging stint here on Delish Dish. In case you missed them, be sure to check out the elegant yet easy recipe for Peanut Crusted Salmon and 20 Minute Lemon Butter Chicken Skillet I shared earlier this month. The’re both can’t miss recipes.

Another one you’re going to want to make pronto? This Picadillo-Style Chicken Taco Salad!

Picadillo Style Chicken Taco Salad

My husband Ben and I make salad for dinner at least once a week for a dozen different reasons including:

A.) It means neither of us have to do a lot of cooking to get a fresh and healthy meal on the table.

B.) Salads are a great way to get fresh vegetables other than baby carrots slathered in almond butter into our diets (it’s an addiction.)

C.) Cleaning out the fridge is less of a chore because pretty much all leftovers taste great over a bed of lettuce. And that’s a fact.

Picadillo Style Chicken Taco Salad

I will say that Taco Salads are one of our go-to combos for salad night. Usually I’ll season sauteed ground beef or diced chicken with my homemade taco seasoning then mound the meat onto lettuce and top with crushed tortilla chips, shredded cheese, chopped tomatoes, and creamy avocados. Because it’s all about the toppings, right?

Sometimes it’s nice to switch things up a bit though, which is where this Picadillo-Style Chicken Taco Salad comes in.

Have you ever had Picadillo? It’s FABULOUS. Picadillo is a traditional dish of Spain and other Latin American countries that usually combines ground meat with tomatoes and other yummy mixins depending on where its from. Cuban-style picadillo often includes chopped green olives, minced potatoes, and spices like cumin and coriander. Simply put, the Picadillo-style ground meat mixture in this salad that replaces traditional taco-spiced meat really kicks things up a notch!

Picadillo Style Chicken Taco Salad

The great thing about this recipe is that you can adapt it to use whatever you’ve got on hand. I actually didn’t need to buy a thing to make it! I used ground turkey instead of ground chicken, and shredded cheddar cheese instead of Monterey Jack, since I already had both in the fridge, and crushed blue corn tortilla chips on top instead of crisped tostada shells.

I love it when a meal comes together this easily. :)

Modified or not, be sure to give this delicious, Picadillo twist on traditional taco salad a try. As I mentioned, it’ll be on the table in just 30 minutes!

Picadillo Style Chicken Taco Salad

Quick! What comes to mind when I mention Green Bay, Wisconsin? It’s Sheena here, digital food editor for and I’d bet serious money your first response was Packers football. Fair enough. Where else will you find an NFL team in such a small market? And just try to name one more NFL team owned by the fans – that’s right, you can’t. The Packers are unique and important to Green Bay, but if that’s all that comes to mind, you have not experienced the amazing food scene on the cusp of exploding.

I recently devoured my way across Green Bay during their Restaurant Week. Here are a few highlights you should know about beyond the brats (still, brats, yum!) of Lambeau Field.


CHEESE!!! No, that’s not excessive use of the caps lock key. Wisconsin = cheese, but until you’ve tasted cheese curds made the morning you ate them and met some cheese-making experts you don’t fully grasp it. From small batch cheeses at places like Renard’s Cheese to the brand I think synonymous with fresh mozzarella in the Midwest – BelGioioso – Green Bay is home to super-fresh cheese. Cool learning: BelGioioso makes its mozzarella to order and gets its milk from within a 30-mile radius of their factories so milk can go from farmer to packaged product in 4 hours! And they can make a LOT of cheese. Check out all the provolone!

Me with a 200-pound hunk of provolone and a room full of provolone in various fun sizes.

Carrots at the farmer’s market, cabbage and pigs at Twin Elm Gardens

Farm to Fork is Hot. The local food trend is in full swing as evidenced by a remarkably large farmer’s market, rent-able plots to grow food at their botanical garden and Green Bay restaurants. I ate one of the best meals of my life at Three Three Five created by Chef Chris Mangless (aka: The Traveling Chef). Earlier in the day Chef Chris met us at Twin Elm Gardens where many of his ingredients come from, from there he dreamed up a 27-course dinner using some of the foods we saw growing that morning. Some of the dishes I just pause to reflect on from time to time are the Meyer lemon hummus with pine nuts; carrot soup with coconut, ginger, and of all things, a marshmallow; and pork belly fried rice using black rice, pineapple, and soy. Here’s a sampling of my meal:

A few of the dinner selections from Three Three Five. Oysters, Carrot Soup, Beets and Lemon hummus

Craft Beverages Everywhere. Breweries abound in Green Bay. We sampled brews from Badger State Brewing Company (tasting room coming soon), Titletown Brewing Company (expansion coming soon), and Hinterland Brewery (new location coming soon). As you can tell from the updates soon to come for each company the craft brew business is booming. Though I enjoyed each beer we tasted, I’m not a big beer drinker, so my beverage highlight came from The Libertine. The dimly-lit, prohibition-styled space felt cozy and inviting and the cocktails were crafted by expert hands.

So if you find yourself venturing to Green Bay, don’t forget to explore cuisine outside the stadium.

Nothing reminds me of summer more than berry picking. Most summers, we head to Vermont for a week to stay at my relative’s house and we always go blueberry picking nearby. Usually it’s so hot that I can’t manage to bake a pie when I get home, so instead I love throwing the berries in a fresh salad. The sweet and savory together are divine! Plus, it’s great alongside a BBQ meal.

For this fresh summer salad, I created a vegetarian version of this BHG salad, subbing spicy arugula for lettuce, and adding feta and pecans. However, feel free to include the turkey, or perhaps some chicken if you’ve fired up the grill.

I just used a light vinaigrette I bought at the store, but even olive oil and lemon would be lovely! For the recipe that I adapted, please click here.

Cheers to outdoor summer meals!

Recipe adaptation, illustrations and photos by Erin Gleeson of The Forest Feast, a food blog and vegetarian cookbook inspired by living in a cabin in the woods.



Hi everyone, I’m Jennifer Chong a photographer and designer living in Long Beach, California. I also write a lifestyle blog, where I share my favorite eats, travel spots and design loves.  I am so excited to be guest blogging and pinning for BHG’s Delish Dish this month! Be sure to follow my boards to see the latest!

Carrot Lemonade / Jennifer Chong for BHG


Today I am sharing with you all a refreshing summertime drink, Carrot Lemonade. So I bet some of you are thinking carrot and lemonade – what a weird combo! I thought so too, but I’m a fan of carrots and figured if it was too carroty I probably wouldn’t mind much.


Carrot Lemonade / Jennifer Chong for BHGCarrot Lemonade / Jennifer Chong for BHGSo what did I think? Refreshing and the flavors of the carrot aren’t overpowering. It’s easy to make and you don’t need a juicer; just simmer the carrots for 10 mins and then blend. I think next time I will add a bit of ginger zest in there, too. One of the best parts of this juice is that unlike most lemonades, you don’t need to add any sugar. You can even make it ahead of time, though I would suggest that you don’t add all the water until you are ready to serve as the carrot tends to thicken once cooled.

Carrot Lemonade / Jennifer Chong for BHG
A perfect drink to cool you down during this week’s July 4th celebrations. Do you mix other fruits and veggies with your lemonade? What else should I try?


Follow me on on Twitter and Instagram, @jchongstudio

Editor’s Note: Michael is the first of a week-long Delish Dish series offering a sneak peek into our newest Better Homes and Gardens cookbook, Fresh. Check back throughout the week for more colorful, in-season recipes straight from the cookbook. Don’t wanna wait? Click here to buy Fresh today!

Nothing beats a flavorful salad on a hot summer day. But a salad that involves strawberries is even better! Today, I’m pulling recipe inspiration from one of BHG’s newest publications, Fresh. It’s a fabulous cookbook full of recipes for enjoying ingredients at their peak.

Each recipe tells you when the particular dish is best served based on the availability of ingredients. This also means that the ingredients will be at their ultimate stage of flavor and freshness. And honestly, that’s the best time to eat something.

This delightful salad features fresh strawberries so now is about the best time of year to serve it. Strawberries paired with peppery arugula, tangy balsamic, and a little cheese, and you have salad perfection.

Since I’m a huge fan of cheese, I absolutely love the manchego fricos on this dish. Fricos are cheese crisps made by heating a thin layer of cheese in a sauté pan. The high temperature draws out the oils and makes an interesting little crisp. It’s such a unique garnish for a salad as the crispiness adds great texture. To be honest, I could just snack on these all day.

You can find the recipe for the salad by clicking here.

And don’t forget to pick up your copy of Fresh for more seasonal cooking ideas.


Michael Wurm, Jr. – Inspired by Charm 

Hello! Erin from The Forest Feast here, with an easy appetizer idea. I have oodles of mint in my garden right now, so I whipped up some Mint Pesto inspired by this BHG Homemade Pesto recipe. I used mint instead of basil for a fresh spring taste, and pepitas (toasted pumpkin seeds) instead of pine nuts because they are nutrient rich and much less expensive. This mint pesto is also great on pasta!

Mint Pesto Crostini
  • 1 bunch (about 1 cup  firmly packed) fresh mint leaves
  • 1/4 cup  grated Parmesan or Romano cheese
  • 1/4 cup  piepitas (toasted pumpkin seeds)
  • 5T  olive oil

Blend all ingredients in a food processor until smooth. Set this pesto aside. Toast several slices of baguette and toast on a baking sheet in the oven until golden brown (approx 3 minutes under the broiler). While bread is still warm, spread a heaping teaspoon of cream cheese on each slice. Top that with a spoonful of the mint pesto, and garnish each with a couple pepitas. Serve warm or at room temperature.

The Forest Feast is a blog by Erin Gleeson full of simple, colorful vegetable based recipes with photos and watercolor illustration. After working for many years as a food photographer in NYC, Erin moved to a cabin in the woods where she is currently working on The Forest Feast cookbook. Follow Erin on Twitter and  Instagram, @theforestfeast.

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