Written on October 8, 2013 at 8:30 am , by BHG Guest Blogger
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.
Written on August 21, 2013 at 8:40 am , by Michael Wurm, Jr.
While this summer is quickly coming to an end, I’m doing all I can to hang on to every last day. I’m also trying to still squeeze in as many of my favorite summertime foods as possible. A quintessential dish for this time of year is pasta salad. I’m a huge fan of the classic, but I also like to mix things up a bit and try something new.
BHG has a fabulous collection of Tasty Pasta Salads. As I was scrolling through, I was immediately attracted to this Italian Pesto Pasta Salad. Although my heritage is German and Irish, I enjoy lots of Italian foods. Maybe I lived in Italy in a previous life? Anyway, this was the dish I wanted to try.
With toasted basil pesto, spicy arugula, pine nuts, and cheese, I knew this would be a winner! I also wanted to give it a little twist of my own, so I added some sun-dried tomatoes for even more flavor.
This dish can be made in under thirty minutes. Because I had store-bought pesto, I was able to pull everything together while the pasta was cooking. Speaking of pasta, I used cavatappi, instead of elbow macaroni. I’m obsessed with these spiral noodles. With all of their nooks and crannies, they do such a great job of holding onto flavor. For the sun-dried tomatoes, I used the oil-packed and julienned kind. I drained them along with the cannelloni beans. After they were drained, I let them rest on a towel to further eliminate moisture.
Once the pasta was cooked and cooled, everything went into a bowl, starting with the pesto sauce and ending with the arugula. I used a vegetable peeler to slice in small strips of Parmigiano-Reggiano. Toasted pine nuts finish the dish with a perfect little crunch.
If you love Italian food as much as I do, you need to give this tasty pasta salad a try. I promise you won’t be disappointed.
As I mentioned above, I followed BHG’s recipe for Italian Pesto Pasta Salad. You can find the recipe here. To that, I added one 8.5-ounce jar of oil-packed, julienned sun-dried tomatoes, drained. I also substituted cavatappi for elbow macaroni.
Now get out there and enjoy these last days of summer! And let us know what some of your favorite summer foods are.
Michael Wurm, Jr – Inspired by Charm
Written on July 31, 2013 at 8:30 am , by Kristin Porter
Let’s talk about my latest salad obsession, shall we? Spinach, Grapes and Bacon. It’s a salad made with, you guessed it, spinach, grapes, and bacon, but despite it’s simplicity, the dish absolutely sings with flavor!
Baby spinach is tossed with crispy grapes and a tangy-sweet pan dressing made from the drippings of crunchy bacon that’s crumbled on top. Finished with smoked cheese shavings, this salad is delicious enough to enjoy during a quiet night at home, but elegant and exceptional enough to serve as the first course at your next dinner party. Grapes, bacon, and smoked cheese – who could be mad at that?!
Start by getting some bacon sizzlin’ in a skillet. I used my favorite cast iron skillet, but any heavy-bottomed skillet will do just fine. I like to cook my bacon over medium heat – no more no less – which slowly renders out the bacon fat resulting in perfectly crispy bacon every time.
While the bacon’s sizzling away, slice a bunch of fresh red grapes in half. Wash more than you need as you’ll find yourself snacking more than slicing. Is there anything more poppable than sweet, red grapes?
Combine the grapes with baby spinach.
Finally, remove the bacon from the skillet then add red wine vinegar, brown sugar, salt, and pepper to the drippings and quickly whisk to combine. Add to the spinach and grapes then toss to coat.
Finally, shave smoked Gruyere cheese on top. I am next level obsessed with smoked gruyere and pretty much find any and all possible reasons to keep it in my house.
The creamy, smoky cheese is absolutely divine when paired with the salty bacon and sweet grapes.
Pile the salad onto plates then top with the shaved cheese. Grab a fork, and your appetite, and enjoy!
Written on July 23, 2013 at 8:30 am , by BHG Guest Blogger
Hi, I’m Julie Deily, a former software engineer turned freelance recipe developer and food photographer. I’ve been blogging at The Little Kitchen since December 2009 and love to share easy to make meals that are indulgent enough to call comfort food. Follow me on twitter and instagram.
I saw the recipe on the Better Homes and Garden website for Tangerine Tare-Glazed Grilled Chicken Salad back in May and I printed it out immediately. I wanted to try it because I have never made a salad with udon noodles before. Once I had the wonderful opportunity to guest post on Delish Dish, I knew what recipe I wanted to blog about!
I couldn’t find tangerines or snow peas at my grocery store so I opted to change it up by using oranges and asparagus. This salad is bursting with flavor and has so many different textures, I’m completely in love with it. From the udon noodles to the orange slices, the crunch napa cabbage and the wonton crisps.
I made the glaze and salad dressing and then boiled the noodles. After I boiled and drained the noodles, I returned the pot to the stove with water and once the water was boiling, I added the asparagus (cleaned and cut into thirds) and only cooked it for about 60 seconds. (Drain it and run it over cold water to stop the cooking.)
I refrigerated the dressing so it would be cold. And while the chicken was grilling, I toasted the wonton shells to make crisps.
I’m completely obsessed with the wonton crisps and by the way, so is my dog, Angel. She knows when I’m snacking on them, she comes running over and asks for a bite!
For the amount of ingredients in this salad, it’s surprisingly quick to make and if you want to make it even quicker for a fast lunch or dinner, grill the chicken indoors using a grill pan.
I will be making this recipe again and again. I know you’ll enjoy it if you try it!
For the entire recipe, please visit Tangerine Tare-Glazed Grilled Chicken Salad.
Written on July 15, 2013 at 7:30 am , by BHG Guest Blogger
Hey folks! It’s Brian from A Thought For Food and I’m so happy that I was asked to play around with a BHG recipe!
When I was first approached about writing a post, I immediately knew what I wanted to make. Panzanella, the Italian bread and tomato salad, was something of a revelation for me when I learned of its existence only a few years ago. You see, for me a salad can never just be lettuce and chopped up carrots and cucumber. I need something substantial on my plate. Give me cheese or fish or eggs… or bread! Needless to say, when I first came upon the panzanella, I was elated.
The original BHG recipe is outstanding on its own, but I’m the kind of cook who likes to mess with tradition. Initially, my only modification to the recipe was to include some chopped kale, but when I tried it, I thought, “Eh, that’s okay, but it’s still missing something.” The night before was July 4th and we had a ton of leftover grilled corn in the fridge. I sprinkled a bit of that in and chopped up some roasted red peppers we had around. At this point, I knew that I had something special… a recipe that took the panzanella to the next level (not that it needed a whole lot else).
You can try out the original BHG panzanella recipe here. Leave it as is or add in some of these additional items. Totally up to you. You really can’t go wrong.
Brian Samuels is a Boston-based food photographer and writer and is the creator of the food blog A Thought For Food. He is also the co-creator and Editor-In-Chief of the cocktail blog, The Boys Club, which recently won the Saveur Food Blog Award for Best Cocktail Blog. Brian’s work has been featured on Saveur.com, The Wall Street Journal, Edible Boston and the Improper Bostonian. Follow Brian on Facebook and Twitter.
Written on July 3, 2013 at 8:30 am , by Kristin Porter
Got any big plans for the 4th of July this year?
My birthday is the day after, on the 5th (turning the big 3-0 this year!) so the holiday has always held a special place in my heart. As a kid it was fun to pretend that the colorful sparklers and crackling firework displays were a celebration meant just for me. As an adult I still revel in the dazzling light displays, but also look forward to a fabulous birthday feast with my family each year on the 4th.
Usually served potluck style, I know exactly what I’m bringing this year - Corn and Blueberry Salad. If there was ever a dish that shouted summer, this is it!
The season’s sweetest corn is quickly cooked and sliced off the cob, then tossed with garden-fresh cucumbers and juicy blueberries. Tossed in a light dressing of lime juice, honey, and a dash of smokey cumin, each bite is summery bliss.
A pop of jalapeno, cilantro, and red onion help balance out the sweet flavors, making this crunchy side dish appealing to all. It can be made in about 30 minutes, too, making it easy to whip up the day of your 4th of July cookout.
Start by placing 6 ears shucked sweet corn into boiling water for 5 minutes. Drain and cool slightly, then cut the kernels off the cob.
There are a variety of ways to get kernels off a corn cob, but here’s my no-fuss way: Lay the cob down on a cutting board then use a sharp knife to slice off an entire side. Rotate the corn so the cut side is now flat against the cutting board then make your way around the cob, slicing and rotating. No corn kernels flying around the kitchen, AND you get those coveted “sheets” of kernels!
Meanwhile, add 1 cup fresh blueberries to a large bowl.
Tip: Place leftover washed-then-dried blueberries (or any berries, for that matter) on a sheet pan lined with parchment paper then freeze for fresh blueberries throughout the colder months!
To the blueberries add 1 sliced cucumber, 1/4 cup each minced red onion and cilantro, and 1 seeded then chopped jalapeno pepper.
Add 2 Tablespoons each olive oil and fresh lime juice, 1 Tablespoon honey, and 1/2 teaspoon cumin then toss to combine.
Add the cooled corn kernels then toss again.
Serve right away for refrigerate for up to 24 hours.
Hope you enjoy this refreshing, cooling, sweet and savory summery side dish this 4th of July!