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 August 14, 2013 at 8:30 am , by Kristin Porter
Move over cakes, pies, and crisps, there’s a new summer dessert in town – Peach-a-Berry Cobbler!
Can we talk about how obsessed I am with this recipe? So obsessed that I called my Mom to come over while it was still warm from the oven so she could taste the bliss that is fresh summer peaches and blueberries topped with a cinnmon-sugar crusted cobbler, saddled by a scoop of creamy vanilla ice cream. So obsessed!
Sweet peaches are one of my favorite things about late summer. The way you can smell them before seeing them at the grocery store or market. The way the juices run down your fingers as you take a big bite. The way they pair so beautifully with plump blueberries in this dessert. I am telling you – make this dish before fall comes our way and we have to wait another year to enjoy all things peach!
Start the Peach-a-Berry Cobbler by making the cobbler which will be dolloped on top of fresh peach slices and blueberries that have been simmered and softened on the stove top. Simply combine flour, sugar, and baking powder in a bowl, then add softened butter and milk.
Mix everything together until just combined then set aside.
Next get the peach and blueberry filling ready, starting with freshly sliced peaches. The recipe I used didn’t specify skin on or off, so I just left ‘em on. Easy!
In a large saucepan whisk together brown sugar, corn starch (to help thicken the filling) and water.
Then add the sliced peaches and fresh blueberries.
Cook the mixture until thick and bubbly, then finish with a squeeze of fresh lemon juice to brighten the dish, and a pat of butter to give it richness.
Pour the filling into a baking dish then top with the cobbler dough. Just dabble it on here and there – it will all rise, bubble, and bake together in the oven.
Top with cinnamon sugar then bake for 30-35 minutes, or until the top is golden brown, a toothpick inserted into the center comes out clean, and the peach-a-berry filling is bubbling.
Enjoy warm with a scoop of vanilla ice cream, if you please, then try and tell me this isn’t one of the best desserts you’ve had all summer. Enjoy!
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 24, 2013 at 9:00 am , by BHG Guest Blogger
Hi! Jennifer here again. I love making smoothies with my breakfast – I usually have a green smoothie (pineapple, banana, kale, spinach, and some coconut water) and a bacon, egg and spinach scramble for breakfast these days. I decided to change up my routine and make this yummy raspberry-citrus ‘swrilly’ smoothie mine didn’t turn out so swrilly, but it might have been because I used a coconut yogurt instead? I liked the combination of the tangy raspberry and orange juice with the creaminess from the yogurt and banana. It was like my breakfast dessert! You can find the Raspberry-Citrus Smoothie recipe here.
While I was enjoying my smoothie, I was catching up my blog reading and was reminded by my friend Joanna that I had a Zoku Popscicle Maker (makes popsicles in less than 9 minutes!) that I still haven’t used since I bought it a year ago. So set on a mission I decided to make my first Zoku pops! First pops were a success, I just added a little bit of milk to the yogurt mixture for easy pouring. You can also make this with a regular popsicle mold too it just takes a little bit longer! :) See the recipe below.
1/2 cup frozen unsweetened raspberries
1/2 cup orange juice
2 6 ounce vanilla yogurt
1 ripe banana, peeled, cut up, and frozen
2 tablespoons honey
1/2 teaspoon vanilla
1/3 cup of milk
1. In a blender combine raspberries and juice. Cover and blend until smooth. Move liquid into an easy pouring pitcher.
2. Clean blender, then combine milk, yogurt, banana, honey, and vanilla. Cover and blend until smooth. You want to make sure the liquid is thin enough to pour.
WITH A ZOKU
3. Pour 2 ounces of the yogurt mixture into the Zoku and let sit for 6 minutes, then top the remaining mold with the raspberry mixture and wait another 4 minutes or until pop is molded (Shouldn’t be more than 12 minutes).
WITH POPSCICLE MOLD
3. Fill the popscicle mold 1/3 full with the yogurt mixture and place the molds into the freezer, allow yogurt to completely freeze then top the remaining mold with the raspberry mixture. Allow mix to complete freeze and enjoy!
What’s your favorite smoothie combination? Ever tried it as a popscicle!?
Jennifer Chong is a designer and photographer with a big heart (and stomach) for all things food! She is also the author of a lifestyle blog focused on travel, food and design – blog.jchongstudio.com. When she isn’t working, she can be found playing beach volleyball, continent hopping (four so far!) or searching for some delightful treats to devour! You can also follow Jennifer on Facebook, Twitter, Instagram and Pinterest for more!
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 18, 2013 at 8:00 am , by Erin Gleeson
How fun and colorful are these Watermelon Margaritas?! I think they’d be perfect for a summer BBQ. I love the addition of the watermelon “ice cubes” to keep your drink frosty cool. You could also make a non-alcoholic version of this by eliminating the Triple Sec and tequila. Enjoy!
- Watermelon cubes
- Kosher salt (to line glass rims, if desired)
- 8 lime wedges
- 3 cups Triple Sec or other orange liqueur
- 2 – 3 cups tequila
- 1 1/2 cups freshly squeezed lime juice
- 1 cup superfine sugar or powdered sugar
- 5 cups seedless watermelon, chopped
1.Freeze cubes of watermelon on a waxed paper-lined tray for 1 to 2 hours or until firm.
2. If you’d like to salt the rims of your glasses (I skipped this), place salt on a small plate. Rub rims of eight glasses with one of the lime wedges. Dip rims of glasses in salt to coat; set aside.
3. In a pitcher combine Triple Sec, tequila, lime juice, and sugar. Stir until sugar is dissolved.
4. Pour 1/4 cup of tequila mixture into blender or food processor with chopped watermelon (working in batches if necessary). Cover and blend or process until smooth. You could strain it, but I don’t bother. Combine watermelon juice with remaining tequila mixture. Stir. Chill until ready to serve.
5. Place frozen watermelon cubes in glasses. Pour blended watermelon tequila mixture over watermelon cubes.
Photos and Illustrations by Erin Gleeson of The Forest Feast, a blog full of simple recipe and entertaining ideas inspired by living in a cabin in the woods.
Categories: Delish Dish, Let's Party | Tags: bbq, better homes and gardens, cocktails, drinks, easy, entertaining, fruit, margaritas, melon, Menu, Party, Party recipes, summer, vegan, vegetarian, watermelon