We had an end of summer cookout, and I came upon this baked beans recipe when I was looking for another side dish. I have never been a fan of baked beans, but I did actually enjoy these! I found this on Joy the Baker’s website, and modified it, but not very much (left out the bell pepper and ketchup). They were definitely a hit at the cookout!
A really popular take on potato salad that we serve at a lot of our cookouts! It’s easy and can be made ahead of time. I’m not a huge fan of potatoes in general, but even I’ll eat this (probably because I love deviled eggs). We had this for a small Fourth of July cookout.
I have a few Thanksgiving recipes that I haven’t ever gotten around to adding, and in the chance I lose them, I figured better to post them! As much as I love green beans, I cannot stand, “cream of xyz” soup in recipes. After mashing together a lot of different recipes, this one seems to do the trick, with a really nice, earthy flavor of mushrooms without the soup. With a caramelized onion topping tosses in breadcrumbs, is a nice take on an old favorite!
Continue readingIt occurred to us this past Thanksgiving that we have not saved many of our go-to recipes…and it would be a huge bummer if the original links ever went away! Plus we have tweaked many of these to our own tastes. This is an awesome stuffing we originally got from Epicurious, and turned it into both vegetarian and gluten free.
Continue readingThis was a pretty pasta salad for our Kentucky Derby party this year.  Colorful and it had a lot of flavor.  And of course pasta salad is always great for a crowd.
This is a fun take on Chipotle’s cilantro-lime rice, and it was a tasty side with beer can chicken. Â If you tossed it with some peppers and some tomatoes, it might also be a good lunch salad, too.
Much like our green beans, our squash is out of control this year too, and we were looking for ways to use it up. Â I found a few different suggestions out there for zucchini chips, and decided to give one a go – they are AWESOME. Â Seriously, if you have a ton of extra squash, this is an awesome use for it. Â I found this on a blog call Add a Pinch and I made no changes. Â You can definitely play around with it and make all kinds of flavors, though. Â I do think without a mandolin slicer, this would be a serious pain, but you could still do it.
We grew green beans for the first time this year, and holy smokes are they prolific! Â They are definitely one to plant again. Â But like any heavy producing veggie in the garden, when you end up with a glut of them, it can be hard to use them all up. Â I decided to try refrigerator dilly beans. Â I got the basics from Cooking Light’s recipe for spicy dill beans, but I toned the spice down. Â Last year I overdid it a bit and the pickles were all kind of too hot for us. Â They would make a cute summery food gift if you wanted to take the final step and actually can them.
I saw this in this month’s Cooking Light, and was really intrigued.  I love pasta salad, and this one was different and interesting.  I brought it to the Hunt’s puppy naming party, and it went over pretty well!  I thought it was tasty, but that being said, it WAS a lot of work.  I did use sweet paprika in place of the Aleppo pepper.  Also, the original recipe called for Freso peppers, and I didn’t use them, so though the original recipe was, “Triple-Pepper Pasta Salad,” this was just two peppers for me. 😉  I would make it again for a special occasion, or big picnic etc, despite the work – I think it was worth it. 🙂
Found somewhere in the depths of Pinterest, this was another very simple and pretty Easter size capitalizing on Spring veggies (okay, I had to use frozen peas =/ But still). The salty prosciutto went well with the ham, of course. Definitely a side I would make again for a crowd, quick and attractive.
Om nom nom! 