Salads and Stuff

This week has been busy as we are having guests arrive today! Larry and Connie are coming for a visit and my dad happens to be in town for a college reunion and will be staying with us as well. I made a few items ahead of time, but most of our cooking will be done at mealtime. On our menu for this weekend includes beer-can chicken, pepper jelly ribs, wings, and maybe some salmon, but we’ll see if we end up eating all this or go out instead! Along with these items we have side dishes, and I hope to remember to take pictures as the weekend progresses but I am not a habitual picture taker so that may be a challenge.

Yesterday I made a batch of Oatmeal cookies with white chocolate chips and cranberries as my dad loves cookies and I couldn’t not have some for when he arrives 🙂 These were made from a recipe I’ve had forever (well maybe only since 2011 as that is when it was published- I just looked it up online!) and keep it in my recipe book. It was published in Food and Wine magazine and I guess in this day and age I could just bookmark it and have it easily accessible on my phone, but old school is more fun sometimes.

You can find the recipe here: http://www.foodandwine.com/recipes/dried-cranberry-and-chocolate-cookies 

or

in my recipe book:

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Earlier this week it felt like I was having some type of salad everyday and a couple actually turned out pretty good. This one is a take on the Waldorf Salad. I made it with some left over diced grilled chicken breast from dinner the night before, and added a container of plain greek yogurt, one diced gala apple, a couple ribs of diced celery, a handful of kale, a tsp lemon juice, pinch of nutmeg and a dash of agave syrup.

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My next salad used up the last of my pickled red onions. When I make those, I literally put them in everything! This salad is pretty simple, but delicious! I used baby kale, a grilled chicken breast precooked from Trader Joe’s, pickled red onions, red grapes, and a dressing I made from 1 tbsp flax seed oil, 1 tsp lemon juice, 1 tsp dijon mustard, 2 tbsp red wine vinegar and a minced garlic clove.

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The last salad that was blog worthy from this week is one I put together this morning and could feed a crowd! It’s great leftover so I hope we can use it with other BBQ dishes we make later this weekend. I give you my take on a Greek macaroni salad! The only thing I really changed was substituted gluten free pasta for regular pasta.

https://therecipecritic.com/2016/06/greek-tzatziki-pasta-salad/ 

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Ok, the last thing for this post is an appetizer platter I prepped this morning for when I get back from the airport with Larry and Connie. I figured they will be hungry as they will miss lunch due to their flight but probably won’t want a full on meal at 2pm. This was super easy and I didn’t make a thing, just assembled. I could have made a hummus or dip, but didn’t know how much time I would have so I just bought a dill yogurt dip instead. My appetizer platter includes grain-free crackers, spicy pickled okra, broccoli, cauliflower, carrots, salami, provolone, grapes and the aforementioned dip. I wrapped this in plastic wrap and put it in the fridge so it’s ready to pull out when we get back to the house. Now I have to finish cleaning and it’s off to the airport!

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