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Recent posts from this category:

  • Grandma’s Pickled Eggs
  • Kale Salad Recipe Kale Salad with Ginger Vinaigrette
  • Peach Salsa Fresh Peach Salsa
  • Sweet Potato Salad Sweet Potato Salad
  • Greek Orzo Salad

    • Grandma’s Pickled Eggs

    by 5 Comments

    Calling all pickle lovers!  Grandma’s Pickled Eggs are a cinch to make and they don’t require canning. Simply heat the liquid mixture, pour over hard boiled eggs, cover and refrigerate.  Be sure to read my helpful hints for perfect hard boiled eggs.

    Pickled Eggs

    If you love pickles, pickled beets, pickled okra, pickled asparagus or pickled green beans than these Pickled Eggs are a must try.  They are just so easy with absolutely no knowledge of canning skills required.  They are delicious in Classic Deviled Eggs and in Creamy Egg Salad Recipe.

    Pickled Egg Recipe

    How do you make Pickled Eggs?

    Hard boil a dozen eggs, peel them and place them in a mason jar or taller bowl that is not going to require too much liquid to soak them.  Meanwhile add both vinegars, water. pickling spices, dill seed, salt, black pepper corns and onions in a sauce pan and bring to a boil. Then simmer for about five minutes.  Pour over the hard boiled eggs and add the fresh dill sprigs and garlic cloves.  Finally cover with the lid, place in the refrigerator and let sit for 3-4 days before enjoying.

    Pickled Eggs Recipe

    Helpful tips for Pickled Eggs

    • Follow my tips for hard boiling eggs with the most important tip being purchasing eggs that are close to expiration.
    • For whiter eggs remove most of the cloves from the pickling spice.
    • Pickled eggs are best after several days however I have enjoyed them after twenty four hours.
    • Keep picked eggs refrigerated at all times.
    • Enjoy the pickled onions in the jar as well.  They are delicious.

    How to Make Pickled Eggs

    How to make perfect hard boiled eggs

    I have hard boiled lots and lots of eggs over the years  Here are a few helpful hints in successfully cooking hard boiled eggs.

    Choosing the right eggs

    You want eggs that are very close to expiration.  However not expired but close. I went to the store and specifically looked for the carton that was going to expire first. The Mom and Pop grocery stores are great for this as their turnover is not as high as the chain warehouses and chain grocery stores. This is by far the most important tip when it comes to peeling them successfully.

    Cooking the hard boiled eggs

    Add the eggs to a large pot without overcrowding. Fill the pot with cold water to an inch or two over the eggs.  Add one teaspoon of baking soda. Bring the eggs to a gentle boil.  Put the lid on the pan and remove from the heat.  Allow to sit for twelve to fifteen minutes.  I use twelve minutes for medium eggs and fifteen minutes for large eggs. Remove the pan from the stove and place under very cold running water. Let the water run for several minutes.  The eggs should feel very cold before you shut the water off.  Let them sit in the cold water for an additional fifteen to twenty minutes.  Store the hard-boiled eggs  in the refrigerator.

    How to Pickle Eggs

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    Grandma’s Pickled Eggs

    Pickled Eggs

    ★★★★★

    5 from 5 reviews

    Calling all pickle lovers!  Grandma’s Pickled Eggs are a cinch to make. Simply heat the liquid mixture, pour over hard boiled eggs, cover and refrigerate.

    • Author: Beth Pierce
    Scale

    Ingredients

    • 12 large eggs hard boiled and peeled
    • 2 cups white vinegar
    • 1 cup rice vinegar
    • 1 cup water
    • 2 tablespoons pickling spices
    • 1 teaspoon dill seed
    • 1 teaspoon coarse salt
    • 10 black peppercorns
    • 1 sweet onion thinly sliced
    • 3 sprigs fresh dill
    • 2 garlic cloves

    Instructions

    • Place the peeled eggs in mason jars or tall cover-able container.
    • Add both vinegars, water, pickling spices, dill seed, salt, black peppercorns and onions in a sauce pan and bring to a low boil. Simmer for 5 minutes. Pour the hot liquid over the eggs.
    • Put the garlic and dill sprigs in the jar with the eggs.  Close the jars, cool to room temperature, refrigerate for 3-4 days.

    Kale Salad with Ginger Vinaigrette

    by 7 Comments

    This delectable Kale Salad with Ginger Vinaigrette makes eating healthy a pleasure.  It is a perfect lunch or light supper option.  For the most optimal flavor use fresh mandarin oranges and fresh grated ginger in your dressing.

    Kale Salad

    I really believe that eating healthy can and should taste good.  Kale is not everyone’s favorite greens however with a couple of easy tips it really is delicious.  When combined with the right fruits, vegetables, nuts and a tasty tangy dressing it takes on a whole new high.  For a more filling meal add Beef Bulgogi (Korean Beef) or Grilled Marinated Chicken.

    Kale Salad Recipe

    How do you massage kale?

    I know what you are thinking. You didn’t sign up for this kind of action when you clicked on a recipe.  All you really wanted was to find out how to make kale salad.  Fear not my friends.  I will not lead you in the wrong direction.  Massaging kale is very easy to do and it softens it, makes it less bitter and easier to digest.

    Start by removing the stems and ribs from each kale leaf.  They can be cut away or the leaves can be ripped from them. Sprinkle the leaves lightly with salt.  Then simply put a coating on olive oil on your hands and massage just until the point that they begin to wilt.  Now simply chop the kale and proceed with the rest of the salad fixings.

    Massaged Kale Salad

    How do you make Kale Salad with Ginger Vinaigrette?

    Start by adding the vinegar, honey, soy sauce, grated ginger, garlic, safflower oil and sesame oil to a shaker style jar or mason jar with lid.  Give it a few good shakes to combine all those yummy ingredients.

    Next grab a big salad bowl and add your massaged kale, spring greens, red onions, carrots, mandarin oranges and almonds.  Drizzle with the Ginger Vinaigrette and toss to coat.

    Kale Salad Dressing

    Helpful tips for making Kale Salad with Ginger Vinaigrette

    • Take the time and massage the kale.  It is well worth the time and effort.
    • Do not over massage the kale.  You want to massage just until it begins to wilt.
    • For a variety of textures add several cups of spring greens, romaine or even tender baby spinach.
    • If available use fresh mandarin oranges in the salad and fresh grated ginger in the dressing.
    • Adjust the amount of honey in the dressing to your liking.

    Kale Salad

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    Kale Salad with Ginger Vinaigrette

    Kale Salad Recipe

    ★★★★★

    5 from 4 reviews

    This delectable Kale Salad with Ginger Vinaigrette makes eating healthy a pleasure.  It is a perfect lunch or light supper option.

    • Author: Beth Pierce
    • Prep Time: 20
    • Total Time: 20
    • Yield: 6 servings 1x
    • Category: salad
    • Cuisine: American
    Scale

    Ingredients

    Kale Salad

    • 5 –6 cups kale chopped
    • 3 cup spring greens
    • 1/8 teaspoon of salt
    • 2 teaspoons olive oil
    • 1/4 cup red onion thinly sliced
    • 1 large carrot cut matchstick
    • 3 mandarin oranges peeled and sectioned
    • 1/2 cup sliced almonds

    Ginger Vinaigrette

    • 1/4 cup rice vinegar
    • 1 1/2 tablespoons honey
    • 1 tablespoon low sodium soy sauce
    • 1 tablespoon fresh ginger finely grated
    • 2 cloves garlic minced
    • 1/4 cup safflower oil (see notes)
    • 1 teaspoons sesame oil

    Instructions

    1. Combine vinegar, honey, soy sauce, grated ginger, garlic, safflower oil, and sesame oil in a shaker style jar; shake to mix.
    2. Remove the stems and ribs from the kale leaves.  Sprinkle the leaves lightly with salt.  Rub your hands with the olive oil olive and rub the kale leaves until they begin to wilt.  Chop the kale leaves.
    3. Place your massaged kale, spring greens, red onions, carrots, mandarin oranges and almonds in a large salad bowl.  Drizzle with the Ginger Vinaigrette and toss to coat.

    Notes

    You can substitute vegetable oil or canola oil.

    Keywords: kale salad, salad, salad with oranges and almonds, salad with ginger vinaigrette, ginger vinaigrette, kale salad with oranges and almonds

    Fresh Peach Salsa

    by 5 Comments

    Fresh Peach Salsa takes fresh peaches, sweet tomatoes and spicy jalapenos to a whole new taste tantalizing level. Enjoy it on crisp tortilla chips, on Chicken Tacos and over fresh grilled fish or Grilled Marinated Chicken.

    Peach Salsa

    Tree ripened  peaches are in and boy are they tasting yummy!  Gone are the days when the peaches are picked and hauled to the market still green. Now we have fresh peaches that have been allowed to fully ripen on the tree.  This easy Peach Salsa comes together so quickly.  I like to chop the veggies for this salsa by hand as opposed to running them through the food processor but it goes very quickly.  Ripe peaches can be slightly soft and they really do better sliced by hand.  I don’t mind at all as I think slicing and dicing fruits and vegetables is therapeutic.  It gives me a chance to reflect on the day.

    Peach Salsa for Fish

    How do you make Peach Salsa?

    Simply dice your peaches (peeled or unpeeled), red onion, tomatoes, jalapenos and cilantro real fine. Combine in a small bowl and stir in the lime juice.  Add salt and pepper to taste.  If it is a little tart for your taste add a couple of pinches of sugar.  For best results refrigerate for a couple hours up to overnight.  Store in an airtight container in the fridge for up to two days.

    Peach Salsa Recipe

    Helpful tips for making Peach Salsa

    • For optimal flavor choose fresh tree ripened peaches as they are the star of the show.
    • Use fresh squeezed lime juice and squeeze a little on the peaches while you are dicing them.  It will help keep your peaches from turning brown will you cut them.
    • If you have fresh garden tomatoes or access to them by all means use them.  I used grape tomatoes because they were the most flavorful and colorful tomatoes available at the time.
    • Dice and mince your peaches, vegetables and cilantro quite fine as you want the mixture to fit on your chip or top your chicken.
    • Store in an airtight container up to two days.

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    Fresh Peach Salsa

    Peach Salsa

    ★★★★★

    5 from 5 reviews
    • This ten minute Fresh Peach Salsa takes fresh peaches, sweet tomatoes and spicy jalapenos to a whole new taste tantalizing level.
    • Author: Beth Pierce
    • Prep Time: 10
    • Total Time: 10
    • Yield: 6 1x
    • Category: appetizer
    • Method: other
    • Cuisine: Southern
    Scale

    Ingredients

    • 3 large peaches peeled and diced
    • 1 large tomato diced
    • 1/4 cup red onion finely chopped
    • 1 small jalapeno finely minced (remove the seeds and pith to reduce the heat)
    • 1/4 cup fresh cilantro chopped
    • 1 lime juiced
    • salt and pepper to taste

    Instructions

    Combine peaches, tomato, red onion, jalapeno, cilantro and lime in a bowl.  Stir gently to combine. Salt and pepper to taste.  Refrigerate for 2 hours prior to serving.  Refrigerate leftovers.

    Notes

    • This is a small batch recipe.
    • Peach salsa is best used within 48 hours.

    Keywords: peach salsa, salsa, appetizer, party food, tex mex

     

    Sweet Potato Salad

    by 6 Comments

    Sweet Potato Salad is a combination of Southern hospitality meets flavor packed Tex Mex.  Seasoned roasted sweet potatoes, crunchy vegetables and a simple three ingredient dressing bring it all together in perfect harmony.  For an over the top delectable meal serve with Balsamic Vinegar Barbecue Ribs or Dry Rub Sweet Barbecue Pork Tenderloin.

    Sweet Potato Salad

    Are you a sweet potato nut like me?  I just love them.  Have you ever had salsa on a sweet potato?  It is phenomenal and part of the inspiration for this recipe.  This amazing Sweet Potato Salad combines seasoned roasted sweet potato bites, blackened corn, sweet onion, crisp celery, sun ripened red bell pepper, and scallions all in creamy salsa dressing.  So incredibly delicious that you will want to make it over and over again this summer.

    Sweet Potato Salad Recipe

    How do you make Sweet Potato Salad?

    Start by peeling and cubing your sweet potatoes into bite size chunks.  Throw all those bright beautiful chunks into a large zipper storage bag. Drizzle with olive oil and sprinkle with salt. pepper, garlic powder, onion powder and a couple pinches of red pepper. Then simply shake to coat  Place the potatoes on a parchment covered baking sheet and roast just until fork tender.  This usually takes about 30-35 minutes. Let them cool while you chop the other vegetables

    In a small bowl whisk together the mayo, salsa and lime juice and set aside.  Add one tablespoon olive oil to a large skillet over medium heat and swirl to coat the pan.  Add the chopped onion and corn to the hot skillet. Flip every couple of minutes with a spatula.  After about 7-10 minutes the corn will turn a nice light golden brown and the onions will be lightly browned on the edges.  Allow the corn and onion mixture to cool

    In a large bowl add the cooled sweet potatoes, blackened corn and onions, celery, red bell peppers, and scallions. Add the salsa dressing and stir gently to combine. Refrigerate for several hours to meld all the delicious flavors together.

    Cold Sweet Potato Salad

    Helpful tips for making Sweet Potato Salad

    • Don’t skip seasoning the potatoes before roasting because it really takes this salad over the top.
    • Leave space between the potato chunks on the baking sheet so the heat can flow and roast the potatoes.
    • Cook the sweet potatoes just until fork tender.  Start checking after 25 minutes and every 3-4 minutes thereafter.
    • Cut your vegetables fairly small.  They should complement the sweet potatoes as they are the star of the show.
    • Blackened (charred) corn is fairly easy and is really hard to mess up.  Simply leave it over the medium heat undisturbed for a couple of minutes, flip with a spatula and then repeat again until it is lightly browned.  If it is browning too fast reduce the heat.
    • For best results refrigerate the salad a couple of hours prior to serving therefore letting the flavors co-mingle for a little bit.
    • If sensitive to heat omit the crushed red pepper and it will still be delicious!

    Roasted Sweet Potato Salad

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    Sweet Potato Salad

    Sweet Potato Salad

    ★★★★★

    5 from 6 reviews

    Sweet Potato Salad is a combination of Southern hospitality meets flavor packed Tex Mex with a simple three ingredient dressing that brings it all together.

    • Author: Beth Pierce
    • Prep Time: 20
    • Cook Time: 35
    • Total Time: 55 minutes
    • Yield: 8 servings 1x
    • Category: potatoes
    • Method: bake
    • Cuisine: southern
    Scale

    Ingredients

    • 2 1/2 lbs sweet potatoes peeled and cut in bite size chunks
    • 4 tablespoons olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon fresh ground black pepper
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1/8 teaspoon crushed red pepper (optional)
    • 1 small onion chopped
    • 1 1/2 cups corn
    • 2 stalks celery chopped
    • 1 red bell pepper diced small
    • 3 scallions chopped

    Dressing

    • 1/3 cup mayonnaise
    • 1/3 cup salsa
    • 1 tablespoon fresh lime juice

    Instructions

    1. Preheat oven to 400 degrees
    2. Combine sweet potatoes, 3 tablespoons olive oil, salt, pepper, garlic powder, onion powder and crushed red pepper (if desired) in a large Ziploc style bag and shake to coat. Place on parchment covered baking and roast until fork tender; 30-35 minutes. Cool completely.
    3. In small bowl whisk together mayonnaise, salsa and lime juice.
    4. Add 1 tablespoon olive oil to a large skillet over medium heat and swirl to coat pan.  Add chopped onion and corn to the hot skillet; flip every 2-3 minutes with a spatula.  Cook 7-10 minutes or until the corn is light golden brown. Cool completely.
    5. In a large bowl combine sweet potatoes, corn and onions, celery, red bell peppers, and scallions. Add the salsa dressing and stir gently to combine.

    Keywords: potato salad, sweet potato corn salad, summer potato salad, summer party food, recipe using sweet potatoes, blackened corn and sweet potato salad

    Greek Orzo Salad

    by 5 Comments

    Greek Orzo Salad is a flavor packed pasta salad that can be cooked and on the table in less than thirty minutes.  It is packed full of some of natures best ingredients and drizzled with a light lemon vinaigrette. For a complete meal serve with Succulent Grilled Chili Lime Shrimp or Grilled Marinated Chicken

    Greek Orzo Salad

     

    Finally after a long winter, summer is almost here.  With it brings lots of amazingly delicious fresh salad recipes.  One of my favorite summer pasta salads in this Greek Orzo Salad.  This taste tantalizing scrumptious beauty is so easy to make.  Are you always in a hurry?  You can prepare this beauty up to two days in advance.  However, hold the feta cheese, one tablespoon of olive oil and a spritz of lemon juice to freshen it up and make it look like you just prepared it.

    Greek Orzo Pasta Salad

    How do you make Greek Orzo Salad?

    First cook the orzo per the box instructions.  Cook it “al dente” and drain the cooked orzo well.  Now in a small bowl whisk together the olive oil, lemon juice, minced garlic , salt and pepper.  In a large bowl combine the red onion, tomatoes, cucumbers, peperoncinis, Kalamata olives, artichoke hearts, feta cheese, parsley and cooled orzo pasta.  Drizzle with the lemon vinaigrette and toss to coat.

    Greek Orzo Salad Recipe

    Helpful tips for making Greek Orzo Salad

    • Cook the orzo pasta al dente (or slightly firm).
    • Cut and chop your vegetables small.
    • Use fresh lemon juice and good quality feta cheese
    • This dish can be made up to two days in advance but hold the feta cheese, one tablespoon of olive oil and a spritz of lemon juice to freshen it up right before serving.
    • If there is an ingredient that you dislike simply omit it or replace with something that you like.
    • Peperoncinis are very mild peppers.  They are packed in jars and are in the pickle aisle.  You can purchase them either whole or sliced. I purchase them sliced and use the rest on sandwiches, salads and pizza.
    • Go light on the salt as both Kalamata olives and feta are quite salty.

    Greek Orzo and Feta Salad

     

    Other pasta salads you will love!

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    Greek Orzo Salad

    ★★★★★

    5 from 4 reviews

    Greek Orzo Salad is a delectable flavor packed pasta salad that can be cooked and on the table in less than thirty minutes.

    • Author: Beth Pierce
    • Prep Time: 10
    • Cook Time: 7
    • Total Time: 17 minutes
    • Yield: 6 servings 1x
    • Category: pasta salad
    • Method: stove top
    • Cuisine: Greek
    Scale

    Ingredients

    • (8 ounces) orzo pasta
    • 1/3 cup olive oil
    • 3 1/2 tablespoons lemon juice
    • 2 cloves garlic finely minced
    • 1/8 teaspoon salt
    • 1/4 teaspoon fresh ground black pepper
    • 1/4 cup minced red onion
    • 1 cup halved grape tomatoes
    • 1 cup diced cucumbers
    • 1/4 cup chopped peperoncinis
    • 1/2 cup halved Kalamata olives
    • 1/2 cup chopped artichoke hearts
    • 1/2 cup crumbled feta cheese
    • 1/4 cup chopped fresh parsley

    Instructions

    1. Cook the orzo per the box instructions for al dente pasta; drain well.
    2. In a small bowl whisk together the olive oil, lemon juice, minced garlic, salt and pepper.
    3. In a large bowl combine the red onion, tomatoes, cucumbers, peperoncinis, Kalamata olives, artichoke hearts, feta cheese, parsley and cooled orzo pasta.  Drizzle with lemon vinaigrette and toss to coat.

    Keywords: orzo pasta salad, pasta salad, summer pasta salad, side, Greek orzo pasta salad

    Roasted Parsnips

    by 9 Comments

    Roasted Parsnips are a flavor packed easy side that comes together in a matter of minutes. All the ingredients are shaken together in one disposable zipper top bag.  Even my picky son loves these parsnips. We love to serve this delectable vegetable with Balsamic Vinegar Barbecue Ribs or Chicken Scallopini

    Roasted Parsnips

    Finding new delicious sides that your family will love can be a challenging feat. These delicious Roasted Parsnips will ease that challenge.  You can have these parsnips prepped and in the oven in less than ten minutes. They go with so many main courses that you really can’t go wrong.

    Roasted Parsnips Recipe

    What are parsnips?

    The parsnip is a root vegetable that is closely related to the carrot although more of a cream color than an orange color. Though they look like a carrot they do not taste like one. Although they are somewhat sweet like a carrot especially after being roasted.  Roasting brings out the natural sugar and caramelizes them.  To me they are more earthy and slightly nuttier than carrots.  It is definitely a tastes that is hard to describe and one that you must experience for yourself.

    In most grocery stores you will find the parsnips prepackaged in bags usually close to the carrots.  Look for the bags with the smaller thinner parsnips as they are a little younger and a little tastier and more tender.

    How to Roast Parsnips

    How do you make Roasted Parsnips?

    First trim and peel your parsnips.  You can cut them into rounds or stick style or a combination.  You want to try to get them to almost uniform thickness so they cook evenly. Now throw all the cut parsnips in a large zipper storage bag.  Add the olive oil olive, dried oregano, salt, pepper, garlic powder, onion powder, dried basil, marjoram and crushed red pepper.

    Spread in a single layer on a parchment covered baking sheet. You want a little space between the cut parsnips so the heat can get down there and brown them.  Cook until golden brown and serve as soon as possible.

    How to Roast Parsnips

    Tips for making Roasted Parsnips

    • If available choose parsnips that are smaller and thinner as they are the younger more tender and flavorful ones.
    • Try to cut the parsnips in uniform thickness so they cook evenly.
    • For ease of clean up place everything in a large zipper storage bag and shake to coat.
    • Spread in a single layer on parchment paper with a little space between them so the heat can flow through.
    • Flip halfway through the roasting process to ensure that both sides brown.

    Roast Parsnips

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    Roasted Parsnips

    Roasted Parsnips

    ★★★★★

    5 from 7 reviews

    Roasted Parsnips are a flavor packed easy side that comes together in a matter of minutes. All the ingredients are shaken together in one disposable zipper top bag.

    • Author: Beth Pierce
    • Prep Time: 10
    • Cook Time: 30
    • Total Time: 40 minutes
    • Yield: 4 servings 1x
    • Category: vegetable
    • Method: stove
    • Cuisine: American
    Scale

    Ingredients

    • 2 lbs parsnips trimmed peeled and cut into rounds or sticks that are 1/3 inch thick
    • 3 tablespoons olive oil
    • 1 teaspoon dried oregano
    • 1/2 teaspoon salt
    • 1/2 teaspoon fresh ground black pepper
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1/4 teaspoon dried basil
    • 1/4 teaspoon marjoram
    • 2 pinches crushed red pepper (optional)

    Instructions

    1. Preheat oven to 425 degrees.
    2. Add parsnips, olive oil, dried oregano, salt, pepper, garlic powder, onion powder, dried basil, marjoram and crushed red pepper to a large Ziploc zipper bag.  Shake to coat.
    3. Spread in a single layer on a parchment covered baking sheet. Cook for 30 minutes or until golden brown; flipping halfway.  Serve promptly.

    Keywords: roasted parsnips, roasted vegetable, vegetable, parsnips recipe, recipe using parsnips

    Chef Salad

    by 7 Comments

    This beautiful and delectable Chef Salad brings all the best hearty protein together with fresh tomatoes, cucumbers and seasoned croutons.  This main meal salad is perfect for those busy spring nights and hot summer days.

    Chef Salad

    May is here and there is just so much to do.  There are graduations, spring concerts, field days, school award ceremonies, baby showers and weddings.  Sometimes a great salad recipe is all you need to satisfy your awesome family.  This fabulous Chef Salad will fit that bill perfectly!

    What is a Chef Salad?

    This traditionally America salad combines hard boiled eggs, several varieties of meats such as ham, turkey, roast beef or chicken, cheese, and cucumbers.  It is a gorgeous and is usually presented with the ingredients aesthetically placed before it is tossed.

    Chef Salad Recipe

    How do you make Chef Salad?

    First hard boil a few eggs. Please see my helpful tips for hard boiled eggs. Once completely cooled peel and cut into quarters lengthwise. Meanwhile cook four slices of bacon either in a skillet or in the oven until crispy. Coarsely chop and set aside for a few minutes.

    Next chop and rinse a large head of romaine lettuce.  Feel free to add a couple handfuls of spring greens or torn Boston lettuce.  Shake or spin the lettuce as dry as you can.  Top the bowl with the hard boiled eggs, crispy chopped bacon, Swiss cheese, ham, turkey, cucumbers, tomatoes and croutons.

    Top with your favorite salad dressing!  Some of our favorites are ranch, chipotle ranch, avocado ranch, bleu cheese, Italian and even a honey mustard vinaigrette. There is really not any wrong dressing for this beautiful salad.  Even thousand island and French dressing would be delicious on this salad.

    What is a Chef Salad?

    Tips for hard boiled eggs

    • Choose eggs that are as close to expiration as possible.
    • Add the eggs to a large pot without overcrowding.
    • Fill the pot with cold water to an inch over the eggs.
    • Add one teaspoon of baking soda.
    • Bring the eggs to a gentle boil.  Put the lid on the pan and remove it from the heat.  Allow the eggs to sit in the pan undisturbed for twelve to fifteen minutes.  I use twelve minutes for the medium eggs and fifteen minutes for the jumbo eggs.
    • Remove the pan from the stove and place under very cold running water for several minutes.

    Chef Salad

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    Enjoy my food loving friends!

     

     

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    Chef Salad

    Chef Salad

    ★★★★★

    5 from 4 reviews

    This beautiful and delectable Chef Salad brings all the best hearty protein together with fresh tomatoes, cucumbers and seasoned croutons.

    • Author: Beth Pierce
    • Prep Time: 10
    • Total Time: 10
    • Yield: 4 servings 1x
    • Category: salad
    • Cuisine: American
    Scale

    Ingredients

    • 1 small head romaine chopped
    • 2–3 cups spring greens or torn Boston lettuce
    • 4 hard boiled eggs peeled and quartered lengthwise
    • 4 slices crispy cooked bacon
    • 1/2 cup julienne strips deli style Swiss cheese
    • 1/2 cup julienne strips deli style ham
    • 1/2 cup julienne strips deli style turkey
    • 1 cup sliced English cucumber (about 1/3 English cucumber)
    • 1 cup halved grape tomatoes
    • 1 cup seasoned croutons
    • 2/3–1 cup salad dressing (ranch, chipotle ranch, avocado ranch, bleu cheese, Italian, honey mustard)

    Instructions

    1. Add romaine and spring greens to a large bowl.
    2. Top the lettuce with eggs, bacon, Swiss cheese, ham, turkey cucumbers, tomatoes and croutons.
    3. Drizzle with your favorite salad dressing and toss to coat.

    Keywords: chef salad recipe, main meal salad, salad with ham turkey and Swiss, chef's salad, chef's salad recipe

     

     

     

     

     

    Salty Dog Cocktail

    by 6 Comments

    This flavorful Salty Dog Cocktail is an easy blend of grapefruit juice, vodka and salt.  The end result is a memorable cocktail that can be made in less than a minute and is perfect for brunch, holiday parties, neighborhood soirees and bridal showers.

    Salty Dog

    Calling all grapefruit juice lovers.  This ones for you!  If you like to entertain or even like a good Friday or Saturday evening cocktail than this Salty Dog Cocktail is one you have to try.  It is amazing how well grapefruit juice, vodka and a little bit of salt taste together.  They really play well together like a perfect harmonized choir.

    Salty Dog Drink

    How do you make a Salty Dog Cocktail?

    Simply grab some short cocktail glasses.  You can do this in a whiskey glass, stemless wine glass or a single rocks glass.  The grapefruit juice in this cocktail really masks the taste of the vodka so the shorter glass gives you a chance to realize how much affect the vodka has on you before you have had too much.

    Pour some coarsely ground salt onto a shallow plate.  I use my salt grinder with sea salt. Rim the outside of the glass well with the juice from a slice of grapefruit.  Now dredge the rim of that glass into the salt.  It takes a little effort but you will get it coated.  Add plenty of ice to the glasses and pour three parts grapefruit juice to one part vodka.  Stir with a cocktail stirrer and serve promptly.

    Salty Dog Cocktail

    Where can I find coarse salt for Salty Dog Cocktails?

    This Salty Dog Cocktail would just would not be the same without the salt rim. The easiest and the most frugal way is to keep a salt grinder on hand.  It grinds the salt a little more coarse than table salt which is perfect for cocktails. You can also pick up some several ready to go kosher coarse salts right here.

    Salty Dog Recipe

    So if you love a great cocktail bursting with flavor or you enjoy making your friends and family feel pampered then put the ingredients for these Salty Dog Cocktails on your shopping list today!

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    Salty Dog Cocktail

    ★★★★★

    5 from 5 reviews

    This flavorful Salty Dog Cocktail is an easy blend of grapefruit juice, vodka and salt.  The end result is a memorable cocktail that can be made in less than a minute and is perfect for brunch, holiday parties, neighborhood soirees and bridal showers.

    • Author: Beth Pierce
    • Prep Time: 2
    • Total Time: 2
    • Yield: 1 cocktail 1x
    • Category: cocktails
    • Method: stir
    • Cuisine: American
    Scale

    Ingredients

    • Coarse Salt
    • Grapefruit wedges for rimming glasses and garnish (see notes)
    • Ice
    • 6 ounces grapefruit juice (per glass)
    • 2 ounces vodka (per glass)

    Instructions

    Pour coarsely ground salt onto shallow plate. Rim outside of glass well with the juice from a slice of grapefruit.  Now dredge the rim of glass into the salt.  Add ice and pour 3 parts grapefruit juice to 1 part vodka.  Stir with a cocktail stirrer and serve promptly.

    Notes

    You can use slices or thin wedges of grapefruit as a garnishment.  Simply cut a small slit and slide the slit onto the rim.  As long as you use 3 parts grapefruit juice to 1 part vodka you can use different sizes and types of glasses.

    Keywords: salty dog, salty dog drink, adult drink, cocktail, salty dog recipe

    Pineapple Cake with Cream Cheese Frosting

    by 7 Comments

    Pineapple Cake with Cream Cheese Frosting is a pineapple lovers dream come true. This moist delectable cake has an easy cream cheese frosting that has been flavored with pineapple juice and topped with toasted coconut.  It screams summer in every bite and is perfect for graduations, pool parties, patio shindigs and baby showers.

    Pineapple Cake

    I love this cake so much.  It is just that good.  This is a must try. I am warning you though.  You really should have a plan in place for sharing this because it is almost impossible to just eat one piece.  Not a huge coconut fan?  No problem at all.  Just omit it and the cake is still outstanding.  Not a fan of nuts in your cake?  No worries.  Just omit them or swap them out for walnuts.  As I always say don’t throw the baby out with the bath water.

    How do you make Pineapple Cake with Cream Cheese Frosting?

    This is a very easy cake to prepare.  Grab a big bowl and whisk together the flour, sugar and baking soda. Add the beaten eggs, crushed pineapple (reserving 3 tablespoons of the juice), vanilla extract and pecans. Mix just until combined and then pour into a well greased 9×13 baking pan. Bake for 35-40 minutes or until set in the middle and a toothpick inserted in the center of the cake comes out clean. Allow cake to fully cool for several hours.

    Spread sweetened coconut in a thin layer onto a baking sheet.  Place in the preheated oven for about 8-10 minutes or until lightly browned.  Gently flip the coconut to help it brown more evenly.  Completely cool the coconut.

    In a medium bowl combine cream cheese, butter and reserved pineapple juice.  Using a mixer beat until smooth and creamy.  Add the powdered sugar 1/2 cup at a time scraping down the sides as you mix it in.  Spread over the completely cooled cake. Spread the top with the completely cooled coconut.

    Pineapple Cake Recipe

    Helpful tips for making Pineapple Cake with Cream Cheese Frosting.

    • Take enough time to measure your ingredients properly. Spoon your flour into the measuring cup with a spoon and level it off with a table knife.
    • Grease your baking dish well.  I like to use Baker’s Joy.  It is no-stick baking spray with flour.  I have been using it for many years and I love it.
    • Don’t over bake the cake.  Remember the old toothpick test that your grandma showed you. It is a pretty reliable test which is why it has been used for generations and generations.
    • Prepare ahead of time and soften the cream cheese and butter.  Cream cheese and butter always mix better together when they are softened.
    • Make sure the cake is completely cooled before frosting.

    Pineapple Coconut Cake

    How to properly freeze this cake

    This particular cake can be prepared ahead of time as it freezes quite well.  You can freeze just the cake part or complete the whole cake with the frosting and the toasted coconut and then freeze. The cake should be completely cooled before wrapping and placing in the freezer.  Simply wrap all the way around the dish several times with a good heavy plastic wrap.

    If the cake is taller than the sides of the baking dish simply flash freeze it first so that the wrap does not have any affect on it. To flash freeze simply place it in the freezer uncovered until it is frozen and then cover with plastic.  Since you are freezing this cake in the dish it was cooked in and are not placing in freezer bags (the cake it too large for freezer bags)  only do this up to a couple weeks in advance. However if you are just freezing a portion of the cake flash freeze, double wrap in freezer bags and store up to a month.

    Pineapple Sunshine Cake

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    Pineapple Cake

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    Pineapple Cake with Cream Cheese Frosting

    Pineapple Cake

    ★★★★★

    5 from 5 reviews

    Pineapple Cake with Cream Cheese Frosting is a pineapple lovers dream come true. This delectable cake will quickly become one of your families favorites.

    • Author: Beth Pierce
    • Prep Time: 15
    • Cook Time: 40
    • Total Time: 55 minutes
    • Yield: 24 servings 1x
    • Category: dessert cake
    • Method: bake
    • Cuisine: Southern
    Scale

    Ingredients

    • 2 cups all purpose flour
    • 1 1/2 cups sugar
    • 2 teaspoons baking soda
    • 2 large eggs beaten
    • 3 (8 ounce) cans crushed pineapple with juice (reserve 3 tablespoons juice)
    • 1 teaspoon vanilla extract
    • 1 cup chopped pecans
    • 1 cup sweetened coconut flakes
    • 1 (8 ounce) box cream cheese softened
    • 1/2 cup butter softened
    • 2 cups powdered sugar

    Instructions

    1. Preheat oven to 350 degrees.  Grease a 9×13 inch baking dish.
    2. Whisk together the flour, sugar and baking soda.  Add the beaten eggs, crushed pineapple (reserving 3 tablespoons of the juice), vanilla extract and pecans. Mix just until combined and pour into the baking pan. Bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow cake to fully cool for several hours before icing.
    3. Preheat oven to 325 degrees. Spread sweetened coconut in a thin layer on baking sheet.  Bake 8-10 minutes or until lightly browned; flipping halfway.
    4. Using a mixer beat the cream cheese, butter, and reserved pineapple juice until smooth and creamy.  Add the powdered sugar 1/2 cup at a time; scraping down the sides. Spread over the completely cooled cake. Sprinkle the top with toasted coconut.

    Keywords: pineapple cake, cake, pineapple dessert, cream cheese frosting, cake with cream cheese frosting

    Ham Steak with Honey Mustard Glaze

    by 5 Comments

    This recipe for Ham Steak with Honey Mustard Glaze is a fresh change from the standard grilled fare. The steak is glazed with an easy four ingredient honey mustard sauce that will leave you licking your chops. Prepare to “wow” your family with this easy recipe.  For a complete meal serve with Green Bean Bacon Bundles and Cheesy Scalloped Potatoes.

    Ham Steak

    This Ham Steak with Honey Mustard Glaze is one of my picky sons favorite recipes.  This delectable main course can be on the table in less than twenty minutes.  This recipe is perfect for small families or couples who love ham but do not want to bake a full ham roast.  Sometimes those full hams can lead to days and days of eating ham. I love a good toasted ham sandwich but after a couple of them I am ready to move on to something else.

    Ham Steak Recipe

    How do you make Ham Steak with Honey Mustard Glaze?

    First you want to preheat your grill to medium or about 350 degrees. In a small saucepan over low heat combine the brown sugar, honey, Dijon mustard and cider vinegar.  Simmer over low heat until the brown sugar is dissolved.

    Add the steak to the grill over direct heat and baste the top with the honey mustard glaze.  Once basted flip and baste the other side.  Close the lid and cook for about four minutes.  While the steak is cooking take a few quick peeks and make sure the fire is not flaring up.  Now flip once again and baste the top.  Again close the lid and cook for about four minutes. Remove from the grill, cover with a loose aluminum foil tent and let it rest for ten minutes.

    How to Cook Ham Steak

    What is a ham steak?

    A ham steak is a just a slice of ham from a whole ham roast.  It is perfect for small families, couples and when you may need a small amount of ham for a recipe.  You can find them in your local grocery store next to the packaged smoked whole hams.

    Grilled Ham Steak

    Other ham recipes you will love!

    Print

    Ham Steak with Honey Mustard Glaze

    ham steak

    ★★★★★

    5 from 5 reviews

    This recipe for Ham Steak with Honey Mustard Glaze is a fresh change from the standard grilled fare with a delicious four ingredient honey mustard sauce.

    • Author: Beth Pierce
    • Prep Time: 5
    • Cook Time: 8
    • Total Time: 13 minutes
    • Yield: 4 servings 1x
    • Category: main meal ham
    • Method: grill
    • Cuisine: Southern
    Scale

    Ingredients

    • 1 ham steak (1–1 1/4 lbs)
    • 1/4 cup brown sugar
    • 1/4 cup honey
    • 1 tablespoon Dijon mustard
    • 1 teaspoon cider vinegar

    Instructions

    1. Preheat grill to medium or 350 degrees. In saucepan over low heat combine the brown sugar, honey, Dijon mustard and cider vinegar.  Simmer over low heat until the brown sugar is dissolved.
    2. Place ham steak on grill over direct heat and baste the top with honey mustard glaze.  Once basted flip and baste the other side.  Close lid and cook for 4 minutes. Flip once again and baste the top.  Again close the lid and cook for 4 minutes. Remove from grill, cover with loose aluminum foil tent and let rest 10 minutes.

    Keywords: ham steak, grilled ham steak, ham with glaze, ham steak with glaze,ham with honey mustard

     

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