Middle Eastern Chickpea Salad

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Looking for a great salad?  This Middle Eastern Chickpea Salad is the perfect choice!  It's filled with fresh veggies and protein for a light and delicious main salad or side dish.

About a month ago I had some friends over for a "Girls That Lunch" party.  It's not often that we all get together, so this party was the perfect way to reunite, laugh, gossip, and just be "girls".   The menu consisted of grilled chicken and a few types of salads.  Of course there was some heavenly wine involved too!  This Middle Eastern Chickpea Salad was an obvious choice for the menu.  

There is nothing better than a cold and crisp salad that uses fresh vegetables, and is laced with a heavenly lemon vinaigrette.  I knew this would be a big hit with the girls.  

This chickpea salad takes only minutes to throw together.  The flavors and bright and bold, leaving you wanting more.  Fresh, crisp cucumbers are mixed with mint, tomatoes, and bell peppers, then tossed with the most heavenly lemon vinaigrette!  Oh boy was this salad a hit!  Everyone loved it so much there weren't any leftovers to be found. (Sorry MGG, there's none left for you...)

This salad is a great lunch idea.  Use it as a main dish or a side dish.  Another perfect way to serve this would be to buy mini pita pockets, and stuff them with the salad.  The perfect treat!  Super Bowl anyone?

Enjoy!

Middle Eastern Chickpea Salad

1 large English cucumber, seeded and diced
1 15-oz can of chickpeas, drained and rinsed
2 Roma tomatoes, diced
1 red bell pepper, diced
1/4 cup of fresh mint, minced
1/3 cup of crumbled feta

Lemon Vinaigrette 

3 lemons, zest removed and juiced
2 teaspoons of Gourmet Garden Basil Stir In Paste
1 tsp of garlic, minced
1/2 cup extra virgin olive oil 

salt and pepper

In a large bowl, toss together the cucumber, chickpeas, tomatoes, bell pepper, and mint.  To make the vinaigrette add Lemon zest, and lemon juice, basil paste, garlic, and oil to a mason jar.  Shake vigorously to combine.  Add salt and pepper to taste.

Add vinaigrette over the salad and toss to combine.  Top with feta and serve.  

10 Top Recipes of 2017

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Happy New Year!

2017 was a full packed year but it seems that it went so fast that it was a blur.  This was a years full of variety.  The dishes made were an array for down home cooking to international fare.  

I gathered the most popular dishes from 2017 in one spot for you to reference and enjoy!

Enjoy all the precious moments that 2018 will bring.  We only live once!

10 TOP RECIPES OF 2017

10.
StonefireGrill’s Roasted Cauliflower with Tahini Sauce



9.
Greek Style Lemony Chicken and Orzo Soup

8.
Brown Sugar-Sour Cream Banana Bread



7.
Slow Cooker Guinness Irish Beef Stew



6.
One Pot Meat Lovers Pizza Ravioli Bake



5.
Herbed Ricotta and Parmesan Spread

4.
Spicy Szechuan Chicken and Vegetable Stir Fry



3.
Chicken Teriyaki Stir Fry



2.
Healthier Slow Cooker Orange Chicken

1.Lemon Pepper Butter Chicken Breasts





There are plenty of dishes to come in 2018.  Lots of comfort food, weeknight meals, stir frys, southern dishes, and easy restaurant style meals.  Enjoy a prosperous holiday and I am so grateful for all of my followers.  I wish you the best in 2018 and will be talking to you in the new year!

Thanksgiving Side Dishes: 10 Exciting New Choices

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One of the things I love about Thanksgiving are the traditions.  Food being one of them we have family favorites that HAVE to be made every year otherwise it just wouldn't be Thanksgiving.  One of those dishes is only made that one time of year, so we all wait with baited breath for that one dish!


Another thing I love about Thanksgiving is the ability to try NEW side dishes.  Since there are so many side dishes included with this meal I take the opportunity to throw one or two new dishes along with our standards.  These can be rotated out each year with more new recipes, and this keeps our menu interesting and fresh.

THANKSGIVING SIDE DISHES: 10 EXCITING NEW CHOICES

I'm happy to share with you some of the new side dishes that I've made over the years that have been a hit with the family and guests.  Try out some of these this year in addition to your standard menu.  Who knows, you might find a new favorite tradition!


Happy Thanksgiving!

Stonefire Grill’s Roasted Cauliflower with Tahini Sauce

Orange Salad with Arugula and Spinach

Sautéed Zucchini with Mint, Basil & Pine Nuts

Sauteed Shredded Brussels Sprouts

Blood Orange and Pear Salad with Lemon Vinaigrette

Winter Slaw

Ginger Glazed Roasted Carrots & Green Beans

Seven-Grain Salad with Roasted Pepper, Feta, and a Mustard Dressing

Arugula Spinach Salad with Feta, Cranberries & Pecans

Risotto with Mushrooms and Sage










You may also like:


Thanksgiving Favorites: Side Dishes
Classic Thanksgiving Side Dish: Mashed Potatoes - Make Ahead Tips!
Thanksgiving Tips, Recipes, and Ideas

Indian Summer Fresh Corn Salad

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So we are switching gears around here once again.

We had about a week and a half of great fall weather and then BAM! here comes the heat again.  It's been in the mid nineties all week long.  I can't keep up.  I've been cooking some great fall comfy food and now it's too hot to cook inside.  What's a girl to do?  

Get out and grill again!  I would call this Indian Summer for sure.  This is typical of Southern California but mother nature was really sneaky this year, giving us that teaser of really cool weather.

So when I think of Indian Summer I think of corn.  We LOVE corn and use it some many ways.  Since we are grilling our main dish (Spicy Apricot Glazed Chicken - recipe to come) I wanted to please MGG with a salad.  One mixed with fresh corn kernels.  Yum!

INDIAN SUMMER FRESH CORN SALAD

MGG loves a good spinach salad so why not mix in some corn, along with the typical tomato and cucumber.  Dress it with a light citrus vinaigrette and you have one heck of a side dish.  Perfect for an Indian Summer, or anytime.

NOTE:  I often freeze summer corn so we can have fresh corn on the cob during the winter!

So go forth and make this perfectly delicious salad that highlights fresh summer corn.  It's easy and tastes oh so fresh!

Enjoy!

Indian Summer Fresh Corn Salad


Serves 4

Ingredients:

Dressing:
3 Tablespoons fresh lemon juice
1 tablespoon honey
3 tablespoons fresh snipped cilantro
1/2 cup olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

Salad:
2 ears fresh sweet corn, cooked
1 cup fresh baby spinach
3//4 cup cucumber, diced
1 medium tomato, diced

Instructions:

In a mason jar combine dressing ingredients and shake vigorously to combine.

Cut the corn from the cob and add it to a large bowl. Add the spinach, cucumber, and tomato. Toss to combine. Drizzle dressing over until lightly dressed. (You will most likely have leftover dressing,) Serve at room temperature.

Beth's Confetti Rice

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Everyone needs a good side dish that will go with many types of meat and that's what we are going to talk about today.

It's still late summer here in Southern California and we are still grilling every chance we get.  Actually, we'll be grilling well into October as the weather tends to be warm.  So I wanted to make a rice dish to go with some shrimp and scallops we were grilling (recipe coming).  You know rice goes well with any type of meat.  But I wanted to jazz this up a bit.  Something sort of like a pilaf with veggies, or like a Caribbean confetti rice, but my style.  Thus,  Beth's Confetti Rice was born!

BETH'S CONFETTI RICE

Imagine a nice basmati rice cooked until fluffy and tender, then tossed with an array of veggies.  Spicy sweet bell pepper, tender peas, crisp sweet corn, and sweet onion are combined with the heavenly rice and sprinkled with cilantro for extra flavor.  Amazing!  This is the PERFECT rice to serve with any grilled meat.  

This side dish is perfect for late summer gatherings.  It goes well with pork, steak, fish, and chicken dishes whether they are grilled or baked or pan fried.  It's just a great compliment that you will want to eat over and over.

Enjoy!

Beth's Confetti Rice

serves 4-6

1 cup long grain basmati rice, rinsed well
1½ cups chicken broth, low sodium

2 Tablespoons butter

1/2 cup red bell peppers, diced

1/2 medium sweet onion, diced
1/2 cup frozen peas
½ cup frozen or fresh corn
2 cloves garlic, minced

salt and pepper
¼ cup cilantro, chopped 

Add the rice, and broth medium sauce pot. Set over medium heat and cover. Bring to a boil, then stir and lower the heat. Cover and allow the rice to cook until the liquid is absorbed about 15-20 minutes. Remove from heat.

Meanwhile, add the butter to a large skillet over medium heat. Add the bell peppers and onions. Sauté for 2-3 minutes, to soften.  Add the peas, corn and garlic. Season with salt and pepper.   Stir and cook for another 2 minutes until heated through.  Add the cooked rice to the skillet and toss well to combine.  Sprinkle with the cilantro and toss.  Serve warm as a side dish.

You may also like:

Asian Style Fried Rice and Beans

Chicken and Mango Rice Salad

Easy Mexican Rice

Fried Rice

Seven-Grain Salad with Roasted Pepper, Feta, and a Mustard Dressing

The BEST Broccoli Pasta Salad

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Labor Day is coming up and a great holiday to celebrate with the last of summer food.  I'm going to be bringing you several posts with dishes to celebrate with.  First up is another great pasta salad.  

Everyone needs an easy yet scrumptious side dish and this is absolutely The BEST Broccoli Pasta Salad I've ever had.  It was adapted slightly from a recipe I found on Pinterest from Tiffany's blog Pics and Pastries.  To me this pasta salad screams summer!

THE BEST BROCCOLI PASTA SALAD

Imagine a pasta salad that includes fresh crunchy broccoli, sweet & tart cherries, and doused in a creamy 3 cheese ranch dressing.  Oh yum!  The combination of sweet/tart (cherries) and spicy/savory (bell peppers) just work wonders with the crunch of the broccoli.  The perfect way to use fresh summer vegetables.  I can truly say this is the best broccoli salad around!

So whether you are having a last summer bash for Labor Day, a summer picnic, concert in the park, or a potluck block party, make this dish!  Everyone will be raving it's praises and asking for the recipe.  The BEST Broccoli Pasta Salad is on the menu!

Enjoy!

Note:  Shared with The Country Cook's Weekend Potluck

The BEST Broccoli Pasta Salad

serves 6

6 oz bow-tie pasta
1/2 - 1 red bell pepper, diced

1/2 - 1 orange bell pepper, diced
1 head broccoli

1/3 cup dried cherries
3/4 cup Three Cheese Ranch dressing (such as Kroger or Kraft brand)

Kosher salt &  fresh ground pepper to taste

In a large pot of boiling water cook pasta according to box directions.  During the last 4 minutes of cooking add the broccoli head to blanch.  Broccoli should turn bright green.  Remove broccoli and drain pasta.  Allow pasta to cool.

Chop broccoli into florets.  Add to medium bowl.  Add diced bell peppers to the bowl along with the cherries. Add cooled pasta and toss to combine.  Add dressing and toss to coat.  Refrigerate 1 hour.  Serve cold or room temperature.  May add extra dressing if needed.