Hope everyone had a perfect 4th of July yesterday!
One of my favorite holidays for sure. We had a great time at the pool with friends, and then on to a delicious grill fest for dinner followed by magnificent fireworks.
Boy, I'm tired today. I did all the prep work ahead so that my day was open to enjoy party. Today is my day to relax, and catch up before heading back to work. My lazy Sunday as I call it.
To start the day off right I whipped up MGG and I some wonderfully delicious waffles. Something a little sweet to get us going. Plus I get to break our my new waffle maker! It's so much fun to get a new kitchen item. I have this old beat up waffle maker for 100 year and it was on it's last leg. It was huffing and puffing and I knew it was time to retire. So I believe that a "test taste" is due, don't you?
Oh my this recipe! You will just love the addition of decadent chocolate chips and crunchy pecans. They give it a hint of sweet along with a nice bit of crunch. You can splurge every once in a while. Keeps you motivated, I say.
I hope you enjoy these. Give them a try for your next weekend breakfast and tell me what you think.
Kitchen Tip: Freeze leftover waffles and toast them in the toaster for a quick weekday breakfast or snack.
Chocolate Chip Pecan Waffles
serves 4-6
3 cups all-purpose flour
1 T baking powder
¼ cup sugar
⅔ cup finely chopped pecans
⅔ cup miniature semisweet chocolate chips
4 eggs
1 cup butter, melted
2 ½ cups milk
2 tsp vanilla
Additional coarsely chopped pecans and miniature semisweet chocolate chips, if desired
Heat your waffle maker according to manufacturer's directions.
In a large bowl, mix flour, baking powder, sugar, pecans and chocolate chips. In a medium bowl, beat eggs, butter, milk and vanilla with whisk. Pour the wet mixture into the dry mixture and stir just until moistened.
Pour batter onto waffle maker and bake about 5 minutes until steaming stops and waffles are deep golden brown. Remove to a tray and keep warm under foil or in a low temp oven. Repeat with remaining batter.
Serve immediately with syrup and topped with additional pecans and chocolate chips if desired. Repeat with remaining batter.
Taking advantage of summer's fresh vegetables is the best way to eat fresh, light, and healthy food.
One of my favorite vegetables is corn. We eat it all summer long. Mostly preparing fresh corn on the cob. I just love it soooo much that I don't think there is ever enough corn to eat!
This past Sunday MGG and I had a went to a concert in the park, taking a picnic dinner while we listened to a Bee Gees cover band. So much fun! I'm dating myself but I used to love the Bee Gees and it was great to hear all my favorite songs again. Anyone else a Bee Gee fan?
So a picnic dinner calls for food that is easy to pack, and easy to eat. While I could have taken some corn on the cob I decided to make a corn salad instead. That way I could make a heartier salad by adding other vegetables in the mix.
This is a light and fresh salad, mixed with several fresh vegetables, and tossed with a wonderful vinaigrette. Can't get much simpler than this. Again, this is a perfect side dish for your 4th of July BBQ, a picnic, potluck, or concerts in the park. It goes with all types of main dishes from BBQ, ribs, chicken, burgers, sandwiches...you name it.
Enjoy this fresh salad this weekend!
Summer Corn Salad
serves 6
5 tsp olive oil, divided
1 T lime juice
1/4 tsp salt
1/4 tsp sriracha sauce
1 1/2 cups fresh corn (may use frozen) (3-4 corn cobs)
1 1/2 cups multi-colored grape tomatoes, halved
1/2 cup cucumber, small dice
1/4 cup red onion, small dice
2 T fresh basil, chopped
1/4 cup feta cheese, crumbled
In a small bowl, whisk together 4 teaspoons oil, lime juice, salt and sriracha sauce. Set aside. Cook 3-4 cobs of corn in the microwave, or in boiling water until done. Allow to cool slightly and then cut off the cob with a sharp knife.
In a large bowl place corn. Add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat. Chill in the refrigerator 1 hour. Sprinkle with cheese just before serving.
Here's the 2nd great dish that's perfect for the upcoming 4th of July holiday.
This salad is one of our go-to salads during the summer months. We tend to eat much lighter than the rest of the year, and we eat tons of fresh fruits and vegetables. MGG and I love going to local farmer's markets and picking in season items to make for dinner over the weekend. It's a fun summer pass time.
This year has been one of the best I can remember for strawberries. they are so plump and juicy and need no sweetening. I just can't get enough of them. My Summer Salad features these wonderful berries and the combination of the sweet berries, tang from Gorgonzola cheese, and crunch of pecans is perfect. Something you will enjoy over and over all summer.
I also love items that are quick to put together. Who really wants to spend all day in the kitchen during the summer? Not me!
So make sure to round up your friends this weekend, and bring this salad. They will request seconds....no doubt!
Enjoy!
Kitchen Tip: Add some grilled or rotisserie chicken to make this a main course salad.
Summer Salad
serves 6
7 cups of romaine lettuce, torn (1 large head)
1 cup of Gorgonzola cheese, crumbled
1 cup pecan halves
3 cups of fresh strawberries, sliced
1/3 cup extra virgin olive oil
3 T white wine vinegar
1/2 tsp kosher salt
1 tsp Dijon mustard
1 garlic clove, minced
In a large bowl add the lettuce. Layer on the cheese, pecans, and the strawberries. In a small mason jar add the oil, vinegar, salt, mustard, and garlic. Place lid on and shake to combine.
Pour dressing over the salad right before serving.
