broccolislaw

Have you guys hopped on board the spiralizer bandwagon yet? I hadn’t, but have wanted to for quite some time. So when OXO reached out to me to give their new Countertop Spiralizer model a try, I was happy to oblige.

I opted for the the standard zucchini noodle to get my “feet wet”, and then quickly found myself spiralizing everything I could get my hands on. It’s so much fun to use! Couldn’t be any easier to clean or store, and has three different blades for a plethora of slicing needs. spiralizer

Like curly fries! I’m trying to think on the healthy side – but it’s hard to deny the fact that for me this is groundbreaking. Curly fries. Sprinkled with Old Bay. From the comfort of my own home. Ya heard?

Of all the things I passed through this little gadget last week, I think I had the most fun with broccoli stems. I always felt so bad tossing them in the trash on the regular, so believe me when I say it felt so good to make this delicious, crunchy, and tangy slaw with those big green stalks!

What a great way to stretch a buck, and good for you to boot! I mixed with some shredded green and red cabbage, as well as some shredded carrot for a little additional crunch and pop of color. Would be the perfect addition to any potluck party table.

Disclaimer: This post is sponsored by the good folks at OXO. As always, all thoughts and opinions are my own.

Cheddar Bay BiscuitsGrowing up on the Chesapeake Bay, and now residing on the Eastern Shore and living a stone’s throw from the ocean, I’ve been to Red Lobster twice in my entire life. Literally. I’ve never felt that I was missing out on very much, except for when it came to the basket of biscuits that they serve to the table beforehand.

Tender buttermilk biscuits, studded with plenty of sharp cheddar cheese and a heavy dose of garlic flavor. How can you resist? They’re super easy and quick too, like 20 minutes and you’ve got biscuits! The simple ingredient list is just mixed together in a bowl, then dropped in biscuit-sized portions to bake. No labor intensive cutting-in of butter and kneading that regular buttermilk biscuits require.

Once out of the oven they’re given a hearty brushing of melted garlic-parsley butter…to which I also added a hefty pinch of Old Bay. I loved the flavor the celery seed lent, as well as the slight hint of color from the paprika. Plus, you know how we roll on the Eastern Shore – we put Old Bay on pretty much everything we can around here.

I made these to go alongside a batch of Manhattan clam chowder I’d made over the weekend, and it was sheer perfection. I usually serve some kind of crusty bread when I make seafood-based soups – but those days are done. Only these biscuits will suffice from now on!

This recipe is one for the books, guys. I’ll definitely be making this one again and again!

Source: adapted from Damn Delicious

Apple, Bacon, & Goat Cheese Salad

Nothing beats a really good salad in the summertime. Whether it’s a simple Greek salad with grilled chicken – or something a little fancier like this apple, bacon, and goat cheese salad…they always go over well with our family after spending a day outside in the hot summer sun!

Crispy smokey bacon, crunchy apples, tangy goat cheese, candied walnuts – and the pièce de résistance, a delicious apple butter vinaigrette. I think it may be my new favorite salad dressing!

Musselman's Apple Butter

First off, it acted as an awesome emulsifier – it truly was the perfect consistency for a dressing. It also added wonderful flavor. The sweet and spicy notes in the apple butter really worked well with the salad, and combined with apple cider vinegar – there was definitely a ton of apple flavor going on.

I think the recipe for the dressing would also be an amazing marinade for chicken or pork. Looking forward to trying that soon, will report back! In the meantime, enjoy this wonderful salad.

Disclaimer: This post is sponsored by the good folks at Musselman’s Apple Butter. As always, all thoughts and opinions are my own.

 

Classic Pasta Salad

This one has been a long time coming, guys. Whenever I go to a cookout or gathering, this is my most requested dish to bring. And I can’t believe that I don’t have it here on the site yet. Friends are always asking for the recipe, and it will be great to have the link handy from now on!

At any rate, it’s the classic version. Tri-colored rotini, tomatoes, onions, cukes, black olives, cheese, and Italian dressing. But, there area few things that I’ve added it to it to the years that make it special…

First off, fresh herbs – chopped basil, parsley, and oregano bring a ton of freshness to the dish. I usually have an abundance of all of them in the summer, and it’s a great way to use them. Also, celery seed – the brightness and crunch it adds to the dish is on point.

I take a shortcut and use the powdered Italian dressing. I’ve made my own, and used bottled – but nothing compares to the Good Seasons Italian in this application. For someone who makes most of her dressings at home – I love the stuff. I’ve always got a packet in the pantry.

Sometimes I’ll add chopped up pepperoni or salami, or pepperocinis, or chopped bell peppers…but this is my standard. I could live off this stuff in the summertime, and many weeks – I do. It’s my favorite, and I know it will be one of yours too!

Classic Pasta Salad

1 lb tri-color rotini pasta
5 roma tomatoes, diced
2 cucumbers – peeled, seeded and diced
1 red onion, small diced
1 can black olives, drained and olives halved
1 tsp celery seed
1/4 cup fresh basil, chopped
2 tbsp fresh parsley, chopped
1 Tbsp fresh oregano, chopped (or 2 tsp dried)
16 oz shredded cheese (I like a blend of cheddar and mozzarella)
1 packet Good Seasons Italian Dressing (I like the Zesty kind!)
kosher salt
fresh ground black pepper

Prepare salad dressing according to directions on packet.

Cook the pasta in salted water for 7-8 minutes until al dente, and drain.

Combine the veggies, olives and pasta in a large bowl. Add the salad dressing, and toss to coat everything.

Add in the celery seed, fresh herbs, the cheese, and salt and pepper to taste.

Fridge it for an hour or so to let the flavors blend.

Source: adapted from my good friend Crystal’s mom, Ms. Ginny. We miss you, but rest assured your pasta salad lives on!