In case you need a little inspiration for your Thanksgiving celebration, I’m going to share some of my favorite recipes for special holiday meals. That doesn’t mean they’re difficult or fussy, they’re simply delicious!
Category: salad
Spinach Salad With a Twist
Meals can get boring if you don’t change things up a bit. I’ve found it’s all about The Sides! If you make your famous meatloaf or pork loin and just add a couple of different sides to along with it, it turns it into a brand new meal!
I love salads of all kinds, and a Spinach Salad is right up there with my favorites! I love this old standard, Continue reading “Spinach Salad With a Twist”
Summertime Pasta Salad
I tried a new recipe this week that I loved for several reasons:
- I love a cold pasta salad in the summertime.
- I served it alongside a BLT and it was a great side dish.
- This would also be a great main dish by adding grilled chicken strips, or even shrimp or crab meat!
- It’s also a great do-ahead dish. I made it the night before and it was so great to have it all ready to pull out and add to a simple summer meal like BLT’s!
Tortellini Caesar Pasta Salad
This recipe was found in a Community Table magazine.
INGREDIENTS
2 (9-oz) packages cheese tortellini
1 head broccoli, cut into small florets
3 ears corn – I used frozen corn kernels – You could use any fresh vegetable – cucumbers, zucchini or squash would all be delicious in this!
1 cup creamy Caesar salad dressing
Juice of 1 lemon
2 carrots, thinly
4 tomatoes, diced
Kosher salt
DIRECTIONS
Cook tortellini according to package directions; drain and cool.
Steam broccoli until tender, about 6 minutes; cool.
Cook corn in boiling water, 5 minutes; cool, then slice kernels off cob. I simply ran the frozen kernels under cold water and added it to the salad.
Toss tortellini, broccoli, and corn with dressing, lemon juice, carrots, tomatoes; salt to taste.
If you love pasta, you’ll love this recipe! I hope you’ll add it to your menu, either as a side or a main dish, and do it this summer!!
With love from my country kitchen,
(L)Oven Monday – Summer Menu Family Favorites
Hello friends! I trust you had a great weekend. We sure did! On top of the wonderful church service on Sunday (I’m so thankful for my church!), getting to go hear Chonda Pierce Friday night (hilarious!), and a fun day on Saturday, my cup was just running over!
We had a delicious Sunday dinner at home. I know, it was Mother’s Day, and mom’s aren’t supposed to cook, but I was glad to help. My husband did steaks on the grill for us and I happily contributed all the other parts of the menu. Everything on the menu is literally a family favorite for summertime cuisine! This menu is perfect in every way in our house! I’ve shared them all in times past, but let me tell you about it –
I usually always make a Teriyaki Marinade for our steaks because it makes them THE BEST EVER! Spinach Salad has a crunchy element of Water Chestnuts, some boiled eggs, bacon pieces and is then topped with a dressing that is a cross between Catalina and French dressing. Yum. Every now and then we step into the unhealthy realm and make our family’s favorite Golden Onion Rings. Again, they’re just the most delicious recipe ever, yet very easy to make. Lastly, dessert consisted of another family favorite – Fresh Strawberry Pie. In case you haven’t made any of these, or if you haven’t made these recipes in a while, let me share the links so you can put them on your menu soon!!
Teriyaki Marinated Steaks
Golden Onion Rings
Spinach Salad
Fresh Strawberry Pie
I was too involved with the guests to get good pictures of the food,
but here’s a little peek…
Dessert’s grand appearance was the Pie!
My “centerpiece” may seem a little odd to you, but let me explain – I wanted all three of my girls represented on the table. The Yankee Candle has a label on it with my oldest and youngest daughters pictures on it! A sweet friend gave that to me for a Mother’s Day gift and it touched my heart so much! Not only did it represent the girls, it gave a pretty ambiance to the table and it smells wonderful! Then the little pink rose in the bud vase and the porcelain baby shoes were to represent our second daughter, Ashley. She’s rejoicing in heaven, and we’ll join her before long!!
Our youngest daughter and her husband were here with us for supper, and I got to talk to my oldest daughter and my mom on the phone, so that was wonderful! Even though we had some of our favorite foods, the people we got to be with were the best part of the meal!
What was the best part of your weekend?
With love,
(L)Oven Monday – Short Ribs in the Crock Pot
I have some tried and true recipes that I have fixed many many times over the years, and yesterday’s dinner was one of those. I fixed Short Ribs and Lima Beans. Don’t turn your nose up at the Lima beans; I don’t like Limas except when they’re served in this dish! This recipe is a great one for Sunday since it’s cooked in the slow cooker. The ribs fall off the bone and are so delicious after cooking in the soups that season them and the beans. Here’s my recipe:
Short Ribs and Lima Bean Casserole – In the crock pot
Short ribs – a couple packages – sorry I don’t have the “pounds”
1 pkg. frozen lima beans
1 pkg. Lipton Onion soup
1 Can vegetable beef soup with barley
1/2 can water
Place the ribs in the bottom of crock pot. Mix the beans, soups and water in a bowl. then pour over ribs. Cook on low for 5-6 hours. Remove ribs and beans. Thicken the liquid in the crock pot with about 1/3 cup of water and 3 tbl. flour mixed together. Turn crock pot to high and stir in flour/water mixture. Cook until thickened (about 10 minutes).
Baked potatoes or mashed potatoes are good with this meal because of the nice gravy.
A great salad to serve with this meal is Mandarin Orange Tossed Salad. On Saturday night I prepared the lettuce, celery, green onions and almonds. After church all I had to do was mix the ingredients in the salad bowls and stir the quick dressing together. It’s light and refreshing!
Mandarin Orange Tossed Salad
1/4 cup wine vinegar
1/2 cup oil
1 tbl. sugar
salt and pepper to taste
3 3/4 oz. slivered almonds
2 tbl. sugar
1 head lettuce, chopped (I like leaf or Bibb lettuce)
1/2 cup chopped green onions
1/4 cup chopped celery
1 11 oz. can mandarin oranges, drained
Combine vinegar, oil and 1 tbl. sugar, salt and pepper in bowl; mix well. Set aside. Combine almonds with 2 tbl. sugar in skillet. Cook over low heat until sugar melts and almonds are coated and light brown, stirring constantly. Cool to room temperature. Combine lettuce, green onions, celery, oranges, and almonds in salad bowl. Add dressing at serving time, tossing gently to mix well.
What was cooking your kitchen yesterday?
