Tomato Caprese Salad {All Fanned Out}

Plump vine ripe tomatoes, fresh mozzarella, a little basil leaves along with a little splash of olive oil & balsamic vinegar.... Perfect ingredients for a perfect salad!  This tomato caprese salad is classic as far as flavors go - but jazzed up in the presentation.  Try serving this up at your next cookout or get together, and see how many 'wows' you get!

Tomato Caprese Salad {All Fanned Out}

Add this recipe to ZipList!

Ingredients:

• 1 large vine ripe tomato
• 4-5 thin slices fresh mozzarella
• 4-5 fresh basil leaves
• splash of olive oil
• splash of balsamic vinegar
• salt & pepper to taste

Instructions:
Take your tomato & cut the top off, where the stem would be at.  Then, cut 4-5 slices into it - about 1/4" apart from each other.  Insert a slice of fresh mozzarella & a basil leaf into each slot.  Splash on a little olive oil & balsamic vinegar.  Season with salt & pepper to taste.


Never miss a thing, follow me on Facebook!



Shared with these great blog parties!

Read More

Summer Squash Cole Slaw

During this time of year, most gardens are overflowing with squash and zucchini - I thought it would be fun (and tasty) to put a spin on a traditional cole slaw recipe by adding some of them into it.  The flavors meld together so well, and the colors that the dish produces are just so beautiful.  Plus, by adding these veggies into the slaw - you get a whole new health element added.

Summer Squash Cole Slaw

Created by Mrs Happy Homemaker for Life Around Home

Add this recipe to ZipList!

Ingredients:

• 1 medium sized yellow squash, unpeeled & julienned
• 2 small zucchini, unpeeled & julienned
• 1 small onion, thinly sliced
• 3/4 cup shredded purple cabbage
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil mayonnaise
• 1 tablespoon sugar (or sugar substitute)
• 1/2 teaspoon dill weed
• 1/2 teaspoon garlic powder
• 1/4 teaspoon celery salt
• 1/4 teaspoon pepper
• 1/4 teaspoon salt

Instructions:

In a large bowl, combine squash, zucchini, onion, & purple cabbage.  In a separate small bowl, combine the remaining ingredients & mix well with a whisk.  Pour over the squash mixture & toss to coat.  Cover & refrigerate for at least 30 minutes before serving.  Serve with a slotted spoon.

Shared with these great blog parties!

Read More

Watermelon Feta Salad Tarts

In honor of Watermelon Day, I thought it would be a fun idea to create a fun spin on the traditional watermelon feta salad by combining it with the appearance of a watermelon tart. The presentation is adorable, and gives a whole new life to such a simple recipe.  

The sunflower kernels is something you don't really see in watermelon & feta salad, but it adds just the perfect amount of salt & crunch, and compliments it so well. You can eat it as a snack or as a light meal.  You can even cut the watermelon into smaller circles for a fun party appetizer that is sure to be the talk of the party.

Watermelon & Feta Salad Tarts

created by Mrs Happy Homemaker for Life Around Home

Add this recipe to ZipList!

(per serving)

Ingredients:

• 1 3"-4" round slice of watermelon (use a glass or biscuit cutter)
• 1/4 cup feta cheese
• 1/4 cup thinly sliced red onion
• 1/4 cup roasted & salted sunflower kernels
• 1 tablespoon balsamic vinaigrette, or to taste

Instructions:

Lay your circular slice of watermelon on a plate.  Sprinkle with feta cheese.  Arrange the onion slices on top, and around the slice of melon.  Add the sunflower kernels on top of the feta.  Garnish with the balsamic vinaigrette.  Serve immediately.

Shared with these great blog parties!

Read More

Salmon, Potato, & Green Bean Salad

When I think of healthy food, the first thing I think of is salad.  If we were all playing a game of Scattergories together, & the category was health food - salad would be the thing most of us said first.
So, when it came time for creating another healthy recipe for Life Around Home (the social-media television show I'm involved in), I knew I wanted to do a salad - a not-so-boring salad at that.  Something that I could enjoy every bite of, and look forward to having again.  Truth is, I can't say that about many.
With the addition of salmon, potatoes, & green beans - it turns an ordinary salad into the real meal deal.  You can use it with fresh salmon or even a pack of already cooked salmon (although obviously fresh tastes best).
(Click here for the Life Around Home recipe card)

Salmon, Potato, & Green Bean SaladCreated by Mrs Happy Homemaker for Life Around Home(Scroll to bottom for printable button)(serves 1)

Add this recipe to ZipList!

Ingredients:

• 1 large potato, sliced thin
• 15 fresh green beans
• 8oz salmon filet
• 2 cups romaine lettuce, chopped
• 1 large lemon, cut in half
• 2 tablespoons extra virgin olive oil
• salt & pepper to taste
• sliced tomato

Instructions:
Bring a couple inches of water to  boil in a large pan, or pot.  Sit a steamer basket on top, careful to not make contact with the water.  Lay the potato slices in the steamer basket in one layer.  Sprinkle with salt & pepper.  Lay the salmon filet over the potatoes, & sprinkle with salt & pepper.  Cover & steam for 8 minutes.  Place the green beans in the steamer basket, on top of the salmon.  Squeeze one half of the lemon on top of the steamer contents. Cover & steam for an additional 6-8 minutes.

Transfer the steamer basket contents to large bowl, & flake the salmon slightly.  Spread the chopped romaine lettuce on a plate, and top with the sliced potato, green beans, & salmon. Squeeze the other lemon half evenly around the salad & then drizzle on the olive oil. Garnish with sliced a sliced tomato.

Shared with these great blog parties!

Read More

Spinach Salad with Hot Bacon Dressing

It's so easy to just throw together a salad for a side dish to dinner.  But, it's time to take a break from those pre-made bags of salad from the produce section.  This spinach salad of mine is a treat of a salad.  It's so flavorful that it will leave your taste buds jumping.  
Simply fantastic.

Spinach Salad with Hot Bacon Dressing

Add this recipe to ZipList!

Ingredients:

• 3 eggs, hard boiled
• 7 slices thick cut bacon
• 1 medium red onion, thinly sliced
• 10 ounces baby spinach, washed
• 3 tablespoons red wine vinegar
• 2 teaspoons sugar
• 1 teaspoon Dijon mustard
• salt & pepper to taste

Instructions:
Fry the bacon in a skillet until crispy.  Remove to a paper towel.  Drain the grease into a bowl & set aside.  Cook the sliced onion in the skillet slowly until caramelized and reduced.  
Chop the bacon.  Peel & slice the eggs.  
Make the hot bacon dressing.  Mix 3 tablespoons of reserved bacon fat, vinegar, sugar, Dijon mustard, & salt to a small saucepan or skillet over medium high heat.  Whisk together & heat thoroughly until bubbly.
Add the spinach to a large bowl.  Arrange the onions & bacon on top.  Pour the hot dressing on, toss to combine, & then top with the egg slices.  




Shared with these great blog parties!

Read More

Cocoa Cayenne Encrusted Salmon & Strawberry Spinach Salad

In case you missed it, I wanted to share with you all my latest recipes over on Life Around Home - Cocoa Cayenne Encrusted Salmon & Strawberry Spinach Salad.  The two make a wonderful pair for a romantic Valentines dinner - and it's so good, you will think of any excuse to serve it any time of year.  

Go here to print out the recipe cards.

Shared with a rockstar list of linky parties!

Read More

Regina's Grandmother's Fruit Salad

My dear friend, Regina, shared with me her grandmother's recipe for fruit salad not long ago - and let me tell you that it is absolutely outstanding!  You may have seen it on my Menu Plan for the week, and you will be seeing it on many more menu plans in the future.  My children each had 2 bowls, and I had 3!  I would have had more than that, but I have been working on the whole restraint thing. ;)

Enjoy!!

Regina's Grandmother's Fruit Salad

Add this recipe to ZipList!

Ingredients:

• 6 navel oranges, peeled & sliced thin
• 1 & 1/4 pounds red seedless grapes, halved
• 1 20oz can of chunk pineapple, drained
• 1 16oz bag of frozen whole strawberries - almost thawed
• 3 or 4 bananas., sliced
• Sugar

Instructions:


Layer the oranges in a flat container, giving each layer a nice heavy coating of sugar

Layer the halved grapes in a separate container, sugaring each layer heavily

Let them sit out at room temperature for several hours to get those juices flowing.  Stir occasionally.  Regina says,"I usually prepare mine the night before, and after they've set out awhile, I put them in the refrigerator overnight until I am ready for them".

Combine the oranges & grapes - then mix in the drained pineapple chunks. Cover & put the mixture into the refrigerator for an hour for the flavors to meld.

Add the strawberries & sliced bananas shortly before serving.  

Read More

Avocado Onion Salad

Avocado is a food that I didn't used to really care for before marriage.  My husband, however, really enjoyed them.  It took me what seems like forever to even be able to stomach guacamole.  It wasn't really the taste that got to me - it was the color, and texture.  Something about it just struck me as - well, nasty.

Time went on, and I started making guacamole for the Mister here at home.  Since I made it myself, I had to taste it.  After all, what kind of cook would I be if I didn't taste my own food?  Well, I would be a lot thinner I presume....  ;)

Turns out, I liked guacamole, and I didn't even have to add food coloring to it to make it a more appetizing color.  (Purple guacamole anyone?)  Over the years, I have done more & more things with avocados.  It is just one of the many things that my husband has swayed my vote on.  He says sardines are next on that list, but I have to disagree with that one.  (Sorry babe, but EW!)

This simple Avocado & Onion Salad is among my favorite. 

Add this recipe to ZipList!

Ingredients:

• 3 Avocados
• 1 large sweet onion, or the equivalent (I used 2 small)
• the juice of one lemon
• 1/3 cup olive oil
• 1/4 cup coarse ground brown mustard
• 1 heaping tablespoon of honey

Instructions:


Thinly slice the avocados & onion, and place in a bowl.  

In a separate small bowl, whisk together the lemon juice, olive oil, coarse ground brown mustard, & honey.  Pour on top of the avocados & onion, and gently toss to combine.

Read More

Crockpot Green Chile Beef Stew & Cucumber Avocado Salad

I love Costco.  I really do.  The only thing I don't love about Costco is that I always come out spending more money than I intended to.  This trip I got a super awesome deal on some beef stew meat.  So, I decided to make my husband's favorite beef stew, and freeze the rest for later meals.  This is a slightly spicy version of beef stew & I always serve it with a bottle of good quality hot sauce.  I had a few cucumbers & avocados in the fridge that needed to be used, so I also made a refreshing cucumber avocado salad to go along with the meal.  


Best of all - the stew...you just throw everything in the crockpot and let it cook all day!

For the cucumber avocado salad, dice up 3 cucumbers, 2 avocados, & 1/4 cup of cilantro & place them in a serving dish.  Squeeze on the juice of one lime.  Season with salt & pepper to taste.

Cover & refrigerate for about 30 minutes for the flavors to meld.


  

These two dishes go so well together.  I hope you enjoy them as much as we do!

Crockpot Green Chile Beef Stew & Cucumber Avocado Salad

Add this recipe to ZipList!

Ingredients:
For the Green Chile Beef Stew

• 2 pounds beef stew meat, cubed
• 1 large onion, chopped
• 1 bell pepper, chopped
• 3-4 seeded jalapenos, diced
• 1 can diced tomatoes with green chile peppers
• 1 1/2 cups beef broth
• 1 (4oz) cans chopped green chile peppers
• 1 tablespoon garlic salt
• 1 tablespoon onion powder
• 2 tablespoons taco seasoning
• black pepper to taste
• 3-4 large potatoes, peeled & cubed
• Cilantro to garnish

For the Cucumber Avocado Salad:

• 3 medium cucumbers, cubed
• 2 avocados, cubed
• 1/4 cup chopped fresh cilantro
• salt &  pepper to taste
• juice of 1 lime

Instructions:

For the stew:
Combine all ingredients in a slowcooker, except for the cilantro. Cover & cook on low for 8-10 hours. Garnish with cilantro.
For the cucumber avocado salad:
In a large bowl, combine cucumbers, avocados, and cilantro. Stir in salt, and pepper. Squeeze lime over the top, and toss. Cover, and refrigerate at least 30 minutes.

Read More