I love Pioneer Woman’s blog and constantly find myself gravitating towards her recipes. Maybe it’s her snarky humor or her love of butter– I’m not sure– but I feel as though her kitchen is one I’d want to visit at some point in my life.
This bruschetta is the “best” for a couple of different reasons. First, cherry tomatoes (in my opinion) pack so much more flavor than other, larger ones. So we’re already on the right track by starting with delicious red and yellow nuggets of goodness. Second, minced garlic is an important, and often neglected element of a good bruschetta recipe. Giving the ingredients time to marinate with the garlic allows for some crazy good things to happen in that bowl. So if you’re making this, be sure to make it ahead of time because YES, wait time really does make a difference.
By the way, don’t tell Giada but I served my bruschetta on top of a toasted whole wheat English muffin. And I’m not sure England and Italy have worked so well together since before King Henry VIII. (Sorry for that… I’m in the middle of watching season 2 of The Tudors; couldn’t help myself).
Oh and one more thing… I added goat cheese on top because, well, it’s goat cheese. And it’s delicious. And it can make even the best bruschetta that much better.
I’m not quite sure why this is called a salad as it is most definitely a dessert. This is my go-to for parties, holidays, or just a quiet dinner at home with friends. This bad boy also won me a Target gift card at a Christmas party back in December, so it’s got the friend stamp of approval. I made a version of this recipe and find that the colors and salty sweet flavors make it a must-have dessert year-round. Try switching out the Jello colors for different holidays (green for St. Patricks Day, red for Memorial Day, pink for Easter… the world is your box of flavored gelatin). A few tips:
1. Add a teaspoon of real vanilla to your cream cheese mixture.
2. Make sure not to over bake your crust or it will become like cement! (Not that I’m speaking from experience or anything)
3. Wait to assemble your layers until everything (crust, cream cheese filling and Jello) has come to room temperature.
4. I find it’s best when eaten cold so the layers hold their shape.
I have been a long-time fan of tuna salad since it’s easy to make and can be served a variety of different ways. While at the grocery store this weekend, my wheels started turning on how I could make a different, more delicious version of this old favorite. I had the butcher cut me a pound of Alaskan salmon and stocked up on fresh herbs for my makeshift recipe. This fresh salad is the ideal lunch served on fresh greens or a whole grain baguette. It’s bright and full of flavor, with capers, fresh dill and parsley, red onion and a zesty mayonnaise. While I didn’t remember to buy celery, I added a diced Granny Smith apple I had on hand which added the perfect flavor and crunch. Scroll down for the recipe!
Fresh Herb Salmon Salad Recipe:
1 pound cooked Alaskan Salmon (can also use canned salmon)
1/4 diced red onion
1/2 tablespoon capers, drained
1/4 cup chopped fresh italian parsley
1/8 cup chopped fresh dill
1 small Granny Smith apple, diced
1/3 cup light mayo (I used reduced fat with olive oil)
2 tablespoons dijon mustard
1 clove garlic
Light dash of Worcestershire
Salt and pepper to taste
Combine mayonnaise, dijon mustard, garlic, worcestershire, salt and pepper. Set aside. In a large bowl, toss salmon, onion, capers, parsley, dill and apple. Add dressing and toss until thoroughly coated. Serve chilled.