Fruit & Yogurt Popsicles

The hubs and I are preparing for a whirlwind of trips over the next couple weeks. Typical summer, I say. Lots of fun but…that means it’s time to clear out the fridge. We’ve been going through leftovers like you wouldn’t believe; frozen meals I prepared who knows how long ago, frozen produce {and fresh, of course – because I’m a crazy lady and buy it in droves every.single.week}, pantry items that are probably on their last leg…and then there was this yogurt. A large, unopened container of 2% Fage Greek yogurt. It had somehow ended up there, and thankfully I noticed it before it turned because if there’s one thing I can’t stand, it’s wasting food! I know many of you agree with me on this : ) 

Standing there, with the door open and wasting precious energy, I began to contemplate what to do with it. I hardly ever buy the large containers, simply because we don’t go through them fast enough. Individual sizes are perfect for lunches, breakfast smoothies, or packing for a quick weekend hike. I knew I had to utilize it soon or it would meet the fate that I so hate. So when the thought of making a frozen dessert popped in my mind, I knew I had a winner. I didn’t have to worry about it going bad while we were gone, and BONUS! – fresh, delicious, healthy popsicles would be awaiting our return. Everyone wins!

This recipe is extremely flexible to however you want it to be – I’ve simply outlined my method of preparation. Feel free to use whatever type of yogurt you prefer; the same goes for the fruit. I used a mixture of fresh and frozen, but anything will do. Let your imagination run wild! Your mouth will thank you on a particularly hot summer day, when cooling off needs to happen ASAP.

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Fruit & Yogurt Popsicles 

Perfect for those boiling hot summer nights, these frozen treats are sure to cool off even those whose temperature runs the hottest! Made with creamy Greek yogurt and exploding with fresh fruit, you won’t feel guilty about indulging in these any time. 

Ingredients:

2 cups plain Greek yogurt {I prefer 2% when making desserts/sweeter things}

1 bag {10 ounces} frozen fruit of your choice *but make sure that it’s thawed before blending*

1 additional cup of fresh fruit {I opted for blueberries}

up to 1/4 cup pure maple syrup, or to taste, for sweetening the mixture

up to 1/4 cup milk of choice, to thin out the mixture for pouring purposes

To Prepare:

Place all of the ingredients, expect for the milk and maple syrup, into the bowl of a large food processor. Pulse a few times to mix up. Taste and adjust the level of sweetness with the maple syrup.

Pulse again until the mixture is creamy and smooth. Slowly add in the milk until the texture reaches an easily pourable consistency.

Using a large Pyrex container {or any pitcher with a pouring mouth}, carefully fill up your popsicle molds until full. I have these ones and I LOVE them! Seal tightly and freeze overnight.

To serve, simply run the container until warm water for a few seconds. This will help loosen the popsicle from the container, making pulling out a breeze.

Enjoy!

holiday baked brie

Have I intrigued you with the title of today’s recipe, y’all? Are your taste buds absolutely tantalized?

Well, then. All jokes and silly word play aside, I have a confession to make. I did not like Brie until about a year ago. I know, I know! Crazy to think that I, a lover of all cheeses {especially the stinkier ones} could not bring myself to embrace the creamy goodness that is Brie. Perhaps I just didn’t allow myself enough opportunities to like it, I couldn’t tell you. But last year, for a Friends-giving gathering, I decided to give it a shot. Why not wrap it up in pastry? Surely I could add in and incorporate flavors that I knew I enjoyed, and transform it that way.

Y’all, one bite was all it took for me. Not to mention the friends that we had gathered with that evening. It was INHALED by all those in attendance, perhaps the most by me. I was so thankful I had given it another shot! We’re using a combination of dried fruits, herbs and honey to dress the Brie, but you can easily swap out for whatever you have on hand. That is the beauty of this dish. It’s easily customizable to whatever you have, or whatever flavor profile you’re craving.

Ever since that first appearance, this is one I bring to almost every gathering we attend. You’ll be lucky if you leave with leftovers. I wouldn’t hold your breath on that!

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Holiday Baked Brie 

This festive appetizer comes together in a matter of minutes, and utilizes ingredients most of us have on hand! To make it even more holiday-esque, serve it on a plate surrounded by larges branches of rosemary; it will appear to be floating on a wreath!

Ingredients:

1 sheet of puff pastry, set out and thawed accordingly

1 wheel Brie cheese {I like a double-cream version}, room temperature

1/2 cup dried cranberries

1/4 cup honey

3-4 tbsp. fresh rosemary leaves

salt and pepper, to taste

To Prepare:

Preheat oven to 400 degrees.

On a rimmed baking sheet, spray liberally with nonstick cooking spray. Unfold the puff pastry and lay in the center of the baking sheet.

Unwrap the Brie cheese and place on the puff pastry so that it is perfectly centered. Top with the dried cranberries and rosemary. Sprinkle with salt and pepper, then drizzle with the honey. Fold in the border of puff pastry so that the cheese is fully enclosed. Spray top with nonstick cooking spray so that it will get extra crisp while baking.

Bake in the upper portion of the oven for 30-35 minutes, or until the top is golden brown and the cheese is bubbling out slightly. Serve with toasted baguettes, crackers, assorted vegetables and hard salami.

old fashioned sugar cookies

Yes, another holiday dessert recipe!

This cookie is special, and not just because it’s easily one of my favorite cookies. Like, ever. I can still remember the first time that I had this; back in college, when I went home for Christmas break, my youngest sister had already been hard at work whipping up lots of fabulous treats. We always made sugar cookies as children – we spent hours with our mom rolling out dough, decorating all the shapes we cut out, and eating way too many {but who doesn’t?}. So the first time that I sank my teeth into these pillowy, soft cookies I was instantly converted. Gone were my days of making the thinner and snappier version. My heart, and my taste preference, had changed.

These cookies have the best texture, without question. The edges get slightly crisp, but the interior remains perfectly soft and moist. I had been looking forward for weeks to make these cookies, but I had to make them my own {surprise, surprise}. The fine folks over at Chobani contacted me not too long ago about participating in their #MadeWithChobani Project, and I couldn’t pass up the opportunity to do something crazy-fun with these cookies!

I absolutely love cooking with Chobani Greek Yogurt. Not only is it a great substitution for oils and butter in baking, but it packs in a hefty dose of extra protein! The end product remains unaffected; I like to say that I can eat a few extra cookies because I made them better for me ;)

You absolutely, totally MUST make these cookies. And when you do, let me know what you think! I’d love to see photos, and be sure to tag them as #MadeWithChobani so we can spread the goodness! Happy cookie-making, and eating!

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Old Fashioned Sugar Cookies {recipe adapted from Tate’s Bake Shop}

Makes about 24 cookies 

Ingredients:

3-1/4 cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1 cup Chobani 0% Greek Yogurt

1/2 stick unsalted butter, softened

1-1/4 cups sugar

1 tbsp. pure vanilla extract

1 large egg

1 cup reduced fat sour cream

To Prepare:

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.

In a medium sized bowl combine the flour, baking powder, baking soda and salt. Set aside.

With a standing mixer {or in a large bowl} cream together the Chobani 0% Plain Greek Yogurt, butter and sugar on medium speed until they are light and fluffy, about 3-5 minutes. Add in the vanilla and the egg; mix well, and scrape down the sides of the bowl to ensure everything is evenly distributed. Add in the sour cream and mix until combined. With the mixer on low, slowly add in the flour mixture in three to four batches, or until combined. Be sure to not overmix.

Drop the cookies on the prepared baking sheets about three inches apart; the cookies will flatten out and spread slightly.

Bake for 16 minutes or until the are pale/golden brown {your oven may take less time or more, depending on the size of your cookie and the actual oven temperature}. Allow them to cool for 3 minutes before transferring onto a wire rack to finish cooling completely.

Enjoy!

butternut squash enchilada casserole

This is a rainbow of colors, flavors, and deliciousness…all layered up into one glorious casserole.

For me, it’s simply impossible to not get excited about a dish when it has so many colors, flavors and textures. I happened upon a large stash of butternut squash not too long ago, and rather than going my usual course of roasting {for a side dish} or pureeing {soup style}, I knew I had to try something different. In the past, I’ve had great success incorporating it into mac-&-cheese recipes, but it just didn’t feel right. With unseasonably warm weather, I was craving something hearty but not heavy, light but full of flavor.

I set about searching for the perfect casserole, and when I stumbled upon the recipe for what I’m sharing today, I knew I had found a winner. This casserole is the perfect one to start for your season of autumnal flavors – you’re still using fresh produce {corn, tomatoes, peppers, and onions} but starting to introduce the flavors of fall; creamy beans, luscious squash and bolder spices.

This dish is more or less a one-pot wonder; very little preparation is required, too! I like to roast the squash ahead of time {say, the night before I plan on making it} so that it is ready and waiting for me and not the other way around. Simply prep, assemble, bake and voila! – dinner is served.

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Butternut Squash Enchilada Casserole {recipe adapted from Making Thyme for Health}

An unusual but delicious option to use up an overabundance of butternut squash, this casserole is a dream for any lover of Mexican-style cuisine! Not to mention, it’s a great way to pack in a vegetable punch.

Ingredients:

1 medium sized butternut squash, peeled and diced

1 onion, sliced

1/2 a large red pepper, diced

1 clove garlic, minced

1 small can of diced green chilis

1 {15-ounce} can of black beans, drained and rinsed

2 cups of corn

2 cups salsa

6 large tortillas, quartered

1-1/2 cups shredded cheese {optional}

2 Tbsp. olive oil

1 tsp. cumin powder

1 tsp. chili powder

1 tsp. dried oregano

salt and pepper, to taste

To Prepare:

Preheat the oven to 400 degrees.

Place the diced butternut squash on a baking sheet and toss with olive oil. Sprinkle with salt, pepper, and cumin until evenly distributed. Roast for about 40 to 45 minutes, or until squash is tender. Remove from oven and lower temperature to 350 degrees.

In a large non-stick skillet, drizzle in olive oil. Add in onions and garlic and cook over medium heat until onions are translucent. Add in the corn and red pepper and cook for another 5 minutes, or until slightly tender. Season with salt, pepper, chili powder and oregano. Transfer to bowl and set aside, allowing to cool slightly.

Into the same bowl as your sauteed vegetables, add in the diced green chilis, drained black beans, and one cup of the salsa. Toss gently to combine.

Spray a glass baking dish, and begin to assemble the casserole. Spread 1/3 cup of the remaining salsa along the bottom, then cover with a layer of tortillas. Tops with 1/3 of the roasted vegetables and then 1/2 cup of cheese.

Layer two more tortillas on top of the vegetables, then top with 1/3 cup of salsa, then another 1/3 of the roasted vegetables, then 1/2 cup of the shredded cheese.

Lastly, layer two more tortillas, the last 1/3 cup of salsa and the last 1/3 of the vegetables on top. Sprinkle with remaining cheese and place in the oven for 20-25 minutes.

Allow to cool for 5 minutes, then cut into squares and serve. Top with sliced avocado, plain Greek yogurt, or sour cream. Enjoy!

**don’t feel limited to the ingredients listed out here – use what you have on hand! It doesn’t get much easier than that. I also think that, should it fancy you, a bit of seasoned taco meat {be it chicken, beef, bison, etc.} would make a wonderful addition**

roasted asparagus

Sometimes the simplest of preparations result in the most delicious dishes, no?

I don’t know about y’all, but give me a plate of roasted vegetables, dressed simply with olive oil and herbs, over those “other” dishes – move aside, gratins, casseroles and all your friends…I’m looking at you.

The method of roasting vegetables, for some, may seem slightly boring or mundane. After all, you’re doing so little – what makes them shine, when standing on a table next to a bowl filled to the brim with steaming mashed potatoes, or crispy fried bits? That is just it, y’all! The expression, less is more, couldn’t hold more true with this discussion today.

Asparagus is one of my favorite vegetables to use with this preparation. The earthy, rich flavor is highlighted when exposed to the high roasting temperature. And the best part is that you lose none of the nutrients! Think of this dish as asparagus, elevated. It makes for a beautiful presentation, piled high on a crisp white plate with some lemon wedges. It couldn’t be more simple, or more delicious.

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Roasted Asparagus

Whether served alongside an entree, placed along the top of pizza, or tossed with pasta, roasted asparagus makes any dish shine. Super simple and quick to prepare, this comes together quickly. It packs a vitamin punch, too! 

Ingredients:

1 bunch of asparagus, cleaned and trimmed of woody edges

1 lemon, halved

extra virgin olive oil

salt and pepper, to taste

To Prepare:

Preheat the oven to 425 degrees.

Line a rimmed baking sheet with aluminum foil, and spread the asparagus out in a single layer. Toss generously with olive oil, salt and pepper.

Place in the middle rack and cook for 15 minutes. Remove the pan from the oven, and toss to roast the other side, another 10 to 15 minutes {make sure to keep a close eye!}.

Place on a serving dish and squeeze the fresh lemon halves on while it’s still hot. For additional flavor, you can add a few shavings of Parmesan cheese.

Let’s Discuss: what are some creative ways you like to serve vegetables, particularly asparagus? 

ramen bowls with chicken & vegetables

Broth-based soups are the perfect canvas for taking on any flavor you want to impart.

Whether we’re talking a seafood or meat based, a vegetable base, or a combination of sorts, there is really no limit to the imagination what you can do with a good box of stock {or homemade, if you have that!}. It makes for an easy dish, and warms you to the core.

But sometimes, you want a soup that comes together quickly, no? Sure, using the crockpot is great, or letting it slowly simmer on the stovetop for an hour or so, but sometimes that just won’t do. Tempting as it is, you might want to call in take-out…I won’t judge! But next time you’re thinking of doing so, consider making this soup! It’s bursting with flavor, texture, and color. It comes together in just a quick bit, and most of the ingredients you probably have on hand. If not, go crazy and throw in a few substitutions! – short on arugula?…throw in some kale or spinach. – don’t have any chicken?…frozen shrimp would be great!

This soup is adaptable to any palette, and soooooo.much.better than any take-out can deliver. It can be easily doubled or tripled for leftovers the next day, too!

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Ramen Bowls with Chicken &Vegetables {recipe adapted from How Sweet Eats, original recipe from Easy Gourmet}

Quick to put together and full of flavor, this ramen bowl will warm you through and through. I especially like it drizzled with some sriracha sauce for a bit of extra flavor – and even more drizzled if I’m feeling a bit under the weather. 

Ingredients:

4 large eggs

1 Tbsp. unsalted butter

1 cup sweet corn

1 medium onion, finely diced

1 Tbsp. olive oil

8 ounces arugula

1 quart low-sodium chicken stock

6 ounces ramen noodes {I get them at a local Asian market; if that’s not available, a pack from the grocery store will work just fine!}

6 ounces cooked chicken

4 green onions, thinly sliced

optional: toasted sesame oil for drizzling, nori/seaweed pieces from serving

To Prepare:

Begin by soft boiling the eggs so that they can cool. Heat about three inches of water in a small saucepan over medium heat until boiling. Once boiling, reduce the heat until it’s barely a simmer, add the eggs gently and cook for 6 minutes. Remove eggs with a slotted spoon and place in an ice bath. Let cool completely before peeling.

Prepare the ramen noodles by bringing a pot of water to a boil. Once there, drop in the noodles and cook for 2-3 minutes, or until al dente. Drain and set aside.

In a small saucepan, heat the butter and add the corn, stirring to coat. Add in the onion. Season with salt and pepper, to taste. Once warmed through and the onions are slightly translucent, transfer to a bowl.

Heat the chicken stock just until it’s boiling, and season with salt and pepper, if desired.

Begin preparing the ramen bowls. In separate sections {it makes for a pretty presentation!} add in the noodles, corn, arugula and chicken.

 

Ladle broth over the top, and finish with sliced green onions. The eggs can be halved and served right in the soup, or on the side. Enjoy!

bleu cheese dressing

I may have mentioned this before {does anyone remember my lightened-up buffalo chicken dip?} but as a child, I had a severe aversion with anything and everything bleu cheese. As in, my dad would enjoy it on his salad every night, but you couldn’t pay me to get near that bowl with a 10-ft. pole. That’s a bold statement, considering at that point I was just a kid with an allowance.

However- times change, and so do taste buds. And thank goodness for continual growth and change! I’ve been a huge fan of bleu cheese for at least the past several years, most notably starting in my post-college days. Too many slices of pizza and wings dipped in basic Ranch dressing led me and my palette to seek something new and bold, full of flavor and “adult”. I chuckle when I say this.

Hands down, this is easily one of my favorite condiments nowadays. And because you all know me so well at this point, making this dressing my own was bound to happen. Obviously. But I have to credit my mom for this one, as she was the one who introduced me to making homemade bleu cheese dressing awhile back. Her mixture of full-fat sour cream and local buttermilk, flecked with salt and pepper, was absolute perfection. So naturally, I’ve done little to change her structure. By subbing in low-fat sour cream and low-fat buttermilk {I find it slightly tangier and thus, more flavorful for cooking), you will certainly not be lacking any flavor whatsoever! I can also advocate a few dashes of Worcestershire in here, or perhaps if you’re feeling adventurous…some hot sauce!

If anything, you can enjoy twice the amount you’d typically have….at least, that’s how I look at it.

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Bleu Cheese Dressing {makes about 1.5 cups}

A perfect salad topper, veggie dipper, or just eaten by the spoonful. I won’t judge or tell, I promise.

Ingredients:

1 wedge of good Bleu Cheese {about 5-6 ounces}

1/2 cup low-fat buttermilk

1/2 cup reduced fat sour cream

salt and pepper, to taste *I went a little heavy with both, because they accent so nicely the flavor of the cheese

To Prepare:

Crumble the cheese, leaving some pieces larger than others. Add into the bottom of a small mixing bowl.

Measure out the wet ingredients, and add into the cheese crumbles. I incorporated the buttermilk first, then gently folded in the sour cream. Season with salt and pepper to taste.

Dressing will stay well in the refrigerator, tightly covered, for up to one week.

Let’s Discuss: did you have any dressing aversions when you were younger? Do you still? 

beer can chicken

I’ve found that, in my years of cooking, the simplest dishes are oftentimes the most show stopping.

Take for instance, a roasting chicken. Such a simple and humble dish, but when served with the right accompaniments, it becomes transformed into a meal more that ideal for serving to guests. The aromatics will transport imbibers to previous memories, perhaps of their childhood, or other fun times associated with said dish.

I’ve taken a summertime twist on this classic roasting chicken – because, let’s be real, who wants to turn on the oven for anything in the middle of the summer? Take a look at this beauty:

What we’re marveling at is a classic “beer can chicken”….or “beer butt bird”, depending on your preference. I cannot claim credit for this exquisite dish, however much I’d love to. It’s a dish that screams summer to me, so much so that I make it a handful of times each season. The beer does an amazing job of keeping the chicken moist and tender – so much so, you’ll hardly find yourself needing a fork, for both shredding and eating. A few ears of fresh corn and a big salad make this the super dish of summer.

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Beer Can Chicken {recipe adapted from All Recipes}

This is one dish where you simply can’t go wrong. A few minutes of prep work – rinsing and drying the bird, and giving it a spice rub massage – is all that’s needed. I’ve outlined a simple spice rub below that the hubs and I have enjoyed as of late, but feel free to get creative with your own! And don’t be intimidated by the size of the bird; in fact, I may even go a bit bigger the next time, as the leftovers here are glorious! Shredded up for chicken salad, or tossed in creamy alfredo, you cannot and will not be disappointed. 

Ingredients:

1 whole chicken {I used a 5 lb. bone-in, skin-on bird}, with innards removed

1/2 can beer, preferably one more mild in flavor {a pilsner worked great}

cooking spray or olive oil

spice mixture of your choice*

special tools: large roasting dish with handles, heavy duty aluminum foil 

To Prepare:

Preheat an outdoor grill to medium-high heat; between 400 and 425 degrees is ideal. Line your baking dish with aluminum foil, making sure to cover all surfaces {this aids in clean-up later on!}. Spray the bottom with cooking spray or drizzle with olive oil. Place the half-full can of beer in the center.

*Prepare your spice mixture, or feel free to use a pre-packaged one. I mix a combination of salt, pepper, paprika, garlic powder, and chili powder in a bowl to rub the bird down with.

Rinse chicken under cold, running water. Pat dry very thoroughly; any residual moisture will prevent the skin from crisping up. Place on a plate and rub down with spice mixture, making sure to get into all the crevices and inner cavity. I also like to rub it on the breast meat, underneath the skin, for additional flavor.

Fit whole chicken over the can of beer with the legs on the bottom of the pan; make sure it stands upright on its own. Sprinkle any remaining spice mixture into the cavity {this may cause the beer to foam slightly}.

Place the baking dish with standing chicken onto the preheated grill, making sure it’s not directly over any burners {in this case, indirect heat is best for cooking}. Close the lid and cook until the chicken is no longer pink and the bone and juices run clear, about 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees.

Remove the pan from the grill and cover entirely with foil. Let it rest for 10 minutes, allowing the juices to redistribute.

Using tongs, carefully lift the bird off the beer can {discard this}. Break down the bird and serve with your choice of sides!

Let’s discuss: Have you every tried making beer can chicken? If you cook this regularly, or any other sort of roasted bird, what is your favorite thing to do with the leftovers!

lightened up buffalo chicken dip

Please & Thank You.

Peas & Carrots.

Romeo & Juliet.

…the list goes on and on, and on and on. I could sit here for hours on end, thinking of the perfect marriage between different fun phrases, historical couples, and other random trivia notes, but there’s always one pair that jumps to my mind when I sit and think on “what does pair so well together??”

The answer, my dears, is plain and simple – buffalo chicken and blue cheese.

I could tell you that there was a time, back when I was just a young thing, and I could not even tolerate the mere thought of blue cheese. My dad {sidenote: can categorize basically his entire life using his salad dressing preference} is a huge, huge fan of the stuff, and I have vivid memories of him adding it on to just about every salad at dinnertime. I couldn’t even do it.

As I got older, my tolerance for creamier things began to develop, and I even allowed myself to like love Ranch dressing, especially when paired “late night” style with some delivery pizza. Wings and veggies got the same treatment. I would always reach for the Ranch.

But then, one day, it all changed.

I think that I had gotten so used to the flavor of this classic American dressing that I no longer even liked it. Clearly, my tastes had changed, yet again, and in doing so I thought to myself “what the heck – let’s try this blue cheese again.” And then I fell in love. Blue Cheese on everything! – from pizza crusts to salads, wings to French fries, crumbled on top of pizzas, you name it, I’m game. And then when I saw this recipe I’m sharing with you today, I knew that this was a long-term love affair.

The best part about this dish is that it’s been slightly lightened up! As we all know, traditional blue cheese dressing is made with gobs of sour cream and mayonnaise. Once you fold in the crumbled cheese, you’re basically looking at a calorie bomb. Same with casseroles and dips made with this beloved culinary treasure. But that’s why were here, right! I distinctly remember stumbling upon this recipe last year, right before the Super Bowl, and it was if Heaven shone a golden light down onto my screen. You can have your blue cheese, and eat it, and enjoy it, too!

We’re replacing the typical mayo/cream cheese/sour cream base of this baked and bubbly dip with one of my favorite ingredients – Greek yogurt! I vary slightly from Cassie’s original recipe, because I opt for 0% plain Greek yogurt, and a blended cream cheese-yogurt mix, but feel free to use whatever you like!

This is a fantastic dip to take for tailgating, to casual dinner parties…or if you’re really craving it, whip it up for dinner one night! Served alongside some crostini and a big, colorful salad, you’ll be fully satisfied, and not left with a guilty conscience heavy tummy!

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Lightened Up Buffalo Chicken Dip {recipe adapted, slightly, from Back to her Roots}

serves 12, at 1/2 cup per serving

Ingredients:

4 ounces softened Greek Yogurt-Cream Cheese blend*

1/2 cup crumbed Blue Cheese

1 cup plain, 0% Greek yogurt

2 cups of cooked, shredded chicken breast

1/2 cup buffalo wing sauce {you can add more if you prefer a bit more heat! – this yields a more mellow flavor}

2 T. fresh, chopped parsley

1/2 tsp. dried dill

1/2 tsp. garlic powder

salt and pepper, to taste

2 green onions, sliced thin

*this is sold at my local Kroger…it’s a cream cheese and yogurt blend, and I think tastier than regular or low-fat cream cheese. If you can’t find it, no worries! Either regular or low-fat cream cheese will work just fine.

Optional Toppings:

1/2 cup shredded cheddar cheese

1/2 cup panko

To Prepare:

Preheat oven to 350 degrees.

In a large bowl, mix together the softened cream cheese, crumbled blue cheese, Greek yogurt, shredded chicken, buffalo sauce, parsley, dill, garlic powder, salt and pepper until well combined.

Pour mixture into an ungreased one quart casserole dish. If desired, sprinkle with shredded cheddar cheese and panko.

Bake in preheated oven until golden and bubbly, at least 30 minutes. I like to, at the very last second, turn the broiler on for 1-2 minutes to get that topping nice and crispy.

Serve with desired scoopables {pita chips, tortilla chips, etc.} and hearty sliced veggies. Enjoy!

 

fresh watermelon salad

Summertime is the season of salads, if you ask me.

With produce brimming aplenty from your own garden, CSA sign-up, local farmer’s market, or if {like me} you’re lucky enough to have a neighbor who shares their harvest, it can be somewhat challenging to figure out how to best utilize this bounty. I’ve gotten pretty creative in past seasons with pickling veggies, packing shredded squash into loaves of sweet and savory breads, and making jars and jars of sauces. But there still is the question – what do you do with the herbs?

I don’t know about y’all, but my once lowly mint plant has decided to grow without abandon as of late. In all honesty, I thought that this would be the one that didn’t make it. I have an “herb pot” garden that I tend to along the sunny side of our home, simply because with time management, it’s all I can afford. I’m certainly blessed in the basil and rosemary department, but the mint this year…eh…I wasn’t so sure. Little did I know that what would once be the epitome of Tiny Tim plants turn into a raging mint monster. No lie.

Now, us at the homestead can only make so much mint simple syrup and mojitos before completely burning out on this sweet green leaf. And rather than diminishing my love for this plant, I figured that there had to be some way that we could repurpose it. The light bulb hit, right then and there – salad! I was reminded of a barbecue we hosted a few summers ago, and I served up a sweet watermelon and mint salad. Going along those same lines, I set out to recreate it, but with a few different twists and turns.

As I mentioned, I wanted to avoid any overly sweet flavors in this particular dish. Using watermelon and mint, both very sweet on their own, would sure to be an overpowering combination. Keeping that in mind, a salt element would be an important, if not necessary, addition to this dish. I recalled a photo of watermelon and feta cheese paired together, and I knew that would be perfect. A bit of a kick from coarsely ground pepper would counterbalance the salt and sweet, and finally, on somewhat of a whim, I added in a few dashes of red wine vinegar, just to help cut through all the flavors.

This salad is the perfect example of summer, and sunshine, and warm weather, all mixed up in one pretty bowl. It’s the perfect dish to whip up for any dinner party or get-together, and I promise that your guests will be wowed, both on the levels of presentation and flavor!

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Fresh Watermelon Salad 

Ingredients:

roughly 5-6 lbs. fresh watermelon, cubed into bite-sized pieces

1/2 cup fresh mint leaves, washed and left whole

4 to 6 ounces feta cheese, coarsely crumbled

red wine vinegar, to taste

pepper, to taste

 

To Prepare:

In a large bowl, mix together the cubed watermelon and feta cheese. Make sure to leave the feta as coarsely crumbled as possible; if stirred to aggressively, the cubes will disintegrate.

Fold in the whole mint leaves, making sure to evenly distribute.

Season to taste with pepper {I omit any added salt in this recipe, because feta cheese by itself has such a salty and delicious flavor}. Add in several hefty dashes of red wine vinegar, to help cut through the sweetness of the fruit and brighten up the bold notes of the cheese. Store in the refrigerator, tightly covered, until ready to serve.

Salad will keep, covered, for up to 4 days.