Happy Fourth of July

 

Happy Fourth of July!!!

My fourth plans will be very typical, two parades, a picnic, hopefully a few delicious craft beers and of course fireworks by the lake.

Enjoy your day!!!

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Club Salad

 

When the wether gets warmer, I all for not heating up the kitchen and making lots of salads. Plus I enjoy the how quickly salads can be so that gives me more time in the day together things done or enjoy the beautiful weather outside. 

This salad takes the components of the classic club sandwich and turns it into a delicious salad. A delicious salad topped with a delicious homemade bacon dressing. The longer the dressing sits the more flavorful it gets. If you can refrigerate it overnight that would give it the best flavor, but at least allow it to refrigerate for 15 minutes before serving.

Club Salad

Ingredients:

Bacon Dressing

• 1 drop liquid smoke
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon black pepper
• 1/4 cup milk
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup cooked and crumbled bacon

Salad

• 8 cups chopped romaine lettuce
• 1 cup halved grape tomatoes
• 3 ounces sliced deli ham, diced
• 3 ounces sliced deli turkey, diced
• 4 ounces cheddar cheese, shredded
• 1/4 cup cooked and crumbled bacon
• 1 cup croutons

Directions:

Bacon Salad Dressing

1. In a mason jar, add in the liquid smoke, garlic, pepper and milk. Close the jar and shake well to combine.
2. Add in the mayonnaise and sour cream. Close the jar again and shake well to combine.
3. Add in the bacon, close the jar and shake well to combine. 
4. Refrigerate at least 15 minutes or overnight for best flavor.

Salad

1. In a large bowl, add in the chopped lettuce.
2. Top with the tomatoes, ham, turkey, cheese and bacon. Toss to combine.
3. Serve salad and top each serving with some croutons and dressing.

Enjoy!!!

Notes:

Add more milk if needed to reach desired consistency.

Nutrition Facts
Servings: 3
Amount Per Serving
Calories: 486
Total Fat		31.6g
Saturated Fat		12.9g
Trans Fat		0g
Polyunsaturated Fat		5.5g
Monounsaturated Fat		2.7g
Cholesterol		96.6mg
Sodium		1149mg
Total Carbohydrates		26.8g
Dietary Fiber		2.4g
Sugars		6.1g
Protein		26.1g
Calcium		38%
Iron		8.7%
Potassium		586.1mg
Vitamin A		2.2%
Vitamin C		30.8%
*Nutritional information will vary depending on the brands you use.

*Adapted from Little House Big Alaska.

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Rhubarb Overnight Oats

After enjoying this delicious hot rhubarb oatmeal, I knew I needed to make an overnight oat version once the weather warmed up. It turned out very delicious, creamy oats with a tart rhubarb. 

The first time I made this I made the rhubarb in the morning and added the hot rhubarb to the oats, but I did not like the hot rhubarb with the cold oats. So the next time I made the rhubarb and refrigerated it separate from the oats and added it on top the following morning, so much better. 

Rhubarb Overnight Oats

Ingredients:

Rhubarb

• 1/2 cup 1/2 inch pieces of diced rhubarb
• 1 1/4 teaspoons granulated sugar
• 1 1/4 teaspoons water

Oats

• 1/2 cup old fashioned rolled oats
• 1/2 cup milk
• 1/2 cup plain non fat greek yogurt
• 1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 400º F.
2. In a small baking dish, stir together the rhubarb, sugar and water. Roast for 15 minutes or until the rhubarb is tender.
3. Allow the rhubarb to cool and then cover dish and refrigerate.
4. In a mason jar or other sealable container, add in the oats, milk, yogurt and vanilla. Stir until well combined. 
5. Cover container and refrigerate overnight.
6. In the morning, add the rhubarb to the oats and stir to combine.

Enjoy!!!

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 326
Total Fat		3.9g
Saturated Fat		1.3g
Trans Fat		0g
Polyunsaturated Fat		1.1g
Monounsaturated Fat		1g
Cholesterol		10mg
Sodium		192.7mg
Total Carbohydrates		43.5g
Dietary Fiber		4.1g
Sugars		15.9g
Protein		26.5g
Calcium		35.5%
Iron		13%
Potassium		631.8mg
Vitamin A		6.2%
Vitamin C		9.1%
*Nutritional information will vary depending on the brands you use.

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Make Again Monday: Broccoli Turkey Grilled Cheese Sandwich

 

Getting the recommended amount of vegetables in a day can be hard. This sandwich helps make it a bit easier and certainly more delicious.

To see the recipe and original post click here.

Enjoy!!!

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Dill Pickle Coleslaw

This coleslaw is for those of you that love pickles, dill pickles. It is hard not to like coleslaw when it has  dill pickles in it and a bit of dill pickle juice.

Coleslaw has always been one of those sides that I can take or leave. Most times coleslaw is just okay, it is rare for me to find a good coleslaw. This coleslaw, however, is a rare one. The dill pickles add so much flavor to the coleslaw.

Dill Pickle Coleslaw

Ingredients:

• 1 cup finely chopped dill pickles
• 1 cup mayonnaise
• 2 tablespoons pickle juice
• 1 teaspoon dried dill
• 1/2 teaspoon garlic powder
• 16 ounce package coleslaw mix

Directions:

1. In a large bowl, stir together the pickles, mayonnaise, pickle juice, dill and garlic, until well mixed. Add in the coleslaw mix and stir to mix well.
2. Cover the bowl and refrigerate at least 2 hours to allow the flavors to combine. 

Enjoy!!!

Nutrition Facts
Servings: 24
Amount Per Serving
Calories: 121
Total Fat		9.4g
Saturated Fat		1.3g
Trans Fat		0g
Polyunsaturated Fat		5.3g
Monounsaturated Fat		2.7g
Cholesterol		6.7mg
Sodium		920mg
Total Carbohydrates		8.4g
Dietary Fiber		1.8g
Sugars		3.6g
Protein		1g
Calcium		3.9%
Iron		2.4%
Potassium		9.5mg
Vitamin A		13.6%
Vitamin C		44.8%
*Nutritional information will vary depending on the brands you use.

*Adapted from Southern Bite.

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BLT Chicken Salad

I have to admit it took me way too long to realize that this salad is called BLT, but there is no lettuce in the salad. When I meal planned and create my grocery list I did not realize it. I only realized it after I made it and went to eat it and thought wait where is the lettuce. I doubled check the original recipe to make sure I did not miss it and I didn't. Even though it is technically not a BLT, it is really delicious, especially on a croissant. 

Next time I make this I will a piece of romaine lettuce to the sandwich to make it an actual BLT. I thought about renaming it to BT Chicken Salad, or Bacon and Tomato Chicken Salad, but that does not have the same ring to it as BLT Chicken Salad.

BLT Chicken Salad

Ingredients:

• 1 cup mayonnaise
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 3 cups cooked shredded chicken breasts
• 1 pound cooked and crumbled turkey bacon
• 1 cup cherry tomatoes, halved
• 1/4 cup diced red onion
• 2 stalks celery, diced
• 6 croissants

Directions:

1. In a large bowl, stir together the mayonnaise, lemon juice, garlic powder, onion powder and black pepper.
2. Add in the chicken, bacon, tomatoes, onion and celery. Stir until well mixed. 
3. Cut croissants in half horizontally and place desired amount of chicken salad on bottom half. Top with top half of croissant.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 596
Total Fat		36.3g
Saturated Fat		14.7g
Trans Fat		0.4g
Polyunsaturated Fat		0.7g
Monounsaturated Fat		0.9g
Cholesterol		150.8mg
Sodium		1303.9mg
Total Carbohydrates		35.5g
Dietary Fiber		1.4g
Sugars		4.7g
Protein		30.8g
Calcium		3%
Iron		21.9%
Potassium		255.8mg
Vitamin A		24.1%
Vitamin C		6.5%
*Nutritional information will vary depending on the brands you use.

*Adapted from Simple Joy.

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Make Again Monday: Crock Pot Root Beer Pulled Pork Sandwiches

 

Super easy pulled pork that only requires three ingredients, pork, root beer and barbecue sauce. 

To see the recipe and original post click here.

Enjoy!!!

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