This. This is it. This is the pasta salad you’ll want bring to your next cookout. You’ll be the talk of the town and the same question will be on everyones mind…”Can I get the recipe?”
Okay, that may be a little dramatic, but if there was ever a pasta salad that called for drama, you’re looking at it.
I love this recipe because it’s light, refreshing, and chalked full of crunchy veggies. Also all the Greek flavors combined with the zesty vinaigrette will make it super hard to stop eating. You’re taste buds and stomach will be like “More!” while you’re brain is wondering if eating this much pasta in one sitting is a good idea.
Let me tell you something. It’s always a good idea.
You know it’s summer time when every weekend there is a different street festival happening. And if you’re in the Midwest there’s corn. Lots of corn. When you can get corn at a street festival then you’re really in business.
Mariah, Clint, Chris, and I went to the Columbus Rib and Jazz Festival last weekend where the guys ate an impressive amount of ribs while Mariah and I stuck to the pulled pork sandwiches and corn on the cob. Eating BBQ and corn on the cob picnic style while listening to jazz is a pretty stellar way to spend a Saturday night, especially when the corn on the cob is covered in melted butter, spices, and parmesan cheese. It was so stinkin’ good. After having corn on the cob like that going back to basic butter and salt would be nearly impossible, so I knew I would have to recreate it at home.
The spice rub for this corn is really simple (I bet everything you need for it is in your pantry right now) and when you pair it with the parmesan and cilantro, well, lets just say it’s a winning combo. In fact, Clint and Chris both said it was the best corn on the cob they have ever had. So yea, that’s saying something coming from two born and raised Midwest boys.
The corn on the cob was such a hit that we ended up having it for both lunch and later for dinner on the same day. And don’t think the spice rub can only be used for corn. It would go great on chicken, cheeseburgers, steaks, pretty much anything you could throw on the grill.
You know what they say, once you have street festival corn you’ll never go back. Or something like that.
If you’re located anywhere in the Midwest, most particularly Ohio, you know that the rain has been relentless. Our usual hot summer days have been absent and in place we’ve had non-stop wetness and dreary fall-looking clouds. Luckily though, summer produce has been a subtle reminder that not all is lost of our summer. Specifically, sweet, ripe peaches.
When Coty and I decided to grill out over the weekend (in the rain), I needed a quick, summer dish, and a peach and raspberry cobbler was just the dessert. It’s easy, can feed a crowd, and hello…who doesn’t love a warm cobbler with milk poured on top? And if you have not tried milk on top of your cobbler, do it. I was introduced this method by my husband and Coty’s family.
Baking this cobbler in a cast iron skillet made it even more rustic and perfect for entertaining. Feel free to swap out the raspberry for any other berry you may have on hand.
Don’t get discouraged by the rain – make a fruity cobbler and top it with milk to lift your spirits!
1 1/2 cups, plus 2 tablespoons all-purpose flour, divided
1 teaspoon baking powder
1/2 cup butter, softened $
2 large eggs
1 teaspoon vanilla extract
3/4 cup buttermilk
1 1/2 Cups of fresh Raspberries
3 tablespoons turbinado sugar
Preheat oven to 375°.
Place peaches and raspberries in a large bowl. Toss with lemon juice. Add 1/3 cup granulated sugar, one pinch of salt, and 2 tablespoons flour to peach and raspberry mixture; toss to combine. Arrange the mixture evenly large cast iron skilled buttered.
Whisk together your flour, remaining 1/4 teaspoon salt, and baking powder in a bowl, stirring well. Place the remaining 1/3 cup granulated sugar and butter in a medium bowl, and beat with a mixer at medium speed until light and fluffy.
Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with the flour mixture, beating just until combined. Stir in blueberries.
Spread batter evenly over peach mixture; sprinkle with turbinado sugar. Place skillet on a foil-lined baking sheet.
Bake for at least one hour, until golden brown and bubbly on top.
The past couple of weeks my diet has been…suffering. In a crazy whirlwind of travel and helping everyone pack, move, and unpack I’ve gotten lazy and have been grabbing whatever was convenient, leaving me feeling sluggish and well, gross.
Things have finally calmed down and I was able to go to the grocery store and stock back up on fruits and veggies. I also wanted some dishes I could make for dinner that were lean and filling. Enter the Southwest turkey burger.
I always give Mariah a hard time because every time we go to a burger joint she gets a turkey burger. I would always argue that when I go to a burger place I want a burger. A real burger.
I think I owe Mariah an apology. I am a turkey burger convert.
I know just saying the word turkey burger conjures up images of dry, bland turkey patties but this burger is packed with flavor and crazy juicy. To get a juicy turkey burger make sure you don’t over mix the meat. Use your fingertips to gently fold in all of the ingredients and once they are pretty much combined throughout, stop. Don’t keep mixing. Don’t smash it. Don’t smush it. Step away.
By subbing ground turkey for beef you are going to be getting less fat and sodium, both good things when trying to drop a pound or two. The chipotle sauce is mayo free so you are going to be saving calories there too. I served mine with a simple black bean and corn salsa, also really healthy. You are going to feel like a million bucks after eating this.
Don’t make fun of your best friend for getting the turkey burger. Follow in her footsteps.
Oh man, these quinoa breakfast bowls are my newest morning obsession. High in protein and low in sugar (if you desire), you can’t find a better breakfast to start your day. They’re so customizable too, it’s ridiculous – but this blackberry, lemon combination will have you hooked.
With nutrients like iron, B-vitamins, magnesium, phosphorus, potassium, calcium, vitamin E and fiber, you can see why quinoa considered a super food.
Cooking quinoa is so easy. I like to cook a big batch on Sunday and use it for various things throughout the week. While cooking this batch I added some lemon zest and used almond milk as my liquid – and let me tell you, it smelled like a lemon cookie. I couldn’t wait to prepare myself a bowl and dig in.
If you don’t have blackberries, blueberries would be a great option as well to pair with the lemon quinoa.
I wanted to make this breakfast bowl have a light and summery taste, so I made sure to top the dish with a bit of mint and a little bit of crunch from some hemp seeds. It’s perfect for the summer months.
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