Posts Tagged ‘red onion’
Summer BBQ grilling and salads come together in this BBQ chicken salad with grilled corn, tomatoes, red onion, black beans, cheddar cheese, and even BBQ-Ranch and cornbread croutons.
Summer is the time for BBQ and grilling but that doesn’t mean it can’t also be salad season, especially when you combine them. This salad is mixed with tomatoes, red onion, black beans, grilled corn, and cheddar cheese topped with BBQ grilled chicken, BBQ-Ranch dressing and even homemade cornbread croutons.
The composition of this salad was inspired by OXO and their #WhatAGrillWants campaign. They have a slew of tools which are very handy to have during any grilling adventure, such as 16″ inch tongs for turning and flipping meat (and corn on the cob) on the grill.
But of course one of the best parts about BBQ grilling is the sauce, so I slathered that stuff on with a silicone basting brush.
I also particularly enjoy grilled corn on the cob. I usually soak un-shucked corn in water and grill it, but this time I decided to char the corn by cooking it straight on the grill. Then afterwards I removed those tasty kernels with a corn stripper.
Before all that grilling, while the chicken marinaded, I mixed up the BBQ-Ranch dressing and made homemade cornbread croutons. Toss all of the components together and you’ve got the makings of one awesome BBQ salad.
One year ago: Peach Chicken with Balsamic Glaze
Dig into this layered Greek hummus dip with a cream cheese-Greek yogurt layer, hummus, and chopped tomatoes, red onions, cucumber and feta. Served with homemade pita chips.
The other day I was mailing out a bill and needed a stamp. I found a sheet of old Easter stamps on my parents’ desk and sent it on it’s way. Later that day, Sherrill asked me if I had any stamps for the letter she needed to mail and I pointed her in the direction of the sheet I used earlier. They weren’t stamps, they were stickers. Stickers that looked just like stamps with the ridged edges and everything but were not legal stamps. Of course the mailman had already pick up my letter which meant my bill would likely be late by the time it was returned and properly stamped. I waited a week and finally decided that it was time to call up the credit card company to see if I could reason with them, but first I got the bright idea to check my checking account. Guess what? The check was cashed which means the post office accepted the sticker as a stamp! Glad I wasn’t the only one who was duped.
This dip may seem complicated with the long list of ingredients but is pretty easy to throw together. The hummus is pureed in a food processor, the cream cheese and Greek yogurt are blended together, and then the two layers are topped with chopped veggies and feta. The homemade pita chips take a little more effort but if you are not up for the task feel free to skip and serve with store-bought pita chips, tortillas chips or vegetables.
One year ago: Breakfast Stromboli
Start up your grills and get ready for some steak. Paired with sweet bell peppers and red skinned potatoes makes for a great meal to be enjoyed on your patio.
My mini-road trip adventure continues to Ann Arbor, MI to visit my friend Stephanie who since graduating with me from UTHSC has started a post doc here at UM. She’s trying to convince me to get a job here and manged to get her boss involved! Moving to enemy territory may not be the first thing on my list (if you don’t know college football rivalries just ignore me), but what she is working on it really cool and I would not turn down a job if they found one for me. We shall see how serious they truly are.
If you haven’t started up your grill yet this season now is the time. Whip up this steak with peppers and potatoes and enjoy it on your patio because it’s finally nice out for spring/summer. While the steak grills, you saute the bell peppers and onions. Although next time I want to wrap up the onion, peppers, and seasonings in a foul packet to be cooked on the grill. I found myself running in and out of the house to check on the steak because I am not a grill-master and was unsure how long the steak needed to cook. Thankfully the oven and grill are not terribly far apart haha.
One year ago: Oven-Fried Avocado Tacos with Cilantro Lime Creme
If you love gyros then you need to make this gyro salad. It’s a Greek salad topped with grilled chicken, homemade pita croutons, and tzatziki dressing.
I do not repeat recipes often but when I do I typically change them up slightly. Today is one such example, where I deconstructed the recipe for my chicken gyros into a salad. Gyro-seasoned chicken is grilled to perfection and served over a Greek salad topped with homemade pita croutons and tzatziki dressing. The grilled chicken could easily be enjoyed by itself as it is tender, juicy, flavorful, etc… but the remaining components work to further enhance the experience. Although this recipe has quite a ridiculously long ingredient list do not be discouraged because it is relatively simple to throw together. Toss the chicken in the marinade, whisk together the dressing, toast the croutons (or use store-bought), chop up the salad and then grill the chicken. That’s only 5 steps and the longest task is marinading the chicken, which is inactive time.
One year ago: Funfetti Macarons
If I could eat avocados in every meal of the day, I’d be one happy camper. Which means I was super excited to have a double dose in just one meal with this salad – fresh sliced avocado in a salad topped with avocado dressing. The dressing is definitely the star of this dish, but along for the ride is some oven-fried chicken which has taco seasoning mixed into the breadcrumb coating. Crunchy, creamy, fresh and zesty. What more could you want?
Per the request of my parents I have been cooking healthier meals. The only problem is that they eat about half as much as I do resulting in me feeling like a little piggy. Regardless, I guarantee I am still eating less than I normally did when I was on my own. I know this because I’ve been getting a lot of headaches, which is typical for when I am not eating enough. Sherrill has reminded me on more than one occasion to eat lunch. If any of my former labmates are reading this they will be shocked because I was nearly always the first one to initiate the “Lunch?” conversation. It’s hard to remember to eat when you’re the only one participating!
But yes, healthier meals are going to be spread across this blog on a more regular basis. I actually made this recipe before the meatloaf cupcakes. They were so darn cute I couldn’t wait to post them. These meatballs also deserve your attention, being made with not only ground turkey but also quinoa in case you were short on your protein intake for the day. These meatballs are great served over pasta, but would also make for a great appetizer.
On an unrelated note, if you didn’t watch the Olympics finale for mens snowboarding halfpipe then don’t read any further. Jump to the recipe and ignore all this. All I have to say is – holy crap Iouri. As for Shaun White and the rest of the USA team – there’s always 2018!
Twas the night before my defense, when all through the house, a creature was stirring, and it was me freaking out! Yes, tomorrow I defend 6.5 years of graduate work in order to acquire my PhD. You could say that I am slightly anxious over the whole thing. I was calm for a couple days last week once I finished writing and finalized my presentation slides, but now it’s really about to happen. Thank goodness Liz agreed to guest post for me today (who by the way is yet another food blogger in graduate school).
Liz of Little Bitty Bakes likes to use Greek yogurt in many unique ways and has more than once inspired me in my own Greek yogurt adventures. Heck, she’s used it in her bacon wrapped dates with mustard-greek yogurt filling, and even made CHOreos. Speaking of Oreos, can we please discuss her Oreo cake batter bars? I could easily eat the entire pan without a drop of guilt today. She also likes to play with granola and granola bar recipes. Most recently I’ve had my eyes on the salted caramel pretzel granola. IDK why but I have had a huge craving for pretzels.
Hello Spiffy Cookie readers! I’m Liz from Little Bitty Bakes filling in for Erin for the day. I’ve been a reader of Erin’s blog for quite awhile now — I think we’ve done our fair share of bonding over cookies and all-things-upstate NY over the years. As a doctoral student myself, I don’t envy Erin right now as she preparers to defend her dissertation. Erin, you’ll guest post for me when I’m suffering dissertation woes, right?
Anyway, on to this post! Even though most recipes on my blog are baking/sweets related, I actually enjoy making savory dishes just as much, so I thought I’d share this corn salsa recipe with you today!
Let’s talk salsa. My sister recently asked me to brainstorm a corn salsa recipe for her, and my mind immediately went to Chipotle-land. Is there anyone out there who doesn’t love Chipotle’s corn salsa?! I don’t even know how that’d be possible. Anyway, with corn salsa on the brain, I set out to make one that was even better than Chipotle’s. Big ambitions, I know.
Besides chopping up the assorted ingredients, this salsa recipe is so easy to assemble. I made a big batch and brought most of it to a tailgate, but saved myself a little bit for a single serving snack of chips and salsa. How’s that for a single serving Sunday, huh Erin?
In addition to the corn, the salsa is loaded with lots of fresh, flavorful ingredients… poblano pepper, red onion, cilantro, lime, and the secret ingredient: roasted red peppers! The red peppers lend a smoky flavor to the salsa, which I believe is what puts this corn salsa on top of Chipotle’s.
Try out the recipe and let me know how you like it! Thanks again for the opportunity to guest post, Erin!
How is it that I cannot remember the details of a memory long ago or things of importance, yet when a song comes on the radio that I haven’t heard in over 5 years I can sign along as if I never stopped listening? Funny thing, the brain. Random thought of the day… on to this pizza!
Since my revival of pizza night last week I’ve been toying with the idea of other kinds of pizza crust. So take a wild guess as to what is my new favorite way to use Greek yogurt? In pizza dough! Its addition results in a fluffy interior with the perfect amount of crustiness on the exterior. I cannot believe how long it took me to put Greek yogurt into dough, but I foresee many Greek yogurt-bread products in my future.
This brilliant brain-child of a pizza dough was also topped off with some special ingredients to create a Greek pizza: artichokes, tomatoes, red onion, red pepper, olives, garlic, feta mozzarella, and tahini. Have I ever told you that I don’t even like olives? Or at least I used to, but lately I don’t seem to mind their presence. Either my taste buds are going numb or I’m growing up. But I don’t wanna grow up!! ::cue ToysRUs theme song::
Salad?!? When was the last time I posted a recipe for a salad? There was a small salad served alongside the mini Greek meatloaves I shared in early May, but before that it was the roasted butternut salad in January (which blew my mind). But I keep telling myself I need make salads more often and in an effort to eat more greens I made this salad topped with taco-seasoned grilled chicken and all sorts of good taco-salad-esque things – even quesadilla strips. You can barely find the leafy greens under all of that but hey, it’s still a salad right?
I don’t go out to eat often, but when I do I rarely leave with leftovers. And what I mean by this is that I either inhale it all or I get a box to go and somehow end up leaving it on the table, much to my dismay later on. This problem of mine is particularly annoying when I purposely ordered enough food to cover two meals. I have to make a conscious effort to hold onto my to-go box when getting ready to leave or else it’ll never make it. One time I remembered right as I was walking out the restaurant door, but it was already too late. The waiting staff was just too fast and efficient for me :-(.
The best thing about cooking and eating at home? All my leftovers stay with me. In fact, most of the time when I make recipes that serve multiple people, I portion out the serving I’m going to eat and then divide the rest amongst lunch-box-sized containers for lunch that week. This makes me particularly happy when I get to enjoy awesome things such as these sloppy joes more than once.
Sloppy Joes don’t have to come from a can. And they also don’t always have to be made with the same traditional seasonings either. When I saw this recipe using hoisin sauce I had to make it. And I am glad I did because it totally beats any canned sloppy joe sauce any day.