Blogging in PIctures: Sizzling Salads

One step at a time!  A few summer or anytime salads! All the recipes for these wonderful salads and lots more are listed on the right side of the blog page under Sizzling Salads.  Enjoy! From my kitchen to yours, :)

Macaroni Salad

Potato Salad

 Antipasto Fruit and Cheese Salad

Asparagus and Orzo Salad

Tuna Salad with shells

Lemony shrimp salad

BLT salad

Italian pasta salad with veggie pasta

Cream veggie salad

Green bean, orzo and roasted pepper salad

Chicken salad with grapes and toasted almonds

5/22/12 original

French Potato Salad: Serve it warm or chilled!

Today when I made this I peeled the potatoes and added more scallions to the recipe.  Even hubby said DELISH!

Tangy and tasty!  Served warm.. Original Recipe!

I have been wanting to try something different with potato salad.

  Months and months ago I came across this recipe and figured it might be a nice addition to a meal or summer picnic.  It was suggested to eat it at room temperature.

The day I made this we had it with some grilled BBQ chicken and a green spinach salad.   We had it warm the first day but I refrigerated the leftovers and I thought they were just as tasty when it was refrigerated. A bit tangy and robust with a hint of mustard in it.  An excellent choice as a side! 

It's a nice change from the traditional potato salad. Enjoy !

Happy Baking and Cooking from my kitchen to yours,

 M.J

French Potato Salad

In a large saucepan place approximately 5 qts. water cold water, 2 lbs. Scrubbed Yukon gold potatoes cut into 1 inch chunks.  Add 1 tsp. Salt. (*you can use small red skin potatoes as an option)

Heat to boiling on high.  Reduce heat to sinner for 12 to 15 minutes or until tender.

Whisk 2 tablespoons snipped chives, 3 tablespoons white wine vinegar, 1 tablespoon extra virgin olive oil, 1 tsp. Dijon mustard, ¼ tsp. Salt, ½ tsp. Pepper in large bowl.

Drain potatoes, Add to bowl; gently toss until well mixed.. Serve warm.. Serve 4

I'm linking my Sloppy Joe's (Wimpies, we call them)

Wimpies aka Sloppy Joe's




 

All recipes and their respective images are the sole property of I Like to Bake and Cook2013, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.

5/25/13

I love salads! Here's a yummy one! Tortellini Salad with Greek Dressing!

 Summer is here so enjoy the warmth.  We all like to spend less time in our kitchen and more time being out enjoying the sunshine. This easy salad can be put together in the evening and refrigerated for tomorrow's lunch or dinner.  It is delicious!  Served with Feta or your cheese of choice (Goat cheese if you like)is a delicious summer dish.  Serve it on a bed of nice greens with some fresh watermelon as a side and it'll be a great summer meal.  Enjoy!

Note:  Make it according to directions below and you may even have leftovers for another day.  Just sayin..It all depends on how many you are serving.  When I made it, it was for hubby and I  for dinner so we both loved the idea of leftovers for tomorrow's lunch.  When the dressing soaks into the pasta it makes it even tastier if that is possible.  

Happy Easy Summer Salads from my kitchen to yours,

 

This salad serves 6 to 8 people so adjust accordingly.
I have made it before and it has been enjoyed by many. You can use Tri Color Tortellini for more interest.

2 packages Tortellini(cooked according to package directions)(don't overcook)
1 green pepper chopped
1 red pepper chopped
2 fresh basil leaves chopped ( 1/2 tsp. dried)
1 purple onion chopped
1/4 cup sliced seedless cucumber
1 pkg. cherry tomatoes (sliced in half)
1 - 4 oz. Feta cheese or cheese of choice
Optional green and black olives

The night before serving, prepare tortellini according to package instructions.  Chop peppers and onion..In a large bowl, mix dressing with tortellini, peppers and  onion.  Stir well with large spoon..Cover and refrigerate.  Next morning add tomatoes, basil ,cucumber and olives.  When ready to serve add feta cheese and mix thoroughly.  Serve chilled..Note:  Serves several.  Note:  I used my homemade dressing.. Bottled Greek salad dressing can be used as well.

Dressing:

1/4 cup olive oil
1/4 cup red wine vinegar
1 tsp. parsley
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. Red pepper flakes

Note:  This salad can be halved very easily..I did it and it serves two nicely using 1 pkg. tortellini. Enjoy!

Ready to serve!

I chopped it by hand!  A little work but worth it.



6/11/12 

All recipes and their respective images are the sole property of I Like to Bake and Cook2013, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.

Peaches and Cream Torte today!

I am still learning a lot about my new stove and oven and today I made a fresh peach cream torte.  I'll link the recipe to this blog. It browned beautifully and took less time to bake.  Can't wait to try some other recipes. Here is the link:

http://iliketobakeandcook.blogspot.com/2011/07/peaches-and-cream-cheese-torte.html

Convection Oven (Crust browned very evenly)

Fresh chopped peaches

Regular oven

8/8/2012

Kitchen Tested Macaroni Salad!

 You’re going to love this recipe! First posted 2015 Enjoy!

You may not be feeling summer about this time of the year so make sure you save this recipe because it's kitchen tested for me and you.  Yummy! Look at these colors!!!

I know it's not summer but I was craving macaroni salad and caught this on facebook so even though it's winter we're having it with meatballs and tomorrow with ham sandwiches.  Truth be told I'd say none can be compared  to this baby.

This has to be the best macaroni salad I have ever made! Creamy,sweet, crunchy and definitely not low calorie.  I can't stop eating it!!!! Double yum!

I substituted s few ingredients instead of making an extra grocery run and it's still on the top of my ️Yummy list.

16 ounces uncooked elbow macaroni(12 oz.
4 carrots, shredded
1 large red onion, chopped
½ green bell pepper, seeded and chopped
½ red bell pepper, seeded and chopped
1 cup chopped celery
2 cups mayonnaise (1 cup Miracle Whip)
1 (14 ounce) can sweetened condensed milk
½ cup white sugar*(1/4 cup)
½ cup white vinegar *(1/4 cup)
salt and pepper, to taste

Bring a large pot of lightly salted water to a boil. Add macaroni and cook until tender, about 8 minutes. Rinse under cold water and drain.

In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, sweetened condensed milk, vinegar, salt and pepper. Add the cooked macaroni and toss gently. Cover and refrigerate for at least 8 hours. Serve cold.


Adapted from Love Bakes Good Cakes

2/15/15