Oh, this barbecue chicken salad! Next to my all time favorite summer holiday supper (my dad’s AMAZING Coca-Cola Ribs, of course!) this is high on my list for Labor Day deliciousness. Tender and just the right amount of spicy grilled chicken, sweet corn and cherry tomatoes, creamy avocado, all tossed with ranch dressing and topped with some crushed tortilla chips for crunch. If we HAVE to celebrate the end of summer, this is the barbecue chicken salad to do it with. Ready for some summertime deliciousness? Let’s make it!
I named this recipe Summer’s End Pasta not to make us all sad that yes, summer is winding down (and I have to admit, I am looking forward to those first cool mornings of fall!) but to remind all of us that now is the time to take advantage of this glorious moment when the local corn, tomatoes and herbs are all in season all at the same time! Toss in some bacon and some creamy ricotta cheese and you have a summer pasta dish that you’ll remember all the way until next Memorial Day. Ready to put those summer veggies to work? Let’s make it!
I named this particular omelet recipe the farmer’s market omelet because it uses three of my very favorite kinds of local summer produce: sweet corn, cheery cherry tomatoes, and aromatic basil. The omelet itself is filled with creamy cheddar cheese, and the savory cheese mixed with the sweet veggies…well, let’s just say that when you find yourself at your local farmer’s market, please think farmer’s market omelet. Let’s make it!
So, let me explain the bruschetta part of this chicken bruschetta pasta plate of deliciousness. A bruschetta is a lovely piece of bread that is usually rubbed with olive oil and grilled and topped with fresh veggies, often with a balsamic vinegar dressing. Or if you are me, topped with lobster, or scrambled eggs. But then one day it occurred to me: what if I swapped out the grilled bread for pasta? And what if I added in a little grilled chicken, to get some good and good for you protein in there?
I think you know how things turned out. Ready to dig into your own plate of chicken bruschetta pasta? Let’s make it!
We are heading into fall, the season of pumpkins, sweaters, and (in my house) warm and cozy suppers cooked up in my trusty slow cooker. There’s nothing quite like tossing a bunch of ingredients into the slow cooker, trundling off to work and coming home to the delectable aroma of supper being just about ready.
And one of the current slow cooker faves in my house is this recipe for slow cooker chicken taco soup. All the flavors of chicken tacos – including the toppings! – in a cheesy, creamy, dreamy, spicy soup version. Ready for some warm and wonderful slow cooker soup deliciousness? Let’s make it!
It’s the last day of August (sniffle!) and the corn is as high as an elephant’s eye, as they say. Everywhere I turn I see signs for sweet local corn, and so I am in major league use-it-or-lose-it mode. Same with the herbs growing merrily in my whiskey barrels, oblivious to the fact that frost is right around the corner.
So hang on to these last warm days of summer with my by making one of my easiest, most summery, most beloved recipes, which is shrimp with corn and herbs. Four ingredients. Ten minutes. Total supper happiness. Let’s make it!