The Southern husband likes nothing more than a good steak dinner (okay, maybe he likes shrimp and grits more, but that’s it!) and while I am always wanting to give him his heart’s desire, a steak and potato supper in the middle of the summer can be a little heavy. Give me a luscious steak with blue cheese and mashed potatoes on the side any day in February, but here in early August I am all about the salads. So proving that you can have your cake (or in this case steak!) and eat it too…may I present this recipe for easy steak and potato salad! Let’s make it!
I am head of the Caprese Salad Appreciation Committee (this is a self-appointed position) and I can and will caprese up just about anything, so it’s wonder that I haven’t cooked up a chicken caprese salad until just now. But better late than never, and this one was worth the wait! Tender chicken marinated in a balsamic vinegar dressing and lovingly laid on a bed of lettuce, tomatoes, basil and some cute little mozzarella balls. Hello, my new favorite chicken salad! Ready for some chicken caprese salad of your own? Let’s make it!
Oh, this salad. Not only is it full of bacon, lettuce and tomato flavor (and if you know me, you know that is hands down my favorite sandwich, because BACON) but it also is dressed with a creamy, dreamy buttermilk and blue cheese dressing that is all kinds of heaven. So, if you want to go to salad heaven, AND you want to know what I’ve been up to since I moved from my publishing job to my all Framed Cooks all the time job, read on and let’s make it!
Here I present to you another case of not leaving well enough alone, because you KNOW I can’t help taking perfectly good recipes and mashing them up together. And I have to say, it doesn’t always work, but when it does work.., well, yum! And that was happily the case with these Caesar salad burgers. Your classic hamburger, covered not in ketchup and pickles but with a generous topping of Caesar salad and parmesan cheese.
Ready to shake up your burger, Caesar salad-style? Let’s make it!
I have an uneasy relationship with egg salad. One the one hand, I love eggs in any way shape or form (my current favorite form is eggs in clouds!) but when you start introducing mayonnaise into the mixture…well, I start to get a little antsy. I recently made peace with a mayo-based form of egg salad with my recipe for torn egg salad, but during our last round of the Whole 30, a lightbulb went off in my head.
What if I swapped out the mayo for the healthy, creamy goodness of mashed avocado? And what if I zipped up that mashed avocado by adding a few ingredients that took it into guacamole territory? Well, let’s just say that egg salad and I are now besties. Let’s make it!
Oh, how I love this easy and elegant recipe for bistro salad! If you can fry an egg (and click here for my perfect fried eggs recipe!) then you can make this lovely, swanky number that is light and delicious and colorful and ready in two shakes. This is one of those dinners (and sometimes lunches) that I always have on call for those days when I have run out of clever ideas for what to make for dinner…or those nights when whatever clever idea I DID have on the menu happens to land on One Of Those Days. Ready for some bistro salad deliciousness? Let’s make it!