This asian inspired salad is absolutely delightful. I adapted the recipe from http://www.healthyseasonalrecipes.com/cucumber-and-napa-cabbage-coleslaw/. It’s wonderful as a side salad, but is just as amazing as an entrée when topped with any kind of protein. I’ve served it with skirt steaks for a fancy meal. Here I paired it with some garlic shrimp (which I always have
I have made many variations of chicken salad, as chicken is like a blank canvas that picks up any flavor you add, but this is hands down my favorite recipe. This is a fool proof, no fail, crowd pleasing recipe that is can be served in many different ways. I’ve used this recipe to make sandwiches, as
Doesn’t corn just scream summer to you?… it does for me. Can’t have a summer party without some corn. While I love just plain ‘ol corn on the cob with some butter, this just is such a crowd pleaser. A bit spicy, a bit salty, a bit creamy… I can eat bowls of this.
Time to take it easy on the stomach and “detox” after a whole weekend of ribs, steaks, burger and everything that comes with it :/ Memorial day weekend can be tough on the body. I spent the whole weekend hiking and kayaking with 3 boys, needless to say all they wanted to eat was burgers
I have a confession to make …. I HATE SALADS!! Maybe hate is too strong of a word, I very much dislike salads. I generally just hate cold food and since salads are usually cold, I tend to stay away from them. I think flavors develop with heat. Even while cooking, if you want more intense