(You can serve this salad chilled or at room temperature, this Summery White Bean Salad is great to make ahead, or to grab and go! A 5 minute prep time means you can have it on the table fast! ) Servings 4
- 2 15oz cans cannellini or northern beans, drained and rinsed
- 1 cup red bell pepper , finely chopped
- 1/2 cup fresh parsley , chopped
- 1/2 cup red onion , finely chopped
- 4 Tbs olive oil
- 4 Tbs white wine vinegar
- 2 tsp minced garlic
- Salt and pepper
- Place the beans, red pepper, parsley, and onion in a large salad bowl.
- In a lidded jar, add the olive oil, vinegar, garlic, salt & pepper. Put the lid on tightly, and shake until well combined.
- Add the dressing to the bean mixture, using a spatula to combine (gently – so you don’t break the beans).
- Taste, add more seasoning if needed.
- Refrigerate until needed (up to 4 days).
makes 1 loaf
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. black pepper
2 tbsp. of your favorite fresh or dried herbs
(I used Oregano and Rosemary)
2 tbsp. green onions, diced
1 cup shredded cheddar
1/4 cup olive oil
1/2 cup milk
1 cup squash or zucchini, shredded
Step 1: Combine dry ingredients, herbs, green onions and cheddar mixing well.
Step 2: In separate bowl, beat eggs then add oil and milk.
Step 3: Squeeze excess moisture out of squash then add to liquid mixture.
Step 4: Add liquid ingredients to dry ingredients and stir until just combined.
Step 5: Pour batter into greased loaf pan and bake at 350 for 45 minutes or until knife inserted in the center comes out clean.
- 4 Slices Bacon
- 2 Jalapeños Diced
- 4 Oz Cream Cheese
- 1 Lb Ground Beef 80% lean / 20% fat
- 6 Slider Buns
- Wax Paper optional
- Preheat oven to 325. Put bacon on a cooking sheet & cook for about 20 min flipping half way through. (or cook on stovetop)
- Slice stems off jalapeños, cut out the cores to remove seeds. Then dice.
- Add cream cheese & diced jalapeños to a bowl. Mix with fork until blended.
- Divide burger meat in half and then divide each half into 3 to end up with 6 balls of the same size.
- Take each ball and divide in half for the top & bottom of a burger. Shape into two thin patties that are about the size of the buns. If you have wax paper to work on it’ll help prevent sticking.
- Take a spoonful of cream cheese & jalapeño and spread onto half the patties. Crumble bacon and put on top.
- Take the other half of the patty and set it on top of the filled patty. Squeeze the edges together to form a single burger.
- Cook on grill or in pan on the stove turning once half way through. Note times will be shorter if making sliders (about 1.5min per side on the stove & maybe a few minutes per side).
- 1 lb box spaghetti noodles
- 1 green pepper diced
- 1 red pepper diced
- 1/2 red onion thinly sliced
- 1 English cucumber sliced
- 1 cup grape tomatoes sliced in half
- 1 2.25 oz can sliced olives drained
- 1/2 cup cheddar cheese cut into cubes
- 1/4 cup grated Parmesan cheese
- 1 tbsp McCormick Salad Supreme seasoning
- 1 tsp garlic powder
- 1 16 oz bottle Wish Bone Italian dressing
- Cook spaghetti according to package directions.I season the boiling water with one tablespoon of kosher salt before putting the noodles in. Stir noodles often while cooking.
- While you’re waiting for your spaghetti to cook, start dicing your veggies.
- Drain the cooked pasta noodles and rinse gently with cool water.
- In a large bowl – and I do mean LARGE bowl – add in all your diced veggies, olives and cheeses.
- Then add the cooked and cooled spaghetti on top. Season salad with McCormick Salad Supreme seasoning and garlic powder. Give it all a gentle toss.
- Pour Italian dressing over noodles.
- Stir mixture carefully until combined.
- Cover with plastic wrap and allow to cool for at least two hours before serving.
- 3 cups powdered sugar
- ¾ cup unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1/4 tsp salt
- 2 large egg whites
- 1 large egg
- 2 teaspoons vanilla extract
- ½ cup semi-sweet chocolate chips
- ½ cup dark chocolate chips
Preheat oven to 350 degrees.
In a large mixing bowl whisk together powder sugar, unsweetened cocoa powder, cornstarch and sea salt. Once well combined mix in egg whites, egg and vanilla until completely combined and batter is smooth. Fold in all of the chocolate chips but 2 tablespoon of the 60% cocoa chocolate chips.
Scoop onto baking sheet prepared with parchment paper; 6 large cookies or 8 regular cookies.
If you are making large cookies, do 1 very generous scoop, then use your finger to make the dough into a perfect circle. If you are making regular cookies, just do 1 cookie dough scooper full and make sure to spread the cookie with your finger in a perfect circle.
Top 3-4 chocolate chip from the 2 tablespoons of chocolate chips set aside on top of each cookie.
Place in pre-heated oven and bake for 12-16 minutes, depending on your cookie size.
12-14 minutes for normal sized cookies, makes 16 cookies
16 minutes for generous sized cookies, makes 9 cookies
Remove from oven and cookie on cooling rack for 3-5 minutes.
- 1 large head cauliflower, cleaned
- 6 large hard boiled eggs, chopped
- 1 stalks celery, finely diced
- 1 small shallot finely diced
- 3/4 cup Dulk mayonnaise
- 1/4 cup yellow mustard (I use a horseradish brown mustard)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ⁄8 teaspoon garlic powder
- Paprika, for garnish
- Fresh parsley, chopped, for garnish
- Pickle relish to taste.
Chop the cauliflower into small pieces (should make about 4 cups). Set a large pot of water over high heat and bring to a boil. Cook the cauliflower pieces in the boiling water for about 5 minutes, until tender. Drain cauliflower and immerse in an ice water bath to stop the cooking process. Drain cauliflower well and then pat dry between several layers of paper towels. Place the cauliflower in a bowl with all of the remaining ingredients, except the garnishes, and fold together. Sprinkle with the paprika and parsley, and chill for at least 1 hour before serving
- 2 eggs
- 1/2 cup sugar
- 1 tsp cornstarch
- 1 tsp dry mustard powder
- 1/4 cup white wine vinegar
- 1/4 cup water
- 1/2 cup mayonnaise
- 2 broccoli, cut into florets
- 1/2 cup golden raisins
- 8 slices bacon, cooked and crumbled
- 1/2 cup sliced almonds
- 10 oz can mandarin oranges, drained
- 1 small red onion, chopped
- In a medium saucepan, whisk eggs, sugar, cornstarch and mustard powder. Stir in vinegar and water.
- Heat over medium heat, whisking frequently, until thickened (about 5 minutes). Remove from heat. Stir in mayonnaise. Set aside to cool.
- Add broccoli florets to a large bowl. Pour in cooled dressing and stir to combine. Let sit for 2 hours in the fridge to marinate.
- Stir in remaining ingredients and serve