It’s chicken salad season! . . . well, not officially, but summer is the time for craving something cold and light with protein for satisfying on-the-go appetites. This Chicken Salad recipe is basic, but not bland, with lots of optional ingredients to suit your taste. It’s like that cute black dress you can dress up or down. By mixing and combining fruits, nuts, herbs, and cheese the basic becomes Chicken Salad Your Way!
Chicken Salad Starts With One Thing
I give many thanks to Ina Garten for teaching me how to roast bone-in chicken breasts. This process makes easy preparation when needing cooked chicken. No more boiling water in a large pot on the stove. All you do is put the breasts on a baking sheet, rub with olive oil, sprinkle with salt, and bake skin side up at 350 degrees for 45 minutes.
I go a few steps further lining the pan with parchment paper and salting before and after rubbing on the olive oil. Right after it’s cooked I place foil over it and let it cool. This keeps the meat nice and juicy.
Roast more chicken than you need. Store it for later. One large chicken breast equals about 1 1 /2 cups chopped chicken.
Dressing And Add-Ins
After the chicken breasts are cooked, cooled, and deboned it’s time to chop the celery and combine the two. Next, make the dressing with mayonnaise, cream, lemon juice, lemon zest, onion, relish, and seasonings.
Then pour it over the meat and celery, stir together and enjoy this yummy, creamy salad that’s full of flavor just like it is.
Or, add your favorite ingredients making it to suit your taste.
I’ve listed some delicious combinations in the recipe below, but the sky’s the limit on this one.
Here is another perfect dish for summer cravings, Chicken Salad With Green Peas. This savory salad has greek yogurt, pecans, black olives, feta cheese and of course, green peas. It’s so good and chicken salad stores well in the refrigerator for days.
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This Cheesy Greek Bread gives a bite of luscious, melted Mozzarella cheese flavored with garlic and mild green onion on crisp French bread. It makes a perfect snack, appetizer, or dinner bread to compliment any meal. This is a family favorite and easy to prepare!
There’s nothing like serving hot bread to your family and guests, especially if it’s a slice of crispy French bread topped with melted cheese.
Cheesy Greek Bread on French Bread?
As you can see by now this is not the traditional Greek Bread recipe. Especially since it’s on French bread. But what about the bread we call French today, is it really French? Well, here are some interesting facts according to The Reluctant Gourmet’s Difference Between French Bread and Italian Bread. He says that in the U.S. we call it French as long as it’s in a long, thin shape, but in France, there are specific laws in making their own bread. Yes, there are!
Their French bread is called a baguette. The law states it cannot contain oils or fats, but only water, flour, yeast, and salt. These baguettes (meaning a wand or stick) are longer and narrower in shape. So as you can see I am not using a baguette today, but rather a French bread. It’s what I found in my friendly neighborhood grocery store labeled, French Bread.
This Bread Starts With A Spread
First, make a simple spread of butter, mayonnaise, Mozzarella, garlic, and green onions. The mayonnaise ingredient may seem odd to you, but trust me. It brings an outstanding result!
The garlic is passed through a garlic press which causes its flavor to be evenly distributed throughout the spread. These ingredients are mixed together then spread evenly onto two halves of the loaf of French bread. You can slice the bread into rounds before spreading for convenient individual servings. This would be great using a thin baguette.
Top, Bake, and Slice
Next comes topping them with the ripe olives and green onion slices. More green onions to top are optional.
Baking this bread takes patience as you want to make sure the edges and underside are crispy. You don’t want to overcook and dry out the top by browning it too much. You’re looking for a gooey moist mouthful of Cheesy Greek Bread with a crunchy crust.
As the halves bake, the flavors meld together, the bread crisps, then out from the oven comes this glorious bread!
Another delicious thing made with French bread is Easy Spinach Bread. Just click the highlighted words and it will bring you to the recipe.
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“Great beginnings are not as important as the way one finishes.”
Blueberries are in season and this Easy Blueberry Pot Pie is a breeze to prepare for a summer treat or any time. It’s made with fresh or frozen berries and topped with a flaky sweet dough pastry that possesses a hint of nutmeg. The taste has a familiar resemblance to the fruit-filled sweet dough tarts from my childhood, but with less mess and effort.
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It’s summer fun time and the blueberries are ripe for the picking. I love summer because time slows down (well it’s supposed to!) and it’s harvest time for berries, and garden fresh produce. The strawberries are first in early spring, then the blueberries, and then comes the blackberry picking down here in the south.
These berries are growing at my back door. This year’s crop was not as plentiful. I think it was the late cold snap we had. There weren’t enough to make this second round of pie experimenting, so I’m thankful berries keep well in the freezer.
Well, let’s bake some pie!
The Filling For Easy Blueberry Pot Pie
In making the filling the use of frozen berries are not only convenient, but they keep their shape better during baking. Normally, cinnamon is added to a blueberry pie, but here we’re using some ground allspice which pairs well with the berries.
Another flavor that has goes well with blueberries is lemon juice and it’s zest. Lemons seem to brighten up everything!
To sweeten the dish, there is only 1/3 cup of sugar along with cornstarch to thicken the sauce. This is an easy recipe. Just stir seven ingredients together with the berries, place them in a baking dish, and top them with this tasty crust.
The Sweet Dough Crust
As a youngster, I grew up eating sweet dough tarts. They were made with pie dough and shaped in half moons filled with fig preserves, blackberries, or whatever else was on hand. The mixture was flavored with a little nutmeg setting it apart from a regular pie. Sweet dough tarts are a Cajun specialty and, evidently, nutmeg is also. My momma says she remembers the smell of nutmeg hanging in the air as she’d walk into her grandmother’s house. We’ve decided it was probably freshly ground and more fragrant than canned spice.
Another flavor used in this crust is vanilla. I like Vanilla Bean Paste instead of extract. It has a more concentrated flavor and the little vanilla bean seeds show up in the dough looking so very appetizing.
For this Easy Blueberry Pot Pie, I took my Aunt Lou’s sweet dough tart recipe and topped the filling with it. Of course, I had to cut the huge quantity ingredients back since she made many tarts to feed her family of seven.
Now, there’s no rolling and cutting involved here. I just top the blueberry filling with spoonfuls of crust until it’s evenly distributed then bake and that’s it. Also, there’s less mess to clean up after.
I highly suggest you sprinkle the pot pies with a little sugar just before baking for a lightly sweetened crunch. You’ll be glad you did!
A simple blueberry dessert using fresh or frozen berries topped with a sweet dough pastry then baked in individual ramekins, or a pie plate, or casserole dish. It’s delicious with or without ice cream.
Carrots may be for Easter, but this delicious Glazed Carrot Cake soaked in a buttermilk rum sauce and topped with a classic buttercream icing is definitely fit for any occasion. An occasion as sweet as Mother’s Day or any special day. I’ll tell you where I got the idea for this cute carrot garnish, too!
Reasons for Glazed Carrot Cake
The carrot cake is believed to have gotten its origin from across the pond in the UK. In the European middle ages, when sugar and sweeteners were costly, carrots were eaten in pudding form. The helpful, sweet root vegetable used to flavor desserts went from pudding to cake, and the rest is history.
So one good reason for Glazed Carrot Cake is its natural sweetness from the carrots. Other reasons (as if you need any) are the delicious flavor, texture, and altogether feeling healthier because you’ve eaten your vegetables while ignoring all of the sugar from the glaze and icing. Or, you could omit the sweet toppings and still enjoy a moist flavorful cake. Problem solved!
But the real reason you should eat this cake is because of its delicious, decadent, rich, glazy-rum, spicy, buttercream flavor. And it’s cake, and sometimes we just need to eat CAKE as often as our bodies can handle it!
Making The Cake
Today, I bring this cake to you in a single layer. It’s because of the glaze and icing on this one. It’s so packed with flavor that one layer is sufficient. Yes, I mean it’s loaded! Baking in one pan also makes it easier to prepare, but if you are feeding a crowd go ahead and double the recipe for a sheet or multi-layered cake.
The first step is preparing your pan. I use a springform pan covering the outside with foil just in case the batter gets a crazy idea and wants to escape. Then, butter and flour the inside.
Next comes creaming the butter and sugar, adding the eggs one at a time, then the grated carrots are beaten into this mixture. Using a food processor for grating the carrots instead of a hand grater saves time and stress on the fingernails.
Lastly, fold in the sifted dry ingredients without overmixing then stir in the vanilla flavoring,
While the cake is baking, make the glaze being careful to brown it but not overcook it to where it is too thick. You want it to seep into the cake. I use a bit of rum to flavor th sauce, but you can use vanilla extract or any flavoring that goes well with spicy carrot cake.
After the cake is cooled, take it out of the pan and frost the top with the buttercream icing. You can garnish any way you like. I found this super simple idea on Pinterest from Levisionnaire for garnish decoraging. This a great resource to help enhance your food!
We Cajuns like our rice and gravy the way our Momma’s serve it. With a dark gravy, really dark, over a pile of white rice is what I mean. And if every grain of rice is covered, then she’s really good at it!
For The Love Of Rice And Gravy
You may think you know gravy, but chances are if you haven’t been raised Cajun you don’t know it like we do. Our experiences are from eating rice day in and day out. The gravy on it may not have been made with beef every time, but whichever way our mommas could serve it up, they did it!
Rice has always been plentiful in Acadiana. It’s what many Cajuns farmed right along with cattle. Therefore, rice and gravy was a convenient way to fill their families’ bellies. This gravy was made by bringing the meat (beef, pork, or chicken) to an almost fatal burn. Water was then added to simmer the meat until tender ending with a rich, flavorful gravy.
Another way we enjoy eating our beloved and plentiful rice are with seafood dishes. With an abundance of fish and shellfish, Cajuns have developed many seafood recipes pairing well with their beloved rice. Recipes like Crawfish Etouffee, Shrimp Okra Gumbo, and Seafood Gumbo are to name a few.
This is an easy way I like to fix rice and gravy. You can use pork, chicken, or even fresh sausage to make gravy for rice, but today I’ll show you how with a chuck roast. I usually double this recipe making enough to feed my family for Sunday Dinner.
Beautiful layers of ingredients for Georg Graham’s Acadiana Table’s Cajun seasoning blend.
Next, stuff the chuck roast by cutting small crosses into the meat. The cut of chuck from beef has always given me flavorful results. It is economical and has just enough fat to make a tender roast. If time permits I like to season and stuff the meat the day before ensuring the best results. This may also cut down on cooking time because the marinating process tenderizes the beef as it sits in the refrigerator.
You can stuff the roast with a spoonful of finely chopped herbs and vegetables or use a dried product like Zydeco Chop Chop. To rehydrate, just add the same amount of water as the dried veggies and herbs and let them sit for a few minutes. The dried product is packed with concentrated flavor and saves time from all of that chopping. Chop Chop does it for you!
Another stuffing choice are whole pieces of garlic cloves. Slide them into the slits of meat after whacking them with a wide knife blade to release their flavor. If you like garlic, you’ll enjoy biting into these sweet garlic pieces. Whichever stuffing you choose, it will flavor this dish beautifully!
Next, brown the roast really well in hot oil, add water, and simmer slowly until it’s tender. Don’t hurry the process! While it cooks you can prepare the rest of the meal. Or ladies, there’s time to put your lipstick on before company arrives. That’s what my Mamaw Greene always said, “Now, go put ya’ lipstick on!”
Check the roast during cooking to see if additional water is needed. Add a little at a time making sure not to dilute the flavorful juices. You may thicken the gravy with a water and cornstarch or flour mixture, but that’s not how my momma ever treated her gravy. To each his own!
Potatoes, carrots, and celery can be cooked with the meat to serve as a side dish. It also adds more flavor to the dish. Add them to the pot after the meat is tender and simmer together until the vegetables are cooked.
The secret to a good gravy is to give the meat a generous seasoning, stuff it with chopped herbs and veggies, and then brown it until it’s very dark, stopping just before it burns. Next, add plenty of water to slow cook until fork tender making a flavorful gravy to be ladled over a mound of cooked rice.
Author: Louisiana Woman
Prep Time: 20 minutes
Cook Time: 2 1/2 hours
Total Time: 2 hours 50 minutes
Yield: 6 servings
Category: Main Dish
2 tablespoon cooking oil
1 3-pound chuck roast
salt, pepper, and other seasonings to taste or use your favorite Cajun seasoning
1/4 cup dried herbs and vegetable (such as Zydeco Chop Chop) rehydrated in 1/4 cup water or ..
We’re putting a new spin on the classic Copper Pennies Salad awakening it to new life by introducing some jalapeno flavor. You’ll be wondering where it’s been all your holiday and pot-luck eating life.
The Copper Pennies Salad has been a side dish made by my Momma for years, especially at holidays like Easter. I don’t recall carrot cake being served, but does anybody know why we eat rabbit food for Easter? Let me know if you do. Google has been of no help to me.
Easters Gone By
As a child, the week of Easter, Holy Week, brought great anticipation to my childhood heart. Not only was Spring in the air but we had a break from school. Then at the end of those seven days was the annual bar-be-que and Easter egg hunt held at the Trahan camp. This was my great-grandparents old home place turned-hunting-camp where my grandfather grew up with his 11 siblings.
Every Saturday before Easter we spent time boiling and dying fresh eggs to contribute to the hunt. The day always ended with colored fingers and hands from the vinegar based dye we soaked our eggs in. I loved those times and still think of Easter eggs when I get a whiff of white vinegar.
Now, this Easter egg hunt was no ordinary hunt. It was on a grand scale with lots of cousins from the offspring of those 12 children. There were always rewards for the one who found the most eggs and of course, the coveted golden Easter egg. Everyone wanted a prize and they didn’t mind poking around the cow patties in the pasture where the eggs were hidden. Oh, and there was no such thing as plastic ones either. Nope! Even the golden goose egg was the real deal!
Putting The Copper Pennies Salad Together
This tasty salad begins with sliced fresh carrots cooked until they’re almost tender. You can chop the vegetables while this is happening. I use a mandolin to get the thinnest slice. You may want to take special care not to burn your skin by wearing gloves when handling the jalapeno peppers.
The addition of the peppers gives the salad a subtle jalapeño flavor without a lot of heat. That’s because I omit the seeds and veins which is where they get their peppery spice. If you like a more intense flavor, you can certainly include them.
Next, heat the marinade ingredients together in a pot stirring until they reach a simmer. That way the sugar is melted and the flavors are well combined.
After putting the sliced onion, bell pepper, chopped jalapeño, and carrots into a large bowl, pour the marinade over them.
Lastly, the Copper Pennies Salad gets a toss and refrigerates for at least 12 hours. This salad is easy to assemble and helps with meal prep by making it ahead of time.
Making Quiche is easy! It may sound like a fancy dish, but all it takes are a few essential custard ingredients poured over your favorite fillings then topped with cheese before baking. You can have a delicious meal in no time using foods already stocked in your kitchen!
Vegetable Quiche with caramelized onions, mushrooms, and asparagus.
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Quiche is a classic well known French dish but it didn’t get its start in France. No, the Germans are the ones we need to thank along with the French for keeping up its popularity. While some say it’s not for men it’s welcomed at our table any time of day. In the morning, it’s a dressed up breakfast food especially when guests are present. At noon, it’s a re-heated savory pie that pairs well with a salad for a light on-the-go lunch. In the evening, it’s a belly-filling supper that quickly gets on the table after a full day’s work.
Amongst its alluring properties, it can be baked with or without a crust. So if you’re watching carbs or maybe following the Keto diet, learning how to make quiche is for you! Also, you can use up those fragments of vegetables, meat, and cheeses in your pantry or refrigerator before they get thrown out. It’s so obliging!
A Dish With Or Without Crust
First things first! Choose a fitting container such as a pie plate, tart pan, casserole, or muffin tin. Quichein a pie plate or tart pan is usually served by the slice while different shaped muffin tins make single servings for parties, more convenient.
You can use leftover boiled crawfish or shrimp for a quiche filling.
Next, make your quiche with or without a crust. Be sure to bake the crust before adding the fillings or butter the pan well for a crustless quiche. Click this link on The 200 Chicken Pot Pie Dress for a flaky pie dough recipe.
Before baking the crust, line it with parchment paper and fill it with something heavy like these ceramic pie weights or dried beans. They help to keep the pie dough from shrinking down the sides of the pan and forming air bubbles.
The Custard For The Quiche
The custard is made with two simple ingredients, milk and eggs. It’s the body of the quiche making it smooth and velvety. I like using half and half instead of regular milk best because the results are a thicker and creamier quiche.
Here is where you get to let your taste bud imagination run wild. The quiche fillings can be any vegetable, meat, seafood, or cheese of your liking. Just make sure they compliment each other and you’ll have a winner!
I like starting with a layer of golden caramelized onion in most of my quiches. They add just a bit of yummy sweetness. For a French onion taste, pour the custard onto the onions and sprinkle with mozzarella cheese and bake.
The quiche that wins the prize for my husband is loaded with breakfast meat on top of those sweet onions. It will make 6 nice sliced servings so I freeze the leftovers and use them for a quick morning re-heat before he leaves to conquer the world.
Topping The Quiche
After the fillings are filled and the custard is poured, you can add any seasoning or herb to taste before sprinkling the cheese on top. My favorite is an Italian Five Cheese. It adds lots of flavors and melts well leaving a lightly browned topping to the quiche.
This is a crustless egg and cheese quiche made in a small cake pan. It came out very moist and was easy to remove from the well-buttered pan after it had a few minutes to cool.
Lastly, the quiche bakes for about 35 minutes. I’ve had good results using a tart pan. It has removable sides and is easier to cut into making an attractive presentation.
I’m sharing my secrets to this Easy Lasagna Recipe that will have you passing up the frozen food section next time you crave this classic Italian dish. It’s made with jarred spaghetti sauce and oven-ready noodles to help get it on your table with ease and in little time.
The first secret to a good lasagna is definitely in how you stack it. Since discovering this process from Pamela Smith’s Eat Well Live Well cookbook, the results have been consistent in my kitchen. It’s not too wet, not too dry, and the flavor is evenly distributed. It’s so good I’d much rather take the time putting one together than driving to the store for one of those popular frozen brands.
Another secret is seasoning the filling of ricotta cheese to make this Easy Lasagna Recipe stand apart from any other. The taste of Italian herbs blends through in every bite!
First Step To Easy Lasagna Recipe
But before we go any further, this third secret is really the first step. It’s soaking oven-ready lasagna noodles in a bath of hot tap water for twenty minutes in a shallow rectangle dish. I have used the oven-ready pasta before without soaking them and had poor results. The pasta was too firm, and after cooking the lasagna some more, it dried out the dish. Now I have perfect results every time.
Also, using the hot bath method is a lot easier than boiling and draining then handling the hot pasta. While the noodles soak, I make the filling and the sauce. No wasting time here!
The wet pasta noodles are added directly onto the layer of spaghetti sauce in the dish so there’s no draining necessary. It’s another step saver.
After layering the flavorful ricotta cheese filling, it’s time for the sauce. It’s a simple, tasty, and easy to make sauce. All you do is brown the ground beef with a little Italian sausage for extra flavor then add a jar of your favorite spaghetti sauce. That’s it!
All The Way To The Last Step
So this is how you layer it: sauce, noodles, filling, sauce, mozzarella, noodles, filling, sauce, mozzarella, noodles, and sauce. Got it! I never can remember it either. That’s why I wrote it down for us.
The last step is a sprinkle of parmesan cheese before baking. Then cover tightly with heavy aluminum foil and in the last 10 minutes of cooking remove the foil for a beautiful browned finish.
It’s all in how you layer it! A meat lasagna made with jarred sauce and oven ready noodles that helps to get it on your table in no time.
Author: Louisiana Woman
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 90 minutes
Yield: 10 servings
Category: Main Dish
12 oven-ready lasagna noodles
2 cups ricotta cheese
2 eggs, beaten
4 teaspoons Italian seasoning
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper
1/4 pound Italian pork sausage
3/4 pound ground beef
24 ounces jarred spaghetti sauce
1 cup water
1 pound mozzarella cheese, grated
1/2 cup parmesan cheese, grated
Preheat oven to 375 degrees.
Soak oven-ready lasagna noodles covered with hot water layered in a shallow 9 x 13 casserole dish for 20 minutes.
Meanwhile, combine ricotta cheese, eggs, Italian seasoning, salt, and pepper into a medium bowl, stir to combine and set aside.
Brown the ground meats in a large dutch oven then add the sauce and the water stirring to heat through, set aside.
Spray a deep dish 9 x 13 casserole dish with a non-stick cooking spray.
Layer 1/4 of sauce (a little more than 1 cup) into the bottom of the deep dish casserole, then a third of the noodles, half of the filling, another fourth of the sauce, half of the mozzarella cheese, another third of the noodles, remaining half of the filling, a fourth of the sauce, remaining half of mozzarella cheese,remaining third of the noodles, and remaining fourth of the sauce.
Sprinkle top with parmesan cheese.
Bake at 375 degrees for 50 minutes tightly covered with heavy aluminum foil then remove foil and bake for another 10 minutes.
Let it rest some before slicing and serving.
Place lasagna dish on a cookie sheet while baking to catch any drippings to help keep your oven clean.
Your house will smell like a bakery when making this easy no-knead bread. It has that old-fashioned homemade taste like my MaMaw’s, but with less mess and less time spent in the kitchen. Baking bread is a joy after discovering this no-knead way!
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The Missing Bread Recipe
Do you ever have food memories? You know, when something somehow triggers the taste of yummy food from way back when. That’s what I’ve been experiencing lately with thoughts of my MaMaw’s homemade bread.
I have an envie, “pronounced ahnvee” (meaning longing), for her yeast rolls these days. Memories of walking through her kitchen and eyeing a certain large white Tupperware container on her counter only meant one thing. There’s homemade bread in the house! They were rectangles of puffy, dense clouds with a bit of sourdough taste.
PaPaw called it “Pain de Femme” or “Bread of the Wife.” We believe it was his way of complimenting her. Momma said MaMaw would make 3 loaves at a time and bake them in a black dutch oven. She’d slice the fresh bread and slather them with butter and fig preserves, stick a slice into her children’s 4 pairs of hands and tell them to, “Go outside and play!” What a fond memory! I can imagine the screen door slamming behind them as they ran out caudling their warm bounty.
There’s all that to say, but without the “Pain de Femme” recipe. Sad, isn’t it? After enquiring about it to many, no one has it. Then my Aunt Martha sent me an easy no-knead bread recipe she thinks is close to MaMaw’s. It’s not as dense, but it’ll do for now.
The instructions call for milk or water and 1 egg, but after researching about breadmaking I discovered another egg yolk and milk adds more fat to help with the dough’s denseness.
I also tried using rapid yeast to save a step, but with no success. This bread is better with 2 rises. What was her secret? I know she’d laugh before answering this question then she’d be surprised when I’d tell her she didn’t have to do all that kneading. Maybe.
The Esy No-Knead Bread Way
I like using my stand mixer, but mixing by hand is easy with a silicone coated spoon that repels the sticky dough.
I am now a fan of bread making! It’s so easy. It takes less than 3 hours from start to finish and worth the reward with its simple to remember steps and ingredients.
You can do it too! Just follow the recipe below, and you’ll have delicious aromas throughout your home and flavorful bread in your tummy before you know it.
Butter the sides of a large mixing bowl and a 9×13 baking pan.
Crack the eggs and put the whole egg and egg yolk in a small bowl, set aside.
Stir the active yeast and 1 teaspoon sugar into the warm milk and let sit 5-7 minutes to allow yeast to bloom.
Meanwhile, mix together flour, salt, and the rest of the sugar into a large bowl.
Melt the 5 tablespoons of butter in a small bowl.
Add eggs to the flour mixture and begin stirring then alternately stir in the 5 tablespoons of melted butter along with the yeast mixture stirring until all of the ingredients are thoroughly combined, the dough will be sticky.
Put bread dough into the buttered bowl turning once to butter all side of the dough and cover the bowl with a damp cloth, let the dough rise for 1 hour or until doubled in size in a place where the temperature is around 70 degrees.
Punch dough down with the back of your fist then make 12 equal sized rolls and butter tops of rolls with the 3 tablespoons of melted butter.
Cover with same damp towel and let rise again for 1 hour or until doubled in size.
Preheat oven to 375 degrees.
Bake for 25 minutes.
Brown under the broiler for no more than 1 minute if desired.
Brush with the rest of the melted butter and serve or store in an airtight container.
Using a silicone coated spoon to stir the sticky dough makes less mess.
A stand mixer can be used with the dough attachment to mix the dough thoroughly with no-kneading.
Use a 2-ounce ice cream scoop and fill with bread dough to make 12 equal sized rolls.
A helpful tip in making rolls is using a 2-ounce ice cream scoop. It makes evenly shaped rolls, and the sticky dough comes out clean. Another tip is stock your kitchen with USA PANS like the one shown above and you will be doing yourself a favor. I got this one at LaGrone’s Drug Store in my hometown of Hamburg. They are non-stick, have a quick release coating, made in the USA with aluminized steel, sturdy, and heat evenly producing excellent baked goods.
I’m happy to introduce to you this delightful corn salad. It’s made with whole kernel corn, tomatoes, green onions, and feta cheese tossed with a lightly sweetened apple cider vinaigrette balanced with a bite of red pepper flakes. Oh, and also the healthful benefits that come from Feta cheese!
A Cure For Spring Fever
Are you ready for spring? Me too! I can hear the birds singing loudly in the early morning before dawn on the other side of my patio doors. They’re anxious too. I’m also ready for food that comes with warmer weather. I’m still making soups, gumbos, and stews to help keep us warm, but I passed by the watermelons in the grocery store the other day and thought about buying one. Nah, it’s too early for that!
So, I decided to make a simple Corn Salad to help curb the spring fever symptoms. I picked up a bag of frozen corn, and a pint of grape tomatoes then shopped the cheese aisle for just the right cheese. My eyes went right to the package of crumbled feta.
Feta is an aged, brined curd cheese. It was initially made in Greece with sheep’s milk sometimes mixed with goat and cows milk. Did you know that feta is easy to digest, lower in fat and calories compared to other cheeses, and is a good source of protein? It’s also a good probiotic. You can read more about it here from NDTV Food. I’m thankful for all the benefits, but its tangy taste with this lightly sweetened and peppered dressing is perfect for our corn salad today.
To Dress The Corn Salad
Starting with apple cider vinegar, a little sugar is added to the dressing along with garlic, salt, and olive oil. But here’s the kick, it gets a sprinkle of red pepper flakes. Ooh, it’s so good! The sweet and hot together makes me want to eat the whole salad in one sitting. Not really. I just ate half!
There is no marinating this salad, and you can serve it right away, but the colder it is the better. The frozen corn defrosts quickly and helps to cool the entire dish. I give the whole kernels a rinse before tossing them in with the other ingredients. This Corn Salad takes minimal effort but offers lots of eating enjoyment.
The bright colors first introduce themselves before pleasing the taste buds.
An easy salad with corn, tomatoes, and feta cheese tossed with a lightly sweetened apple cider vinaigrette balanced with a bite from red pepper flakes.
Author: Louisiana Woman
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 5 1/2 cups
2 tablespoons apple cider vinegar
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon red pepper flakes, or more
1 clove garlic, pressed
3 tablespoons extra virgin olive oil
4 cups frozen whole kernel corn, rinsed and drained
1 pint or 12 ounces grape tomatoes cut in half, red or multi-colored
1/4 cup green onions, sliced
1/2 cup feta cheese crumbles
Make the dressing by adding all of the ingredients into a small mason jar, screw the lid on tightly, and shake until ingredients are thoroughly combined.
In a large bowl add all of the salad ingredients together, pour the dressing over the salad then toss until the veggies and cheese are coated well with the dressing.
Serve right away or refrigerate to serve the salad cold.
Garnish with more feta cheese and/or sliced green onions.
The salad keeps well in the refrigerator for a day or two but looks fresher when served soon after it’s tossed with the dressing.