Watermelon Salad

Do you ever find yourself just wanting a big bowl of in-season fresh fruit for lunch?  I was in one of those moods the other day when I came up with this Watermelon Salad.

If you’ve been around here very long then you know that I’m all about [Read more…]

Everything you need for an amazing and easy Easter Dinner!

I’m not sure about you, but we’re really looking forward to Easter this weekend! As you’re considering your final menu and shopping list for Easter, I wanted to share a few of my favorite recipes. Some have been shared here at Eat at Home Cooks and others are from other blogs. You’ll find a mixture of traditional dishes as well as a few twists on your usual Easter Dinner fare. Whatever your final menu and shopping list includes, I hope your Easter includes a celebration of this holiday and all that it means with your family and friends. And in the meantime, here is pretty much everything you need for an amazing and easy Easter Dinner!

Everything you need for an amazing and easy Easter Dinner!

Main Course Recipes

Honey Glazed Ham is always a favorite, and with this recipe, you don’t have to buy the prepackaged glaze mix.

This Mustard Orange Glazed Ham is from Laura at Real Mom Kitchen, who adapted an existing recipe to complement the tanginess of mustard with the sweetness of a fresh squeezed orange.

Herb and Olive Oil Roasted Chicken makes a great option for those who prefer a meat other than ham.

Salad Recipes

Shaina at Food for My Family created this Spring Orzo Pasta Salad with asparagus and artichokes that can be prepared up and chilled for several hours while you tend to your other dishes.

Hungarian Cucumber Salad  Tara at Unsophisticook shared her recipe for this refreshing cucumber salad that can also be prepared ahead of time and chilled until the rest of your dinner is ready to be served.

This Spring Salad with Raspberry Vinaigrette if perfect for spring with the flavorful mix of berries, nuts and strong cheese. And the dressing recipe mixes up quickly and would be a nice addition to lots of different salads.

Side Dish Recipes

I found this recipe for Black Angus Au Gratin Potatoes years ago while preparing one of our first Easter dinners as newlyweds. It was a big hit then with it’s potatoes and loads of cheeses, and it has continued to be a family favorite ever since.

Aimee of Simple Bites has a recipe for Rosemary Potato Strudel with an ingredient list that includes potatoes, rosemary, sour cream and puff pastry. How can it not be tasty with that list of ingredients?

I know the Balsamic Strawberries recipe sounds a bit crazy, but trust me, you really should try this one.

Honey Glazed Carrots are always a favorite with a touch of butter and honey and they free up some oven space since it’s a slow cooker recipe.

Bread Recipes

Hot Cross Buns have been a long-standing Easter tradition that started centuries ago with the Saxons, and it’s always fun to bake a recipe that has stood the test of time.

This  Sunny Blueberry Orange Bread would make a great sweet appetizer to munch on if you’re serving dinner a little later than usual, or even a dessert for those who want some sweetness without an overload of sugar.

This Goat Cheese Biscuit recipe is an adaptation of a biscuit served at Table Fifty Two restaurant in Chicago and Oh my! That’s all I can say about these yummy little things!

Dessert Recipes

There were so many yummy dessert recipes to choose from that they had their very own post earlier this week. You’ll want to check those out before you make that last trip shopping trip. But be warned, you don’t want to check out these recipes if you’re the least bit hungry! Your mouth will definitely be watering.  And if you need even more inspiration, check out this post with 22 more ways to expand your Easter Menu.

Wishing you and yours the happiest of Easter weekends!

5 Minute Nightly Salad Method

5 minute Nightly Dinner Salad method

I really like having a salad with dinner.  Not every night, but for many meals it’s a great side dish.

But I hate making salads.

If you can relate to that, you’ll want to give this easy method a try.  I’m sure some of you already use this method for making salad.  It’s not rocket science, but for some reason I used to always tear the leaves into pieces, then wash them, dry them…  The process didn’t take forever, but I just hated doing it.  That meant I had lettuce languishing in the bottom of the crisper drawer.

romaine

Now I buy a large pack of romaine lettuce.  Costco sells six heads in a pack.  They stay fresh for quite a long time.  One head is about the right amount of salad for our family.

romaine leaves

I pull the head apart and rinse each leaf under cool water.  They get patted dry with a clean towel or a paper towel.

romaine chopped

Next, I chop them up by cutting across all the leaves and then running the knife lengthwise down the head as well.  This takes all of 20 seconds.

All the leaves go into a salad bowl and I pat them dry again.  Sometimes I add tomatoes or red pepper or another vegetable.  Sometimes we keep it simple with just the lettuce.

Since I started making them this way, we’ve eaten a lot more salad.  And I don’t hate making it.

Nightly Salad in 5 minutes or less

The other easy salad that gets served a lot around here is the Simple Wedge Salad.

Do you like making salad?  What method do you prefer to use?

Cranberry, Pecan, Mandarin Spinach Salad with Raspberry Vinaigrette

Cranberry, Pecan, Mandarin Spinach Salad

Adding pecans, dried cranberries, red onions and mandarin oranges to your spinach makes for a great salad.  This is more method than recipe.

Feel free to vary the ingredients for what you have on hand.  Use apple, celery, raisins, walnuts, sesame seeds…  You can also add goat cheese, feta or Parmesan.

I love a slightly sweet vinaigrette with this salad.  It’s easy to whip up homemade Raspberry Vinaigrette.  You probably have all the ingredients in your pantry now.

This is the type of salad I could eat and eat.  And that’s a great way to pump up your daily fresh fruits and vegetables!

Raspberry Vinaigrette
Ingredients
  • 3 Tbs. seedless raspberry jam
  • ⅔ cup oil
  • ⅓ cup red wine vinegar
  • salt and pepper to taste
Instructions
  1. Warm the jam in the microwave for a few seconds until it become slightly melted.
  2. Place all ingredients in a container with a tight fitting lid. A mason jar works well for this. Shake to combine the ingredients.

 

Chipotle Ranch Chicken Pasta

The Eat at Home Challenge is off to a great start! Nearly 1800 people have joined.  I’m doing the challenge right along with everyone else, but last week I was sick all week.  Summer isn’t supposed to be for viruses, but this one sure did lay me flat!  It’s put me a little behind and made the Eat at Home Challenge a bit more challenging for my family.  We haven’t eaten perfectly planned meals, but we have eaten.  Fingers crossed that this week is better!

Today, we’ve got a recipe from Kate.  This one looks fantastic!

I know the summer stereotype is lazy days but my summers are always busy. The longer days always seem to keep us out and about later, which often means less time to make dinner. This pasta has been one of my favorites so far this summer. It’s a recreation of something I got at a local café and it comes together in about fifteen minutes. If you cook the pasta the night before, you can have it on the table in about five.

ChipotleRanchChickenPasta

I prefer to serve this cold – it feels more refreshing on a summer night, especially with fresh-from-the-garden corn and tomatoes – but you can heat it if you want to.

ChipotleRanchIngredients

Chipotle Ranch Chicken Pasta
Ingredients
  • 1 lb. mini penne
  • 1 lb. cooked chicken breast, cut into bite-sized pieces
  • 1 ear of corn, grilled and cut off
  • 1 tomato, diced
  • ½ red onion, diced
  • 8 oz. Colby Jack cheese, shredded
  • 1 cup ranch dressing
  • 2 tsp. chipotle sauce, or more, to taste
Instructions
  1. Cook pasta according to package directions. Drain and rinse with cold water to stop cooking.
  2. In a small bowl, whisk together the ranch dressing and chipotle sauce.
  3. In a large bowl, combine the pasta, chicken, corn, tomato and onion. Pour the dressing over and toss to coat. Add the cheese and stir until evenly distributed.
  4. Refrigerate until ready to serve.

Kate is a home cook and new mom  from New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.

Perfect Pasta Salad {plus tips I’ve learned}

4 Tips for Making Perfect Pasta Salad

Pasta salad is a great dish to bring to a party, family get-together or for summer entertaining. It makes a great side, and if you are like me, you can make a meal out of it. It’s also so versatile, that you can add just about anything to it. However, for years…I just couldn’t get it right. After much trial and error, I have come up with what I think is the Perfect Pasta Salad!

Perfect Pasta Salad Bowl EAH

 

  • First tip, it’s important to cook your pasta al dente (it should say on the box how many minutes this is, I like to use rotini pasta and it’s usually 7 minutes). This will prevent the pasta from getting too mushy/soggy because the pasta will soak up some of the dressing as it sits.
  • Second, and this is where I often went wrong, you need equal amounts of pasta to vegetables/add-ins. I like to chop my main veggies fairly uniform (“bite” size), like cucumbers, tomatoes, broccoli, etc. My other ingredients that I use less of because of the strong flavor, such as onions and peppers, are chopped smaller. By add-ins, I am talking about not only vegetables, but also cheese, meats (pepperoni, ham, chicken), etc.
  • Third,  the dressing…everyone has their favorite and how much they like, but too much or too little can turn your perfect pasta salad into a “ehhh, it’s okay” pasta salad. My rule of thumb is 4:4:14 cups cooked pasta, 4 cups veggies/add-ins, 1 cup dressing. Even when I make a large batch for a cook-out or party, I stick with my ratios. See, math does come in handy sometimes! The pasta and veggies will soak up some of the dressing, so if you make this the night before, you may need to add a little more dressing the next day. This is a good starting point, and you can adjust to suit your taste buds.
  • Finally, and this is just a suggestion because they are not always readily available, but I highly recommend adding fresh herbs. My favorites to use are basil or cilantro.

Pasta Salad Ingredients EAH

I am particularly fond of the above ingredients for my pasta salad. However, I usually add peppers and I always add some kind of cheese, which somehow did not make the picture! I usually use feta, but feel free to add whatever is your favorite.

Perfect Pasta Salad {plus tips I've learned}
This pasta salad is the perfect side or light meal. Great for parties, cookouts, and more.
Ingredients
  • 8 oz dry pasta (will yield about 4 cups when cooked)
  • 4 cups desired vegetables/add-ins (such as cucumbers, carrots, tomatoes, broccoli, onions, fresh herbs, cheese)
  • 1 cup dressing (such as House Italian, Oil & Vinegar, etc.)
  • salt & pepper, to taste
Instructions
  1. Cook pasta according to directions on package for al dente. Drain and rinse with cool water.
  2. Place drained pasta in a large bowl, adding vegetables and desired add-ins.
  3. Add dressing, salt, pepper and stir to combine.
  4. Place in fridge to chill or serve immediately.

P.S. Want to save $60 and 2 hours each week on grocery shopping? Click herehttps://eatathomecooks.com/MealPlans429

Kim is a contributing writer for Eat at Home and author of food & family blog, Makin’ it Mo’Betta. She blogs about her adventures in the kitchen, incorporating life as mom to teen and tween girls, as well as a young son with nut allergies, and wife to a diabetic husband. Life is never dull!

Orange and Red Onion Salad – It’s simple, healthy and amazing!

Orange and Red Onion Salad

 

Have you ever eaten a salad that was so good you just couldn’t stop eating it?

That’s this salad.

I can’t believe I hadn’t tried this before.  It’s amazingly simple.  Super healthy.  And it’s also one of the best salads I’ve ever eaten.

Two ingredients, plus salt and pepper.  How can such a simple combination taste so fantastic?!

This recipe is bright and light.  The sweet, citrus of the oranges is perfect with the sharp bite of the red onion.

Try this with pork, chicken, fish or ham.   It would be wonderful with fish tacos!

This is more method than recipe.  Grab a few oranges and thinly slice red onion into them.  Toss with a little kosher salt and freshly ground black pepper.

Orange and Red Onion Salad - It's simple, healthy and amazing!
Ingredients
  • ½ - 1 orange per person, depending on the size of the orange
  • approximately ¼ cup thinly sliced red onion
  • kosher salt and black pepper to taste
Instructions
  1. Peel and cut oranges in bite sized pieces.
  2. Toss red onion slices with oranges in bowl.
  3. Add kosher salt and pepper to taste.
  4. Serve.

P.S. Do you struggle to come up with easy side dishes to go with your main dish? We’ve done all the planning for you – side dishes and color-coded grocery list included!  Find your perfect Eat at Home Weekly Meal Plan here.

 

Simple Lettuce Wedge Salad – a salad for people who hate to make salad

Simple Lettuce Wedge Salad

 

I’ve seen lettuce wedge salads around recently on blogs and restaurant menus.  Honestly, I wondered what the big deal was or why anyone would want one.  I mean, it’s just iceberg lettuce.

Then a friend ordered a lettuce wedge salad when we went out to eat for book club.  I was sitting next to her and I really wanted to ask for a bite.  It looked amazing!  I refrained from asking for a taste.  Elizabeth might have thought I was a bit nutty if I’d made that request.

Then one day, I decided to make one at home.  And I discovered that this is the perfect salad for me to make.  I hate cleaning and tearing romaine lettuce.  And I’m not a fan of the stems on spinach so I end up tearing all of those off.

But with a lettuce wedge, you just rinse the head, tear off the weird and wilted outer leaves and chop.  Two or three cuts with a sharp knife and the lettuce is ready to go!

I like to add chopped tomatoes, bacon bits and a drizzle of ranch dressing.  If I’ve got croutons, I’ll add those too.

And for reasons I can’t explain, these salads taste like so much more than the sum of their parts.  It really is better than if I served it as a tossed salad.  Maybe it stays crisper?

Whatever the reason, these are good!  Give them a try with a meal soon.

‘Detox’ Salad full of Dark Green Leafy Veggies

Ever feel like your body just needs a ‘detox’? All the over-indulgence of the holidays (because they just seem to keep coming!), and you feel like your body is craving something healthy and nutritious? I know this happens to me frequently. Of course, I admit, I splurge a little to often!

Detox salad

This salad (which from what I have gathered, originated from Whole Foods, but I adapted this recipe) is not only super healthy, it is super delicious!

If you were to hand me a bunch of broccoli, cauliflower and kale on a plate, I would say “no, thank you” – but somehow, when they are all chopped up together with a little fruit and seeds and a very light dressing – it transforms them into a bowl full of goodness.  A bowl of this salad also packs quite a nutritional punch, giving you a good dose of super foods!

 Eat at Home Weekly Meal Plans

Join thousands of happy members and let us do your meal planning and grocery list making for you.  We make dinner fit easily into your days by giving you 15 minute meals, lots of slow cooker meals and keeping things simple.  Find out how you can become a member here.

FB2

‘Detox’ Salad
Ingredients
  • 2 broccoli crowns
  • 1 head cauliflower
  • 2-3 carrots
  • 1 small bunch kale (stems removed)
  • ½ cup parsley
  • ½ cup sunflower seeds
  • ½ cup almonds, chopped
  • 1 cup dried berries (cherries, cranberries, blueberries)
  • ½ cup raisins
  • Juice of one lemon
  • 2 tablespoons rice vinegar (or other mild flavored vinegar)
  • 2 tablespoons maple syrup
  • Salt & pepper (to taste)
Instructions
  1. Cut the broccoli and cauliflower into florets.
  2. Cut the carrots into large chunks.
  3. Roughly chop the kale.
  4. In a food processor fitted with a steel blade, process the broccoli, cauliflower, kale and parsley until fine and add them to a large mixing bowl. (It will probably take more than one batch)
  5. Process the carrots and add to the bowl.
  6. Stir to combine.
  7. Add the sunflower seeds, almonds, and dried fruit.
  8. Stir to combine.
  9. Add lemon juice, vinegar and syrup.
  10. Toss to coat.
  11. Taste, and add salt and/or pepper as needed.

Warning, this recipe does make a HUGE bowl of salad, but it keeps in the refrigerator for several days.  With all the “bugs” floating around right now, I am happy to have a little immunity boosting salad in my fridge!  If I could just get my kids to eat it….

KimM is a contributing writer for Eat at Home. See more from her at her blog Makin’ it Mo’Betta, and follow along on PinterestFacebook and Twitter! 

Quinoa, Broccoli and Chicken Salad (and $50 Sam’s Club card giveaway!)

We eat more broccoli than any other veggie.  Raw, steamed, roasted – we love it all of these ways.  So I was really excited to get to try new Beneforté Naturally Better Broccoli.

One reason I like serving broccoli is because it’s a healthy, green leafy vegetable.  Beneforté broccoli is even more nutritious than other broccoli.  It’s a result of cross-pollination with commercial broccoli and a wild variety found in Italy.  The taste is the same, but it’s much better for you.  The enzymes in Beneforte maintain the antioxidant activity of vitamins A,C and E in the body.

Bottom line is the kids like it and since it’s hard to get them to eat enough veggies, I love that this one packs a big nutrition punch.

Beneforté broccoli is easy to cook with too, because it’s cleaned, trimmed and ready to use.  Or munch right out of the bag.

The recipe for Quinoa, Broccoli and Chicken Salad was inspired by a recent trip to Disney World.  Jim and I had a similar salad in Hollywood Studios for lunch (who says theme park food is all burgers and fries?).  The Disney version had arugula instead of broccoli, but I found that to be a bit bitter.  I think the broccoli works better in this salad.

This is a great dish to pack for lunches or to make a day ahead of time.  I made it on a Saturday so that we could have it on Sunday after church.  Here’s what you’ll need:  [Read more…]