Posted by Delightfully Doable on 4 October, 2014
Quick Homemade Croutons
My husband grew up eating homemade croutons all the time. So when I purchased croutons awhile ago, he refused to eat them. I used to think he was crazy until he made them one evening and I was forever sold.
Than, just the other night we had my family over for dinner and everyone wanted them as soon as Michael mentioned it. He made them yet again and we all ate them as is and loved them, as well as topping our salad with this delicious crunch.
They are super easy and taste really good with my homemade english muffin bread (see below).
Goodridence to store bought croutons. Hello homemade goodness! Your guests will be impressed!
Turn oven to broil or 550 degrees. Cut bread into medium chunks and place on a foil lined baking sheet.
Drizzle with EVOO, garlic salt and sea salt all to taste!
Place in the oven and broil 2-3 minutes or until lightly browned. Toss croutons to toast the bottom of them as well! An additional 1-2 minutes.
These croutons are perfectly crunchy without busting a tooth and are healthier than the 50 ingredient croutons in the store AND taste phenomenal.
If you do not have an impressive salad for dinner guests, please make these as a perfect distraction. You will get compliments on these easy little suckers.
Posted by Delightfully Doable on 11 September, 2014
Here is another creative idea from my husband the same night he made blackened fish fillets. He was on a roll with not only being creative but proceeding to make it that night and having it be completely satisfying to my palette.
Hooray for a husband who enjoys to cook once in awhile.
We had homemade bread laying around and wanted some toast with our fish and mushroom saute. He decided to take no only garlic salt and butter but to melt blue cheese crumbles on the bread and then toast it. This allowed the cheese to melt into the pores of the bread and crisp up quite nicely. I could have eaten an entire loaf if I wanted, but luckily he only made four slices.
From oven to mouth in about 5 minutes. Can’t beat that!
- Homemade Bread
- Blue Cheese Crumbles
- Garlic Salt
In a small bowl add blue cheese crumbles and melt for 10-15 seconds in the microwave.
Meanwhile, spread butter across all your bread and sprinkle with garlic salt.
Top with melted blue cheese crumbles.
Toast in oven or toaster oven on 550 degrees for 2 minutes.
Be prepared to devour the entire loaf. So amazing and so much better for you than store bought garlic spreads.
Posted by Delightfully Doable on 30 August, 2014
Most people tend to purchase canned beans out of convenience but do you realize how easy it is to make them yourself? Seriously folks, this method of purchasing canned beans needs to stop. Making your own is more flavorful, healthier and honestly too easy not to partake in–let the crock pot do all the work.
This may be the shortest post of your life, all because making homemade beans are too simple, there really isn’t much to say. So lets get started…
- 1 Cup Beans (Today I used black beans)
- 2 1/2 Cups Water
- 1 Small Onion, diced
- 1 Bay Leaf
- 2 TSP Garlic Salt
- 1/2 TSP Sea Salt
- 1 1/2 TSP Italian Seasoning
Place all ingredients in a crock pot and turn to high heat. Cook for 4 hours. Low heat for 6-8 hours.
By this point you’re house will be smelling amazing and you will be thankful you took the bold step to make your own beans.
These beans are great as a simple side dish or mixed in something such as spicy black bean burgers (hint hint).
They taste so good you literally can eat them by the spoonful. I say this because I have done this, or shall I say I partook in the spoonful eating myself mmm about an hour ago. :) Once you partake in the simplicity of making delicious, flavorful beans, you will say goodbye to canned beans forever. “So long, farewell, auf Wiedersehen, goodbye”… I thought about leaving the last part out as I was at a loss on how to spell auf Wiedersehen. But than the song got stuck in my head and by the time I searched for the lyrics, viola, I found it and had to say it.
Now I’m sure the song will be stuck in your head, so go dance around your kitchen with joy, that you my friends can stop purchasing canned beans as well.
Posted by Delightfully Doable on 15 August, 2014
Traditional pasta salad never gets old. With all the creativity in the world and the delicious salads we all come up with, traditional pasta salad still covers most tables all throughout summer.
We ate this while up visiting my parents a couple weeks ago. My mom is the chef I’ve learned to mimic throughout the years. Her great food, amazing desserts and her love for cooking has been exactly what I’ve tried to emulate throughout my years of successful cooking. Love and food will consume a recipe leaving you with nothing left but greatness.
Here is a great staple pasta salad recipe with the secret sauce of—Cesar Dressing. It really is the secret to cut back on the tang from Italian dressing but not take away from the flavor. Try it out, mmm so delicious!
- 1 lb Spiral Pasta
- 1 can Olives, sliced
- Handful Kalamata Olives
- 1 large Carrot, chopped
- 1 large Green Pepper, chopped
- 1 1/2 cup Tomatoes, chopped
- 1/2 medium Onion, diced
- 1/2 cup Italian Dressing
- 1/2 cup Caesar Salad Dressing
Cook pasta according to package instructions. Drain and let cool.
Meanwhile, while the pasta is cooking, begin to dice and chop all vegetables.
Sprinkle vegetables on top of cold pasta and add dressings.
Mix well while trying not to eat all of the olives. :)
Of course pasta salad is so divine, you could always eat it by itself, but tonight’s menu was Sausage Sandwich with rice.
I must confess, Cesar salad dressing gives the perfect flavor to this salad with a bit of tang from the Italian Dressing. Yummy!!!
Don’t go fancy tonight, make this staple pasta salad before summer ends!
Posted by Delightfully Doable on 4 August, 2014
This past couple weeks has been so unbearably hot. So hot that the thought of cooking is not appealing whatsoever. I’ve decided to do as much on the grill as possible without having the same meals repeated. Not the easiest but can happen with creativity. These potatoes came from the grill and landed in my mouth with a great big smile upon my face.
I can’t express to you the great joy of hanging out with my family and sitting on the back porch enjoying so good food and even more, great family time. And this my friends, has been what our summer is all about.
- 1 lb red potatoes, chopped
- 1 onion, chopped
- 1 bushels of green onions
- Salt & Pepper
- Garlic Salt
- 3/4 cup ranch
Like Father like son. They are twins in every aspect.
Dice potatoes and onions. Season with a generous amount of salt, pepper, garlic salt and parsley.
Add in green onions.
Top with EVOO and ranch dressing.
Mix together and compile onto a foil lined vegetable grill basket (or place foil directly onto grill).
Grill for about 15-20 minutes until tender but still has a bite.
This is great with any main dish. Tonight we had this with Applewood Sausage.
Posted by Delightfully Doable on 21 July, 2014
This is great for a snack, side dish or main course. My son, husband and I love sausage and often when I know he wont eat what I will be preparing for dinner, I think of other options that will be a hit and have a variety of protein and vegetables.
- Garlic Salt
- Salt & Pepper
In a skillet, saute all ingredients until heated through and cooked.
Serve over rice as a main dish or simply serve as is for a side dish.
My silly little goose wearing the colander as a hat.
Showing off his little modeling skills
Tonight we had Mahi with rice and salad. I decided to serve the sausage as a side dish as I know my son absolutely loves it.
My sweet little baby enjoying dinner with Leo the Lion.
We all love to eat dinner and hang out on our patio….boo hoo for when summer decides to leave us! :(
Posted by Delightfully Doable on 20 July, 2014
This recipe is very simple for potato salad and is rich in flavor leaving your mouth watering for more.
My husband and his step dad embarked on my cooking yet again. Tonight’s menu: Barbecued Chicken with potato salad and fresh grilled garlic green beans.
I’ve actually never made potato salad as my mom makes the best and I typically don’t crave such food because it can often be too rich, too mushy, too mustardy (if that’s even a word). I’ve had store bought to potluck potato salad and never really desire it because it never is “right.” Well, today I decided to make it for the first time as I have been craving this for some odd reason and to my surprise I love the flavors.
If you are so-so with potato salad, this recipe is a must try.
- 1 ½ lbs Russet potatoes
- 1 lb red potatoes
- 1 cup mayonnaise (NO miracle whip and no light mayo)
- ½ cup ranch dressing
- 2 stalks celery, finely chopped
- 2 baby dill pickles, finely chopped
- 2 hardboiled eggs, grated
- ¼ tsp celery salt
- ¼ tsp garlic salt
In a large pot, add diced potatoes and bring to a boil. Boil for 15 minutes. (Do not over cook as you don’t want your salad to be mushy) Drain and rinse with cold water.
In a large glass bowl, combine mayonnaise, ranch, celery salt and garlic salt. Add to potatoes and stir well.
Place potatoes in a glass bowl and add chopped celery.
Add finely chopped pickles.
And grate the eggs directly into potatoes.
Give the salad a good stir. Cover and refrigerate for at least an hour.
Serve with BBQ Chicken and grilled beans and corn.
Posted by Delightfully Doable on 11 July, 2014
This is the best, healthiest side dish you could make for any summer meal! It is super tasty and carb free! :) I’ve been making this for awhile and cabbage is only $0.66 at our local market. You can’t beat that for a side dish for an entire family and then some.
My husband and I can get sick of the usual stir fried veggies and opt for a different take on a vegetable side. This is great for those nights you can’t think of anything and want something quick!
- 1 head of Cabbage, halved
- Garlic Salt
- Sea Salt
- Fresh Cracked Pepper
Cut cabbage in half.
Slice into large chunks.
Lay cabbage on foil lined baking sheet
Drizzle with EVOO, salt, pepper and garlic salt
Sprinkle to taste
Bake at 400 degrees for 15 minutes or until lightly roasted.
Serve with Chicken Avocado Spring Rolls.
Posted by Delightfully Doable on 1 July, 2014
These honey glazed carrots are a guarantee in our household. My son loves them and they aren’t bad for you. Honey is a great sweetener that isn’t horrible for your body. This is a great way to get a little vegetables with a twist to the raw crunch that gets tiring.
Simple as that. Two ingredients and an oven. :)
For easy clean up I thoroughly love to line most everything with foil to make it easier on me. Line a broiler pan or cookie sheet with foil and scatter carrots on top. Sprinkle globs of honey throughout the carrots and bake at 450 degrees for approximately 10 minutes.
I prefer my cooked carrots still with a bit of a crunch. :) Enjoy!
Posted by Delightfully Doable on 28 June, 2014
My husband and I love cucumbers, tomatoes and rice vinegar with oil as a delicious summer snack. I’ve been making this snack all week long and decided to spice it up a bit by adding a lot more items to use as a main dish salad.
We love this salad and it is healthy, filling and fulfilling.
- 2 cups bok choy, chopped
- 1 cup cucumbers, chopped
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- ¼ cup cilantro, chopped
- 1 cup black beans, rinsed and drained
- ¼ cup lemon juice
- ¼ cup oil
- Salt & Pepper to taste
In a medium bowl, add bok choy, cucumbers, tomatoes, avocado and cilantro.
Mix together in a separate bowl, lemon juice and Oil. Pour on top of vegetables and mix well.
Rinse and drain beans; add to salad. When serving add salt and pepper.