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Fourth of July Series part 4 ~ Carolina Burger Sliders
Hello and welcome to the last installment of the Fourth of July recipe series. I started a few days back with a great Lynchburg Lemonade cocktail made with homemade sour mix for your celebration. I then threw in a mayo-free Bow Tie Pasta Salad with Basil Vinaigrette. Yesterday we talked about Oven Fried Chicken Sliders and today we round out the Fourth of July menu with Carolina Burger Sliders.
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Fourth of July Series part 3 ~ Oven Fried Chicken Sliders
Welcome back for part 3 of our Fourth of July series. Last time I shared with you Bow Tie Pasta Salad with Basil Vinaigrette. Today’s recipe is Oven Fried Chicken Sliders. I love this recipe. Truth is, I think I like them even more because they are a mini version of the full sized sandwich. I have a bit of a history with “mini” foods but I think that might be a story for another time…
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Fourth of July Series part 2 ~ Bow Tie Pasta with Basil Vinaigrette
Welcome back for part 2 of our Fourth of July series. Yesterday we kicked things off with a Lynchburg Lemonade Cocktail made with homemade sour mix. And just a side note on that homemade sour mix….. Please, please never ever buy pre-made sour mix again. Please? Promise me? Yes? Okay. I feel better now. Back to the subject at hand. Pasta Salad!
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Fourth of July Series part 1 ~ Lynchburg Lemonade Cocktail
Hello there! Today I’m kicking off a mini series in honor of the Fourth of July (insert fireworks here; boom! pow! ooooo! ahhhh!).
Whether you are headed to a big party, the park for a picnic, or just having a small gathering at your own place, the four recipes I offer to you over the next few days will help make your Independence Day celebration delicious. The idea is that you can make these ahead of time and at the start of the party. They will keep and still be enjoyable as they come to room temperature so you too can enjoy the holiday! Serve these four for a complete party or add to it crudites, chips and dips and a green salad and you have the ultimate (and low maintenance) spread. Additionally, these recipes can easily be doubled or halved to make just the right amount for your shindig.
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Tradition and Italian Style Steamed Mussels
I’m a lover of tradition. Whether it be a husband and wife taking a 45 minute Sunday drive every week to share their favorite breakfast muffin, a group of girlfriends meeting up for a weekend away from all corners of the country, or an annual family photo album (yes, our 2013 album is “still in the works”).
Traditions make you feel a part of something bigger than just you; something to look forward to and something to treasure. They connect you to others. I have a lovely tradition I share with a friend I’ve had since early childhood. It is something we both look forward to. It first started when I was living in Seattle and she was (and still is) living in San Francisco. I traveled a lot for my job then and when I could, I would route through San Fran stopping in to say hello to my friend I grew up with in Vermont. We would have a night out for dinner, or perhaps a Sunday brunch, but after high stress hectic work weeks, we were both just as happy to have chilled out evenings at her house, cooking in her fantastic kitchen and just having a good ol’ catch up. There’s one meal we ALWAYS make. You see, I CRAVE the salads she makes and she quite likes my mussels. So we grab a bottle (or two) of wine, a beautiful French baguette, she makes the salad, and I make the mussels.
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Roasted Beet and Goat Cheese Salad
Today I want to share with you one of my favorite flavor combinations; beets and goat cheese. There’s just something about it. An earthy roasted and sliced beet combined with the creaminess of goat cheese and finished off with the zip of a vinaigrette.
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Side Dish ~ Bacon Brussels Sprouts
I’ll be up front right now; I have a lot of side dishes coming your way! Normally, my protein is the star and hogs all the glory but lately, I’ve been making my side dishes the star and the main protein has taken the back seat a bit. It’s nice to change things up a bit!
I’ll give you a few hints…. You’ll see some beets and some cauliflower, maybe some cucumbers and even some broccoli stems in LSL posts in the near future. I know, you’re intrigued by the broccoli stems aren’t you? Why should the florets get all the attention?? The stems are wonderful!
Well, I guess we should put those all aside for the time being and let the Brussels sprouts be star today!
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In My Kitchen ~ June 2014
Another month has gone by which means another In My Kitchen post! Please have a look at what I have to share with you and then head over to Fig Lime and Cordial to see the rest of the In My Kitchen posts from around the world.
June is birthday month here at LSL and though it is only my second birthday year here in Australia, I still struggle a little as it is winter here and for more than three decades my birthday has always been in summer. No worries though. I’m hoping that Perth gives me a very mild and sunny winter’s day. In any case, I’m hoping to have a couple “birthday” kitchen things to show you next month!
This month, however, I have In My Kitchen, this beautiful head of lettuce. It was given to us by friends who grow using aquaponics (a combination of aquaculture and hydroponics). Isn’t it beautiful? And it was so delicious. I enjoyed it with cherry tomatoes and avocado topped off with balsamic vinaigrette. Really lovely.
