Avocado Bean salad = 0ne ymmy bowl of goodness....recipe coming soon!!!

Salad from my mom and dads garden.....

This is a salad dressing that just brings me back to my childhood. Growing up we always had a garden and there is just something so special about home grown things to me. We made a trip to my mom and dads a few little while ago and of course their garden is as always growing beautifully. We came home with a HUGE bag of leafy greens, spinach, radishes, dill and green onions. I got to work the next day!!!!

Ingredients:
1 cup of buttermilk
3 Tbsp mayonaise
3 Tbsp sour cream
1 Tbsp white vinegar or lemon
3 Tbsp fresh dill, chopped
3 Tbsp green onion, chopped
1/4 cup radishes, shredded
salt and pepper to taste

Directions:

Mix the buttermilk, mayo, sour cream, and vinegar in a large bowl till well combined then add the remaining ingredients and mix. Chill for at least 30 min then serve over a salad.

Home grown leafy greens are a little more work. Most of them are covered in dirt and may have little creatures living in them so they need a very good thorough washing and then drying. All worth the extra effort.

Yummmmmy radishes!

What do you do with your leftover chicken???

Remember when I made THIS! Well I had some leftover chicken left and decided to make chicken quesadillas!

6 tortilla shells 

1 cup of grilled diced chicken

1 cup of cheese

salt and pepper to taste

1/2 avocado diced

1/2 cup lettice

1 medium tomato 

juice of 1/2 lemon

2 fresh basil leaves

sour cream for dipping

First dice up your tomato, avocado, and basil then mix them together. Drizzle the lemon on top and season with salt and pepper.

On one tortilla shell place some of the diced up chicken and cheese then place on the griddle. Brown on both sides.

Simple and delicious!!!

Salad...

Pretty colors make me happy!

Well it's finally grilling season and you just have to have either a pasta or a potato salad when you grill out!!!

Ingredients:

1 pound small pasta shells, cooked and drained

6 ounces medium or sharp cheddar cheese, cut in small cubes

2 cups baby peas, fresh or frozen

1 medium red pepper, chopped

1/2 medium onion, chopped (I used green onion)

1/3 cup sweet pickle relish

1/2 cup mayonnaise

3/4 cup (6 ounces) plain yogurt

2 Tbsp lemon juice

Salt and Pepper to taste

(I also used about a Tbsp fresh dill weed) 

Preparation:

In a large bowl, mix together all the ingredients. Refrigerate, covered, for at least 1 hour to develop the flavors.This salad keeps well for several days in the fridge.

Recipe adapted from Susi's Kochen