The Weekday Kitchen
We love dill pickles, particularly the kind that are refrigerated and never cooked because they’re so fresh and crisp. And they’re very low in calories, a great snack. Maddie could eat them all day. But they are SO expensive. Since I found this recipe I’ve been making them about once
I’m not sure why I got this bee in my bonnet about making mustard from scratch…I think I was just looking for something new to can to give away as Christmas gifts? Anyway I went in search of the perfect recipe and I found one that was almost what I
Fresh and delicious with homemade poppy seed dressing!
This is a delicious and very flexible recipe that makes a beautiful appetizer. There are many substitutions you can make but here I used pepperoncini, cherry peppers, sopresseta, salami, diced provolone, cauliflower, green and black olives, grape tomatoes, red and orange bell peppers, artichoke hearts, and mushrooms. For the dressing,
This is the best chicken salad. I love the sweet, salty, crunchy, creamy soft texture. It’s a huge hit at showers, and particularly good served on a croissant (but hey what isn’t right?) First you will boil 2 large chicken breasts. I usually do this in a small pan and
I feel so Sandra Lee Semi-Homemade when I make this. Although I have to admit to secretly loving that show (especially the Halloween specials). Favorite part? Cocktail with every meal. My kinda gal. Yes it’s easy but yes it’s very fresh tasting with the sour cream and fresh garlic. Add
This is a nice fresh alternative to traditional potato salad and of course with bacon it’s irresistible. Start by boiling and cooling about 6 red potatoes. These were larger sized. Cut into bite-sized pieces. Fry and crumble 5 pieces of bacon. We prefer it pretty crisp for this recipe. Chop
This is the most incredible dressing. The recipe is from my grandmother’s 1960s McCall’s cookbook, and it’s a true classic.
These are incredibly easy and incredibly good. My favorite Girl Scout cookie (actually the only Girl Scout cookie I’ve ever liked. I know I’m odd) was the Scot-Teas. There was something so good about the sugar on top, and it had just enough of the right balance of sweetness. People
This is a great side dish. I have made this recipe multiple times and have found that a quick parboil in the microwave really helps to get it cooked correctly. The other times I just baked it, the outside was overdone and the inside was still raw. That was not
