National Picnic Day Recipes

Tomorrow, April 23 is National Picnic Day. I haven’t been on a picnic in a long time, but these recipes make me want to plan one!

14 National Picnic Day Recipes- A collection of all the recipes you need to plan the perfect picnic! Includes fried chicken, pasta salads, great desserts, and a refreshing beverage.

Fried chicken, pasta salads, easy desserts, all of these recipes are great for a picnic! Seriously, these are going on my recipes to try list, and I’m positive I will love these picnic recipes! Okay, the Broccoli Cheddar Pasta Salad and Avocado Sriracha Egg Salad are my own recipes, but the others.  It’s finally just starting to get nicer out here, although the next few days are supposed to be cold. I’ve been thinking a lot about what we are going to do this summer, and eating outside, whether a picnic or cookout, is definitely going to be on the list a lot of days. It’s so much easier than trying to make my daughter come inside when it’s so nice out. Plus, I don’t really enjoy being stuck inside cooking in the summer either.

I’ve also been busy! I’m preparing to go to the Food and Wine Conference this summer, and am excited to finally meet my foodie friends in person. If you want to go, I have a discount for you, just use this code to save $50 off your ticket: fwc15martb . I also teamed up with World Foodie Fair to produce a limited edition Rants From My Crazy Kitchen Spice Blend that I love, and I’ll be sharing some great ways to use it soon. Finally, I’ve started as a contributor to Parade’s Community Table, and that is were you can find this delicious collection I put together! Click here to see and save all the recipes:  National Picnic Day Recipes.

Avocado Sriracha Egg Salad Picnic #SundaySupper

Let’s celebrate Earth Day, April 22nd, and National Picnic Day, April 23rd, with recipes great for an outdoor picnic! This Avocado Sriracha Egg Salad takes a basic egg salad to a whole new, deliciously fabulous level!

Avocado Sriracha Egg Salad Picnic #SundaySupper- Take egg salad to a whole new level with the addition of avocado, sriracha sauce, and crispy bacon! Great on it's own, or as a sandwich.

Thanks to our great host T.R. from Gluten Free Crumbley for hosting this week’s #SundaySupper featuring great picnic recipes! Sad to say, but I think I’ve only been on a picnic maybe three times in my life. I remember making sandwiches to take to a park with a boyfriend when I was a teenager, but I’m sure it wasn’t anything special.

Here is another sad fact, I’ve never liked egg salad. Like, not at all. I never really understood why, because I like everything that goes into a basic egg salad. I think I just didn’t like the combination. But, we had tons of hard-boiled eggs leftover after Easter, so I decided to try to find a way I would like egg salad. This is it!

Avocado Sriracha Egg Salad for Picnic #SundaySupper

I decided to add avocado, because I love it, and then bacon would give it a nice, salty flavor, then add a bit of spice to the egg salad by adding sriracha sauce. It’s not overly spicy, though, just enough to give it a little “kick”.

If picnics or cookouts aren’t in your plans, you can make it the night before, and cover it tightly, and then make a quick and easy breakfast bagel sandwich in the morning.

Avocado Sriracha Egg Salad Bagel Sandwich- Make the night before and cover tightly for a great, quick and easy breakfast in the morning!

Make sure to check out all of the delicious recipes shared this week after the recipe for Avocado Sriracha Egg Salad, there are lots of great picnic ideas!

5.0 from 1 reviews
Avocado Sriracha Egg Salad
 
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With avocado, sriracha sauce and bacon, this egg salad is delicious as a side dish, or makes a great breakfast sandwich. Never have boring egg salad again!
Author:
Recipe type: Salad/Side Dish
Serves: Serves 8 as a side dish
Ingredients
  • 6 hard-boiled eggs, peeled and chopped
  • 3 slices reduced sodium bacon, cooked crisp, drained, and crumbled
  • 1 scallion, sliced thin (white and green parts)
  • ½ of an avocado, seeded, peeled, and chopped
  • ¼ cup finely chopped celery
  • 3 tablespoons plain yogurt
  • 1¼ tablespoons mayonnaise
  • 1 teaspoon lemon juice
Instructions
  1. Combine chopped eggs, crumbled bacon, scallion, avocado, and celery in a medium mixing bowl. Drizzle with lemon juice, then stir in the mayonnaise and yogurt.
  2. Cover tightly and keep cold until serving.
Notes
Cook time denotes cooking the bacon.

 
Appetizers:

Beverages:

Main Dishes:

Sides:

Soups and Salads:

Desserts:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Whole Wheat Pizza Dough with Italian Herbs

Healthy doesn’t have to be bland! Bring great flavor to whole wheat pizza with this Whole Wheat Pizza Dough with Italian Herbs and seasonings that is quick and easy to make, add your own healthy toppings and have dinner ready in less than 30 minutes!

Whole Wheat Pizza Dough made with Italian herbs and seasonings. Healthy doesn't have to mean bland with this quick and easy recipe!

I think that this may be the first recipe I’ve ever shared that is simply the base for a recipe, and not the entire recipe. I’m not going to tell you how to make your pizza this time, I’m just going to share a quick and easy homemade whole wheat pizza dough recipe that I’ve been making recently. It came about after I bought too much whole wheat flour, for something I can’t remember, and I wanted to use it up. We have been eating a lot more whole wheat and whole grain breads and pastas, but they have been store-bought. I’ve also been making pizza at home a lot more, and with the exception of Victory Pig Sicilian Style Pizza  they have been pretty healthy. Veggies, lower fat cheeses, you get the idea. This particular one has turkey pepperoni on it, and nobody here can tell the difference between it and regular pepperoni!

I start out by mixing the flour, quick-rise pizza yeast, Italian seasoning, garlic powder, onion powder, oil, and hot water in a bowl, then kneading it for a few minutes, adding additional flour as needed to keep the dough from being sticky.

Whole Wheat Italian Herb Pizza Dough

Then press it out into an oiled baking sheet. I don’t have a pizza stone, I should really get one!

Unbaked Whole Wheat Italian Herb Pizza Dough

That’s it! Top with desired pizza toppings and bake for 12-15 minutes. Keep an eye on it after 12 minutes, so the crust doesn’t stick to the pan!

Whole Wheat Pizza Dough with Italian Herbs
 
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Quick and easy, flavorful whole wheat pizza dough with Italian herbs.
Author:
Serves: Make one 12 inch pizza
Ingredients
  • 1½ cups whole wheat flour, plus additional if needed
  • 1 package Fleischmann's pizza crust yeast
  • ⅔ cup very warm (120-130 degree F) water
  • 1½ teaspoons sugar
  • ½ teaspoon salt
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 6 tablespoons canola or olive oil, divided
Instructions
  1. Combine 1 cup of the flour, dry yeast, sugar, salt, Italian seasoning, garlic powder, and onion powder in a mixing bowl. Stir in water and 3 tablespoons oil. Mix well. Turn out onto a clean surface dusted with ½ cup flour, and knead, incorporating the dusting flour and adding more if needed to keep it from being overly sticky, for 4 minutes.
  2. Preheat oven to 425 degrees F. Press out dough into a pizza pan, top with desired toppings, and bake in the preheated oven for 12-15 minutes, or until cheeses are melted and crust is golden brown.

 

Ham and Pea Soup

Don’t throw away a leftover meaty ham bone! Make Ham and Pea Soup, with delicious ham stock and frozen peas for vibrant color.  The stock can be made ahead of time and frozen for up to 9 month, and so can the soup.

Ham and Pea Soup- Made with a delicious ham stock from a leftover meaty ham bone and frozen peas for vibrate color.

With any luck at all, this will be the last winter kind of recipe I post for months. I made this Ham and Pea Soup a few days after Easter with the leftover ham bone from our dinner, when it was 40-something degrees out. Right now, as I write this, it is 75 degrees out, and I love it! I can’t wait to start making grilled recipes, and cookout recipes, and maybe a few summertime drinks! But for now, soup is where I’m at.

I was never able to make a pea soup that I really loved until I learned to use frozen peas instead of dried, that had to be simmered for forever and had such a bland taste that it wasn’t really worth it. Frozen peas are more flavorful to begin with, since they are frozen soon after picking. Then, using a fresh made ham stock really gives this pea soup flavor. Yes, that part takes time, but it’s totally worth it!

Ham and Pea Soup- Fresh made ham stock and frozen peas are the key to this delicious soup. Great for using up a leftover ham bone!

It’s not hard at all, really. You don’t even have to chop anything for the stock. Just put the meaty ham bone, peeled whole carrots, a peeled potato and unpeeled onion and garlic in a large stock pot and cover with water, then cook for an hour and a half (or more). Leaving the onion and garlic cloves unpeeled gives great flavor to stocks and leaves them a nice golden color. If you don’t have a few hours to cook the stock, and you have a large enough slow cooker, you could use it to make the stock, and then finish the soup when you get home. The soup part of this recipe takes less than half an hour, and since the stock can be made ahead of time, it would be great for a busy night.

Ham and Pea Soup
 
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Delicious ham and pea soup made with homemade ham stock and frozen peas for great flavor
Author:
Recipe type: Soup
Serves: Serves 6 plus lefotvers
Ingredients
  • 1 leftover meaty ham bone (about 1¾ pounds)
  • 4 medium carrots, peeled
  • 2-3 cloves garlic, unpeeled
  • 1 medium onion, unpeeled
  • 1 medium russet potato, peeled
  • 2 bay leaves
  • large pinch whole black peppercorns
  • ¼ tsp ground cloves
  • water to cover
  • 2 pounds frozen sweet peas
Instructions
  1. Place the ham bone with the meat attached, carrots, onion, garlic, potato, bay leaves, peppercorns and ground cloves in a large stock pot and cover with water. Bring to a boil over high heat, reduce heat and simmer, uncovered, for 1½ - 2 hours. Skim the top of the broth occasionally to remove the fat.
  2. Turn off the heat. Reserving the stock and allowing it to cool, use a large slotted spoon (a pasta draining spoon works great!) to remove the ham bone, onion, carrots, set aside to cool slightly. Discard the potato, bqy leves, and peppercorns.
  3. Remove all the meat from the ham bone and chop fine. Peel the skin from the onion, and squeeze out the garlic pulp. Skim any remaining fat from the top of the broth. Place the onions, carrots, and garlic back in the ham stock, add the frozen peas. Bring to a boil, reduce heat, and simmer for about 5 minutes, or until the peas are tender. Using an immersion blender, puree the soup until smooth. Stir the the ham, heat through and serve.
Notes
Notes:
1: If preparing the stock in a slow cooker, cook for 8-9 hours on low, or 5 hours on high.
2. If freezing the stock for later use, puree the onion, carrots, and garlic in the broth until smooth. Cool in small batches and skim the fat off the top before freezing.

 

Turkey Habanero Chili

Spicy Turkey Habanero Chili, with the sweetness of crushed tomatoes, healthy vegetables, and cannellini beans, this recipe is for the spice lovers!

Spicy Turkey Habanero Chili, with the sweetness of crushed tomatoes, healthy vegetables, and cannellini beans, this recipe is for the spice lovers!

I had been missing chili since we stopped eating red meat (for the most part), and up until this past week this was the winter that wouldn’t quit. I still love the chili recipe I’ve been making for years, but wanted to make something similar, yet different with ground turkey instead of beef. I didn’t want to just make the same thing substituting ground turkey, that wouldn’t be any fun! So Turkey Habanero Chili is it! I added crushed tomatoes, since I hate lots of diced tomatoes in chili, and used cannellini beans. The cannellini beans were almost a mistake. I’m used to using canned kidney beans in chili, but chose to use dried cannellini beans that I soaked according to the package directions before adding to the chili to finish cooking. Next time I will use frozen beans. I soaked them for an hour and cooked them in the chili for over two and a half hours and they still were not tender.

Turkey Habanero Chili- Spicy hot chili lightened up with ground turkey and loaded with bean and veggies. Good for you and delicious!

I ate the chili anyway, after simmering it for two and a half hours I knew the beans weren’t going to get any softer anytime soon. Lesson learned, use canned or frozen in this recipe! Other than that, it was really good. Spicy, yes, but also a hint of sweetness, lots of great vegetables too. Tomatilloes, onions, garlic, bell pepper, carrots, crushed tomatoes, and of course the habaneros! I didn’t seed them, either. I wanted the heat without having to add any additional pepper or pepper sauce.

Before I give you the recipe, I have an announcement: I’ve teamed up with World Foodie Fair to develop a limited edition Rants From My Crazy Kitchen spice blend! Here is the description from the website, Square Up, where you can purchase it.

“An immense depth of flavor, this complicated blend of Buttermilk powder, garlic, onion, black peppercorn, celery seed, red wine vinegar, hondashi, sugar, mushroom and soy sauce will wake up taste buds you never knew you had.”

I would love for you to give it a try, and give me your feedback on the taste, price, everything! Check it out here: Square Up Market.

Turkey Habanero Chili
 
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Spicy Turkey Habanero Chili, with the sweetness of crushed tomatoes, healthy vegetables, and cannellini beans, this recipe is for the spice lovers!
Author:
Recipe type: Entree
Serves: Serves 8
Ingredients
  • 3 pounds 85% lean ground turkey
  • 1 pound cannellini beans, frozen or canned (drained and rinsed if using canned)
  • 3 tomatillos, chopped
  • 3 small habaneros, finely chopped
  • 2 garlic cloves, minced
  • 1 large yellow onion, chopped
  • 1 orange bell pepper, chopped
  • 1 large carrot, finely chopped
  • 2- 28 ounce cans crushed tomatoes
  • 1 can beer (domestic)
  • 5-6 tablespoons chili powder
  • 1 teaspoon dried thyme
Instructions
  1. Brown the ground turkey in a large stock pot over medium-high heat, drain. Add in the chopped vegetables, beans, crushed tomatoes, and beer. Stir in the chili powder and thyme.
  2. Bring to a boil, reduce heat, cover and simmer, stirring occasionally, for 2½ hours. Serve with reduced fat tortilla chips and sour cream, if desired.

 

 

Creamy Horseradish Deviled Eggs

Did you have a good Easter? I cooked, like I do for all the holidays. Appetizers: Kielbasa, cheese and crackers, and these Creamy Horseradish Deviled Eggs- simple, creamy deviled eggs made with cream cheese, spicy brown mustard and prepared horseradish. You’re going to love these!

Creamy Horseradish Deviled Eggs- simple, creamy deviled eggs made with cream cheese, spicy brown mustard and prepared horseradish.

Dinner was a simple salad with spring mix, grape tomatoes, red onions and a goat cheese with candied apricots and pumpkins seeds, baked honey ham, a lightened up version of my Scalloped Potatoes using lower fat cheese and light cream, and Roasted Asparagus with Parmesan.  For dessert I got lazy and bought a lemon meringue pie.

Creamy Horseradish Deviled Eggs- Creamy deviled eggs with just a hint of horseradish.

 

My favorite deviled eggs have been Bacon Cheddar Deviled Eggs for a long time, but we don’t normally eat bacon anymore (a tragedy, I know) since my husbands heart attack and switch to a lower fat, low cholesterol diet. I know, you thinking, but there is cholesterol in the egg yolks of deviled eggs! Yes, there is. I’m not willing to jump on the idea that the recent studies saying the cholesterol in food doesn’t make that much of a difference, because I believe that is meant for healthy people, not those that already have heart disease. Keeping with that, I did use the yolk, but used cholesterol free mayonnaise and reduced fat cream cheese. Yes, there is cream cheese in these delicious deviled eggs, and I love it!

Creamy Horseradish Deviled Eggs. Simple, delicious deviled eggs with cream cheese and just a hint of horseradish.

I also love how simple these are to make. No chopping, cooking (well, other than hard-boiling the eggs), and not a lot of mess to clean up. Just a cutting board, one bowl to mix the yolks in, and a fork. I supposed you could get fancy and use a piping bag to put the filling in, but I didn’t have time for that. Or the desire. Either way.

Creamy Horseradish Deviled Eggs
 
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Creamy Horseradish Deviled Eggs- simple, creamy deviled eggs made with cream cheese, spicy brown mustard and prepared horseradish.
Author:
Recipe type: Appetizer
Serves: makes 24 deviled eggs
Ingredients
  • 12 hard-boiled eggs
  • ½ cup canola oil mayonnaise (I use Hellmann's)
  • 1 inch block reduced fat cream cheese (about 2 tablespoons), softened
  • 1 teaspoon spicy brown mustard
  • 1 teaspoon prepared white horseradish (I use HeluvaGood! brand)
  • smoked paprika
Instructions
  1. Cut the eggs in half length-wise, and scoop out the yolks into a small mixing bowl. Set the hard egg white aside.
  2. Add mayonnaise, cream cheese, mustard, and prepared horseradish to the bowl, and mash with a fork until smooth. Use the fork or a piping bag to fill the whites, and garnish with smoked paprika. Serve chilled.

 

Skillet Chicken with Spinach and Avocado for #WeekdaySupper

Turn ordinary chicken tenders into a full meal your family will love with this Skillet Chicken with Spinach and Avocado! Tender chicken, sauteed spinach, diced avocado, simmered in chicken broth and finished with just a little bit of sour cream. Full of protein, iron, and healthy fats, this delicious #WeekdaySupper is ready in less than 30 minutes.

Skillet Chicken with Spinach and Avocado- Turn ordinary chicken tenders into a full meal your family will love with this Skillet Chicken with Spinach and Avocado! Tender chicken, sauteed spinach, diced avocado, simmered in chicken broth and finished with just a little bit of sour cream. Full of protein, iron, and healthy fats, this delicious dinner is ready in less than 30 minutes.

 

I’ll be the first to admit this skillet chicken recipe isn’t the prettiest dish I’ve ever made, or maybe my photography hasn’t improved that much in three years (clearly evident by the photo below of the finished dish in the skillet!). Today is my three year blogging anniversary!! The first recipe I ever shared was The Best Scalloped Potatoes Ever!, and they would be great for Easter dinner this Sunday, but three years ago today I wrote What Am I Doing Here?? just laying out my plans for the blog and sharing a little bit about myself.

Back to the Skillet Chicken with Spinach and Avocado, it is so simple to make. I’m going to show you how I did it, and the printable recipe is at the bottom of the post.

Just dust chicken tenders in seasoned flour, place in a skillet:

Floured Chicken in Skillet- Skillet Chicken with Spinach and Avocado recipe.

and cook until browned.

Browned Chicken in Skillet- Skillet Chicken with Spinach and Avocado recipe.

Remove the chicken and add baby spinach,

Sauteed Spinach for Skillet Chicken with Spinach and Avocado.

cook for a few minutes until wilted, then add the chicken back to the skillet along with some chicken broth,

Chicken and Spinach in a skillet for Skillet Chicken with Spinach and Avocado recipe.

simmer for a few minutes until the chicken is cooked through and tender, then add the diced avocado, lemon juice, and sour cream and stir gently.

Chicken Spinach and Avocado in the Skillet
Yes, this picture, isn’t it awful? I almost didn’t include it in this post, but I decided to show you all that even with experience I still mess up occasionally. 

Sunday Supper Movement

 

Check out the rest of the #WeekdaySupper recipes shared this week!

03/30/15 – Monday – Easy Skillet Pesto Pasta by Momma’s Meals

03/31/15 – Tuesday – Crustless Greek Spinach Pie by Palatable Pastime

04/01/15 – Wednesday – Fresh Pea Soup and Grilled Cheese Supreme by Cindy’s Recipes and Writings

04/02/15 – Thursday – Skillet Chicken with Spinach and Avocado by Rants From My Crazy Kitchen

04/03/15 – Friday – Pasta with Leeks and Bacon by The Redhead Baker

Skillet Chicken with Spinach and Avocado
 
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Quick and easy Skillet Chicken with spinach, avocado, and just a hint of sour cream makes a complete meal your whole family will love!
Author:
Recipe type: Entree
Serves: Serves 4
Ingredients
  • 1½ pounds chicken tenders
  • 4 packed cups baby spinach
  • 1 avocado, peeled, seeded, and diced
  • ½ cup flour (I used whole wheat)
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 2 tablespoons canola oil
  • 2 cups reduced sodium chicken broth
  • ½ tablespoon lemon juice
  • ¼ cup sour cream
Instructions
  1. In a shallow bowl mix together the flour, onion powder, garlic powder, and black pepper. Dust chicken tenders in seasoned flour.
  2. Heat a large skillet with the canola oil over medium high heat. Place the chicken in the skillet and cook for 3 minutes per side until lightly browned. Remove the chicken to a plate, set aside.
  3. Add the spinach to the skillet, scraping the bottom of the pan to break up any browned bits. Cook for 1-2 minutes, until the chicken wilts.
  4. Add the chicken back to the skillet, pour in the chicken broth, and simmer for a few minutes, until the chicken is cooked through and tender. Add the avocado and lemon juice, gently stir in the sour cream, turning the chicken a few times. Serve hot.

 

35+ Easy Easter Recipes

I’m in complete denial that Easter is just one week away! If you’re like me and you waited until the last minute to plan what you’ll be serving, you’ve come to the right place. I’ve got over 35 easy Easter recipes for you to choose from!

35 Easy Easter Recipes- This collection has it all,  Easter appetizers, entrees, sides, and desserts. Everything you need to plan your Easter dinner!

This recipe collection includes delicious Easter brunch and dinner ideas, covering everything from appetizers to drinks and dessert. There are healthy options and indulgent treats, so pick your favorites, Pin them to your Easter board, print them out, and enjoy!

Appetizers and Soups

Bacon Cheddar Deviled Eggs
Mushroom Pate from The Tasting Page
Baked Brie with Honey and Toasted Almonds from The Lemon Bowl
Curried Deviled Eggs from The Muffin Myth
Classic Southern Deviled Eggs from The Kitchen is My Playground
Shredded Potato Nests with Spicy Aioli from It’s Yummi
Ham and Cheese Puff Pastry Bake from Wonky Wonderful
Asparagus Soup with Dill Oil Drizzle

Entrees

Baked Ham with Strawberry Dijon Glaze
Slow Cooker Brown Sugar Pineapple Ham from Julie’s Eats and Treats
Blood Orange Glazed Ham from The Rebel Chick
Cumin Seared Pork Tenderloin from Very Culinary
Pesto Crusted Rack of Lamb from Cook the Story
Brown Rice Penne with Lamb and Mint Pesto from Running to the Kitchen
Crock Pot Cola Ham from Tammilee Tips

35+ Easter Dinner Recipes- A great collection full of dinner ideas from appetizers to desserts!

Side Dishes

Millet Pilaf from An Edible Mosaic
Cranberry Cream Cheese Hot Cross Buns from Pastry Chef Online
Orzo with Black Olives and Asparagus from Home Cooking Memories
Citrus Glazed Easter Carrots from Our Thrifty Ideas
Cheesy Potatoes Au Gratin from Pressure Cooking Today
Simple Garlic Parmesan Green Beans from A Cedar Spoon
Maple Cinnamon Cream Cheese Crescent Rolls from Crumbs and Chaos
Brussels Sprouts Salad with Shallot Vinaigrette from Lemons for Lulu
Funeral Potatoes from Clarks Condensed
Spinach Gratin from Karen’s Kitchen Stories

Easy Easter Recipes- Enjoy this wonderful collection of easy Easter recipes to help you plan your Easter Dinner. This collection contains everything from appetizers to desserts and will be a go-to reference for all!

Desserts

Lemon Bars
Layered Ribbon Jello Salad from Two Healthy Kitchens
Marshmallow Crème Filled Cupcakes from Homemade Interest
Vanilla Cake with Chocolate Fudge Icing from Erren’s Kitchen
Lemon Cupcakes with Blackberry Frosting from Growing Up Gabel
Gluten Free Carrot Cake Cupcakes from Food Faith Fitness
Coconut Caramel Truffle Peep Nests from Frosting and a Smile
Healthy Carrot Cake from Well Plated
Healthy(er) Spring Dirt Cups from Happy Food Healthy Life
Carrot Cake Cheesecake from Chocolate Moosey
Strawberries and Cream Tarts from Housewife in Training Files
Lemon Supreme Dessert from Cooking on the Front Burner
Easter Egg Nest Macaroons from Yummy Healthy Easy

Beverages

Dark Chocolate Cinnamon Easter Eggnog from Snappy Gourmet

Crispy Honey Chicken Spring Salad for #SundaySupper

Get ready for Spring with this Crispy Honey Chicken Spring Salad that makes a great light dinner!

Crispy Honey Chicken Spring Salad

We are celebrating the beginning of Spring for this week’s #SundaySupper, and sharing some of our favorite recipes of the season. This Spring Fling is being hosted by DB (Foodie Stuntman) of Crazy Foodie Stunts and Valerie of Lifestyle Food Artistry.

I love Summer a lot more than Spring, but I do love the fact that some of my favorite produce is in season. Asparagus, broccoli, spinach, baby lettuce, and more! Two of these are main ingredients in two of my all-time favorite recipes I’ve written about so far, Asparagus Soup and Broccoli Cheddar Pasta Salad. I usually make the Asparagus Soup for Easter dinner, and the Broccoli Cheddar Pasta Salad for all get-together’s all Spring and Summer long.

Honey Chicken Spring Salad

 

I signed up for this week’s #SundaySupper post a little late, and had to make a recipe with ingredients I already had on hand, Spring salad mix, chicken, grape tomatoes ( I wish they were in season!), red onion, and avocado. I didn’t want to put an Italian or cream dressing over it, so I used a drizzle of avocado oil.

Crispy Honey Chicken with Spring Salad Mix

 

Check out all the great recipes being shared today after the recipe for Crispy Honey Chicken Spring Salad!

5.0 from 2 reviews
Crispy Honey Chicken Spring Salad for #SundaySupper
 
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Crispy Honey Chicken, baked in the oven, tops a deliciously light Spring Salad.
Author:
Recipe type: Entree
Serves: Serves 4
Ingredients
  • 1 lb chicken breast
  • ½ cup honey
  • ¾ cup panko breadcrumbs
  • 1 tablespoon Italian Seasoning
  • ⅛ tsp black pepper
  • 2 tablespoons olive oil
  • 5 ounces Spring Salad Mix, washed well and dried
  • 1 avocado, pitted, peeled, and diced
  • 1 cup (or more) grape tomatoes
  • ½ cup thinly sliced red onion
  • avocado oil, for drizzling
Instructions
  1. Preheat the oven to 400 degrees F. Mix together the panko breadcrumbs, Italian seasoning, and black pepper. Cut the chicken breast(s) in half length-wise, then into ½ inch strips. Coat the chicken pieces with the honey, then roll in the breadcrumbs. Place on a large baking pan and drizzle with olive oil. Bake in the preheated oven for 20 minutes, turning after 10 minutes.
  2. Meanwhile, prepare the salad. Once the chicken is cooked, lightly stir the chicken into the salad. Serve on dinner plates, lightly drizzling the salad with avocado oil.

 

Beverages

Appetizers

Sides

Entreés

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Four Cheese Mac and Cheese with Roasted Cauliflower

Four Cheese Mac and Cheese with deliciously seasoned roasted cauliflower. Creamy mild cheddar, Cooper Sharp American, Fontina, and a sharp Dubliner with Irish stout highlight this Mac and Cheese that is a hit with kids and adults alike!

Four Cheese Mac and Cheese

 

I’m taking part in The Crazy Ingredient Challenge today for the first time in a year! Seriously, the last time I did was a year ago tomorrow with Blueberry Habenero Dipping Sauce. Then came a few months were I didn’t have time to make something, followed by a few months were I couldn’t think of what to make, or I didn’t like either ingredient (we get to vote on two) so it was a no-go. But, Cauliflower and Cheese! I don’t even consider that crazy at all, so I thought I would change up ordinary Mac and Cheese with cauliflower mixed in by roasting the cauliflower and using a Dubliner cheese with Irish Stout in it. Delicious! The only problem was I don’t think I whisked long enough after adding the Dubliner to the milk for it to properly melt. Still good, just not as creamy as I would have liked. Truthfully, maybe that type of cheese won’t melt to creamy, I’m not sure, I never tried melting it before.

Four Cheese Mac and Cheese with Roasted Cauliflower

 

I can tell you that one of the tricks to making perfectly creamy cheese sauce is to use fresh shredded cheese. The pre-shredded packages they sell in grocery stores contain starches and cellulose to prevent the cheese from caking, which in turn prevents proper melting. Another tip is to slowly add the shredded cheese to heated milk, while whisking constantly.

Four Cheese Mac and Cheese with Roasted Cauliflower

 

The rest of the recipes being shared today for the Crazy Ingredient Challenge Cauliflower and Cheese are shown below the recipe. If you are a food blogger and would like to join in just click on this button

CIC-Button

 

and follow the simple directions. Now for the printable recipe:

5.0 from 1 reviews
Four Cheese Mac and Cheese with Roasted Cauliflower
 
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Cheesy Four Cheese Mac and Cheese with seasoned roasted cauliflower. Great for kids and adults!
Author:
Recipe type: Entree
Serves: 8 servings
Ingredients
  • For the Roasted Cauliflower:
  • 4 cups bite size cauliflower florets
  • 2 tablespoons light olive oil
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • For the Mac and Cheese:
  • 12 ounces elbow macaroni
  • 4 ounces 2% milk Mild Yellow Cheddar, shredded
  • 4 ounces Cooper Sharp American, shredded
  • 4 ounces Dubliner Cheese with Irish Stout, shredded
  • 4 ounces Fontina cheese, shredded
  • 2 tablespoons reduced fat butter
  • 2 tablespoons flour
  • 3 cups 2% milk
  • black pepper, to taste
  • chopped parsley, for garish
Instructions
  1. Preheat the oven to 400 degrees F. Place the cauliflower florets on a large baking sheet, toss with the olive oil, and sprinkle with Italian seasoning and garlic powder. Roast in the preheated oven for 20 minutes, turning after 10 minutes.
  2. Meanwhile, start the water for the macaroni in a large pot, and prepare according to package direction. While the water is coming to a boil, begin to prepare the cheese sauce.
  3. Melt the butter in a large saucepan over low heat. Stir in the flour and cook for one minute. Slowly whisk in the milk, whisking constantly, until the milk is steaming. Slowly add the shredded cheeses, a small handful at a time, whisking constantly, until all the cheese is melted and the sauce is bubbly.
  4. Add the roasted cauliflower to the cooked pasta, pour in the cheese sauce and stir. Let sit for 5 minutes to absorb the sauce. Season with black pepper and garnish with parsley, if desired.