Roasted Beet Salad with Fuji Fried Goat Cheese

I think is was just a few days ago that I was saying how chilly it still was…….that has come to an abrupt halt the last few days. It was 95 degrees today……..

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When the weather warms my appetite wains. I just don’t feel like eating when its hot……..besides the fact that, I would rather poke out my own eye than cook. Not a good thing for a food blogger huh!!!!

Tim and I were talking after we got back for the grocery store…..yes we HAD to go……it was Mother Hubbard’s Cupboard here………who ever invented air conditioning has our eternal gratitude! It is the best invention ever!!!! Continue reading “Roasted Beet Salad with Fuji Fried Goat Cheese”

Beet Bake

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Lets talk about beets baby, lets talk about all the good thing that can be, lets talk about beets

Beet Bake……….
Beets are a highly nutritious, low calorie and “cardiovascular health” friendly root vegetable. Certain unique pigment antioxidants in the root, as well as in its top-greens, have been found to offer protection against coronary artery disease and stroke, lower cholesterol levels within the body, and have anti-aging effects.

Plus they are “forking” excellent.

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Baby Red Potato Salad

Memorial Day…..the official start to summer……..and it’s usually cool and almost always rainy. But that will not stop the festivities of the long weekend with its BBQ’s, picnics, and camping.

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It didn’t stop me from making Baby Red Potato Salad. I have been making my potato salad this way for years and never wrote the recipe down……until today. Over the years it has been tweaked numerous times……I think I have it down pat!

For potato salad, I like baby red potatoes. I think they have the right texture and leaving the skin on adds a nice color. Tip for boiling the potatoes: cube them first, they cook faster, and are easier to cool down after cooking. Don’t over cook them though, they will turn to mashed potato salad and you really want the cubes….trust me!

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