Friday, June 28, 2013

Pineapple Mozzarella Salad

Simple is always good, especially when it doesn't look simple. This light summer salad works as a side dish for breakfast an appetizer or anything that you'd want it to be.  

It is not always that we can get super fresh fruit, so when the opportunity comes up, it's time to grab!

This was a nice addition to the family brunch.  Good food + good family + Simplicity = a wonderful Sunday morning.

Pineapple Mozzarella Salad

  • 1/2 pineapple, cut to bite size pieces
  • 4 oz package fresh mozzarella cheese, cut into bite size pieces
  • 1 cup fresh blackberries, washed off
  • 1/8 cup fresh mint

  • Cut the pineapple and mozzarella.  Rinse the blackberries and fresh mint.
  • Arrange on a platter and serve with fun toothpicks or tiny forks. 

Happy Simplicity!!!

Friday, June 14, 2013

Watermelon Feta Salad

WE got a new camera!!!  It is a sweet I just have to figure out how to use it.  This was the first recipe that I photographed with the new camera.  I LOVE IT!!!  

So, my thought was, make a recipe that will be simple and elegant at the same time.  This recipe was so it.   We also marinaded some chicken breasts with a store bought sesame ginger dressing, grilled them and topped with feta cheese to tie both parts of the meal together.  My other half did the grilling while I got to experiment with the camera.  Digital pics are the best...I can't tell you how many pics were taken that didn't make the cut.  It even sounds professional with the click of taking the photo.  Can you tell I'm excited?!

I'm so excited I haven't really talked about the food much.  This is a great, quick and easy salad that is perfect for the summer side dish or appetizer on a larger scale for any get together.

Watermelon Feta Salad


  • Fresh cut bite size pieces of watermelon
  • 1 oz crumbled feta cheese
  • 1-2 Tbls your choice of Balsamic Vinegar, I used a Black Cherry Balsamic 

  • Cut watermelon.  Arrange on platter.  Top with feta cheese and drizzle with vinegar.

Happy Drizzling!!!

Sunday, June 2, 2013

Spicy Raspberry Steak Salad

The sun is shining, the birds are chirping and the temperatures are slowly but surely on the rise.  What does this mean???  

It means that salad season is upon us and it's time to fully bust out that grill.  This recipe allows for both grilling and enjoying the freshness of summer vegetables.  I can't wait to discover more fun summer salad recipes this season.  

Spicy Raspberry Steak Salad


  • 1 lb boneless beef top sirloin steak, cut into 3/4 inch thick
  • 3/4 cup bottled raspberry vinaigrette
  • 1/4 cup raspberry jam
  • 2 Tbls chopped fresh cilantro
  • 2 chipotle chili pepper in adobo sauce, drained & finely chopped
  • 1 4 oz package crumbled goat cheese
  • 2 heads of romaine hearts, chopped, or 6 cups baby arugula leaves, spinach or mixed baby salad greens
  • 4 roma tomatoes, cut into wedges
  • 1 avocado, halved and sliced
  • 2 cups sliced fresh mushrooms
  • Fresh ground pepper

  • Trim any fat from the sirloin and cut into the 3/4 inch thick slices.  Place meat in a large zip-lock bag.
  • In a small bowl, whisk together vinaigrette salad dressing, spreadable jam, cilantro and chipotle peppers.
  • Pour 1/2 cup of the vinaigrette mixture over the meat.  Cover the rest of the vinaigrette and keep in the fridge until ready for serving. Place meat in the fridge to marinade for at least 1 hour, but even better if you can marinade for 6 hours or overnight. 
  • Soak bamboo skewers for 30 minutes before grilling.  Start the grill to medium direct heat for grilling.  Drain the marinade and skewer the sirloin strips on the skewers.  Grill the skewers for 4-6 minutes.
  • Serve right away after steak is done cooking.  Arrange salad anyway you would like for serving, place steak on top or on the side and have the remaining spicy raspberry vinaigrette mixture for dressing the salad.  

Happy Salad & Grilling!!!

*Recipe is adaptation of recipe from Midwest Living February 2013 magazine.