Weekend BBQ

This past weekend my family came to visit so we grilled hamburgers and hot dogs and I put together a number of salads to go with the meal. Because of the hustle and bustle of getting everyone fed, I didn’t get pictures of everything, but my menu was as follows:

  • Burgers and hot dogs on the grill
  • Corn on the cob on the grill
  • Fruit salad
  • Loaded baked potato salad
  • Antipasto salad
  • Apple pie for dessert

I did not get a picture of the Loaded Baked Potato Salad, but everyone raved about it – the flavors were phenomenal. Here is the recipe:

Loaded Baked Potato Salad
(Source: The Country Kitchen)

6 medium baking potatoes (about 2 pounds)
3/4 cup sour cream
3/4 cup mayonnaise
8 slices bacon, crisply cooked, drained and chopped
1/2 cup chopped red onion
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/2 cup shredded cheddar cheese
Thinly sliced green onions (optional)

1. Preheat oven to 425 degrees. Scrub potatoes thoroughly and pat dry. Prick potatoes. Bake 50-60 minutes or until tender. Remove potatoes from oven; cool completely.

2. Combine sour cream and mayonnaise in a small bowl. Chop bacon and red onion; add to sour cream mixture with the shredded cheddar. Stir in salt and pepper; cover and refrigerate.

3. Coarsely chop potatoes into 1/2-inch pieces. Place in a large bowl; fold in sour cream mixture. Cover and refrigerate 4-6 hours or overnight. Garnish with sliced green onions and shredded cheddar cheese, if desired.


I put together my antipasto salad on the fly and this is what I ended up using:

Antipasto Salad
(Source: Sugar & Spice)

1/2 lb. hard salami, cubed
1/2 lb. pepperoni, cubed
1/2 lb. mozzarella cheese, cubed
1/2 lb. provolone cheese, cubed
Small can artichoke hearts, quartered
Jar medium-sized green olives, drained
Can of large black olives, drained
Good Seasons Italian salad dressing (about 1/3 cup)

Combine all ingredients and let sit for at least 1 hour before serving to allow flavors to combine.


My Grandma was sweet enough to have brought me a present when she came to visit, so I wanted to show it off here! She bought me the cutest pumpkin pie plate, with a cover. The bottom of the plate as an old-fashioned recipe for pumpkin pie. This is perfect for pie, or even as a fall candy dish! So cute ๐Ÿ™‚


Taco Rice Salad

I saved a Cooking Light recipe ages ago and finally got around to trying it tonight. Nick and I both really enjoy Mexican food and we usually make fajitas, but this recipe for taco salad sounded insanely good and I couldn’t wait to make it! The only things I changed were ommitting the chili powder and cumin per Nick’s request, and ommitting the chopped tomato because I hate tomatoes. This turned out fabulous and Nick said, “This is a keeper, honny… definitely an ‘A’ meal”. Cha ching! We’ll be saving this recipe ๐Ÿ™‚

I made tortilla bowls using fajita wraps that we had in the house. They were super easy to make – I inverted two ramekin cups on a baking pan, coated them with cooking spray and laid the tortillas on top. I brushed them with some olive oil and baked them at 400 degrees for about 10 minutes, until browned and crispy.

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Chicken Salad

This is a delayed Mother’s Day weekend post ๐Ÿ™‚ When I had my mom and sister over on Saturday for lunch, I made my mom’s favorite lunch – chicken salad. I didn’t follow a recipe but just threw together what I thought sounded good. My mom loved it, and Nick actually asked for another big batch so he could eat it throughout the week! I served these on croissants – you could do any type of roll, or even lettuce cups.

**Note – I didn’t put any nuts in this salad because I’m allergic, but I think cashews or walnuts would be great!

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