Easy simple Summer Picnic Salads

Easy simple Summer Picnic Salads

While it seems our summer is winding down, I know it's just hiding for a few days and will come back for one more big hot performance. So today, I am focusing on some summer side dishes that go great with those late summer and early fall picnics.

Red Tater Salad

Summer Salad Recipes

6 Cups of Small Red Potatoes, steamed, cut in half.

8-10 Slices of Lean Bacon, fried crisp, cut into ½ inch pieces

¾ Cup Celery, with leaves, cut into ¼ inch slices

1 Medium Red Onion, Chopped

½ Cup of Mayonnaise

½ Cup Ranch Dressing

Salt and Pepper to taste

Using a large bowl, pour in your mayonnaise, ranch dressing and mix. Add your warm but not hot potatoes, celery, onions and mix again. Taste the aggregate and add your salt and pepper at this time, then mix again. Add the bacon just before serving so it does not become soggy and mix once more.

The aggregate of the mayonnaise and ranch dressing adds someone else level of flavor to the salad with out having to add more ingredients.

Blt Pasta Salad

3 Cups Corkscrew Pasta, cooked

½ Cup Milk

5 Cups of Bibb Lettuce or Romaine Hearts, chopped coarse [mixture of both will work too]

1 Cup Cherry Tomatoes, cut in half

8 Slices of Bacon, cut in 1 inch pieces, cooked crisp

1 Clove of Garlic, minced

½ Cup Mayonnaise

¼ Cup Sour Cream

Salt and Pepper

Add cooked pasta to a medium bowl, mix in the milk and set aside. The milk will keep the pasta from sticking together and becoming one large lump.

In a large bowl, whisk together the mayonnaise, sour cream and garlic. Add the pasta with milk and stir. Add ¾ cup of the tomatoes, the lettuce and bacon. Fold together until all are coated with dressing. Taste and add the salt and pepper if needed. Pour into your serving platter or bowl and sprinkle the rest of the tomatoes on top. Refrigerate, covered, until ready to serve.

I hope you find joy in serving whether or both of these recipes to your families. They are easy to make and can be done before hand and still taste great.

I not only use these recipes for picnics but any day of the week when I am finding for something to please my family and friends. They are also good for those pot luck meal events we get invited to straight through out the year.

Quick, Easy and simple is the name of my game....What's yours?

Easy simple Summer Picnic Salads

Entree Salad Recipes For Hot Summer Days convenient For Diabetics

Entree Salad Recipes For Hot Summer Days convenient For Diabetics

The hot days of summer are definitely here. It's time for quick, easy, lite, cool foods! Following are a integrate of recipes that are perfect for summertime entree salads. Whether for a luncheon, dinner by the pool, or plainly something quick and easy on a hot summer day, give these recipes a try.

This curried turkey salad is a good blend of poultry with a veggie - celery, and a fruit - apple, blended in a low-fat creamy dressing. It not only tastes good but looks great served on a pretty plate atop a bed of lettuce leaf. You can pick up the turkey at the deli and save heating up the kitchen.

Summer Salad Recipes

Curried Turkey Salad

1 tbsp olive oil

1 tbsp curry powder

1/4 cup diced onion

2 tbsp lemon juice

2 tbsp Granular Splenda

1/2 cup low-fat mayonnaise

2 stalks celery, thinly sliced

1 lb roasted turkey breast, cubed

1 medium apple, diced

Salad greens to cover 4 salad plates

Heat oil in small saucepan over medium-high heat. Add curry and onion. Cook, stirring 1-2 minutes until onion is tender. Add lemon juice and Splenda. Simmer until sauce begins to thicken, about a minute. Remove from the heat and cool. Stir mayonnaise into cooled sauce, mix well. In a large bowl, toss together, celery, apple and turkey. Add dressing and moderately toss until evenly coated. Place turkey composition atop salad greens on plates.

The Chinese Chicken Salad requires a bit more preparing but you can cook the chicken in improve and refrigerate or pick up roasted chicken at the deli if you are short on time or don't want to heat up the kitchen.

Chinese Chicken Salad

4 boneless, skinless chicken breasts

1 1/2 tbsp Soy sauce

1 medium head of cabbage, shredded

6 chopped green onions

2 pkgs chicken flavored Ramen noodles

1/2 cup plain almonds, sliced

1/4 cup sesame seeds

3/4 cup extra-virgin olive oil

1/4 cup sesame oil

1/4 cup rice or white vinegar

1 of the seasoning packets from the Ramen noodles

1 tbsp Splenda

Preheat oven to 350 degrees. Place chicken breasts on foil and pour soy sauce evenly over chicken. Wrap in foil to make a packet. Bake for 35 minutes or until chicken is done. Remove from oven, cool sufficient to handle and cut into bite-size pieces. Toast noodles and almonds in a non-stick skillet, stirring so as not to burn. Add sesame seeds at last puny and brown lightly. Mix together oil, vinegar, seasoning packet and Splenda. Put cabbage, onion and chicken pieces into a large bowl. Pour oil composition over top of ingredients in bowl and mix well. Add toasted noodles, almonds and sesame seeds. Mix again. Ready to serve.

Enjoy!

Entree Salad Recipes For Hot Summer Days convenient For Diabetics

Summer Salads - Two favorite Summer Salad Recipes

Summer Salads - Two favorite Summer Salad Recipes

Do you like to make salads in the summer? Do you want to make some tasty summer salads, but are tired of the same old, same old? There are a ton of dissimilar salads you can make in the summer, so read this article for two popular summer salad recipes!

Why are people finding to make tasty summer salads in the summer? Since it is very hot in the summer, lots of people are finding to eat lighter food. And when you think about summer, and how the weather is hot, you want to eat cool summer salads. The great news is that cool summer salads are very tasty, and you will want to make those salads again and again.

Summer Salad Recipes

Another great thing about cooking tasty salads is that they are truly easy to make. You don't want anything illustrate or even cooked in the summer. This means that the majority of salads in the summer are made from raw fruits, nuts, vegetables and herbs. No cooking required! This means that if you want to make great and tasty salads in the summer, you can make them very easily, by combining a few raw ingredients and making a tasty dressing.

Here are two popular summer salad recipes for you to use:

1. Strawberry Spinach Salad.

A strawberry spinach salad is extremely easy to make, all you need is spinach, strawberries, almonds and a very easy salad dressing.

Wash the spinach and chop it. Wash strawberries and chop them. Chop and toast almonds.

Make a dressing - vinegar, olive oil, salt, pepper. Consolidate dressing with the salad and stir.

2. Grape Tomato, Onion and Cucumber Salad Recipe.

Here is a very easy summer recipe that is also very delicious!

Wash the grape tomatoes and chop them. Wash cucumbers and chop them. Wash onions and chop them. Wash parsley and chop it.

Make dressing with vinegar, olive oil, salt and pepper. Consolidate the dressing with the salad.

Summer Salads - Two favorite Summer Salad Recipes

Fresh Summer Recipes and Salads - Two Versions of Ambrosia Salad (Including Coconut)

Fresh Summer Recipes and Salads - Two Versions of Ambrosia Salad (Including Coconut)

Do you know ambrosia salad? If you do, maybe you would want the absolute simplest way of doing it? Well, here it is! All you do in this recipe is open a few cans of fruit, add some coconut, dressing and marshmallows! Out of all quick dessert recipes, the ambrosia salad is definitely a good one!

Other names for this salad contain pineapple ambrosia, marshmallow ambrosia (and maybe others).

Summer Salad Recipes

How does orange and coconut together sound? Is your mouth watering? I understood that it would. Happy news, for you, are that those are this salad's main ingredients!

Actually, there are two separate versions of this recipe - with one along with sour cream and one fat free yoghurt (among other changes). Try anything works for you (or both, to try them out). The version with sour cream has these ingredients:

These are all of the ingredients included in this glorious salad:
Drained pineapple chunks - 1 can
Drained mandarin oranges - 1 can
Miniature (or bigger, if you cannot find miniature) marshmallows - 1 can
Flaked coconut - 1 cup
Sour cream - 1 cup

Drained fruit cocktail - 1 can
Drained mandarin oranges - 1 can
Miniature (or bigger, if you cannot find miniature) marshmallows - 1 can
Flaked coconut - 1 cup
Fat-free yoghurt - 1 cup

Directions: Mix all the ingredients, gently. As the yoghurt version will not be firm as soon as it has been mixed - but, unfortunately a small runny - you might want to refrigerate that version for a couple of hours. You do not have to do this with the sour cream version.

Good luck with your ambrosia salad!

Fresh Summer Recipes and Salads - Two Versions of Ambrosia Salad (Including Coconut)

Easy Summer Salads, Lighter Foods For A Brighter Summer

Easy Summer Salads, Lighter Foods For A Brighter Summer

Easy summer salads are the way to go, now that the winter blues are fading into the length and salad days are here. The best salads are light, thoughprovoking and easy to prepare.

Who wants to spend hours slaving away in the kitchen when friends are round for lunch, the garden is in bloom and the wine is chilled and ready to pour. But before you start to cook you can save a lot of vigor by buying the right ingredients. That way you don't need the heavy bottled sauces and dressings to make a great flavor. After all you don't want to take a beautiful crisp summer salad and soak it in a composition of fat, sugar, salt and chemicals do you?

Summer Salad Recipes

If you start off with great food and don't do too much to them you don't need all these strong tastes. All you need is to couple it well so that the flavors work together, have a nice crunchy texture and add a slight light dressing to set it all off. Let the taste buds do the rest Freshness is, as in all cooking, the way to a good salad.

Don't take what the supermarkets give you. Although it's easier to pick up the ready packed tomatoes, cucumbers, onions, bell peppers etc. To make sure you get the best, take a slight or two and pick over the vegetables, select what is firm ripe and ready to use. The same of procedure applies with meat and fish. There is a infer why supermarkets prepackage, and it's not all the time convenience. So select well, cook speedily and simply and your friends won't have concluded the wine by the time you get there! Enjoy a slight bit of summer now with this easy poached chicken salad.

Easy poached chicken salad

Ingredients:

4 chicken breasts (skinless)

1 finely sliced red onion

1 whole half onion

4 good ripe tomatoes sliced thickly

250 grams/4ozs salad leaves mixed

4ozs raisins soaked in hot water for ten minutes

1 half lemon

2 fresh or dry bay leaves

1 teaspoon peppercorns black

1 small French, stick loaf or similar sliced at an angle into 1/2 inch slices

For the dressing:

1/4 cup olive oil

1clove garlic crushed

1/2 sweetmeat spoon Dijon or other mild mustard

2 tablespoons balsamic vinegar

To make the dressing:

Whisk the vinegar and mustard together with the garlic, gently add the olive oil while whisking and season with salt and pepper to taste.

To make the salad:

Bring a pan of water to the boil with the bay leaves, 1/2 white onion, lemon and peppercorns.
Carefully add the chicken and simmer gently until cooked, if you are unsure it is worth investing a few dollars in a meat thermometer. The climatic characteristic should be at least 75 celcius/167 Fahrenheit, put the sliced bread on a baking tray and drizzle with the olive oil and season with salt. Bake in a medium oven until crisp but soft in the middle.

Mix the leaves together with the onions and raisins. Turn in the salad dressing and put into 4 good-sized bowls. Place slices of tomato and bread alternatly colse to the edge. Slice the warm chicken at an angle and put attractively on top of the salad. Sit back, enjoy and get someone else to do the washing up.

Easy Summer Salads, Lighter Foods For A Brighter Summer

Summer Picnics - classic Macaroni and Potato Salad Recipes

Summer Picnics - classic Macaroni and Potato Salad Recipes

When it comes to summer picnics, two of the classic foods that come to mind to me are great tasting macaroni and potato salads. I don't think any summer picnic would be faultless without them.

If you are cooking for a large group, both of these recipes can be in effect doubled. I suggest refrigerating them for at least 6 hours before serving them.

Summer Salad Recipes

To preclude spoilage, don't let them sit out in hot summer heat for more than two hours. If they will be sitting out for long periods of time, sit your serving bowl in a basin of ice or purchase one of those new chilled bowls that are out in the marketplace.

Classic Macaroni Salad Recipe

1 (8 ounce) box elbow macaroni pasta

1/4 cup green pepper, finely chopped

1/2 cup carrots, finely grated

2 tablespoons yellow mustard

4 tablespoons granulated sugar

2 tablespoons white vinegar

2 tablespoons reduced-fat mayonnaise

1 small onion, finely chopped

salt and pepper to taste

1 teaspoon celery seed

In a large sauce pan, cook the elbow macaroni in salted boiling water until done. Drain the water and place macaroni in a colander and run cold tap water over them so that they cool down. In a medium-sized bowl, incorporate the chopped vegetables, mustard, sugar, vinegar and mayonnaise until well combined. Stir in the cooled and drained macaronis, salt and pepper to taste and sprinkle the celery seed on top. Place a seal onto your bowl and refrigerate for 4 hours before serving.

Classic Potato Salad Recipe

6 cups cooked and cubed potatoes

1/4 cup onion, finely chopped

1/2 cup mayonnaise

2 tablespoons parsley

1/2 cup sour cream

1/4 cup sweet pickles, chopped

1 teaspoon yellow or Dijon mustard

6 slices bacon, fried and crumbled into small pieces

salt and pepper to taste

2 teaspoons celery seed

Note: I prefer to use red skinned potatoes as they hold their shape best than white potatoes.

Cook and drain potatoes and set aside. In a large bowl, incorporate all of the above ingredients together until the sauce is plane and creamy. Gently stir in the cubed potatoes until all ingredients are combined. Seal your bowl and place into the refrigerator for 4-6 hours before serving.

Summer Picnics - classic Macaroni and Potato Salad Recipes

Spicing Up the everyday Summer orchad Salad

Spicing Up the everyday Summer orchad Salad

Summer is the excellent time to have fun and get creative with salads, as they furnish good nutrients without the extra-full feeling and calories. And who wants to feel stuffed on a hot summer day? Summer and salads just go well together. They also Don'T heat up your kitchen while preparing.

Garden salads are excellent appetizers before eating a full meal. It's also useful if you are trying to lose a few pounds. If you fill up on a light salad before a meal, you are likely to consume less calories. Makes sense right?

Summer Salad Recipes

I know what you're thinking! "Garden salads are boring." Well...maybe so, if you let them be. But, guess what? They don't have to be!

There are so many things you can do to a salad to spice things up with both color and taste. Start with your basic fresh crisp greens. Iceberg and especially romaine lettuce furnish lots of good nutrients. Then zip things up by adding a bit of color with some red lettuce, red tomatoes, and red bell peppers. You can even toss some red onions in to sweeten the taste.

Adding some veggies can significantly add a wide variety of color, taste, and texture which will abruptly add a bit of zest to your typical mundane orchad salad. Why not try some fresh steamed broccoli, or some asparagus? Maybe some cauliflower or fresh okra? Don't knock it until you've tried it! The idea is to make the salad more tasty and involving to your liking.

You can also make your orchad salad into a hearty chef salad by adding grilled chicken, beef, or ham. Then toss a hard boiled egg into the mix. Meat and eggs both will also advantage you by adding some of your daily intake of protein. Protein gives you lots of energy. Bean sprouts and nuts also offer extra variety and protein.

Fruits also comes in many inescapable colors and tastes. Chopping and tossing in some of your popular fresh fruit makes for a tasty homemade salad. Try some mouth-watering strawberries, fresh peaches, or maybe even some apples and raisins. I'm getting hungry just thinking about these salad combinations. Main point here is...you don't have to settle for the daily boring salad.

Below is a simple salad composition recipe

Chicken Apple orchad Salad

Ingredients

1 head iceberg lettuce
2 baked skinless chicken breasts, chopped
2 small red apples, thinly sliced
1/2 cup raisins
1 cup red bell peppers, chopped
1/2 cup green onions, chopped
8 cherry tomatoes, cut in half
salad dressing of your choice

Directions

Clean and chop up lettuce. Bake chicken breasts in covered baking dish @300 degrees F for 45 minutes. Cut up into chunks.

Combine ingredients. Mix well and top with salad dressing of your choice.

Listed below are just a few foods that you can add to salads to spice things up a notch or two

bacon
hard boiled eggs
celery
cheddar cheese
goat cheese
grilled chicken
beef
ham
tuna
pasta
raisins
nuts
mango
yogurt
sour cream
fruits
dried fruits
sprinkle parmesan cheese
pineapple chunks
bean sprouts
kidney beans
green beans
steamed broccoli
steamed cauliflower
grapes
apples
small animal crackers
croutons
any colorful veggies or fruits

I bet you can come up with some more. Get creative with your greens! Experiment with your taste buds. You can also get creative with varied types of dressings to top off your masterpiece. There are no rules here, get your creative juices flowing and see how many variations of salads you can come up with. Try them out with your house and friends at all those summer backyard barbecues you will be having.

Spicing Up the everyday Summer orchad Salad

Fresh Summer Salads

Fresh Summer Salads

Summer's here and that means sunny days, weekend picnics, warm balmy evenings, beach, surf, sun... And salads!

o Lose weight - head for the salads
o Nutrition bonus
o The Rainbow Rule for antioxidants
o A fast meal for hot days
o How to originate a salad in 3 easy steps
o Don't skip the dressing
o Easy vinaigrette

Summer Salad Recipes

Whether you originate them as a main meal or just as an accompaniment, salads are the perfect way to eat on hot summer days. Your body benefits from the lighter fresher fare and there's no extra heat from cooking in your kitchen. They're perfect for easy casual bright or a quick hot weather stand-by.
Lose weight - head for the salads

Salads are ideal if you're trying to lose weight. With their high fibre and water content, you can fill up with a huge plate and yet have eaten only 420 kilojoules (100 calories).
You get a big volume for few kilojoules - something dietitians call a low "kilojoule density" - which is the opposite of most junk food.

When you eat out, it's a good idea to order a salad as a first course. Study shows that you'll feel fuller and are less likely to overindulge at that meal.

These days, chefs are right into the gastronome salad trends with offerings such as rocket, pear and walnut salad, or a Vietnamese salad strong in mint and coriander or even a parsley, red onion and pomegranate
Nutrition bonus

As you'd expect, salads add a health bonus to your nutritional intake as they are ordinarily low in fat and kilojoules. They are rich in fibre and key vitamins along with vitamin C, vitamin B1, B6 and folate (a B vitamin that can reduce the risk of birth defects) with smaller quantities of vitamins E and K.

There are abundance of valuable minerals such as potassium (which helps counteract our high salt intake) and magnesium; and lesser quantities of zinc, calcium, iron and selenium.

Because most of the ingredients are eaten raw, heat-sensitive vitamins such as vitamin C, vitamin B1 and folate are not affected so it maximises the nutritional value over cooked vegetables.

And salads help you get those recommended 5 serves of vegetables and 2 serves of fruit each day.
The Rainbow Rule for antioxidants

Salads are a great way to ensure you get abundance of antioxidants - natural plant compounds that safe the body and slow the aging process. For top antioxidant value, use the "Rainbow Rule" and go for lots of colour, adding red tomatoes, bright carrots or capsicum, purple onion, fresh corn, beetroot and even fruit such as grapefruit or orange segments, melon or apples.

The pigments are normally antioxidants so "eating by the rainbow" maximises your intake.
With lettuces, the darker leaves are the best such as dark oak leaf, mignonette, purple radicchio, coral, baby spinach leaves or rocket. Fresh herbs are particularly rich in antioxidants so use basil, parsley, mint or coriander as often as you can.

A fast meal for hot days

When the climatic characteristic soars, a salad can fast come to be a faultless main meal by tossing in:
o a can of tuna or salmon
o cooked chicken pieces or cold lean meat strips
o a can of three-bean mix or chick peas, drained
o cheese like bocconcini, fetta, goats cheese or grated parmesan
o hard boiled eggs
o prawns

and serving with grainy bread rolls or toasted Turkish bread.

How to originate a salad in 3 easy steps

To build a tasty and bright salad:

1. Start off with a layer of lettuce. You can tear up a whole lettuce, or buy mixed leaves (mesclun) or a bag of washed and pre-packed leaves (check it's fresh with no brown wilted leaves).

2. Add interest with any of these salutary ingredients:

o tomatoes (vine-ripened, cherry, egg or yellow tear drop)
o cucumber
o capsicum
o grated or thinly-sliced carrot
o button mushrooms
o snow peas or sugar snap peas
o sprouts
o steamed green beans, asparagus or cauliflower
o chopped shallots or purple onions
o char-grilled sweet potato, eggplant, zucchini or other vegetables
o diced avocado
o fresh herbs like coriander, mint or basil

3. Add protein from tuna, chicken, eggs or cold meats. Or barbecued chicken or lamb fillets sliced and served hot over the salad.

4. Just before serving, drizzle over the dressing.
Don't skip the dressing

Salad dressings may not seem like much but they pack a great punch for good nutrition. And they make a salad taste so much good which means you enjoy it more!

There's no need to buy no-oil dressings even if you're watching your weight. Just a splash of oil with lemon juice is all you need, just sufficient to moisten the ingredients. Don't drown the salad in it!

The small quantity of oil they supply - from extra-virgin olive oil, canola oil or walnut oil - is not heated. This means that salad dressing is the best way to consume those "healthy" unsaturated fats and vitamin E. The fat from the oil, the fat-soluble vitamins and antioxidants are bioavailable - which means that that they enable you to suck up a lot more nutrients such as beta-carotene, lutein and lycopene from raw foods.
The acidity of a dressing from lemon juice or vinegar is foremost too. It slows down the rate of digestion which leaves you feeling fuller for longer, a big help to dieters.

Easy vinaigrette

Make your own dressing, it's quick and economical. Best of all, you get a capability oil and you don't get the extra salt and additives from industrial salad dressings. Here's how:

In a screw top jar, portion out:
o 3 tablespoons extra-virgin olive oil
o 1 tablespoon lemon juice (or use white or red wine vinegar)
o 1/2 teaspoon Dijon mustard
o plus a few grinds of black pepper.

Shake well until mixed, drizzle over your salad, toss and serve.

Makes sufficient for a salad for 4 or 6 people.

Fresh Summer Salads

Fresh Summer Salads - Good For Picnics Or Down at the Beach - Caesar Salad

Fresh Summer Salads - Good For Picnics Or Down at the Beach - Caesar Salad

You have probably heard of the Caesar salad, so this might not be that fresh, new or exciting to you. But, at the same time, there are numerous variants to the Caesar salad - and this is just one of them (so chances are this is distinct from the ones that you have tried already!).

I will begin with giving you the ingredients needed to make this salad. The actual salad, actually, consists of only parmesan cheese, Romain lettuce and croutons. The dressing, on the other hand, contains numerous ingredients.

Summer Salad Recipes

These are the ingredients:
Garlic - 1 clove
Egg - 1
Olive oil - 1/2 cup
Anchovies - 1/2 can
Worcestershire sauce - 1 teaspoon
Lemon juice - 1 teaspoon
Vinegar - 1 teaspoon

The following are the directions for how to make this salad. Take a few leaves, of the romaine lettuce, and wash them in a bowl of cold water. The lettuce, you then dry in a clean dishtowel. Now, break the leaves into a size that are a tiny bigger than a bite.

Add all of the dressing ingredients in a mixing bowl and blend them with an galvanic mixer (and, if you do not have an galvanic mixer, just use a whisk). Now, add the Parmesan cheese and croutons to your lettuce - toss. Add the dressing, then serve. Make sure that you, while adding the dressing to the rest of the salad, that - while doing so - you gently toss the salad. Enjoy this tasty ceasar salad!

Fresh Summer Salads - Good For Picnics Or Down at the Beach - Caesar Salad

Places to Eat in Cape San Blas and Port St Joe during Your Summer 2009 Florida Beach Vacation

Places to Eat in Cape San Blas and Port St Joe during Your Summer 2009 Florida Beach Vacation

If you've never been to Cape San Blas before, you'll notice there aren't as many restaurants as in more industrialized beach vacation destinations like Panama City.  Those of us who are residents or frequent visitors to the Cape actually think that's a good thing, but it makes figuring out dining choices a minute more thoughprovoking to newcomers.  Also, if you haven't been to the Cape in a while, there's been some changes.  I hope this data helps as you plan your Escape to the Cape! 

On The Cape:

Menu Salads

1.  Coneheads, 8080 Cape San Blas Road, 850-229-5252.  Just outside the entrance to the State Park, Coneheads has indoor and outdoor seating and as of the last time I was there, you could bring your dog to the outdoor seating areas.   As of now they're open 8 to 8 and finished on Sundays.  I did confirm they plan to serve breakfast, lunch and supper this summer.  The menu includes salads, sandwiches, pizza, and ice cream.  They have good hamburgers, grouper sandwiches and fries.   Best to call ahead and be sure they're open before you head down for a meal.

2.  Scallop Cove Bp, 4310 Cape San Blas Road, 850-227-1573.  An unlikely entrant in a cafeteria article, the Bp as a matter of fact has a lot of choices for quick meals without leaving the Cape.  You'll find all things from morning meal sandwiches to burgers, hot dogs, chili and gumbo.  Jill's just added pizza to her menu, and the oven is turned off at 8 pm.  You can also grab the things to make your own quick supper of wine, cheese and crackers or something else light.  The Bp is open seven days a week until 10 pm. And their hours are reliable.

3.  The Cape Trading Post, 4975 Cape San Blas Road, 850-229-8775.   Features morning meal pizzas, hot dogs, pizzas, soups, ultimate ice and more.  Hours vary so call ahead.

4.  Shaved Ice from Salty's Beach Shack, next door to the Trading Post.   850-229-6611  Not a restaurant, but a nice treat on a hot summer day.  They offer 70 dissimilar flavors.

5.  Loggerhead Grill finished As Of This Article.  No word on when it will reopen.

 6.  Indian Pass Raw Bar, 8391 Indian Pass Road, 850-227-1670.   The Raw Bar is a Cape institution and we love it.  finished Monday.  Open Tuesday straight through Saturday, 12 pm to 9 pm, Sunday 1 pm to 9 pm.  popular with the locals and tourists alike.  Great oysters, crab legs and shrimp.  Casual climate and lots of fun.

Port St Joe Or On The Way:

 7. St. Josephs Bay Country Club, 700 Country Club Road, 850-227-1757.  Open 7 days a week, 8 am to 6:30 pm.  Full menu until 3 pm and then snack bar, beverage and bar only until close.  Offers a morning meal menu, a range of sandwiches and baskets and a hot dog bar.  Also a kids' menu.

8.  Gracie O'Malley Pub and Eatery, Simmons Bayou, 850-229-1779.  Just verified their summer hours will be 5 pm to 10 pm seven days a week.

9.  Sunset Coastal Grill, 602 Monument Avenue, 850-227-7900.  Open 7 days a week from Memorial Day to Labor Day (otherwise finished Mondays).  Lunch 11am  to 3 pm, dinner 5 pm to 10 pm.  Patti Blaylock, the proprietor, is a dear friend of mine, so there's my disagreement of interest disclosure.  But the truth is, we've all the time eaten at the Grill for as long as we've been arrival to the Cape, even before we met Patti.  A diverse menu with lots of choices and a kids menu.  Great paninis, salads, and other sandwiches at lunch.  Steaks and seafood and pasta for dinner.  The view of the bay is spectacular and even better when we get a good sunset!

10.  Sea Blue Iguana, 108 E. 1st Street, 850-229-5455.  Hours are 5:30 am to 9 pm.  Raw and Steam Bar, morning meal and lunch specials.  This is a relatively new restaurant.  I've not eaten there yet so I can't give any feedback.  If you go, let me know what you think!

11. Sisters', 236 Reid Avenue, 850-229-7121, house style "meat and 3" kind of a restaurant.   I was unable to confirm summer days and hours so just call and find out before you go.

12.  Provision's Catering and 3rd street Grill, 301 Williams Avenue, 850-229-9200.  Lunch, 11 to 3 Monday straight through Friday.  Dinner, 6 to 9:30, Wednesday straight through Friday.  Tapas every Thursday at twilight.  exquisite menu with lots of variety.  Jodi is a very popular caterer as well.  If you're arrival to the Cape for a extra event and need her services, be sure and give her a call.

12.  Dockside Cafe and Raw Bar, 342 Marina Drive, 850-229-5200  Hours:  11 am to 9 pm Monday straight through Thursday.  Friday 11 to 10, Saturday 10 to 10, Sunday 10 to 9. Appetizers, Sandwiches, Salads, Baskets, Raw Bar and Platters.  Sometimes serving morning meal with a bloody mary bar.  Indoor and outdoor seating, live entertainment weekend evenings in the summer.

13.  Peppers Mexican Restaurant, 224 Reid Avenue, 850-229-8540,  Open 7 days a week, 11-10 except Sunday, 11 to 9.  Great service, margaritas and food.  We go to Peppers every time we're at the Cape.  Reasonably priced and casual atmosphere. 

14. Paul Gant's Barbecue, 470 W. Highway 90, 850-227-9311.  Not a restaurant, but a Port St. Joe institution.  marvelous barbecue.  Open 10 am to 8 pm Thursday, Friday and Saturday only.  Just before the big bridge heading toward Mexico Beach.  Get takeout ribs, chicken or Boston butt and all the fixings and sides.  It's amazing!

15. Great Wall Chinese Restaurant, 412 Reid Avenue, 850-227-9999.  Sunday straight through Friday, 10:30 am to 10 pm.  Saturday, 3:30 to 10 pm.  Chinese fare available 7 days a week.  They have a buffet, quarterly menu, and of policy take out!

16.  The No Name Cafe inside Palm Tree Books, 306 Reid Avenue, 850-229-9277.  One of the latest eateries in the area, The No Name offers a continental morning meal and a light lunch menu in a coffee shop atmosphere.  Free WiFi!  Hours are Monday straight through Friday, 7:30 am to 6 pm and Saturday 10 to 5 pm.

17.  Joe Mama's Woodfired Pizzeria, 406 Reid Avenue, 850-229-6262.  Open Tuesday to Sunday, 11:30 to 2:30 for lunch and 5:00 to 10:00 for dinner.  finished Mondays.  Joe Mama's is the latest restaurant in Port St. Joe, opportunity its doors colse to Easter.  We haven't been there yet, but it's on my list of stops next time I'm back, and the previews I have heard are great.  Features woodfired pizzas, sandwiches, salads and desserts.  Beer and wine available.  all things made on premises.

We have any fast food restaurants available as well:

Burger King, 601 Highway 98, 850-229-7060
Hungry Howie's, 418 Highway 98, 850-229-9222
McDonalds, 115 W. Highway 98, 850-227-9075
Subway, 101 Highway 98, 850-229-8883

That's it for Cape San Blas and Port St. Joe Restaurants that I'm aware of.  All these restaurants are also listed on my website Cape San Blas Local Information page with hyperlinks, if available.  There's a lot more offerings in Mexico Beach and Apalachicola, but I'll save those for other articles!

Places to Eat in Cape San Blas and Port St Joe during Your Summer 2009 Florida Beach Vacation

simple Summer Salad - Three Steps to a Quick, healthy Salad

simple Summer Salad - Three Steps to a Quick, healthy Salad

As summer heats up, a great meal to make is a nice, simple salad that doesn't take a lot of sweat in the kitchen. This salad takes three basic steps: marinade and cook the main salad ingredient, put in order the vegetables and make the salad dressing. It's a great way to use orchad vegetables if you grow them or even if you take advantage of farmers' store sales. You can use any main ingredient along with shrimp, chicken or tofu. Plus, the home made Balsamic Vinaigrette will have every person asking where did you get the salad dressing. Here is a indubitably easy recipe for manufacture a salad that every person is sure to love.

Ingredients for 4 servings:
1lb Main Ingredient (Chicken, Shrimp or Tofu) 3 cups Salad (Pre-washed salad is a real time saver) Several orchad Vegetables (Cucumbers, Tomatoes, Olives, Apples...whatever you have on hand or like) 1/4 cup Feta Cheese Olive Oil Balsamic Vinegar Dried Basil Dried Oregano Pepper Salt if needed
1. put in order the Main Ingredient: Shrimp, Chicken or Tofu

Simple Salad Recipes

Pick Out, Marinate and Cook the Main Ingredient:
Pick out you main ingredient; we regularly use tofu, shrimp or chicken. If you use tofu or chicken, chop it up into bite size pieces. Then marinate it in low fat Italian dressing for about 5-10 minutes. We regularly use 1-2Tbsp of dressing per pound of main ingredient.

Cook the Shrimp, Chicken or Tofui

Grill the main salad ingredient. We indubitably like to use a grill pan which saves you from having to make skewers. This allows you to cut smaller pieces so there will be more exterior area for marinades. an additional one selection is to cook the main ingredient in a non-stick pan with a light coating of vegetable oil. regularly shrimp and tofu take about 7 minutes while chicken takes a combine minutes longer. We regularly let the main ingredient marinade while establishment the other steps, and then cook it at the end.

2. Make the Salad Dressing:
Nothing is good than homemade dressing. This is our indubitably simple recipe for manufacture a indubitably great Balsamic Vinaigrette that you can use on almost any salad. In a small bowl, combine and mix with a fork:

1Tbsp olive oil 1Tbsp Balsamic Vinegar 1Tsp dried basil leaves 1Tsp Dried Oregano pepper to taste and salt to taste.Try not to use too much salt because it is very easy to overdo sodium in your diet.

3. combine Vegetables and terminate Salad:
Chop up all the orchad Vegetables and add to the salad. Toss with the salad dressing.
Arrange salad on plates or in a salad bowl, sprinkle feta cheese on top and then arrange the main chicken, shrimp or tofu on one side.

Using the basic dressing recipe and orchad greens, it is indubitably easy to convert things up with a separate main ingredient. One night try shrimp and on an additional one maybe try tofu. The hidden to cooking tofu is to let it marinate for a long time. Hopefully you enjoy this basic recipe for manufacture many separate salads!

simple Summer Salad - Three Steps to a Quick, healthy Salad

Early Summer Layer Jello Recipes

Early Summer Layer Jello Recipes

There are very few things that assess to the ease, color, flavor, and fun of jello. There are so many salad recipes to make, in addition to desserts, cookies, and cakes. When seeing for a jello recipe you will never be disappointed and will be delighted to find that some recipes just call for dissolving the jello crystals in water, mixing well, letting it chill and serving with whipped topping and sprinkles. Jello salad can be served as a salad or dessert, depending on what recipe you choose and what is put into it. Some of the meals that are complemented by jello salad comprise turkey and pork.

Cranberries and apples are both delicious when added to layer jello recipes. They add a bit of crunch and, of course, are healthy. You can find jello recipes that comprise apples or cranberries, giving color and pizzazz to your side dishes for special or daily meals. Because of the tartness in cranberries, extra sugar might be called for in a recipe. Remember that sugar substitutes can be used when needed, or perhaps the recipe will call for ingredients with a bit of extra sweetness to equilibrium the bitter tang of the cranberry.

Summer Salad Recipes

Likewise, you will welcome the many recipes that generate mouthwatering appeal, such as applesauce and pork, and yummy apple cakes and pies. Of course, all the time remember that apples vary in texture, cooking results, and flavor, so corollary the recipe for the type to get the desired results.

When you make layer jello recipes, a spoonful of whipped cream on top can make it an delicious light sweetmeat or a delicious special salad. Some habitancy use cranberry jello with a turkey supper instead of setting out cranberry sauce. There is something about turkey that is enhanced by the flavor of cranberry and both the sauce and jello contribute the right touch.

When you find a jello recipe you enjoy, print it out, and place a star or other distinguishing feature on it so you know that it is a favorite to make again and often. comprise fruits like raisins, grapes, and bananas for extra color and taste. Cheese has protein and if you are having trouble getting your family to eat sufficient protein, add shredded or cubed cheese for color, taste, and health. The cheese can be added to the jello before it sets, or sprinkled on top as a garnish

Late Summer Jello

What You Need:

4 fresh peaches 1/4 cup sugar 1/4 teaspoon cinnamon 1 holder peach jello whipped topping

How To Make It:

Prepare jello agreeing to holder directions. Put into refrigerator to set, about 3 to 4 hours. Mix the sugar and cinnamon together. Peel and halve the peaches, removing the pit, and sprinkle the sugar and cinnamon over each one. Fill the peach halves with jello, scooping it from the bowl by the spoonful. Spoon whipped topping over jello and serve.

What can be added to jello? Cream cheese, ricotta, pecans, and other nuts, fresh and canned fruits, sour cream, carob chips and chocolate chips, mini marshmallows, celery, and the list goes on and on. When manufacture layer jello recipes, you can comprise three or four of your favorite flavors and many distinct layers of fillings in between. The more jello recipes you make, the more creative you will become, turning out such extraordinary deserts as chocolate chip jello salad or a Waldorf salad featuring jello creativity. Use your imagination and surprise every person with a special treat tonight.

Early Summer Layer Jello Recipes

Easy Summer Macaroni Salad Recipes

Easy Summer Macaroni Salad Recipes

Macaroni salads are all the time a big hit at summer barbecues. These recipes are easy to get ready and you can make them ahead of time. They taste great if you let them sit in the refrigerator and let the pasta suck in the flavors of the other ingredients. Surprise your loved ones with one of these appetizing pasta creations at your next summer house get together.

Macaroni Salad

Summer Salad Recipes

Ingredients:
1 lb. salad macaroni
12 med. Green onions, sliced
4 hard-boiled eggs, chopped
1 c. Thinly sliced celery
12 slices crisply cooked bacon, crumbled
1 c. Dill pickles, chopped
1 1/2 c. Mayonnaise
1 tbsp. Mustard
1 tbsp. Horseradish
1 tbsp. Dill pickle juice
Salt and pepper

Cooking Instructions:

Cook macaroni agreeing to package directions and drain well. Rinse and drain again. Place macaroni into large bowl. Add onion, eggs, celery, and pickle. Blend together the mayonnaise, horseradish, mustard, and pickle juice. Stir into macaroni mixture. Season to taste with salt and pepper. Cover and chill 4-6 hours.

Deli-Style Pasta Salad

Ingredients:
1 pkg. (7 oz.) corkscrew macaroni
6 oz. Sliced genoa salami, cut into strips
1 small onion, thinly sliced and separated into rings
1 can (2-1/4 oz.) sliced pitted ripe olives, drained
1/4 c. Grated parmesan cheese
1/4 c. White wine vinegar
1 tsp. Dried oregano and basil (crushed)
6 oz. Provolone cheese, cut into 3/4-in. Cubes
1 small zucchini, thinly sliced
1/4 c. Snipped parsley
1-1/2 tsp. Dry mustard
1/2 c. Chopped green pepper
Sweet red pepper
1/2 c. Olive oil
1 minced garlic clove
2 med. Tomatoes, cut into wedges

Cooking Instructions:

Cook macaroni agreeing to package directions; drain. Rinse with cold water and drain again. In large bowl couple macaroni, Provolone cheese, salami, zucchini, onion, peppers, olives, Parmesan cheese and parsley. Dressing: in screw top jar couple olive oil, vinegar, dry mustard, oregano, basil and garlic. Cover and shake well. Pour dressing over pasta mixture and toss lightly to coat. Cover and chill overnight, or at least 4 hours. To serve, add tomato wedges and toss lightly.

Curly Macaroni Salad

Ingredients:
1 pkg. Curly macaroni
1 onion, chopped
1 tomato, chopped
1 cucumber, chopped
1 c. Grated cheddar cheese
1 c. Chopped ham
4 tbsp. Mayonnaise

Cooking Instructions:

Cook macaroni and drain well. Add the rest of the ingredients.
Chill.

Shrimp Macaroni Salad

Ingredients:
2 c. Macaroni
1 c. Celery, chopped
1 small onion, chopped
1/4 green pepper, chopped
1 (7 oz.) can shrimp, drained
3-4 hard boiled eggs, chopped
1/2 tsp. Salt
1 c. Miracle Whip
3/4 c. French dressing

Cooking Instructions:

Cook macaroni and drain well. Mix Miracle Whip and French dressing together and pour over ingredients. Toss. Chill and serve.

Easy Summer Macaroni Salad Recipes