Greek Style Grilled Pork Chop Meal

Barbecue season is here! Well, it's been here for awhile, but now that school is almost done, we are planning to have more time outside with friends.

And this is the perfect meal to prepare for nights like that!

Asian Mandarin Salad

Eating healthy can be hard for me sometimes. I find that when I have a meal plan, even if it's just in my head, that works the best for me. This is one of my favourite lunches to throw together - easy, healthy, & delicious! It's on my meal plan often! I first got the idea from a salad I had at Appleby's. 

If you want to make this into an entree, add a grilled chicken breast = yummy!

Greek Potato Salad

  Hello friends! How was your weekend? Ours was wonderful! We were able to spend lots of time outdoors with family & friends. My mom-in-law is staying with us for a week, so it is nice to have her here to join us. 

  Is barbecue & picnic season in full swing in your house? It's going full-speed-ahead in ours! I love cooking outside at the grill, with a cold iced tea to sip on while I keep an eye on the cooking (or in some cases, burning) food.

  This is one of our favourite side dishes in the warm summer months. Potato salad is pretty all-American right? But this potato salad takes a bit of a different turn with the addition of some Greek ingredients. I'm sure you'll like it as much as we do. 

  I cannot take credit for this recipe. I first tasted it at a barbecue / potluck a few summers ago. A friend of ours brought this salad & it was a huge hit! I begged for the recipe & was so happy to make it myself when our friend graciously shared it with us.

Greek Potato Salad {Print recipe}
serves 6


salad:
3 cups cooked, peeled, cubed potatoes
8 cherry tomatoes
1/2 a green pepper, diced
1/2 cup feta cheese, cubed or crumbled
1/2 cup black olives (whatever kind you like. I use Kalamata olives.)

dressing:
1 cup mayonaise
1 clove garlic, minced
1 tsp. oregano
1/2 tsp. salt
a few shakes of black pepper
a pinch of crushed chili flakes

Mix together salad ingredients in a medium bowl.

Mix together dressing ingredients. Add to salad, mixing well. Garnish with olives, tomatoes, & a bit of crumbled feta cheese.

Refrigerate for at least one hour before serving.

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Chickpea Salad

  Welcome to a new week! Are you ready to take it on? I am. We had a beautiful, productive weekend around our house. Everyone had a to-do list to knock off on Saturday & we just about finished everything on the lists. I think I was a bit too ambitious with mine & put on a few too many things, but that's okay. I'll just finish next weekend. 

  The weather was beautiful & the kids enjoyed lots of time outside. We got in some family time outside too. 

  My 8-year-old son even learned to vacuum this weekend! Can I hear a WHOOT, WHOOT?! I'm *hoping* that my vacuuming days are now few & far between. 

  The warm(ing) weather has me pulling out my barbecue & salad recipes... Time to enjoy the sun! 

  This is a great make-ahead recipe... it's even better after it's been marinating for a few hours!

Chickpea Salad
makes 8 servings


2 cans of chickpeas, drained & rinsed
1 bottle green olives, drained
1/2 cup chopped red onion
1/2 cup chopped celery
1 cup cherry tomatoes

Mix all salad ingredients. Set aside.

dressing:


1/3 cup olive oil
3 Tbsp lemon juice
2 cloves garlic, minced
1 Tbsp chopped parsley
1/2 tsp. salt
1/8 tsp. cayenne pepper

Whisk all dressing ingredients. Pour over salad. Refrigerate until ready to serve.

So easy & delicious!

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Greek Pasta Salad

Let's see a show of hands... Who likes Greek salad? 

Me!

Another show of hands... Who likes pasta salad?

Me! (Again.)

Last one... Who likes them mixed together?

Definitely me!

A little history...

When I was a teenager (many moons ago), my parents tried a salad like this at a deli & it was delicious! My mom, being the great cook that she is, decided to see if she could replicate it. She did, to our delight, with great success! So, thank you to my mom, for passing this recipe on to me when I got married & learned to cook. :) 

And now, I pass it on to you to enjoy.

Greek Pasta Salad
serves 6-8

1 small package tri-coloured pasta spirals (about 3 cups dry)

1 small container (about a cup) solid feta cheese (or crumbles, if you prefer)
1 small container (about a cup) whole Kalamata olives (or sliced & pitted if you prefer)
1 package grape tomatoes
1 cucumber, sliced
1 green or red bell pepper, chopped

Dressing:
1/2 cup olive oil
1/8 cup red wine vinegar
1/8 cup lemon juice
1/4 cup chopped fresh parsley or 2 Tbsp. dried
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. oregano
1/8 tsp. garlic powder

Cook pasta according to package directions. Drain & rinse in cool water. Set aside to cool completely.

In a large salad bowl, combine the cheese, olives, tomatoes, cucumber, & bell pepper.

Mix together all dressing ingredients.

Add the cooled pasta & dressing to the veggies, cheese, & olives. Toss to mix. Refrigerate until ready to serve.

  This Greek Pasta Salad a perfect, easy supper dish - especially because it's served cold. You can also (as I do, sometimes) add a skewer of Greek souvlaki to "beef it up" a bit. Summer or winter - I make this all year round!

Enjoy your day!

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Dad's Caesar Salad Dressing

My dad makes the best from-scratch Caesar Salad dressing I have ever had. I thought I'd share his "secret" recipe with you today:

Please note: If you don't like anchovies or just fish in general or can't find anchovies at the grocery store (as was the case with me the last time I made this) just leave them out. It's still very good without them.

Dad's Caesar Salad Dressing
dresses a large salad

1/4 tsp. Dry Mustard
4 cloves Garlic
1 tin Anchovies drained into measuring cup then add
Olive Oil to make 3/4 cup (if you're not using anchovies, use 3/4 cup olive oil)
2 Eggs
1/4 cup White Vinegar
1 Tbsp. Lemon Juice
3/4 cup grated Parmesan cheese
3/4 tsp. Pepper
1/4 tsp. Sugar

Puree all ingredients together in the blender. Cover & refrigerate unused dressing for up to 2 weeks.

Enjoy your day!

~Steph