Cheese Curd In Paradise

Vegetarian

Monster Cookie Energy Bites

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Today’s post is sponsored by Barlean’s, Hamilton Beach, and Rhodes Bread as well as Crispy Green, The Spice House, and PackIt. However, all opinions are my own. #ad #Back2School

Monster Cookie Energy Bites are a great boost for an after school snack! Packed with oats, creamy peanut butter, chocolate chips, and m&ms make a fast favorite treat everyone will love!

monster cookie bites in a bowl

Today is my last post for the #Back2School event! I loved coming up with different back to school recipes to enjoy as the school year gets closer. Check out the giveaway after the recipe and enter to win an amazing prize package!

I am sharing my recipe for Monster Cookie Energy Bites. I love monster cookies because they are packed full of all sorts of goodies! This recipe is a no-bake recipe that is still packed with all the yummy goodies from the cookies- oatmeal, creamy peanut butter, mini chocolate chip, mini m&m’s, and a touch of honey. This is a great recipe to make with your kiddos, and a great energy bite during snack-time. This recipe comes together in about 30 minutes, and can be stored in the fridge in between snacks!

These bites are also freezer friendly! Toss them on a lined cookie sheet and freeze. Transfer to a sealable bag.

I know what the critics say, that isn’t an energy bite- it is a cookie! To that I say: stop killing the fun and pass me a Monster Cookie Energy Bite! In our house mini M&M’s bring everything a little more joy.

monster cookie bites on a tray

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monster cookie bites in a bowl

What do you need to make Monster Cookie Energy Bites?!

  • Quick cook oats- you can use old fashion, but my kids prefer the texture of quick cook
  • Honey
  • Peanut butter- I use creamy, but crunchy works too
  • Mini chocolate chips
  • Mini m&m’s
monster cookie bites ingredients
monster cookie bites on a tray

Frequently Asked Questions

Can I use old fashion oats in this recipe?

Yes! You can use old fashion oats, and I think they work well. My kiddos prefer the texture of the quick cook oats

Can I use regular sized chocolate chips and M&M’s?

I recommend using mini over regular sized. If you do not have another option I would chop the chocolate mix-ins.

My dough is sticky and hard to roll, any tips?

Yes! Make sure you chill the dough prior to rolling because it will be easier to work with. If you are still having problems spray you hands with a little cooking spray to help with sticking.

Can I add additional mix-ins like quinoa or flax?

Absolutely, it will alter the flavor, but it will work well in the energy bite.

Can I use almond butter?

Yes, you can sub in any nut butter for the peanut butter.

Can I freeze these?

Yes! Toss them on a lined cookie sheet and freeze. Transfer to a sealable bag.

monster cookie bites on a tray

Looking for more delicious snacks?!

Dilly Ranch Oyster Crackers

Pizza Muffins

Mini Everything Bagel Dogs

monster cookie bites with a bite
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monster cookie bites on a tray

Monster Cookie Energy Bites

Course Appetizer
Cuisine American
Keyword Appetizer, Back to School
Prep Time 10 minutes
fridge time 20 minutes
Servings 24 energy bites

Ingredients

  • 3 cups quick cook oats
  • 1/3 cup honey
  • 1 cup peanut butter
  • 1/3 cup mini chocolate chips
  • 2/3 cup mini m&m's
US Customary – Metric

Instructions

  1. Place all ingredients into a medium bowl. Gently mix with a spatula. Chill in the fridge for 20 minutes.

  2. Roll the dough into 1-inch balls and place in a parchment lined container.

  3. Serve or place in fridge till ready to eat.

monster cookie bites in a bowl

#Back2School Recipe Inspiration

It’s hard to believe it’s already time to be talking about going back to school! It seems like summer just flew right by! To celebrate and help get you ready for this busy time, we’ve got loads of great back to school recipe ideas for you, along with an awesome giveaway.For more amazing #Back2School recipes, please follow our #Back2School Pinterest board. Be sure to also check out my fellow bloggers participating all week long for more delicious dishes!Blogghetti, Bowl Me Over, Cindy’s Recipes and Writings, Cheese Curd In Paradise, Cooking With Carlee, Doodlecraft, Everyday Eileen, Family Around the Table, Hezzi-D’s Books and Cooks, Karen’s Kitchen Stories, Mandatory Mooch, Palatable Pasttime, The Schmidty Wife, and Wendy Polisi.GIVEAWAY IMAGE

#Back2School Giveaway

The giveaway includes the following prizes:
  • Omega Pal’s Prize Pack from Barleans
  • 1 item (winner’s choice from featured products) from Hamilton Beach
  • Cookbook and coupons from Rhodes Bread
  • 4 six-pack bags of Crispy Fruit snacks (mixed flavors) from Crispy Green
  • Best Sellers Collection Gift Box from The Spice House
  • Freezable Lunch Bag + Mod Lunch Bento from PackIt
Official Rules and Conditions: One (1) winner will be chosen. Prize must be claimed within 48 hours of announcement or a new winner will be drawn. Open to US residents 18+ only. All entries will be verified. This giveaway is in no way associated with Facebook, Pinterest, Twitter, Instagram, Rafflecopter, or any other entity unless otherwise specified. Giveaway ends 08/21/2019. Enter using the widget below.a Rafflecopter giveaway  

Blueberry, Honey, and Goat Cheese Naan Pizza

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An appetizer perfect for seasonal blueberries. Warm naan layered with warm goat cheese mixed with fresh thyme and honey. Topped with fresh blueberries, and a touch of honey. A delicious creamy, sweet, and savory combo.

Naan with blueberries on a cutting board

This is ending Blueberry Week for me, and I hope that you have had the opportunity to stock-up on all thing blueberry! I saved one of my favorite blueberry recipes for last because it is one of my all-time favorite combinations.

I love the combination of blueberries and goat cheese, and my Blueberry, Honey, and Goat Cheese Naan Pizza is out of this world delicious. Besides being delicious this recipe is so simple, and a fantastic back-pocket recipe to keep when you need to get a quick appetizer together.

I love to use mini naan dippers for this appetizer. There are many types of naan bread out there, and larger will work find, but you will need to put them to make the smaller portion sizes.

I love the flavor of the creamy goat cheese and the fresh thyme. I warm mine in the oven, and the cheese is so soft and warm. I like to stir a little honey into the cheese as well. Fresh blueberries and honey on top finish these little bites, and it is heavenly!

Naan with blueberries on a cutting board

How to Make Blueberry, Honey, and Goat Cheese Naan Pizzas:

  • Pre-heat oven to 375°F and place naan on a baking sheet.
  • Mix together goat cheese, thyme, yogurt, and honey in a medium mixing bowl.
  • Scoop goat cheese on naan.
  • Bake for 6 minutes and remove from oven.
  • Top with blueberries, a sprinkle of thyme, and a drizzle of honey.
Naan on a cookie sheet
Toasted Naan on a cutting board

Check out these amazing blueberry recipes!

Blueberry WeekFamily Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting #BlueberryWeek. More than 20 top notch bloggers are sharing a variety of blueberry recipes from breakfast to dessert. Follow #BlueberryWeek on social media so you don’t miss one delicious recipe.

Breakfast

Drinks

Dinner

Dessert

  • Blueberry Cheesecake Bars by Cookaholic Wife
  • Blueberry Skillet Cookie by Crumb Top Baking
  • Blueberry Pie Fudge by Hezzi-D’s Books and Cooks
  • Blueberry Buckle by Savory Moments
  • No-Bake Blueberry Lemon Cheesecake Tart by Sweet Beginnings
  • Roasted Blueberry Ice Cream by Daily Dish Recipes
  • Vegan Blueberry Coconut Pie by The Baking Fairy
  • Blueberry Lemon Curd Dessert Egg Rolls by The Freshman Cook
    • Naan with blueberries on a cutting board

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    Naan with blueberries on a cutting board

    Frequently Asked Questions:

    I don’t like goat cheese, but love blueberries- can I sub the cheese?

    Taking away the goat cheese will change the flavor (likely your goal), but the texture will be different. I have not tested cream cheese, but I imagine it will produce a similar result. Another option could be ricotta mixed with the yogurt. Again, consistency and flavor will be different.

    I am out of thyme- can I use a different herb?

    For sure! Try some chopped fresh basil! I love the combination of basil and goat cheese just as much as thyme.

    Can I use a different berry?

    Sure! Give chopped strawberries or blackberries a try!

    I am having trouble finding naan – can you suggest a substitution?

    Naan is really fluffy and soft. You could use pita, but it will not be as soft as naan. You could make this on rounds of french bread. If you use bread reduce the baking time to 4-5 minutes so the bread does not get too toasty.

    Do I need to serve this warm?

    Nope! I prefer the toasted naan and I love creamy warm goat cheese. However, this appetizer is amazing cold as well.

    Can I use goat cheese crumbles?

    I have not tested this, but I don’t think it will produce the creamy topping to spread over the naan so I would not suggest it.

    Naan with blueberries on a cutting board

    Thanks again for hangin’ with me for Blueberry Week! Wisconsin is heading into a heat wave today, and we are escaping to the lake. My kiddos both love to swim, and it a perfect way to cool off. Not to mention that my sister and I have spent an absurd amount of money on inflatable water floats. My personal favorite is this margarita and the doughnut. However, I just bought some floating chairs, and those might take the cake….but I really want this whoopee cushion and balloon animal!

    Naan with blueberries on a cutting board

    Looking for more tasty seasonal summer treats!?

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    Naan with blueberries on a cutting board

    Blueberry, Honey, and Goat Cheese Naan Pizza

    Course Appetizer
    Cuisine American
    Keyword Appetizer
    Prep Time 10 minutes
    Cook Time 6 minutes
    Servings 6 People

    Ingredients

    • 1 cup fresh blueberries
    • 5 oz goat cheese, softened
    • 2 1/2 tbsp plain yogurt
    • 2 tsp fresh thyme leaves
    • 3 tbsp honey
    • 12 Naan Dippers (or comparable naan bread)
    US Customary – Metric

    Instructions

    1. Pre-heat oven to 375°F and place naan on a baking sheet.

    2. Place naan on a baking sheet and set aside.

    3. Mix together goat cheese, 1 tsp thyme, yogurt, and 1 tbsp honey in a medium mixing bowl.

    4. Scoop 1/2 tbsp mounds of the goat cheese on the naan bread.

    5. Bake for 6 minutes to warm the cheese and toast the naan.

    6. Remove from oven and transfer to a serving platter. Top with blueberries, a sprinkle of thyme, and a drizzle of honey.

    naan on a cutting board

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PEEP S’Mores Skillet #SpringSweetsWeek

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This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

Welcome to the 5th day (and my final post for this event) of #SpringSweetsWeek 2019 hosted by Heather from Hezzi-D’s Books and Cooks and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the coming of spring than with food and a fun giveaway? 30 bloggers from around the country have come together to share over 100 sweet recipes perfect for spring!  Get ready to ditch your hats, coats, and snow boots and get ready for some delicious sweet treats like cupcakes, cookies, sweet breads, and cocktails! Our #SpringSweetsWeek sponsors are helping us give away some great prizes. Thank you so much Swiss Diamond, Dixie Crystals, Nancy’s Yogurt, Sprinkle Pop, Adams Extracts, Barleans, Melissa’s Produce, and PEEPS® for your generosity. We have an incredible giveaway below and would love if you would take a moment to read about it and what you can win!

PEEPS over chocolate chips

Today, I am using one of my favorite springtime sweets- PEEPS! I was so excited when I learned PEEPS was joining Spring Sweets Week, and I knew immediately what I needed to make to share with all of you. I am sharing my recipe for PEEPS S’Mores Skillet. This is one of the easiest desserts, and produced a beautiful and colorful treat. When I say easiest- I mean easiest! This recipe has two ingredients- well 3 if you count the graham crackers.

PEEPS over chocolate chips

So, how to make this simple tasty treat? Semisweet chocolate chips, milk chocolate chip, and PEEPS! A quick bake in the oven, and ready to dip with a few graham crackers! I even love to scoop the toasted marshmallows and melted chocolate on to the crackers for a perfect oven made s’more!

PEEPS over chocolate chips

#SpringSweetsWeek

Saturday #SpringSweetsWeek Recipes

PEEPS over chocolate chips

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PEEPS over chocolate chips with graham crackers

Here are a few helpful tool to get started on your skillet:

12-inch Skillet

Chocolate Chips

PEEPS over chocolate chips with graham crackers

I have to say that Spring Sweets Week has been a blast! It has been so fun to share these great products from our sponsors. Don’t forget to enter the giveaway below for a chance to win some amazing prizes! Thank you for joining me this week!

PEEPS over chocolate chips with graham crackers
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PEEPS over chocolate chips

PEEPS S’Mores Skillet

Course Dessert
Cuisine American
Keyword Dessert, Dip, easter
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 12 people

Ingredients

  • 12 oz semisweet chocolate chips
  • 12 oz milk chocolate chips
  • 4 packages of PEEPS Bunnys and Chicks
  • Graham Crackers, for dipping
US Customary – Metric

Instructions

  1. Pre-heat oven to 400°F.

  2. Place both semisweets and milk chocolate chips in a skillet. Stir to mix. 

  3. Arrange bunny and chick PEEPS in a circular pattern. 

  4. Bake for 8 minutes. Remove from oven and serve with graham crackers. 

PEEPS over chocolate chips
a Rafflecopter giveaway

Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Swiss Diamond, Nancy’s Yogurt, Barlean’s, Sprinkle Pop, PEEPS, Melissa’s Produce, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight (8) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.


Creamy Vegan Curry Bean Soup

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Today I have a treat for you. Not a treat filled with sugar, spice, and butter, but a treat packed with meatless protein in a creamy savory curry soup. Creamy Vegan Curry Bean Soup is so hearty and filled with flavor you will have everyone asking for the recipe.

vegan bean soup in a white bowl

The Baking Fairy is hosting a #Veganuary event today to showcase a plethora of delicious vegan recipes. Check out these amazing offerings everyone is sharing today!

Vegan Recipes for #Veganuary

Everything Bagel Spread

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My favorite bagel is an everything bagel. Toasted with some cream cheese and lox, and I am one happy lady. Currently, I am obsessed with an everything bagel seasoning mix, and love it on everything from eggs, to avocado, to chicken, and in dips. One of my favorite dips is actually more like a spread, and Everything Bagel Spread, and is perfect for holiday parties. 

Spread in a white container wth crackers and a spreading knife

I fill this dip with cream cheese, sour cream, a bit of mustard and mayo, fresh cracked pepper and, of course, everything bagel seasoning. I love the creaminess of the spread, and the zestiness from the mustard along with the seasoning traditionally found on top of my favorite bagel.  Garlic, black and white sesame seeds, poppy seeds, onion, and salt. This spread is perfect for a party because it goes with everything from crackers, to veggies, to bagel chips. I also really like using this spread on a plain bagel with a little lox and tomato. 

Spread in a white container wth crackers and a spreading knife

Another plus to this spread is that is come together in about 5 minutes. So quick and so easy.  Great for a last minute party appetizer, or to snack on to FINALLY catch up on season 8 of Homeland. Side note, we officially finished season 12 of Criminal Minds and can’t find season 13 anywhere! I can find season 14, but that is not helpful. We have CBS All-Access and I can’t find it. Help Me! 

Spread in a white container wth crackers and a spreading knife

I am so excited for next week because I have a few really fun things happening, and am really looking forward to sharing them with you. The first is a week devoted to Christmas goodies with a bunch of other bloggers, and a great giveaway, and the second involves a giveaway of one of my favorite pieces of kitchen hardware. SO exciting! I am also roaring into finals week for school and the extra sugar is sustaining me during my late night study sessions. Currently, I am research two different topics. One is Puritan factions during the English Civil War, and the other is the Iroquois at the Albany Congress. Did I ever mention that I love history as well as cooking? If you follow me on Instagram you may know this my King Henry VIII and his wives and Napoleon ornament collection. 

So, thank goodness for study fuel. 

Spread on a cracker

Similar Recipes:

Sour Cream and Chive Dip

Pickle Wrap Dip

Bacon Pesto Spread

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Spread in a white container wth crackers and a spreading knife

Everything Bagel Spread

Course Appetizer
Cuisine American
Keyword Appetizer, Dip, easy appetizer
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 people
Ashley Lecker Ashley Lecker

Ingredients

  • 12 oz plain cream cheese, softened
  • 2 tbsp sour cream
  • 1 tsp dijon mustard
  • 1 tbsp mayo
  • 1/4 tsp freshly cracked black pepper
  • 1 tbsp everything bagel seasoning (plus extra for topping)
US Customary – Metric

Instructions

  1. In a medium mixing bowl, add the cream cheese, sour cream, mustard, mayo and pepper. Stir until evenly mixed and smooth. 

  2. Add the bagel seasoning and mix till it is mixed evenly in the spread. 

  3. Place in serving dish and top with additional bagel seasoning. 

  4. Serve with crackers, veggies, and bagel chips. 

Spread in a white container wth crackers and a spreading knife

Cranberry Brie and Rosemary Bites

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Today I am sharing one of my all-time favorite appetizers to serve during the holidays. Cranberry Brie and Rosemary Bites. They are sweet, tart, savory, buttery, and full of flavor.  They are the perfect hand-held appetizer for a party or to enjoy at home (or as you a type the delicious post and work on a few readings for class!) 
Cranberry and brie cheese in baked puffed pastry topped with rosemary

These bites are a delicious mix of sweet and tangy cranberry sauce, rich creamy brie, and a herby flavor from the rosemary. Piled into crisp and buttery puffed pastry make an absolutely cravable appetizer. Plus, I cant get over the season colors of these treats! I love the deep cranberry red paired with the creamy brie and pastry colors and the deep green from the rosemary. A perfect addition to any holiday spread. This recipe is wonderful because it can easily be adapted. Don’t care for rosemary? Leave it out. Love toasted walnuts or pistachios? Add them on top. Prefer a different cheese, like goat cheese or feta? Easy substitution! 

Cranberry and brie cheese in baked puffed pastry topped with rosemary

This weekend Wisconsin got a light blanket of snow. It is funny to think we were sans coats and trick or treating not long ago, and not we are official moving into the holiday season. I know that some people feel very strongly about the separation of Thanksgiving and Christmas. We normally don’t decorate before Thanksgiving, but when I reference holidays it feels like the whole season starts gaining momentum in November. We are not a very religious household, but holidays are still very important to us because we value the time with family and all of our traditions that we create together around the things we love. One of my favorite traditions is the holiday parade next weekend! It is the first opportunity to see the beautiful floats and Santa at the end! The boys of course love the candy and the big trucks beeping their horns as the drive by. 

Cranberry and brie cheese in baked puffed pastry topped with rosemary

This week you can expect to see a bunch of Thanksgiving recipes from me so you can prep your menu. I know my family has a handful of oldies but goodies, but we always try to add a new rotating recipe to the group each year as a chance to try a few new things. However, what has happened it that we want to add the new favorite to the permanent group- how doesn’t love Thanksgiving leftovers, right? For me, I love getting a big plate of all the sides the day after and digging in. My Mom and Dad love to make “Hot Shots” with the leftover turkey, and my Mother-In-Law makes a big pot of turkey dumpling soup. Sometimes the traditions with the leftovers are just as strong as the actual food on the holiday! 

Cranberry and brie cheese in baked puffed pastry topped with rosemary

Similar recipes: 

Homemade Boursin Cheese

Asparagus and Gruyere Tart

Perfect Deviled Eggs

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Cranberry and brie cheese in baked puffed pastry topped with rosemary

Cranberry Brie and Rosemary Bites

Course Appetizer
Cuisine American
Keyword Appetizer, Cheese, Cranberry, Holiday
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 Pieces
Ashley Lecker Ashley Lecker

Ingredients

  • 1 sheet frozen puffed pastry, thawed
  • 3/4 cup cranberry sauce
  • 8 oz brie cheese
  • 1-2 sprigs fresh rosemary
US Customary - Metric

Instructions

  1. Preheat oven to 375° F. 

  2. Using a knife or a pizza cutter cut the dough into 12 equal pieces. Place each piece in the cup of a 12-cup muffin baking pan. You want each of the 4 sides to slightly poke over the top of the cup. 

  3. Cut the brie in to 1-inch pieces. Place a piece into each cup. 

  4. Evenly distribute the cranberry sauce in the cups over the brie. You will use about 1- 1 1/2 tsp per cup. 

  5. Pull the rosemary apart so each cup if topped with a small sprig. 

  6. Bake for 15 minutes. The puff pastry should be golden brown. Remove from oven and allow the cups to sit for a few minutes to slightly cool. Use a small butter knife to carefully release the bites from the baking pan. 

  7. Serve and enjoy! 

Cranberry and brie cheese in baked puffed pastry topped with rosemary

 


Greek Orzo with Feta and Tomatoes

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I love simple and versatile side dishes. I am the type of person that struggles to think of new and different side dishes to go with my proteins. I “phone it in” often with a bagged salad, steamed veggies, or even a flavored rice. However, I like to have new and different sides because they can be a perfect compliment to my main entree.  For me, I find that that keeping simple is key. Many times when I add too many steps I end of forgoing the plan for something pre-made. There is nothing wrong with that, but I love getting creative with my flavors and I know it is a better option for my family. 

This side dish was created to compliment a Greek grilled chicken recipe I will be sharing next week. I wanted to create something that, A) wasn’t rice and B) cooked quickly. I combines flavors from sweet cherry tomatoes, tangy feta, and savory Greek seasoning with orzo to create this simple side dish that is bursting with flavor. Perfect with a protein fresh and sizzling from the grill. 

My kiddos love feta cheese and tomatoes. I knew this would be a big hit with them, and was pleased when my oldest requested it in his lunch the following day. I have had success introducing the boys to different flavors, like feta cheese, when I use a few comfortable ingredients. For them, comfortable ingredients in this dish would have been the orzo pasta because they eat pasta often, and know what to expect flavor-wise. When I serve it with something different I find they are more open to trying the dish because there is a familiarity for them. That being said it never works 100% of the time, but something I try to utilize when using an ingredient they might not have developed a comfort with yet. 

Today is an exciting day at my house. Why? My new counter tops are going to be installed tonight! I currently have a big hole where my sink normally sits, and I am so pumped for this upgrade. We purchased the house with wood laminate counter tops, and we are replacing with a clam shell corian with some soft flecking. We are also extending our counter out about 14-inches creating a giant work space, and a breakfast bar. Slowly but surely we are checking projects off our list. All we have left, for now, is the shower in the main upstairs bathroom at the end of the month, and our new cabinets to be refaced/replaced in September. 

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Greek Orzo with Feta and Tomatoes

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Ashley Lecker Cheese Curd In Paradise

Ingredients

  • 1 cup uncooked orzo pasta
  • 2 1/2 cups low-sodium chickem broth
  • 1/2 cup feta, plus extra for sprinkling
  • 1 cup halved cherry tomatoes
  • 1 1/2 tsp Greek seasoning
  • Salt and Pepper, to taste
US Customary - Metric

Instructions

  1. In a medium pot, stir orzo and chicken broth together.
  2. Cook over medium-high heat, and bring to a simmer. The orzo will slowly soak in the broth. Allow orzo to simmer for 10 minutes, occasionally stirring, until broth is absorbed.
  3. Remove from heat and gently stir in feta, tomatoes, and Greek seasoning.
  4. Season with salt and pepper if desired. Serve warm or chill to serve as a cold pasta salad.

Recipe Notes

If you opt to serve this cold you can wait to add the tomatoes because the heat will cause them to slightly break down.
Vegetable broth can be substituted for chicken broth.


Pesto Parmesan Potato Salad

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Potato salad is a summer staple for me and my family. Our local deli makes a great potato salad, and many time to defer to them because I love their recipe.  Sometimes, however, I get tired of the mayo based salads and want something a little more refreshing when it is hot outside. The other night we had our friends over to hang out, soak in the hot tub, and grill steaks. I wanted a chilled side to go with the steaks, but was not in the mood for a traditional style potato salad, and wanted something simple. I put together this Pesto Parmesan Potato Salad to pair with our grilled steaks, and it was delicious.

I loved the light flavors from the pesto, slight kick from the green onion and pepper, and the saltiness of the Parmesan cheese. I used red potatoes because I had no desire to peel the potatoes, and the skins add a nice texture versus the thicken skin of the russet. If you prefer using a russet potato you can, but I recommend peeling. If you do not like red potatoes I think a yukon gold will work well and the skin can stay on those as well. 

I have a few serving left of this in my fridge right now, and going to dig in for lunch! I also have a few slices of the chocolate cheesecake my friend brought over….that will be eaten at nap time so I don’t have to share with my children. Because I am an adult and that is how I roll. 

Today, we are lazing around our house. We have been in such a crazy mode of go-go-go since moving it is nice to sit and relax. The last month has been a ongoing cycle of furniture assembly, and people in and out of the house to do things. It is nice to start to settle in and feel like we are finally home in our new place. I am working on a summer product must have post for this week. There are a few different products that I have found that I want to share with you- so stay tuned! 

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Pesto Parmesan Potato Salad

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 10
Ashley Lecker Cheese Curd In Paradise

Ingredients

  • 2 1/2-3 lb red potatoes
  • 1/4 cup pesto
  • 1/3 cup thinly sliced green onions
  • 1/3 cup shredded Parmesan cheese
  • 1 tsp black pepper
US Customary - Metric

Instructions

  1. Boil potatoes until they are cooked through. Be careful not to overcook them and they begin to crumble.
  2. Remove cooked potatoes from water and place in a bowl with ice. Place in fridge and allow potatoes to cool.
  3. Once potatoes are cool, remove from fridge and slice them into bite size pieces. Place potatoes into a large mixing bowl.
  4. Add pesto, onions, Parmesan, and pepper to potatoes. Stir gently till all potatoes are coated and pesto evenly mixed.
  5. Serve, or place covered in fridge till you are ready to eat.

Recipe Notes

This salad can be made a day prior to serving as long as it is covered and chilled.


Grilled Garlic Parmesan Corn

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#CookoutWeek is chugging along beautifully, and I wanted to thank you so for joining me and participating in the giveaway! I really enjoy bringing new recipes to you, and getting the opportunity to bring amazing products to you. 
 
Today, I am sharing a delicious recipes for grilled corn. For Cookout Week, we received Barlean’s Butter Flavored Coconut Oil. This is also part of the prize pack for a lucky winner! 
 
Butter-flavored Organic Coconut Oil from Barlean’s. This dairy free option offers all the healthy benefits of organic coconut oil, with the rich taste of butter. It is vegan, non-GMO, organic and delicious. It tastes just like butter, but has all the benefits of Coconut Oil like MCTs. You can also substitute it 1:1 for butter in baking, cooking, and frying, and of course it is perfect as a butter substitute for all your favorite cookout recipes.
 
I really liked this oil. The flavor is very similar to butter, and it melts really well. I am really excited to give it a try with homemade popcorn! Today, I am sharing my recipe for garlic parmesan grilled corn. If you do not have Barlean’s (give it a try!), you can easily swap butter in place of the oil.  This corn recipe is wonderfully simple, and packs a big flavor. The rich butter flavor with the sharp garlic and tang from the cheese is a perfect bite. Both of my boys devoured 2 ears of corn each, and Kellen wanted it in his lunch, but there weren’t leftovers! 
 
Big thanks to Barlean’s for sharing their delicious product with me and the other #CookoutWeek bloggers! Check out their website in the link above for more information, and where to find a tub of your own butter flavored coconut oil! 
 
Stay tuned for more delicious recipes this week! Check out the blog hop below for more tasty offerings for #CookoutWeek! 
 
 
grilled corn

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Grilled Garlic Parmesan Corn

Course Side Dish
Keyword Corn, Grill
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 Ears of Corn

Ingredients

  • 6 ear of corn, husks removed
  • 1/4 cup Barlean's Butter Flavored Coconut Oil, or butter, melted
  • 1 tsp garlic powder
  • 1 Tbl finely chopped fresh parsley, or 1 tsp dried
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup freshly grated Parmesan cheese
US Customary - Metric

Instructions

  1. Combine oil, garlic powder, parsley, salt, and pepper in a small bowl.
  2. Preheat a grill to medium-high heat. Brush the corn with the oil mixture and coat completely. Grill corn for about 10 minutes, rotating and turning every 2 -3 minutes.
  3. Remove corn from grill and brush with more oil mixture and sprinkle with Parmesan cheese.

Recipe Notes

Butter can be used in place of the coconut oil at a 1:1 ration

An InLinkz Link-up


Pesto Caprese Pasta Salad

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This week is going to be really fun because it is:
 
Thanks Pintertest Kitchen for putting this together! Click here to read more about #CookoutWeek and our killer giveaway (grill, mixer, delicious products- even duck!). 
 
Cooking out is a big part of our family traditions! We grill for almost every Packer game, family get together, Easter, and Valentine’s day. It is also my go-to for busy nights with my boys activities. I love having a prepped and made side dish to go with our feast. It is also a plus if it can use seasonal ingredients since, at least in my neck of the woods, that is one of the best things about summer. I used my recipe for pesto, but a prepared variety will work fine. I love using Bocconcini for this pasta salad because it is the perfect sized bite. If you have trouble finding them I would use the larger ball of mozzarella and cut it into bite sized pieces. The flavors in this pasta salad are so simple, but so delicious with an an entree hot off the grill. I like to serve this with our old standby- brats. Or I have serves it with garlic herb marinated grilled pork tenderloin and Italian marinated grilled chicken. 
 
Don’t forget to enter the contest by clicking the clink above! I will be sharing a new cook out inspired recipe each day the contest runs- so check back! I have drinks, burgers, sides, and kabobs coming at your this week! Check out the hop below to see more #cookoutweek recipes! 
 
 

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Pesto Caprese Pasta Salad

Course Salad, Side Dish
Keyword Pasta
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 10

Ingredients

  • 1 pound shaped pasta
  • 1 pint cherry tomatoes, quartered
  • 8 oz Bocconcini, small balls of mozzarella
  • 3 large basil leaves, chiffonade
  • One cup mayo
  • 1/2 cup Pesto
US Customary - Metric

Instructions

  1. Cook pasta according to package instructions. Drain and rinse with cool water to cool. Transfer to a large bowl. Make sure the bowl allows enough room to stir the ingredients together without spilling.
  2. Mix pesto and mayo together and gently stir in with the pasta. Gently fold the tomatoes, basil, and cheese into the pasta. I like to reserve a small amount of tomatoes, cheese, and basil for topping, but this is optional and it can all be mixed in the to salad.
  3. Chill for about 30 minutes before serving.