Grapefruit Kale Chiffonade Salad – a brightly colored and vibrantly flavored array of textures will satisfy all senses – sweet, savory and tart; crunchy, salty, and fresh!
I made a new kale salad yesterday. I chiffonaded the kale.
Then piled it high in glorious salad freshness, and added grapefruit segments and hazelnuts.
Kale and grapefruit and hazelnuts, oh my.
One thing I definitely learned in my class this month?
The beauty of massaging kale.
I am now positive that I have enjoyed this phenomenon at restaurants, but have never done it myself. I always thought, meh, that’s weird, giving it a side eye.
um, guys? I have been proven wrong. Massaging kale is absolutely the …
We have been grilling several times a week this summer, and loving it!
We recently had friends over for an afternoon of grilling in the sun, and I set up a fun hot dog toppings bar. We got creative and made some great tasting dogs.
The Reuben dog – homemade Thousand Island, chopped pickle, caramelized onions
This was one of my favorites. I love the pickle + onions as an alternative to sauerkraut.
Italian Parm dog – homemade mushroom marinara, (dairy free) melted mozzarella
This was Jason’s idea, and wow it was a good one!
Shiitake Dog – grilled shiitake mushrooms, caramelized onions
Another favorite of mine, using my new favorite mushroom.
Cheesy Mac Dog – my (gluten and dairy free!) mac & cheese.
There’s a dog in there, I promise.
Along with vegan dogs, we had gluten free buns and bun alternatives – romaine lettuce!
I know, it looks sad. It was tasty!
Other hot dog topping ideas:
… it is becoming evident that I may have a caramelized onion problem.
I just had to take a group photo…
Summertime is upon us, and summertime means pool parties.
The house we just moved from had a pool, and we had many a fun summer there. We basically lived in our back yard for three months. Jason did a great job of keeping the pH levels perfect and the pool sparkly blue. I did a great job of blending margaritas, inviting people over, and keeping air in Basil’s floaty cactus.
From years of my pool party past, I bring you the Guide To The Ultimate Pool Party.
Invite Your Friends.
Friends love the house with a pool. Especially on really hot days… it’s surprising how fast they are able to show up to an impromptu invite, almost as if they were already driving over…
Have extra towels handy for your guests.
Stack them by doors, in case people need to dry off before entering the house. Towels close to the pool (but not too close they get wet) are a good idea also.
Designate food and drink area, pool and play area, sitting and relaxing area.
Your guests will want a place to sit or lay in the sun once they get out of the pool:
Invest in plastic plates and drinkware, keeping glass away from the pool.
this margarita was dachshund – supervised.
Plan games and have pool accessories / toys available.
Basil is surprisingly good at the ring toss.
Provide the ultimate in pool party food and drink:
My advice with hosting any party – prepare as much as you can ahead of time, make a timeline so you have stress free planning, and have decor double as useful – pinatas, beach balls, pool toys…
Most of all, remember to relax, enjoy the sun, and have fun!
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Last week I discovered you all like Piña Coladas. Several people have already made the Lightened Up Piña Colada, and I am happy to report that “lightened up” did not mean missing anything. So far so good – people are liking this light version.
Since we really shouldn’t begin the day saying “it’s five o clock somewhere”, I have a solution for the early cravings of those creamy cool and sweet tropical flavors. Unless you’re on vacation. Then go for the real thing.
Piña Colada breakfast smoothie
dairy, soy and gluten free, vegan, no added sugar
11.2 ounces coconut water (small container)
1/3 cup coconut milk
1/2 fresh pineapple, peeled, cored and cubed
2 scoops vanilla protein powder
handful ice cubes
Combine all ingredients in a high powered blender, serve with pineapple garnish and enjoy!
As you can see, I really do have a fresh pineapple around at all times in the summer. I’ve been having these each morning since Sunday. Today’s has spinach as well – yum!
Garden Fresh Grilled Cheese – a comfort food sandwich stacked high with crisp fresh veggie goodness and flavor. the official sandwich of summertime!
Did you guys know April is National Grilled Cheese Month? I have been taking full advantage, while still trying to keep things relatively healthy.
Relative to what, I don’t know. I’m pretty sure italicizing it blurs that line even more.
What I do know for sure?
This is one of my new favorite sandwiches….
Jason is from Missouri. His brother still lives there, and we were on the phone with him the other night. He was looking at my website at the same time, and was quite happy to see a KC Masterpiece ad over there –>
They love this stuff.
I did use some of this to make grilled chicken for Jason, but what I was anxiously awaiting grilling season for? Grilled barbecue potato salad.
This couldn’t be easier, and was a great addition to a big day of grilling we had a while back. I sliced red potatoes and red onions, skewered them, basted them with barbecue sauce and wrapped them in foil. We placed them on the grill for about 15 minutes at 350-400. This cooked them through, softened them. I then unwrapped the skewers and placed them directly on the grill to achieve the delicious grill marks.
These were great as is, I ate a whole skewer while I was preparing the salad. Again, couldn’t be easier – take the potatoes and onions off the skewers, place in a bowl and toss with more barbecue sauce. Top with fresh green scallions. Delicious! I left some skewers intact, because food on a stick is just fun. This particular style of barbecue sauce is spicier than I usually use, but it was a nice change – great flavor and definitely a good pairing for grilled potatoes.
WHILE I RECEIVED PRODUCT FROM KC MASTERPIECE FOR REVIEW – I AM NEVER COMPENSATED TO GIVE A POSITIVE REVIEW.
Today I bring you another edition of Happy Hour at Home.
You know one of my favorite flavors is basil. I love a good mozzarella, and Soy Kaas has a great vegan version. I am so close to planting my vegetable garden, which always includes two plants of basil and a few roma tomato.
We spend the summer eating caprese and bruschetta themed dishes. This is just the first.
grape or cherry tomatoes
fresh basil leaves
mozzarella (Soy Kaas vegan)
Cut mozzarella into bite size pieces. Wrap each mozzarella in a basil leaf, and alternate with tomatoes on the skewer. If you are feeling adventurous, place skewers on indirect heat on grill a few minutes – they taste amazing grilled!
In other news, I have been eating a lot of this. I love it.
What are you eating today?