This summer we’ve done our share of grilling and experimentation with hot dog toppings (remember these bruschetta topped dogs?). And now that we’re moving along into football season, I know we will have plenty chances to serve up a hungry crowd. Since I’m always looking for creative ways to spice up a meal, I decided to top these Hebrew National hot dogs with a Vietnamese style topping.
I love so many things about this topping. It’s fresh and crisp (think cucumber, carrots, lime, and cilantro), and it has some heat (I made a Sriracha ketchup to top it all off.
Looking for a flavorful tostada recipe? Well, these babies are bringin’ it! We served these chicken and black bean tostadas this weekend at a small end-of-summer gathering with friends and they were a hit. It was the last few days before the kids returned to school and we wanted to make the most of it. Great food and wonderful company was in order!
We teamed up with Pacific Foods who know a thing or two about great flavors and making things simple. I’ve gotten a lot of inspiration recently from their “Foodie Party” Pinterest board. They sent over some delicious products like Roasted Red Pepper Organic Hummus and Salsa con Queso Dip that our guests devoured while we set up the tosatada bar. And their Refried Black Beans just might be my new favorite thing. They have a hit of green chili that step the beans up a notch.
Summertime and grilling go together like …. well, like summertime and grilling. And this summer we’ve been experimenting with new recipes and flavor combos (like this Bruschetta Hot Dog) which make grilling a lot more fun.
Mixing up traditional grilling staples (like Hebrew National Hot Dogs) with unusual grilling items like watermelon and jalapenos keep thing interesting.
To accompany our Hebrew National Hot Dogs, we decided to try a new recipe: Grilled watermelon with jalapeno, lime, and sea salt. Definitely a unique pairing and WOW it was good! The watermelon had a nice grill flavor on the outside but was still cool and juicy on the inside. And the kick from the jalapeno was married nicely with the lime and sea salt. This recipe is one to try at your next BBQ!
Picnics might be one of my favorite things. I love the simplicity of it — gather a few goodies in a basket, grab a blanket, find a shady spot and just enjoy. This past weekend the family and I discovered a new local picnic spot. Best part? We showed up and they provided everything we needed! The basket, blanket, and delicious lunch inside. It was a great afternoon!
I had forgotten how much pleasure a simple picnic could bring and after realizing it’s National Picnic Month I vowed to have many more of them in the near future. I recently had this surprise backyard picnic and that was a treat as well (there are definitely more to come!).
I’m collecting new picnic spots and new picnic recipes! Check out these recipes I’ve gathered on Foodie.com.
Hot dogs are such a summer staple. Fire up the grill, toss on a pack of Hebrew Nationals (a favorite in our household), and get ready for a great meal. There are many summer evenings when we gather around on the patio and cook up something delicious while simply enjoying each other and the weather. My favorite summer recipes are those that are simple to make and incorporate fresh ingredients from the season. For this recipe, we turned to our backyard garden for menu inspiration!
I’m a big fan of incorporating fresh flavors into summer baking and this cake definitely has that summer zing. A play on this Lemonade and Lime Cake I recently made, this Tequila Lime Cake is a great choice to serve at your next summer gathering.
The best part? You don’t even have to bake if you don’t want to. I picked up two white cake layers from the local market and just doctored them up. Simple! Just poke the tops of the cakes with a fork and then slowly drizzle over about 1/4 cup tequila on each layer. You want it to really soak in.