Easy Tomato Cheese Salad

Something quick and delicious to do with all of the beautiful cherry tomatoes from your garden.

Slice the tomatoes about 1/4 inch thick
Slice some mozzarella cheese sticks the same width
Add some chopped fresh basil
Mix with Balsamic vinagerette

Serve immediately!

Chicken Salad Sandwiches

One of my favorite thing I made for my cousin's wedding reception in June was Chicken Salad Croissant Sandwiches. Yum! My friend had a "healthier" recipe that I used and although I was nervous about it at first, it was delicious. I got so many compliments on these sandwiches and of course using Costco croissants makes them even better.

Here's the link to my friend's blog to get the recipe.

I am hoping to get photos of the other food from the photographer soon. I was so busy preparing and plating and wasn't able to take any pictures myself, but trust me, the food was awesome!

Cheese Tortellini Salad

Sorry, no TWD today. Between catering my cousin's wedding, cooking for a group of up to 45 at Girl's Camp for a whole week and getting ready to leave on a family vacation tomorrow, I've been swamped! So, here's another colorful summer salad that you must put on your "to make" list!

I made this salad for a bridal shower and also for camp last week, which is why the background of these pictures is in the neck of the woods! Even most of the teenage girls liked it though. It is more of a main course as long as you serve it with some good rolls.

Cheese Tortellini Salad

1 lb cheese tortellini, cooked al dente
1 lb bacon, cooked and chopped in small pieces
1 lb chicken breasts, cooked and shredded
2 15 oz cans mandarin oranges, drained
1 bag baby spinach

Mix all together in large serving bowl.

dressing:
3/4 C sugar
1/4 C red wine vinegar
1/4 C olive oil
1/2 tsp salt
1/4 tsp paprika
1 T grated onion
1 T toasted sesame seeds

toast seeds until fragrant in fying pan over medium low heat. In small saucepan bring sugar and vinegar to boil. Remove from heat when sugar has dissolved and add remaining ingredients. Dressing can be made a day or two in advance and served already mixed in or separate. Bring to room temp and mix well before serving.


Be sure to check out the amazing dessert from TWD today though. Susan of Sticky, Gooey, Creamy, Chewy chose Raspberry Blanc-Manger and you would not believe how beautiful hers looks!

Summer Berry Salad

I made this beautiful salad for my cousin's wedding that I catered a few weeks ago and have made it several times since for various parties and BBQs we have been going to. It is SO easy and refreshing, not to mention beautiful with all of the different colors. It is such a sweet salad I could almost eat it for dessert!

Summer Berry Salad

6 C spinach leaves
1/2 lb sliced strawberries
1 pint blueberries
1 pint raspberries
2 C candied pecans (see recipe below)
Brianna's Blush Wine Vinaigrette to taste

I was eating these pecans by the handful they are so good! And my house smelled amazing while they were cooking too. You might want to make a second recipe just for snacking!

Candied Pecans

1 egg white, whipped until frothy
1/2 C sugar
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
2 C pecan halves

Mix everything together and spread on a foil lined and buttered cookie sheet. Bake at 300 for 30 minutes. Serve completely cooled and store in an airtight container.

Here it is...

I have definitely been baking the days away, but haven't gotten around to posting all of my fantastic creations for awhile now.

Here is one that is very near and dear to my heart though. I made this recipe for the first time not quite a year ago and continue to make it for almost every dinner party we have because it's always such a huge hit. Everyone is always asking for the recipe, and I hesitate a little to give it out because it's just that good. I feel like I want to be the only one who gets credit for it, I guess. People seriously make noises when they are eating it it's that good! But, the time has come to share it, so here is the ultimate best recipe you will ever find for sweet pork.


Becky's Sweet Pork

carnitas fried pork from Costco (see picture at bottom)
1-2 cans chicken broth
1 C packed brown sugar
1 T minced garlic
1/4 C minced onion (I actually use the dried stuff, but fresh works well too)
1 tsp cumin


cook pork as per directions on package
shred pork and put in large saucepan or crock pot.

Add all other ingredients and simmer for at least 3-4 hours, stirring occasionally. As for the chicken broth, I use 1 C when making chimichungas, or 2 C when making salads because I like it with a little more juice then.

For the chimichungas: take an uncooked tortilla (also from Costco) and put about 1/2 C of the hot meat filling in it. Fold the two sides over and roll, keeping it closed with a toothpick to fry it...that's right...you deep fry it in about 1 inch of oil so it gets all crispy and crunchy! Yum! Turn it when the bottom is brown to cook both sides. Top with all the toppings you want: lettuce, cheese, sour cream, tomatoes, salsa, olives, green onions, etc. I like to serve them with some homemade spanish rice (recipe another time) and black beans.

For the salad: (sorry, no picture), cook the tortilla as per directions on package, and layer the hot meat filling and everything else on top including your rice and beans and a lot more lettuce than with the chimichungas. It's just a little healthier with the same amazingly good taste though.

Here is the pork and tortillas you get from Costco. They are in the refrigerated cases that are open and counter height. I have been told by some friends and family that their Costco doesn't carry the pork, so good luck! If you don't find it, just slow cook some pork and shred it on your own.