July has been a whirlwind of a month between going on vacation, lots of work happenings, and getting the worst summer cold last week. Sleep schedules have been off, diets have been off, and honestly I am ready to get back to some routine around here as we get ready for back to school in a couple of weeks. I cannot believe that the summer is over and we are already prepping for everything back to school! Where did the summer go? One of the ways I always try to get ready for school is to prep easy breakfasts and snacks because mornings are rushed and after school kids are hangry and need something to eat as soon as they get home! Muffins are one of those things that I like to make it advance and keep in the freezer to pull out whenever I need them most! My whole wheat cherry almond streusel muffins are perfect for meal prepping and more and you are going to love this recipe guaranteed!
This post is kindly sponsored by Tony Chachere’s, but all opinions are 100% my own.
I may be from Tennessee, but I married into a Cajun family and even though it’s not in my blood, I have grown to have an intense love for Cajun culture and cuisine! So much so, that I wrote my first cookbook with all of my favorite Cajun recipes that are near and dear to my heart! (I did live in Louisiana for ten years after all!) One of my favorite all time classic Louisiana dishes happens to be a po’ boy! I love all of the varieties that are available, but nothing beats a shrimp po’ boy in my opinion! That’s why I partnered with Tony Chachere’s to bring you the perfect summer grilling recipe! My Grilled Shrimp Po’ Boys are a lighter take on the classic and are easy to whip up any night of the week!
This post is kindly sponsored by Village Farms, but all opinions are 100% my own.
It’s time for our second Supper Club y’all! I am so excited to cook and hang out with you guys for the second Supper Club this year! I love Supper Club because it’s a place where we can come together as women and cook, chat, and support each other all while being miles apart! That’s the beauty of a virtual Supper Club and I love that anyone can be involved! I partnered up with Village Farms again to bring you the best Summer recipes for grilling and entertaining all summer long! My Spicy Asian Cucumber Noodle Salad and my Grilled Cioppino Foil Packets are two fresh and delicious recipes that are perfect for patio hanging with your friends and family!
This post is kindly sponsored by Taylor Farms, but all opinions are 100% my own.
I love grilling flatbreads and pizzas! It gives the crust a wood fired oven taste (without the wood fired oven) and it really couldn’t be easier to grill up! I am notorious for grilling up anything and everything, especially in the summertime when I don’t want to turn my oven on! This grilled steakhouse salad flatbread is the perfect summer meal because we all need a little more salad in our lives and this is a fun new way to enjoy one! This meal is perfect for the whole family and you can bet even your non salad loving kiddos will gobble up their salad when its on top of a flatbread!
I love the idea of this flatbread for an easy dinner, but this recipe would also make a really fun appetizer for entertaining throughout the summer months and is a crowd pleaser all around!
Ingredients:
1 Bag Taylor Farms Chopped Steakhouse Salad Mix
1 Lb Grilled Steak (I like to use a Ribeye or a Flank Steak)
2 Tbsp. Crumbled Blue Cheese
1 Tbsp. Salt
1 Tsp. Black Freshly Cracked Pepper
1 Store Bought or Homemade Pizza Dough, at room temperature
2 Tbsp. Olive Oil
Directions:
Season steak with salt, pepper, and the steak seasoning from the Taylor Farms Steakhouse Wedge Chopped Kit and rub liberally on both sides, reserving 1/2 tsp for the flatbread. Let steak rest at room temperature for 15 minutes before grilling.
Preheat grill to high heat, about 450-500 degrees.
Roll out pizza dough on a lightly floured surface into desired flatbread shape and then brush both sides with 1 tablespoon of olive oil on each side and season with the remainder of the steak seasoning and salt and pepper.
Place steak on the grill for 6-7 per side, depending on the thickness of your steak until desired doneness. This time is for a 1 1/2 inch thick ribeye and gets it to a medium doneness.
Remove steak and let it rest for 5-10 minutes before slicing.
Meanwhile place flatbread, oil side down on the grill and let it cook until you see bubbles in the dough and the underside is charred. Flip and repeat. This whole process takes about 2-3 minutes per side so watch your dough carefully.
Toss Taylor Farms Chopped Steakhouse Salad mix together and then place on top of the flatbread.
Slice steak into cubes and add to the salad and then sprinkle with blue cheese crumbles if desired.
Slice and serve immediately.
Don’t these look incredible? I’m getting hungry just thinking about them! Time to fire up the grill and make these delicious Grilled Steakhouse Salad Flatbreads this week!
We are at the beach this week, but that doesn’t mean that I won’t be planning an epic July 4th menu to cook up, including my easy rib recipe! Ribs are a must in the summertime and are one of my favorite meat items to cook up for any summer holiday! I have a delicious rub that makes the meat so full of flavor and a no fail cook method that results in tender and delicious ribs every single time! My easy dry rub for ribs is going to make your ribs the star of any holiday gathering guaranteed and you’ll never make ribs any other way again!
Just today I organized my fridge and realized I might be addicted to pickles. I have SIX jars of pickles to be exact and on top of those I have three jars of my spicy pickled green tomatoes (which we will also get to in this post, so don’t you worry)! I am hoping that if you are reading this post that you also have a pickle problem and we can just share our love of pickles and the fact that they take up almost an entire shelf of valuable real estate in the fridge! I am acting surprised here, when in fact I have always been a pickle person ever since I was a little girl! I can remember loving anything pickled, including pepperoncini peppers that I could eat straight from the jar as a five year old! (Weird or amazing?) Either way, my easy refrigerator pickling recipe makes it easy for you to get your pickle fix anytime you want!
