summer Archives - Aggie's Kitchen

Potato Salad Recipe With Mustard and Chives

Aggie Goodman — Sun, 25 Aug 2013 09:51:55 +0000

Try this easy Potato Salad recipe with mustard & chives for your next cook out! Simple & delicious, potatoes tossed in a light dressing made of coarse mustard, a little mayo, apple cider vinegar & chives.

A perfect addition to your plate!

I absolutely cherish my time at home with my family on the weekends. My husband’s work schedule can be demanding, so the weekends have always been time to really reconnect the family unit and basically “chill out”. Our favorite kind of weekend day is what we declare “pool day!” where we get what needs to be done done, then get in our suits, turn on some music and bust out the blender for some frosty drinks (that has actually been put on hold for now obviously) poolside. Those are the days we usually grill out too, which is always a win.

Due to a bit of a crazy season my family’s been in lately, our “pool days” seem to have become far and few between. It happens, so when we actually get a free day to just chill, it’s extra special and definitely appreciated.

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Hello and Goodbye…

Aggie Goodman — Fri, 23 Sep 2011 17:46:40 +0000

So today we are saying hello to Fall…and goodbye to Summer. How do you feel about that?

This bowl of Thai Red Curry Soup is perfect for me to share with you on the first day of Fall. It’s comfort food, which we all seem to crave come Fall time…and it’s full of some of summer’s best veggies, that I’m sure you still have around. It’s warm, and full of flavor and I’m sharing the recipe for it today over at Nicole’s blog, Pepperoni is Not a Vegetable…go check it out!

(Photo Credit: Angie McGowan, Eclectic Recipes)

And if you still can’t get enough of Summer…well at least the food of Summer…come check out my roundup of Family Kitchen’s Best Recipes of Summer 2011! Lots of good stuff happening there…

Have a great weekend!

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Tomato, Mozzarella and Basil Stacks …

Aggie Goodman — Tue, 30 Jun 2009 16:49:00 +0000

Celebrate summer with this beautiful and delicious salad!

Last Friday night we had friends over to grill, swim and unwind after the week. My friend Betsy made this salad for us and it went perfectly with our burgers. I am hoping to make it again later this summer with my own garden tomatoes! Thank you Betsy, it was fun (and delicious!)!

Tomato, Mozzarella and Basil Stacks

Ingredients:

12 fresh basil leaves
4 medium-sized vine-ripened tomatoes
1/2 pound fresh mozzarella cheese
Sea salt
Freshly ground black pepper
extra-virgin olive oil
balsamic vinegar

Directions:

To julienne basil leaves: Stack basil leaves and roll tightly into a cigar type roll. Slice into thin ribbons.
Cut tomatoes and mozzarella into 1/4" thick slices. Arrange tomato and mozzarella slices into stacks of alternating layers. Sprinkle julienned basil and sea salt over each stack. Drizzle olive oil and balsamic vinegar over each stack and serve immediately.

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Enjoy your long July 4th weekend!
We are headed to Pensacola to visit family…will be back next week!

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Spinach Salad with Stone Fruits and Maple-Spiced Pecans

Aggie Goodman — Thu, 25 Jun 2009 14:00:00 +0000

A few weeks ago, my sister in law, Jamie and I hosted a week of Cooking Light recipes. Not long after that, Shelby of The Life and Loves of Grumpy’s Honeybunch and Val of More than Burnt Toast also shared a week long event of delicious recipes from Cooking Light. The four of us, along with Helene of La Cuisine d’Helene, have decided to come together to form Cooking Light’s first Virtual Supper Club! What is a Supper Club you ask? Well, I wasn’t too sure myself. Apparently Cooking Light Supper Clubs have been around for 10 years! They began on Cooking Light’s message boards, with individuals searching for other individuals with the common interest of cooking and meal planning all in mind of healthy eating…all you need is a small group of people living in the same area and there’s your Supper Club! Each month your group gets together for a dinner party to share recipes you have each prepared from Cooking Light magazine.

Now, our unique Virtual Supper Club definitely shares the interest of cooking and planning healthy meals…but we hardly live in the same area. Two of us are in Canada, one in Northeast USA and two of us, including myself, are in the southern state of Florida! The world of food blogging is so cool that it can bring together people across countries like this. And what makes this even more exciting is that Cooking Light will be sponsoring our monthly event by sharing it with their readers on their own website!

For this month’s dinner party, we decided to celebrate both of our countries’ festive summer holidays –
Canada Day and Fourth of July!

We are celebrating our holidays with a fabulous summer menu that includes:

Maple Grilled Salmon made by Val
Charred Corn Relish made by Jamie
Curried Chicken Salad with Nectarines made by Shelby
Spinach Salad with Stone Fruits and Maple-Spiced Pecans made by Aggie
Cool Creamy Chocolate Dessert made by Helene

How good does all that sound??

I served the Spinach Salad with a barbeque spice rubbed broiled salmon. They were both equally delicious. My husband could not stop raving about all of it. This salad was definitely unique with its warm fruit and onion topping. Oh, and the crunchy pecans were so addicting…I couldn’t stop eating them! I used delicious pecans sent to me earlier this month from The Pecan Store in Arizona…they roasted perfectly in the oven with a subtle maple spiced glaze.

To see a printable version of this recipe on Cooking Light’s site click here.

Enjoy!!

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