Kids And Adults Alike Are Going To Beg For Seconds!

You won’t believe what I have gotten myself into now! My sister’s two kids are coming over for the weekend while she and her husband are traveling for work.

These two boys, aged 5 and 6, are the most adorable and lovely kids ever, but they are not exactly very adventurous when it comes to food. My sister has been struggling, trying to find them new foods to eat, since it does seem occasionally that all they like is cheese. Somehow I blurted out; “Twenty bucks says I can make them love fish” – and now she is absolutely certain I will fail…

Maybe I was a little overconfident, but I have a special trick up my sleeve that my sister doesn’t know about. You see, I’ve found the recipe to the tastiest salmon cakes on the planet, and I’m pretty sure the boys are going to fall in love with these, without even realizing what they’re made of!

These are the crunchiest, tastiest fish cakes I’ve ever tried, and I have been making them this way ever since I first tried the recipe. No fancy ingredients needed! You probably have all of these at hand.

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Quick Tip: Serve with potato wedges.

These Mediterranean Flavors Will Knock Your Socks Off

The first time I ever tried Greek tzatziki, I wasn’t sure if I really liked it. My aunt made it and she used so much garlic that its taste was a little overwhelming. A few years after that we traveled to Greece and I got a taste of the authentic tzatziki. It was mindblowing! They served it in all of the restaurants and I simply couldn’t get enough of it. I know it’s supposed to be an appetizer, but I swear, I could have just ordered a big bowl of tzatziki alone for lunch!

Since then this has been my favorite recipe. Tzatziki really is a 3-in-1 dish. You could serve it as a lovely cucumber dip with veggie sticks. It makes a great spread for homemade crusty bread. But most of all, it is an amazing sauce for pretty much any entree you can think of!

If you ask me, tzatziki works perfectly with BBQ dishes. And wait until you’ve tried it with your favorite meatballs! The combination of flavors is incredible. It’s very easy to make and if you want to serve this at a party, I would suggest you make a double batch. It will be gone in minutes!

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Quick Tip: Add the salt to the grated cucumber and let it sit for a few minutes, then squeeze with the cheesecloth. This will help you drain as much liquid as possible.

My husband loves pasta salad.  So much so, a BBQ feels incomplete without a pasta salad nearby. Or maybe two pasta salads nearby.  I get it, I have personal favorites too and I like to make and serve them during certain events or else it just doesn’t feel right.  But to be honest, I’m not a huge fan of traditional pasta salad.  I decided to change up our pasta salad now and again when I came across this recipe.

Boy, am I glad I decided to give pasta salad another try.  Especially with this recipe!  The pickle juice add a little bit of tang, while the cheese adds a creaminess flavor that’s a bit unexpected.  You MUST try this recipe this summer for your next BBQ.  It will be such an unexpected twist, you’ll reach for it again and again.

Recipe and photo courtesy of Spend With Pennies.

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Quick Tip – Make this a day in advance to let the flavors come together.

I absolutely adore creamy cucumber salad as a side dish to any picnic meal. Nothing beats a burger fresh off the grill with a side of this salad on your plate. When I was growing up, my mother would make this crunchy salad all the time; however, she never included this one ingredient. Would you like to know what it is?

Tomatoes! Yep, red, ripe, juicy tomatoes. You wouldn’t believe the kick that adding in this extra veggie gives to this salad. I’ve always been a believer of the saying, “If it’s not broke don’t fix it,” but adding tomatoes to creamy cucumber salad is definitely the missing link we’ve all been waiting for.

Recipe courtesy of The Pioneer Woman.

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Quick Tip: This salad is best served chilled. Allow it to sit in the refrigerator for several hours before serving.

And BOY was it a flavorful ceremony!

So many people are scrambling around wondering what to do with those left over eggs from the holiday.

Rather than the typical deviled egg, or normal egg salad with relish, I wanted to check out something different.

Avocado is the perfect solution here, because it has the same consistency as hard boiled eggs.

This recipe is ready in only 15 minutes and serves up to 6 people.

I bet you didn’t realize this recipe is also 100% mayo free!  So healthy is hidden here!

That being said, you can still sprinkle a tiny bit of bacon on the top…shhhhh I won’t tell!

As our friends at Diethood state:

“Avocado Egg Salad – Mayo-free, chunky and delicious egg salad with avocados, crunchy bacon, green onions, dill, lime juice and yogurt. This egg salad can be served as an appetizer, a side dish or as a filling for those delicious sandwiches.”

Recipe and photo courtesy of Diethood.

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Summer is just around the corner and with that comes garden fresh vegetables like cucumbers. We typically have an overabundance of cukes here on the farm so naturally, we make lots of creamy cucumber salad! This cool and herby salad is a huge hit as a side dish during dinner or served alone as an entree at lunch. Both young and old always enjoy slapping a healthy helping of this favorite summertime salad on their plate.

One of the best parts of making this dish is that if you’re like us, you’ll have most of these ingredients growing in your backyard. If you have always thought about maintaining a garden but have never done so, now’s the time to take the plunge. Just think of all the amazing cucumber salad you’ll get to have!

Recipe and photo courtesy of Spend With Pennies.

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Once you try this multi-purpose dressing, you’ll never want another to take it’s place.  Not only is it delicious, it’s light as well.  Put it on a drizzle it over a salad or slap it on a sandwich.

This recipe serves about 4-6 people and is ready in under 10 minutes.  You’ll want to make extra and keep it in the fridge, because it’s so yummy and versatile.

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