Perfect Summer Salad

It is that time of year where everyone's garden's are starting to bust out the fresh seasonal vegetables that help make those summer time salads super fresh and extra crisp. And as much as I would like to admit that I do indeed own one of those Garden's I cannot tell a lie.... I missed the inherited Green Thumb that both my Mom and Dad possess. Not for lack of trying however. Yet when one manages to kill even the inside plants it is probably best not to attempt an outside garden project.

Luckily I have neighbors who take pity on me and always happy to unload extra produce on my door step. To my left is my Basil hook up, to my right and down the corner is my tomato hook up. And when all else fails I do have great luck at the following:

 

• The PeachStand in Fort Mill, SC
• The FreshMarket
• Just about any Harris Teeter

This is super easy to build and makes for a crunchy mixture of reds greens and the garlic which It can be light or heavy (we prefer somewhere in between so I use two cloves) the flavors go well together, I make this for me and my hubby several times a week in the summer
 
Recipe:

1 Ripe Garden Tomato.
1 Ripe Avocado.
1 small cucumber.
Fresh basil Leaves.
Mozzarella Cheese (shredded works okay but if you can buy the block cheese or the Mozzarellas "pearls."
Two cloves of Garlic.
Edamame beans (shelled and rinsed).
Olive Oil and Balsamic Vinegar to taste.
Fresh cracked Pepper to taste.

Dash of salt.

Peel and core Avocado. Dice and cut with the tomatoes and Cucumber into bite sized pieces add to bowl.
Wash and rinse basil leaves and tear into pieces toss in along with edamame, garlic (minced through garlic press or finely chopped) and cut up chunks of Mozzarella cheese. 
Season with olive oil and vinegar, add salt and cracked pepper to taste. Toss until everything is coated
lightly. Add more S&P if preferred and or more Oil and Vinegar.
Chill for 20-30 minutes before serving.

 

Feel free to get creative and add can add the following:

Mushrooms.
Black Olives.
Green Onion.
Cooked Corn.
Hardboiled egg (whites only).
Sunflower Seeds or Pine Nuts.


Also.... 
Not a fan of Edamame??  Try chick peas or rinsed white beans.
Not crazy about Basil?  Try fresh Spinach or Arugula.
Feta or Sharp Cheddar in place of the Mozzarella works well too.

Enjoy and feel free to leave me a comment if you try this at home. 

I would love to hear from you.

 

Blue Cheese Biscuits

They have been my go to recipe for years.  Perfect bite sized "yum yum's" (as my 5 year old calls them) for just about any event ( I have used them from football tailgating to baby showers to holiday appetizers or "just becuase".). 
Out of all the appetizers I have made in the past this one is the most asked about and is ALWAYS a hit (assuming of course you are a fan of blue cheese).  I haven't tried these with any other type cheese but feel free to explore and let me know how they come out.  For now here is the Recipe:

 What you will need:
1 Can Pillsbury "Grands" Biscuits.  I use the Homestyle one but can also use Buttermilk.
1 Stick of Butter.
1 container of crumbled blue cheese.

Preheat oven according to biscuits instructions.  Open can and layout on a cookie sheet.  Cut into quarters (I use a pizza cuter for this, easier and faster)

 

Next melt you stick of butter slowly and when it is half way melted add the blue cheese. 

Depending on how mild or strong you want the blue cheese taste to be, adjust accordingly, I have used only half container in the past for a very mild flavor, but most of the time I use the entire tub.  You can do what erv you prefer or even just use 3/4 of the container for a medium taste. 
Once the cheese in start stirring and switch over to a wire whisk.  Stir frequently until all the cheese has melted into the butter and you get a thick yet smooth consistency.

Next, using a basting brush dab the cheese mixture on all of the biscuits.  Coating heavily.

Put in oven and cook according to biscuits instructions but wacth them as they can cook pretty quickly.  They are usually done between 12-15 minutes.  Finished product looks like this:

Transfer to serving dish and serve warm.  Enjoy!!

Have a "go to" recipe you would like for me to share on lakeside Chatter.  Feel free to send it to me at lakesidechatter@gmail.com and will pick one recipe a week to post and shre with everyone. 

The Cupcake Girl

How can you not love that name ?  Cupcakes just make life a little sweeter and I am so happy I officially introduce you to Jen Stansbury who is the "Girl" Behind the "Cupcake."

I was fortunate enough to taste these delicious creations last month at the Spring Fling.  They are not only Scrumptious, but offer a variety of choices for families who may have a food allergy or aversion (i.e eggless cupcakes, gluten free etc..)  There are also a varity of flavors to chose from and she is happy to design a special creation for just about any occassion. 

Buttercream icing to look like roses.

Jen has been baking yummy recipes made from scratch since November of 2009.  She is a Mom, a daughter, freind and neighbor and loves to bake and would love to share some homemade cupcakes just for you.  In fact NOW through May 15th if you mention LAKESIDE CHATTER you will receive a 10% Discount on any order.  So perfect for upcoming Mothers Day, birthdays, special occassions or if you just need to....

Because why not!! Thank you to Jen for offering this great deal for all Chatter readers and friends. Make sure you check out her website and also visit and like her facebook page as well.

Now go order some cupcakes and enjoy the Sweetness of homemade goodness straight from the heart.  You can reach Jen at thecupcakegirl@rocketmail.com

With Love, and icing on my fingers,

Mary