Welcome to another fun Foodie Friends Friday Linky Party!
Please share your recipes, crafts and DIY projects with our friends!
Before we get started let’s say, “Congratulations” to last week’s winners!
You can find the links to our Host Favorite Picks here at Daily Dish Magazine!
Tropical Chicken Meatball Crostini adds tropical flair to any party! Juicy chicken, pineapple, basil and toasted coconut. Serve with honey, basil yogurt.
I’m a big fan of small bites. I’d rather make a meal from a little of this and a little of that spread. At a party, I’m gracious and take what the host offers. Sometimes those choices aren’t the healthiest.
In the name of flavor, fried wings, fat-laden crackers, spreads and salty snacks often top the list. I’m all for those foods in moderation. I’ve been known to tempt a party goer or two myself.
But today I’m focusing on a healthier chicken and pineapple combo.
I reworked the recipe and kept the chicken, pineapple and toasted coconut flavors. These bites work well at a tropical theme or for any appetizer, small plates or tapas party!
I served the picks upright on thick, toasted bread slices for a multi-level display. You can skip the bread if you like!
Ingredients
Instructions
Food for Thought… Which appetizers grab your attention? Something spicy? Something sweet? Maybe something salty. I’d love to hear your ideas in a comment below.
Sausage and Peppers Salad combines that familiar great taste into a luscious salad. Grilled smoked beef sausage, crisp peppers, spinach and onion round out the meal. Drizzle with my mustard vinaigrette for a tangy topping!
Labor Day is just around the corner. For some it signifies the end of summer. No more lazy, hazy, crazy days! For others, it’s a sneak peek into cooler weather and all fall has to offer.
This week #SundaySupper is saluting Labor Day and all the workers that make this country great.
Labor Day Menu Ideas
Labor Day has been a national holiday since 1894 celebrating all the contributions and accomplishments of the workers who have built the United States. It’s also the last day of summer, so let’s get grilling, cooking, and baking to celebrate!
For me personally, Labor Day means back to work. We spend this week at our college welcoming new and returning students back to classes. For some it’s a big step. It can be there first time away from home. Maybe they never shared living quarters with strangers or experienced students from different cultures.
It’s our job to provide comfort and guidance for all types of diets and tastes.
Comfort from food it a big one. Especially on the prominently women’s campus.
All these reasons are why I’m breaking out the grill and grilling some smoked sausage for my sausage and peppers salad.
Sausage and Peppers is one of my most requested recipes. Coupled with fried potatoes, it’s pure comfort food.
Today I’m adding a twist to this idea. Smoked sausage slices, crisp peppers, red onions, baby spinach, and hemp seeds. Drizzled with mustard vinaigrette for a bit of tang.
Ingredients
Instructions
Notes
If sausage sticks, add a few drops of oil.
Thanks Christie from A Kitchen Hoor’s Adventures for hosting this week!
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement
“Who wants more of corn?” I always here, “I do!” Those tasty cobs appear at our cookouts, picnics and BBQ’s all summer long.
Did you know there are 3 varieties of sweet corn?
According to Buy Fresh Buy Local of the Greater Lehigh Valley, sweet corn can be divided into three types:
These types vary in their sweetness, storage quality after harvest, and cold soil vigor. Each type is available in yellow, bi-color, and white varieties.
Standard corn loses it’s sweetness fairly fast. This variety is designed to be picked an eaten the same day.
Sugary enhanced corn kicks the sweetness up a notch and the taste lasts a bit longer. This is the variety you most often find at farm stands and farmer’s markets.
Supersweet corn lasts the longest after harvest. This corn is best for shipping and found at larger supermarkets. The kernels are a bit tougher and chewy but extra sweet.
End of summer doesn’t mean the end of tasty sweet corn. You can buy fresh corn, blanch it for 3 minutes and freeze it on the cob or as cut kernels.
Corn Gazpacho at the Cook-Off
Food for Thought…How do you enjoy your sweet corn? Are you an on-the-cob purest? Do you prefer it fresh, or enjoy the convenience of frozen or canned? I’d love to hear your thoughts and recipe ideas in a comment below!
Hi and welcome to Cindy's Recipes and Writings! Relax and stay a while.
