Flashback Friday - Six Simple Sides for Summertime!

WELCOME TO FLASHBACK FRIDAY! 

Besides desserts, sides are my favorite dishes.
Sharing some easy and tasty dishes that are great for enjoying in the summertime! 

So simple and so tasty...this is a copycat restaurant version! 

Simple Carrot Raisin Salad

Addicting...and good for you!  Perfect way to enjoy cukes! 

Easy Pickled Cukes

A delightful dish for a gathering...or any time meals! 

Best Broccoli Salad

This simple recipe has pineapple as one of the ingredients...
oh sweet mama!! 

Ballpark Baked Beans

A tasty salad that's always a winner..we like it with fish. 
Add bacon, cheese, onion, hard boiled eggs - your choice. 

Simple & Creamy Pea Salad

Oh how I love this simple salad that's ready in minutes...

and you can make it sugar free!  DEEEElish! 

Easy Fruit Salad (Sugar Free Option)

Simple Carrot Raisin Salad (Copycat Sweet Tomatoes Restaurant)

This beautiful and vibrant dish is like an old friend.  I remember eating it when I was a kid!

This dish would be perfect to add to your Easter menu and would certainly add a lovely pop of color! 

While my hubby and I got to spend the winter in Florida (we live in NW Ohio!) this past season, 

we enjoyed a lot of delicious meals at restaurants.

One of my most favorites is Sweet Tomatoes 
(Or Souplantation in other locations). 

If you've never enjoyed the awesomeness of a Sweet Tomatoes
(Endless Soup and Salad Bar, including breads and desserts!)

you're definitely missing out! 

(This is not a sponsored post, I just LOVE the food at this place!) 

Scroll down for the recipe minus the chit chat =) 

I'm not very fond of green salads, unless they're 'loaded'.  Trust me, I get my fill at this lovely place. (I love loading on the chopped hard boiled eggs and raisins on my variety of greens!) 

And on how I LOVE this simple Carrot Raisin Salad!!! 

And their soups!  My hubby always gets the NE Clam Chowder (with bacon!) They have some very unusual soups to try, so you can just get a taste or go back for more!  I really love their Creamy Fresh Mushroom. 

Their bread bar mesmerizes me...so many wonderful choices! 

They also have sweet potatoes with honey butter, and after your meal you get a choice of ice cream with an assortment of toppings. 
THIS PLACE ROCKS! 
 This place rocks! 

Onto the simple 4-ingredient recipe!...

You definitely want the carrots to be 'roughly chopped'.  The texture would be so different if they were finely chopped.  

I added a few more raisins, just because I love the texture and contrast with the carrots. 

You could add drained pineapple chunks to sweeten it, but the simplicity of this dish makes it so special. 

COPYCAT CARROT RAISIN SALAD

ise

1 TB. lemon juice

1/2 heaping cup mayo

(add more mayo if needed) 

4 c. coarsely shredded carrots
1/2 cup raisins 
(I used 3/4 c.) 

optional: pineapple tidbits or chopped pecans

In a medium bowl, combine mayo and lemon juice; set aside.  Add the carrots and raisins; toss to coat well.  Cover and chill in the refrigerator for at least 2 hours before serving.

Copycat Panera Butternut Squash Soup ("Lightened")

I fall for fall...every single year!

I drug out all my lovely fall decorations the first day of Sept...even though it was
90 outside at the time!  I don't care what the temp is...I love my decorations.

I've been given 2 large patchwork stuffed pumpkins, plus I have a sparkly wreath in the middle of the coffee table with a glittery pumpkin that sits inside.
It all just makes me soo happy! 

Another favorite thing about the cooler temps is starting up with soup making. 

There's just something about soups that just warm you inside and out! 

And when it's offered, I can never resist this amazing soup when we get to visit Panera restaurants. 

So I was thrilled to find a copycat recipe...that was lightened even!

(that's my 'thing' for sure)  This great blog..
Rachel Cooks even shares a video for this recipe.  Pop on over and
watch how she does it.  She has a ton of comments about this wonderful soup too. 

If you want a more robust soup, you can add more cream cheese (Yes,

this has cream cheese!!!), butter and even some whipping cream. 

(I'm soooo in love with cream cheese!  Not afraid to admit it either =) 

We LOVED it just the way it is...and declare it tastes MUCH like 'the real deal'...but it has 'lighter' options, so feel free to add to it if desired....

The apple juice (or cider, your choice) sweetens it up, as do the carrots. 

I used my stick hand held blender right in the pan I cooked everything in to 

make it nice and smooth.  

I drizzled some half and half, then tossed a few roasted sunflower seeds over the top.,,,pretty I think.  Pretty inviting for sure!!!! 

Do hope you'll give this a try soon.  We enjoyed it with a lovely BLT in our own dining room and it was a 5-star meal!  

(I know it seems like a long ingredient list, but once you get everything chopped, it isn't difficult, and so worth the time to make it!) 

COPYCAT PANERA SQUASH SOUP 

• 1 Tb. unrefined coconut oil (or extra virgin olive oil)
• 1 small onion, diced (about heaping 1/2 c.)
• 2 lbs. chopped butternut squash (about 6 heaping c.)
• **SEE TIP BELOW 
• 3 sm. carrots, chopped (about 1 cup)
• 3 - 4 c. vegetable (or chicken) broth
• 2 c. apple cider or apple juice 
• (Please be careful to not use apple cider vinegar)
• 1/2 tsp. curry powder
• 1/4 tsp. cinnamon
• dash or two of nutmeg
• 1/2 c. pumpkin puree
• (or cooked butternut squash)
• 2 Tb. butter
• 2 ozs. low-fat (neufchatel) cream cheese
• 1 Tb. brown sugar, or more to taste
• salt to taste
• heavy cream, optional

Yield: 6 - 8 servings

• 
  
• In a large pot (Dutch oven), heat oil over medium-high heat. Add onions and saute until translucent, stirring frequently.
• Add squash, carrots, vegetable broth, apple cider and spices.
• Bring to a boil, reduce to simmer and simmer for 10-15 minutes or until squash and carrots are soft. Remove from heat and add pumpkin puree, butter, cream cheese and brown sugar. Puree with a hand (stick) blender or in batches in a normal blender. Blend until very smooth.
• Add salt as desired. Add more brown sugar, or even honey, to make it sweeter like Panera's. You can also add a little heavy cream if you want a richer flavor. Add more vegetable broth to thin soup if you prefer. Return to stove over medium-low heat if need be to heat the soup; serve immediately.

(Be careful not to boil...don't want to curdle the cream)

TIP: POKE A COUPLE OF HOLES IN THE BUTTERNUT SQUASH...COOK IT IN THE MICROWAVE ABOUT 5 MINUTES TO HELP LOOSEN THE SKIN - MAKES IT EASIER TO PEEL.  Or...you can purchase fresh or frozen butternut squash already cubed 

Linked to Meal Plan Monday
              Weekend Potluck

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Leader Enterprise - January 24, 2018 - Soups to Warm you Up

Cheesey Hamburger Soup 

Among the numerous food holidays in January, one of them is National Soup Month...so I'm happy to help you celebrate with these tasty soup recipes.  Slurp up and enjoy! 

I'm very pleased to share with you these favorite tried and true dishes that we enjoy. Trust they'll warm your tummies and fill your families. Dinner doesn’t have to be perfect or elaborate. A simple meal with your family is a weeknight gift. Enjoy it! Something I try to do on a regular basis, is cook chicken and beef for the freezer, so when I need a fast meal, it's ready to be added. I also keep chopped onions, celery and carrots in the freezer. It's a time-saver.

CHEESEY HAMBURGER SOUP 

1 lb. lean ground beef

1 small onion, chopped

2 Tb. minced garlic

1 (10.75 ozs.) can tomato soup

1 (soup) can water

2 (14 ozs.) cans beef broth

(about 2-1/2 cups)

1 sm. can corn, undrained

(or just add a cup of frozen)

1 c. uncooked pasta twists

4 - 6 ozs. Velveeta cheese, chunked

In a large skillet, brown ground beef with the onion and garlic. Season with salt & pepper (we are pepper lovers and I always use a garlic pepper from Watkins!) Drain grease. In large cooking pan, combine tomato soup, water, broth and corn (and/or beans). Add ground beef mixture and stir to combine. Heat just until it begins to boil, then add pasta. Cover pot and cook until pasta is just done (or el dente). Add Velveeta and heat on low until melted. Serve with a sandwich or salad, or even crackers and cheese, and you are ready to enjoy! 

It doesn't get much easier than this! 

BLACK & WHITE BEAN CHILI

3 chicken breasts, cooked and diced

1 (48 ozs.) jar great northern beans

2 (16 ozs..each) jars black bean and corn salsa

2 c. (16 ozs.) shredded cheddar cheese

Heat first 3 ingredients together until hot, then add cheese. Stir until melted. Serve hot alongside tortilla chips, cornbread, or a grilled cheese sandwich. 

Smoked Sausage, White Beans & Potato Chowder

SMOKED SAUSAGE, WHITE BEAN AND POTATO CHOWDER 

2-1/2 c. (low sodium) chicken broth 

3 c. potatoes, diced

(I use frozen cubed southern hash browns)

2 stalks celery, chopped

1/2 c. onion, chopped

1/2 c. carrots, diced

1-1/2 c. smoked sausage or ham, chopped

3 Tb. butter, melted

3 Tb. all purpose flour

2 c. half & half (or whole milk)

1 can (15 ozs.) northern beans, drained and rinsed

1/2 chicken bouillon cube, crushed
1 c. shredded cheese, optional

black pepper to taste

In large pot, add chicken broth, potatoes, celery, onions, carrots and smoked sausage; bring to boil and cook until veggies are tender, about 12 - 15 minutes. 

In medium saucepan, melt butter, stir in flour (a whisk works great) then add half and half a little at a time, stirring until smooth and thick. Drain some of the broth from sausage mixture, adding that to flour mixture, stirring until smooth. If using, add cheese and heat until it melts.  Slowly add that back to the pot with veggies and sausage. Add beans, bouillon and pepper.  Heat through and serve. 

I love serving these tasty crackers with any kind of soup!  If you like Ranch, substitute dry mix for the Italian seasonings. 

SEASONED BUTTERY CRACKERS

1 stick salted butter

1/2 tsp. Italian seasoning

1/2 tsp. dried basil

a few sprinkles garlic powder

(or substitute 1 tsp. Italian seasoning instead of all 3 spices above)

1/2 tsp. seasoned salt

1 sleeve saltine crackers

Preheat oven to 275. 

Melt butter in saucepan and add seasonings...stir until well blended. Add saltines, 2 (or more) at a time, coating with butter mixture on both sides. Place on baking rack over a cookie sheet.  Bake for 20 minutes.

Remove from oven; cool; place in sealed bag or container. 

Be a rainbow in someone else’s cloud.~Maya Angelou 

Mom's Chicken Casserole

This is a tasty chicken casserole that was a favorite of my mom's.  It's simple and full of goodness. 

I remember my mom telling me how she fixed it for a group of teens for a progressive dinner at the church my dad was pastoring, and then she gasped, thinking maybe those teens wouldn't like that cauliflower, broccoli and carrot combo in the dish.

I will always recall her giggle as she told me 'THEY ATE IT ALL". 

Yepper, it's that good - even teenagers will lick their plates clean.

I especially love the water chestnuts, that add crunch, but it tastes

great without them too. 

I think this is such a great way to get veggies in your family! 

(hover over photo to pin)

MOM'S CHICKEN CASSEROLE 

3/4 of (1#) bag of California Blend veggies 
(broccoli, cauliflower, carrot mix)
1 (10.75 ozs) can cream of chicken (or celery) soup
1/2 c. mayonnaise
(NOT Miracle Whip)
1/2 c. grated cheddar (or cojack) cheese
2 c. cooked, shredded chicken (or turkey)
1 tsp. parsley flakes
1/2 tsp. lemon juice
1 can (8 ozs) water chestnuts, chopped, optional 

Preheat oven to 350. Lightly grease 2 qt. baking dish. 

Cook veggies according to package directions, being sure not to overcook; drain.

In large bowl, combine all casserole ingredients, mixing until blended.  Pour into prepared dish.  Top with crumb mixture (recipe below). Bake 25 - 30 minutes or until bubbly. 

Yield: about 6-7 servings

TOPPING: 

2 Tb. melted butter
1 c. crushed cornflakes 
(measure after crushing)

Combine together in small bowl. 

Linked to Full Plate Thursday
       Weekend Potluck
       Meal Plan Monday

You might also enjoy....

Chicken Divan Squares (with crescent roll crust)

Mini Chicken Pot Pies

Cheesey Mixed Vegetable Casserole

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Creamy Carrot Soup

I love a thick creamy soup.  I enjoyed a butternut squash soup a couple of times when we ate out this summer. 

I love carrots and knew I'd have to try this simple soup.  The only thing I did differently is to use half sweet potatoes, as the original recipe called for regular white potatoes, and added a little bit of 1/2 &  1/2 to make it creamy. The addition of the potatoes let me know this would be a hearty soup. 

Sweet potatoes are very high in Vitamin A and are great for your heart health.

Hope you enjoy this special dish too.  Serve with a sandwich, or just bread and butter. 

It's filling and comforting. Top with ham or bacon if desired. If you're daring,

add some curry powder, thyme or even nutmeg. 

So happy I found the recipe at Grandma Loy's Kitchen who found the 

original recipe at a blog from Africa. Intriguing!

CREAMY CARROT SOUP 

2 Tb. butter

1 med. onion, diced

2 lg. garlic cloves, minced

10 med. carrots, peeled and chopped

3 med. white potatoes

2 med. sweet potatoes 

(or use all white taters)

5 - 6 c. chicken broth, divided

(depending on how thick you like it)

1/3 c. half and half, optional

salt & pepper to taste
chopped ham, optional 

In large saucepan, melt butter.  Add onion and garlic; cook over medium heat until onion is soft, about 5 minutes.  Add carrots and potatoes.  Cover with chicken 5 c. broth and bring to a boil.  Reduce heat, cover and simmer about 20 minutes until vegetables are tender.  (Add half and half for a creamy soup). Blend until smooth (or leave a few chunks to bite into) using an immersion blender or carefully pouring into a blender. (You may have to divide it into batches - be careful the heat doesn't blow the lid off).  Season with salt and pepper.  Serve hot.

Linked to Weekend Potluck
           Meal Plan Monday

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