Cornbread Salad

Can you believe that Summer is "unofficially" over? Boo! I have been away this week savoring every last drop of it!

I am back now. And just in time for all the barbecuing that'll be going on this weekend. Can't wait! I have the perfect salad to go alongside any meats you'll be grilling up. Not only is it incredibly delicious it's really beautiful! Kinda steals the show!

Cornbread Salad

Gorgeous and fresh! Perfect for your trifle bowl!

All dished up!

Lilla Rose Giveaway

I have a super pretty giveaway for you this week! It's being sponsored by Paula Miller, Independent Consultant, for Lilla Rose Hair Jewelry.

The Lilla Rose product line centers around unique, functional, and well made hair jewelry. From their flagship Flexi Hair Clip, they have expanded to Hair Sticks, Orings, Hairbands, and Bobby Pins.

Flexi Clip

Jalapeño Poppers

I love theses little darlings! The perfect appetizer for any get together or game day celebration. Heck!...We even make them to serve as the main course sometimes. Hors D'oeuvres for dinner? Why not!

Ingredients:

1 Lb ground (bulk) pork sausage

1 cup shredded parmesan cheese

1 8oz block cream cheese, softened

1 Lb jalapeño peppers, halved lengthwise and seeded (about 12-14 peppers)

Directions:

1.) Preheat oven to 425 degrees

2.) Cook sausage in skillet over med/high heat, until browned and crumbled. Drain fat.

3.) Mix cooked sausage, parmesan, and cream cheese. Stir well to combine.

4.) Fill each halved pepper with about 1 Tbs sausage mixture. 

5.) Arrange stuffed halves on baking sheet and bake for 20 minutes.

Take a a bow! You are a superstar!

Cherry Delight

Crushed up cookies mixed with butter, give this dessert an incredibly yummy crust! It also makes this dish perfect for Fauxbulous Friday.

I went with a cherry topping as the recipe suggested. But any fruit topping would be incredible on this! Enjoy!

Crust:

1 package of Keebler Sandies Cookies

1/2 stick of butter (at room temp)

Topping:

1 8 oz container Cool-Whip (chilled not frozen)

3 cups powdered sugar

1 8 oz block cream cheese (softened)

Directions:

Heat your oven to 350 degrees. Using a food processor, crumble the entire package of cookies, and add to a large mixing bowl. *If you don't have a food processor, add a few cookies at a time to mixing bowl and crush with the bottom of a drinking glass. (Works perfectly!) Stir in your softened butter. Firmly press cookie mixture into the bottom of a 9x13 baking dish. Bake for 20 minutes.

Remove from oven and let cool completely. While crust is cooling, mix together your cool whip, cream cheese, and powdered sugar. Spread over cooled crust. Let chill in refrigerator for about 20 minutes. Top with cherry pie filling. How easy was that! And SO good!

Recipe source: Creative Carmella

Cherry Delight Will Be Participating In These Fantastic LINK PARTIES

Congratulations to Kim Sikand! You are the WINNER of the Cross-Body Errand Bag by CLAUDIA BAG DESIGNS! Yay! Please contact me within the next 48 hours. You can do so right here on my CONTACT PAGE. Or message me on my FACEBOOK PAGE. I look forward to hearing from you!

xo, Leslie

Chile Relleno Casserole

This casserole is an oldie but goodie! The kind of dish that once you make it, you almost won't need to look at the recipe ever again. Simple ingredients (and instructions) that yield AMAZING flavor! Often described as having the goodness of an actual chile relleno without the frying. Pretty sure all the MOUNDS of cheese cancel out any kind of "healthy factor" though. No matter! Live a little and enjoy!

Easily a family favorite! And perfect for Meatless Monday!

Chicken Gyro With Tzatziki

I love the Farmers' Market! I completely appreciate being able to go once a week and shop from local growers. I know the produce I am getting is the freshest around. You really can't beat it!

But there's also another reason I love the Farmers' Market. You see, It's not just about the fresh produce for me. No...No...I have a SERIOUS affection for the food vendors. You know, the ones with the carts and kiosks? The ones with all the delectable meats, cheeses, homemade sauces, and breads? OH YES! For a foodie like me, it's HEAVEN on a city block!

I try to stop by all their stands each week and have a little sample of their latest creations. It's all so good! But the one I love the most is A lovely woman from Greece, known as The Gyro Lady. I am completely in love with the thin, juicy, strips, of lamb and beef. Served on a bed of sauteed onion with a little bit of salad. And then topped off with creamy Tzatziki dressing and a dash of spicy Harissa. All wrapped up in warm pita bread. A sandwich of sorts, called a Gyro. If you've never had one ,I feel sorry for you, you really have got to go out and get one!

Taking a few of The Gyro Lady's cues, I recently made my own version of her sandwich at home. Of course, I didn't have any meat cooking on a spit. But I did do my best to re-create the flavors and the overall essence of this dish. I am pretty pleased with how it turned out and I think you will be too! Enjoy!

Welcome Wednesday

I want to give a big THANK YOU to HAPPY HOUR PROJECTS and TAKE IT FROM ME for having Dishing With Leslie as their featured blog this week on WELCOME WEDNESDAY! I am both honored and excited! Thank you! Thank you!

In case you may not know about it, Welcome Wednesday is an awesome blog hop that starts each Wednesday and runs for a week. It's a great way to link up your blog, meet new bloggers, and help to grow your following. So be sure to stop in, link up, and say hello!

Thanks again! I REALLY appreciate it!  XO, Leslie

Balsamic Pea Salad

I know peas aren't everyone's thing...but they are one of my most favorite salad ingredients! And this is most certainly my new FAVORITE side dish! I have been trying to serve it with everything! My husband thinks I'm nuts! (What's new...)

Don't let the combination of mayonnaise and balsamic vinegar throw you off! It actually comes together to make a savory and slightly tangy dressing. PERFECT for this dish!

The original recipe is from allrecipes, and called for feta cheese. The majority of my family is not a huge fan of feta, so I played around with the ingredients and came up with something I knew they'd all agree on. It's absolutely delicious!  Enjoy!

Sponsor Spotlight And Giveaway

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This week they are giving away this super cute Errand Runner Cross-Body Hip Bag  to one of my readers! How SWEET is that!

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Pan Seared Chicken - With Mango Peach Salsa & Cilantro Lime Rice

My husband has been on a big "chicken kick" lately. He's an avid weight lifter and is always saying how he needs more protein in his diet. I'm fine with that. Chicken is one of the easiest things to prepare. But it does get tired after a while. 

So I did a quick scan of my pantry and fridge the other day, (looking for some new ideas), and I noticed a mango, some limes, and a few peaches that had just about worn out their welcome in my fruit bowl. I put them together with a few spices, some onion, and some peppers. The outcome was nothing short of FANTASTIC!  Please enjoy!

1.) Mango Peach Salsa prepared as directed and set aside until needed.

2.) Cilantro Lime Rice prepared as directed and kept warm until needed.

3.) Chicken:

4 - 6 boneless, skinless, chicken breasts

2 garlic cloves, minced

freshly ground pepper corns, to taste

onion powder, a few dashes

salt, to taste

1 Tbs olive oil

juice of 2 limes

2 sheets of wax paper

Directions:

Trim any fat from edges of chicken breasts and place them between 2 sheets of wax paper. Pound with a meat mallet to about 1 inch thickness. Remove top sheet of paper and season both sides with salt, freshly ground pepper corns, a few dashes of onion powder, and minced garlic. Heat about 1 Tbs olive in a large skillet. When skillet is screaming hot, add chicken breasts and sear for about 1 to 2 minutes, then flip and sear the other side; making sure not to cook them through. *You are looking for a golden brown crust only. Next, lower your heat to medium flame, squeeze your limes over the chicken, add about 2 cups of your  Mango Peach Salsa. Cover with lid and let cook for another 6 to 8 minutes. When chicken is ready, serve over a bed of Cilantro Lime Rice. Top with a few spoonfuls of the cooked salsa. Gorgeous and delicious!

Pan Seared Chicken With Mango Peach Salsa & Cilantro Lime Rice will be participating in these fantastic Link Parties

Cilantro Lime Rice

I love how easy this dish is to make! I also love how versatile it is! I usually serve it when I make Carnitas. It's good with just about any type of Mexican food or grilled meats.

Ingredients:

1 Tbs olive oil

1 cup Basmati rice

1/2 tsp salt

1/2 tsp sugar

juice of 2 limes

2 cups water

1/4 cup freshly chopped cilantro

Directions:

Heat olive oil over med/high heat in a large, lidded, skillet. Add rice and brown for a few minutes. Just until it's lightly browned and aromatic. Reduce heat to low. Add salt, sugar, and lime juice. Pour in water, stir, cover, and cook for about 15 minutes or until rice is tender. When rice is ready, fluff with fork and stir in chopped cilantro.

*I always double my recipe

Mango Peach Salsa

Mango Peach Salsa - Perfect side kick for when you're craving something a lil' different with your tortilla chips. Also makes a perfect topping for pan seared or grilled chicken. Enjoy!

Ingredients:

1 mango, peeled and diced

2 peaches, peeled and diced

1 jalapeno, seeded and diced

1/2 red onion, diced

1/2 cup freshly chopped cilantro

2 garlic cloves, minced

2 Tbs honey

1 Tbs cider vinegar

1 tsp cumin

1/2 tsp salt

1/2 tsp black pepper

juice of 1 lime

Directions:

Mix all ingredients in a small bowl and chill for at least 1 hour before serving. If using on meat, let rise to room temp first.

Mango Peach Salsa will be participating in these fantastic LINK PARTIES

Banana Split Trifle

I love serving dishes in my trifle bowl! There's a certain "WOW" factor that comes with being able to see all the delectable layers of goodness you're about to eat.
 I'm currently trying to figure out how to make steak and potatoes look good in it...(seriously). Where there's a will there's away!

No steak today though! I thought I would end the week on a sweet note instead. And sweet it is! I sat this beauty out on my buffet table, snapped a few photos, and then watched as my family devoured every last bit of it! (Love when that happens!)

I used vanilla wafers in this one. It's also really good if you make it with pound cake, sponge cake, or even brownies! Do what you like and make it your own. So good!

Lasagna With Sweet Basil

I love lasagna! I love ALL KINDS of lasagna! Even though it's a dish I would typically make in the cooler months, I was really craving it the other day. So why not share, right? So good! I put this picture up on my Facebook page and mistakenly said it was my Lasagna Supreme. (Coming up with names to distinguish them all can be tricky sometimes.) And YES, this is a SUPREME lasagna...but it's actually my Lasagna With Sweet Basil. My most favorite lasagna at the moment. Enjoy!

Tasty Tacos (No Seasoning Packet)

Tacos! And just in time for Taco Tuesday! We celebrate it each and every week. Tacos are the ONE dish that I do make each week without worrying that my family will get tired of them. (I have several versions.)

Today I am sharing my most basic recipe. I call them Tasty Tacos because they are! Tasty, and, seasoning packet free. If you have been following my recipes, you know that I am not a fan of seasoning packets. There are so many more tasty ways to flavor your food. (My opinion) Plus, I like experimenting with a little bit of this and that until I get it right.

I think I have it right with these! Simple to put together and PACKED with flavor!

Ingredients:
2 Lbs ground beef sirloin
1 onion, chopped
1 tomato, chopped
1 jalapeno, chopped
2 garlic cloves, minced
1 tsp cumin
1 tsp chili powder
1 tsp salt, or to taste
1 tsp black pepper, or to taste
small amount of oil for sauteing
Corn tortillas
*I fry my own shells. You will need about 2 cups of vegetable oil for this.

Directions:

Heat small amount of oil (I use olive) in a large skillet. Add onions, tomato, and jalapeno; saute just until they start to soften, about 5 minutes. Add garlic and cook for just a minute or two. Add your ground sirloin in small handfuls. This lets it blend better with your onion mixture. Use a wooden spoon to break it into pieces. Cook until it crumbles and is no longer pink; about 10 minutes. Drain any fat. *By using ground sirloin you really should have almost no fat to drain. I just use a spoon and scoop it off the side. That way I don't loose any yummy juices from the onion and tomato. Season with all of the dry seasonings, stirring to blend well. Taste to see if you would like any more salt or pepper. Cover and simmer on very low heat for a few more minutes.

Serve in corn tortillas. I like to fry mine. To do this you will need soft corn tortillas and about 2 cups of vegetable oil. Heat oil in small fry pan. I don't use an oil thermometer. I typically know it's ready after it has been heated over high heat for about 8 minutes. Using tongs, lay tortilla in oil and fold it in half. Let fry a little bit on each side. Set on paper towels to drain and cool. Proceed with next tortilla.

Top with all your favorite taco goodies and enjoy!

Tasty Tacos will be participating in these fantastic Link Parties

Carne Asada Fries

If you have ever dipped a french fry in guacamole, you clearly have good taste in food! If you've dipped a french fry in GUACAMOLE...topped with SOUR CREAM, CHOPPED STEAK and CHEESE, then you're most likely from Southern California...AND have good taste in food!

ALL HAIL CARNE ASADA FRIES!!!

Just LOOK at all that sunny goodness!!! Mi Amor!!!