Summer BBQ

Last night we grilled out. It was one of those rare, perfect, Wyoming summer nights - great for grilling. The meal was divine! We grilled ribs & corn on the cob and I made a "Loaded Baked Potato Salad" {special thanks to my sis-in-law Sarah for this to-die-for recipe}.
What a fabulous night!

Loaded Baked Potato Salad

1 1/4 lbs. small unpeeled red potatoes, cubed
1/4 t salt
1/2 t pepper
2 hard cooked eggs
1/4 c cooked and crumbled bacon
1/2 c shredded cheddar
1/2 c chopped onion
1 dill pickle, chopped
1/3 c sour cream
1/4 c mayo
1 t mustard

Place potatoes in greased baking pan and sprinkle with salt and pepper. Bake at 425 for 40-45 min. In a large bowl, combine potatoes, eggs, bacon, cheese, onion, and pickles. In a small bowl, combine mayo, mustard and sour cream. Pour over potato mixture and toss to coat. Serve immediately.

A Summer Meal

Here is a recipe perfect for those warm summer nights.
It can stand alone as a meal or you could
serve it with a meat or as an appetizer.

Italian Salad Pizza


Loaded with veggies, easy to make
and so yummy!

I paired the pizza with my favorite go to
grilled chicken seasoned with Adobo.
Easy and delicious everytime!

Italian Salad Pizza

{serves 6}

1-10 oz. prebaked pizza crust, such as Boboli
2 C shredded romaine lettuce
1 tomato, seeded and chopped
1 small red onion, thinly sliced
2 carrots, shredded
1 C peeled, seeded and chopped cucumber
5 pitted kalamata olives
2 T balsamic vinegar
1 1/2 T extra-virgin olive oil
1/2 t dried oregano
2 T grated Parmesan cheese

1. Place the pizza crust directly on an oven rack and turn the oven to 450 degrees. Bake 10 minutes.
2. Meanwhile, combine the lettuce, tomato, onion, carrots, cucumber, olives, vinegar, oil and oregano in a large bowl. Top the pizza crust evenly with the salad mixture, leaving 1/2-inch border. Sprinkle with the Parmesan and cut into wedges and serve.

Happy Father's Day

Here is the yummy dish that the girls and I served JTS for his breakfast {in bed} this morning! Worth sharing so, I included the recipe below. Hope everyone is having a wonderful Father's Day.

Blueberry Stuffed French Toast
{8-10 servings}

12 slices French bread, cut into 1-inch cubes
2 8-ounce packages cream cheese, chilled and cut into 1-inch cubes
1 C fresh blueberries, rinsed and drained
12 large eggs
1/3 C maple syrup
2 C milk

Blueberry Syrup
1 C sugar
2 T cornstarch
1 C water
1 C fresh blueberries, rinsed and drained
1 T unsalted butter

Grease 13x9-inch baking pan. Place half on the bread cubes evenly in prepared pan. Scatter cream cheese cubes over bread and sprinkle with 1 cup blueberries. Arrange remaining bread cubes over bread cubes over blueberries. In large bowl combine eggs, syrup, and milk and whisk to blend. Pour evenly over evenly over reserved bread mixture. Cover with foil and chill overnight.

Preheat oven to 350 degrees. Bake, covered with foil, in middle of oven 30 minutes. Remove foil and continue baking 30 minutes, or until puffed and golden brown.

In small saucepan combine sugar, cornstarch, and water over medium-high heat. Cook, stirring occasionally, 5 minutes or until thickened. Stir in 1 cup blueberries and simmer, stirring occasionally, 10 minutes, or until most berries burst. Add butter and stir until melted. Transfer to serving bowl. Place French Toast on individual serving plates and top with Blueberry Syrup.