summer winter food blog 😁

 

Chicago style chicken dogs           scroll down there 

                                                        there is more                                                                   delicious   

                                                             recipes

                                                         to be seen !!                                                                                                    

                                               

                                                          

                                         

jarred pepperoncini peppers, thinly sliced, plus 1 Tbsp brine                         

Ingredients 

1 tsp. 

honey                                                                                                       

1 tsp. 

yellow mustard, plus more for serving

1 tsp. 

poppy seeds

1/4 

small sweet onion, thinly sliced

4 

fully cooked chicken sausages

4 

hot dog buns

2 

small plum tomatoes, sliced into half-moons

4 

dill pickle spears

1 

small romaine heart, thinly sliced (about 3 cups)

1.  1 Heat grill to medium. In a bowl, whisk together pepperoncini brine, honey, and mustard; stir in poppy seeds. Add pepperoncini peppers and onion and toss to coat.
2. 2 Grill sausages, turning occasionally, until lightly charred and heated through, 10 to 12 minutes. If desired, grill buns.
3. 3 Stuff sausages into buns along with tomatoes and pickles. Toss poppy seeds and onions with romaine and spoon on top of sausages. Serve with remaining romaine mixture and extra mustard if desired.
4. BY THE GOOD HOUSEKEEPING TEST KITCHEN

    

Easy Greek Salad       

Ingredients

• ¼ cup extra-virgin olive oil                                                 
   

  
  

  
  
  
  
• 3 tablespoons red wine vinegar                
• 1 garlic clove, minced
• ½ teaspoon dried oregano, more for sprinkling
• ¼ teaspoon Dijon mustard
• 1 English cucumber, cut lengthwise, seeded, and sliced ¼-inch thick
• 1 green bell pepper, chopped into 1-inch pieces
• 2 cups halved cherry tomatoes
• 5 ounces feta cheese, cut into ½ inch cubes                           ELISE BAUER
• ⅓ cup thinly sliced red onion                     
  20 Ratings

   51 Comments
• ⅓ cup pitted Kalamata olives
• ⅓ cup fresh mint leaves
• ¼ teaspoon sea salt
• Freshly ground black pepper

Instructions

• In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
• On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of
•  oregano and top with the mint leaves. Season to taste and serve.

Winter vegetable &    lentil soup                                                     

Ingredients                     

by Sara Buenfeld

• 85g dried red lentils 
• 2 carrots,  quartered length ways then diced
• 3 sticks celery, sliced
• 2 small leeks, sliced
• 2 tbsp tomato puree
• 1 tbsp fresh thyme  leaves
• 3 large garlic cloves, chopped
• 1 tbsp vegetable bouillon powder
• 1 heaped tsp ground coriander

Method

• STEP 1

  Tip all the ingredients into a large pan. Pour over 1½ litres boiling water, then stir well.

• STEP 2

  Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.

• STEP 3

  Ladle into bowls and eat straightaway, or if you like a really thick texture, blitz a third of the soup with a hand blender or in a food processor.                               By Sara Buenfeld

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