Sunday in the Kitchen - Summer Vinaigrettes

Welcome back to my kitchen!

Some of my favorite things about the weather getting warmer would be the fresh fruit and the light salads. For Mother's Day, I was served this scrumptious  homemade Belgian waffle with several different kinds of fresh fruit on top - it was awesome!

My writing news this week:  I finally started Book Two in my Prosperity Creek time travel romance series...Betting on the Gamber! Veronica and Gabe are already fun to write. :)

This week my "Hot Links" from around the blog-o-sphere are:

Through Heart-Shaped Glasses continued the monthly theme of "firsts" with posts on First words, First Kiss: Miss or Bliss with our first guest blogger, Robin Bielman, First Adventures, and First Lines.

On Your Writing Coach: 10 writing insights.

and on Kristyn Phipps' blog, Social Media 2.0 - blogging and Triberr

And now it's on to the summer vinaigrettes...

When the weather gets warmer and more salads grace our tables, I love to try different dressings and vinaigrettes. Here's a few I've tried and liked in the past (and all are from the Meals in Minutes cookbook by the American Heart Association!) The first two recipes are for small portions, so you don't have to worry about looking for a jar to keep it or for storing it for too long.

Classic Vinaigrette

3 Tbs balsamic vinegar

1/4 tsp Dijon mustard

1/4 tsp minced garlic

1 Tbs extra-virgin olive oil

Grapefruit Vinaigrette

2/3 Cup fresh grapefruit juice

1 Tbs plus 1 1/4 tsp honey

2 tsp cider vinegar

1/2 tsp crushed red pepper flakes

Fresh Strawberry Vinaigrette

2 Cups whole strawberries

1/4 cup sugar

1/4 cup raspberry vinegar

Process in a blender or food processor until smooth.

 Enjoy!

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** Because I love my readers and am grateful you choose to spend some time with me each week, all comments from May 1 to May 31st are automatically entered into my monthly drawing for a 3 pack of mini travel-sized handmade soaps. Details and the scents for the month can be found on the "contest rules" page.

Sunday in the Kitchen - Chilled Red Beans and Rice

Now that the weather is finally getting warmer, it means we'll be outside more. Barbecues and warm summer nights. I'm always on the lookout for a new salad idea to serve on the buffet with burgers or chicken on the grill.

Here's a new one I found this week looking through a cookbook of quick and healthy meals. Hope you enjoy it!

Chilled Red Beans and Rice 

1/4 cup Italian dressing 

3 Tbs water 

2 Tbs white vinegar

1/2 tsp dried oregano

1/4 tsp ground red pepper 

1/4 tsp dried thyme

1/8 tsp ground pepper

1 (15 oz.) can red kidney beans, drained

1 cup cooked long-grain rice (cooked without salt), chilled 

1 cup sliced celery

3/4 cup chopped onion

3/4 chopped tomato

Combine the first 7 ingredients, mix well and chill. (Preferably in a jar sealed tight, shaken vigorously!)

Combine dressing mixture, kidney beans and next 4 ingredients in a bowl; toss well.

 Cover and chill.

Enjoy!

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Exciting news!  Beginning May 1st there's a new group blog in town! Heart-Shaped Glasses is where 12 authors will be chatting about writing and reality through the eyes of romance writers. I'm even offering the first month's Blog Swag Giveaway! Watch for more details and the link in the coming days...