Vegetarians & Meat-Lovers: Split Table Recipes

Caprese Pasta Salad, Big Pan of Cheesy Potatoes, and Crazy Boating Story from Up North. Easy simple yummy recipes to enjoy those fresh summer garden and local farm fresh tomatoes and basil leaves, and fall creeping in...a comfort food recipe for cheesy potatoes. Plus, a crazy boating story! Two boats were involved in this crazy story. What are th odds! Enjoy my cookbooks with is free until Sunday August 6th, 2023 11:59 CST. One Dish Two Diets Cookbook FREE! For a limited time only (affiliate link when no longer free) https://amzn.to/3QvqWIO Caprese Pasta Salad 12 ounces tricolor rotini pasta, cooked and drained 3 cups sliced tomatoes cultivar (multicolored red, orange, yellow) 1/4 cup olive oil 1/4 cup balsamic vinegar 1 tablespoon dried basil leaves 8 ounces fresh mozzarella cut up 2 cups fresh basil leaves (small or cut up big ones). Mix all together and serve. Big Pan of Cheesy Potatoes with Corn Flake topping 3 pounds, 4 ounces frozen shredded hash browns (this size is flexible), thawed 2 cans cream of potato soup 2 sticks melted buttter, divided 4 cups shredded sharp cheddar cheese salt and pepper to taste 2 cups Corn Flakes Combine thawed potatoes, soup, 1 stick of melted butter, 3 cups shredded cheese and stir and mash to thoroughly mix. Press evenly into a 9x13 inch pan. Sprinkle with salt and pepper. Bake at 350 degrees for 35-40 minutes until a bit golden and looks done. Melt the second stick of butter. Spread corn flakes across top. Pour butter over flakes. Bake for 5 minutes more. Serve. Enjoy!

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Episode 23: Frozen Yogurt Bars and Fresh Tomato, Onion, and Four Cheese Salad Recipes & Our Dog Rescue Story! Coming at you with a short episode this time because we are getting ready to go "up north"! A Minnesota phrase people commonly say when going anywhere north to a cabin or lake for vacation. Enjoy this super easy recipe for fruit frozen yogurt bars and a simple but very tasty salad! Also, I shared out dog rescue story of when we were at the same cabin we are going to where we almost lost our dog, who was new to us at the time and he had been rescued from a shelter in Missouri and had been living in a dog foster home when we adopted him. He was so skittish and fearful, irrational really, and he got loose in the woods up north. We spent hours looking for him but it was his bond with my husband that saved him! Enjoy these recipes and use those yummy summer garden fresh tomatoes! Frozen Yogurt Bars2 cups Chobani Greek yogurt, whole milk, either plain or vanilla 1 cup Chobani Greek yogurt 0% milkfat, vanilla, or plain (I usually do one plain and one vanilla for the yogurts, but do whatever you'd like) 3 tablespoons honey 2 chocolate Hershey bars, broken into pieces/chunks 3 ripe bananas cut up (or 1 1/2 to 2 cups cut up strawberries) Whisk yogurts and honey together. Stir in fruit and chocolate bar pieces. Spread in a parchment lined 9by13 inch pan (or smaller for thicker bars). Cover with plastic wrap. Freeze for 4-5 hours then serve. If serving later on and for leftovers, allow bars to sit out on the counter for a bit to thaw for easier cutting and enjoyment. Optional stir-in ideas: peanut butter, Nutella, other fruits, other flavored sweet chips like butterscotch chips or candy pieces like Heath bar or cookie crumbles, nuts, raisins Fresh Tomato, Onion, and Four Cheese Salad5-6 large tomatoes, chopped 2 scallions chopped, use full 1/3 cup yellow onion, chopped 1 teaspoon minced garlic juice of 1 lime 1 tablespoon oil (olive or toasted sesame) 1 tablespoon Balsamic vinegar 1/2 cup shredded Parmesan cheese 1/2 cup feta cheese 1/4 cup grated cheese blend with Parmesan, Romano, and Asiago cheeses Stir all ingredients together and let sit for about 15 minutes. Serve. The salad is best when eaten fresh. Thanks for listening! Enjoy these simple tasty recipes that are great for summer! Visit my website: https://www.juliehoagwriter.com/ Check out my new cookbook American Midwest Cooking: Quiches https://amzn.to/3DpQoaE One Dish Two Diets cookbook https://www.amazon.com/Julie-Hoag/e/B07893GH65/

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Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

On the Vegetarians & Meat-Lovers Podcast with Julie Hoag. The epic rags to riches Journey to Success of Food Blogger and Bestselling Cookbook Author Marye Audet-White, Restless Chipotle: Enjoy the epic chat between host Julie Hoag and food blogger/cookbook author Marye Audet-White, the Restless Chipotle. With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more. Marye shared her personal and professional life journey from being poor, struggling, and even dumpster diving to feed her family, to being abandoned by her ex-husband, left to raise her children alone, to her amazing rise as a successful food blogger and bestselling cookbook author. Her story is both inspiring and courageous. She worked very, very hard to reach her success. Her drive and dedication show how tenacious she really is and what a smart businesswoman, plus being a busy mom on top of all that! She's really quite an amazing and admirable woman, and I thoroughly enjoyed getting to talk with her on the podcast. She deserves all the accolades and respect! YouTube https://www.youtube.com/channel/UC8Gc2ckH2tRlfAe1Xmr3n7w Website: https://www.restlesschipotle.com FB - https://www.facebook.com/RestlessChipotle Email List -https://www.restlesschipotle.com/subscribe/ Affiliate links to cookbooks, the podcast may receive a small monetary award if purchases are made through the links that go to support the podcast. Thank you. Mexican Slow Cooker Cookbook: Easy, Flavorful Mexican Dishes That Cook Themselves https://amzn.to/46yoXsP The Everything Cookies and Brownies Cookbook (Everything®) https://amzn.to/3JF25y5 Bread Bootcamp: It's Not a Cookbook...It's an Adventure https://amzn.to/3NV3kvE Effortless Summer Entertaining - For the Rest of Us (plans and recipes) https://amzn.to/3PNHP0S Marye shared a recipe! Crockpot Smothered Chicken Serves 6 Ingredients 2 1/4 pounds boneless skinless chicken breasts or thighs 10.5 ounces cream of mushroom soup 10.5 ounces cream of chicken soup 8 ounces button mushrooms sliced 8 ounces onion cut in half then sliced 1 ounce onion soup mix 1/2 cup chicken stock 1 teaspoon seasoning salt Instructions Spray the inside of the crock with no stick spray. Lay the chicken in the bottom of the crock. Sprinkle with the seasoned salt. Cover with the onions. Mix the soups and the onion soup mix until smooth. Stir in the chicken stock. Spoon over the chicken. Top with sliced mushrooms. Set the crockpot on low, co

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Episode 21: Summer Salads and Desserts Berry Bomb Pop Fruit Salad, Cilantro Lime Cucumber Salad, Jalapeno Poppers & more for summer! Enjoying summer? I sure am! And all the yummy summer foods! Enjoy these summer delights and tasty dishes! Berry Bomb Pop Fruit Salad https://www.juliehoagwriter.com/2019/06/17/easy-4th-of-july-desserts-red-white-and-blue/ Ingredients:

• 2 c. cut up strawberries
• 2 c. blueberries
• 2 c. blackberries
• 8 single bomb pop popsicles cut up
• You must serve it immediately as the popsicles will start to melt. This dish is still good once the popsicles melt however as the fruit becomes coated in popsicle juice, which is yummy! But, it's really fun to eat it while the popsicle chunks are still present. No Bake Dessert Salad for the 4th of July https://www.juliehoagwriter.com/2018/06/03/easy-no-bake-dessert-salad-for-the-4th-of-july/ Ingredients:
• 4 c. strawberries, cut up
• 2 c. whipped topping (Cool Whip®)
• 1 gelatin box (6 ounces), blue in color with 1 1/4 c. boiling water to prepare gelatin
• 1 c. small marshmallows

Prepare the Jello Jigglers ® recipe from the box: which is 1 1/4 c. boiling water to 6 oz. blue gelatin. Stir to dissolve, follow the directions on the package. Pour liquid gelatin into a small loaf pan and let it sit in the fridge for 3 hours. Meanwhile, cut up the strawberries into pieces for 4 c. strawberries. Once the gelatin has set, after about 3 hours, loosen it around the edges with a knife and scoop it out onto a flat surface. Cut it into bite-size pieces. Add it to a large bowl. Add the strawberries and marshmallows to the bowl and stir gently. Add the whipped topping and stir gently. Serve immediately. It is best to make it fresh and eat it fresh for the best results. Layered RWB Jello Bars https://www.juliehoagwriter.com/2017/07/04/layered-holiday-no-bake-jello-bars/ Tangy Homemade Cilantro Lime Salad Dressing and two salad recipes1/4 c. olive oil 1 tsp. minced garlic 5 Tbsp half-and-half creamer 1 1/2 Tbsp fresh squeezed lime juice 1/4 c. apple cider vinegar 1/4 tsp ground red pepper 1 1/2 Tbsp chopped fresh cilantro, mounded 1/2 c. olive oil mayo 1 Tbsp milk 3 tsp sugar Blend with a hand blender for a minute. Cucumber Salad: 1/4 c. diced onion, 5 cucumbers, 3/4 c. dressing, 1 tsp. minced garlic Lettuce Salad: 1 bag sweet butter lettuce, 1 c. raw carrot slices, 1/2 cucumber diced, 15-20 grape tomatoes, 5 large slices fresh mozzarella cheese cut into pieces. From One Dish Two Diets cookbook: https://amzn.to/42UAj7D Poppers:6-8 jalapeno peppers 1/2 c. shredded cheddar cheese 1/2 c. Parmesan cheese 4 oz. cream cheese 2 tsp chia seeds 1 tsp. minced garlic 1/3 c. grilled pork Mix. Fill peppers. Cook 350 degrees for 15-17 minutes. Broil 2-4 mi

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Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Vegetarians & Meat-Lovers Podcast welcomes Rosemary Molloy of An Italian in my Kitchen Food blog. Rosemary is an authentic #Italian cook and baker. She shares authentic Italian cooking with the world on her blog, on Pinterest, Instagram, Facebook, and YouTube as well as her website:

Rosemary is a cookbook #author as well. Find her #cookbook on Amazon (affiliate link below, if purchases are made through this link, this podcast may receive advertising fees at no added cost to the consumer. This supports this podcast. Thank you!) Authentic Italian Desserts https://amzn.to/42uOm3C and her ebook It's All About Pasta is on her website. Rosemary was named one of the top Italian Food Bloggers by Good Tastes of Tuscany! We chatted about her journey from Toronto to Rome and all her experiences that led her to be a food blogger. She loves to share homemade Italian #recipes and #Canadian treats. She has been featured on many popular sites and publications. She's a self-taught food photographer as well. She shared some tips and advice for #cooking and Italian recipes, ways of preparing #food, ideas for preserving food, and her favorite recipes. We also talked about pizza! I love pizza... check out her dough recipe here: https://anitalianinmykitchen.com/best-pizza-dough/ I can't wait to try this out! We are pizza fanatics at my house! Her tips on cooking artichokes have me intrigued! I'm going to try it out! You should too! Also try her Nutella #Tiramisu! https://anitalianinmykitchen.com/easy-nutella-tiramisu/ And Frozen Yogurt Bark https://anitalianinmykitchen.com/yogurt-bark/ In this episode, also learn some differences between Italian #cuisine and American. We talked a bit about the cultural differences as well. Visit her website today to gain access to all her tasty amazing delicious recipes today! I thank Rosemary for coming to the show! Show her some love and check out all her links and gain some tasty awesome recipes for yourself to try! Visit my website: https://www.juliehoagwriter.com/ Check out my new cookbook American Midwest Cooking: Quiches https://storyoriginapp.com/universalbooklinks/07baee4a-61dc-11ed-ba27-277909561aeb One Dish Two Diets cookbook https://www.amazon.com/Julie-Hoag/e/B07893GH65/ Hungry Hearts edgy YA romance with sweet love too: https://amzn.to/3NHvryE

Thanks for listening and enjoy your food today!

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Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Episode 19: Pastry Chef Brianna Shaver Garden Box Baking Interview. Brianna is a Pastry Chef turned SAHM who is now focusing on her craft of masterful dessert creation as a digital creator, social media influencer, and food photographer. She also does custom orders in Seattle. Brianna and I had a really fun chat about baking! She shared her experiences and some fabulous tips about making yummy desserts! She is a content creator and her recipes can be found on Instagram at http://instagram.com/gardenboxbaking and on YouTube https://www.youtube.com/channel/UCURXLk23fgEim--Z9IWNMog where you can find her full recipes along with images/videos. Thank you for coming on my show Brianna! You can watch our chat as a video on YouTube at https://youtu.be/T8F37ZSKZZE Enjoy Brianna's Favorite Chocolate Chip Banana Bread recipe! I made it and it's delish!!! 4-5 (454g) bananas

½ cup (99g) olive oil

1 cup (213g) brown sugar

2 eggs

1 teaspoon vanilla extract

1 cup (120g) all purpose flour

1 cup (113g) whole wheat flour

1 teaspoon baking soda

½ teaspoon baking powder

¾ teaspoon salt

1 teaspoon cinnamon

½ cup (57g) toasted walnuts, chopped

½ cup (85g) chocolate chips

Simple syrup

Mix together the mashed banana, oil, sugar, eggs & vanilla. Add in the flours, baking soda, baking powder, salt & cinnamon. Fold in the walnuts & most of the chocolate chips. Pour into a greased and parchment lined loaf pan, top with remaining chocolate chips. Bake @ 350° 60-75 min (check to see if it's done by inserting a toothpick in the center, it should come out clean or slightly tacky). Brush with simply syrup while warm. Let cool & enjoy! Visit my website: https://www.juliehoagwriter.com/ Check out my new cookbook American Midwest Cooking: Quiches https://amzn.to/3DpQoaE One Dish Two Diets cookbook https://www.amazon.com/Julie-Hoag/e/B07893GH65/ Hungry Hearts edgy YA romance with sweet love too: https://amzn.to/3NHvryE

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Episode 18: Soy Garlic Pork Marinade, Portabella Mushroom Marinade, & Tomato Fennel Pasta Salad. Welcome to my podcast where I talk all things food, cooking, and meal prep for split tables where some people are vegetarians and others are meat eaters. I have three recipes to share and this could be your full meal plan right here! Below are links to my cookbooks and the recipes are laid out for you for easy access. Use those taste buds, baby! And enjoy your food today and every day! Soy Garlic Meat Marinade for chicken, pork or beef.From Betty Crocker's New Outdoor Cookbook Barbecues published in 1967 by General Mills Golden Press. 1/4 cup salad oil (I use olive oil) 1/4 cup soy sauce 2 tablespoons ketchup 1 tablespoon vinegar 1/4 teaspoon pepper 2 cloves garlic, crushed (I used minced) Stir and pour over 4 pork chops in a sealed bag or container. Coat meat with marinade. Let sit for a 1/2 to 2 hours and then grill to appropriate internal temp. Amazing Marinating Secret for Marinated Balsamic Mushroom Cap Burger Recipe2 Portabella Mushroom caps, large 1/2 teaspoon Lawry's seasoned salt 1 teaspoon jalapeno seasoning containing ground jalapeno, onion, garlic, plus salt 1/4 cup olive oil 1/8 cup balsamic vinegar 1 tablespoon chia seeds Mix all ingredients together and add mushrooms to a sealed bag or container to marinate for 1 1/2 to 2 hours coating all sides. Grill. Find this recipe also on my website where you can print it: https://www.juliehoagwriter.com/2017/07/11/amazing-marinating-secret-plus-marinated-balsamic-mushroom-cap-burger-recipe/ Tomato Fennel Pasta Salad16 oz mini farfalle pasta (mini bow tie) 2 1/2 cups cherry and grape tomatoes of different colored tomatoes yellow, red, & orange the medley style, cut in half or thirds 8.5 oz jar of sundried tomatoes julienne cut with Italian herbs in oil 1 teaspoon Lawry's seasoned salt 1/2 teaspoon black pepper 1 tablespoon fennel seed 2 tablespoons white wine vinegar 1 1/4 cup shaved mixture of asiago, romano, and Parmesan cheese 1 cup chopped white or yellow onion 2 cups chopped zucchini Add tomatoes, salt, pepper, fennel seed, vinegar, onion, and zucchini to a bowl or large container. Stir. Add already-cooked pasta while still warm. Add cheeses and stir well. Let sit in the fridge for 1/2 to 1 hour and serve. Great leftover too. Visit my website: https://www.juliehoagwriter.com/ Check out my new cookbook American Midwest Cooking: Quiches https://amzn.to/3DpQoaE One Dish Two Diets cookbook https://www.amazon.com/Julie-Hoag/e/B07893GH65/ Hungry Hearts edgy YA romance with sweet love too: https://amzn.to/3NHvryE

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Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Episode 17: Easy Recipes for Spring Mix Greens Salad Recip with Balsamic Fresh Mozzarella Pepitas and Half Meat Half Cheese Pizza Casserole. Super easy good meals are important when you are busy but need to feed your family. We have the option of premade meals or frozen, but easy homemade meals are the best! Enjoy these recipes and refer back to the show notes for easy access to the recipes. Easy Recipes for Spring Mix Greens Salad Recipe with Balsamic Fresh Mozzarella Pepitas Ingredients:4 cups spring mix green baby lettuce, baby green, radicchio (or any combo), 1/3 cup pepitas roasted and salted, 1 cup fresh mozzarella pearls cheese, 1 ripe avocado, 3/4 cup chopped fresh tomato, 1 1/2 tablespoons balsamic vinegar, 2 tablespoons olive oil. Instructions:Peel and dice ripe avocado. Chop up tomato. Combine spring mix greens with pepitas, avocado, tomatoes, and fresh mozzarella. Toss. Prepare the dressing by mixing vinegar and oil. Pour dressing over the salad and toss to mix well so avocado mashes and coats all components of the salad. Serve immediately. Print this recipe from my website: https://www.juliehoagwriter.com/2018/06/06/spring-mix-greens-salad-balsamic-mozzarella-pepitas/ Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Half Meat Half Cheese Pizza Casserole Ingredients:4 cups cooked egg noodles, 2 cans tomato soup, 2 teaspoons ground oregano, 1 teaspoon salt, 1 tablespoon olive oil, 2/3 cup diced onion, 1 lb ground beef, 2 cups shredded mozzarella cheese, 1/4 cup shaved Parmesan cheese, 1 teaspoon Italian seasoning, 1/2 cup pepperoni. Instructions:Cook and drain noodles. Combine tomato soup, oregano, and salt in a bowl and stir. Add noodles and stir well to coat. Cook the onion until tender in olive oil. Brown ground beef. Spread noodles and tomato soup mixture in a 9x13 inch glass baking dish. Flatten it so it's even across the pan. Sprinkle onions over the top. Add pepperoni and ground beef to half or three-fourths of the pan to make a hybrid dish, leaving about 1/2 to 1/4 with just cheese, as desired. Top with mozzarella cheese and parmesan cheese. Sprinkle Italian seasoning across the top. Cook for about 30 minutes at 350 degrees. Serve. Visit my website: https://www.juliehoagwriter.com/ Check out my new cookbook American Midwest Cooking: Quiches https://amzn.to/3DpQoaE One Dish Two Diets cookbook https://www.amazon.com/Julie-Hoag/e/B07893GH65/

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Ep 16: How Plant-Centered Nutrition Can Heal You with Former Meat-Eater and Dietician Ashley Kitchens. Listen to my amazing and incredible discussion with my podcast guest Ashley. She's a former meat eater who grew up on an Angus beef farm. Yes! She came from a heavy meat-eating childhood. She always had GI issues and it wasn't until she started going plant-based in her diet did she see relief from these horrible symptoms that plagued her for years. She shares her story of how adopting a plant-centered diet has made her healthier, more comfortable, and happier. I love the stories that she shares about clients who found life-transforming help by switching to a plant-based diet. These people had such issues as severe high cholesterol, diabetes about to require insulin, and cancer patients who all had so much improvement in their health status and labs that their doctors were amazed and asked them what they have been doing to get these incredible results. That's huge! Ashley also shared tips and advice, plus a delicious-sounding cashew cheese nacho recipe (YUMMM!) and a scrambled tofu recipe that is highly indistinguishable from eggs (like it has fooled people into thinking they are eating eggs!). Listen to our fun chat and find out if you should start slowly incorporating a plant-based diet into your lifestyle or if you should try switching entirely. Ashley is a great resource and offers 1:1 nutrition coaching, courses, free meal plan prep, and free mindful eating training. She also is a podcaster at Plant Centered and Thriving Podcast with Dietician Ashley Kitchens. Find her on Instagram at http://instagram.com/plantcenterednutrition and her website is: https://plantcenterednutrition.us/ Visit my website: https://www.juliehoagwriter.com/ Check out my new cookbook American Midwest Cooking: Quiches https://amzn.to/3DpQoaE Check out my other cookbook One Dish Two Diets Cookbook: Recipes for the Hybrid Vegetarian and Meat-Eating Family. You can find the cookbook on Amazon here (affiliate link): https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Thanks for listening!

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Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Episode 15: Open-faced Avocado Egg Spread & Tomato Sandwiches, Jalapeno Pickle Egg White Salad, and Veggie Avocado Egg Salad. I have eggs on the brain! With Easter coming, I always have eggs on the brain. In this episode, all about avocados and eggs, I'm sharing recipes from my One Dish Two Diets Cookbook. You can find the cookbook on Amazon here (affiliate link): https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Ready? Let's go! Open-faced Avocado Egg Spread & Tomato Sandwiches Ingredients: 12 egg yolks from 12 hard-boiled eggs (set egg yolks aside for the salad), 1 ripe avocado, 2 Tbsp fresh lemon juice, 1/4 tsp black pepper, 1/2 tsp salt, 1/3 c olive oil mayonnaise, 2 Tbsp crushed crispy jalapenos, 1 1/2 tsp taco seasoning, 2-3 large tomatoes, 12 slices of 12-grain bread. Instructions: Place egg yolks in a bowl. Add chunks of avocado, black pepper, salt, mayo, and blend until smooth. Spread 1/8 c per slice of toasted bread. Sprinkle with 1/2-1 tsp crushed crispy jalapenos, and 1/8-1/4 tsp taco seasoning. Add tomatoes slices or thin wedges. Serve. Jalapeno PIckle Egg White Salad Ingredients: egg whites from 12 hard-boiled eggs, 1 pint small sweet or grape tomatoes (about 2 cups when sliced in half), 1 red pepper, chopped, 1 c sliced baby dill pickles, 2 fresh jalapeno peppers, seeds removed and chopped, 3 Tbsp diced onions, 1 Tbsp sweetened lime juice, 1/2 c Miracle Whips or mayo, 1 tsp seasoned salt. Instructions: Chop egg whites into pieces. Add sliced tomatoes, chopped red pepper, and sliced pickles to egg whites and stir. Make the dressing: jalapenos, onion, miracle whip dressing, sweetened lime juice, and seasoned salt. Blend with an electric hand blender for 20-30 seconds. Pour over egg white mixture and stir well. Serve or refrigerate. Veggie Avocado Egg Salad Ingredients: 1/2 c Tangy Homemade Cilantro Lime Salad Dressing (see recipe below), 5 mini cocktail cucumbers (sliced), 4 hard-boiled eggs, 1/4 c diced onion, 1 ripe avocado (diced), 1 c mini red or orange sweet tomato halves (grape tomatoes or cherry), 1/2 c shredded cheddar cheese. Instructions: Placed sliced cucumbers, tomatoes, diced eggs, onion, and diced avocado in a bowl. Add cheese. Add 1/3 c dressing. Stir vigorously and thoroughly to mash egg yolks and avocado with dressing. Serve or refrigerate. Great as a side salad or in a pita or on bread as a sandwich. Tangy Homemade Cilantro Lime Salad Dressing Ingredients: 1/4 c olive oil, 1 tsp minced garlic, 5 Tbsp half-and-half creamer, 1 1/2 Tbsp fresh squeezed lime juice, 1/4 c apple cider vinegar, 1/4 tsp ground red pepper, 1 1/2 Tbsp chopped fresh cilantro (mounded), 1/2 c olive oil mayo, 1 Tbsp skim milk, 3 tsp sugar. Combine all ingredients and blend with an electric hand blender for 1 minute. Store in fridge. I hope you enjoy these recipes! Visit my website: https://www.juliehoagwriter.com/ Check out my new cookbook American Midwest Cooking: Quiches https://amzn.to/3DpQoaE

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Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025