The foodie world has been busy this week with some really great recipes! July 4th recipes are popping up everywhere so be sure to come back for the next several days and get great last-minute suggestions for your upcoming celebration!
For now, we’ll keep things simple and share this week’s Greatest Hits!
This Breakfast Pancake just looks like fun! Savory Sweet Life offered this as a Father’s Day breakfast for her husband. You can obviously customize this to your family’s tastes – and it looks like a great adventure in food!
Meatless Mama: She is so consistent in posting beautiful, healthy food – I love her blog. Don’t you? This week, she was tagged as part of our Ultimate Recipe Swap. She posted a recipe for a Raw Blueberry Pie – and this is not your ordinary blueberry pie!
Over at Kitchen Stewardship you’ll find a host of suggestions for Pasta Salad Variations! Which one sounds like your kind of pasta salad?
Are you a fan of Thai food? I am! My favorite dish is Pad Thai. There is something so satisfying and delightful about the combination of peanut butter, spice and noodles that just gets to me. For a change of pace, why not try this Quick and Easy Thai Peanut Vinaigrette from Savory Sweet Life.
Continuing with Asian flavors, this recipe for Five Spice Roasted Chicken Thighs with Peanut Rice Noodles at Evil Shenanigans sounds very tempting. If you’ve never used the seasoning blend known as “five spice” it is worth trying. It’s used in Asian dishes and is a combination of cinnamon, cloves, star anise, fennel seeds, and Szechuan peppercorns.
Now this is fun: Meatless Mama, who was tagged from our participation in the Ultimate Recipe Swap, tagged one of my other favorite foodies iRaw. Here is a post for a Ridiculously Easy Dessert: Chocolate Baked Bananas! Considering the rash of recipes I’ve tried lately using bananas – this one just might be next.
Speaking of banana recipes, this is one I tried this week from Nagle5News: Banana Crumb Muffins. They were delicious! I substituted flaxseed meal for the egg and reduced the sugar to 1/2 cup (1/4 cup brown sugar + 1/4 cup white sugar). The banana flavor was more subtle in this recipe – and the crumb topping was a nice touch!