Sitting just at the northwest part of Florida, Cedar Key is an island city at the gulf coast. Cedar Key sits about 3 miles into the Gulf of Mexico. Here you won’t find any massive high rise condos or boardwalks full of tourist traps. It’s a quaint fishing town with small cottages and houses, a lovely little beach, and cute bridges crossing the barrier islands.

Cedar Key was recently named one of the top ten coolest small cities by BudgetTravel.com, and I think it’s because it’s so different compared to the rest of hustlin’ and bustlin’ coastal Florida. The town is known mostly for its fishing, clamming, and quaint charm. But just because it is quieter than it’s neighboring coastal Florida cities, that doesn’t mean there’s a shortage of adventures here.

1. Cedar Keys National Wildlife Refuge

You will need a rented vessel, paddling kayak, or to join a tour guide on a boat to visit the refuge’s islands. A bird watcher’s dream, Cedar Keys National Wildlife Refuge nests near 20,000 birds such as brown pelicans, roseate spoonbills, and night herons to name a few. Although 20,000 birds seems like a high number, at one point 200,000 birds nested here.

When I was a kid, my parents took my brother and I along the Pacific Northwest coast’s lighthouses. I’ve loved lighthouses ever since. The National Wildlife Refuge has some of the most beautiful lighthouses in the United States. Long before the days of GPS and navigation systems, stood these beautiful lighthouses shining the way, guiding maritime travelers.

Cedar Key National Wildlife Refuge is a dream for wildlife photographers. Take a kayak out to the islands, enjoy some bird watching, hike a trail, or relax on the beach. The possibilities of relaxation for the soul are endless.

2. Cedar Key Fishing Pier

Another place for excellent wildlife photography is the Cedar Key fishing pier, where you can see flocks of pelicans soaring near the water, and even jumping families of dolphins! And of course, you can do what the pier is there for…fish!

Now I’m not a fisherwoman, however I get extremely giddy when I know I’ll be visiting a new pier. Florida is full of them, and I love walking the piers here. The Cedar Key fishing pier has unobstructed 180 degree views of the Gulf of Mexico, and the sunsets are glorious. Take a seat on a bench, and feast your eyes on one of the most beautiful sunsets you’ll ever see. The pier has bathrooms nearby, and a beautiful beach!

3. Cedar Key Beach

Cedar Key has a stunning little beach, that reminds me of a European beach. Perhaps it’s the calm waves, almost lake-like that make it so quaint. The sand is white and fine and the pier sits in the distance. Bring a beach towel, a picnic, and enjoy the entire day wading in the water and sunbathing.

If you have little ones, they’ll be thrilled by the huge playground right on the beach!

4. Explore The Shops

The shopping district is centered around 2nd street and Dock street. There’s a local art gallery, cute coastal shops offering beachside jewelry and gifts, and a bookstore. If you need to pick up some groceries to take to your hotel or rental, there is a local grocery store called Jiffy.

I don’t know about you, but I love grabbing a few local gifts for family and friends when visiting a new place. There’s no shortage of goodies here!

5. Dining with Gulf of Mexico Views

What better way to finish off a day of adventure than with a scrumptious dinner? Seafood lovers rejoice, because Cedar Key is known and famous for its seafood.

There are several restaurants offering a view of the water right on Dock street: 83 West, a restaurant featuring traditional American cuisine, the Tipsy Cow Bar and Grill, Steamers Clam Bar and Grill with so much fresh seafood, and Duncan’s on the Gulf. There’s also a little shack called the Big Deck Bar and Grill on the other side of the street.

I can’t recommend Steamers enough! I was expecting the clam chowder to be exceptional considering Cedar Key is a clamming town, and it truly did not disappoint! We loved the casual coastal atmosphere, and all the dishes were fantastic.

Look, Cedar Key is not a flashy town full of vacationers and partying. If you’re looking to enjoy a quiet, peaceful day on the gulf coast, you need to pay Cedar Key a visit. It’s the perfect place to get away from the busy hectic lifestyle, slow down and experience the old world Florida coast.

Try some delicious food with a view, do some bird watching and kayaking, find a trail or two, and then unwind at the beach. But don’t tell too many people about Cedar Key! Because its unique peaceful vibe is what gives it its charm!

The post 5 Things To Do In Cedar Key, Florida appeared first on Things And Ways.

The recipe I bring you today is an Olive Garden copy cat of the beloved Zuppa Toscana. Yes, everyone knows at least one person that is obsessed with Zuppa Toscana. And honestly it is such a classic cult favorite because it’s SO GOOD. It’s creamy, rich, hearty…yet the broth also seems light and flavorful! If you’ve tried it, you know what I mean!

Zuppa Toscana is such a lovely soup with tons of flavor packed in, yet it is relatively easy to cook. The ingredients in this soup are easy to find at any local grocery store. And the prep to table time is only about 40 minutes total! How great is that?

If you’re wondering where Zuppa Toscana came from, that’s a great question. Did it originate in the kitchens of Olive Garden? Well, no. Zuppa Toscana actually means “Tuscan soup” in Italian. In Italy, it is called “Minestra di Pane” or “bread soup”. I was fascinated to learn the original Zuppa Toscana is actually enjoyed on Tuscan toasted bread!

The original Italian bread soup has some of the same ingredients as the Olive Garden version, such as potatoes and kale. However in Italy the soup is also made with cannellini beans, zucchini and tomato pulp. Rigatino is an Italian bacon that is added to the soup. The toasted Tuscan bread added into the soup is robust, which is necessary due to the moisture from the soup.

Now that we had a little lesson on the origin and original preparation method of the Zuppa Toscana, let’s get to the copycat Olive Garden recipe that we all love so much!

What You Need:

• 3 strips chopped bacon
• 2 chopped hot Italian sausages
• 3 chopped russet potatoes
• 2 minced garlic cloves
• 1 cup chopped kale (I used spinach!)
• 3 tbsp chopped parsley
• 1 1/2 cups Tuscan broth
• 1 1/2 cups boiling water
• 1 cup heavy cream
• 1 tbsp butter
• 1 tbsp garlic salt
• 1/2 tsp black pepper
• 1 tbsp oregano
• 1 bay leaf

Instructions:

Heat a pot and toss in chopped bacon. Brown the bacon, then add garlic and chopped sausages. You may use regular crumbled Italian sausage, but I had the sausages on hand so I used those. If you go this route, just make sure to chop into pretty small pieces. Brown the sausage.

Add the chopped potatoes and stir. I like to do this to brown the potatoes just a tad bit and then add the broth and boiling water. At this point I like to season the soup with garlic salt, pepper, oregano, and toss in the bay leaf.

When the potatoes are nearly done, add the kale (I used spinach and we loved this variation too!) and parsley. You can tell the potatoes are nearly done by sticking a knife into them. If the knife goes through fairly easily, they’re almost ready. Stir in the heavy cream, and add 1 tbsp butter. Bring to a boil and reduce heat. Simmer about 5 minutes, the potatoes should be cooked through. And we’re done!

I love to serve this Zuppa Toscana alongside rustic bread and butter, and I like to top the soup with grated Parmesan cheese! I hope you enjoy this recipe no matter the season! It will have you addicted! The best part? You can whip this up yourself faster than getting Olive Garden take out! Bon appetite!

The post Zuppa Toscana Recipe (Olive Garden Copy Cat) appeared first on Things And Ways.

You know those days when you want your family to eat well, but it’s an extremely busy weeknight and you’re this close to getting take out? For weeknights like these, I have individually sealed salmon filets in the freezer that are ready to shine. Fish is incredibly quick to thaw out compared to chicken or beef, so that alone saves you ample prep time.

I did not used to cook fish very often. In fact, it was my husband who really inspired me to make salmon more often. One day he took a surprising ingredient and added it to the top of his salmon filets. The ingredient was mayonnaise. I was obsessed!

The mayonnaise made for an ultra juicy and moist salmon filet. I couldn’t believe it. The mayonnaise also melted into the fish, and with the right seasoning, tasted like a sauce. Although I prepare salmon in several ways today, my favorite and most common way to cook salmon includes mayonnaise.

I wanted to add an Asian inspired twist to the salmon, so I picked up some hoisin sauce at the local Target. The dinner I wanted to create was a light yet flavorful meal, packed with tons of healthy ingredients, but that didn’t taste healthy if you know what I mean!

I thought about what I enjoyed when I ordered takeout Asian food…big flavor, healthy vegetable sides, and rice or noodles. One of my favorite sides at Panda Express is one that I make quite often at home: chopped mushrooms and zucchini. The beautiful thing about both these veggies is that they don’t take long to cook at all, which is perfect for a quick weeknight meal!

Has your pantry grown since the start of the pandemic? Mine has too. More than ever before, I’ve learned that it’s vital to have dry good stocked up in case of an emergency. With that being said I love ready rice. My favorite brand is Uncle Ben’s. The brand offers jasmine, Spanish style, whole grain, and vegetable rice just to make a few. I always stock up on jasmine and basmati rice. It takes exactly 90 seconds to heat the pouch of rice in the microwave, and the quality and taste of this rice is always amazing.

This is one of the easiest and quickest meals I like to make about once per week. The salmon offers an abundance of health benefits through the omega 3 fatty acids. The vegetables are roasted and super flavorful, and the rice ties perfectly into the dish. Let’s jump in to the recipe!

What You Need:

*For the salmon*

• Family pack of individually wrapped salmon filets (4-5 filets)
• 3 tbsp mayonnaise
• 3 tbsp hoisin sauce
• 1 tbsp salt
• 1 tsp black pepper
• 1 tbsp cumin
• 1 tsp garlic powder

*For the vegetables*

• 2 zucchini- chopped
• 1/2 lb white button mushrooms- chopped
• 2 tbsp scallion- chopped
• 1 tbsp salt
• 1 tsp black pepper
• 1 tbsp hoisin sauce
• 1 tbsp olive oil

Instructions:

Preheat your oven to 400 degrees F. Remove the individually wrapped salmon filets from bag and place in a bowl full of water (do not remove the salmon from their individual seals). The salmon will defrost fairly quickly!

Place mushrooms in colander and spray down to wash the dirt away, then pat dry with a paper towel. Chop the mushrooms and put into a bowl/ Peel the skin of the zucchini (optional) and chop. Into the bowl the zucchini goes. Chop the scallion and add into the bowl. Season, and drizzle with olive oil and hoisin sauce. Mix all ingredients together and spread out onto a baking sheet.

By now the salmon filets should be defrosted. Remove salmon filets from their individual packaging and pat dry with a paper towel. Place filets on a baking sheet and season with salt, pepper, garlic powder, and cumin. Mix mayo and hoisin sauce in a small bowl, and brush onto the salmon filets- this is the glaze for the salmon.

Cover the salmon with a foil “tent”.

Both baking sheets go into the 400 degree oven for about 15 minutes. About a minute before the fish and veggies is to be taken out of the oven, tear a small vent on the ready rice packet and microwave for 90 seconds. Careful as the packet will be hot to the touch.

Now we plate! I love the colors on our plate: green, brown, white- so earthy and bright. Garnish with a little more chopped scallions if you wish, and enjoy your 20-minute glazed salmon dinner! With a lightning fast dinner prep as this, you’ll be left with plenty more time to do what you love most- spending that time with your family!

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What is a marinade? A marinade is a sauce in which meat is soaked prior to cooking. Marinade comes from the word brine. Brining gave way to a new idea: the process of infusing flavor using a liquid. A marinade sauce may be either acidic or enzymatic.

An acidic marinade consists of vinegars, wines, and lemon juices. An enzymatic marinade would have ingredients with a neutral pH, such as yogurt, ginger, and pineapple. Oils and herbs are then added to flavor the marinade further, in addition to seasoning.

Why would you marinate meat? Marinades add an incredible amount of flavor to meat. But aside from flavoring the meat, a marinade can also soften it. Acidic marinades are sometimes used to tenderize a tough cut of meat. The way it works is the acid breaks the tissue of the meat down. This allows more moisture to enter the meat, resulting in a much juicier protein once cooked! However, too much acid may cause the outer layer of the meat to get mushy, so the marinade requires a good balance of acid, oil, and herbs.

This brings me to my Greek marinated chicken recipe that I’ll be sharing with you! Have you ever enjoyed a meal so much that you can almost taste it to this day? While in Athens as a teenager, I tasted the perfect grilled Greek chicken. I remember the taste and smell, and the ambiance of the outdoor restaurant with a view of the acropolis. It was a warm evening, and it was one of the best chicken dishes I’ve ever had.

I needed to recreate it, so I whipped up this marinade inspired by Greek ingredients. And it has since become a staple recipe in our home. This marinade consists of both acidic and enzymatic elements, and has the perfect balance of fresh acidity and neutral flavors. I’ve only used it with chicken thighs, however it would beautifully compliment fish as well (definitely doing that soon!)

What You Need:

• 1 lb boneless skinless chicken thighs
• 1/3 cup olive oil
• 1 cup Greek yogurt
• Juice from 2 lemons
• Zest from 1 lemon
• 3 garlic cloves - minced
• 1 tbsp cumin
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tbsp dill

Instructions:

Start off by prepping your cooking station. You’re going to need a large bowl for the chicken & marinade. It’s nice having a fitted lid for your bowl, but not necessary, as you can use clear wrap to cover.

Combine olive oil, lemon juice, Greek yogurt and chicken thighs in the bowl and coat chicken thighs in marinade evenly. Add the minced garlic, lemon zest, cumin, dill, salt, black pepper, and garlic salt.

I really want to emphasize that all the ingredients make a beautiful symphony of flavor, but in particular cumin is an ingredient you cannot substitute with another spice. The cumin gives the chicken a unique Mediterranean and Greek flavor that you cannot replace.

Once the chicken thighs are coated evenly with the marinade, it’s time for the marinade to do it’s work! Cover the bowl with a fitted lid or Saran Wrap, and refrigerate for at least 4 hours and up to 24 hours.

What you do next is entirely up to you! I absolutely love grilled chicken, so my ideal way of cooking chicken will be on a grill. However I know that not everyone has a grill, so I’ll go over two ways you can cook this Greek chicken: on a grill and in the oven.

On the grill:

Preheat grill to 400 degrees F and cook chicken thighs 5 minutes per side on higher heat. This will provide those gorgeous grill marks and add a crisp. Then move the chicken thighs to indirect heat and cook for about another 5 minutes. The easiest way to tell if your chicken thighs are done is with a meat thermometer. The chicken thighs are ready to eat when they’ve reached an internal temperature of 165 degrees F.

In the oven:

Preheat the oven to 400 degrees F. We want to produce the same kind of crispy on the outside, tender on the inside chicken thighs. Place the chicken thighs on a baking sheet and cook for about 35 minutes. Once again, the easiest way to tell your chicken is ready is with a meat thermometer.

I like to broil the chicken thighs for an extra 3 minutes at 500 degrees F at the end. I enjoy a little bit of char on my chicken.

What do I serve with these Greek chicken thighs? The restaurant in Athens served their chicken alongside rice, tzatziki sauce, and lemon wedges, and I gotta say there’s nothing else like this combination of flavors. I hope you enjoy this easy marinade recipe for authentic Greek chicken thighs!

The post Easy Greek Marinade for Chicken Thighs appeared first on Things And Ways.

Omega 3 fatty acids have some impressive health benefits. Doctors have found links between consuming DHA and EHA to a healthier heart by improving artery function, and a decrease in inflammation. Fatty fish has also been shown to reduce the risk of cancer.

If that’s not enough to get someone to go buy some salmon at their local grocery store, then how about this? Salmon is rich in protein. Protein is also an essential nutrient our bodies need. Protein protects bones, helps the body heal, and maintains muscle mass.

What’s more, eating more fatty fish can reduce depression and anxiety. How crazy is that? It can even protect a fetus’ brain during pregnancy. And tell your elderly loved ones to eat more salmon too; it lowers dementia and memory loss risk.

Aside from the abundant health benefits of eating salmon, the fish is just downright delicious. That makes eating salmon a win-win. So today I’m sharing my new favorite salmon recipe: seared salmon filets in sun dried tomato cream sauce.

Making a cream sauce from scratch is not as daunting as one might think. All you need is some staple ingredients and flavor! The ingredient that really ties the dish together is the sun dried tomato. You can purchase sun dried tomatoes in a jar with olive oil, or in a bag. However, I recommend making them at home in your oven! They’re so easy, and you can customize their flavor. Here is my favorite oven sun-dried tomatoes recipe. Make the sun dried tomatoes in advance because the drying process takes a few hours.

What You Need:

2 salmon filets

1/2 cup heavy cream

1/2 cup vegetable stock

2 tbsp soy sauce

1/4 cup lemon juice

2 tbsp sweet chili sauce

1/4 cup of white wine

1/2 cup sun dried tomatoes

1 tsp salt

1/2 tsp black pepper

1 tbsp Badia Complete Seasoning (optional)

Olive oil for searing

Instructions:

Heat up some olive oil in a pan. Sprinkle the salmon filets with salt and pepper. If you want something with a little extra flavor, I highly recommend Badia Complete Seasoning.

Sear the salmon filets on both sides, remove from the pan and set aside. Don’t clean the pan; the scraps and juices from the seared salmon will help flavor our sauce. Add the heavy cream, vegetable stock, soy sauce, sweet chili sauce, lemon juice, and wine. Combine all ingredients and let simmer on medium low heat for 2 minutes while frequently stirring. Add the sun dried tomatoes and simmer for another 3 minutes.

Return the salmon filets back into the sauce, spoon some of the sauce on top of the filets, and simmer for another 5 minutes until cream sauce thickens.

This salmon with sun dried tomato cream sauce pairs well with pasta, couscous, quinoa, or rice. If you’re eating low carb, the salmon is also amazing with a spring salad on the side!

The post Seared Salmon Filets in Sun Dried Tomato Cream Sauce appeared first on Things And Ways.

Recently I was craving some much needed omega-3 fatty salmon. Fortunately, the salmon was in stock at the local grocery store. The problem was that sun dried tomatoes were nowhere to be found. The sauce I wanted absolutely needed the sun dried tomatoes. What’s a gal to do?

First off, what exactly are sun dried tomatoes? They are in fact tomatoes that are dried in the sun; imagine that! Usually the tomatoes are first treated with salt, or sometimes sulfur dioxide. The tomatoes must spend at least 4 days in the sun, and up to 10 and then they are complete.

Sun dried tomatoes will keep their nutritional value even after the sun drying process is completed. They will shrink significantly and lose almost 90% of their initial weight.

So anyway, I looked in the refrigerator and saw that I had some lovely tomatoes on the vine, and took matters into my own hands! I decided I’d attempt to make sun dried tomatoes in the oven. And it worked out in my favor!

What’s more, making a homemade version of something allows you to customize the flavor to your preference. You can make several batches with various flavors. Think: garlic sun dried tomatoes, basil infused sun dried tomatoes, spicy sun dried tomatoes full of herbs…oh the possibilities.

Homemade sun dried tomatoes happen to be much more affordable than store bought ones. They’re more fresh, tasty, customizable, and affordable. What’s not to love?

So what kind of tomatoes should you use to make sun dried tomatoes in your oven? I used the tomatoes on the vine because that’s what I had on hand at the time. And I was very pleased with how those turned out. However when I make these again, I’ll be sure to use either cherry tomatoes or grape tomatoes. The reason these work so well is because they’re small and you just need to halve them, as opposed to cutting up an entire big tomato. There will be juiciness in each bite with the little ones.

That being said, sun dried tomatoes were made from red plum tomatoes. Many sun dried tomatoes are then preserved in olive oil, and include herbs, garlic, and capers.

These tasty sun dried tomatoes can be used in a variety of dishes. From sauces to pastas, to just snacking on their own, they deliver a huge punch or flavor!

What You Need:

3 lbs grape or cherry tomatoes

1 tbsp sea salt

Extra virgin olive oil (for preserving)

Bay Leaf (for preserving)

Capers (for preserving)

Instructions:

Preparation: This part is super easy! Prepare a baking sheet by lining it with parchment paper, and preheat the oven to 230 degrees.

Next just halve the grape or cherry tomatoes and lay them on the baking sheet with the cut side facing up. Finally, finish up with a sprinkle of sea salt.

You’ll need to slow roast the tomatoes in the oven at 230 degrees for approximately 3-4 hours. There is no maintenance required such as flipping the tomatoes over.

Towards the end of the slow roast, pay attention to the tomatoes to ensure they do not burn. They will not taste good if they’re crisped up!

Can I store these sun dried tomatoes? Absolutely. If you don’t plan on using them right away, you can jar and refrigerate them. In a sanitized jar, add extra virgin olive oil and fill with the sun dried tomatoes. Add a bay leaf, garlic, and some capers. You may sprinkle fresh herbs onto the tomatoes as you serve them, or add the herbs into the jar for preservation.

Can I freeze sun dried tomatoes? Yes! In a freezer safe ziplock bag, you can freeze these tomatoes for up to 2 months. To rehydrate the tomatoes, just add them to hot water and then drain.

My favorite ways to eat sun dried tomatoes is as a side, in my pasta, or in my favorite sun dried tomato cream sauce that I love to cook salmon filets in.

Even if you don’t cook often, you can easily make these easy sun dried tomatoes in the comfort of your own kitchen. The hardest part is being patient enough during the slow roast! And not devouring them all once they’re ready!

The post Oven Sun-dried Tomatoes Recipe appeared first on Things And Ways.

What are open face sandwiches? An open face sandwich is a slice of bread or toast that contains some type of food items on top.

An open face sandwich is only one slice of bread, and usually contains a sort of spread such as butter or pâté. Open face sandwiches are then topped with cheese, salami or cold cuts, and vegetables.

In Nordic countries such as Estonia, Lithuania, Belarus, Russia, Ukraine, Poland, and the Netherlands open face sandwiches are the most common and traditional type of sandwich eaten. These types of sandwiches are enjoyed widely in European countries such as France, Belgium, Germany, and more.

What interesting history the open face sandwich has! In the beginning of the Middle Ages (5th to 15th century) meals were set on slices of bread that were called "trenchers". The bread was basically used as a plate, and at the end of the meal the soaked trencher could've been consumed by the diner, thrown to a dog, or given to a beggar.

So what are some examples of open face sandwiches? Well in Russia and Ukraine open face sandwiches are called "buterbrod". Some common examples of toppings include butter as a spread, caviar, and dill. Another popular combination is butter, cold cuts, and cheese.

There's no right or wrong way to make an open face sandwich, though. Recently avocado toast has been circulating around social media. Technically this is an open face sandwich, too. In other words, go crazy with the combinations!

Today we're gonna make open face sandwiches, two ways. These two are some of my favorites but the funky part is we're going to be making them with croissants. The first open face sandwich is a savory smoked salmon and the second is a take on the bruschetta, with fresh tomatoes and basil.

What You Need:

Smoked salmon croissant open face sandwich:

(Makes 2 open face sandwiches)

1/2 package smoked salmon

1 croissant (sliced in half)

Vegetable cream cheese spread

2 tbsp chopped dill

1 mini cucumber (sliced)

2 slices of lemon (garnish)

Instructions:

Slice the croissant in half. Spread a light layer of vegetable cream cheese spread. Regular cream cheese will do, too.

Top with smoked salmon. Use a mandolin or slice the mini cucumber by hand. Add the slices of cucumber over the smoked salmon. Sprinkle with freshly chopped dill.

I believe lemons are a beautiful garnish, so I used a mandolin to slice lemons extra thinly and placed on top of the open face sandwiches.

The little bit of lemon juice pairs very well with the salmon and cucumbers!

What You Need:

Balsamic tomato basil open face sandwich

(Makes 2 open face sandwiches)

1 croissant (sliced in half)

1 tbsp butter (room temperature)

1/2 beefsteak tomato (sliced)

2 slices provolone cheese

2 fresh basil leaves

Drizzle of balsamic vinaigrette

Instructions:

Slice the croissant in half. Spread room temperature butter on the croissant. Use a mandolin to slice the tomato. I love beef steak tomatoes because they are large enough to produce beautiful slices that are perfect for sandwiches (and of course burgers).

Add the provolone cheese, shred the basil leaves and add on top. Drizzle with balsamic vinaigrette. My favorite is the Bertolli Balsamic Glaze, it is absolutely delicious.

There you have it! Two yummy ways to prepare open face sandwiches!

For more delicious sandwich ideas, check out my recipe for Mushroom Avocado Toast, Easy Eggs Benedict, and Philly Cheesesteak Recipe.

The post Two Ways- Open Face Croissant Sandwiches appeared first on Things And Ways.

So when my husband told me he was in the mood for a refreshing Mediterranean style salad, I came up with this Greek summer pasta salad and served it for Easter lunch. Because here in Florida, summer arrives a little early. Or should I say summer never really goes away?

At any rate, this pasta salad was a huge hit and even the kids enjoyed it. What I really love about this salad is it's so fresh and light, yet satisfying enough to be eaten on its own, due to the pasta.

What is a pasta salad? A pasta salad is comprised of one or more pastas, vegetables, cheese, and some sort of dressing. Pasta salad is enjoyed chilled.

Pasta salad's origin is rooted in Europe. It is believed that though pasta was a daily staple in Italian dining, on hot summer days the Italians preferred pasta that wasn't hot. And so pasta salad was born. Today pasta salad is widely popular all over the world.

Aside from the fact that pasta salad is absolutely delicious, I know at least two more reasons to make pasta salad. Number one: pasta salad is super easy to prepare. And number two: you likely have most if not all the ingredients you need for pasta salad in your fridge and pantry.

What You Need:

cups cavatappi pasta (or pasta of your choice)

3 mini cucumbers - chopped

1 1/2 cups cherry tomatoes - halved

1/2 cup kalamata olives - pitted & halved

1 cup feta cheese - cubed

1/2 cup grated Parmesan

2 tbsp dill - chopped

2 tbsp oregano

2 tbsp salt

1 tsp black pepper

2 cloves garlic - minced

1/4 cup olive oil

1/4 cup red wine vinegar

Instructions:

Cook cavatappi, or your favorite pasta in boiling salted water until al dente, rinse, and set aside to cool.

My favorite types of pasta to use for pasta salads are ones where the dressing can get into the nooks and crannies. Cavatappi, penne, fusilli, and macaroni are all great choices to ensure a blast of flavor with each bite.

Combine cucumbers, cherry tomatoes, olives, and feta cubes in with the pasta.

Next it's time to prepare the dressing. Combine olive oil, red wine vinegar, garlic, salt, pepper, dill, and oregano in a jar, seal and shake. Pour the homemade dressing over the pasta salad and chill for at least 30 minutes.

When you're serving the pasta salad, sprinkle with grated Parmesan cheese and top with some fresh dill for garnish.

Want some more salad inspiration? Check out my 5 tasty paleo summer salads. And if you love authentic Greek salads without the pasta, you must also try my easy Greek salad recipe!

The post Greek Summer Pasta Salad With Homemade Dressing appeared first on Things And Ways.

Of course, there was the initial astonishment as the entree was presented to me. I was so impressed by the way the dish looked, because the pineapple fried rice was presented in the pineapple itself. How clever.

Up until that day, I had eaten fried rice plenty of times from different restaurants, but the flavor of this pineapple fried rice was so impressive, I never forgot the experience! And so the moment arrived that I would attempt to recreate this delicious Thai dish.

If you've tried Chinese fried rice and are wondering if Thai fried rice is similar in taste, the answer is yes it is. One of the main differences between Chinese fried rice and Thai fried rice is the sauce that's used to flavor the dish. In Thailand fish sauce is used in fried rice, whereas in China the rice is flavored with soy sauce.

However the dishes both contain a lot of the same ingredients, for example: rice, eggs, and vegetables. Fried rice is typically prepared in a wok or a frying pan, and often contains meat or seafood.

It was during the Sui Dynasty in China that fried rice was created. It is believed that fried rice originated so that people could reuse leftovers, as it was pretty taboo in China to throw away food.

Pineapple fried rice is believed to have originated in central Thailand. Today, it is a common dish in Thailand, typically served right in the husk of the pineapple itself, just as it was in the restaurant I ate at. The dish is super popular at buffets and during parties.

Now you can make this impressive dish that is restaurant worthy right in your own home, by following this simple recipe!

What You Need:

1 pineapple (halved and inside carved out and chopped)

2 packets Uncle Ben's basmati rice (or other white rice)

1 lb chicken thighs (cubed)

2 tbsp oil

2 eggs (beaten)

1/4 cup fish sauce

1/2 cup cashews

1 red bell pepper (chopped)

2 carrots (chopped or grated)

1/2 cup frozen peas

2 garlic cloves (diced)

1/4 cup green onion (chopped)

1 tbsp salt

1 tsp black pepper

2 tbsp Sriracha or chili sauce

Cilantro (chopped) for garnish

Instructions:

Many authentic fried rice recipes call for one day old rice. That's because the leftover rice is less likely to clump up than freshly cooked rice is. I like to simplify this even further by using Uncle Ben's cooked basmati rice. You open the packet slightly to vent, and microwave the rice for 90 seconds.

I recommend preparing all your ingredients ahead of time, as it will make cooking so much easier. Also, one ingredient goes in after the other, so it's great having everything chopped and ready, on hand.

Heat oil in a wok add the whisked eggs. The eggs should be cooked first, as to avoid any browning from the meat and veggies to stick. Gently fold over egg as it cooks, and once cooked remove from wok.

Slice the pineapple in half, leaving the stem attached. Scoop out the pineapple and cut into chunks. Put aside in a bowl, and don't forget about the pineapple juice!

Add cubed chicken to the wok and brown, cook thoroughly. Season with salt and pepper. Now add the garlic, red bell pepper, peas, carrots, pineapple chunks and juice and stir to combine ingredients. Simmer.

Stir in rice, fish sauce, chili sauce or sriracha sauce, eggs, and cashews. Stir to combine all ingredients, cover and cook on low just to marry flavors together. Add chopped green onions.

Scoop the chicken pineapple fried rice right into the pineapple husk, and garnish with cilantro. You'll likely have more fried rice than fits into the pineapple husk; amazing leftovers.

Now when I made this dish, my dad tried the fried rice straight out of the pineapple husk, and the fried rice that was leftover in a separate bowl. He said that the fried rice in the pineapple husks had an entirely different flavor, one that was more sweet and delicious.

You can add shrimp in place of the chicken, if you prefer. Shrimp will cook a lot faster, but every other step would be the same.

If you like rice entrees, check out my recipe for Chicken Plov (Chicken Rice Pilaf) Recipe and Russian Beef Plov (Beef Pilaf Recipe).

Please give this chicken pineapple fried rice recipe a try, and impress your family and friends with the beautiful presentation and delicious taste!

The post Best Chicken Pineapple Fried Rice Recipe appeared first on Things And Ways.

In times like these, we must be crafty and creative! So I ruffled through my pantry and found a few simple ingredients that most of us have in our pantries right now. And within 10 minutes I tasted the yummiest, tangiest, and fanciest barbecue sauce I've ever tried! Trust me guys, it is that simple!

It's easy to be skeptical, because honestly I was pretty skeptical myself when I started putting the ingredients together. I thought to myself "here we go, my first shot at homemade BBQ sauce; hopefully my husband will still eat it!" Well we were both pleasantly surprised, and when you try this homemade BBQ recipe, you'll never buy another bottle of BBQ sauce at the store again!

What You Need:

2 cups ketchup

1/3 cup packed brown sugar

1 tbsp Coco Aminos marinade sauce

Or

1 tbsp Worcestershire sauce

1/4 cup red wine vinegar

1 tbsp salt

1 tsp black pepper

1 tsp olive oil

Directions:

In a large bowl, combine all ingredients and whisk together. Heat up 1 tsp of olive oil in a pan.

Pour out the sauce into the hot pan and bring to a boil. Then simmer for 10 minutes stirring frequently.

Oh my goodness- I can't believe how good this homemade BBQ sauce is for how easy it is to make!

You may have some questions about this recipe, like:

What is Worcestershire sauce? (What a mouthful!) Worcestershire sauce was created by John Wheeley Lea and William Henry Perrins in Worcestershire, England. Worcestershire sauce is a fermented condiment, most commonly known for pouring over steaks and adding to hamburgers. Worcestershire sauce adds a distinct umami background flavor to dishes, and works beautifully in our homemade BBQ sauce.

What is Coco Aminos sauce? Coco Aminos is a sauce that is salty and savory, made with sea salt and sap from coconut palm, that has been fermented. But how does Coco Aminos taste? Well much like Worcestershire sauce, it has a salty umami flavor. It's used for marinating foods, and is a soy sauce replacement containing much less sodium than the former.

What is umami? Umami is one of the five basic tastes; umami is savory. Best described, umami tastes like cooked meats, fermented foods, and savory broths. Since Worcestershire sauce and Coco Aminos both have this savory taste, either sauce may be used in the homemade barbecue sauce recipe.

Now we can smother our favorite meats like chicken, ribs, or pulled pork in this stuff and be totally amazed that it only took 10 minutes to make, and as we know homemade is always best!

The post Easy Homemade Barbecue Sauce appeared first on Things And Ways.