Full Belly Sisters

Monday, June 29, 2015

Girls Who Grill @Applegate Giveaway!


Summer is here and that means it's time to start grilling! As a born and bred city girl, I never did a lot of barbecuing—but now that I'm a suburbanite who just built a new deck on my house, I'm all about the ease (and tastiness) of grilled meals.

So, when Applegate asked me if they could send me a #GirlsWhoGrill pack, I jumped on the opportunity! Even better: one of our readers (U.S. only, sorry!) will win the same pack. Believe me, you want all of this awesomeness.



Not only will you get 100% grass-fed beef hot dogs, you'll get fabulous buns, condiments, and barbecue accessories. Including a super cute bandanna and a tutorial on how to tie it, Rosie the Riveter-style.  It's easier than you think!



Now that I had all these yummy uncured hot dogs (made with just four ingredients: beef, water, salt and spices), what to do with them? First thing I made was a New York-style dog, with tangy, raw sauerkraut and those street-cart onions in sauce. And, of course, lots of mustard. Classic.



 
Next, I made a deconstructed guacamole hot dog, topped with diced avocado, minced red onion, a bunch of Tabasco, and a generous squeeze of fresh lime juice. Tastes like summer, I tell ya!

Are you ready to become a cleaner wiener grilling master? Just enter our contest—in the Rafflecopter below—and you could win a grilling kit with all these #whatsinyourhotdog goodies:





  • Applegate Natural Beef Hot Dogs (now made with 100% grass-fed beef)
  • Sir Kensington’s Ketchup and Mustard
  • Vermont Bread Company Natural Buns
  • Applegate Cooler Bag
  • Applegate “You Grill, Girl” Apron
  • Applegate Grilling Mitt
  • Meat Thermometer
  • Applegate Bandanas & hair accessory tutorial
  • Applegate Hot Dog Boats



















a Rafflecopter giveaway

Good luck! 

Wednesday, June 24, 2015

Summer Ricotta Flatbread w Cucumber, Tomato & Scallion


I love open-faced sandwiches. I like seeing all those fresh, delicious fillings; using less bread means you're cutting calories, but that's just an added bonus. Yeah, open-faced sammies can be a bit messy—just lick your fingers and/or grab a napkin and you're good to go.

I made this light, summery meal after a nice five-mile hike. I was hungry and needed some protein (that's where the ricotta comes in); I was hot and sweaty and wanted something cool and refreshing (both the ricotta and the fresh veggies fill that niche). I also had these fabulous mini-naans that Stonefire sent me. Everything just came together perfectly. To be honest, I wasn't even thinking of sharing this super easy, non-recipe with you all but then...it just looked so pretty and tasted so dang good. I didn't want to deny you the chance to make it yourselves.

Ingredients
  • Small flatbread, naan or pita bread
  • 2-4 Tablespoons ricotta
  • 1-2 scallions, chopped
  • about 6-8 thin slices of seedless cucumber
  • a small handful of grape tomatoes, halved
  • salt and pepper, to taste



Toast the flatbread and spread with ricotta. Sprinkle with chopped scallions, as well as salt and freshly-ground pepper.








Arrange cucumber slices on top.









Add sliced tomatoes and then sprinkle additional scallion, salt and pepper over the top.










It's that simple. Just a quick lunch that tastes like summer: fresh and delicious and satisfying. And pretty, to boot!

What's your favorite open-faced sandwich?

Friday, June 12, 2015

Lemon Dill Egg Salad

Food bloggers are an interesting group. We tend to truly celebrate each others' work—even if we are, in essence, competitors. I'm always impressed by the tasty and beautiful creations made by my peers and I love to try out their recipes! That's what Freaky Friday is all about: each of the 19 participating bloggers is assigned to another's blog, where we select a recipe to make. I had the luck of being assigned to Wildflour's Cottage Kitchen, a blog full of deliciousness.


Kelly is the brains behind Wildflour's. She's a former caterer and restauranteur, as well as winner of numerous cooking contests—no surprise because she makes crowd-pleasing dishes! I was especially tempted by her CrockPot Balsamic Pulled Beef Sandwiches and her Mexican Stuffed Shells. But we've got summer weather here in New York now and I was craving something cool...

So I chose instead to make Kelly's Lemon Dilled Egg Salad. I was drawn to it for a number of reasons: (1) I am an egg fiend; (2) my family's version includes lemon juice but not zest, so I knew this recipe would be even brighter and more lemony; (3) I always add dill to my tuna salad but somehow had never, ever thought to add it to egg salad. I needed to try this recipe!


Now, I love me a good mayo-based salad. It's a lick-the-bowl-clean kind of love. So delicious—but also so rich. Instead of denying myself the nirvana that is mayonnaise, I just aim for healthy balance. In this case, I served the luscious egg salad with some sliced cucumber: a refreshing, light match for the salad's creaminess. 

Ingredients
  • 6 or 7 large, hard-boiled eggs
  • 1/3 cup good-quality mayo
  • zest of 1/2 lemon
  • juice of 1/2 lemon
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon salt, or to taste

I always have hard-boiled eggs on hand. I'm fairly obsessed with my Egg Genie; it's one of these gadgets you don't really need but, once you have it, you cannot live without. I find it makes my eggs very easy to peel. But feel free to hard boil your eggs however you want!


Peel all your eggs. I like to use my egg slicer to cut my eggs before putting them into a bowl to mash them with the other ingredients; just stir with a fork until you get the texture you prefer. If you like a less chunky salad, try using a potato masher.


You may notice that the yolks of my eggs are quite orange. That's because these are fabulous, pasture-raised eggs from a nearby farm. If you haven't tried farm-fresh eggs, you don't know what you're missing! (If you were sitting next to me, you'd see me drool about now, just thinking of these gorgeous eggs. But you're not. So use your imagination.)

Once your salad is done, just put a spoonful of the lemony, herb-y egg salad onto slices of cucumber. Top with a slice of grape tomato and a sprinkle of extra dill. So pretty, right?

Of course, if I weren't taking photos, I'd probably just use my cucumber slices to scoop gobs of the salad directly into my mouth. I can admit that to you, right? We're all friends here. 




This salad is so delicious! And it's very kid-friendly, bright yet mild. I'm so grateful to Wildflour's Cottage Kitchen for her fabulous recipe. You should try it, too!

What's in your family's favorite egg salad?



This post contains affiliate links, so I make a small commission if you purchase through my links—which helps to keep this blog running. Don't fret, I only recommend products I personally use and approve.



Make sure you check out all the #FreakyFriday posts:


Tuesday, June 2, 2015

Grillin' Time Giveaway: Coleman Grill + $100 Amazon Gift Card


A great group of bloggers have joined together to bring you this fun Grillin' Time Giveaway! This Coleman RoadTrip LXE Propane Grill Giveaway is a Blogger Sponsored Event which means the bloggers - who you will find on the Rafflecopter for entry options - have donated money to help pay for this Coleman Grill! One lucky reader will win this great Coleman Grill! We even threw in a $100 Amazon Gift Card so you can get some accessories!

Whether you use it at home Or take it out camping, You are going to love it!

Grillin'

ABOUT THE PRIZE:
  • East to transport, folds to compact size with large handle and wheels for easy pulling; Sets up in seconds
  • Easy-to-clean, cast-iron and porcelain-coated surfaces with removable grease tray
  • PerfectFlow Pressure Control System for steady heat, even in the cold
  • Large cooking surface, 285 sq. in.(1838.7 sq. cm) with two cast-iron, porcelain coated grill grates included 20,000 BTUs of cooking power, 10,000 BTUs on each burner; powered by 16.4-oz. propane cylinders
  • 19.13 inches x 33.75 inches x 19.13 inches
[View full product details at Amazon]

Coleman Grill & $100 Amazon GC Giveaway

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  • This giveaway begins June 3 at 12:00 AM Eastern Time and closes June 17, 2015 at 11:59 PM Eastern Time
  • Open WorldWide
  • The prize will be available to U.S. only. If the winner is from outside of the U.S. they will be paid the cash value of the prize via PayPal

Enter for your chance to win on the Rafflecopter below:

a Rafflecopter giveaway Disclaimer: This blog and any participating blogs did not receive compensation for the published material in this post. No purchase required to enter this giveaway. Void where prohibited. Odds of winning are determined by the number of valid entries received. Winner will be chosen by Random.org and will be emailed via the email address used to enter the contest. New winner(s) will be chosen if original winner(s) has not responded within 48 hours of email notification. This blog and other participating bloggers are not responsible for shipment of prize(s). Prize will be shipped by My Dairy-Free Gluten-Free Life. This giveaway is not administered, sponsored, endorsed by, or associated with Facebook, Twitter, Google, Pinterest or other social media outlet. Disclaimer is posted in accordance with the Federal Trade Commission 10 CFR, Part 255 Guides Concerning the Use of Endorsements and Testimonials in Advertising. For questions regarding this giveaway, contact My Dairy-Free Gluten-Free Life.

Monday, June 1, 2015

Watermelon "Steaks" w. Feta, Mint, and Lime


All of you who follow this blog know that I love non-recipe recipes. This is one of them. There are no measurements, no exact ingredients. Just go with it and make it your own. I promise you won't be disappointed.

Watermelon, feta, and mint is a classic summer salad combination; normally, chunks of melon are tossed with the cheese and herb. For this version, you have large slabs of the watermelon, topped with the feta and mint, and you eat it all with a fork and knife. It feels more substantial, somehow, and makes for a playful, fresh presentation. This water- and electrolyte-packed dish is also a great way to stay hydrated on hot summer days.

Ingredients
  • Watermelon steaks, chilled
  • feta, crumbled or diced
  • mint leaves, chopped or torn
  • fresh lime juice
  • freshly-ground black pepper 


To cut your watermelon into "steaks" slice off the top and bottom of your melon. Place the watermelon on one of these now-flat ends, so it won't wobble. Then, using a sharp knife, remove the rind, cutting down and around the pink flesh. Make sure all the white is removed.

Slice across the melon, making thick rounds. (Here's a helpful video.) I cut away the round edges, creating large squares of the heart of the watermelon—the reddest, sweetest part. Mmm.


Place one or two steaks on a plate, top with diced feta and a sprinkle of mint. Squeeze some lime juice over everything and crack a generous amount of fresh black pepper over the top.



Simple, yes. But visually striking, too. And perfectly refreshing on a hot summer's day.


What's your favorite summer salad?


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