Butter, with a side of Bread // Easy family recipes and reviews.

Monday, July 21, 2014

GRILLED CASHEW CHICKEN WRAPS (MADE WITH RHODES ROLLS)


I was recently asked by Rhodes to make this recipe for Grilled Cashew Chicken Wraps.  I had never even thought about using a grill to cook a Rhodes roll before, but it worked perfectly for making these delicious wraps!  You can find the recipe here.  


Friday, July 18, 2014

CREAMY CHERRY LIME SQUARES

CREAMY CHERRY LIME SQUARES: Butter With A Side of Bread
 

I had a Cherry Limeaid from Sonic not too long ago and I thought, wouldn't it be awesome if I made a dessert reminiscent of it?! These yummy little squares are sweet and refreshing and I adore the sliced cherries in them. They're a fantastic summer dessert! 

Creamy Cherry Lime Squares
makes 9-12 squares
  • 1 box vanilla pudding, 5.1 oz*
  • 14 oz can sweetened condensed milk
  • 1 container Cool-Whip 8 oz
  • 2 small limes {3-4 TBSP lime juice and 2-3 tsp lime zest}
  • 1 cup pitted halved cherries
  • 1 1/2 cups finely blended graham cracker
  • 1/2 cup melted butter


Stir the graham cracker crumbs and melted butter together until well combined. Press firmly into the bottom of an 8x8 square glass dish. I like to put a baggie over my hand and press the cracker crumbs that way. Place pan in freezer while you prepare the filling. 

Pour the sweetened condensed milk into a medium sized bowl. Sprinkle the vanilla pudding on top and stir well to combine (Just stir this mixture for 2-3 minutes or so, to make sure the pudding has dissolved.)

Add in the container of Cool Whip and stir until it's incorporated. Add in the lime juice and zest. The filling should be thickening up at this point. Gently fold in the cherries. 

Remove glass dish from freezer and pour filling inside. Return to freezer for at least 4-5 hours prior to serving. You can serve it frozen, or thaw on a counter top for 10-15 minutes, then serve it. I can't decide which way I like it more! Even when you serve it thawed though the filling holds together well. (The filling was almost completely thawed when I took the photos.)

*If you want an even more lime flavor, use lime pudding instead. Your filling will have a nice green tinge as an added bonus! My kids aren't thrilled with lime so I opted for vanilla- which tastes lovely too! 

CREAMY CHERRY LIME SQUARES: Butter With A Side of Bread

CREAMY CHERRY LIME SQUARES: Butter With A Side of Bread

CREAMY CHERRY LIME SQUARES: Butter With A Side of Bread

CREAMY CHERRY LIME SQUARES: Butter With A Side of Bread

CREAMY CHERRY LIME SQUARES: Butter With A Side of Bread

CREAMY CHERRY LIME SQUARES: Butter With A Side of Bread

CREAMY CHERRY LIME SQUARES: Butter With A Side of Bread
 

Wednesday, July 16, 2014

EASY SUMMER CORN SALAD

EASY SUMMER CORN SALAD: Butter With A Side of Bread
I was trying to figure out a simple side dish to take to a BBQ and I had the idea to alter the Texas Caviar recipe we love. The result was a cool, refreshing and delicious veggie-packed salad. My favorite part is the avocado. I could eat one every day! 

Easy Summer Corn Salad
  • 2 cans of corn 15 oz each, drained {you could use fresh corn cut from the cob if you'd like- you'll need about 3 cups}
  • 1 zucchini, sliced thin {mine was very big so I used half}
  • 2 roma tomatoes, diced
  • 2 small avocados, diced
  • 1/4 cup Italian dressing
  • 2 tsp lime juice, with fresh limes as garnish


Toss all ingredients in a bowl. Chill 2-3 hours prior to serving. 

The lime juice helps the avocado to not brown, so even days old this salad looks and tastes great! 

Enjoy!

EASY SUMMER CORN SALAD: Butter With A Side of Bread

EASY SUMMER CORN SALAD: Butter With A Side of Bread

EASY SUMMER CORN SALAD: Butter With A Side of Bread
 

Monday, July 14, 2014

ASIAN BBQ CHICKEN WONTONS


Butter With a Side of Bread: Asian BBQ Chicken Wontons
I recently had these appetizers at a book club meeting and absolutely loved them!  They are simple, but unique and I never would have thought to combine these flavors together but it works so well.  I cheated when I recreated the recipe and used pre-made BBQ chicken, but you can make your own easily in a crockpot with your favorite BBQ sauce.

ASIAN BBQ CHICKEN WONTONS

12 wonton wraps
1/2 bottle of Newman's Own Sesame Ginger Dressing
16 oz pkg cole slaw
1 bunch cilantro, finely chopped
16 oz pre-made BBQ chicken (or use 1 bottle of favorite BBQ sauce and cook in a crockpot on low for 5-6 hours with 3-4 chicken breasts)

To create the wonton cups, lightly spray the bottom side of a muffin tin with cooking spray and drape the wonton over each cup.  Lightly spray the wontons and bake at 400 degrees for about 4-5 minutes. Mix the cole slaw with 1/2 bottle of Newman's Own Sesame Ginger dressing and cilantro.  Fill each cooked wonton with a scoop of BBQ chicken and then top with the cole slaw.  Enjoy!  

Butter With a Side of Bread: Asian BBQ Chicken Wontons

Butter With a Side of Bread: Asian BBQ Chicken Wontons

Butter With a Side of Bread: Asian BBQ Chicken Wontons

Friday, July 11, 2014

GREEK QUINOA SALAD

GREEK QUINOA SALAD: Butter With A Side of Bread

This salad was originally my go to pasta salad recipe, but we discovered we like it even better with quinoa. I cook the quinoa in the rice maker the night before, or in the morning, so it’s cool when I’m ready to assemble the salad. Like most salads, this one can be adjusted for the tastes of your family. If you don’t like kalamata olives, you can use sliced black olives instead. If you want to make a pasta salad, use one package of spiral noodles, cooked, drained and cooled. It helps to mix in a little dressing while the noodles are cooling to keep them from sticking together. I like the tri-color “wacky mac”.

Greek Quinoa Salad

  • 5 cups cooked quinoa
  • 1 package cherry tomatoes, halved
  • 2 cucumbers, chunked
  • One half Cup red onion, chopped
  • 1 cup feta cheese, crumbled
  • 1/2 cup pitted kalamata olives, drained


Dressing

  • 1/2 cup olive oil
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp black pepper
  • 1 tsp salt
  • 1/2 tsp sugar
  • 2/3 cup red wine vinegar

Combine dressing ingredients in a jar and shake well to mix.

Cook the quinoa and cool in the fridge. (Just use the instructions on the package. I like to cook it the night before, then store it in the fridge overnight so that when I go to assemble the salad, it's cool.) Slice the tomatoes and drained olives in half. Chunk the cucumbers and finely chop the red onion. Combine in bowl and toss with dressing. Gently stir in feta cheese crumbles. Serves approximately 12.

GREEK QUINOA SALAD: Butter With A Side of Bread

GREEK QUINOA SALAD: Butter With A Side of Bread

GREEK QUINOA SALAD: Butter With A Side of Bread

 

Wednesday, July 9, 2014

THE BEST STEAK MARINADE

THE BEST STEAK MARINADE: Butter with A Side of Bread



This recipe has been in our family for years (Thanks Aunt Pam!) and continues to be one of our favorites. We love it with flank steak but really any type of steak works well. I used steak from the Zaycon Steak Sampler pack- it was so tender and delicious! {If you haven't heard of Zaycon Foods, you need to check them out! They offer high quality, fresh meats at a huge discount!}

The BEST Steak Marinade

  • 1/2 cup Soy Sauce
  • 2 TBSP olive oil
  • 1/2 cup brown sugar
  • 1/2 tsp Season All {or any type of all-purpose seasoning salt}
  • 1/4 tsp ground ginger
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder

I put a gallon-sized Ziplock bag in a bowl and add all the ingredients of the marinade to the bag. (The bowl helps keep the bag upright and in place.) Seal the bag and shake the bag around a bit, as well as squish it around with your hands to mix all the ingredients. Add the steak and squish it all around again, until the marinade covers the steak. Allow to marinate for 2-4 hours, depending on the thickness of your steak. Grill and enjoy!

THE BEST STEAK MARINADE: Butter with A Side of Bread

THE BEST STEAK MARINADE: Butter with A Side of Bread

THE BEST STEAK MARINADE: Butter with A Side of Bread
 
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