Tuesday, August 3, 2010

I'm Bringing the Potluck back! Yeah!

That's right, the Nestie Potluck is back in business. I am going to do things a little differently this time. Instead of a weekly theme, I am doing a monthly. Also instead of adding your recipes to the comment section, please email them to nestiepotluck@gmail.com .

This month's theme will be Summer Favorites. Please submit your favorite BBQ, dessert, salads, etc. recipes. New recipes will be added at least once a week.

Tuesday, August 4, 2009

Watermelon-Mango Salsa

1 large apple, diced small (Granny smith, Gala or Fuji all work well)
1 large sweet onion, diced small (Vidalia, Maui or Red are all equally good.)
1 red pepper, diced small
1 yellow pepper, diced small
1 - 2 jalapeƱo peppers, minced (Seeding and divining help control heat)
1 - 2 ripe mangos, chopped small (a little bigger than other stuff so far)
3 - 4 cups watermelon, seeded and chopped small (same size as mangos)
1/2 cup fresh lime juice
1/2 - 1 tsp kosher salt
1/2 - 1 tsp sugar (depending on sweetness of fruit)
Tabasco Sauce to taste (optional)

1. Prepare all ingredients. A food processor is a wonderful tool for this as long as you only use the pulse button and process each ingredient individually. They retain their texture better for some reason.

2. Combine all ingredients in large mixing bowl. Let rest for a minute or two and taste. You may need to add more salt, sugar, lime juice or Tabasco sauce to get to your liking. A lot of this also depends on the sweetness of the fruit and the bit of the jalapeƱos.

NOTE: This recipe makes a rather "watery" salsa. Do not discard the left over juice. It makes a fabulous marinade for chicken, fish or pork! You can also drain the salsa and use the juice to marinate and then serve the salsa over the grilled meats.

WARNING: This will go quickly!! Do not plan on left overs. I promise!

...this recipe is brought to you by hippinski...

The Best Ever Chicken Salad

2 cups diced chicken (can use 1 can of canned chicken)
1 T. minced onion
1 cup grapes (halved)
1 cup mandarin oranges
1 cup minced celery
2 cups cooked pasta (sea shells)
1/2 cup slivered almonds
3/4 cup or so of mayonnaise
salt to taste

Mix altogether and refrigerate for a couple of hours.

...this recipe is brought to you by fordlor...


1 cup sour cream
1 cup mayo
1 whole tomato cup up chunks
1 bag real bacon bites

Mix all together well and serve with french bread pieces.

...this recipe is brought to you by harley69...

Grape Salad

4 cups seedless red grapes
4 cups seedless green grapes
8 oz. sour cream
8 oz. cream cheese
1 tsp. vanilla
1/2 cup sugar
1 cup chopped pecans
1/2 cup brown sugar

1. Mix together sour cream, cream cheese, vanilla, and sugar in a bowl.
2. Mix together both types of grapes in a separate bowl.
3. Layer grapes in a serving bowl, followed by the sour cream layer. Keep alternating these layers but end with a sour cream layer on top.
4. Top the dish with the brown sugar and pecans mixed together.

Best if chilled overnight.

...this recipe is brought to you by kelbrian...

Sunday, January 4, 2009

Thanks Sabrina!


Sabrina over at Sabrina & Andy loves our blog! Sorry it took so long for me to see it!

Now it is time to pass on the love. Here are the Rules:

1. The winner can put the logo on his/her blog.

2. Link the person from whom you received your award.

3. Nominate at least seven other blogs

4. Put links of those blogs on yours, and

5. Leave a message on the blogs that you've nominated!

Blogs that I am nominating are:

Carter's Corner

Phanatic Phamily

The Mommy Instinct

Thyme for Food

Say It, Don't Spray It

Tales of Mild Interest

Steece's Pieces



3 cups reduced-sodium vegetable or chicken broth
1 (28-ounce) can diced tomatoes
1 (15-ounce) can white (cannellini or navy) beans, drained
2 carrots, peeled and chopped
1 celery stalk, chopped
1 cup onion, chopped
1 teaspoon dried thyme
1/2 teaspoon dried sage
2 bay leaves
Salt and ground black pepper
2 cups cooked ditalini pasta
1 medium zucchini, chopped
2 cups coarsely chopped fresh or frozen spinach, defrosted
4 tablespoons grated Parmesan or Romano cheese
Basil sprigs, garnish, optional

In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired.

...this recipe is brought to you by mrs_breakfast...