Social Media Roundup SUMMER 4 - What You Missed: Broccoli and Cauliflower Refrigerator Salad, Southwestern Pork Chops, Creamy Cajun Shrimp and Sausage with Noodles, Galettes Skillet Biscuits, Tomato and Cucumber Salad with Honey Mustard Vinaigrette, Shrimp Salsa and Instant Pot Chicken Bog.
Social Media Roundup 4 - SUMMER - What You Missed
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Broccoli and cauliflower combined with chopped cabbage, carrot, bell pepper and red onion, tossed with a mayonnaise and vinegar dressing to make a fresh vegetable coleslaw that will last for days, making it a perfect refrigerator salad to have on hand.
Pork chops, rubbed with Southwestern seasonings, seared in a skillet and finished in a tomato-based sauce. Serve over hot cooked noodles or steamed rice.
A quick skillet meal of shrimp and smoked sausage with wide egg noodles in a creamy sauce.
When it's just too hot to bake biscuits, do them in a skillet! Deep South fry bread, called Galettes, made from simply flour and whole milk, shaped into biscuits and fried in a skillet. Serve with butter, jam, jelly, preserves, honey or cane syrup.
I've been eating my share of cucumbers this hot summer for sure, so I make a wide variety of salads with them, like this version made with fresh, juicy tomatoes and garden cucumbers, paired with purple onion and dressed with a local honey and mustard vinaigrette, finished with torn basil, fresh from the garden.
6. Shrimp Salsa
A fresh salsa of tomatoes, red onion, jalapeño, cilantro and lime, tossed with freshly poached wild American shrimp. Serve as a garnish to grilled foods, fish, on tacos, as a topping or as an appetizer with some sturdy tortilla chips.
A simple one pot chicken, sausage and rice dish, regional to South Carolina and one that dates back to the 1700s, using a whole chicken and made super easy with the Instant Pot.
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