Hello friends,

Welcome to The Loft. In case this is your first time visiting with us, you can find all the particulars of our link-up after my post. We want The Loft to be a place of community and faith, so welcome.

 

Today’s topic at The Loft is Favorite Summer Recipes.

 

If you know me, you know I adore cooking and baking. In fact, I have begun a ministry that incorporates mentoring and cooking. Did you read about Tasting Grace? If not, please check it out here.

So, I’m all over today’s topic. The first recipe I want to share with  you is one that I have made for several years, and it always gets rave reviews and requests for more. It is super easy, and pretty darned healthy. In addition, it is a one dish meal, and who doesn’t love having every food group all in one dish?? So, here it is….

 

Layered Mexican Chicken Salad

1 cup ranch dressing

2 tsp Taco Seasoning Mix

4 cups Romaine or other lettuce, torn or shredded

1 can black beans, or other bean of choice, drained

1 can whole kernel corn, drained

1 small onion, chopped

1 bell pepper, color of choice, chopped

Meat of 1 deli rotisserie chicken, chopped

1 – 2 cups Hint-o-Lime tortilla chips, crushed coarsely

1 cup shredded Mexican-style cheese

¾ cup grape or cherry tomatoes

Mix dressing with taco seasoning. Set aside.

Layer Lettuce through cheese in order in a large dish. Drizzle with dressing. Place tomatoes on top as garnish.

I promise that this recipe will make you a lot of new friends.

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One more recipe…although I have at least a dozen I would love to share.

My family loves Brussels sprouts. Yours may not, but if you do, this recipe that I found in a recent Southern Living Magazine is the BOMB.com. Oh my, they are divine. The Asian-inspired sauce is what really sets them head and shoulders above regular brussels sprouts. This is a super easy, yet very messy recipe, given the high temperature cooking on the stove-top. It is, however, totally worth the mess!!

Cast-Iron Blistered Brussels Sprouts

1 pound fresh Brussels sprouts

3 tablespoons canola oil

¾ teaspoon salt

1 tablespoon honey

1 tablespoon hot water

1 tablespoon minced garlic

1 tablespoon soy sauce

½ teaspoon dried crushed red pepper

½ cup torn fresh mint leaves

Heat a 12 inch cast-iron skillet over medium-high heat for 5 minutes. Trim Brussels sprouts and cut in half lengthwise. Add oil to skillet, and tilt skillet to evenly coat bottom. Place Brussels sprouts, cut side down, in a single layer in skillet.

Cook, without stirring, 4 minutes or until browned. Sprinkle with salt; stir and cook 2 more minutes.

Stir together honey and hot water. Stir minced garlic, soy cause, red pepper, and honey mixture together. Add mixture to Brussels sprouts and toss. Stir in mint leaves, and serve immediately.

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That’s my contribution to our Favorite Summer Recipes topic for this week. I cannot wait to read the recipes that other bloggers offer this week. Now, head to the bottom of this post to link up your own Favorites. 

 

#TheLoft

 

To Participate:

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When you link up at The Loft, your link will appear on two blogs! We’d love for you to visit The Loft co-hosts and know who we are:
Ruth
Leah

 

Today’s Topic (July 22nd): Favorite Summer Recipes ~ come on….give us your summer recipes that leave people begging for more. give us one or a dozen.

Next Week’s Topic (July 29th): Your Heroes ~ each of us have people who we consider to be a hero. perhaps it is a parent, a pastor, or someone you never knew personally. your hero spoke into your life in some way, and you are a better person for it. share with us a bit about your hero today.

I hope you will plan to join us each week at The Loft.

Now, it is time to link-up!!

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