The real scoop Behind Aretha Franklin’s “Respect”…
Doesn’t this salad look amaze-belles?!?!…
A few tips from those in-the-know about what NOT to eat in fast food restaurants…
How about a twist on a Mojito…
Via Elite Daily
Having a dairy intolerant Nonie-belle, we thought it appropriate to share this list of the best non-dairy ice creams available!!
We just want to dive right in to this Jumpsuit…
til next time, belles!
Ringin’ our belles about now…
Anti aging booze?!?! ….sign us up! Now we are going to be gin lovers! If we can just figure out how to get it in the U.S. …any genius ideas would be appreciated!
How to actually clean your Keurig
Via the Thekitchn (photo credit Erica Tracy)
A Healthy option to stave off your appetite. Anyone tried it?
Obsessing over this ring!!!
Via Jennifer Fisher
Can’t ya just hear those belles ringin’?!
Remember your mom’s layered salad from the 70’s? Well…some of you might not ’cause you’re too doggone young, but we won’t hold that against you! Anyway, way back when, the yumminess was loaded with a mayo and sugar-laden dressing…pretty much wiping away any nutritional value of the veggies. We’ve done a little update using our Pretty Darn Good Greek Yogurt Ranch dressing! You’re gonna love it, belles!
Layer your veggies in a large casserole dish. We used lettuce, cucumbers, onions, tomatoes, throwback canned Le Sueur peas, and sliced hard-boiled egg. Add bacon, avocado, celery, carrots…whatever floats your boat.
Now, make your ranch dressing and cover the entire mixture. Refrigerate until ready to serve.
Here’s a new belle-ringin’ fall favorite…a Shredded Brussels Sprouts Salad! Perfect for fall dinner parties or as a Thanksgiving side, you will have this one on repeat.
Remove tough outer leaves and shred sprouts
Gather remaining ingredients: 1/4 c chopped walnuts, 1/4 c crumbled blue cheese, 1/4 c dried cranberries, 1 pear, diced, 2 large, thinly sliced shallots, 2 T balsamic vinegar, 2 T olive oil, 1 t dijon mustard…
Add walnuts, pear, cranberries, and blue cheese to shredded sprouts.
Next, combine vinegar, oil, syrup and mustard, then season with a dash of salt and pepper. Pour dressing over salad and toss.
And…for the final step – heat about an inch of canola oil in skillet. Fry shallots until golden. Add shallots to salad…
We’ve seen versions of watermelon/feta salads and have tried many over the years, but this one creation over Labor Day weekend really rang some belles!
Using sweet end-of-summer peaches along with the watermelon, feta and basil, we took this salad to a new level of belleiciousness…
4 cups watermelon chunks
2 cups sliced peaches
3/4 c basil, chiffonade
1 c crumbled feta
2 T lime juice
2 T white balsamic vinegar
2-3 T c olive oil
1/2 t kosher salt
Place watermelon and peaches in a large salad bowl.
Enjoy the belleiciousness!!
We included this Halloumi, Peach and Cherry salad in our belle-ringers…round 63 a couple of weeks ago and decided it was worthy of an immediate taste-test. We gathered our cherries, peaches, cheese and arugula and got to work…
BTW…if you have never tossed this delectable cheese in a skillet before, you MUST give it a try!! Our dear friend (and enviable gastronome), Cathy, introduced us to Halloumi years ago…and we haven’t forgotten it! We get it at our local middle-eastern grocery, Pita House. Traditionally made from sheep or goat’s milk (check the label for those who can’t have cow’s milk just to be sure), it has a high melting point…meaning it can be grilled or fried with belle-ringin’ results!
the cherries and peaches then get tossed in a skillet with a touch of butter
Impressive yet surprisingly quick and easy, this one will be making a repeat appearance!
Needing something cool and yummy…and healthy to boot? We gotcha covered! Check out this bit of belleiciousness…
Here’s what you will need:
You will also need olive oil, sriracha, and Cotija cheese
This corn salad can be used as way more than a salad. Try it as a salsa, a condiment for meat, chicken or seafood, over pasta or as a side. It’s a multi-tasking no-brainer favorite. It only requires a few ingredients and yet the pay-off is huge.
Be forewarned , the first time we made it we, maxed out the siracha and it was a tad hot for the general public. So go easy at first as you can always add more.
Find the full printable recipe here
Keep cool, belles!
While traveling in Italy this week, we realized that it was much more fun to gather ingredients (fresh pastas, tomatoes, bread…) and wine (LOTS of wine) throughout the day for our evening meals at our villa than to sit in restaurants at the mercy of the server, chef, and fellow patrons. (Twelve southerners can get a bit rowdy…just sayin’). We had our own “chef” among us…and plenty of “help”- (a person in charge of music, someone watching the wine, a salad tosser…you get the picture).
Our “event-planner in residenza” (from The Party Girl Events…with us by coincidence) would set the scene…
…then our gastronome would work his magic in the kitchen!
This particular evening, “Chef John” decided a bit of veal scallopini with pasta al pomodoro and ensalada verde would hit the spot. And did it ever!!
Check out the finished product:
the entire spread…pasta, veal, salad, bread
a very happy belle’s plate!
But just remember…this fun can be had any old Saturday night after a visit to your local farmers market and a quick phone call to ten of your closest friends. When guests show up, give them a job, pour the wine, and see where the evening takes you!