A Father’s Day Feast. Complimented by a cold crisp broccoli bacon cashew salad dressed with a mayonnaise, sugar and vinegar based sauce. Throw in some sweet raisins and in crunchy cashews and it was a perfect side for burgers.
Happy Father’s Day to all.
We started the Father’s Day Celebration early by inviting our friends Greg, Cauleen, Connor (20 months), Cameron (the adorable baby) and Martini (Yorkshire Terrier) over for a Saturday evening dinner.
If you remember, Connor has already been a blog star with the posting of his adorable 1st Birthday cake eating photo. If you haven’t seen it, you really owe yourself a look.
Our two families are Canine related. That’s right, our Yorkshire Terriers are either cousins or brothers or sisters or uncles or aunts or something…and we didn’t even know that until we got to know Greg and Cauleen better. It’s a small world.
Enough small talk, let’s get on to the food lineup.
I started out with an appetizer I found over at Noble Pig. A beautiful dip resulting in a wonderful creamy taste mixing feta cheese, cream cheese, mayonnaise, green onions and pepperoncini. And with BBQ potato chips for dipping made for such an interesting and delicious combo. I’ve been dying to give it a try ever since Cathy posted it. Cauleen asked for the recipe, so it was a hit and a keeper.
I grilled up some of these wonderful little flavor packed sliders, Smoky Sliders With Chipotle Mayonnaise. What a treat! I found these over at Cookin’ Canuck, promptly bookmarked the recipe and was just waiting for the perfect guinea pigs to test them on…Greg and Cauleen, adventurous little foodies themselves, fit the bill. Somehow, I got these little burgers cooked perfectly, the chipotle mayo is a wonderful compliment to the smoky cilantro laced patties and topped with a slice of grilled pineapple. MUWAAAA! Loved these so much I’m taking them camping next week. Be forewarned, these little goodies do pack a little heat, but I’m kind of a wuss about that but found them to be just right. Thanks to Dara for the recipe.
The meal was complimented by a cold crisp broccoli and bacon salad dressed with a mayonnaise, sugar and vinegar based sauce. Throw in some sweet raisins and in crunchy cashews and it was a perfect side for the spicy burgers. I got this recipe from my friend Kathy who brought it on a camping trip several years ago. I love this broccoli salad and again a hit because Greg insisted on the recipe.
What a better way to end a summer meal than with Strawberry Pie. This is the 2nd time I’ve made this pie since he posted the recipe on his blog, Big Dude’s Eclectic Ramblings, and we love it. Easy, delicious and it screams Summer.
The only recipe I’ll post will be for the broccoli side dish. All other recipes can be found by clicking on the links.
Enjoy the rest of the photos.
A delicious make ahead broccoli salad recipe with bacon and cashews.
- 3 cups broccoli fresh, broken into small floretes
- 6 slices bacon fried and crumbled
- 1/2 red onion sliced into thin rings
- 1/2 cup golden raisins
- 1 cup cashews
- 1 cup mayonnaise
- 1/4 cup sugar
- 2 teaspoons white vinegar
In a large bowl, toss together broccoli, bacon, onion, raisins and cashews.
In a small bowl, mix together the ingredients for the dressing.
Toss the dressing with the broccoli mixture and mix until well coated.
Refrigerate for at least one hour.
A Summer Backyard BBQ ,
It’s What’s for Father’s Day!