Leftover Bonus: Tangy Peach BarbecueChicken Cobb Salad

This morning I slept in and barely made it to 9:00 church. Hopeless sinner that I am, all I could think about was going back home and writing this post. I almost walked out in the middle of church. My husband is questioning my sanity. Either that, or he didn't want to sit through church alone with the kids.

I'm enjoying my double life as Prudence Pennywise. So, now I'm home from church, and instead of preparing lunch, or hanging up dresses, or making the unmade beds, I'm here. With you, loyal readers. Loyal readers, like Clumbsy Cookie, the amazing (and kind and encouraging)professional pastry chef, that gave me this new blog award.

I'll pass it on sometime this week. A million yummy thanks!

Now for those leftovers; if you followed along with our Fourth Of July menu, you may have some odds and ends for leftover in your fridge. I used mine to make this fun and very portable Cobb Salad. The blue cheese dressing from the red potato salad is positively heavenly atop the peach barbecue chicken and corn cut from the cob. I also added a sliced peach, which may sound odd, but actually adds a lovely balanced sweetness. If you don't have leftover blue cheese dressing, use any dressing you wish, but you may want to add some cheese to the salad.

Tangy Peach Barbecue Chicken Cobb Salad

Estimated Cost: $4.00 for four servings

Notes: Pack some up for a work lunch for Monday. No need to measure amounts; use as much or as little as you like.

salad greens

leftover Peach Barbecue Chicken, or other barbecue chicken

corn, cut from the cob, or frozen, thawed

sliced cucumbers

chopped red onion or scallions

chopped tomato

sliced peach or apricot

Homemade blue cheese dressing or other dressing

Place greens in a bowl and top with above ingredients in separate small sections. Cover with dressing just before serving.

Coming Tomorrow:

The Best and EASIEST No-Cook Creamy Vanilla Ice Cream

Plus a Meme Tag for me

Buttermilk Blue Cheese and Red Potato Salad AND Tomato and Cucumber Slaw with Lemon Dressing

Scroll down for more recipes and a complete menu for the Fourth of July...

Holy firecracker, batman, it's the second of July already! Time to get a-movin' on that Fourth menu. Today, by the way, is a great day to get your grocery shopping done. You'll miss the crowds and still be able close in on the can't-miss deals.
For today, I've got two scrumptious salads for your cook out. The first is a no-peel red potato salad smothered in a blue cheese dressing, creamy with red potatoes, and crisp with fresh celery and green onions. You'll make a big batch of blue cheese dressing to have extra on hand to dress up greens next week. (In fact, I've got a truly fantastic peach-barbecue chicken cobb salad to use up some of these leftovers-coming this weekend.)
A tangy lemon cole slaw is the perfect compliment to the creamy red potato salad. It's got big flavor from the tomatoes, cucumber and cilantro, but it's also light and refreshing with a good deal of crunch. Both salads are delicious on their own, but even better together. In fact, they're best with the sweet brown sugar and bacon baked beans (scroll down for recipe) and that tangy peach barbecue chicken-but you'll have to come back tomorrow for that one. See you then!
Buttermilk and Blue Cheese Red Potato Salad
Estimated Cost: $6.50
Notes: This makes a big batch of blue cheese dressing, so plan on having leftovers. Make it a day ahead.
3/4 cup buttermilk
3/4 cup mayonnaise or whole milk yogurt
1/2 teaspoon each salt and pepper
1 fat clove garlic, minced
2 tablespoons lemon juice
1 tablespoon Dijon mustard
2 tablespoons apple cider or red wine vinegar
3 ounces crumbled blue cheese
3 lbs. red potatoes, scrubbed, cut into 1/2 inch chunks
2 large stalks celery, minced
1/2 bunch green onions, minced
2 tablespoons chopped flat leaf parsley

In a medium bowl, whisk together buttermilk, mayonnaise,salt, pepper, garlic, lemon juice, mustard, and vinegar. Stir in blue cheese. Place in refrigerator to thicken. Meanwhile place potatoes in large pot and cover with cold water. Bring to a boil over high heat and cook until just tender, about 8-10 minutes. Drain and toss with 1/4 cup reserved blue cheese dressing. Refrigerate potatoes until cool, about 1 hour. Toss with about 1/2 cup dressing and add celery, green onions and parsley. Add more dressing as needed and season to taste with salt and pepper.

Tomato and Cucumber Slaw with Lemon Dressing
Estimated Cost: $3.50
Notes: Ideally you should mix the dressing ingredients separately, but I confess that I never do. I always just toss it right onto the slaw ingredients and start mixing. This salad is best made a few hours before serving.
1 (10 ounce) bag slaw mix
2 tomatoes, finely chopped
1 medium cucumber, peeled and chopped
1/2 cup chopped cilantro, mint, or basil
1 teaspoon sugar
1/2 teaspoon each salt and pepper
3 tablespoons lemon juice
2 tablespoons olive oil

Combine all ingredients in a big bowl and mix. Season to taste for salt and pepper. Refrigerate until serving time. This salad keeps well for at least 4 hours. I even like it the next day, although it won't be quite as crisp.Coming Tomorrow:
Grilled Chicken with Easy Tangy Peach Barbecue Sauce
Plus a trick to keep boneless chicken moist on the grill...

Baby Greens with Cranberries, Sunflower Seeds and Blue Cheese with a Sweet Red Wine Dressing

Scroll down for any posts you might have missed this weekend, like a Pennywise tip/tribute to my popcorn lovin' pop, and some blog awards. My, we're getting to have lots and lots of readers. Keep coming. Bring friends. Wear sunscreen.

I hope everyone had a terrific and tasty Father's Day. I gifted the Quiet Man a red wheelbarrow, and of course that made me think of the William Carlos William poem, "So much depends upon a red wheel barrow..." I know how you feel, red wheelbarrow. So much depends on the person who makes food around the house, too.

So, here's a copy-cat quickie for you on a busy Monday. Paradise Bakeries are springing up around the country, offering yummy but pricey fare such as sandwiches, freshly baked bread, cookies, and salads. From the menu, this delicious baby green salad with cranberries, sunflower seeds and blue cheese caught my eye. I paid my fistful of greens, tried it, loved it, came home and copied it. It's relatively inexpensive to make at home and possibly even more delicious. You could serve it as a side salad for four, but frankly, you might happily eat the whole bowl yourself. Next time I will.

Baby Greens with Cranberries, Sunflower Seeds, and Blue Cheese
with a Sweet Red Wine Dressing

Estimated Cost: $5.50

Notes: I paid much more for just one serving at the bakery. This would make a lovely lunch with some warm, crusty bread. Add some grilled steak slices, and it's dinner.

1 (6 ounce) bag baby mixed greens

1/2 cup sweetened dried cranberries

1/2 cup sunflower seeds

2 ounces (1/2 cup) crumbled blue cheese

For the Dressing:

2 tablespoons red wine vinegar

2 tablespoons sugar

1 teaspoon dijon mustard

2 tablespoons olive oil

1 tablespoon mayonnaise

1/8 teaspoon each salt and pepper

Layer greens, cranberries, seeds and blue cheese in a medium bowl. In a small bowl whisk together vinegar, sugar, and mustard. Slowly add oil and mayonnaise, whisking until smooth. Add salt and pepper. Taste dressing with a leaf of lettuce and adjust sugar and vinegar to your liking. Pour over salad and toss to coat.

Coming Tomorrow:

Tuesdays with Dorie

Chocolate Glazed Peppermint Cream Puffs