Half Baked Harvest Cookbook: Recipes from My Barn online sale in lowest the Mountains outlet online sale

Half Baked Harvest Cookbook: Recipes from My Barn online sale in lowest the Mountains outlet online sale

Half Baked Harvest Cookbook: Recipes from My Barn online sale in lowest the Mountains outlet online sale
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Product Description

125 of your new favorite recipes, featuring maximum flavor, minimum fuss, and the farm to table style that turned Half Baked Harvest from a beloved blog into the megahit cookbook series
 
“Recipes veer from Braised Pork Tamale Burrito Bowls to Crispy Buffalo Quinoa Bites with no logic other than flat-out good taste.”—Epicurious 

Tieghan Gerard grew up in the Colorado mountains as one of seven children. When her dad took too long to make dinner every night, she started doing the cooking—at age fifteen. Ever-determined to reign in the chaos of her big family, Tieghan found her place in the kitchen. She had a knack for creating unique dishes, which led her to launch her blog, Half Baked Harvest. Since then, millions of people have fallen in love with her fresh take on comfort food, stunning photography, and charming life in the mountains.
 
While it might be a trek to get to Tieghan’s barn-turned-test kitchen, her creativity shines here: dress up that cheese board with a real honey comb; decorate a standard salad with spicy, crispy sweet potato fries; serve stir fry over forbidden black rice; give French Onion Soup an Irish kick with Guinness and soda bread; bake a secret ingredient into your apple pie (hint: it’s molasses). From Korean Beef, Sweet Potato, and Quinoa Bibimbap to Healthier Slow-Cooker Butter Chicken to Addictive Salted Caramel–Stuffed Chocolate Cookies, a striking photograph accompanies every recipe, making Half Baked Harvest Cookbook a feast your eyes, too.

Review

“Recipes veer from Braised Pork Tamale Burrito Bowls to Crispy Buffalo Quinoa Bites with no logic other than flat-out good taste.” Epicurious 

“Gerard’s gift is making you feel like you’re cooking along with a fun friend.” Colorado Homes Magazine

“Gerard’s collection of recipes is filled with delights for weekday nights and weekend revels.” BookPage

“Very decadent choices as well as very mindful ones all in one place.” —The New Potato

“This colorful and exciting cookbook . . . is a must have.” —The Chalkboard Mag

About the Author

Tieghan Gerard is a food photographer, stylist, and recipe developer. Her blog, Half Baked Harvest, features a hearty mix of savory, sweet, healthy, and indulgent recipes... with a good amount of chocolate. She believes every diet should include a little bit of chocolate because balance is the key to life!

Excerpt. © Reprinted by permission. All rights reserved.

The Beginning

For as long as I can remember, I have loved creating things. When I was little, I would spend countless weekends working on craft projects, making photo collages from magazine cutouts, rearranging my bedroom, or helping my grandma set up for parties. Never was I not doing something. For the longest time, I had always said that I was going to grow up to be a fashion stylist. I loved clothes, but even more than that, I loved putting pieces together to make them pretty. I get this from my nonnie, who taught me all I know about tablescapes, entertaining, and making one heck of a Dutch Baby (page 29). It wasn’t until I was fourteen or fifteen that I started to get into cooking, but once I started, I never stopped . . . clearly. 

Let me back up. I am one of seven kids. Yes, I did say seven, and yes, we all have the same mom and dad. For most of my life, I was the only girl of the bunch—my little sister, Asher, wasn’t born until I was fifteen. This meant my early years were spent as one of the biggest tomboys around. Dirt bikes, snowboarding, swimming in the lake. My mom put me in cute dresses and hats, but I wanted nothing to do with them. When she picked me up from preschool, I’d hop in the van and immediately whip off my pretty clothes (I know, I know, so wild). I’d strip down to the boxers and tee I wore underneath, just like my brothers, and breathe a sigh of relief. 

Growing up in such a big family meant a lot of things. My life was not only fun; it was also never boring. It was hectic, unorganized, and, um, very loud. I am the only person in my family who loves a good routine, loves to be organized, and basically just hates all things chaotic. My mom, on the other hand, thrives on chaos. While I love her to pieces and she is my best friend, we could not be more different. She is an adventure-seeking, go-with-the-flow, fly-by-the-seat-of-your-pants kind of person. Me, I’m a routine-loving, type A, crazy-focused freak. As a kid, it bugged me greatly that every single day in our house was chaotic. It bugged me even more that our dinners were about five times more frenzied than my friends’. I had this picture in my head of the perfect family dinner. You know, where everyone sits down together at a beautifully set table, at a reasonable hour, and eats like civilized people. I blame this perfectly concocted scene on the TV show 7th Heaven, which I watched religiously (along with Gilmore Girls, which I proudly admit I still watch reruns of). For the most part, 7th Heaven depicted a large family like mine. But they all sat down for dinner at a normal hour, ate a home-cooked meal, and discussed life as if they were actually normal human beings. That’s what I wanted, and I wanted it so bad. 

My dad worked a full-time job as a bond broker, and after work he would head to the gym to play handball. When my mom was pregnant with me, with three crazy little boys in tow, my parents made a deal that Dad could go play handball after work every day if he’d take care of dinner when he got home. The unspoken part of their deal was that if Dad made dinner, Mom made dessert, which most of the time was ready before dinner. 

You see, Dad’s usual hour of arrival home wasn’t until seven thirty or eight, and that was on a good night. Even on school nights we wouldn’t eat until almost nine. (Mom will try to tell you it was earlier, but she’s revised the memory a little bit. It was rarely before nine—ask any of my brothers.) Finally, when I was fourteen or so, I said something along the lines of, “Screw it! You guys are so annoying and I’m over it. I’m making my own freaking dinner!” And that right there is how and why I began cooking. At the time, I was cooking for the sole purpose of helping my dad get dinner on the table before nine p.m. What I soon came to realize is that I really had a lot of fun cooking. I was very much a rule-following kid, but in cooking, I was more carefree and creative. I might have used a recipe as a base, but I never followed it to a T. If I didn’t have something the recipe called for, I used whatever we had on hand and made it work. I was totally comfortable just doing my own thing, never fearful that something wouldn’t turn out. If there’s one thing my dad taught me about cooking, it’s that pretty much anything can be saved with a giant pile of cheese and a handful of fresh basil. 

It wasn’t long before I took over all the cooking for the family. I loved it. I loved searching for recipes, going to the store and picking out ingredients, and, probably most important, I loved having control of something. It felt so good to rein in the chaos and take control of dinnertime. 

My preteen and teenage years were extremely difficult for me. I struggled a lot with anxiety about school. That, on top of the chaos of my family, was really hard for me. Cooking was my own little escape, and it inspired me in a way I didn’t even know I could be inspired. My parents loved the help, too. It was winwin all around. The number one reason I love cooking is the reactions I see on people’s faces when they take that first bite of a delicious dish. My favorite thing ever is watching someone’s eyes roll back and then open wide into an “oh my gosh, this is heaven” look. Those reactions are what I live for, they’re what keep me cooking and running full speed ahead. 

Fast-forward a few years. I’m eighteen years old, and living in LA, and working for Barbizon, an acting and modeling agency, as a talent agent. I’m in ready-set-go mode, about to start school at the Fashion Institute of Design & Merchandising, and pumped to begin my life as a fashion stylist, the life I’d been dreaming of since I was little. But after about two months, a case of homesickness kicked in. I freaked out and moved my butt back to Colorado, back to my comfort zone of family and chaos. At the time I was so disappointed in myself, but looking back now, it was without a doubt the best decision I’ve made in my life. The decision to start my blog, Half Baked Harvest, came as soon as I returned home. I was feeling lost, and my mom convinced me to give something completely different a try. Over the years she had seen how happy cooking made me, so she suggested starting a food blog. Since I really had nothing to lose, I went for it and never looked back. That was when I stepped back out of my comfort zone and left it at the door. For good. 

That decision is why I am sitting here now, writing this cookbook filled with recipes that I am super excited to share with you. That one decision set me up to create a life I love. You know what’s funny, though? The whole reason I even started cooking was because I simply wanted to eat dinner at a normal hour. We all joke now that I eat later than anyone else in the family, and it’s true, but only because I love what I do so much that my workaholic self doesn’t get around to actually eating until pretty late. I now understand the struggle my parents were faced with all those years ago. Life is busy, and dinner is hard to get on the table at a decent hour! But dinner is something that shouldn’t be rushed. It’s a time to relax with loved ones at the end of the day when work is done.

Cooking changed me, and my work changed me. I’m not the same timid, fearful, routine-loving person I used to be. Creating recipes for others to share with friends and family has brought me so much happiness! My hope for this cookbook is that it becomes a staple in your kitchen. I want it to be the book that has pasta sauce on the cover and chocolate smeared across the dessert pages, that automatically opens to your most favorite recipe because that’s how often you make it. I want this book to be your go-to. 

As you will see, these recipes are inspired by the people and places I love most. I talk a lot about my family, as they truly are my favorite people in the world. My parents and each of my siblings have inspired these recipes in their own special way. My philosophy on food—be bright, beautiful, and positively cozy. My philosophy on life—work harder than anyone else.

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4.8 out of 54.8 out of 5
4,677 global ratings

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Top reviews from the United States

Iris O
3.0 out of 5 starsVerified Purchase
Pretty book, not-so-great recipes
Reviewed in the United States on July 30, 2018
At first glance it’s a beautiful book with enticing photography, but I must agree with a previous reviewer that a lot of the recipes are Instagram bait made to look pretty but lacking in the taste department. Trendy, unoriginal food galore such as avocado toast (yawn),... See more
At first glance it’s a beautiful book with enticing photography, but I must agree with a previous reviewer that a lot of the recipes are Instagram bait made to look pretty but lacking in the taste department. Trendy, unoriginal food galore such as avocado toast (yawn), smoothie bowls, zucchini “pasta”. A number of recipes have blueberries as garnish, presumably because they look pretty.

Also, the recipes are lacking in cohesiveness. On one page you will see a supposedly healthy, lightened-up version of chicken parmesan, only to turn the page and find potato-chip crusted chicken. There was also a pasta recipe calling for TWO CUPS of olive oil. Never once in my twenty-plus years of cooking (some of it professionally) have I found it necessary to use such a ridiculous amount of oil, whether cooking for two or twelve.

I believe part of the problem is that these days book contracts are given to anyone with a profitable Instagram follower-count, regardless of the expertise of that person. Ten years ago most cookbooks were good, or at least had recipes that worked, because they were written by professionals. I respect the author for her efforts, and enjoyed her backstory, but she simply lacks the knowledge or experience to be an effective cookbook author.
386 people found this helpful
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Stephanie
3.0 out of 5 starsVerified Purchase
A regrettable 3 stars!
Reviewed in the United States on March 18, 2019
Well shoot. I''ve been a fan of the blog and IG page for awhile now and I really wanted the negative reviews on this cookbook to be wrong. However, I''m unfortunately having the same experience with regard to the recipes not holding up to the photography. I''m wondering if... See more
Well shoot. I''ve been a fan of the blog and IG page for awhile now and I really wanted the negative reviews on this cookbook to be wrong. However, I''m unfortunately having the same experience with regard to the recipes not holding up to the photography. I''m wondering if perhaps the author should just focus on food photography full time instead of recipe and/or cookbook development? As an avid cook, I''m finding most of these recipes need serious adjustments. Here are a couple examples:

The pork tacos with mojo sauce: The picture is drool worthy. But as I started cooking, I noticed a few issues right off the bat. No salt or acid in the marinade? I''m not sure I''ve ever seen that before... What''s the point of a marinade without salt or acid? Then the mojo sauce called for mango, which I thought was strange. I went with it, and I should have gone with my gut because the sauce had a strange gelatinous texture that was a bit off-putting. The mango flavor really threw off all of the other flavors. Additionally, when I added the sauce to the cooked pork it was way too much sauce and I ended up with shredded pork soup, swimming in a gummy and much too sweet sauce. And I even used a larger roast than what was called for. Then comes the toppings... To the fatty pork dripping in a sauce made with mango, honey, and cilantro you add avocado, fried onions, spicy mayo, and a fried egg? Let''s just say the flavors were super strange together and it was much too heavy. And I am not one who fears fat in my food. When we ate the leftovers we scorched the pork in a hot oven to crisp up and dilute the sauce and then just topped with some chopped scallion, cotija cheese, and fresh lime. Much better.

The Thai Butternut Squash soup: Basically tasted like peanut butter soup. No depth of flavor, and that''s saying something for a recipe with a really long list of ingredients. Additionally, you''re instructed to add cold/raw shiitake mushrooms to the soup with no caramelization process. I just couldn''t do it as I knew the mushrooms would offer absolutely nothing to the soup with this application. So I roasted them off in the toaster oven with some oil and salt before adding to the soup and it ended up being the best part.

The gal behind the blog is a brilliant food photographer, so this book will probably spend more time on my coffee table than in my kitchen. I''m learning that her lack of professional culinary training shines through when you actually start cooking her recipes. Sometimes less is more! (Giada is a master at this...) I''m sure I''ll find some gems in this book, but so far I''ve spent a lot of money on a lot of ingredients with really disappointing outcomes. I would say if you know what you''re doing in the kitchen, then you may be able to adjust these recipes in a way that works. But if you like following the recipes exactly, I wouldn''t recommend it.

(And just as a side note, the cuban-style roast pork shoulder with mojo sauce from Serious Eats is an outstanding alternative to the recipe provided in this book. With half as many ingredients.)
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Joshua Bouscher
2.0 out of 5 starsVerified Purchase
Amateurish recipes
Reviewed in the United States on July 20, 2019
The recipes in here definitely look good but they are more instagram worthy than worth eating. The author has no formal culinary training and it shows. There are a lot of weird little things that could have been done differently (better) and overall I was not impressed.
50 people found this helpful
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Maia Riley
5.0 out of 5 starsVerified Purchase
Beautiful photos and delicious, well rounded recipes
Reviewed in the United States on October 13, 2017
This is such an amazing cookbook! I''ve followed Tieghan''s blog for a few years and always enjoyed her recipes and this cookbook is no exception. I''ve cooked 5 or 6 of the recipes so far and they''ve all turned out great. The butter chicken actually tastes like it came from a... See more
This is such an amazing cookbook! I''ve followed Tieghan''s blog for a few years and always enjoyed her recipes and this cookbook is no exception. I''ve cooked 5 or 6 of the recipes so far and they''ve all turned out great. The butter chicken actually tastes like it came from a restaurant; I usually find that homemade indian dishes never have quite the same spice taste. One of my favorites is the Wild rice and Havarti stuffed acorn squash. It is to DIE for and really quite easy to put together. We will definitely be eating this again. The pizza with the brie was a combination I did not think I''d like (it sounded weird), but it turned out really well. I already have the ingredients to cook it again. I made the Earl Gray muffins for a brunch and got so many compliments on them!

There is a nice range of vegetarian and meat recipes as well as some sea food recipes that look pretty good (I''m not a huge seafood fan). I will say the desserts are mostly chocolate based so that may or may not be a plus for someone. Every recipe has the most beautiful photos to go along with it. There are some nice little excerpts before the recipes that talk about the ingredients or the inspiration for the dish. Many of the recipes suggest substitutions for meat or ingredients or alternative cooking methods.

I look forward to cooking more recipes and hopefully seeing another of her cookbooks in the future!
74 people found this helpful
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Diane
5.0 out of 5 starsVerified Purchase
and a grain (also easy additions). Thus her recipes give you the option ...
Reviewed in the United States on October 1, 2017
If you follow this blog and are familiar with her cooking style then this cookbook will be exactly as you would expect from her. One of the things that attracts me to Tieghan''s recipes is her ability to incorporate so many colorful vegetables into one meal, and this in... See more
If you follow this blog and are familiar with her cooking style then this cookbook will be exactly as you would expect from her. One of the things that attracts me to Tieghan''s recipes is her ability to incorporate so many colorful vegetables into one meal, and this in turn makes her recipes vibrant and exiting to create and eat at the end. Yes, some of her recipes are more involved with multistep components (e.g. making a unique sauce), but most of the main entrees revolve around putting your effort into preparing the protein, and then the extra flavor additions come from the simply prepared (or raw) vegetables, with the addition of possibly cheese, fried or poached eggs, and a grain (also easy additions). Thus her recipes give you the option of swapping out vegetables or grains you may not prefer, and she states this early in the book, that her recipes serve as a guide for you to build on and experiment with based on your preferred additions (don''t like her recommended cheese or roasted vegetable, swap it out for another). This is a great cookbook to look at on the weekend, pick all the vegetables you want to eat that week, and then use all of them in a few of her recipes that week.
My only complaint is that she doesn''t add estimated times for each meal, so you''d need to read closely so that you can plan ahead to determine which meals can be made on a weekday vs which are more complicated and might be a weekend meal.
43 people found this helpful
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Marti Vincze
5.0 out of 5 starsVerified Purchase
There is so much I love about this cookbook
Reviewed in the United States on October 14, 2017
I have a LOT of cookbooks that I bought thinking I will use a lot of its recipes then they ended up collecting dust on my bookcase. NOT THIS ONE! There is so much I love about this cookbook. The recipes are unique, make me think outside the box, teach me something new, but... See more
I have a LOT of cookbooks that I bought thinking I will use a lot of its recipes then they ended up collecting dust on my bookcase. NOT THIS ONE! There is so much I love about this cookbook. The recipes are unique, make me think outside the box, teach me something new, but not completely unapproachable. No fancy ingredients you can''t pronounce or dont know whete to find. The recipes use eaay to find ingredients with a couple twist to be not just feasts, but feasts for the eyes. Even if you don''t cook, this is the kind of book you would want to just keep on your coffee table looking at the gorgeous pictures. After I got the book I made one of the recipes from the breakfast section. We LOVED it. The author also encourages creative liberty with following the recipes so you can make all of these recipes pretty much your own.
45 people found this helpful
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amberleydenzel
5.0 out of 5 starsVerified Purchase
This book did not disappoint! The book itself is beautifully photographed and just ...
Reviewed in the United States on February 17, 2018
I''ve been a long-time follower of the Half Baked Harvest blog, and was so excited for this book to come out (pre-ordered it wayyy ahead of time). Now that I''ve had it a few months, thought I''d write a review. This book did not disappoint! The book itself is beautifully... See more
I''ve been a long-time follower of the Half Baked Harvest blog, and was so excited for this book to come out (pre-ordered it wayyy ahead of time). Now that I''ve had it a few months, thought I''d write a review. This book did not disappoint! The book itself is beautifully photographed and just gorgeous. So far I''ve made "Cheesy Kale, Artichoke, & Chorizo Dip," "30-Minute Healthier Chicken Parmesan," "Garlic-and-Herb Mascarpone Roasted Chicken," "Healthier Slow Cooker Butter Chicken," "Korean Beef, Sweet Potato, and Quinoa Bibimbap," "Al Pastor-Style Beef Enchiladas," "Miso Beef and Ramen Noodle Peanut Stir-fry," Creamy Curried Cauliflower Soup," and "Addictive Salted Caramel-Stuffed Chocolate Cookies." I''ve been extremely pleased with how all them turned out, everything was delicious. Yes, her recipes can be time-consuming and are often a little involved, but I''ve never been disappointed. I''m the kind of cook who enjoys spending time in the kitchen, as cooking de-stresses me from my stressful job as a nurse, and I enjoy making things that are sometimes a little complicated-as long as the payoff is worth it. This book (and the rest of the recipes from her website) really delivers in taste, and the food is always beautiful (pics I post of her dishes always get me lots of likes on facebook lol).
32 people found this helpful
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Kat LTop Contributor: Baking
5.0 out of 5 starsVerified Purchase
Crave-able bold flavors, approachable recipes, gorgeous photos and story
Reviewed in the United States on September 14, 2017
This cookbook is a great resource for any home cook, both for those who already know HBH and those discovering Tieghan for the first time. I stumbled across HBH a few years ago looking for a beer bread recipe and have been following Tieghan''s blog ever since. I''ve enjoyed... See more
This cookbook is a great resource for any home cook, both for those who already know HBH and those discovering Tieghan for the first time. I stumbled across HBH a few years ago looking for a beer bread recipe and have been following Tieghan''s blog ever since. I''ve enjoyed everything I made off her blog, so I pre-ordered this hoping to find more of the same amazing, crave-able, doable variety plus great photos of every dish. Unsurprisingly, Teighan exceeded my expectations.

The HBH cookbook contains the same mix of healthy and decadent offerings, ranging from meat-y and cheese-y to vegetarian, as the blog does. At first glance, I thought there were a number of recipes that overlapped with the blog, but actually they''ve all been tweaked (updated? improved?) a little. That 5-ingredient beer bread which first won me over is here, in a different (and better) iteration as a honey beer bread. It tastes even better than the original. The cheesy quinoa bake from her blog is here but again, slightly different (and possibly a little healthier). Similar story for the French onion soup (now Irish French onion soup). The only obvious exceptions are items like the butter chicken, which is on her blog to feature this cookbook release.

So far, I''ve made that beer bread, the amazing corn and blueberry salsa, the BBQ short ribs, the ginger-miso eggplant, and the miso beef and ramen noodle stir-fry (I didn''t cook my steak quite as long as she cooks hers). Everything has been exceptional, well-balanced, and totally approachable for any one interested in cooking at home. You''ll need some pretty standard spices, and perhaps a bit of patience for long and slow cooking, but otherwise there are no fancy ingredients or expensive kitchen items required to pull these recipes together.

Tieghan has a great voice, and interesting story, and shares recipes full of bold flavor that have been clearly well-tested.
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Top reviews from other countries

Rebecca/Jon Roberts
5.0 out of 5 starsVerified Purchase
The best surprise in a while!
Reviewed in the United Kingdom on February 23, 2019
I stumbled upon this book via an online search for some recipe or other...author’s website is lovely and got my juices flowing enough to order the book. It is a complete delight - beautiful, varied, tasty dishes, vibrant and colourful and something for absolutely everyone....See more
I stumbled upon this book via an online search for some recipe or other...author’s website is lovely and got my juices flowing enough to order the book. It is a complete delight - beautiful, varied, tasty dishes, vibrant and colourful and something for absolutely everyone. We take it in turns to choose something from it on many a night. All pretty simple, although its a US book, so some ingredients/ meat cuts slightly less familiar to UK readers. A quick google of anything will sort you out. Buy it...I cannot believe this author is not well-known in the UK...I buy heaps of cookery books and this one is special.
5 people found this helpful
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H
5.0 out of 5 starsVerified Purchase
The fact I’m on my third repeat purchase says it all 😀
Reviewed in the United Kingdom on October 10, 2020
I LOVE this book. My husband bought it for me. I then bought it for my daughter and now I’m buying it for my friends for her birthday. The most gorgeous easy recipes for home cooks ( not chefs) but the book is just a lovely read with gorgeous pictures in it without all the...See more
I LOVE this book. My husband bought it for me. I then bought it for my daughter and now I’m buying it for my friends for her birthday. The most gorgeous easy recipes for home cooks ( not chefs) but the book is just a lovely read with gorgeous pictures in it without all the cooking 😀
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Jordan McCormick
5.0 out of 5 starsVerified Purchase
Amazing recipes full of flavour!
Reviewed in the United Kingdom on July 8, 2020
Amazing service from Amazon! Ordered yesterday morning and it arrived last night. Been wanting this cookbook for a long time, I am in love with Half Baked Harvest recipes. Follow her on Instagram and she’s always my go-to for a delicious flavoursome meal. Great buy!
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Adam
5.0 out of 5 starsVerified Purchase
In love with this book
Reviewed in the United Kingdom on December 6, 2017
In love with this book. I have followed Tieghan for 2 years and am in awe of her photography and recipes. A massive inspiration. :)
One person found this helpful
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Christobelle
5.0 out of 5 starsVerified Purchase
Keep this book by your side ..
Reviewed in the United Kingdom on October 5, 2019
Innovative young cook ...we love this book and can’t wait for the next one ...
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BBQ Chicken Cobb Salad with Avocado Ranch

I know this salad is much-loved because it’s on repeat in my home all summer long. I often serve it in the winter months as well, just to take my palate on a little escape. It’s easy to make and combines flavors that my family and I love. The avocado ranch is quite possibly one of my favorite dressings ever. It’s not only great to top this salad, but it also doubles as a yummy dip for chips and crackers. It’s everything you love about ranch without the funky ingredients in the bottled stuff. Yes, please!

Avocado Ranch

  • 1 cup buttermilk
  • 1 ripe avocado, pitted and peeled
  • ¼ cup fresh cilantro leaves
  • 1 tablespoon chopped fresh chives
  • Juice of 1 lime
  • Kosher salt and freshly ground pepper
Recipe (Serves 4)

1. Make the dressing. In a high-speed blender or food processor, combine the buttermilk, avocado, cilantro, chives, and lime juice and puree until smooth. Taste and season with salt and pepper. Cover and refrigerate until ready to use. (The avocado ranch can be made up to 1 day in advance.)

2. Make the salad. Heat a grill to medium-high or a grill pan over medium-high.

3. In a medium bowl, toss the chicken with the barbecue sauce to coat. Grill for about 5 minutes per side, until lightly charred and cooked through.

4. In a medium bowl, stir together the corn, olive oil, cilantro, and a dash of chili powder. Season with salt and pepper.

5. In a large bowl, toss together the lettuce, black beans, and tomatoes. Top with the corn mixture, sliced avocado, and bacon. Finish the salad with the chicken, a drizzle of the dressing, and hard-boiled eggs, if desired. Serve with the remaining dressing alongside.

How to Grill Corn

Here’s my favorite way to grill corn: Heat a charcoal or gas grill to high. Brush the grates with olive oil. Add the corn, husk on, and grill, turning occasionally with tongs, until cooked through and lightly charred, about 10 minutes. Remove from the grill and carefully peel back the husks, removing them completely. Return the husked corn to the grill and continue to cook, turning every 1 to 2 minutes, until the kernels are lightly charred, about 5 minutes. Watch closely to avoid burning. Season as desired.

Salad

  • 1½ pounds boneless chicken breasts or tenders
  • ⅓ cup barbecue sauce, store-bought or homemade (page 195)
  • 4 ears corn, grilled and kernels sliced from the cob (see 'How to Grill Corn)
  • 1 tablespoon extra-virgin olive oil
  • ½ cup fresh cilantro leaves, chopped
  • Chili powder
  • Kosher salt and freshly ground pepper
  • 2 or 3 heads romaine lettuce, shredded
  • 1 cup cooked black beans
  • 1 cup halved cherry tomatoes
  • 2 ripe avocados, pitted, peeled, and sliced
  • 4 bacon slices, cooked and chopped
  • 4 bacon slices, cooked and chopped


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Blackened Mahimahi Tacos

Product information

Half Baked Harvest Cookbook: Recipes from My Barn online sale in lowest the Mountains outlet online sale

Half Baked Harvest Cookbook: Recipes from My Barn online sale in lowest the Mountains outlet online sale

Half Baked Harvest Cookbook: Recipes from My Barn online sale in lowest the Mountains outlet online sale

Half Baked Harvest Cookbook: Recipes from My Barn online sale in lowest the Mountains outlet online sale

Half Baked Harvest Cookbook: Recipes from My Barn online sale in lowest the Mountains outlet online sale

Half Baked Harvest Cookbook: Recipes from My Barn online sale in lowest the Mountains outlet online sale

Half Baked Harvest Cookbook: Recipes from My Barn online sale in lowest the Mountains outlet online sale

Half Baked Harvest Cookbook: Recipes from My Barn online sale in lowest the Mountains outlet online sale

Half Baked Harvest Cookbook: Recipes from My Barn online sale in lowest the Mountains outlet online sale

Half Baked Harvest Cookbook: Recipes from My Barn online sale in lowest the Mountains outlet online sale

Half Baked Harvest Cookbook: Recipes from My Barn online sale in lowest the Mountains outlet online sale

Half Baked Harvest Cookbook: Recipes from My Barn online sale in lowest the Mountains outlet online sale

Half Baked Harvest Cookbook: Recipes from My Barn online sale in lowest the Mountains outlet online sale

Half Baked Harvest Cookbook: Recipes from My Barn online sale in lowest the Mountains outlet online sale

Half Baked Harvest Cookbook: Recipes from My Barn online sale in lowest the Mountains outlet online sale

Half Baked Harvest Cookbook: Recipes from My Barn online sale in lowest the Mountains outlet online sale

Half Baked Harvest Cookbook: Recipes from My Barn online sale in lowest the Mountains outlet online sale

Half Baked Harvest Cookbook: Recipes from My Barn online sale in lowest the Mountains outlet online sale

Half Baked Harvest Cookbook: Recipes from My Barn online sale in lowest the Mountains outlet online sale

Half Baked Harvest Cookbook: Recipes from My Barn online sale in lowest the Mountains outlet online sale

Half Baked Harvest Cookbook: Recipes from My Barn online sale in lowest the Mountains outlet online sale

Half Baked Harvest Cookbook: Recipes from My Barn online sale in lowest the Mountains outlet online sale

Half Baked Harvest Cookbook: Recipes from My Barn online sale in lowest the Mountains outlet online sale

Half Baked Harvest Cookbook: Recipes from My Barn online sale in lowest the Mountains outlet online sale

Half Baked Harvest Cookbook: Recipes from My Barn online sale in lowest the Mountains outlet online sale

Half Baked Harvest Cookbook: Recipes from My Barn online sale in lowest the Mountains outlet online sale