Welcome to another week of That’s Fresh Friday! We’re so happy that you’re hanging with us and sharing your amazing posts!

If this is your first time with us and don’t know what That’s Fresh Friday is, it’s a weekly link-up hosted by Southern Girl Blog Community and seven other amazing ladies. You can come and share all of the “freshest” posts from your blog and meet some new friends through the event. The only thing that we ask is that you read our simple rules below and help spread the word about our party.

First, let’s meet the girls who let us hang with them every week:

That's Fresh Friday Hosts and Co-Hosts // The Speckled Palate

Hosts for That’s Fresh Friday:

Southern Girl Blog Community :: Facebook :: Twitter :: Instagram

Chene @ Prototype Mama :: Facebook :: Bloglovin’ :: Pinterest

Co-Hosts for That’s Fresh Friday:

Kathryn @ Up To Date Interiors :: Facebook :: Twitter :: Pinterest

Aleshea @ Glitz & Grits :: Twitter :: Facebook :: Instagram

Erin @ The Speckled Palate :: Facebook :: Twitter :: Instagram

Candyce @ The Sewcialite :: Facebook :: Twitter :: Instagram

Michelle @ Diva With A Purpose :: Facebook :: Twitter :: Instagram

 

Be sure to check out what my other co-hosts are digging from last week’s party. All of our features have been pinned to our That’s Fresh Friday feature board on Pinterest: Go check them out here.

The Rules:

Link up anything with the exception of giveaways, reviews and blog/link parties.

Follow ALL Hosts & Co-hosts via one of the methods listed above.

Visit at least two links before yours and mingle with some of the other bloggers! I’m sure you’ll find a new bloggy friend!

Display our link up button somewhere on your blog (sidebar or post) or link back.

That's Fresh Friday LOGO // The Speckled Palate

(Find code HERE.)

Link up as many posts as you like. (Please link directly to your post!)

Spread the word about the freshest Friday link-up via Twitter, Facebook, etc.!

The more, the merrier. And be sure to use the hashtag ‪#‎thatsfreshfriday‬ to spread the word!

Every week when the link-up goes LIVE, Chene (one of our lovely hosts) sends out a ‘heads up’ email to our That’s Fresh subscribers. If you would like to be added, click here.

Now it’s time to PARTY! We can’t wait to see what you guys have been up to!


{ 0 comments }

Runner Food: Strawberry Orange Sunrise Smoothie // The Speckled Palate

Blanket statement: Running in the summertime in Texas is challenging.

Rephrase: Running in the summertime in Texas makes me want to pass out.

Real talk: I generally avoid running in the summertime here, but I can’t not run this summer.

Why, you ask?

I’m running three legs of a big relay race in September. It’s with the same group of folks I ran with last spring from L.A. to San Diego. And this year, we’re running from San Francisco to Napa Valley. It’s going to be gorgeous, and I am so excited. But to run this race? I’ve gotta train, and according to my coach, I should train up to 15 miles to complete my three legs with ease. Which means I’m fully intending on a half marathon in August, aptly named The Hottest Half. (YOLO?) And then 15 miles the week after.

I started getting back into my training routine a few weeks back, joining two of my friends on an evening social run with a local running club… and about halfway through, after we’d already detoured off the street a few times to be lightly sprayed by sprinklers, we began discussing our favorite smoothies.

For the rest of the run, we discussed smoothies. Our favorite fruits. What vegetables we liked to add. Where we liked to purchase them. What we liked to do when we made them at home.

And I got hungry. (Surprise, said NO ONE ever.)

Runner Food: Strawberry Orange Sunrise Smoothie // The Speckled Palate

So when I arrived home, I whipped up a sweet smoothie that I’m calling the Strawberry Orange Sunrise Smoothie. It requires two ingredients and is kind of embarrassing to call a recipe, but it’s absolutely delicious and oh-so-chilly that you might get brainfreeze. (I did when I made my first one!)

Strawberry Orange Sunrise Smoothie
 
Prep time
Total time
 
Author:
Recipe type: Breakfast (or Post-Run Treat!)
Serves: 1
Ingredients
  • 1¼ cups orange juice
  • 1 cup strawberries (frozen or fresh)
Instructions
  1. Measure the ingredients into your blender.
  2. Blend the strawberries and OJ into a consistency of your liking.
  3. Enjoy immediately!

What kind of foods do you crave when you’re running?

{ 4 comments }

Welcome to another week of That’s Fresh Friday! We’re so happy that you’re hanging with us and sharing your amazing posts!

If this is your first time with us and don’t know what That’s Fresh Friday is, it’s a weekly link-up hosted by Southern Girl Blog Community and seven other amazing ladies. You can come and share all of the “freshest” posts from your blog and meet some new friends through the event. The only thing that we ask is that you read our simple rules below and help spread the word about our party.

First, let’s meet the girls who let us hang with them every week:

That's Fresh Friday Hosts and Co-Hosts // The Speckled Palate

Hosts for That’s Fresh Friday:

Southern Girl Blog Community :: Facebook :: Twitter :: Instagram

Chene @ Prototype Mama :: Facebook :: Bloglovin’ :: Pinterest

Co-Hosts for That’s Fresh Friday:

Kathryn @ Up To Date Interiors :: Facebook :: Twitter :: Pinterest

Aleshea @ Glitz & Grits :: Twitter :: Facebook :: Instagram

Erin @ The Speckled Palate :: Facebook :: Twitter :: Instagram

Candyce @ The Sewcialite :: Facebook :: Twitter :: Instagram

Michelle @ Diva With A Purpose :: Facebook :: Twitter :: Instagram

Check out my favorites from last week:

It should come as no surprise that I’m highlighting some screen-licking beautiful recipes, right? Because that’s how I roll…

DIY Gender Reveal Cake from MomDot  // That's Fresh Friday at The Speckled Palate

DIY Gender Reveal Cake from MomDot

Slow Cooking Carne Asada from the Lou Lou Girls // That's Fresh Friday at The Speckled Palate

Slow Cooking Carne Asada from Lou Lou Girls

Coffee-Rubbed Pork Chops with Creamy Queso Corn from Erica's Recipes // That's Fresh Friday at The Speckled Palate

Coffee-Rubbed Pork Chops with Creamy Queso Corn from Erica’s Recipes

Patriotic Berry Flag Cake from European Cutie // That's Fresh Friday at The Speckled Palate

Patriotic Berry Flag Cake from European Cutie

Dutch Peach Pie Bars from I Dig Pinterest // That's Fresh Friday at The Speckled Palate

Dutch Peach Pie Bars from I Dig Pinterest 

Be sure to check out what my other co-hosts are digging from last week’s party. All of our features have been pinned to our That’s Fresh Friday feature board on Pinterest: Go check them out here.

The Rules:

Link up anything with the exception of giveaways, reviews and blog/link parties.

Follow ALL Hosts & Co-hosts via one of the methods listed above.

Visit at least two links before yours and mingle with some of the other bloggers! I’m sure you’ll find a new bloggy friend!

Display our link up button somewhere on your blog (sidebar or post) or link back.

That's Fresh Friday LOGO // The Speckled Palate

(Find code HERE.)

Link up as many posts as you like. (Please link directly to your post!)

Spread the word about the freshest Friday link-up via Twitter, Facebook, etc.!

The more, the merrier. And be sure to use the hashtag ‪#‎thatsfreshfriday‬ to spread the word!

Every week when the link-up goes LIVE, Chene (one of our lovely hosts) sends out a ‘heads up’ email to our That’s Fresh subscribers. If you would like to be added, click here.

Now it’s time to PARTY! We can’t wait to see what you guys have been up to!


{ 1 comment }

BBQ Pulled Pork Pizza

by Erin on July 9, 2014

in baking, entrees, meats

BBQ Pulled Pork Pizza with Red Onions and Extra BBQ Sauce // The Speckled Palate

When I was a kid, a chain pizza place in my hometown of Memphis made a killer pulled pork pizza. My family discovered it by accident one Friday night, and if I recall correctly, we ordered about one pizza per week… especially after Friday night sports team practices and for sleepovers.

Sadly, the chain eventually stopped carrying that magical pizza, and it was never revived, which was heartbreaking.

In the years since, I’ve tried a lot of barbecue pizzas in an attempt to find a pie that was similar to the one I remember.

The bad news is I’ve never eaten a pizza like to the one we ordered from any pizza place.

The good news is I’ve found something similar enough… and I made it on my own kitchen.

BBQ Pulled Pork Pizza with Red Onions and Extra BBQ Sauce // The Speckled Palate

Sometimes, you just want to eat pizza… and this BBQ Pulled Pork Pizza is absolutely worth the effort it takes!

Here’s how you can make it:

4.5 from 2 reviews
BBQ Pulled Pork Pizza
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 8
Ingredients
Instructions
  1. Preheat the oven to 475°F, and place your pizza stone in the oven as it heats.
  2. Roll out the dough, and set aside until the oven has preheated.
  3. Once the oven is hot and the pizza stone is equally heated, remove the pizza stone and transfer the pizza dough onto the stone.
  4. Measure the simple red sauce onto the dough, then add the barbecue sauce. Swirl the two around on the dough, covering the surface.
  5. Top the sauces with the cheese, then sprinkle the pulled pork on top of the cheese.
  6. Spread the sliced red onions on top of the pulled pork.
  7. Transfer the pizza stone into the oven, and bake until bubbly and the dough has crisped up (about 10-12 minutes, depending on your oven.)
  8. Remove from the oven, let sit for a few minutes, then slice and enjoy immediately!

 

BBQ Pulled Pork Pizza with Red Onions and Extra BBQ Sauce // The Speckled Palate

Do you have any foods that you have recreated from your childhood?

{ 8 comments }

Happy July 4th!

by Erin on July 4, 2014

in holiday

Dropping in really quick before the festivities get going this morning to wish you and yours a Happy 4th of July!

Here’s to a wonderful holiday filled with great company, love and laughter.

Happy July 4th! // The Speckled Palate

Have a safe one, and I’ll see y’all back here Monday!

{ 4 comments }

Welcome to another week of That’s Fresh Friday! We’re so happy that you’re hanging with us and sharing your amazing posts!

If this is your first time with us and don’t know what That’s Fresh Friday is, it’s a weekly link-up hosted by Southern Girl Blog Community and seven other amazing ladies. You can come and share all of the “freshest” posts from your blog and meet some new friends through the event. The only thing that we ask is that you read our simple rules below and help spread the word about our party.

First, let’s meet the girls who let us hang with them every week:

That's Fresh Friday Hosts and Co-Hosts // The Speckled Palate

Hosts for That’s Fresh Friday:

Southern Girl Blog Community :: Facebook :: Twitter :: Instagram

Chene @ Prototype Mama :: Facebook :: Bloglovin’ :: Pinterest

Co-Hosts for That’s Fresh Friday:

Kathryn @ Up To Date Interiors :: Facebook :: Twitter :: Pinterest

Aleshea @ Glitz & Grits :: Twitter :: Facebook :: Instagram

Erin @ The Speckled Palate :: Facebook :: Twitter :: Instagram

Candyce @ The Sewcialite :: Facebook :: Twitter :: Instagram

Michelle @ Diva With A Purpose :: Facebook :: Twitter :: Instagram

Check out my favorites from last week:

It should come as no surprise that I’m highlighting some screen-licking beautiful recipes, right? Because that’s how I roll…

All-American Apple Pie from The Country Contessa // That's Fresh Friday at The Speckled Palate

All-American Apple Pie from The Country Contessa

Spinach and Feta Cheese Breakfast Bake from Music Teaching and Parenting // That's Fresh Friday at The Speckled Palate

Spinach and Feta Cheese Breakfast Bake from Music Teaching and Parenting

Rich Chocolate Cake from Something Sweet // That's Fresh Friday at The Speckled Palate

Rich Chocolate Cake from Something Sweet

Jalapeño Popper Pizza from Erica's Recipes // That's Fresh Friday at The Speckled Palate

Jalapeño Popper Pizza from Erica’s Recipes

BBQ Chicken Grilled Cheese on Ciabatta with Hot Candied Bacon from Dixie Chik Cooks // That's Fresh Friday at The Speckled Palate

BBQ Chicken Grilled Cheese on Ciabatta with Hot Candied Bacon from Dixie Chik Cooks

All-American Sugar Cookie Bar from The Wetherills Say I Do // That's Fresh Friday at The Speckled Palate

All-American Sugar Cookie Bar from The Wetherills Say I Do

Be sure to check out what my other co-hosts are digging from last week’s party. All of our features have been pinned to our That’s Fresh Friday feature board on Pinterest: Go check them out here.

The Rules:

Link up anything with the exception of giveaways, reviews and blog/link parties.

Follow ALL Hosts & Co-hosts via one of the methods listed above.

Visit at least two links before yours and mingle with some of the other bloggers! I’m sure you’ll find a new bloggy friend!

Display our link up button somewhere on your blog (sidebar or post) or link back.

That's Fresh Friday LOGO // The Speckled Palate

(Find code HERE.)

Link up as many posts as you like. (Please link directly to your post!)

Spread the word about the freshest Friday link-up via Twitter, Facebook, etc.!

The more, the merrier. And be sure to use the hashtag ‪#‎thatsfreshfriday‬ to spread the word!

Every week when the link-up goes LIVE, Chene (one of our lovely hosts) sends out a ‘heads up’ email to our That’s Fresh subscribers. If you would like to be added, click here.

Now it’s time to PARTY! We can’t wait to see what you guys have been up to!

 


{ 5 comments }

Independence Day is Friday!

Let’s get ready for this national holiday by planning out what we’re going to eat. Because, as we all know, planning out your menu is always a good idea, and I’m actually semi-on-the-ball enough to offer some awesome new recipes, as well as some old stand-bys.

This July 4th is going to be a bit different for me, as I’m in my dear friend’s wedding this weekend, and since the rehearsal is on Thursday, the entire wedding party will be together on the 4th.

It’s going to be a so much fun, and I cannot wait to kick off the weekend!

But before I go… let’s brainstorm what YOU can make since I probably won’t be cooking this year.

July 4th food… Appetizers & Salads

July 4th Food: Cucumber and Feta Salad // The Speckled Palate

You could try this delicious Cucumber and Feta Salad, incorporating some fresh veggies into your meal.

Whip up some of Winston’s Hummus or Roasted Garlic and White Bean Hummus to feed a hungry crowd. You could even make some Tzatziki Sauce for people to dip pitas and veggies into, as well.

I’m partial to my Ramen Noodle and Clementine Salad, and it’s a proven winner for large groups. The dressing, in particular, is fantastic on a hot summer’s day.

 

July 4th food… Entrees

July 4th Food: Hot Dogs with Caramelized Onions on Homemade Pretzel Buns // The Speckled Palate

We’ll start off this section with my Hot Dogs with Caramelized Onions on Homemade Pretzel Buns because, well, they’re absolutely delicious. They do, however, take a bit of time with the bun making and the caramelizing of onions.

If you’re looking for something easier, might I suggest a burger? Spinach and Artichoke Stuffed Turkey Burgers, BBQ Turkey Burgers (that can easily be made with beef or any other ground meat) and Spinach and Feta Burgers are all delicious and easily pulled together for a crowd.

Go a completely different direction by making tacos. Soy Seared Cod Tacos with Spicy Slaw, to be exact.

 

July 4th food… Desserts

July 4th Food: Strawberry and Blueberry Hand Pies // The Speckled Palate

We’ll start off with these Strawberry and Blueberry Hand Pies because, well, you kind of can’t beat a fresh fruit pie in the summertime, and these hand pies have the added bonus of being super cute and single servings.

Looking to go the more traditional route? Whip up Bugga’s Apple Pie. It’s a guaranteed winner!

Not wanting to fuss over pie? Bake some cookies or brownies. My Lindt Classic Chocolate Brownies, Ooey Gooey Bars, Tea Cakes (easily changed from Christmastime by cutting out stars and using red, white and blue icing!), Fig Pinwheels and Dark Chocolate Chip Cookies are all scrumptious, and they can easily feed a crowd, too!

What are YOU making on Friday to celebrate July 4th?

Has this post helped you decide upon any dishes?

{ 0 comments }

July 4th Food: Strawberry and Blueberry Hand Pies // The Speckled Palate

Hand pies.

Typing those two little words really makes me way to holler, “Hot pie!”

I may or may not have done this a few times already today… so we’re going to count that as a win. My husband may or may not have done the same thing.

Now, Game of Thrones fans, you’re welcome/I’m sorry for planting this phrase in your head which you will now want to holler. … Rest of the world? Feel free to jump on the bandwagon.

So. Hand pies. That are hot.

Hot hand pies.

Yeaaaaaaaaah… how about we get back on topic, hmm?

July 4th Food: Strawberry and Blueberry Hand Pies // The Speckled Palate

Hand pies are the perfect individual dessert for the summertime… and they more often than not call for fresh fruit.

I love any dessert that involves fresh fruit, and since locally grown fruit is abundant around these parts recently, I thought it might be fun to feature it in a recipe.

For these lovely little treats, I combined two of my favorites that just happened to be hanging out in my fridge: strawberries and blueberries.

July 4th Food: Strawberry and Blueberry Hand Pies // The Speckled Palate

These Strawberry and Blueberry Hand Pies are super easy to pull together, and I whipped them up this past weekend on a whim. Sometimes, a girl’s gotta bake!

I’m really happy I did, as the combination of fruits is naturally sweet (but not too saccharine), and the crusts of these pies crisp up nicely around the fruit mixture.

July 4th Food: Strawberry and Blueberry Hand Pies // The Speckled Palate

Yeah, they’re really good. And I think you should make them this week.

Here’s how you can do it:

July 4th Food: Strawberry and Blueberry Hand Pies
 
Prep time
Cook time
Total time
 
Slightly sweet and completely decadent individual pies for a July 4th (or any patriotic) get-together.
Author:
Recipe type: Dessert
Serves: 10
Ingredients
  • For the Pie Crust (Adapted slightly from Allison Kave)
  • ¼ cup milk (skim or almond OK)
  • 1½ teaspoons apple cider vinegar
  • 1½ cups unbleached all-purpose flour
  • 1 tablespoon granulated sugar
  • 1½ teaspoons corn starch
  • ¾ teaspoon kosher salt
  • ½ cup (1 stick) unsalted butter, cut into ½-inch cubes and chilled

  • For the Pie Filling
  • 1½ cup fresh strawberries, chopped
  • ½ cup fresh blueberries
  • 2 tablespoons raw sugar (+ 1 additional tablespoon for topping)
  • 1 tablespoon corn starch
  • 1 large egg
Instructions
  1. First, you'll make the crust. Combine the milk with the apple cider vinegar in a liquid measuring cup. Refrigerate until ready to use.
  2. In a large bowl, whisk together the flour with the sugar, corn starch and salt until incorporated. Using a pastry blender, cut the butter into the flour mixture until the butter appears to be the size of peas and the texture of wet sand.
  3. Drizzle about half of the milk mixture over the flour-butter mixture, covering as wide an area as possible. Using a plastic spatula, lightly toss the flour over the liquid. Do not stir. Repeat the process with the second half of the milk mixture. The dough should just hold together when pressed against the side of the bowl, and you should be able to spot chunks of butter in it. If necessary, add additional cold milk, 1 tablespoon at a time, until you reach the desired consistency.
  4. Form the dough into a disk, wrap tightly in plastic wrap and refrigerate for at least 1 hour. (This can be refrigerated for up to a week, and I sometimes freeze pie dough for a month or more.)
  5. When the dough has finished refrigerating, it's time to make the filling.
  6. In a medium-sized bowl, combine the chopped strawberries and blueberries with the raw sugar and corn starch. Toss until combined, then set aside.
  7. Now, let's make the hand pies.
  8. Preheat the oven to 350°F. Prepare a large baking sheet, lining with parchment paper. Set aside.
  9. Lightly flour a clean surface, and roll out the pie crust. Using a 4½" to 5" round cookie cutter (or a small dessert plate if you don't have a cookie cutter that large), cut rounds into the dough for the individual pies.
  10. Transfer the dough rounds to the prepared baking sheet, then dollop about 2 tablespoons of the filling into them. Brush egg around the edges of half the round, then seal, using your fingers or a fork to completely seal off the pie. Repeat the process until all 10 pies have been made.
  11. Brush the tops of the hand pies with egg, then gently cut two vents in the top of each.
  12. Transfer the baking sheet to the oven, and bake for 35-45 minutes, or until the top is golden brown. (Please note that my oven is crazy old, and if you have a new oven, you need to check on your hand pies when they reach the 20 minute mark to confirm you don't burn them.)
  13. When cooled, remove from the oven, and let cool for 5 minutes before devouring!
Notes
Makes 10 individual pies.

 

July 4th Food: Strawberry and Blueberry Hand Pies // The Speckled Palate

What are you making for dessert this Independence Day?

{ 7 comments }

July 4th Food: Hot Dogs with Caramelized Onions on Homemade Pretzel Buns // The Speckled Palate

Could we talk for a second about this recipe, y’all?

I just want to put it out there that it’s absolutely ridiculous… in the best possible way.

For about a month now, I’ve had a random craving for a hot dog. I have no idea WHY, but I needed a hot dog, so when planning out the July 4th features menu, I thought it would be fun to share one. And then as I continued brainstorming what I could do with the entree, I added caramelized onions and put the hot dog on a homemade pretzel bun because why WOULDN’T I?

It was a good decision.

July 4th Food: Hot Dogs with Caramelized Onions on Homemade Pretzel Buns // The Speckled Palate

These Hot Dogs with Caramelized Onions on Homemade Pretzel Buns are really good, and you can dress them up however you see fit because, well, I know that condiments on hot dogs are a polarizing thing. I know some of you might be judging the ketchup on my hot dogs. (Chicago friends, I see y’all shaking your heads. I know.)

And you know what?

That’s totally fine. If you decide to make these beauties, add whatever condiments you’d like and leave off whichever ones you dislike.

It’s as simple as that.

Just know that making these Hot Dogs with Caramelized Onions on Homemade Pretzel Buns, whether they’re for a July 4th celebration or simply a weekend meal, won’t be a disappointment.

Here’s how you can make your own:

Hot Dogs with Caramelized Onions and Pretzel Buns
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 8
Ingredients
  • 8 hot dogs (your choice of brand, though I'm partial to locally made hot dogs if they're available)

  • Pretzel Hot Dog Buns (adapted from BitemeMore)
  • 1½ cups warm water
  • 1 tablespoons local honey
  • 2¼ teaspoons dry active yeast
  • 2 tablespoons unsalted butter, melted
  • 4 cups unbleached all-purpose flour
  • 1 teaspoon kosher salt
  • 16 cups water
  • ½ cup baking soda
  • 1 egg, lightly beaten
  • Coarse salt

  • Caramelized Onions
  • 3 tablespoons unsalted butter
  • 2½ cups yellow onions, thinly sliced
  • ¼ teaspoon kosher salt
Instructions
  1. First and foremost, we'll make the buns. And we're going to use a stand mixer to do it.
  2. In the bowl of the stand mixer, combine the warm water and honey. Sprinkle the yeast on top, and let stand for 5-10 minutes.
  3. Once the yeast has become frothy, add the butter, flour and salt to the mixture. Using the dough hook attachment, mix on low until the mixture is combined, then increase the speed to a medium intensity, beating the dough for about 5 minutes until it becomes pliable. (Do not fret if the dough is sticky! It should be tacky.)
  4. When the dough has become pliable, transfer it from the stand mixer to a large greased bowl. Cover and let rise for 45 minutes, or until the dough has doubled in size.
  5. While the dough is rising, cut up the onions and place them in a large skillet over medium-low heat, simmering. Allow them this entire time to simmer, as they'll cook as you continue with the buns and be done once the buns are out of the oven.
  6. When the dough has doubled in size, turn it out onto a floured surface, and cut into 8 6" logs. (You can make them smaller, too, as they will expand as they cook... mine turned out a bit too large.) Shape them, then let them rest for 10 minutes.
  7. Preheat the oven to 350°F.
  8. In a large pot over high heat, bring 16 cups of water to a boil, and add the baking soda.
  9. Line a large baking sheet with parchment paper.
  10. When the water is boiling, and the buns have rested for 10 minutes, add one bun at a time to the boiling water, and cook for 30 seconds.
  11. Remove the bun from the water using a slotted spoon, and place on the prepared baking sheet. Repeat this process with the remaining buns.
  12. Cut 3-4 shallow diagonals into each bun with a sharp knife, brush with the egg and sprinkle coarse salt over the buns.
  13. Transfer the buns to the oven, cooking for 15-20 minutes or until golden brown and crisp.
  14. While the buns are baking, cook the hot dogs to the manufacturer's instructions.
  15. When the buns are golden brown and crisp, remove from the oven. Allow a few minutes to cool before cutting into them and adding the hot dog, caramelized onions and the condiments of your choosing.
  16. Enjoy warm!
Notes
If you don't use all the pretzel buns in one sitting, store in an airtight container in the refrigerator.

July 4th Food: Hot Dogs with Caramelized Onions on Homemade Pretzel Buns // The Speckled Palate

What are you cooking next week for the Fourth?

 

{ 8 comments }

Welcome to another week of That’s Fresh Friday! We’re so happy that you’re hanging with us and sharing your amazing posts!

If this is your first time with us and don’t know what That’s Fresh Friday is, it’s a weekly link-up hosted by Southern Girl Blog Community and seven other amazing ladies. You can come and share all of the “freshest” posts from your blog and meet some new friends through the event. The only thing that we ask is that you read our simple rules below and help spread the word about our party.

First, let’s meet the girls who let us hang with them every week:

That's Fresh Friday Hosts and Co-Hosts // The Speckled Palate

Hosts for That’s Fresh Friday:

Southern Girl Blog Community :: Facebook :: Twitter :: Instagram

Chene @ Prototype Mama :: Facebook :: Bloglovin’ :: Pinterest

Co-Hosts for That’s Fresh Friday:

Kathryn @ Up To Date Interiors :: Facebook :: Twitter :: Pinterest

Aleshea @ Glitz & Grits :: Twitter :: Facebook :: Instagram

Erin @ The Speckled Palate :: Facebook :: Twitter :: Instagram

Candyce @ The Sewcialite :: Facebook :: Twitter :: Instagram

Michelle @ Diva With A Purpose :: Facebook :: Twitter :: Instagram

Check out my favorites from last week:

It should come as no surprise that I’m highlighting some screen-licking beautiful recipes, right? Because that’s how I roll…

Southwestern Chicken Salad with an Avocado Chipotle Dressing from I Dig Pinterest // That's Fresh Friday at The Speckled Palate

Southwestern Chicken Salad with an Avocado Chipotle Dressing from I Dig Pinterest

Key Lime Greek Yogurt Granola Bars from Best of Long Island and Central Florida// That's Fresh Friday at The Speckled Palate

Key Lime Greek Yogurt Granola Bars from Best of Long Island and Central Florida

Olive Oil Bread from Mimi Mommy and Me // That's Fresh Friday at The Speckled Palate

Olive Oil Bread from Mimi Mommy and Me

Rainbow Sprinkle Sugar Cookie Slush from Moments with Mandi // That's Fresh Friday at The Speckled Palate

Rainbow Sprinkle Sugar Cookie Slush from Moments with Mandi

One-Cup Blackberry Cobbler from The Country Contessa // That's Fresh Friday at The Speckled Palate

One-Cup Blackberry Cobbler from The Country Contessa

Layered Orange Pomegranate Sangria from Latte Everyday// That's Fresh Friday at The Speckled Palate

Layered Orange Pomegranate Sangria from Latte Everyday

Be sure to check out what my other co-hosts are digging from last week’s party. All of our features have been pinned to our That’s Fresh Friday feature board on Pinterest: Go check them out here.

The Rules:

Link up anything with the exception of giveaways, reviews and blog/link parties.

Follow ALL Hosts & Co-hosts via one of the methods listed above.

Visit at least two links before yours and mingle with some of the other bloggers! I’m sure you’ll find a new bloggy friend!

Display our link up button somewhere on your blog (sidebar or post) or link back.

That's Fresh Friday LOGO // The Speckled Palate

(Find code HERE.)

Link up as many posts as you like. (Please link directly to your post!)

Spread the word about the freshest Friday link-up via Twitter, Facebook, etc.!

The more, the merrier. And be sure to use the hashtag ‪#‎thatsfreshfriday‬ to spread the word!

Every week when the link-up goes LIVE, Chene (one of our lovely hosts) sends out a ‘heads up’ email to our That’s Fresh subscribers. If you would like to be added, click here.

Now it’s time to PARTY! We can’t wait to see what you guys have been up to!


Related Posts Plugin for WordPress, Blogger...

{ 10 comments }