Showing posts with label sides. Show all posts
Showing posts with label sides. Show all posts

Sunday, September 16, 2012

super delish: asian broccoli salad


I had been craving something different and my thoughts were lingering on a large container of broccoli salad that i had seen at sam's club a few days prior. since sam's is 45-minutes from my house (and hello, it is the sabbath) here's what i came up with. hint #1 it was great: my kitchen was a total mess when i was finished.

fresh broccoli, chopped (use more or less depending on how many servings you want)
1 romaine heart, chopped
1 bunch of green onion, chopped
1/2 lb. bacon, fried and chopped (or as much freaking bacon as you love)
1 large handful of dried cranberries
green onion, chopped
1 package of ramen noodles
1 T. butter
rice vinegar

maybe i should call this asian broccoli chop salad in honor of all the chopping that goes on? when you have it all done, combine the broccoli, romaine, green onion, bacon, green onion and cranberries into a large bowl; toss together.

next, crunch up the ramen noodles while still packaged. melt the butter on medium-high heat and add the ramen noodles. stir until golden brown and set aside.

 for the dressing (in a separate bowl) start with a cup of mayo, a few shakes of rice vinegar, and a few T. of sugar. i don't give measurements here because there is a lot of flexibility within the dressing recipe. if you like more of a tangy flavor, add more rice vinegar. if you like less, just add a little. same with the sugar. if you like it really sweet, add a little more. and obviously, the more broccoli you have, the more dressing you make. once the dressing is blended, pour over the broccoli mix and with a large spoon or spatula, toss until coated.

add the ramen on top and stir into the salad. refrigerate until ready to serve.

it was awesome. and we ate the whole bowl.

Wednesday, August 17, 2011


yum. yum.

the other night i made fish tacos and had picked up some avocados earlier that day at the store. i knew right then it would be a good night. fish tacos and guacamole will do that for you.

it {the guacamole} is really easy to make. scoop out your avocados into a bowl. or if you are fancy, like me, you have a mortar & pestle set. just kidding...i'm not fancy. i didn't even know what it was until i received it as a gift and then had to read about what to do with it. but, it is a handy gift - especially if you love guacamole.

anyway, scoop out your avocados and mash it up with a fork or pestle until they are the consistency you want. i like a little chunk. add lots of salt.

in a seperate bowl, dice the same ratio of onion and tomato, add a little bit of cilantro and a squirt of lime juice. this is actually called pico de gallo. well, my pico de gallo. you can make it any which way, but i've been making it this way for years without complaint. dump it in with your avocado, moosh it all around and you have guacamole!

i didn't like the lime chips, though. regular for me, please.

and while we are at it...take a look at that picture again. see the pink tile in the background?

it surrounds my kitchen!

suggestions? can i paint it? help.

ps. if you were wondering about the title, that is how my little brycer pronounces it.

i know, it is adorable.

Monday, November 15, 2010

Thanksgiving Sides: Cranberry Jello Salad

This has nothing to do with the post, but isn't this photo lovely?

 Cranberry Jello Salad. AKA: The best holiday side ever....EVER.

So here's the scoop on the salad. By the way, does anyone else have a problem with calling a non-lettuce dish a salad? Whateves.

You'll need:

1 bag of whole cranberries
1 orange with the peel
1 orange without the peel
1 cup of chopped pecans
1 cup of crushed pineapple with juice
2 cups sugar
1 lg. package of strawberry jello
1 lg. package of lemon jello

Place cranberries and oranges into food processor and finely chop. You can also put in the pecans, if you like a finer consistency, but you don't want pecan powder, you know.

On your stove top, bring 4 cups of water to a  boil. Add Jello and sugar and stir until dissolved. Once dissolved, remove from heat. Add your just processed fruit, pecans, and crushed pineapple; mix well. Pour into a 9 x 13 glass dish and refrigerate until set; 3-4 hours.

Serve with whipped cream...but we like the cool whip around here. Or, at least I do and so that is all I buy.  Ohmygosh, I cannot WAIT to eat some pumpkin pie with cool whip! Ever tried the french vanilla on pumpkin pie? How about Pumpkin Pie Cheesecake? Do try.

As for the recipe, if it doesn't knock your socks off, I don't know what will.

Should we get the sweet stuff out of the way? I think yes. Next up, my special sweet potato casserole, that everyone loves (even if they claim to hate sweet potatoes!). Everyone likes sweet potatoes if you add enough sugar and butter, you know.

Sunday, August 15, 2010

Another Cabbage Salad

my Mom, Triston, me. Jackson, and my Grandmother Lillian  -Christmas 2007

If there was one thing to know about my grandmother, it was that she was an accomplished cook. Feeding nine children every day is no small feat, and from what I can remember, it was not just any kind of food. It bordered gourmet meals every. night. It was her passion in life and one of things most missed when she succumbed to Alzheimer's Disease, which she has battled now for 5 years.

My mom inherited many of her prized cookbooks, and found in one a handwritten recipe for a coleslaw dish. My mom didn't hesitate to make it and we found that it is, well....awesome. But, it's not a creamy kind of coleslaw you might serve with fried fish (although it would certainly go), but more of a light cabbage salad, a perfect accompaniment to any summer dish.

Anyway, I couldn't get enough of it and so I'd like to share....

Lillian's Coleslaw Salad

1  large head of cabbage, chopped
2 carrots, chopped
1 green pepper, chopped
1 tsp. salt
2 c. sugar
3/4 c. water
3/4 c. white vinegar
1 tsp. celery seed
1 tsp. dry mustard

After chopping vegetables, add salt and mix together in large bowl. Let sit in refrigerator for one hour, then drain excess water. Meanwhile, bring to boil last 5 ingredients until sugar dissolves, 2-3 minutes, and set aside.  Pour liquid over vegetables and toss lightly to coat. You can eat right away, but tastes even better when chilled a couple of hours. Enjoy!

Thursday, July 29, 2010

Seriously Awesome Bruschetta with a Side of Surprise

I got this recipe from Cooking Light. Ever read it? It is the best...but since my last day of work is today, I won't be able to snag them from the gym anymore. A subscription is in the works.

1 baguette
2-3 large tomatoes (garden tomatoes are the best!)
6 t. good quality olive oil
4 t. balsamic vinegar
salt & pepper
raw garlic cloves

Cut the baguette into thin slices and place in oven at 425 until toasted (about 8-10 minutes). Meanwhile, dice your tomatoes and place in bowl. Add oil and vinegar and toss well. The original recipe called for 2 T. chopped fresh basil, but I used dried. Just a few's hard to measure seasonings exactly. Salt and pepper, and stir to meld all the flavor together. Cover bowl and set in fridge. Once the baguette toasts have slightly cooled, rub your raw garlic clove over the top of one side.

When you are ready to serve, spoon tomato mixture on to the garlic side of the toast.Seriously awesome. My guests even thought it was fancy.  Yum!

As for the surprise...check out this fantastical cloud I saw hovering directly over the West side Wal-Mart.

It was so striking that I thought of the Second Coming, which is just...weird. But if Christ was going to return to Earth on a cloud, it would have look like that one.

I came out 30 minutes later and it had turned a most spectacular shade of pink.

But, then I quickly squashed the idea of Christ returning on this cloud...I mean, it was over Wal-Mart. (joke. joke. it was a joke...Christ loves the people from Wal-Mart, too...)

And just because it is fun, I will share this picture (even though I look hefty and hot).

We blew up 250 balloons at the Posey County Fair to hand out to children so their parents would read CLOWERS for PROSECUTOR and want to vote for Travis.

I hope it worked. Those balloons took FOREVER to blow up. It was a lot of fun though, as we looked out across the arena during the Demolition Derby, the first thing we could see were red and blue balloons bopping around. The kids loved it.

Tuesday, July 13, 2010

Greek-Week Wannabe

I totally wish I were a creative enough cook to come up with a week's worth of recipes using Stonyfield's Greek yogurt. But here's the thing: I actually hate Greek yogurt.

I tried to get on the bandwagon a couple of years ago, because it is so good for you, but I can't do it. It really just tastes awful.

But what I can do is use it as a base. Recently, I've begun swapping Greek yogurt for the mayo in recipes. Things like tuna fish, cole slaw, and potato salad or using it as a base for smoothies...all things that I love to eat, but don't like the extra calories.

So, does it taste the same? Kind of. I fed my "Greek tuna" to Travis - unbeknown to him, though. He will put a halt on anything healthy before it even reaches his mouth- He thought I used light mayo instead of regular. And thought it was pretty good. The change is subtle enough not to affect the taste or texture. 

Here's the thing: Greek yogurt packs 23 grams of protein per serving and only 130 calories. Awesome. Let's do some math.

Hellmann's real mayo has 90 calories in a 1 T. serving and 0 grams of protein (and we know protein is what keeps us full and energized, right?).
Stonyfield's Oikos Greek Yogurt has 8 calories in a 1 T. serving and 1 gram of protein.

Not a huge difference, if you really love mayo, you might go ahead and choose it. BUT, see what happens when the serving size goes up.

1 c. of mayo is 1440 calories (and still no protein) compared to the one serving of Greek yogurt I listed above. It's a big difference. Greek yogurt as the base of a recipe is actually changing potentially unhealthy food into a better choice.

So what about the taste of plain Greek yogurt? I don't know, it's just gross. I wouldn't eat it plain, but if you blend some strawberries or give it SOME kind of flavor, even just honey works wonders, it does taste better.

Anyone else have any purposes for Greek Yogurt?

Thursday, June 10, 2010

Mustard Poppy Seed Salad Dressing

This is my favorite salad dressing.

3/4 T. Poppy Seed
1/3 C. White Vinegar
3/4 C. Canola Oil
1/3 C. Sugar
3/4 t. Salt
2 t. prepared Mustard

Pour ingredients together and mix well. I put all ingredients in a salad dressing mixer, but a jar with a lid would work just fine. Just shake well until the sugar dissolves.
I love this dressing just over plain spinach leaves, but it is especially good on this salad:

Head of Romaine Lettuce, chopped
 1/2 lb. cooked Bacon

bunch of Spinach, chopped 
1 can Mandarin Oranges
Mushrooms, sliced
1/2 C. Slivered Almonds
grated Swiss Cheese
Red Onion, chopped

Toast the almonds in a little butter over medium heat until golden, set aside. Combine the other ingredients in large bowl and toss. I keep the dressing separate from the salad until serving time, and then I just pour it  in individual bowls. Also, these ingredients are approximately measured. I add more or less based on what size of salad I am making. This salad will keep for a day or two, but the mushrooms can get funky kind of quick, so keep that in mind!

Did you know that supposedly poppy seeds can alter drug tests? It's least in our household. Travis won't touch this salad dressing, or anything else I make with poppy seeds, for fear that he would have a surprise drug test from his work. Every time I make this I think about that, because you would think that in 2010 there would be a drug test that would be able to tell the difference between poppy seeds that were consumed as food and poppy seeds that were used to make opium, right? That's just crazy to me!

Anyway, if you don't have to worry about that nonsense, Enjoy!

Tuesday, February 24, 2009

Creamy Cheesy Potatoes

This is the perfect side to the perfect sandwich in the last post. It's pretty easy, too. And good.

2-3 potatoes, thinly sliced
1 onion, chopped
2-3 cloves garlic, minced
1 1/4 c. milk
2 T. flour
salt and pepper
3/4 c. grated cheese
2 T. butter
sour cream

Saute onion and garlic in butter until soft. Add flour, salt & pepper. Add milk all at once. Stir until thick and creamy. Add grated cheese and stir until cheese melts. Pour over sliced potatoes and mix it all together. Bake at 350 for 45 minutes. Pull out of oven and mix a few dollops of sour cream in. Serve!

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