• Ramen Broccoli Salad

    DSC_0809

     

    This salad is so good, and a great side for a hot day.  Both Ethan and Ellie were skeptical at first, but then they tried it.  Ethan had 3 servings, and Ellie had 2 servings.  That never happens!  We had it just a few days ago and it’s already been requested for this week’s menu.  Definitely a hit!

    This is a great dish for a potluck or picnic because there’s no mayo to worry about.

    Version 1 Ingredients (Omit Seasoning Pack):

    • 1 12 oz. package of broccoli slaw mix (in produce section with packaged sugar snap peas, etc.)
    • 1 package of chicken or Oriental flavor Ramen Noodles, broken into small pieces
    • 1/4 c. grape seed oil (can use vegetable or canola oil)
    • Splash of sesame oil
    • 1/4 c. seasoned rice wine vinegar
    • 1/4 c. honey
    • 3 tsp. soy sauce
    • salt and pepper to taste
    • 1 green onion, sliced (green only)

    Version 2 Ingredients (With Seasoning Pack):

    • 1 12 oz. package of broccoli slaw mix (in produce section with packaged sugar snap peas, etc.)
    • 1 package of chicken or Oriental flavor Ramen Noodles, broken into small pieces
    • Ramen seasoning package
    • 1/4 c. grape seed oil (can use vegetable or canola oil)
    • Splash of sesame oil
    • 1/4 c. seasoned rice wine vinegar
    • 1/4 c. white sugar
    • 1 green onion, sliced (green only)

    Directions:

    1. In a mixing bowl, mix together broccoli slaw and broken Ramen noodles.
    2. In a separate bowl, whisk together Ramen seasoning package, grape seed oil, sesame oil, vinegar, and sugar.
    3. Toss dressing mixture with the broccoli slaw until well coated.
    4. Top with sliced green onion and serve chilled.

    Ramen Broccoli Salad:

    5star

  • Broccoli Salad

    DSC_0779

     

    The kiddos and I really enjoyed this broccoli salad.  Steve not so much, but he doesn’t like these kinds of salads in general.  It’s kind of like cole slaw but with broccoli instead of cabbage.  The dressing and craisins bring a nice sweet contrast to the bacon and broccoli.  The flavors just work.  This is a great one for picnics and potlucks too.

    Ingredients:

    • 8 c. fresh raw broccoli florets
    • 1/2 c. red onion, finely diced
    • 1/2 c. cooked crumbled turkey bacon
    • 1 c. craisins

    Dressing:

    • 1/2 c. granulated sugar
    • 1 1/2 c. light mayonnaise
    • 2 TBSP white vinegar

    Directions:

    1. In a large bowl combine broccoli through craisins.
    2. In a small bowl mix sugar, mayo and vinegar until smooth.
    3. Add dressing to the bowl and toss to coat and chill.

    Broccoli Salad:
    4star

  • Crockpot Applesauce

    DSC_0289

    Homemade applesauce makes the house smell like fall, and it is so easy and so delicious! :)   The kiddos devoured their applesauce, and we’ll definitely make this up again.

    Ingredients:

    • 10 Braeburn apples, peeled, cored and sliced
    • 1/2 c. sugar + more as needed
    • 1/2 c. water
    • 1 tsp. cinnamon

    Directions:

    1. Place apple slices in food processor in batches and process until the apples are in small pieces (or use your peeler, corer, slicer handy appliance); then put apples in Crockpot.
    2. Add sugar, water and cinnamon.
    3. Cover and cook on HIGH for 4 hours or LOW for 8 hours.  Taste and add more sugar, if needed. (if you use your peeler, corer, slicer handy appliance, take a potato masher to mash the top layer of apples as the under the layers will have already broken apart).

    Crockpot Applesauce:

    5star

  • Corn Casserole

    This may look like cornbread, but it’s not.  It’s corn casserole, and it’s soooo good.  Everyone in my family calls it corn mush, but in this case “mush” is a very good and tasty thing!  We had it with red beans and rice, but you could eat it with just about anything.

    Ingredients:

    • 1 (8.5 oz) box of cornbread mix
    • 1 (15 oz.) can of creamed corn
    • 1 (15 oz.) can of corn, drained
    • 1 egg
    • 1/3 c. fat free milk

    Directions:

    1. Preheat oven to 400*
    2. Mix all ingredients in a bowl.
    3. Grease a 9×9 baking dish and pour batter into dish.  Bake for 30 minutes or until brown.

    Corn Casserole:

     

     

  • Restaurant Mexican Rice

    I love Mexican rice, and this is one of the best Mexican rices I’ve ever had.  It’s so flavorful and really tastes like rice you’d get at a Mexican restaurant.

    Adapted from The Pioneer Woman.

    Ingredients:

    • 2 TBSP olive oil
    • 1/2 whole large onion, chopped
    • 2 c. rice
    • 3 cloves garlic, minced
    • 1 (10 oz.) can mild Rotel tomatoes
    • 1 (14.5 oz.) can crushed tomatoes
    • 2 c. chicken broth, more if needed
    • 1 tsp. cumin
    • 1 tsp. salt

    Directions:

    1. Heat oil in a large skillet over medium heat.
    2. Add onions and cook for 3 to 4 minutes.
    3. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes.
    4. Add Ro-tel and crushed tomatoes. Stir to combine and let cook for 2 minutes.
    5. Finally, add broth, salt and cumin and stir together.
    6. Bring to a boil. Reduce heat to low, cover and simmer for 10 to 15 additional minutes or until rice is done. Periodically mix the rice, and add more liquid as needed.

    Restaurant Mexican Rice:

     

     

  • Mediterranean Quinoa Salad

    This quinoa salad was a big hit (even the kids liked it!) and a crowd pleaser.  Recipe is adapted from the July/August 2013 Splash magazine.

    Ingredients:

    • 1 c. uncooked quinoa
    • 2 c. water
    • 1 shallot, diced
    • 1 lemon, squeezed
    • 1 c. cherry tomatoes, quartered
    • 2 TBSP olive oil
    • 2 c. cucumber, diced
    • salt and pepper to taste
    • 1/2 c. crumbled feta
    • 20 kalamata olives (optional)

    Directions:

    1. Bring water to boil; then add the dry quinoa.  Place lid on pot and reduce heat to a simmer and heat for 12 minutes, or until done.
    2. Remove from heat, fluff with a fork, and set aside to cool.
    3. Combine shallots through salt and pepper with the cooled quinoa.  Top with feta and olives.

    Mediterranean Quinoa Salad:

     

     

  • Fried Rice

    This fried rice is so good.  The original recipe is from Life as  a Lofthouse.  I added pineapple, because well, we love pineapple.

    Ingredients:

    •  3 TBSP sesame oil or olive oil
    • 1 1/2 c. frozen peas and carrots (thawed)
    • 1 small onion, chopped
    • 2 tsp. minced garlic
    • 6 oz. pineapple chunks
    • 2 eggs, slightly beaten
    • 3 c. cooked white rice (day old or leftover rice works best!)
    • 1/4 c. + 2TBSP soy sauce

    Directions:

    1. On medium high heat, heat the oil in a large skillet or wok.  Add the peas/carrots mix, onion and garlic. Then add the pineapple, and stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated.
    2. Serves 6

    Fried Rice:

     

     

  • Lemon Garlic Chicken and Roasted Potatoes

    This recipe is so delicious, and is very kiddo approved!!  When I made this I made baked everything in one dish.  Next time I’ll put the chicken and potatoes in separate dishes (because there was too much in the baking dish).

    Lemon Garlic Roasted Potatoes Ingredients:

    • 1/4 c. olive oil
    • 3 TBSP garlic, minced
    • 1/3 c. white wine
    • 1 TBSP grated lemon zest (2 lemons)
    • 2 TBSP freshly squeezed lemon juice
    • 2 tsp. Italian seasoning
    • Kosher salt and freshly ground black pepper
    • 2 lbs small potatoes, quartered
    Lemon Garlic Roasted Potatoes Directions:
    1. Preheat oven to 400*.
    2. Combine olive oil through salt and pepper in a 9 x 13 baking dish (3.5 quart).
    3. Boil the potatoes until just tender and add to mixing dish, toss to coat (shorter baking time) OR add raw potatoes and toss to coat (longer baking time).
    4. Bake uncovered for shorter baking time: 20 minutes OR longer baking time: 45 minutes.
    Lemon Garlic Chicken Ingredients:
    • 1/4 c. olive oil
    • 3 TBSP garlic, minced
    • 1/3 c. white wine
    • 1 TBSP grated lemon zest (2 lemons)
    • 2 TBSP freshly squeezed lemon juice
    • 2 tsp. Italian seasoning
    • Kosher salt and freshly ground black pepper
    • 4-6 boneless chicken breasts
    Lemon Garlic Chicken Directions:
    1. Preheat oven to 400*.
    2. Combine olive oil through salt and pepper in a 9 x 13 baking dish (3.5 quart).
    3. Add chicken and toss to coat.
    4. Bake uncovered until done 20-40 minutes, depending on thickness of chicken.

    Lemon Garlic Chicken and Roasted Potatoes:

     

  • Spinach Pie

    If you like spanikopita, you’ll love this spinach pie.  My Grandma Boden used to make a spinach pie (it didn’t have the cheeses in it), and I loved it, and I really love this one too.

    Ingredients:

    • 1 rolled 9 inch pie crust, room temperature
    • Olive oil
    • 1 onion, diced
    • 2 lbs. frozen spinach, defrosted
    • 4 eggs
    • 1/4 c. small curd cottage cheese
    • 6 oz. feta, crumbled
    • 1/4 tsp. nutmeg
    • 1/2 tsp. Italian seasoning
    • 1/2 tsp. salt
    • 1/4 tsp. pepper

    Directions:

    1. Preheat oven to 350*.
    2. Spray pie plate with cooking spray and unroll pie crust and place in pie plate.
    3. Heat olive oil in a nonstick skillet over medium high heat; add onions and cook until they turn translucent and begin to caramelize.
    4. Add the spinach, and cook for 5 minutes.  Drain spinach and onions well.
    5. In a mixing bowl, beat the eggs, and then add remaining ingredients and add the spinach and onions.
    6. Pour the mixture into the crust and bake for 90 minutes or until a knife inserted into the center comes out mostly clean.

    Spinach Pie

     

     

  • Honey Whole Wheat Pretzels

    This pretzel recipe comes from honestcooking.com, and they are sooooo good!!!  They have soft chewy insides with a crisp outside.  Great recipe to get kids involved in the kitchen.  Enjoy hot out of the oven, with mustard, or sprinkle with cinnamon and sugar for a sweet treat.

    Ingredients:

    • 1 1/3 c. water
    • 2 tsp. salt
    • 1 package of fast acting yeast
    • 11 oz. (approximately 2 1/4 c.) all purpose flour
    • 11 oz. (approximately 2 1/4 c.) whole wheat flour
    • 4 TBSP butter, melted
    • 1/4 c. honey
    • vegetable oil for bowl

    To boil pretzels:

    • 10 c. water
    • 1/3 baking soda
    • 1 large egg, beaten with 1 TBSP water
    • salt

    Directions:

    1. Combine the water, salt, yeast, flour, butter and honey.
    2. Using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.
    3. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil.
    4. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
    5. Preheat the oven to 450* degrees F.
    6. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
    7. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
    8. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope.
    9. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel.
    10. Place onto the parchment-lined half sheet pan.
    11. Place the pretzels into the boiling water, 1 by 1, for 30 seconds.
    12. Remove them from the water using a large flat spatula.
    13. Return to the half sheet pan, brush the top of each pretzel with the beaten egg and water mixture and sprinkle with the pretzel salt.
    14. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

    Honey Whole Wheat Pretzels: