Asian Broccoli Slaw (Thanks Sherri M.!)

Sometimes you come across a really great recipe by luck and possibly a little boredom.  I know it’s happened to all of us before.  Either chatting on the phone (anyone do this anymore?), IMing, texting etc. and the other person mentions what they are making or eating.  And you hear it and you just HAVE to have it!
This happened to me a couple of weekends ago when one of my friends text me that she was making broccoli slaw and then she sent me a picture.  I had to have some…luckily she lives in the neighborhood and brought me some.  But sadly I had to share with the kids but it inspired me to make some more…the very next day!
Now, I don’t ever use Ramen Noodles (the really cheap packs you get and add hot water to) and to be honest I have never even tasted them but we have a case of them in our Hurricane Supply kit and I decided that this could put them to very good use!

Asian Broccoli Slaw (Sherri’s Mom got it from the Pastor’s wife)

Salad Ingredients
2 bags of broccoli slaw
6 green spring onions (chopped)
1/4 – 1/2 cup red peppers (chopped)
1/2 cup craisins
1/2 cup roasted and salted sunflower seeds (I loved the salty sweet thing so I added extra)
2 pkg chicken flavor Ramen Noodle (just the noodle part) crumbled up and placed on top just before serving

Dressing Ingredients
1/2 cup olive oil
3 Tbsp red wine vinegar
2 Tbsp honey
2 seasoning packets from the Ramen Noodles above
couple of dashes of hot garlic sauce just to taste

Directions

• In a large bowl mix all of the salad ingredients but the noodles (they will be used to sprinkle on top.
• In a small bowl combine all of the ingredients for the dressing.
• Toss the salad with the dressing and chill for a couple of hours before serving. 
• Don't cook the noodles, leave them crunchy.  Break them up and top the salad with them just before you serve the salad.

**We love this salad and yes, it will feed a crowd or 4 people who eat it at every meal when it’s there for a day or so.

Homemade Caesar Salad

I am a huge fan of Caesar Salads.  When hubby had a restaurant I think that I lived on the Caesar salad that was topped with blackened shrimp.  Since the restaurant has gone I have desperately been in search of a Caesar Salad fix.  This has been going on for about 8 years…:(

Then the other night we were watching TV and there seemed to be nothing on.  Turned on the Food Network and started watching “The Best Thing I Ever Ate” and Alex was talking about her favorite Caesar Salad from a Steakhouse somewhere.  Can’t really remember all the details because I was totally and one hundred percent lost once I saw the tableside Caesar being made.  At that moment I just knew it had been way too long since I had had a perfect Caesar.

 

Homemade Caesar Salad

Ingredients:

1/2 head of chopped romaine lettuce
1 egg yolk (the egg is raw, I like to use cage free, hormone free and antibiotic free eggs when I am eating them raw)
ground pepper to taste
1/2 tsp dry mustard powder
2 tsp chopped anchovy
2 tsp garlic, minced
1/2 tsp Extra Virgin Olive Oil
2 tsp Worcestershire Sauce
1/4 cup Parmesan Cheese, grated
1-1/2 tsp fresh squeezed lemon juice

Directions:

1. Clean lettuce thoroughly and dry in a salad spinner or in towels. Refrigerate until crisp, at least 1 hour or more.
2. In a jar combine egg yolk, pepper, mustard, anchovy, garlic, olive oil, Worcestershire sauce, lemon juice, and 2 Tbsp of the Parmesan cheese. Whisk until well blended.
3. To assemble, place torn lettuce leaves in a large bowl. Pour dressing over the top and toss until well coated. Add the remaining Parmesan cheese.  Serve immediately!

This Caesar Salad was perfect.  Lots of garlic and lemon.  Just the way I like it!  Hubby loves his with some bacon added in.  Tailor this to your taste but definitely try it!

And here is the real kicker…this is only 5 WW Points!!!!

Cooking at the track…

Most of you know by now that my oldest daughter, Kyra races BMX.  She has only been doing this since last May but is really loving it and doing really well.  It’s a tough sport but she seems to just be thriving in the environment.  She is a strong, smart and very tough little girl and we are incredibly proud!

Anyway this past weekend we were at a Qualifier for the State races over at Okeeheelee BMX in West Palm, just over on the other coast.  It was a 2 day race with some festivities starting on Friday.  Seeing as I would really rather spend the night in my own bed then any other bed anywhere we decided that we would stay at home on Friday and get a real early start on Sat.  Early start we did and we made it to the track with plenty of time for Kyra to get some practice laps in and then onto the races. 

The races on Sat. were great but the mains were delayed by over 2 hours by the coldest, ickiest, nastiest rain ever.  We used the delay time to get checked into our hotel.  Made it back and continued on racing into the night.  On the first day Kyra placed 3rd, 2nd and 3rd in the semis.  In her main she placed 7th.  Not the finish she was hoping for but a great finish nonetheless…

Sunday we woke up bright and early to do it all over again.  Sunday though the weather was beautiful.  Cool and sunny.  Kyra placed 3rd in all her motos and 7th in her main.  Perfect racing weather!!!

Instead of buying food at the track for all the days there we had decided with our racing buddies to get together and pack up a meal, burgers, hot dogs, and salad.

So now onto the food…

Tomato Basil Salad (adapted from The Church Cook)

This is the perfect salad for a picnic, pot luck or any time you need to make something ahead of time.  The dressing can be made ahead and the salad all prepped just add the dressing and the parmesan about 5 minutes before serving and toss well…

2 chopped seeded plum tomatoes
1 cup (packed) coarsely chopped fresh basil
1/4 cup white wine vinegar
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 garlic cloves
1 teaspoon sugar
1 cup olive oil, extra-virgin

Romaine lettuce, chopped
Grape Tomatoes
Red Peppers, sliced 
Red Onions, sliced thin
Grated Parmesan
or any other garnishes

Blend first 7 ingredients and 1/2 cup oil in processor or blender. With machine running, add remaining 1/2 cup oil; process until well blended. Season to taste with salt and pepper.

Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.

Toss the salad 5-10 minutes before serving.

Had to improvise with the cheese for the burgers (used cheese sticks), but check it out…we even had bacon!!!  Cindy was a pro with her marine grill!!!

Great time had by all.  Thanks Chris, Amy, Cindy and Scott for the great company!!!  And the kids totally rocked…

Something a little lighter...

This was my test salad from lunch. For dinner we tossed the salad and added blue cheese and cut up fried chicken!

As anyone who follows my blog regularly knows I have been deep in the heart of cookie baking season! Back to some regular posts for a bit here and maybe some of my favorite Thanksgiving recipes that can be used for Christmas Dinner!!!

My local CSA has started up but that sure didn't fit in with the 12 days of cookies now did it? But at least we have been forced to eat really healthy when I wasn't elbow deep in cookie dough!

Near the end of one of the weeks I had a head of baby bok choy, arugula and some mizuna. Now I could have done a stir fry or a salad and something else but I decided to chop them all up together! Am I ever glad that I did. I found the most incredible dressing that went so well with the bitterness from the greens. We chopped up some leftover fried chicken to top it and it was one memorable dinner!!!

Cranberry Vinaigrette (adapted from Allrecipes.com)

Ingredients:

• 1 tablespoon red wine vinegar
• 2 tablespoons white wine vinegar
  
• 1/3 cup olive oil
• 1/4 cup fresh cranberries
• 1 tablespoon Dijon mustard
• 2 cloves minced garlic
• 1 tsp sugar
  
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons water

• Mizuna
• Arugula
• Baby Bok Choy
• 1 cup toasted pine nuts
• Crumbled blue cheese
  

Directions:

Pulse all ingredients but the pine nuts in your food processor and serve over your choice of greens with blue cheese crumbles and the pine nuts.

This was a delicious dinner for us. I also topped my salad with dried cranberries. Any nut can be used. Almonds is what the recipe called for but I couldn't find mine so made do with pine nuts!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com