Coleslaw

Macaroni Coleslaw

6:15 AM


Macaroni Coleslaw

1 package (7 ounces) ring macaroni or ditalini

1 package (14 ounces) coleslaw mix

2 medium onions, finely chopped

2 celery ribs, finely chopped

1 medium cucumber, finely chopped

1 medium green pepper, finely chopped

1 can (8 ounces) whole water chestnuts, drained and chopped


DRESSING:

1-1/2 cups Miracle Whip Light

1/3 cup sugar

1/4 cup cider vinegar

1/2 teaspoon salt

1/4 teaspoon pepper


Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; add the coleslaw mix, onions, celery, cucumber, green pepper and water chestnuts. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour.




Grapes

Orange Chicken Salad

8:13 AM



Orange Chicken Salad

1 lb. medium pasta
1 lb. cooked chicken, cut into 1 in. pieces
1 1/2 cups red or green grapes, halved
1/2 cucumber, sliced and cubed
6 green onions, sliced
3 naval oranges, peeled and cut into bite sized pieces
1 (6 oz.) can frozen orange juice concentrate, thawed
1/4 cup vegetable oil
1/4 cup white wine vinegar
1 tsp. salt
1/4 tsp. pepper
Lettuce leave, optional
Extra orange slices, optional
Walnut pieces, optional 

Cook pasta according to package directions. Rinse with cold water, drain. In a large bowl combine pasta, chicken, grapes, cucumber, green onion and oranges. Set aside. In a separate bowl combine oil, vinegar, salt, and pepper. Pour dressing over pasta mixture and chill in the refrigerator for two to three hours. To serve line a bowl with lettuce leaves and pile on pasta salad. Garnish with walnuts and extra orange slices if desired.


Coleslaw

Summertime Slaw

6:03 AM



Summertime Slaw

3/4 cup sugar
3/4 cup white vinegar
1/3 cup canola oil
1 tablespoon water
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon crushed red pepper flakes, optional
1 package (14 ounces) coleslaw mix
2 medium tomatoes, peeled, seeded and chopped
1 large onion, chopped
1 small green pepper, chopped
1 small sweet red pepper, chopped
1/2 cup sweet pickle relish

In a large saucepan, combine the sugar, vinegar, oil, water, salt, pepper and, if desired, pepper flakes. Cook and stir over medium heat until mixture comes to a boil. Cook 2 minutes longer or until sugar is dissolved. Cool to room temperature, stirring several times. In a large salad bowl, combine the coleslaw mix, tomatoes, onion, peppers and pickle relish. Add the dressing and toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

Cheeseburger

Cheeseburger Salad

9:00 AM




Cheeseburger Salad

2 pounds ground beef
1/3 cup ketchup, plus more if needed
2 tablespoons barbecue sauce, plus more if needed
1 tablespoon Dijon or spicy mustard, plus more if needed
1 teaspoon yellow mustard, plus more if needed
8 tablespoons (1 stick) butter 
4 hamburger buns with sesame seeds, cut into 1-inch cubes
2 heads romaine or green-leaf lettuce, torn 
1 cup grated sharp Cheddar
4 Roma tomatoes, diced 
8 dill pickle spears, cubed 
1 red onion, sliced 

Brown the meat in a large skillet over medium heat, 8 to 10 minutes. Remove it from the heat and drain off the fat. Add the ketchup, barbecue sauce and mustards to the meat and stir to combine. Taste and add more of whatever you think it needs. Keep warm. Melt 1/4 stick (2 tablespoons) of the butter in a separate skillet over low heat, then add the bun cubes and toss to coat. Toast the croutons in the skillet over low heat for 10 to 12 minutes, adding 1/4 stick (2 tablespoons) of butter every couple of minutes until you've used the whole stick. (This will ensure all the croutons soak up the butter and toast nicely.) To assemble: Pile some torn lettuce on each plate. Pile on a good quantity of the meat mixture, then top with plenty of grated Cheddar. Add diced tomato, chunks of pickles and slices of red onion over the top. Finish by sprinkling warm croutons all around the plate. Serve immediately. (Makes 6 servings)

Avocado

Summer Strawberry Spinach Salad

8:00 AM




Summer Strawberry Spinach Salad

1 package (5 ounces) organic spinach
8 ounces strawberries, halved (about 2 cups halved strawberries)
1 large avocado, sliced
1/2 small red onion, thinly sliced
1/2 cup feta crumbles
1/3 cup raw sliced almonds
1/4 cup chopped shelled roasted pistachios

Dressing
3 tablespoon balsamic vinegar
3 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon Dijon mustard
1/2 tablespoon strawberry jam
salt and pepper, to taste

In a mason jar or small bowl, add all of the dressing ingredients. Shake or mix well to combine. If desired, toast the almonds on the stovetop: add the almonds to a pan and place over medium heat, stirring occasionally for 2-5 minutes until almonds are slightly golden brown. Remove from heat and allow to cool. Add spinach to a large bowl, layer on the strawberries, avocado slices, red onion, feta, toasted or regular almonds and chopped pistachios. Add to bowls and serve with extra toasted almonds. Serves 4.

Avocado

Mexican Street Corn Salad

8:21 AM




Mexican Street Corn Salad

4 cups corn (about 5 ears), cut from the cob
1 tbsp olive oil
1/2 red bell pepper chopped
1/2 small red onion finely chopped
1/2 cup fresh cilantro chopped
6 green onions chopped
1 jalapeno pepper diced
1/2 avocado chopped
4 tbsp lime juice (from about 2 limes)
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp black pepper ground
1/4 tsp salt
2 tbsp sour cream (or yogurt)
2 tbsp mayonnaise 
1/2 cup cotija cheese (or feta), crumbled

Cut the corn off the cob. I used 5 ears to get about 4 cups. You can also use canned corn or frozen corn. If using frozen, no need to thaw it out. Heat the olive oil in a large skillet over high heat. Add the corn and stir it around. Cook for about 3 to 5 minutes or until the corn starts to char, which is why we're using high heat. If using frozen corn, you will need a couple minutes extra to get the right charred bits. Transfer the corn to a large bowl and let it cool for a couple minutes. To the same bowl, add the remaining ingredients. Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary. Serve cold garnished with additional cheese and cilantro, if desired.

Chicken

Szechuan Noodle Salad

11:55 AM



Szechuan Noodle Salad

4 oz. uncooked oriental noodles or spaghetti, broken into 3-inch pieces
3 tbsp. olive oil
3 tbsp. honey
1 tbsp. sesame oil
1 tbsp. rice vinegar
1 tbsp. soy sauce 
1 1/2 tsp. grated ginger root 
1 tsp. crushed red pepper flakes
3 cups cubed cooked chicken
1 cup shredded red cabbage
4 green onions, thinly sliced
2 carrots, shredded 
1 red bell pepper, chopped
1/2 cup dry roasted peanuts

Cook noodles as directed on package. Set aside to cool slightly. In a small bowl combine olive oil, honey, sesame oil, vinegar, soy sauce, ginger root, and pepper. In a large bowl combine cooked noodles, chicken, cabbage, onions, carrots, pepper, and peanuts. Pour dressing over salad and toss. Garnish with additional peanuts if desired.