Layered Lettuce Salad

It sometimes surprises me how something so simple can produce something so amazing.

Like this Layered Lettuce Salad.

You simply throw a variety of vegetables in a bowl and cover them with a layer of Miracle Whip, cheese and bacon, then let it sit over night. Hours later, stir it up, and you have something really special.

I know most of you have either heard of it or tried it, but since the first time I made this (at least 30 years ago), it has been one of my very favorites.

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LAYERED LETTUCE SALAD

3/4 head of lettuce, I used mixture of iceberg and romaine
1/2 cup green onions, chopped
1/2 cup green bell pepper, chopped, I mixed green and red
1/2 cup celery, chopped
2 cups frozen peas
3/4 cup Miracle Whip
4 oz sharp cheddar cheese, grated
3/4 cup cooked bacon, chopped apprx. 6 slices

Layer in order of ingredients, cover in saran wrap and let sit overnight in refrigerator. Stir together and enjoy.

Cauliflower Cheese

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Anyone looking for a low-carb alternative to mac & cheese needs to try this. 

Even if your not looking for low-carb, you'll want to try it anyway.

It was AWESOME! So good it was hard to stop eating it. 

3 of us finished off the entire thing.

Not the best photo because I snapped it as an afterthought with my phone, but it turned out so good that I knew it needed to be posted.

I used 2 types of cheese in the sauce, then added fresh grated Parmesan 

on the top to give it a nice crust. Add some shredded chicken for a scrumptious main dish.

Tasted just like the real thing.

Linked with Weekend Potluck and Foodie Friday.

Cauliflower Cheese

1 head of cauliflower, medium

3 tbsp butter

3 tbsp flour

1 1/2 cup milk

1 1/2 tsp mustard powder

1/4 tsp garlic powder

1/4 tsp onion powder

Dash of red pepper

2 oz cream cheese

1 cup sharp cheddar cheese

1/4 cup fresh grated Parmesan cheese

Salt and pepper 

Cut/break cauliflower into florets. Par-boil in boiling salted water 5-8 minutes. Remove with a slotted spoon onto dish towel or paper towel to drain and dry some.

Heat oven to 400*

Melt butter in saucepan over medium heat; whisk in flour and cook 2-3 minutes. Whisk in milk in a steady stream until incorporated; cook whisking often, 3-4 minutes or until thickened. Stir in mustard powder, garlic powder, onion powder and red pepper.

Add cream cheese, stirring until melted; add cheddar cheese 1/4 cup at a time making sure it is melted before adding the next one. 

Taste for seasoning, adding salt and pepper if desired.

Place cauliflower in a 2 qt casserole dish and pour on the cheese sauce. Sprinkle Parmesan cheese over the top and bake for 30-35 minutes or until hot and bubbly and golden brown on top. 

Adapted from recipe by Smitten Kitchen.

Fried Green Tomatoes

Fried Green Tomatoes are one of my favorite things about summer.

Love love love them. 

I use a combination of flour and cornmeal which gives it a perfectly crispy coating, 

then I shallow fry them in a little bit of olive oil. After that, a couple of shakes of 

Frank's and a squirt of lemon or lime is all you need.

Linked with Weekend Potluck and Foodie Friday.

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Fried Green Tomatoes

3 green tomatoes
1/4 cup olive oil
1/2 cup cornmeal
1/2 cup flour
3/4 tsp salt
1/4 tsp garlic powder
Fresh cracked pepper
Pinch of cayenne pepper
3/4 cup buttermilk

Heat olive oil in a skillet over medium to medium high heat. Cut tomatoes into 1/4 - 1/3 inch slices. Stir together cornmeal, flour, salt, garlic powder and both peppers in a bowl. Pour buttermilk into another bowl. Dip tomato slices into buttermilk, then coat evenly in flour mixture. Add to the heated oil and cook 2-3 minutes on each side until crispy. Fry tomatoes in batches so you don't overcrowd the skillet. Use more oil if needed.

Serve with Frank's Red Hot and Lemon or Lime.

Broccoli Mushroom and Brown Rice Casserole

I made this to go with a ham I baked the other day.

I know the lighting is horrible and the pictures leave a lot to be desired, but I had to post 

this so you could have the chance to enjoy it as much as I did.

It makes a delicious side dish and is fast and easy.

If your not a mushroom fan you could always use cream of chicken soup and 

leave out the additional mushrooms, or add chicken for a main course.

Definitely a keeper. Entire family LOVED it!

I even had it for breakfast the next morning.

Linked with Weekend Potluck and Foodie Friday.

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Broccoli Mushroom and Brown Rice Casserole

2 cups cooked brown rice
1/2 onion, chopped
1 stalk celery, chopped
Pinch of red pepper flakes
1 clove garlic, minced
1 cup chopped mushrooms
2 1/2 cups fresh broccoli florets
1 can cream of mushroom soup (i used 96% fat free)
1/3 cup milk
1 cup of sharp cheddar cheese, divided use
1/4 tsp salt
pepper

Heat oven to 375*

Heat 2 tsp of olive oil in a pan; saute onion, celery, and pepper flakes with a pinch of salt and pepper until softened. Add garlic and cook for 1-2 minutes more. Stir in mushrooms and cook until mushrooms are softened, 4-5 minutes.

In a large bowl, stir together *rice(see note), broccoli, soup, milk, 1/2 cup of shredded cheese, salt and pepper. Stir in onion mixture and pour into a 8x8 baking dish sprayed with oil. Cook covered 25 minutes. Sprinkle on remaining 1/2 cup of cheese and cook uncovered 10 minutes.

NOTE:  I cook my rice in chicken broth for added flavor. If you cook your rice in water you may need to adjust the amount of salt by up to 1/2 tsp.

Quick Pickled Baby Carrots

I made these carrots for Thanksgiving. 

I LOVE THEM! 

So did everyone else.

You might as well have the recipe available to hand out.

Whoever eats them will want it.

I'm going to have them in my fridge forever more.

Linked with Weekend Potluck and Foodie Friday.

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Quick-Pickled Baby Carrots

Serves 8-10

1 pound farmers' market baby carrots
1 cup water, plus more for blanching the carrots
1 cup white wine vinegar
1 tablespoon kosher salt
2 tablespoons honey, or to taste
1 bay leaf
1 garlic clove, smashed
1 teaspoon toasted celery seeds
1 teaspoon toasted mustard seeds

Pinch of red pepper flakes

Trim and peel the carrots and cut them in half lengthwise.

Bring a saucepan of water to a boil. Add the carrots and blanch until crisp-tender, about 2 minutes. Immediately drain and run under cold water. Transfer the carrots to a bowl (or jars if you plan to keep the carrots for longer). 

Combine 1 cup of water with the vinegar, salt, honey, bay leaf, garlic, celery seeds and mustard seeds in a small saucepan. Bring to a boil and stir to dissolve the salt and honey. Pour over the carrots. 

Let cool to room temperature and then refrigerate in an airtight container for at least an hour and up to a month.

Several variations of this are possible. You can find the original recipe here. 

Orange Chipotle Chicken Breasts

This chicken couldn't have turned out any better. 

It was a huge hit and really enjoyed by all. It needs to be filed in your "recipes to try" box.....with a star beside it. Not kidding!

Along with the Hoisin Rice (will post very soon), I made some 

Roasted Garlic Parmesan Broccoli.

It's super easy, fast and delicious. 

Just heat your oven to 400*.  Line a baking sheet with tinfoil, spread out the broccoli and drizzle on a good amount of olive oil and some chopped garlic, salt and pepper. Mix to coat every piece, then roast for about 7-8 minutes. Add freshly grated parmesan and continue to roast for another 1-2 minutes. I shake the pan a time or two during the cooking process.

Linked with Sunflower Supper Club: Weekend Potluck,

Rattlebridge Farm: Foodie Friday,

Foodie Friends Friday,

Six Sisters' Stuff: Strut Your Stuff Saturday,

Addicted to Recipes: Scrumptious Sunday Link Party.

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Orange Chipotle Chicken Breasts

1 tsp cumin

1/2 tsp chili powder

1/2 tsp salt

1 tbsp olive oil

4 boneless, skinless chicken breasts

1/2 cup chicken broth

1/4 cup fresh squeezed orange juice

2 tbsp pure maple syrup

1 tsp soy sauce, reduced sodium

1/2 tsp *chipotle puree

2 tsp orange zest

Combine cumin, chili powder and salt. Rub into both sides of chicken breasts.

Using a large skillet, heat oil to medium high. Brown breasts, 3-4 minutes per side or until a nice crust forms and chicken is just shy of completely cooked. Remove from skillet and set aside.

Whisk together chicken broth, orange juice, maple syrup, soy sauce, chipotle puree and orange zest. Add to skillet, scraping up any brown bits. Bring to a simmer; add chicken back to skillet, cover and let chicken braise until completely cooked through, apprx. 4-5 minutes depending on thickness of breasts. Do not turn chicken. Remove breasts and keep warm.

Bring sauce to a boil and reduce by about half. Add a small pat of butter and swirl pan until melted and combined. Taste for seasoning. Serve over chicken.

I like to serve this along with Hoisin Rice.

*As for the chipotle puree, I keep a covered glass dish in the fridge with a can of chipotle peppers in adobo sauce that I puree up in my food processor. ALWAYS...I use it all the time.

Vegetable Quinoa and Kale Soup

Good for you or not, this is now one of my favorite soups.

Really filling, healthy and delicious with very low fat and calories per serving.

I served a couple of the Mini Whole Wheat Pumpkin Muffins with Orange Drizzle along side. The savory from the soup and the slight sweetness from the muffins was "WOW".  

A perfect flavor combo. So good! 

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Vegetable Quinoa and Kale Soup

3 slices turkey bacon

1 tbsp olive oil

1 large onion, chopped

3 carrots, chopped

2 celery stalks, chopped

2 bay leaves

1 tsp sage

Pinch red pepper flakes

Salt and Pepper

7 cups chicken broth

1/2 cup uncooked quinoa

1 15 oz can white beans, rinsed and drained

2 cups chopped kale, remove stems

2 cups chopped broccoli

Heat 1 tbsp olive oil in a Dutch oven or large pot. Chop up the bacon and brown; remove with a slotted spoon.

To the same pot add onion, carrots, celery, bay leaves, sage, red pepper flakes and a pinch of salt and pepper. Saute on med-low 5 minutes. Add broth and bring to a boil; reduce heat, cover and simmer 10-15 minutes, or until vegetables are tender.

Return to a boil and stir in quinoa, reduce heat, cover and simmer 5 minutes. Add beans, kale and broccoli and simmer covered for 15 minutes more. Stir in the reserved bacon and taste for seasoning, adding salt and pepper if desired, turn off the heat (replace cover) and let sit for 10 minutes.

Crunchy Asian Slaw

I sure enjoyed this salad for lunch the other day.

It has great crunch and depth of flavor. The dressing really brought it home.

I had a leftover pork chop and figured, what better way to use it. I didn't add it in the recipe because it was really an afterthought, but if you have it, throw it in there. It works!

I cut it into small strips and added it to the skillet right towards the end 

of browning my noodles so it could warm through.

Really fast and easy and oh so yummy,  but just one thing. It doesn't keep in the fridge well. 

I wanted some more for supper and the taste was still there, but the crunch was all but forgotten.

Linked with Foodie Friends Friday, Sunflower Supper Club: Weekend Potluck, Six Sisters' Stuff: Strut Your Stuff Saturday and Rattlbridge Farm: Foodie Friday.

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Crunchy Asian Slaw

3 cups Napa Cabbage, thinly sliced

2 cups Cabbage, thinly sliced

1 large Carrot, shredded

1/2 Red Pepper, chopped

5 Green Onion, chopped, divided use

Juice of 1 lime, use on prepared salad

2 tbsp Butter

1 pkg Ramen Noodles, noodles only

1 tbsp Sesame Seeds

1/2 cup Slivered Almonds

Dressing:

1 large Garlic Clove, minced

2 Fresno Pepper, seeded and minced

1 tsp Ginger, freshly grated on microplane

1 tbsp Tamari

1 tbsp Rice Vinegar

1 tbsp Honey

1 tbsp Sesame Oil

Juice of 1 Lime

1/4 cup Olive Oil

Prepare dressing by combining all ingredients except olive oil. While whisking, slowly stream in oil. Set aside.

In a large bowl; combine cabbage, carrot, red pepper and 3 green onions. Set aside.

Melt butter in a skillet; crunch up ramen noodles and brown in the butter along with sesame seeds and slivered almonds, stirring often. Add to cabbage mixture along with dressing and toss to combine. Juice 1 more lime over top of salad, also adding remaining 2 green onions and more sesame seeds, if desired.

Broccoli Cheese Soup

Broccoli Cheese Soup is at the top of my list for favorite soups.

Right along with homemade Chicken Noodle, Taco Soup and good ole Vegetable.

I enjoy the extra little kick this soup gets by using Mexican Velveeta.

Easy, fast and totally yummy!

Linked with Weekend Potluck and Foodie Friday.

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Broccoli Cheese Soup

2 tsp olive oil

1 small onion, chopped

1 red pepper, chopped

2 bay leaves

3 cups chicken broth

16 oz frozen chopped broccoli

1 cup fresh broccoli florets

1 12 oz can evaporated milk

1 1/2 tbsp cornstarch

3 tbsp water

16 oz Mexican Velveeta (or more if desired), cubed

1 carrot, grated

Heat oil in a large saucepan or small stockpot; add onions, pepper and bay leaf. Saute until vegetables start to soften. Add broth and broccoli; simmer until tender.

Make a slurry out of cornstarch and water (add more water if needed) and add to soup along with evaporated milk. Bring to a boil, reduce heat and simmer until thickened. Add cheese and grated carrot; stir until cheese is melted. Season with salt and pepper, to taste.

Chipotle Zucchini Chips

We sure did enjoy these zucchini chips last night.

They were so crispy with just a hint of heat. We finished them with a squirt of lime juice, which helped bring out the chipotle flavor. Delicious!

I shallow fried them in a little olive oil on the stove top so, I don't know about you, but I figure that makes these pretty much health food. Right?

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Chipotle Zucchini Chips

2 zucchini, sliced
2/3 cup milk
1 1/2 tbsp chipotle puree
1/2 cup flour
1/2 tsp cornstarch
1/2 tsp garlic salt
1/4 tsp onion powder
Fresh cracked black pepper

Slice zucchini and place in a single layer on a double layer of paper towels, sprinkle with salt, turn slices over and let sit for 15-20 minutes. Pat dry.

Heat up a skillet over medium heat and add a thin layer of olive oil, 2-3 tbsp.

Whisk together milk and chipotle puree. Chipotle puree is just a can of chipotle peppers in adobo sauce processed in a food processor until almost smooth (which I always have in my fridge). You can always just mince up a pepper and add that with some of the adobo sauce.

In a separate bowl, stir together flour, cornstarch, garlic salt, onion powder and pepper.

Place a handful of zucchini slices into the milk and let sit for a couple of minutes; then coat with the flour mixture shaking off any excess before adding to the hot oil. Cook for a couple of minutes on each side or until golden and crispy. Remove to a paper towel lined plate to drain. If you need to you can place them on a wire rack and store in a 200 degree oven to keep warm. They can also be heated up in a hot skillet, a few seconds on each side.

Serve with lime slices to squeeze over chips.

Scalloped Ham and Potatoes

I hope you all had a Happy Easter! I know I sure did. I made a big ham for some of my family that came over Sunday afternoon and now I'm left with thinking of ways to use it up.

One of my favorites is Scalloped Ham and Potatoes.

I've had this recipe since the early 80's and it's still my favorite.

Very simple, and most importantly, delicious.

Here's how I make it:

Melt your butter and add flour.

Whisk it together and let it cook for a few.

I like to whisk in the milk first and let it slightly thicken then add my soup.

Whisk that together and set it aside until you need it.

Once you have your ham cut up and the potatoes and carrots ready, just layer them in your dish and lightly season, repeating until everythings in there.

Pour the soup mixture over the top, then

add a layer of cheese. I think I used some cheddar and havarti. Good stuff!

Bake it up, let it sit for a few, then enjoy.

Simple and delicious. Just add a tossed salad and a roll and ring the supper bell.

 It's a real family pleaser.

Linked with Weekend Potluck.

Scalloped Ham and Potatoes

Ingredients:

1 1/2 tbsp butter
1 tbsp of flour
1 1/2 cups cubed cooked ham
3 cups potatoes
1 can cream of mushroom soup
1 can milk
Minced onion
Shredded carrots

Heat oven to 375*

Melt butter in a skillet or saucepan. Whisk in flour and cook for a few minutes. Whisk in milk and soup until everything is combined. Turn off heat.

Thinly slice potatoes, no need to peel, and grate up 2 medium size carrots.

Grease a 2 qt casserole dish. Place a layer of potatoes on the bottom, sprinkle in some carrots and some minced onion (I like to use dry minced onion in this because I like the flavor it gives and also because my kids would actually eat it when they were younger, but fresh would be good too), season with a little salt and pepper, then add a layer of ham. Repeat this process until all ingredients are used, then pour soup mixture over the top. I like to cover with a layer of cheese. Use whatever flavor you have on hand.

Cover and cook 60 minutes, uncover and cook 15 minutes more. Let cool slightly then serve.