Fresh Broccoli Salad

This is the only way I will eat raisins...  So don't shy away from this salad just because you don't like them!  This recipe sounds a bit odd (and maybe gross!), but just trust me on this one... 

Recipe and photo courtesy of Allrecipes.com

INGREDIENTS

2-3 heads fresh broccoli 1 red onion 1/2 pound bacon 3/4 cup raisins 3/4 cup sliced almonds 1 cup mayonnaise 1/2 cup white sugar 2 tablespoons white wine vinegar   DIRECTIONS   1 Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble. 2. Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well. 3. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

The BEST Broccoli!

This broccoli is so, SO good.  I can't stop thinking about it!  Even if you hate broccoli, you HAVE to try this recipe. It is amazing!!

Recipe Courtesy of Gina

(Derived from Ina Garten)

PHOTO CREDIT

Ingredients

4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice

1/3 cup freshly grated Parmesan cheese

Directions

Preheat the oven to 425 degrees F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, and Parmesan. Serve hot.

Note:  Although I included measurements, per Ina Garten, I actually just eyeball the whole thing.  And this is coming from a "baker" who loves to measure.  You can't mess this thing up!

Southwest Pasta Salad

Recipe and photo by Our Best Bites


Makes about 4-5 dinner sized servings or 10-12 side servings

INGREDIENTS
1/2 lb bowtie pasta
1 14oz can black beans, drained and rinsed
2 roma tomatoes, diced or about 3/4 C or halved cherry tomatoes
1 large red, yellow, or orange bell pepper, diced
1/2 C sliced green onions
1/2 C frozen fresh corn
zest from 2 limes
optional: 8 oz diced cooked chicken
1/2 C Queso Fresco or Cotija Cheese (or sub grated jack, cheddar or pepperjack)

Dressing:
6 Tbs fresh lime juice (about 3 juicy limes)
1/4 C white wine or rice vinegar
4-5 cloves garlic, roughly chopped
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp coriander
1/2 tsp kosher or sea salt
2 tsp sugar (add a touch more if your limes are extra sour/bitter)
3/4 C canola oil
1/2 C roughly chopped cilantro

DIRECTIONS
Boil pasta in salted water until cooked. While it's cooking, prepare dressing.

First zest your limes and place the zest in a large salad bowl.

Place the lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender. (Basically everything except the cilantro and oil) Process until smooth. With the motor running slowly, add the oil in a steady stream until incorporated. Add the cilantro and pulse so it gets broken up, but some pieces still remain in tact.

When pasta is done cooking, drain and rinse immediately with cold water to cool. Place the pasta in the large salad bowl with the lime zest. Add black beans, tomatoes, diced pepper, green onions, corn (no need to thaw the corn), and chicken if desired. Toss with dressing. Taste, and add additional salt and pepper to taste. For best results, chill for 1 hour before serving. Right before serving, sprinkle cheese on top. Serve with extra lime wedges if desired.

Thanksgiving Yams

Ryan insists these grace our table each Thanksgiving, and declares that marshmallows on top are a requirement.

Photo Courtesy of Allrecipes

Serves 16

Ingredients

8 large yams, peeled and cubed
1/2 cup (1 stick) butter
1 1/2 cup packed brown sugar
3 tablespoons orange juice
Several pinches ground cinnamon
1 - 2 (10.5 ounce) packages miniature marshmallows

Directions

Make-Ahead Prep:
1. Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Remove from heat, drain, and mash.
2. Place mashed sweet potatoes in large bowl, and use an electric mixer to blend with the butter, brown sugar, orange juice, and cinnamon. Spread evenly into a baking dish. Refrigerate if making ahead.

Before Serving:
1. Allow casserole to come to room temperature.
2. Preheat oven to 350 degrees F.
2. Top mashed potato mixture with miniature marshmallows.
4.Bake for 25 to 30 minutes in the preheated oven, or until heated through, and marshmallows are puffed and golden brown.

Mom's Potato Salad

A potato salad for the *dill* pickle lovers!!

Recipe Courtesy of Kathy Nankervis (Mom)

INGREDIENTS
6-8 medium Russet potatoes
6 hard-boiled eggs
1 can black olives
6 dill pickles
1 small yellow onion
1 1/2 - 2 cups Best Foods Mayo
salt
pepper
paprika

DIRECTIONS
Boil potatoes and eggs together for 20 minutes, or until potatoes are fork tender. Meanwhile, dice olives, dill pickles, and onion.

Remove skins from cooked potatoes and shell cooked eggs. Dice both potatoes and eggs and add to bowl.

Add salt, pepper, paprika, and mayo. Mix and then mash slightly (4-5 times).

Stir, taste for flavor, and then refrigerate until chilled. For a creamier salad (and to make the mayo stretch further), add some pickle juice.

Summer Salad

It sounds super simple, but it is oh so good... and a summer favorite at our house.

Recipe Courtesy of Kathy Nankervis (Mom)

INGREDIENTS
Cucumbers
Tomatoes
Purple onion
Newman's Own Italian Dressing

DIRECTIONS
Peel and slice cucumbers. Cut tomatoes into segments. Slice onion into thin strips. Place everything into a bowl and cover with dressing. Chill. Stir before serving.

Nanny's Macaroni Salad

Recipe Courtesy of Rose Carter (Nanny)
PHOTO CREDIT

INGREDIENTS

1 bag Macaroni Noodles
5 eggs, hard-boiled and diced
5 large sweet pickles, diced small

5-6 radishes, diced small

4-5 green onions, diced small

1 small can of crushed black olives

3 tbsp sweet pickle relish

30 oz jar of Best Foods Mayo
(you won't use the whole jar, but you will use a good amount)

DIRECTIONS

Cook macaroni noodles al dente. Drain and set aside. In a bowl, mix pickles, radishes, green onions, and black olives.

Add sweet pickle relish and a good amount of mayo. Stir in noodles and eggs. Taste, adding more relish, mayo, salt or pepper if needed. Chill, then serve.

Crockpot Beans

Recipe Courtesy of Carla and some of the ladies of the Sanger Ward

INGREDIENTS
1 - 2 pounds dried pinto beans
Water
Salt
Onion or garlic (optional)

DIRECTIONS
Rinse and inspect dried beans. Place into large crockpot. Fill crockpot to the top with water and add a good amount of salt. Add a bit of onion or some garlic cloves (optional). Cover and cook on high for 8 - 10 hours. Stir, taste and add more salt if needed. Serve with slotted spoon. Can also be mashed and refried.

Smothered Mushrooms and Kale

Recipe Courtesy of Rachel Ray
Photo Courtesy of Food Network


INGREDIENTS
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 tablespoons butter, cut into small pieces
4 cloves garlic, chopped
24 small crimini mushrooms, wiped clean, halved
1 bunch kale, trimmed, stems removed and chopped
(You could probably substitute other greens: spinach, collard, etc)
1/4 cup Marsala or other sherry
Salt and pepper

DIRECTIONS
Heat a medium skillet with extra-virgin olive oil and butter over medium to medium-high heat. When fat is hot, add garlic and mushrooms and place a lid which is too small for the skillet down into the pan, pressing and smothering the mushrooms. Cook 7 to 8 minutes, stirring once, then wilt the kale into the pan, turning it with tongs to combine with mushrooms. Smother the greens for 1 to 2 minutes, then deglaze the pan with Marsala and season the mixture with salt and pepper, to taste

"Fancy" Mexican Rice

This is not your authentic, restaurant-style Mexican Rice. It is rice that is chock-full of stuff. A fun change every once in a while.

Recipe Courtesy of Alana's Mom from allrecipes.com

INGREDIENTS
1 cup long grain white rice
1 tablespoon vegetable oil
1 1/2 cups chicken broth
1/2 onion, finely chopped
1/2 green bell pepper, finely chopped
1 fresh jalapeno pepper, chopped
1 tomato, seeded and chopped
1 cube chicken bouillon
salt and pepper to taste
1/2 teaspoon ground cumin
1/2 cup chopped fresh cilantro
1 clove garlic, halved

DIRECTIONS
In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.

Note: On occasion, I choose to add the cilantro just before serving, as I love the taste of freshly chopped cilantro.

Vegetable Fried Rice

INGREDIENTS
2 c. cooked rice

Cooking oil

1/2 bag frozen veggies (broccoli, carrots, peas, etc)

2 eggs

Seasoning salt to taste

Black pepper to taste

Garlic powder to taste

Soy sauce to taste

DIRECTIONS

Heat 1/4 cup oil in frying pan. Add frozen vegetables and stir-fry until lightly tender. Beat eggs and add to vegetables. (I usually push the veggies to one side of the pan and scramble the eggs on the other, then mix them together once the eggs are cooked.) Add additional oil to the vegetables and eggs, if needed. Add cooked rice and seasonings. Stir-fry until golden brown. Makes about 3-4 large servings.

Elote - Mexican Corn on the Cob

Recipe Courtesy of Sara, OBB

INGREDIENTS

4 ears corn, cooked
3 T mayo
2 T sour cream
1/4-1/2 t lime zest
1/2 t fresh lime juice
1/4 t cayenne pepper (optional)
1/4 t chili powder
tiny pinch kosher salt

1 C crumbled Cotija Cheese, grated

(use fresh Parmesan or queso fresco if you can't find Cotija)

DIRECTIONS

Mix the mayo and sour cream in a small bowl. Zest some of the lime zest in and then squeeze in the juice. Add the chili powder, cayenne, and salt.

When your corn is finished cooking and piping hot, use a spoon to spread on some sauce. Then roll it in the grated cheese.