Asian Slaw

 My oh MY was this good!!

We gobbled it right up with our teriyaki chicken and rice!

If there is one thing my family loves, it's fresh crunchy veggies, and this salad was FULL of them, and topped with this AMAZING Ginger Soy Dressing!

Nom...Nom...Nom...Nom!!

Asian Slaw

adapted from The Compound Eye of a Dragonfly

4 cups broccoli slaw (1 - 12 ounce package)

2 cups shredded carrots

1 - 8 ounce package sugar snap peas

1 sliced red bell pepper

Tops of 3 green onions, sliced

1/2 cup chopped cilantro

1/2 cup salted peanuts (or to liking)

1/3-1/2 cup sunflower seeds

Ginger and Soy Dressing

Toss the slaw ingredients in the prepared dressing, and enjoy cold!

Don't plan on leftovers!! 

 My oh MY was this good!!

We gobbled it right up with our teriyaki chicken and rice!

If there is one thing my family loves, it's fresh crunchy veggies, and this salad was FULL of them, and topped with this AMAZING Ginger Soy Dressing!

Nom...Nom...Nom...Nom!!

Asian Slaw

adapted from The Compound Eye of a Dragonfly

4 cups broccoli slaw (1 - 12 ounce package)

2 cups shredded carrots

1 - 8 ounce package sugar snap peas

1 sliced red bell pepper

Tops of 3 green onions, sliced

1/2 cup chopped cilantro

1/2 cup salted peanuts (or to liking)

1/3-1/2 cup sunflower seeds

Ginger and Soy Dressing

Toss the slaw ingredients in the prepared dressing, and enjoy cold!

Don't plan on leftovers!! 

reade more... Résuméabuiyad

Ginger Soy Dressing

I had a taste for teriyaki chicken and rice tonight.

I wanted to make up some Asian Slaw to go with it. 

I searched "Asian Slaw" on Pinterest and found this recipe on a blog called "The Compound Eye of a Dragonfly."

After I read the recipe for the dressing I knew it was exactly what I was looking for!

We have these Mongolian Grill restaurants here called Hu Hot.

They have this yummy salad I LOVE to get when I go there, and this dressing tastes REALLY similar.

Tomorrow I will post the recipe for the slaw, but for now, here's the dressing!

Ginger Soy Dressing

the compound eye of a dragon fly

1/4 cup honey

1/4 cup vegetable oil

1/4 cup rice vinegar

1 Tablespoon low sodium soy sauce

1 teaspoon sesame oil

1 Tablespoon peanut butter

1/2 teaspoon salt

1/2 teaspoon hot sauce (I used Siracha)

1 Tablespoon minced fresh ginger

1 clove minced garlic

I put all of the ingredients in a glass mason jar and shook it until the peanut butter was dissolved.

Place in refrigerator until ready to use.

Next time I am making a double batch to use as a marinade for chicken!

I think this would make an awesome stir fry sauce, too!

I had a taste for teriyaki chicken and rice tonight.

I wanted to make up some Asian Slaw to go with it. 

I searched "Asian Slaw" on Pinterest and found this recipe on a blog called "The Compound Eye of a Dragonfly."

After I read the recipe for the dressing I knew it was exactly what I was looking for!

We have these Mongolian Grill restaurants here called Hu Hot.

They have this yummy salad I LOVE to get when I go there, and this dressing tastes REALLY similar.

Tomorrow I will post the recipe for the slaw, but for now, here's the dressing!

Ginger Soy Dressing

the compound eye of a dragon fly

1/4 cup honey

1/4 cup vegetable oil

1/4 cup rice vinegar

1 Tablespoon low sodium soy sauce

1 teaspoon sesame oil

1 Tablespoon peanut butter

1/2 teaspoon salt

1/2 teaspoon hot sauce (I used Siracha)

1 Tablespoon minced fresh ginger

1 clove minced garlic

I put all of the ingredients in a glass mason jar and shook it until the peanut butter was dissolved.

Place in refrigerator until ready to use.

Next time I am making a double batch to use as a marinade for chicken!

I think this would make an awesome stir fry sauce, too!

reade more... Résuméabuiyad

Cucumber Ranch Salad

Growing up my Mom made cucumber salad, but made it with vinegar sugar dressing, which I still love, but this is how my Mother-in-law does it, and if you love ranch, you will love it!

Well...of course it helps to like cucumbers, too.

But chances are you wouldn't be reading a recipe for cucumber salad if you didn't.

Sometimes when I blog a recipe like this I wonder if ya'll think I am nuts to blog something that is so easy.

Then I remind myself, I had never had it until I was the ripe 'ol age of 22, so maybe you haven't?

Sometimes, I just blog these recipes, knowing that someday my daughter (the oldest one who doesn't like to cook) may want this salad she loves, and she can go to the internet and figure out how to make it!

So the whole thing is pretty darn easy, but better to make them in the morning, or the night before so they can soak, after you read the recipe you'll know what I mean.

So without further adieu....

Cucumber Ranch Salad

3 large cucumbers, washed, sliced in half then sliced in pieces.

(I leave the skin on, but you can peel it off if you prefer)

1 small onion, I like the sweet onions, chopped

1 cup Ranch dressing (more or less to taste)

Salt and cold water

Pepper

Slice cucumbers and place in a bowl.

Cover with cold water and give a good sprinkling of salt.

Place in refrigerator for a couple of hours to soak. This will keep the cucumbers firm.

Add onions, and toss with ranch dressing. (You can use any ranch you want, I make it with fat free, and it makes this salad nice and light!)

Give it a sprinkle of pepper and you're all done!!

Growing up my Mom made cucumber salad, but made it with vinegar sugar dressing, which I still love, but this is how my Mother-in-law does it, and if you love ranch, you will love it!

Well...of course it helps to like cucumbers, too.

But chances are you wouldn't be reading a recipe for cucumber salad if you didn't.

Sometimes when I blog a recipe like this I wonder if ya'll think I am nuts to blog something that is so easy.

Then I remind myself, I had never had it until I was the ripe 'ol age of 22, so maybe you haven't?

Sometimes, I just blog these recipes, knowing that someday my daughter (the oldest one who doesn't like to cook) may want this salad she loves, and she can go to the internet and figure out how to make it!

So the whole thing is pretty darn easy, but better to make them in the morning, or the night before so they can soak, after you read the recipe you'll know what I mean.

So without further adieu....

Cucumber Ranch Salad

3 large cucumbers, washed, sliced in half then sliced in pieces.

(I leave the skin on, but you can peel it off if you prefer)

1 small onion, I like the sweet onions, chopped

1 cup Ranch dressing (more or less to taste)

Salt and cold water

Pepper

Slice cucumbers and place in a bowl.

Cover with cold water and give a good sprinkling of salt.

Place in refrigerator for a couple of hours to soak. This will keep the cucumbers firm.

Add onions, and toss with ranch dressing. (You can use any ranch you want, I make it with fat free, and it makes this salad nice and light!)

Give it a sprinkle of pepper and you're all done!!

reade more... Résuméabuiyad

Parmesan Salad Bowls

Another fun thing I found on Pinterest!!

When I planned my Girlfriend's Valentine Luncheon this year, I literally planned it around this bowl and a Spinach Artichoke Pizza that will be coming up later this week.

My friend, Sheri, told me she had these when she attended a dinner a couple of months back, and she loved them, so I knew that I had to try them!

They were YUMMY!!

and honestly...EASY.

I found them on the yummy life.

filled with a crispy salad topped with my favorite homemade dressing!

Dressing for Little King Salad!

I will post the recipe here and how I did them.  If you want a FANTASTIC step by step, please click the link above for the yummy life.  She has everything broken down perfectly!

Thanks to her, these were FABULOUS!

Parmesan Salad Bowls

makes 4 - 6" bowls

2 cups of grated fresh Parmesan cheese.  (not the canned stuff!!)

Good quality parchment paper

*2 nesting bowls (or see my comments below)

a microwave safe dinner sized plate

dinner plate

Invert one bowl onto a dinner sized plate, set aside.

Cut your parchment paper to cover your microwave safe plate.  In the center of the plate, on the parchment paper,  place about 1/2 cup of cheese and spread into a circle with your fingers. 

 It should be about 1/2" bigger than your bowl you are mimicking.

You don't need to be exact, and there can be small holes.  

Actually those give a more "lattice" effect when they are done.

Place in the microwave and cook for 2 minutes.

(I followed what she posted and they were perfect. See her blog for difference in microwave wattage)

The cheese will bubble and start to brown.

Take it out of the microwave, and carefully (IT'S HOT!) flip it upside down onto the bowl inverted on to the plate. She suggested nesting another bowl on top to form the bowls.  but my bowls don't nest tightly, and I didn't want to buy more bowls..you know...to make bowls... you get the idea...

So I just laid a kitchen towel over the parchment and formed them with my hands.

Take off of the bowl while they are warm.  They cool quickly, make sure to cool them before stacking them.

I used the same piece of parchment for 6 bowls, and never had a problem.

Stack them in an airtight container, (I used a big ice cream bucket) and they can be stored up to 5 days.

Again, since I didn't take pictures of all of the steps, I highly encourage you to go pay her a visit and read all of her tips and ideas.  She even teaches you how to grate cheese!!

Another fun thing I found on Pinterest!!

When I planned my Girlfriend's Valentine Luncheon this year, I literally planned it around this bowl and a Spinach Artichoke Pizza that will be coming up later this week.

My friend, Sheri, told me she had these when she attended a dinner a couple of months back, and she loved them, so I knew that I had to try them!

They were YUMMY!!

and honestly...EASY.

I found them on the yummy life.

filled with a crispy salad topped with my favorite homemade dressing!

Dressing for Little King Salad!

I will post the recipe here and how I did them.  If you want a FANTASTIC step by step, please click the link above for the yummy life.  She has everything broken down perfectly!

Thanks to her, these were FABULOUS!

Parmesan Salad Bowls

makes 4 - 6" bowls

2 cups of grated fresh Parmesan cheese.  (not the canned stuff!!)

Good quality parchment paper

*2 nesting bowls (or see my comments below)

a microwave safe dinner sized plate

dinner plate

Invert one bowl onto a dinner sized plate, set aside.

Cut your parchment paper to cover your microwave safe plate.  In the center of the plate, on the parchment paper,  place about 1/2 cup of cheese and spread into a circle with your fingers. 

 It should be about 1/2" bigger than your bowl you are mimicking.

You don't need to be exact, and there can be small holes.  

Actually those give a more "lattice" effect when they are done.

Place in the microwave and cook for 2 minutes.

(I followed what she posted and they were perfect. See her blog for difference in microwave wattage)

The cheese will bubble and start to brown.

Take it out of the microwave, and carefully (IT'S HOT!) flip it upside down onto the bowl inverted on to the plate. She suggested nesting another bowl on top to form the bowls.  but my bowls don't nest tightly, and I didn't want to buy more bowls..you know...to make bowls... you get the idea...

So I just laid a kitchen towel over the parchment and formed them with my hands.

Take off of the bowl while they are warm.  They cool quickly, make sure to cool them before stacking them.

I used the same piece of parchment for 6 bowls, and never had a problem.

Stack them in an airtight container, (I used a big ice cream bucket) and they can be stored up to 5 days.

Again, since I didn't take pictures of all of the steps, I highly encourage you to go pay her a visit and read all of her tips and ideas.  She even teaches you how to grate cheese!!

reade more... Résuméabuiyad

B.L.A.T. Chicken Chop Salad (Bacon, Lettuce, Avocado & Tomato)

Baby, it's a SCORCHER outside!!

Someday this winter when we are freezing our cabooses off, we will miss this, but today? 

Well, today, I could use a little cold front!

It's hard to heat up the kitchen, when it's 100+ outside to cook, 

and grilling? 

I don't want to stand out there for very long!

Heck, grill your chicken on the patio table! ;)

Speaking of which, did you hear about the lady that baked cookies in her car!!??

CRAZY!!

(Link to article)

We eat a lot of salad anyway, but in the summer... we really eat a lot of salad!!

So glad my kiddos eat EVERYTHING!!

One of my other favorite things in the summer, are BLT's.

My kids were getting to the point where they were saying, "BLT's again??"

So, like a good mother, I tricked them!!

B.L.A.T. Chicken Chop Salad

BLT's in a bowl! ;)

Not only is it super yummy, it's very pretty!

Don't you think?

You can pretty much add anything you want, once you get the basics of the BLT part in there, it's just going to be an amped up BLT!!

B.L.A.T. Chicken Chop Salad

1 1/2 heads romaine lettuce, chopped

1 head iceberg lettuce, chopped

1 pound of bacon, cooked (we use turkey bacon) sliced or crumbled

5 hard boiled eggs, chopped

2-3 medium tomatoes, (or to taste) chopped

1 avocado, sliced

1 1/2-2 pounds grilled chicken breast, sliced

Note: I cheated on the chicken and didn't even grill my own, too hot!! I used the frozen grilled strips, heated them in my skillet and put them on the salad last, when we were ready to eat.  They were still a little warm.

Prepare ingredients as directed above. Layer Like this:

chicken

avocado

egg 

tomatoes

bacon

lettuce

___________(bowl)___________

Serve with your dressing of choice.  We used ranch.  

Enjoy!!

Baby, it's a SCORCHER outside!!

Someday this winter when we are freezing our cabooses off, we will miss this, but today? 

Well, today, I could use a little cold front!

It's hard to heat up the kitchen, when it's 100+ outside to cook, 

and grilling? 

I don't want to stand out there for very long!

Heck, grill your chicken on the patio table! ;)

Speaking of which, did you hear about the lady that baked cookies in her car!!??

CRAZY!!

(Link to article)

We eat a lot of salad anyway, but in the summer... we really eat a lot of salad!!

So glad my kiddos eat EVERYTHING!!

One of my other favorite things in the summer, are BLT's.

My kids were getting to the point where they were saying, "BLT's again??"

So, like a good mother, I tricked them!!

B.L.A.T. Chicken Chop Salad

BLT's in a bowl! ;)

Not only is it super yummy, it's very pretty!

Don't you think?

You can pretty much add anything you want, once you get the basics of the BLT part in there, it's just going to be an amped up BLT!!

B.L.A.T. Chicken Chop Salad

1 1/2 heads romaine lettuce, chopped

1 head iceberg lettuce, chopped

1 pound of bacon, cooked (we use turkey bacon) sliced or crumbled

5 hard boiled eggs, chopped

2-3 medium tomatoes, (or to taste) chopped

1 avocado, sliced

1 1/2-2 pounds grilled chicken breast, sliced

Note: I cheated on the chicken and didn't even grill my own, too hot!! I used the frozen grilled strips, heated them in my skillet and put them on the salad last, when we were ready to eat.  They were still a little warm.

Prepare ingredients as directed above. Layer Like this:

chicken

avocado

egg 

tomatoes

bacon

lettuce

___________(bowl)___________

Serve with your dressing of choice.  We used ranch.  

Enjoy!!

reade more... Résuméabuiyad

Olive Garden Night at Home! Zuppa Toscana, Salad and Breadsticks

Olive Garden's Zuppa Toscana, Salad and Bread sticks

Who doesn't like the all you can eat soup, salad and bread sticks from the Olive Garden??

It's such an easy place for lunch, and it's always good!!

My niece and I used to go there quite a bit, and one time we tried the Zuppa Toscana

soup and it was so yummy!! 

 I had to figure out how to make it!

If you ever want to make something that you have had a restaurant, the site you need to check is copy kat recipes.  Thank God for google, I found it and use it A LOT.

So, that is where this recipe came from, copykatrecipes.com  It's not mine, it's not theirs,

it's the Olive Garden's.

But I am going to share this with you.

And then you need to pass it on... get it?

for other copy kat recipes click HERE

When you make this soup, you will be instantly hungry! From the moment the Italian sausage starts to brown with the red pepper flakes, to sauteing the onion, garlic and bacon, your tummy will begin to growl!

Fall has hit our area, and we are HUGE soup eaters.  This rainy, cold and gloomy Monday just called for this body warming soup! 

With the spiciness of the peppers and sausage to the creaminess of the broth, it's a match made in heaven... or at least the Olive Garden!

*~*

Zuppa Toscana

INGREDIENTS

1 lb ground Italian sausage

1½ tsp crushed red peppers

1 large diced white onion

4 Tbsp bacon pieces (I bought the REAL bacon pieces in the salad section, worked great and not as much grease)

2 tsp garlic puree

10 cups water

5 cubes of chicken bouillon

1 cup heavy cream

1 lb sliced Russet potatoes, or about 3 large potatoes (sliced with skins left on)

¼ of a bunch of kale chopped (I used my kitchen shears)

1.Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.

2.In the same pan, sauté bacon, onions and garlic for approximately 15 mins. or until the onions are soft.

3.Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.

4.Add potatoes and cook until soft, about half an hour.

5.Add heavy cream and cook until thoroughly heated.

6.Stir in the sausage.

7.Add kale just before serving.

Makes 6-8 Servings  ( I always double it!!)

*~*

 Olive Garden Salad Dressing

1/2 cup mayonnaise

1/3 cup white vinegar

1 teaspoon vegetable oil

2 tablespoon corn syrup

2 tablespoon Parmesan cheese

2 tablespoon Romano cheese

1/4 teaspoon garlic salt, or one clove garlic, minced

1/2 teaspoon Italian seasoning

1/2 teaspoon parsley flakes

1 tablespoon lemon juice

sugar (optional)

Place all ingredients in a blender until well mixed. If this is a little too tart for your own personal taste, add a little extra sugar. You can enjoy your Olive Garden salad dressing for about 10 days if stored in an airtight container in the refrigerator.

*~*

Olive Garden Salad

1 bag Dole American Blend Salad

4-5 slices red onion

4-6 black olives

2-4 pepperoncini (if you like a sweet pepper, you could use a banana pepper)

1/2 cup croutons

1 small tomato, quartered

freshly grated Romano cheese (Parmesan Cheese works well too!)

Chill one salad bowl in freezer for at least 30 minutes. Place bag of salad in bowl. Place on top of the lettuce the red onion, black olives, pepperoncinis, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top.

Olive Garden's Zuppa Toscana, Salad and Bread sticks

Who doesn't like the all you can eat soup, salad and bread sticks from the Olive Garden??

It's such an easy place for lunch, and it's always good!!

My niece and I used to go there quite a bit, and one time we tried the Zuppa Toscana

soup and it was so yummy!! 

 I had to figure out how to make it!

If you ever want to make something that you have had a restaurant, the site you need to check is copy kat recipes.  Thank God for google, I found it and use it A LOT.

So, that is where this recipe came from, copykatrecipes.com  It's not mine, it's not theirs,

it's the Olive Garden's.

But I am going to share this with you.

And then you need to pass it on... get it?

for other copy kat recipes click HERE

When you make this soup, you will be instantly hungry! From the moment the Italian sausage starts to brown with the red pepper flakes, to sauteing the onion, garlic and bacon, your tummy will begin to growl!

Fall has hit our area, and we are HUGE soup eaters.  This rainy, cold and gloomy Monday just called for this body warming soup! 

With the spiciness of the peppers and sausage to the creaminess of the broth, it's a match made in heaven... or at least the Olive Garden!

*~*

Zuppa Toscana

INGREDIENTS

1 lb ground Italian sausage

1½ tsp crushed red peppers

1 large diced white onion

4 Tbsp bacon pieces (I bought the REAL bacon pieces in the salad section, worked great and not as much grease)

2 tsp garlic puree

10 cups water

5 cubes of chicken bouillon

1 cup heavy cream

1 lb sliced Russet potatoes, or about 3 large potatoes (sliced with skins left on)

¼ of a bunch of kale chopped (I used my kitchen shears)

1.Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.

2.In the same pan, sauté bacon, onions and garlic for approximately 15 mins. or until the onions are soft.

3.Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.

4.Add potatoes and cook until soft, about half an hour.

5.Add heavy cream and cook until thoroughly heated.

6.Stir in the sausage.

7.Add kale just before serving.

Makes 6-8 Servings  ( I always double it!!)

*~*

 Olive Garden Salad Dressing

1/2 cup mayonnaise

1/3 cup white vinegar

1 teaspoon vegetable oil

2 tablespoon corn syrup

2 tablespoon Parmesan cheese

2 tablespoon Romano cheese

1/4 teaspoon garlic salt, or one clove garlic, minced

1/2 teaspoon Italian seasoning

1/2 teaspoon parsley flakes

1 tablespoon lemon juice

sugar (optional)

Place all ingredients in a blender until well mixed. If this is a little too tart for your own personal taste, add a little extra sugar. You can enjoy your Olive Garden salad dressing for about 10 days if stored in an airtight container in the refrigerator.

*~*

Olive Garden Salad

1 bag Dole American Blend Salad

4-5 slices red onion

4-6 black olives

2-4 pepperoncini (if you like a sweet pepper, you could use a banana pepper)

1/2 cup croutons

1 small tomato, quartered

freshly grated Romano cheese (Parmesan Cheese works well too!)

Chill one salad bowl in freezer for at least 30 minutes. Place bag of salad in bowl. Place on top of the lettuce the red onion, black olives, pepperoncinis, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top.

reade more... Résuméabuiyad

Marie's Fruit Salad

Marie's fruit salad

This is a great recipe. I think my Mother in Law made this WAY BACK WHEN for my bridal shower.  I haven't made it for a long time, and when her friends decided to throw her a surprise get together for her birthday, I said I would send this for them to enjoy.  I mean, I knew she would like it...it's HER recipe!

When I was making it, my daughter asked me "shower or funeral?" I said "WHAT?!" She said, you usually only make that for showers or when you need to bring something to church for a funeral.

Wow.

I mean it's a great recipe for either of these things, but seriously??

made and ready for the party

Marie's Fruit Salad

2 cans chunky pineapple

3 cans Mandarin oranges

1 large can sliced peaches

3 large bananas sliced

red graped sliced

3 heaping tablespoons Minute Tapioca

1 small box red jell-o

1 large box cookable vanilla pudding

Drain all of the fruit and reserve 4 cups of juice. Combine reserved juice with the jell-o pudding and tapioca in a saucepan.  Cook until thick. Cool.

Pour cooled mixture over the fruit and stir.

Ta-Da!! Easy Peasy...

Marie's fruit salad

This is a great recipe. I think my Mother in Law made this WAY BACK WHEN for my bridal shower.  I haven't made it for a long time, and when her friends decided to throw her a surprise get together for her birthday, I said I would send this for them to enjoy.  I mean, I knew she would like it...it's HER recipe!

When I was making it, my daughter asked me "shower or funeral?" I said "WHAT?!" She said, you usually only make that for showers or when you need to bring something to church for a funeral.

Wow.

I mean it's a great recipe for either of these things, but seriously??

made and ready for the party

Marie's Fruit Salad

2 cans chunky pineapple

3 cans Mandarin oranges

1 large can sliced peaches

3 large bananas sliced

red graped sliced

3 heaping tablespoons Minute Tapioca

1 small box red jell-o

1 large box cookable vanilla pudding

Drain all of the fruit and reserve 4 cups of juice. Combine reserved juice with the jell-o pudding and tapioca in a saucepan.  Cook until thick. Cool.

Pour cooled mixture over the fruit and stir.

Ta-Da!! Easy Peasy...

reade more... Résuméabuiyad

Little King Salad - It's like a Hoagie in a Bowl!

Little King Salad


Before there were Subway Sandwiches, or Blimpie or Jimmy John's, here where I grew up, we had Little King Deli. If you wanted a deli style hoagie this is where you went.  Their signature sandwich, number 11 on the menu, is The Royal Treat, and THAT it is!!  Now when I can't make it to the deli for a sandwich, I have another option: Little King Salad. It's like their lip smackin' sandwich, in a bowl!

little king salad

A friend of mine had asked for the recipe a couple of days ago, and I just plain couldn't get it out of my mind!!  It's been SO HOT here, on the menu a couple days a week have been salads! My kids get super excited when I make this one though, because it's not a fru-fru salad... It's a fill you up kinda thing!

full of deli style meats, cheeses and it's own home made dressing

Here is the basic recipe, below it, I have shared my tips and tricks.

Little King Salad

Salad:

1 head iceberg lettuce chopped

1/4 lb chopped ham

1/4 lb chopped turkey

1/4 lb chopped hard salami

1/4 lb pepperoni
1 red onion sliced
2 tomatoes sliced

1 C shredded cheese (provolone or Swiss are best)

Italian Hard Rolls

Dressing:

3/4 c Olive oil

1/4 c tarragon vinegar

1/8 t pepper

1/2 t dried oregano

1 t salt

1/4 t garlic powder

Mix up dressing, pour over salad ingredients, toss well. Before you serve throw in torn up pieces of Italian hard rolls.

From experience:

You can use all of the meat flavors, like it calls for, or just use the ones that you like. i like to use them all. I like to chop some, Juliane some, and for the pepperoni, I love the mini ones!!  I prefer the provolone cheese when I make it. It calls for shredded cheese, but I buy it in the deli section, of the grocery (have them cut it a little thicker) and Julianne cut it instead.  The original recipe calls for iceberg lettuce, that is how I made it for the photo.  I prefer romaine, but again, to each their own! When it comes to tomatoes, I prefer to use the Roma style ones. The Italian hard rolls are best.  They stand up better to the dressing, if you are in Nebraska, I always use the Rotella Bakery ones! Lastly, to me, a little red onion goes a long way, so I usually use less than the recipe calls for.   Follow it how the recipe reads, or if you're like me teak it until it's your own! Anyway you slice it, you won't be sorry you made this one!

Want to check out Little King?

http://www.littleking.us/

Little King Salad


Before there were Subway Sandwiches, or Blimpie or Jimmy John's, here where I grew up, we had Little King Deli. If you wanted a deli style hoagie this is where you went.  Their signature sandwich, number 11 on the menu, is The Royal Treat, and THAT it is!!  Now when I can't make it to the deli for a sandwich, I have another option: Little King Salad. It's like their lip smackin' sandwich, in a bowl!

little king salad

A friend of mine had asked for the recipe a couple of days ago, and I just plain couldn't get it out of my mind!!  It's been SO HOT here, on the menu a couple days a week have been salads! My kids get super excited when I make this one though, because it's not a fru-fru salad... It's a fill you up kinda thing!

full of deli style meats, cheeses and it's own home made dressing

Here is the basic recipe, below it, I have shared my tips and tricks.

Little King Salad

Salad:

1 head iceberg lettuce chopped

1/4 lb chopped ham

1/4 lb chopped turkey

1/4 lb chopped hard salami

1/4 lb pepperoni
1 red onion sliced
2 tomatoes sliced

1 C shredded cheese (provolone or Swiss are best)

Italian Hard Rolls

Dressing:

3/4 c Olive oil

1/4 c tarragon vinegar

1/8 t pepper

1/2 t dried oregano

1 t salt

1/4 t garlic powder

Mix up dressing, pour over salad ingredients, toss well. Before you serve throw in torn up pieces of Italian hard rolls.

From experience:

You can use all of the meat flavors, like it calls for, or just use the ones that you like. i like to use them all. I like to chop some, Juliane some, and for the pepperoni, I love the mini ones!!  I prefer the provolone cheese when I make it. It calls for shredded cheese, but I buy it in the deli section, of the grocery (have them cut it a little thicker) and Julianne cut it instead.  The original recipe calls for iceberg lettuce, that is how I made it for the photo.  I prefer romaine, but again, to each their own! When it comes to tomatoes, I prefer to use the Roma style ones. The Italian hard rolls are best.  They stand up better to the dressing, if you are in Nebraska, I always use the Rotella Bakery ones! Lastly, to me, a little red onion goes a long way, so I usually use less than the recipe calls for.   Follow it how the recipe reads, or if you're like me teak it until it's your own! Anyway you slice it, you won't be sorry you made this one!

Want to check out Little King?

http://www.littleking.us/

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Tortellini with Pesto Salad....Looks Fancy.... but Shhhhh! Only 3 Ingredients!! ;)

Need a quick and easy salad for a picnic this weekend? Want to look like you made something gourmet? This recipe looks fancy and yet... only two ingredients...three if you sprinkle cheese on top!

tortellini with pesto

All you need are two or three ingredients! I love to buy the pasta in the refrigerated section.  It, to me, tastes so much fresher. I buy Buitoni Brand. I like the package that has the regular pasta noodles as well as the spinach ones.  The three cheese are yummy! Then they have a ready made pesto.  (This also ROCKS on homemade pizza!!)

and

Cook the pasta like the package directions tell you, and then spoon on the pesto.  It's really to your liking, use as much or as little as your taste buds demand! Sprinkle with some fresh Parmesan cheese and Viola! Tortellini Pesto Salad!

I also make this hot, and serve it as a quick easy side for dinner! Hint...left over salad? Add a little olive oil and zap it in the microwave... Instant side... add a little grilled chicken and it's dinner!

Enjoy!!



Need a quick and easy salad for a picnic this weekend? Want to look like you made something gourmet? This recipe looks fancy and yet... only two ingredients...three if you sprinkle cheese on top!

tortellini with pesto

All you need are two or three ingredients! I love to buy the pasta in the refrigerated section.  It, to me, tastes so much fresher. I buy Buitoni Brand. I like the package that has the regular pasta noodles as well as the spinach ones.  The three cheese are yummy! Then they have a ready made pesto.  (This also ROCKS on homemade pizza!!)

and

Cook the pasta like the package directions tell you, and then spoon on the pesto.  It's really to your liking, use as much or as little as your taste buds demand! Sprinkle with some fresh Parmesan cheese and Viola! Tortellini Pesto Salad!

I also make this hot, and serve it as a quick easy side for dinner! Hint...left over salad? Add a little olive oil and zap it in the microwave... Instant side... add a little grilled chicken and it's dinner!

Enjoy!!



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Peg's Salad

A tribute to one special lady, and her great raw veggie salad recipe.

Peg's Salad

My husband's God-Mother, Peg, was one dynamic woman!  You know the type, can brighten a room just by entering it? She was one of the hardest working women I have ever met. She loved her family with all of her heart and soul.  No matter what was going on, she could always make the best out of any situation.  This past April, she was taken from us way too early.  She was only 58. 

my husband and Aunt Peg

Early in our marriage, I attended an event in my husband's family.  Honestly, I don't even remember what it was at this point?  There on the buffet, was a raw vegetable salad, I took a spoonful.  I sat down to eat and promptly went and got another spoonful.  So tasty!! I asked Peg for the recipe and the recipe card has always been titled "Peg's Salad."  It's a great picnic salad, you should try it sometime!

So, in honor of Peg, and of summertime picnics and being with your family, here is her recipe.

Peg's Salad

1 head cauliflower

1 bunch broccoli

1 small package carrots

1 large package shredded mozzarella cheese

1 package bacon, fried and crumbled (I have cheated and used the real bacon pieces by the bacon bits)

1 bottle Kraft (tm) Seven Seas Creamy Italian salad dressing (I can never find this anymore. So, I always buy the Kraft (tm) Creamy Italian)

Chop the veggies, combine all of the ingredients and refrigerate for at least 8 hours. I usually make it the day before, and give it 24 hours.  Tastes better after it's refrigerated a while.

it can be a meal in itself!

A tribute to one special lady, and her great raw veggie salad recipe.

Peg's Salad

My husband's God-Mother, Peg, was one dynamic woman!  You know the type, can brighten a room just by entering it? She was one of the hardest working women I have ever met. She loved her family with all of her heart and soul.  No matter what was going on, she could always make the best out of any situation.  This past April, she was taken from us way too early.  She was only 58. 

my husband and Aunt Peg

Early in our marriage, I attended an event in my husband's family.  Honestly, I don't even remember what it was at this point?  There on the buffet, was a raw vegetable salad, I took a spoonful.  I sat down to eat and promptly went and got another spoonful.  So tasty!! I asked Peg for the recipe and the recipe card has always been titled "Peg's Salad."  It's a great picnic salad, you should try it sometime!

So, in honor of Peg, and of summertime picnics and being with your family, here is her recipe.

Peg's Salad

1 head cauliflower

1 bunch broccoli

1 small package carrots

1 large package shredded mozzarella cheese

1 package bacon, fried and crumbled (I have cheated and used the real bacon pieces by the bacon bits)

1 bottle Kraft (tm) Seven Seas Creamy Italian salad dressing (I can never find this anymore. So, I always buy the Kraft (tm) Creamy Italian)

Chop the veggies, combine all of the ingredients and refrigerate for at least 8 hours. I usually make it the day before, and give it 24 hours.  Tastes better after it's refrigerated a while.

it can be a meal in itself!

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