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Orange Honey Mustard Slaw

Orange Honey Mustard Slaw
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Servings
4
Servings
4
Orange Honey Mustard Slaw
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Place the broccoli slaw in a large bowl. Add the onions and peppers.
  2. Combine the mayonnaise, orange juice, honey, and mustard in a jar with a tight fitting lid. Shake until the ingredients are completely blended.
  3. Pour the dressing over the vegetables. Toss to coat well. cover and refrigerate for at least 2 hours or as long as 24 hours.
  4. Serve with your favorite sandwich or grilled meat.
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Roasted Red Pepper Salsa

Roasted Red Pepper Salsa
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Salsa re-imagined. Sweet and mild, but if you like it with more heat, use a whole jalapeno and leave in a few seeds.
Roasted Red Pepper Salsa
Print Recipe
Salsa re-imagined. Sweet and mild, but if you like it with more heat, use a whole jalapeno and leave in a few seeds.
Ingredients
Servings:
Instructions
  1. Put the peppers in a medium bowl. Add the onions, garlic, cilantro, and parsley. Stir to combine.
  2. Add the jalapeno and lime zest and toss to combine.
  3. Stir in the lime juice and olive oil and stir again to combine.
  4. Taste and add salt and pepper to taste. Cover and chill for several hours.
  5. Serve as a garnish for tacos or with chips.
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Stir Fried Vegetables with Soba Noodles

DIGITAL CAMERA This beautiful plate of vegetables was the beginning of a side dish that embraced the flavors of Asia.

They were joined by Soba Noodles, a Japanese favorite. Made of Buckwheat, they have an earthy taste that holds up to spicy and  hearty flavors alike. DIGITAL CAMERAI created this as a side dish, that complemented some Asian marinated chicken thighs. This is another side dish that could easily be a main dish with or without the addition of protein. As with many of my recipes, you can take all of the liberties that you want… Spices, vegetables, it’s all up to you.

Stir Fried Vegetables with Soba Noodles
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Servings
4
Servings
4
Stir Fried Vegetables with Soba Noodles
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Cook noodles following the package directions. This will only take 3 or 4 minutes. Drain the noodles and rinse with cold water. These can be set aside, but better yet, cook them while the vegetables are cooking.
  2. Heat a large fry pan over high heat. Add the canola oil and swirl to coat the bottom of the pan. Add the broccoli and toss and cook for 2 minutes or so.
  3. Add the carrots and yellow onions and cook for about another 2 minutes. Add the bell pepper and the Thai chili to the pan and cook for a couple of more minutes.
  4. Mix the stock, peanut butter, and hoisin sauce together. Pour into the pan and toss to combine. Allow to simmer for several minutes.
  5. Add the cooked and drained noodles and the green onions, tossing everything to coat. Simmer for 3 - 4 minutes until everything is hot.
  6. Serve it as is for a main dish or pair it with the protein of your choice.
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Summer Corn Chowder

Summer Corn Chowder
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Servings
4
Servings
4
Summer Corn Chowder
Print Recipe
Servings
4
Servings
4
Ingredients
Corn Broth
Chowder
Servings:
Instructions
Corn Broth
  1. Put the bare corn cobs and chopped onion in a soup pot. Add 5 cups water (or enough to cover) and a pinch of salt. Bring to boil. Reduce heat to simmer and cook covered for 1 hour. Turn off heat and allow to steep covered for another hour. Remove the cobs and onions and use in soup.
Chowder
  1. Heat a large soup pot over medium heat. Add the chopped bacon and cook until crisp. This should take about 5 minutes. Remove the bacon, let it drain on paper towels and reserve. Remove all but 1 tablespoon of the bacon drippings from the pot.
  2. Add the onions, celery, jalapeno, and peppers to the pot and cook about 5 minutes stirring occasionally, until they begin to soften. Add the corn kernels and cook another 2 - 3 minutes. Stir in the chili powder and cook 1 minute more.
  3. Add the half and half and corn broth to the pot. Bring to a boil. Lower to a simmer and add the shredded potatoes, green onions and thyme. cook 15 minutes until the potatoes are tender and everything is happy. Add salt and pepper to taste.
  4. Ladle the soup into bowls and garnish with the reserved bacon and grated cheddar.
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Loaded Baked Potato Salad

DIGITAL CAMERAWho doesn’t love a loaded baked potato?  I’ve created a salad that has all the flavors and texture of a baked potato including all the toppings that transform the lowly spud from plain to awesome including a sour cream based dressing.DIGITAL CAMERA It is a comfort food that never gets old, at least in my world. This isn’t a typical Mama D healthy recipe, but it is darned good and deserves to be shared. It’s the perfect dish for a party or pot luck because it serves a small army (well at least 10 people) and goes with almost anything.

This is truly a Baked Potato Salad The recipe starts with russet potatoes that are cut in chunks and baked in the oven instead of boiled. DIGITAL CAMERA

This salad features a Blackened Cajun Potato Shaker spice blend made by Urban Accents. DIGITAL CAMERAThis blend isn’t too salty or spicy, but has lots of paprika and cumin and sweet spices, too. I’ve used it in all kinds of potato dishes and it works on lots of other vegetables as well.DIGITAL CAMERAGive this recipe a try the next time you have lots of mouths to feed. And yes, you can use low or non fat sour cream and mayo. You could even use reduced fat cheese. However, please don’t use turkey bacon…

Loaded Baked Potato Salad
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Servings
10
Servings
10
Loaded Baked Potato Salad
Print Recipe
Servings
10
Servings
10
Ingredients
Servings:
Instructions
  1. Preheat the oven to 375 degrees. Scrub the potatoes and allow to dry. Leave the skin on and cut into approximately 1 inch chunks.
  2. Line 2 large baking sheets with foil. Lightly coat the foil with cooking spray. Lay the potato chunks on the sheets in a single layer. Try to not have the chunks touch.
  3. Bake the potatoes for 15 minutes. Stir to turn the chunks over and bake for another 15 minutes or until the potatoes are tender and lightly browned. Remove from the oven and allow to cool.
  4. While the potatoes are baking, chop the bacon into 1/2 inch pieces and brown in a large fry pan until crisp. Remove from the pan and drain on paper towels. Set aside, reserving 1 tablespoon for garnish.
  5. Slice the green onions thinly including a little of the green part. Set aside .
  6. Coarsely grate the cheese and set it aside as well, reserving 1/4 cup for garnish.
  7. When the potatoes are cool, put them in a large bowl. Add the green onions,and the bacon and cheese that were not set aside for garnish and toss to combine.
  8. In a small bowl, combine the sour cream mayo, pepper, 2 tablespoons of the chives, and the Cajun seasoning. Stir to combine and taste. Make any adjustments to the seasoning that you want.
  9. Add the dressing to the potato mixture and toss to coat. If the mixture seems too thick gradually add milk to thin it. You may need more than the 2 tablespoons.
  10. Taste the salad at this point and adjust the seasonings once more (it's a lot of stuff to season). Chill for at least 2 hours or overnight.
  11. When ready to serve, top with the reserved cheese, bacon, and chives.
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