ginger oriental ramen noodle salad

Perfect for a quick yummy salad for a potluck or to compliment any meal.  Add grilled chicken to make it a complete meal!!

1/4 head purple cabbage, finely chopped
1/4 head green cabbage, finely chopped
1/4 head Napa cabbage, finely chopped
4 green onions, sliced
1 PKG Ramen noodles oriental or chicken, crushed
1 TBL BLACK sesame seeds

Mix together except the noodles and refrigerate an hour.

DRESSING:
2 TBL sugar
3 TBL Rice vinegar
1 TSP fresh grated ginger
1 TSP Mirin Sauce
1/2 c. salad oil
1/2 tsp. pepper
Flavor packet from the noodles

Toss together just before serving!!

watermelon "salsa"

this is a perfect yummy quick salsa for a hot summer's day!!

3 cups ripe seedless watermelon finely cubed
1 green pepper chopped
1 yellow pepper chopped
2 medium jalapeno pepper's chopped
1 cup sweet onion chopped
1 bunch minced fresh cilantro
1/4 cup fresh lime juice
salt to taste
Tabasco hot sauce to taste

Mix the above together, add salt and Tabasco to your taste and heat preference.  Cover and let salsa rest in refrigerator for  1 hour to macerate. You can serve it with fish, grilled chicken or just with tortilla chips. Enjoy!!

creamy asparagus soup

I LOVE soup and this is one of my favorites!! It is wonderful by it self  or will compliment any meal. It is creamy, fresh and warms the soul... Enjoy!!

1/4 cup salted sweet cream butter
1 white onion, finely chopped
3 stalks celery, finely chopped
3 tablespoons all-purpose flour
4 cups water
1 cup good chicken broth
4 tablespoons chicken bouillon powder
1 yellow potato, peeled and diced small
1 pound fresh pencil asparagus, trimmed and coarsely chopped
3/4 cup real cream
1 tablespoon soy sauce
1/4 teaspoon ground black pepper
1/4 teaspoon ground white pepper

Melt butter in a heavy cooking pot. Add onions and chopped celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Watch it carefully as it will burn and go lumpy. Add water, chicken broth, and chicken soup base; stir until smooth. Bring to a boil. Add diced potatoes and chopped asparagus. Reduce heat, and simmer for about 20 minutes. Puree soup in a food processor or blender in batches. Return to pot. Stir in cream, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot. ENJOY!!

pomegranate salad

A wonderful addition to any dinner!!

1 cup heavy whipping cream, whipped
2 heaping tablespoons of powdered sugar
1 dash of pure vanilla extract
1 cup pomegranate arils
2 apples, diced
2 bananas, sliced

Add the sugar and vanilla to the whipped cream, Taste to make sure sweetness is good, if needed add more powdered sugar. Mix the fruit and creammtogether and serve... ENJOY!!

crock pot sweet potatoes

A great addtion to any Thanksgiving or dinner table!!

8-10 sweet potatoes, chopped into 1' cubes
4 apples, chopped into 1' cubes
1/2 cup pure maple syrup
1/4 cup heavy cream
4 tablespoons dark brown sugar
4 tablespoons butter, melted
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoons ground clove
salt and pepper to taste

Place apples and sweet potatoes in a crock pot or slow cooker. Mix maple syrup, melted butter and cream and pour over. Combine spices and brown sugar and sprinkle on top of the potatoes and apples. Cook on low for 4 to 5 hours. If you like the marshmallow topping on your sweet potatoes about 30 minutes before serving, liberally sprinkle mini marshmallows over the sweet potatoes and recover. Serve and ENJOY!!

summertime corn and avocado salad

Fresh and delicious, the perfect side for any summertime barbecue!!

6 ears corn
2 cups halved cherry tomatoes
1/2 cup thinly sliced red onion
1 large avocado, cut into 1/2-in. cubes
1/3 cup chopped fresh basil leaves
2 tablespoons Champagne vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a large pot of boiling water, cook corn until warmed through, 3 to 5 minutes. Rinse with cold water until cool. Meanwhile, combine tomatoes, onion, avocado, and basil in a large bowl. In a small bowl, combine remaining ingredients to make the vinaigrette, whisking until blended. Cut corn kernels off cobs and add to salad, then pour in vinaigrette and toss gently to combine.

greek tomato & cucumber salad

I had this salad when I was in Greece several times and it quickly became a favorite, you'll love it too!!

2 ripe tomatoes, quartered
1 large cucumber, chopped and halved
1/4 Kalamtata Olives
2 T Capers
1/2 cup thinly sliced red onions
1 slice Greek Feta, triangled
2 T Olive Oil
Fresh lemon juice from 1/2 lemon
1/2 tsp.lemon zest

Combine all ingredients and serve immediately... ENJOY!!

how to cut a watermelon

Watermelon is one of the most refreshing and 'cool' fruits of the summer season. With approximately 92% water content, this juicy and thirst-quenching fruit is a favorite of all dieticians and health conscious people. Moreover, the fruit is rich in potassium, vitamin A and vitamin C and hence, is highly beneficial for health. As summer approaches, we all eye this delicious delicacy of nature. However, to enjoy this great low-calorie sweet treat, the first task would be to crack it open. Though there are sliced watermelons available in the market, buying a whole one would serve as the best option. The latter is fresher and sweeter, when compared to the ones that are available in chunks. Cutting a watermelon can be quite a challenging task, unless you are aware of the best way of doing the same. In the following lines, we have provided information on how to cut a watermelon, easily and safely.

Cutting A Watermelon

Needed:
Watermelon
Serrated knife
Soap
Bowl

The first step would be to rinse the watermelon with a mild soap. This is necessary, as the dirt outside may come in contact with the watermelon flesh, when it is cut. Using the serrated knife, chop off both the ends of the watermelon.

Now, position the knife at one of the ends and slice it through the center. Make sure that you cut along the dark stripes on the outside of the watermelon. This would help you remove the seeds later, as they would end up on the outside of the pieces of watermelon.

Now, cut each half of the watermelon further into sections. Holding the small section in one hand, slice off the watermelon flesh from the rind.

Once you have sliced off the watermelon flesh, cut the big piece into even smaller sections.

Place each of the small sections into a bowl. Your healthy, refreshing treat is ready to be eaten!

Cutting A Watermelon Into Wedges

Needed:
Watermelon
Bowl
Serrated knife
Soap
Fork

Rinse watermelon with soap, to get rid of harmful foreign materials and pat it dry. Cut the watermelon in two equal halves, lengthwise and then further cut down the halves, lengthwise.

Use fork to remove seeds, if you want to and then slice the pieces horizontally, into equal wedges.

If you want to remove the rind, do so by inserting the knife between rind and flesh, to get it away. Your delicious watermelon is ready to eat.

Cutting A Watermelon Into Cubes

Needed:
Soap
Watermelon
Serrated knife
Bowl
Chopping Board

Wash the watermelon using mild soap and pat it dry. Now, cut the watermelon from both ends and let it stand on one end on the chopping board, so that it does not shake while you are cutting it. Remove the rind from the watermelon, by slicing it out and further cut it into two halves.

Now, cut one of the half into 3-4 pieces, like sliced bread and lay it on the board, to further chop it into 1-2 inch slices.

Cut the pieces in opposite direction, to slice them into cubes. Repeat the process with the other half as well. Your fruit is ready enjoy!!

veggie pizza

a fresh twist on a classic favorite

2 (8 ounce) cans Pillsbury® refrigerated crescent dinner rolls or refrigerated flaky dough sheet
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1 teaspoon dried dill
1/8 teaspoon garlic powder
veggies... broccoli florets, green onion, olives, cucumber, cherry tomato, shredded carrot, green, yellow and red peppers

Heat oven to 375 degrees F. If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes. In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with your choice of veggies. Serve immediately, or cover and refrigerate 1 to 2 hours before serving.

fruit pizza

MMMmmm

1/2 cup butter, softened
3/4 cup white sugar
1 egg
1 1/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (8 ounce) package cream cheese
1/2 cup white sugar
2 teaspoons vanilla extract

fruit in season...blueberries, strawberries, bananas, kiwi, peaches, mandrin oranges, raspberries

Preheat oven to 350 degrees. In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool. In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust. Arrange desired fruit on top of filling, and chill. Enjoy!!

vanilla fruit salad

A quick and yummy addition to any summer party!!

2 20 ounce cans unsweetened pineapple chunks
2 3 ounce packages vanilla pudding
2 1/2 cups orange juice
1 small cantaloupe, cubed
3 1/2 cups cubed honeydew
2 cups fresh strawberries, halved
2 cups fresh blueberries
2 cups seedless green grapes
2 medium firm bananas, sliced

Drain pineapple reserving 1 cup juice, set pineapple aside. In a large saucepan, combine the pudding mix, pineapple juice and orange juice. Cook and stir over medium heat until mixture boils and thickens. Remove from the heat; cool. In a large bowl, combine the pineapple, melon, berries, grapes and bananas. Drizzle with pudding mixture. Refrigerate until serving. Enjoy!!

rootbeer baked beans

Perfect for summer barbeque's!!

4 bacon slices
1 medium onion, diced
1 green pepper, chopped
1 8-ounce can pineapple tidbits, drained
2 16-ounce cans pork and beans
1/2 cup old fashioned root beer don't use diet
1/4 cup barbecue sauce
1/2 teaspoon dry mustard

Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels, save 3 tablespoons drippings in skillet. Crumble bacon. Sauté diced onion and green pepper in hot bacon drippings in skillet over med high heat until tender. Stir together onion, crumbled bacon, beans, and remaining ingredients in a lightly greased 1-quart baking dish. Bake beans, uncovered, at 400° for 55 minutes or until sauce is thickened.

avocado corn salad

Yummmmm!

1 cup fresh salt and pepper corn, cut of the cob
1 tablespoon vegetable oil
2 tablespoons water
1 teaspoon ground cumin
1 dash red pepper flakes
1 avocado
2 tablespoons fresh lime juice
1/2 medium red bell pepper
2 tablespoons minced red onions
salt and pepper to taste

Directions:

In a large skillet, add corn, oil, water, cumin, and red pepper flakes. Over medium heat, cook, covered, for 5 minutes or until the corn is tender. Uncover and continue to cook for a few minutes to evaporate the excess moisture. Set skillet aside to cool. Slice the avocado in half lengthwise and remove the pit. Peel the avocado and chop into 1/2 inch pieces and place in a large bowl. Add in the lime juice and stir. Chop the bell pepper into 1/2 inch pieces and add to the bowl. Add the red onion and cooked corn; stir to combine. Add salt and pepper to taste. Serve immediately or cover and chill for 30 minutes.

broccoli salad

summer salad time :)

2 medium head broccoli, cut into individule floretes
1 medium red onion, chopped
1 cup rasins
20 peicec thick cut bacon, cooked and crumbled

mix together:

1 cup mayo
2 Tablespoons cider vinegar
2 Tabblespoons sugar

toss everything together and chill for 1 hour, enjoy!!

maple baked acorn squash

Simply perfect!

1 Acorn squash
1 Tbsp Butter
2 Tbsp Brown Sugar
2 teaspoons PURE Maple Syrup
Dash of Salt
chopped candied pecans, optional

Preheat oven to 400°F. Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out. Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half. Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas. Sprinkle with pecans if you would like. Serves 2 to 4, depending on how much squash you like to eat.

adrienne's stuffed mushrooms

The perfect appetizer or side dish for any holiday meal!

1 (12 ounce) package ground sweet mild Italian sausage
18 LARGE fresh mushrooms
i small onion chopped
2 tablespoons fresh parsley , chopped
1 garlic clove, minced
2 (8 ounce) packages cream cheese, softened
3/4 cup dry bread crumbs
1/2 cup Marsala wine

Preheat oven to 325 degrees F (165 degrees C). Clean the mushrooms. Remove, chop and reserve the stems.Place sausage, onion, garlic and mushroom stems (chopped) in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. In a medium bowl, gently mix the cream cheese and bread crumbs. Mix in the sausage mixture and 1/4 cup wine. Using a spoon, stuff the mushroom caps with the sausage mixture. Transfer to a large baking dish, and cover with the remaining red wine. Bake in the preheated oven 25 to 30 minutes, or until the mixture is lightly brown.

thanksgiving brussel sprouts

1/2 cup pecan halves, cut crosswise into thirds
3 tablespoons unsalted butter
3/4 teaspoon salt
2 pounds baby Brussels sprouts, trimmed
1/2 tablespoon minced garlic
1 teaspoon fresh lemon juice, or to taste
1/4 teaspoon black pepper

Put oven rack in middle position and preheat oven to 350°F. Spread pecan pieces in 1 layer in a shallow baking pan and bake until fragrant and a few shades darker, about 10 minutes. Add 1/2 tablespoon butter and 1/4 teaspoon salt to nuts and toss until butter is melted and nuts are coated. While nuts bake, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 6 minutes, then transfer to a bowl of ice and cold water to stop cooking. Drain sprouts and pat dry. Melt remaining 2 1/2 tablespoons butter in a 12-inch heavy skillet over moderate heat, then add garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to moderately high, then add sprouts and sauté, stirring occasionally, until browned in patches, about 5 minutes. Add lemon juice, pepper, and remaining 1/2 teaspoon salt, then stir in pecans and serve.

ryan's best stuffing ever

While on bed rest Thanksgiving 2005 my darling husband decided to cook an entire Thanksgiving dinner for our little family. He took my stuffing recipe and added his own touches...omitting the liver and ground beef that I usually add and adding bacon and sausage...it turned out AWESOME and I have been making it ever since. I am sure you will love it too!

1 pound maple or sage pork sausage (I like Jimmy Dean)
1/2 pound maple cured bacon, chopped
1 large onion, diced
3 stalks celery, diced
1/2 pound fresh shitake and cremini mushrooms, sliced
2 tablespoons fresh parsley, chopped
1 teaspoon dried sage
1 teaspoon dried Thyme
2 apples, cored and diced
1/4 cup butter, melted
1 cup chicken broth
1 can condensed cream of chicken soup (I like Campbell's)
3/4 cup spiced applesauce
1/2 teaspoon salt to taste
1 teaspoon ground black pepper
1 pound dry bread cubes (homemade or store bought)

Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
Place the sausage, and bacon in a large skillet over medium heat. Mix in the onion, celery, and mushrooms. Season with parsley, sage, and thyme. Cook and stir until meats are evenly browned. Mix in apples, and continue cooking 5 minutes. Drain grease. Mix butter, broth, soup, and applesauce into skillet. Season with salt and pepper. Gently fold in the bread cubes until evenly moist. Transfer the mixture to the prepared baking dish. Bake covered 45 minutes. Uncover, and continue baking 15 minutes, until lightly browned.

delicious potato casserol

These are so good!

I decided to post this because we recently had a family friend pass on from the H1N1 flu. He fought for 4 days through a medically-induced coma, then left this earth a couple days ago. Here's the story if you are interested... heartbreaking!

FUNERAL POTATOES (makes a lot!)

1 3 lb. (48 oz.)(1 bag from a box of Costco hash browns) bag frozen hash browns

1 can cream of chicken or mushroom soup

2 c. sour cream (I use light)

1 c. grated cheese

2 Tbsp. minced onions (I use dehydrated onion flakes)

1 cube butter or margarine (divided into 6 Tbsp. & 2 Tbsp.)

2 c. crushed cornflakes or rice krispies (I prefer rice krispies, and use extra)

Let hash browns start to thaw. Mix the cold hash browns, soup, sour cream, cheese, onions and 6 Tbsp. of butter (melted) in a very large bowl. Place in greased 13x9 pan and smooth the top. Mix 2 Tbsp. melted butter and the crushed cereal in a small bowl and sprinkle over the top. Bake at 350 degrees for at least an hour. Allow more time if the hash browns are frozen hard.

SMALLER BATCH FOR EVERYDAY

The original recipe calls for a 2 pound (32 ounce bag) of hash browns. By increasing the hash browns by a pound, it makes each individual portion less fatty. The original recipe cooks for 45 minutes since it is only 2 pounds of cold hash browns.

If you want to make a smaller batch that is less fatty, try using:

1 2 lb (32 oz.) bag of hash browns

use part or all of the soup

1 cup of sour cream

2/3 c. grated cheese

1 Tbsp. minced onion

6 Tbsp. butter (divided into 4 Tbsp. & 2 Tbsp.)

2 c. crushed cereal

green bean casserole from scratch

2 pounds fresh green beans, trimmed and cut in half
4 cups whole milk
6 tablespoons unsalted butter (divided)
1/4 cup all-purpose flour
Salt and pepper to taste
1 pound button mushrooms, sliced

Fried onion rings:
2 large yellow onions, sliced into thin rings
Whole milk to cover onions
1 cup all-purpose flour
1 teaspoon garlic salt
1 teaspoon salt
1 teaspoon black pepper
Vegetable oil, for frying rings

Heat a pot with plenty of generously salted water. When the water comes to a full rolling boil, add the beans and cook until just tender. Do not crowd the beans or they will turn gray (cook in batches if necessary). Fill a large bowl with ice water and when beans are done, drain and place in the ice water. Once beans have chilled, remove from the ice water and set aside.

In a medium pot, bring the milk to a boil.

While the milk is heating, melt 4 tablespoons of butter in a medium saucepan, then add the flour, mixing with a wooden spoon. Cook flour mixture over medium heat for 3 to 5 minutes, stirring constantly and making sure the flour doesn't brown.

Very gradually pour the boiling milk into the flour mixture, whisking constantly to ensure there are no lumps. Continue to cook the milk mixture, stirring occasionally, until it has thickened, about 10 minutes. Remove from heat, season with salt and pepper and set aside.

Heat a large saute pan over high heat. When hot, add the remaining 2 tablespoons butter and immediately follow with the sliced mushrooms, even before the butter has completely melted. (This will keep the butter from burning while allowing the pan to stay hot enough so the mushrooms saute.)

Saute the mushrooms until lightly browned, and season with salt and pepper. Pour milk mixture into pan with the mushrooms and cook together for a few minutes to meld the flavors. To make onion rings: Place onion rings in a bowl and cover with milk. Place in refrigerator for at least 10 minutes or up to an hour.

In a medium bowl, mix the flour, garlic salt, salt and pepper.

Place enough oil in pot to cover the onion rings (you can fry in batches, if necessary). Heat to 375° F.

Strain milk from onions. Coat onion rings with flour mixture, then fry in the hot oil. Once lightly browned, remove from oil and drain on paper towels To assemble the casserole: Preheat oven to 350° F.

In a large mixing bowl, mix the green beans, mushroom mixture and 1 cup of the onion rings. Taste for seasoning, adding salt and pepper, if necessary.

Spray nonstick cooking spray into an 8-inch square baking pan or any suitable size that will accommodate the beans. Pour mixture into pan and top with the remaining fried onion rings.

Bake for about 45 minutes, or until hot, and serve. Note: Any component of this casserole can be done a day or two ahead, and the whole casserole can be assembled a day in advance.