Green Apple Yogurt Coleslaw

serves ~8

1 medium head green cabbage (I'm using napa - since that's what came in our CSA box)
2 Granny Smith apples, unpeeled and grated (I use my Cuisinart to grate the apples)
1 red bell pepper, seeded and thinly sliced
3 green onions, thinly sliced
1/2 cup shredded carrot
1/2 cup plain non-fat yogurt (Trader Joe's Greek is my favorite!)
1 Tbsp cider vinegar
2 tsp sugar
1 Tbsp lemon juice
1 Tbsp Dijon mustard
1 teaspoon celery seeds
kosher salt & pepper to taste

In a small bowl, whisk together yogurt, vinegar, sugar, mustard, lemon juice.
In a large bowl, combine cabbage, apples, bell pepper, green onions and carrot.
Pour dressing over vegetables and toss to combine.
Season with salt and pepper.
Refridgerate at least 20 minutes.
Toss again, top with celery seeds and ENJOY!

What's For Lunch: Ramen Noodle Coleslaw

(sad cell phone pic, but you get the idea!)

This morning's CSA box had savoy cabbage in it. And carrots. I already had cilantro, zucchini, and a handful of brussels sprouts in my crisper needing to be used up. So this is what I made for lunch today. It turned out really good! If you wanted to make a more hearty meal out of it, you could add poached chicken, but I enjoyed the light, all veggie, feel to it today! If I had a red bell pepper - I would've thrown that in too!

Ramen Noodle Coleslaw
makes enough for 2 main dish salads, or 4 side salads
 
Ingredients
1 TBSP vegetable oil
1 TBSP sesame oil
3 TBSP rice wine vinegar
1 TBSP soy sauce
2 tablespoons white sugar
1 (3 ounce) package oriental flavored ramen noodles, crushed, seasoning packet reserved
1/2 teaspoon ground black pepper
2 tablespoons sesame seeds
1/4 cup sliced almonds
1/2 medium head cabbage, shredded
1 zucchini, shredded
2 carrots, peeled and shredded
5 green onions, chopped
1/2 bunch of cilantro, washed and chopped
6-8 brussels sprouts, shredded
(you can totally omit these if you are not fond of them or don't have them. They don't make the salad...I just wanted to use them up and they add good crunch!)


Directions
Preheat oven to 350 degrees F.
Place sesame seeds and almonds in a single layer on a medium baking sheet. Bake in the preheated oven 8-10 minutes, or until lightly brown.

Meanwhile, in a medium bowl, whisk together the oils, vinegar, soy sauce, sugar, ramen noodle spice mix, and pepper to create a dressing.

In a large salad bowl, combine the cabbage, zucchini, carrots, brussels sprouts, cilantro, green onions and crushed ramen noodles. Pour dressing over the cabbage, and toss to coat evenly. Top with toasted sesame seeds and almonds.
ENJOY!

Warm Brussles Sprout Salad

This recipe is straight out of this months Everyday Food magazine. (I love this publication!) I made it for myself for lunch and added pinenuts. It was super easy, and surprisingly tasty and filling! I liked it warm, and thought it would be a great side dish with a roasted chicken and mashed potatoes.

I also think it would taste equally good cold. I was thinking the Brussels Sprouts lend themselves to an Asian Slaw feel (similar to Napa Cabbage) so I might try making it again, but serve it cold tossed with lo-mein noodles, carrots, poached chicken and maybe some cilantro....stay tuned for that one.


Ingredients
1 TBSP extra virgin olive oil
3/4 lb Brussles Sprouts, trimmed and shredded
3 TBSP lemon juice
1/4 cup grated pecorino cheese

Directions
In a large skillet, heat the olive oil over medium-high heat.
Add the brussles sprouts and season with salt and pepper.
Cook, tossing often, until bright green and slightly wilted, about 3 minutes.
Add lemon juice and transfer to a large bowl.
Add pecorino cheese and toss well.
Season with more salt and pepper if desired.
ENJOY!

Summer Southern Succotash

Some girlfriends and I have decided to start a Supper Club. I'm so excited. It's gonna be a great time of trying new recipes, exploring new flavors, and celebrating good friendships! Our first meeting isn't until the end of the month, but I thought I'd post my recipes now. I'm hoping my girlfriends will send me their recipes so I can post them here too! 

To kick it off, we picked "Southern" as our theme and I'm supposed to bring the side dish.  My OCD, indecisive, recipe spaz self couldn't decide on just one. So I'm making two. Succotash and Fried Green Tomatoes. YUM! Pictures will post after our party on the 25th.

This Succotash recipe is loosely based on how we used to make it at the restaurant. Except I added bacon and okra to this one. Cause bacon makes everything better. And I figured being adventurous is what Supper Club is all about right? So Okra it is...

Ingredients
2 cups fresh lima beans (or 1 lb frozen)
1 cup chopped onion
8 slices of bacon
2 Tablespoons butter
1 cup chopped red pepper
2 cups sliced okra
4 cups fresh corn cut from cob (about 6 ears)
1/4 cup whipping cream
1/2 teaspoon salt, or to taste
1/8 teaspoon pepper
Garnish - chopped chives and hot pepper sauce (like Tabasco or 

Directions
Cook lima beans in boiling, salted water about 15 minutes or till almost tender; drain.

While lima beans are boiling, melt butter in large nonstick skillet over medium heat.

Add onion and bacon. Cook until tender. About 5 minutes.

Add lima beans, bell pepper and okra.

(Save corn til last!)

Cook and stir 5 minutes.

Add whipping cream, corn, salt & pepper and mix well.
Cook over very low heat, stirring frequently, about 7 to 10 minutes, or until corn is tender.
Remove to a serving dish and garnish with chopped chives.
Have hot pepper sauce available for those who want to heat it up!
ENJOY!

What's for Lunch: Spinach & Orzo Salad

I adapted this recipe from one I found in Sunset Magazine last month. Being a stay home Mom, I am always looking for something interesting for lunch. Sometimes PB&J just doesn't cut it. I found this recipe to be filling, with good flavor, but still light enough to eat in the middle of the day and not slow me down! It keeps great and is even better after the flavors have had a chance to meld. If you are looking to make this recipe a little more protein packed - you could easily add grilled or roasted chicken pieces or even diced tofu!

Ingredients
1 cup orzo pasta
3 Tablespoons olive oil
3 Tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups baby spinach leaves, roughly chopped
1/2 cup diced red onion
1/2 cup diced cucumber, seeded and diced
1/4 cup slivered sun dried tomatoes packed in oil
12 pitted kalamata olives, sliced
1 cup crumbled Feta cheese



Directions
Cook orzo according to package directions.
While orzo is cooking, whisk together oil, two vinegars, oregano, basil, salt, and pepper in a large bowl. Set aside.
Drain orzo.
Rinse with water until cool, and drain again.
Add the orzo to the bowl with dressing and gently mix in spinach, onion, cucumber, tomatoes, and olives to combine.
Gently fold in Feta and add more salt if you like.
ENJOY!

Rosemary Parmesan Oven Baked Potatoes

Makes 3-4 servings
Ingredients
4-5 red potatoes, washed and cubed (I leave the skins on, but you can peel them if you want)
1/4 cup flour
4 Tablespoons Parmesan cheese, grated
1 teaspoon dried Rosemary leaves
1/2 teaspoon paprika
1/4 teaspoon garlic salt
1/4 teaspoon black pepper, if desired
1/4 cup Italian dressing


Directions
In large plastic bag, combine all the ingredients except the cubed potatoes and shake to mix well.

Place potato cubes in bag.

Twist shut and shake until coated.
Remove potatoes to a greased shallow baking dish.

Drizzle on Italian bottled salad dressing.

Bake in 350 degree oven until potatoes are tender, 30 to 35 minutes.
Carefully stir once to turn potatoes during baking time.
ENJOY!

Ashley's Balsamic Glazed Brussel Sprouts

Balsalmic Glazed Brussel Sprouts

I LOVE Brussel Sprouts...and I've even converted a few fans in our family with this recipe! These are actually the best when stored overnight in the refrigerator and served chilled!

Ingredients:
* 2- 3 cups brussels sprouts, with the stems trimmed and tops trimmed flat
* 1 tsp sugar or splenda
* Salt and pepper to taste
* 1/2 cup balsamic vinegar
* 3 tbsp olive oil

Preparation:
Pre-heat oven to 375 degrees.
Mix together the vinegar, sugar, salt and pepper together in a small bowl. Slowly incorporate the olive oil until a dressing is formed.

Place the brussels sprouts in a bowl and mix in the dressing. Let them sit and marinate for 30 minutes.

Place the sprouts in a single layer in a baking dish with the dressing. Bake for 30 to 45 minutes, turning the sprouts every few minutes to keep them coated. Sprouts are done when they are lightly browned....but you might want to test them to make sure the centers are tender.

Spanish Rice

A more traditional recipe would omit the corn, peas, and carrots and just be rice, onions and tomatoes....but this is my sneaky way to get my kids to eat some veggies. Feel free to omit any of them you don't like. Since you add them at the end, leaving them out wont change the consistency of the rice.

Ingredients
2 TBSP olive oil
1 onion, chopped fine
1 TBSP minced garlic
2 cups of medium or long-grain white rice
4 cups chicken broth (I like to use chicken stock, if I have it on hand)
1 TBSP tomato paste
1/4 tsp oregano
1/4 tsp cumin
1 teaspoon salt
1/2 cup frozen peas
1/2 cup carrots, diced and cooked
1/2 cup frozen corn
1/2 cup diced tomatoes

Directions
In a large skillet brown rice in olive oil over medium heat.
Add onion and garlic and cook, stirring frequently, about 4 minutes, or until onions are softened.
In a separate sauce pan bring stock to a simmer.
Add tomato paste, oregano, cumin and salt to the stock.
Add rice-onion mixture and bring to a simmer.
Cover. Reduce heat and cook 15-25 minutes, or until all the liquid is absorbed.
Add corn, peas, cooked carrots and fresh tomatoes.
Turn off heat and let sit for 5 minutes.

Serve with Tacos, Enchiladas, or Chicken & Green Chile Casserole and ENJOY!

Herb & Cheese Oven Roasted Fries

Ingredients
3 russet potatoes, cut into thin wedges
3 tablespoons extra-virgin olive oil
1 teaspoon oregano, chopped
1 teaspoon thyme, chopped
1 teaspoon parsley, chopped
salt and pepper
1/2 cup grated Parmesan cheese


Directions
Preheat oven to 500 degrees F.
Place potato wedges on a cookie sheet.
Drizzle with just enough olive oil to coat.
Season with herbs, salt and pepper.
Roast potatoes and turn after 15 to 20 minutes.
Sprinkle cheese liberally on potatoes and roast another 10 minutes.

ENJOY!

Spicy Coleslaw

Ingredients

Dressing
1 1/2 cups mayonnaise
1 bunch cilantro, chopped
3 shallots, chopped
4 cloves garlic, chopped
2 jalapeno peppers, chopped
2 TBSP fresh lime juice
1 TBSP rice wine vinegar
1 TBSP Dijon mustard
1 TBSP Worcestershire sauce
1 tsp ground cumin

Slaw
1 head green cabbage, cored and shredded
1 head purple cabbage, cored and shredded
1 red pepper, seeded and sliced
1 yellow pepper, seeded and sliced
2 carrots, shredded
salt to taste

Directions
In a blender, puree the dressing ingredients until creamy.
Combine the slaw vegetables in a large bowl.
Pour dressing over vegetables and toss to coat.
Season with salt to taste.
Cover and refrigerate.
Tastes best if you let the flavors meld for a couple hours before serving.
ENJOY!

Cornflake Cheesy Potatoes

This is one of those funny recipes that I HATED as a kid...and now I can't get enough of it. Weird. I think this is the best side dish to any BBQ'd meat....but my favorite thing to pair it with is Tri Tip. I love how the casserole all comes together in creamy, cheesy, salty, crunchy goodness. Serves 10-12.

Ingredients
1 (32 oz) pkg. frozen hashbrown potatoes, thawed
3/4 cup butter, divided and melted
1/2 cup onion, chopped
1 can cream of chicken soup (undiluted)
1 (8 oz) sour cream
1 cup grated sharp Cheddar cheese
2 cups cornflakes

Directions
Preheat oven to 350 degrees.
Saute onions until tender, remove to large bowl.
Add potatoes, 1/2 cup butter, soup, sour cream and cheese to the large bowl with onions and stir well.
Spoon into greased 2 1/2 quart casserole dish.
In another bowl, crunch cereal and stir in remaining 1/4 cup melted butter.
Sprinkle cornflakes over potato mixture.
Bake for 45- 50 minutes.

ENJOY!

Green Chile Cornbread

This recipe can now be found on my family blog, 
Bringing Up Burns

Goat Cheese, Panchetta & Cranberry Stuffing

YUM. That's about all I can say about this stuffing. Oh yeah - and GOAT CHEESE. I love goat cheese. A couple years ago, my brother in law and his girlfriend made this when they had us over for Christmas Day dinner. It had cherries and hazelnuts in it, making it a little more "Christmas-y," but I changed it up last Thanksgiving and made it with cranberries and walnuts instead, and I liked it even better.

Pancetta is a thinly sliced, Italian ham. Sometimes you can find it prepackaged in the gourmet food aisle. If not, the deli counter usually has it. I tried to cut corners once, and made the stuffing without toasting the bread crumbs first. (I thought my 2 day old loaf of bread was dried out enough) Mistake! It turned out way too wet. So don't do as I did. Take the time to follow all the steps correctly and it will turn out delicious!

Ingredients:
1/2 cup dried cranberries

1 (1-pound) loaf crusty country-style white bread
1/4 cup olive oil
4 teaspoons chopped fresh thyme
2 large garlic cloves, minced

6 tablespoons (3/4 stick) butter
1 1/2 cups finely chopped onion
1 1/2 cups thinly sliced celery
1 1/4 cups chopped pancetta
1/3 cup chopped fresh parsley

1/2 cup toasted walnuts, coarsely chopped
1 3/4 cups chicken broth or turkey stock, heated
8 ounces chilled fresh goat cheese, crumbled into 1/2-inch pieces

Directions:
Preheat oven to 375°F.
Place cranberries in bowl; cover with apple juice and microwave on high for 1 minute. Let stand until soft, about 15 minutes. Drain.

Cut bread with crust into 1-inch cubes (10 cups loosely packed). Place in large bowl.
Add oil, thyme, and garlic; toss.
Spread out on large rimmed baking sheet. Sprinkle with salt and pepper.
Bake until golden and slightly crunchy, stirring often, about 20 minutes.
Return to same large bowl.

Melt butter in large skillet over medium-high heat. Add next 3 ingredients.
Sauté until vegetables are soft, about 10 minutes. Mix in parsley and cranberries.

Preheat oven to 375°F.
Butter an 11x7x2-inch glass baking dish.
Stir vegetables and nuts into bread cubes. Add hot broth, tossing to coat.
Mix in the cheese and then transfer to the baking dish.
Cover with buttered foil, buttered side down.
Bake until heated through, about 25 minutes.
Uncover and bake until top is brown, about 25 minutes longer.

ENJOY!

CLICK HERE to visit Bringing Up Burns and read my Thankful Thursdays post. You'll meet another amazing woman trying to keep Thanksgiving in her heart and home all year through!

Susan's {Gulliver's} Creamed Corn

Is there a dish or two that symbolize Thanksgiving to you? Without it, Turkey Day just wouldn't be complete? My Mom's Creamed Corn is that for me. I love it! It is rich, super creamy, and the Parmesan cheese adds the perfect flavorful kick. My mom says the recipe came from Gulliver's Restaurant. Gulliver's is an Old World English restaurant located in the heart of Orange County. They are best known for their Prime Rib, Creamed Corn and Spinach Souffle.

SERVES 10
Ingredients
2 (20 ounce) pkgs frozen kernel corn8 ounces whipping cream8 ounces whole milk1 tsp salt
6 tsp sugar
pinch of white or cayenne pepper
3 TBS melted butter
2 TBS flour
1/2 cup Parmesan cheese
1 bunch chives, optional

Directions

Combine all ingredients except last three in a saucepan.Bring to a boil and simmer 5 minutes.

Blend flour with the melted butter. Add to the corn mixture and mix well.

Pour corn into a flat casserole dish and sprinkle with the Parmesan cheese.

Place under the broiler until browned - about 5 minutes. Top with chopped chives, if desired.

ENJOY!

Be sure to check Bringing Up Burns for today's "Thankful Thursday" post. So fun!

Coconut Mango Rice

This recipe can now be found on my family blog, 

Bringing Up Burns