Starters:
Broccoli Slaw Salad
I feel like a rock star every time I make this. In fact, I think it kind of made me a little famous. I’ve shared this recipe with lots of people. Of course I can’t exactly take full credit for this recipe, or any others.
Ingredients
- 2 bags (3-ounce) Ramen Noodle Soup in Oriental (other flavors will work, too)
- 3/4 stick butter
- 1/4 cup slivered almonds
- 2 bags (12-ounce) bags broccoli cole slaw (in the bagged salad section of the grocery store)
- 1/4 cup sunflower seeds
- Chopped green onions, for garnish
Dressing Mix:
- 3/4 cup canola oil
- 1/4 cup brown or white sugar
- 1/4 cup apple cider vinegar
- 1 ramen noodle seasoning packet
Directions
Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat). Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.
Infamous Salad
This is our families go to salad, easy and always a crowd pleaswer.
Ingrediants
· Baby spinach salad in a box
· Asiago cheese, shaved
· Dried cranberries
· Garlic Expressions salad dressing
Directions
Toss all ingredients together.
Smoky Bacon and Chickpea Salad
This could really be a meal in itself. LOVE the toasted chickpeas.
Ingredients
- Extra-virgin olive oil, for drizzling, plus 1/3 cup
- 4 slices bacon, chopped
- 2 (15-ounce) cans chickpeas, rinsed and dried
- Salt
- Few healthy pinches crushed red pepper flakes
- 3 hearts romaine, chopped
- 1 rounded teaspoon Dijon mustard
- 3 tablespoons balsamic vinegar, eyeball it
Directions
Heat a small skillet over medium high heat. Add a drizzle of EVOO and the bacon. Crisp the bacon then transfer to a paper towel-lined plate. Add dried chickpeas and reduce heat to medium. Cook until toasted and lightly browned, 10 to 12 minutes. Season chickpeas with salt and crushed pepper flakes and cool.
Place greens in a salad bowl. Whisk together the mustard, vinegar and about 1/3 cup extra-virgin olive oil. Add bacon and chickpeas to the salad and toss to coat evenly.
Ricotta Fritters
This dipping sauce makes the best salad dressing ever! Honestly.
Ingredients
Fritters:
- 1 1/2 cups fresh whole milk ricotta
- 1 1/2 cups shredded smoked mozzarella
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups panko (Japanese bread crumbs)
- 3 large eggs
- 3/4 cup all-purpose flour
- Vegetable oil, for frying
- 1 tablespoon fresh chopped thyme leaves
Balsamic Dipping Sauce:
- 6 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Directions
For the Fritters: In a small bowl combine the ricotta, smoked mozzarella, salt, and pepper. In another bowl pour the panko. In a third bowl lightly beat the eggs. Put the flour in a fourth bowl. Line a tray with parchment paper.
Scoop a 1 1/2 tablespoon ball of the cheese mixture into the flour and roll to coat. Transfer the ball to the eggs and roll to coat. Transfer the cheese ball to the panko and again roll to coat. Transfer the ball to the parchment-lined tray. Continue with the remaining cheese mixture.
Meanwhile heat 3 inches of vegetable oil in a large skillet to 350 degrees F. Fry fritters in batches, being careful not to overcrowd the pan, until golden, about 1 to 2 minutes. Remove with a slotted spoon to paper towel to drain. Sprinkle with thyme. Serve warm with Balsamic Dipping Sauce.
For the Balsamic Dipping Sauce: Combine the vinegar, lemon juice, mustard, and honey in a blender. Blend until combined. Add the oil in a steady stream while the machine is running. Season with the salt and pepper. Serve in a small bowl alongside the fritters.
Marmalade Meat Balls
For years this was the only recipe I used the slow cooker for!
Ingredients
- 2 pounds fully cooked frozen meatballs (recommended: Armanino)
- 1 bottle (16-ounce) catalina salad dressing
- 1 cup orange marmalade
- 3 tablespoons Worcestershire sauce
- 1/2 teaspoon red pepper flakes
Directions
Place frozen meatballs in the insert of a slow cooker. In a bowl, stir to combine the remaining ingredients. Pour over meatballs and stir to coat. Cook on high setting for 2 to 3 hours.
Crostini with Sun-Dried Tomato Jam
“A lot of work for that one,” said Jon, “but it tastes yummy.”
Ingredients
Sun-Dried Tomato Jam:
- 1 (8-ounce) jar sun-dried tomatoes packed in oil, drained and chopped, oil reserved
- 1 tablespoon olive oil
- 1/2 onion, thinly sliced
- 1 clove garlic, minced
- 2 tablespoons sugar
- 1/4 cup red wine vinegar
- 1 cup water
- 1/2 cup chicken broth
- 1 teaspoon chopped fresh thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Crostini:
- 1 baguette, cut into 3/4-inch slices
- 1/4 cup olive oil
- Salt
- Freshly ground black pepper
- 5 ounces goat cheese, room temperature
- 2 teaspoons chopped fresh thyme leaves
For the Sun-dried Tomato Jam:
Directions
Place a medium saucepan over medium heat. Add the chopped sun-dried tomatoes, 1 tablespoon of the reserved sun-dried tomato oil, olive oil, onion, and garlic. Stir and cook until the onions are soft and beginning to brown at the edges, about 5 to 7 minutes. Add the sugar, vinegar, water, chicken broth, thyme, salt, and pepper. Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes. Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 5 to 10 more minutes. Remove from the heat and set aside.
- For the Crostini
Preheat the oven to 400 degrees F. Line a baking sheet with foil.
Place the baguette slices on the baking sheet. Using a pastry brush, lightly coat the baguette slices with olive oil. Sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes.
