Raw Broccoli and Cranberry Salad

My brother and I both grew up with a great love for broccoli!  I usually make it with a mustard sauce that my mom made.  It has always been my favorite way.  I do like to change it up every when I see something that looks good and let me tell you, this was SO GOOD!  I can't stop thinking about it. 

I think that I might use pine nuts instead of bacon to make it a little healthier but it was absolutely delicious.  The trick for me was to cut the broccoli into small florets.

This recipe makes enough for 4 portions.

Ingredients:

4 cups broccoli pieces (chopped) or broccoli florets

1 red onion, chopped

1 cup dried cranberries

8 pieces of bacon, crumbled

Your favorite honey mustard salad dressing (I used Newman's Own)

Directions:

Toss the first 4 ingredients together in a big salad bowl and drizzle in your desired amount of honey mustard dressing. Serve and enjoy :).

 

Source: http://mixandmatchmama.blogspot.com/2014/07/broccoli-and-cranberry-salad.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+MixAndMatchMama+(Mix+and+Match+Mama)

One Pot Zucchini Mushroom Pasta

I made this to change things up a little and really liked it!  I can't put my finger on what it reminds me of but possibly the sauce in moo goo gai pan.

 

Ingredients

• 12 oz spaghetti
• 1 small carton of mushrooms, thinly sliced
• 2 zucchini, thinly sliced and halved or quartered
• 2/3 cup peas
• 2 TB chopped garlic 
• 2 sprigs thyme or 1 TB dry thyme  
• Kosher salt and freshly ground black pepper an greek seasoning, to taste
• 1/3 cup grated Parmesan
• 1/4 cup 2% milk
• 4 cups of chicken broth or water

Instructions

• In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 4 cups broth; season with salt and pepper and greek seasoning, to taste.
• Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream.
• Serve immediately.

Notes:

 

• I originally poured the milk and cheese in together but the cheese melted in big clumps.  I suggest sprinkling the cheese in as you stir to more evenly distribute it.  And to top your serving with a pinch as well!

• You could easily add some cooked diced chicken to this recipe as well and make it a meal with meat!  I served chicken breasts on the side!

 

Adapted from: http://damndelicious.net/2014/06/13/one-pot-zucchini-mushroom-pasta/

Avacado Deviled Eggs

This is a recipe that my cousin Alison discovered and is always a hit! 

Ingredients

Original recipe makes 12 servings

6 hard-boiled eggs, peeled and halved
1 small avocado - peeled, pitted, and diced
3 slices cooked bacon, chopped, divided
2 1/2 tablespoons mayonnaise
2 teaspoons lime juice
1 clove garlic, crushed
1/8 teaspoon cayenne pepper
sea salt to taste
1 jalapeno pepper, sliced(optional)
1 dash hot sauce, or to taste(optional)

Directions

1. Scoop egg yolks into a bowl; add avocado, 2/3 of chopped bacon, mayonnaise, lime juice, garlic, cayenne pepper, and salt. Mash egg yolk mixture until filling is evenly combined.
2. Spoon filling into a piping bag or plastic bag with a snipped corner. Pipe filling into each egg white; top with a bacon piece, jalapeno slice, and dash hot sauce.

 

Notes: I used a pickled jalapeno slice and removed 1 whole egg yolk to make room for the avocado. I used half of a Haas avocado.

 

 

Source: http://allrecipes.com/recipe/avocado-deviled-eggs/

Paula Deen's Corn Salad

I had this corn salad at a bday party we went to recently and it was so delicious!  I made it for the next gathering at my house and everyone loved it so it is definately a keeper!  And I am not a fan of mayo but you would never even know that is what's in this!

Ingredients:

2 (15 ounce) cans whole kernel corn, drained
2 cups grated cheddar cheese
1 cup mayonnaise
1 cup green pepper, chopped
1/2 cup red onion, chopped
1 (10 1/2 ounce) bag coarsely crushed
Fritos chili cheese corn chips
(I could not find these so I mixed 1/2 regular and 1/2 barbeque corn chips)

Directions:
Mix first 5 ingredients and chill. Stir in corn chips just before serving.

Source: http://www.food.com/recipe/paula-deens-corn-salad-230035?oc=linkback

Cucumber Salad

This is the yummiest cucumber salad I have ever had and ALWAYS a crowd pleaser!

Ingredients: (This is for a large batch, if you don't want it so big, just cut it in half)
6 large cucumbers, sliced thin
1 medium tomato diced
1 medium sweet yellow onion diced
1 Tbsp salt

Dressing:
1/2 cup cider vinegar
4 Tbsp canola oil
2 Tbsp honey
1 tsp celery salt
1 tsp dried basil
1 tsp ground mustard
1 tsp garlic powder
1/2-1 tsp salt (to taste)
1/2 tsp dried oregano
Couple dashes of cayenne pepper

Put sliced cucumbers in a strainer and toss with 1 Tbsp salt. Let stand for 30+ minutes. (This draws all the water out of the cucumbers, so either put it on a plate to catch the water or in the sink. I like it on a plate in the fridge so the cucumbers stay cold)
In a large bowl, combine diced tomatoes and onions.

In a small bowl whisk together all the dressing ingredients. When you are ready to serve, rinse the cucumbers to get all the salt off and drain. Add to tomatoes and onions. Toss with dressing.

Yum!!

Source: http://kelsies-kitchen.blogspot.com/2009/07/cucumber-salad.html?m=1