Category Archives: Culinary Quests

Homemade Popcorn

Homemade Popcorn

Extra time at home means time to learn something new! Homemade 🍿 popcorn!! Straight from raw kernels.

I’ve MISSED $5 movie Tuesdays at our local theater these last months, and streaming at home feels even more real now with authentic popcorn.

I will never buy commercial popcorn again! This is sooo much better and we choose the salt, fats and how much of them.

The whole house smells so yummy. And it’s only $2 for an entire bag of kernels – which makes 96 cups of popped corn. Awesome!
Now we get a better movie theater experience at home while working through our Netflix list. 🎥 🍿 🤩

My sweet friend, Kacey, taught me how to make it from scratch – raw kernel scratch.

Below is the recipe with our tips…

~ One recipe makes approx. 24 cups of popcorn ~

Ingredients:

3/4 c      raw corn kernels

1/2c      oil*

2T          unsalted butter; melted

additional oil (see below)

salt

Directions:

1. Heat stovetop to medium-high heat.

2. In a large pot or stock pot with a lid, pour grapeseed oil to cover the bottom to 1/8” thick (this recipes takes 1/2c).

3. Place 3 kernels of corn in the oil and wait for them to pop.

4. Once popped, immediately add remaining kernels enough to fill the bottom of the pot, one layer thick (this recipe takes 3/4c).

5. Place the lid on the pot and continually shake the pot without removing it from the heat. Continue this until you no longer hear kernels popping. Do not walk away from it and do not overcook.

6. Immediately remove from heat and pour popcorn into a large bowl.

7. Melt butter in microwave-safe bowl, then immediately pour over popcorn. Mix thoroughly with hands.

8. Spray popcorn with oil to taste (or pour slowly if using oil from a bottle). Mix again with hands.

9. Salt popcorn lightly, then taste. Add salt a little at a time, tasting as you go until it’s just right for you.

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**About the oils – I only use grapeseed oil to cook the kernels (and most foods). It is a heart-healthy oil that withstands high heat without burning, changing its chemistry, or oxidizing onto the pot like other oils, which is impossible to remove.

Do not cook kernels in olive oil. It has a low burning temperature and will ruin your pot.

I steer clear of vegetable and Canola whenever possible.

For the oil to add after cooking, I use THIS PRODUCT. Using oil cuts the need for butter in half which means less solid fat. If you don’t have the pump oil like this above, drizzle olive, coconut, or grapeseed oil a little at a time, mixing as you go, to taste.  

**Butter – I recommend unsalted butter so you can control the amount of salty taste.

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Other popcorn versions:

1. Add 1-2 packets of Hidden Valley Ranch powdered dressing mix for ranch popcorn. Add dressing after oil, then add salt to taste as the dressing has some salt in it.

2. Add spices like rosemary & thyme for savory popcorn.

3. Add 1/3c white sugar to the oil and stir until blended for kettle corn taste. To do this, add the 3 kernels and continue with recipe. Or add 1/3c brown sugar for a caramel corn taste.

4. Melt chocolate and/or white chocolate and drizzle on popcorn, mixing with a large spoon so you don’t burn your hands, for a sweet treat. (Add seasonal sprinkles as well, then bag and tie it as a gift).

5. Mix with pretzels, peanuts (or any kind of nut), and mini chocolate chips for a fun movie snack.

Summer Citrus Salad

It’s July. It’s hot. It’s humid. Looking for a refreshing entree salad that is light, healthy and cools you down from the inside out? This is it. Fresh blueberries and oranges’ sweet flavors contrast tangy goat cheese, salty bacon and hearty walnuts.

And the dressing? Mmmm… fresh orange juice (not store-bought) blended with herbs and garlic, go with me here,  adds the perfect amount of zesty, juicy, savory goodness drizzled over this beautiful meal rich in colors, tastes and textures.

I’m super excited about this salad and hope you enjoy it as much as we do! Stay cool out there!

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Summer Citrus Salad

Salad

5oz                        Baby kale mix

1 bunch                  Green onions (a.k.a. scallions); chopped

4oz                         Fresh mushrooms; quartered

4oz                         Walnuts; chopped or halved

2                             Avocados; diced

1c                           Bacon; cooked & crumbled

2                             Fresh oranges; peeled & sliced or quartered

4oz                         Crumbled goat cheese

1c                           Fresh blueberries

 

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Fresh Citrus Dressing

Fresh Citrus Dressing

1/3c                       Plain rice vinegar

1/3c                       Canola or vegetable oil

1/4c                       Granular sugar

1/2c                       Fresh-squeezed orange juice

2 cloves                 Garlic; minced

1t                           Herbs de Provence

1/2t                        Salt

 

 

Directions:

Dressing – Add all dressing ingredients into a bottle or bowl with tight-fitting lid. Shake well to blend. Or, add ingredients to a food processor or blender and blend until thoroughly combined.

Salad – Layer salad in order of ingredient list beginning with kale and ending with blueberries on top. Drizzle dressing over salad upon serving.

Cuban Sandwich Salad

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Growing up in Florida, I’ve savored Cuban sandwiches ever since I can remember. Cubans can be enjoyed hot or cold, and whether served in school cafeterias, packed for lunches on the beach, or grab & go from the deli, Cubans have been a part of every season of my life. Mmmm….

So I thought I’d try my hand at transforming this delicious sandwich into a decadent salad!

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Keeping this salad true to the original Cuban sandwich, the ingredients are especially important. A “real” Cuban does not have mayo, fancy mustards, tomatoes, or any type of cheese other than Swiss; nor is it served on a hoagie. If a Cuban sandwich comes your way with any of these, it’s a fraud. 😉

An authentic Cuban simply has butter, yellow mustard, roasted or barbequed pork, ham, Italian salami, Swiss cheese, dill pickles and Cuban bread. That’s it!

I used these ingredients (and their proportions to the sandwich) to keep this salad true to form. The dressing has real butter and yellow mustard. Italian seasoning compliments the salami’s spices. Rice vinegar and shallots are the mildest flavors of vinegars and onions so as to give this dressing personality but not dominate the salad or change the Cuban’s original flavor. And the vinegar also compliments the vinegar-soaked pickles; an awesome combination.

The point of the dressing is to get mustard and butter into this dish (like on the sandwich) and lightly coat the lettuce so it is still a proper salad yet with all of the authentic flavors of a Cuban sandwich.

IMG_E2337[1]Don’t skimp on the pickles! A true Cuban has bity dill pickles that deliver a crunch. Please skip the shelved, limp pickles and get the fresh, refrigerated pickles. Their crisp crunch and fresh taste is light years beyond any non-refrigerated pickle. Trust me on this! Good pickles are the ingredient that pulls this entire dish together. They are the crowning jewel of this salad; use at least 2 cups but add more if you’d like.

The mixed soft greens of spring, kale and watercress are given texture with crunchy cabbage and Brussel sprouts which do not add flavor, but do add texture and nutrition with the Brussels.

We prefer hard salami to Genoa, but either works. The roast pork is a cheat that I buy precooked from the deli. It’s definitely a time-saver, and since it’s part of the entree and not the main course I’m totally fine buying a pre-cooked portion of pork versus roasting an entire tenderloin – though leftovers are never a bad thing.

Lastly, serve with Cuban bread on the side or skip it for a gluten-free option.

My family kept saying that they couldn’t believe how much this salad tasted like a Cuban sandwich, woohoo!!

Enjoy Cuban sandwich flavors on top of a zesty, high-protein salad that, when paired together, you have a new, uncompromised version of the Cuban we all know and love.

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(Serves 4 to 6)

Salad:

4oz                         Spring mix lettuce

4oz                         Baby Kale

4oz                         Watercress

4oz                        Angel hair plain Coleslaw cabbage

4c                           Brussel sprouts; thinly sliced & ends cut off

3/4#                       Ham; diced (you can buy it pre-diced)

3/4#                       Roast pork; diced (pre-cooked from the deli)

1/2#                       Italian hard salami; diced (buy one thick piece from the deli then dice it)

3/4#                       Swiss cheese; diced

2c                           Dill pickles; chopped (use the refrigerated kind like Claussen dill)

1                             Cuban bread; optional- leave soft or toast and cut into cubes as croutons

Dressing:

4T                          Butter; unsalted & melted

1/4c                       Grapeseed or vegetable oil

2                            Shallots; peeled, ends cut off and then cut shallots in half

2t                           Italian herb seasoning

3/4c                       Plain/natural rice vinegar

4T                          Yellow mustard

2t                           Fresh minced garlic

4t                           Sugar

1/2t                        Salt

1/8t                        Black pepper

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Directions:

  1. Make the dressing by melting butter in the microwave or on the stovetop, then blend all dressing ingredients in a blender or food processor.

 

  1. If saving for later, pour dressing into a bottle, bowl or measuring cup that can be microwaved to keep butter melted if it cools and thickens. Otherwise simply set it aside. Dressing should be room temperature when served.

 

  1. In a large bowl, toss spring lettuce, baby kale, watercress, cabbage and Brussels with the dressing until evenly coated. Divide evenly among 4-6 serving plates.

 

  1. Plate salads by dividing remaining ingredients evenly and layering them on top of the dressed greens in the order listed above beginning with ham and ending with pickles.

 

5. Garnish with Cuban bread, optional. Serve immediately.

Peachy Keen Chicken Salad

Peachy Keen Chicken Salad

This salad!!! Oh my! New family favorite. I love to cook using ingredients in their peak season and right now peaches are perfection. Mmmm! This salad is our only meal of the day…it’s that hearty and satisfying!

The base flavors of this salad are peaches, goat cheese, blueberries and basil. These flavors compliment each other with sweet, savory and tangy tastes.

Salad notes – I always try to add a hidden vegetable to bump the nutritional value and the hidden jem here are green beans. They don’t change the taste but add nutrition and pack a crunch.

Bacon and peaches play off of each other with salty & sweet flavors and give this extra layers of YUM!

Compote note – Leeks add a savory tang to the sweet peaches and sugar in the compote. Balance is key to a yummy dish.

Marinade note – I always use grapeseed oil when I can. It’s better for our hearts than other oils and can handle heat up to 500 degrees which makes it perfect for the grill to help keep proteins from sticking when flipping.

Peach Compote:

6              fresh peaches; peeled and sliced

1/4c         sugar

1              leek; white part only finely sliced

Chicken marinade:

4 -6         chicken breasts (# of pieces depends on # of servings)

4T           balsamic vinegar

3T           garlic powder (not garlic salt)

1T           Herbs de Provence

4T           grapeseed oil

Salt & pepper to taste (be a little generous with the salt)

Dressing:

1/2c         balsamic vinegar

1/2c         extra virgin olive oil

2              fresh peaches; peeled and Sliced

2T            good white wine (preferably not “cooking wine”)

1/4c         sugar

1/2t          salt

1T            Herbs de Provence

Salad:

10oz       spring lettuce

5oz         baby kale

1/2c       fresh basil; finely chopped

2c            fresh green beans; ends cut off and beans cut in thirds

1c            green onions; chopped

4oz         goat cheese; crumbled

1c bacon; cooked and crumbled

1c            cranberries (50% less sugar)

1pint      blueberries

1c            pecan pieces

3              fresh peaches; peeled and sliced

1c            red pepper; diced

1              avocado; sliced

Peach compote topping

Directions:

1. Begin the peach compote. Place 6 sliced peaches and sugar in small saucepot and cooking on medium heat, stirring often so it doesn’t burn.

2. Once bubbling, turn down the heat to low and add sliced leeks. Simmer on low until sauce becomes translucent and compote is loose-jam consistency. It will take a good 20 minutes so start this step first.

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3. While compote is reducing, prep chicken by rinsing the chicken then the trimming fat and cutting breasts in half lengthwise.

4. Add chicken halves to a gallon plastic bag and then add the marinade ingredients.

5. Massage the bag gently and thoroughly to coat the chicken pieces evenly.  Set aside.

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6. Now make the dressing by blending all dressing ingredients in a food processor or blender. Pour into a serving bottle and chill until ready to use.

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7. Place cut green beans in a small pot with enough water to cover and boil for 5 minutes (set a timer!).

8. Immediately remove beans from heat and dunk them in an ice bath (a bowl with enough ice and cold water to cover the beans). This is called blanching. Boiling will slightly cook the beans, and the ice water bath shocks them so they stop cooking and keep their crunch and color. Keep them in the ice bath until ready to use.

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9. Heat grill and place chicken halves on the grill. Cook thoroughly. (You can also bake the chicken in the oven or air bake for approx. 20 minutes @ 350 turning halfway through- in lieu of grilling.)

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Time to assemble the salad…

10. Compote should be finished. Once it is thick, pour into a bowl and let cool on the counter while making the salad.

11. Keep checking on and turning the chicken, then remove from heat.

12. Assembling the salad – plate the ingredients per their list order beginning with lettuce and ending with avocado. (I always put the green items on the bottom so the colorful items pop on top.)

13. Drizzle dressing over top. (Leftover dressing makes a great marinade for chicken or pork – or more salads!)

14. Place two grilled chicken halves on top of each salad. Evenly spoon compote over all chicken pieces. Serve immediately.

Summer Garden Salad with Crabcakes

Summer Garden Salad with Crab Cakes

I’m a firm believer in working smart, not harder, in the kitchen. This salad requires minimum prep and I buy our favorite crab cakes from the market. We prefer Charleston-style crab cakes versus Maryland crab cakes, but both work with this entree salad. If you’re feeling it, make your own crab cakes. More power to ya! Bought or made, they are a perfect compliment to this dish.

There are several different tastes and textures layered in this meal. Sweet, savory and salty work cohesively to give this salad a big, flavorful personality. There is also plenty of crunch in the carrots, Brussels, pepper, sugar snap peas, walnuts and pepitas which contrast this salad’s softer side of tomatoes, pickled onion, cucumbers and blue cheese.

Added proteins of nuts, pepitas and blue cheese elevate this meal from filling to downright hearty.

The dressing is my bruschetta dressing. Super light and summery but full of flavor. Works great as a dip for veggies, or don’t blend it and voila! You have bruschetta ready for a sliced baguette.

Enjoy the fresh flavors of the season with this summer dish!

Ingredients:

Crab cakes –

8                             store bought or homemade crab cakes

2T                           grapeseed oil

1                              lemon; juiced

Salad –

5oz                         baby kale

5oz                         spring mix lettuce

½#                          Brussel sprouts; thinly sliced

1                             cucumber; quartered and chopped

8oz                        fresh sugar snap peas; chopped

1c                           pickled red onion; thinly sliced

1                             yellow female* pepper; diced

1pint                      grape or cherry tomatoes; halved

1c                           carrots; thinly sliced (I like rainbow carrots for color)

1c                           walnuts; pieces

1c                            pepitas (pumpkin seeds)

4oz                         blue cheese crumbles

1c                           cranberries (50% less sugar)

Dressing –

4 cloves garlic; minced

6 Roma tomatoes; diced

1 large bunch fresh basil; chopped

1/4c balsamic vinegar

1/4c extra virgin olive oil

1/2t salt

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Directions:

1. Prepare dressing by adding all dressing ingredients in a blender or food processor. Blend until thoroughly combined. Chill until ready to use.

2. In a skillet on medium heat, heat grapeseed oil. Add crab cakes and pour lemon juice on top. Flip halfway through cooking (according to package directions or recipe). Or air fry at 400 degrees for 15 minutes, flipping halfway through.

3. While the crab cakes are cooking, plate salads by dividing prepped ingredients into fourths and layering them in order listed above.  

4. Drizzle dressing over salad. Top with crab cakes. Serve immediately.

*Note – use a female pepper because they are sweeter and better for eating raw. Male peppers are better for cooking. Female peppers have 4 bumps on the bottom. Male peppers have 3 bumps. You can taste the difference! 😊

Lemon Chicken with Lemon Basil Salad

As temperatures climb, we crave the light, fresh flavors of summer. Lemon and basil are two of those addictive tastes and are key ingredients to making this dish pop!

Packing this salad with extra proteins, like pepitas and nutritional yeast, makes this meal satisfying, even as its taste leaves us wanting more. Mmmmm!

Lemon Chicken with Lemon Basil Salad

Ingredients: serves 4

Chicken –                                                                    

4                             chicken breasts; halved longwise

1 1/4c                    Panko plain breadcrumbs

3T                            nutritional yeast (for parmesan flavor and additional protein & vitamin Bs)

3                              lemons’ zest (zest 3 lemons, then juice them for the dressing)

1                              lemon; juiced (zest first, then save zest for dressing)

2t                            Herbs de Provence

2T                           oil (olive or avocado)

                               salt/pepper to taste (use black pepper generously)

                               pump, not aerosol, spray oil (Pam cooking spray with coconut oil)

Salad –                                                                     

5oz                          baby kale                                                              

5oz                          arugula lettuce                                                                 

1 ½ c                       fresh basil; finely chopped                               

½#                           fresh Brussel sprouts; thinly sliced                 

1c                            green onion; diced                                             

1                              female red pepper; diced                                               

1 pint                      cherry or grape tomatoes; halved                   

1c                            carrots; thinly sliced (I like rainbow carrots for color)

1c                            pepitas (a.k.a. pumpkin seeds)

Lemon Dressing –

1/3c                        plain (unseasoned) rice vinegar

1/2c                        fresh lemon juice (about 3)

1/3c                        canola or vegetable oil

1/4c                        sugar

1/2t                        salt

1                             garlic clove; minced

1                             lemon zest

Directions:

1. Trim chicken and place halves in a gallon Ziploc bag with all chicken ingredients. Massage until well coated. Place on greased cooking tray and spray pump oil top to top help crisp the breadcrumbs.

2. Bake at 350 for 20 min or until cooked through. Or air fry at 400 for 20min (flipping halfway through). Or pan fry in extra oil on medium heat until cooked through.

3. Prepare dressing – combine all ingredients in a bottle/bowl with lid & shake well until sugar dissolves or blend in food processor/blender.

4. Divide salad ingredients in fourths. Plate the salad in order from bottom up: lettuce, basil, Brussels, onion, pepper, tomatoes, carrots, pepitas. Drizzle dressing over salad. Place chicken on top and drizzle dressing over chicken. Serve immediately.

Cooking note – use a female pepper because they are sweeter and better for eating raw. Male peppers are better for cooking. Female peppers have 4 bumps on the bottom. Male peppers have 3 bumps. You can taste the difference! 😊

Non-fried, fried ice cream

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Just in time for Cinco de Mayo!! I first had fried ice cream at our favorite Mexican restaurant in Tampa, FL decades ago and have never forgotten it. Seriously, I still crave it. It was heaven! Soft vanilla ice cream tucked inside a fried shell, topped with cinnamon and drizzled honey – yum!

I’m not going to fry ice cream at home because, well, what a mess. And I don’t own a deep fryer, nor will I in the name of healthier cooking. 😉

With simple ingredients it takes only a couple of minutes to assemble, yet boasts all the flavors of fried ice cream (and less fat since it’s not fried) whose taste has lingered in my mind ever since.

A few cooking notes…

Honey – Honey is the star of this show. As it drizzles over frozen ice cream, the cold turns liquid honey into a slightly chewy topping which resembles caramel, but a natural, healthy option. Its sweetness compliments the warm bite of cinnamon. Mmmm. I use local honey for the benefits of combating seasonal allergies. During covid quarantine I cannot get my regular, local honey so I found Local Hive Honey and it’s awesome! Whatever brand you use, make sure it’s raw, unfiltered, 100% honey. Otherwise, generic honey can have sugar in it although not listed in the ingredients because it’s considered a processing ingredient. What a sham! So don’t chince on the quality of your honey. You CAN taste the difference and your seasonal allergies will thank you.

Whipped cream – Use spray whipped cream (with real cream, not whipped oil), tub whipped cream (again, real cream, not whipped oil) or what I use, tub Tru-Whip (no oil, made with tapioca, a healthier, tasty substitute).

Ginger Snaps – The fried shell is replaced with ginger snap cookies. That’s the secret weapon. Leave them whole or crush on top, there’s no wrong way to enjoy this treat. And the cookie matters! Our favorite brand is Murray Ginger Snaps which is affordable and has that great *snap* we all want in a gingersnap. We don’t even use a spoon for this dessert. Use the cookies to scoop the ice cream…even better!! 😉

Ingredients:

Vanilla ice cream

Ginger snap cookies

Cinnamon

Honey

Whipped cream

Directions:

Scoop ice cream into bowls

Sprinkle cinnamon generously over ice cream

Drizzle honey over ice cream

Add ginger snaps

Top with whipped cream

This is the perfect dessert to top your favorite Mexican meal or enjoy it by itself. Have fun with it!

 

 

 

Tuscan Tapas

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Tuscan Tapas with Field Greens

Is it possible to have authentic Italian goodness, with robust flavors of balsamic, basil & garlic, in one small bite? Absolutely! These little guys pack a punch of flavor. Tapas are typically known for Spanish cuisine, but in this recipe the name captures a bold Italian taste.

This easy, make-ahead recipe combines two recipes with a twist. Seriously, you can make the Tuscan spread days ahead (flavor gets better with time) *and even freeze it.*

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Tuscan Bean Spread with Baguette; cutting board from Crate & Barrel

The pickled red onion recipe can be made up to a month ahead and gets better with time.

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Replace field greens with avocado for richer texture and flavor. The crunch of the baguette and pickled onion contrasts the creamy bean spread and avocado for a perfect blend of YUM.

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Tuscan Tapas with Avocado

Final assembly takes only a few minutes. I love recipes that offer a lot of presentation for little amount of work. This one is great for planning ahead or spontaneous cravings. It stands alone as a tasty appetizer as well as compliments a healthy meal.

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Tuscan Tapas with grilled Mahi-Mahi, rice, grilled pineapple, snap peas, and corn on the cob.

Tuscan Tapas

Ingredients:

1                baguette; sliced

1 recipe     Tuscan bean salad

1/2 bag     mixed field greens; chopped small

1 recipe     pickled red onion; diced

1-2            avocados; sliced * optional

Directions:

  1. Make the pickled red onion recipe. Let it sit several hours to overnight for full flavor. (Can be make up to a month ahead.) Refrigerate leftovers.
  2. Slice baguette and lightly toast.
  3. Make the Tuscan bean salad. Once made, blend it in a food processor until smooth with the consistency of hummus. (Can be made ahead, frozen & thawed.) Refrigerate or freeze leftovers.
  4. Plate baguette slices on serving plate.
  5. Spoon the bean spread onto baguette slices.
  6. Place chopped field greens on the spread. *Alternate Option: Replace field greens with slice of avocado.
  7. Top with diced, drained pickled red onion.

 

 

Black & Blue Salad, Modern

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I love the look of the classic wedge salad with tomatoes, bacon and blue cheese. Very swanky. Unfortunately, iceberg lettuce has practically zero nutrition. So I remade this salad into a much hearty, healthier version…and it’s addictive!

INGREDIENTS:  Makes 6 entree-sized salads

1 pkg                    Center-cut bacon; cooked

1                          Orange pepper; fresh (not frozen), sliced with seeds removed

1                          Yellow pepper; fresh (not frozen), sliced with seeds removed

1/2                       Red onion; peeled & sliced

4T                        Grapeseed (preferred), vegetable or Canola oil

1 + 1/2,                10oz boxes 50/50 lettuce & spinach

2                          Crowns of fresh broccoli (crown = without the stalk, if there is stalk just                                      cut it off); chopped

8oz                      Mushrooms; sliced

1c                        Frozen peas; thawed

2                          Cucumbers; sliced

1/2c                     Roasted pumpkin seeds

1 cup                   Pecan pieces or halves

2 pints                 Cherry or grape tomatoes

2 bunches           Green onions

1 1/2 – 2#           Beef sirloin; cubed (use “Pan Frying” or “Stir Fry” quality beef)

Salt & pepper to taste for beef

Red wine (optional)

DRESSING INGREDIENTS:

2c                        Crumbled blue cheese

1/3c                     Mayonnaise

1/3c                     Sour cream

1/3c                     Buttermilk

1/3c                     Red wine vinegar

1/4c                     Onion; diced

3 cloves               Garlic; minced

1T                       Sugar or Agave syrup

1/4t                    Black pepper

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DIRECTIONS:

  1. Cook bacon @ 325 degrees for about a half hour (flip bacon halfway through). Place cooked bacon on plate with paper towel so as to absorb extra grease. Set aside.
  2. While bacon is cooking, saute orange & yellow peppers and red onion in 2T oil on med-high heat on stove until they just start to blacken. Set aside.
  3. While bacon is still cooking, make the dressing – Combine dressing ingredients (except blue cheese) in a food processor or blender and blend thoroughly. Add blue cheese and mash together until well blended. Cover and refrigerate.
  4. Prepare remaining vegetables according to their descriptions above (chop, slice, etc).
  5. Using 6 large bowls, divide the lettuce into the bowls.
  6. Divide the remaining vegetables equally and layer on the lettuce beds.
  7. On med-high heat, cook the beef (salt and peppered) and 2T oil on stove until no longer raw or as you wish (it’s safest to cook meat completely through). It only takes a few minutes; do not overcook or the meat will be tough.
  8. Optional – add a few splashes of red wine to the beef and cook for another minute or two.
  9. Divide beef equally and add to salads.
  10. Drizzle dressing on top and serve immediately.

 

 

 

 

BBQ Slaw Salad

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Do you like BBQ dinners but not the heavy feeling after eating them? This BBQ plate fills you up without needing a nap afterwards.

This dish looks as yummy as it tastes, with several flavors going on here.

Red wine vinegar offers a cohesive flavor between the onions, BBQ sauce and the slaw dressing amid the different textures and tastes of this recipe. The crunch of the slaw, pickled onions & pumpkin seeds pairs well with the soft pork. The mixed greens catch the extra BBQ juices and slaw dressing, making it a bonus salad unto itself. The cornbread replaces a traditional bun and has much more flavor (and doesn’t get soggy like a bun). I like to mix everything together (sans the cornbread) so as to get even flavors of everything in each bite. Enjoy a lighter, yet filling, take on this Southern dish!

INGREDIENTS: Serves 4

1#                  Pulled pork BBQ

2 bags            Broccoli slaw (or cabbage slaw)

1, 5oz bag     Mixed greens

1c                  Pickled red onions

1 box             Cornbread

SLAW DRESSING: 

4T        Mayo

3T        Red wine vinegar

4T        Agave syrup

3T        BBQ sauce

1/2t     Celery salt

DIRECTIONS:

  1. Whisk together all of the slaw dressing ingredients together and then blend in the bag of broccoli slaw, tossing well to coat. Refrigerate until ready to serve. *OR* Buy slaw dressing in the refrigerated section of salad dressings in the grocery store and add 6T per total jar (adjust amounts depending on your servings size). Refrigerate until ready to serve.
  2. Use store-bought cornbread or make with either a BOX MIX or THIS RECIPE (I half the sugar and butter in this recipe).
  3. Use store-bought pork BBQ or make it fresh with THIS RECIPE.
  4. Use THIS RECIPE for the pickled red onions. It’s really easy and one batch lasts for an entire month.
  5. When ready to serve, assemble the salad: greens on the bottom, then slaw, then BBQ, and top with pickled onions. Add cornbread and your all set. Enjoy!