Don't want a boring 'ol salad anymore? I've got a new and fun salad for you to try! Chef salads are always a good stand-by with your traditional meat, egg, onion, cheese, peppers, etc. But, sometimes I want something a little more "interesting". Today's salad was very good and thought I'd share.
Asian Salad - favorite lettuce or greens (iceberg is the LEAST nutritious); peppered turkey (or other lunch meat); sunflower seeds, tailgate crunch mix (see below), diced jicama, pasta and salad seasoning, light Asian sesame seed dressing.
A few chow mein noodles would have been nice in there, too.
*tailgate crunch mix - sesame, poppy and onion sticks, roasted peanuts, small pretzel sticks, roasted almonds and cashews
The tailgate mix came from Jamesport at H & M Country Store.
Sunday, April 29, 2012
White Barbecue Sauce
White Barbecue Sauce - (Big Book of BBQ, from editors of Southern Living)
1 1/2 cups mayonnaise
1/4 cup white wine vinegar
1 garlic clove, minced
1 TBSP coarsely ground pepper
1 TBSP spicy brown mustard or creole mustard
2 tsp horseradish
1 tsp sugar
1 tsp salt
Stir together all ingredients until well blended. Cover and chill until ready to serve. Store in airtight container in refrigerator up to 1 week. Makes 1 3/4 cup.
* I made this today with real mayonnaise, not Miracle Whip. I liked it with the real mayonnaise; it's not so sweet. Also, I couldn't find white wine vinegar in the store, so used tarragon flavored vinegar. The lightest (in color) is probably the best - not red wine vinegar. I did find Zatarain's creole mustard. I'm using it as a marinade for chicken breasts and plan on basting it as I cook it with additional sauce. It tastes amazing. Reminds me of hollandaise sauce and would be good on eggs or as a sandwich spread. I might try to have on hand for a multipurpose sauce. I love it!
1 1/2 cups mayonnaise
1/4 cup white wine vinegar
1 garlic clove, minced
1 TBSP coarsely ground pepper
1 TBSP spicy brown mustard or creole mustard
2 tsp horseradish
1 tsp sugar
1 tsp salt
Stir together all ingredients until well blended. Cover and chill until ready to serve. Store in airtight container in refrigerator up to 1 week. Makes 1 3/4 cup.
* I made this today with real mayonnaise, not Miracle Whip. I liked it with the real mayonnaise; it's not so sweet. Also, I couldn't find white wine vinegar in the store, so used tarragon flavored vinegar. The lightest (in color) is probably the best - not red wine vinegar. I did find Zatarain's creole mustard. I'm using it as a marinade for chicken breasts and plan on basting it as I cook it with additional sauce. It tastes amazing. Reminds me of hollandaise sauce and would be good on eggs or as a sandwich spread. I might try to have on hand for a multipurpose sauce. I love it!
Monday, April 23, 2012
Chocolate Cake in a Mug
1 large coffee mug
4TBLS flour
4TBLS sugar
2 TBLS baking cocoa
1 egg
3-4 TBLS milk
3 TBLS oil
3 TBLS chocolate chips (optional)
Splash of vanilla (optional)
walnuts (optional)
1. Add dry ingredients to cup. Mix well.
2. Add egg, mix thoroughly.
3. Pour in milk and oil, mix well.
4. Add chocolate chip, vanilla, walnuts. Mix well.
5. Microwave for 2 1/2 - 3 minutes. Cake will rise. Watch carefully.
6. Allow to cool.
*Recommend chocolate chips, vanilla and walnuts.
My son found this recipe and can make it himself. It's fun!
4TBLS flour
4TBLS sugar
2 TBLS baking cocoa
1 egg
3-4 TBLS milk
3 TBLS oil
3 TBLS chocolate chips (optional)
Splash of vanilla (optional)
walnuts (optional)
1. Add dry ingredients to cup. Mix well.
2. Add egg, mix thoroughly.
3. Pour in milk and oil, mix well.
4. Add chocolate chip, vanilla, walnuts. Mix well.
5. Microwave for 2 1/2 - 3 minutes. Cake will rise. Watch carefully.
6. Allow to cool.
*Recommend chocolate chips, vanilla and walnuts.
My son found this recipe and can make it himself. It's fun!
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