Broccoli Salad

23 Jun

This is another good summer salad, great for pot-lucks.

  • 1 bunch broccoli, broken into florets
  • 2/3 cup shredded mild cheddar cheese
  • 1 c. grapes, quartered
  • 1/4 c. red onion, finely chopped
  • 1 c. sunflower seeds
  • 8 strips bacon, fried and crumbled
  • 1 c. cashews

In a large bowl combine salad ingredients, refrigerate.  In a small bowel combine dressing ingredients and refrigerate.  One hour before serving mix together the salad and dressing ingredients.


  • 1 c. mayonnaise or salad dressing
  • 1/2 c. sugar
  • 2 Tbsp. apple cider vinegar


Vermicelli Picnic Salad

21 Jun
I tried this recipe, this past weekend at my in-laws.  My mother-in-law wanted to try it, and I really loved it.  It is light and flavorful.  I am making the whole batch for myself, so I can take it to work for lunch.  My husband won’t try it, my daughter tried it and I don’t think she cared for it too much, my middle son seemed to like it.  It is one of those recipes you can change without worrying about ruining it.
  • 1 – 1 lb package vermicelli – prepared as package directs
  • 2 tsp. Accent
  • 1 Tbsp. vegetable oil
  • 1 Tbsp. lemon juice
  • 1 c. chopped green onions
  • 1/4 c. diced red bell pepper
  • 1/2 cup green olives finely chopped
  • 1 small jar pimentos, drained
  • 2 c. chopped celery
  • 1/2 c. finely chopped black olives
  • 3 Tbsp. Miracle Whip
  • 3 Tbsp. zesty Italian dressing
  • salt and pepper to taste

Mix together first 4 ingredients and refrigerate overnight.  Next day, add the remaining ingredients and mix together.  Refrigerate.

I did add in the red bell pepper, because I think it will taste great in this salad.  You could really add or take out whatever you like.  I am making this in a few days, and I will try to re-post a picture of the salad when it is done.

Scalloped Potatoes

28 Mar

One of my favorite comfort foods is Scalloped Potatoes. My grandma used to make these and add chunks of ham to it, it was so good. This is one thing that I really miss during the holidays, these and her stuffing were the best. I haven’t had stuffing that tastes as good as hers did for years. Then again, I rarely get to go home for the holidays. Anyway here is the recipe. You can add ham to it, trust me it makes it that much better.

  • 6 c. sliced, peeled potatoes (rinse one time)
  • 2 pt. whipping cream ( I didn’t say these were guilt free)
  • 1 1/2 c. milk
  • salt & pepper to taste
  • 1/4 onion chopped

Put sliced potatoes and onions in greased pan.  Do not add salt.  Cover potatoes with cream.  Add milk to cover potatoes.  Then stir to separate.  Bake at 350 F covered for 1/2 hour.  Then uncover and remove starchy film.  Then stir and bake uncovered 1 1/2 hours.  Add salt and pepper when done.  Ham can be added, but heat the ham in microwave and add just before serving.  Serves 8.


I don’t think I need to add any nutritional value, especially when you see the 2 pints of whipping cream.  This is one of those dishes that you eat and don’t care about the nutritional value.



White Chocolate Raspberry Bread Pudding

3 Feb

Image via Wikipedia

What more could you ask for? White chocolate and raspberries added to one of the best comfort foods ever, bread pudding. I am sure this will be one of those desserts that you will unashamedly hide  in the nearest dark closet with a flash light to eat.

  • 8 ounces French bread, cut into 1-inch pieces
  • 1 c. milk (do not use low-fat or non-fat)
  • 3 c.  heavy whipping cream
  • 1/2 c. sugar
  • 18 oz. white chocolate, coarsely chopped
  • 1 c. frozen raspberries
  • 7 large egg yolks
  • 2 large eggs
  • 1 tsp. vanilla

1.  Preheat oven to 275°F. Arrange bread cubes on baking sheet. Bake until light golden and dry, about 10 minutes. Transfer baking sheet to rack; cool completely. Increase oven temperature to 350°F.

2.  Combine 3 cups whipping cream, 1 cup milk and 1/2 cup sugar in heavy large saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Add 10 ounces white chocolate (about 1 3/4 cups) and stir until melted and smooth. Whisk yolks and eggs in large bowl to blend. Gradually whisk in warm chocolate mixture.

3.  Place bread cubes in 2-quart glass baking dish, along with frozen raspberries.  Add half of chocolate mixture. Press bread cubes into chocolate mixture. Let stand 15 minutes. Fold  in remaining chocolate mix. Cover dish with foil.

4.  Bake pudding 45 minutes. Uncover and bake until top is golden brown, 10 – 15 minutes. Transfer pudding to rack and cool slightly.

5. Bring remaining 1/2 cup cream to simmer in heavy medium saucepan. Remove saucepan from heat. Add remaining 8 ounces white chocolate and stir until melted and smooth.

Serve pudding warm with warm white chocolate sauce.

Asparagus Souffle

1 Feb

I love asparagus.  When I was a girl, I remember going to my grandma’s house out in the country, walking through the woods with my mom and sisters and finding wild asparagus.  Just the other night I made fresh steamed asparagus with béarnaise sauce for my kids, they devoured it and my kids are picky.  I wish I would have had my husband pick up another bunch for this lovely little recipe.

  • 3 tbsp. olive oil
  • 3 tbsp. whole-wheat flour
  • 3 tbsp. nutritional yeast
  • 1/2 c. milk powder
  • 3 tbsp. fresh parsley, minced
  • 1 c. milk
  • 4 eggs, separated
  • 2 1/2 c. asparagus cooked and cut up

Blend oil, flour, yeast, milk powder and parsley in top of double boiler.  Gradually add liquid milk.  Blend.  Set on bottom of double boiler, to which hot water has been added.  Cook, stirring until mixture thickens slightly.  Cool to lukewarm.  Gradually beat in egg yolks.  Add asparagus.  Fold in stiffly beaten egg whites.  Turn into oiled casserole or oiled individual custard cups.  Bake at 325 F. for about 45 minutes until souffle is set.  Makes approximately 6 servings.

Zagatwine club

Herbed Shrimp with Wild Rice

30 Jan
Cooked wild rice.

Image via Wikipedia

I love shrimp and so does my daughter.  I also love wild rice, now that I am older, I believe it is an acquired taste and it reminds me of Minnesota.  This is a dish I found in a little cookbook from “The First Christian Church” in Duncanville, Tx., from the year 1974.  I love old church and community cookbooks, they have the best home cooked recipes.

  • 2 lb. raw shrimp
  • wild rice
  • 1/2 c. butter
  • 1/2 lb. fresh mushrooms sliced
  • 18 cherry tomatoes
  • 1 c. sliced celery
  • 1 tsp. parsley flakes
  • 1/2 tsp. tarragon leaves
  • 1/2 tsp. ginger
  • 2 tsp. salt
  • 1 tsp. dry mustard
  • 1/8 tsp. garlic powder
  • 1/4 tsp. pepper
  • 3 tbsp. lemon juice

Shell and devein shrimp.  In large skillet, sauté mushrooms in melted butter for 2 minutes.  Add celery and tomatoes and sauté 1 minute longer.  Remove and push to one side.  Mix seasonings together, add shrimp and sprinkle with seasonings.  Saute shrimp, stirring, 2 minutes.  Add lemon juice, combine shrimp and vegetables.  Cover and simmer 5 minutes.  Serve over wild rice.  Serves 4-6.

Zagatwine club


Cajun Chicken with Yogurt Dipping Sauce

28 Jan

Speaking of Cajun style food, I have a neighbor from Louisiana, who makes the best hot crab dip.  I will get the recipe from her and post it on here soon.  I ate the whole container (granted it was small) in one sitting by myself.  It was delicious!

Cajun Chicken

  • 6 boneless/skinless chicken breast halves
  • 1 T. olive oil
  • 1/2 tsp. celery salt
  • 1/2 tsp. garlic salt
  • 1/2 tsp. lemon pepper
  • 1/2 tsp. cayenne pepper
  • 1/4 tsp. paprika

Flatten chicken to 1/2 in. thick.  Brush with oil.  Mix seasonings together and rub onto chicken.  Marinate 2 hours or overnight.  Fry or grill.  This chicken also makes a good hot sandwich.

Dipping Sauce

  • 1 (6 oz.) plain yogurt
  • pinch chopped mint
  • 1/4 c. chopped tomato
  • 1/4 c. chopped green pepper
  • salt and pepper to taste

Mix all ingredients together and serve. Mint.