Pasta Salad with Fresh Mozzarella, Basil and Tomatoes

http://www.101cookingfortwo.com/wp-admin/media-upload.php?post_id=568&type=image&TB_iframe=1Fresh mozzarella, fresh basil, fresh cherry tomatoes… starting to get the theme here… FRESH. It is still summer and we can all use another great side dish and this will be a hit with the whole family.
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Fresh Broccoli Salad

A crunchy fresh side and you control the contents. Summer is coming and you will need a go to side for the family and company. Take it to that pot luck summer event and you will be the only one without the potato or macaroni salad.

Based on a Food Network Paula Deen recipe. I varied the ingredients a little. I include some options for ingredients that you can vary for your taste.

Rating

A very solid 4.

Notes: There are a lot of recipes out there. The original Paul Deen recipe was a little heavy in vinegar, heavy in cheese and had some tomatoes. I have modified these some and I included options for you to customize for your tastes.

For a “Healthy Broccoli Salad”, substitute a low fat mayo product, cut the bacon substitute in a diced ham or Canadian bacon or just skip the meat.

This is an excellent recipe to cut in half or double for your needs.

Start by washing and trimming the broccoli. Trim of the florets off and cut smaller if needed.

Don’ throw the stem away. Trim off the leaves and the tough peal then cut into 1/2 inch cubes. You need 6-8 cups for a full recipe. That is 3-4 small heads or 2 large heads.

Cut up 8 slices of bacon and cook until crispy over medium high heat. About 5 minutes. Drain the bacon on a paper towel.

Additional ingredients: 1/2 cup (one medium) red onion chopped.  1/4 to 1/2 cup sharp cheddar in small cubes. Optional: 1/2 cup of halved cherry tomatoes, 1/2 cup gold raisins, 1/2 cup sunflower seeds

Make dressing with 1 cup mayonnaise, 1/2 t salt, 1/4 t pepper, 1-2 T white vinegar and 1-2 T sugar. Vary the sugar and vinegar for your taste. Mix well then combine with all other ingredients.

Fresh Broccoli Salad
by March-13-2012

A crispy and fresh side for all occasions. Vary for your tastes and needs and ready in 20 minutes.
Ingredients
  • 6-8 cups Broccoli trimmed
  • 8 strips bacon
  • 1 medium (1/2 cup) red onion
  • 1/4 to 1/2 cup sharp cheddar small cubes

Optional

  • 1/2 cup cherry tomatoes halves
  • 1/2 cup golden raisins
  • 1/2 cup sunflower seeds

Dressing

  • 1 cup mayonnaise
  • 1/2 t salt
  • 1/4 t pepper
  • 1-2 T sugar
  • 1-2 T white vinegar
Instructions
1) Start by washing and trimming the broccoli. Trim of the florets off and cut smaller if needed. Don’ throw the stem away. Trim off the leaves and the tough peal then cut into 1/2 inch cubes. You need 6-8 cups for a full recipe. That is 3-4 small heads or 2 large heads.2) Cut up 8 slices of bacon and cook until crispy over medium high heat. About 5 minutes. Drain the bacon on a paper towel.3) Additional ingredients: 1/2 cup (one medium) red onion chopped. 1/4 to 1/2 cup sharp cheddar in small cubes. Optional: 1/2 cup of halved cherry tomatoes, 1/2 cup gold raisins, 1/2 cup sunflower seeds4) Make dressing with 1 cup mayonnaise, 1/2 t salt, 1/4 t pepper, 1-2 T white vinegar and 1-2 T sugar. Vary the sugar and vinegar for your taste. Mix well then combine with all other ingredients.
Details

Prep time: Cook time: Total time: Yield: 10 servings

Updated

March 13 2012

DrDan

Broccoli Slaw

Crunchy and tasty, it seems to be everybody’s favorite. The one side dish that is present at all holiday meals and any other important meal in our family for the last 30 years has been broccoli slaw.

Many times before the family knows what the main dish is there is the “Are we having broccoli slaw?” question. Now I call that a good dish. I have been meaning to publish this family favorite for over a year but never got the pictures. Just too many things going on and not my responsibility.

Rating

Notes: The recipe calls for sunflower oil but any good vegetable oil will do.

Clean and chop three stalks celery and slice three green onions.Mix together the celery, onions and 1 pkg. Broccoli Cole Slaw. Mix well.Mix 3/4 cup sliced almonds, 1/2 cup sunflower seeds, and 1 can rice noodles. Mix well.Mix dressing: 1/2 cup sunflower oil (or other good oil), 1 1/2 teaspoon soy sauce, 1/2 cup sugar, and 1/4 cup white vinegar.  Add just before serving and toss well. Note: you may not need quite all the dressing. Just add until all the mixture is moist.

Broccoli Slaw

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 10 to 12 serving

Broccoli Slaw

Crunchy and tasty, it seems to be everybody’s favorite. The one side dish that is present at all holiday meals and any other important meal in our family for the last 30 years has been broccoli slaw.

Ingredients

  • 1 pkg Broccoli Slaw
  • 3 stalks celery chopped
  • 5 green onions sliced
  • 3/4 cup sliced almonds
  • 1/2 cup sunflower seeds
  • 1 can rice noodles
  • Dressing
  • 1/2 cup sunflower oil or other good oil
  • 1 1/2 teaspoon soy sauce
  • 1/2 cup sugar
  • 1/4 cup white vinegar

Instructions

  1. Clean and chop three stalks celery and slice three green onions.
  2. Mix together the celery, onions and 1 pkg. Broccoli Cole Slaw. Mix well.
  3. Mix 3/4 cup sliced almonds, 1/2 cup sunflower seeds, and 1 can rice noodles. Mix well.
  4. Mix dressing: 1/2 cup sunflower oil (or other good oil), 1 1/2 teaspoon soy sauce, 1/2 cup sugar, and 1/4 cup white vinegar. Add just before serving and toss well. Note: you may not need quite all the dressing. Just add until all the mixture is moist.
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Updated
December 29 2011

Waldorf Chicken Salad

Extremely tasty, a simple cold meal for a hot summer day on the deck or on a picnic. A classic recipe that you would pay through the nose for at a nice restaurant.

Waldorf salad was originally created at New York’s Waldorf-Astoria Hotel in 1896 by Oscar Tschirky, the maître d’hôtel.  The original contained only apples, celery and mayonnaise. Chopped walnuts later became part of the dish. Many variations are out then but I wanted a chicken variation. I read at least 15 recipes and found only a few common themes. They all had apple, celery and nuts. Most had grapes some raisins. Mayo was present in most (not all). Some with plain yogurt and a few with sour cream. Onion of some type was present in at least half.

But the stand out characteristic was the lack of any sort of common rations of various ingredients to each other.  I will call the mayo/yogurt/sour cream wet. So the wet to chicken ratio ran from 2 tablespoons:4 cups all the way to 1 cup:2 cups a 16 fold variation. So I pick three middle of the road ones, an old CI and two from Recipezaar and combined.

Rating 9.3 for taste, texture and ease

Notes: I had a lot of leftover chicken from cooking extra for the pizza and salad from yesterday.  You can cook the chicken anyway you want but try to keep it moist. Left over rotisserie chicken or even canned or frozen precooked should be fine.
Serve very cold to bring out the crunchiness.

Tools: nothing special

Ingredients:

2 cups diced chicken
1 firm apple
1 stalk of celery
1 cup grapes
1 T lemon juice
1/2 cup chipped nuts (walnuts or pecans)
1/2 cup finely chopped red onion (about 1/2 medium size onion)
1/2 cup low-fat mayo
Salt and pepper to taste.

Instructions:

 1) Clean, core and chop the apple. Do not peal.

 2) Clean and trim celery. Dice into relatively small pieces.

 3) Clean and half grapes.

 4) Combine apple, celery and grapes in large mixing bowl. Sprinkle with lemon juice and mix well to coat.

 5) Option: roast nuts over medium heat in small nonstick pan for 4-5 minutes to increase crunchiness.
6) Finely dice onion.

7) Add onion, nuts and mayo. Salt and pepper to taste (I added about 1/4 t salt and 1/8 t pepper with my salt and pepper mills but didn’t measure)
8) Mix well, cover and refrigerate for at least one hour to allow all ingredients to cool and blend flavors.
9) Serve on plate, in a wrap or a pita, on crackers, on salad or in a sandwich.



Waldorf Chicken Salad
by June-30-2010

Extremely tasty, a simple cold meal for a hot summer day on the deck or on a picnic. A classic recipe that you would pay through the nose for at a nice restaurant.

Waldorf salad was originally created at New York’s Waldorf-Astoria Hotel in 1896 by Oscar Tschirky, the maître d’hôtel. The original contained only apples, celery and mayonnaise. Chopped walnuts later became part of the dish. Many variations are out then but I wanted a chicken variation. I read at least 15 recipes and found only a few common themes. They all had apple, celery and nuts. Most had grapes some raisins. Mayo was present in most (not all). Some with plain yogurt and a few with sour cream. Onion of some type was present in at least half.

But the stand out characteristic was the lack of any sort of common rations of various ingredients to each other. I will call the mayo/yogurt/sour cream wet. So the wet to chicken ratio ran from 2 tablespoons:4 cups all the way to 1 cup:2 cups a 16 fold variation. So I pick three middle of the road ones, an old CI and two from Recipezaar and combined.

Ingredients
  • 2 cups diced chicken
  • 1 firm apple
  • 1 stalk of celery
  • 1 cup grapes
  • 1 T lemon juice
  • 1/2 cup chipped nuts (walnuts or pecans)
  • 1/2 cup (about 1/2 medium size onion) red onion finely chopped
  • 1/2 cup low-fat mayo
  • Salt and pepper to taste
Instructions
1) Clean, core and chop the apple. Do not peal. 2) Clean and trim celery. Dice into relatively small pieces.3) Clean and half grapes. 4) Combine apple, celery and grapes in large mixing bowl. Sprinkle with lemon juice and mix well to coat. 5) Option: roast nuts over medium heat in small nonstick pan for 4-5 minutes to increase crunchiness.6) Finely dice onion.
7) Add onion, nuts and mayo. Salt and pepper to taste (I added about 1/4 t salt and 1/8 t pepper with my salt and pepper mills but didn’t measure)8) Mix well, cover and refrigerate for at least one hour to allow all ingredients to cool and blend flavors.9) Serve on plate, in a wrap or a pita, on crackers, on salad or in a sandwich.
Details

Prep time: Total time: Yield: 4 servings

Updated

April 27, 2011