SHREDDED EGG SALAD

This is one of the simplest of recipes, but oh so tasty!
SHREDDED EGG SALAD serves 4-6
6-7 hard boiled eggs
3 tablespoons sweet pickle relish
FRESH ground sea salt and black pepper
2 teaspoons FRENCH’S mustard
+/- 1/3 cup mayonnaise

  • Grate eggs into a mixing bowl.
  • Stir in pickle relish and mustard.
  • Fold in mayonnaise a little at a time until you reach your desired consistency.
  • Season with salt and pepper to taste.

RASPBERRY or STRAWBERRY PRETZEL DESSERT

RASPBERRY or STRAWBERRY PRETZEL DESSERT
CRUST
2 cups crushed pretzels
3/4 cup butter, melted
3 tablespoons sugar

  • Preheat oven to 350.
  • Combine the pretzels, butter and sugar in a mixing bowl.
  • Press into a 13×9 baking dish.
  • Bake 10 minutes.
  • Cool on wire rack.

FILLING
2 cups heavy cream
1 teaspoon PURE vanilla.
8 ounces cream cheese, softened
1 cup sugar

  • Beat the heavy cream until you have soft peaks.
  • Add vanilla, cream cheese and sugar beating until smooth.
  • Spread over the pretzel crust.
  • Refrigerate 1 hour until chilled.

TOPPING
6 ounces strawberry Jell-O
2 cups boiling water
32 ounces frozen raspberries or sliced strawberries, thawed

  • Dissolve gelatin in the hot water in a large bowl.
  • Stir in fruit along with water syrup has accumulated during their thawing.
  • Chill until partially set.
  • Spoon over filling and gently spread even.
  • Refrigerate and chill 4-6 hours.
  • Cut into squares.

SWEET & SOUR CUCUMBERS & ONIONS – 2 versions – AMERICAN & JAPANESE

SWEET & SOUR CUCUMBERS
3 medium cucumbers, peeled and sliced thin
1 small red onion, quartered and sliced
FRESH sea salt and ground black pepper to taste
1 tablespoon sugar
1/2 cup apple cider vinegar
3-4 tablespoons avocado oil
1/2 cup COLD water

  • Whisk together water, vinegar, sugar and oil until well blended.
  • Season with FRESH ground sea salt and pepper.
  • Toss cucumbers and onions in a bowl.
  • Pour vinegar mixture over and gently toss.
  • Chill.

NOTE:  If I have them I often add thinly sliced radishes also.

The Japanese version is similar, but just enough different for a nice flavor change.
JAPANESE CUCUMBER SALAD
3 medium cucumbers, peeled and sliced thin
1 small onion, quartered and sliced
2 tablespoons sea salt
FRESH ground black pepper to taste
1 tablespoon sugar
1/2 cup rice wine vinegar
1 tablespoon Bragg’s liquid aminos

  • Sprinkle cucumber slices with sea salt and let stand 30 minutes.
  • Wash salt off cucumber slices, gently squeezing the water out of the cucumbers.
  • Place cucumbers and onion pieces in a bowl.
  • Whisk together the vinegar, sugar and liquid aminos.
  • Pour over cucumbers and toss gently.
  • Chill.

HONEYMOON SALAD

This recipe stems from my grandmother’s ancient file.  It was not a well written recipe so I’ve “interpreted” it into what I like 😀

HONEYMOON SALAD
2 LARGE (15 ½ ounce) cans crushed pineapple, drained WELL juice reserved**
¼ cup sugar
1 LARGE egg, lightly beaten
2 tablespoons WONDRA flour
pinch of salt
1 cup mini marshmallows, halved
½ cut chopped nuts
1 LARGE banana, diced

  • In a large saucepan whisk together the sugar, egg, flour and salt, until well blended.
  • Add  reserved juice (2 cups), cooking on medium low heat until thick.
  • Fold in fruit pieces, banana pieces, marshmallow and nuts.
  • Chill until cold.
  • Keep refrigerated.

NOTE:

  • I sometimes substitute a LARGE can of mandarin oranges for one of the cans of pineapple.  When I do, I cut the orange segments into 2-3 pieces each.
  • I’ve seen this made with a few Maraschino cherries during the holidays to add color.

PENNSYLVANIA DUTCH HOT POTATO SALAD aka GERMAN POTATO SALAD

I LOVE adapting old historical recipes to a modern day scratch cook. Many times I already have a version of the recipe in my own stash.  But, using the older recipe as a guide I can pick and choose ALL of the best  ingredients to make an even better recipe.

This hot potato salad is another from my antique recipe box purchase. It is a pre-printed recipe glued to a recipe card labeled “Good Old Pennsylvania Dutch Recipes” that I can only assume is Amish and originally from the Good Old Pennsylvania Dutch Cook Book.

I had to “adjust” the recipe to include actual amounts and specified ingredients as the recipe card is vague.  I left the ingredients with approximate amounts to account for personal tastes.  My grams referred to it as a German potato salad, though I think this is more Amish in nature.  I highlighted my adaptations in blue so you can see the differences from the original recipe.

PENNSYLVANIA DUTCH HOT POTATO SALAD aka GERMAN POTATO SALAD

1 pound small baby red potatoes
1 cup chicken stock
2-3 hard-cooked eggs, peeled and sliced
4-6 slices bacon, diced
1/4-1/2 cup small chopped red onion
1 tablespoon brown sugar
1 egg, beaten
1/4 cup apple cider vinegar
FRESH ground sea salt and black pepper, to taste

  • In a large stock pot add potatoes with skins on, chicken stock and enough water to cover potatoes.
  • Cook until fork tender, drain, and cube while hot.
  • Fry bacon and onion until a delicate brown.
  • Add brown sugar and stir to dissolve.
  • Drain, reserving bacon fat.
  • Add onion and bacon to the potato mixture.
  • Add bacon fat slowly to beaten egg, beating well.
  • Add vinegar to the egg mixture and pour over potato mixture, gently to coat well.
  • Fold in sliced eggs.
  • Adjust seasoning.  This recipe really LOVES salt.

NOTE:  If you would like you can skip cubing the potatoes and do a rough chop leaving “LARGE” pieces instead.

TERIYAKI SALMON with ASIAN WALNUT SLAW

I found the original recipe at Walnuts.org and it really inspired me to do some summer seafood recipes even if I did alter it to meet our tastes.

TERIYAKI SALMON with ASIAN WALNUT SLAW
Grilled salmon topped with a colorful tangy cabbage and carrot slaw, and garnished with fresh cilantro and toasty California walnuts.  One of the best parts is that the marinade is used for the salmon AND as the dressing for the slaw making the two parts of the dish blend seamlessly!

MARINADE
scant 1/2 cup sweet chili sauce
scant 1/2 cup thick teriyaki sauce
1/3 cup champagne or apple cider vinegar vinegar
4 (4 to 6 ounce) salmon fillets
3 tablespoons finely chopped and toasted candied walnuts
2 tablespoons finely chopped cilantro

  • In a shallow dish stir together chili sauce, teriyaki sauce and vinegar.  Set aside 1/3 cup for the slaw.
  • Place salmon in dish skin side up and let marinate for 30 minutes.
  • Over medium to high heat grill salmon for 3 to 5 minutes depending on thickness.
  • Flip and pour marinade over and around the salmon, cooking another 3-5 minutes until cooked to your liking and marinade is bubbling.
  • Transfer to a platter and top with cabbage mixture.
  • Sprinkle with walnuts and cilantro.

SLAW
1 cup shredded or thinly sliced purple cabbage
1 cup coarsely shredded green cabbage
1/2 cup carrot sticks
2 medium green onions, sliced
1/2 cup finely chopped and toasted candied walnuts
Fresh cilantro leaves, torn

  • Toss together cabbages, carrots, green onions and half the walnuts with reserved marinade and refrigerate.

CHICKEN & STRAWBERRY SALAD with STRAWBERRY VINAIGRETTE

CHICKEN & STRAWBERRY SALAD with STRAWBERRY VINAIGRETTE
1 pound boneless, skinless chicken breasts
1 tablespoon avocado oil
FRESH ground sea salt and black pepper
1/4 cup WONDRA flour
6 ounces creamy YOPLAIT strawberry yogurt
2 tablespoons QUALITY honey
Juice of 1 lemon
2 tablespoons apple cider vinegar
4 cups torn spinach and butter lettuce leaves
2 cups sliced strawberries
1/2 cut carrot sticks
1 cup thinly sliced red onions
1/2 cup chopped candied walnuts

  • Whisk together the yogurt, honey, vinegar, lemon juice, salt and pepper, to taste.
  • Chill under ready to eat.
  • Toss together the spinach, lettuce, red onions, walnuts and carrots.
  • Cover and refrigerate until ready to serve.
  • Generously season chicken pieces with FRESH ground sea salt and black pepper.
  • Lightly dredge chicken pieces in Wondra flour.
  • Heat avocado oil in skillet over medium high heat.
  • Add chicken and sear 3-4 minutes per side.
  • Remove chicken to cutting board and either slice thin or shred with 2 forks. Allow chicken to cool 5-10 minutes.
  • Add chicken to lettuce bowl.
  • Drizzle with vinaigrette and toss well.
  • Add strawberries and GENTLY toss again.
  • Serve and Enjoy!

GREEN BEAN CAESAR SALAD


GREEN BEAN CAESAR SALAD
GREEN BEANS
1 1/2 pounds green beans, trimmed and cut

  • Bring a large pan of salted water to a boil.
  • Add green beans and blanch 5-7 minutes.
  • Drain and spread out on a towel to cool.

DRESSING
Juice of LARGE lemon
1 tablespoon Lea & Perrins Worcestershire sauce
1 tablespoon QUALITY dijon
3 cloves garlic, minced
3 anchovy fillets, finely minced into a paste
FRESH ground sea salt and black pepper
3 tablespoons avocado oil

  • Whisk together the Lemon juice, Worcestershire sauce, garlic, anchovies, salt and pepper.
  • SLOWLY whisk in oil until emulsified.  Set aside.

CROUTONS
1 baguette, cut or torn into bite size pieces
2 tablespoons avocado oil
FRESH ground sea salt and black pepper

  • Toss bread pieces with oil.
  • Generously season and toss again.
  • Transfer to a HOT cast iron skillet.
  • Stir over medium high heat, stirring constantly for 5-7 minutes until golden brown and crispy.
  • Drain on paper toweling.

ASSEMBLY

1/4-1/2 cup shaved Parmesan cheese

  • Toss cooled green beans with dressing in a large salad bowl.
  • Add croutons and toss again.
  • Add Parmesan cheese and toss gently one last time.
  • Serve and Enjoy.

ORANGE PEANUT APPLE SALAD

When I first found this recipe in an old magazine, it intrigued me, but I let it sit for quite some time before I finally made it.  The original recipe called for red apples with the skin on and large chop.  It was also served on lettuce, neither of which set well with me so I adapted to something I could eat and O.M.G. my family fell in love with it.  I originally intended to serve it 2 nights in a row, but there wasn’t anything left after the first night!  Serve it at your next potluck or picnic and it will go over BIG!  I am going to experiment with another flavor of yogurt next time, maybe lemon or even raspberry.

ORANGE PEANUT APPLE SALAD

8 ounces creamy YOPLAIT orange yogurt
2 tablespoons QUALITY honey
FRESH ground sea salt and black pepper, to taste
2 large Granny Smith apples, peeled, cored and chopped
11 ounce can mandarin orange segments, drained WELL
2 celery stalks, chopped
4 green onions, halved and sliced thin
1 cup shredded carrots
1 cup dry roasted peanuts
Juice of 1 lemon

  • Whisk together the yogurt, honey, salt and pepper.
  • Toss apple pieces in the lemon juice.
  • Discard the juice.
  • Add the celery, carrots and nuts and toss well.
  • Drizzle yogurt mixture over veggies and toss to coat.
  • Fold in peanuts and orange segments.
  • Cover and refrigerate until ready to serve.
  • Serve over chopped romaine if desired.

MANDARIN CHICKEN BROCCOLI SALAD

MANDARIN BROCCOLI SALAD serves 4

1/2 – 2/3 cup mayonnaise
scant 1/4 cup sugar
3 tablespoons apple cider vinegar
FRESH ground sea salt and black pepper
4 cups FRESH broccoli florets
2 cups chopped rotisserie chicken
1/2 red onion, halved and sliced
2 granny smith apples, peeled, cored and sliced into quarters
1/2 cup golden raisins
1/2 cup candied walnuts
1 can mandarin oranges, drained WELL

  • Whisk mayonnaise, sugar and vinegar together well.
  • Season with salt and pepper
  • In a large bowl toss together the broccoli, onion pieces, raisins and walnuts.
  • Drizzle with mayo mixture and toss again.
  • Fold in orange segments.
  • Chill for several hours before serving. Overnight is better when time permits.

PORK TENDERLOIN with BOURBON PEACH SAUCE with PARSLEY SLAW

PORK TENDERLOIN with BOURBON PEACH SAUCE with PARSLEY SLAW

TENDERLOIN
1 pound pork tenderloin
2 tablespoons avocado oil
FRESH ground sea salt and black pepper
2 cups sliced peaches
2 tablespoons QUALITY bourbon
1 tablespoon apple cider vinegar
1 tablespoon QUALITY honey
1 tablespoon unsalted butter
1 tablespoon Dijon mustard

  • Heat oil over medium high heat.
  • Generously season the pork tenderloin.
  • Add pork to skillet and sear on all sides until completely browned and cooked to 140°, about 5-6 minutes per side.
  • Transfer to a plate and keep warm.
  • Add peaches to pan, stirring 2-3 minutes to cook through.
  • Whisk together the bourbon, vinegar, dijon and honey. Add to peaches, stirring 5minutes until slightly thickened. Remove from heat and stir in butter.
  • Plate pork and top with peach sauce.
  • Add a generous side of slaw and enjoy!

PARSLEY BROCCOLI SLAW
3 cups broccoli sticks bag mix
1/4 cup chopped flat leaf parsley
2 tablespoons chopped FRESH thyme
1/3 cup toasted almond slices
1 tablespoon avocado oil
2 tablespoons apple cider vinegar
1 tablespoon Quality honey

  • Toss together the cabbage, parsley, thyme and almonds.
  • Whisk together the oil, vinegar and honey.
  • Drizzle dressing over slaw mixture and toss well.

CUCUMBER SALAD

CUCUMBER SALAD

1 LARGE English cucumber, peeled and chopped to 2 cups
1/2 cup chopped seeded Roma tomatoes, about 2 large tomatoes
1/4 cup chopped red onion
2 tablespoons finely chopped FRESH Italian flat leaf parsley
1 tablespoon finely chopped FRESH cilantro
4 red mini peppers, about 1/3 cup chopped
1 clove garlic, minced
1/4 cup sour cream
Juice of 1 LARGE lemon
FRESH ground sea salt and black pepper

  • In a Salad bowl toss together the cucumber, tomatoes, red onion and peppers.
  • Whisk together the sour cream, lemon juice, salt and pepper until smooth.
  • Add parsley and cilantro.
  • Pour over cucumber mixture and gently toss.