Mom’s Broccoli, Cauliflower, and Carrot Salad

This recipe is one of my mom’s best and one of our most favorite.  It is perfect for Memorial Day or any backyard BBQ!

Mom’s Broccoli, Cauliflower and Carrot Salad
1 head of broccoli
1 head of cauliflower
10-15 sliced carrots
1/2 diced red onion
3/4 cup sugar
3/4 cup apple cider vinegar
3/4 cup mayo

Directions:  Wash vegetables.  Cut up broccoli, cauliflower, carrots and red onion.  Combine sugar, mayo and apple cider vinegar.  Pour the dressing over the vegetables, mix and refrigerate.

Wash and cut off stems from broccoli.  Cut into bite-sized pieces.
Wash and cut off stems from cauliflower.  Cut into bite-sized pieces.

Slice up carrots.  I used about 15 baby carrots.

Measure out 3/4 cup mayo, 3/4 cup sugar, and 3/4 cup apple cider vinegar.  Mix until the mayor is absorbed.
Dice 1/2 of a red onion and then pour the dressing over the veggies.

KRABBY CHICKEN CASSEROLE & ASPARAGUS with LIME BUTTER

KRABBY CHICKEN CASSEROLE
2 cups chopped rotisserie chicken
1 1/2 cups flaked Krab
1 cup diced celery
1 bunch green onions, sliced thin
1 cup grated sharp cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
4 tablespoons butter
3 tablespoons flour
1/2 cup milk
1 small can french fried onion rings

  • Preheat oven to 350 degrees.
  • Toss together the chicken, krab, celery and onions.
  • Whisk together the sour cream and mayonnaise.
  • Fold sour cream mixture and cheese into chicken mixture.
  • In a small saucepan melt butter.
  • Whisk in flour until golden.
  • Add milk and whisk until well blended.
  • Fold roux into chicken mixture.
  • Pour into a greased 2 quart episode.
  • Top with french fried onion rings.
  • Bake 30 minutes.

5-6 spears of asparagus per person
2-4 tablespoons butter

1 lime, juiced
  • Clean and snap asparagus.
  • Spray a flat cookie sheet with PURE.
  • Arrange asparagus in a single layer.
  • In a small bowl melt the butter.
  • Add the lime juice and whisk well.
  • Pour lime juice evenly over the asparagus.
  • Increase oven temperature to broil.
  • Broil asparagus until just done.
  • Turn off oven and serve both dishes immediately.
 Submitted to: 

    KRABBY CHICKEN CASSEROLE & ASPARAGUS with LIME BUTTER

    KRABBY CHICKEN CASSEROLE
    2 cups chopped rotisserie chicken
    1 1/2 cups flaked Krab
    1 cup diced celery
    1 bunch green onions, sliced thin
    1 cup grated sharp cheddar cheese
    1/2 cup sour cream
    1/2 cup mayonnaise
    4 tablespoons butter
    3 tablespoons flour
    1/2 cup milk
    1 small can french fried onion rings

    • Preheat oven to 350 degrees.
    • Toss together the chicken, krab, celery and onions.
    • Whisk together the sour cream and mayonnaise.
    • Fold sour cream mixture and cheese into chicken mixture.
    • In a small saucepan melt butter.
    • Whisk in flour until golden.
    • Add milk and whisk until well blended.
    • Fold roux into chicken mixture.
    • Pour into a greased 2 quart episode.
    • Top with french fried onion rings.
    • Bake 30 minutes.

    5-6 spears of asparagus per person
    2-4 tablespoons butter
    1 lime, juiced

    • Clean and snap asparagus.
    • Spray a flat cookie sheet with PURE.
    • Arrange asparagus in a single layer.
    • In a small bowl melt the butter.
    • Add the lime juice and whisk well.
    • Pour lime juice evenly over the asparagus.
    • Increase oven temperature to broil.
    • Broil asparagus until just done.
    • Turn off oven and serve both dishes immediately.

    WEEKLY MENU

    Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

    DATE BREAKFAST LUNCH DINNER
    Monday 5/30
    YOGURT SANDWICHES SLOPPY JOS’ES
    Tuesday 5/31 TOAST LEFTOVERS CASHEW CHICKEN with SNAP PEAS
    Wednesday 6/1 YOGURT SOUP CHICKEN ALA KING
    Thursday 6/2 FRUIT CHEESE & FRUIT LEMON CHICKEN
    Friday 6/3 OATMEAL C.O.R.N. FIESTA CHICKEN & RICE
    Saturday 6/4 KAHLUA BENEDICTS
    leftovers CHICKEN SAUTE’ with SUGAR SNAPS & ASPARAGUS
    Sunday 6/5 COUNTRY BENEDICTS
    ???
    FIRECRACKER CHICKEN

    Veggie Tales by Kris: Smoothies!

    SMOOTHIE TIME! Smoothies are a great snack, small breakfast, and they make your skin look fabulous from all of those vitamins and nutrients! Get creative!

    Here’s my smoothie recipe!
    Very Berry Banana Smoothie:
    Toss the following into a blender: 1 handful blackberries, 1 handful raspberries, 1 handful blueberries, 6 large strawberries, 1 banana (cut into pieces first). Add 3/4 low fat milk or carrot juice for dairy free. Blend away then slurp up! You can add a little peanut butter too and then it would be like a PB&J Smoothie! For the adventurous… you can add 2 large handfuls of spinach or kale to the blender. You won’t taste it I promise. It’s a great way to get more fiber, vitamin c, k,  and iron!

    GIVE YOURSELF A BREAK – SHARING AN EMAIL THAT HIT HOME

    A young lady confidently walked around the room while leading and explaining stress management to an audience; with a raised glass of water, and everyone knew she was going to ask the ultimate question, ‘half empty or half full?’….. she fooled them all… “How heavy is this glass of water?”, she inquired with a smile.

    Answers called out ranged from 8 oz. to 20 oz.

    She replied, “The absolute weight doesn’t matter. It depends on how long I hold it. If I hold it for a minute, that’s not a problem.  If I hold it for an hour, I’ll have an ache in my right arm. If I hold it for a day, you’ll have to call an ambulance. In each case it’s the same weight, but the longer I hold it, the heavier it becomes.” She continued, “and that’s the way it is with stress. If we carry our burdens all the time, sooner or later, as the burden becomes increasingly heavy, we won’t be able to carry on.”

    “As with the glass of water, you have to put it down for a while and rest before holding it again.  When we’re refreshed, we can carry on with the burden – holding stress longer and better each time practiced. So, as early in the evening as you can, put all your burdens down. Don’t carry them through the evening and into the night… pick them up tomorrow.

    Whatever burdens you’re carrying now, let them down for a moment. Relax, pick them up later after you’ve rested. Life is short. Enjoy it and the now ‘supposed’ stress that you’ve conquered!”

    1 * Accept the fact that some days you’re the pigeon, and some days you’re the statue!
    2 * Always keep your words soft and sweet, just in case you have to eat them..
    3 * Drive carefully… It’s not only cars that can be recalled by their Maker..
    4 * If you can’t be kind, at least have the decency to be vague
    5 * If you lend someone $20 and never see that person again, it was probably worth it.
    6 * Never put both feet in your mouth at the same time, because then you won’t have a leg to stand on.
    7 * Nobody cares if you can’t dance well. Just get up and dance.
    8 * Birthdays are good for you. The more you have, the longer you live.
    9 * You may be only one person in the world, but you may also be the world to one person.
    10 * A truly happy person is one who can enjoy the scenery on a detour.
    11 * Have an awesome day and know that someone has thought about you today.

    Friday Fill-Ins

    FFI

    And…here we go!

    1. This week I fell even further behind in trying to catch up.

    2. The humidity returns.

    3. It’s all about the fun.

    4. I can’t wait to get some time in the sun.

    5. I demand a recount.

    6. The home path, it’s filled with memories and traditions.

    7. And as for the weekend, tonight I’m looking forward to dinner with hubby, tomorrow my plans include volunteering at my local thrift store and Sunday, I want to clear my desk and maybe see a movie!

    Always remember and never forget… & National Moment of Remembrance

    Yesterday someone told me that Memorial Day no longer means as much because we have so many intermixed cultures in the U.S. now.  I beg to differ.  While it has become a 3 day weekend to most, it is NOT just about picnics, BBQ’s and swimming.  Remember that without those brave men and women who died and are honored on Memorial Day, you may not have the rights that you do have.  All of our freedoms came with a price for some and an observance for all.
    Memorial Day is about honoring the countless individual acts of bravery and sacrifice. This holiday is also about honoring the brave men and women who make it home. That means keeping our promises to America’s veterans. This Memorial Day, we remember all the Americans who gave their lives in defense of America. They died so that we may be free – and we are forever in their debt. Too many people have lost sight of the meaning of this holiday. If you visit How to Observe Memorial Day you can read the whole article, but here is an excerpt that lists the highlights.

    “…gather around their sacred remains and garland the passionless mounds above them with choicest flowers of springtime….let us in this solemn presence renew our pledges to aid and assist those whom they have left among us as sacred charges upon the Nation’s gratitude,–the soldier’s and sailor’s widow and orphan.”

    ~~General John Logan, General Order No. 11, 5 May 1868

    “The “Memorial” in Memorial Day has been ignored by too many of us who are beneficiaries of those who have given the ultimate sacrifice. Often we do not observe the day as it should be, a day where we actively remember our ancestors, our family members, our loved ones, our neighbors, and our friends who have given the ultimate sacrifice:

    • by visiting cemeteries and placing flags or flowers on the graves of our fallen heroes.
    • by visiting memorials.
    • by flying the U.S. Flag at half-staff until noon.
    • by flying the ‘POW/MIA Flag’ as well (Section 1082 of the 1998 Defense Authorization Act).
    • by participating in a “National Moment of Remembrance“: at 3 p.m. to pause and think upon the true meaning of the day, and for Taps to be played.
    • by renewing a pledge to aid the widows, widowers, and orphans of our fallen dead, and to aid the disabled veterans.”

    Memorial Day is a United States federal holiday observed on the last Monday of May. Formerly known as Decoration Day, it commemorates U.S. men and women who died while in the military service. First enacted to honor Union soldiers of the American Civil War (it is celebrated near the day of reunification after the civil war), it was expanded after World War I to include American casualties of any war or military action.
    It is the 
    VETERAN
    ,  not the preacher,   

    who has given us freedom of religion. 

    It is the
     
    VETERAN,  not the reporter,    
    who has given us freedom of the press.

    It is the
     
    VETERAN,  not the poet,
    who has given us freedom of speech.

       

    It is the
     
    VETERAN,
    not the campus organizer,
    who has given us freedom to assemble. 
       

     
    It is the
     
     VETERAN,  not the lawyer,
    who has given us the right to a fair trial. 
     

     
    It is the
     
    VETERAN,  not the politician,
    Who has given us the right to vote.
     
    It is the
    VETERAN
     
    who salutes the Flag, 
    It is the
    VETERAN
     

    who serves under the Flag.

    Always remember and never forget!

    “The National Moment of Remembrance, established by Congress, asks Americans wherever they are at 3 p.m., local time, on Memorial Day to pause in an act of national unity (duration: one minute).The time 3 p.m. was chosen because it is the time when most Americans are enjoying their freedoms on the national holiday. The Moment does not replace traditional Memorial Day events; rather it is an act of national unity in which all Americans, alone or with family and friends, honor those who died for our freedom. It will help to reclaim Memorial Day as the sacred and noble holiday it was meant to be. In this shared remembrance, we connect as Americans.”

    Fire Day Friday: Zucchini Spiedini

    Grilling, it’s not just for meat anymore….

    Technically these are not true spiedini since they are vegetable, but c’mon, the name just sounds hilarious. I try to make all of my grilled side dishes take 10 minutes or less to grill. That way I can cook them on the grill as the meat is resting. This is one of our favorite quick veggies during the week.
    Speedy Zucchini Spiedini
    Servings: 2
    2 ea zucchini
    ½ cup Italian dressing (or any vinaigrette)
    1 tsp seasoned salt
    1 oz feta cheese
    Cut zucchini into ½ inch slices. I like to cut them on a bias just for appearance sake but it’s not necessary. Place sideways on kabobs.
    TIP:  To get the stripes like above, run a veggie peeler lengthwise down the zucchini in a few places before slicing.
    Marinate kabobs in the vinaigrette for 30 minutes. Remove from marinade and season both sides with season salt.
    Grill for 3 minutes a side over a 350f fire.
    Sprinkle with fine crumbled feta cheese or pecorino romano cheese.
    Also, it’s not too late to enter my May BBQ Giveaway over at Nibble Me This.   You have until Saturday Night at midnight.  It’s sponsored by Bush Beans and comes with all of these great BBQ and bean accessories.  Yes, that includes the Emile Henry bean pot pictured. 

    FOR WOMEN EVERYWHERE…

    This email left me LMAO, so I thought I would share…

    A man was sick and tired of going to work every day while his wife stayed home.
     
    He wanted her to see what he went  through so he prayed:
    ‘Dear Lord:
    I go to work every day and put in 8 hours while my wife merely stays at home. I want her to know what I go through. So, please allow her body to switch with mine for a day.

    God, in his infinite wisdom, granted the man’s wish. The next morning, sure enough, the man awoke as a woman…

    He arose, cooked breakfast for his mate, Awakened the kids, Set out their school clothes, Fed them breakfast, Packed their lunches, Drove them to school, Came home and picked up the dry cleaning, Took it to the cleaners and stopped at the bank to make a deposit, went grocery shopping, then drove home to put away the groceries, paid the bills and balanced the check book.  He cleaned the cat’s litter box and bathed the dog..  Then, it was already 1 P.M. and he hurried to make the beds, do the laundry, vacuum, dust, sweep and mop the kitchen floor.  Then ran to the school to pick up the kids and got into an argument with them on the way home.  He set out milk and cookies and got the kids organized to do their homework. Then, set up the ironing board and watched TV while he did the ironing. At 4:30 he began peeling potatoes and washing vegetables for salad, breaded the pork chops and snapped fresh beans for supper.

    After supper, he cleaned the kitchen, ran the dishwasher, folded laundry, bathed the kids, And put them to bed.  At 9 P.M. He was exhausted and, though his daily chores weren’t finished, he went to bed where he was expected to make love, which he managed to get through without complaint.

    The next morning, he awoke and immediately knelt by the bed and said: –
    Lord, I don’t know what I was thinking. I was so wrong to envy my wife’s being able to stay home all day. Please, Oh! Please, let us trade back.. Amen!’  The Lord, in his infinite wisdom, replied:

    “My son, I feel you have learned your lesson and I will be happy to change things back to the way they were. But you’ll have to wait nine months, though. You got pregnant last night”

    MAITAKE MUSHROOM LACED CASHEW CHICKEN

    This is a recipe I revamped to include the awesome dehydrated mushrooms that I received from Justin at Marx Foods a while back. I was NOT disappointed and you won’t be either.  Marx Foods has some great quality bulk online wholesale foods available.  These mushrooms added a rich nutty flavor that complimented the cashews perfectly.
    4 chicken breast halves, cut into bite sized pieces
    1 small bunch green onions, sliced
    1 ounce dehydrated Maitake mushrooms, re-hydrated and then chopped
    1 tablespoon canola oil
    1 tablespoon brown sugar
    4 tablespoons cornstarch, divided
    ½ teaspoon sea salt
    ¼ cup soy sauce
    1 teaspoon rice wine vinegar
    1 teaspoon Worcestershire sauce
    3 tablespoons oil
    2 cup hot chicken broth
    2 teaspoon lemon juice
    ½ cup cashews
    cooked rice
    • Heat canola oil over medium high heat until JUST sizzling.
    • Saute’ green onions and mushrooms until tender. Using a slotted spoon remove onions and Maitake mushrooms to drain on paper towels.
    • Stir fry chicken in hot oil in frying pan or wok until chicken is lightly brown and tender, about 8 minutes. 
    • Remove chicken from oil and drain excess oil from the pan. 
    • Whisk together the brown sugar, cornstarch, salt, soy sauce, vinegar, and  the  Worcestershire sauce. 
    • Blend well, then add chicken stock to the pan and bring to a boil, stirring constantly. Cook until thickened. 
    • Add lemon juice; add chicken pieces, onions and mushrooms and reheat. Do not boil. 
    • Taste to correct seasonings. 
    • Add cashews. 
    • Serve over hot rice.
    He all but licked his plate!

    KUNG PAO CHICKEN

    I looked everywhere for hot chile paste. I have no idea what it is. I haven’t found it at my local grocery stores so when I decided to make this recipe that called for hot chile paste, I just subbed hot red pepper spread. It’s super spicy by itself but delicious in sauces. It worked. This was awesome. I’ll for sure make it again.

    I’ve made several versions of Kung Pao chicken recipes but this is my favorite. I also cut WAY down on the peanuts. Kung Pao chicken is known for having a lot of peanuts in it. This recipe called for 4 oz. Well, 4 oz. of peanuts was more calories than the chicken so I decided just to put in a few. Again, it worked and it seemed fine. You are welcome to add more peanuts if you’d like. My husband ate this over rice and as usual, I chose to put it over broccoli. While it had a wonderful flavor, it wasn’t overly saucy so if you want a lot of sauce, go ahead and double the sauce. It was fine for me, I enjoyed it. The egg roll was just from Asian Sensations. I love egg rolls.

    Kung Pao Chicken
    1 pound boneless chicken breasts
    2 tablespoon white wine, divided
    2 tablespoon soy sauce, divided
    1 tablespoon sesame oil, divided
    2 tablespoon cornstarch, dissolved in 2 tablespoons water
    1 tablespoon hot red pepper spread (or hot chile paste)
    1 teaspoon white vinegar
    2 teaspoon brown sugar
    4 green onions
    1 tablespoon
    chopped garlic
    1 can water chestnuts
    3 tbsp chopped peanuts

    To make marinade: 

    • Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 teaspoon oil and 1 tablespoon cornstarch water mixture and mix together. 
    • Place chicken pieces in plastic bag and add marinade for about 30 minutes.
    To make sauce: 

    • In a small bowl, combine 1 tablespoon wine, 1 tablespoon soy sauce, 2 teaspoons oil, 1 tablespoon cornstarch/water mixture, chile paste, vinegar and sugar. Mix together.
    • Add green onions, garlic, water chestnuts and peanuts. I
    • n medium skillet, heat sauce slowly until aromatic. 
    • Meanwhile, remove chicken from marinade and saute in large skillet until meat is done. 
    • When sauce is done, add sauteed chicken to it and let simmer together until sauce thickens. 
    • Serve over rice or broccoli.
    Total calories = 1015
    3 servings = 338 calories