Category: CASSEROLES & SIDES

COOKING THURSDAY ~ SCRUFFED CARBONARA POTATOES ~ BLOG 365.71A

SCRUFFED CARBONARA POTATOES adapted from Barbecue Sides by Adam Perry Lang

POTATOES
1 1/2 pounds YUKON gold potatoes, peeled and cut into 1 1/2 inch pieces
FRESH ground sea salt, to taste
+/- 1/4 cup avocado oil
2 tablespoons unsalted butter
4 slices bacon, FINELY chopped, cooked crisp
4 LARGE cloves garlic, FINELY minced
1 tablespoon FRESH lemon thyme leaves
1 teaspoon FRESH chopped rosemary leaves

  • Add potatoes to a large saucepan of salted water and bring to a boil over high heat.
  • Reduce heat and simmer 10 minutes JUST until potatoes are tender.
  • Reserve 1/4 cup of the potato water before draining in a metal colander.**
  • Let potatoes stand for 5 minutes in colander and then toss around in colander and let stand 5 minutes more.
  • Shake the colander vigorously 10-15 times.
  • Toss the potatoes and shake again another 10-15 times.
  • Melt the avocado oil and 1 tablespoon of the butter in a LARGE skillet over medium-high heat.
  • Add potatoes to skillet in a single layer and cook undisturbed for 5 minutes.
  • Toss the potatoes and cook another 5-6 minutes until golden.
  • Arrange potatoes in a ring around the outer edges of the skillet and add bacon pieces, minced garlic, rosemary and thyme to the center of the skillet cooking 3-4 minutes until garlic is golden and herbs are fragrant.
  • Stir everything together and continue cooking 3-4 minutes until bacon begins to crisp.
  • Drain off in colander.

SAUCE
1/2 cup clarified butter
3 LARGE egg yolks, lightly beaten
FRESH ground sea salt and black pepper, to taste
Juice of 1 LARGE lemon

  • Mix together the oil and butter in a measuring cup. Set aside.
  • Vigorously whisk together the egg yolks and potato water in a stainless bowl over a pot of simmering water until doubled in volume and has a velvety texture.
  • Immediately remove from heat and season to taste with FRESH ground sea salt and black pepper.
  • Stir in lemon juice to taste.
  • Gradually whisk in the oil and clarified butter.
  • Pour egg sauce into the bottom of serving dish.
  • Arrange potatoes on top.
  • Toss lightly.

GARNISH
+/- 1/2 cup FRESH grated Pecorino Romano
2 heaping tablespoons FRESH chopped flat leaf parsley

  • Sprinkle with grated Pecorino and shower with chopped parsley.
  • Serve immediately.

NOTES:

  • Scruffing potatoes, a cooking technique used to rough up the surface of potatoes before you roast them gives them a crispy exterior AND a fluffy interior. 
  • Boil peeled and cut potatoes in salted water until they are tender but NOT falling apart.
  • Drain the potatoes, shaking the potatoes in the colander and/or roughing them up gently with a fork to create a starchy, floury texture on the surface of the potatoes.
  • Gently toss the potatoes in avocado oil and seasonings of choice before roasting them in a hot oven or air fryer until golden and crispy. 
  • **A metal colander is preferred for the scrubbing of the potatoes.
  • Carbonara is typically a pasta sauce made with bacon, egg and cheese.

COOKING THURSDAY ~ SHEET PAN MAC & CHEESE ~ 2026 BLOG 365.50A

SHEET PAN MAC & CHEESE

The beauty of this scratch and homemade recipe is that EVERYONE can get a bit of the crispy edge in their serving while still getting the yummy and cheesy center too. A win, win with the best of both worlds.

1 pound Barilla macaroni
2 cups WHOLE milk
1 tablespoon cornstarch
4 ounces cream cheese, softened to room temperature
1 tablespoon Dijon mustard
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
3 tablespoons butter, melted and cooled
FRESH ground sea salt and black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon QUALITY paprika
1 teaspoon Frank’s original hot sauce
1/4 teaspoon FRESH ground nutmeg
2 cups shredded Colby Jack cheese
1 bunch green onions, thinly sliced

  • Preheat oven to 425°.
  • Cook macaroni al dente. Drain and return to the hot pan.
  • Whisk together the milk and cornstarch until smooth.
  • Add the cream cheese and mustard to the pasta, stirring until cheese is melted and pasta is well coated.
  • Pour the milk mixture over the pasta.
  • Fold in the butter, garlic powder, onion powder, paprika, hot sauce , nutmeg, sharp cheddar cheese and
  • Monterey cheddar cheese, stirring to combine and melting some of the cheese.
  • Transfer pasta to rimmed baking sheet.
  • Sprinkle Colby jack cheese over top.
  • Bake 15-20 minutes until cheese is melted and edges are crispy.
  • Top with sliced green onions and enjoy!

NOTES:

  • I often like to use flavored cheese. This time was a green onion cheddar.
  • DO NOT ADD salt! 
  • I often use cheese ravioli mixed in with the macaroni.
  • Boursin flavored cheeses substitute well for cream cheese.

 

COOKING THURSDAY ~ MODIFIED UKBB (UNITED KINGDOM BAKED BEANS) ~ 2026 BLOG 365.43C

MODIFIED UKBB (UNITED KINGDOM BAKED BEANS) aka British Baked Beans from the BARBECUE SIDES cook book that I adapted to our taste.

Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Additional Time 8 hours
Total Time 9 hours 30 minutes

2 cups dried great northern or navy beans, rinsed
1 tablespoon butter
6 slices bacon, diced
1/2 cup FINELY diced onion
½ cup QUALITY tomato ketchup
4 tablespoons QUALITY tomato paste
1/2 cup brown sugar
1 tablespoon molasses
¼ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sea salt
FRESH ground black pepper, to taste
2-3 tablespoons apple cider vinegar
3 cups + 1 tablespoon homemade chicken stock
1 ½ tablespoons cornstarch

  • 
To a large bowl add the beans, cover with water, more than double the amount and soak at room temperature for 8 hours or overnight.
  • After 8 hours drain, discard the liquid and rinse the beans.
  • Add the beans to a large oven proof skillet.
  • Cover the beans about 2 inches above the beans with water and bring to a SLOW boil.
  • Simmer for 1 hour uncovered, stirring often so they don’t stick to the bottom. The cooking time will depend on the beans, so check them often for tenderness.
  • Drain beans WELL.

 

  • Preheat oven to 350°.
  • To the same skillet add the bacon, cooking crisp. With a slotted spoon remove bacon pieces to drain on paper toweling. Reserve only 1 tablespoon of grease in pan and add butter.
  • Whisk together the ketchup and tomato paste. Taste the for sweetness, you may need to adjust the amount of sugar so the sauce is not too sweet. Add sugar and molasses, stirring to blend well. Add the mixture to the skillet.
  • Stir in the garlic powder, onion powder, salt, vinegar and stock, whisking to combine until well blended.
  • In a small bowl, mix 1 tablespoon of stock with the cornstarch and mix until dissolved before stirring into the sauce.
  • Fold the cooked beans into sauce and stir well.
  • Transfer to the oven.
  • Bake uncovered 25-30 minutes until thickened.

SLOW COOKER METHOD:

  • After soaking and rinsing the beans, turn your slow cooker on low.
  • Add drained beans to slow cooker.
  • Sprinkle bacon pieces and onions over the beans.
  • Whisk together the remaining ingredients EXCEPT THE SALT, as this can cause the beans to take longer to cook.
  • Cover and cook for 6 to 8 hours. But start checking them at 6 hours for tenderness, then stir in the salt.

Note: DO NOT USE CANNED BEANS FOR SLOW COOKER METHOD. THEY WILL TURN OUT MUSHY.

COOKING THURSDAY ~ CREAMY SEAFOOD LASAGNA ~ 2026 BLOG 365.43B

CREAMY SEAFOOD LASAGNA (shrimp & crab)

This milder and delicate version of lasagna lets the seafood shine through with a creamy and buttery white sauce that is very adaptable to any variations that you make to suit your taste buds. It’s the combination of flavors and textures that makes this recipe so incredibly satisfying. Add some spinach, scallops, a touch of white wine, lemon zest or your own favorite changes to brighten up the flavor. Maybe some scallops, cod or even some lobster? I also like this recipe with a tomato sauce base that lets the seafood shine even brighter.

Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 6–8

12 lasagna noodles
1 bay shrimp, peeled and chopped
1 pound crab meat (lump or claw)
3 tablespoons butter
3-4 cloves garlic,minced, to taste
1 small onion, finely chopped
1 ½ cup heavy cream
1 cup WHOLE milk
3-4 tablespoons Wondra flour
1 ½ cups shredded mozzarella cheese
1 cup shredded Parmesan cheese
15 ounces ricotta cheese
1 LARGE egg
1 tablespoon FRESH chopped lemon thyme
½ teaspoon Old Bay seasoning
½-1 teaspoon paprika, to taste
FRESH ground sea salt and black pepper, to taste
2 tablespoons FRESH chopped parsley

  • Preheat oven to 375°.
  • Grease a 9×13-inch baking dish.
  • Cook lasagna noodles in salted boiling water until al dente. Drain and set aside on parchment paper to prevent sticking. Or better yet, use Ina Garten’s method of soak your lasagna noodles in a baking dish of **REALLY hot water for 20-25 minutes while you prepare your filling. This will give them the texture of fresh made pasta – pliable, but NOT sticky making assembling your lasagna a breeze.
  • In a bowl mix together the shrimp and crab until well combined.

 

  • In a skillet, melt butter over medium heat.
  • Add garlic and onion, cooking until soft and fragrant.
  • Stir in flour to make a roux, cooking for 1–2 minutes.
  • Slowly whisk in cream and milk until smooth and thickened, but not too thick.
  • Stir in half the mozzarella and half the Parmesan.
  • Season with Old Bay, paprika, salt, and pepper. Remove from heat.
  • In a small bowl, mix ricotta, egg and 1 1/2 tablespoons of the parsley.

ASSEMBLY

  • Spread a thin layer of sauce on the bottom of the baking dish.
  • Add 3 noodles.
  • Spread with some of the ricotta mixture, a portion of shrimp and crab, a bit more sauce and a sprinkle of mozzarella.
  • Repeat layers until all ingredients are used, finishing with noodles, sauce, and remaining cheese.
  • Cover with foil and bake for 25 minutes.
  • Remove foil and bake another 15 minutes, until golden and bubbly.
  • Let rest for 10 minutes before slicing.
  • Garnish with remaining parsley.
  • Serve with crusty or garlic bread.

NOTES:

  • Trading out some of the ricotta cheese for goat cheese will cut through the richness and had a bit of a flavorful tang and a more savory flavor..
  • If using frozen seafood, make sure your shrimp and crab are VERY WELL drained to prevent excess water in the lasagna.
  • **I like to use homemade chicken stock instead of hot water if I have it on hand.
  • Al dente noodles will hold up better and absorb just the right amount of sauce. DO NOT OVER COOK YOUR NOODLES.
  • Give the lasagna 10 minutes to rest after baking! This allows it to set, making cleaner, more beautiful slices.

COOKING THURSDAY ~ ASIAN CHICKEN POT PIE with SCALLION PANCAKE CRUST ~ 2026 BLOG 365.36B

Molly’s Asian inspired version of Chicken Pot Pie, of in my opinion is the best comfort food of the season. The short cut scallion pancake made with puff pastry dough infuses flaky layers of buttery Asian goodness with the addition of sesame oil, sesame seeds and scallions.

ASIAN CHICKEN POT PIE with SCALLION PANCAKE CRUST serves 4-6 Adapted from MOLLY YEH 

FILLING

2 tablespoons avocado oil
1 Vidalia onion, finely chopped
2 stalks celery, finely chopped
1 bunch scallions, thinly sliced, white and green parts separated
FRESH ground sea salt and black pepper
1 tablespoon grated fresh ginger
2 cloves garlic, FINELY chopped
+/- 1/4 teaspoon crushed red pepper flakes, to taste
6 tablespoons Wondra flour
2 1/2 cups homemade chicken stock
3/4 cup peas, fresh or frozen
4 cups chopped rotisserie chicken
1/2 cup heavy cream
1 tablespoon rice vinegar
2 teaspoons Bragg’s Liquid Aminos

  • Preheat the oven to 425°.
  • Heat the oil in an oven-safe 12 inch braiser over medium heat.
  • Add the onion, celery, white parts of the scallions, and a pinch of salt, cooking and stirring occasionally 7-10 minutes, until softened.
  • Add the ginger, garlic, and crushed red pepper, cooking for another minute, until fragrant.
  • Whisk in the flour and cook, whisking, for 2 more minutes.
  • Add the chicken stock VERY gradually (3 or 4 additions) whisking continuously and allowing the mixture to thicken before each new addition.
  • Stir in a handful of the scallion greens (reserving some for the topping) and the peas.
  • Reduce the heat to low.
  • Add chicken to the braiser.
  • Stir in the heavy cream, freshly ground black pepper, vinegar and liquid aminos.
  • Taste and adjust the seasoning as desired.

TOPPING
2 sheets puff pastry, thawed overnight in the refrigerator or for about 45 minutes at room temperature
2 tablespoons toasted sesame oil
FRESH ground sea salt and black pepper, to taste
1 egg, beaten with a splash of water for egg wash
Sesame seeds
Flaky salt
Chinese hot mustard, for serving, optional

  • Roll out two sheets of puff pastry and press together at the seams to make one long puff pastry 18 inches long X 12 inches wide.
  • Brush the surface with sesame oil.
  • Sprinkle with the green onion tops and a pinch of salt.
  • Roll up like a snake, then spiral like a snail shell.
  • Roll to 14 inches (2 inches larger than your braiser) in diameter using a rolling pin to flatten and roll out.
  • Slice 4 steam vents.
  • Egg wash the edges of the braiser.
  • Place the pancake on top of the braiser.
  • Brush pancake with egg wash and sprinkle with sesame seeds and flaky salt.
  • Place braiser on baking sheet to catch any drips.
  • Bake for 30 minutes, tenting with foil the last 10 minutes.
  • Serve with Chinese hot mustard, if desired.

COOKING THURSDAY ~ CHRISTMAS MORNING WIFE SAVER ~ 2026 BLOG 365.29D

originally titles CHRISTMAS MORNING WIFE SAVER, but I renamed it after my changes and the fact that we use it for most all holidays

serves 12 and severely 🙂 adapted from JO COOKS

We have used a family breakfast casserole for decades for BIG family events and on Thanksgiving and Christmas mornings to save a lot of work so we can enjoy each other instead of laboring in the kitchen all day which is a version of this recipe, but this recipe is so much simpler that I’m happy to have found it and I instantly fell in love with the quirky name. I made a few adjustments to our tastes. 🙂

So, like our traditional recipe this is a new favorite and the best part is that it is prepared in advance with minimal effort. It’s also versatile because it can be altered to fit your family’s taste profile whether that is to add more meat or make it vegetarian. 

HOLIDAY MORNING MOM SAVER BREAKFAST CASSEROLE

8-10 slices of your favorite bread, crusts removed (We like an extra sour sourdough with crusts removed)
12 slices tavern ham
1 cups sharp cheddar cheese, grated
1 5 ounce BOURSIN garlic herb round
6 LARGE eggs
FRESH ground sea salt and black pepper, to taste
1 teaspoon dry mustard (optional)
1 LARGE bunch green onions, thinly sliced
1 SMALL red pepper, FINELY diced
2 teaspoons Worcestershire sauce
1 teaspoon FRANK’s original hot sauce
3 cups WHOLE milk


  • Grease a 9×13 inch baking dish well with non-stick cooking spray.
  • Cut and slices of bread to fit over entire bottom of the baking dish.
  • Evenly layer the slices of ham.
  • Top with slices of the Boursin cheese.
  • Evenly sprinkle the green onions and red peppers over the cheese.
  • Cut and fit more slices of bread to completely cover the ham and cheese.
  • 
In a large bowl whisk together the eggs with the pepper, dry mustard if using, Worcestershire sauce and hot sauce. 
  • Add the milk and whisk until well combined.
  • Pour the egg mixture evenly over the casserole.
  • Top evenly with the cheddar cheese.
  • Cover the dish and refrigerate overnight.


1/4 cup butter (melted)
1 cup CRUSHED blueberry almond granola

  • The next morning preheat your oven to 350°.
  • In a small bowl combine the granola and butter.
  • Pour evenly over the casserole.
  • 
Bake 1 hour or until set and lightly browned.
  • Let casserole stand for 10 minutes before slicing and serving.


NOTES

  • PROTEIN SUBSTITUTIONS: Canadian bacon, crumbled crisp bacon, ground turkey, rotisserie chicken, deli meats, ground beef…
  • VEGETABLE ADDITIONS: Mushrooms, green chiles, jalapeños
  • If you want to bake it same day, refrigerate for AT LEAST 1 hour so the egg mixture soaks into the bread well.

CARAMELIZED ONION & APPLE MAC & CHEESE ~ BLOG 365.347B

New twists for an epic combo on an old classic makes the whole family happy. Imagine a classy French onion soup meeting the classic Mac and cheese with an apple twist for a new take on an ooey, gooey, creamy side dish with a crispy topping.

CARAMELIZED ONION & APPLE MAC & CHEESE

½ cup butter + 2 tablespoons for the Panko topping
3 Vidalia onions, thinly sliced
3 COSMIC Crisp apples, peeled, cored, and medium diced
5 tablespoons WONDRA flour
3½ cups WHOLE milk
1 teaspoon FRESH thyme, chopped
4 cups smoked Gouda, grated
3 cups Muenster cheese, grated and divided
FRESH ground sea salt and black pepper, to taste
1 teaspoon ground mustard
1 teaspoon smoked paprika
1 pound pasta, favorite shape, cooked and cooled
1 cup Panko crumbs to top the dish with

  • Preheat the oven to 350°.
  • In a large stock pot, melt the butter over medium heat.
  • Add the onions and cook 20-30 minutes until golden brown and caramelized.
  • Add the apples and sauté 1–2 minutes.
  • Stir in the flour until combined and turning golden.
  • Slowly pour in the milk, stirring continuously. Let it come up to a simmer with the milk beginning to thicken.
  • Remove from the heat and add the fresh thyme, Gouda cheese, 1 cup Muenster, salt, pepper, mustard and paprika, stirring until the cheese has fully melted and the mixture is smooth.
  • Fold in the pasta and pour the mixture into a prepared 13 x 9 baking dish or into individual ramekins.
  • Melt the 2 tablespoons butter in a small bowl and whisk into Panko crumbs until thoroughly combined.
  • Top with the remaining Muenster cheese and Panko crumb mixture.
  • Bake 45 minutes or until bubbly and the top is golden brown.

NOTE:

  • Mild white cheddar or Monterey Jack cheese would work fine as a substitute for the Muenster.
  • Adding rotisserie chicken pieces makes this a wonderful one dish meal.

COOKING THURSDAY ~ BROWNED POTATO LOAF ~ BLOG 365.345C

BROWNED POTATO LOAF

3 tablespoons butter
3 tablespoons WONDRA flour
1 cup WHOLE milk
4 small baked potatoes
FRESH ground salt and pepper, to taste
1 tablespoon chopped parsley
2 tablespoons melted butter
1/2 cup grated sharp cheddar cheese

  • Melt butter in large sauce pan.
  • Whisk in flour until golden.
  • Whisk in milk, cooking until sauce thickens.
  • Season with FRESH ground salt and pepper to taste.
  • Dice potatoes into sauce.
  • Add parsley and cook 5 minutes more, stirring constantly, until mixture is stiff.
  • Spread mixture evenly and firmly in buttered loaf pan.
  • Refrigerate AT LEAST 2 hours.

 

  • Preheat oven to 350°.
  • Invert loaf pan onto baking tray.
  • Sprinkle with grated cheese.
  • Bake 25-30 minutes until cooked through and browned on top.

OLIVE GARDEN COPY CAT CHICKEN ALFREDO Ala SLOW COOKER ~ BLOG 365.308

Super easy, but extra flavorful copy cat Olive Garden Chicken Alfredo.

OLIVE GARDEN COPY CAT CHICKEN ALFREDO Ala SLOW COOKER adapted from The Magical Slow Cooker
1 1/2 pounds boneless, skinless chicken breast
16 ounce bottle Olive Garden Italian dressing
1/4 cup FRESH grated parmesan cheese
FRESH ground black pepper, to taste
8 ounces cream cheese, cubed and at room temperature
16 ounces penne pasta, prepared per package directions just as slow cooking time is done
8 ounces Le Seur peas, drained
1/4 cup Parmesan cheese

  • Add the chicken breasts to the slow cooker in a single layer.
Pour over the Italian dressing over the chicken.
  • Sprinkle over the parmesan cheese and pepper.
Place the cream cheese cubes on top.
Cover and cook on LOW for 5-6 hours.
  • Gently and slightly shred the chicken into the dressing and cheese sauce.
  • Fold in peas and cook 5 more minutes.
  • Drain pasta well and fold into chicken mixture. 
  • Sprinkle with Parmesan cheese.
  • Serve and enjoy!


NOTE: Olive garden dressing is high in sodium and can be a bit salty. If you prefer, choose a lower sodium dressing.

BAKED CHICKEN FETTUCCINE ALFREDO & WARM BROCCOLI SUN-DRIED TOMATO SALAD~ BLOG 365.303

Fettuccine Alfredo in casserole form is a fool proof week night meal. I add pieces of rotisserie chicken to this no-boil, one dish method making it an easy AND complete meal all in the same baking dish. It will quickly become a family favorite. The pasta cooks in the broth and half-and-half as they bake and reduce into a traditional Alfredo sauce. Serve with a side of steamed broccoli or a Broccoli & Sun Dried Tomato Salad for a colorful and complete meal. This is a lightened up version of the recipe I used to make for Baked Chicken Fettuccine.

BAKED CHICKEN FETTUCCINE ALFREDO serves 4

8 ounces dry fettuccine, snapped in half
1 cup homemade chicken stock
3/4 cup water
2-3 cloves garlic, FINELY minced
Juice and zest of 1 LARGE lemon
FRESH ground sea salt, to taste

  • Preheat oven to 400°.
  • Lay pasta in the bottom of a 9×9 baking dish.
  • Whisk together the remaining ingredients and pour over pasta.
  • Cover dish with foil and bake 20 minutes.
  • Uncover, stir pasta, recover and bake another 20 minutes.

1 1/2 cups half-and-half
1 cup grated Pecorino, Asiago or Parmesan cheese
FRESH ground black pepper, to taste
1 1/2 cups rotisserie chicken pieces

  • Uncover casserole and stir in half-and-half, cheese and pepper.
  • Re-cover and bake 15 minutes.
  • Stir in chicken pieces.
  • Remove foil, stir and bake 15 minutes more.

1/4 cup FRESH FINE bread crumbs
1/4 cup grated Pecorino, Asiago or Parmesan cheese
1/8 cup FRESH chopped Italian Flat leaf Parsley

  • Remove casserole from oven.
  • Increase heat to broil and place rack 6 inches from heating element.
  • Stir together the toppings and sprinkle evenly over casserole.
  • Broil 3-5 minutes until golden.
  • Serve immediately.

NOTE: If you prefer, ANY pasta works as long as they are submerged under the liquid – fettuccine is just standard with Alfredo sauce 🙂

 

BROCCOLI & SUN DRIED TOMATO SALAD

8 cups broccoli florets
1/2 cup water
1 clove garlic, minced
FRESH ground sea salt
2 tablespoons sun-dried tomatoes in oil
2 tablespoons FINELY grated Pecorino cheese

  • Whisk together water, garlic and salt in large sauce pan.
  • Add broccoli florets and cook covered over medium heat 6-8 minutes until water evaporates.
  • Stir in chopped sun dried tomatoes and season to taste.
  • Garnish with cheese.
  • Serve immediately.

HAWAIIAN FRIED RICE & HAWAIIAN COLESLAW ~ BLOG 365.268

HAWAIIAN COLESLAW Servings: 12-16

This creamy Hawaiian coleslaw with pineapple is a nice mix of sweet, tangy, and crunchy. Serve it with Pineapple Pulled Pork, Hawaiian Chicken Skewers or Hawaiian Fried Rice.

1 (8.5 ounce) package coleslaw mix
1 (15 ounce) can crushed pineapple, well drained
½ cup finely chopped red onion
1 SMALL red pepper, FINELY diced
½ cup mayonnaise
¼ cup apple cider vinegar
2 tablespoons brown sugar
2 tablespoons FRESH chopped cilantro **
FRESH ground sea salt and black pepper

  • Toss coleslaw mix, pineapple, onion, red pepper and cilantro together in a bowl.
  • 
Whisk mayonnaise, vinegar, brown sugar, salt, and pepper together in a bowl until dressing is smooth.
  • 
Pour dressing over coleslaw mixture and toss to coat.
  • Refrigerate until ready to serve.

**NOTE: Garden Gourmet makes a cilantro paste that you can find in the produce area of your local grocery. I keep it on hand in the winter when fresh ingredients are harder to find. If using the paste add it into the mayonnaise mixture, not the coleslaw mix.

HAWAIIAN FRIED RICE serves 8-10

Easy to prepare and packed with diced ham, red bell pepper, and the ALWAYS winning ingredient of pineapple!

4 tablespoons Bragg’s liquid aminos
1/2 Tablespoon sesame seed oil
1 teaspoon hot sauce
1/2 + 1/2 tablespoon avocado oil
1 red bell pepper, ribs and seeds removed, diced
2 cups diced ham
2 green onions, sliced thin (divide the white and green parts of the onions)
3 cloves garlic FINELY minced
5 cups cold, cooked white rice
3 large eggs
1 cup pineapple pieces

  • In a small bowl, stir together the soy sauce, sesame oil and hot sauce. Set aside.
  • In a large, non-stick skillet, heat a 1/2 tablespoon of the avocado oil over medium-high heat.
  • Add the diced red bell pepper and cook for 5 to 7 minutes, or until crisp-tender.
  • Add the ham and the chopped white parts of the green onions, cooking and stirring until ham is slightly browned.
  • Stir in the garlic and cook another minute.
  • Pour this mixture into a bowl; set aside.

  • Heat the remaining vegetable oil in the same skillet until hot, and then add the cold rice. Cook and stir rice, breaking up the clumps. Cook until rice is thoroughly heated, about 8 minutes.
  • Push the rice to one side of the skillet.
  • Crack the eggs onto the other side of skillet and stir until lightly scrambled and set.
  • Stir the eggs and the ham mixture into the rice.
  • Pour the soy sauce mixture into the rice and cook, stirring until combined and hot.
  • Turn off the heat, stir in the pineapple and green parts of the onions.
  • Serve immediately!

 

 

CHEESY ITALIAN SAUSAGE & SHELLS ~ BLOG 365.231

CHEESY ITALIAN SAUSAGE & SHELLS serves 8

Full of flavor, quick and easy to make, hearty and has become a family favorite.

2 ounces avocado oil
1 medium head broccoli, cut into small florets
2 links Italian sausage, casings removed and crumbled
1/2 cup FINELY chopped onion
3 garlic cloves, FINELY minced
1½ cups homemade chicken broth
1½ cups marinara sauce
8 ounces medium shell pasta (3 cups), prepared al dente – or pasta of choice
¼ cup FRESH basil leaves, chopped
1 cup seasoned croutons, optional
4 ounces (½ cup) FRESH Parmesan cheese, grated (reserving a sprinkling for serving)
4 ounces COLD cream cheese, cut into small cubes

  • Place the sausage LARGE skillet and cook sausage over medium heat for 4–6 minutes, breaking the sausage into small crumbles.
  • Add onions and saute another minute.
  • Add garlic and saute another 30–60 seconds until the garlic is fragrant.
  • Stir the broth, marinara and broccoli into the pan.
  • Increase the heat to high, cover and bring to a SLOW boil.
  • Reduce heat to medium and cook, stirring occasionally another 2-3 minutes.
  • Remove the pan from the heat.
  • Stir in the cream cheese, Parmesan cheese and basil until blended.
  • Stir in prepared pasta and blend to coat well.
  • Sprinkle the crouton mixture evenly and reserved Parmesan cheese over the pasta.