Marinated Broccoli

 

 

 Here's a recipe that takes me WAY back. Many years ago, it was just one of those dishes that my family made for every single summer event. It was at BBQs, graduation parties, birthdays, you name it. TBH, I don't even know whose recipe it is, or who discovered it, but it was always a big hit and we used to make it in double and triple batches. Not even kidding! Crazy to think that a RAW broccoli dish could be so popular, right?

 Cut to years later, I guess we moved on to the next exciting new recipe and this one got left behind, just as so many recipes do (I'm thinking of you, Honey Chicken.) 

  Well, I think it's time to bring this recipe back. Actually, it's barely even a recipe, and there's literally no cooking involved. It's just raw broccoli in a vinegar and oil dressing. Nothing to it, right? WRONG! Just wait'll you taste it. Seriously, it's so good, I made a batch, and wound up eating so much of it, I had none left to take a picture. So I had to make another batch. True story! 

 Serve it as a side salad along with your burgers, dogs, and grilled chicken, or as part of a charcuterie board. And be ready for people to ask you for the recipe. It's just that tasty!

 

 

 

 

2 crowns of broccoli
1 1/2 cups vegetable oil
1 cup cider vinegar
1 tbs sugar
1 tbs Accent flavor enhancer (MSG)
1 tsp salt

1/2 tsp pepper

Cut up broccoli into small pieces.
Whisk together all remaining ingredients. 
Pour over broccoli florets. 
Marinate several hours or overnight.

 

 

 

Tips:

The key to this recipe is time. You really need to let it marinate in the dressing because it slightly changes the texture of the raw broccoli. That makes it the perfect time saver because you can make it a day in advance, or even two. You can get away with just a few hours, if you're in a rush, but overnight is best.

I like to place the small florets and dressing in a sealed container and then give a shake every so often. TBH, I like to make a double batch of the dressing so that the broccoli is practically swimming in it while it marinates, and then I drain off the excess dressing before I serve it. 

Oh, one other thing... Yes, the recipe calls for MSG, which brings out the umami flavor and makes everything taste better, in my humble opinion. Back in the day, it got a bad rap as being unhealthy, and still carries that stigma to this day, but it's simply not true. Well, unless you consume mass quantities of it, but then again, that's basically true of everything. 

Copper Penny Carrots

 

 

 If you're looking for something new and different to serve at your next BBQ, this might be just the thing. Well, actually, it's not new, but it's definitely different. 

 So, what are Copper Penny Carrots? Or to quote Nicole from All Recipes.. "What in the 1970s Grandma is this dish?" 

 It's a chilled salad made of carrots (sliced into rounds, or rather coins..hence copper pennies), and finely diced onions and bell peppers which are then tossed with a sweet and tangy dressing. From what I've read, it is believed to have originated in the South and Midwest in the 40s and 50s when there was a surge in popularity of using convenience foods... specifically, Campbell's tomato soup, which serves as the base for the dressing. 

 I know, I know, sounds crazy, right? But trust me! It's SO tasty and refreshing, sort of in a gazpacho meets relish sort of a way. It goes extremely well alongside your hamburgers, hot dogs, baked beans, and potato salad. I mean, we've done other veggie salads, so why not carrots?

 Definitely give this one a try. It just might surprise you ! 

 

 

1 10.5 oz can condensed tomato soup

2/3 cup sugar

1/2 cup white vinegar

1/3 cup vegetable oil

2 lbs carrots, peeled and sliced into coins

1 medium onion, finely diced

1 medium bell pepper, finely diced

1 rib celery, finely diced

 

 Bring condensed soup, sugar, vinegar, and oil to a boil in a saucepan. Stir well, remove from the heat, and let cool until needed. 

At the same time, bring a large pot of water to a boil; add carrots and boil until just tender, about 10 minutes. 

 Drain carrots and transfer to a mixing bowl. Add onion, bell pepper, and celery. Pour soup mixture over vegetables and stir until coated. Cover and refrigerate, 8 hours to overnight, before serving. 

 

 

 

Tips:

There are many versions of this recipe. Some include mustard and/or Worcestershire sauce. This version is from All Recipes, but of course I can't leave well enough alone, so here are my tweaks:

First, I used baby carrots, because that's what I had on hand. They don't exactly look like pennies as much as the larger carrot slices would, but I was willing to look past it. 

Second, I added half as much onion, and twice as much celery. Why? Because that's what I like! You do you. 

 I also found it to be VERY sweet. The tomato soup is already sweet, so I would cut back on the sugar. I usually like a stronger hit of vinegar anyway. I also added salt and pepper, because I think it needs it. Maybe next time I'll try it with the mustard and Worcestershire sauce.  

Oh! One more thing.. I know it says to refrigerate it for 8 hours, but I don't think it's really necessary. I tasted it as soon as I made it, after it chilled for 2 or 3 hours, and again the next day. The only thing that really changed was the amount of crunch. You want to serve it well chilled, so I think a good 2 hours is the best version. And I think the CRUNCH of the celery is what makes it!

 

 

Joey's Potato and Green Bean Salad

 

 

 One of my favorite things in the whole wide world is potato salad. Well, specifically My Mom's potato salad. Not to brag, but my Mom used to make the best potato salad in the history of ever, and you'll never convince me otherwise. She would boil a 5 lb bag of red potatoes... dice celery, onions, and hard boiled eggs...  and then make a fabulous dressing with mayonnaise, mustard, and her secret ingredient, evaporated milk. It was smooth and velvetty and comforting and fabulous and absolutely delicious! EVERYONE always loved it. The only thing is, I can only ever make 5 lbs of it at a time! I mean, that's the recipe, so that's what you do!

 So this time, since I was only making a small batch, I thought I'd save Mom's famous potato salad for another time, and just do a simple salad instead. I remembered many years ago, my brother Denny made a fabulous summer salad with potatoes and green beans, so I thought I'd run with it. I seem to think he did a raspberry vinaigrette, but I just stuck with my favorite Good Seasons mix. I added some tomatoes, fresh Mozzarella and basil, and there it is! Simple, light, and perfectly summer-y! Plus it's a different take on a potato salad. I think I need to keep this one in the rotation!

 

 

 

Salad:

Baby red potatoes

Fresh green beans

Red cherry tomatoes

Yellow cherry tomatoes

Small fresh Mozzarella cheese balls

Fresh basil leaves

Salt and Pepper to taste

 

Vinaigrette:

1 pkt Good Seasons Italian Dressing mix

1/4 cup balsamic vinegar

1 tbs honey

1/2 cup vegetable oil

 

 

 

Place potatoes in a pot and cover with cold water. Place it over high heat. Add a handful of salt to the water and stir until it dissolves. While they're cooking, cut your green beans into 2" lengths. Boil potatoes until fork tender. Using a large slotted spoon or a spider strainer, remove potatoes to a sheet pan to cool. Now place your cut green beans into the same boiling water. Boil just a couple minutes until desired doneness. While they're boiling, fill a bowl with water and ice. When the beans are done boiling, immediately plunge them into the ice water to stop the cooking and set the bright green color. Strain. 

To assemble the salad, slice the potatoes, tomatoes, and cheese balls in half. Toss everything in a bowl with basil, salt, and pepper. To make the vinaigrette, whisk together the dressing mix, vinegar and honey. Gradually pour the oil in a steady stream while whisking. You could also just put all the vinaigrette ingredients into a tightly sealed mason jar and then shake shake shake. Gently toss all salad ingredients with as much dressing as you like. 

 

 

Tips:

As you can see, I listed the ingredients, but not the amounts. Just add as much or as little as you want, depending on how many people you're serving. 

Feel free to add or omit any ingredients to suit your taste. 

Not a fan or balsamic vinaigrette? Use whatever dressing you like!  

 

 

Orzo with Asparagus and Peas

 

  Very often, when I'm reading recipes and watching cooking videos, I'll hear the phrase "simplest is best", and that is definitely the case with this recipe. It starts with just a few basic ingredients, but when you put them together, they really sing. 

 I wanted to do a light spring side dish for a recent lunch I was hosting for a few of my dearest friends, and I thought maybe orzo would be a good start. Then I remembered seeing asparagus and peas being paired together in other recipes. Perfect. Awesome.  ok, what else does it need? I thought of adding sliced leeks to the party, just to add a light savory onion note, but decided to go with scallions instead. So far so good.. From there I just added some chopped parsley to keep it fresh and then dressed it with a light not-so-sweet balsamic vinaigrette. It turned out great! Full disclosure, if I'm being honest, the vinaigrette needed a little trial and error until I found just the right balance of sweet and sour. I didn't want it to overpower everything and I must say I was very pleased with where it landed! Definitely keep this one in your recipe rotation. It's as perfect for a roast dinner side dish as it is for a light lunch or summer cook out. 

So, I guess it's true! Sometimes simple really is best!

 

 

1 bunch fresh asparagus

1 cup frozen peas 

1 lb orzo

1/4 cup sliced scallion greens

chopped parsley

salt and pepper

Balsamic vinaigrette (recipe to follow)

 

Bring a large pot of water to a boil. Add a big handful of salt. Slice off the woody ends from the asparagus spears. Cut into bite size lengths. Add to the boiling water along with the peas. (no need to defrost). Bring back to a boil, and time it for about 4 minutes. In the meantime, fill a large bowl with water. Add a few scoops of ice and another handful salt. Using a spider strainer or slotted spoon, remove the asparagus and peas from the boiling pot, and place directly into the salted ice water. This will stop the cooking and set the beautiful green color. 

 In the same pot of boiling water, add the orzo. Cook according to package directions until tender, about 8 minutes. Drain well. Add the orzo to a mixing bowl along with your drained veggies. Add sliced scallions, (just the green ends), and some parsley. Pour about half the vinaigrette over all, not too much, just to see how much it needs. Then go back and add more if needed. Season with salt and pepper to taste. Serve warm or at room temperature.

For the vinaigrette: 

1 heaping tbs mustard
1/4 cup balsamic vinegar
1 tsp sugar or honey
1 tsp kosher salt
lots of freshly cracked black pepper
3/4 cup oil

In medium sized mixing bowl, whisk together all of the ingredients except the oil. SLOWLY add the oil in a steady thin stream while vigorously whisking constantly. (you can also use a mixer with a wire whisk attachment). 

 

 

Tips:

-When I say to add a handful of salt to your boiling water, I mean a literal HANDFUL of salt. Adding just a little sprinkle from your salt shaker is not gonna cut it. The same with your ice water. Also don't add the salt to the pot until the water is boiling. If you do it sooner, the salt might damage the bottom of your pot!

 -If you don't want to make your own vinaigrette, just use your favorite dressing. I usually don't mention brand names, but one of my favorite things is a packet of regular Good Seasons Italian dressing, mixed according to package directions, only using balsamic vinegar instead of regular. Don't like balsamic vinegar? Use any kind you like!

-The amounts are just guidelines. Do you want more peas or more asparagus? Go for it! 

-You can also swap out the pasta for a different cut. Elbow macaroni or ditalini would be perfect. Wanna add some other herbs? Sure! How 'bout some fresh basil?

-And as much as I love the green on green color aesthetic, it would also be great to add some freshly sliced vine ripened tomatoes. YUM.

 

Ham and Pea Pasta Salad

Here's a recipe I saw Miss Lori making on Whippoorwill Holler, (one of my favorite youtube channels.) Of course, I kind of tweaked the amounts here and there, and I may or may not have added a little extra seasoning, but it's basically the same as it was written. It's really the perfect recipe for a big BBQ because you can make it the day before, and it feeds about a million people. Tweak it however you like, add more/less or omit any of the ingredients as you prefer, and season it to taste. Easy peasy. Literally! 

Thanx again, Miss Lori!

1 lb box elbow macaroni, cooked
3 hard boiled eggs, diced
2 green onions, minced
2 tomatoes, seeded and diced
1 cup shredded Cheddar cheese
1 large rib celery, finely diced
2 cups frozen peas, thawed
1 cup diced ham, or more if desired
1 can water chestnuts, chopped
1 cup mayo, or more as needed
Salt and pepper to taste
Sprinkle of fresh dill
1 packet Good Seasons Italian dressing mix
Crumbled bacon on top, if desired

After you prep all the ingredients, just place everything in a big mixing bowl and give it a good toss. Taste and adjust seasoning if needed. Top with bacon just before serving, if desired.

 

 

 

 Tips:
If you make it the day before, just store it covered in the fridge, and then give it another stir before you serve it, adding a little more mayo, if needed.
No, you do not have to cook the frozen peas. Just thaw them. Since they're flash steamed before they're frozen, they're ready to eat!
For a little extra zing, add one or two tbs of brown mustard. You wont really taste it, but it will make everything taste brighter!

 

 

Peas and Pasta Salad

 

 I was recently making a giant VAT of BBQ sauce, you know, just to have on hand for all of my favorite summer BBQ dishes, and I was trying to think of side dishes to go with them. In my world, that usually means potato salad, cole slaw, or macaroni salad. MMM macaroni salad… now there’s something I haven’t had for a while… maybe lets try to find a new variation? Want to?
 So I did some searching, and here’s where I landed! It’s a Food Network recipe from Sunny Anderson, and I figured, why not?
 So.. here’s the thing.. full disclosure.. I made the recipe exactly as written.. and I already decided to change a few things. Usually I would save all the tips and variations for after the recipe, but I think this one needs to be said first.
 Well, first, as I was making it, even before tasting it, I wanted more color.. so I added some red bell pepper.. chopped down to a fine confetti. Looks great! OK now to taste it…
whoa… it’s very sweet. Like, VERY sweet. I mean, it does make sense, sweet side salads are a very Southern thing, so that tracks. But it was just a little too sweet for me. The Miracle Whip is very sweet, the peas are sweet, and she even adds sugar. Then I went and added the red bell pepper, which is also sweet.
 My brother Denny was here while I was making it, and we decided that the bacon, onion, and cheddar cheese go a long way to balancing that sweetness, as well as a good hit of salt and pepper.
 So there we have it! A new macaroni salad recipe to try! How sweet do YOU like it? Give it a try and let me know!



1 pound cavatappi pasta
Kosher salt and freshly ground black pepper
1/4 cup finely chopped red onion
1 (15-ounce) jar salad dressing (recommended: Miracle Whip)
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 1/2 teaspoons sugar
10 ounces frozen peas, thawed
1/2 cup shredded sharp Cheddar cheese
6 slices bacon, cooked until crisp and crumbled


Cook the pasta in salted boiling water as directed on box for al dente, about 8 minutes. Drain and place the cooked pasta in a large bowl filled with ice water to stop the pasta from over cooking. Stir until the pasta is cool, then drain in a colander shaking to release as much water as possible.
To make the dressing: In a large bowl mix the red onion, salad dressing, apple cider vinegar, Worcestershire sauce, and sugar. Taste and then season with a pinch of salt and grind or two of pepper. Add the pasta and completely coat with the dressing. Add in the peas, cheese, and bacon. Cook's Note: If making ahead, cover and refrigerate the salad until ready to serve, then add the bacon right before serving.



Tips:
As I said, it was just a little too sweet for me. I think I’d prefer to get the natural sweetness from the veggies, rather than adding sugar and Miracle Whip. So I would just use regular mayonnaise, (and by that I mean Hellman’s) and then just omit the sugar completely. Also, I liked it better after it had a chance to sit for a while, so, if you can make it a little ahead of time, do it!

Summer Panzanella

  Ok this one is as simple as can be and it has summer written all over it. I was looking for something fresh and light, which is always a welcome break from the all-too-convenient heavy deep-fried take out that happens far too often. For me, summer always means tons of fresh tomatoes and basil, and this recipe is the perfect way to use them. The thing that makes it a Panzanella, and not just any old salad is the inclusion of the bread cubes. This was a way of using up stale bread because it soaks up all that delicious dressing as well as the juices from the tomatoes and cucumbers. The result is a fabulously fresh salad that hits all the right notes. And the bread makes it hearty enough to be a meal, all on its own. Full disclosure, this recipe is actually my tweaked version of the original recipe from Delish. What can I say? I wanted to add artichokes, avocado, and fresh mozzarella! Not sorry! Hmmm... I think maybe one of these days I might even add some grilled shrimp to it. Doesn't that sound amazing?

Now THAT says summer to me! LOVE.

1 large baguette or Italian bread, cut into 1-inch cubes

1/2 cup extra virgin olive oil, divided

3 tbs red wine vinegar

1 tsp honey

kosher salt

black pepper

Freshly ground black pepper

1 large seedless cucumber, roughly chopped

2 pts cherry tomatoes, halved

1 red onion. chopped

1 clove garlic, minced

1 avocado, diced

1 jar marinated artichoke hearts

balls of fresh mozzarella

1 bunch basil, torn

Heat a large skillet over medium-high heat.

Meanwhile, in a large bowl, toss bread with 1/4 cup olive oil. Add bread to skillet and toast until golden and crisp, about 10 minutes. Set aside to cool.

In a small bowl, whisk together red wine vinegar, remaining 1/4 cup olive oil and honey. Season with salt and pepper.

To large bowl, add crispy bread, and remaining ingredients. Toss with dressing until evenly coated and season with more salt and pepper. Garnish with basil and serve.

Tips:

TBH, I didn't even measure anything. For each vegetable, I didn't even look at the amounts... just cut up everything and threw it into the bowl. For the bread, I just cut it up, drizzled with olive oil until it was enough, then crisped it in a pan. I had a lot of bread, so I did it in two batches. And as always, if you like a lot of something, add a lot!

This recipe lends itself to any number of variations, not only with the ingredients but also with the amounts, as well. Feeding a big crowd? Use a lot of each ingredient! Only a few of you? Scale it back a bit. There's really no wrong way to do it. Be creative! Not a fan of red onion? Try chopped scallions instead, for a milder onion flavor. Want to use a different kind of vinegar? Go for it! Want to add a protein? DO IT! Or how about adding other veggies? Red or yellow bell peppers? Zucchini? Perfect!

You do you!

Joey's Pineapple Chicken Salad

 I've always been a huge fan of pineapple, but it seems that lately, I just can't seem to get enough! I could say that it's only a summertime thing, but that's simply not the case. It's not uncommon for me to sit down with a big bowl of fresh pineapple chunks and that's dinner. So, of course, I'm always looking for ways to add it to other dishes. I've paired pineapples in jam with everything from basil to jalapenos to strawberries to apples. I've done pineapple baked beans, pineapple relish, and of course you know you can't go wring with pineapples and ham. And yes, for the record, I LOVE pineapple on pizza. But have you ever thought of adding it to chicken salad? It's fabulous! Especially when you add something that has some crunch to it, such as celery or bell peppers or chopped pecans. It's kind of like a riff on Waldorf Salad, which has apples and walnuts in it. My favorite way to serve it is on a croissant, but it's just as fabulous on your choice of any sandwich or hors d'oeuvres vehicle.
It's turns your same old chicken salad into something with a little twist! Yum.


2 cups cooked chicken, diced
1 cup fresh pineapple, diced
1/2 red bell pepper, chopped
3 scallions, chopped
2 ribs celery, chopped
1/2 cup pecans, chopped
1 cup mayo
Salt and pepper

For the sake of making it quick and easy, I just used a store bought rotisserie chicken and then pulled all the meat off the bones, but you can certainly poach or roast a couple chicken breasts, then just dice or shred the meat. You could also just use leftover chicken. Easy!
Then simply mix all ingredients together in a large mixing bowl.
Taste and adjust seasoning. That's all there is to it!


Tips:
Chop each item to the size you like. I like larger pieces of pineapple, but I like finely chopped celery and scallions. You do you!
All of the ingredient amounts are just guidelines. If you think it needs more or less mayo, adjust it to how you like it. TBH, I didn't even measure the mayo. I just added it until it was the right amount. And the same with the other ingredients. If you like a lot of something, add a lot!

Lemony Dill Red Potato Salad

  Here's another quick and easy cold salad to bring to your next cookout. It's familiar enough to please the crowd, but just different enough for everyone to sit up and take notice.
 I was kind of in the mood for a really good potato salad, but didn't want to go through the trouble of making an entire 5 lbs of my Mom's recipe (which is the only way I know how to make it... in 5 lb increments.. I'm not even kidding.) So this one seemed to be a good swap (no peeling!) It's inspired by a recipe from a blog called Barefeet in the Kitchen. And yes, I tweaked it a little because you know I can never leave well enough alone.
 So lets break it down, shall we? The fresh dill is SO good in this, it makes me think "why don't I use this herb more often?" And the lemon gives it such a bright tang that it has summer freshness written all over it. I also added some diced celery for a nice little crunch. And well, frankly, for me, potato salad is not potato salad unless it has eggs in it. So there you go!
Give this one a try and let me know how you like it!




3 lbs baby red potatoes
4 hard boiled eggs, chopped
2 ribs of celery, finely diced
1/2 cup mayonnaise
1/2 cup sour cream
2 tbs freshly squeezed lemon juice
2 tbs chopped fresh dill
1 tsp grated lemon zest
salt and pepper to taste



In a large pot of salted water, boil potatoes until fork tender. Remove potatoes from pot, drain, and set aside to cool completely. In the meantime, in a large bowl, combine remaining ingredients. When the potatoes are cool enough to handle, cut each one in half. Add potato halves to the bowl and toss to coat with the dressing. Chill until ready to serve.



Tip:
I don't mind if the potatoes are still slightly warm when mixing with the dressing. This lets the potatoes absorb all the yummy flavor.
When chopping the eggs, I just use an egg slicer and slice them in two different directions, you know, like you do for egg salad.
The amounts of lemon and dill are just suggestions. Whenever I'm making something with fresh dill, I find that I always end up adding more than a recipe says. Same with the lemon juice and zest. Add it until it's the right amount for you!
Also, if you garnish the bowl with a sprig of dill (and even a slice of lemon on top), then your guests will know what ingredients are in the dish!

Joey's Macaroni Cole Slaw

 OK here's a really quick no-brainer of a side salad that made me think "why have we never done this before?" It's exactly as it sounds: cole slaw with macaroni in it. In other words, if macaroni salad and cole slaw had a baby, this would be it! It's so summery and fresh, it's the perfect cold side dish for any BBQ or cookout event. But, like, seriously, why have we never combined the two before? Crazy, huh?
This is my riff on a Taste of Home recipe. Feel free to swap out the veggies with anything you like. The ToH recipe had water chestnuts in it, but I didn't have any on hand, so I just went with what I had. I swapped out a few other things too. Make it how you like it! Easy!




1/2 lb large elbows or other cut pasta of choice
1 bag cole slaw mix
1/2 cup diced cucumber
1/2 cup diced celery
1/2 cup diced red bell pepper
1/2 cup chopped scallion
1 cup mayo
2 tbs sugar
1/4 cup cider vinegar
Salt and pepper


In a large pot of salted water, boil the elbows until al dente. Drain and allow to cool completely.
Place in a large bowl with all remaining ingredients. Stir until well combined.  
 If you'd like to toss the ingredients and then mix the dressing separately before adding, that's fine, but I just dumped everything into the bowl and gave it a good stir. And that's it!



Tip:
I think the cucumber is key. It makes it so fresh! I used a hothouse (aka English) cucumber which is a little sweeter, has tiny seeds, and doesn't even need to be peeled. Use whatever kind you like!
I also went with scallions instead of regular diced onions because I wanted a milder onion flavor.
 To save time, this can be made a day in advance.
And as always, if you like a lot of something, add a lot!

Joey's Sriracha Egg Salad

  This is a great way to use up all of your colored Easter eggs. I mean, I know making egg salad on the day after Easter isn't exactly a revelation, but adding Sriracha to it certainly is! If you've never tried it, you certainly must! Yes, it adds heat, but it also adds a fabulous savory flavor and it works perfectly! It's great in sandwiches (even better on toast!) or in wraps with freshly sliced tomatoes and crisp fresh lettuce. You can also use it for hors d'oeuvres, on crackers or crostini with a little slice of ham or crumbled bacon, or your choice of meat/veggies. Oh! It would be great with thin slices of plum tomato, zucchini, cucumber, garnish with a little chopped chives. Anything you like! I always like to make a double batch because it always seems to disappear too quickly. Just sayin'!
Hope you like it!




6 hard boiled eggs, peeled
1/2 cup mayonnaise
1-2 tbs Sriracha
2 tbs chopped sweet pickles (can also use Kosher dills)
salt and pepper to taste
paprika for garnish, if desired


 Using an egg slicer, slice your eggs in 2 directions. In other words, first you slice it north to south, then (holding the slices together) you place the egg back on the slicer and slice it east to west. You could also just throw your peeled eggs into a food processor and pulse it a few times. Bottom line, you just want the eggs to be finely chopped. Add the remaining ingredients and stir until well combined. That's all there is to it! Serve immediately or chill.




Tips:
 If you're not sure how hot you like it, just add one tbs of Sriracha and then give it a taste. You can always add more, but you can't take it out! So just add a little at a time to see how you like it!
I always prefer egg salad to be well chilled when I serve it, so I like to make it in advance and then let it get nice and cold in the fridge.
As always, if you like a lot of something, add a lot! Want more Sriracha? Go for it!
Optional add-ins: chopped celery, minced onion, garlic powder. Add as much as you like!
You can use regular sweet pickle relish instead of the chopped sweet pickles, but they do taste slightly different. I prefer the sweet pickles! It's just enough to balance the heat with the sweet!

Joey's Celery, Apple, and Fennel Slaw

 I've often had the debate about which recipes are a MUST at Thanksgiving. For some people, it's just not Thanksgiving without Mac n Cheese. For others, you can't have Thanksgiving without sweet potatoes, cranberries, and stuffing. We all have our family traditions and favorite dishes.
In my family, one of the things that MUST be on the plate, is home made cole slaw. Cole slaw, you say???? Yes! It's something my Mom always made for Thanksgiving, and so it will always be on my Thanksgiving table.
 Just as with cranberries, I have my favorite recipe for cole slaw, but I still like to try other different versions and variations. Especially when you have a big plate of heavy casseroles, you definitely want something bright and acidic to cut through everything and balance it out.
 I've always loved the crisp anise flavor of fennel, so I wanted to try it in a delicious slaw. Funny thing... I searched and searched for what I thought would be the perfect recipe, and then I wound up not following it anyway. LOL I have a habit of doing that! Well, what can I say? I like to taste things and then say "what else does it need? And then I go from there.
 So if you'd like to try a new something to brighten and freshen up your meal, give this slaw a try. It really goes SO well with a big Thanksgiving feast!


1 tbs vegetable oil
3 tbs apple cider vinegar
1 tsp sugar
2 tbs mayonnaise
salt and pepper
 2 granny smith apples
3 ribs of celery
2 bulbs fennel plus 1 tbs chopped fennel fronds 

In a large mixing bowl, whisk together the oil, vinegar, sugar, mayo, and S&P. Set aside.
Core apples, (no need to peel). Slice the apples thinly, then cut into thin match sticks. Slice the celery into thin slices on an angle. Slice the the fennel as thinly as possible across the bottom of the bulb.
All of this slicing is even better if you have a mandoline slicer. (just be very careful of that blade!)
Toss everything in the dressing. Adjust seasoning if needed.



Tips:
Unfortunately, this is not one of those dishes that can be made very far ahead. No one likes a soggy cole slaw. If you absolutely MUST make it ahead, I wouldn't go sooner than the night before.
For an extra hit of fresh anise flavor, you could add a little chopped fresh tarragon. I probably would have added some to the recipe, but I didn't have any on hand!

Mr. Man's Chicken Salad

 One of my favorite people on the planet is my good friend, Anthony (aka Mr. Man.) He's just one of those people who is always upbeat, always optimistic, always has a positive thing to say, and he'll do anything for you. He's taught me SO much about health and fitness and has truly changed my life. And I know he hates it when I tell him how much of a hero he is to me, but seriously, he really is. So whenever I can return the favor and help HIM for a change, I'm always glad to do whatever I can.
 He recently told me he was interested in switching over to the Paleo way of eating, and asked me if I would help him with some Paleo cooking. Basically the idea is to eat the way a caveman would, meaning just animal proteins, fruits, vegetables, and no processed foods. I'm certainly not a nutritionist, but it surely seems like a more healthy way of eating. And actually, the more I looked into it, the more I realized I was already practically doing that myself! Fans of the Paleo diet always say to just shop around the perimeter of the supermarket (which is where you'll find all of your eggs, meat, fish, and produce) and not to go into any of the aisles. Makes perfect sense to me!
 So anyway, when I was searching for different foods for Mr. Man, I thought of making a chicken salad. Yes, I know it's mayonnaise based, and mayonnaise is a processed food, but when you make it home made like I always do, it still falls within the Paleo guidelines. The only problem was that I always use vegetable oil when I make home made mayo, which is not considered to be Paleo. So then I had the aha moment. What if I were to use rendered bacon fat instead of oil to make the mayo??!! And there it was. The perfect solution!! I know I'm not the first person to ever think of it, but I'm still considering it a moment of brilliance. I mean, come on.. BACON MAYONNAISE. How awesome is that??? And seriously, bacon makes everything better, doesn't it??? I made it for Mr. Man and he gave it a big huge thumbs up! He said he can't get enough of it, and now eats it for lunch everyday! He also loved the addition of the fruit, which was a game changer as far as chicken salads go.
 So even if you're not choosing the Paleo way of eating, give this recipe a try. It's REALLY delicious!  I'm so glad you like it, Mr. Man!!!

1 rotisserie chicken
2 ribs celery, finely diced
2 apples, cored and diced
2 cups seedless green grapes, halved
1 cup bacon mayonnaise*
3 strips crisped bacon, crumbled
salt and pepper to taste


Pull all the chicken from the bones and remove any bits of fat and skin. Pull the meat into shreds or chop to bite sized pieces. Add the remaining ingredients. Give it a good stir and adjust seasoning, if desired. That's it!

*to make the bacon mayonnaise:
Place one whole egg, 1/2 tsp mustard, 1/2 tsp of salt, and 1 tbs lemon juice or cider vinegar in a food processor. With the processor running, SLOWLY drizzle in one cup of rendered bacon fat, (or half bacon fat and half olive oil or even coconut oil).
Here's my How to Make Homemade Mayonnaise video that I did with with my friend, Kelsie (who just happens to be Mr. Man's sister!) Basically, the bacon mayo recipe is half of the recipe in the video, and I've substituted bacon fat for the vegetable oil. I've also omitted the sugar, but you could add 1/2 tsp or so of honey if you like a sweeter mayo.

Tips:
If you don't want to go through the trouble of making bacon mayonnaise, you can just used purchased mayo. It won't be Paleo, (and the bacon flavor is really amazing here) but it'll still be delish.
I usually don't peel the apples, I just wash them and then core and dice them. If you'd prefer to peel them, go for it! You do you!
For a little extra added crunch, try adding chopped pecans and a sprinkle of pumpkin seeds.

Red, White, and Blueberry Chicken Salad

 If you're one of my regular readers, you know that I like to share red white and blue dessert recipes for the 4th of July.  I'm always looking for fresh new things that would be perfect to bring to a 4th of July cookout. Well, did you ever think of making a SAVORY dish that is red white and blue? Once before, I made a Strawberry Salsa served with sour cream and blue corn chips (which was delicious, btw), and now I have this delicious recipe to add to my savory recipes for the 4th of July!
 Now, I know you may be saying "blueberries in chicken salad??" And to that I say "ABSOLUTELY!" It's light and fresh and it's the perfect salad to serve while you're celebrating the 4th. You could also make sandwiches and have a picnic! It's just different enough to be a showstopper but tasty enough to not have any leftovers. Cool, huh? It's my version of a recipe I found online and I hope you'll give it a try!
Enjoy!


3 cups cooked chicken (roughly one rotisserie chicken, shredded or diced)
2 cups fresh blueberries
1 cup finely diced red bell pepper
1/2 cup plain Greek yogurt
3 tbs mayonnaise
1 tbs freshly squeezed lemon juice
1 tsp sugar
salt, pepper, and onion powder to taste

Place the chicken, blueberries, and peppers in a large mixing bowl. In a separate bowl, combine remaining ingredients. Pour the dressing over the chicken and gently toss until well coated with the dressing. Taste and adjust seasoning, if needed. Cover and chill until ready to serve. Can be made a day ahead. That's all there is to it!


Tips:
-Be sure to toss the ingredients GENTLY when you mix them. You don't want to smash the berries.
-Instead of using onion powder, you can use some diced scallions instead. If you're keeping with the red white and blue, just use the white parts of the scallions!
-Not a fan of Greek yogurt? Use sour cream instead!
-The original recipe called for lemon yogurt. I tasted it and all I could taste was the artificial sweetener. Ugh. Not at all what I was hoping for. That's why I figured the plain yogurt, lemon juice and just a touch of sugar would be a better alternative. Let me know what you think!

Sweet Potato Salad

 I recently went to my brother's to do some grilling. Well, actually, he does all the grilling. I just do the side dishes. I marinated some veggies and mushrooms in the favorite Shish Kabab Marinade, made a HUGE crock pot of my famous Baked Beans, and of course I brought something sweet too. But the newest addition to the party was this fabulous potato salad. We had discussed the possibility of doing something with sweet potatoes instead of just regular potatoes, and I immediately remembered this Trisha Yearwood recipe that I had been wanting to try. When I first saw it, I thought it seemed fresh and light, and frankly I have yet to meet a sweet potato that I don't like, so I went with it.
 Well, let me just tell you it's EVERYTHING you want it to be and more. It's fresh, it's light, it's flavorful, it's sweet, it's tangy, and it has just the slightest little hit at the end. It's REALLY nice. Even Claire (who isn't a fan of sweet potatoes) loved it. (I know, I know, it makes no sense to me either, but whatever. LOL)
 Anyway, try this for your next BBQ. No, it won't ever replace your favorite potato salad recipe, but every so often, it's nice to mix things up a bit, dontcha think?


4 large sweet potatoes
1/2 cup mayonnaise
1/2 cup Greek yogurt
1/2 cup diced scallions (about 6)
1 red bell pepper, finely diced
2 tbs minced fresh chives
2 tsp orange zest
2 tsp apple cider vinegar
1/2 tsp hot sauce, such as Tabasco
salt and pepper

Peel and cube the sweet potatoes and put them in a large pot. Cover with water, bring to a boil and boil until tender, about 5 minutes. Drain and set aside to cool. While the potatoes are cooling, in a medium bowl, mix the mayonnaise, yogurt, scallions, red pepper, chives, orange zest, apple cider vinegar and hot sauce. Add the cooled potatoes to the mixture, and toss until the potatoes are fully coated. Add salt and pepper to taste. Best served chilled.

 

 

Tips:

Even though it says to boil the potatoes, I decided to roast them instead. I didn't want them to become too soft, which would make them fall apart when you mix up the salad. I just peeled and diced them, tossed them with a little vegetable oil, salt, and pepper, then placed them on a sheet pan in a 400 degree oven until they were tender but not mushy. Then I was sure to cool them completely before tossing with the dressing. They didn't get mushy at all! 

If you're not a fan of Greek yogurt, just use sour cream instead!

One of the key flavors is the orange zest. It really perks up the whole dish! Just be careful not to put too much of it. A little goes a long way, in this case. Oh, also, I added a tsp of regular sugar to the dressing, and I added a few extra dashes of hot sauce. Add it to your own taste!

Joey's Pepperoni and Cheese Chicken Salad

 

 I was recently texting with my friend, Lea, about chicken salad. (Yes, many of our texts are about food!) Anyway, she mentioned that she loves my chicken salad. I told her that, come to think of it, I never really make it the same way. Sometimes I'll add lemon and basil, sometimes I'll add diced celery, diced pickles, and chopped scallions. This time, I decided to try something new, and I added a few extra flavors, just to see where it would go. I figured since I love pepperoni and cheese with mustard, why not throw it into a chicken salad? I LOVE how it turned out! The sharpness of the cheddar cheese, the spice of the pepperoni, and the sweet crunch of the red bell pepper all balance perfectly! And since I'm currently choosing to restrict carbs from my diet, this one is right up my alley. I rolled it up with a little shredded lettuce in a low carb wrap and boom, lunch was ready!
Hope you'll give this one a try!

rotisserie chicken
diced red bell pepper
sharp cheddar cheese
sliced pepperoni
brown mustard
mayonnaise
S&P

Pull all the meat from the chicken bones and dice or shred it into small pieces. Finely dice the bell pepper, pepperoni and cheddar cheese. Add about 3/4 cup mayonnaise and 3 or 4 tbs mustard (or to taste). Stir all together. Season with S&P. That's it!

Tips:
The amounts of the ingredients are all to taste. If you like a lot of something, add a lot!
This is a great way to use up leftover chicken. You could also use poached chicken breasts, if you like.
Be sure to add the bell pepper. You really need that crunch of freshness to cut through the heaviness of the cheese, mayo, and pepperoni.
You can use shredded cheddar, if you like, but I went with small dice instead, just as I would do when serving pepperoni and cheese.

Blackberry-Cantaloupe Salad

 Ok, this one is so easy and quick, you barely need a recipe. Yes, yes, I know you can throw any kinds of fruit together and call it a fruit salad, but this one has a deliciously fragrant dressing that goes with it. It's refreshing and tasty and healthy all at the same time, and it's just slightly different from the norm.
 I was in the produce market and I saw how plump and juicy the blackberries were, so I HAD to get some. Then I saw this recipe from Martha Stewart's Everyday Food and I thought "Oh! Perfect!" So here is the recipe as it was listed, but I didn't do it exactly as written. Feel free to put your own personal spin on it, just as I did. I'm sure you'll love it!


2 cups blackberries
1/2 cantaloupe, cut into 1-inch pieces
1 tablespoon sugar
1 teaspoon grated peeled fresh ginger
1/2 teaspoon grated lime zest plus 1 tablespoon juice
2 tablespoons thinly sliced fresh mint leaves


In a large bowl, combine all ingredients except mint. Cover and let stand 30 minutes (or refrigerate, up to 2 days). Stir in mint just before serving. 

Tips:
I  used honey instead of sugar, I used lemon balm instead of mint, and I only added half of the fresh ginger, just because I didn't want it to overpower the other flavors. Absolutely delicious!
If you're not a fan of fresh ginger, simply leave it out! The dressing will still be wonderful. Promise!
For best flavor, serve it at room temperature!

Fresh Berries and Chicken Summer Salad

  Have you noticed that strawberries and grilled chicken seem to be the salad stars of the summer lately? Everywhere you go, from chain restaurants to fast foods, you seem to see a salad on the menu with grilled chicken and strawberries. I've always been a big fan of of sweet/savory dishes, so this one is right up my alley. So I decided to take this seasonal trend and go a little further with it. Strawberries, yes, but how about some blueberries too? Grape tomatoes, absolutely. And how about some avocado? LOVE 'em.
 So here's my version of this summer's salad. There's really no science to it at all, and there's really no recipe. It's just a salad, I know, but I seem to keep coming back to this combination of ingredients. Just toss everything together! It always hits all the right notes! The sweet from the berries, the richness from the avocado and cheese, the freshness from the tomatoes and lettuce. I just love it! Add as much or as little of each ingredient as you like. Try it!  I know you'll like it!

For the salad:
grilled boneless chicken
grape tomatoes
cubed American cheese
strawberries, halved or quartered
blueberries
avocado, sliced
romaine lettuce (or other favorite salad greens)

For the dressing:
red wine or apple cider vinegar
a little honey or sugar (Splenda works too if you're counting carbs)
a tbs Dijon mustard
oil
salt and pepper

 Tips:
 I like to place the dressing ingredients in a mason jar and just shake until well combined. To continue with the berry theme, try using raspberry or blueberry vinegar. Delish! Balsamic vinegar also pairs famously with strawberries. You should definitely try it.
 Not a fan or strawberries or blueberries? Add whatever kind of fruit you like! Peaches? Mangoes? Pineapples? Go for it.
  The chicken can be served warm or chilled, so I like to grill a lot of it and then keep the extra in the fridge so it'll be already ready already for the next salad. Then it's a snap to just throw everything together!
When you make the dressing, taste it on a piece of lettuce. You'll get a better idea of whether or not it needs more of this or that, instead of just tasting it on a spoon.

Mexican Vinaigrette

 I recently made a Chicken Tortilla Lasagna for my friend Michele. Now, if I were serving a regular Italian lasagna, I would also serve a nice crisp tossed salad. So I decided to do a Mexican inspired salad to go with my Mexican inspired lasagna. I basically started out with a regular honey mustard vinaigrette, and then added some Mexican flavors to it. It turned out great! Very quick, very simple, very fresh. It was also very light and it didn't overpower any of the salad veggies. It was so good, we both had a second helping of salad before going for the lasagna! Try it!

2 tbs apple cider vinegar
3 tbs honey
2 tbs fresh lime juice
1 tsp chili powder
1 tbs mustard
salt and pepper to taste
a few shakes crushed red pepper
1 tbs chopped fresh cilantro
1/2 cup vegetable oil

Whisk together all ingredients except the oil until well blended. SLOWLY drizzle the oil into the mixture while whisking constantly. Serve immediately or store in the fridge.

Tip:
If you're not a fan of cilantro, just use chopped fresh parsley instead.
I chose romaine lettuce and a bunch of fresh veggies, such as sliced red and orange bell peppers, sliced zucchini, vine ripened tomatoes, and sliced scallions. I also topped the salad with some diced avocado and a sprinkle of shredded cheddar cheese. Love!

Joey's Roasted Corn and Avocado Salad

 One of the BEST things about living in The Garden State is the fact that we have wonderfully fresh produce, right here in our own back yards. It's only just a hop, skip, and a jump to the nearest farm market, and the produce is some of the BEST you'll ever taste! But even more than being delicious and convenient, it's really a nice feeling to know you're helping family owned local farmers to make a living. Cool, huh? Everyone wins!
 One of my all time favorite things at the farm market is our wonderfully sweet, fresh from the fields, Jersey corn. Seriously, it's just quite simply the sweetest and most delicious corn you'll ever have. So I decided to really take advantage of it and make a fabulously fresh roasted corn salad. It was SO delicious, I couldn't stop eating it! And the avocados and other veggies make it bright and summery and light and healthy and fresh and flavorful and perfect. I think I need to make another batch.
Time to go back to the farm market!


5 ears corn on the cob, still in husks
2 avocados, diced
2 roasted peppers, diced
1 scallion, minced
2 tbs lemon or lime juice
1 tbs sugar
10 or 12 basil leaves, chopped
drizzle of vegetable oil or a mild olive oil
Kosher salt and freshly ground black pepper to taste


Heat oven to 350ºF.
First, give your corn a haircut! Just snip the end off to remove the extra silks and remove any loose husks. Leaving the rest of the husks on, submerge the ears in a big bowl of water and then let them drain. Place the ears of corn right on the middle rack of your oven. No pan, no anything. Let them roast for about 30 minutes. Remove from oven and let cool until you can handle them without burning your fingers. Remove the husks. Slice the corn off the cobs. Place corn in a large bowl with all the other ingredients. Give it a good stir. And that's all there is to it! Can be served immediately or cover and keep in the fridge until ready to serve.


Tips:
If your corn is really sweet, you can omit the sugar. The point is to balance the sweet with the onion and the citrus.
Be sure to add some kind of acid, such as the lemon or lime juice. You can also use a little vinegar (any kind) or even just a splash of orange or grapefruit juice. Besides brightening up the flavor, the acid keeps the avocado from turning brown.
I like to use a very mild flavored oil. Sometimes olive oil can be a little strong or peppery, so in this case I prefer to keep things neutral with just a drizzle of regular vegetable oil.
If you don't have scallions, just add a very little bit of onion. Or maybe just add a little bit of snipped chives. You only want a very mild hint of onion flavor. You don't want it to upstage the sweetness of the corn. Again, the flavors should be balanced.
One of the key ingredients is the fresh basil. This is one recipe where I wouldn't use dried basil. It's really all about the freshness!
You can purchase roasted peppers in a jar, or you can roast your own. If you'd like to learn how to do it yourself, just watch my video How to Roast Peppers.