Another KNEADERS Broccoli Salad (Easy!)

 

1head of Broccoli (chopped to bite size pieces) (12oz pkg of fresh florets for even easier prep)

1/2 C. Craisins (optional - I usually omit)

1/3 C. Roasted Sunflower Seeds

1/2 C. Crumbled Bacon

1 C. Quartered Red Grapes

1/2 C. Diced Red Onion 

1 C. Mayonnaise 

3 Tbsp. White Wine Vinegar

1 Tbsp. Lemon Juice

2 Tbsp. Sugar

Salt & Pepper to taste

Combine broccoli, sunflower seeds, bacon, grapes and onion. Mix well. To the mayo add sugar, vinegar and lemon juice. Mix until well combined. Pour over the salad and toss until well coated. Cover and refrigerate at least 2 hours before serving. Salt & pepper to taste. 

I love KNEADERS broccoli salad. I have another version on here. This one is so delicious and easy I added it exactly as I make it!

Coleslaw Dressing

1/4 C Double Diced (almost pureed) Onion 

1/2 C Mayonaise

2 T Sugar

1 1/2 T Lemon Juice

1 T Vinegar

3/4 tsp Ground Black Pepper

1/2 SCANT Salt

Mix together until creamy.  Pour over about 4 cups shredded cabbage, carrot "slaw".  I usually use a full package of prepared cabbage slaw and half a package of prepared broccoli slaw mixed together

.  

Grilled Mexican Corn

1 stick of Butter (1/2 C - melted)

2 cloves of Garlic (pressed)

1/4 C Mayonnaise

1/4 C Mexican Crema (or sour cream)

1 C Cotija Cheese (finely shredded)

6 ears of Corn (husked and cleaned)

2 fresh Limes 

Smoked Paprika (or Chili Powder or Cayenne Pepper) as desired

Fresh Cilantro - chopped

Wash and prepare the corn.  Melt butter and mix garlic in.  Brush on corn cobs and grill outside on medium-high to your liking.  

Mix mayo, crema and cotija cheese.  Brush on grilled corn.  Sprinkle with favorite spice and garnish with freshly chopped cilantro.  Serves 6.

(Marci shared this corn and recipe with us during Summer Vacation 2021 - Hayden Lake Chapter!  It was so good!  However, the lake view from Marci's deck might have had something to do with the magic of the moment...)

Kneaders Copycat Broccoli Salad

 

Dressing:

1 1/2 C Mayonaise

3 Tbsp Lemon Juice

3 Tbsp Apple Cider Vinegar

1/3 C Sugar

1/2 tsp Salt

Salad:

8 C Broccoli Flowerets (cut into bite sized pieces)

1 lb of cooked and crumbled Bacon (or one cup prepared bacon pieces)

1 + C Baby Spinach

2 + C Red Seedless Grapes

1/2 C Sunflower Seeds

1/2 C Red Onion (diced)

1 C Raisins (I like Craisins or Dried Cherries better!)

Make the dressing and set aside.  Mix all the ingredients together and pour the dressing on top and mix well!  This salad should be chilled for at least half an hour before serving.

(I stole the photo and the FLAVORS from Kneaders... but the way it's put together is my combination.  It's a yummy, easy summer salad.)

Brazilian Cheese Bread (Pao de Quiejo)

1 1/2 C Milk

1 cube Butter (or 1/2 C Olive Oil)

1 t Salt

2 C Cassava (or Tapioca) Flour

3/4 C Parmesan Cheese

3/4 C Sharp or Extra Sharp Cheddar Cheese

2 beaten Eggs

I'm sure you can do this without a kitchen aid or similar mixer... but I wouldn't recommend it.  You'll be mixing for days!  Preheat oven to 450 degrees, but turn it down to 350 degrees as soon as you place the bread in the oven.

Bring the milk, butter and salt to a gentle boil, stirring occasionally.  Remove from heat.  Place the Cassava flour in the mixer's bowl.  Add the hot milk mixture and carefully start the mixer.  Let mix for several minutes.  Beat in the eggs one at a time and continue mixing.  Add the cheeses. Ultimately the dough will have the consistency of a stretchy "play dough".  I used my cookie scoop to keep the amounts the same.  I rolled each piece of dough into a ball and placed them my pizza stone baking sheet.  28 small rolls.  Remember to reduce the heat to 350 degrees right after you place in oven.  Bake 20-25 minutes.  They don't really brown.  The outside is dry and the inside is "squishy".

(These are yummy little gluten free rolls.  I love them at Tucanos...  I will continue to work on this recipe, but they are pretty good as is.  I am definitely calling them a success!  I would like to explore and enhance the flavor with different cheeses.  I used and will continue to use the cheap Parmesan in the can.  It's grated so fine and gets mixed in well.  I loved the texture and color that shredded sharp cheddar added.)

Chicken Gnocchi Soup - You might think you're at Olive Garden...

4 T Butter
1 T Olive Oil
1 C diced Onion
1-2 C sliced or shredded Carrots
2 Cloves of pressed Garlic
1/4 C Flour
1 Quart Heavy Cream (or Half & Half, Milk - choose your fat level)
28-32 oz Chicken Broth (or Bouillon and Water)
1 T dry Chicken Bouillon Crystals (optional - or Salt to taste)
1 T fresh Thyme (or 1 t dried Thyme)
1/4 C fresh Parsley (or 2 T dried Parsley)
1/2 C diced Celery (or 1 T Celery Seed)
2 C roughly chopped Spinach
1-2 C diced Cooked Chicken (rotisserie works great)
1 16 oz pkg Potato Gnocchi
Dash or two of Tobasco (to taste)
Salt and Pepper to taste

In large pot add butter and olive oil.  Saute onion, celery, carrots, and garlic until onion is tender.  Add flour to create a roux and cook an additional minute.  Add the cream, chicken broth, bouillon, parsley, thyme, tobasco, spinach and chicken.  Whisk and continue stirring until it starts to thicken.   Add gnocchi and cook approximately 5 minutes until gnocchi is done.

(This is a combination of MANY internet searches, MANY visits to Olive Garden... It is ALWAYS delicious.  My version is probably almost perfect!) ;)

Haupia (Coconut Pudding)...

1 13-14 oz Coconut Milk
Milk (Fill up the coconut milk can)
2/3 C Cornstarch
3/4 C Sugar
1/4 t Salt
1 t Vanilla (to preserve the WHITE quality of the pudding, use CLEAR vanilla)

Put all ingredients into a saucepan EXCEPT the vanilla.  Whisk well to completely combine and dissolve.  Heat over medium high stirring constantly just until boil and starting to thicken.  Remove from heat and add vanilla.  Pour into an 8x8 pan and chill for several hours.  To serve cut into squares.

(Slightly "haole'd" up version of this traditional Hawaiian dish... I like my Haupia... SWEET!)

Mac Salad...

1 lb Elbow Macaroni
1/2 Sweet Onion (Grated)
1 C Matchstick Carrots
1 C Peas
2 C Mayonnaise
Salt & Pepper

Cook pasta according to pkg directions.  Making it more plump and soft.  Drain and rinse.   In a large bowl, combine pasta, onion, carrots and peas.  Mix well.  Add cup mayonnaise and mix well.  Add salt & pepper and more mayo (if needed) to taste.  (You can add: tuna, crab, shrimp, eggs, celery, parsley, potatoes, relish... really anything you like!)

Still working on this ... I love Hawaiian Mac Salad with a plate of Kalua Pig and Two Scoop Rice!  I'll keep tweaking this recipe until I find the flavors I like best. 

Coleslaw...

 

8 C Cabbage (Green/Purple - shredded)

1 C Carrots (shredded) 

1/2 C Sweet Onion (grated)

1/2 C Sugar

1 t Season Salt

1 t Dry Mustard

1 t Celery Seed

1/4 C Olive Oil

1/3 C Apple Cider Vinegar

1/4 C Mayonaise

 

Combine veggies.  In a small saucepan, combine remaining ingredients except the mayo.  With a whisk, blend well.  Heat until boiling.  Add mayonaise, stir well.  Pour hot over cabbage mixture.  Stir to coat and chill well.

 

(I love coleslaw!  Usually store bought.   KFC, Smoking Apple, Boston Market... But I wanted to be able to make it and not use the nasty pre-made Coleslaw Dressing.  This is my version of a more vinegar based "Carolina" than a western slaw.  My mom's slaw was mayo based and included fresh tomatoes.  If I ever find one that tastes like hers, I'll add it. )

 



Deviled Eggs... Football Style

18 Large Eggs
1/2 C Mayonnaise
2 T Dill Pickle Relish
1 T Dijon Mustard
1 T Regular Yellow Mustard
1/2 t Paprika
1/4 t Garlic Salt
Pepper to taste

Directions:
Place eggs into a medium size pot, cover with water and bring to a boil. Remove from heat and cover the pan, let stand for 20 minutes.   Pour off the hot water and refill pot with cold water. Crack the eggshells let sit in cold water for 5 minutes.  Peel eggs, cover and chill for an hour.

Halve the eggs lengthwise. Remove yolks and transfer to a small bowl. Mash with fork, then stir in the remaining ingredients. Season with salt and pepper.  Chives are the garnish of choice for the "laces"...

(Cute idea lifted from Pintrest and served at our Superbowl Feast...)

Spaghetti Salad...

16 Oz of Cooked Spaghetti
1/2 C Red Wine Vinegar
8 Oz Bottle of Italian Dressing
2 Tbsp Salad Supreme Spice
1 C Thick cut Pepperoni
3/4 C Shredded Parmesan Cheese
1 Large Can Sliced Black Olives
1 Can Artichoke Hearts
4 Cups Fresh Veggies (Tomatoes, Peppers, Cucumbers, Zucchini, Broccoli, etc...)

Mix all together and chill for several hours before serving.  Feeds a lot...  I love this in the summer when the tomatoes, cucumbers and zucchini come from MY garden!

Artichoke Dip...

16 oz. Cream Cheese (softened)
2 Cans 1/4 Artichoke Hearts (not marinated)
1/2 C Mayonnaise
2 Cloves Pressed Garlic (1 tsp.)
2 C Grated Parmesan Cheese
6 oz can Diced Green Chilies

Mix all ingredients together well.  Place in an oven safe serving dish.  Bake at 350 for a 1/2 hour until bubbly.  Spread on toasted bread.

(From My friend Don Peterson.  Delicious! Spread on toasted Bread.) 

Orange Cream Jell-O Salad

1 Large box of Orange Jell-O
20 oz can of Crushed Pineapple (Or Mandarin Oranges)
2 C. Buttermilk
12 oz tub of Cool Whip

In a large microwave safe bowl, place pineapple or oranges (INCLUDING juice) and microwave for 3 minutes.  Add Jell-O and stir until completely dissolved.  Cool 30 minutes on countertop.  Add buttermilk and whisk in cool whip.  Chill in refrigerator for a few hours.

(From Grandma Norma who got it from Aunt Jenny... I don't tell the masses that it's made with BUTTERMILK.  We just enjoy it!)

Colorful Corn Salad...

2 10 oz. pkgs Frozen Corn (thawed)
2 C. diced Green Pepper
2 C. diced Sweet Red Pepper
2 C. diced Celery
1 C. minced Fresh Parsley
1 C. chopped Green Onion
1/2 C. Shredded Parmesan Cheese
2 t. Ground Cumin
1 1/2 t. Salt
3/4 t. Ground Pepper
1/2 t. Tabasco Sauce
1/8 t. Cayenne Pepper
3 T. Olive Oil
2 minced Cloves of Garlic
6 T. Lime Juice

In a large bowl, combine the first 7 ingredients. In a microwave safe bowl, combine spices, oil and garlic. Microwave on high for 1 minute. Cool. Whisk in lime juice. Pour over corn mixture and toss to coat. Cover and refrigerate until serving.

12-15 Servings.

(I added a small jar of marinated artichoke hearts (drained) and it "bulked" it up nicely. Turning it from a side dish into a light vegetarian, main event... Either way, it is VERY good. From Diane Jolley who got it from Karen Jensen.)

Cilantro Lime Rice...

3 C. Boiling Water
1/2 tsp. Salt
4 T. Fresh Lime Juice (Separated)
1 T. Olive Oil
1 1/2 C. Calrose Rice
2 T Fresh Cilantro (Finely Chopped)

Put water in a saucepan with a tight fitting lid. To water add, salt, 3T. of the lime juice and the olive oil. Bring to a boil. At full boil, add rice and stir, reduce heat to low and cover. Set timer for 15 minutes and walk away! When rice has cooked, remove from heat. Add remaining 1 T. lime juice and chopped cilantro. Mix thoroughly and fluff with a fork. Makes 3 cups.

Garlic Chicken w/ Mushroom Risotto...

1 1/2 C Uncooked Rice
3 1/2 C Water (divided)
2 Tbsp Olive Oil
1 Tbsp Butter
2 Cloves Garlic
4 Boneless Skinless Chicken Breasts (pounded thin)
Salt & Pepper to taste
2 Tbsp Fresh Parsley
3/4 C Sliced Fresh Mushrooms
1 C Frozen Peas
1 10 oz can Cream of Mushroom Soup

In a saucepan, bring 2 C water to a boil.  Add rice, return to a boil.  Cover, reduce heat to lo and cook for 10 minutes.  Remove from heat and set aside. 

In a large skillet, heat the oil and butter.  Add minced garlic cloves and cook until golden.  Add the chicken breast and cook approximately 5 minutes on each side.  (Until no longer pink inside.)  Salt and pepper chicken to taste.  Remove chicken to a plate.  Add parsley and mushrooms to hot pan.  Saute for approximately 1 minute.  Add 1 1/2 C water to pan and whisk in the mushroom soup, hot cooked rice and frozen peas.  Stirring constantly, bring risotto to a boil over medium heat.   Return chicken to pan, reduce heat to lo, cover and simmer for 5 minutes.

Serve with chicken.

Favorite Pasta Salad...

12 oz. Bowtie Pasta (cooked)

6 oz. Tri-Color Spiral Pasta (cooked)

2 C. Chicken (cooked & shredded)

1 1/2 C. Celery (chopped)

1 Can Water Chestnuts (sliced)

1 20 oz. Can Pineapple Tidbits

2 Cans Mandarin Oranges

1 C. Green Grapes

1 C. Red Grapes

1 pkg. Craisins

1 C. Slivered Almonds

Mix all together in a large bowl, add 1 16 oz. bottle KRAFT Coleslaw dressing and 1 C. Mayonaise. Mix well.

(Prepared by Jenny for lunch at our Girls Retreat.)

Hispanic Rice...

1 14.5 oz. Can Chicken Broth

1 C. Water

1/4 C. Tomato Sauce

1 Garlic Clove (minced)

1 1/2 C. White Rice

1/2 C. Sharp Cheddar Cheese (shredded)

In a pot bring broth, water, tomato sauce and garlic to a boil. Add rice and cheese. Stir until evenly mixed and returned to a boil. Cover; reduce heat to lo. Do not stir or remove lid for 15 minutes. Remove from heat but let stand with lid on for 5 minutes. Fluff with fork.

( I love the rice at Mi Ranchito. This looks exactly like it. I got the color right, but theirs still has a little more flavor. Next time I make it, I will substitute red enchilada sauce for the tomato sauce. This rice is good, but it's still a work in progress...)

Jell-O Cream...

1 Large Box Orange Jell-O
1 Large Box (NOT INSTANT) Vanilla Pudding
2 1/2 C. Water
1 Pint of (UN WHIPPED) Whipping Cream
1 Can Mandarin Oranges

In a medium saucepan combine the jell-o and pudding powders. Mix together and add water, stir until well dissolved. Turn on the stove and heat to boiling. Boil 1 minute; stirring constantly. Remove from heat. Let cool and refrigerate. Chill at least 4 hours, better if overnight! In a mixing bowl transfer the hard chilled Jell-O mixture and add whipping cream. Beat on low until well mixed. Then beat on high until creamy and smooth. Fold in oranges. (Strawberry jell-o and fresh strawberries & bananas can be substituted for the orange jell-o and mandarin oranges.)
(This is melt in your mouth delicious. I got this recipe from a friend in PJ's playgroup when we lived in Las Vegas, 17 years ago...)

Asparagus...

1 lb. Fresh Asparagus (snap off the ends)

1 Can Cream of Mushroom Soup

1 Clove of Garlic (minced)

1 Tbsp. Soy Sauce

1/4 C. Milk

1/4 C. Chicken Broth

1/4 tsp. Ground Black Pepper

1 C. Shredded Sharp Cheddar Cheese

1/2 C. Crispy Fried Onions (French's)

Steam or boil the asparagus in lightly salted water until desired tenderness. (5 min.) In a saucepan combine soup, garlic, soy sauce, milk, broth and cheese. Heat through. Arrange hot asparagus on a serving dish. Pour sauce over the top and sprinkle the fried onions.

(This was a variation of a Thanksgiving green bean casserole. James and I like asparagus and this was delicious.)