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

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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...)

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 Ranch Dressing...

1 Packet Ranch Dressing Mix
1 Cup Lowfat Plain Yogurt
1 Cup Buttermilk
1 Cup Fresh Cilantro

Trim several inches off the cilantro stalks, so you're left mostly with the bushy ends. Place all ingredients in a blender, blend at low speed until smooth and well mixed. Chill several hours before serving.

(I love, love, LOVE Cilantro!!! This dressing is about 15 calories for a TWO TABLESPOON SERVING!!! Pour it on...)

Chicken Kebabs...

24 Italian Brown Mushrooms

3 Chicken Breasts

1 Red Bell Pepper

1 Green Bell Pepper

1 Orange Bell Pepper

1 White Onion

1 Fresh Pineapple

Cut chicken, peppers, onion and pineapple into bite size chunks. Starting with a small mushroom thread all ingredients onto skewers. Marinate several hours in your favorite sauce...Grill or broil approximately 5 minutes turn and grill an additional 5 minutes or until done.

Agave Sweet Green Beans...

2 C. Fresh Green Beans
1 tsp. Butter
1 T. Agave Nectar or Honey
1/2 tsp. Season Salt

1/4 tsp. Pepper

Snap the beans into bite size pieces and steam until desired tenderness. In a serving dish add butter, agave, salt and pepper. Mix well. Pour hot beans into agave mixture and stir to coat. Serve immediately.

(I also use this glaze on asparagus & carrots...)

Chicken Fajita Stir Fry...

1/2 C. Fresh Lime Juice
2 tsp. Ground Cumin
4 Large Boneless Skinless Chicken Breast

Mix lime juice & cumin together, remove 1/8 C. of juice for later. Marinate chicken breast in remaining juice for a minimum of 45 minutes. Grill Chicken until done and cut into bite sized pieces. Set aside.

2 T. Olive Oil
1 Red Pepper
1 Yellow Pepper
1 Green Pepper
1 Sweet Onion
Ground Cumin to taste
1/8 C. of reserved lime marinade
2 T. Fresh Chopped Cilantro

Slice peppers and onion into bite size pieces. Heat Olive oil in a large stir-fry pan. Add onions and saute over medium heat until cooked. Add reserved marinade and sprinkle with ground cumin (approx. 1/2 tsp.) Add peppers and continue sauteing until desired doneness. (I like my onions DONE and the peppers still tender/crisp but COOKED.) Add chicken and cilantro. Heat through and serve over Cilantro Lime Rice.

(Jesse loved this recipe... :) Wow, I actually did something right in the eyes of that kid...)

Cream of Broccoli...

INGREDIENTS

4 cups water
4 cups broccoli florets
2 tablespoons margarine

1 clove of garlic, minced
1 onion, chopped

2 carrots, chopped
1 large stalk celery, chopped
1/3 cup all-purpose flour
2 tablespoons chicken bouillon powder
2 1/2 cups milk
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/2 cup shredded sharp Cheddar cheese

DIRECTIONS
In a medium-sized cooking pot, add water and broccoli florets and bring to boil; reduce heat and cook for about 3 minutes. Drain, reserving all of the water.
In a food processor or blender, process half the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside. In a heavy-bottomed cooking pot, melt butter or margarine, add garlic, onion, carrot and celery and cook for about 4 to 5 minutes until soft. Stir in flour; cook, stirring constantly for about 1 to 2 minutes. Add reserved water and chicken bouillon granules, and bring to boil, stirring constantly. Reduce heat to medium; simmer, stirring constantly until thickened.
Stir in milk, nutmeg, pepper, and processed and chopped broccoli, and heat through. Adjust seasonings to taste. Serve garnished with grated cheddar cheese.

(I found this recipe on the internet. It was a day I was craving "good homemade" Cream of Broccoli Soup. As always, I tweaked it a bit and added fresh bread from our local European bakery. It seemed to satisfy.)

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.)

Sweet Potatoes...

4 C. Sweet Potatoes (cut & cooked)
1/2 C. Apple Cider
1/4 C. Flour
1/4 C. Packed Brown Sugar
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
1/4 tsp. Ground Ginger
1/4 tsp. Salt
1/4 C. Butter
1 1/2 C. Miniature Marshmallows

Preheat oven to 350*. Place sweet potatoes in an 11x7 inch shallow baking dish and pour cider over. In a small bowl, combine flour, sugar, cinnamon, nutmeg, ginger and salt; mix together and cut in butter with a pastry blender. Spread evenly over sweet potatoes. Cover and bake for 45 minutes. Remove from oven, sprinkle with marshmallows and broil until browned. (1-2 min.)

(Made for my first solo Thanksgiving dinner 11/27/08.  Revised for Thanksgiving 2009)

Laura's Cheesy Scalloped Carrots

12 Medium Carrots
1 Onion (diced)
1 Clove of Garlic (pressed)
1/2 C. Butter
1/4 C Flour
1 tsp. Salt
1 tsp. Dry Mustard
1/4 tsp. Pepper
1/4 tsp. Celery Seed
2 C. Milk
1 Tbsp. Dijon Mustard
1/2 lb. Shredded Sharp Cheddar Cheese (about 2 C.)
3 C. Soft Bread Crumbs

Cut carrots into 1/2" pieces and boil in lightly salted water until tender. (About 5 min.) Saute onion and garlic in butter for 3 minutes. Add flour, salt, dry mustard, pepper, celery seed and milk. Cook until smooth. Remove from heat, fold in dijon mustard. In a 9x13 casserole dish; layer carrots and 1/2 of the cheese and 1/2 of the white sauce. Repeat. Top with crumbs. Bake @ 350* for 30 minutes.

(Laura's carrots are a Thanksgiving tradition. Carrot lovers (me) and carrot haters (James) alike will be able to agree on this delicious side dish.)

Zucchinetti Marinara...RAW

2 Roma Tomatoes
1/8 Green Pepper
1/8 Red Pepper
1/2 Green Onion (diced)
1/2 Small Carrot (chopped)
2 Tbsp. Fresh Thyme
2 Tbsp. Fresh Basil
2 Tbsp. Fresh Oregano
1 Clove of Garlic (pressed)
1/4 tsp. Celtic Sea Salt
1 Zucchini

Place all ingredients EXCEPT zucchini in a food processor and process until desired consistency. Shred the zucchini with a cheese grater onto a plate. Top with the processed sauce. Serves 1.

(If you're eating raw and your family is eating "spaghetti" you won't feel left out with this recipe. That is until they pass the french bread...)