Chillin' Coleslaw

I have searched long and hard for a good coleslaw recipe.  My family has endured lots of failures in this effort, so I was so excited to finally make one that not only did they LOVE it, but ate every bit of it.  It reminds me a little of the coleslaw at KFC.  I named it Chillin' Coleslaw because  I believe the secret is letting it chill in the fridge for awhile.  

Chillin' Coleslaw
8 cups shredded cabbage (or diced)
1/4 cup shredded carrot
(or if you are lazy like me 2 bags of coleslaw mix from the grocery store.)
2 Tablespoons minced onions
1/3 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup milk + 2 teaspoons lemon juice
1/2 cup mayonnaise
1 1/2 Tablespoons white vinegar
2 Tablespoons lemon juice

Mix your 1/2 cup milk with the 2 teaspoons lemon juice and let sit forabout 5 minutes. 
Pour your shredded cabbage, carrot and onions in a bowl and toss to mix together.
Mix sugar, salt, pepper, milk/lemon mixture, mayonaise, vinegar and lemon juice together.  Add more seasoning or sugar if desired.  Pour over cabbage mixture and mix thoroughly.  Cover and put in the fridge to "chill" for a few hours or overnight.

Enjoy!!

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Add Some Life with Olives and Olive Oil: Southwestern Tossed Salad

Inspiring and flavorful ingredients can turn a blah salad into something so much more.  Olives and olive oil add a whole new taste dimension to your basic salad, not to mention the bonus of heart-health benefits they provide. Refreshing salads can answer cravings for fresh and more nutritious meals in the spring and summer.  I LOVE salads, olives and olive oil, so I was so excited when the International Olive Council contacted me about posting about their new Add Some Life campaign!

The Add Some Life campaign strives to inspire you about the taste, versatility, benefits and importance of making olives and olive oil staples in your daily life. Whether it’s with our families, our careers, or the food we put on the table, we all strive to find things that can add more “life” to our experiences. Olives and olive oil are the perfect way to do just that. They add flavor. They add health benefits. And they add a sense of excitement to everyday life. Over at Add Some Life it is filled with great useful information along with loads of delicious recipes using olives and olive oil!! So make sure you check it out!! (I've got a chocolate cake that I found there that's been on my brain!!)

This salad was colorful and oh so delicious!! Even my picky eater loved it. The olives add great flavor and the olive oil dressing is light and fabulous!! This will become a regular on my menu!

Southwestern Tossed Salad

adapted from Add Some Life



 1 (15 1/2 oz.) can of corn (well drained)
 1 (15 1/2-oz.) can black beans, rinsed and drained
 1 medium tomato, chopped
 1/2 cup diced onions
 3/4 cup sliced olives.
 1/3 cup chopped cilantro (I used 1 1/2 tsp. dried cilantro)

Dressing
 1/3 cup olive oil
 4 tablespoons lime juice (or rice vinegar)
 1/2 teaspoon ground cumin
 1 teaspoon brown sugar
 1/2 teaspoon salt
 1 chipotle chile in adobo sauce with 1/2 teaspoon adobo sauce, finely chopped

 5 cups torn lettuce (I used red and green leaf lettuce)
 1 medium avocado, peeled, pitted and cubed, optional
 1 cup coarsely broken tortilla chips, optional

 shredded cheese

In medium sized bowl, combine corn, black beans, tomato, onions, cilantro; toss to mix.

In measuring cup or small bowl, blend dressing ingredients.  Pour over the bean and corn mixture and stir to mix.

Before serving add the avocado and stir to combine.

Layer your lettuce, add the bean/corn mixture.

Garnish with shredded cheese and broken tortilla chips.

What a delicious and refreshing salad!! Next time I will add some grilled chicken and call it a meal!!

YUM!!

A HUGE Thanks to the International Olive Council for sending me this great package. It's gonna make salad creating even more fun!!

What's your favorite recipe using olives or olive oil? Like Add Some Life on Facebook and Follow on Twitter for up to date information and great ideas!

Disclosure: I received a premium gift package from the International Olive Council, including a Williams-Sonoma Salad Spinner, Crate and Barrel Salad Dressing Mixer and Crate and Barrel Serving Tongs for recipe development and review purposes. All opinions are my own.

The International Olive Council is the world’s only international intergovernmental organization in the field of olive oil and table olives. Formerly known as the International Olive Oil Council (IOOC) until 2006, the IOC promotes the trade, consumption and international cooperation in the field of olive oil and table olives. It translates this commitment into tangible advancement for its member countries and, most importantly, for the people who earn their livelihood from the production of the olive tree.

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BLT in a Bowl

We love anything with BACON around our house. BLT's are gourmet food.  So when I saw the opportunity to make BLT's a little different way I jumped at the idea!! Using pasta instead of bread. Brilliant. It did not let me down.  The kids LOVED it.  I served it as a side dish, but could of easily made it into a meal. Simple and delicious!!

BLT Pasta
12 oz. rigatoni pasta or other short pasta
9 slices of bacon (1/2 pound)
2 Tablespoons olive oil
1 Tablespoon balsamic vinegar
1/2 cup onion, diced
2 tomatoes, diced
baby spinach leaves
salt and pepper to taste
Cook pasta according to directions. Drain and set aside. Cook bacon until crisp. Transfer to a paper towel to blot off grease. Break into pieces  Heat skillet to medium heat, add olive oil, vinegar and onion.  Season with a little bit of salt and pepper. Cook stirring, until tender, about 5-6 minutes.  Add the tomatoes, and desired amount of spinach. Toss together and cook for 1 minute.  Toss the onion-tomato mixture with the pasta and fold in the bacon pieces. Season with salt and pepper to taste.  Serve hot or at room temperature.

*I used turkey bacon and it was good!!
You really don't need measurements with this recipe.

Perfect Summer dish!

YUM!!

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Bowtie Spinach Salad

Just a few words about my new favorite salad.  It is easy to put together and oh so DELICIOUS!! I found this recipe over at Moogie and Pap.  She is always making some amazing things!!  I love that you really don't need to measure the ingredients and the dressing is so good!!

Bowtie Spinach Salad
adapted from Moogie & Pap
1 bag baby spinach
8 oz. mini-bow tie pasta
1 package bacon cooked crisp and broken into small pieces.
4 oz. mozzarella cheese, cut into about 1 inch cubes
4-6 strawberries cut into bite sized pieces
1/4 cup almond slivers

Dressing
1 cup canola oil
2/3 cup sugar
1 teaspoon prepared mustard
1/3 cup red wine vinegar
1 Tablespoon sweet onion
1 Tablespoon poppy seeds
*Optional  1 strawberry
Update: This is my new favorite dressing for this salad:
Sweet Vinaigrette Dressing
2/3 cup oil
1/2 cup sugar
1/3 cup red wine vinegar
1/4 teaspoon mustard
1/2 teaspoon onion salt
1/2 teaspoon salt
1 Tablespoon poppy seeds (optional) Mix well. Shake before serving.Boil pasta as directed on the package.  Rinse under cold water and set aside.   Combine dressing ingredients in the blender.  I always add 1 strawberry to make it a pretty pink color and it add great flavor. 
Combine salad ingredients in a bowl.  Toss gently to combine the ingredients.

OH YUM!!

Linked to:

Foodie Friday

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Blushing Dreamsicle Salad

This normally orange salad is actually
blushing today in honor of Pink Saturday!

Dreamsicle Salad

original post here

1 - 6 oz. package instant vanilla pudding (1 large box or 2 small)
1 - 3 oz. package strawberry Jello
1 1/2 cups boiling water
2 cups frozen or fresh strawberries.
1 (16 oz.) container whipped topping
In a large bowl combine the pudding, Jello and boiling water. Stir until dissolved completely. Add the fruit. Let cool just a few minutes and fold in the whip topping. Chill.  You can either leave it to set up in the bowl or pour it into a casserole dish.
*If you are using frozen fruit thaw it out and save the juices to add to the salad.
The original recipe calls for orange Jello and mandarin oranges. I have used raspberry jello and raspberries. The great thing about this recipe is you can use any combination you like.

Happy Pink Saturday!

Hosted by How Sweet the Sound !

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A Good Salad

I know the name of this recipe isn't too exciting but it has a good story behind it.  One day my mom sent my brother and son to get us fast food while we were at a ball game.  She wrote him a list and then told him she didn't know what type of salads they had so to just get her "a good salad".  He ordered and had no issues until he ordered "a good salad" just like that.  This confused both the order taker and my brother. My son was still laughing when they came back with the food.  We continue to laugh about it to this day.  So in honor of this memory and for lack of a better name this is most definitely A GOOD SALAD!!
This is one of those recipes that is so simple I almost feel guilty posting it, but it was so DELICIOUS, that I could not resist!!  I also want a permanent reminder for myself to make it more often.  Yum.  I am already craving it again. I was really hoping for leftovers, but they ate every last bit!!! Next time I will try it using spinach or a variety of lettuce.

The Good Salad

A large bowl of torn mixed salad greens (about 8 cups)

1 large apple, cored and diced

1/2 cup sliced almonds, cashews or other nuts

1/2 cup dried cranberries

1/2 cup mozzarella cheese, diced in 1 inch cubes

Combine ingredients in bowl.

Serve with:

Sweet Vinaigrette Dressing

2/3 cup oil
1/2 cup sugar
1/3 cup red wine vinegar
1/4 teaspoon mustard
1/2 teaspoon onion salt
1/2 teaspoon salt
1 Tablespoon poppy seeds
Mix well. Shake before serving.

*You can either pour dressing over salad or serve on the side.  I prefer on the side because then the leftovers stay good longer.  That is if you have any leftovers!!

I would really like a better name for this salad. Since I am brain dead I am asking for your help. 

If you can think of a clever name please let me know!!

Linked to:
Delicious Dishes
Delectable Tuesday
Hearth and Soul Hop

Tempt My Tummy Tuesday
Tuesday at the Table

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Snickers Salad

Quite a few years ago my brother went to a luncheon and came home bragging about this salad he had eaten.  My mom & I grilled him on the ingredients and after a few tries got it to where we not only liked it, but LOVED it.  This is a family favorite and is requested for all major dinners. 

Snickers Salad

1 - 8 oz. container whipped topping

1 - 3 oz package instant vanilla pudding (french vanilla is so good!)

3-4 apples

3 regular sized Snickers bars

2 cups of milk

miniature marshmellows (about 2 cups)

Core and chop up apples and candy bars.

Mix pudding mix and milk together until smooth. Add apples and candy bars. Fold in the whipped topping and add the desired amount of marshmellows. Serve.

YUM!!

Linked to:

Fun With Food Friday

Friday Favorites

Friendly Friday

Foodie Friday

Recipe Swap

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Brazilian Chicken Cabbage Salad

This is a recipe that I received by accident and  it was a good accident.  My friend went to send it to some other ladies and accidentally added me to the list.  Which I am happy she did!!  She was all apologetic about it but I consider it a great gift!! (Thanks Amy!!)  You can use what ever amounts of veggies you like.  I discovered I need to learn how to shred cabbage better.  Other than that minor detail it was delicious!! The dressing is AMAZING!!

Brazilian Chicken Cabbage Salad
(serves 4 adults)
1/2 head chopped cabbage
carrots, shredded
1/4-1/2  cup onions, diced
1/2 cup celery, diced (original recipe calls for 1/2 cup peas)
1 cooked and shredded chicken breast
(I doubled this for my family.)

Dressing:
(Makes enough for 1 head of cabbage)
1/2 cup vinegar
1/4 cup Italian dressing
1/4 cup soy sauce
1 teaspoon mustard
1/4 cup brown sugar
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ginger
1/2 cup oil
Mix in blender until bubbly.  Store in fridge.  Shake and add a small amount to the chicken and let chicken marinate for at least 2 hours.  Add chicken to salad and toss to mix.  You can add the dressing just before serving or serve it on the side.  This may also be served over warm, cooked rice.

~Tiffanee

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Cashew Chicken Rotini Salad

This was so delicious! We ate it as dinner served with some breadsticks and then I ate it for lunch several times.  The mixture of flavors is so good.  The only issue is it makes a giant bowl (serves 12) so if you are not feeding a crowd you may want to half it. We did eat every bit of it though. 

Cashew Chicken Rotini Salad

adapted from Taste of Home

1 pound rotini pasta

4 cups chicken, cooked and diced

1 can (20 oz.) pineapple tidbits, drained (We used about 2 cups fresh)

1 1/2 cups chopped celery

3/4 cup diced onion

1 cup seedless green grapes

1 cup seedless red grapes

1 cup Craisens

1 cup ranch dressing

3/4 cup mayonnaise

2 cups salted cashews or cashew pieces

Cook pasta according to package directions.  In a large bowl combine, chicken, pineapple, grapes and craisens. Drain pasta and rinse with cold water; stir into chicken mixture.

In a small bowl mix the ranch dressing and mayonnaise until smooth. Pour over salad and toss to coat. Cover and refrigerate for 1 hour. Just before serving stir in the cashews.

*We ate it right away, because I did not have time for it to chill. It was still awesome!  I also used light ranch dressing an mayonnaise.

~Tiffanee

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