Apple Cider Vinegar Coleslaw

Need to whip up a quick salad for supper or a BBQ style picnic?  This simple recipe harnesses the benefits and the yummy tart factor of apple cider vinegar.

Here’s What You’ll Need:

14 Ounces of Shredded Cabbage (about 1 small head of cabbage or you can cheat and use pre-shredded cabbage)

1/4 C. + 1 T. Apple Cider Vinegar

2 T. Sugar

1/2 tsp. Salt

1 tsp. Celery Seed

1 C. Mayonnaise (though Miracle Whip will work in a pinch)

1 -2 T. Grated Onion (why you wonder?  My sister-in-law introduced me to this method shared from her mother that gives you flavor without the big onion punch that some find off putting).

1/2 tsp. Dried Dill

Freshly Cracked Pepper, to taste

Combine all ingredients and place in a covered container in the refrigerator until ready to eat.

This is my Great Grandmother’s mixing bowl!  

Quick Side Dish – Broiled Yellow Squash

Super fast and with just enough cheese that your kids (and husbands) might actually consume a vegetable without the necessity for menacing looks and idle threats.

Here’s What You Will Need:

2 Large Yellow Squash, sliced thickly (Don’t have large squash?  Several little ones will do.)

Salt and Pepper, to taste

2 T. Olive Oil

1/3 C. Shredded Manchego Cheese (or other cheese if you prefer)

1/4 tsp. Nutmeg

Preheat the oven to broil and lightly grease a cookie sheet.

In a bowl, mix the oil, nutmeg, and desired amount of salt and pepper with the squash, to coat evenly.

Spread the seasoned slices evenly on the prepared cookies sheet and sprinkle with shredded cheese.  Broil for 5-6 minutes or just until the cheese begins to brown slightly.

Done!

Easy Broiled Zucchini

Sometimes less is more!  That couldn’t be more true with this lovely little side.  A bit of seasoning, good oil, and a few minutes under the broiler, and zucchini becomes the fastest side in the west.

Here’s What You Will Need:

2 Large Zucchini (though you can easily double or triple this recipe)

1/2 tsp. Salt

Cracked Pepper to taste

2 T. Very Good Extra Virgin Olive Oil (for this recipe skip the cheap stuff and splurge on a really good and flavorful olive oil such as the ones at www.thetastefulolive.com)

Preheat the oven to broil and then do yourself a favor and turn on the oven vent and open a window.  Lightly grease a cookie sheet with non-stick spray (careful that it’s gluten free – such as Original Pam Spray).

Cut the ends off of each zucchini, then cut each in half, and again cut lengthwise.

Lay out on the cookie sheets, cut side up, and sprinkle with salt and cracked pepper.  Drizzle each split side with olive oil and broil for about 5 minutes or until the tops begin to brown.  Serve!

Ultimate Mashed Potatoes

This recipe bumps mashed potatoes to the next level.  Not difficult to prepare and an easy dish to make ahead of time and bake later, these potatoes make quite an impression at dinner.

Here’s What You Will Need:

5 Medium Russet Potatoes, peeled if desired and quartered

1/2 C. Buttermilk

2 T. Butter

1 Egg

2 Ounces Cream Cheese

1 C. Grated Sharp Cheddar Cheese, plus another 1/2 cup reserved

1 tsp. Salt

Freshly Cracked Pepper, to taste

Sour Cream or Plain Greek Yogurt and 5 Pieces Crisp Bacon Crumbled for Garnish (if desired)

Preheat the oven to 350 degrees and lightly grease an 8 x 8 inch casserole dish.

Place the quartered potatoes in a large pot and add enough water to cover.  Bring the potatoes to a boil and cook until tender.

Here’s a Trick:  Once the water is warm, add a teaspoon of salt to help bring it to a boil.  If you add the salt to cold water it will settle and damage the bottom of your pan.

Once the potatoes can easily be pierced with a fork, drain the water and return to the pot.  Add the salt, pepper, butter, cream cheese, and one cup of sharp cheddar cheese.  Using a potato masher or beater, mash the potatoes until the butter is melted and the the cheeses are incorporated.

On medium speed, beat in the buttermilk and the egg.  Evenly spoon into the prepared casserole dish and bake uncovered for 25 minutes.

Top with the reserved cheddar and bake for 5 more minutes or until the cheese is melted.

If desired, garnish with sour cream and bacon crumbles.

Southwestern Style Tossed Salad

Here’s a twist on a regular dinner salad.  I add beans, corn, and avocado to give this salad a southwestern flair.  Try it with my spicy Chipotle Ranch Dressing recipe.

Here’s What You Will Need:

1 Head Iceberg Lettuce, chopped

1/2 C. Fresh or Frozen Corn, thawed

1/2 C. Dark Red Kidney Beans, drained

1 Large Ripe Tomato, diced

1 Small Can Sliced Black Olives, drained (2.25 ounces)

1/2 Avocado, Diced

Juice of 1/2 of 1 Lime

Squeeze the lime juice over the avocado, to coat.

In a salad bowl mix together all of the ingredients except the avocado.  Top with the diced avocado and serve immediately.  For a spicy dressing, try the Chipotle Ranch recipe.

Gluten Free Broiled Fresh Asparagus

For a fast, no fuss green veg to go with your meal, try this broiled asparagus recipe.  With few ingredients and little prep time, it’s light on time but heavy on flavor.

What You Will Need:

1 Pound Fresh Asparagus, rinsed thoroughly, patted dry, and the ends snapped off (See Note at Bottom)

1/4 tsp. Garlic Powder

1/4 tsp. Salt

1 T. Olive Oil

Cracked Pepper, to taste

1 tsp. Toasted Sesame Oil, reserved

Note:  If you are unfamiliar with fresh asparagus, the ends are woody.  No need to cut them, simply bend the stalk – about 1/3 to 1/4 from the bottom – until it snaps off.  Discard the woody stems.

Heat the oven to broil.  On a cookie sheet, lay the dried asparagus out evenly, drizzle with olive oil (not the sesame oil yet), salt, garlic powder, and freshly ground pepper.  Use your fingers to toss them a bit and get each one coated.

As you can see, this cookie sheet is on its way to being well seasoned with use.

Pop them in the oven for 2 minutes, then take them out and give the pan a bit of a shake before popping them back in for 2 more minutes.

Yummy! This crisped up nicely. Now we drizzle the reserved toasted sesame oil and it’s munch time.

Remove the pan from the oven and then drizzle the reserved sesame oil over the asparagus.  Serve immediately and enjoy.

Here is one (there are many). This one says gluten free right on the front of the label. Make sure you look for toasted sesame oil which is dark in color and full of flavor.

This is one of my favorite ways to prepare this dish.  It looks and tastes fancy but takes all of ten minutes total to prepare and broil.