Posts from the ‘meatless meals’ Category

Tangy Broccoli Salad

20140428-212444.jpg

This recipe is one of my favorites because it is best to prepare the night before to allow the flavors to marry and the raisins to plump up. Who doesn’t love make-ahead dishes? I also enjoy carrying it for potluck because it offers something different to the range of traditional sides at the meal table.

The broccoli salad is a popular dish around here. A local restaurant even serves it during the summer. So, I was very excited when I discovered the recipe from Kraft. I have made it several times since I’ve found this recipe and we even had family members recommending the salad for get-togethers.

The flavors of this salad will keep you wanting more. You will taste the sweet raisins and miracle whip paired with the tangy combination of vinegar and red onion. If that doesn’t make you hungry, then imagine those flavors with the crunch of broccoli and sunflower seeds. It is such a light, colorful salad that most people will enjoy. If you haven’t eaten this dish or tried to make it, I hope you have been intrigued to add it to your weekly menu.

My kitchen confession: First of all, I hate chopping onions. I cry with every slice and the smell makes my hands stink. So, I thought I would be so smart to dice my onion in our mini chopper. That was a big mistake because the juice from the onions overpowered the salad and it was almost in edible. Needless to say, I am back to crying over every onion.

Advertisements

Crunchy Apple and Grape Salad

This is a recipe that I have been wanting to try for a while.  I had pinned this recipe on Pinterest, but never got around to do it until today.  I chose to make this recipe now because I had a friend who had some leftovers, like a tray of fruit, from a party that she hosted last weekend.  I hate to throw away food and let it waste, so I offered to take it home with me. The tray that was left over had sliced apples and grapes.  I was excited because I remembered about this recipe and I knew I had most of the other ingredients in the cabinets.  Plus, I wouldn’t have to do much since it was already sliced except just throw it together.

This salad has several things going for it.  I love the flavors of the walnuts mixed with the sweet yogurt and grapes.  I found the recipe on Tasty Kitchen.  For the ingredients, all you need is vanilla yogurt, granulated sugar, brown sugar, Mayonnaise, juice from 1/2 a lemon, ground cinnamon, apples, pear, celery, silvered almonds, walnuts, and seedless grapes. The first 6 ingredients make the dressing and the last 6 ingredients make the salad.  So simple!  I really love the recipe’s website because you can key how many servings you need and they will adjust the amounts you need.

I did slightly adjust the recipe for various reasons.  We omitted the pear and celery. Brandon hates celery, which makes me a little sad because I enjoy celery diced and mixed in dishes.  However, I don’t feel we were deprived by not having those ingredients.  I also only used 2 types of apples instead of 4 like suggested and that was because the tray only had green and red apples.  I added raisins to the salad that had been soaking in water for about 20 minutes because there was only a palm full of grapes in the tray and we knew that would not be enough.

So, if you are looking for a tasty way to get in your fruits for the day, then in would highly recommend this salad. You will not be disappointed!

20140215-222010.jpg

Simple Homecoming Sides

One reason I am grateful for living in the South is for our strong Christian faith. Yes, we live in the Bible Belt and I enjoy being able to worship in my church freely. We believe in the KJV Bible and we believe in prayer. We attend a fairly large church. I am not sure of the actual number, but most of the time when our church has service, it is full and when we have special services, we are extra full.  You can check out our church here

We are Baptists.  Brandon and I have grown up in Baptist churches.  And, there is one thing that we know to be true…Baptists LOVE to eat and fellowship and fellowship and eat, especially at our church.  Also, Southern Baptist ladies know how to cook! For most special occasions, we have a meal that follows a service. Today was an example of a special service because we celebrated our church’s Homecoming.  We had The Phillips Family to lead the worship with southern gospel singing and their father, Bro. Clifford Phillips, brought our sermon.  We were blessed to have them with us.  After the service, we all were dismissed to the new fellowship hall for lunch.  We had so much food that the men had to bring out extra tables for the main food and all the desserts covered the bar.

20130916-202639.jpg 20130916-202650.jpg

These pictures shown above are courtesy of Unity Baptist Church.

Here are a few things that we took for the meal.
Image

The first picture is The Pioneer Woman’s cornbread.  I posted about it a few days ago.  You can find the recipe here.  The link for the post is here.  I decided to cut it up in smaller bites, so more people would be able to enjoy it.

The other top picture is “Betty Crocker Suddenly Pasta Salad: Ranch & Bacon”.  This pasta is just straight from the box.  I did not add anything extra to it.  Sometimes I will mix in bacon bits, but I was running low on my bacon bit stash today.

The bottom picture is a simple Green Bean Casserole.  We got this recipe from the “Martha Goolsby Friends and Family Cookbook”.  I bought this cookbook a year or so ago.  A lady from our town created this cookbook of her and her friends’ recipes and proceeds were given to the local My Choices Pregnancy Center.  The recipe is similar to the one on the back of French’s French Fried Onions box and I’m sure the recipe is on some website, but just so you don’t have to search for it, I am posting it below.  The only things that we did different are we added Cut Green Beans instead of French Style and we cooked the casserole for 15 minutes instead of 20 minutes.

 

 

Green Bean Casserole

2 cans French style green beans
1 can cream of mushroom soup
1/2 cup milk (I used 2%)
1 can French Fried Onions

Drain beans, heat soup and milk together.  Mix with beans and add 1/2 can of fried onions.  Pour into 8×8 square casserole dish and bake 300 degrees for 20 minutes.  Crumble rest of onions on top of casserole and return to oven for 5 minutes. 

We prepared this the night before.  All you have to do is follow the recipe by mixing the cream of mushroom, milk, and beans.  We mixed in the onions the next morning and continued along the recipe.

 

I want to say how blessed I am and how I love my sweet husband.  He helped me get all this together last night and this morning.  He cooked the pasta salad last night as I prepared the casserole.  Then, this morning he finished the casserole while I got ready and he has always been my flipper for my cornbread.  He does such a great job with that. 🙂  I am so glad God brought us together.  Since the church is not having Sunday night services, we are going to enjoy a night of Sunday Night Football and eat leftovers.

Quick and Easy Meatless Meal

It all started with a boy and a girl who fell in love. Brandon has always loved food, but not the case for me. I didn’t truly begin to love food until I met Brandon. My daily menu consisted of chicken, pizza, burgers and fries. Sometimes I would order the occasional 2 soft tacos from the local Mexican restaurant. However, Brandon introduced me to the creamy sweet potato casserole with the crunchy brown sugar and pecan crust and the ding dong cake that has layers of moist chocolate cake with a white cream filling and topped with a milky sweet chocolate frosting. Doesn’t that make you just want to grab a fork and a big glass of milk?

With this new vision of the food world, I began to indulge in my passion for cooking. I started practicing new recipes on my family, Brandon, and his family on holidays. I learned not everything tastes as good as it looks on a picture and don’t just try any new recipe on a large group without getting previous feedback from other people.

It has been 9 years since that boy and girl met. 9 years of burnt dishes, lots of trial and errors, broken glasses and dishes, and some awesome recipes that we are wanting to share with y’all. The meal we are posting today comes from our love of The Pioneer Woman. When we saw Ree Drummond on The Food Network, we knew she was a fabulous cook. And, she proves it with her cornbread recipe.
20130911-204934.jpg
This picture is from Tuesday night. After two helpings, we ended up with one piece leftover that I finished off Wednesday night. The picture doesn’t do the cornbread any justice. It doesn’t let you feel the crusty outer layer resting on top of the buttery and fluffy bread center. For the recipe, click here. From experience, make sure you follow the directions exactly how it is written. Otherwise, you will have burnt or doughy cornbread. Brandon’s advice is to be careful when flipping the cornbread out of the skillet or you might pinch the sides.

One of our favorite pairings with the cornbread are canned veggies. And one of Brandon’s favorites is cornbread and cold milk. I know it’s not very creative or gourmet, but it’s something quick when you are in a hurry. So, Tuesday night I opened a can of green beans and a can of pinto beans, drained them, washed them, and placed them in a microwavable bowl. To the green beans, I added 1/4 cup water, 1 tsp. butter, and 1 Tbsp. Italian dressing. To the pintos, I added 1 Tbsp. butter and heated the bowls for 2 minutes each. And, don’t forget a dash of salt and pepper! 1 large slice of cornbread and 1 scoop of each of the beans on our shiny red square plates and we had created a 30 minute meatless meal for Tuesday that is quick and easy. It is nothing fancy, but sometimes southern comfort foods aren’t a masterpiece for the eyes, just the stomach.
20130911-210245.jpg