I have been making this side dish this summer and it has gone over well each time. It’s a nice side to take to any potluck or bbq since it makes so much. If you like things with a little heat in them, you will appreciate this. My husband’s friends have asked for it a few times since they first tried it. Try it, You’ll love it.
Jalapeno Chile Coleslaw
2 (8 oz) packages broccoli coleslaw
1 Napa cabbage, cut into 1/4” strips
5 jalapenos, cut out the ribs & seeds, then chop
1 bottle of Jalapeno Ranch Dressing (this is important)
1 tsp. cumin seeds
1/2 tsp. cayenne
Combine broccoli slaw, cabbage, and jalapenos.
Toast the cumin seeds in a small pan on medium heat. Just warm them up a little bit so they are more fragrant. Let cool.
Pour dressing over top, sprinkle cayenne & toss to coat. Let sit for at least 15 minutes to let everything combine. Just before serving, top with cumin seeds.
I saw this recipe on Emily’s blog and I knew I had to make it. I feel like I’ve had this recipe saved forever. I’m not sure why it took me so long to make it. These truffles were so easy to make. They were a big hit at the cookout we took them to. Make sure you keep them in the fridge or freezer and set them out just before serving. They get soft pretty easy, but they’re so tasty.
2 tablespoons unsalted butter
1/2 cup heavy cream
2 cups milk chocolate chips (12 oz.)
1 cup finely crushed graham crackers
Melt butter in a medium sized saucepan over medium heat; whisk in cream and bring to a boil. Remove pan from heat and stir in chocolate chips until melted and smooth. Chill saucepan in refrigerator for 1 hour, or until chocolate is solid and rollable; roll into 24 balls, stuffing a mini marshmallow into the center of each. Chill truffles a few minutes before rolling in graham cracker crumbs; chill for a few minutes again so they solidify a little more.
I’ve been craving artichokes lately. They seem to go good with just about everything. I made this salad one night to go with some grilled chicken. Cancy really liked it as well. You really could add whatever you like to this. I will probably add some Kalamata olives next time. I hope you like it.
Antipasta Chopped Salad
1 heart of romaine, chopped
about 6 ounces mozzarella, diced
6 ouces of salami or pepperoni, chopped small
banana peppers, diced
12 ounce jar of marinated artichokes, drained & chopped
Combine lettuce, cheese, meat, peppers, & artichokes into a bowl. Toss to combine.
Use a little bit of the reserved liquid from the artichoke jar to dress the salad. Season with salt & pepper.
I have been a bad, bad blogger. It’s been an entire month without any updates. We’ve been a little busy lately. Cancy’s work schedule has been yucky all month. By the middle of the month, we went to Orlando for a nice little vacation only to come back and get the flu a day later. So I’m finally getting around to doing some updates since I’ve been home from work with the flu. So I haven’t really been cooking much of anything lately but here are a few updates from earlier this month.
So a new grocery store opened up by us this month. Sprout’s Farmers Market… Yum! Cancy & I went here during their opening weekend and among other things, we found a great deal on fresh salmon. Get ready for the non-recipe…
Grilled Pesto Salmon with Grilled Asparagus
2 pieces of fresh salmon
1 container of ready-made pesto
1 cedar plank for the grill
a bundle of fresh asparagus, rinse & break the woody stems off
salt & pepper
Soak the cedar plank in water for about 30 minutes. This is so it won’t burn when it’s on the grill.
Set the salmon, skin side down on the planks and cover with the pesto.
In a Ziploc bag, shake up the fresh asparagus, olive oil, and salt & pepper.
Set the cedar plank on the grill and cook until the salmon is done. About 10 minutes in, place your asparagus on the grill as well. They should finish about the same time.