What's cookin'? - Broccoli Salad with Cooked Dressing

It's so stinkin' hot right now I don't even want to think about being in that hot kitchen!

But, summertime means a lot of eating/cooking outdoors and therefore, cool salads, (ie. PICNIC FOOD!)

I have already made a couple (at my son's graduation party a few weeks ago). Now, with the holiday weekend coming up and the rest of the summer I know I will be making a lot of salads!

Here's a recipe for a dressing that you can use on a couple of different salads. It's called "cooked dressing" and it was given to me by my friend and former colleague Tori E. (the same person that gave me that wonderful recipe for pineapple stuffing!)

I use it on this wonderfully tasty broccoli salad...

I also use it on macaroni salad...

So, let me share with you how to make this versatile dressing first, and then the broccoli salad. 

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Cooked dressing:

• 3/4c sugar

• 1/8c flour

• 1/4c vinegar (white or cider)

• 3/4c water

** Combine above ingredients in a small pot. Stir until smooth.

** Boil together and then cool.

** Add 3/4c mayonnaise and 1/4c yellow mustard (you can always add more mustard or even change to a different mustard if you wish!)

Now your dressing is ready for macaroni, potato or broccoli salad!

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Broccoli Salad:

•  Cook about 4-6 pieces of bacon until crisp.

• Drain on a paper towel and let cool.

• Crumble, then add to a large bowl.

• Cut 1 head of broccoli and 1 head of cauliflower into bite-size pieces.

• After adding these to the large bowl, add:

     • 1/2 chopped onion

     • 2c shredded cheddar

     • cooked dressing

• Mix it all upand refrigerate at least one hour before serving.

Enjoy!

What's cookin'? - A Tropical(?) Meal!

Our dinner last night had a Mexican/ Caribbean/ tropical feel to it. Why not? The sun was shining and I wished that I was on a tropical island in the Caribbean! But really, I had the recipe for the meat and since I always try to serve things that go well together, the side dish and dessert complimented my main course.

I had a pork roast in the freezer. My favorite way to cook a pork roast is to bake it in the oven with cloves of garlic hidden in multiple slits that I make in the meat. Then, I lay two slices of bacon on top and slow roast it. The bacon provides a juiciness and slight flavor. 

The picture below shows this. The last time I made it I cooked it in my crockpot. I balled up aluminum foil so it was raised up and didn't lay in all the drippings (I didn't have a small rack).

But recently I wanted something different so of course, where did I look? Pinterest!

On my board "What's for Dinner" I had pinned a Chipotle-Honey-Lime Pork Tenderloin. 

Pork marinated in the tangy juice and zest of lime, the sweetness of honey, and the spice of a chipotle pepper in adobo sauce. Doesn't that just sound like summer? I'm there!

 It called for the tenderloin to be grilled. I had a pork roast. I knew that it was too thick of a cut to be grilled. So, I improvised...

Here is the link to the original recipe:

http://tideandthyme.com/chipotle-honey-lime-pork-tenderloin/

I followed the recipe exactly with one substitution - I used agave syrup instead of honey. It's a recent sweetener switch for us!

I marinated it as directed, and as I said before, I knew it was too big for grilling so I seared it on both sides in a pan, then transferred it to the oven. I basted it occasionally with the leftover marinade. All in all, it took about 1 1/2 hours in a 425° oven.

All four of us loved it! We had leftovers and I had already planned ahead to make traditional Cuban sandwiches for tonight's dinner. I'll let you know how those turn out!

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For a side dish I served this Black Bean and Corn Pasta Salad:

This salad is definitely going to be a hit at summer cookouts, especially when we do anything with a Mexican flair! It's such a nice change from the traditional pasta salad that I usually make.

Or, I could see adding grilled chicken to it for a main dish salad!

For this salad you mix together and then chill:

• cooked and drained tri-color rotini

• 2 cans black beans, drained and rinsed

• 1 small bag frozen corn, thawed

• 1 can Rotel

• 4 green onions, sliced

• 1/2c white onion, chopped

• 1/2c red pepper, chopped

• 3T fresh cilantro, chopped

• 8oz. bottle Zesty Italian dressing

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And for dessert?

I got creative.

We had leftover rice from Chinese takeout over the weekend. I cooked it on the stovetop over low heat in one can of coconut milk for about 20 minutes, so that it got soft and fluffy.

I cubed some fresh mangoes and threw them on the rice. A sprinkle of flaked coconut, and it was ready to go!

Mmmm.... All that's missing is my fruity drink!

What's cookin'? - My favorite salad!

We have discovered an amazing find that I thought I would share with you... this salad mix that we get at Costco. 

We love it!!

We were buying it for months in the summer and fall, and then it went MIA for a while, but it's back! I'm so happy!

Why do I love it so much - enough to share it on the blog? Well...

1) It's delicious!

2) Everything comes with it! (No prep!)

3) Is his full of "super" foods

4) It makes a great base for add-ins!

5) It's delicious!

I'm not kidding when I say that it is delicious! This salad get has its own following on Facebook! No lie! Look it up!

Anyway, it's a mixture of chopped kale, cabbage, broccoli, radicchio, and brussels sprouts. It comes with a packet of roasted pumpkin seeds and Craisins (you know - those sweetened, dried cranberries). It also comes with two packets of poppyseed dressing. It's all there. All you need is a bowl!

I sometimes don't even put that pumpkin-seed/Craisin mixture in - or sometimes I do, and I add to it. I've added so many things to this salad - I never get bored. It is always wonderful! I have tried:

• Chopped pears

• Chopped apples

• Berries (blueberries, strawberries)

• Canned mandarin oranges

• Walnuts

• Grilled chicken

• Roasted turkey

• Blue cheese crumbles

• Feta cheese crumbles

I'm sure you can come up with other options!

I tend to always go for the sweet, fruity flavors. The poppyseed dressing that comes with the kit is great. However, rather than having an open packet in the fridge, right now I'm using something that we already have.

This dressing is wonderful on anything that has a fruity flavor! 

Sweetened, dried cranberries are full of sugar and poppyseed dressing is not light! I have to be careful not to "OD" on it/make a healthy salad unhealthy!

My husband likes more of a savory flavor so instead of adding the cranberries and poppyseed dressing he has added things like tuna fish, Parmesan cheese, and a balsamic dressing.

Any way you serve it, it's great! If you can find it I highly recommend it! Look it up online and see where you can buy it. In some areas Walmart carries it. 

I hope you can find it - it's divine!