Famous Broccoli Salad

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My FAMOUS (even if only in my own mind) Broccoli Salad. This is one of my favorite salads! I love the freshness and it is perfect for a Southern family dinner.  The trick to MY salad is that you blanch the broccoli  to bring out the bright green color and to lightly cook. It is still crisp just more tender. Hope you enjoy it as much as I do!

Broccoli Salad

2 heads broccoli

6 slices bacon, crisp & crumbled

1/2 c golden raisins

1/2 c toasted almonds

1 small red onion, chopped fine

1 c mayo

1/4 c honey

2 Tb vinegar

Blanch broccoli for 2-3 mins, remove, and submerge in cold water. Once cool add red onion and raisins to broccoli. Mix dressing and pour 1/4 to 1/2 onto broccoli mix and chill. Just before serving add almonds & crumbled bacon and additional dressing (if needed). Makes a great addition to any spring or summer meal. Enjoy!

Mama Bird

Caramelized Onion & Bacon Quiche

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It has been WAY to long since I made quiche. I love it but typically do not think about it unless I am planning brunch. My inspiration came from the bacon leftover from breakfast. This recipe will fill 2 regular size pie shells.

4 eggs

1 1/4 cup half & half

1 onion, sliced & caramelized

5-6 slices of crumbled crisp bacon

1 cup chopped broccoli

1 cup shredded cheese

Caramelize onions in 1 T butter & 1 T olive oil, saute on high for a few mins to get a golden color then add dash of salt and turn to low. After the are softened and looking yummy add 1 tsp balsamic vinegar. I know you are thinking a whole onion is alot but this:

P4110034 cooks down and turns into this:P4110035 Whisk eggs & half & half with salt & pepper to taste. Stir in broccoli, cheese, onions and bacon. Pour into pie shells add a little sprinkle of grated cheese to top and bake on 375 for 30 mins or until golden brown.

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We enjoyed it! I hope you will!!

me

Broccoli Salad

Broccoli is one of my favorite veggies and broccoli salad rates in the TOP 10 favorite salads! I posted my recipe during Easter and I had several comments and questions, SO I thought I would do a more detailed post as I am making it tonight for dinner. It is fresh & yummy!

The trick (or big difference)  to MY salad is that you blanch the broccoli for 2 mins to bring out the bright green color and to lightly cook. It is still crisp just more tender.  P4100031Isn’t the color amazing?
The broccoli on the left has been blanched and the right is raw.
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2 heads broccoli
6 slices bacon, crisp & crumbled
1/2 c golden raisins
1/2 c toasted almonds
1 small red onion, chopped fine
1 c mayo
1/4 c honey
2 Tb vinegar
Blanch broccoli for 2-3 mins remove submerge in cold water. Once cool add red onion and raisins to broccoli. Mix dressing and pour 1/4 to 1/2 onto broccoli mix and chill. Just before serving add almonds & crumbled bacon and additional dressing (if needed). Makes a great addition to any spring or summer meal. Enjoy!

 

me

Easter! Lollipops, Salad & my Tree!

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I found this great idea back at Valentine’s Day and I thought that I would make them again for Easter. I got these awesome vintage lolli molds off ebay! I am so excited to make them for Jack’s Class.

LOLLIPOPS

2 c sugar
1/2 c light corn syrup
1/2 c water
1/2 tsp candy flavoring ( I used orange for Spring!)
Bring to 260 add color remove when temp hits 290 and add flavoring.
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EASTER TREE

I saw all these adorable trees and I just couldn’t bring myself to buy one. Jack & I went out in the yard and found some great sticks. I put a rubberband around them and stuffed “grass” in the pail. I had all these fun eggs I found in Tina’s attic and I think it turned out so cute! Makes a great center piece!!

BROCCOLI SALAD
We are breaking tradition this year and I am NOT cooking the big meal. I am on a DIET! My Dad invited us to join them and as a lovely Southern Girl such as myself would never show up empty handed! I am making my FAMOUS (even if only in my own mind) Broccoli Salad. The trick to MY salad is that you blanch the broccoli for 2 mins to bring out the bright green color and to lighly cook. It is still crisp just more tender.
2 heads broccoli
6 slices bacon, crisp & crumbled
1/2 c golden raisins
1/2 c toasted almonds
1 small red onion, chopped fine
1 c mayo
1/4 c honey
2 Tb vinegar
Blanch broccoli for 2-3 mins remove submerge in cold water. Once cool add red onion and raisins to broccoli. Mix dressing and pour 1/4 to 1/2 onto broccoli mix and chill. Just before serving add almonds & crumbled bacon and additional dressing (if needed). Makes a great addition to any spring or summer meal. Enjoy!
Don’t forget to enter my GIVEAWAY! 
Rachael Ray 4-piece Bakeware!
Winner announced on Friday!

And check out all these great sites for Easter ideas!
TastyTuesday200pix tmtt3 Tues at the Table

me

It’s Monday morning and I am wearing my thinking cap and scanning the freezer and pantry for meal ideas this week. I feel like I am getting sick as thinking of food this morning is making me fell worse. UCK!! Please say prayers that I am NOT getting the bug as I can’t, I have way to much to do!! If you are looking for more Menu Planning ideas check out Org Junkie!!

Wed~ Hotdogs & Tater Tots (Boys alone!)
Thurs~ Broccoli & Cheese Soup & sammies ~ Thanks Debbie!!
Fri~ Pizza
Sat/HALLOWEEN~ Pumpkin Chili (featured chef tues recipe)

Shrimp Sunday

As I mentioned in my previous post I have been out of town on Saturday and upon returning I thought it would be nice to cook J a nice dinner. I scanned the freezer and saw a huge bag of frozen shrimp and that was the start to tonight’s meal! I then checked the empty pantry and my ole stand bys were not going to work as I was out of important ingredients. I saw Uncle Ben’s Broccoli Rice au gratin and on from that it went!! It was really good and only took me about 15mins to prepare!
1 lb shrimp, peeled & deveined
1/2 sweet onion, chopped
1 stalk celery, sliced thin
1 Tb butter
1 Tb evoo
1/2 tsp thyme, dill & celery salt
s & p to taste
2 Tb Worcestershire sauce
1 box broccoli rice au gratin (I used Uncle Ben’s)
1 9 0z pkg frozen broccoli & cheese
1 can cream of mushroom soup
1/2 to 1 cup bread crumbs (I use Pepperidge Farm Herb Dressing)
Saute onion & celery in butter/oil mix until tender; add shrimp & spices. Cook until shrimp are just done. Stir in soup, rice & broccoli. Pour in greased casserole dish top with bread crumbs. Bake 35mins at 350.