Salad Recipes

Name: Kentucky Coleslaw
Ingredients: 1 Head Cabbage (grated or finely chopped); 2 Carrots (grated); 1 Green Bell Pepper (finely chopped); 1-1/4 Cups Sugar; 2/3 Cup White Wine Vinegar; 2/3 Cup Vegetable Oil; 1/2 tsp Celery Seed; 1 tsp Salt

Brussels Sprouts and Kale Salad with Maple Vinaigrette

June 21, 2017 By Joi Sigers

Brussels Sprouts and Kale Salad with Maple VinaigretteEven before I was a food blogger, one of my favorite things to do was to try new dishes in restaurants – then go home and use the inspiration in recipes of my own. It’s still something I get a great kick out of. Cooks love getting inspiration and ideas anywhere we can find them and let me tell you, restaurants are an out of this world source.

A while back, I tried the Brussels Sprouts and Kale salad at Cracker Barrel and the very next day ran to Kroger for ingredients to build my own. Obviously, this doesn’t taste just like the one at Cracker Barrel – but, in my opinion, it’s just as good. As with most recipes I recreate (saying “copy” just makes me feel so cheap… and yet...), I intentionally make mine a little less sweet. Therefore, when attempting it, yourself, you very well may want to adjust the vinaigrette ingredients to sweeten the deal.

Speaking of the vinaigrette, it is delicious on its own as a salad dressing or simply to drizzle over raw or steamed veggies. Seriously, I keep some made up in the fridge at all times. When using it with salads, I often add a little lemon zest for the pretty factor as well as a little extra zip.

When making this particular recipe, use however much chopped pecans and dried cranberries as suits you. You could also use chopped almonds in place of the pecans but pecans are, in my opinion, better. I’ve tried it both ways and, even though I love these two nuts equally, pecans are better here.

Also, if you aren’t sure you like dried cranberries – give them a try in the recipe. They’re beautiful and delicious in this salad (and all salads, for that matter). If you still aren’t sure, start small… but I think after one taste, you’ll add more.

As for the maple syrup, you’re free to use the “expensive” syrup that comes in jars. I mean, it’s not like I’m going to call you hoity toity or anything. In fact, I’d be impressed… I’d be like, “So that’s who buys those?!” I use my favorite pancake, French toast, and waffle syrup (she’s been my steady breakfast date since high school), Aunt Jemima. She’s delectable on pancakes and she’s perfect in this salad. Just be sure to get the Original… not the Lite or Buttery stuff.

{Brussels Sprouts Nutritional Info Below the Recipe}

Ingredients

MAPLE VINAIGRETTE

1/4 Cup Maple Syrup (I use my favorite, Aunt Jemima)
1/4 Cup EVOO
2 TBS Apple Cider Vinegar
2 TBS Lemon Juice
1/2 tsp Kosher Salt
1/4 tsp Black Pepper

KALE AND BRUSSELS SPROUTS SALAD

1 Pound Brussels Sprouts (bottoms cut off & discarded)
1 Bunch of Fresh Curly Kale (torn away from stems)
1/4 Red Onion or a Couple of Shallots, if you’d prefer
1/2 Cup – 1 Cup Chopped Pecans
1/4 Cup – 1/2 Cup Dried Cranberries
Pinch or Two of Salt
2 TBS MORE Maple Syrup

Combine the Maple Vinaigrette Ingredients and set aside.
Using a food processor (or knife and cutting board if you’re a very patient person with a penchant for cutting tiny uniform pieces): Chop the sprouts, kale and onion. You want the pieces to resemble a VERY chopped salad – closer to coleslaw, actually, than a tossed salad (see the pictures).
Toss the chopped vegetables into a bowl and salt them with a pinch or two of salt. Add the cranberries and pecans, stirring to combine. Pour the vinaigrette over the salad and combine really well. Taste. If you’d like more of a maple flavor (I always do), add 2 more TBS syrup directly over the salad.
Cover and place in the refrigerator until ready to serve.

We all know how excellent kale is for us. As far as I’m concerned, it’s pretty much a perfect food. Perfectly delicious, inexpensive, easy to work with, and darn good for you. Perfect. While not quite as inexpensive, Brussels Sprouts are pretty darn impressive, themselves. They have a healthy number of valuable nutrients and are an excellent source of vitamin C and vitamin K. T

Brussels Sprouts are also a very good source of numerous folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus and omega-3 fatty acids. To learn exactly how these particular nutrients “do a body good” and to find out more about Brussels Sprouts, see Dr. Axe’s article Brussels Sprouts Nutrition, Health Benefits & Recipes.

Food52 Mighty Salads: 60 Ways to Turn Salad Into Dinner

June 16, 2017 By Joi Sigers

I think I’ve finally figured out why I’m such a salad fanatic and the it turns out it isn’t much of a mystery at all… I’m all about vegetables. And, oddly enough, it doesn’t have anything to do with their nutritional value. That’s just a bonus. I love the taste, the crunch, and the visual appeal of vegetables and a salad is sort of a masterpiece where they all come together.

Okay, so that’s a little flowery, but you get the idea.

Food 52 Mighty Salads: 60 Ways to Turn Salad Into Dinner is, understandably, my latest cookbook obsession. Here’s the thing about cookbooks – you can (and should) try out the recipes, as instructed… only substituting where necessary – like for allergies or intolerances or for ingredients you either can’t find or have zero intention of paying for (I’m looking at you $saffron). However, you can (and most definitely SHOULD) also use recipes in cookbooks as “guides” and “inspiration.” Mighty Salads is a beautiful example of the latter, in particular.

Granted, when it comes to salads, I am a pro. If salad making were a sport, I’d be LeBron James, Serena Williams, Peyton Manning, and Albert Pujols rolled into one. Sorry, I just don’t have time for modesty today. However, even I found innumerable ideas and creative inspirations in Mighty Salads. There were techniques I’d never thought of and even ingredients I’d never considered.

While salads are beautiful and delicious, they can also be next level nutritious, especially when you can add a variety of vegetables or fruits to your creation. So, a cookbook that gives you countless ideas for doing so is… in my opinion… priceless.

From the Inside Cover:

A collection of 60 recipes for turning ordinary salads into one-dish worthy meals.

Does anybody need a recipe to make a salad? Of course not. But if you want your salad to hold strong in your lunch bag or carry the day as a one-bowl dinner, dressing on lettuce isn’t going to cut it.

Make way for Mighty Salads, in which the editors of Food52 present sixty salads hefty with vegetables, meats, grains, beans, fish, seafood, pasta, and bread. Think shrimp and radicchio tossed in a bacon vinaigrette, a make-ahead jumble of white beans with charred lemon and fennel, slow-roasted duck and apples scattered across spicy greens. It’s comforting food made captivating by simply charring one ingredient or marinating another—shaving some, or roasting a bunch.

But because we don’t always follow recipes, there are also loose formulas for confident off-roading, as well as back-pocket tips and genius tricks for improving any old salad. Because once you know how to fix too-salty dressing, wash greens once and for all, keep an avocado from browning, and even sprout your own grains, the humble salad starts looking a lot more interesting—and a whole lot more like dinner.

Salad recipes, tips, and ideas cover lettuce-based salads, pasta salads, and potato salads. While this is not a “gluten-free” cookbook, each recipe can be easily adapted to fit those of us who have to or choose to eat gluten-free. Also, while there are a lot of recipes that call for meat, vegetarians will find them equally easy to tweak. In fact, I think this cookbook is IDEAL for vegetarians (as well as anyone looking for ways to add more vegetables to their diet.

I just can’t tell you how many innovative ideas and creative tips are included in this one very handsome cookbook. It’s packed with them!

{Continued Below….}

Recipes Include:

Fresh Corn Cakes With Crab-Tomato Salad
Roasted Potato Salad with Mustard-Walnut Vinaigrette
Wilted Escarole with Feta and Honey
Grilled Bread, Broccoli Rabe & Summer Squash Salad
Lemony Greek Pasta Salad
Thai Pork Salad with Crisped Rice
Charred Broccoli & Lentil Salad
Shaved Brussels Sprouts, Endive & Apple Salad
And many, many more great salad recipes and ideas.

“While Emily’s and the other recipes in this book are mighty, they are just the beginning. Even if you never make a single recipe in the book to completion but instead create a mash-up you like better or that serves as a happy home for your leftover vegetables, we’ve done our job.” – From the Introduction

Food52 Mighty Salads: 60 New Ways to Turn Salad into DinnerWhen doing cookbook reviews, I detest the idea of giving away any of the recipes or tips the author(s) work so hard to compile. However, sometimes a “tease” helps give the reader an idea of what they can expect – as well as a hint as to why I’m so excited about the book. One of the coolest ideas I take away from this book of beautiful and innovative recipes is the idea of “shaving” unexpected vegetables into salads. Brussels Sprouts, asparagus, and beets to name a few. The “shaving” technique makes them easier to incorporate into a salad, easier to eat, and… let’s face it… beautiful to behold (and photograph, if you’re a food blogger and/or foodie).

I also (as an experienced salad pro… still zero hint of modesty) found myself saying, “I agree!” or “Preach on!” again and again. For example, when making your salad’s dressing, they tout the importance of taste-testing the dressing, not on a spoon or finger, but on one of the salad’s stars. A great dressing is meant to be a co-star – it isn’t meant to be the star attraction. It should compliment the diva of the salad and the best way to see if it’s worthy of sharing the spotlight is to test it on a cast member.

I completely and whole-heartedly recommend Food52 Mighty Salads: 60 New Ways to Turn Salad into Dinner. It’s a great-looking cookbook that’ll make your kitchen healthier, more colorful, more creative, and (perhaps most importantly) more delicious. If you click through any of the links above, you’ll find a recipe from the book: Cobb Salad with Hard-Boiled Egg Dressing!

Note: I received this book from the Blogging for Books program in exchange for this review. The opinions are entirely my own.

Bacon and Eggs Salad with a Creamy Mayo Dressing

May 24, 2017 By Joi Sigers

Bacon and Eggs Salad My love of animals, birds, butterflies, and bees is so great that it’s a part of my DNA. I’m somewhere between a modern day Snow White and Ellie May Clampett (without the little men or pigtails – though I’d kind of fancy having both around).

As you’d expect, I only buy cage-free eggs. They cost a little more, but the way I see it.. it’s more than worth it. The thought of any animal being confined and miserable – unable to enjoy fresh air, sunshine, and… well… life – makes me miserable and that’s a feeling I’m not wild about. The way I see it, if we were to all DEMAND better for animals (be their voice, if you will), their treatment will improve.

Talk about worthwhile goals!

When I saw Nellie’s Free Range Eggs website, the first thing that caught my eye was a precious picture of a beautiful little girl holding a beautiful hen like a cherished pet. Not only am I obsessed with animals, having raised three beautiful little girls of my own – I’m terribly partial to that “critter” as well!

Above the precious picture were the words that have stuck with me… “We Love Our Hens.” Maybe it’s because I’m a sentimental animal lover with few rivals for the title of Queen Sentimental Animal Lover, but that struck a chord with me. The love for their hens has led Nellie’s Free Range Eggs to be Certified Humane (click the link to learn exactly what this means).

Teaching Kids About Healthy Cooking and Humane Living

{Continued Below…}

My Buddy, the Nellie’s Free-Range Eggs Hen (My Cats Love Her)I’m a huge advocate for teaching girls and boys how to cook (safely, healthily, and deliciously). When our girls were growing up, they took turns helping in the kitchen. I showed them simple things like…

how to always turn the pot handles toward the back of the stove
how to pour ingredients safely to keep them from splattering all over your face
how to handle knives without incident
where to store eggs in the fridge (not on the door)
what foods need refrigeration and what ones don’t
how garlic powder and an iron skillet make the best burgers ever
etc, etc, etc..

While it wasn’t really an issue when my girls were children, today parents and grandparents would be great to teach their little cooks about food allergies and intolerances. Teaching them that it’s always considerate to take things like allergies into consideration when cooking for others.

I’ve also preached to my daughters (and anyone else who’ll listen!) about the importance of mastering certain recipes that’ll serve you well throughout your life. Egg recipes are among the ones that I think are most important to master.

Everyone should be able to make EXTRA special…

fried eggs
scrambled eggs
boiled eggs
egg salad (Best Egg Salad Recipe EVER)
omelets

As is the case with many recipes, perfecting egg recipes simply takes practice – and attention to detail. I love eggs to distraction – I guess that’s why I have (over the years) worked so hard to perfect my egg recipes. It’s why I’ve always found ways to get eggs into as many meals as possible.

They aren’t just for breakfast you know!

When it comes to summer meals, one of my favorite ways to enjoy eggs is a Bacon and Eggs Salad with a Creamy Mayo Dressing.

{Bacon and Eggs Salad Recipe Below…}

Bacon and Eggs Salad

Round up the usual suspects: Romaine Lettuce (or your favorite leaf lettuce – don’t let me tell you what to do), chopped green onions, bacon, hard-boiled eggs (chopped), tomatoes if you’ve got them… and any other vegetables you want to invite. Most of the time, I want the bacon and eggs to be the stars they are, so I keep things ridiculously simple.

Creamy Mayo Dressing:

For some reason, the dressing looks almost yellow in the picture below, but don’t let it fool you.. it’s white. I guess the mid-day sunlight coming through the kitchen window pulled a fast one.

1 cup mayo (I love Duke’s and Hellman’s)
4 tsp apple cider vinegar
3 TBS sugar
salt and pepper

This is the basic dressing I use for the Bacon and Eggs Salad – but you can jazz it up a little with chopped chives (fantastic on just about any tossed salad) or other herbs. You can also add a little lemon juice if you so desire. Again, I don’t want anything upstaging the bacon and eggs, so I keep it basic. As you can see from the pics, the last time I made this I didn’t even involve tomatoes. They sat in a bowl looking at me but I was like, “Nah, I’m good…”

{Concluded Below…}

Hard-Boiled Eggs without Pepper? I Do NOT Think So! As long as we have our children’s attention, we should also teach them about compassion. Along with my love for great, healthy food and cooking, I passed on to my girls a great love and compassion for every human and animal involved in the process – from farm to table. The kitchen is one of the easiest places to do this. Strike up conversations with your kids about the importance of things like supporting local farmers and buying free-range eggs. Visit Nellie’s Free Range Eggs with them (they’ll love the pictures!) and show them “the right way” to do a business.

I was sent a gift certificate for Nellie’s Free-Range Eggs in exchange for telling you all about them. I decided to do more than just tell you about them… I decided to RAVE because everything about the way Nellie’s does business makes this animal lover’s hear soar.

Hard-Boiled Eggs

Place your free-range eggs in a saucepan and cover them with cold water. Place the pan on high heat and cook until it reaches the boiling point. Take the pan off of the heat (don’t forget to turn off your burner… I used to be AWFUL about that!) and cover the pan. Allow the eggs to sit in their hot bath for about 13 minutes. Peel, pepper and enjoy!

Caribbean Tuna Salad: A StarKist Recipe That’s as Delicious as it Looks

May 11, 2017 By Joi Sigers

If you don’t have avocados on hand, you can serve this delicious tuna salad in leaf bowls, in a hollowed-out tomato, on toast, or even in grooves of celery sticks. You could, of course, go old school and serve it on toast…. do you have any idea how delicious StarKist tuna salad on toast sounds right about now??

The recipe below is out of this world – since I’m deathly (literally, it seems) allergic to mangoes, I leave them out. I replace them with chopped green grapes. For whatever reasons, grapes and tuna fish make the perfect pair. Then again, as far as I know, mangoes and tuna fish do too – you’ll have to try and let me know!

Caribbean Tuna Salad in Avocados

2 (5 oz.) Cans – Solid White Albacore Tuna in Water, (or NEW Low Sodium Solid White Albacore Tuna) drained
2¹⁄₂ Tbsp. light mayonnaise
2 tsp. chopped chipotle pepper in adobo sauce
¹⁄₄ cup chopped jicama
1 mango (¹⁄₂ diced for salad and ¹⁄₂ sliced for garnish)
4 avocados, halved
Cilantro and lime juice to taste
Leaf lettuce, if desired

In a medium bowl mix mayonnaise and chipotle pepper well. Add tuna, jicama and diced mango and mix well.
Cut avocados in half and remove seed. Hollow out slightly if needed.
Place tuna salad in avocado half and sprinkle with a little fresh lime juice and chopped cilantro. Place on lettuce-lined plate with mango slices as a garnish.

Also See: Simple and Spicy Tuna Tacos (Crazy Delicious!)

See more StarKist Tuna Recipes.

When You’re Gluten-Free But HARD Craving a Big Mac, You Improvise

February 13, 2017 By Joi Sigers

What you’re looking at, above, is what happens when a gal who grew up eating delicious Big Macs like it was her job gets a killer craving BUT now has to eat entirely gluten-free.

A “Big Mac Salad.”

I’ve found that when I crave anything in particular that I can no longer have, it’s almost never the gluten/wheat that I’m craving. It’s all the other flavors. And the wonderful thing about flavors is this – they can be recreated, on your own terms… and in this case, the terms are gluten-free.

Lots of Cheese – Lots. Of. Cheese.

When I recreate flavors, I generally turn to one of two approaches:

Salads
Bowls

This one was pretty obvious – what I needed was a Big Mac Salad.

Before going any further, let’s take a minute to appreciate the Big Mac. This sandwich is one of the best-tasting fast food sandwiches known to mankind. The combo of the hamburgers, lettuce, and that sauce… holy cats, there’s just nothing about them I don’t love.

To recreate this lifelong favorite, I had to determine the different flavors/ingredients of this beautiful (yet decidedly not gluten-free) sandwich:

all beef patties
“special sauce” (Thousand Island)
lettuce
cheese
pickles
onions
… “on a sesame seed bun” (hearing the jingle in your head yet?)

Lettuce, hamburgers, shredded cheddar cheese, and pickles are easy enough – you just have to know the right ingredients and invite them to the party. If I were making this salad and knew we’d be eating it at one setting, I would have added white onion (after sauteing it in the hamburger’s skillet). However, I knew that I’d be sending leftovers to work with my husband for his lunch the next day and I didn’t trust white onions to refrain from “taking over,” so I went with green onions. They’re milder and don’t overpower a salad overnight. If I’d had scallions or red onion, I might have used one of them.

But, I love green onions to the ends of the earth and back, so I went with them.

As for pickles, I chopped my hamburger pickles into fourths and tossed them into the salad. I ended up adding a few extras to my salad because it just seemed like the right thing to do. As you can tell, I decided to keep this whole salad really chunky. I wanted to have the full-effect of a Big Mac, so everything went into the salad in hefty portions.

As for the “special sauce,” that’s none other than a bottle of Thousand Island dressing. If you have to eat gluten-free, too, be sure to read the label and make certain the dressing is gluten-free.

One of the most distinctive flavors of a Big Mac are the sesame seeds on the bun. Truth be told, they’re one of the funnest things about the whole situation, aren’t they? I didn’t have any gluten-free hamburger buns on hand when the craving hit, so I simply lightly buttered some gluten free bread, tossed some sesame seeds on top, and toasted them – making, in effect, sesame seed croutons for the salad.

I cut up plain old American cheese slices and threw them into the salad. When trying to copy cheeseburgers you fall in love with in fast food restaurants, the American Cheese slices are the way to go. Sure, the fancier cheeses are delicious for everything else, but go with the old familiar plastic-wrapped slices for this sort of situation. It makes such a huge difference.

Because I’m an anal food-blogger always looking for the best picture, I also added shredded cheese on top (as you can see in one of the pictures above). HOWEVER, the best taste came from the American cheese slices. When you get a fork filled with the cheese, beef, lettuce, pickle, crouton, and sauce…. it’s just amazing.

It sent my brain and taste buds right back to a booth in the McDonald’s in my hometown and it was a very tasty trip.

Salad Bar Salads… So Very Much YUM!

January 30, 2017 By Joi Sigers

I’m pretty sure I’ve confessed my salad fixation to you at some point during our relationship. However, if it has been an oversight, allow me to ‘fess up now. Basically, I meander through life going from salad to salad. My fixation is so bad that even when I’m enjoying a great salad, part of my brain is thinking of what I will or will not include in my next salad – to say nothing of the dressing and condiments that’ll go on top.

One of the fascinating things about salads is that you can, literally, have one every single day of the year and never have two exactly the same. Of course, if you have a particular combo that rocks your boat, you can easily have the exact same one every day – I won’t judge you.

Obviously salads are wonderful for many reasons….

They’re colorful and beautiful! A gorgeous salad makes any meal look more beautiful. They’ve been known to even upstage a lasagna.. trust me, I was there.
They’re delicious. Even people who don’t think they like vegetables CAN find salad combinations they like. Iceberg lettuce, which doesn’t have a lot of flavor is a great start for the non-veggie crowd. Add tomatoes (which almost everyone loves) and go from there. A lot of strides can be taken with those who “don’t like salads” with the dressing. If they’re fans of mustard, try a honey mustard dressing. If they love Ranch (who doesn’t?), make them a great Ranch dressing.
They’re healthy. Along with soup (something else I’m all about), salads present you with a perfect opportunity to get your daily veggie count up. Leafy greens are one of the healthiest foods you can eat, as are broccoli and cauliflower and they’re all excellent salad co-stars. But it doesn’t stop with the veggies. You can work EVEN more nutrients and vitamins in by topping your salad with flaxseed, sunflower seeds, dried fruit, and/or chia seeds.

One of my favorite ways to enjoy salads is to have what I call a Salad Bar Salad. These fun and delicious salads are built from your favorite salad bar options, such as:

colorful lettuce – several varieties, preferably
deviled eggs or hard-boiled eggs
cherry peppers
olives
baby carrots
celery
pickled beets
broccoli
cauliflower
shredded cheese
bacon bits (extra points if they’re homemade)
cherry or grape tomatoes
spinach
radishes
pickled okra
chopped green onions
chopped bell pepper
pickled jalapeno slices
several dressings to choose from
Topping Ideas: sunflower seeds, chia seeds, flaxseed

My Favorite Buttermilk Dressing Recipe:

I’m as fanatical about making homemade salad dressings as I am about what I put into my actual salad. Pre-made dressings are filled with preservatives and, generally speaking, a lot of unnecessary sugar. It’s healthier, smarter, and a lot more delicious to simply make your own.

Think of your own favorite dressings and find or create recipes that blow you away. It’s always best to have quite a few in your arsenal. My favorite salad dressing is French (see the Best French Salad Dressing), so I almost always have a jar of homemade French Salad Dressing made up.

Another of my favorite “dressings” for salads is to simply drizzle the salad with really good olive oil, squeeze on some lemon juice, then top with freshly ground black pepper and a little salt. This is more delicious than it even has a right to be.

If you like creamy Ranch and Buttermilk dressings, you’re going to love the one below. It’s one of the best dressings you ever put a fork into. This is a recipe from an old Betty Crocker’s cookbook, called Buttermilk Dressing and it is the bomb diggity.

3/4 cup mayonnaise
1/2 cup buttermilk
1 teaspoon parsley flakes
1/2 teaspoon instant minced onion
1/2 teaspoon salt
dash of freshly ground black pepper (or white pepper to keep the dressing whiter in color)
1 clove garlic, crushed

Mix all ingredients and cover with wrap. Refrigerate for at least 2 hours. Refrigerate any left over dressing. Makes 1-1/4 cups dressing.

The cookbook also says that you can make this a Buttermilk Parmesan Dressing by adding 1/3 cup grated Parmesan cheese and 1/2 teaspoon paprika. I love the original so much I’ve never even tried this version – but now I want desperately to do just that!

Hmmmm, guess I’d better make a salad….

As one would imagine when dealing with a salad fanatic, I have a healthy collection of salad bowls and salad plates – as well as salad dressing decanters and bottles. However, something I don’t have (and it’s a WRONG that’s on the threshold of being made RIGHT) is something I desperately need and want: A great-looking wooden salad serving bowl! The one I have my eye on is on Target.com – I haven’t seen this one in stores yet. It’s a large Acacia Wave Bowl with Salad Servers (pictured below) and it’s just what I’ve been looking for.

There’s even a gorgeous set of Four Acacia Wave Individual Salad Bowls available on Target’s website. I, of course, have to have them too!

I love the shape of this particular large salad bowl but my favorite part is the Acacia Wood part. When describing the construction of His Tabernacle and the Ark of the Covenant, God instructed Moses to use Acacia wood. It has, for this reason, always held a special place in my heart and in my home.

Soon, the Acacia Wave Bowl with Salad Servers will hold a special place in my kitchen as it holds my beloved salads.

Kentucky Coleslaw: Like Your Big-Hearted Southern Aunt Tess Would Make

February 24, 2016 By Joi Sigers

Kentucky Coleslaw

I love coleslaw on the level some people love cheesecake.

Not that I wouldn’t, at any given time, wrestle crocodile in a bad mood for cheesecake.

Over the years, I’ve played and tinkered with coleslaw recipes – adding this, adding that, leaving this out, leaving that out… you know, tinkered. In the end, the one that remains my favorite is the simplest.

I, for personal reasons I can’t even begin to explain, prefer my coleslaw coarsely chopped as opposed to shredded. I know. Weird, right? But, there you have it. Maybe it’s because I like it crunchy and snappy. I grate my carrots, but finely chop the cabbage and green bell pepper.

My husband teases me about the amount of time it takes for me to make a batch of coleslaw, but I’m never more relaxed and at peace with life than when I’m cooking, so it’s all good.

After you’ve poured the cooled mixture over your vegetables, whatever you do, don’t pour out what you think to be “excess” liquid – that’s where the flavor lives!

Kentucky Coleslaw

Ingredients

1 Head Cabbage (grated or finely chopped)
2 Carrots (grated)
1 Green Bell Pepper (finely chopped)
1-1/4 Cups Sugar
2/3 Cup White Wine Vinegar
2/3 Cup Vegetable Oil
1/2 tsp Celery Seed
1 tsp Salt

Instructions

Combine prepared vegetables.
Bring sugar, oil, vinegar, salt, and celery seed to a boil in a saucepan. Cool.
Pour sweet mixture over vegetables and combine well.
Refrigerate.

Homemade French Dressing

January 7, 2016 By Joi Sigers

Without a doubt, this is the best homemade French Dressing known to man. Or woman. Or.. well, I guess that covers it doesn’t it?

This is based on a Rachael Ray recipe I saw long ago. I actually don’t even know where I saw it, I jotted it down in my notebook and simply said, “A Rachael Ray recipe – so it has to be great.” So, whether it was from her show, in her magazine, online, or in one of her cookbooks – I can’t say.

What I can say is this: You’ll NEVER buy French Dressing in a bottle again.

Homemade French Dressing

1 Cup

Homemade French Dressing

Ingredients

6 TBS Sugar
6 TBS White Wine Vinegar
1/2 Cup Heinz Ketchup
1/2 Cup EVOO
4 tsp Worcestershire Sauce
2 tsp Garlic Powder
Salt and Pepper, to taste

Instructions

Place all of the ingredients into a large mason jar.
Put on a tight-fitting lid.
Shake it like your life depends on it!

Notes

Can be halved, but I'm not sure you'd want to make that mistake.

Best Egg Salad Recipe in the History of Forever

June 24, 2015 By Joi Sigers

Hard-Cooked Eggs, All Dressed Up for the Egg Salad Party

I’m an egg fanatic. I can’t in any way, shape, or form explain it, but after I had to begin eating gluten free, my love of eggs (and potatoes as well, for that matter) grew from a loving relationship to an almost embarrassing obsession.

Foods rarely find themselves in the special mental penthouse I reserve for chocolate, cheese, Chai tea lattes, and sweet tea – but eggs and potatoes moved right in, unpacked and took up residence.

I’ve always been a huge fan of egg salad, but I recently added a special ingredient (something else I’ve become obsessed with) and kicked my egg salad up to a whole new level.

What’s this magical ingredient? Whole grain mustard. About a year ago, I began experimenting with whole grain mustard in my potato salad and deviled egg recipes. I fell in love with both the looks and the flavor whole grain mustard gave to these dishes, so I started putting it in as many things as I thought I could get away with.

Egg salad just made perfect sense.

While I’m confessing obsessions and fixations, I have something else I’d like to confess…

I absolutely, positively, one hundred and twenty percent HATE making hard boiled eggs. It’s not the actual cooking I mind – heck, I live for cooking – it’s the peeling process that shreds my nerves.

I detest it.

I get entirely too picky about the process and if a chunk is torn from the egg, it crushes my soul.

Eggland’s Best has come to my rescue – and to the rescue of anyone else who finds this chore to be a form or torture. Their bags of Hard Cooked Peeled Eggs are the very thing my poor shredded nerves have needed for years. Open the bag, roll out the perfect eggs…. done.

Eggland’s Best Hard Cooked Peeled Eggs

They are more than worth the money – whatever it is they cost… honestly, I just throw them into the cart because I can’t put a price on my sanity.

The Best Egg Salad You’ll Ever Eat

12 hard-cooked eggs, chopped (if you love shortcuts, jump on Eggland’s bandwagon with me)
1 very large sweet onion, finely chopped
1/2 cup Hellman’s Mayonnaise
1 tablespoon whole-grain mustard
plenty of salt and freshly ground pepper
Optional: 1 tsp diced pickled jalapeno peppers

As you can see from the picture at the top, before I even chop my hard-cooked eggs, I salt and pepper them (I usually use good old-fashioned black peppercorns but this particular time it was a 3 pepper blend). Whenever I’m pulling something together in the kitchen, I like for each component to be flavorful – so they all come together with their A game. I’m also kind of convinced that chopping the seasonings “into” the eggs makes a little extra magic happen.

When the onion takes its turn on the chopping block, the magic continues.

Don’t even try to confuse me with logic, I will never believe that this arrangement isn’t the greatest thing since gluten free bread.

Chop the eggs.
Finely chop the onion. If you’d prefer to mince the onion – have at it. Personally, I like for the onions to provide a little bit of crunch, so I go with more of a fine chop than an actual mincing. But as always, I encourage you to follow your own preferences. Your kitchen, your rules.
Stir in the mayonnaise and whole grain mustard.
Taste and add more salt and pepper.
Place in the refrigerator to chill.

A word about adding extras: Sometimes I add a little diced jalapeno peppers or (as the bag of Eggland’s suggests) a little dill. However, I firmly believe that the absolute best approach is the one given above – eggs, onion, mayo, salt, pepper, and whole-grain mustard. Each of these work together in such a way that’s just beautiful.

A few more words:

Needless to say, half the recipe if you’d like. For our house, we need 12 eggs in the recipe, but you may not have as many egg fanatics under your roof as I do.
I use Hellman’s, but feel free to use the mayo of your choice. I simply only use products that say “Gluten Free” on them and Hellman’s is such a product – and it’s perfectly delicious to boot.
If you have to eat to, choose to, or get to (pick one, pick all) eat gluten free, you can, of course, use gluten free bread or gluten free English Muffins as your sandwich vehicle. You could also make sure you chop the eggs into larger chunks and simply eat the egg salad as that… a salad! Add some cherry tomatoes and a little lettuce and you’ve got a delicious summer salad. You’ll never miss the bread.

It’s the best egg salad of all time, in my egg-loving opinion – and the sweet onion and whole-grain mustard make it all happen.

Just look at the picture below…. gorgeous! I am completely in love with what whole-grain mustard does for the appearance and flavor of just about everything – but especially egg and potato dishes. Try it, you’ll become totally smitten, too.

Bean Salad with Grape Tomatoes and Chopped Artichoke Hearts

April 8, 2015 By Joi Sigers

My Favorite Bean Salad Recipe

14.5 oz can Del Monte Blue Lake Cut Green Beans
14.5 oz can Del Monte Cut Golden Wax beans
14.5 oz can dark red kidney beans
1 medium sweet onion, coarsely chopped
1 jar (unflavored) artichoke hearts, drained and chopped
sliced cherry or grape tomatoes (however many you want)
1/2 cup canola oil
1/2 cup white vinegar
1/2 cup sugar
Kosher salt and pepper

Drain all of the beans well. Combine all ingredients and season with as much salt and pepper as you personally prefer. I’ve listed Kosher Salt in the ingredients, but sea salt or any salt will do nicely. I simply have an obsession with Kosher salt, that’s all!

If you like your bean salad a little less sweet, feel free to use less sugar when you make your’s. I, admittedly, have quite the sweet tooth and may, or may not, typically use more than the 1/2 I own up to above.

Also, feel free to replace the sliced artichoke hearts with celery or bell peppers – whatever floats your boat.

Like all recipes, making them your own is where the fun’s at, so sub in, sub out, or use as is!

Allow your bean salad to “marinate” in the refrigerator, preferably, for a few hours before serving. It’s actually even better if you can allow the flavors to blend overnight – but it isn’t necessary.

I was recently sent a bunch of cans of Del Monte Vegetables to test out in recipes and I’m over the moon. Del Monte was a favorite brand before they were so cool and generous to me, and now they’re even MORE of a favorite.

While the “traditional” favorites – whole kernel corn, green beans (all varieties), mixed vegetables, beets, etc – are always in my pantry, I’ve fallen hard for a few new Del Monte canned foods. Have you seen their Southwest Corn with Poblano & Red Peppers or their French Style Green Beans with Roasted Garlic yet?

SO GOOD!

The corn is perfect for Taco Night and it adds a lot of personality to tossed salads, too (just drain and pop right into the salad bowl). The French Style Green Beans with Roasted Garlic is a must with mashed potatoes and I can’t wait to try it out in a green bean casserole recipe bouncing around in my head.

Check your store for these and other new Del Monte foods (click the link to see a few others – I haven’t tried them yet, but they look promising!).

Salad Recipes

Brussels Sprouts and Kale Salad with Maple Vinaigrette