Monday, September 3, 2018

Quick Potato & Kale Skillet

Boiled potatoes
Splash of olive oil
2 handfuls torn kale
Cheddar or mozzarella cheese, shredded

Break up cooked potatoes. Cook in a hot skillet with oil until golden. Mix in kale. Top with cheese. Broil until melted and bubbly.

Adapted from Real Simple magazine, Sept. 2018, p. 38.

Earl Grey Cookies

1 c. butter
3/4 c. powdered sugar
3 T. Earl Grey tea (from 8 bags)
1 t. lemon zest
1 t. vanilla
2 c. flour
1 t. kosher salt
1/4 t. baking powder

Beat butter, sugar, tea, lemon zest, and vanilla until creamy, about 4 minutes. Beat in flour, salt, and baking powder. Shape into 2 logs. Wrap in plastic and chill until firm. Slice 1/4" thick. Bake at 350 degrees until golden, 12-14 minutes.

Adapted from Real Simple magazine, Sept. 2018, p. 28.

Tuesday, July 31, 2018

Crunchy Chicken-Peanut Chopped Salad

6 large deli-fried chicken tenders (about 1 lb.), chopped
3 c. shredded coleslaw mix (from 1 10-oz. package)
2 c. shredded red cabbage (from 1 head cabbage)
4 scallions, thinly sliced
1/2 c. coarsely chopped fresh cilantro
3/4 c. dry-roasted peanuts, coarsely chopped (divided)
Juice of 3 limes (about 5 T.)
3 T. creamy peanut butter
3 T. toasted sesame oil
2 T. soy sauce
2 T. seasoned rice vinegar
2 T. light brown sugar
Crushed red pepper, to taste

Toss together chopped chicken, coleslaw mix, cabbage, scallions, cilantro, and 1/2 c. of the chopped peanuts in a large bowl.

Whisk together lime juice and peanut butter in a small bowl until smooth. Slowly whisk in oil, soy sauce, vinegar, light brown sugar, and crushed red pepper, whisking until creamy.

To serve, pour dressing over salad mixture; toss to coat evenly. Sprinkle with remaining 1/4 c. peanuts.

Serves 4.

Adapted from Southern Living magazine, Aug. 2018, p. 116. 

Sunday, May 6, 2018

Jei's Famous Cucumber Salad

2 T. Korean Hot Pepper Paste (found in gourmet and Korean food stores)
1 T. sesame oil
1-1/2 T. cider vinegar
2 green onions, minced
1 T. ginger, minced
2 large cucumbers, peeled
1/2 t. roasted sesame seeds

Mix together hot pepper paste, sesame oil, vinegar, green onions, and ginger. Slice cucumbers down the middle lengthwise; scoop out and discard seeds. Cut cucumbers into thin slices. Mix into dressing. Sprinkle sesame seeds over the top. Chill 1/2 hour, stir, and serve.

Serves 6.

Adapted from Girlfriends Forever, p. 79. 

Broccoli Salad

1 lb. fresh broccoli, in bite-sized pieces
1/2 c. raisins
1/4 lb. mozzarella cheese, in 1/2" dice
1/2 small red onion, thinly sliced, then chopped
1 t. lemon zest
1-1/2 T. balsamic vinegar
1/4 c. sour cream
3 T. mayonnaise

Put the broccoli, raisins, and cheese in a bowl. Combine all remaining ingredients and mix well, then pour over broccoli mixture. Toss. Serve chilled.

Serves 6.

Adapted from Girlfriends Forever, p. 78.