BACON SLAW with Crunchy Ramen Noodles - 52 Grilling Time Extras Side Dish and Ramen Noodle Upgrade

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OK... I am sorry, but I am afraid I tricked you into reading this post.  While indeed, this is a slaw recipe and indeed there is a pound of bacon in the mix, It is still a bit deceptive to get you to read this far.  But I hope you will give it a chance now that you are this far in.

You see, the guts of this slaw is not cabbage, it is Brussels Sprouts.  Now, I agree... I HATE BRUSSELS SPROUTS.  But, I LOVE this recipe.

The Sprouts are not your over cooked slimy Grandma's version.  These are crisp, delicious and flavored with not only Bacon but also quick fried a bit in the bacon grease!

Like I said, Delicious!

And just to up the Ante, I even added a layer of crunchy crisp Ramen Noodles for texture.

Giver this a shot, easy to make, just don't tell anyone in advance that they are enjoying the secret until after they declare their love as well.

OK... Here's what I did...

BACON Slaw

Ingredients

• 1 Pound Bacon, Thick Cut, sliced into 1/2 inch pieces, Fried until cisp BUT Reserve the Bacon Grease
• 1 Bag Ramon Noodles (your favorite flavor)
• 2 TBS Butter
• 1/4 Cup Sugar
• 2 TBS Apple Cider Vinegar
• 1 TBS Your Favorite BBQ Sauce
• 1 TBS Olive Oil
• 1 TBS Black pepper
• 1 tsp Salt
• 1 Medium Onion, Diced
• 6 Green Onions, Chopped (White and green parts)
• 3 Stalks Celery, Small Dice
• 1 Medium Carrot, shredded
• 2 Pounds Brussels Sprouts, Shaved into thin ribbons (Use a mandalen). Just the tender green parts, not the hard base)

Cooking Directions

1. First, brown the Bacon until crisp, remove from drippings but reserve the drippings to fry veggies
2. Meanwhile, To make the Crunchy Ramen Noodle Topping ... In a saute pan, Melt the butter over medium high heat. Add 1 package of Ramen Noodles (without the flavor package) and stir until coated. Continue to stir and heat for several minutes. Soon the noodles will start to brown. Once they reach a desired color, remove from heat.
3. Back to the saute pan with the bacon drippings, add the Onions, Green Onions, Celery, Carrots and Saute until the onions have softened and all the bacon drippings have been absorbed. About 5 minutes.
4. Then add the shredded Brussels Sprouts and saute for 1 additional minute. The shredded Brussels Sprouts should begin to glisten from a coating of the residual Bacon Grease yet still be crispy. Do not over Saute until limp.
5. Add 1/2 of the crisp bacon (reserving some for garnish on top), and all of the crispy Ramen noodles and mix.
6. Garnish with the reserve Bacon.
7. Serve Warm, Room Temperature or Chilled from the fridge. DO NOT TELL ANYONE THAT THEY ARE EATING BRUSSELS SPROUTS UNTIL THEY HAVE HAD THEIR FIRST BITE... And you and your guests will ENJOY!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

*************************************************************************

Plus,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook Side Dish Recipes"!!!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Salad with Chicken, Peaches, Crunchy Ramen Noodles and a Peach Vinaigrette - 52 Uses for Rotisserie Chicken

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SIMPLE EASY AND FAST...

And BEAUTIFUL AND DELICIOUS!

An easy upgrade for a Rotisserie Chicken and An easy upgrade for a package of Ramen Noodles.

And the fresh made Peach Vinaigrette is THE BEST!  Crunchy, Sweet, Fruit and Chicken... A Fantastic lunch!


Keep scrolling down for this easy to follow recipe...

OK... Here's what I did...

Salad with
Chicken, Peaches,
Crunchy Ramen Noodles and a Peach Vinaigrette

Ingredients

• Breast Meat from a Pre-cooked, Pre-seasoned Rotisserie Chicken, Sliced
• FOR THE CRUNCHY NOODLES
• 1 Package Ramen Noodles
• 2 TBS Butter
• 1 Head Romaine Lettuce, chopped
• 1 Can Peaches in Heavy Syrup, drained BUT reserve Syrup
• FOR THE VINAIGRETTE
• 1 TBS Honey
• 2 TBS Syrup, reserved from the Canned Peaches
• 2 TBS Extra Virgin Olive Oil
• 1 TBS Champagne Vinegar
• Pinch of Salt
• For the Salad, several twists of a Pepper Grinder

Cooking Directions

1. For the Crunchy Ramen Noodles...
2. In a heavy bottomed Saute pan, Melt butter over Medium Heat. While the butter is melting, Bang up the package of noodles to break up the clumps.
3. Add the noodles (DO NOT ADD the flavor package... Stir to coat, continue to stir for about 3 minutes, until the noodles are toasted and crispy. Remove from heat and set aside until ready to assemble the salad.
4. FOR THE VINAIGRETTE...
5. Drain the can of peaches, reserving the Syrup.
6. Whisk together the Syrup, Oil, Vinegar, Honey and Salt until Emulsified.
7. FOR THE SALAD...
8. Layer the Lettuce, Peaches and Chicken. Sprinkle the Ramen Noodles and add the Chicken.
9. Drizzle the Vinaigrette and add Pepper to Taste
10. Serve immediately and ENJOY!

******************************************************

This recipe has been added to my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store nought bird to shine with just a little extra work

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Ramen Noodle Chicken Soup for the Sick Soul - 52 Ramen Noodle Upgrades

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I'm sick.. Cough Cough Moan

Achy, Fever, head so full I think it will explode.  So Sick and tired of Winter... sigh.

But this helped... And ready on just about 5 minutes.

And very very Tasty.

Oh and if you are not sick, go ahead and add some peas or corn or potatoes and make something more substantial.

Cough Cough Moan


Keep scrolling down for this easy to follow recipe...

OK... Here's what I did...

Ramen Noodle Chicken Soup for the Sick Soul

Ingredients

• 1 Package Chicken Ramen Noodles
• 2 Cup Chicken Stock (can substitute water with the flavor packet)
• 1 Cup Diced Cooked Chicken (I used meat from a Rotisserie Chicken)
• 3 Green Onions Sliced, green and white parts
• Salt and Pepper to Taste (Do not add additional salt if using the flavor packet)

Cooking Directions

1. Be sick... headache, cough, fever (optional)
2. Heat to simmer the Chicken Stock (Optional, can substitute water... if using water, add the flavor packet. If using stock, discard the flavor packet).
3. break up the noodles to dime size pieces (Optional, can keep long noodles if you like. I like to break them up spoonable size)
4. Add noodles to simmering stock. Add chicken and green onions. Stir to combine... allow to simmer for @3 minutes only, just long enough to heat  the noodles so they break apart and are limp.  (Optional, over cook the noodles according to package directions until they loose their texture, not recommended)
5. Taste, add additional Optional seasonings as needed.
6. Curl up under a heavy blanket, binge watch The Walking Dead on Netflix (Optional but fitting, I sounded just like one of the Zombies), eat HOT and try to Enjoy

Cough Cough Moan Slurp Aahh Aahh that's better

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Recipes for Soup, Chili or Chowder" (Now more than 52 and still growing)

Soup from Scratch is one of the great kitchen joys.  The house smells amazing and the soup warms to the bone.  From broth to chowder, vegetarian to loaded up chili... Even a great idea for a party (love the Potato Soup Bar idea).  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!

*************************************************************************

So, I am pleased to add this as one of my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)

MUCH more than a chicken sandwich.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store bought bird to shine with just a little extra work.  All recipes have been tested and WORK!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Ramen Noodles Tex-Mex Stuffed Peppers - Ramen Noodle Upgrades

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Continuing my Year of Ramen Noodle Upgrades!, this is a simple idea... Replacing cooked rice with cooked Ramen Noodles in a stuffed Pepper.

One of the disadvantages of cooking Ramen Noodles is the sodium content in the flavor packets included in each package.  This recipe does not use those packages.  Instead you use chicken stock (filled with flavor), actual chicken meat (I used 1/2 of a store bought pre-cooked, pre-seasoned Rotisserie Chicken, deboned and meat diced).  Add a TBS of Taco Seasoning for that Tex-Mex taste and you have plenty of flavor without the extra salt content.

And finally I had a bit of store bought cheese sauce I had used for some taco chip dip left over.  made a perfect topping for these.

These came out wonderful.  By only par cooking the ramen before they are baked, the noodles absorb the broth of the stock but retain their shape and texture despite the extra cooking time.  Not too mushy.  If you fully cooked the noodles, by the time they were baked again there would be no distinctive noodle shape.  In other words, very happy with the texture.

And loaded with flavor.  Spices, Hot Cheese Sauce and savory onion and chicken added...

A terrific unusual mid week meal the kids will love!  Like nothing you had in college ;)

OK... Here's what I did...

Ramen Noodles
Tex-Mex Stuffed Peppers

Ingredients

• 4 Medium Poblano Peppers, sliced lengthwise, seeds and white membrane removed
• Drizzles of Olive Oil
• 2 Cups Chicken Stock
• 2 Packages Chicken Ramen Noodles
• 2 Cups Cooked Chicken Meat (I chopped up a deboned breast, thigh and leg from a store bought Rotisserie Chicken)
• 4 Green Onions Sliced thin, Green and White parts)
• 1 Small Can Chopped Tomatoes, drained
• 1 TBS Taco Seasoning
• 1/2 Cup Taco Bell Brand Salsa Con Queso Cheese Dip

Cooking Directions

1. Pre-Heat Oven to 350 degrees. Coat the outside of each of the Pepper halves with Olive Oil. Arrange the Pepper halves in a 9X13 Baking Dish and bake for 20 minutes until the peppers have started to soften.
2. Meanwhile, Break up the Ramen noodles to dime size pieces.
3. In a large Sauce pan, heat 2 Cup Chicken Stock to boiling. Add the Ramen noodles only (discard the flavor packages).
4. Remove from heat and stir. Noodles will soften and separate a little.
5. Add the Chicken, Onions, Tomatoes and Taco Seasonings. Stir to mix. Allow to rest for 10 minutes covered with a lid. By that time almost all of the liquid will have been absorbed.
6. Remove casserole dish with the Pepper halves from the oven and fill each with the Ramen/Chicken mix.
7. Return casserole dish with filled peppers back to the oven and bake for 30 minutes.
8. Drop small dollops of the cheese sauce on top of each pepper. Return to oven and bake for another 10 minutes.
9. Serve HOT from the oven and ENJOY!!!

******************************************************

This recipe has been added to my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store nought bird to shine with just a little extra work

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Ramen Noodle Stir Fry - 52 Ramen Noodle Upgrades

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A classic stir fry... Made fast (once all the ingredients are trimmed, diced and the noodle broken up, this really is a ten minute recipe.  really, start to finish, on your plate in about 15 total minutes, including prep time.

But of course, the dish must be tasty and this sure is.  LOTS of Asian flavors, LOTS of veggie goodness and filling from the Ramen Noodles.  And of course, partly made easy with one of those store bought, pre cooked, pre seasoned Rotisserie Chickens!

Only tips are to not over cook.  Snap peas are always best when they have a bite and bit of crispness to them.  The same is true for the Ramen Noodles.  Cook them as directed for about half the time suggested on the package.  This recipe does not use the flavor package enclosed with the noodles.  Better they are flavored with the Asian Hoisin and Sriracha Sauces.  The noodles will finish cooking when they are added to the stir fry.

OK... You will love this dish... FAST EASY And DELICIOUS!

Keep scrolling down for this easy to follow recipe...

OK... Here's what I did...

Ramen Noodle Stir Fry - 

Ingredients

• 2 Packages Chicken Ramen Noodles
• 2 TBS Sesame Oil
• Meat from Rotisserie Chicken, cut into dime size pieces, Quantity optional, shown is from a single chicken breast. If you are serving to impress, add more chicken.
• 1 Pound Sugar Snap Peas, trimmed
• 1 pound Bean Sprouts
• 3 TBS Hoisin Sauce
• Optional Sriracha Hot Sauce to taste
• Optional 1 TBS Sugar

Cooking Directions

1. Break up the Ramen Noodles so each noodle is only about an inch long or less. Cook according to package directions, EXCEPT, cook them al Dente, about half the amount suggested on the package. DO NOT OVER COOK. Remove from heat and drain in a colander. Set aside.
2. Meanwhile in a large wok or saute pan, heat the sesame oil until a drop of water dances. Add the snap peas and saute for about 5 minutes until the peas are crisp yet just starting to turn tender.
3. Add the Hoisin Sauce, the optional Sriracha Sauce and Sugar and saute for just a minute.
4. Add the Noodles, Chicken and the Bean sprouts and saute for another few minute just to heat through.
5. Serve HOT and ENJOY!

******************************************************

This recipe has been added to my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store nought bird to shine with just a little extra work

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Asian Ramen Noodle Salad - FAST EASY DELICIOUS Crowd Pleasing - 52 Church PotLuck Side Dishes

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Here's another one of those dishes that only seems to make an appearance at big back yard BBQs and Church PotLuck Suppers.  Not sure why since it is an OMG, this is great dishes.  Should be on my make often list.

It is FAST to put together.  You toast the Ramen Noodles for about 12 minutes, long enough to assemble everything else.  Total kitchen hands on time, about 15 minutes.

It is EASY to put together.  Aside from toasting the noodles and a simple whisking of the dressing, this is a matter of opening a few bags.  Nothing complicated at all.

It TRAVELS WELL and actually TASTE BEST WHEN MADE IN ADVANCE.  Any PotLuck Dish needs to be made in advance and needs to taste as good or (as in this case) better after a few hours in the fridge.  The time sealed in a bowl allows those crispy Ramen Noodles to absorb the dressing and soften (and flavor).

Which leads to ... Delicious!  Hints of Asia, lots of greens (even well hidden Broccoli), Salty from the Soy Sauce, a hint of sweet from the sugar, A little crunchy for texture and ... Well... DELICIOUS!

Keep scrolling down, the easy to follow recipe is just below this photo...

OK... Here's what I did...

Asian Ramen Noodle Salad FAST EASY DELICIOUS Crowd Pleasing Side

Ingredients

• 3 Packages Oriental Ramen Noodles
• 1 Small Bag Slivered Almonds
• 1 Bag Prepackaged Cole Slaw Mix
• 1 Bag Prepackaged Broccoli Slaw Mix
• For The Dressing
• 1/2 Cup Olive Oil
• 1/4 Cup Rice Vinegar
• 3 TBS Soy Sauce
• 1/2 Cup Sugar
• Seasoning Packets from all 3 Ramen Noodle Packages
• 1 Cup (plus additional for garnish), Peanuts

Cooking Directions

1. Preheat oven to 300 degrees. Spread uncooked Ramen noodles out on a jelly roll pan, add Almonds and bake for 12 minutes, until noodles just start to brown on edges.
2. Meanwhile, In a large bowl, mix together the Cole Slaw and the Broccoli Mix
3. In a smaller Bowl, whisk together the ingredients for the dressing. Whisk vigorously for a full minute to fully emulsify.
4. Add Ramen Noodles, Almonds, One Cup of Peanuts and the Dressing to the Bowl of Slaw mixes and stir to combine, dig from bottom of the bowl to fully mix and coat everything with the dressing.
5. Cover bowl with cling wrap and chill for at least 3 hours. Garnish with another small handful of peanuts just before serving.
6. Serve Chilled and ENJOY!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Specialty Salad Recipes"!!!

Sometimes they are the main course, sometimes a lunch and sometimes they are the side dish... And if you count Jell-o salad you can even make a dessert of a salad.  Here are a few of my favorite salads that get far more Ooohs and Aaahs than that simple chopped head of lettuce.

Links include Potato Salads, Cole Slaws, and Plenty of greens and fixins' Salads... And more than a few matching FRESH MADE Jam Jar make it yourself Salad Dressings!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Grilling Time (Side Dish) - Ramen Noodle Broccoli Cole Slaw

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Ramon Noodle - Broccoli Slaw... The good news/bad news salad...

On Good news days, this reminds me of my youth, growing up in the days of Church Pot Luck Dinners, a pickup baseball game in the field behind the church afterwards and the fun CYO leader bringing a pickup truck with a cooler of Nehi on ice and watermelon.

On bad days, this reminds me of funerals and the dinner following.

Either way, if the church basement ladies made it you know its good!

These days, it's all pretty much good as this is one of my go-to easy, do in advance salads, perfect for a back yard grill/BBQ session.  You have to look close, but in the photo to the right  you can see that I used this salad as a base to platter the Grilled Curry Chicken Thighs with a Maple Chipotle Glaze.  That's the Ramen/Broccoli Slaw under the chicken, surrounded by the Pimiento Bacon Burgers (yesterday's post) and an extra side of Blue Cheese Potato Salad (yesterday's post).

A GREAT Day on the Grill!

It also is a terrific salad to serve with the spicy curry chicken since the dressing on the slaw is sweetened with brown sugar.  A little Heat and Sweet Action!

And BTW, this decades old recipe is actually MUCH better the next day.  Once the spices and seasonings have a chance to mix, coat and absorb, the salad is at it's best.  Perfect to free you up for all the fast action associated with grilling.

OK... Here's what I did...

Ramen Noodle
Broccoli Cole Slaw

Ingredients

• 1 Package (3 ounces) Ramen Noodles Oriental Flavor (others work well also)
• 1 Package (12 Ounces) Broccoli Slaw (in the bagged salad section of the store)
• 1 Stick (8 TBS) Butter
• 1/3 Cup Slivered Almonds
• FOR THE DRESSING
• 1/3 Cup Olive Oil
• 1/4 Cup Brown Sugar
• 4 TBS Apple Cider Vinegar
• Seasoning Packet From the Ramon Noodle Mix

Cooking Directions

1. Crush the Ramen noodles with a rolling pin while melting butter in a large skillet over low/medium heat.
2. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat).
3. Meanwhile, whisk together all the dressing ingredients in a small bowl.
4. Place the shredded broccoli into bowl and toss with the noodles, almonds.
5. Pour dressing over salad and toss to coat.
6. Serve Chilled and ENJOY!!!

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So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

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So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook Side Dish Recipes"!!!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!

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So,  I am pleased to list this as one of my Growing list of  "52 Specialty Salad Recipes"!!!

Sometimes they are the main course, sometimes a lunch and sometimes they are the side dish... And if you count Jell-o salad you can even make a dessert of a salad.  Here are a few of my favorite salads that get far more Ooohs and Aaahs than that simple chopped head of lettuce.

Links include Potato Salads, Cole Slaws, and Plenty of greens and fixins' Salads... And more than a few matching FRESH MADE Jam Jar make it yourself Salad Dressings!

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This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,



"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy



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