Asian Pork Salad

 

Asian Pork Salad

Ingredients

• 1 lime
• 1 T. peanut oil
• 1 10 oz. bag mixed vegetable slaw
• 2 Persian cucumbers cut in half lengthwise and thinly sliced
• 1 shallot thinly sliced
• 1 lb. ground pork
• 1 T. grated fresh ginger
• 1 T. chili-garlic sauce
• 2 T. soy sauce
• 1/4 c. chopped peanuts

Instructions

• Grate the lime zest and set aside. Juice the lime and put in a large bowl. Whisk in the peanut oil and a pinch of salt. Add the slaw and the cucumbers to the bowl and toss to coat. Set aside.
• Brown the pork in a large skillet over medium-high heat. Add the shallot and cook until softened.
• Add the ginger, chili-garlic sauce and soy sauce to the lime zest. Add this mixture to the browned pork and remove from the heat.
• Divide the slaw mixture into bowls. Top with the pork and the chopped peanuts. Serve.

Orange Granola

Orange Granola

Ingredients

• 1 c. old-fashioned rolled oats

• 1/2 c. roasted unsalted pumpkin seeds

• 1/4 c. lightly salted smoked almonds chopped

• 1/4 c. brown sugar

• 3 T. canola oil

• 2 tsp grated orange rind

• 2 T. fresh orange juice

• 1/2 tsp. vanilla extract

• 1/4 tsp. salt

Instructions

1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

2. Combine all the ingredients in a bowl, stirring well. Spread the mixture into the prepared baking sheet. Bake at 325 degrees for 20 - 25 minutes, stirring halfway through cooking.

3. Cool completely.

   
   

   It is sometimes difficult to find pumpkin seeds. Also, some people are avoiding the salt that is part of smoked almonds. So I make a quick and easy version of this where I leave out the pumpkin seeds and the smoked almonds. Instead, I add 1/2 cup of sliced almonds halfway through cooking. I often double the size of this recipe. If you do, cook for 25 to 30 minutes.

Creole Coleslaw

Creole Coleslaw

4 c. thinly sliced green cabbage
2 c.  thinly sliced red cabbage
1 1/2 c.  diced red bell pepper
1 c. shredded carrots
1/2 c. chopped parsley
1/2 c. mayonnaise
1/2 c. Creole mustard
2 T. cider vinegar
2 tsp. celery seed
1 tsp. kosher salt
1 tsp. black pepper
1/8 tsp. cayenne pepper

 Combine the green cabbage, red cabbage, bell pepper, carrots and parsley.
 Whisk together the mayonnaise, mustard, vinegar, celery seed, salt, pepper and cayenne.
 Toss the dressing was the cabbage mixture to combine.

Garlic Parmesan Dipping Sauce

 

Garlic Parmesan Dipping Sauce

Ingredients

• 4 tsp. minced garlic
• 1 tsp. olive oil
• 1/2 c. mayonnaise
• 1 1/2 tsp. sugar
• 3 T. grated Parmesan cheese
• 1 T. vinegar
• 1/2 tsp. salt
• 1/2 tsp. red pepper flakes
• 1/4 tsp. dried basil
• 1/8 tsp. freshly ground black pepper

Instructions

• Whisk all the ingredients together in a bowl. Cover and refrigerate for 30 minutes to blend the flavors.

Notes

This is a great dip for chips, raw vegetables or chicken strips.

You can also thin it with some milk to use as a salad dressing.

Irish Soda Bread

Irish Soda Bread

3 1/4 c. flour
1 tsp. salt
1 1/2 tsp. baking soda
1 1/2 c. buttermilk

Preheat the oven to 450 degrees.  Place parchment paper on a flat baking sheet. 

Combine the flour, salt and baking soda in a large bowl.  Stir with a whisk.  Make a well in the center.  

Pour 12 oz. of the buttermilk in all at once. Using one hand, mix in the flour from the sides of the bowl; adding more milk if necessary.  The dough should be soft; not too wet and sticky.  When it all comes together, turn it out onto a well-floured board.  Wash and dry your hands.  Knead lightly for a second, just enough to tidy it up; flip over.  

Pat the dough into a round shape about 12 inches and cut a cross in the top.  Place on a baking sheet.   Bake at 450 degrees for 15 minutes then turn the oven down to 400 degrees and cook for another 20 - 30 minutes or until cooked.  Tap the bottom of the bread to check - it should sound hollow.

Reuben Squares

 Reuben Squares

Cooking spray

2 (8 oz.) tubes refrigerated crescent rolls

1/2 lb. sliced deli corned beef

6 slices Swiss cheese

3/4 c. sauerkraut

2 T. melted butter

2 tsp. caraway seeds

1/2 c. Thousand Island dressing

Preheat the oven to 350 degrees.  Spray a small baking sheet with cooking spray.  Thoroughly drain the sauerkraut in a colander.

Unroll 1 tube of crescent roll dough onto the pan and pinch the seams together.  Bake for 10 minutes.

Layer the sliced corned beef, Swiss cheese and the sauerkraut on top of the partially baked crescent dough.  Top with the second tube of crescent roll dough and pinch the seams and the sides together.  Brush with the melted butter and sprinkle with the caraway seeds.

Bake until golden brown, about 30 minutes more.

Cut the baked Reubens into squares and serve with the Thousand Island dressing for dipping.

                                          

 

Irish Cream Brownie Dessert

Irish Cream Brownie Dessert

1 (16 oz.) fudge brownie mix
1/2 c. vegetable oil
1/4 c. Irish Cream liqueur
2 eggs
2 c. heavy whipping cream
1/2 c. milk
1 pkg. (3.4 oz.) vanilla instant pudding
6 T. Irish Cream liqueur
2 (1.4 oz.) toffee candy bars, crushed

Heat oven to 350 degrees.  Grease the bottom of a 9" x 13" pan.  Stir the brownie mix, oil, liqueur and eggs with a spoon for about 50 strokes.  Spread the batter in the pan.  Bake at 350 degrees for 26 to 30 minutes.  Cool completely.
Beat the whipping cream, milk, pudding mix and 6 T. liqueur on high speed until soft peaks form.  Spread over cooled brownies.  Sprinkle with the crushed candy bars.  Cover and refrigerate for at least 2 hours.  Cut into squares.  Store in the refrigerator.