Picnic Broccoli Cole Slawad

Broccoli Cole Slaw
Here is a quick-fix recipe that I have had in my arsenal for quite a while.  Sadly I can't claim the credit for this one, but I also don't recall where I first got it from.  This is GREAT for a BBQ cookout picnic weekend side dish. It takes only minutes to pull together and since it doesn't use mayonnaise it can sit out on a table for quite some time without fear of salmonella or other icky buggies. Since summer is the time for outdoor eating, having foods that are safe at room temperature is a big deal.  Lukewarm hotdogs are acceptable, lukewarm three bean or potato salad is not.  My big pet peeve is having to spend hours preparing food, so when we have people over and are cooking out, simplicity is king.
Chopped fruit, simple salads and slaws, chips, fresh salsa, maybe a cake.  (Oh speaking of which, I call this dish a 'slawad' because it's kind of an amalgam of cole slaw and salad) So this one is usually enjoyed by all and is gone in a flash. Enjoy!

2 bags (3-ounce) Ramen Noodle Soup in Oriental (other flavors will work too)
3/4 stick butter
1/4 cup slivered almonds
2 bags (12-ounce) bags broccoli cole slaw (in the bagged salad section of the grocery store)
1/4 cup sunflower seeds
Chopped green onions, for garnish
A handful of raisins

Dressing Mix:
3/4 cup canola oil
1/4 cup brown or white sugar
1/4 cup apple cider vinegar
1 ramen noodle seasoning packet

Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat). Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat.  Garnish with chopped green onions and raisins.

Check it out Chicken Enchiladas

Check it out Chicken Enchiladas

I do like ethnic food. In fact, I don’t think I have met a food culture that I do not like.  We just had our first anniversary a few days ago and celebrated by going out for Indian food at our favorite place.  Indian food is one of my all-time favorites.  It is earthy and warm and filling with complex flavors and spices. It is also something I have not yet fully conquered in my own kitchen (though I plan to soon!)  But Mexican food is a usual go-to in our house, though enchiladas are usually time consuming and finicky. I simplified things and with a quick trip to the store (and about 11$ total) I had the fixins.  Truthfully, this came out better than I had hoped.  Even my husband, who usually hates chicken, told me that “the Mexicans would be proud.” This dish, in this quantity, would serve about 4 people. I would have (in an ideal situation) served rice and maybe a salad with this.  But things being as they are, I simply buttered a couple slices of French bread and called it dinner.  You are welcome to add more or less spice to this recipe as you see fit.  I am a spicy wuss, but he likes the hot so we compromise on a medium heat in most of our dishes. I would say that the way I prepared this dish it was about medium heat.  You can use mild sauce, mild salsa, omit pepper.  Or conversely, you can add chilies, hot sauce, or buy hotter salsa and enchilada sauce if you like the tongue-burn.   So here goes nothing.

2 chicken breasts, cut into thin strips

1 packet fajita seasoning

1 can Ro-Tel

1 can traditional red enchilada sauce

Salsa (6 or 7 tablespoons)

6 small soft tortillas, flour or corn, but corn works better

Cheese, and kind, any amount you like (more the better, if you ask me, I used queso fresco and shredded cheddar.)

Sour cream for serving

Sprinkle chicken liberally with fajita seasoning and brown in a skillet with a tablespoon or two of oil and a couple shakes of black pepper.

Set cooked chicken aside or, if you like (and you have time) shred it.

Combine can of Ro-Tel and can of enchilada sauce in a bowl and stir well.

Lay out one tortilla at a time and fill with cheese, chicken, and a spoonful of salsa. (see picture)

Roll tightly and lay seam side down in a baking dish.  Repeat.

Pour sauce and Ro-Tel over rolled tortillas. Top with crumbled or shredded cheese.

Bake at 375 for 35-45 minutes until bubbly.

Remove from oven and let sit for 5 minutes before serving.

Serve with more shredded cheese and sour cream.

 laying out the ingredients on the tortilla for more easy rolling. from bottom to top, chicken, cheese, salsa

 laying rolled tortillas in baking dish seam side down

 pre-bake

 post-bake. MMMMMMMMM

Shut up and eat it Tuna Casserole.

Sorry I've been so absent for a while.  I actually wrote this post about 3 weeks ago and have neglected to post it so, here we go with the older one.

Shut up and eat it Tuna Casserole.

As some of you may know (those who know me well) things have been a bit hairy in our lives the past few months.  Suffice to say some medical issues have been keeping us on edge and eating has become a problem for my husband.  Hence the reason for the lack of posts as of late. 

This recipe I threw together in frustration actually turned out pretty well. It is easy, quick, and cheap (all good things.) Plus it has protein, carbs, and veg, all necessary for a low-blood sugar, moody, badly medicated husband. 

1 box of macaroni and cheese, any kind, I used white cheddar.

2 cans tuna, drained

1 cup frozen peas

1 12 oz. can cream of mushroom soup

Shredded cheddar cheese about 1 ½ cups

½ c. milk

1 tsp. onion powder

½ c chopped onion

Salt and pepper

Preheat oven to 375.

Boil noodles together in a pot until al dente (just tender) drain and set aside.

In a large bowl, stir together cheese packet, milk, soup, tuna, onions, onion powder, salt and pepper to taste, and peas.  Stir in noodles and pour into a baking dish. Cover the top with shredded cheese and bake for about 30 min until bubbly. Num nums.

Sorry for the short-ness of this post, I will follow it with a more lengthy one soon.

Ta.