Tuesday, June 24, 2008

Asian Spinach and Pasta Salad

I have a delicious salad recipe to share. I took it to a church activity and everyone loved it. You definitely have to try this one!

Asian Spinach and Pasta Salad
Toss together:
1 small bag of spinach
8 oz. bowtie pasta (cook, strain, cool)
2-4 Tbsp. Sesame seeds
1/2 C. Sunflower seeds
1 can sliced water chestnuts
3 chicken breasts - season heavily with lemon pepper, grill and cut into bite size pieces
1 C. bean sprouts

1/2 C. Canola oil
1/2 C. sugar
1tsp salt
1 tsp sesame oil
3 Tbsp soy sauce
2 Tbsp Seasoned Rice vinegar (unseasoned works too)
1/2 tsp sesame SEED oil
1 tsp grated fresh garlic
store in fridge. Return to room temp before combined.

Wednesday, June 18, 2008

aunt marion's shrimp salad dressing

i found this in an old cook book of my mom's that encompassed all of the ladies in the area growing up. they were all related and i knew marion personally. she was sweet. i love the idea of this dressing served in the prime of the 50's under a shady tree while the kids were playing out in the pool. ahhh.

i served this at my sister in laws shower as one of 3 salad options. i have to say, it was the hit.

i served it will marinated chicken and spinach and romaine.

the accompanying veggies were avocado, tomato and cucumbers. there is so much flavor in this dressing. made the night before, the flavors become more bold and wonderful!

2/3 qt. mayo
1 jar chili sauce (i used a small jar here)
2 cans small shrimp (fresh ones would be awesome too)
2 TBSP sweet pickle juice ( i only had sweet relish on hand, it worked great)
1 TBSP dill pickle juice
1-2 tsp horseradish sauce
2-3 TBSP lemon juice ( i did use a fresh lemon)
2-3 TBSP sugar
2-4 TBSP worcestershire

mix all together the night before. refrigerate and serve cold.

Tuesday, June 17, 2008

the pulled pork

always, always asked for this recipe. started with cafe rio, then kalee unlocked the secret and i made some up along the way to present this masterpiece to you.

cook for 12 hours on low.....some pork

i have used many kinds. i love a costco tenderloin roast. they are dark and small and really tender. but this recipe will make any cut of a large part of pork submit to goodness.

so get that crock pot out. put your little meat in ( i usually fit 3 small ones) and pour coke over it. thats right, as in classic. cola. mr coke. you could also add a jar of salsa. it does help with a depth of flavor that does make a difference.

i usually do this before bed. it will give you strange nightmares when you sleep smelling bold flavors like this. running from pigs all night and all.;)

anyway. 12 hours. then, get that pork outta there. discard the liquid. i put the cooked pork in a ziplock and put it in the fridge until i am ready to serve it. then, i move onto making the succulent sweetness that boggles your mind.

offenders below

i have come up with a simple and bold sauce that makes this sing even tho there was a recipe with exact measurements at one time.

equal parts of:
BBQ sauce ( i use kraft honey or hickory or whatever)
and brown sugar.

mince a couple of cloves of garlic too. it will make you happy.

mix it all together and warm it in the crock pot. put it on one of those cute little costco dinner rolls that come in the big bags in quantities of 36 and you will say, thank you heidi.

or, eat it over a salad with beans and rice and cheese.

maybe, a burrito. just eat it......

Tomato Basil Pizza

This pizza is so good! Its Graham's fav! It is very quick and easy and the smell of fresh basil while baking in your oven is so divine! This is a great pizza for the summer served with a side salad-hey why not Heidi's greens? (see post below) and some fresh cut up melons.

(I will admit, I bought some pre-made dough at Dick's Bakery because its heavenly and quick, but I have made this pizza dough before).

1 pkg. yeast
1 C. warm water
1 tsp. sugar
1 tsp. salt
1 T. oil
2 1/2 C. flour

2 C. mozzarella cheese, shredded
1 clove pressed garlic
2 T. fresh Parmesan cheese, grated
2 T. fresh basil, chopped (you can also use dried basil)
1 C. mayo
3 Roma tomatoes, thinly sliced (obviously we aren't able to eat Roma tomatoes right now due to the salmonella warning, however, I used regular vine tomatoes and they worked out great).

Preheat oven to 350 degrees. Dissolve yeast in warm water. Stir in sugar, salt and oil. Mix in flour and knead until smooth; set aside. Combine all remaining ingredients except tomatoes and set aside. Roll out pizza dough. Spread cheese mixture over pizza dough. Place tomato slices on top. Bake 18-20 minutes or until golden brown.

**I also love to add cooked chicken breasts chunks to this pizza which tastes great!

Monday, June 16, 2008

my salad

because i like to eat this one, have made it so many ways, but this is the way, as of late it gets served.

heidi's greens


1/2 c oil
1/4 c cider vinegar
1/4 c sugar
1 TB parsley

blend in a blender or something fast and spinny. really. it turns white and nice.
pour that dresing over these:

sliced apples, a nice granny smith does fine or a pink cameo
slices strawberries

let these marinate an hour or so, or not. just put the dressing on these first.

the nuts:

i like cashews. you can use walnuts (i get cankers when i smell a walnut and so do most americans, but hey) or pecans. but....i like cashews.

then. turn a sauce pan on medium heat and cover the bottom with white sugar. maybe a cup. add a tsp. of salt and a dash of pepper. (the savory comes unglued) then. watch very carefully, your sugar will start to turn to the most beautiful brown caramel. when it does, add the nuts and stir vigorously. i like to pour these out on a microwave safe bowl lid. they slide off easily enough and don't melt the lid.
chop the nuts coursely with a chopper or a knife.

the greens.

don't use iceberg, that's my only plea. i like spring baby greens mixed with spinach or plain spinach, maybe butter lettice. your choice, just don't use iceberg, save it for tacos.....

the cheese.

always use feta with this. the dressing makes the feta sing an opera.
the end.

short version:
feta cheese
sugared nuts

this salad was enjoyed at a picnic with these people.

in this setting. my kind of happy....

Saturday, June 14, 2008


and better than ever! i am determined to get all of my recipes on this blog if it is the last thing i do, so get ready for a storm.

i finally got a new camera and have been busily snapping away at what is in my kitchen lately.

sticky buns.

so i know there are a lot of recipes for these tender morsels out there, but* this is the one my family made every sunday morning for years. i knew it was the sabbath if i could smell these cooking. it did the job and got me out of bed, very eager i admit.

so basic, and your creative minds could switch it up however you want. but, this is how we do it here.

18 Rhodes rolls (or any frozen roll)
1 1/2 cubes butter
1/2 c brown sugar
1/2 pkg butterscotch pudding
1/2 c nuts chopped (optional)
pinch cinnamon (i love this stuff and usually do a POP of it :read 1/2 TB)
over medium heat mix all ingredients together until incorporated.

in a bundt pan lay out the frozen rolls and then drizzle caramel mixture over top.
let sit overnight in a bundt pan. be eager to be greeted in the morning by beauties that need 15-20 minutes in a 350 degree oven. get a pretty serving plate and dump bundt pan so the caramel adequately suffocates every bit of white the roll may try to show. then, sin. eat. repeat over and over. and then, go to church making everyone want to sniff you.......

i admit to an idea that made me feel like a sinner. i have never, ever mixed this recipe up. something about the fear of marring a childhood memory. well, don't let that stop you here. i added some sweetened, flaked coconut, milk chocolate chips and chopped cashews. (it will be a good fathers day for all at this house)