The first time I saw a jicama was when it came in my basket one week. I had NO IDEA what in the heck I was supposed to do with the brown rooty-turnipy looking thing.
After lots of playing around, I have since decided that using it in a slaw in the summer is my favorite way to eat it! This slaw is great for potlucks, and you can easily omit or change up ingredients depending what you have on hand! I’ve substituted shredded lettuce for cabbage, left out the onions, and added shredded carrots before – its all delicious! I love the slight crunchiness from the jicama, and the burst of corn. Give it a try for your next BBQ!
Have you ever tried pesto? I saw it for the first time about a year ago….Standing there in the noodle aisle, doing what I always do; trying to get some inspiration from the food in front of me. I saw this little jar that struck my fancy. Skip forward, the pesto is still here. The stores version. Not so much.
So anytime I try something new, I immediately start thinking of ways I can make it different; make it my own. I love cooking. I love making food taste gooooooood! I LOVE seeing the smiles on peoples faces when they are trying a new food and the moment it hits their system, when the flavors come together and it all reaches their brain…THAT moment, is the moment that I cook for.
Pesto, it has many purposes, each one good in their own right. It can be an appetizer dip, spread on a bread or used with noodles; the possibilities are endless! And lucky for us, it’s easy to make. Continue reading “Garlic Pesto Chicken”
The Asian pack has always been one of my favorites! I love to make up large batches of egg rolls and wontons ( some fried and some raw to use for wonton soup) and stock my freezer. Who doesn’t love a wok full of colorful stir fry? Continue reading “Summer Asian Slaw”
One of my favorite add-ons is the Asian Pack! It always gives me the excuse to make up a big batch of stir fry. Today I wanted to do something different. Why not egg rolls! Simple enough, as all I needed were the wrappers. These egg rolls receive their heat from the dried Chiles de árbol in the pack. The coconut kiss, is a result of the rolls being fried in Bountiful Baskets scented organic Coconut Oil. Trust me, my house smelled amazing all day! Continue reading “Spicy Coconut Kissed Egg Rolls with Dipping Sauce Trio”
2 pounds Red or russet potatoes (I leave the skin on my red potatoes but peel the russet) cut into bite size chunks
6 eggs hard boiled
3 stalks of celery chopped
½ onion chopped or 6 green onions chopped
12 ounces of bacon sliced into little pieces and cooked. Reserving the grease from the bacon
Salt, Pepper and Paprika to season with
1/2- 1 cup Mayonnaise
While your potatoes and eggs boil, start to cook your bacon pieces stirring frequently.
Cut up the celery and onion. Place in a large mixing bowl.
Once the potatoes are cooked to your desired doneness (For me, I think I boiled them for about 10-15 minutes or until fork tender) drain them and add them to the bowl of chopped celery and onion.
Let the bacon cool in the grease when it is done cooking.
Cool the eggs under cold water when they are done cooking. Peel and cut them up and add them to the bowl with all the other ingredients.
Start with adding ½ a cup of mayonnaise to your mixing bowl of ingredients stir it gently as you mix it up. Add the bacon pieces and some of the grease to your mixture along with a little salt, pepper and paprika to your taste. If your mixture seems dry just add ¼ cup of mayonnaise at a time until you get it to the desired texted you like. I use about ¾ cups of mayonnaise and all the grease from the bacon. I wouldn’t dump all the grease in at once. Just add a little at a time and take little tastes your salad mixture to make sure it tastes good to you.
Cover and let it chill in the fridge a couple hours before serving. The longer the salad sets and the flavors marinade together, the better the salad tastes to me.
Copyright 2007 - 2020 Tanya Jolly & Sally Stevens
In our house on your birthday you get to pick your favorite meal to have for dinner. My husbands birthday came around the other day and I decided (not him) to make KC Strip steaks, green beans and his favorite bacon potato salad. I am not a potato salad lover but I do like this one. I got the new picnic pack add-on along with my conventional basket recently so, I had everything but the bacon, eggs and a couple other ingredients to make his favorite salad. The picnic pack had red potatoes and onion in it and my conventional basket had celery.Needless to say when my hubby came into the kitchen to dish up his dinner plate, he was thrilled to see his favorite potato salad. Happy Birthday Kevin!
So…. about a year ago the big joke in my office (ok, one of them) was that we should all stock up on Spam for the zombie apocalypse. Spam…. hmmm…. isn’t that from a Hawaiian pig? You guessed it. I’ve NEVER had Spam before. My next shopping trip I made a point of adding Spam to my list…. and joy of joys when I found not only Spam, but Hot & Spicy Spam and Jalapeno Spam! Continue reading “Basket Fried Rice”
Someone once asked me why I volunteer every week at Bountiful Baskets. It’s not like I’m not busy enough already. I have an extremely busy and demanding life. I have a beautiful family that cook for, clean up after, run a household for, play tag with…. I’m a mom; a jack of all trades! My kisses make pains go away, my hugs make fears go away, my tenderness makes people feel loved. I am a wife, a mother, a homemaker, a professional woman with my own staff and career. We are in the middle of starting our own business. I have personal goals and dreams that I give attention to. I have relationships that I make an effort to maintain. So why do I spend every Saturday morning getting up at the crack of dawn to volunteer for Bountiful Baskets when its only “suggested” once every 6 times? Continue reading “Honey Garlic Pork Chops, Cabbage Salad with Crunchy Noodles and Parmesan Crusted Asparagus”