Broccoli Salad
https://ift.tt/2XzvPFS This Broccoli Salad is made with blanched fresh broccoli tossed with toasted almonds, bacon and peas, topped with a homemade honey vinegar dressing. It's a go-to potluck salad for summer cookouts and picnics! Photography Credit: Elise Bauer The Best Way to Make Broccoli SaladThe problem with most broccoli salads is the broccoli — the raw broccoli. Some people like raw broccoli, and actually, I love raw broccoli stems. They taste a lot like cabbage or cauliflower. But the florets? If they’re raw, keep them away please. So, how to make a broccoli salad if you don’t like raw broccoli? The solution — blanch the broccoli for 1 minute, or no more than two minutes. The broccoli will still be firm enough for the salad, the color will be even prettier, because blanching brings out the green, and the taste will be less raw and more cooked. Other Ingredients in this Broccoli SaladIn this recipe, the broccoli pairs wonderfully with the toasted almonds, bacon, peas, and onion. The honey and vinegar in the dressing adds some sweet and sour to the mix. Normally I cringe at the thought of broccoli salad, but honestly, this is one of the tastiest salads I’ve ever made, broccoli or not. Prep Salad Ingredients to Make AheadThis salad needs at least an hour to chill in the fridge before serving, or up to six hours or so. The salad is best served the day it’s made. If you’d like to prep further ahead, you can blanch the broccoli, fry the bacon, and make the dressing a a day or two ahead. Keep them refrigerated separately, and wait to assemble the final salad until the day you plan to serve them. What Pairs Well with Broccoli SaladThis salad will happily grace any buffet spread, from a summer cookout to a holiday gathering. It pairs well with almost any main dish, but it goes particularly well with chicken, steak, or salmon. More Easy Side Salads to Try!Updated June 27, 2019 : We spiffed up this post to make it sparkle! No changes to the original recipe. Broccoli Salad RecipePrintThe recipe makes a generous amount of dressing, so you may not need to use all of it. Ingredients
For the dressing:
Method1 Blanch the broccoli: Bring a large pot of water, salted with a teaspoon of salt, to a boil. Add the broccoli florets. Cook 1-2 minutes, depending on how crunchy you want the broccoli. One minute will turn the broccoli bright green and leave it still pretty crunchy. Two minutes will cook the broccoli through, but it will still be firm. Set your timer and do not cook for more than 2 minutes, or the broccoli will get mushy. Drain the broccoli and immediately put into a bowl of ice water to stop the cooking. After the broccoli cools, drain it well (pat dry on a clean tea towel or put in a salad spinner to remove excess moisture). 2 Make the dressing: Whisk together mayonnaise, cider vinegar and honey. 3 Toss salad ingredients with dressing: Combine broccoli florets, almonds, crumbled bacon, chopped onion, and peas in a large serving bowl. Add dressing to the salad and toss to mix well. (Note you may not need all of the dressing.) 4 Chill thoroughly before serving. Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Broccoli Salad on Simply Recipes. Thank you! PrintThis post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. Elise Bauer Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California. Recipes via Simply Recipes https://ift.tt/2F9fkDA June 27, 2019 at 04:05PM
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Chocolate Milkshake
https://ift.tt/2IR6oax updated post, orig pub: 4/26/09 This recipe is for a straight up, dessert-tasting, vegan Chocolate Milkshake. But I promise, this tall, frosty, creamy concoction is absolutely good for you.....Read more » This is a summary, images and full post available on HHL website! Recipes via Healthy. Happy. Life. https://ift.tt/ygHPsr June 26, 2019 at 07:28PM
Skillet Shrimp Fajitas
https://ift.tt/2KCzQTN I got a tad bit cocky with this recipe. I thought for sure my kids would like it, because we spend a week at the beach each summer where we eat shrimp pretty much exclusively. My kids will eat shrimp at the beach! I should have known, though, that nothing is 100 percent at the dinner table. Plus, it’s possible that I used hot chili powder for my version instead of mild chili powder, making my version on the spicy side. Good for me! Not good for children! But even if your fickle children boycott this one, the fajitas are still worth making. You can prep the shrimp in advance, toss everything on a hot grill pan or cast iron skillet, and have wonderful homemade fajitas in under 30 minutes. What could be better?! WHAT KIND OF SHRIMP FOR FAJITAS?I have no idea how they size shrimp. There are large shrimp (what I recommend for this recipe) that seem medium compared to other shrimp in the store. I’ve never really seen small shrimp, so I’m not sure who is making this scale. Anyway, for fajitas, I like large shrimp, which usually come 31-35 shrimp per pound. Ultimately you want three to four shrimp per fajita serving, and not just one huge shrimp in each tortilla. If you can buy good shrimp that has been peeled and deveined already, go for it! I usually like to peel and devein my shrimp on my own, because it tends to save a few bucks--here’s how. HOW TO SEASON SHRIMP FOR FAJITASShrimp have a mild flavor, and you need to punch them in the tails with spice to be able to hold up to other fajita ingredients. The spice mix for this recipe is no joke. It’s packed with flavor. Use it liberally on the shrimp! They should be well-seasoned when you cook them. If you want to downgrade the heat a bit, leave out the red pepper flakes, and make sure to use a mild chili powder. HOW TO COOK FAJITAS IN A SKILLETThis recipe works great in either a skillet or over a hot grill. They cook fast and easy either way. I prefer a cast iron skillet, which sears the shrimp nicely.
HOW TO COOK THE SHRIMPThis recipe is for cooking the shrimp in a skillet on the stovetop: Just cook the veggies first over medium-high grill heat, and then move them to one side and toss in the shrimp! But if you have access to a grill, this is a nice way to cook these, especially in the summer months. I like to use a grill pan on the grill to make sure the shrimp don’t fall through the grates. The timing is roughly the same. WHAT TO SERVE WITH FAJITASI can make a good meal out of three to four of these fajitas, but if you wanted to serve something else alongside these, you could go with chips and guacamole or queso, rice and beans, or even a simple chopped salad. STORING LEFTOVERSI’m not a huge fan of storing cooked shrimp. They are just never as good as on day one. But, if you do find yourself with leftovers, they will keep fine for a few days in the fridge. Just do me and your family a favor, and please, don’t microwave these. They just get too rubbery and lose flavor. And your microwave will never recover from the smell. Instead, reheat them gently on the stovetop in a skillet. The DAD ADD: Grilled Serrano Salsa!This is a little trick I started doing a few years ago after getting irritated by the blandness of some store-bought salsas. I toss a few serrano chiles on the grill to char up a bit (or you can toss them in a small skillet). Then I remove the seeds, dice the peppers up, and stir them into salsa along with a little extra lime and salt. I find store-bought salsas frequently need a little extra lime and salt. You could also use our recipe for fresh tomato salsa (pico de gallo), and kick that up with the charred serranos.
REPORT CARDI kind of already spoiled this report card, but to give you an idea of how bad it was, it wasn’t even worth taking a photo of my children for this one. I even broke one of my general rules and actually just made them spaghetti, because they were not interested. And I made them too spicy for them, anyway. Turns out, if we are at the beach, my kids will eat whatever. At home? Different story!
LOVE TACOS AND FAJITAS? TRY THESE 5 RECIPES!Recipes via Simply Recipes https://ift.tt/2F9fkDA June 26, 2019 at 09:06AM
Grilled Vegetable Platter with Yogurt Mint Sauce
https://ift.tt/31XPjmC This beautiful, Grilled Vegetable Platter with Yogurt Mint Sauce is so colorful and delicious. An easy summer side dish made with asparagus, zucchini, squash, red onion and bell peppers.
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