Broccoli Cauliflower Salad

I've fallen in love again...with cauliflower.  Not that I ever fell out of love with this cruciferous veggie or its more popular cousin, broccoli, but I am a woman and we are, well, fickle.  A half cup serving of either of these bad boys has almost half your daily required vitamin C.  Broccoli is high in Vitamin A (beta carotene), calcium, folic acid, and iron.  Cauliflower is high in potassium which helps reduce water retention.  Consume the morning after too much Chinese to help reduce that bloat.   I've been on a veggie and salad kick mostly because it has been so humid here in VA and I'm always down for a make ahead dish.  Here's an ultra fab recipe for Broccoli Cauliflower salad.  I've made many tweaks with the veggies and it's a great recipe for using up some of the produce in your drawer.  The dressing is sweet, tangy and can easily be doubled.  It works really well with the salty bacon/ham.  I've even left out the meat and used boiled eggs! Soooo good the next day!  Try it.  Tweak it.  Tell me about it below :)



Broccoli Cauliflower Salad

Broccoli Cauliflower Salad

Serves 8

1 head cauliflower, chopped

1 head broccoli, diced

1/2 red, yellow, or orange sweet pepper, chopped

1 medium carrot, grated

2 green onions, chopped

2 small tomatoes, chopped or 1/2 pint cherry tomatoes, cut in half

8 slices bacon, cooked and chopped, or 1 cup ham, cut into bite sized pieces

Dressing: 1/2 cup mayo, 2 tbs. cider vinegar, 2 tbs sugar

Mix all the veggies together in a large bowl. Mix the dressing ingredients together in a separate bowl then pour over the veggies. Mix together and serve.

Tweaked from All Recipes

Tom's Coconut Curry Chicken

I am visiting family in beautiful New Hampshire this weekend for my niece Giana’s 4^th birthday.  The comfortable daytime temps here are a far cry from the nearly unbearable humidity left behind in Virginia.  The day of my departing flight was high 90s but with the heat index was a mere 110! The summers in New England are absolutely gorgeous with highs in the 80s and overnights in the 60s. Unfortunately, the south’s mild winters have spoiled me so I have long ago decided that the New England winters are ones I can no longer deal with (unless I am on Christmas holiday) but I will always adore my summer visits.  Today’s dish is my brother’s Coconut Curry Chicken.  Of course, I tweaked it some but Tom gets the credit for this welcomed addition to the old recipe box.  This one pot wonder is clean, light, and if you read the labels on the coconut milk and chicken stock (if not using homemade) is gluten free.  So easy and fast! Serve this baby over white jasmine rice and oh mama!

Tom's Coconut Curry Chicken

Tom’s Coconut Curry Chicken

2 cups chicken stock
1 can coconut milk
3 tbs curry powder
1 tsp onion powder
1 tsp garlic powder
2 tbs olive oil
¼ cup brown sugar
1 medium onion, chopped
4 cloves garlic, minced
1 lb chicken breast strips
4 small or 3 medium zucchini, peeled and ½ inch quartered
1 large carrot, peeled and halved in ¼ inch slices
1 red pepper, sliced
2 small or 1 large can pineapple chunks with juice
*optional* cubed potatoes, peanuts, scallions

In large pot, cook onions and garlic in oil until a little soft and translucent, careful not to burn garlic then remove.  Cook chicken in same pot until no longer pink then pour in coconut milk, stock, curry, powders, brown sugar, and pineapple juice.  Bring to simmer then add carrots and simmer for 5 mins.  Now is the time to add potatoes if using and add cooked onion/garlic mix, zucchini, red pepper.  Simmer for 10 mins.  Total simmer about 20 mins,  Serve over rice and top with chopped peanuts/scallions.

Tweaked from Family Recipe :)

Easy Cheesy Ham Potato Soup

First things first, thanks for showing up. If you've had a chance to poke around my page you've probably noticed this is my first post.  I love to cook:  the creation, the tweaking, the trial & error.  Let's not leave out the best part, darlings...the eating!  If you're still reading this, chances are you feel the same way I do.  I love finding ways to save time in the kitchen and to cut a little fat and calories here and there while still pumping out a pretty fabulous meal.  So if you want to impress your friends and family and keep it cool when the kitchen starts getting hot, stick with me.


Easy Cheesy Ham Potato Soup

I fired the stove up around 6 and my love and I were devouring this delectable dish by 7.  Serve it with crusty bread/salad and if there's any leftover, it's even better the next day.  To cut fat and calories, I've successfully used 1% milk,  turkey ham, and whole wheat flour in this and no one was the wiser.


Ham Potato Soup (Serves 6 with plenty leftover)


4 medium red potatoes, peeled and 1"cubed
1 small onion, finely chopped
3 tbs butter
3 tbs flour
3 cups milk
1 1/2 cups shredded cheddar cheese
1 1/2 cups cubed ham
pinch cayenne
couple dashes garlic powder
salt & pepper to taste


Bring some water to a boil (enough to cover potatoes) and cook potatoes until tender, reserving a cup of the cooking liquid when done.  While that's going, saute the onion in butter until translucent.  Add flour and spices and cook for 4 mins.  Stir in  the cooked potatoes, milk and reserved liquid (add more water if there isn't enough to make one cup).  Mix in cheese and ham. Simmer around 20 mins and you're good to go.

Tweaked from Family Recipe :)