The Mother Grain: Quinoa

My new fav food is quinoa, tiny bead-shaped grains with a delicate, nutty flavor.  Once a food staple of the ancient Incas. quinoa is actually the seed of a plant and is related to beets, chard and spinach.  It's been compared to couscous or rice, only it's much better for you. 


According to food.com, "quinoa contains more protein than any other grain, and is higher in unsaturated fats and lower in carbohydrates than most grains. It's a very good source of calcium, iron, phosphorous, B vitamins, and vitamin E. Quinoa's slow-releasing carbohydrates help to maintain blood sugar levels."

I had no idea it was so good for you! Read on:

"Not only is quinoa high in protein, but the protein it supplies is a complete protein, meaning that it includes all nine essential amino acids. Quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus, this 'grain' may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis."

See why it's my new fav? I served it twice this week and I feel healthier already! Hope you will give it a try soon.

Read more at: http://www.food.com/library/quinoa-533?oc=linkback

Southwest Quinoa Salad 
The Ingredients.

1/3 cup fresh lemon juice
1/3 cup olive oil
3 tbsp chopped fresh cilantro
Sea salt and fresh ground black pepper, to taste
1 cup quinoa, rinsed and drained
1 tsp ground cumin
1 1/4 cups frozen corn, thawed
1 can black beans, drained
1 plum tomato, diced
1 avocado, diced
1/4 cup finely chopped red onion

The Instructions.
In a small bowl, whisk lemon juice, olive oil, cilantro, salt and pepper; set aside.
In a saucepan, bring 2 cups water to a boil; add quinoa and cumin. Cover, reduce heat to medium-low and simmer until liquid is absorbed, about 12 minutes. Remove pan from heat and let stand for 5 minutes. Uncover, fluff with a fork and let cool for at least 10 minutes.
In a large bowl, combine quinoa, corn kernels, beans, tomato, avocado and onion. Pour lemon-cilantro dressing over top and toss to combine. Cover and refrigerate salad for at least 1 hour to allow flavors to meld.

This Salad Tastes Like Summer In February!

Daughter Katie and granddaughter Nora came for lunch today. I wanted to make something special for Katie. At about 6 months into her pregnancy, I think she deserves a little TLC pampering. I found this salad recipe on Pinterest (from the blog Stay For Dinner) using orzo pasta and a few other ingredients. I knew Katie would love it (Nora, not so much: "I don't like orzo"). It was easy to put it together. The addition of the fresh mint and the lemon juice in the vinaigrette gave it a bright, fresh summer taste, really welcome on this bitter cold day. The recipe called for chopped celery, which I did not include. I think adding chopped apple instead would be a good choice. And maybe some golden raisins.

Minted Orzo Salad with Chickpeas and Feta
The Ingredients.
4 cups chicken broth
1 1/2 cups dry orzo pasta
1 (15-ounce) can chickpeas, drained and rinsed
1 cup crumbled feta cheese
3/4 cup finely chopped red onion
2 tablespoons fresh basil, finely chopped
1/4 cup fresh mint leaves, finely chopped

Red Wine Vinaigrette
Salt and freshly ground black pepper
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
2 teaspoons honey
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
2 cloves garlic

The Directions.
Cook orzo in boiling chicken broth until tender. Drain and let cool slightly.
Combine with chickpeas, feta, red onion, celery, basil, and mint in a large bowl. Set aside.
Combine all vinaigrette ingredients and whisk until well combined. Pour over the orzo salad and toss to coat. Serve at room temperature or chilled.

Meatless Monday and Happy Birthday ... to Aunt Shoe!

I almost forgot to celebrate Aunt Shoe's second birthday and the beginning of year three! It's been a fun journey and I have learned a lot about cooking and about myself! My sincere thanks to all of YOU, dear readers. I really appreciate that you come by my blog!

With the start of a new calendar year and a new blog year, I've decided to make a few changes in what I eat. I have resolved to - drum roll - cut out sugar, at least for a few weeks. I'll see how it goes and if I like it, I'll continue. My son, age 26, doesn't eat sugar. He's a pretty smart guy. If he thinks it's a good idea, there must be something to it! I'm going to try to stay away from processed foods and the harmful chemicals some of them contain. Turns out the best things to put in your mouth are 1-ingredient foods! WOW! What a great concept. But think about it. One ingredient. That's like a juicy orange or a ripe red Honey Crisp apple, or a plate of crunchy carrot sticks. How simple; one ingredient! And how easy! With that in mind, I put together a fresh, tasty garden salad. I added chick peas to boost the protein, plus they're chock full of fiber, keep your blood sugar levels stable, and last but not least, they provide iron. All that goodness in a little chick pea! My salad was delicious, it filled me up, it looked awesome and it was good for me! Woo-Hoo and happy new year!

Tomato & Cucumber Salad with Chick Peas
Ingredients:

5 tomatoes, diced
 (I used Roma tomatoes)
1 red onion, cut in slices
1 cucumber, sliced

1 can chick peas, rinsed and drained
1 green pepper, chopped

handful chopped parsley

1-2 cloves garlic, finely chopped (optional)

2 tablespoons white wine vinegar
1 tablespoon extra-virgin olive oil
1/2 tsp. 
Sea Salt

1/4 tsp. pepper
Directions
:
1. Combine all vegetables and the chick peas in a large bowl.

2. Mix oil, vinegar, salt and pepper. Shake well and pour over vegetables.

3. Chill before serving.
PS - Green or black pitted olives would be a nice addition.

Hooray for Corn Pudding Souffle . . . and Meatless Monday!

Whether roast turkey will be the star of your Thanksgiving feast or tofurkey with caramelized onions and cherry relish, outstanding side dishes are essential. They can take your meal from ordinary to memorable! And even though I'm not making this recipe until Thursday, I thought it was still appropriate to put up for my Meatless Monday contribution. It's a great side dish; one of those tried and true old time favorite family recipes. I got it from my Aunt Marie many years ago. She was a teeny little lady, barely five feet tall, who really knew her way around a kitchen. Her parents were in the restaurant business, so I guess cooking was in her blood. I make this wonderful corny dish every year as my offering for Thanksgiving dinner at my brother and sister-in-law's house. It's easy and every one loves it! And yes, I realize the recipe calls for one whole stick of butter, but I don't make this kind of food every day. I think it's okay to treat yourself once in a while, and this dish is definitely worth it!
CORN PUDDING SOUFFLE
1 - #2 can cream style corn
1 #2 can whole kernel corn and liquid
2 eggs, slightly beaten
1 stick butter, melted
salt and pepper
1 pkg. Jiffy Corn Muffin mix
Combine and pour into an 8” buttered souffle pan. Bake at 325 degrees for 1+ hour.

Zee French spin on an old summer favorite!

Coleslaw is the quintessential picnic salad, the perfect addition to a barbecue feast. This is one of those recipes I've been making for years. I think I originally found it in a magazine ad back in the 1980's! It's a favorite at our house because we are huge bleu cheese fans. Blue (bleu) cheeses are semi-soft cheeses, marbled with delicate veins of blue-green mold. They tend to be sharp and a bit salty. Roquefort, from the south of France, is one of the world's best-known blue cheeses. You can make your own slaw dressing for this or use Marzetti's Slaw dressing like I did. Using bleu or Roquefort cheese takes this to a whole new level!

Red, White and Bleu Cole Slaw
1 bag shredded green cabbage
1/2 cup bacon bits (Hormel-comes in a jar)
1/2 cup crumbled bleu cheese or Roquefort cheese
1 can pitted, drained small black olives
Sliced cherry or grape tomatoes
Marzetti slaw dressing
Chill all of the above ingredients in salad bowl. When ready to serve, add
1-cup Marzetti slaw dressing and toss to combine. Garnish top with more cherry tomatoes and 1/4 cup crumbled bleu cheese.

Here a chick, there a chick ...

Seems like I use a lot of these tasty little chicks in my cooking. Chickpeas, also known as garbanzo beans, have a delicious nutlike taste and buttery texture. They provide a good source of protein that can be enjoyed year-round and are available either dried or canned. This simple salad is bright, colorful and full of flavor and makes a nice accompaniment for grilled chicken or pork tenderloin or even a sandwich.
CHICKPEA SALAD
Dressing:
3 Tbsp. olive oil
2 Tbsp. balsamic vinegar
1/2 tsp. pepper
1/2 tsp. dried basil leaves
1/2 tsp. dried oregano
1/2 tsp. dried parsley

Salad:
1 can chickpeas, rinsed and drained
1 cucumber (I left the skin on, but you could also peel it)
1 can black olives, drained
10 oz. carton grape tomatoes, halved
1/2 cup freshly grated Parmesan cheese
fresh basil and parsley leaves, snipped, for garnish (optional)

Whisk together the olive oil, vinegar, pepper, basil, oregano and parsley in a small bowl and set aside.

Toss salad ingredients in a large bowl. Add the dressing and mix. Chill at least an hour before serving.

Serve garnished with fresh basil and parsley.

Roasted Zucchini, Green Beans and Mushrooms

I had a vegetable bin overflowing with zucchini, green beans and mushrooms. I decided to roast them in the oven with a little olive oil and dried thyme tossed in for good measure. I ended up with a savory side dish to serve with grilled chicken.

Roasted Zucchini, Green Beans and Mushrooms
Ingredients:
1 large zucchini, sliced
1-16 oz. box fresh green beans, ends snapped
1-8 oz. box whole mushrooms, cleaned
3-4 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. dried thyme
Parmesan cheese, optional
Directions:
Preheat oven to 400 degrees F. Place olive oil, salt, pepper and thyme in a large bowl, stir and add veggies. Toss to mix well. Using a large cookie sheet with sides, cover with aluminum foil or nonstick cooking spray and spread vegetable mixture over the pan. Bake for 15 minutes. Stir the vegetables and cook for another 15 minutes, until veggies are tender and nicely browned. Sprinkle top of each serving with a little grated Parmesan cheese. Serve hot.

Potluck Pasta Salad ...

This is the summer side dish you've been missing and didn't know it! The flavors, the freshness, the COLORS are all perfect! Pasta salad is nothing new but the combination of summertime flavor will make this a family favorite. For a little twist - you can add garbanzo beans or kidney beans to make it your main dish. You can also add sliced pepperoni. Feel free to change it up with different veggies or dressings.

ITALIAN PASTA SALAD
2-16 oz. pkg. cooked rotini pasta (I like to use tricolor pasta, it's so colorful)
2 red peppers, chopped
2 green peppers, chopped
2 cans whole kernel corn, drained
1 jar quartered artichokes, well-drained and chopped
1 jar green olives, drained
1 can large pitted black olives, drained
2 bunches sliced green onions
1 box sliced cherry tomatoes
Sliced banana peppers (pepperocini)
1-4 oz pkg. crumbled feta cheese
Toss with Neumann's Italian dressing. Refrigerate before serving.

Recipe revisited ...

Not sure if I've mentioned this before, and actually, I'm pretty sure no one really cares, but I love creamy coleslaw! It's the perfect side dish for almost anything cooked on the grill. Goes with burgers, brats, chicken and fish. We had it with grilled Hot Italian sausages and hot dogs. I've posted this particular recipe before but with picnic season officially here, it's one I'll be making again and again. I added the julienned green pepper strips and sliced radishes for extra color and texture.

CLASSIC COLESLAW
1 cup mayonnaise
1 tsp. apple cider vinegar
1 Tbsp. sugar
2 tsp. celery seed
1/2 tsp. salt
1/4 tsp. pepper
1-16 bag shredded cabbage
1 green pepper, cut in julienne strips
1 bunch radishes, sliced thin
Mix mayonnaise through pepper and blend until smooth. I make this ahead so the ingredients can mingle. Then I combine the cabbage, green pepper and radish slices and add the dressing. Toss well and serve immediately. I don't like watery coleslaw and by doing it this way, it's the best!

Good Old Fashioned Comfort Food ...

This was one of my contributions for Easter dinner at my mom's on Sunday. It's good, old-fashioned comfort food that's hard to beat ... and it's easy and delicious! It also goes great with ham. In all the excitement of serving dinner, I almost forgot to take a picture. The potatoes were very popular and went fast ...

DELUXE HASH BROWN POTATOES
1 can cream of potato soup
1 can cream of celery soup
12 oz sour cream (use regular)
1 green pepper, chopped
1 onion, chopped
Salt and pepper to taste
1 -32 oz. bag frozen Ore-Ida cubed hash brown potatoes

Stir soups through salt and pepper together and add partially thawed potatoes last. I let potatoes get to room temp while I'm putting the other ingredients together. That way, they're easier to stir.

Put mixture in greased 9x13 pan. Bake 1-1/2 to 2 hours at 325 degrees. I always sprinkle the top with alternating stripes of parsley and paprika. I made this dish on Saturday and baked it just before I took it to my mom's. Then I popped it in a warm oven when we got there ...

Bubbling brown sugar ...

I love these carrots; they add great color to the plated food and they taste delicious! I used the crinkle cut carrots I had in my freezer, but I think the whole baby carrots look prettier. The carrots get coated with this lovely brown sugar and butter glaze that makes them taste sublime! I served this with my Alpine chicken recipe.
GLAZED CARROTS
1-16 oz. bag frozen carrots (whole baby carrots or crinkle cut)
1/4 cup butter or margarine
1/3 cup brown sugar
1/4 tsp. salt
Fresh parsley
Simmer carrots 15 minutes in pan, or until tender but not mushy. Melt butter in large saute pan and add brown sugar and salt. Add drained, cooked carrots to the butter/brown sugar glaze. Continue heating for 10 minutes, turning the carrots occasionally. Add snipped fresh parsley.

Let the fun begin!

It's December 1, Dear Readers! Thanksgiving and Black Friday are just memories. I'm ready to begin posting something each and every day of the month of December for the NaBloPoMo (or National Blog Posting Month) challenge.

For my very first December post here on Aunt Shoe, I thought I'd share a fantastic side dish recipe I got from my Aunt Maria. Aunt Maria is gone now, but I have lots of great memories of her. She was a tiny woman, barely 5 feet tall, with coal black hair. And she was a fabulous cook. I got this recipe from her a few years before she died. I've made it every year since then for Thanksgiving or Christmas. It's incredibly simple and amazingly delicious. So, without further ado, my Aunt Maria's recipe for Corn Pudding Souffle. Oh, and by the way, I forgot to photograph it until after everyone had already passed through the buffet line at my brother and sister-in-law's on Thanksgiving. As you can see, it was very popular!
CORN PUDDING SOUFFLE
1 - #2 can cream style corn
1 - #2 can whole kernel corn plus liquid
2 eggs, slightly beaten
1 stick butter, melted
salt and pepper
1 pkg. Jiffy Corn Muffin mix
Combine and pour into an 8” buttered souffle pan. Sprinkle top with paprika and parsley flakes. Bake at 325 degrees for 1+ hour.

NOTE: Some favorite older recipes may call for can sizes such as a Number 2 or a Number 303 can. A #2 can is approximately 20 ounces or 2 1/2 cups. I use a standard size for the canned corns, approximately 15.25 ounces, and it works just fine.

Finish off your barbecue with the perfect side dish ...

Coleslaw is one of my favorite summer side dishes. It goes well with just about everything, from brats and burgers to grilled chicken and steak. And of course, barbecued ribs ... it's the perfect accompaniment to a plate of ribs slathered with homemade sauce and grilled to sticky perfection. Cabbage salad traces its roots back to Dutch emigrants. I got this recipe from Shannon, a friend on Gather. It's the one her mom makes and it's easy and delicious. I added the cherry tomatoes and cucumber; they provide great texture and color.
CLASSIC COLESLAW
Ingredients:
1 cup Hellman's mayonnaise
1 tsp. apple cider vinegar
1/4+ cup sugar
1/2 Tbsp. celery seed
1/2 tsp. salt
1/8+ tsp. pepper
1-16 bag shredded cabbage
1/2 cucumber, sliced thick, quartered, seeds removed
8-10 cherry tomatoes, cut in half
Mix mayonnaise through pepper and blend until smooth. Add cabbage, cucumber & cherry tomatoes. Toss well. Chill at least one hour before serving. We had this with grilled chicken and herb rolls from the bakery.

This Onion Gratin is, well ... divine!

I came across this recipe last week and decided it would be perfect to go along with the pork tenderloin we grilled yesterday. It got rave reviews from my husband and daughter! Tom actually said, "Divine!" Being a man of few words, he's not usually prone to fluffy comments. When he does occasionally use that particular word, it's only in connection with very good food. It means he really, really likes something so I know I should make it again! You can use any kind of onions to make this, but be sure to cut them in thick, half-inch slices after you peel them.
ONION GRATIN WITH ROSEMARY AND THYME
Makes about 6 servings, recipe from Kalyn's Kitchen, one of the more impressive blogs I follow, at: http://kalynskitchen.blogspot.com/
8 medium-sized white, yellow, or Vidalia onions
1-2 T olive oil, for brushing onions (I used more)
1 tsp. finely minced fresh rosemary (or use dried rosemary)
2 T minced fresh thyme leaves (or use dried thyme)
Gratin topping:
8 T mayo
1 T fresh squeezed lemon juice
1 tsp. Dijon mustard
1-1/2 cups shredded cheese (any mild white cheese will work, even low-fat cheese)
3 T grated Pecorino-Romano cheese (or use grated Parmesan)
fresh ground black pepper to taste
Directions:
Preheat oven to 450*. Peel onions and cut in 1/2 inch slices. Spray or brush baking sheet with olive oil, then arrange onion slices in a single layer. Drizzle onions with oil, then sprinkle with chopped herbs. Roast onions 15 minutes.

While onions roast, combine mayo, lemon juice, Dijon mustard, shredded cheese, Pecorino-Romano cheese, and black pepper in a small bowl. Mix together with a fork. (The mixture will be lumpy.)

Spray a 9x13 casserole dish with Pam. Remove baking sheet from the oven and use a turner to layer onions in the casserole dish. Spread topping over onions (I used a rubber scraper to spread it around. And don't worry if the mixture doesn't cover every bit of the onions.) Sprinkle top with paprika and parsley. Place casserole dish in oven and bake 25-35 minutes at 375*, or until top is golden brown and onions are slightly bubbling. Serve hot.

Tangy Coleslaw ...

We had a celebration dinner tonight. Our daughter had a 20 week ultrasound this morning and she and her husband found out the sex of their baby! They invited us for dinner to share the great news.
I brought this salad; it was a huge hit with everyone, especially my husband (Grandpa). Katie served it with grilled chicken and cornbread muffins ... perfection!
You should definitely make this salad ... you'll love it!
TANGY COLESLAW WITH DRIED CRANBERRIES AND WALNUTS
Serves 4
If possible, prepare this coleslaw ahead of time and refrigerate it for a few hours before serving to let the flavors come together.
Ingredients:
1/2 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon sugar
Salt to taste
1 (10-ounce) package shredded cabbage coleslaw mix
6-8 green onions, thinly sliced
1/2 cup dried cranberries
1/4 cup chopped walnuts
Method:
In a small bowl, whisk together mayonnaise, lemon juice, sugar, salt and 2 tablespoons water. Add cabbage mix, carrots, green onions, cranberries and walnuts and toss well to coat.

Oven-roasted veggies ...

Roasted vegetables, with heart-healthy olive oil, make an ideal accompaniment to low fat chicken. Tom grilled the chicken and I roasted two big pans of vegetables. This simple cooking method helps preserve the natural nutrients of the veggies. It also gives them an attractive color that's not unlike the beautiful appearance of traditional grilled vegetables. The veggies were fantastic!
Roasted Vegetables
INGREDIENTS:
3 zucchini, sliced
1 small bag peeled baby carrots
2 red onions, sliced
1 red bell pepper, cut up
1 green pepper, cut up
1 orange bell pepper, cut up
Fresh mushrooms
12 tablespoons olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried oregano
2 cloves garlic, minced
3 tablespoons fresh lemon juice
salt and pepper to taste
DIRECTIONS:
1. In a large bowl mix the zucchini, carrots, onions, peppers and mushrooms with the oil, rosemary, thyme, oregano, garlic, lemon juice, salt and pepper.
2. Preheat oven to 400 degrees
3. Roast the vegetables, uncovered, for 20 minutes, or until the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 300 degrees and continue cooking until vegetables are tender, turning every 20 minutes. I added the mushrooms last. The carrots take the longest.
Optional: Sprinkle a little grated Parmesan on the roasted veggies!

A tasty little salad ...

I've said it before and I'll say it again: I love easy recipes! And this one wins the prize for simple and uncomplicated! I found it at an awesome blog, Orangette (http://orangette.blogspot.com/2007/01/brown-bag-it.html). It's light and fresh, full of good protein, and makes a perfect lunch.
CHICKPEA SALAD WITH LEMON & PARMESAN
1 15-ounce can chickpeas, drained and rinsed
1 tsp. fresh lemon juice
1-1/2 tsp. olive oil
A pinch of salt & pepper
1/4 cup loosely packed shredded Parmigiano Reggiano
Combine all ingredients in a bowl, and stir gently to mix. Taste, and
adjust seasoning as necessary. Serve immediately, or chill, covered,
until serving.

"Peter Piper picked a peck of pickled peppers..."

I've always been a sucker for silly tongue twisters (rubber buggy bumpers ... I dare you to say it 3 times FAST) and "Peter Piper picked a peck of pickled peppers" is a classic! Another classic is this super easy pepper salad recipe, for several reasons:
1) It tastes GREAT!
2) It's pretty to look at ...
3) It goes with burgers, chicken or steak and stands alone pretty well, too.
4) It's economical to make. A local grocery store usually has a wonderful deal on the most gorgeous fresh peppers. They also sell most of the other ingredients I use in this salad cheaper than anyone else. In case you're wondering which store I'm talking about, it's Aldis, a discount grocery store which first opened in the 1970's in Iowa. I don't buy everything I need there, but I like to stop in every few weeks to pick up some of my favorite goodies.
MARINATED PEPPER SALAD
2 green peppers, cut in pieces
2 red peppers, cut in pieces
2 yellow peppers, cut in pieces
Combine in bowl and add dressing:
Dressing:
3 T. Carapelli extra virgin olive oil
3 T. Alessi Balsamic vinegar
1 tsp. dried oregano
1/2 tsp. pepper
Combine in jar & shake. Pour over peppers.
Add the following:
1 - 6 oz. can pitted ripe olives, drained
1 jar green olives, drained
1/2 of 16 oz. jar banana pepper rings, drained
1 - 12 oz. jar marinated artichokes, drained and cut in half
4 - oz. pkg. Athenos crumbled feta cheese
Stir and refrigerate several hours.
You can add or subtract ingredients to suit your own personal
preference. Sliced cherry tomatoes or a can of garbanzo beans,
drained & rinsed, would be a nice addition.

My brother Mike's Tex-Mex Beans ...

MY BROTHER'S TEX-MEX BEANS
We had a family pot-luck/barbecue at my mom's today ... to celebrate Mother's Day. I love it when "macho" guys cook. My brother Mike (AKA John 'Duke' Wayne) is really proud of his tough guy image AND his baked beans so I asked him to make the beans for our party. These beans are not the from-scratch kind ... they're doctored frozen baked beans ... and they're totally awesome!
Here's his recipe exactly as he told it to me ...
INGREDIENTS & DIRECTIONS:
Captain Ken's Firehouse Frozen Beans - as big a package as you want to eat.
Heat up the beans in the micro, drain all excess juice.
Fry up bacon & ground beef (chili ground, if possible). Again as much as you feel a need for.
1 jar of any brand name taco sauce (he likes Ortega). The degree of hotness is up to you. He goes between medium & hot (mild is for sissies.)
1 jar of Ken Davis BBQ Sauce (or any brand will do. He's started to use Famous Dave's Devil Spit, hot but tasty).
Place the drained beans in a crock-pot; mix in the BBQ sauce, taco sauce & fried up beef & bacon. Cut up an onion & toss it in. Mix it all together & heat for as long as it takes.
All brands of BBQ & Taco Sauce work. Captain Ken’s beans are the only beans he's found to do the trick. Use as much or as little as you like. Throw in anything else you find tasty. He's been known to use a bit of Tequila for taste. Texas Beer or some chilies & cheese top off a "heck of a treat."

Poppy Salad

Oh my gosh!!! This salad is so awesome. I got the recipe from one of my favorite blogs, Rhubarb and Venison, by new mom Beth in Bismark, ND (http://rhubarbandvenison.blogspot.com/). I came across it a few days ago and shared the recipe with my daughter, Katie. She made it first and then I made it ... and we both LOVE it. I recommend this to all of you to serve at your first picnic or barbecue of the summer. I think you'll love it, too! Beth named it EASY SALAD; my daughter calls it POPPY SALAD. It's served here with salmon and breadsticks. I am currently fighting a severe addiction to this salad ... I absolutely must have it every few days!
Poppy Salad
1 bag romaine
1 bag coleslaw
1/2 c. sliced almonds
Sliced strawberries
3-4 green onions, sliced
1 c. chow mein noodles
1/2 bottle Brianna's Poppy Seed Dressing
Mix romaine, coleslaw, almonds and onions together in large bowl. Add dressing and toss. Just before serving, add chow mein noodles and toss once more. Top with sliced strawberries.