Broccoli Cranberry  Salad Recipes with Bacon and Walnuts

Broccoli Cranberry Salad Recipes with Bacon and Walnuts

I’ve been creating low carb broccoli dish for years, however typically not with cranberries, since the shop bought ones are filled with sugar. Since I started creating sugar-free dried cranberries recently, it had been time to alter up my broccoli dish instruction and add those in. when one or two experiments, this straightforward broccoli cranberry dish with bacon and walnuts has become a daily at our house.

When I was trying to find ways that to use my new sugar-free dried cranberries, i used to be torn regarding what quite cranberry dish recipes to form. Sweet or savory I’m therefore glad I settled on this broccoli dish with bacon. Give it a attempt. It simply may become a replacement favorite at your house, too. And, if you celebrate Christmas, you’ll love adding its red and inexperienced palette to your vacation table!

Making broccoli bacon dish could be a breeze. mix all the ingredients during a giant bowl, whisk the dressing during a tiny bowl, and blend ’em along. That’s it! This makes a good make-ahead or nightlong dish, and also the flavors get even higher if you refrigerate it for a moment. Healthy olivie dish could be a nice nightlong dish still. There are not any greens to wilt or get slimed, therefore it stores well and is totally fantastic consecutive day.


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Click here for Broccoli Cranberry Salad Recipes with Bacon and Walnuts!! Enjoy



1 bunch Broccoli (chopped into small florets)
1/4 cup Red onion (sliced)
1/2 cup Sugar-free dried cranberries (or any dried cranberries)
1/2 cup Walnuts (chopped; or pumpkin seeds for nut-free)
1/2 cup Bacon bits (cooked)
1/2 cup Mayonnaise
1 tbsp Olive oil
1 tbsp Lemon juice
1 tsp Orange zest
1/2 tsp Garlic powder
1 1/2 tbsp Sweetener of choice (optional, to taste – preferably powdered or liquid*)
1/2 tsp Poppy seeds (optional)
Sea salt (to taste)
Black pepper (to taste)


1. Combine the chopped broccoli, red onion, cranberries, walnuts, and bacon bits in a large bowl.
2. In a small bowl, whisk together the mayonnaise, olive oil, lemon juice, garlic powder, orange zest, sweetener, and poppy seeds (if using). Adjust sweetener to taste. Season with sea salt and black peper to taste.
3. Stir the dressing into the vegetable mixture. Refrigerate for an hour for better flavor (optional).

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Shrimp with Black-Eyed Peas

Shrimp with Black-Eyed Peas

This is truly the primary instruction that I made of Shrimp with Black-Eyed Peas up and it created Pine Tree State pretty darn happy. I’m not curious about any diet that creates Pine Tree State eat things that don’t style smart. Thus i used to be alleviated after I Sat all the way down to eat and that I may honestly say that I actually enjoyed the meal. It created Pine Tree State feel optimistic concerning my ability to stay with this set up of ingestion whereas keeping Pine Tree State feeling healthy and happy.

What I really like concerning the style of this dish is that the juxtaposition of the flavoring and also the cinnamon, the sweet purple onion and also the hot pepper, and also the dry couscous and also the creamy black-eyed peas. Each flavor is in balance and if you’re careful to not cook the shrimp their soft sweetness compliments everything else.

I served Shrimp with Black-Eyed Peas it with couscous so as to spherical out the meal. I’m thinking of adding okra or inexperienced beans next time to feature in some additional veggies. However that will solely create it higher as a result of its superb to start with. I even created additional the last time I created it in order that I may have leftovers to eat. Dinner tomorrow is going to be nearly as good because it was last night!


Click Shrimp with Black-Eyed Peas for recipes.


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1 tablespoon olive oil
1/4 tsp chili powder
1/8 tsp cinnamon
20 large shrimp
1 small red onion, peeled and diced (I used a regular yellow onion b/c it was all I had on hand)
1 long hot green pepper, seeded, ribs removed, and diced
1 garlic clove, minced
1/3 cup broth
1 tbsp honey
5 tbsp fresh lime juice
1 can black-eyed peas, drained and rinsed


1. In a bowl mix the oil, chili powder, and cinnamon. Add in the shrimp and toss to coat.
2. Cover the bowl with plastic wrap and put it in the fridge for 1-4 hours.
3. When you are ready to cook place the oil, onion, and pepper In a large skillet over medium heat and cook until softened.
4. Whisk together the honey, broth, and lime juice in a small bowl.
5. Add the black-eyed peas into the pan and add in the whisked liquid.
6. When the liquid has boiled off and reduced spread the peas to the outside rim of the pan and add the shrimp to the center of the pan.
7. After 2-3 minutes (or when the bottoms of the shrimp have turned pink) flip the shrimp. It will cook faster on the second side so after 1-2 minutes stir everything together and it will be ready to serve.
8. Serve with couscous which, if made without oil, will add 88 calories and 1 gram of fat to the meal.


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Roasted Vegetables

Roasted Vegetables

This roast vegetables formula uses the simplest of fall vegetables; creamy sweet butternut squash, tender yukon potatoes, juicy zucchini, the sweetest carrots and crisp bell peppers. Mixture the veggies works as a result of the more durable veggies square measure roast ten minutes longer than everything else. You’ll be able to additionally modification up the veggies.

The flavor combination is lovely and the sprinkle of cheese at the end, even lovelier! Roasted vegetables would make a stunning and vibrant Thanksgiving side dish.My Mama-in-law shared this recipe with us last week and we’ve made it several times already. It’s pretty simple to make but takes a sometime to chop everything up.

Make Ahead Tip: You can chop all of your veggies a day in advance and refrigerate in ziploc bags overnight. Just be sure to keep your potatoes refrigerated in a bowl of cold water so they don’t change color.

If you’re lucky enough to have leftovers: It reheats really well on a pan for lunch the next day and you can puree it to make baby food.

Click here Roasted Vegetables for recipes.


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6 medium yellow potatoes, unpeeled and sliced into 3/4″ to 1″ thick pieces
1 medium butternut squash, peeled, seeded and sliced into 3/4″ – 1″ thick pieces *see tips below
2 large carrots, peeled and sliced into 1/2″ thick rounds
4 cloves of garlic, finely chopped
1 large or 2 medium zucchini, sliced into 3/4″ thick rounds
2 red, yellow or orange bell peppers, cut into 1″ pieces
1.5 Tbsp garlic salt, or to taste
Freshly grated black pepper, to taste
Extra light olive oil, or avocado oil, or vegetable oil
1/2 cup shredded parmesan or mozzarella cheese
1. Start with the vegetables that take longer to bake: place potatoes, butternut squash, carrots and 1/2 of chopped garlic into a large mixing bowl. Drizzle with 2 Tbsp olive oil and sprinkle with black pepper and 1 Tbsp garlic salt, or to taste. Stir to coat the veggies evenly. Divide this mixture into your two prepared baking pans and roast uncovered at 450˚F for 10 minutes.2. In the same mixing bowl, combine remaining veggies: zucchini, bell pepper, remaining chopped garlic, 1 Tbsp olive oil, black pepper and 1/2 Tbsp garlic salt, or to taste and stir well to combine. Remove roasting pans from the oven and quickly place the mixed vegetables evenly over the top. Return to the oven and roast an additional 20-25 minutes or until potatoes and squash are tender and easily pierced with a fork.
3. Sprinkle the top with shredded cheese and place under the broiler for 1-2 min or until cheese melts.


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This Southwestern Sweet Potato Salad Recipe is an easy side dish recipe that is perfect for summer! The southwestern flavors from Sweet Corn, Black Beans, Peppers, Lime Juice and Roasted Red Pepper Dressing take this Sweet Potato Salad to a whole new level! I was a touch late to the full sweet potato party, however currently I’m inbound with this Southwestern Sweet salad and I’m coming back in with a bang! It’s loaded with black beans, corn, peppers, juice and roast red pepper dressing. Now, that my friends could be a Sweet salad that packs a punch!

To me, sweet potatoes were simply issues the items that came out at Thanksgiving and perhaps Christmas (and the thing I avoided just like the plague unless they were baked in a very Sweet Potato Bundt Cake or mashed in these Sweet Potato Biscuits).In fact, i used to be therefore late to the party; I didn’t even understand that sweet potatoes were oversubscribed year around. Fast forward to varsity and every This Southwestern Sweet salad formula is a simple entremots formula that’s excellent for summer! The southwestern flavors from Sweet Corn, Black Beans, Peppers, juice and roast Red Pepper Dressing take this Sweet salad to a full new level!

I was a touch late to the full sweet potato party, however currently I’m inbound with this Southwestern Sweet salad and I’m coming back in with a bang! It’s loaded with black beans, corn, peppers, juice and roast red pepper dressing. Now, that my friends could be a Sweet salad that packs a punch!For instance, the maximum amount as i like a classic salad formula, i used to be super fascinated by making an attempt to form a version with sweet potatoes. I wished to figure with ingredients that complemented sweet potatoes, making a novel summer entremots that centered on a special ingredient.

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3 cups diced sweet potatoes (about 3 med-large peeled sweet potatoes; or pre-cut sweet potatoes)
2-3 tbsp olive oil
1/2 tsp salt
3/4 tsp ground black pepper
1 1/2 cups cups sweet corn (I used frozen that I heated until warm)
1 (15oz) can black beans, drained
1 1/2 cups diced bell peppers (I used green, yellow, red, and orange)
1/2 cup fresh cilantro, chopped (plus more for garnish)
1 tsp seasoned salt (or to taste)
1 tbsp fresh lime juice
3-4 tbsp roasted red pepper dressing (or, you can use chipotle ranch, southwestern flavored dressing, etc.)


1. Preheat oven to 425 degrees. Spread sweet potatoes onto a non-stick foil lined large sheet pan.
2. Drizzle with olive oil, beginning with 2 Tbsp. If you think it needs more, add the extra tbsp.
3. Sprinkle with salt and 1/2 tsp of pepper, reserving the remaining 1/4 tsp of pepper. Stir the sweet potatoes around until they are all evenly coated.
4. Cook for 25 -30 minutes, until they are browned and fork tender (a little crisp on the outside and soft inside), stirring the sweet potatoes with a spatula every so often.
5. Mix roasted sweet potatoes, corn, black beans, bell peppers, cilantro, seasoned salt, remaining 1/4 tsp of black pepper, and lime juice and dressing together (begin with 3 tbsp, and add more as needed).
6. Once combined, serve immediately, or serve chilled (this salad tastes great warm, at room temperature, and cold).

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Shumai (Siomai) are Filipino dumplings that were introduced to the country from China. .rather than being totally penned by the wrapper, the superior square measure left open in a very tulip-like form. These dumplings square measure stuffed with a seasoned pork and cabbage mixture, then steamed till poached through. They’re paired with a delicious soy sauce-based dipping sauce.

To steam the dumplings, I used a parchment-lined bamboo steamer set over a pan stuffed with merely enough water to not bit the lowest of the steamer. I froze the additional dumplings on the parchment-lined baking sheet till solid, then transferred them to a deep-freeze bag. I steam them straight from the deepfreeze with some of minutes further to the preparation time for a fast snack or lightweight lunch. You’ll conjointly double this formula to form loads directly for additional storage, though’ it looks mine continually disappear within the same quantity of your time no matter the amount.

I cooked the garlic for the dipping sauce by slicing off the highest of a head of garlic to reveal the highest of the cloves and drizzled them gently with vegetable oil. I wrapped the garlic in foil and cooked in a very four hundred degree F kitchen appliance till golden and simply cut, 30-50 minutes looking on the dimensions of the garlic.

The wrappers are found within the white goods or deep-freeze section of the many larger grocery stores or Asian food markets. I created my very own wrappers, as a result of I even have gotten spoiled on the style and the way a lot of easier they’re to handle.

Oyster sauce may be a dark brown sauce created by preparation oyster extract with salt and sugar. It’s common in Southeast Asian cuisines. Check the labels before shopping for. Lower quality sauces embody caramel coloring or different additives. It is found in Asian food markets or some larger grocery stores.



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Dipping Sauce:

2 tablespoons soy sauce

1 teaspoon mashed roasted garlic

1/4 teaspoon palm coconut or rice vinegar

1/4 teaspoon sambal ulek or dried red pepper flakes


1 pound (450 grams) lean ground pork

1 clove garlic peeled and minced

1 1/2 teaspoons peeled and minced fresh ginger

2 tablespoons oyster sauce

1 tablespoon soy sauce

Pinch freshly ground black pepper

1/2 cup (50 grams) finely shredded Napa cabbage

1 package (50 count- you will need about 30) round dumpling wrappers

Sesame seeds for topping


  1. To make the dipping sauce: Combine the soy sauce, garlic, vinegar, and samba ulek or red pepper flakes. Set aside or refrigerate until ready to serve.
  2. To make the dumplings: In a large bowl, mix together the pork, garlic, ginger, oyster sauce, soy sauce, and black pepper just until combined. Mix in cabbage.
  3. Line a large baking sheet with parchment. Fill a small bowl with water. Remove the dumplings from the package and cover with a lightly damp cloth on work surface.
  4. Lightly moisten the edges of a dumpling wrapper with water, then flip over so the dry side is up. Spread about 1 heaping teaspoon evenly over the surface of the wrapper.
  5. Either places the wrapper in the palm of your non-dominent hand or evenly across the circle made from putting the tips of your thumb and forefinger together. Use a knife or your spoon to press the edges of the wrapper towards the center around the circle, leaving the top of the dumpling open. Tighten your forefinger and thumb around the sides of the dumpling to seal and form a tulip shape. Use the back of a spoon to smooth out the top of the meat filling. Place on the parchment lined baking sheet and repeat with remaining wrappers and filling. Arrange on the baking sheet in a single layer, without touching.
  6. To cook the dumplings: Place the prepared dumplings in a steamer, being careful not to overcrowd. Cover and steam until the dumplings is firm and cooked through, 8-12 minutes. If desired, top with sesame seeds.
  7. Serve hot with prepared dipping sauce.


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Memorial Day Barbecue

Memorial Day Barbecue

Memorial Day is always the last Monday in May.  It is of course the day to remember all the brave men and women who gave their lives in service to this great nation.

But it is also marks the beginning of summer, Yay!

Traditionally it’s the first day one can wear white colored pants (remember back in the day when wearing white pants was only acceptable between Memorial and Labor Days?).  It’s a day of rest and relaxation; a day to spend with family and friends; and a day to barbecue!

A Memorial Day barbecue was something I always looked forward to growing up in New York.  It was the first day my dad would fire up the backyard grill and the women would bring out all sorts of meats to grill, tons of side dishes, and my favorite part all the dessert!  Yes Memorial Day was a big deal at our humble home in Queens.

I’m not too sure if it was a big deal  because my grandfather was a Captain in the Philippine/American Army led by General MacArthur during WWII, or that my great uncle survived the forced march to Corrigedor with his fellow soldiers (American and Filipino) during that same war, or if we were just a house full of first generation immigrants thankful for the welcome we received from our newly adopted country and all the opportunities it offered.  Whatever the reason my family took to celebrating Memorial Day (and all the other American holidays) with a gusto only grateful immigrants can muster.  So for us a Memorial Day barbecue was a definite must!

Now a Memorial Day barbecue doesn’t mean you’ll just throw some hot dogs and hamburgers on the grill, although you can if you like, it can be so much more fun!  You can decorate using a patriotic theme, grill all sorts of meats, have all types of sides, and whatever desserts your heart desires.  Think of your Memorial Day Barbecue as a trial run for the big event…your 4th. of July Barbecue!  Here are some ideas and recipes to get you started!

Decorate the front door (or anywhere) with a basket of flags!

Just grab a bunch of small flags from Walmart or Target and fill up a small basket and tack it to your door.  Or if you prefer grab some larger flags and fill up a basket you can place on the table top or even on the ground.

You can even stick the flags in potted plants!

Wood Pallets

Paint wooden pallets of any size in patriotic colors.  You can add a wooden star, or not, or paint on the stars if you’re so inclined.

You can get small pallets at craft stores or even Walmart’s craft department.  They make great wall or door plaques.

You can find larger pallets at home improvement stores or ask your local stores if they have any from their deliveries.  They’ll more than likely be happy to give you a pallet or two just so they don’t have to throw them away.


Mason Jars

Paint mason jars in patriotic colors using acrylic paints.  They make great vases and utensil caddies for your table.

Painted Cans

You can also paint cans to use as utensil caddies, napkin holders, vases, centerpieces, etc.

This is a cute and inexpensive way to decorate for your Memorial Day Barbecue.



Colored Water Vases

Don’t want to paint?  No problem turn clear jars or bowls into patriotic vases with food coloring.  So simple yet so pretty!


Of course the most important part of any Memorial Day Barbecue is the food!  Here are some yummy recipes you can try for your Barbecue!

Butter Burgers

Try these Butter Burgers they are the best burgers ever!


Click here for the recipe!




Kalbi Beef Kebabs

Looking for something other than burgers and dogs?  Try these Kalbi Beef Kebabs, they are awesome!

You can even use them to fill small corn tortillas.  Add some shredded cabbage and sprinkle with chopped green onions and you’ve got the perfect Kalbi Street Tacos!  Click here for the recipe!

Chipotle Lime Corn On the Cob

No barbecue is complete without some corn on the cob.

Try these Chipotle Lime Corn on the Cob, they are super delish!

Click here for the recipe!






Skillet Frozen Corn

Prefer your corn off the cob?  Try this Skillet Corn dish using frozen corn.

Use the same seasoned butter used in the Chipotle Lime Corn on the Cob (click here for that recipe)

Melt the seasoned butter in a cast iron skillet.

Add Frozen Corn

Sprinkle with 1 Tbs. Smoked Paprika and 1 Tbs. Chipotle Pepper Powder

Keep mixing the corn so it doesn’t burn and evenly distribute the seasoning.

When the corn is cooked sprinkle with chopped cilantro and squeeze the juice of 1/2 of a lime over all before serving.

Garlic Parmesan Asparagus Spears

Take advantage of summer veggies like asparagus.

These Garlic Parmesan Asparagus Spears are super easy to make in the oven.

Just take 2 lbs. spears with bottom ends cut off and arrange them in a baking pan.

Mix together: 1 Tbs. Lemon Pepper, 2 Tbs. Olive Oil, 1 Tbs. Minced Garlic and drizzle over asparagus spears.

Sprinkle with 1/2 Cup grated Parmesan cheese.

Bake in 425º oven for 15 -20 minutes.

Click here for more Memorial Day Barbecue ideas and recipes!