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

 

INGREDIENTS

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)

INSTRUCTIONS

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).

Broccoli Cranberry Salad Recipes with Bacon and Walnuts
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Outdoor Entertaining – Free Corn on the Cob Recipe!

Outdoor Entertaining – Free Corn on the Cob Recipe!

Summer is almost here!  And in our family that means outdoor entertaining!  It’s always a good idea to take advantage of good weather and dine alfresco every chance you get!

I know that outdoor entertaining means backyard barbecues complete with grilled meats, corn on the cob, and other mouth watering goodies we can make outside.  Don’t forget the S’mores!  But really outdoor entertaining isn’t limited to cooking stuff on your grill, there are so many ways you can enjoy dining on your patio or backyard.  It could be an intimate breakfast for two, a rambunctious kids’ birthday party, or a more serene adult dinner party for friends and family.

To get your creative juices flowing I’ve got 7 ideas you can build on to take your summer time entertaining outdoors!  By the way outdoor entertaining doesn’t mean you have to invite the whole neighborhood; you can enjoy a nice quite meal outdoors with just your immediate household!

How about an intimate breakfast for 2?

They’ve always said breakfast is the most important meal of the day; how better to start your day than with breakfast outdoors with your spouse or partner?

You don’t have to go all out.  A nice cup of coffee and a croissant will do; or if you’re feeling inclined a plate of bacon and egg and some warm biscuits will hit the spot.  Whatever the menu all you’ll really need is a simple table and chairs on the patio or in the backyard.  (And maybe keep the kids indoors so you can have some quiet time!)

If you’re not a morning person then make it lunch or dinner for two.  Remember the idea is to relax and enjoy some couples time!

Vintage Garden Tea Party

Tea is my favorite method of entertaining  and a Vintage Garden Party is a great to entertain outdoors.  I love tea parties, they’re simple and easy to prepare, they make you and your guests feel pampered, and they are so pretty!

Have everyone dress up in pretty summer frocks to make it an extra special event.  You don’t have to limit tea parties to adult parties, children, particularly little girls will adore a princess tea party for her birthday!  Our you can have a Teddy Bear Tea Party for boys and girls; each child is invited to bring along their favorite plush animal for the garden party.  Kids love it!

Kids’ Birthday Party

In my opinion kids’ parties should always be held outdoors, weather permitting of course.

There are so many options and themes for outdoor birthday parties.  The kids love it because they have room to run around and parents love it because it keeps the mess out of the house and makes clean up easier.

If your patio or yard isn’t big enough to let the kids run around then take your party to your neighborhood park!  Just be sure to clean up and place your trash in the trash containers.

Boho Adult Dinner Party

Adult Outdoor parties don’t always have to include grilled meats or barbecued anything for that matter!

A Boho themed or any themed outdoor party works for any occasion and it’s great if you don’t have enough outdoor tables and chairs.  Just stock up on large floor pillows or even picnic blankets.  Use low tables or a piece of plywood resting on cement tiles for your “dining table”.  Just be sure you cover it with a pretty tablecloth!

As for food serve anything your heart desires!

Baby or Bridal Showers

Who says indoor sofas and shelves can’t go outside?  Bring the indoors out and host your bridal or baby shower in the backyard.

It’s amazing what a bit of “redecorating” can do!

This works great if you have a small indoor living area and have lots of friends and family to invite!

 

Outdoor Weddings

I just love outdoor weddings!  They can be as low key or as fancy as the bride wants.

Lots of brides have learned to think outside of the box and hired some wonderful wedding venues.  You can check out vineyards, parks, beaches, and even zoos!

Depending on the venue outdoor weddings might take a bit more planning so it’s important to have a great wedding planner on your team!

Outdoor Barbecue

I can’t talk about outdoor entertaining without including the outdoor barbecue.  Take advantage of summer and take dinner (or lunch) outside.

You’ll definitely have lots of opportunities to host an outdoor barbecue between Memorial and Labor Days you’ve got Father’s Day, the Fourth of July, possibly a birthday or two.  Not to mention you don’t need a special occasion to barbecue, you can have one for the family just because!

Now one of my favorite things at an outdoor barbecue is the corn on the cob!  A barbecue isn’t complete without it.  I’m sure you’ve heard of Elotes, Mexican Street Corn, it’s super yummy!  Well it has mayo on it and my son will not touch anything with mayo.  So I had to find a way to make something similar to Elotes without the mayo and I came up with my Chipotle Lime Corn on the Cob.  Here’s my recipe!

Chipotle Lime Corn on the Cob

Ingredients:

Corn

(For the corn – I used frozen mini cobs or niblets and boiled on the stove – you can use frozen or fresh and boil it, bake it, or grill it.  This recipe is to boil frozen corn.)

16 Niblets – Frozen

1 Pot water

1 Cup Milk

Topping:

1/2 Cup butter softened

1 Tbs. Chipotle Pepper Powder

1 Tsp. Cumin

1 Tsp. Garlic Powder

1 Tsp. Honey

Queso Fresco – crumbled

Cilantro – chopped

1 Lime – cut into wedges

Directions:

Make the topping by mixing butter, honey, and powdered seasonings together.  Place in an airtight container and refrigerate until you’re ready to use.

Boil corn in water/milk mixture for about 20 minutes or until done.  Drain corn and transfer to a baking pan.

Place spoonfuls of butter topping on each cob.  Butter topping will melt.  Roll cobs in melted butter until all sides are covered.

Sprinkle with queso fresco and cilantro.

Serve with lime wedges for each person to squeeze over cob if they want to.

You can keep this warm in the oven until ready to serve.

You can store any extra butter topping in the fridge and use for other things.  I like to use it to saute chicken or even veggies.  Pretty much anything you want to add a bit of spice to!

 

Instant Pot Hard Boiled Eggs

Instant Pot Hard Boiled Eggs

Instant Pot Hard Boiled eggsIf you look on Pinterest you’ll see that just about all Instant Pot lovers are raving about Instant Pot Hard Boiled Eggs.  They talk about how perfect and easy to peel these eggs are and how you’ll never eat hard boiled eggs cooked any other way.

Seriously?  Even I can’t work up enough excitement about hard boiled eggs regardless how they’re made.  I mean I like hard boiled eggs well enough.  I like them for egg salads and deviled eggs mostly.  I can’t really thing how else I use them except perhaps for breakfast or snack on some days; and of course for coloring during Easter.  But I felt obliged to add my two cents in to this Instant Pot Hard Boiled Egg conversation.  So here goes!

Let me begin by saying that intimidating as it had first appeared to be, I love my Instant Pot!  An Instant Pot is an electric pot that is like a crockpot on steroids.  It does just about everything your regular crockpot can do, it just does it faster because it’s really a pressure cooker.  Now this does have it’s benefits like veggies don’t get mushy like they can do in a crockpot because they’ve been cooking for 8 hours, and of course you can make your favorite crockpot recipes in less than an hour.

Now what does this have to do with hard boiled eggs?  Well Instant Port Hard Boiled Eggs aren’t really boiled, they’re pressure cooked in just about 7 minutes.  Wow right?  Well I guess it’s pretty amazing because in 7 minutes you actually do end up with perfectly cooked hard boiled eggs that are very easy to peel.  So no frustrating and wasteful egg shells with some of the whites stubbornly stuck on them; no weirdly shaped eggs with sides gouged out because the whites stuck to the shells.  In short perfect eggs for coloring and making deviled eggs.

How do you make Instant Pot Hard Boiled Eggs?  Easy peasy!  Here’s how!

Place trivet onto the bottom of your Instant Pot.

Add 1 cup of water.

Arrange as many eggs as you can on the trivet, I have a model Lux80 and can fit about 16 large eggs.

Lock lid in place making sure valve is in sealing position.

Turn Instant Pot on to Manual and adjust time to 7 Minutes.

When Pot beeps let it depressurize naturally for 5 minutes – watch the timer on the pot.

When it reaches 5 minutes carefully turn valve to venting for quick pressure release.

Prepare a large bowl with ice water.

Once pot is completely depressurized open lid and using tongs or slotted spoon lift eggs out of pot and place in bowl of ice water to stop the cooking process.

Leave eggs in ice bath for 5 minutes then use or store as needed.

You’ll see what I mean when you peel those eggs, the shell seems to literally just fall off!  And of course the egg is cooked perfectly too!


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Instant Pot Roasted Rosemary Potatoes

Instant Pot Roasted Rosemary Potatoes

Instant pot rosemary roasted potatoesI’m so loving my new Instant Pot! It’s like a crockpot on steroids!  It does everything my old crockpot does but faster!  Imagine roasting potatoes in just 7 minutes.  I made these delicious Instant Pot Roasted Rosemary Potatoes for our last family barbecue.

It’s super easy to make using those cute baby potatoes you can buy by the sack at Costco or Sam’s Club.  It makes a great side side for barbecues, roasts, and whatever your like! They’re creamy, crunchy, and so yummy.   Here’s my recipe of Instant Pot Roasted Rosemary Potatoes!

Ingredients:

2 Lbs. Baby Potato Medley or combination of baby yukon gold & red potatoes

1 Tbs Fresh Rosemary

2 Tbs Garlic Powder

1 Tbs Sea Salt

1 Tbs Black Pepper

1/4 Cup Olive Oil

1 Cup chicken or vegetable broth

1 Sprig Fresh Rosemary

Directions:

Turn on Instant Pot and set on sauté.

Wash potatoes and pat dry with paper towel and place in a bowl

Combine seasonings with olive oil and drizzle over potatoes

Toss potatoes in the oil making sure all potatoes are covered with oil

When pot is hot place potatoes in pot to brown on all sides – you may have to do this in batches

Remove browned potatoes from pot and turn off pot

Place trivet on the bottom of the pot

Add broth then carefully place potatoes on trivet

Place sprig of rosemary on top of potatoes

Place lid on pot making sure the valve is on sealing

Turn pot on to Manual setting and adjust time to 7 minutes

When timer goes off quick release the pressure by carefully turning the valve on to venting

When all the pressure has been released open pot and plate potatoes for serving.

instant pot roasted rosemary potatoes


instant pot roasted rosemary potatoes
Instant Pot Roasted Rosemary Potatoes
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The Best Homemade Applesauce

The Best Homemade Applesauce

ApplesauceThanksgiving is next week.  I started my annual holiday cooking routine last this week.  From now until the New Year yummy aromas will be coming from my kitchen!  The annual game of cat and mouse will begin; family members sneaking tastes of pies, cookies, and candies while I try to keep them hidden.  Last year my son and husband went thru a couple of pecan pies a couple of days before Thanksgiving, luckily I made 6 pies!

The first thing I make every year is my homemade applesauce which we use instead of cranberry sauce.  It goes great with roast turkey and the Prime Rib roast we make for Christmas.  Sealed in mason jars or even just stored in the fridge and the sauce will last thru the holidays.

Over the years I’ve tried different types of apples to make my sauce.  You never quite realize just how many types of apples there are until you start shopping for them.  I’ve used Fuji, Mackintosh, Delicious, Gala, and Granny Smith apples just to name a few I’ve tried.  I’ve discovered that the best applesauce is made by using different types of apples.  Yes each apple variety has its own unique flavor and texture so mixing them up makes for a  tastier and more robust sauce.

My family will only eat my homemade applesauce, no store bought sauce for them.  Even my grandson, Dion, who absolutely will not touch store bought sauce, even as an infant, loves my sauce.  It’s sweet and laced with lots of cinnamon.  Dion says he likes it because it has a nice texture, not the strained baby food like texture the ones from the store have.  It’s a bit chunky, but not too chunky, even the twins, Harper and Sadi, love it!  By the way the cinnamon can be optional!  My grandson Devon has recently declared that he dislikes cinnamon (this declaration boggles my mind as he still loves cinnamon rolls) so before I add the cinnamon I set aside a small portion just for him.

The applesauce is easy to make, just a bit time consuming.  That’s why I make it well ahead of time.
This allows it to chill, we feel applesauce should be served cold.  Here’s my recipe, it will make 2 pint size jars or 1 quart size jar.

Ingredients:

2 Red Delicious Apples

2 Golden Delicious Apples

2 Gala or Mackintosh Apples

2 Granny Smith Apples

2 cups sugar (add more if you want it sweeter or less if you don’t want it so sweet)

6+ Cups Water

1 tbls. ground cinnamon (you can adjust this to suit your taste)

Directions:

1.  Fill a large pot about half way with water.

2.  Wash and peel apples, then cut into bite size chunks about 1/2″ big

3.  Place apple pieces in pot of water.  Add more water if needed to cover the apples.  The top layer will float a bit.

4.  Add sugar and stir.

5.  Cook on stove over medium heat until water has been absorbed.  Stir occasionally to keep bottom from burning.  As it cooks and softens you can mash the chunks a bit with the spoon used to stir.  The sauce will start turning brownish.  If it starts to bubble reduce heat.  This process takes about 2-3 hours.

6.  When the apples have all liquified and water evaporated remove pot from heat.

7.  Stir in cinnamon.

8.  Seal in mason jars according to canning instructions or allow to cool then transfer to sealed containers and store in refrigerator.  Even If you seal it in jars you should store it in the fridge so it will be cool when served.

You can serve this as a snack, or with roast turkey or beef, and pork chops.  It’s really yummy!

The Best Homemade Applesauce
Print Recipe
Homemade applesauce goes great with roast turkey and the Prime Rib roast we make for Thanksgiving and Christmas. Sealed in mason jars or even just stored in the fridge and the sauce will last thru the holidays.
Servings Prep Time
2 Pints 30 Minutes
Cook Time Passive Time
2 - 3 Hours 2 - 3 Hours
Servings Prep Time
2 Pints 30 Minutes
Cook Time Passive Time
2 - 3 Hours 2 - 3 Hours
The Best Homemade Applesauce
Print Recipe
Homemade applesauce goes great with roast turkey and the Prime Rib roast we make for Thanksgiving and Christmas. Sealed in mason jars or even just stored in the fridge and the sauce will last thru the holidays.
Servings Prep Time
2 Pints 30 Minutes
Cook Time Passive Time
2 - 3 Hours 2 - 3 Hours
Servings Prep Time
2 Pints 30 Minutes
Cook Time Passive Time
2 - 3 Hours 2 - 3 Hours
Ingredients
Servings: Pints
Instructions
  1. Fill a large pot about half way with water. This is why I put 6+ cups of water in the ingredients. You can adjust it to fill your pot.
  2. Wash and peel apples, then cut into bite size chunks about 1/2" big
  3. Place apple pieces in pot of water. Add more water if needed to cover the apples. The top layer will float a bit.
  4. Add sugar and stir.
  5. Cook on stove over medium heat until water has been absorbed. Stir occasionally to keep bottom from burning. As it cooks and softens you can mash the chunks a bit with the spoon used to stir. The sauce will start turning brownish. If it starts to bubble reduce heat. This process takes about 2-3 hours.
  6. When the apples have all liquified and water evaporated remove pot from heat.
  7. Stir in cinnamon.
  8. Seal in mason jars according to canning instructions or allow to cool then transfer to sealed containers and store in refrigerator. Even If you seal it in jars you should store it in the fridge so it will be cool when served.
Recipe Notes

You can also make this applesauce in a crockpot.  Just dump all the ingredients, except the cinnamon, into the pot.  Cook for about 6 hours, add cinnamon, and place in storage containers.

If you do make it in the crockpot don't leave it much longer than 6 hours, overcooking will turn it into apple butter.  That's good too!

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Steamed Chicken Adobo Buns – Adobong Siopao

Steamed Chicken Adobo Buns – Adobong Siopao

siopaoThe steamed or baked asian bun.  What exactly is it.  Well Filipinos call it “Siopao”, in China it’s called a “Bao”, and in Hawaii we call it “Manapua”.  These names all refer to the same thing.  That soft spongy ball of dough filled with a variety of fillings like sweet char siu pork, chicken curry, Chinese sausage, or sweet black bean paste; then steamed or baked to perfection.

Siopao, Bao, Manapua, or whatever you want to call it is a family favorite.  It can be an appetizer, a snack, lunch, dinner, or dessert.  It all depends on what it’s filled with.  It’s the perfect picnic food.  Easy to pack and very easy to eat.  Don’t forget it’s delicious too!

In Hawaii and all over Asia these steamed or baked buns are sold out of food trucks, in restaurants, and even at neighborhood convenience stores like 7Eleven.  Everyone has their own favorite place where they’ll swear make the best buns.  In Hawaii my all time favorite is the Aiea Manapua & Snack Shop, this little hole in the wall joint  that has been serving the most amazing char sui and shoyu chicken manapuas for years.

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But in some places siopao or baos are not so easily found and there fore you may have to make it at home whenever you’ve got a yen for some.  Or sometimes you just want a unique filling that they don’t sell in the stores.  That’s why we have this tried and true Siopao recipe that we use to make homemade steamed buns.  In this recipe I will fill it with another Filipino favorite, chicken adobo.

You can use the my Chicken Adobo recipe just substitute boneless chicken thighs instead of bone in chicken parts.   Or you can fill it with Pork Adobo, it’s the same recipe as the chicken but uses pork butt instead of chicken.  Or you can fill it with your favorite meat or veggies.  Really the recipe for the bun is the same regardless of the filling you choose to use.  Click here for chicken adobo recipe.

So today I’m sharing the recipe for the steamed bun dough.  You can fill it with anything you want.

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Ingredients:

1/4 cup warm water

1 packet active dry yeast

2 tbs. sugar

1 1/2 cup warm water

1/2 cup sugar

4 1/2 – 5 cups flour

3 tbs. oil

1 1/2 tsp. salt

Directions:

Place the 1/4 cup warm water in a small bowl or measuring cup

Add dry yeast packet and 2 tbs. sugar

Do not stir just swish it around so the yeast is wet and the sugar disolves

Set aside for about 10 minutes or until it is frothy

Place the remaining ingredients in a mixing bowl, but do not add all the flour.  Start with about 4 cups, you can add the remaining flour as you knead to get the correct dough consistency.  You may not need all the flour.

Add the activated yeast mix and mix well to form a medium soft dough.  Add remaining flour in small increments until you achieve the correct consistency.

Knead the dough by hand or with an electric mixer using the dough hook attachment.  Knead until the dough is very smooth and elastic.

Turn into and oiled mixing bowl.  Roll the dough in the bowl to cover with oil.

Cover with plastic film and leave to rise in a warm place until it doubles in size.

Punch out excess air and divide into about 24 balls.

Flatten each ball into a flat circle on a lightly floured surface.  Flatten dough to about 1/4″ thick.

siopaoPlace a heaping tablespoonful of filling in the center of the flat dough then draw edges towards the center and crimp or twist closed.

Place each ball on a small square of parchment paper, crimped side down and let rest until it doubles in size.

Be patient because properly risen dough will turn into light and fluffy buns!

When dough is properly risen steam each bun on high heat for 15 – 20 minutes.

Serve warm or cold.  Store left over buns in the fridge in zip lock bags.  To reheat either re-steam or cover with a damp paper towel and heat in the


siopao
Chicken Adobo Siopao
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siopao
Chicken Adobo Siopao
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Ingredients
Yeast Starter
Dough
Servings:
Instructions
Yeast Starter
  1. Place the 1/4 cup warm water in a small bowl or measuring cup Add dry yeast packet and 2 tbs. sugar Do not stir just swish it around so the yeast is wet and the sugar disolves Set aside for about 10 minutes or until it is frothy
Dough
  1. Place the remaining ingredients in a mixing bowl, but do not add all the flour.  Start with about 4 cups, you can add the remaining flour as you knead to get the correct dough consistency.  You may not need all the flour. 
  2. Add the activated yeast mix and mix well to form a medium soft dough.  Add remaining flour in small increments until you achieve the correct consistency.
  3. Knead the dough by hand or with an electric mixer using the dough hook attachment.  Knead until the dough is very smooth and elastic.
  4. Turn into and oiled mixing bowl.  Roll the dough in the bowl to cover with oil.
  5. Cover with plastic film and leave to rise in a warm place until it doubles in size.
  6. Punch out excess air and divide into about 24 balls.
  7. Flatten each ball into a flat circle on a lightly floured surface.  Flatten dough to about 1/4" thick.
  8. Place a heaping tablespoonful of filling in the center of the flat dough then draw edges towards the center and crimp or twist closed.
  9. Place each ball on a small square of parchment paper, crimped side down and let rest until it doubles in size.
  10. Be patient because properly risen dough will turn into light and fluffy buns!
  11. When dough is properly risen steam each bun on high heat for 15 - 20 minutes.
  12. Serve warm or cold.  Store left over buns in the fridge in zip lock bags.  To reheat either re-steam or cover with a damp paper towel and heat in the 
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