Category Archives: Side

Amazing Frittata Fiesta  

Breakfast, Dinner Ideas, Lite and Weight Watcher Recipes, Side, Vegetables July 15, 2026 Leave a comment
Slice of vegetable frittata with tomatoes, spinach, and asparagus on plate
A vibrant slice of vegetable frittata

Eggs are a delightful culinary canvas any time of day—breakfast, lunch or dinner—and every part is edible, even the shell when ground for calcium. While shell color doesn’t change flavor, I’m lucky to know farmers whose hens lay blue, green, pink, brown and white eggs—Easter surprises all year. Those backyard eggs are incredibly fresh and, to me, taste like sunshine on a plate. Versatile and nutritious, eggs adapt to countless meals. Try a playful baked frittata: toss in your favorite vegetables, bits of cheese and a pinch of herbs to make a signature version. Serve a colorful tossed salad alongside a warm slice of frittata for a satisfying, balanced dinner.

Ingredients

  • 7 Large Eggs
  • ¼ cup of Whole Milk
  • 1/3 cup of cheese (see NOTE below for choices)
  • Dash of salt
  • Dash of pepper
  • ¼ cup of parsley, finely chopped
  • 1 teaspoon of fresh thyme
  • Up to 1-½ cup of vegetables, (see NOTE below)

Process

  1. Preheat oven to 350F.
  2. Spray a deep pie plate, or a 11”x5” 7” oven proof dish
  3. Beat all ingredients together
  4. Mix egg mixture with your choice of vegetables and cheese
  5. Bake in a preheated oven for 30 minutes or until a knife inserted in the middle comes out clean.

NOTE: Add-in Ingredients in ½ cup increments, up to 1-1/2 cups

Recommended Vegetables for Frittatas

  • Asparagus: Tender asparagus tips provide delicate, almost sweet notes while the slightly firmer stalks contribute a gentle snap. Roasting or sautéing the asparagus briefly before adding it to the pan concentrates its natural sugars and softens any fibrousness, producing a tender result without losing its color.
  • Spinach: A classic choice, spinach wilts down significantly and adds a rich green element. It is well paired with various cheeses and herbs.
  • Mushrooms: They add a savory depth of flavor and a nice texture. Sauté them before adding them to the egg mixture to enhance their taste.
  • Bell Peppers: Available in various colors, bell peppers add sweetness and crunch. They should be sautéed until tender before mixing with the eggs.
  • Zucchini: This vegetable adds moisture and a mild flavor. Sauté it to reduce excess water before adding it to the frittata.
  • Onions: They provide a strong flavor base. Caramelizing onions before adding them can enhance their sweetness and depth.
  • Broccoli: This hearty vegetable holds its shape well and adds a nice crunch. It should be steamed or sautéed until tender before use.
  • Tomatoes: Fresh or sun-dried tomatoes can add a burst of flavor. If using fresh tomatoes, pat them dry to avoid excess moisture in the frittata.

Popular Cheese Choices

Cheddar: A good choice is cheddar because it adds creamy, tangy flavor and melts well, making the frittata richer. Choose mild, medium, or sharp to suit your taste. Use block cheese instead of pre-shredded for better melting and texture.
Mozzarella: Mozzarella has a mild taste and melts well, giving a creamy, stretchy texture. Fresh mozzarella contains more moisture and makes a frittata softer. Low-moisture mozzarella is drier and gives a firmer result.
Feta: This crumbly, tangy cheese adds a Mediterranean flavor. It pairs well with spinach, tomatoes, and olives. Feta does not melt fully but adds a salty, textured contrast.
Parmesan: A firm, nutty cheese that adds savory flavor. It does not melt smoothly like soft cheeses, but you can grate it into the eggs or sprinkle it on top for a tasty finish.
Gruyère and Pecorino Romano: Gruyère has a mild, nutty, slightly sweet taste and melts smoothly, so it works well in vegetable or meat frittatas. Pecorino Romano is saltier and sharper, so use only a small amount in strong, meat-based frittatas.

Tips for Using Cheese in Frittatas

  • Grate or crumble your own cheese to ensure smooth melting and avoid additives found in pre-shredded cheese.
  • Combine cheeses for complex flavors, such as mozzarella with Parmesan or cheddar with Gruyère.
  • Moderate the amount to prevent a greasy or overly heavy frittata.

Pair with ingredients:

  • Vegetable frittata: mozzarella, Gruyère, Parmesan, or goat cheese
  • Meat frittata: cheddar, Pecorino Romano, or Gruyère
  • Mediterranean frittata: use feta, goat cheese, or mozzarella. Choose cheese based on the flavor and texture you want. Try different combinations to find a balanced taste.

Caprese gets playful!

Salads, Side June 3, 2026 Leave a comment
Cut basil leaves into thin ribbons

Juicy tomatoes, pillowy mozzarella and basil shimmy together. Add peppery arugula, drizzle tangy balsamic or basil pesto, or stack these flavors into a ciabatta for a grab-and-go Caprese sandwich. Fold in prosciutto, creamy avocado or charred peppers for surprising textures. Thread ingredients onto skewers for a party-ready bite — bright, fresh, and totally irresistible. Try four fun Caprese variations and even a cheeky eggs Benedict twist with mozzarella, tomatoes, and pesto for a brunch surprise.

Version #1

Classic Caprese layered salad

INGREDIENTS

  • Fresh Spinach, or arugula (optional)
  • 4 medium sized juicy, ripe tomatoes, sliced in ¼ inch slices
  • 6 ounces of fresh mozzarella cheese, sliced
  • 1 bunch of fresh basil, rinsed and pulled apart into individual leaves

PROCESS

  1. Line a plate or platter with washed spinach leaves, stems removed.
  2. Arrange the tomato slices on top of the spinach
  3. Sprinkle with ½ teaspoon of kosher or sea salt
  4. Layer half of the basil ribbons on top of the tomatoes
  5. Layer the mozzarella cheese on top of the basil
  6. Sprinkle remaining basil on top of the cheese
  7. Pour the Balsamic vinegarette on top of layers
  8. Serve at room temperature

Balsamic Vinegarette

  • 2 Tablespoons of extra-virgin olive oil
  • 2 Tablespoons of good balsamic vinegar
  • 2 cloves of garlic sliced into slivers or grated
  • ½ teaspoon of cracked pepper
  • 1 teaspoon Kosher or Sea salt, divided
  • In a small bowl with a lid mix the extra virgin olive oil, balsamic vinegar, ½ teaspoon cracked pepper, ½ teaspoon salt, and garlic. Mix together and set aside for at least 15 minutes to blend flavors.

Version #2

Chopped Tossed Salad

Spinach salad with red and yellow cherry tomatoes, mozzarella balls, and balsamic dressing
A vibrant spinach salad with cherry tomatoes, mozzarella balls, and balsamic drizzle

Chop or dice the tomatoes and the mozzarella and tear up the spinach or arugula, and basil leaves to make the Caprese salad more like a traditional salad served in bowls. This is a nice option if you’re serving the Caprese as a side dish. Serve the Balsamic vinaigrette at the table to let guests choose how much to add.

Version #3

Caprese sandwich with tomato, mozzarella, basil on ciabatta bread and side salad with cherry tomatoes
A delicious caprese sandwich served with a fresh salad and balsamic drizzle

Caprese sandwiches capture the flavors of a Caprese salad in a handheld form. On ciabatta or a baguette split horizontally, drizzle balsamic vinaigrette, then layer tomato slices, fresh mozzarella, basil leaves and a smear of basil pesto. Serve toasted so the cheese melts. For more flavor, add sun-dried tomatoes and a handful of arugula before serving.

Version #4

Caprese Skewers

Skewers with cherry tomatoes, mozzarella balls, and basil leaves on wooden board with balsamic glaze
Fresh Caprese skewers with cherry tomatoes, mozzarella, and basil drizzled in balsamic glaze.

Ingredients

  • Small wooden skewers (or toothpicks)
  • Grape tomatoes
  • Fresh mozzarella cheese pearls
  • Fresh basil leaves
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 teaspoon of Balsamic Glaze
  • Sea salt (to taste)
  • Cracked black pepper

Process

  1. Thread one cherry tomato, followed by a fresh basil leaf (fold in half if large), then a mozzarella pearl. Repeat until all skewers are assembled.
  2. If not using it immediately, cover with plastic wrap and refrigerate for up to 2 hours.
  3. Right before serving, plate the skewers and drizzle with olive oil, and balsamic glaze.
  4. Finish with a pinch of sea salt and cracked black pepper.

Version #5

Caprese Eggs Benedict

Poached eggs on toast with pesto sauce and tomato slices
Delicious poached eggs with pesto on toast and fresh tomato slices

Ingredients

  • 1 tablespoon distilled white vinegar
  • 1 ounce of mozzarella cheese, sliced into 4 pieces
  • 2 English muffins, split
  • 4 large eggs
  • 4 teaspoons pesto
  • Salt to taste

Process

  1. Fill a large saucepan with 3 inches of water and bring to a boil over high heat. Reduce heat to medium-low, pour in vinegar, and keep water at a gentle simmer.
  2. While waiting for water to simmer, place 1 mozzarella cheese slice and 1 tomato slice onto each English muffin half.
  3. Cook in a toaster oven until cheese softens and the English muffin has toasted.
  4. Crack an egg into a small bowl. Holding the bowl just above the simmering water’s surface, gently slip egg into the water. Repeat with the remaining eggs.
  5. Poach eggs until whites are firm, and yolks have thickened but are not hard, about 3 – 3 ½ minutes.
  6. Remove eggs from water with a slotted spoon and dab them on a paper towel to remove excess water.
  7. Place a poached egg on top of each English muffin. Spoon 1 teaspoon of pesto sauce onto each egg and sprinkle with salt.

Ambrosia Fruit Salad

Dessert, Fun Stuff, Salads, Side June 2, 2026 Leave a comment
Place ambrosia in simple neutral kitchen setting

Dive into a playful summer salad pitch! This Ambrosia remix swaps sour cream for tangy Greek yogurt, then tosses in strawberries and blueberries for bright color and punchy texture. Try colored mini-marshmallows or toasted coconut for whimsy, or a splash of citrus to brighten flavors—happy experimenting!

Ingredients

  • 2 cans of pineapple tidbits
  • 2 cans of mandarin oranges
  • 1/2 cup of blueberries
  • 1 cup of sliced strawberries
  • 1 12-ounce container of Cool Whip (or fresh vanilla bean whipped cream)
  • 1 8-ounce container plain or vanilla Greek yogurt
  • 1 bag of mini marshmallows, either plain or colored
  • ½ bag of coconut

Process

  1. Mix all ingredients together and refrigerate for at least 2 hours to let the flavors blend.

Mini Fresh Berry Bread Puddings

Bread, Breakfast, Dessert, Fun Stuff, Side May 18, 2026 Leave a comment
Four square desserts with mixed berries and berry sauce on a round gray plate with a spoon
Fresh Berry Bread Puddings

Imagine a dessert that’s as fun to make as it is delicious to eat—welcome to the world of bread pudding! This treat has a rich history, dating back centuries when clever cooks needed to rescue stale bread from the trash. Instead of wasting it, they turned it into hearty, flavorful dishes, both savory and sweet. Today, bread pudding has evolved into a luxurious delight, often made with fancy breads like brioche and infused with indulgent ingredients such as vanilla beans, bourbon, Gruyère cheese, or crunchy pecans. It’s a versatile dessert that can be dressed up with luscious sauces or fresh fruit, making every bite a delightful experience. Whether you’re reminiscing about childhood or impressing guests with a gourmet twist, bread pudding offers a perfect blend of history, comfort, and elegance. So, gather your ingredients and get ready to create a fun, flavorful masterpiece that celebrates both tradition and decadence.

Makes 6

Ingredients

  • 5 cups of mixed fresh berries, such as blackberries, blueberries, and raspberries (about 3 pints)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons of water
  • 1 vanilla bean split lengthwise
  • 1/2 cup of sugar
  • Pinch of salt
  • 18 thin slices of white sandwich bread (Challah bread can be used; roll out a slice to make thin)

Directions

  1. In a saucepan, cook berries, water, and lemon juice over medium heat until berries release their juices but still hold their shape, about 2 minutes. Slice a vanilla pod down the center and scrape the beans; add the beans to the berry mixture. Stir in sugar and salt; cook until the sugar is dissolved, 3 to 5 minutes. Strain the sauce into a bowl through a sieve or colander; do not discard the berries. Set both aside to cool.
  2. Take a piece of plastic wrap that is 6 inches longer than the cupcake tin. Press it into the cups of the tin. Alternatively, place another muffin tin on top of the plastic wrap to help press it into the cups.
  3. Using a 2-3/4-inch cookie cutter, cut six rounds from the bread slices and set one round in the bottom of each muffing tin.
  4. Using a smaller 2-1/4-inch cookie cutter, cut twelve rounds from the bread and set aside.
  5. Pour 1 tablespoon of sauce into each cup; add 1 tablespoon of reserved cooked berries. Top with smaller bread rounds; add another tablespoon each of sauce and berries. Make another layer of bread, sauce, and berries; top with remaining bread rounds. Press down firmly with the bottom of a glass.
  1. Cover the puddings with plastic wrap. Place a baking sheet on top and add a heavy skillet to weigh it down. Keep it in the refrigerator for at least 4 hours.
  2. To serve, pull up the plastic wrap, and gently unmold each pudding onto plates; drizzle with leftover sauce.

Cook’s Note

Using a cupcake tin lined with plastic wrap makes it easy to form, transport, and unmold the chilled puddings. Spray the tins with cooking spray to help the plastic wrap stay in place.

Bourbon Baked Beans

Dinner Ideas, Fun Stuff, Side, Vegetables April 30, 2026 Leave a comment
Large blue Dutch oven filled with bourbon baked beans garnished with bacon and thyme
Dutch oven filled with rich bourbon baked beans garnished with bacon

Let’s keep the bourbon love going! Here’s a fun twist on baked beans—skip the soaking and grab canned beans for quick prep. Mix in your favorite barbecue sauce, and for an extra kick, try my homemade Bourbon Barbecue Sauce. Perfect for parties or a cozy night in, this recipe adds a delicious, spirited touch to your meal. Cheers to good food and great times!

Ingredients:

  • 8 slices bacon, halved
  • 1 medium onion, cut into small dice
  • 1 medium green pepper, cut into small dice (Optional: add 1 diced jalapeno pepper for heat)
  • 2 (15-ounce) cans of pinto beans, drained and rinsed
  • 1 (15-ounce) can of navy beans, drained and rinsed
  •  3/4 cup barbecue sauce (Try my Bourbon Barbecue Sauce)
  •  1/2 cup dark brown sugar
  •  1/4 cup cider vinegar
  •  ½ cup of strong coffee
  • 1/4 cup Bourbon
  • 3 teaspoons dry mustard or 2 tablespoons Dijon

Process

Adjust the oven rack to the lower-middle position and heat the oven to 400° F.

  1. Fry bacon in a large, deep sauté pan or skillet until partially cooked, releasing about 1/4 cup of drippings.
  2. Remove bacon from the pan and drain on paper towels. Set aside.
  3. Add diced onions and peppers to the drippings in the pan and sauté until tender, about 5 minutes.
  4. Add barbecue sauce, brown sugar, cider vinegar, coffee, mustard, and bourbon. Bring to a boil, remove from heat.
  5. Add the beans and stir.
  6. Pour the beans into a greased 13 x 9-inch pan or a large Dutch oven. Top with reserved bacon pieces. Bake uncovered for about 30 minutes until the edges bubble and the mixture thickens. If the beans seem too watery, bake for an additional 5 minutes. For a darker, caramelized top, briefly broil the dish for a minute or two.
  7. Since canned beans are used, they tend to be slightly firmer. Lightly mash the beans with a spoon to break them up a bit. This helps create a texture similar to that of beans cooked for a longer time, making the dish more uniform and appealing.
  8. The beans thicken as they cool.

Bourbon Barbecue Sauce

Bourbon Barbecue Sauce

Chicken, Dinner Ideas, Fun Stuff, Side April 29, 2026 1 Comment
Jar of homemade bourbon barbecue sauce labeled with small batch Kentucky bourbon
A jar of homemade bourbon barbecue sauce

Imagine a sauce so delicious it turns any grilled or smoked meat into a flavor explosion! Homemade bourbon barbecue sauce is your secret weapon for summer cookouts, family feasts, or just a fun night in. Made with simple ingredients, it blends the smoky richness of traditional barbecue with the sweet, caramel kick of bourbon—creating a taste that’s both complex and irresistible. Best of all, you get to be the chef, choosing fresh, natural ingredients instead of store-bought versions filled with preservatives. This sauce is super easy to whip up and perfect for adding a special touch to chicken, pork, beef, or even veggies. Its rich, smoky, and slightly sweet flavor makes every bite memorable. Whether you’re a barbecue pro or just love good food, this homemade bourbon sauce will quickly become your go-to for turning ordinary meals into extraordinary ones. Get ready to impress your friends and family with your culinary skills and a splash of bourbon magic!

Ingredients

  • 2 cups of ketchup
  • 4 tablespoons Worcestershire sauce
  • 3/4 cup Bourbon
  • 1/4 cup strong coffee
  • 4 tablespoons soy sauce
  • 1 tablespoon spicy brown mustard
  • 1 cup packed brown sugar
  • 1/2 teaspoon cayenne pepper (less if you don’t like spicy, more if you like hot)
  • 4 tablespoons cider vinegar
  • 1 tablespoon Tabasco sauce (optional if you don’t like hot)

Directions

  1. In a medium saucepan, combine all ingredients.
  2. Bring to a boil over high heat, stirring occasionally.
  3. Reduce the heat to low. Simmer for ½ hour, stirring occasionally until thickened.
  4. Store in refrigerator.

Pierogi Wontons

Dinner Ideas, Side, Vegetables, Wonton Wrappers April 13, 2026 Leave a comment
Golden-brown pierogies topped with bacon bits and green onions on a plate with sour cream
Golden-brown pierogies garnished with bacon bits and green onions, served over saurekraut with sour cream

Using Wonton wrappers is a fantastic shortcut for making pierogies, allowing you to create these delicious dumplings quickly and easily. Pierogies can be served boiled and then pan-fried or baked, and are best complemented with toppings like sautéed onions, sour cream, bacon, or fresh herbs like basil. Serve alongside kielbasa, sauerkraut, roasted vegetables, salads, or soups for a crowd-pleasing meal that is easy to make and enjoy.

Ingredients

  • 2 russet potatoes, washed, peeled, and cut into 1-inch pieces
  • 2 garlic clove(s) peeled and sliced lengthwise
  • ½ cup diced onion
  • ½ cup sharp cheddar shredded
  • 2 – 3 Tbsp sour cream
  • Salt and pepper to taste
  • 1 36-count package of wonton dumpling wrappers
  • 2 tablespoons of butter for sautéing pierogies
  • Salt for boiling water

Directions

  1. Combine cut potatoes and garlic in a medium saucepan. Cover with water, add 1 teaspoon of salt, and set the pan over high heat. Bring to a boil, lower the heat, and boil for 15-20 minutes until fork-tender.
  2. In a small pan over medium heat, melt the butter and add the diced onions. Cook onions until soft and translucent. Remove from heat.
  3. Drain and transfer the potato and garlic to a large bowl; add the cheese, onion, and sour cream, and salt and pepper to taste. Mash the mixture together. The mixture should not be dry; it should hold together so it can be scooped with a spoon, and it should not be loose or runny.
  4. Place wonton wrappers on a flat surface. Add a large spoonful of filling in the center of each wrapper. Wet the edges with your fingers, fold the wrapper in half to form a semicircle, and press the edges to seal. To prevent the dumplings from drying out, cover with plastic wrap or place the dumplings on a flat cookie sheet and freeze until ready to use.
  5. When you are ready to cook, bring a large pot of water seasoned with 1 teaspoon of salt to a boil. Drop the pierogies in the boiling water and stir. After 2 – 3 minutes, pierogies should float to the top and be finished cooking. Remove from the water with a slotted spoon and drain.
  6. Heat a skillet with 2 tablespoons of butter on medium heat. When the butter is melted, drop the boiled pierogies into the melted butter and sauté until golden brown on either side.

Old Fashioned Chicken Stew

Dinner Ideas, Side, Soup, Vegetables April 2, 2026 Leave a comment

Homemade chicken stew is a comforting and hearty dish that has the power to transform your space into a warm, inviting haven. Crafted with tender chicken, fresh vegetables, and aromatic herbs, this stew embodies the essence of home-cooked comfort food. The slow simmering process allows the flavors to meld beautifully, creating a rich and savory aroma that fills every corner of your kitchen and living area.

Whether enjoyed on a chilly evening or as a weekend treat, chicken stew is a versatile dish that brings comfort and a sense of belonging. Its aroma not only satisfies the palate but also creates an environment that feels like a warm embrace, making your space smell like home and fostering a sense of well-being and contentment.

Ingredients

  • One 2- to 3-pound chicken fryer, cut up
  • 3 carrots, diced
  • 2 celery stalks, diced
  • 1/2 medium onion, diced or 1 bag of frozen pearl onions
  • ½ bag of frozen peas (optional)
  • 1-1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground thyme
  • 1/4 teaspoon turmeric
  • 2 bay leaves
  • 16 ounces egg noodles
  • 2 teaspoons finely minced fresh parsley
  • Beurre Manié (recipe below) to thicken soup

Process

  1. Put the chicken pieces in a large stock pot and cover the chicken with water. Add a teaspoon of salt.
  2. Bring the water to a boil and then reduce the heat to low. Simmer for 45 minutes.
  3. Remove the chicken from the pot. Set the chicken aside to cool briefly.
  4. When cool enough to handle, shred the chicken with 2 forks, reserving the bones. Return the bones to the pot and boil for 25 minutes.
  5. With a slotted spoon remove the bones from the pot and discard. Reserve the liquid in the pot.
  6. Add the shredded chicken, carrots, celery, onions and peas to the pot. Then add ½ teaspoon salt, pepper, thyme, bay leaves and turmeric. Bring the mixture to a gentle boil and then reduce the heat and simmer for 10 minutes. Stir in the noodles.
  7. Simmer until the noodles are tender, about 15 minutes. Remove the bay leaves with a slotted spoon.
  8. Add the Beurre Manié to thicken the broth gradually, this method allows you to control the thickness more precisely and adds a rich flavor without the risk of lumps. Let stew simmer for 5 minutes and then taste the stew and add more salt or pepper to taste. Sprinkle the minced parsley on top and serve with a rustic loaf of bread and butter.

Beurre Manié

Ingredients

  • 2 tablespoons of flour
  • 2 tablespoons of salted butter, room temperature

Process

  1. Mix the flour and softened butter together with a fork or hands.
  2. Knead together until a soft paste forms.

Spinach Salad with Candied Pecans

Appetizers, Dinner Ideas, Fun Stuff, Lite and Weight Watcher Recipes, Salads, Side, Weight Watcher Friendly March 22, 2026 Leave a comment

Cooking with fresh ingredients is a delightful adventure that sparks joy and creativity. Making a spinach salad with candied pecans turns mealtime into a fun, vibrant experience, filling my kitchen with warmth and happiness. It’s a simple way to add excitement and flavor to everyday meals.

Ingredients

  • 1 tablespoon butter
  • ½ cup pecan halves
  • 2 tablespoons brown sugar
  • 2 tablespoons of balsamic or white wine vinegar
  • 2 tablespoons of olive oil
  • 1 6-ounce package of baby spinach, long stems removed
  • 1 Pomegranate, seeded
  • ¼ cup feta or Gorgonzola cheese

Directions

  1. Melt butter in a small frying pan over low heat.
  2. Add pecans and 1 tablespoon of the brown sugar.
  3. Cook for 2 to 3 minutes, stirring constantly until nuts are caramelized.
  4. Spread out on wax or parchment paper to cool.
  5. In a jar with a lid, combine the remaining brown sugar, olive oil and vinegar, shake until sugar is melted.
  6. Place spinach in a large salad bowl and coat with the dressing, mix.
  7. Stir in pecans and pomegranate seeds, sprinkle with feta cheese or Gorgonzola cheese

Optional stir ins:

  • Thinly sliced tart apple
  • Golden raisins
  • Sliced Strawberries
  • Raspberries
  • Blueberries

Toasted Ramen Noodle Salad

Appetizers, Dinner Ideas, Fun Stuff, Salads, Side March 18, 2026 Leave a comment

This salad is light, refreshing, and delicious, perfect for summer barbecues or dinners. It features a satisfying crunch from toasted ramen noodles, sesame seeds, sunflower seeds, and almonds. Feel free to customize the ingredients to suit your taste preferences, making it a versatile dish.

Ingredients

  • 1 16-ounce package of coleslaw mix
  • 4 scallions, sliced or 1/8 cup chopped red onion
  • ½ cup slivered almonds
  • ½ cup sunflower seeds (hauled)
  • 2 tablespoons sesame seeds
  • 2 packages of Ramen Noodles, broken (chicken or pork flavor, keep flavor packet)

Dressing Mix

  • ½ cup olive or vegetable oil
  • 3 tablespoons seasoned rice vinegar
  • 3 tablespoons white vinegar
  • 1 teaspoon soy sauce
  • Seasoning from the ramen packets
  • 2 tablespoons granulated sugar

Process

  1. Preheat the oven to 350°F. (175°C).
  2. Spread broken ramen noodles, sunflower seeds, and almonds onto a baking sheet.
  3. Bake noodle mixture in the preheated oven until fragrant and toasted, 10 minutes. Set aside to cool to room temperature.
  4. In a large serving bowl, combine shredded cabbage, onion, cooled almonds, sesame seeds, sunflower seeds, and Ramen Noodles.
  5. To make the dressing: In a jar with a lid combine oil, reserved ramen seasoning packets, vinegar, soy sauce, sugar, and black pepper together in a jar and shake until the sugar is melted.
  • Add grilled chicken or shrimp to make it a full meal.
  • Finely chop and add in other veggies like broccoli, cauliflower, or thinly sliced bell peppers.
  • Make your ramen noodle salad at least two hours ahead so the noodles can soften in the refrigerator.
  • Leftovers can be stored in the fridge for up to 2 days. Stir them before reserving to refresh the flavors again.