Broccoli Salad Recipe

This is my favorite broccoli salad…it’s great year-round, but since it’s warming up again, I thought I’d share it.

2 bunches broccoli (~2-1/4 pounds)
10 thin slices of bacon
1 large red onion
2 carrots
1/3 cup raisins (or currants)
1 cup mayonnaise (I used reduced fat)
1/4 cup sugar
2 Tablespoons cider vinegar
1/2 teaspoons black pepper
1/2 cup toasted sunflower seeds (I use raw pumpkin seeds that I sprayed olive oil on and stuck them under the broiler in the oven to toast)

Cut broccoli flowerets into smaller bite-size pieces. Cut off the tough outer layer of the stalks and chop up the tender part into bite size pieces. You need about 8 cups of broccoli. Shred carrots. Slice onions into julienne strips. Cook bacon until crisp and then crumble.

Place all in a large bowl, add raisins.

In a small bowl whisk together mayo, sugar, vinegar and pepper. Combine dressing with veggies and refrigerate for at least 2 hours before serving, mixing once during this time. Top with seeds.

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Paula Deen’s Christmas Ham for Easter

NOTE: Since I see a lot of people looking up this recipe I thought I’d let you know how it turned out. The ham with the marmalade/mustard rub was EXCELLENT ~ very tasty. BUT ~ personally, I’d leave off the crust. Or at least use a pie crust instead, as the crescent rolls kept sliding off the ham!

I was watching Paula Deen on the Food Network last Christmas and drooling over her CHRISTMAS HAM recipe…only we were invited over to the in-laws for Christmas and I didn’t get to make it! So, guess what I’m making for Easter!?! 🙂

Also will be making scalloped potatoes and from Raley’s Something Extra Spring 2008 magazine, MUSHROOM & ASPARAGUS SALAD.

süp ~ soup, salad, sandwiches…

Sorry about the double post for today ~ but my coworker and I just had lunch at a wonderful place in downtown Reno.

süp ~ soup, salad, sandwiches at 719 S. Virginia Street…for all us “old-timers”, it’s the old Luciano’s place. 

Soup (süp) n. A liquid food prepared from meat, fish or vegetable stock combined with various other ingredients and often containing solid pieces.

This is where we began our dream with the simple yet diverse dish shared in every culture around the world. It can be a brilliant beginning to a fine meal or a satisfying meal on its own. We hope you enjoy the joy of Süp! Christian & Kasey Christensen.

They’re open Monday-Saturday from 11am – 4pm and closed on Sundays.

It’s a small restaurant with about 7 or 8 tables that sit 4 people. When you go in,  you order at the counter and then they seat you. Due to it’s size you can grab a “I’ll Share a Table” placard. They have six soups a day, along with five different sandwiches and five salads.

We both ordered a half Pesto Turkey sandwich with a cup of Chicken Tortilla soup. It didn’t take too long to get our plates ~ and it was a delightful surprise! Not only did we get the HUGE 1/2 sandwich and our nice size cup of soup, but a small side salad and a homemade oatmeal chocolate chip cookie!

The Pesto Turkey was made of real turkey! House roasted turkey breast, pesto spread, provolone cheese, avocado, tomato, romaine and sprouts layered between fresh jalapeno jack bread (which was from The House of Bread on California Street).

The Chicken Tortilla soup was loaded with chunks of chicken, black beans and corn…very tasty with just the right amount of kick to it.

The salad was romaine and baby greens topped with Gorgonzola cheese (my favorite!), strawberry slices and some type of creamy vinaigrette.

If you’re in town ~ go visit! Excellent lunch! Great service! But get there when the doors open at 11!  Busy, Busy, Busy!