Poppy Seed dressing for a summer salad

I love poppyseed dressing and most people have the ingredients in their pantry to make this simple recipe. You could use this dressing on may different salads but my favorite is to use it with a spinach salad with fresh strawberries and slivered almonds. This would be another great salad option to take to a bbq this summer.

POPPY SEED DRESSING:

1/2 c. mayonnaise
2 tbsp. vinegar
1/3 c. sugar
1/4 c. whole milk
2 tbsp. poppy seeds

Sweet restaurant slaw for your upcoming summer bbq's!

I know cole slaw is easy and cheap to just buy at your local deli for a bbq but I ask you to try this recipe. It is just as easier and probably cheaper to make it from scratch. If you are asked to bring a side dish to a bbq this summer I ask you to try this recipe and I do not think you will disappointed!

Ingredients

• 1 (16 ounce) bag coleslaw mix
• 2 tablespoons diced onion
• 2/3 cup creamy salad dressing (such as Miracle Whip™)
• 3 tablespoons vegetable oil
• 1/2 cup white sugar
• 1 tablespoon white vinegar
• 1/4 teaspoon salt
• 1/2 teaspoon poppy seeds

Directions

1. Combine the coleslaw mix and onion in a large bowl.
2. Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

Mac and Cheese made easily

I really love mac and cheese but never have been a person who ate the kind out of the box. Who needs to anyways when you have a recipe like this which is just as easy and really quick! The great thing about mac and cheese is as soon as you learn the technique you can really be creative and add your own twists. I added a boneless ham steak to this recipe cut into cubes so it would have a protein in it. You can use pepper jack cheese instead and mix in a can of green chilies to put a mexican twist on it! You could substitute swiss cheese and mix in ham and chicken for a chicken cordon bleu mac and cheese. Use your imagination and see what twists you can come up with!

Ingredients

• 1/4 cup all-purpose flour
• 2 1/2 cups 1% low-fat milk
• 1 cup shredded extrasharp cheddar cheese, divided
• 6 ounces light processed cheese (such as Velvetta light), cubed
• 6 cups hot cooked elbow macaroni (about 3 cups uncooked)
• 1/4 teaspoon salt
• cooking spray

Directions

1. Preheat oven to 375
2. Lightly spoon flour into a dry measuring cup, level with a knife. Heat a large saucepan over medium heat, add flour. Gradually add milk, stirring with a whisk until blended. Cook until thick (about 8-10 minutes), stirring frequently. Stir in 2/3 cup cheddar cheese and processed cheese, and cook 3 minutes or until cheeses melt, stirring frequently. Remove from heat, stir in macaroni and salt.
3. Spoon into a 2-quart casserole dish coated with cooking spray. Sprinkle with 1/3 cup cheddar cheese. Bake at 375 for 25 minutes or until bubbly.
4. Enjoy!!!

Screen Door: a must go to restaurant in Portland

Fried oysters benedict with cheese grits
Heavenly praline coated bacon
Breakfast Corn dog
Lemon Ricotta Pancakes

Brisket Hash with eggs and toast

Cheese grits with ham and poached eggs

If you live in the Portland area or visit the area Screen Door is a must go-to restaurant. I would describe it by southern cooking, with a NW organic flair. Whether you go for dinner M-S or breakfast (only sat and sun), you will not be disappointed. Be aware whether you go for dinner or breakfast you will have a wait but it will be worth it.

Another great crock pot meal made by my husband: Beef Barley Stew

It is June and the rain has yet to stop in Washington, so I am still craving comfort foods. I decided I wanted to make a stew and was excited when I saw this recipe unlike previous beef stews I have made. Don't make my lack of picture for this recipe stop you from trying it, stew just really isn't a very photogenic meal, but I promise if you try this you will not be disappointed. What really made me want to try this particular recipe was the replacement of potatoes by the barley. If you like stew and are in need of a good comfort food this is one to try! If you consider yourself a non-cook, you will be successful with this one, I promise! Look at the directions, they do not get any easier than that!!!!!!!!

Ingredients

• 1/2 lb lean stew meat cut into small pieces
• 4 carrots, peeled and cut into small pieces
• 1 cup yellow onions, chopped
• 1/2 cup bell pepper (color of your choice), coarsely chopped
• 1 clove garlic, pressed or finely chopped
• 1/2 lb fresh button mushrooms, quartered
• 3/4 cup dry pearl barley
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried sweet basil
• 1 bay leaf
• 5 cups fat-free, low-sodium beef broth

Directions

1. Combine all ingredients in slow cooker.
2. Cover. Cook on low 9-10 hours.

Shredded beef tacos for Cinco de Mayo!

I love making theme dinners, so in honor of Cinco de Mayo I made shredded beef which could be used in any of your favorite mexican dishes; tacos, taco salad, enchiladas, burritos or quesadillas. I made simple tacos with guacamole and some shredded cheese but the possibilities are endless to what you prefer. This recipe was quick and easy. I actually used a thawed rump roast and it cooked quickly, about 4 hours, but if you want it to cook while you are at work definitely go with a frozen piece of meat (9 hours as the recipe says) or it will be overcooked when you get home. This recipe would be really good if you are having a group of people over for dinner.

Ingredients

• 1 (4 pound) frozen rump roast
• 1 cup white wine
• 2 (7.75 ounce) cans Mexican style hot tomato sauce
• 3 tablespoons crushed garlic
• salt and ground black pepper to taste
• 1 bunch green onions, chopped
• 1 cup chopped fresh cilantro

Directions

1. Place the frozen roast in the slow cooker. Pour the wine and Mexican style hot tomato sauce over the top. Season with garlic, and salt and pepper to taste.
2. Cover, and cook on Low for 9 hours. When done, the roast should shred easily with a fork. Shred the roast into the juices, and mix in the chopped green onions and cilantro.

Easy enough for MY man to make pork carnitas!

So I have been wanting to make carnitas for awhile and when I saw how easy it was to make in the crock pot I decided to give it a go.

When we went to the grocery store this week I was delighted to see how cheap pork shoulder is. We got a 4 lb pork shoulder (we chose to get bone-in for more flavor) and it only set us back $8.00. You could also do this recipe with pork butt if you prefer or if they do not have pork shoulder at your grocery store that day.

Brian ended up having the day off work today, so when I talked to him in the morning I asked if he could put this together. Luckily when it come to just throwing a couple things in a crock pot he was not afraid to give it a try.

When I got home from work I was delighted by the aromas that I could smell even before I entered the house. At dinner we were even more delighted with the outcome!

Brian could not stop saying how easy this was, and how he could not take credit for making something that was so easy to do. That is what is misunderstood about cooking, it does not have to be difficult or take a long time to create a good, satisfying meal.

Now that we have a little one coming in three short months, I'm sure this is a recipe we will make again. Nothing like throwing a couple of things in a crock pot, going to work and coming home to a great meal that only took minutes to make!

This is also a great weekend recipe if you are having company over at night and are going to be running around all day. Who doesn't love a pulled pork taco? I hope you try this recipe and enjoy it as much as we did.

Ingredients

• 4 lbs pork shoulder
• 1 cup fresh squeezed orange juice, or just use the OJ in your fridge if you want =)
• 1/2 cup freshly squeezed lime
• 8 cloves garlic (skin removed but whole)
• 1 tbsp salt
• 1 tbsp cumin
• 1 cup chicken broth
• corn tortillas
• sour cream, salsa, guacamole, cilantro, lime wedges (chose what you like, optional)

Directions

• Use a 6 quart slow cooker. In a small bowl, combine the salt and cumin. Rub mixture all over the pork, then plop into the slow cooker. Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly over the top.
  
  Cook on low for about 8 hours, or until the pork shreds quite easily with a fork.
  
  
• Shred meat fully and serve on warmed corn tortillas with desired toppings.