I absolutely love finding a new twist on an old favorite! Living in the south, collards are a stable, but “how” you cook them is pretty standard. Imagine my surprise when my boyfriend and I stumbled across marinated collards at the market. I envisioned this flavorful explosion of flavors that matched the bright colors! NOT! The greens were very very firm and while the colors were great the flavor was lacking.
If you don’t know me by now I am the queen of “I can make that at home”! So here we go!
• 1 pound fresh collard greens, cleans and sliced
• 1 C. carrots, julienned
• 1 red onion, julienned
• 1 red bell pepper, julienned
• 1/2 C. rice vinegar
• 1/2 C. olive oil
• 2 tbsp honey
• 1 tsp dried mustard
• 1 tsp celery seed
• 1/2 tsp garlic, minced
• 1/2 tsp kosher salt
• 1/2 tsp fresh cracked black pepper
1. Clean and slice the collards removing the tough stalk.
2. Add the julienned carrots, peppers, and red onions.
3. Combine the vinegar, oil, dried mustard, salt, pepper, celery seed, and honey in a sauce pan and bring to a boil.
4. Pour the sauce over the fresh veggies and toss.
5. Place the salad in a heavy place deal bag and force all the air out of the bag.
6. Marinate the salad for as little as 24 hours or up to 2 days.
Prior to tasting quiche, I thought it was one of the most difficult dishes to make. Watching my step mom make it for the first time, I was convinced I’d need a DOZEN eggs…minimum! It was so so delicious! She used so much gooey cheese, flakey crust! I was in heaven! I was torn, her recipe was exhausting!
Several weeks later I stumbled across a recipe in the newspaper of all places and my world was forever changed. Since 1998 this is the ONLY quiche recipe I’ve every used. The beauty of this recipe is the versatility. You can make this dish your very own. Use this recipe for breakfast, brunch, or even dinner! Crustless or individual quiches using a muffin tin this is the PERFECT recipe and you’ll never need another recipe ♥
- Preheat the oven to 350 degrees
- Combine mayonnaise, evaporated milk, lightly beaten eggs, and flour in a large bowl mix well.
- Add any combination of other ingredients i.e. broccoli or ham or spinach*
- Pour mixture into the pie crust
- Bake for 45-50 minutes
*I have several combinations that are a big hit with family and friends:
Tuna, onions, and mozzarella cheese
Broccoli, ham cubes, and cheddar cheese
It’s official…I LOVE soup…I LOVE NOODLES…and I’m COLD! I think I’m driving my daughter bonkers, but it’s quick, filling, healthy, and easy to make. What’s NOT to love? This is my “go to” meal after a weight lifting session to help power me back up, but tonight this is my “go to” warm me up meal (smile). If you’re familiar with Bim Bim Bap, a wonderful Korean dish made with rice, this is a quick version using noodles as the primary starch.
1 package of Ramen noodles
2 oz raw flank steak
2 green onions chopped
5 baby bella mushrooms thinly sliced
1/4 cup matchstick carrots
1 half cucumber sliced
1 cup wilted spinach
1 tsp sesame seeds
drizzled sesame oil
Prepare the Ramen noodles according to the package directions. While the noodles are cooking, slice the raw flank steak as thinly as possible and set aside. Slice all of the remaining veggies and place in small piles. Place cooked noodles in the bowl and arrange veggies and steak on top of the noodles. Pour the hot broth on top of the noodles and veggies, sprinkle with sesame seeds, and drizzle with sesame oil….ENJOY!