Asian Noodle Salad

  This is the COOLEST salad ever!  I found it on PW’s site a couple of summers ago and it never fails to deliver. Its colorful, its unique and it’s delicious too!

From Pioneer Woman

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SALAD INGREDIENTS:

• 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
• ½ heads Sliced Napa Cabbage, Or More To Taste
• ½ heads Sliced Purple Cabbage, Or More To Taste
• ½ bags Baby Spinach, Or More To Taste
• 1 whole Red Bell Pepper, Sliced Thin
• 1 whole Yellow Bell Pepper, Sliced Thin
• 1 whole Orange Bell Pepper, Thinly Sliced
• 1 bag Bean Sprouts (also Called Mung Bean Sprouts)
• Chopped Cilantro, Up To 1 Bunch, To Taste
• 3 whole Scallions, Sliced
• 3 whole Cucumbers Peeled And Sliced
• 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet

FOR THE DRESSING:

• 1 whole Lime, Juiced
• 8 Tablespoons Olive Oil
• 8 Tablespoons Soy Sauce
• 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
• ⅓ cups Brown Sugar
• 3 Tablespoons Fresh Ginger Chopped
• 2 cloves Garlic, Chopped
• 2 whole Hot Peppers Or Jalapenos, Seeded and Chopped
• Chopped Cilantro

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Note: dressing keeps for up to three days before serving, without cilantro.

  Now be warned, this says it serves SIX.  I think it could serve SIXTEEN! It made 2 HUGE bowls full.  Either plan to serve a crowd or half this baby.  I do not care for it leftover as the spinach gets soggy.

Dig in!

~T

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Cheesy Ranch Potatoes

  I know I have mentioned this before, but I am always looking for fun new sides to try.  So when I saw this one from Crumbs & Chaos, at Friday’s fun Weekend Potluck party, I printed it right away and was making it by Monday.

   My family voted this The #1 Best Red Potato recipe we have ever tried!!!!!!!!  Mmm, mmm, GOOD!

from Crumbs & Chaos

Ingredients

• 3 lbs. RED POTATOES, diced small
• 1 teaspoon PEPPER
• 1/2 teaspoon SEASONING SALT
• 2 teaspoons CHILI POWDER
• 2 Tablespoons BUTTER
• 3 strips BACON, cooked and chopped
• 1/2 cup CHEDDAR CHEESE, shredded
• RANCH DRESSING

Instructions:

Preheat oven to 400 degrees. Place potatoes in a baking dish. Sprinkle them with chili powder, seasoning salt, & pepper. Place butter around the top of the potatoes. Cover with tin foil & cook for an hour or until potatoes are fork tender. Remove from oven and add bacon, cheese, and ranch dressing. Stir and return to oven uncovered until cheese is melted, about 5 minutes.

ENJOY with your favorite meat and veggie!

  A big thank you to the 4 Crumbs & Chaos sisters, for allowing me to share this amazing recipe!

~T

Creamy Onion Potatoes

I don’t know about you, but I am always looking for new side dishes. These Creamy Onion Potatoes came together easily and tasted GREAT!

Ingredients

• 6 cups Cubed Red Potatoes, Cooked
• ⅓ cups Chopped Green Onions
• 16 ounces, weight French Onion Dip
• White Pepper And Salt To Taste
• 4 ounces, weight Shredded Cheese

Wash and cube potatoes. In a large stock pot cover cubed potatoes with water, salt and bring to a boil for 20 minutes or until potatoes are fork tender.
Remove from heat and add onions, onion dip and seasonings to pot. Stir carefully. Transfer to a 1 1/2 Qt baking dish and cover with cheese.
Bake, uncovered for 20 minutes at 350* or until cheese melts.

Dig in!

~T