Good morning! I have one more #CookoutWeek recipe for you this week, and a reminder to go enter the great grilling giveaway! You can find it on my #CookoutWeek post here.
This is my mother-in-law’s recipe for a simple broccoli salad. I like broccoli salad with dried fruit and sunflower seeds and all that jazz, but I really love this one just for its simplicity. Plus, all the bacon.
I took this to a potluck the other night. I had my salad in a stainless steel bowl, and I put it inside another stainless bowl filled with ice. Worked well at keeping it cool in the heat, so I was less worried about having the mayonnaise sit out.
Cut broccoli florets into bite-size pieces. You should have at least 2 cups of pieces. Dice onion very finely (I use a food chopper for this, because I don't like big pieces of raw onion). Crumble or chop bacon. In a large bowl, mix together broccoli, onion, bacon, and diced cheese. In another measuring cup or bowl, whisk together mayonnaise, sugar, and vinegar. Pour dressing over salad and toss. Refrigerate at least 2 hours before tossing again and serving.
I received a package of True Made Foods from the company. No other compensation was received for this post.
For part of #CookoutWeek, I received a great little package from True Made Foods. It included their three current products: Ketchup, BBQ Sauce, and Veracha Hot Sauce. I love what True Made is doing – they use vegetables to naturally sweeten their sauces, cutting the sugars in half to make more nutritious sauces. And these sauces taste amazing.
As someone who tries to stick with real foods as much as I can, I love what True Made Foods is doing. For this recipe, I incorporated their Veracha Hot Sauce into an Asian-inspired marinade. Veracha is a thick, mildly spicy hot sauce, perfect for people like me who like things on the milder side. Veracha uses a combination of vegetables alongside jalapenos and cayenne to add the kick.
Everyone in our family enjoyed these grilled pork chops. I used my grill pan, because (like I said) our outside grill isn’t working right now. I’m sure they’d be even better with some charcoal flavor, too. 🙂
How can you go wrong with this cast of characters? I love having a big stockpile of Asian ingredients to throw together great marinades, sauces, stir-fries, and so forth.
1 to 2 T Veracha Hot Sauce (or other hot sauce, to taste)
1/2 tsp. ground pepper
2 cloves garlic, minced or pressed
1 1/2 lbs. bone-in pork loin chops
Whisk together all ingredients except pork chops in a bowl or measuring cup. Place pork chops in a large freezer bag, pour in marinade, and seal bag. Marinade in the refrigerator at least 4 hours, up to overnight.
When ready to grill, preheat grill to medium-high heat. If using a grill pan, coat lightly with grapeseed oil or other unflavored, high-heat oil. Remove pork chops from marinade and let sit on a plate at room temperature while grill heats.
Grill pork chops on one side for 4 minutes; flip and cook another 3 minutes or until chops read an internal temperature of 145F. Let rest for 10 minutes before servings.
If I ever want to feel really lame as a food blogger (which I am not, really), a visit to Culinary Adventures with Camilla will do it for me. The woman is pretty much a miracle: she is a mom to two boys and sometimes posts four recipes a day, highlighting her family’s adventuresome eating style. And this month, her blog was my assignment for the Secret Recipe Club.
There is no way on earth, though, I can feel any animosity toward Cam. She is a wonderful food blogger, super supportive of other bloggers, and the group leader of our SRC Group B. I’m just jealous of her amazing blogging prowess, which I do not have.
My kids will generally eat any kind of chicken, no matter how it’s flavored, as long as it’s not too spicy. Which is good for me, since Mama doesn’t tolerate heat very well, although sad for Daddy, who loves spicy food. I was glad everyone loved this chicken, and we will definitely make it again.
1 1/2 to 2 lbs. chicken thighs (you can use skin-on, bone-in, or boneless/skinless)
4 cloves garlic, minced or pressed
1 tsp. ground cardamom
1 tsp. paprika
1/4 tsp. ground ginger
1/2 tsp. ground coriander or dried cilantro
1 T cumin
1 tsp. turmeric
3/4 tsp. sea salt
1/2 tsp. ground black pepper
Place raw thighs in a single layer in a 9x13 pan or other large, flat container. Mix all spices (remaining ingredients except oil) in a bowl, then rub chicken all over with the mixture. Cover container and refrigerate overnight.
Remove chicken for the fridge at least 30 minutes before cooking time. Preheat oven to 400F. Move chicken to a baking dish if needed. Drizzle with olive oil for browning. Roast in the oven for 30-40 minutes, until chicken is cooked through.
(For bone-in thighs, you may need to increase this time. Boneless ones may take less time. Start checking after about 25 minutes to see if thighs are cooked through.)
Many, many years ago, I shared a favorite recipe from Kelly Minter’s No Other Gods Bible study, which I worked on when I was at LifeWay. It was high time to update this recipe with my own proportions and instructions!
We decided this summer to eat beans and rice once a week. My kids are so spoiled when it comes to food, given that we eat in the dining hall nine months of the year. They can pick and choose whatever they want, and definitely have never considered we or other people might not be able to afford meat or fresh ingredients. So this “beans and rice plan” has been a way to talk to them about people in other countries and how they eat. Not to mention it doesn’t hurt for us to eat meatless and save a few dollars, too. Mr. V and I love beans and rice and hope our kids can learn to love them.
(Verdict from week 1: David ate rice. Joshua ate one bite of avocado. Libbie found she could eat beans with a lot of rice and cheese, although she thought the texture was strange. I am proud of her for trying something new.)
Kelly’s original recipe calls for 4 whole cups of cheese on top of the beans. I used about 2 1/2 cups and our beans were swimming in cheese, so I think that’s plenty!
I realize the cheese increases the price on a beans-and-rice meal, but it’s a good place to start if you have kids who are scared of beans. I like these with avocado and sour cream, too, but they’re just as good as written (or with a runny egg for breakfast).
You can cook the brown rice however you like; I use Alton Brown’s method of oven-baked rice often, but the oven temps on this won’t match up. For this recipe, I used my brand-new Instant Pot to make the rice, and I was really happy with the texture and outcome! For brown rice, you use a ratio of 1 cup of rice to 1 1/4 cup water or liquid and cook for 22 minutes on high pressure. It’s like magic!
I got an ice cream maker for Christmas this year. It’s the attachment for my KitchenAid, so I love that it’s not really a whole other appliance to store. I just throw the bowl in my chest freezer to keep it cold, and the couple other pieces up with the rest of my KA stuff.
But I had only made ice cream once! What is my problem? And that time it was a simple coconut milk ice cream for when we had David off dairy. That one turned out hard as a rock in the freezer, although the kids still loved it! But I was unsure of how to proceed with a more “normal” ice cream.
Use a vegetable peeler to peel big strips of zest from two lemons; set aside. Juice the lemons to get 1/2 cup of juice. Place juice and 2 T sugar in a small saucepan over medium heat. Heat and stir until sugar dissolves. Pour into a measuring cup and place in the refrigerator to cool.
Ice Cream Base
To prepare, measure out the two cups of milk. Then, measure cornstarch into a small bowl. Add 2 Tablespoons of the milk and whisk to make a slurry. Set aside. In another small bowl, whisk salt into cream cheese and set aside. Fill a large bowl with ice and water.
In a large saucepan over medium-high heat, combine remaining milk, heavy cream, sugar, corn syrup, and the zest from the lemons. Bring to a bubble and let boil 4 minutes, stirring occasionally as needed. Remove from heat; add cornstarch slurry to the pot and whisk. Return to heat and let cook until it thickens somewhat, about 1 minute.
Remove from heat; whisk in cream cheese mixture. Pour ice cream base into a gallon-size freezer bag and seal; then place the bag in the ice water, submerging. Let sit for about 30 minutes, until the mixture is cool.
To make the ice cream
Set up your maker per instructions. Remove zest strips from the ice cream base, then add base to the maker. Start it up, then drizzle in the lemon syrup. Let churn until ice cream is the consistency of soft serve. Remove to a container with an airtight lid, pressing parchment paper onto the top of the ice cream before sealing with lid. Freeze for 2-4 hours before eating.
I couldn’t help myself: I had to try this recipe for a Super Bowl party my Sunday School class had on Sunday night. It comes from Erin Brighton’s blog, which I shared in my big #FoodBloggerLove post earlier today.
It’s Erin’s Creamy Black Bean and Corn Dip. The only substitution I made was using plain Greek yogurt instead of sour cream. The recipe turned out SO good – although you must let it sit for a few hours for all the flavors to blend together. I adore the Magically Delicious Corn Dip, but this one gave it a run for its money! Now you can make both and have a warm or cold option.
15.25 oz. can whole kernel yellow corn, drained (can substitute 1 cup fresh corn kernels when in season)
2 jalapeños, seeded, diced fine
3 green onions, white and light green parts, sliced
1 c. shredded cheddar cheese
1/2 tsp. each salt and black pepper
1/2 c. plain Greek yogurt
1/2 c. mayonnaise
Stir together first five ingredients (through cheese). Add salt and pepper, mayo, and yogurt and mix well to combine. Refrigerate, covered, for at least 2 hours. Serve cold with tortilla chips for dipping.