Thursday, August 6, 2015

Day #6 - Slump Day

We've all heard of Wednesday being Hump Day, well I dubbed today Slump Day.  We have been doing nothing but just slumping around.

Actually, that is not true.  We started the day by taking a few mile walk on the Centennial Trail.  We started at the Rhododendron Trailhead and walked south.  It is a nature protected area so there were lots of trees and the sounds of birds, bunnies, frogs and other little creatures.  It is a very straight part of the trail, and not much change in scenery.  There also weren't many people on the trail this morning which is a big plus for me.  I'm not sure if it was because it was a work day or if it was because we had a very welcomed rain shower last night and early this morning.

At any rate, once we were back in the car heading home, the slump set in.  It was just one of those days.  We did absolutely nothing of what one could call productive.  And truth be told, I'm having a challenge trying to think of anything to write about, so I will share a few salad recipes I've made over the past few weeks.  It has been hot and the thought cooking "side dishes" to go with whatever we have been barbecuing has not been appealing.  The salads were better than fair, but far from fantastic.  
I'll be taking the Paula Deen's Corn Salad to a neighborhood potluck on Saturday.  (We have owned this house for 25 years.  In those 25 years, there have been two potlucks - always scheduled when someone new moves into the 'hood.  We are not a potluck/party neighborhood.  We are a neighborhood of "over the fence" talkers.  We will go and hope to find an excuse to leave early.  Is it wrong to pray for rain?)  The recipes came from Pinterest and were modified to fit the bland tastebuds of my dear husband.

Grill Corn and Avocodo Salad

2-3 ears of fresh corn, cooked and sliced off of cob
1 pint of cherry tomatoes, washed and cut in half
1 avocodo, peeled, sliced and diced in medium sized chunks
Dried cilantro to taste (original recipe called for 2 tbsp fresh cilantro chopped)

Combine items above in a bowl.

Whisk together: 

Juice of 1 lime
3 tbsp vegetable oil
1 tbsp honey
1 clove garlic, minced
S&P to taste
a dash of cayenne pepper

Add dressing to salad and gently toss/stir to coat and combine.  Let set at least 15 minutes for flavors to mingle.

Serves 4-6.  This recipe came from the website, fortheloveofcooking.net


Paula Deen's Corn Salad

2 - 15oz cans of whole kernel corn, drained
2 cups grated cheddar
1 cup chopped celery (original recipe called for green pepper, not celery)
½ cup red onion, chopped
1 cup mayonnaise
1 - 10.5 oz bag of Chili Cheese Fritos, crushed

Combine everything but the Fritos, and chill.  Stir in Fritos before serving.

Note:  If you are eating only part of the salad, and intending the rest for left overs, I would add the fritos to each individual serving.  I put them all in at once, and then had two days of left over salad with soggy fritos.  I would say this serves 6-8.

Ramen Noodle Broccoli Cole Slaw

1 Package (3 ounces) Ramen NoodlesOriental Flavor (others work well also)
1 Package (12 Ounces) Broccoli Slaw (in the bagged salad section of the store)
1 Stick (8 TBS) Butter
1/3 Cup Slivered Almonds

Dressing: 

1/3 Cup Olive Oil
1/4 Cup Brown Sugar
4 TBS Apple Cider Vinegar
Seasoning Packet From the Ramon Noodle Mix

Crush the Ramen noodles with a rolling pin while melting butter in a large skillet over low/medium heat. 

Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat). 

Meanwhile, whisk together all the dressing ingredients in a small bowl. 

Place the shredded broccoli into bowl and toss with the noodles, almonds.

Pour dressing over salad and toss to coat.  Chill 1 hour or longer.

Note:  This is similar to what I call Chinese Chicken Salad, minus the chicken.  The broccoli slaw gave it a different texture than traditional shredded lettuce.  If I were making it again, I would use regular vegetable oil rather than olive oil.  I would substitute white sugar and then only use 3 TBS of the apple cider vinegar.  Also, I thought the whole stick of butter was a bit much so I used only half a stick.  Next time, I will just use oil.  I didn't think the butter added to the flavor enough to warrant using it over canola or olive oil.

The recipe came from erecipecards.blogspot.com

Now, back to slumping.....


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