Basic Corn Bread You can Switch Up 5 Ways

corn-bread

This is a hardworking recipe!  There are a few variations listed below to take you from basic corn bread to muffins, to chili-topping dumplings.

The basic corn bread is actually a rather dry bread and it is perfect for the base of my favourite holiday dressing –  Corn Bread Dressing.  You could serve it beside Spicy Chili or with butter and jam while it is warm and fresh from the oven. Continue reading “Basic Corn Bread You can Switch Up 5 Ways”

Freezer Cole Slaw

Freezer Cole Slaw

This Freezer Cole Slaw is another double-duty recipe.  You can make up a big batch of this stuff and FREEZE it!  You can freeze it in whatever quantity works for your family. It make a great little side salad serving to go in lunches or a last minute side for BBQ sausages or burgers. Continue reading “Freezer Cole Slaw”

Apple Pecan Salad

apple-pecan-salad

This is a great fall salad recipe.  If you are lucky enough to be able to source freshly picked apples it is outstanding.  But, since apples are available all year round in most places you can make it any time.

I like to use pecan halves for the candied nuts. If the nut pieces are too fine they sort of get lost in the mix.  With the halves – you know when you get one!   You can use walnuts instead of pecans if you prefer.

I think it might also be good with dried cranberries instead of the dates.  I haven’t tried that yet but if anyone does let me know how you liked it!

Update Nov 11, 2016.  I changed the photo of this salad to better reflect it. Sorry for any confusion… the other pic just had to go!!

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Apple Pecan Salad
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Course Appetizer
Cuisine American
Servings
servings
Ingredients
Dressing
  • 1/4 cup balsamic vinegar
  • 1/4 cup walnut oil
  • 1 1/2 Tbsps champagne vinegar
Candied Pecans
  • 1/2 cup sugar
  • 2 Tbsps balsamic vinegar
  • 1 1/2 cups pecan pieces I like halves
Salad
  • 8 cups romaine lettuce or sturdy greens of your choice
  • 2 red apples unpeeled, diced (store in lemon water to avoid browning)
  • 6 oz old Cheddar cheese grated
  • 1 1/2 cups dates finely chopped
  • 4 large shallots finely minced
Course Appetizer
Cuisine American
Servings
servings
Ingredients
Dressing
  • 1/4 cup balsamic vinegar
  • 1/4 cup walnut oil
  • 1 1/2 Tbsps champagne vinegar
Candied Pecans
  • 1/2 cup sugar
  • 2 Tbsps balsamic vinegar
  • 1 1/2 cups pecan pieces I like halves
Salad
  • 8 cups romaine lettuce or sturdy greens of your choice
  • 2 red apples unpeeled, diced (store in lemon water to avoid browning)
  • 6 oz old Cheddar cheese grated
  • 1 1/2 cups dates finely chopped
  • 4 large shallots finely minced
Apple Pecan Salad
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Instructions
Dressing
  1. Mix all dressing ingredients and shake well.
Candied Pecans
  1. Mix the sugar and balsamic vinegar in a non-stick skillet. Melt the sugar and vinegar over medium heat then add pecans to coat. Cook over medium heat, stirring frequently until the sugar mix is reduced and syrupy enough to coat the nuts - about 8 minutes but this will vary depending on your heat level and size of pan. Be careful not to burn this mixture.
  2. When nuts are thickly coated pour them out in a single layer on a piece of parchment paper to let them cool and harden. Break the nuts apart when they are cool.
Salad
  1. Mix all salad ingredients in a large bowl. Toss with dressing and incorporate nuts just before serving.
    Mix all salad ingredients in a large bowl. Toss with dressing and incorporate nuts just before serving.
Recipe Notes

Variations:  You can use Hazelnut oil instead of walnut oil.  You can substitute walnuts for the pecans if you prefer.

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Warm Creamy Potato Salad

bacon-and-beer-potato salad

I can’t decide which potato salad I like best!  This is the 3rd variation of German potato salad  I am posting. The base of this is the same as Warm Potato Salad with Beer– only the dressing is different!

This creamy one is really interesting as well because of the warm butter, beer mix you pour over the hot potato dice.  I think you will get a lot of people asking what is in this salad because unless you have seen the recipe it is hard to put your finger on on what you are tasting.

I like this one with Schnitzel because the creaminess offsets the dryness of the schnitzel cutlet.  You can keep it relatively calorie light by using light mayonnaise and light sour cream.

As you may know from my other posts my favourite new way to cook my potatoes is in my pressure cooker, 15-17 minutes for 12 whole medium size potatoes!  And no mushiness!  I feel like I am becoming a broken record!

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Warm Creamy Potato Salad
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Course Main Dish
Cuisine German
Prep Time 15 minutes
Cook Time 17 minutes for pressure cooking, 40 for stove top
Passive Time 20 minutes
Servings
servings
Ingredients
  • 12 medium white or yellow potatoes
  • 4 strips bacon sliced 1/4"
  • 1 medium yellow onion diced
  • 2 Tbsps butter melted
  • 2 Tbsps cider vinegar
  • 2 Tbsp light beer (optional) (like Corona, Coors or a lager)
  • 1 Tbsp sugar
  • 1/2 Tbsp salt
Dressing
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tsp salt
Course Main Dish
Cuisine German
Prep Time 15 minutes
Cook Time 17 minutes for pressure cooking, 40 for stove top
Passive Time 20 minutes
Servings
servings
Ingredients
  • 12 medium white or yellow potatoes
  • 4 strips bacon sliced 1/4"
  • 1 medium yellow onion diced
  • 2 Tbsps butter melted
  • 2 Tbsps cider vinegar
  • 2 Tbsp light beer (optional) (like Corona, Coors or a lager)
  • 1 Tbsp sugar
  • 1/2 Tbsp salt
Dressing
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tsp salt
Warm Creamy Potato Salad
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Instructions
  1. Lightly scrub potatoes. Cook whole with skins on. On a stove top this would take about 40 minutes in a dutch oven. Or, follow your pressure cooker instructions and cook for approximately 11 minutes. (Pressure cooker produces preferred final texture).
  2. Allow cooked potatoes to cool until you can handle to peel. They should still be warm to hot.
  3. While potatoes are cooking and cooling, sautée the bacon pieces and onion in a skillet.
  4. Mix the first quantities of butter, beer, cider vinegar, sugar and salt in small dish and microwave to melt the butter and heat mixture.
  5. When potatoes are cool enough to handle, peel and dice them. While they are still warm mix them with the warm bacon and onions. Mix in the warm butter mixture and let them stand about 5 minutes to absorb.
Dressing
  1. Mix the dressing ingredients together in a microwaveable cup. Heat gently -do not boil. I did about 2 minutes on 3/4 power in my microwave.
  2. Pour warm dressing over warm salad and serve.
Recipe Notes

If you want to make this and serve later in the day, prepare the potato salad and mix in the butter mixture to be absorbed. Do not pour the dressing over it until you are ready to serve it.  I would warm the potato salad gently in the microwave (not on high power). Warm the dressing and then pour over the rewarmed potato salad.

If you have leftovers to rewarm do so gently in the microwave.

 

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