1 pound pre-packaged cole slaw mix
2 packs Ramen noodles (chicken flavor), broken up
one bunch green onions chopped
1 cup sunflower seeds
1 cup cashews
Dressing mix:
1/3 cup white vinegar
1/4 cup oil
1/2 cup sugar
2 package ramen season packets
Mix together in jar with tight fitting lid and shake.
Preparation
Cook noodles according to package directions and rinse in cold water. Add cole slaw mix and green onions. Cover with dressing and toss. Add sunflower seeds and cashews before serving.
Last night the hubby emailed me from work saying he wanted to go out for breakfast this morning. He said he would do some research and could I do some as well. I happened to be eating my dinner when I got his email. By the time I started doing my research he had already located the Bluegrass Grill and emailed me that it would be a contender. I said that would be fine with me. I did do some more research but just could not find something that was unique or a major chain. I do not mind chain restaurants in fact I eat at major chains quiet often. When traveling I like to try something that is local to the area that I am visiting. Other places we have been while on our trip to Chattanooga have been just that unique. We decided that would indeed go to the bluegrass grill this morning. It was not a bad experience at all I highly recommend the place. I had the Greek Omelet which is made with Feta Cheese, Mozzarella Cheese and Gyro Meat. Very tasty. You can order grits or potatoes with it. Being the good southern girl that I am I opted for the cheese grits. Hubby had the Spanakopita Omelet with Gyro meat. His was very tasty as well. He had grits also. I must say this place seems to have a decent business even on a weekday morning. They seem to know what they are doing. The grits were very good too. Most places that offer grits just do not know how to properly make grits I find. This place is the exception. The grits were not soupy nor were they lumpy like most places make. They were just the right consistency.
Well my hubby and I have been enjoying some good eats while in Chattanooga. Hubby was searching for a unique place to eat and came across Aretha’s. As my hubby posted on his blog this morning the photo of his waffle that he had. I tasted it and it was very good. I do highly recommend this place if you are in the Chattanooga area. I had the Italian omelet which was very tasty also. One strange thing I did notice about the place is that you can order a beer with your breakfast no kidding. It is a small restaurant in the art district of Chattanooga. If you are not paying attention you may miss the place like we did this morning. Hubby was paying more attention to the cars on the road than the building we were looking for.
My inspiration for this recipe came from my husbands favorite chicken dish. The story behind this recipe is that hubby and I were on a business trip staying in a hotel with a kitchenette. The kitchenette is very small so we do not have an oven to bake in. We do have a cook top and a microwave. I just could not get behind the idea of nuking salmon even though they are individually wrapped and package says they are microwavable. For those of you wishing to cut your prep time down can buy your veggies pre chopped if you choose. I do 9 times out of 10. For those who cannot eat pasta feel free to substitute Quinoa or Brown Rice if you wish. Another note you can cook your salmon a number of ways this was the easiest way considering all we had was a cook top and a microwave.
4 Salmon filets
1 red pepper chopped
1 yellow pepper chopped
1 green pepper chopped
parsley for garnish (Fresh or Dried) I use dried
1 box pine nut couscous (Quinoa or Brown Rice Can Be substituted)
1 pkg crumbled sundried tomato feta cheese
1 tbsp lemon juice
mrs dash garden herb seasoning no salt added season to taste
Cook your couscous rice or Quinoa in Chicken Stock following directions on the box.
Combine your feta cheese, peppers, and lemon juice and set aside.
Season with Mrs Dash and Sauté your Salmon until it flakes usually 10 min.
Once your couscous, rice, or Quinoa is done combine that with the
Feta, Pepper Mixture and garnish with Parsley. Top your fish with the
I found this recipe from my local newspaper a few years ago. I did not have pimentos nor do I like them so I just omitted them from the recipe.
Main Dishes:
Crabmeat Casserole
Ingredients
1-1/2 tablespoons butter
4 tablespoons shredded cheese (your choice)
2 tablespoons flour
1 dash salt
1 dash pepper
1-1/2 cups whole milk
1 pimiento, chopped
1 can (4 ounces) mushroom pieces, sauteed in small amount of butter
1/2 pound imitation crabmeat, cut up
1 sealed package of saltine cracker crumbs
3 tablespoons butter or margarine, for topping
Instructions
In 2-quart saucepan, blend 1-1/2 tablespoons butter, cheese, flour, salt and pepper.
Add milk and cook over low heat to form sauce.
Saute mushrooms in small amount of butter.
Add the pimientos, mushrooms and crabmeat to the sauce.
Place mixture in a buttered 2-quart casserole.
Top with cracker crumbs (thick layer) and dot with 3 tablespoons butter.
Bake at 350 degrees until butter is melted and cracker crumbs browned.
My husband and I decided last night that we wanted to try the new Stir Fry Mongolian Grill. I must say it did not disappoint us at all. It is reasonably priced and good variety on the menu. The waiter and staff were friendly and prompt. I would expect nothing less in the south. I will absolutely be going back and recommending to my friends.
We have been to other Mongolian BBQ Restaurants in the various states that we have lived in over the last 16 1/2 years. If you are in the Huntsville area you should really try this place for something different.
2 pounds boneless, skinless chicken breasts 2 cans cream of chicken with herbs 2 cans cream of mushroom with roasted garlic 1 package dry Lipton soup mix, herb and garlic flavor 1 can water
Preparation
Put chicken in crockpot. Mix other ingredients together and pour over chicken. Cook on Medium-low heat for 4 – 6 hours. Serve over rice or noodles.
I Know that most people are going to say what this sounds odd but it is really tasty. Last night my hubby and I were thinking of something to do for dinner and came up with this idea. Use leftovers from when you make beef and salsa burritos and instead of tortillas use a pizza crust. The pizza crust can be your choice of homemade or frozen whichever is easier for you
Ingredients
1 pizza crust
1 pkg of mexican style shredded cheese
leftover beef and salsa mixture
prepare your pizza crust and top with the beef and salsa mixture and cheese. Place in a 425 oven for 15 minutes or until done time may vary with your oven. Let cool for a few minutes and then slice and serve.
About 14 years ago my husband and I discovered a recipe for beef and Salsa burritos. I always tweak a recipe to mine and my husbands taste. One day when I did not have enough ground beef I decided that I would try it with half ground beef and half sausage. It turned out to be a good idea as it is one of my hubby’s favorite dishes. Below is my version.
1 Tbsp. chili powder
1/4 tsp. ground cumin
1 10-oz. pkg. frozen chopped spinach, defrosted, well-drained
1 cup prepared chunky salsa
3/4 cup shredded Mexican four cheese blend
8 medium flour tortillas,warmed
Directions:
In a large non-stick skillet, brown ground beef and sausage over medium heat 8-10 minutes or until no longer pink, stirring occasionally. Pour off drippings. Season beef with chili powder,and cumin, Stir in spinach and salsa; heat through. Remove from heat; stir in cheese.
To serve, spoon 1/2 cup beef mixture in center of each tortilla. Fold bottom edge up over filling; fold sides to center, overlapping edges.
Preparation:
In a bowl combine bread crumbs, garlic, parsley, cheese, thyme, lemon peel and salt. Mix well. Add 4 tablespoon
melted butter and toss lightly to coat, set aside.
Pat salmon dry. Place skin side down in a greased baking dish. Brush with remaining butter, cover
with crumb mixture. Bake in 350 degree oven for 20-25 minutes or until flakes easily with a fork.
