Ham Salad

 

So wondering what to do with all that leftover ham that you put in the freezer from Easter. Ham salad makes for a wonderful sandwich as well as a salad topper. It's so easy to whip up too. 

 

1½ cups chopped ham

2 tbsp. miracle whip

2 tbsp. mayonnaise

2 tbsp. finely chopped onion

1 dill pickle, finely chopped

½ tsp. paprika

¼ tsp. celery seed

1 tsp. dry mustard

 

Combine all ingredients in a bowl and stir to combine.  Fill hot dog rolls or a couple slices of bread.  My favorite is a salad topper.

 

Enjoy ♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other 214 (so far- one more day to join) bloggers in the challenge and also check out Crackerberries!

Tangerine Salad - Feeding the Flock 23

 

3 tangerines, peel and separated

1 apple, chopped

¾ cup vanilla yogurt

2 tbsp. cinnamon honey

1 tbsp. coconut

1 tbsp. dried cranberries

¼ tsp. poppy seed

Add the apple and tangerines in a bowl together. 

Combine the yogurt, honey and poppy seed and mix until smooth and the consistency of dressing.  

Pour over the fruit and mix.  

Sprinkle with coconut and cranberries.  

2 servings

Enjoy,

Read about what TODAY is.

Veggie Salad

Veggie Salad

There is no recipe for veggie salad.

Food for Thought:

When you have to eat your vegetables, you might as well have fun with them! 

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,

Potato Salad

New Potato Salad

1 lb. fresh green beans, cut into 1-inch pieces

1 lb. (4 medium) potatoes, peeled and cut into 1-inch pieces

1 tomato, coarsely chopped

4 Tbsp. reduced calorie mayonnaise

4 Tbsp. plain low-fat yogurt

1 tbsp. dill pickle relish

1 tsp. Dijon mustard

½ tsp. celery seed

Cover potatoes with water and bring to a boil. Once water boils reduce heat and cook 5 minutes.  Add green beans, cover and cook 10 minutes longer.  Remove from heat and drain off water. Set aside until cool.

In medium bowl combine mayo, yogurt, relish, mustard, and celery seed. Combine with cooled potatoes and green beans.  Stir in chopped tomato, and garnish with extra if desired.  Chill for 4 hours before serving.

© Crackerberries 2016

Zucchini and Rice Amalgam

Zucchini Rice Amalgam

2 cups cooked brown rice

2 cups diced zucchini

1 cup frozen corn, thawed

3 fresh Chile peppers, thinly sliced

1 small green bell pepper, diced

¼ cup sweet pickle relish, or pickles, chopped

3 tbsp. rice vinegar

2 tbsp. olive oil

1 tsp. oregano

1 tsp. coriander

1 tsp. cardamom

1 tsp. marjoram

1 tsp. onion powder

Salt and pepper to taste

Combine rice and veggies and mix well. In shaker container, combine vinegar, olive oil and spices.  Shake well to combine and pour over rice mixture. Stir to blend. Let stand in fridge for 4-6 hours before serving to absorb flavors.

About six servings

© Crackerberries 2014

Sausage Potato Salad

Sausage Potato Salad

4-5 potatoes, peeled, cubed, and boiled

4 oz. bulk sausage, cooked and drained

1 stalk celery, chopped

1 small onion, diced

1½ cup frozen peas

1 carrot, finely diced

3 hard-boiled eggs, chopped

1 tbsp. sweet pickle relish

 

1 cup light mayonnaise

1 tbsp. prepared mustard

1 tsp. paprika

½ tsp. fresh ground black pepper

½ tsp. kosher salt

 

Combine potatoes, sausage, celery, onion, peas, carrot and relish in large bowl and stir to mix.  In small bowl, combine mayo, mustard and spices.  Add to potato mixture.  Gently fold in eggs.  Refrigerate for several hours before serving.  It’s actually better the second day.

 

 

 

© Crackerberries 2014

Tuna and Bean Salad

Tuna & White Bean Salad

1½ cups white beans (rinsed and drained)

5 oz tuna packed in water

2 cups iceberg lettuces, chopped or torn

¼ cup chopped/sliced red onion

1 tomato, chopped

3 tbsp red wine vinegar

1 tbsp extra virgin olive oil

¼ tsp basil

¼ tsp pepper

Salt and pepper to taste

Combine tuna and beans together in bowl with onion; toss to blend. 

In small jar with screw on cover combine vinegar, olive oil, basil and pepper and shake well. 

Divide lettuce and tomato on two salad plates.  Spoon tuna mixture over top and drizzle with dressing; salt and pepper to taste.  Serve with bread sticks.

© Crackerberries 2013

Tossed Rice Salad

Tossed Rice Salad

Are you tired of the same old salads at picnic gatherings?  Try this alternative to potato salad or macaroni salad.  I was try to think of something different to serve with chicken quesadillas and wanted something cool, not hot.  I had these mixed frozen veggies that aren’t really good by themselves, so this is what I came up with.

3 cups cooked white rice, cooled completely

2 cups frozen mixed veggies (gumbo blend), thawed

1 small green pepper, diced

1 cup chopped *TARD cucumbers

½ dozen or so, cherry tomatoes, halved or quartered, depending on size)

½ tsp celery salt

½ cup creamy Caesar dressing

Hot sauce and sliced green olives (optional)

Combine all ingredients except the hot sauce and green olives, in bowl and toss; chill four hours and salt and pepper to taste before serving.  Garnish with olives and the hot sauce really adds to the flavor.  Not too much, now!

© Crackerberries 2013

Three Bean Salad

Lucky Number 7 Bean Salad

 

This was always my favorite summertime salad.  I’ve doctored it up a little, added a few more beans and gave it a little kick.  Try it out and see what you think.

½ cup red kidney beans

½ cup great northern beans

¼ cup soldier beans

¼ cup black beans

¼ cup pinto beans

¼ cup lima beans

3 cups chicken broth

1 cup water

1 bay leaf

½ tsp black pepper

Combine above ingredients in slow cooker/crock pot and cook on high for four hours.  Do not remove cover during cook time unless more water needs to be added.  Drain, discard bay leaf, rinse and cool completely (about 3 hours in fridge). 

Measure 5 cups of beans and place in large bowl.  Sprinkle with ½ tsp kosher salt and toss.

*2 cups pickled green beans cut into 1 inch pieces, drained, reserve liquid

1 tsp minced garlic

1 cup largely diced onion

3-5 sliced Chile peppers

½ cup reserved pickled green bean broth

½ cup Italian salad dressing

2 Tbsp sugar

½ tsp black pepper
1 tsp parsley

¼ tsp celery seed

Combine pickled green beans, onion and peppers in bowl with mixed beans and toss gently.  In small bowl combine garlic, dilly bean broth, sugar, pepper, parsley and celery seed and mix well.  Slowly add Italian salad dressing while whisking.  Pour mixture over beans and toss to coat.  Let stand in refrigerator for an hour to chill and incorporate flavors before serving.

© Crackerberries 2013

*Note: usually I would use my own dilly beans but I tried making this recipe from BHG and didn't care for them much by themselves, but they are perfect for this recipe.

"Natural" Steak Salad

Steak Marinade

8 oz Sirloin

4 oz Natural Lite Beer

¼ cup olive oil

1 heaping tsp Italian seasoning

1 tsp garlic powder

¾ tsp kosher salt

½ tsp fresh ground pepper

Salad ingredients

½ head iceberg lettuce

½ yellow onion, thinly sliced

4 red potatoes, quartered and cooked

8-9 radishes, sliced

8 romaine lettuce leaves, torn

½ pint grape tomatoes, halved

Dressing

3 Tbsp white wine vinegar

¼ tsp kosher salt

¼ tsp fresh ground pepper

1 Tbsp Dijon mustard

2 Tbsp extra virgin olive oil

½ cup crumbled blue cheese

Prepare the marinade for the steak ahead of time and let steak marinate in fridge for one hour and 15 minutes … give or take a few.  Grill to desired doneness.

Prepare the dressing and keep in fridge until ready to use.

Place the salad in a large serving bowl in order of ingredients given.  Drizzle with dressing, top with grilled steak.  Toss just before serving.

© Crackerberries 2011

BANANA SALAD

Bananas, vinegar, peanuts and an egg…all good for you; put them together with a few other ingredients and wham-bam! My friend, Jody Kusant made this versatile recipe that you can eat for breakfast, or a snack in the middle of the day, it even works as a delectable dessert and it will cure that midnight belly craving too.

1 egg
1 tsp butter
1 scant cup sugar
3 Tbsp water
2 Tbsp vinegar
2 Tbsp evaporated milk and or half & half
¼ cup peanuts
3-4 bananas



Beat egg well; add butter, sugar, vinegar and water and mix well. Cook over medium high heat until mixture thickens (STIRRING CONSTANTLY); will thicken more as it cools. Cool, add milk. Pour over sliced bananas (used three today, but you can use more) and sprinkle with honey roasted peanuts. Toss lightly; will keep in refrigerator for several days.


© Crackerberries 2011

TERIYAKI TURKEY SALAD

1 turkey breast, cooked, sliced thickly
½ cup teriyaki sauce
5 Romaine lettuce leaves, washed & dried with paper towel
2 Roma tomatoes, sliced
¼ cup chopped leek
4 sweet colored peppers, sliced
Fresh ground pepper


Marinate turkey breast in teriyaki sauce for 30 minutes, drain sauce. Sprinkle with fresh ground pepper and in lightly oiled cast iron fry pan, grill turkey just until warmed. Layer lettuce leaves, leeks, tomatoes and pepper and top with turkey. Serve with favorite dressing and garlic sticks.



© Crackerberries 2011