Home of the Heart Recipe Blog

Broccoli Bacon Salad

4/20/2018

Bacon lover or broccoli fan? Frankly, I haven't heard many people rhapsodize over broccoli they way some do over bacon. But with this combination, you get the best of broccoli nutrition and the taste of bacon. In this case, it's turkey bacon, so pretty healthy after all.

I get more raves for this recipe than almost any of my many other ones. Men in particular give it a thumbs up. Again, it must be the bacon. Great for large gatherings.

Servings: 8-10 Serving size: 1/2 cup Preparation time: 30 minutes
Refrigeration time before serving: 45 minutes minimum

Ingredients
5 cups, broccoli, cut into small floweretts
5 pieces green onion, chopped
5 pieces turkey bacon, cooked and crumbled
2/3 cups raisins
1/3 cup sunflower seeds
1/2 cup light mayonnaise
1/2 cup plain nonfat yogurt
2 tablespoons Orange Muscat Champagne Vinegar
(Trader Joe's)
1 tablespoon sugar
1 teaspoon salt

Directions
1. Combine the first five ingredients.
2. Mix together the last five ingredients for the dressing, mixing well until the sugar is completely dissolved.
3. Add the dressing to the vegetables, coating well.
4. Transfer to serving bowl and refrigerate until ready to eat. Best if refrigerated at least one hour before serving.

I hope you enjoy these recipes. Let me know which one's you've tried and how they turned out.

Good cooking to you,
Linda
Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.

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Sweet Potato Medallions

4/18/2018

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Why go to all the trouble to slice sweet potatoes in fry strips when you can simply slice them into rounds? This method occurred to me one day, and is so much easier. I plan to use it from now on. My other twist to this recipe is the addition of my Parmesan Herb Mix.
Just be sure to make lots of these, because they're addictive.

Serves: 4-6 Preparation time: 15 minutes Baking Time: 30 minutes

Ingredients
1 to 1 1/2 pounds sweet potatoes (large ones are best) or yams
1/4 cup olive oil
1/2 tsp sea salt
1/2 teaspoon paprika
1/2 teaspoon cinnamon
1/2 cup Parmesan Herb Mix

Directions
1. Preheat oven to 425 degrees.
2. Line a baking sheet with aluminum foil
3. Peal the sweet potatoes. Cut into medallions (rounds) about 1/4 inch thick.
4. Measure oil, salt, paprika, and cinnamon into a container with a tight fitting lid.
5. Add the sweet potatoes and seal the container. Shake well to thoroughly coat the medallions.
6. Spread the potatoes out onto the baking sheet in a single layer and sprinkle half the Parmesan Herb Mix.
7. Turn over after about 15 minutes and sprinkle on the rest of the Parmesan Herb Mix.
7. Bake for about another 15 minutes minutes until slightly browned.
8. Transfer immediately to a paper towel lined plate and let drain for a couple of minutes.
9. Serve warm.

I hope you enjoy these recipes. Let me know if you've tried them and how they turned out.

Good cooking to you,
Linda
Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.

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Old-fashioned Pickled Eggs

4/2/2018

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A day or two after Easter is the perfect time to use up those leftover hard boiled eggs. You might have seen them in delicatessens, but I'm guessing you've never tried making them yourself. Pickled eggs are simple to make and handy to include in such dishes as salads, egg salad sandwiches, and deviled eggs, as well as a enjoying them as a high protein snack. Or serve with crackers, cold sliced meats, and cheeses. You'll no doubt find other combinations as well.

The pickling seeps into the center of the egg in about a day, but the longer they're in the brine, the more vinegary they taste. Once pickled, you can store the eggs in the refrigerator for up to a month. Adding pickled beets and their juice to the jar will produce pink eggs.

One dozen hard boiled eggs Preparing and cooking the brine: 20 minutes Pickling: 24 hours to 4 weeks

Ingredients
1 dozen hard boiled egg, peeled
2 cups apple cider vinegar (about)
1 small onion, thinly sliced
1 1/2 teaspoon mixed pickling spice
1/2 teaspoon whole black peppers
1/2 teaspoon mustard seed
1/2 teaspoon salt

Option: 1 pound pickled beets with juice

Directions
1. Mix spices and vinegar in a pan and bring to a boil. Simmer uncovered over medium-low heat for 15 minutes.
2. Pack peeled, hard boiled eggs and sliced onion in a 1 to 1-1/2 quart wide mouth jar.
3. Pour vinegar mixture over eggs until covered, adding more vinegar if necessary.
4. Let cool, then cover tightly and refrigerate for at least 24 hours before serving. The flavor will intensify as the eggs age.
5. Adding pickled beets and their juice to the jar will produce pink eggs.

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Broccoli Bacon Salad

Sweet Potato Medallions

Old-fashioned Pickled Eggs

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