Wednesday, June 11, 2014

Sally's Sunny Vegetable Salad

This recipe comes from one of my favorite book series authors, Joanne Fluke.  I made this salad for an outdoor dinner we had with some friends that stopped in from out of town.  It was very successful.  Everyone really enjoyed this salad.  Kudos to Joanne Fluke!

by Joanne Fluke

5 cups chopped broccoli florets
5 cups chopped cauliflower florets
2 cups shredded cheddar cheese (sharp)
½ cup golden raisins or dried cranberries
2/3 cup chopped green onions (scallions)

½ cup white granulated sugar
1 cup mayonnaise
2 Tablespoons red wine or raspberry vinegar

6 strips bacon, cooked and crumbled (or ½ cup bacon bits)
¼ cup shelled, salted and toasted sunflower seeds

Chop the broccoli and cauliflower florets into tiny bite-sized pieces.

Combine the broccoli and cauliflower in a large salad bowl.  Add the shredded cheese and mix it with your fingers.

Mix in the raisins or cranberries and the scallions.

In a small bowl, combine the sugar, mayonnaise and vinegar.  Mix it with a rubber spatula or a whisk until it is smooth.

Pour the dressing you just mixed over the top of the salad.  Toss it or stir it with a spoon or spatula until the vegetables are coated with the dressing.  Cover the bowl with plastic wrap and refrigerate for 2 or more hours until ready to serve. 

Sprinkle bacon bits on top.

Sprinkle with sunflower seeds on top of that.

Yield: 12 to 16 servings

Tuesday, June 10, 2014

Chicken Schnitzel

This is a big favorite of my son's.  He has been asking for it for about two weeks now.  I finally made it and he loved it.  I didn't have any white wine so I just used extra chicken broth.  Apparently, it worked for him.

Chicken Schnitzel


2 large eggs
1 clove garlic, minced
1/2 teaspoon minced fresh parsley
coarse salt
ground pepper
1 cup fresh breadcrumb (made from 3 slices white bread)
1/2 cup grated Parmesan cheese
4 (6 oz) chicken cutlets, pounded to an even 1/4 inch thickness
4 tablespoons olive oil


1 tablespoon butter
1/4 cup dry white wine
1/2 cup chicken broth (low sodium)
1 tablespoon fresh lemon juice


1.   Beat eggs in a shallow bowl with garlic, parsley, salt and pepper.
2.   In a separate shallow bowl, combine breadcrumbs and Parmesan cheese.
3.   Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on to help it stick.
4.   For each 2 cutlets, heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat.
5.   Cook 2 cutlets at a time until golden brown and cooked through, about 3 minutes per side.
6.   Transfer the cooked chicken cutlets to an oven-proof platter or pan, and keep warm in the oven while cooking the remaining cutlets and making the sauce.
7.   Wipe the skillet clean with paper towels.
8.   Heat butter until melted and add wine.
9.   Heat 30 seconds and stir in broth and lemon juice.
10. Season with salt and pepper.
11. Simmer 2 minutes.
12. Pour broth mixture over cutlets and serve.


The Creative Cook