Sweet + Salty+Tangy + Crunchy = Delicious and Unique Coleslaw
I am always looking for new and tasty side dishes to serve up throughout the summer. One day on Pinterest I stumbled upon a recipe for apple bacon coleslaw. I did some more poking around and actually found that there were lots of variations of this type of recipe out there. In true Diva form I pulled from several of the recipes and came up with this one. It, of course, is the best. 😉
Not only did the flavors compliment each other well but so did the textures. Coleslaw usually tends to all be the same consistency but the sweet apples added a really nice crunch to the mix and went so well with the salty bacon and tang from the dressing. I really like to enjoy this dish with some BBQ chicken or ribs for a perfect summer meal.
1/4 c cider vinegar
1 c mayonnaise
1/4 c sugar
1/4 orange juice
2 tbsp lemon juice
2 teaspoons kosher salt
1 tsp pepper
1 fennel bulb, shredded
1 cabbage head, shredded
6 strips of bacon, cooked and chopped
2 green onions, thinly sliced
1/2 c parsley leaves, chopped
4 firm apples, chopped
- In a medium bowl whisk together the vinegar, mayonnaise, sugar, orange juice, lemon juice, salt and pepper until most of the sugar is dissolved.
- Place the fennel, cabbage, bacon, green onions, parsley, and apples together in a bowl and mix together.
- Pour the dressing over the coleslaw and toss to coat.
- Cover and place in the fridge until ready to serve.
If you think this recipe looks great then check out these ones too!
Kohlrabi Dill Coleslaw
Crunchy Pea Salad
Mother’s Day is just around the corner! While going out to brunch is great, I personally think an elegant brunch with my family at home is the best way to spend the day. This time of year we have such fabulous weather in California so sprucing up a table on the patio with some nice linens and flowers can be just as nice as going out to eat. If you are planning on cooking brunch for Mother’s Day for your mom, or perhaps even your wife (hint, hint spouses) here are some of my favorite recipes that any mom would be sure to enjoy. Happy Mother’s day to all the moms out there!
- Asparagus Gruyére Tart
- Moist Banana Nut Bread
- Breakfast Portobellos
- Individual Blueberry Cheesecakes in Mason Jars
- Hot Ham & Swiss Sammies
- Breakfast Potatoes
- Blueberry Cream Cheese Danishes
- Peaches & Cream Cheesecake Bars
- Sausage Gravy
- Almond Poppy Seed Bread
- Broccoli & Cheddar Egg Bake
- Spiced Carrot Bread
- Blueberry French Toast Casserole
- Strawberry Pie
- Raspberry Turnovers
- Leek Quiche
Looking for more brunch ideas or perhaps you are thinking of cooking a nice dinner instead? Check out my recipe box. There are lots of great ideas listed by category there!
Over the past several months I have been on a total broccoli salad kick. Whenever we go to the store I can’t resist getting some at the deli counter. I figured I might as well learn to make my own, and so I did. And it was the bomb diggity! This broccoli salad is the perfect balance of crunchy and creamy, and sweet and salty. I could seriously eat this as a meal all on it’s own, okay I did eat this as a meal all on it’s own. I ate it by the bowlful! It is the perfect summer salad. It’s super light and refreshing. I don’t care if you are a fan of broccoli or not, you will love this recipe. I will make broccoli lovers out of all of you yet!
3 heads of broccoli, chopped into small pieces
1 lb bacon, cooked and crumbled
1/2 red onion, chopped
1 c craisins
1/2 c salted sunflower seeds
1 c mayonnaise
1 tbsp sugar
2 tbsp white vinegar
- In a large bowl combine the broccoli, bacon, red onion, craisins, and sunflower seeds.
- In a small bowl whisk together the mayonnaise, sugar, and vinegar.
- Drizzle the dressing over the broccoli salad and toss to coat.
- Cover the salad and place in the refrigerator for several hours or overnight.
- Stir right before serving.
Any recipe that has bacon, cheese, and jalapeños is a home run in my book. Wrap that up in a flaky delicate layer of puff pastry and it is a grand slam baby! These look like they would be heavy because they are good sized but the puff pastry is actually really light. These are the perfect appetizers for any occasion. The puff pastry takes what is an average appetizer and glamorizes them. Delicate enough for girl’s night in or macho enough for a guy’s night of watching sports. Either way, everyone will love them!
9 jalapeños, halved lengthwise, deseeded, and deveined
1 package puff pastry (2 sheets), thawed
8 oz cream cheese softened
1/2 c bacon, cooked and chopped
1 c cheddar cheese, shredded
2 tsp garlic, minced
salt and pepper
1 tbsp water
- Preheat oven to 400º.
- In a medium-mixing bowl combine the cream cheese, bacon, cheddar cheese, garlic, and some salt and pepper.
- Stuff each pepper half with a heaping mound of the cheese filling and set aside.
- Unfold the thawed puff pastry and cut each sheet into 9 squares.
- Wrap each stuffed pepper in one of the pastry squares and place on a parchment paper lined baking sheet as you finish them, making sure they are about an inch apart.
- Whisk together the egg and water and brush the egg wash over the top of each popper.
- Bake for 20 minutes or until the poppers are golden brown on top.
- Allow to cool for 5 minutes before serving.
Recipe adapted from Reclaiming Your Castle.
Whenever you go to a BBQ there is typically the classic macaroni and potato salad. Don’t get me wrong I LOVE both of those dishes but with back-to-back BBQs throughout the summer I sometimes am looking for a way to mix things up a bit. This pea salad was a welcome addition to a BBQ I went to last weekend. It was very refreshing and light. There is a nice sweet flavor to this salad similar to a coleslaw. If you are looking for a tasty summer salad for lunch or dinner give this a try. You can have the whole thing thrown together in 5 minutes. You will find the hard part is just waiting for it to chill. The unique combination of flavors go together incredibly well. This is one of those salads that you may not quite be sure of, but once you give it a try you and your guests will keep going back for more of it.
Note: I made this a day ahead of time and it was awesome! Feel free to make it a day in advance if you need to.
12 oz bag frozen sweet peas, thawed
1 c peanuts
1/4 c green onions, chopped
1 lb bacon, cooked and crumbled
1 c craisins
1/2 c mayonnaise
1 1/2 tbsp vinegar
1 tsp sugar
1/4 tsp soy sauce
1/4 tsp Worcestershire sauce
salt and pepper
- In a large mixing bowl combine sweet peas, peanuts, green onions, bacon pieces, and craisins.
- In a small bowl whisk together the mayonnaise, vinegar, sugar, soy sauce, Worcestershire sauce, salt, and pepper.
- Pour the dressing over the salad ingredients and toss to combine.
- Cover and refrigerate for at least one hour before serving.
Recipe adapted from Sugar n’ Spice Gals.
I have always loved the idea of cheese balls, but have been turned off by the fake processed taste of the premade ones you get at the store. Well cheese balls seem to be redeeming themselves with all the creative gourmet versions popping up all over the place. I recently threw my husband a little birthday bbq and wanted an appetizer that could be prepared ahead of time and then just set out once the party started. When I saw this recipe on Pinterest I knew it was exactly what I was looking for! My husband loves bacon, and of course loves the spice of jalapeños. (Don’t all men? Okay I guess vegetarians may be repulsed by the bacon but there are substitutes for that.) Once I had the bacon cooked and the jalapeños chopped this recipe came together in about 5 minutes. It was super quick and easy. A perfect recipe for any social events you may have coming up. By the end of the night I had several people asking for the recipe, which, in my mind, is a very good sign.
Note: This can be made a day ahead of time and stored in the refrigerator until ready to serve.
8 oz cream cheese
3/4 c cheddar cheese, shredded
2 tbsp green onions, chopped
1 tsp garlic, minced
1/4 tsp cumin
1/4 tsp salt
dash cayenne pepper
1 tsp lime juice
1/2 tsp Worcestershire sauce
2 jalapeños, deseeded, deveined, and finely chopped, divided
6 slices of bacon, cooked and crumbled, divided
1/4 c pecans, chopped
- In a medium mixing bowl stir together the cream cheese, cheddar cheese, green onions, garlic, cumin, salt, cayenne pepper, lime juice, and Worcestershire sauce.
- Fold in half of the chopped jalapeños and half of the crumbled bacon until well blended.
- On a large plate combine the remaining jalapeños, remaining bacon, and the pecans and mix together.
- Using your hands shape the cream cheese mixture into a large even ball.
- Once you have formed the ball roll it in the pecan mixture until it is evenly coated.
- Place the finished cheese ball on a plate and refrigerate for at least an hour before serving.
- Serve with your favorite crackers.
Recipe adapted from Tracey’s Culinary Adventures.
The weather is warming up which means one thing—BBQs! No BBQ is complete without a big bowl of potato salad. It’s just un-American! Whenever we have a BBQ and my friend Casey asks what she can bring I say potato salad. I don’t know what it is that she does, but it is amazing! By far the best ever! While I don’t have her recipe I have tried endlessly to recreate it. I think this batch is my closest ever! It turned out so good. I ended up using equal parts sour cream and mayonnaise and it was just the right balance of creaminess, not overly oily like some of the store bought ones. And I added bacon. Bacon makes everything good. Next time you are looking for a classic American side dish give this recipe a try.
Note: This salad can be made 24 hours in advance and kept in the fridge until ready to serve.
5–6 large potatoes, peeled and diced into 1/2” pieces (I like to leave the skin on a couple of potatoes)
3/4 c mayonnaise
3/4 c sour cream
2 tbsp mustard
1 tsp salt
1/2 tsp pepper
1/2 tsp celery seed
4 hardboiled eggs, chopped
red bell pepper, chopped
3 stalks of celery, chopped
3 green onions, chopped
6 slices bacon, cooked and crumbled
2.25 oz can sliced black olives
- Bring a large pot of lightly salted water to a boil.
- Add the diced potatoes and cook for 7–10 minutes or until fork tender.
- While the potatoes are boiling mix together the mayonnaise, sour cream, mustard, salt, pepper, and celery seed.
- When the potatoes are done cooking drain them in a colander and transfer to a large bowl.
- Add the hardboiled eggs, bell pepper, celery, green onions, bacon, and olives. (I like to save some of the green onions, bacon, and olives to add to the top of the salad for garnish.)
- Pour the dressing over the veggies and toss to coat.
- Sprinkle with some paprika and garnish with the green onions, bacon, and olives if you saved any.
- Cover with a lid or saran wrap and refrigerate for at least 4 hours.
I am constantly on the hunt for tasty low carb recipes. This wonderful blog I follow, Low Carb Jabberwockey, is always giving me inspiration for new ways to try classic recipes, but without the carbs. The other day she posted a recipe for an egg salad wrap, basically egg salad on a leaf of romaine with tomatoes and avocados. Genius, I thought! Well it just so happens I had an abundance of hard-boiled eggs after Easter. Imagine that! I decided to take the Jabberwockey’s idea and make it my own. These turned out phenomenal! I think this is a great recipe regardless of if you are watching your carbs. Who needs boring ol’ sliced bread anyways? Not this gal!
6 hard-boiled eggs, chopped
1 celery stalk, diced
1 tbsp green onions or chives, chopped
1/4 tsp salt
1/8 tsp pepper
1/4–1/2 c mayo
2 tsp yellow mustard
4 leaves of romaine lettuce
8 slices of bacon, cooked
1/2 avocado, sliced
- In a medium bowl mix together eggs, celery, green onions, salt, pepper, mayo, and mustard.
- On each piece of lettuce place 2 strips of bacon.
- Top the bacon with a spoonful of the egg salad and a couple of the avocado slices.
- Grab a napkin and enjoy!
I am a bacon and cheese fanatic, which is why I am in LOVE with Outback Steakhouse’s Alice Springs Chicken. If you have never had this dish I speak of, let me tell you all about it. It is a juicy chicken breast cooked in a sweet and tangy honey mustard sauce, then topped with the most delicious things you can think of, sautéed mushrooms, bacon, and cheese, LOTS of cheese! Yummy-messy-goodness that’s what this is! I will admit though, I think mine is slightly better than Outback’s. Shhhhhh… don’t tell. While this dish does require a bit of prep I personally think it is well worth it.
Note: For best results be sure to allow adequate time for marinating the chicken breasts.
1 c Dijon mustard
1 c honey
1/2 c mayonnaise
1 tsp lemon juice
4 boneless, skinless, chicken breasts
1 tbsp olive oil
2 tbsp butter
2 c white mushrooms, sliced
salt and pepper
8 slices bacon, cooked
1 c Monterey jack, shredded
1 c cheddar, shredded
2 tsp fresh parsley, chopped
- In a medium sized bowl mix together the mustard, honey, mayonnaise, and lemon juice until well combined.
- Spoon out half of the marinade and place in a small bowl, cover, and chill until later.
- Add the chicken breast to the large bowl with the marinade and toss to coat.
- Cover the bowl and place in the fridge for 2–12 hours to marinade.
- Preheat oven to 375º.
- Heat the olive oil in a large skillet over medium heat.
- Add the chicken to the skillet and discard the marinade that the chicken was soaking in.
- Cook the chicken for 5–7 minutes per side or until golden brown.
- While the chicken is cooking melt the butter in a small skillet over medium-high heat and sauté the mushrooms.
- Transfer the cooked chicken breasts to a large baking dish and drizzle with some of the reserved honey mustard marinade. (Save the leftover marinade to serve alongside the finished dish.)
- Season the chicken with salt, pepper, and paprika.
- Place two pieces of bacon on each chicken breast and top with the sautéed mushrooms.
- Sprinkle the Monterey jack on each breast and then the cheddar.
- Bake the dish for 10–12 minutes or until the cheese is thoroughly melted and the chicken cooked through.
- Remove the dish from the oven and sprinkle the chopped parsley over the melted cheese.
- Serve each chicken breast with a small side of the honey mustard.
Recipe adapted from Favorite Family Recipes.
It’s been a chilly couple of weeks where I live and I just can’t seem to warm up. One of the only things that really seem to take the bite off is a big bowl of hearty soup. Well this loaded baked potato soup truly is comfort in a bowl and hits the spot on these cold winter days. This is one of those recipes that people of all ages will love. It’s creamy and cheesy just the way baked potato soup should be. It is amazing the amount of flavor you get from a few simple ingredients. Since this does require a little prep before it goes in the crock-pot it may not be the best thing to try and do on a workday. However, it is the perfect crock-pot meal to whip up on the weekend. Perfect for a cozy Sunday lunch or dinner while watching some football. Hope you love this favorite soup of mine as much as I do!
Note: You can certainly use fresh potatoes for this soup. I just use a bag of the frozen ones to save a few extra minutes, after all, that’s the whole reason I use my crock-pot. If you want to use fresh potatoes I recommend using 5–6 cups of russet potatoes peeled and cut into 1/2″ pieces.
8 slices bacon, chopped
1 onion, chopped
1 tbsp garlic, minced
1 1/2 tsp fresh thyme, minced (or 1/2 teaspoon dried)
2 tbsp flour
salt and pepper
4 c chicken broth, divided
32 oz bag of frozen diced potatoes (I use Ora Ida Hash Browns, not the shredded ones but the little cubes.)
3 c cheddar cheese, shredded and divided
2/3 c heavy cream
2/3 c sour cream
4 tbsp chives, minced
- In a large skillet cook the bacon over medium high heat until crispy.
- Transfer the bacon to a paper towel lined plate and place in the fridge until ready to serve the soup.
- Pour out most of the bacon drippings leaving about 2 tbsp in the skillet.
- Add the onion to the skillet and cook over medium-high heat until soft and lightly browned.
- Add the garlic and thyme to the skillet and cook for another 2 minutes.
- Stir in the flour, salt, and pepper and cook for a minute stirring constantly.
- Whisk in 1 cup of the chicken broth.
- Cook until the mixture starts to thicken and then pour into your crock-pot.
- Add the remaining 3 cups of broth, potatoes, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper to the crock-pot.
- Cover and cook for 5–6 hours on low heat.
- Using a hand masher, mash the potatoes in the crock-pot leaving some chunks in there.
- Stir in the heavy cream, sour cream, and 2 cups of the shredded cheddar cheese.
- Cook soup for another 20–30 minutes.
- Right before serving heat the plate of cooked bacon in the microwave for 30 seconds.
- Ladle the soup into bowl and top with remaining cheddar, bacon pieces, and chives.