Mini Cheesy Popeye Puffs

Here I am with another ‘puff’ recipe!

Puffs, puffs and more puffs, bring on the puffs, I never get tired of them.

Mini Cheesy Popeye Puffs

When I was a kid my parents told me to eat my spinach so I could grow up to be like Popeye the Sailor Man.

Thank goodness I didn’t because I kind of like being a girl and I get sea sick.

Anywhoo, have you ever seen Popeye? He’s pretty rough and gnarly looking. He pops open Spinach cans with his teeth.

Not exactly what little girls aspire to be…. 

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Lemon & Feta Roasted Potatoes

Potatoes get a bright, sunny lift from lemons and feta cheese. Russet potatoes are tossed in an olive oil dressing that has both lemon zest and juice, mustard, Parmesan cheese, dried thyme and oregano then baked until crusty and browned.

To finish, they’re tossed with more lemon juice and crumbled feta cheese.

All together they make a perfect trio.

Lemon and Feta Roasted Potatoes

Do you want to know my secrets for getting the potatoes so dark and crusty? … 

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Tropical Carrot Salad

Tropical Carrot Salad

A cool, crunchy and refreshing salad bursting with some of the best summer flavors!

Shredded carrots, pineapples, coconut, macadamia nuts and cranberries all dressed up in a tangy honey lime dressing.

Ever look in your refrigerator only to spy a lonely bunch of carrots destined to go to waste and little else? You probably shut the door, empty handed, thinking there was nothing good to eat because, if we’re honest, carrots don’t get a whole lot of love.

That’s the place I was coming from,… 

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Crispy Baked String Bean Fries

Crispy Baked String Bean Fries
Get out of my way potato fries! Coming through with the best new french fry in town. . . meet the green bean fry. Baked, not fried, thank-you very much.

They bake up crusty and beautifully browned in twenty minutes or less! No messy oil in sight. I love them as an alternative to the original french fry.

If you ever planted them in your garden before then you know they grow like weeds and at some point in the summer they’re hard to keep up with. Now I have an incentive so not-a-one will go to waste.

They have an addictive crunch that you wouldn’t expect from a green bean,… 

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Loaded Mashed Potato Crunch

Loaded Mashed Potato Crunch

The best recipe ideas come to me out of the blue. Sometimes when I’m sleeping an idea will wake me up just the same way a nightmare would with the idea already formed in my head like a dream. All I have to do is acknowledge it and I fall right back to sleep dreaming of it. That’s precisely what happened with these potatoes. Even the name came to me.

The next morning I went straight to the kitchen and made cheddar mashed potatoes. I spread them out on a baking sheet, sprinkled more cheese on top and baked it until the bottom and edges turned golden brown and crispy. Like a giant potato pancake. … 

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Baked Polenta Fries (Not-Potato Fries)

Not Potato Fries

Creamy polenta with Parmesan cheese is baked up into golden brown, crispy fries with warm tomato sauce or ketchup for dipping. My Italian answer to the french fry.

The method is easy but time-consuming because the polenta has to be thoroughly chilled to hold it’s french fry shape. I use 5-minute polenta and cook it for 10 minutes until it’s super thick then spread it flat in a pan and pat it down well to compact it and make it dense. … 

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Hash Brown Brussels Sprouts

Hash Brown Brussels Sprouts

Diced potatoes, baby Brussels sprouts and onions are roasted to crispy, golden brown in this baked version of hash browns.

Hash browns are normally breakfast food but I think of this as more of a side. I didn’t feel the urge to eat them with eggs but alongside a hearty meatloaf for dinner. It was a perfect match. You know what would of made it better? Bacon. Mix in a chopped-up slice, maybe two or even three and you’ll bring it one step closer to perfect.

I posted a similar version of this recipe all the way back in 2009. An entire five years ago. I can’t even believe … 

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Bacon, Apple & Cheddar Broccoli Slaw

Bacon Apple Cheddar Broccoli Slaw

This cool, crunchy broccoli slaw gets a ton of flavor from juicy apples, sharp cheddar cheese, crispy bacon and red onion dressed in a tangy honey mustard. It’s ridiculously easy to throw together and makes a great side for anything you can imagine from burgers to chicken.

If you’ve never seen broccoli slaw before in your market it’s usually hiding next to the bagged coleslaw and lettuces. It’s made of shredded broccoli stalks, carrots and sometimes red cabbage. If you can’t find broccoli slaw you can use cole slaw instead.

For the dressing I use a good quality honey Dijon mustard right from the jar with a little bit of mayonnaise. When you first mix it together there might not seem to be enough dressing but after it sits for an hour in the refrigerator it loosens up. Some of the juice from the apples mingle with it and the broccoli releases some water. The vegetables soften a little too and the flavors meld. If you prefer it crunchy you can eat it right away.

To make it vegetarian skip the bacon and add a big handful or two of nuts like sliced almonds. You can add them anyways, if you like, along with a handful of cranberries or raisins.

Cheddar Apple Broccoli Slaw

Bacon, Apple & Cheddar Broccoli Slaw

Rating: 51

Prep Time: 10 minutes

Yield: 6 servings

Bacon, Apple & Cheddar Broccoli Slaw

This cool, crunchy broccoli slaw gets a ton of flavor from juicy apples, sharp cheddar cheese, crispy bacon and red onion dressed in a tangy honey mustard. It's ridiculously easy to throw together and makes a great side for anything you can imagine from burgers to chicken.

Ingredients:

12 ounces broccoli slaw
2 of your favorite apples, peeled and shredded [I like Gala]
1 cup shredded extra sharp cheddar cheese
1/3 cup thinly sliced red onion
1/4 cup honey Dijon mustard (not dipping sauce)
2 tablespoons mayonnaise
salt and pepper, to taste
*4 - 5 slices crispy cooked bacon, crumbled

Instructions:

  1. In a large mixing bowl toss the slaw, apples, cheese and red onion together.
  2. Add the honey mustard, mayonnaise, a few dashes of salt and pepper and toss again. Cover with saran wrap and refrigerate at least 1/2 hour or longer - until ready to serve.
  3. Just before serving mix in the bacon, taste and season again with salt and pepper if needed.

Notes:

*To make it vegetarian skip the bacon and add a handful or two of nuts like sliced almonds.

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