Carrot and Apple Salad

I have dusted off another old recipe. I can remember making this to take to pot luck dinners at church when my oldest was a baby. Back then I used to shop only once a month. And shopping once a month requires detailed planning when it comes to fresh fruits and vegetables. Carrots and apples last a long time so we would save them to eat once some of the other more perishable produce was gone. 

I am glad not to shop once a month any more. It was so much work and I found it a bit stressful especially as our family began to grow. I chose this recipe to make this week because I had an apple that was looking a bit shriveled. I knew that no one would eat that apple if I didn't cut it up into something. And I have to admit it feels so good to keep food from going to waste!

Carrot and Apple Salad

3 carrots, grated
2 small apples, chopped
¼ cup chopped pecans
¼ cup lemon juice
1/3 cup mayonnaise

Stir together all ingredients. Refrigerate for two or more hours before serving. 

Happy Anniversary!

Today marks the two year anniversary of You Can Make That! I am having just as much fun sharing recipes here with you today as I did two years ago. And, hopefully there will be many more years to come. In honor of this two year mark, I thought that you might enjoy seeing the recipes have been the most popular with the You Can Make That readers.

 

These two recipes are at the top by far. Both have had about the same number of views, but the Honey Mustard Dressing and Marinade was posted in February 2012 and the Pumpkin Spice Creamer was just posted last month. I wonder which one will win out over time?

 

Honey Mustard Dressing & Marinade

 

Pumpkin Spice Creamer

 

Other Popular Recipes:

 

Homemade Amaretto Creamer

Homemade Onion Soup Mix

Cinnamon Tortilla Chips

Corn Cakes

Homemade Ranch Dressing and Dip Mix

I find it interesting that several of the most viewed recipes have been homemade convenience foods. Have you found a recipe here that has become a favorite at your house?

Dill Dressing

We have spent the last couple of days eating up the odds and ends in the refrigerator. Leftover pork, leftover taco meat, half a cucumber, a bit of lettuce, etc. We typically have a leftover night each week to finish off these leftovers and this has really helped to reduce our food waste. To go along with our lettuce and other bits of produce, I made up this Dill Dressing. As I was whisking it together I realized that I had never posted it here at You Can Make That. I've been making it for years and I can't believe that I had never told you about it. My favorite way to serve this is over a green salad with cucumbers, tomatoes, and grated carrots. 

Dill Dressing

¼ cup olive oil
2 Tbsp. white vinegar
2 Tbsp. sour cream
1 tsp. prepared mustard
1 Tbsp. dried dill
½ tsp. salt

Measure all ingredients into a jar. Whisk to combine. Serve over green salad.

Spaghetti Salad

Summer is almost here! Just a few more days of school for my kids and I am looking forward to sleeping in and lounging around the pool. During the summer, I enjoy making lighter meals and fun salads. Pasta salads are some of my favorites. This Spaghetti Salad can be made up early in the day and refrigerated for later. And, leftover veggies like cucumbers or asparagus can be added to your salad along with cooked meats like grilled chicken, pepperoni, or salami. And, if you don't have any spaghetti on hand, you can use any other shaped pasta that you like.

The recipe below is just the beginning. The variations are endless. But, to me the best Spaghetti Salad is one made with homemade Italian Dressing. What do you like in your pasta salad?

Spaghetti Salad

13oz. pkg. spaghetti or angel hair pasta, cooked and drained
2 tomatoes, diced
2oz. can sliced black olives, drained
1 bunch green onions, sliced
1 cup Italian Dressing (my homemade recipe here)
salt and pepper to taste

When pasta is cool, add tomatoes, black olives, green onions, dressing, salt and pepper. Stir to combine. Refrigerate for one hour and serve.

This post has been linked to Mop It Up Monday.

Orange Dressing

Due to all of the fresh lettuce that my neighbor has been providing us, we have been eating lots of salads lately. I have gotten into the habit of making up a batch of dressing and using it little by little all week long. I tried this Orange Dressing for the first time a couple of weeks ago. And, it got two thumbs up with everyone at my house.

Although we tried the dressing on several different salad combinations, we definitely liked it best on a main dish salad with lettuce, chicken, sliced almonds, green onions, and mandarin oranges. I think that it would also be good on a pasta salad. 

Orange Dressing

¼ cup orange juice
2 Tbsp. balsamic vinegar
1 Tbsp. prepared mustard (Dijon, Spicy Brown, etc.)
2 tsp. honey
1/8 tsp. ground black pepper

Measure all ingredients into a jar and cover tightly. Shake to combine. Serve immediately, or store in the refrigerator for up to 5 days.

This post has been linked to the Thrifty Home's Penny Pinching Party.

Caesar Salad Wraps

It has been a while since I have updated you on my New Year's Frugal Kitchen Goal. I have worked hard to bring down my weekly grocery bill, and I am happy say that I have been able to consistently keep within budget for the last six weeks! Plus, I have been taking advantage of some of the weekly specials and stocking up my pantry at the same time. Although it takes a conscientious effort to eat up produce before it goes bad and careful planning to utilize leftovers, it has been worth it.

So, with my Frugal Kitchen Goal in mind, I noticed a new idea on the lunch menu at a local restaurant last week while eating with friends. It was a Caesar Salad Wrap. Earlier in the week we had eaten Chicken Caesar Salad for dinner and I had some leftover homemade dressing in the fridge. So, for lunch one day I piled some lettuce, chicken, Parmesan cheese, and the leftover dressing onto a flour tortilla. It was delicious, and I'm certain that I will make more Caesar Salad Wraps in the future.

Recipe Link: Chicken Caesar Salad & Dressing

This post has been linked to Mop It Up Mondays.

Red Wine Vinaigrette

Photo Credit: Family Education

 

Last weekend I made a spinach salad to share with friends. I topped the spinach with chopped apples, sliced almonds, and dried cranberries. For the dressing, I made a Red Wine Vinaigrette. I measured the ingredients into a mason jar and covered it to take with me to my friends house. On our way out the door, I enlisted my children to help me carry all of the food that we were taking with us. However, before I had even locked the front door, my precious six year old dropped the dressing on the front walkway!

I headed back into the house and quickly mixed up a new batch of salad dressing while my twelve year old picked up the glass. When I got to my friends house and served the salad, everyone raved about the salad and sweet dressing. I'm so glad something so simple was so pleasing to my friends, especially after our minor disaster.

Red Wine Vinaigrette

¼ cup olive oil
2 Tbsp. Red wine vinegar
2 Tbsp. Sugar (white or raw)
A pinch of salt

Measure all ingredients into a mason jar, cover, and shake to combine. Serve over salad. Store leftovers in the refrigerator.

Simply Homemade

Last week I started a new cooking class series called Simply Homemade. The focus of the series is to create quick and easy recipes from scratch. Four ladies attended the class and we had so much fun laughing and talking and cooking together!

We started with basic bread baking information and jumped right in and prepared Quick Yeast Rolls. Three of the ladies had never worked with yeast or made bread of any kind, so it was a true learning experience.

Quick Yeast Rolls

The second recipe that we prepared was Chicken Caesar Salad. This is a fast weeknight meal to use up leftover chicken. One of the ladies has already reported back to me that she has made this for her family and 5 out of 6 of them loved it!

  Chicken Caesar Salad

Cooking classes are a great way to spend time with friends and to learn something new. Have you ever taught a cooking class?

Mandarin Almond Chicken Salad

Photo Credit: Perdue

Remember all of that meat I told you that I cooked when my refrigerator went out on Christmas day? Well, I am still working to eat all of that up. Please know that I am not complaining though. I was very glad to have that cooked meat in my freezer last weekend when a friend unexpectedly stopped by close to dinner time. Because I had some cooked chicken on hand, I was able to put together this Mandarin Almond Chicken Salad for a quick dinner in just a few minutes. It really is nice to be able to invite someone to stay for a meal at the spur of the moment, and I’m glad that I was able to do so.

If this recipe looks good to you, you may also enjoy my favorite side salad recipe, Mandarin Almond Salad.  And, if you haven’t grown your own window sill green onions before, these two recipes will give you reason to get started!

Mandarin Almond Chicken Salad

1 cup chopped cooked chicken

11 oz. can mandarin oranges, drained

1 stalk celery, chopped

¼ cup sliced almonds

2 green onions, sliced

3-4 Tbsp. mayonnaise

Salt to taste

Combine all ingredients in a bowl, and salt to taste. Serve over lettuce, in a tortilla, or on sandwich bread. Yield: 4 servings.

Frugal Tip: Don’t pour the juice from canned fruit down the drain. My girls both love to drink the mandarin orange juice, and other canned fruit juices can be saved to make oatmeal instead of using milk or water.

Zucchini Salad

I am super excited to have a local farmer that sets up a daily stand around the corner from my house. The farm stand is so close that we are able to walk to it! We have enjoyed fresh, local tomatoes, corn, cucumbers, and zucchini.  And, the low prices have encouraged me to try new recipes and be more adventurous.

We first tried this salad at a friend’s house about a year ago. When I asked for the recipe, my friend told me to slice the veggies and toss them with vinaigrette. Below is the recipe that I have used ever since. The Zucchini Salad pictured above was made with small squash, so I just sliced them thinly. However, if you use larger squash, you may want to cut your squash in half lengthwise before slicing them. (This will make the salad easier to eat.)

Zucchini Salad

2 small or 1 large zucchini

2 small or 1 large yellow squash

Small bunch of green onions

Salt to taste

Dressing:

3 Tbsp. olive oil

1 ½ tsp. red wine vinegar

1 ½ tsp. sugar (raw or white)

Slice zucchini and yellow squash thinly into a bowl. Slice green onions and add to bowl. In a separate bowl, combine the ingredients for the dressing and whisk together. Pour over the veggies. Toss to combine and salt to taste. Refrigerate for 1-2 hours before serving.

Frugal Tip: Farmer’s Markets often have incredibly low prices on in-season produce. Be sure to take advantage of the savings and learn how to prepare these fruits and vegetables. And, if you have time, preserve some by canning or freezing for the future.

This post has been linked to Frugal Tuesday Tip.

Homemade Croutons

Food waste ruffles my feathers a little bit. And it is because we have lived through some very lean times in our marriage over the years. So, when I see recipes that literally create something from nothing, it does my heart good to know that others take food waste as seriously as I do. Cindy over at The Christmas Plan wrote a post recently titled When Life Hands You Lemons. Cindy talks about a ruined batch of sour dough bread and how she turned the inedible bread into tasty croutons.

Well, with the stale pieces of my recent loaf of No-Knead Beer Bread, I tested out Cindy’s recipe for croutons. Not bad for a first try. We ate more of them off the pan than in the salad. I think that I may have baked them too long because they were hard to spear with my fork, but still yummy. I will definitely be trying out this technique again to perfect it.

Be sure to check out Cindy’s blog to read more about her desire to live a simpler life while instilling within her children the meaning of true wealth. You will find recipes, craft projects, and fun stories about learning to raise ducks! Thank you, Cindy for sharing a great recipe that reduces food waste and illustrates “the joy of doing more with less.”

Blog Link: The Christmas Plan

Recipe Link: When Life Hands You Lemons (Crouton Recipe)

This post has been linked to Frugal Tuesday Tip.

Bok Choy Salad

Do you ever get tired of green salad? We eat a lot of it at our house, so I try hard to offer a variety of salads and dressings. Bok choy is a great alternative to green leaf lettuce and it offers a big crunch. I like to chop it into small pieces, making it easier to eat. The recipe below is simple to make at the last minute and it looks a lot prettier than a traditional salad, with it's dark green leaves and white stalks. It is the perfect salad to take to a picnic or gathering of friends and family.

Bok Choy Salad

1 bunch bok choy, washed and chopped

1 bunch green onions, sliced

½ cup sliced raw almonds

Combine bok choy, green onion, and almonds in a salad bowl.

Dressing:

¼ cup olive oil

2 Tbsp. white vinegar

3 Tbsp. raw or white sugar

1 ½ Tbsp. soy sauce

Whisk together all ingredients in a small bowl. Drizzle over salad and toss to combine. Serve immediately.

This  post has been linked to Mop It Up Mondays.

Cole Slaw With A Twist

Do you ever get into a rut with your cooking? I sure do. And, as a matter of fact, I am in a rut right now. Last night I just didn’t want to fix the Cole Slaw that I usually make. I have made it more that I care to admit lately because it is quick and easy. So, I glanced in my pantry to see if I had some crushed pineapple to add to it, but sadly I did not. However, I did spy a can of green chilies. I thought it over for about 3 seconds and dumped the whole can into my Cole Slaw.  It was just the twist we needed to jazz up the tired old Cole Slaw.

Green Chili Cole Slaw

7-8 cups shredded cabbage (or 16oz. pkg. bagged cole slaw mix)

1 carrot, grated (optional)

4oz. can diced green chilies

½ cup mayonnaise

2 Tbsp. raw sugar

2 Tbsp. white vinegar (or white wine vinegar)

¼ cup milk

In a large bowl, add all ingredients and stir to combine. Refrigerate for 30-60 minutes. Stir and serve.

This post has been linked to Try New Adventures Thursday.

BBQ Sauce

I made pulled pork for dinner last night. But, I had a colossal oversight. No BBQ sauce. So, I dusted off this long forgotten recipe and stirred it up for our sandwiches. This used to be the only BBQ sauce we ever ate, so I’m not sure why I stopped making it. (Maybe it is because I have three unruly children who sometimes make me crazy at dinner time!) 

It is a good feeling to have been able to solve the no BBQ sauce dilemma with a homemade solution. It saved me a trip to the store and a dollar or two. And, the best part is that I used up the last of the molasses. And, with our upcoming cross country move, this is a good thing.

BBQ Sauce

½ cup ketchup

2 Tbsp. Worcestershire sauce

2 Tbsp. white vinegar

2 Tbsp. molasses

In a small bowl, stir together all four ingredients. Use immediately, or store in the refrigerator for up to 2-4 weeks.

Frugal Tip: This BBQ Sauce recipe is a simple and inexpensive alternative to store bought sauce.

This post has been linked to Frugal Tuesday Tip and Tasty Tuesday.

Cucumber Salad

This is a simple, frugal recipe that always pleases my family. I tend to make this when I have no energy or inspiration for anything else. It is so quick to make and I can throw it together in just a couple of minutes. Then, I refrigerate it while the rest of our meal is cooking. In the summer, when tomatoes are fresh, I like to cut them in medium sized chunks and add them to this Cucumber Salad.

Cucumber Salad

2 large cucumbers

¼ cup white wine vinegar

2 Tbsp. olive oil

2 Tbsp. raw sugar

Salt to Taste

Peel cucumbers. Cut in half length wise and then cut each half length wise again. Thinly slice each length of cucumber. Put into a large bowl.  For the dressing, combine the white wine vinegar, olive oil, and raw sugar in a small bowl. Whisk together and pour over the cucumbers, stirring to coat. Add salt to taste. Refrigerate for 30 minutes before serving.

Cole Slaw

Last week, at my Investment Cooking Class, I served this Cole Slaw with our lunch. Then, one of the ladies that attended the class invited me to join her for lunch this week. She requested that I bring along the Cole Slaw that we tasted at Investment Cooking. So, after making it twice within the last week, I thought maybe my You Can Make That readers would enjoy the recipe too.

It is so simple that it has become my go to salad when I am tired or in a rush. I mix it up before I start preparing the rest of my dinner and it is ready by the time we sit down to eat. And, if you purchase the bagged cabbage mix, there is no need to shred or grate the veggies. My favorite way to eat this is on Jerk Chicken Tacos.

Cole Slaw

7-8 cups shredded cabbage (or 16oz. pkg. bagged cole slaw mix)

1 carrot, grated (optional)

½ cup mayonnaise

2 Tbsp. raw sugar

2 Tbsp. white vinegar (or white wine vinegar)

¼ cup milk

In a large bowl, add all ingredients and stir to combine. Refrigerate for 30-60 minutes. Stir and serve.

Jerk Seasoning

We eat Jerk Chicken on a regular basis. Everyone likes it, and it is easy to prepare. However, I have always purchased the seasoning. So, I decided that I would try making it myself for You Can Make That! This recipe took less than five minutes to mix up and I already had all of the herbs and spices in my pantry. I am glad to say that it was a great success! 

If you have not tried Jerk Seasoning before, it is mildly spicy and has a “sweetness” that comes from the allspice and cinnamon. It you prefer something a little spicier, you could double the seasoning. However, for my kids one tablespoon of seasoning per one pound of meat is the perfect ratio. And, Jerk Seasoning pairs perfectly with both chicken and pork, grilled or pan seared.

To prepare my Jerk Chicken, I typically cut boneless, skinless chicken breasts into bite sized pieces. Then, toss the chicken with the seasoning and olive oil, and brown in a skillet. Sometimes we eat it on its own, but we also like to serve it on a main dish salad with ranch dressing. However, my favorite way to eat it is on a tortilla with coleslaw.

Jerk Seasoning

2 tablespoons dried minced onion

2 1/2 teaspoons dried thyme

2 teaspoons ground allspice

2 teaspoons ground black pepper

1/2 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper

1/2 teaspoon salt

Stir together all ingredients. Store seasoning in an airtight container in a cool, dry place. Yield: ¼ cup, enough for 4 pounds of meat

To Use: Stir together 1 Tbs. seasoning with 1 Tbsp. olive oil. Rub or spread mixture onto 1 pound of chicken or pork. Grill or pan sear meat until thoroughly cooked.

Note: Next time I mix up this seasoning, I may add ½ tsp. of nutmeg.

This post has been linked to Try New Adventures Thursday!

Honey Mustard Marinade & Dressing

This weekend we had Honey Mustard Chicken for dinner. Our oldest, who is going through a picky stage, absolutely loves this recipe.  It is one of the few dishes I can serve that she will still eat gladly. And she is not alone, this sticky sweet chicken always gets a 5 out of 5 rating at our house.

Usually, I cut up my chicken breasts into bite sized pieces, toss them in the marinade, and then dump it all into a preheated skillet to cook. However, when the chicken has been cut into strips, then grilled and basted, the presentation is a lot more appealing.

The nice thing about this recipe is that it can also be used as a salad dressing. I can make up a double batch, use it one night for Honey Mustard Chicken, and then use the rest later in the week for salad. (Be sure not to cross contaminate your dressing: set aside the portion you plan to use as salad dressing before you start basting your meat.)

Honey Mustard Marinade & Dressing

1/3 cup spicy brown mustard (or whatever you have on hand)

¼ cup raw honey

2 Tbsp. mayonnaise

1 tsp. soy sauce

Whisk together all four ingredients. Use as a salad dressing or as a marinade/basting sauce for grilled or pan fried chicken. Yield: Marinade for two pounds of meat.

Frugal Tip: Homemade marinades and dressings are a great way to save money at the grocery store and make use of what you already have on hand.

This post has been linked to Frugal Tuesday Tip.

Spinach Salad with Balsamic Dressing

Photo Credit

Last week I purchased a bunch of fresh spinach for salad; but, as I was putting my groceries away this week, I found that week old spinach in the back of my refrigerator. It was limp and lifeless. As you know, I hate to throw away food, so I thought I would try the old celery trick with the spinach. I cut the ends off and put the bunch into a tall glass of water. Within two hours my spinach looked good as new. With this food waste crisis averted, I proceeded to make salad with my refreshed spinach.

This Balsamic Dressing is perfect for spinach salad. We like ours topped with chopped apples, walnuts, and blue cheese.

Balsamic Dressing

¼ cup olive oil

2 Tbsp. balsamic vinegar

2 Tbsp. raspberry or strawberry jam

¼ tsp. onion powder

¼ tsp. salt

¼ tsp. ground black pepper

Whisk all ingredients together and serve over salad. 

This post has been linked to Frugal Tuesday Tip.

Homemade Ranch Dressing & Dip Mix

This recipe is simple and frugal and is a great way to get started on eating from scratch. And, when used as a dip is a wonderful incentive to get the kids to eat their vegetables. You are already aware of my love for homemade salad dressings, so this version of Ranch Dressing should come as no surprise.  Plus, you can change it up with additional flavors for variety.

We especially like to use this Homemade Ranch Dressing on BLT salad. However, it is something I only make in the summer when the tomatoes are fresh and juicy. Green leaf lettuce topped with garden tomatoes, freshly cooked and crumbled bacon, croutons, and ranch dressing. This is summer goodness on a plate. Too bad, that it is January! 

Homemade Ranch Dressing & Dip Mix

1 tsp. dried parsley

¼ tsp. ground black pepper

1 tsp. salt

½ tsp garlic powder

¼ tsp. onion powder

Add all dry ingredients to a foil packet, tightly seal, and store in a cool dry place.

To prepare: Measure the following ingredients into a bowl along with the dry seasoning mix and whisk together until combined.

2/3 cup sour cream

2/3 cup mayonnaise

2/3 cup butter milk         

Store prepared dressing/dip in the refrigerator for up to five days.

For Salad Dressing: Stir in additional buttermilk until you have achieved the desired consistency.

For Extra Thick Dip: Use a little less buttermilk.

Variations:

For Parmesan Peppercorn Ranch – Add ¼ cup freshly grated parmesan cheese and additional freshly ground black pepper to taste.

For Southwest Ranch – Add 2 Tbsp. taco seasoning.