Category: side dish

Ambrosia salad

Quack

Gluten free, vegetarian

Ingredients:

8oz container cool whip thawed

1/2 cup sour cream

10 oz can mandarin oranges drained

15 oz can pineapple tidbits drained

16 oz jar maraschino cherries drained and patted dry.

1 cup mini marshmallows multi colored

1 cup sweetened shredded coconut

Instructions:

In large bowl fold together the cool whip and sour cream.

Fold in everything but the marshmallows.

Add marshmallows same day as serving.

Nutrition Estimates:

8 servings: 315 calories, 14g fat, 53 carbs, 1g protein.

Freezing corn for later

Quack

Quick guide: shuck, clean, boil, vacuum seal, & freeze.

More details below.

Step 1 – get corn in season for cheap in bulk. I go to a local farm that has a small store but you might go to a market or grow your own.

Step 2 – shuck corn (remove the green outside and as many of those little hairs you can) we like to do this outside when the weather is nice cause those hairs get everywhere.

Step 3 – get your biggest stock pot and start heating the water.

Step 4 – while you wait for that to heat rinse corn.

Step 5 – cut cobs to manageable pieces and cut off icky bits.

Step 6 – boil corn for 4 min.

Step 7 – put boiled corn into an ice bath to cool.

Step 8 – sort corn for vacuum sealing . I put them on this cookie sheet w a grid thing so that it dries. I sort by size so we can vacuum seal better.

Step 9 – vacuum seal

Step 10 – freeze

Broccoli salad

Quack

Gluten-free

Ingredients:

8 cups of broccoli

1/3 cup of real hormel bacon bits

1/2 cup red onion minced

1/2 cup sunflower seeds

1 cup golden raisins

Dressing:

1 1/2 cup mayo

1/3 cup sugar

3 Tbsp lemon juice

3 Tbsp Apple Cider Vinegar

1/2 tsp salt

Instructions:

Mix chopped broccoli, chopped onion, sunflower seeds, chopped bacon, & raisins.

Mix mayo, sugar, lemon juice, apple cider vinegar, and salt.

Pour dressing over broccoli mix. Let sit refrigerated for a day stirring occasionally. Enjoy.

Inspired by:

Themodernproper.com

Rough Nutritional Guide:

12 servings, 354 calories, 16.2 carbs, 2.6g fiber, 19.6g fat, 11.3g protein.

Deviled Eggs

Quack

Gluten free, low carb, diary free, vegetarian

Ingredients:

6 hard boiled eggs

3 Tbsp (42g) Mayo

2 1/2 tsp (13g) white balsamic vinegar

1 1/2 tsp (5g) sugar

Pinch salt

Optional toppings: diced green onion, paprika, smoked bacon salt

Instructions:

Set eggs on counter & bring to room temp. Bring water to boil. When water is at a full boil carefully add eggs. Boil until well done (roughly 13 min). put ice and water into a big enough bowl. when eggs are done cooking, add them to ice bath to cool. When fully chilled shell eggs. Cut in half and separate yokes and whites. Put whites into a container w some paper towel.

Mix yokes, vinegar (if you can’t get the fancy vinegar plain white vinegar is fine), sugar, & salt I use the kitchen aid but you can just mix by hand. Put in a ziplock bag and set it near the whites in fridge. You can hold for several days until you’re ready for use. This recipe scales. Be the hit of the party by bringing more deviled eggs than needed.

Rough nutrition:

Calories 65, Carbs 1