I’m at it again with my Air Fryer! Air Fryer Buffalo Shrimp Egg Rolls.
With the Super Bowl two weeks away, it’s all about snacks! Buffalo Wings, shrimp, chips, dips, meatballs, and the list goes on. I combined 3 game day favorites into one fantastic snack. The best part is, I got to use my air fryer.
In case you have been living in a cave, the air fryer is taking the “frying” world by storm. Anything you would normally fry can come out crispy and golden with little or no oil. I know crazy right!!!Continue reading “Air Fryer Buffalo Shrimp Egg Rolls”
Super salads are …..….super!! Poppyseed Power Salad is a super delicious salad!!
What makes a salad super you might ask???? Well for me these are the 7 key components to build a super salad ……..
Start with a really great mix of lettuce or green……..I love baby…..any green…..spinach, romaine, red leaf, ……the darker the color the better.
You need some crunchy stuff……in this salad brussels sprouts, cabbage, kohlrabi, carrot and kale. Nuts or seeds are a great addition……I used almonds.
You need a colorful ingredient…….I used dried cranberries but, colored peppers, red onion, tomato, avocado, even shredded beets.
Add a punch of protein……beans, meat, fish, eggs, or cheese….I used goat cheese.
Fruit adds a fresh element. Apples, or berries, the choices are really endless. Be careful with dried fruits, they tend to have a higher sugar content so a little goes a long way. Less sugar options are also available….I use those.
Leftovers can add any of the above ingredients, and are a good way to stretch your food dollar.
Use a good dressing……preferably homemade. You can control the fat and sugar. Oil, vinegar and citrus make the best healthy dressings. Dress salads lightly.
I have salad several time a week, the more the better. I came across a bagged mix……let me say this about that………if you have access to a Farmers Market, or have a garden of your own……make that your first choice. Having said that, there are many great organic and non organic pre-made mixes that can save you time and money and still give you all the benefits for a super salad.
Mann’s is a brand name of veggie that I use often. They have a large line of products that make eating your veggies easy. Their Powerblend mix with brussels sprouts, cabbage, kohlrabi, broccoli, carrots, and kale that I adore…….is what I used in this recipe.
Crunchy, nutritious, and full of vitamins…….and bonus ……it’s already ready already! I added some baby spinach to bump the green power and, cause I had some leftover.
I think fruit in a salad is a nice sweet surprise, and dried cranberries are an easy salad add in. As I said above, dried fruits do have more sugar so go lightly, and if possible buy a reduced sugar version.
If I had to chose a favorite nut……and had to exclude Tim…….lol, I would chose almonds. To me they have a light, delicate flavor that won’t overpower a dish. They are great in either sweet or savory dishes and are packed with vitamins, minerals, protein, and fiber…..they are kinda super too!
Goat cheese……love it or hate it……I love it. So beautifully white, with a creamy mild and distinct flavor. It is not everyones cup of tea, but give it a try……it was the only choice for this salad.
Poppyseed dressing, I have made several varieties over the years, those is one of the best. Fresh and light, lemony, with a touch of sweetness. Lemon juice, olive oil, honey, dijon, and apple cider vinegar make the perfect dressing for Poppyseed Power Salad.
This salad does not have meat but you could add a nice grilled chicken and make it a main course. I must confess, that even thought it does not go with the healthy theme to the salad, I put leftover bacon on top when I took the leftovers of this salad for my lunch the day after I made it. It was bacon……what can you say….it was delicious
Poppyseed Power Salad is a perfect side or main dish salad.
In a large bowl combine all of the salad ingredients, toss to combine.
Place all dressing ingredients except poppyseed in a blender or a jar with a tight fitting lid, blend or shake until emulsified. Add poppyseed and mix until combined. Refrigerate until ready to use.
When you are ready to serve give the dressing a shake, top the salad, and serve.
Pierogi Lasagna is the best of two worlds, pasta and potatoes.
The Polish are the originators of the pierogi. I love them, they can be eaten warm, cold, baked, fried or boiled. They taste great on the second day, grilled on a frying pan with some butter. And pasta with mashed potatoes …..LOVE!
I have never made homemade pierogis, I traditionally buy them Mrs. T’s Pierogies makes an amazing assortment and are available in the freezer section of the grocery store.
I tweaked a recipe from Mr. Food. Pierogi Lasagna. Mr. Food does super simple dishes, so I had to embellish a bit.
When I use the frozen pierogis I like to cook them in bacon, with onions and cabbage. So…….light bulb moment……why not add bacon, and cabbage to the recipe from Mr. Food?
The recipe is really simple! I used no boil noodles, I can never seem to boil lasagna noodles with any success……go figure.
I did make my own mashed potatoes and added roasted garlic. Roasted garlic adds a mellow garlic flavor. Roasting garlic is super easy, just cut the top off of a garlic bulb, place it on a piece of tin foil, drizzle with olive oil, and balsamic vinegar. Close the foil around the garlic, and place in a 400* oven for about 45 minutes. Allow to cool, then squeeze the bulb to release the roasted, buttery, mild flavored garlic.
Fry up the bacon until crisp, reserving the fat. Set the cooked bacon aside. In the bacon fat cook the onions, and cabbage until just starting to brown. Set aside.
To assemble place a layer of noodles in the bottom of a 13 X 9 inch baking dish, sprayed with non-stick cooking spray. Cover with 1/3 of the mashed potatoes, 1/4 of the cabbage, and 1/3 of the bacon. repeat the layers, ending with noodles and the remaining 1/4 cabbage/onion mixture.
Sprinkle with cheese and cover with foil. Bake at 350* for 35-45 minutes or until the noodles are cooked and the mixture is bubbly and hot. Allow to set for about 10 minutes, slice and serve.
Pierogi Lasagna is a hearty nod to a Polish favorite!
6 cups warm garlic mashed potatoes, store-bought or homemade
Instructions
Preheat oven to 350 degrees F. Spray a 9- x 13-inch baking dish with cooking spray.
Meanwhile, in a large skillet over medium-high heat, cook bacon until crisp, set side., reserving 2 tablespoons bacon grease.
Add onions, and cabbage to bacon grease and saute 8 to 10 minutes, or until lightly browned.
Place 3 noodles on bottom of prepared baking dish. Spread 1/3 of cabbage mixture mixture over noodles, then top with 1/3 of garlic mashed potatoes. Repeat layers until a total of 4 layers of noodles and 3 layers of potato mixture have been placed (with a layer of noodles on top). Top with remaining sauteed cabbage and onions.
Cover with aluminum foil and bake 35 to 45 minutes, or until heated through.
