This was delicious. I always boil my cabbage first!
1 cabbage, cut into wedges
6 bacon slices, coarsely chopped
Cherry tomatoes, halved
2 scallions, thinly sliced
1 oz. crumbled blue cheese
1/4 c. mayonnaise
1/4 c. olive oil
2 t. white wine vinegar
Boil cabbage in water for about 5 minutes. Remove from water and set aside.
Cook the bacon in a skillet until crispy. Drain on paper towels.
Spray the cut sides of the cabbage with cooking spray. Grill until charred. Transfer to a cutting board and chop. Place it in a bowl.
Add the scallions, bacon and tomatoes.
In a separate container, add the blue cheese, mayo, oil, vinegar, salt and pepper.
Drizzle over the cabbage and serve.
If you’ve got some already made meatballs, this is a snap! A few weeks ago, I had made some smallish meatballs with beef, ground sausage, spices, breadcrumbs, and egg. I made a double dose and froze half of them. I pulled them out for this recipe.
Dipping Sauce Ingredients:
3 T. soy sauce
1 1/2 t. sesame oil
1 1/2 T. fresh lime juice
1 1/2 T. water
1 T. chopped green onions
This was good as a dip – I used Pita chips…very multicultural!
1 rotisserie chicken, diced
2 large bell peppers, diced
1 large onion, diced
1 jar Enchilada Sauce
2 c. grated mixican cheese
1/4 c. chopped green onions
Preheat the oven to 350.
Saute the onions and peppers in some olive oil until all the liquid has been absorbed and the vegetables are tender. Season with salt and pepper.
Layer the bottom of a casserole dish with the chicken.
Top with the cooked peppers and onions.
Pour enchilada sauce on top.
Top with cheese and green onions.
Cover with foil and bake for 20 minutes.
Baby bello mushroom, thinly sliced
Green onions, chopped
Cook the mushrooms in some olive oil until done. Remove to plate.
In the hot pan, brown the chicken thighs well on both sides. Deglaze with some white wine.
Add some broth and reduce the heat. Cover and cook until done.
Return the mushrooms to the pan. Turn the heat up to high to evaporate most of the liquid. Make a sludge of water and flour. Add to the pan.
Add the green onion and stir to combine well.
These were really tasty! The only thing is that they weren’t very pretty – it was hard to keep the hashbrowns all together when flipping them.
1 pkg. frozen shredded potatoes
5 sliced green onions
2 or 3 large eggs, beaten
1 1/2 T. flour
4 oz. smoked salmon
Combine 3 green onions, potatoes and eggs in a large bowl. Add the flour and some salt.
Heat some olive oil in a pan. Using a 1/3 cup measuring cup, portion out about 4 potato patties into the pan. Press them down with a spatula and cook them until the are browned on the bottom. CAREFULLY flip them over and cook the bottom. Cover them if they are still uncooked until soft. Plate them to a dish and keep them warm.
Continue making hashbrown patties until you are done with the potatoes.
Place a slice of smoked salmon on top of each hashbrown patty. Top with the remaining green onions.
This is a great way to use up left over chicken – and it’s also a great enchilada sauce recipe to be used whenever you need it!
Ingredients for sauce:
1 small red onion, sliced
Chopped jalapenos to taste
1 cup tomato sauce (I used my homemade marinara sauce)
Cumin to taste
1 clove garlic, chopped
1/2 c. chicken broth
Ingredients for the enchiladas:
Sauce from above
3 corn tortillas
3 chopped green onions
9 oz shredded or chopped chicken
Shredded Mexican cheese
Preheat oven to 425. Saute the onions, garlic, and jalapenos in a little olive oil. Add the tomato sauce and cumin. Add the broth. Cook until well blended. Season with salt & pepper. Using an immersion blender, puree until smooth. Set aside.
In a bowl, combine the chicken with the green onions. Season with salt & pepper.
Grease the bottom of a casserole dish. Place one layer of tortillas, cutting them to fit. Do not overlap! Layer with some sauce, chicken, and cheese. Repeat until you finish with the chicken & cheese.
Bake in the oven for about 15 minutes.
This recipe would be great with any firm white fish – I just happened to find cod fish at Trader Joe’s and it was delicious.
2 lbs. cod fish
1/4 c butter, melted
Lemon rind to taste
Juice of 1 lemon
Chopped green onions
Flour for dredging
Preheat the oven to 350. Dry the fish fillets.
Dredge them in flour and place them in a greased baking dish.
Season with salt and pepper.
Combine the melted butter, lemon rind, and lemon juice in a bowl. Add the chopped parsley. Pour over the fish fillets.
Bake in the oven for about 20 minutes, or until the fish flakes easily with a fork.
Sprinkle with chopped green onions and serve.