Oriental Pecan Slaw

 (Recipe courtesy of Gail Fuller, as seen on Flavor NC)

 Servings - 8 to 10

Wow is this slaw salad tasty!  It's a combination slaw, pasta salad, with the crunchiness of sunflower seeds and pecans.  After seeing it made on an episode of Flavor NC, I just had to make it... as hubby has requested it for days!  It's easy and good.  You just have to remember to make a day before you serve it.  By letting it sit in the refrigerator for 24 hours, the noodles soak up the dressing so that you have a combination of textures. 

INGREDIENTS:

2 (3-ounce) packages chicken flavored ramen noodles

2 (8.5 ounce) packages broccoli slaw

1 cup pecans, coarsely chopped

1 cup dry roasted sunflower seeds

1 bunch green onions, chopped

½ cup sugar

1/3 cup vegetable oil

1/3 cup cider vinegar

¼ cup water

DIRECTIONS:

·         Remove flavor packets from ramen noodles soup mix.

·         Crunch noodles in the bottom of large bowl and top with broccoli slaw.*

·         Sprinkle chopped pecans, sunflower seeds, and chopped green onions over slaw.

·         In a separate bowl, whisk together flavor packets, sugar, oil, vinegar, and water and pour over the slaw and noodle mixture.

·         Cover and chill for 24 hours.

·         Gently mix the slaw and serve.

*Tip: For easier noodle crushing, put the ramen noodles in gallon size zip-lock bag and pound with a mallet.

Pecan Cranberry Roll-Ups

(Recipe courtesy of Gail Fuller as seen on Flavor NC)

Yield:  32 appetizer servings

As I was to bring an appetizer to an Easter dinner, I decided to try this recipe as it sounded light, tasty, and colorful.  It was all of those things!  It's super easy to make and received rave reviews.  The recipe calls for the dried cranberries (I used craisins) to be chopped, but I put them in whole and it worked out just fine.  I was hoping to find spinach or tomato tortillas but the grocery store that I visited didn't have them in stock.  The presentation would have been prettier with spinach or tomato tortillas I think... but the yumminess would be the same!  

INGREDIENTS:

·         2 (8-ounce) packages cream cheese, softened (I used lower fat)

·         1 cup pecans, coarsely chopped

·         6 slices bacon, cooked crisp and crumbled

·         1 cup dried cranberries, coarsely chopped

·         ½ cup green onions, thinly sliced

·         4 large flour tortillas (plain, wheat, spinach or sun dried tomato flavor)

DIRECTIONS:

·         To soften cream cheese, let it sit at room temperature for 30 minutes or so.

·         Combine all ingredients except tortillas in a large bowl.

·         Place a tortilla on a flat surface and spread ¼ of the mixture evenly across the tortilla, going all the way to the edge.

·         Roll the tortilla up tightly and wrap in plastic wrap. 

·         Repeat with the remaining tortillas and filling.

·         Refrigerate for at least 2 hours.

·         To serve, unwrap each roll and, with a sharp knife, cut into slices about ¼-inch thick.

Tater Mater Frittata

Tater Mater Frittata

(Recipe courtesy of Gail Fuller, as seen on Flavor NC)

    (slightly adapted to my taste)

Serves: 6

Taters and Maters are two of my favorite things!  Maybe it's a Southern thing, but you sometimes do hear potatoes called taters and tomatoes called maters. So, what could be better than a Tater Mater Frittata?  I just watched a PBS program, Flavor NC, and just had to try this recipe for brunch!  It would also make a great meatless supper too.  I used the Alexia crispy seasoned potato puffs, which made for a superbly seasoned crust!  

I didn't have large tomatoes on hand, so I used grape tomatoes instead. Not being a fan of spicy heat, I omitted the jalapenos.  

The verdict?  Excellent!  This may be my favorite frittata recipe!

INGREDIENTS:

½ bag frozen tater tots, thawed (for the crust)

6 eggs

1 Tablespoon oil

1 small onion, chopped

¼ cup chopped green pepper

1 (10-ounce) can Rotel tomatoes and chilies, original

1 (4-ounce) can chopped green chilies

¾ cup shredded Mexican blend cheese

¼ teaspoon ground cumin

½ cup pickled jalapeno pepper, finely chopped (optional)

½ cup cream (or half and half)

1 Tablespoon cilantro or parsley, chopped

Salt and pepper to taste

1 large tomato, thinly sliced (or hand full of grape tomatoes, halved)

DIRECTIONS:

Preheat oven to 375 degrees F.

To make potato crust:

·         Thaw tater tots and heat waffle iron.

·         Spread tater tots to completely cover waffle iron.  Close lid and cook for 5 minutes or until crust is crispy and brown. Set aside.

To make frittata:

·         Saute onion and pepper in oil until soft.

·         Beat the eggs vigorously and add the sautéed vegetables, Rotel tomatoes, green chilies, cheese, cumin, jalapeno pepper, and cream.  Stir to combine well.

·         Salt and pepper to taste.

·         Place potato crust in large (10-inch) oven proof skillet and pour egg mixture over the crust.

·         Arrange slices of tomato evenly on top of the frittata and sprinkle with chopped cilantro or parsley.

·         Cook 2 minutes on stovetop over medium heat just until the edges are set.

·         Transfer skillet to oven and bake at 375 degrees F for 25 minutes or until set and knife inserted into the center comes out clean.

·         Let cool before cutting into wedges and serving.

Note:  Gail Fuller of Raleigh, NC, took first place at the 2013 NC State Fair NC Egg Association cooking contest with this creative twist on the frittata.   The tater crust is awesome!