Asian Slaw


Hello all!  So much has happened here since I last posted. You know I was having computer issues and that hasn’t changed. Today’s post is coming to you via my iPad.  Savannah picked my computer up for me last Wednesday, because I don’t have a car, which is another story.  I had to send it back on Friday.  So, because I haven’t really thought about getting photos with my cell phone, today’s recipe will not have a picture until I get my computer back again.

Worse than my computer problems is the storm that came through here last Monday night. We had strong storms here in east Georgia!  We do not have a garage here on the farm, so I typically park in the driveway.  We do have 4 out buildings though, so when hail was in the forecast, I moved my Suburban under a shelter.  That steel beam, metal building that I chose to park under was blown down!  On top of my Suburban, our boat, a camper, Greg’s grandfather’s old truck, Greg’s tractor and many other things.  We had to call three insurance companies and haven’t seen an adjuster yet.  Along with the building we had a tree and many limbs down. There has been a lot of clean up and we still have a long way to go.  We are thankful that it wasn’t the house and that we’re all unharmed!

I know 2013 hasn’t started out so well on Not Just Sunday Dinner.  Circumstances may slow me down, but it will stop me from doing the blog that I love.

Back to the real reason that you visit my blog in the first place, recipes.  I was looking for an Asian Slaw recipe that didn’t have ramen noodles.  I do love the Napa Cabbage Slaw but didn’t want the carbs.  This recipe is full of vegetables, very colorful and wonderful!  I sliced my cabbage in the food processor for ease & cut all of the veggies into approximately same length matchsticks.  From my experience, the white part of the scallions were difficult to slice into matchsticks.  In fact, the next time I make this recipe I think I’ll use the green part only. I started by only adding half of the dressing, because it seemed to be a lot.  I ended up using it all, but think I could have made it using about 3/4 of the dressing.  You may want to add the dressing a little at a time to determine how much you want, depending on your taste.

With warm weather approaching, this would be awesome to take to your next cookout. I’m not sure how long it would last in the refrigerator, because we didn’t have enough left over to last 24 hours!


Asian Slaw
  • 2 carrots, peeled & cut into matchsticks
  • 1 red bell pepper, seeded & cut into matchsticks
  • 1 yellow bell pepper, seeded & cut into matchsticks
  • 2 c. thinly sliced purple cabbage
  • 5 c. thinly sliced green cabbage
  • ½ c. chopped cilantro
  • 8 scallions, cut into matchsticks
  • Dressing Ingredients:
  • 1½ tbsp. minced garlic
  • 2 tbsp. peeled & minced fresh ginger
  • 3 tbsp. soy sauce
  • 3 tbsp. packed brown sugar
  • 5 tbsp.creamy peanut butter
  • 6 tbsp. vegetable oil
  • 6 tbsp. rice vinegar
  1. Prepare all of the vegetables by slicing and chopping.. Combine in a large bowl, set aside.
  2. In a small bowl whisk together minced garlic, fresh ginger, soy sauce, brown sugar, peanut butter, oil, and vinegar.
  3. Pour dressing over vegetables and toss to coat. Serve right away or you can refrigerate a couple of hours before serving, if desired.
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Irish Cream Brownies

Today I am posting a recipe from my cousin, Regina, for her Irish Cream Brownies.  This is actually a repost but I am having computer issues and can’t get photos onto my computer right now.  I’ve tried everything I can think of to repair my computer myself…which is very little.  I finally gave in and called a local computer service today.  I will take it in tomorrow and hopefully have it by by the end of next week.

In the meantime, here’s a great recipe for St. Patrick’s Day.  It’s super easy to make with the brownie mix and delicious too.  Enjoy and have a great St. Patricks Day!


Irish Cream Brownies
  • 1 21.5-oz. box brownie mix
  • ½ c. Irish Cream
  • ½ c. oil
  • 2 eggs
  • Frosting Ingredients:
  • ½ c. butter, softened
  • 2 c. powdered sugar
  • ¼ c. Irish Cream
  • Glaze Ingredients:
  • 1 oz. semi-sweet chocolate chips
  1. Preheat oven to 350 degrees.
  2. Grease bottom of a 13 x 9-inch pan.
  3. In a large bowl, combine brownie mix, ½ c. Irish Cream, oil and eggs. Beat 50 strokes with a spoon, spread in greased pan, bake for 20 minutes. Do not over bake. Cool completely.
  4. For frosting, in a small bowl beat ½ c. softened butter until light and fluffy. Beat in powdered sugar and ¼ c. Irish Cream. If too thick add Irish Cream, a little at a time, until spreading consistency. Spread over cooled brownies.
  5. For Glaze, microwave the chocolate chips, to melt them, for 30 seconds, stir. Microwave 15 - 30 seconds more if needed. Drizzle glaze over frosted brownies.
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Jalapeno Cheddar Crackers

I received Ina Garten’s newest cookbook, Barefoot Contessa Foolproof, as a Christmas gift.  I have a long list of recipes to try, but these crackers were the first, and a great choice to start with!

Greg & Savannah are the cheese lovers in the house.  Greg has always loved cheese straws too, so with the luck I’ve always had with Ina’s recipes I knew I had to give this a try.

I doubled the recipe because we were having guests over.  I still have a piece in the freezer that I can thaw and bake later.  Ina notes that the rolls will keep in the refrigerator for 2 weeks or in the freezer for up to 6 months.  I can guarantee it will not stay in our freezer that long!

Jalapeno Cheddar Crackers
  • 2 c. all-purpose flour
  • 1 tsp. kosher salt
  • ⅛ tsp. baking powder
  • 14 tbsp. cold unsalted butter, ½-inch diced
  • 5 oz. extra-sharp white Cheddar cheese, grated
  • 1 tbsp. minced seeded jalapeno pepper
  • ¼ tsp. chipotle chili powder
  • 3 tbsp. ice water
  • 1 egg beaten with 1 tbsp. milk, for egg wash
  • Fleur de sel or sea salt
  1. Place the flour, kosher salt, and baking powder in a food processor fitted with the steel blade and pulse to mix. Add the butter and pulse until the mixture resembles coarse meal. Add the Cheddar, jalapeno, and chipotle chili powder and pulse again. With the food processor running, add the ice water all at once. Continue pulsing until the mixture begins to form a ball. Dump the dough onto a floured board and roll it into a 14-inch log. Wrap in plastic, and refrigerate for at least 1 hour.
  2. When ready to bake, preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
  3. Cut the dough in ⅜-inch thick slices. Place the crackers on the prepared sheet pan, brush with the egg wash, and sprinkle with the fleur de sel (or sea salt). Bake for 12 - 15 minutes, until golden brown. Serve slightly warm or at room temperature.
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South of the Border Salad

After a long weekend in the mountains with friends I’ve been a little slow getting back to the computer.  We went to Pigeon Forge with our friends, Jimmy, Michelle and their kids.  It was fun spending time with them, going to Lizzie’s gymnastics meet, visiting Cades Cove, and of course…eating.

This is a longtime favorite pasta salad recipe.  Just in case you have never used jicama, the skin looks sort of like a potato.  It’s crunchy and lends a great freshness to this salad.  I have seen really large jicamas, but choose a medium sized one.  I have read that the large ones lack in flavor.


South of the Border Salad
  • 9-oz. orzo
  • ½ c. drained corn
  • 15 oz. black beans, rinsed and drained
  • 1 c. peeled and diced jicama
  • ½ c. chopped green pepper
  • 2 green onions, chopped
  • 1 medium tomato, chopped
  • 1 c. cubed pepper jack cheese
  • Dressing
  • ¼ c. chopped cilantro
  • ¼ tsp. salt
  • ¼ c. mayonnaise
  • ¼ c. sour cream
  1. Cook orzo following package directions and drain.
  2. While orzo is cooking make the dressing. Mix chopped cilantro, salt, mayonnaise and sour cream together, set aside.
  3. Combine cooked and drained orzo, dressing, corn, black beans, jicama, green pepper, green onions, tomato, and cheese.
  4. Serve right away or refrigerate. If you refrigerate and the salad seems a little dry when you serve, stir in a tablespoon of mayonnaise and a tablespoon of sour cream before serving.
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