It's been quite hot and we're still running the roads to ballgames for the youngest grands. A couple of nights away and then back home for more games still and family connections. I recently tried a new to me coleslaw that was yummy. It was a slaw with peaches.
1 Cup coleslaw mix
1/4 English Cucumber Chopped into bite sized pieces
1-2 fresh peaches- peeled and chopped into bite sized pieces
1-2 green onions, chopped use whatever color and parts you desire or both
1 Cup snow peas cooked and chopped into bite size pieces
1 Cup bean sprouts if desired (I omitted this since DH can't have sprouts since the heart transplant)
Ginger Mandarin Salad dressing
Soy Sauce
Toss all together and then drizzle with the last two listed, soy sauce and mandarin ginger dressing to taste.
It was unique, good and pleasant. For left overs, I threw in a bit of nuts and leftover grilled chicken to make a bowl meal, YUM! Cleaned it up very quickly. I tried to find the original source for this recipe but didn't have a any registration marks with my print out and couldn't find this specific one to link it up, never knew there were so many on the internet, oh where have I been?!?.
Last evening we hosted a small gathering with our direct offspring along with my Mom and one of my brothers, Tom and his wife Eileen. Dh cooked the whole bit outside as it's too hot to cook inside. Thank Goodness we have the appropriate tools for doing this with his Electric Smoker (I bought for him years ago) for the pork loin roast (He also cooked up the Kielbasa as I love it smoked to use for appetizers and for breakfast). Then with his propane burner stove (he had in from ice fishing and maple sugaring days) we precooked whole potatoes which were kept warm by the induction cook top that I purchased a few years ago for chocolate making with out the children helping being able to be burnt but it's also been so handy to use when we travel. The meal also included corn on the cob which was done after the potatoes moved to the warming area. All perfectly timed!
We ladies of the family set up the buffet area and managed to get some crudites assembled for simple sides to go with. It was so nice despite the heat and the timing with everyone's schedules. I love watching the interaction of the grands as they tease and poke a bit at each other. Makes my heart smile.
My next focus will be another salad made to bring to the Family BBQ being held at my brother Doug's house tomorrow, am thinking of a broccoli salad for that BBQ that's why I thought of the Asian Peach Salad and figure I'd share it here as a resource in case I can't find that sheet of paper some time in the future, LOL.
My Mom is up for the week and I know the time will be flying.
TTFN
Jane
PS: My focus this month is that WFQG quilt and needle roll. Later gator!
Asian Peach Coleslaw:
1 Cup coleslaw mix
1/4 English Cucumber Chopped into bite sized pieces
1-2 fresh peaches- peeled and chopped into bite sized pieces
1-2 green onions, chopped use whatever color and parts you desire or both
1 Cup snow peas cooked and chopped into bite size pieces
1 Cup bean sprouts if desired (I omitted this since DH can't have sprouts since the heart transplant)
Ginger Mandarin Salad dressing
Soy Sauce
Toss all together and then drizzle with the last two listed, soy sauce and mandarin ginger dressing to taste.
It was unique, good and pleasant. For left overs, I threw in a bit of nuts and leftover grilled chicken to make a bowl meal, YUM! Cleaned it up very quickly. I tried to find the original source for this recipe but didn't have a any registration marks with my print out and couldn't find this specific one to link it up, never knew there were so many on the internet, oh where have I been?!?.
Last evening we hosted a small gathering with our direct offspring along with my Mom and one of my brothers, Tom and his wife Eileen. Dh cooked the whole bit outside as it's too hot to cook inside. Thank Goodness we have the appropriate tools for doing this with his Electric Smoker (I bought for him years ago) for the pork loin roast (He also cooked up the Kielbasa as I love it smoked to use for appetizers and for breakfast). Then with his propane burner stove (he had in from ice fishing and maple sugaring days) we precooked whole potatoes which were kept warm by the induction cook top that I purchased a few years ago for chocolate making with out the children helping being able to be burnt but it's also been so handy to use when we travel. The meal also included corn on the cob which was done after the potatoes moved to the warming area. All perfectly timed!
We ladies of the family set up the buffet area and managed to get some crudites assembled for simple sides to go with. It was so nice despite the heat and the timing with everyone's schedules. I love watching the interaction of the grands as they tease and poke a bit at each other. Makes my heart smile.
My next focus will be another salad made to bring to the Family BBQ being held at my brother Doug's house tomorrow, am thinking of a broccoli salad for that BBQ that's why I thought of the Asian Peach Salad and figure I'd share it here as a resource in case I can't find that sheet of paper some time in the future, LOL.
My Mom is up for the week and I know the time will be flying.
TTFN
Jane
PS: My focus this month is that WFQG quilt and needle roll. Later gator!
2 comments:
That sounds delicious.
Food and family - they just go together so well. I will have to try your peach slough recipe.
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