Broccoli Salad… Delicious Greens!

Inspired by the broccoli salad I had at Louie’s Restaurant, I decided to make my own version in my very own kitchen.

Since, I have never made this salad, I went online and looked around. I found this very delicious looking salad from Simply Recipes.

It was a great salad and seemed easy to make and it was. I even learned about the very important step called blanching. Yeah!

I liked the recipe, but did not feel like adding the peas and bacon.  So, I did what I do best. I used the recipe as a base and went along and created my own. I substituted slivered almonds with sunflower seeds and mayonnaise with olive oil.

  • 4 cups fresh broccoli florets and stems, chopped  ( I used one stem of broccoli)
  • 6 cups water
  • 1 tsp salt
  • Some ice cubes and water
  • 1/2 cup sunflower seeds
  • 1 Tbsp onion chopped
  • 1/2 cup raisins


  • 1/3 cup olive oil
  • 3 Tbsp apple cider vinegar
  • 1/2 cup honey

  1. In a medium sized pot, boil water with salt. Add broccoli florets and stems. Boil for two minutes tops. (No more than two minutes to prevent over cooking). Drain. You will notice the Broccoli turn into a beautiful bright green. The broccoli on the right actually looks more palatable than the raw broccoli on the left.
  2. Place drained broccoli in bowl of ice water to cool. ( blanching)  Drain. Chop the Broccoli.
  3. Meanwhile in a small bowl, whisk together the olive oil, vinegar and honey for dressing.
  4. In bigger bowl,  mix the cooled, chopped broccoli, sunflower seeds, onion, raisins and dressing. Toss the salad and let sit in refrigerator about one hour before serving.

Pork chops and yams (sweet potato). Yum Yum!

Sweet Potatos are a great substitute for Potatoes. I like them because they have a natural sweetness to them and they taste even better when paired with fish or pork.  If we are eating out, I always order Salmon if it comes with Sweet Potato. Read about my favorite place to get My “Sweet Potato and Salmon” kick.

This dish is so easy to make and is great for any busy weeknights. Follow this 1-2-3 method and enjoy your meal in less than one hour.

  •  4 pieces of pork chops
  • 1Tbsp olive oil
  • pinch of salt
  • pinch of pepper
  • 2 Tbsp Worcestershire sauce

  • 4 sweet potatoes,  peeled and sliced  about 1/4 inch
  • vegetable oil
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 cup water
  1. Season pork chops with salt, pepper and Worcestershire sauce.
  2. In a skillet, heat olive oil and brown seasoned pork chops over  medium heat. Turn after about 5 minutes on each side. I like to cover the skillet and continue to cook on low for about another 5 or so mintues so that pork chops cook through better. Pork chops appear well done when no longer pink on the inside.
  3. Meanwhile, in a medium sized pot, heat vegetable oil and add sweet potato slices over medium heat. Season with onion and garlic powder. Add water, bring to a boil and simmer on low. Potatoes done when slightly soft. Test with fork for your own liking.

Serve dish with your favorite greens. Spinach, peas and corn combo or broccoli salad.

Chili for your heart and soul.

We love to make chili, as it is a delicious and whole meal in one dish. It’s easy to make and can be started on Saturday morning so that it leaves you free to do your household chores and errands without worrying if you will have enough time to make dinner for your kinfolk in the evening.

1 onion finely chopped

1 Tbsp olive oil

1lb hamburger (ground beef)

3 cans of beans  or pre-cooked beans**

I bottle tomato juice

2 cans sweet corn

½ tsp salt

1 tsp pepper

1 tsp celery seed

1 jalapeno – (optional if you want to make it real chilli-hot)

2 cups water

  1. In a skillet, heat oil and cook ½ the onion, brown hamburger.
  2. In a crock pot or slow cooker, place browned hamburger/ ground beef and all other ingredients, including the other ½ onion, chopped. Cook on medium for 5 hours.
  3. Stir occasionally.

**For the pre-cooked beans. Follow instructions on your bag of beans to cook from scratch. You can use whichever beans you prefer. Since I pre-cook mine, I usually include  a mix of pinto beans, navy beans, kidney beans and black beans. I rinse the beans. Soak overnight. Cook beans in water over a stove until they boil for about one hour and then and cover for about 1 hour, until soft. I then cook half the beans in chili and save the rest for another dish.

Serve with corn chips, corn bread or crackers.

This home made dish makes about 10-12  servings, so make sure to serve it up at your next party.

I love chili and have taken to trying it outside the house to see what others are doing with it. Panera Bread served their chili with corn bread. It was delicious. Make sure to ask for a bowl if hungry and if not so hungry then the smaller sized bowl they call a cup.

Panera Bread on Urbanspoon
As usual the ambiance at the Restaurant brought out the inner foodie in me and I wanted to have more and more. I had to check myself. It was only lunch time. I could always return for dinner. Panera Bread makes me wanna sit down and stay. It’s so cozy and warm. Reminds me of my mama’s kitchen and the food that we got to eat while we shared stories way past midnight on many a weekend.

Texadelphia has a pretty good chili too. Black beans appears to have been the bean of choice. The grated cheese and dollop of sour cream came as a beautiful garnish. Tasty! They serve it in this beautiful plate/bowl. A very nice touch for a quick lunch when downtown, OKC.  They offer different soups for only $2.99. The soups are quite filling. You really don’t need the half sandwich deal that comes on the “Double Down” part of the menu. Their sandwiches are great, but I gotta warn you though. Go early if you want to enjoy your meal. It gets pretty crowded at lunch and if you are in a hurry then Oops! you may have to gobble your sandwich in the car, on your way back to work.

Texadelphia Social Grill on Urbanspoon

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