Broccoli Slaw Salad

Broccoli slaw always reminds me of summer bbqs and southern pig roasts. Someone always brings a broccoli salad to a pig roast. And it's not usually me. I opt to make the mac n cheese or fried green tomatoes or something universally loved. But everytime I eat the broccoli slaw at a party- I wish I had made it and I always mentally add it to my list of things to make at home but for some reason I never do. So this past week I finally made my version of broccoli slaw and it was SO good! 

Broccoli Slaw Salad 

Fridge: 

4 cups broccoli, chopped small (bite size)

2 cups Brussels sprouts, thinly sliced 

1 1/2 cups carrots, julienned 

1/2 cup scallions, thinly sliced 

1/2 cup mayonnaise 

1/4 cup milk 

1 tbs italian parsley, minced 

Counter:

Juice 1/2 lemon 

2 garlic cloves, minced 

Pantry:

1/2 cup toasted pepitas

1 cup dried cranberries 

1 tsp salt

1/2 tsp black pepper 

Tools:

Medium pot, boiling salted water 

Large bowl

Colander 

Mixing spoon 

Small bowl

Fork or whisk 

Medium bowl filled with ice and water 

Measuring cups/spoons

Cutting board

Chopping knife 

Make sure the pot of salted water is at a rolling boil. Add the broccoli and thinly sliced Brussels sprouts to the pot. Boil for 1 minute and the drain in the colander. Add straight to the pot of ice water and mix around to stop cooking. 

Add the broccoli and brussels sprouts to the large bowl. Add cranberries, pepitas, carrots, scallions and 1/2 tsp of salt to the bowl. Mix well.

In the small bowl whisk together mayo, milk, 1/2 tsp salt, 1/2 tsp black pepper, juice of 1/2 lemon, minced garlic cloves and minced parsley. Combine well and set aside until ready to serve. 

Once the salad is ready to serve, add the dressing and mix well. Serve right away unless you prefer your slaw slightly wilted, then refrigerate and serve in an hour. Enjoy! Xo

Chicken Divan

I can still remember the first time I tried this meal at my good friend Steph's house- I wanted to get thirds and fourths (obviously I had seconds) but I could hear my mother's voice in my head saying that would be rude. It was just the perfect cold weather casserole and tasted like heaven! That was back in grade school and I still make Madre Sue's recipe to this day. Thank you Calabreses for sharing this family recipe with me- it's now a part of my family!! 

I will admit- this is NOT the paleo, gluten free, vegan, over-the-top healthy meal. It's comfort food. It's the kind of casserole that warms the soul. It's old school and I love it. I have already eaten it for three meals this week. It's just that good!! 

And kids really love this! Besides the kids I work for now devouring it (see photos below), all my past families have loved it too. Green family- I'm talking to you!! It's a happy family meal! 

Don't be a health freak judgy person- no one likes that person- just make it and you'll thank me later!!

Chicken Divan 

Fridge: 

1 1/2 lbs (about 3-4 chicken breasts) boneless chicken breasts, cooked and cubed 

3/4 cup mayonnaise 

3 cups of broccoli, chopped to bite size pieces 

1/2 stick (1/4 cup) butter 

1 1/2 cups mild cheddar, shredded 

1/4 cup milk 

Pantry:

1 1/2 cups breadcrumbs, panko or regular (italian or plain) 

2 cans cream of chicken soup 

1/4 tsp salt

Few cracks of pepper 

Cranberry sauce to serve (optional) 

Tools:

Casserole dish

Large bowl 

Mixing spoon 

Measuring cups/spoons 

Sauté pan 

Cutting board

Chopping knife 

Aluminum foil 

Preheat oven to 350 degrees. 

In large bowl add cream of chicken soups, mayonnaise, milk, cheddar cheese, salt and pepper. Mix well. 

Heat the sauté pan over medium heat. Add the butter and allow to melt. Pour the breadcrumbs over the butter and toast them until golden brown, while stirring. Be careful because they can burn easily. 

Add the cubed chicken and broccoli pieces to the casserole dish. Cover with the soup mixture. Sprinkle the toasted butter breadcrumbs over the top. Cover casserole dish with aluminum foil and put into the oven. 

Bake for 45 minutes to an hour- once the center is bubbling out of the breadcrumbs. Remove from the oven and allow to cool for 15 minutes before serving. 

Serve with cranberry sauce on the side. It's seriously heaven in your mouth. I wish I had more leftovers right now!!  Xo

Before and after baking

Allie wanted hers served over egg noodles! She cleaned her plate! 

Charlie love it- especially with the cranberry sauce mixed into it. His first time trying cranberry sauce!