This is hands down my favorite “salad” to take to summertime gatherings. It’s fresh, it’s easy, and guys it’s BOMB! I stumbled across a similar recipe on Pinterest and wanted to create something of my own. The traditional ramen salad has mandarin oranges, green onions, almonds, and cabbage slaw. I tweaked it by adding mango, instead of the mandarin oranges (since they don’t keep their shape when stirred). I also added avocado, just because it’s one of my favorite fruits (it’s so weird to call it a fruit). The rest I followed pretty accurately. I was so impressed with the way it turned out that I made it 3 weekends in a row the year I first made it. I think it’s a great one to add to your summertime recipe list!
Let’s hop into it!
1 16 oz bag of coleslaw mix
2 packages of ramen (you won’t use the seasoning packets)
1 cup of shelled edamame (I use frozen)
1 avocado; diced
1 mango; diced
½ cup of sliced almonds
½ cup of sliced green onions
½ cup of vegetable oil
¼ cup of honey
¼ cup rice vinegar
2 teaspoons soy sauce
¼ teaspoon sesame oil
A pinch of salt and pepper
Heat your oven to 425 degrees.
Smash your uncooked ramen with a rolling pin. We’re looking for smallish pieces here.
Place your ramen and sliced almonds on a cookie sheet.
Bake for 5 minutes. Give the mixture a good stir & put back in the oven for 3 minutes. WATCH CAREFULLY SO IT DOESN’T BURN.
Set to the side.
Add all of the salad ingredients except ramen & dressing into a large bowl.
In a separate bowl add all of your dressing ingredients and mix well.
Pour dressing and ramen onto the salad & serve immediately.
*Note: When I’m taking this to a gathering, I do not add the dressing or ramen until right before it’s time to eat. I sometimes even cut up the avocado at our gathering as well, just so it doesn’t turn brown.
I hope you take this recipe to your next cookout & love it just as much as I do!
It’s almost Memorial Day & you need to take a dip to your family cookout. Look no further, I got your back!
The truth is. I think you’re weird if you don’t like guacamole. I mean it’s an essential part of life that I take pretty seriously.
All jokes aside, if you’re a guac fan you’re going to love this recipe. It’s easy, it’s fresh, it’s delicious. I can’t take credit for this one. I searched and searched until I found one that was easy and delicious & one that didn’t contain that guacamole package (you know the one) from the store.
This recipe is actually from Natasha over at natashaskitchen.com. I’m so obsessed with watching her weekly video recipes. That’s actually how I stumbled over this one.
I did make some changes to her recipe just to suit what I love in a guac. Of course, the variations of switching this recipe up are endless. You can add fire roasted corn, jalapeños & even bacon if you want to.
My mouth is watering, so let’s jump into this…
3 Tbs lime juice
1 roma tomato (optional, I recently stopped adding this & have been enjoying it even more)
Half of a red onion
1 bunch cilantro (optional, if you’re not a cilantro person)
½ teaspoon sea salt or table salt
¼ teaspoon black pepper
Cut avocados in half and remove pits. Scoop the flesh of the avocados into a bowl and mash them into a chunky consistency. (I use a pastry cutter for this. But you could use a potato masher or even a fork.)
Pour the lime just over the avocados and let sit while you prep the other ingredients.
Dice up half a red onion, the roma tomato and the cilantro & mix them into the avocado mixture. (I used half of the bunch of cilantro, but Natasha’s recipe calls for 1/3 cup. Use as much or as little as your heart desires.)
Add salt & pepper.
Refrigerate for at least 30 minutes for flavors to develop.
I promise this no fail guac will impress whoever you’re feeding this Memorial Day!
It took me way too long to find a Sugar Cookie recipe that I am absolutely in love with. These cookies are buttery, soft & fluffy, with the perfect amount of sweetness. They don’t need to hide behind any frosting, but frosting lovers unite! I load these babies up with frosting (but you don’t have to if that’s not your jam).
Every single Sugar Cookie recipe that I tested before came out dry, more like biscuits than cookies. This was likely because the recipe called for too much flour or the baking temperature was wrong. I tested & tested this recipe. I wanted a softer dough, so there is a little less flour. You can add more flour after the dough has chilled if needed. Unfortunately, that is a very important step in this recipe. I HATE waiting! But it is so imperative. I like to make this dough the night before I need it. It’s a super quick dough to put together, so honestly making it the night before will save you time. If you’re really in a pinch you could put the dough in the freezer for an hour, but I will say, you won’t get exactly the same result.
Friends remember, Sugar Cookies aren’t only for the Holidays! They should be enjoyed all year round. If you need an excuse to eat them, make up a Holiday! For instance, baking without your children day! (Children are great & it’s fun to get into the kitchen with them from time to time, but also this is mama’s creative spot!)
Let’s get to this recipe, shall we?
THE Best Sugar Cookies
1 cup of butter softened (2 sticks)
1 ½ cups of granulated sugar
3 eggs room temperature
1 tsp. vanilla
3 ½ cups of flour
1 tsp. baking soda
1 tsp. salt
Preheat your over to 350 degrees.
Mix together flour, salt and baking soda in a large bowl.
Cream together butter and sugar until light and fluffy. Make sure to scrape down the sides often.
Add eggs one at a time, mixing and scraping the sides in between.
Once the dough comes together wrap the ball of dough in plastic wrap or flatten it onto a cookie sheet and place it in the fridge for at least an hour. You can also put the dough in the freezer if you want to only wait an hour.
Roll out your dough to 1/4 inch on a hard, clean, floured surface.
Cut into whatever shape your heart desires.
Bake cookies for 8-10 minutes on nonstick cookie sheet. You could also put parchment paper on your baking sheets if you don’t have nonstick cookie sheets.
Place on a cooling rack & frost when cool.
Sometimes the dough can be soft it is isn’t refrigerated long enough. Simply use more flour when you roll them out if needed.
The cookies may look a little underbaked when they come out. That is perfectly fine! Leave them on the cookie sheet for 2 minutes before removing them to a wire rack. They will continue to cook a little on there.
Remember if you are making a much smaller cookie (using mini cookie cutters, etc.) you’ll need to change the baking time. I’d cut it in half and start with 4.5 minutes.
I am still working to perfect my frosting recipe! I will post that as soon as I feel it is worth sharing. For now, you can find so many frosting recipes on the internet or you can even just buy frosting at your local grocery store!
I hope they cookies bring you as much joy as they bring me!
Cinnamon jello is the perfect combination of lemon jello, applesauce and cinnamon imperials. It’s a great addition to your Holiday feast.
This blog post goes out to my Grandma Duncan. Every time I think of cinnamon jelllo, I think of her. I love to eat, so several of my favorite childhood memories consist of food! Cinnamon jello was front and center at every family gathering. I can in no way take credit for this recipe (it’s actually my Great Grandma Borton’s recipe) but I hope that you and yours can add it to your family table this Holiday season.
If you have never heard of cinnamon jello let me take you through the experience. It’s the perfect combination of sweet with a small amount of spice from the melted cinnamon imperials. The texture is absolutely devine. Don’t be afraid of the combination of jello & applesauce…because seriously it’s like nothing you have ever tasted before.
The best part of this whole recipe is that it’s so easy! You start by disolving the jello and the cinnamon imperials in boiling water until the imperials dissolve. Then you stir in the applesauce and refrigerate over night. & tada, it’s done! The flavors take me right back to my childhood and give me all the memories of my Grandma. I highly recommend it : )
2 packages of lemon jello
1/2 cup of cinnamon imperials
2 1/2 cups boiling water
2 cups applesauce
Dissolve jello and cinnamon imperials in boiling water. Stir in applesauce. Refrigerate overnight. Enjoy!
If you make this recipe tag @averyandellis on Instagram & use the hashtag #averyandellis