Tag Archives: Side Dishes

Crunchy Oriental Coleslaw with Poppyseed Dressing



Hello friends! We had beautiful weekend here in Michigan, made even better by time spent with my mother, mother-in-law and sisters to celebrate the Mother’s Day holiday. Everyone has been so busy with their own families and schedules that it has become a challenge to make time for one another. Do you find that to be true with your family, too?

Last week I gave you a recipe for what might be the best turkey burger ever!  You can view The Ultimate Turkey Burger here. Coleslaw is a wonderful side dish to go along with it. I sampled one similar to this a few years ago at an outdoor barbecue, but decided to add ramen noodles and toasted almonds for more crunch. It’s super tasty!

Crunchy Oriental Coleslaw with Poppyseed Dressing

14 oz bag Dole Classic Coleslaw
1 bunch green onion, finely chopped (or to taste)
1 small bag of slivered almonds (1/2 cup)
4 tablespoons sunflower seeds
1 package of Ramen Noodles
2 tablespoons of oil

3/4 cup Marzetti Original Slaw Dressing
3/4 cup Marzetti Poppyseed Dressing

Smash ramen noodles in plastic baggie with the back of your hand/palm (discard seasoning pack).

In a small pan slightly brown the noodles in oil then add slivered almonds. Stay with the pan moving the noodles and almonds around so they do not burn. You want the almonds lightly toasted. (The almonds will brown quicker than the noodles.)

Combine the slaw, green onions and sunflower seeds in a large bowl and mix. Add dressings and mix well. (Leave the ramens/almonds out until just before serving so they remain crunchy.) Refrigerate.

Stretch leftover slaw to your next meal by topping burgers and deli sandwiches. Add more toasted noodles and almonds back in for crunch.

I have enjoyed your comments on the blog and Facebook page this past week. Please keep sharing. Thank you!





Easy Zucchini Parmesan Crisps


You and your family will love these cheesy, savory zucchini crisps. They are quick and easy to prepare in three simple steps.  My sons love to dip theirs in marinara sauce then devour faster than I can put them on a plate. Your picky eaters will gobble up their veggies with these delicious crisps, and that’s a promise!

Zucchini Parmesan Crisps

1/2 cup freshly grated Parmesan cheese
1/2 cup dry Italian bread crumbs
1/2 tsp crushed red pepper seeds
1/8 tsp salt (optional)
2 medium or 1 large zucchini
2 eggs, beaten in small bowl
Olive oil

Marinara sauce for dipping (I use Ragu Roasted Garlic Spaghetti Sauce)


1. Mix first four ingredients into a small mixing bowl.

2. Slice zucchini into 1/4″ inch thick rounds and dip into beaten eggs pressing both sides into the coating then lay on a plate.

3. Add one tablespoon of oil to a medium-sized pan and heat on high for 1 minute.  Add coated zukes in small batches to the pan and sauté 2 minutes each side or until brown and crispy. Don’t overcrowd the pan.

Add extra oil as needed to finish each batch and serve with marinara sauce.


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Garlicky Spinach & Angel Hair Pasta


garlicky spinach & Angel hair

This savory dish is one way to stretch a meal with leftover pasta. Generally, I serve it as a side to chicken or fish, but it’s a family favorite all by itself.  We prefer the thinner Angel Hair pasta over traditional spaghetti noodles, and I add extra red pepper seeds and parmesan because we like the heat and pungent flavors.

Be sure to have all ingredients, cooking utensils and serving bowl close to your cooktop because this dish is prepared in 3 fast steps ~ saute, toss to mix, and serve hot.

Garlicky Spinach & Angel Hair Pasta

Ingredients –
½ lb angel hair pasta (cooked/drained – about 1/2 box of Barilla brand)
2 tbsp olive oil
1/2 tsp red pepper seeds (or to taste)
1 tbsp minced garlic (Spice World Squeeze bottle brand), or 3 – 4 cloves garlic, minced
1-1/2 cups frozen fresh chopped spinach, thawed/drained, or 1/2 lb fresh spinach, loosely chopped
1 tbsp butter
1 tbsp fresh lemon juice
1/2 cup freshly grated Parmesan cheese
coarse salt to taste

Step 1. In skillet on medium-high, saute olive oil, garlic and red pepper seeds until brown, 1-2 minutes.

Step 2. Add spinach and coarse salt to pan, stir 1 minute until wilted. Fold in cooked pasta, butter, lemon juice and mix lightly.

Step 3. Add parmesan cheese, toss to mix in, pour into serving bowl.

* For a twist, add marinated artichokes, Kalamata olives or capers.  Be careful on the capers though, they can add a lot of saltiness to the dish. I would start with half a teaspoon and then add to taste from there.

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