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Ingredients
6 slices of bacon
1/2 chopped onion
1/4 c wine vinegar
2 tbsp water
4 tsp sugar to taste
Pepper to taste
8 cups greens, such as collared or kale
Optional: hard-boiled eggs
Cook the bacon to a crisp. Drain and crumble, keeping the grease in pan.
Cook onion in the grease until soft. Remove from heat to cool a bit.
Add the wine, water, and seasoning to the onions and fat. Bring to a boil for 2 minutes
Add the greens and toss and serve if you want texture, or cover and simmer 3-5 minutes for soggy. Add bacon and eggs to garnish.
Keywords: greens, southern food, collered greens, collared greens, wilted lettuce, wilted greens, wilted kale, cooked kale, bacon,
Recipes from the Perrin Kitchen , Salads you actually want to make
bacon , collared greens , collered greens , cooked kale , greens , southern food , wilted greens , wilted kale , wilted lettuce
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Description
One of Bompy’s recipes
Scale
1x 2x 3x
Ingredients
1/2 loaf of bread, crust removed and cubed
1 package imitation crabmeat cut into chunks
8 oz frozen shrimp, cooked and cut into halves
2 hard boiled eggs cut into chunks
1/2 chopped celery
1/4 c green onions
1 to 1/5 c mayo
Mix all ingredients and leave overnight or 8 hrs in fridge.
The ‘salad’ should be very moist. Can be served with romaine lettuce. Serves 10-12
Keywords: crab, shrimp, bread, overnite, overnight, crab salad, shrimp salad, bread salad, mayo
Appetizers , Fast and Easy , Recipes from the Perrin Kitchen , Salads you actually want to make
bread , bread salad , crab , crab salad , mayo , overnight , overnite , shrimp , shrimp salad
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Description
Cut out recipes from Nana
Scale
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Ingredients
6 tbsp Olive Oil
3 tbsp Red wine vinegar
2 tbsp Fresh chopped dill
Salt and Pepper
6 Cups Mesclum mix (Salad leaf variety)
2 Cans of drained white crabmeat (6 oz ea)
1 can Reese’s artichoke hearts drained and cut in half
1 Pkg croutons
2 C cherry tomatoes
1 Lg. Cucumber, sliced
1/2 can chopped olives
Appetizers , Dinner , Recipes from the Perrin Kitchen , Salads you actually want to make
crab , salad
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Description
My sweeter & safer take on ceviche, multiple variations.
Scale
1x 2x 3x
Ingredients
Fixings:
Tomatoes (the more colorful the better)
Peppers (Jalapeno, Serrano, multi-color, banana)
Cilantro
Pickled Red Onions (or regular onions diced and microwaved in water to reduce the bite)
Cucumber
Avocado
•••
Juice:
Lemon or Lime juice (fresh is best)
Cider Vinegar
Coco Real (Key ingredient)
Ketchup (really – just a bit)
•••
Optional: Mango
Meat: Shrimp 1/2 cooked and diced, crab claw meat, seared Ahi tuna.
Topping: Thin shavings of manchego cheese
Serve with Tostitos Cantina chips or your favorite tortilla chip
Sear or partially cook meats and onions.
Finely dice remaining ingredients.
Add juices to taste.
The longer it sits in the fridge the better.
Notes
I derived this from traditional Sonoran Arizona ceviche as well as the kinds I have tried in Costa Rica and the Philippines. It is much sweeter and less fishy tomato-ish than traditional ceviches.
Appetizers , Recipes from the Perrin Kitchen , Salads you actually want to make , This stuff takes work but its worth it!
ahi , avocado , ceviche , ceviches , crab , cucumber , jalapeno , lemon , lime , mexican , onion , pickled onions , salsa , shrimp , snacks , tomato , tortilla chips , tuna
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Description
Variations of bruschetta for your at-home Postino’s like experience. Serve with cheap wine.
Scale
1x 2x 3x
Ingredients
Baguette rolls
Variation #1: Salmon
Nova salmon
Capers
Pesto
Olive oil or butter
•••
Variation #2: Sweetness
Thin sliced apples
Fig spread
Brie
•••
Variation #3: Proscuitto
Proscuitto or other thin salami
Brie
Fig spread
•••
Variation #4: Tomato
Fresh roma tomatoes
basil
balsamic vinegar
garlic
scallions
olive oil
salt & pepper or meara spice
Optional: Parmesan
Variation 1# Salmon:
Oil and lightly toast slices of baguette
Spread pesto very thin on toast
Top with salmon and capers
Variation #2 Sweetness
Oil and toast baguette slices
Spread fig, add brie and top with apples.
Lightly toast to warm the brie.
Variation #3 Proscuitto:
Oil and toast baguette slices
Spread fig, add brie and top with proscuitto.
Lightly toast to warm the brie.
Variation #4 Tomato:
Oil and toast the baguette slices.
Mix all diced ingredients in a bowl. Optional top with shredded parmesan.
Serve warm or cold.
Notes
Copycat of some favorites from Postinos Wine bar in Arizona. We make it for lunch all the time!
Appetizers, snacks, bruschetta, tapas, italian, lunch idea Toast tapas
Keywords: Appetizers, snacks, bruschetta, tapas, italian, lunch idea, salmon bruschetta, proscuitto bruschetta, fig bruschetta, tomato bruschetta
Appetizers , Dinner , Fast and Easy , Recipes from the Perrin Kitchen , Salads you actually want to make
appetizers , bruschetta , fig bruschetta , italian , lunch idea , proscuitto bruschetta , salmon bruschetta , snacks , tapas , tomato bruschetta , variations on bruschetta
This is a pasta salad that will blow your mind. Make sure you use only THE best ingredients, or you will forever be haunted by Scot and your future dishes will be tasteless.
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Description
A semi-greek pasta salad
Scale
1x 2x 3x
Ingredients
1 box of orzo rice (looks like rice)Best Evoo you can find
1/2 of a fresh squeezed lemonfresh ground pepper
2 lbs, 18 each shrimp – fresh, not frozen!1 C minced scallions, using both green and white parts1 C fresh italian flat leaf parsley, chopped1 C fresh dill – if you can find the heads, even better1 Hothouse cucumber, chopped1 purple onion, chopped3/4 lbs or 2 large pkgs of plain greek feta cheese, cubed. THE BEST you can find.
Lightly toast the shrimp without overcooking (the lemon juice will finish that) in evoo and salt and pepper.
Cook the pasta al dente. When drained and still warm, add lemon juice, 1/2 c oil, salt and pepper and mix well.
Then add the last of the ingredients, feta last – once the pasta is completely cooled.
Serve at room temp.
Recipes from the Perrin Kitchen , Salads you actually want to make , This stuff takes work but its worth it!
cucumbers , feta , greek , orzo , pasta salad , scot
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Description
A crazy horseradish cranberry dish. But wait!!! Don’t run away. The horseradish takes the bitterness away from the cranberry, while the cranberry taste the bite from the horseradish. It ends up being a cool and refreshing addition to the typical Thanksgiving set up. *Make 1 day prior
Scale
1x 2x 3x
Ingredients
2 C fresh cranberries1/2 C sugar1/4 horseradish (homemade is best; see Joy of cooking cookbook)1 tbsp of fresh lemon juice
Chop Cranberries with sugar in food processor. Add remaining ingredients and refrigerate.
Notes
Really works well in my dad’s Turkey Salad Sammies for an after Thanksgiving snack.
Appetizers , Holidays (Christmas) , Salads you actually want to make
cranberry , fresh cranberries , holiday cranberry , horseradish , lemon juice , side dish , thanksgiving , Thanksgiving cranberry
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Description
Think healthier raspberry vinaigrette. Great for marinating chicken and shrimp, asparagus for grill. Great over spinach salads.
Scale
1x 2x 3x
Ingredients
1/4 C Cider Vinegar1/2 C Star Brand Garlic Olive Oil1/2 C Prickly Pear JuiceSplash of fresh squeezed lemon or lime
Meara spice
1/4 C fresh chopped herbsPinch of minced garlic
2 chopped green onions
Mix all, shake and serve.
Notes
Feel free to doctor up! Lasts in fridge for up to a year.
Prickly Pears , Recipes from the Perrin Kitchen , Salads you actually want to make
dressing , marinade , prickly pear , vinaigrette
