Holly in the PNW

The girl that can't sit still!

Grilling

Asian Cabbage Salad

I remember the first time I had this Asian Cabbage Salad. My roommate from years ago made it for me and I couldn’t stop eating it! I immediately grabbed the recipe from her and this is my go to salad when I need to make something for a BBQ or potluck at work. It’s easy and simple to make and it makes a lot for a big crowd.

Grab a bigger size bowl, chop up the cabbage and green onions. Mix up the dressing and pour all over the salad mixture. Once stirred, add the toasted toppings of almonds, sunflower seeds, sesame seeds and top ramen noodles. Stir again until well combined.

Grab a couple of bowls and share!

Enjoy!!!

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Asian Cabbage Salad

Course Salad
Cuisine American, Chinese
Keyword Asain Cabbage Salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 servings

Ingredients

  • 1 head cabbage (rinsed)
  • 1 bunch green onions
  • 1 package chicken top ramen (separated)
  • 1/4 cup sliced almonds
  • 1/4 cup sunflower seeds (salted or unsalted)
  • 3 tbsp sesame seeds

Dressing

  • 1/2 cup vegetable oil
  • 3 tsp vinegar
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 packet top ramen seasoning

Instructions

  1. Rinse and chop the green onion. Chop the cabbage and rinse thoroughly. Combine chopped green onion and cabbage in large bowl. 

  2. Preheat oven to 350 degrees. Line a cookie sheet with tin foil. Remove the top ramen noodles and break them apart and place them on cookie sheet. Add the sliced almonds, sunflower seeds and sesame seeds. Bake for 10-15 minutes or until toasted brown. Watch them carefully so they do not burn.

  3. When the toppings are baking make the dressing. In a salad dressing container or small bowl combine the top ramen seasoning, oil, water, vinegar, sugar, salt and pepper. If you are using a salad dressing container shake until well combined. If you are using a bowl whisk until well combined. 

  4. Add dressing to salad mixture and mix until well combined. Add toppings to the salad and mix again. 

7-Layer Bean Dip

When I get invited to a BBQ I have two staple items that I bring: 7-layer bean dip and Asian Cabbage Salad (coming to the blog soon!). Now that the sun is shining, people are itching to sit outdoors and fire up their backyard grills. I love bringing my 7-layer bean dip. Can’t go wrong with any type of dip and chips. YUM! Plus Cinco De Mayo is right around the corner and you always need a 7-layer bean dip to add to the mix of Mexican foods!

Refried beans, sour cream mixed with taco seasoning, shredded cheese, diced roma tomatoes, green onions and chopped olives. You can also add jalapenos and cilantro.

Grab those tortilla chips and dig in!  Serve with some salsa on the side if desired.

Enjoy!!!

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7-layer bean dip

Course Appetizer
Cuisine Mexican
Keyword 7-layer bean dip
Prep Time 15 minutes
Servings 12 servings

Ingredients

  • 1 14 ounce can refried beans
  • 1 6 ounce regular or fat free sour cream
  • 1 package taco seasoning
  • 1 cup shredded cheese (or more)
  • 1 roma tomatoe (diced)
  • 3 green onions (chopped)
  • 1 small can chopped olives (a few handfuls)

Instructions

  1. In a 9 X 9 glass or metal pan. Layer the bottom of the pan with refried beans. Add the taco seasoning to the sour cream and stir. Add the mixture over the refried beans, layer with cheese, diced tomatoes, green onions and handful of olives.

  2. For the cheese, tomatoes, green onions and olives you can add more if you desire.

Recipe Notes

You can double the recipe and use a 9x13 pan if you need it for a bigger group. I've made both sizes.

 

Chicken Marinade

This chicken marinade is nice and juicy! Add this chicken marinade to any chicken meal. I make it a lot and it tastes the best when you BBQ the chicken on the grill. I usually grill chicken breasts or you can cut up the breasts and make really good chicken skewers out of them.

 Combine all ingredients and add marinade to the chicken over night to get the best flavoring.

Now fire up that grill and start grilling some chicken! This is 4 chicken breasts.

I suggest to soak the skewers in water for about 20 minutes before you grill.  Grill the chicken for about ten minutes and rotate the skewers so the chicken doesn’t burn.

Serve the chicken with rice and your favorite vegetable.  I added fresh basil to my rice and it was a nice kick to the whole meal.

I hope you enjoy this chicken marinade! I’ve also used the chicken marinade when I baked the chicken in the over or the Instant Pot.  All are great options.

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Chicken Marinade

Course Main Course
Keyword Chicken Marinade
Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 4 chicken breasts
  • 3/4 cup vegetable oil
  • 1/3 cup soy sauce (less sodium may be used)
  • 1/4 cup worcestershire sauce
  • 1/4 cup red wine vinegar
  • 3 tbsp lemon juice
  • 1 tbsp dry mustard
  • 1 1/4 tsp black pepper

Instructions

  1. In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder and pepper. 

  2. Put the 4 chicken breasts in a zip lock bag and pour the marinate all over the chicken. I usually marinate the chicken over night. You can also put the chicken and marinate in a shallow dish.  The longer you marinate, the more flavor it will have.