Tag: cookout recipe

Asian Ramen Noodle Salad – Simply Scratch
In this Asian Ramen Noodle Salad, toasted ramen noodles and sliced almonds are combined with thinly sliced green and purple cabbage, carrots, green onion and then tossed in a mild yet sweet, garlicky, toasted sesame dressing. This recipe yields approximately 10 cups.

This salad is a classic.

Last weekend Pat and I went to our good friends home for a barbecue where everyone brought a dish to contribute. Some brought appetizers, pasta salad and cheesy potatoes, and my friend Kristin brought an Asian ramen salad. I have a similar ramen salad recipe on SS but I make with Napa cabbage and sunflower seeds. I loved hers because it was colorful and the flavors were slightly different.

So once I got home, I jotted down what I remember her telling me and decided to make my own version of it. The salad itself has so much texture and crunch, the dressing is sweet yet mild with hints of garlic and toasted sesame, which really allows the ingredients of the salad to shine.

And it didn’t disappoint. You can even make it a meal by serving it with a protein of your choice, like grilled chicken, salmon or shrimp!

To Make This Asian Ramen Noodle Salad You Will Need:

for the dressing:
- granulated sugar (white) – Lends sweetness and flavor.
- garlic – Lends distinct punchy flavor.
- ramen seasoning packet – Adds flavor to the dressing.
- low-sodium soy sauce – Or substitute with low-sodium tamari if gluten free.
- rice vinegar – Adds delicious tang.
- toasted sesame oil – Gives this dressing a toasty warm flavor.
- olive oil – Lends richness and flavor.
for the salad:
- sliced almonds – Adds toasty nutty flavor and crunch.
- ramen noodles (dried) – Lends texture and subtle crunch.
- green cabbage – Lends crunch and color.
- purple cabbage – Lends crunch and color.
- baby spinach – For a deep pop of green, vitamins and nutrients.
- green onions – Lends a mild onion flavor.
- carrot – Adds sweetness and crunch.
Make the Salad Dressing:

In a liquid measuring cup, measure and add 1/4 cup granulated sugar, 2 (medium to large) cloves grated fresh garlic, 1 packet of ramen seasoning, 2 tablespoons low-sodium soy sauce, 1/4 cup rice vinegar, 1 tablespoon toasted sesame oil and 1/2 cup olive oil.

Whisk well until sugar dissolves.

Preheat your oven to 350°F (or 180°C).

Line a rimmed baking sheet with parchment. Add 1 cup sliced almonds to one side and break up 2 (3 ounce) packages of dried ramen noodles.

Slide the pan onto the middle rack of your preheated oven and bake for 8 to 10 minutes or until almonds are fragrant and golden brown. Set aside and let cool.

Meanwhile, in a large mixing bowl, add 1 pound thinly sliced cabbage (about 1 medium), 8 ounces thinly sliced purple cabbage (about 1/2 a medium head), 2 ounces baby spinach – finely chopped, 1 bunch green onions – sliced (reserve some for garnish), 1/2 cup sliced or shredded carrot.

Once cool, add the toasted almonds (reserve some for garnish) and toasted ramen pieces.

Give the dressing a whisk before pouring it over the salad ingredients.

Use tongs to toss the salad well.

Serve topped with reserve green onion, and toasted almonds and ramen.

Serve immediately, however the longer it sits the more soft the ramen will become. I like mine somewhere in the middle.

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Enjoy! And if you give this Asian Ramen Noodle Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 20 servings

Asian Ramen Noodle Salad

In this Asian Ramen Noodle Salad, toasted ramen noodles and sliced almonds are combined with green and thinly sliced purple cabbage, carrots, green onion and then tossed in a mild yet sweet, garlicky, toasted sesame dressing. This recipe yields approximately 10 cups.

Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 50 minutes

FOR THE DRESSING:

1/4 cup granulated sugar

2 cloves garlic, grated

1 packet ramen noodle seasoning packet

1/4 cup rice vinegar, unseasoned

2 tablespoons low-sodium soy sauce, or us low-sodium tamari if gluten free

1 tablespoon toasted sesame oil

1/2 cup olive oil

FOR THE SALAD:

1 cup sliced almonds

6 ounces instant ramen noodles, broken into small pieces

1 pound green cabbage, thinly sliced

8 ounces purple cabbage, thinly sliced

2 ounces baby spinach, finely chopped

1 bunch green onion, sliced, reserve some for serving

1/2 cup carrots, sliced into pieces or matchsticks

MAKE THE DRESSING:

In a liquid measuring cup, measure and add the sugar, garlic, ramen seasoning, soy sauce, rice vinegar, sesame oil and olive oil. Whisk well so the sugar dissolves and the ingredients are well combined.

MAKE THE SALAD:

On a rimmed baking sheet lined with parchment paper, spread out the almonds and broken ramen. Bake on the middle rack for 8 to 10 minutes or until the almonds are fragrant and golden brown. (the toasted ramen isn’t as noticeable)Let cool.

Meanwhile, in a large mixing bowl, add the thinly sliced green (reserve some for garnish) and red cabbage, baby spinach, green onions and carrot.

Once cool, add the toasted almonds and toasted ramen pieces (reserve some of each for garnish). Give the dressing a quick whisk before pouring over top. Toss well to coat in the dressing.

Transfer to a serving bowl and garnish with reserved green onions, toasted ramen and almonds.

Serve immediately.

Note: ramen noodles will soften the long they sit and soak up the dressing.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 0.5cup, Calories: 141kcal, Carbohydrates: 12g, Protein: 3g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.001g, Sodium: 243mg, Potassium: 151mg, Fiber: 2g, Sugar: 4g, Vitamin A: 962IU, Vitamin C: 16mg, Calcium: 35mg, Iron: 1mg

Author: Laurie McNamara

Course: Side Dish

Cuisine: American, Asian
This post may contain affiliate links.

Laurie McNamara

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August 29, 2024
Cilantro Lime Coleslaw – Simply Scratch
This Cilantro Lime Coleslaw is fresh, crisp and full of flavor! Thinly sliced green and purple cabbage, julienned carrots, green onion, jalapeño, lots of fresh cilantro is tossed in a simple citrusy lime vinaigrette. Yields about 8 cups.

Cilantro lime anything has me in a choke hold.

I’m an absolute addict and, in my opinion, a recipe can never have too much cilantro. What I love most about this slaw (besides the dressing) is that it’s quick to prepare and fresh and flavorful! I make this all the time because it’s great in fish or shrimp tacos, in rice bowls, as a side to just about anything grilled and of course, delicious all on it’s own.

If you love cilantro like I like cilantro, then you will love this quick and easy cilantro lime coleslaw!

To Make This Cilantro Lime Coleslaw You Will Need:

for the dressing:
- kosher salt – Enhances the flavors in the dressing.
- lime juice – Adds acidity and bright citrus flavor.
- honey – Lends a touch of sweetness.
- olive oil – Adds richness and flavor.
for the slaw:
- green cabbage – Lends crunch and color.
- purple cabbage – Lends crunch and color.
- cilantro – Gives the slaw bright flavor and color.
- carrots – For a pop of color and crunch.
- green onions – Lends a mild onion flavor.
- jalapeño – This adds a mild to spicy pepper flavor, but is optional.
In a glass jar or small bowl, measure and add a few pinches of kosher salt (about 1/2 teaspoon or to taste), 1/3 cup freshly squeezed lime juice, 1-1/2 teaspoons honey (I usually eyeball this) and 2 tablespoons olive oil. Whisk to combine.

In a large bowl, add 3 cups each green and purple cabbage. Again, I just eyeball this – which is about 1/2 a medium head of both cabbages. Next add in 2 carrots that have been peeled and julienned (julienne peeler linked in printable recipe), 4 sliced green onions and a whole lot of coarsely chopped fresh cilantro, about 1/2 cup.

Grab tongs to toss everything together. Give it a taste test and season with a more salt if needed.

I like to let this sit for about 20 minutes to allow the salt to draw out moisture and flavor. Then I give it a toss right before serving.

What Goes With Cilantro Lime Coleslaw?
- Add it to fish or shrimp tacos.
- Serve in in a rice bowl with chicken or salmon.
- Tuck into your favorite lettuce wraps. I looove this recipe.
- A light side to grilled meat.
Making This Slaw In Advance?

If making this slaw in advance, keep the dressing separate (at room temp) while storing the slaw in the fridge. Remove and toss together 20 minutes before serving.

Enjoy! And if you give this Cilantro Lime Coleslaw recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 16 servings

Cilantro Coleslaw

This Cilantro Lime Coleslaw is fresh, crisp and full of flavor! Thinly sliced green and purple cabbage, julienned carrots, green onion, jalapeño, lots of fresh cilantro is tossed in a simple citrusy lime vinaigrette. Yields 8 (1-cup) servings or 16 (1/2-cup) servings.

Prep Time: 10 minutes

Total Time: 10 minutes

Vinaigrette:

kosher salt, to taste

1/3 cup fresh lime juice

1½ teaspoons honey

2 tablespoons olive oil

Slaw:

3 cups thinly sliced green cabbage

3 cups thinly sliced purple cabbage

1/2 cup finely chopped cilantro

2 carrots, peeled and julienned

4 green onions, thinly sliced

1 medium jalapeño, seeded and finely diced

MAKE THE DRESSING:

In a jar or bowl, add a pinch or two of salt (about 1/2 teaspoon), the lime juice, honey and olive oil. Whisk to combine.

MAKE THE SLAW:

In a large bowl, add the sliced cabbage, cilantro, carrots, green onion and jalapeño (if using).

Pour in dressing and toss well to combine. Taste and season with more salt if needed. Let it sit for about 15 to 20 minutes before serving.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
RECIPE NOTE: If making this slaw in advance, keep the dressing separate (at room temp) while storing the slaw in the fridge. Remove and toss together 20 minutes before serving.

Serving: 0.5cup, Calories: 32kcal, Carbohydrates: 4g, Protein: 1g, Fat: 2g, Saturated Fat: 0.3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Sodium: 13mg, Potassium: 107mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1549IU, Vitamin C: 18mg, Calcium: 19mg, Iron: 0.3mg

Author: Laurie McNamara

Course: Quick & Easy, Side Dishes

Cuisine: American
This recipe was originally posted on September 5, 2016 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

Laurie McNamara

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May 28, 2024
Strawberry Streusel Bars – Simply Scratch
Strawberry Streusel Bars with White Chocolate Drizzle! Crisp oatmeal bars topped with strawberry jam, fresh strawberries, streusel topping and drizzled with white chocolate. A delicious treat that’s great for potlucks and serving a large crowd.

I always get excited when I start seeing locally grown strawberries arrive at our nearby market.

Aside from fruit salads, shortcake and chocolate-covered strawberries, you can use strawberries in anything from sweet to savory. I love them in salads and if you haven’t tried pickled strawberries – you must! To be honest, I really haven’t met a strawberry recipe I didn’t immediately fall in love with and devour. Including these strawberry streusel bars.

This recipe had me at strawberry, and sold me with the white chocolate drizzle!

To make these Strawberry Streusel Bars you will need:
- old fashioned oats – Adds a chewy texture to the bars.
- unbleached all-purpose flour – Helps bind the mixture.
- granulated sugar (white) – Adds sweetness to the streusel.
- light brown sugar – Adds a subtle caramel like sweetness. Both sugars will aid in crisping the streusel when baked.
- baking soda – Similar the ingredient listed above, you don’t see this in streusel but can aid in browning.
- baking powder – Typically you don’t see this in streusel but keeps the crust tender.
- fine salt – This balances out the sweetness. Never leave out the salt in a recipe.
- chilled butter – This is what binds the streusel together so you get those crisp buttery lumps of streusel.
- strawberries – Add delicious texture and sweet flavor.
- strawberry jam – Adds an additional layer of strawberry goodness. I like to use Bonne Maman.
- lemon zest – Brightens up the jam mixture with citrusy notes.
- pure vanilla extract – Enhances the flavor of the blackberry jam filling.
- white chocolate – I like to use Ghirardelli melting wafers.
Preheat oven to 350℉ (or 180℃).

In a large bowl add the 2 cups old fashioned rolled oats, 1-1/2 cups unbleached all-purpose flour, 3/4 cup both white and light brown sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt to the bowl.

Whisk the dry ingredients until combined.

Add 1 cup chilled butter into the bowl as well.

With a pastry cutter to blend the butter into the flour and oat mixture.

There are a few things that are certain when I’m cutting in butter. For one I will be flinging flour coated butter crumbles everywhere and making somewhat of a mess. And the moment my arm becomes tired, I will want to throw in the towel because I’m feeling that I can no longer do it… just then is when it becomes easier and starts coming together.

So just hang in there… you’re almost done!

Stop once the crumbles are small and uniform.

Be sure to reserve 1 cup of that crumble mixture and set it off to the side, you will need it later in this recipe.

Pour the remaining crumble mixture into an un-greased 10 x 15 jelly roll pan.

Pressing it down firmly with the flat side of a measuring cup or glass to form the crust. Bake on the middle rack of your preheated oven for 10 to 12 minutes.

In a small sauce pan heat up a 6 ounces of strawberry jam and 1 teaspoon of lemon zest over low heat. Stir until the jam is warm and spreadable. Once warm, remove off of the heat and add a splash of vanilla extract.

Remove the partially baked crust from the oven.

Use an offset spatula to spread the jam all over the warm crust.

Then arrange 2 cups of quartered strawberries evenly on top of the jam.

Sprinkle with the reserved crumb mixture, and then place the pan back into the oven for 20-25 more minutes or until the streusel topping is a light golden brown.

Once baked, your home should smell amazing, but unfortunately you’ll have to let the bars cool for one whole agonizing hour.

Once the strawberry bars are cooled it’s time to prepare the white chocolate drizzle. I’m using Ghirardelli wafers, which are way easier to melt, just follow the package directions to melt.

Once melted, use a spoon or spatula to drizzle across the tops of the bars. FYI I cut my bars before drizzling, because I think the final result is prettier.

Crisp and buttery yet chewy. I love the brightness of the lemon with the strawberries.

My family and I truly enjoyed every piece right down to the last oatmeal crumble.

How To Store Streusel Bars:

Store leftover bars in an air-tight container at room temperature or in the fridge.

How Long Will Streusel Bars Last:

In our house? 1 day. I’m kidding! If stored properly, these should last at room temperature for 3 days or in the fridge for up to 5.

Enjoy! And if you give this Strawberry Streusel Bars recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 16 servings

Strawberry Streusel Bars

Crisp oatmeal bars topped with strawberry jam, fresh strawberries, streusel topping baked and drizzled with white chocolate. A delicious treat that’s great for potlucks and serving a large crowd.

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

2 cups old fashioned rolled oats

1½ cups unbleached all-purpose flour

¾ cups white sugar

¾ cups brown sugar

1 teaspoon baking powder

½ teaspoons baking soda

½ teaspoons fine salt

1 cup cold unsalted butter

6 ounces strawberry jam

1 teaspoon lemon zest

1 splash pure vanilla extract

2 cups strawberries, quartered (about 10 ounces)

3 ounces white chocolate, melted

Preheat oven to 350℉ (or 180℃).

In a large mixing bowl, whisk together the oats, flour, both sugars, baking powder, baking soda and salt.

Add the cold butter and work it into the dry ingredients with a pastry blender until the mixture looks like small crumbles. Reserve 1 cup of this mixture and set it aside.

Press the remaining crumb mixture in a 15 x 10 rimmed rimmed baking pan. Bake on the middle rack of your preheated oven for 10 to 12 minutes or until it is firm to touch. Do not let get overly brown.

Meanwhile, add the jam and lemon zest to a small saucepan and heat on low until warm and spreadable. Remove off of the heat and add a splash of vanilla extract. Drizzle the warm jam over the warm crust and spread with a spatula.

Arrange the cut strawberries over the jam covered crust and then sprinkle the reserved crumb mixture over top.

Return the pan to your oven and bake for another 20-25 minutes or until the crumbs on top are lightly browned.

Once baked, remove the pan from the oven and let the bars cool for 1 hour.

Melt the white chocolate in microwave, following directions on package and drizzle over the cooled bars. Note: I like to cut my bars before drizzling with white chocolate.

Serving: 1bar, Calories: 322kcal, Carbohydrates: 47g, Protein: 3g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 32mg, Sodium: 147mg, Potassium: 118mg, Fiber: 2g, Sugar: 29g, Vitamin A: 359IU, Vitamin C: 12mg, Calcium: 50mg, Iron: 1mg

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American
This recipe was originally posted on May 31, 2011 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

Laurie McNamara

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May 23, 2024
Bacon Cheddar Ranch Potato Salad – Simply Scratch
Bacon Cheddar Ranch Potato Salad is both easy and delicious! Homemade ranch dresses roasted baby potatoes, crispy bacon, sliced green onions and sharp cheddar cheese.

Some say Memorial Day technically kicks off the grilling season.

Even though we’ve been grilling since late February, I do believe it’s this particular weekend when we collectively grill allthethings and serve them with fresh colorful salads, grilled vegetables, potato chips and ice cold beverages. Can you tell I’m excited? I so am.

Today I have an oldie but goodie I’m re-sharing with all of you. This recipe dates back to April of 2011. I had a little dressing left over and instead of having it going to waste, I tossed it in with leftover roasted potatoes, crispy bacon, sharp cheddar and green onions. Which is exactly how this recipe was born. It was the best thing to come out of my kitchen that year and I’ve made it several times since.

Bacon. Cheddar. Ranch. Potato Salad.

Is there a more delicious string of words? I don’t think so. 😉

To Make This Bacon Cheddar Ranch Potato Salad You Will Need:
- baby potatoes – I use a blend of potatoes, but use what you can find.
- olive oil – Lends fat, flavor and helps soften while roasting.
- kosher salt – Enhances the flavors of the recipe.
- bacon – I like to use center cut bacon in this recipe.
- sharp cheddar – I like it cut into small cubes, however shredding it is fine too.
- green onion – Adds a pop of color and fresh onion flavor.
- parsley – Lends fresh herbaceous flavor.
For this recipe, you can either use my Jet’s Ranch Dressing or this Buttermilk Ranch Dressing – Both are equally fantastic and it all depends on how much work you want to put into making ranch dressing.

Preheat your oven to 400°F or 200°C.

Wash and towel dry 3 pounds of baby potatoes. Place them onto a rimmed metal sheet pan and drizzle with olive oil and sprinkle with 3/4 teaspoon of kosher salt. Toss to combine and slide into your preheated oven for 30 minutes or until fork tender.

Then remove and allow the potatoes to cool completely before making the potato salad. Waiting for the potatoes to cool is important. Otherwise they’ll absorb all of the ranch making the salad kind of dry.

Meanwhile, cook 8 strips of center cut bacon until crispy. Transfer the crispy bacon to a paper towel lined plate. Reserve 1 tablespoon bacon fat. Once the bacon has cooled, finely chop.

Once the potatoes have cooled, add them to a large bowl. If the potatoes are a little bigger than bite-size, cut them in half.nDrizzle with 1 tablespoon warm bacon fat and toss to coat. Next add in all of the chopped bacon, 3 sliced green onions and 6 ounces of cubed cheddar.

Then pour a 1/2 cup of the ranch over top. The cool thing about this potato salad is that all the herbs and spices are all ready in the ranch! There’s garlic, dill, parsley, chives, salt, pepper etc.

Majority of the flavor-work has already been done.

Toss together. Taste-test and season with more salt if needed.

And serve or chill in your fridge until you’re ready to eat. Then serve this will grilled chicken, burgers, ribs, brats or steak. Really any and all the grilled food, because it’s perfect with anything!

Now who’s coming over to help me finish the leftovers?

Enjoy! And if you give this Bacon Cheddar Ranch Potato Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 10 servings

Bacon Cheddar Ranch Potato Salad

Bacon Cheddar Ranch Potato Salad is both easy and delicious! Homemade ranch dresses roasted baby potatoes, crispy bacon, sliced green onions and sharp cheddar cheese.

Prep Time: 1 hour

Cook Time: 30 minutes

Additional Time: 30 minutes

Total Time: 2 hours

3 pounds baby redskin potatoes, washed and towel dried

1.5 tablespoon olive oil

kosher salt

8 slices center cut bacon, cooked and crumbled plus

1 tablespoon bacon fat, reserved

3 green onions, sliced

1/2 cup ranch dressing, more or less to taste

6 ounces sharp cheddar cheese, freshly grated

Preheat your oven to 400℉ (or 200℃).

Place the potatoes onto a rimmed metal sheet pan. Drizzle with olive oil, season with 3/4 teaspoon of kosher salt.

Roast for 30 minutes or until fork tender. Allow the potatoes to cool completely before assembling the potato salad.

Meanwhile, cook the bacon until crispy. Drain on paper towels and chop.

Cut larger potatoes in half and add to a large bowl Add in the reserved bacon fat and toss to coat.

Next add in the chopped bacon, green onions, cheddar and ranch. Toss until even coated.

Serve immediately at room temperature or chill until ready to serve.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1serving, Calories: 259kcal, Carbohydrates: 25g, Protein: 7g, Fat: 15g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 5g, Cholesterol: 21mg, Sodium: 246mg, Potassium: 604mg, Fiber: 3g, Sugar: 2g, Vitamin A: 214IU, Vitamin C: 27mg, Calcium: 143mg, Iron: 1mg

Author: Laurie McNamara

Course: Side Dish

Cuisine: American
This recipe was originally posted on April 18, 2011 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

Laurie McNamara

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May 22, 2024