Tag: Red pepper

Ramen Noodle Salad
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This no-cook Ramen noodle salad recipe is a must-have for potlucks or quick lunches.

Ramen noodles are crumbled and mxixed with shredded cabbage and bean sprouts in a tangy-sweet and savory dressing.
It is super easy to prepare, with no cooking required. Use packaged slaw mix to save time.

Make ahead: Refrigerate to let flavors develop and noodles soften.

Asian salad with ramen noodles is a perfect take-along dish.

Easily customizable, it tastes great with any kind of chopped veggie.
Ingredients for Ramen Salad

Ramen noodles: You can use any flavor of instant ramen; I most often use chicken flavor. Save the seasoning packet; it adds great flavor to the dressing!

Cabbage: Use shredded cabbage or coleslaw mix. While you can cut it thinly with a sharp knife, shredding it with either a food processor or mand o lin can make this task really easy. Broccoli slaw is another great option. I love adding bean sprouts for a crisp freshness.

Almonds: I love to use slivered almonds. For the best flavor, add them to a dry skillet and cook over medium heat, stirring frequently, until they’re toasted and fragrant. Add or substitute sunflower seeds or sesame seeds for an extra crunch!

Dressing: The dressing is a basic vinaigrette, and adding the seasoning packet from the noodles adds lots of flavor.

Variations
- Add grilled chicken or shrimp to make it a full meal.
- Finely chop other veggies like broccoli, cauliflower, or bell peppers.
How to Make Ramen Noodle Salad
1. In a large bowl, add the cabbage (recipe below).
2. Break up the noodles and add them to the cabbage mixture.
3. Combine the dressing ingredients with the seasoning packet and shake in a jar to combine.
4. Pour dressing over the noodle and cabbage mixture, toss, and refrigerate.
This recipe does not require cooking the ramen noodles. Mix them well ahead of time, and they’ll soak up some of the sauce and soften.

Storing Ramen Noodle Salad
- Make your ramen noodle salad at least two hours ahead so the noodles can soften in the refrigerator. If you prefer extra crunchy noodles, then assemble just before serving.
- Leftovers can be stored in the fridge for up to 2 days. Stir them before reserving to refresh the flavors again.
Portable Potluck Salad Recipes

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Ramen Noodle Salad

Ramen Noodle Salad is a potluck favorite! Crisp cabbage, bean sprouts, shredded carrots, and ramen noodles with an Asian vinaigrette dressing.

Prep Time 20 minutes

Cook Time 5 minutes

Chill Time 2 hours

Total Time 2 hours 25 minutes

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In a large bowl, combine coleslaw, red pepper (if using) & green onions.

Break up the ramen noodles and add them (uncooked) to the cabbage mixture.

Add all dressing ingredients, including the seasoning packets from the ramen, into a jar with a lid. Shake well to combine.

Pour the dressing over the salad and toss to combine. Refrigerate for at least 1 hour.

Top with almonds and sesame seeds before serving.

Coleslaw mix can be replaced with 6 cups shredded green cabbage, 1 cup shredded purple cabbage, and ½ cup grated carrots.
I use chicken flavored ramen noodles, but you can use any flavor.
Store leftovers in an airtight container in the fridge for up to 2 days. Stir before serving again.

Calories: 134 | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Sodium: 40mg | Potassium: 287mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5975IU | Vitamin C: 44.1mg | Calcium: 47mg | Iron: 0.9mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad, Side Dish

Cuisine American, Asian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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August 15, 2024
Salmon Croquettes
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Salmon Croquettes are crispy on the outside and delicious on the inside.

Chunks of salmon, breadcrumbs, herbs, and seasonings are formed into patties and baked or pan-fried until crisp.
Croquettes are fried patties or rolls with breadcrumbs and meat or fish.

They are often fried until crisp although I like to bake them too.

Croquettes are very similar to salmon patties and croquettes, although my salmon patties are more simplistic.

Serve these as an appetizer or a light dinner served with a lemon-tossed salad or roasted vegetables.
Ingredients for Salmon Croquettes

Salmon: Choose fresh salmon if possible—leftover salmon works well. If you’re making grilled salmon, add a few extra fillets to make these salmon cakes. Canned salmon can also be used.

Breadcrumbs & Eggs: These two ingredients help hold everything together. Panko breadcrumbs can be replaced with cracker crumbs also work. If using regular breadcrumbs, use 2 tablespoons less because the have a finer texture.

Flavors: Fresh herbs, old bay seasoning, a bit of finely diced red onion, or a dash of Worcestershire sauce add great flavor to this recipe.

How to Make Salmon Croquettes

This salmon croquettes recipe is easy to make!
1. In a large bowl, gently mix all the ingredients thoroughly.
2. Form 9 evenly sized patties with the salmon mixture and gently press so they hold their shape.
3. Bake or pan-fry (recipe below).
A dill pickle tartar sauce or horseradish sauce is great with salmon croquettes. Or try this easy dipping sauce arrangement!

How to Cook Salmon Croquettes

To Fry: Fry croquettes in a large skillet on both sides until browned and crispy, about 5 minutes per side. Drain on paper towels and serve.

To Bake: Place croquettes evenly on the baking sheet and bake until browned.

Got Leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in a 350°F oven by placing the croquettes on a baking sheet for about 10-15 minutes until heated through. You can also reheat them in a skillet over medium heat for a few minutes on each side.

To freeze, place them on a baking sheet in a single layer and freeze until solid, about 1-2 hours. Then, transfer the frozen croquettes to a freezer-safe container or a resealable plastic bag, separating layers with parchment paper. They can be frozen for up to 3 months.

More Salmon Recipes

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Salmon Croquettes

Baked or fried, these delicious patties come out crispy on the outside and firm and flavorful on the inside!

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

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Preheat the oven to 425°F and line a baking sheet with parchment paper.

In a large mixing bowl, combine flaked salmon, panko bread crumbs, egg, garlic, chives, red bell pepper, mayonnaise, parsley, Dijon mustard, lemon juice, lemon zest, 1 tablespoon of olive oil, salt, and black pepper. Gently combine the ingredients.

Using a slightly heaping ¼ cup measuring cup, scoop the mixture and form it into 9 patties. Press them together gently but firmly so they hold their shape and don’t fall apart during baking.

Place the salmon croquettes on the prepared baking sheet, and bake them in the preheated oven for 13-15 minutes or until they’re lightly browned and cooked through.

To Fry Salmon Patties: Add remaining olive oil to a 12-inch skillet and set over medium-high heat. Once hot, cook patties for about 5 minutes per side or until golden brown on both sides.
The patties won’t hold together as tight as a hamburger so be gentle when handling them.
Store leftovers in the fridge in an airtight container for up to 3 days. Reheat on a frying pan until heated through.

Calories: 155 | Carbohydrates: 5g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 178mg | Potassium: 211mg | Fiber: 1g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Fish, Main Course, Seafood

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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July 13, 2024
Tuna Macaroni Salad
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Make an easy, protein packed summer dish with this tuna macaroni salad recipe.

Make this macaroni salad with tuna, two kinds of pickles, celery, onions, elbow macaroni and a creamy Dijon dill dressing.

We have partnered with Chicken of the Sea to bring you this recipe.
This recipe turns a traditional macaroni salad from a side into a protein-packed lunch.

The dressing provides the perfect balance of sweet and tangy flavors.

This recipe packs lots of fresh, crunchy, dilly flavor.

It’s delicious and nutritious as an entree salad.
Ingredients for Tuna Macaroni Salad

Tuna: You can use either light or solid white tuna. Light tuna has smaller, flakier pieces, while solid white albacore has larger chunks and a milder flavor. Always choose tuna packed in water and drain it well.

Pasta: I love this with macaroni noodles but you can use other small sized pasta shapes that have ridges or are tubular so the dressing can cling to it. Try shells, ditalini, or mini penne.

Dressing: Mayonnaise and sour cream create the base for this recipe. You can replace sour cream with plain Greek yogurt if you’d like. Dijon and pickle juice add flavor, you can replace the pickle juice with fresh lemon juice if you’d like.

Pickles: I love a combination of both sweet and dill pickles in this recipe, but you can use just one or the other.

Celery & Onion: Crisp celery, white or red onion, and bell peppers add texture, crunch, and flavor. For a milder onion flavor, try thinly sliced green onion.

Variations
- Light mayo and reduced fat products do work in this recipe but the dressing won’t be as thick.
- Whole wheat, gluten-free, or plant-based pasta choices will work equally well in this recipe.
- Sliced radishes, chopped sundried tomatoes, peas, small diced cheddar cheese, chopped hard-boiled eggs, and bacon bits are great additions to a macaroni salad. Use sweet pickle relish or a dill pickle relish.
How to Make Tuna Macaroni Salad

Fresh and creamy tuna macaroni salad is an easy picnic and potluck favorite!
1. Cook elbows per package directions. Drain, rinse, and set aside.
2. In a small bowl, whisk dressing ingredients (recipe below).
3. Combine all ingredients in a large bowl and toss with dressing.
4. Refrigerate to chill for at least an hour before serving.
Garnish with sliced pickles or chopped fresh parsley or dill.

I’m absolutely obsessed with this chopper, it makes food prep so much faster and easier. In this recipe, it’s great for chopping onions, pickles, and bell peppers. I use it ALL of the time.

Storing Leftovers
- You can make tuna macaroni salad up to a day ahead to allow the flavors to blend.
- This macaroni salad can be refrigerated in an airtight container for up to 3 days.
- Pasta salads do not thaw well, so freezing them is not recommended.
More Tuna Favorites

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Tuna Macaroni Salad

Tuna macaroni salad is a quick and creamy salad perfect as a side or meal!

Prep Time 20 minutes

Cook Time 15 minutes

Chill Time 1 hour

Total Time 1 hour 35 minutes

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In a large pot, cook pasta al dente according to package directions. Rinse under cold water to stop the pasta cooking and drain well.

In a small bowl, combine sour cream, mayonnaise, relish, pickle juice, dijon mustard, vinegar, sugar, salt and pepper. Mix well and set aside.

To a large bowl, add cold pasta, tuna, celery, sweet pickles, dill pickles, red pepper, onion and dill. Top with dressing and gently toss to combine.

Refrigerate at least 1 hour before serving.

Store leftovers in a covered container in the fridge for up to 3 days.

Stir gently prior to serving.

Calories: 139 | Carbohydrates: 21g | Protein: 9g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.002g | Cholesterol: 11mg | Sodium: 493mg | Potassium: 158mg | Fiber: 1g | Sugar: 5g | Vitamin A: 248IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Lunch, Salad, Seafood, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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June 24, 2024
Make Ahead Egg Muffins
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These breakfast Egg Muffins are delicious for morning meal prep!

Protein-packed and deliciously simple, egg muffins are little handheld egg bites filled with our favorite add-ins and cheese.

We make them in batches ahead of time and reheat them throughout the week.

Make Ahead Egg Muffins
- They’re healthy, naturally gluten-free, and low in carbs.
- Egg muffins are a great way to use up any kind of leftovers, including veggies or meats.
- They’re great for meal prep! Make them ahead of time and reheat them in the microwave throughout the week.
- Egg muffin cups are perfect on their own or tucked between a couple of pieces of toast for a quick breakfast sandwich.
Ingredients in Egg Muffins

They’re so versatile; you can add almost anything to them and try new flavors every time!

Eggs – Use large whole eggs. You can also use half egg whites (from a carton) or egg substitute. I season with salt & black pepper, feel free to add other seasonings, herbs, or parsley.

Vegetables – Bell peppers and diced onion add flavor. These muffins are versatile – try mushrooms, broccoli, chopped spinach, or diced tomatoes.

Meat – Ham, sausage, or bacon are great options in these egg muffins. You can use deli ham, leftover ham, or other leftover meat.

Cheese – Sharp cheddar is a great choice for these muffins but you can use almost any kind of cheese. Pepper Jack or Monterey Jack would taste great, too!

How To Make Egg Muffins

These little egg cups are very simple to make and taste almost like mini frittatas.
1. Grease the muffin tin well or use silicone liners.
2. Add the add-ins to the muffin wells and top with beaten egg.
3. Bake until set and enjoy!
Holly’s Quick Tips
- If adding watery veggies like mushrooms, quickly pre-cook them to remove excess moisture.
- Grease your muffin tin well or use silicone or parchment liners, the eggs tend to stick to paper liners.
- Fill the muffin cups about ¾ full. They will puff up and then fall as they cool.
- Run a butter knife along the edges to remove the eggs from the wells.
Storing, Freezing, & Reheating Egg Muffins

Refrigerator: Once baked, egg muffins can be kept in the fridge for up to 5 days.

Freezer: Egg bites can frozen for up to 3 months. Store them in an airtight container or freezer bag.

To Reheat: Microwave thawed egg muffins for 40 to 60 seconds, if heating more than one, you’ll need to increase the time. If reheating from frozen, they’ll need a bit longer, about 60-90 seconds.
Did your family love these Make-Ahead Egg Muffins? Be sure to leave a rating and a comment below!

4.95 from 112 votes↑ Click stars to rate now!
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Make Ahead Egg Muffins

Egg muffins are a delicious and tasty breakfast, naturally low carb, and easy to make ahead of time!

Prep Time 10 minutes

Cook Time 22 minutes

Total Time 32 minutes

Preheat the oven to 350°F.

In a medium bowl, whisk eggs, salt, & pepper until well combined.

Spray a muffin pan very well with cooking spray, or line with silicone or parchment liners. Divide the red pepper, onion, ham/bacon/sausage, and cheese over 12 wells.

Pour the egg mixture over the cheese mixture.

Bake for 22-25 minutes or until set.

Let rest 3 minutes. Run a butter knife along the edges to release the muffins and remove them from the muffin tin.

Serve warm or let cool completely and refrigerate or freeze.

Eggs: Muffin tins can vary in size slightly (and it can also depend on how much “add-ins” are added) so you may need a little bit more or less egg, fill the wells about ¾ full or a little bit more. I use 10 eggs to make 12 muffins. They will puff up as they bake and fall a bit after baking.
This recipe can also be made using 6 whole eggs and 1 cup of egg whites.
Additions: Add any kind of leftovers, potatoes, veggies, or meats. If you add extra add-ins, you may need a bit less egg.
If using sausage, cook in a large skillet over medium-high heat until no pink remains.
Reheating: Reheat cooked egg muffins in the microwave for 30-60 seconds or until heated through.

Serving: 1egg muffin | Calories: 128 | Carbohydrates: 1g | Protein: 11g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 158mg | Sodium: 379mg | Potassium: 77mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 495IU | Vitamin C: 7mg | Calcium: 122mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Snack

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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January 1, 2024
Pineapple Cheese Ball
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This pineapple cheese ball is the perfect addition to any party!

This sweet and savory cheese ball recipe has crushed pineapple, diced bell peppers, and green onions onions mixed with cream cheese.

Dip, smear, scoop, or spread the cheesy goodness all season long!

Sweet and Savory Pineapple Cheese Ball!
- Whip up this quick and easy pineapple cheeseball with easy-to-find ingredients and zero cooking!
- Make ahead! Mix, shape, and chill pineapple pecan cheese balls up to 2 weeks in advance so they’re ready for last-minute invitations or guests!
- Moldable! Shape cream cheese pineapple into balls, logs, or serve from a decorative dish with a butter knife for delicate chips and crackers.
Ingredients and Variations

Cream Cheese Base – Use a block of full-fat cream cheese for the best results. We like to keep the seasonings simple, but you can add your favorite fresh herbs or spices.

Additions – In addition to crushed pineapple, we add red bell peppers (you can use green bell pepper if you prefer).

Coating – This cheese ball is rolled in finely chopped pecans mixed with cheese and finely chopped herbs. Toast the nuts first for great flavor.

Variations – Add some bacon bits or ham. You can change out the cheese for any variety; pepper jack or cheddar cheese are favorites.

How to Make a Pineapple Cheese Ball
1. Combine cream cheese with everything except ½ the Monterey Jack, pecans, and parsley.
2. Form into a large ball, two smaller balls, or a log. Wrap in plastic wrap and chill for at least 2 hours.
3. Toast and crush pecans. Mix with remaining cheese and parsley.
4. Roll cheese ball in pecan topping, pressing gently. Serve immediately or chill.
PRO TIP: Freeze the drained pineapple juice into ice cubes for cocktails or iced tea.

Our Favorite Dippers
- Crackers like Ritz, triscuits, or wheat thins.
- Pretzel chips, pita chips, or veggie straws.
- Fresh vegetables like celery sticks, bell pepper wedges, and cucumber or zucchini rounds.
Storing Cheese Balls
- Keep leftover pineapple cheese balls covered in the refrigerator for up to 4 days.
- Cheese balls can wrapped and refrigerated for up to 5 days.
- Freeze for up to two months and thaw in the fridge overnight.
More Cheesy Appetizers

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Pineapple Cheese Ball

Whip up this tasty pineapple cheese ball recipe and enjoy it with veggies, crackers, or crostini.

Prep Time 15 minutes

Cook Time 20 minutes

Chill Time 2 hours

Total Time 2 hours 35 minutes

Author Holly Nilsson

Combine cream cheese, pineapple, red pepper, green onion, hot sauce, Worcestershire sauce & 1 cup of Monterey Jack in a large bowl. Mix well.

Form cream cheese mixture into a ball. Wrap tightly with plastic wrap and refrigerate at least 2 hours.

Meanwhile, toast pecans and cool completely. Mix cooled pecans, remaining Monterey Jack and parsley in a shallow bowl.

Remove cheese from the fridge and roll in pecan mixture, pressing to adhere.

Serve with crackers, veggies, or your favorite dippers.

Leftover cheese balls can be stored tightly wrapped in the fridge for up to 4 days.

Calories: 169 | Carbohydrates: 5g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 32mg | Sodium: 164mg | Potassium: 106mg | Fiber: 1g | Sugar: 4g | Vitamin A: 577IU | Vitamin C: 9mg | Calcium: 134mg | Iron: 0.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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December 7, 2023
Magical Guizhou: A Collision of Ups and Downs

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Press Release
–

Apr 4, 2022

SAN FRANCISCO, April 4, 2022 (Newswire.com)
–
China’s Guizhou is a mountainous province with rich worldly flavors. Sour, sweet, bitter, and spicy, the flavors here are as diverse as the fascinating customs and traditions of this region. To let more people know about China’s Guizhou Province, the People’s Daily Online West USA Inc specially launched the “Magical Guizhou” series.

The food and daily life here are so interwoven with one another that there is hardly a border in between. Here, each flavor is so much more than just a sensation on the tip of your tongue. It is the projection and understanding of life itself.

With an average elevation of 1,100 meters, and a rainy and humid climate, Guizhou’s love for chili pepper is written into the genes of its people. Chili peppers drive away dampness and coldness, cultivating health, strength, and balance. The spicy food here also comes in rich varieties.

CONTACT:
Amy Zhou
Phone: 919.564.8043
Email: usawest@people.cn

Source: People’s Daily Online West USA Inc

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April 4, 2022
Magical Guizhou: Spicy and Sour is as Fascinating as the Customs and Traditions

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Sour, sweet, bitter, and spicy, the flavors here are as diverse as the fascinating customs and traditions of China’s Guizhou

Press Release
–

Mar 30, 2022

SAN FRANCISCO, March 30, 2022 (Newswire.com)
–
Guizhou is a mountainous province with rich worldly flavors. Sour, sweet, bitter, and spicy, the flavors here are as diverse as the fascinating customs and traditions of this region. The food and daily life here are so interwoven with one another that there is hardly a border in between. Here, each flavor is so much more than just a sensation on the tip of your tongue. It is the projection and understanding of life itself. To let more people know about China’s Guizhou Province, the People’s Daily Online West USA Inc specially launched the “Magic Guizhou” series.

With an average elevation of 1,100 meters, and a rainy and humid climate, Guizhou’s love for chili pepper is written into the genes of its people. Chili peppers drive away dampness and coldness, cultivating health, strength, and balance. The spicy food here also comes in rich varieties.

In the village of the Dong people in Sanlong, a captivating spicy aroma is slowly coming into being, as the stone pestles keep pounding against the stone stamp mill. The spicy aroma teases the tip of your nose, as the singing of Dong people pleases your ears. The chili pepper is then transferred from here to the kitchen, where it will be blended with different flavors to create many mesmerizing dishes later. For example, for the Guizhou staple “Laziji (Spicy Chicken),” the hot, aromatic, and chewy “Ciba” chili pepper paste is indispensable. The stir-fry process infuses the chicken with the hot spicy flavor of the chili pepper paste, allowing the two ingredients to compliment each other and create a unique taste-tantalizing experience.

As the weather gets warmer on the day of the Beginning of Spring, Granny Zhang is about to unveil the delicacy she has been storing for half a year, a tradition of her Miao culture. Inside this tiny clay jar, fish from the rice paddies and air-dried meat are wrapped inside layers and layers of minced chili pepper. The spiciness of the chili pepper and the salt collide and penetrate the fish and meat. Over an extended period of marination, the blended flavor is transformed into a unique taste that defines the marinated fish and marinated meat — two of the most iconic ethnic cuisines of the Miao and Dong ethnic groups. Over crackling burning wood, marinated fish and meat are rolling in the boiling pot, leaving a lingering aroma in the air.

The locals in Guizhou have a strong preference for spicy, salty, and sour food. While Granny Zhang prepares to make marinated fish in her clay jars, Mr. Sun is also getting busy in the fermentation chamber in his house. Over 30 large jars filled with white sour soup are undergoing a big transformation. As soon as the openings on top are completely covered by white nets, the white sour soup is ready to be served. With just one scoop, the white sour soup adds a multilayered flavor with both sweetness and sourness to the hotpot.

CONTACT:
Amy Zhou
Phone: 919.564.8043
Email: usawest@people.cn

Source: People’s Daily Oline West USA Inc

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March 30, 2022