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Southern Seven Layer Salad

a classic southern seven-layer salad is,something that shows up at every funeral,and potluck across the south today i'm,going to show you my version and how i,make it easy and approachable for any,family meal join me inside and let's get,started,let's get started on this salad now to,drink traditionally a seven layer salad,is made in a deep clear bowl or,something where you can see all those,layers so if you don't have one i'm,going to link one that's similar on,amazon that you can pick up you can make,this in any dish as long as you have,enough depth so don't feel like you have,to have anything particular for it in,the bottom of this i have about three,quarters of a head of iceberg lettuce i,know iceberg doesn't have that much,flavor but it is the one that we use,here because it is the most sturdy so,i've got that in the bottom and then,we're going to add some tomatoes so this,is about two medium tomatoes and i will,leave you all the measurements i'm gonna,try not to get all that liquid in here,i'll leave you all the measurements and,if you need the printed version of this,recipe you can get that on feast and,farm i will leave a link to that as well,so when it comes to tomatoes if it's,winter time and you want to make this,opt for a cherry tomato because they are,the only ones that are going to have any,flavor,all right as far as what layers go next,that's kind of up to you there is not,really a exact science to this some,people really hate the fact that there,are tomatoes in this recipe some say,that you should never have a tomato in,there you can do it the way that you,like,now let's go in with some hard-boiled,eggs this is about four,hard-boiled eggs,and we'll just layer those in,and i'm actually going to put just a,little bit of salt in here,a pinch kind of in the middle gives it a,little extra flavor we always use sea,salt i don't use any iodized salt just,because i like the extra minerals that,come from sea salt but whatever you like,is fine and then we'll just do a little,bit of pepper,then let's go in with some bacon so i,have about six or so slices,of cooked crumbled bacon and i'm gonna,just kind of,get that in,i don't think you can have enough bacon,we could always put some more,and on top of that we're going to do,peas now these are frozen peas that i,thawed i'm not doing anything to these,because as they they're blanched before,they are frozen so they're already,technically cooked and you don't have to,you don't have to do anything else,so let's put those in,okay,and,a layer of cheese and everybody does,this a little bit different some people,put the cheese and the bacon on the very,top of their southern of their,seven-layer salad other people put it,underneath the dressing so i'm going to,put mine under the dressing i feel like,the dressing just kind of seals,everything in and keeps it fresh,if you wanted to make this in advance i,would recommend not putting the tomatoes,in because they are going to make it a,little bit wet in the bottom if you want,to make it you can make it the day you,want to serve it you can make it a day,ahead i just wouldn't go much longer,than that okay now let's talk about oh,a little bit of onion so my recipe,originally calls for green onions i,forgot them at the grocery store so,we're going to go in with a shallot,shallots are a milder blend they're a,little bit like garlic and they're a,little bit like an onion so we're just,going to put a few of those in we don't,want to overpower people,and we're going to make dressing so i'm,going to slide this to the side,and we're going to look in this bowl,in here i have one cup of mayonnaise one,cup of sour cream and of course i'm,always going to recommend that you make,your own mayonnaise if you're not up for,that at least try to find one that does,not have canola oil in it that's always,important,and i'm going to put in about,you can do sugar 2 tablespoons of sugar,is what the original recipe calls for,but i'm going to do honey um i try to,cut my sugar consumption back as much as,possible and that honey is a perfect,substitute so we're going to put that in,and we're just going to mix all this,together,it should be a similar flavor,to coleslaw dressing in a way it'll be a,little bit sweet,but not overpowering,it's just very very simple,so get this mixed up,make sure all that honey dissolves in,there,and i'm going to switch to a spatula so,i can get it all out,okay we're going to pour that,over the top,and then we're just going to spread it,evenly,and try to take it all the way to the,edge of the bowl,and just seal all those ingredients in,this is one salad i think it takes on a,better flavor if it can sit for at least,a couple of hours before you want to,serve it and then to serve it what i,would do is just take a little bit of,black pepper,and grind that over the top,and it's ready to go,for a heartier version check out this,steak salad you can find right here and,i'll see you in the next video have a,great day guys

Love & Best Dishes: 7-Layer Salad Recipe | Summer Salad Ideas

Love & Best Dishes: 7-Layer Salad Recipe | Summer Salad Ideas

- Hey, y'all!,I am thinking about Memorial Day.,Teresa's thinking about Memorial Day.,Eddie's thinking about Memorial Day.,And I like to do things that you can do ahead of time.,It works out great so you're not trying at the last minute,with all the folks you might have coming around.,So to me, this is one of those great dishes,because once you put it together, y'all,,it needs to sit in your refrigerator,for at least eight to 12 hours.,So you can make it the day before Memorial Day,and when all the guests get to your house,or maybe you're taking a dish to somebody else's house,,this will be ready to go.,So the first thing I want to tell you,'cause I was asking Teresa if she knew,and she said, "No, I didn't know, I don't know.",So when you buy lettuce from the grocery store,,there's a good chance it's gonna be all brown,unless they have just cleaned in the produce department,,if they have just pulled it off and cleaned everything,,which they usually don't do, I don't think.,but you need to take the thin layer of that off.,Now you see, we no longer have brown.,It's clear again, and you can see the milk,coming to the top of that lettuce.,That's because we've reopened those veins.,So before you ever store your lettuce,that you've just bought from the grocery store,,check the stems, because this is how that lettuce drinks,,this is how water gets up into your lettuce leaves,and keeps it firm, keeps your lettuce firm and crisp.,So Teresa had not done that,,so I just wanted to tell y'all that little tidbit.,So it's really too late for this to drink, it's been washed,,but it just hadn't had a fresh drink.,But I'm fixin' to chop it up so it is okay.,But you would wash this real good,,stand it up in a bowl of water, let it drink for a while,,and then wrap it in paper towels,,and then I wrap it in my lettuce bag.,So, easy easy.,So the first thing I'm gonna do,,I forgot to tell y'all what I was making.,I was telling you how easy it is,,but I didn't tell you what it was.,I am making a layered salad,to have around here for Memorial Day.,And to me, this just makes the best lettuce,to use for this salad,because it's got so such a crispy, crispy heart.,And the favorite part of romaine, to me, is that heart,,that good ol' crisp heart.,And I take it all the way down.,If there's any bad or brown spots down close,,I'll take those out.,But see, I just think that part's so good.,I just don't like limp lettuce, and you know why?,'Cause Cari's mother, my ex sister-in-law,,told me years and years and years ago,,and some things just stick in my head where,you can introduce yourself to me,and five minutes later, I can't remember your name,,but I remember this from 40 years ago.,And she's an RN, Jill, and she said the easiest food,,the most common food that people choke on is lettuce.,And that's because after we chew it,,you know how it becomes like Saran Wrap?,And if it wraps over your windpipe,,then there could be some trouble there.,I think probably most people think it's meat,,but it is lettuce.,So I make sure when I have a salad that,I chew it up very very well.,Almost wish she hadn't of told me that.,(Paula chuckling),'Cause I want to enjoy my salads.,In fact, Michael and I have had salad,like three meals out of four this week.,So I'm just cutting this,so it won't be in such big strips y'all.,Now you can use any kind of lettuce you want,,but to me, romaine is perfect for this kind of salad.,It's hearty and it'll hold up.,It'll keep its shape.,So, I don't know if I've ever told y'all this story,,but speaking of choking,,when I was raising my babies,,that was the one thing that I was so frightened of,was them choking.,And Jamie, as a baby, Jamie's got a really big mouth,and a pretty mouth, but it's a big mouth.,And he and Gordon Elliot have the largest mouth,when it comes to eating something I've ever seen.,Jamie and Gordon Elliott could eat a filet mignon,in two bites, and I'm not kidding.,I am not kidding.,Thankfully they don't do that, but they could.,The bites they take are so huge.,All right, now the next layer is your tomatoes.,Doesn't that look pretty?,And I like doing it in a clear trifle dish like this one,,so you can see the layers.,But anyway, I don't know if I'd ever told y'all this story,,but one night Michael and I was out of town,,we were having dinner at a steakhouse,,and we walked in just as a man was choking on his meat.,And he was a big man.,He was really large, and y'all know how big Michael is.,And there was nobody in the restaurant,,the waiter was this thin,and he was not like Michael, you know,,he wasn't that hearty-hearty.,But so Michael went over to his table,,and I think Michael got him up and put him on the floor.,And the man was purple by this time.,Too bad Michael's not in here,,he could help me tell this story.,But the place that we were having dinner was out,,it wasn't near wasn't near a hospital or anything.,It was a good ride from any of your medical places.,And Michael did the Heimlich on him, that

Old Fashioned 7 Layer Salad

Old Fashioned 7 Layer Salad

hey everybody i'm so glad you've joined,me today because i'm going to make this,recipe that just holds so many dear,memories to my heart,it was a favorite of ours when they were,living in baton rouge and young and,married and we'd go to church public,dinners or just we had supper clubs,supper club dinners and things like that,it's super easy and it lasts,you make it the day ahead and then you,put in the refrigerator which is so,wonderful because usually on the day of,an event you're super busy so today i'm,going to show you how i do the lettuce,and then a little bit later i'll show,you how to put the salad together,but anyway if you have um,a head of iceberg lettuce the easiest,way to core is to hit it on the counter,and then it makes this core,come out really easily so you pop it out,and then excuse me just a minute i'm,going to go to my sink i'm going to,rinse it off really quickly,kind of rinse it through,and then,turn it over in this,colander,now i will put the colander in the,fridge,for a while like a few hours and then um,let it drain i'll put it on a dish towel,i might put a dish towel on the top of,this it'll stay,nice and fresh but not really touching,just kind of on the top of the colander,and then let it dry out that way now if,you have a salad spinner you can also do,the salad spinner,or you can put it in a dish towel the,lettuce and dish i'll kind of break it,up put in a dish towel and then swing,the dish towel around like this and that,also draws it out but this is the way i,like to start it drying out so we will,show you the rest of it how easy it is,just to layer this salad up,okay y'all our lettuce is nice and dry,and now we're gonna layer in all of our,goodies for the rest of the salad i was,gonna tell you too that it's i think,it's always really pretty to put these,in a clear salad bowl if you have it or,i didn't have one so i'm using a trifle,bowl,so the first thing you do like i said is,layer in the lettuce you cut it i,actually cut this lettuce with a knife i,know sometimes people think that you,shouldn't cut iceberg lettuce with a,knife but i always have so i did,and then we're going to layer in some,beautiful bell peppers i thought it,would be fun,to have different colors since this is,actually,for a public,lunch at church on palm sunday which i,just thought was so sweet for them to do,that and so i'm going to layer in these,beautiful,different colors of bell peppers and,what you also want to try and do is get,the colors to show,around the sides,um so that it looks really pretty in the,bowl,so i'll layer in a few green bell,peppers you also want every size of um,whatever you're layering to be about the,same,size,every piece of whatever you're layering,to be about the same size because you,want people to be able to take a bite of,course and these are those little,multi-colored carrots i give them all,the time and i just love them they have,a little bit different taste but they're,just delicious,then we're going to add some little,grape tomatoes if you can find the grape,tomatoes they're small enough so that,you don't have to cut them in half but,if you can't and you need the cherry,tomatoes just get them and cut them in,half,okay,and then we're going to layer in some,cucumber i love cucumber in here because,it ha it's so crisp and it gives a,lot of great texture,okay here's our cucumber,move those over the side,and then we're going to put some red,onion now we love red onion,if you don't like red onion you can put,green onion in it but,anyway we like it and i put it in most,all of our salads so i'm going to use,some red onion,and then we're going to use some green,peas,these are just the frozen peas and all i,did was thaw them out,and this is kind of a staple you can,kind of layer different things whatever,your family likes but this is a staple,in this style of these little green peas,they're so pretty and bright and just,springy looking this makes you feel good,and then we're going to layer in some,slivered almonds now we like almonds you,know we love pecans,spill some of the pork,but just a little bit of almonds in here,i think it gives it a really good taste,and then some cheddar cheese this is,shredded cheddar cheese,i'm going to layer it all the way across,move it out to the sides,make sure all this beautiful yellow,shows,now,so you can see all the different layers,of the salad showed through,the clear bowl and just looks so pretty,now you put on your mayonnaise so,the only thing i can tell you about,measuring the mayonnaise,is just make sure you have enough,because you want it to be able to cover,everything so it is a lot but it acts as,all your salad dressing you don't have,to put any more in here so i think the,easiest thing to do whenever you're,making this is just put it in put it in,in spoon pools,and then you can kind of spread it,around like that and it makes it easier,so here we go,half of it done and half of it to go,this is easter season so i'm just hoping,and praying

How to Make DELICIOUS Hello Dolly Bars | 7 Ingredient Recipe | South's Best Recipes

How to Make DELICIOUS Hello Dolly Bars | 7 Ingredient Recipe | South's Best Recipes

Ah.,Hello Dolly.,It's a musical,and it's the name of one of my absolute favorite desserts.,I actually grew up calling these things magic bars.,They're pretty much the same thing, Hello Dolly magic bars.,It's chocolate, it's coconut, it's pecans,,pecans, however you say it,,graham crackers, butter and sweetened condensed milk.,It's a seven ingredient recipe.,Let that sink in.,Seven ingredients, one pan, you're done.,To get it started, graham cracker crumbs.,You can mash these up yourself,,crumble 'em all up from a box of graham crackers,or you can be like me,and buy the pre-crumbed out graham cracker crumbs,in the box.,Mix in some sugar and melted butter,and you're going to mix this until it resembles wet sand.,I had someone ask me what is wet sand?,Is it east coast sand, west coast sand?,Not Destin's white sands.,It's a little bit darker.,It's definitely the wet sand.,Maybe the Bay area.,One thing that the recipe does not call to do,that I do in pretty much every baking recipe,is line my nine by 13 pan with a sheet of parchment paper.,You might be inclined to put your parchment paper,down this way in the pan but obviously that doesn't fit,and you're gonna come out with a lot of wrinkles.,So it actually fits pretty perfectly this way,if you do it like this,and then you can use these two as handles,to lift it out of the pan,and then you have almost a mess free pan,and you can cut them a lot easier,and then graham cracker crust.,Spread it out in a nice even layer,and then pack it in really well with your spatula,to make sure it's even.,Couple things about this.,The melted butter helps your graham crackers adhere together,but also really important in here is the sugar.,So the sugar melts and becomes like syrup in there,which when it cools, hardens,and makes like a traditional crust.,If you were to just put butter in there,,it wouldn't harden,and it would probably crumble on the bottom.,Fun fact 101 about baking.,Once you have it all packed in in a single layer,,you can put it in the oven for about eight minutes,or until it's toasty, nutty and lightly golden brown.,Once you can smell your graham craster.,Graham craster, yeah.,Graham crasters.,Once you can smell your graham crackers,all nice and toasty in your kitchen,,it's time to pull your crust out.,Here's what I love about this recipe, y'all.,It is going to take me less than a minute,to get the rest of it done.,Are you ready?,Here we go.,One cup of chopped pecans.,A cup of semisweet chocolate chips.,Boom.,If you wanna go bittersweet, if you wanna go milk,,sky's the limit here.,If you wanna do triple chocolate, go for it.,If you want more chocolate, white chocolate, you do you.,Coconut.,This is shredded sweetened coconut.,Sweetened condensed milk.,My grandmother,and I'm pretty sure everyone in her generation,calls this Eagle Brand milk.,It's not sweetened condensed milk.,It's Eagle Brand.,Regardless of what you call it,,one full can of sweetened condensed milk,and then you literally just drizzle this,overtop of the whole thing.,Since that literally took me 30 seconds,,your pan is still gonna be really hot.,All you do, take your hot pads,,back into the oven for about 20 to 25 minutes,until the coconut is toasty, everything is set,and then you are ready to go.,Y'all, look how easy this is.,Look at this.,Chocolate is ooey gooey and melty,,the coconut is perfectly toasted,and the sweetened condensed milk,has soaked all the way through these,to make a creamy and chewy and just all over amazing bar.,Let this cool completely at room temperature like this.,Once it's cool then you can transfer it to a cutting board,and cut it into squares.,You can use your parchment handles,to gently ease it out of the pan,but if it starts to stick on one side,,just run a knife around the edge,and it should slip right out.,Ooh.,And look, this pan is pretty much clean.,There's a couple places in the corner,but it makes your cleanup a lot easier.,Parchment trick for the win.,Now it's time to cut them.,You can cut this really in any shape, size that you want to.,I think the recipe says makes three dozen.,Whew.,To me, this makes 12 but if you wanna cut them really small,,they are super rich so it might make three dozen,which is a lot.,You can cut 'em as big or as small as you want.,Like I said, it's up to you.,Let's cut these into 12 and see how big they are.,So I guess 12 is pretty large for a Hello Dolly bar,especially since they're so rich,so I might go ahead and cut these in half,and they are ready to go.,This recipe was literally seven ingredients, one pan,and very minimal cleanup.,To me, a win win plus it's also delicious.,For more recipes like this one that are super easy,,be sure to follow Southern Living on YouTube,and click the bell so you never miss a recipe,from Southern Living.,We'll see ya next time.,Mm.,So good.,(calm music)

Quarantine Cooking - Southern Cornbread Salad

Quarantine Cooking - Southern Cornbread Salad

hey y'all the next recipe I'm going to,share with you is just so good,have y'all ever had the layered like dig,deep salad you know with your lettuce,and all your on your layer different,layering well we're making a layered,salad but we're making a cornbread,layered salad,now the cornbread recipe that that I use,when I make cornbread we're sending you,a link to that one but today I just used,on Teresa Teresa ad did this for me,while I was while they were prepping,here I was trying to prep here so it,scare you all debate but this cornbread,is made from that but you know what if,you like a little sweet there's nothing,wrong with using one of those so this,recipe takes a little long but that's,because of all the prepping and once you,get it prepped it's like a three-minute,recipe so Teresa did a fabulous job look,how perfect those peppers are diced I,mean perfect if I had guys to them they,wouldn't look that good I'll tell you I,just chopped up chopped up so we've got,our cornbread cut into cubes our,tomatoes our bell pepper our onion our,niblet corn and our red kidney beans and,so we're just gonna start layering and I,think I tell you the see how pretty this,is gonna be and you can make this I know,you should chill it probably at least,two hours but I would almost think it'd,be fine overnight don't care Teresa like,the like the lettuce layered salad now,what did that oh here they are,yeah yeah I think so too,all right so I'm gonna I'm gonna put,these on as they're listed in the recipe,I think that'd be right in the bottom,mmm-hmm so that's what I'm gonna do so,you'll want to make sure that all this,is drained - real good so we had a,little interruption in our filming so I,hope I hope I don't lose anything,anywhere but anyway we've put our,cornbread in the bottom that's been,cubed and then a can of red kidney beans,that's been drained real good and the,next layer is the niblet corn and again,you just want to make sure that you,drain all these real good so your corn,bread won't get soggy but look at those,beautiful colors and you know I just,can't help but think this has got to be,nutritious with all your vegetables all,right the next layer is the onion and,I'm using is this the by day your onion,or the strawberry onion,okay so we've got this sweet Vidalia,onion going on and we're just gonna,spread that out,hmm and the next layer is the beautiful,bell pepper it's been cut perfectly I,came in here while Teresa was prepping,this and she had just a regular little,knife and she was cutting each one of,those just perfect God love her I said,Teresa that might take you all day all,right,that was just something else I got going,on all right so the last layer is the,tomatoes and you'll want to drain those,two just run those in a colander but,there's only so much draining you can do,to because the water is just gonna keep,escaping from those tomatoes and you can,see you can see all the juice that's,come to them after they've been drained,so all we can do is the best with Canyon,all righty,now if you don't like these ingredients,feel free to change them around you know,maybe you don't like bell pepper but,maybe you love English peace so swap it,all right let's see the next thing we're,gonna add is the cheese so this is 2,cups of grated cheddar cheese,I think I might save a little bit of,this to go I'm top you know what would,sounds good to me for this it's some,bacon weight to make them be good with,all these tomatoes and all right so look,at all the beautiful colors I just love,that all right so now I am going to,spoon over one eight ounce bottle of,ranch dressing and to meet eight ounces,is a cup but I make my own ranch,dressing you know you can find the rich,dressing in you know the large bottle,it's not just an envelope and I like,buying this because that'll ask me a,pretty good while all right so one cup,of ranch dressing and to me this when I,make it like this it's just so much,better because I use buttermilk and it's,got that twang to it,mmm so I hope we're gonna have the,patience to wait a couple hours on this,one Teresa,that looks positively good enough to end,doesn't it alright just a little cheese,for the top see that makes it pretty,doesn't it some nuts would be good on it,to remember I'm having a nut day so,let's see it ready to go in the,refrigerator and it needs to set a,minimum of two hours y'all so that's it,I hope you enjoy it certainly something,a little different from like your,lettuce salads right so y'all try it I,hope you love it and you know I'm always,here trying to wish y'all best dishes,and love a little few Tomatoes makes it,pretty too doesn't it,always trying to make it mobile toasted,pine nuts that would be good,toasted pine nuts would be wonderful,Eddie but we got none

SPECTACULAR SUMMER SALADS |8 LAYER SALAD | QUICK MEAL FOR WORKING MOMS |COOK WITH ME & MEAL PREPPING

SPECTACULAR SUMMER SALADS |8 LAYER SALAD | QUICK MEAL FOR WORKING MOMS |COOK WITH ME & MEAL PREPPING

hey guys welcome back to my channel and,welcome back to another video if you are,new here welcome my name is Mandy,today's video is part of an open,collaboration and it is all about,spectacular salads as you could tell by,the title this open collaboration is,hosted by Kat from southern farming,kitchen and also by Shauna from the,Dickenson homestead I will have both,Shana and Kats channel links down in the,description there will also be a,playlist link for this open,collaboration there are several other,women that are joining in on this,collaboration and sharing their,spectacular salads the salad I'm sharing,with you today is called make-ahead,8-layer salad I did get this from,Pinterest so I will have that link down,in the description for you so that you,can check that out and print it out if,you would like what you're going to need,is small pasta shells I went to two,different stores and they did not have,pasta shells so I ended up getting the,bowtie pasta which I think made it look,a little cuter and a little more elegant,anyways you're also going to need some,canola or vegetable oil I actually used,olive oil you want three cups of,shredded lettuce I am using romaine,lettuce,you also need four hard-boiled eggs salt,pepper ham hard salami frozen peas and,you want those to be thawed you also,need some mayonnaise sour cream chopped,green onions Dijon mustard Monterey Jack,cheese and some minced fresh parsley so,what I'm going to do first is go ahead,and cut up my romaine,I'm gonna wash this really good in my ox,Oh salad spinner in my salad spinner I,just used cold water and a few drops of,lemon essential oils from Young Living I,will have the link for the oXXO salad,spinner down in the description and any,other utensils that I use that I can,find a link for I will put those down in,the description as well,I used to have a really cheap salad,spinner before I got the oXXO salad,spinner and a little insert broke on me,you guys this one right here is,life-changing okay so maybe not,life-changing but it is absolutely,wonderful,my sister-in-law actually bought it for,me either for my birthday or Christmas I,don't remember which one now but this,thing is fabulous I absolutely love it,so here is a gallon sized glass,container that I purchased from Walmart,it has a glass lid with it the salad,that I'm making would look really good,in a trifle bowl however I don't have a,trifle bowl I went to two different,Walmart's on this day looking for a,trifle bowl and neither Walmart had one,but they did have this gallon sized,glass container and I thought it would,still work and it did and it looks,really cute so now you're just going to,start layering the salad the first layer,is the romaine lettuce the second layer,is your pasta and I'm just kind of,pushing it down just a little bit or,pressing it down with the back of my,hand just so I know I have enough room,for the rest of the layers,it is definitely summertime here in,Florida it has been summertime for a,while and during the hot months I really,like to try to find either side dishes,or main entrees that I can prepare that,are just kind of cool and refreshing and,this one definitely hit the spot for,that you could use this either as a side,dish or make it your main entree because,you do have a lot of protein in this,dish so here I'm putting on the next,layer which is your sliced boiled eggs,and I'm using my egg slicer from,pampered chef I absolutely love this,thing I also use it to slice,strawberries if I'm putting strawberries,in a salad or something and I don't want,to have to cut slices I just put it in,the egg slicer and slice the,strawberries that way,once you have all of your boiled eggs in,you're going to sprinkle just a little,bit of salt and I'd also calls for,pepper but I don't know why I just,completely forgot to put the pepper on,there but it was still pretty good next,you're going to add in the hard salami,and the ham,I feel like this salad you could use any,kind of meat that you would like I think,it would be good with some cut-up,chicken breasts or you could even use a,can of chicken drained really well or,even a can of tuna drained really well I,think you could probably do it with,Turkey and even maybe some grilled,shrimp I think that might be pretty good,it's one of those salads that I think,you could just play around with and see,which type of meat you like the best I,really did enjoy it with the ham and the,salami but I think I'll make it again,and try it with a different kind of meat,next you're going to add in the peas and,you want to make sure you spread them,out so that the layer is nice and even,for the next layer I'm going to mix the,mayonnaise sour cream and Dijon mustard,together you want to make sure you mix,it together really well and then you're,going to pour that on top of the peas,and here I was having a hard time,getting the Dijon mustard out my bottle,was almost empty I did have a new bottle,but I didn't want to have to open it,just yet so

Winter Veggie Plate Recipe, feat. Healthy Kale Caesar Salad | Southern Living

Winter Veggie Plate Recipe, feat. Healthy Kale Caesar Salad | Southern Living

hey y'all so remember whenever i made,that lightened up fried chicken video,and i asked if y'all wanted me to make,more vegetable recipes,because in my real life i make a ton of,vegetable recipes and i just want to,share them all with you,put it in the comments if you want me to,do more vegetable recipes i have a lot,of them in my back pocket well we had,such a good response and asking you,shall receive because i am making,four winter veggie recipes that i love,and i'm putting them all together,on a winter vegetable plate,so what we have on the docket melting,sweet potatoes,if you've never tried regular melting,potatoes you are missing out but these,sweet potatoes are,so delicious it's kind of like sweet,potato casserole but,so much better then we have a kale,caesar salad with toasted bread crumbs,it's a lightened up version of a caesar,dressing,tossed with some curly kale it is,delicious kale caesar is one of my,favorite things that i order in,restaurants,and we are making it at home the third,one sauteed mustard greens with lemon,and garlic,also delicious a new spin on a way to,cook a,hearty winter green that is not stewing,them and then last but not least,balsamic green beans with pearl onions,it's decadent and i can't wait for y'all,to try them all so,let's get started the first step for,these melting sweet potatoes which i'm,so excited about,is melting butter it calls to melt,a half a cup of butter which is one full,stick,and then you're gonna toss your peeled,and,sliced sweet potatoes in the butter so,i'm gonna go ahead,and melt the butter in a large bowl,in the microwave so that i don't dirty,up another bowl and then i can toss my,potatoes directly into the melted butter,butter is melted and in,we go with the sweet potatoes all of my,sweet potatoes and,all of the melted butter are in a single,layer on this baking sheet i'm going to,sprinkle it with salt and pepper,and then roast them in the oven at 450,degrees for about 15 minutes,if you've never had melting potatoes,y'all your life is about to be changed,okay into the oven at 450 degrees,using my time wisely while the sweet,potatoes are in the oven i'm gonna go,ahead and get started on my green beans,this green bean process is first,basically blanching the green beans,which is a fancy thing that we learned,in culinary school,green beans that you get that are like,bright bright green in restaurants this,is why it's because they are,boiled first and then submerged in ice,water to stop the cooking,process it makes them really green and,crisp tender and then you can saute them,and they're beautiful,and they're tasty the green beans are,blanched and chilling out in the ice,water like literally chilling out lol,and now we are going to make the,dressing for the kale,caesar the base of caesar dressing is,eggs and oil which is basically,mayonnaise so i'm going to put in some,mayonnaise equal parts mayonnaise and,then,greek yogurt because this is lightened,up version,of caesar dressing quarter cup peach,mayo and plain greek,yogurt next ingredient for the,caesar dressing is lemon zest and juice,so i need,a teaspoon of lemon zest,and then three tablespoons,of lemon juice next ingredient,dijon mustard and worcestershire we need,a,teaspoon of each my secret to everything,that i cook is worcestershire,i'm the world's biggest worcestershire,fan,so you need about a teaspoon of that if,you put a little bit,more i promise it's not going to make it,taste bad it's just going to make it,taste even better,then we need some salt,and pepper the next ingredient,is grated garlic a teaspoon of that next,ingredient also grabbed,was my parmesan cheese i need about a,tablespoon of that which honestly,i don't think is enough so i'm going in,with a little bit more,and i'm going to whisk all of this,together,to make my yummy yummy caesar dressing,and then now that this is ready we can,set it off to the side,and deal with our sweet potatoes and,chop some kale,15 minutes,here are the sweet potatoes now i'm,going to flip the potatoes,and let them cook for about 10 minutes,and then i'll add the chicken stock,after you've flipped all your sweet,potatoes you can,sprinkle them with the remaining salt,and pepper,about half a teaspoon of salt and a,quarter teaspoon,of pepper and then they can go back in,the oven,until they are browned,sweet potatoes have been in and they are,done with rounds one,and two of cooking now they have to go,in for round,three this recipe seems a little,complicated i promise it's so easy if,you can open an oven door,slide potatoes in and out of the oven,you can handle it so for,round three of cooking they have cooked,on both sides in the butter we are,adding in,the thing that makes them melting which,is,unsalted chicken stock so this is why,it's really important that you need a,rimmed baking sheet the potatoes are,going to kind of soak up some of the,chicken broth and flavor but it's also,going to like,evaporate in the oven and it's just it's,melting,and delicious a

How To Make My Seven Layer Salad

How To Make My Seven Layer Salad

once ourselves squat welcome back to my,kitchen,what's happening we're not in the,kitchen we're at the month bang table,but guess what somebody asks me this a,month,Charles two months ago can I make my,version of a seven-layer salad why not,it's summertime it is quick it's easy,it's whatever you want to make put in it,and so let's get started so my version,of seven-layer salad I like um eggs and,I like Hugh comics I like tomatoes,lettuce cheese I like carrots now when,you make your second layer of salad do,what you want I think people put peas in,it as if you can use peppers or watching,yellow I think if you use red onions see,if we use beet now technically it may be,a Pacific way that you make um young,seven-letter side sound something that,young seven-layer salad but here in my,house it's your kitchen go away my,kitchen my plate I have to put any,things that my kids want to eat and that,they like I have time to be wasting the,money just because of you put peas in a,pit under than a pig that was in it I'm,not gonna do all that because nobody,might not eat it so I'm gonna keep it,nice and simple and I'm gonna do it the,way I like doing it my kitchen my way,you'll catch me away a little kicking,away my kitchen my way at teespring okay,so let's get started so guys the first,thing you want to do is get you a head,of lettuce,I want it Ramon Ramon bettors oh wow but,our stem romaine lettuce but my local,store,you know I get my groceries deliveries,they didn't hand it they gave me an,option I got some iceberg so we're gonna,work with that so we're gonna cut these,up off and it ain't know what,get a pretty container what I have right,here I love this container it's like a,trumpet bowl with desserts and stuff in,it you use a pretty glass bow just a bit,look like that's a carrot right here,just so that you can see the different,layers as she's making how pretty it's,going to look so that's why I pull off,this piece of lettuce right here I,always pull off this top part I can't,just stop and get rid up set it aside so,now I'm just gonna go ahead it's a nicer,branch and it's summertime and you can,make whatever side dish you want with,this,mama my mom made some pork chops so I,decide you know what you may put chops,using my flour guys should get my flour,it's a better board ready to send email,me a sofa TV dinners at gmail.com you'll,get all the informations I'm just,chopping down this lettuce and I think,eat one side now it's time to put in my,freezer bag say later all my veggies,everything's been washed up guys if I,was just sitting here ready ready ready,go,and you use whatever ladder to use,finish it use whatever without floats,your boat you know like I said my,kitchen I'm your kitchen your way my,kitchen my way because you know you know,your family only you know what your,family like the eats and you don't wanna,place money maybe things that you know,that they're not going to put in a,stomach we're not gonna throw them in,quick so the first thing you go in is,with your lattice again as much about it,as you like it is up to you family let,me cut and as as small as you want it I,can say I made a video in a long time I,kind of like this,and I'm just cutting my letters up you,know I'm saying I said you know what I'm,saying it and you can do it how you want,to wear it you know will come first will,comes second,gets up to you now this is my lattice,nice pretty so the next thing I'm going,to go for I'm using cherry tomatoes guys,I have a thing of cherry tomatoes I've,been washed all and everything and I'm,gonna cut them up there because of,attorney to me cuz you don't get a lot,in um you don't get a lot in the arm but,the tender that it comes in so,Washington makes all the guys can drain,them you know industry it would just,strain them with some water and just get,all this length up right here sitting to,the side so I got my cherry tomatoes,right here if you guys could see and I'm,just going to take my knife and cut them,in half i'ma cut them in half just to,make sure that they're even through out,I get enough everybody get a piece of,tomato tomato tomato,piece of tomato let me see I was like I,really need this Michael let me try to,use this little knife there we go,he's my look like and you know and you,just do the way you want and anything,you want,what makes your style work with you and,your family that's what I'm saying,I know my family gonna eat this they,love it,and again as many as as many tomatoes as,you like I'm just cutting them in half,see look on this cut them in half so the,whole cherry tomato Tubman have you just,got a form down in me and the thing I,like about the seven-layer salad because,it's something that you can take to a,function you don't have to use your best,mode you can go to the dollar store you,go to a clear plastic see-through balls,um you can take a glass bowl make sure,you just get your bowl back at the event,this over I'm in who doesn't like a nice,summer salad you know when you go to,barbe

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