Broccoli Salad

My mom has this recipe for broccoli salad that is divine. She always makes it for holidays, but I got the recipe and made it with the Beer Can Chicken last Friday for dinner. I adjusted the recipe a little bit, and am going to share it with you. Make this anytime, because it's so delish and easy to make! But it's especially good in the summer, it's so refreshing.

Broccoli Salad
1 package broccoli (the one I got from Publix had 4 stalks in it, and this served 3 very hungry people)
1 cup raisins
3 green onions or scallions
1 cup cashews
1 cup cheddar cheese

First, cut the broccoli florets off the stalk. I like to start with the outside florets, working my way around the stalk, round and round, cutting each one off.

Next, you want to blanch the broccoli. Get a large pot of water and bring to a boil. Drop in the broccoli and let boil for a few minutes. Literally, only 2-3 minutes. You don't want the broccoli cooked all the way through, you just want that raw taste to be gone. Drain the broccoli, then dump immediately into a bowl of ice water. This will stop the cooking and help to retain the green color.

While the broccoli is taking its ice bath, chop up the green onions or scallions into thin slices. Put those in a bowl with the raisins.

(This picture kind of looks like the green onions and raisins are floating on the stove! They are in a bowl, I promise!)

Drain the broccoli and let drip dry onto a few paper towels. You want to get as much of the water out as possible, so the salad isn't watery.  Add the broccoli to the bowl and mix with the raisins and green onions.

Next, mix up the dressing.

Dressing
1/2 cup mayonaisse
5 tablespoons sugar (or sugar to taste, if you don't want such a sweet dressing)
3 tablespoons cider or white vinegar

You're going to have to use a whisk to get this mixed well.

So, if you're not going to serve this right away, just stop and put everything in the fridge. When you're ready to serve, rewhisk the dressing and pour over the broccoli mixture. Add in the cashews and cheese, and mix thoroughly. Serve in a pretty bowl and enjoy!

Broccoli-Mashed Potatoes

Admit it, how many of you have bought those frozen microwavable mashed potatoes? Or even worse, the boxed powdered kind? (Don't be ashamed, I've done the powdered once or twice in my life!) But, tell me how much better mashed potatoes taste when they are made fresh from REAL potatoes. And delicious, fancy, home-made mashed potatoes are as easy as boiling water. Today, I'm going to show you a recipe I got from the Neely's and added my own twists (of course)--Broccoli-Mashed Potatoes.

First start with a few washed potatoes (I had red the day I made this recipe, but like I always say, use whatever kind you have on hand). Scrub them really good, since we aren't going to peel them. (You can peel them if you are a super freak about potato skins, but all the nutrients live in the peels!)