A good friend of mine brought this easy coleslaw recipe to our Girls’ Weekend in Lavallette a few weeks ago. I’ve had it twice since then. It is so delicious and the dressing and fixings would be great mixed in with some crispy romaine. Add some chicken for a nice summer dinner.
Chinese Sunflower Coleslaw
2-3 lbs Napa cabbage
1 bunch of green onions (scallions)
1 cup slivered toasted almonds
3/4 cup roasted sunflower seeds
2 pkgs. beef ramen noodles (only use one packet of noodles and discard second) You will need 2 pkgs. of flavor packets for dressing.
Salad dressing
1/2 cup sugar
1/3 cup oil
1/2 cup cider vinegar
2 pkgs. ramen beef flavor packets
Mix together in cruet or plastic container and refrigerate
Separate, wash and dry cabbage leaves and cut out hard cores. Slice leaves fine and add chopped green onions. I do this the night before and dry leaves well and put in large baggie and refrigerate.
Break up ramen noodles and add sunflower seeds and almonds and put in separate plastic bag.
Mix the sugar, oil, vinegar and 2 ramen beef packets and shake in cruet or plastic container.
I keep all ingredients in 3 separate containers and do not toss until ready to serve.
Today, I am thrilled to share with you a delicious dish from Jersey Shore chef, Chris Brandl. Brandl, Chef and Owner of 
Hey Folks, sorry I’m a bit late with our Win it Wednesday this week. (It’s not the first time now is it?) What a crazy week it has been. Things are really heating up with my 
The Lucky Winner of the Hamilton Beach Single Serve Blender is…….
This past Wednesday, I got a behind the scenes tour of Peapod’s grocery delivery operation. I really had no idea what to expect when we all met at the front of the Super Stop & Shop in Somerset. My fellow bloggers and friends, Liz from 
groceries get from a list on your computer to full bags in your kitchen. There is quite an impressive operation behind this service. Peapod’s wareroom is like a miniature grocery store. Professional “shoppers” start at one end of the store with a hand held scanner and a large crate on wheels. As they move up and down the isles the scanner tells them what products are in the order and where to find them. The shopper takes each item, scans it and puts it into the crate and then moves on to the next item. Dry goods are kept on one side of the wareroom while fresh meats and frozen items are on the other (very chilly) side. All meats and deli orders are brought up from the Stop & Shop floor the day of the order.
Once everything is packed and loaded onto the truck, all the drivers are tracked via GPS and their progress is watched in real time on their computer system. Managers can see who is on time and who is running late and make adjustments in the schedule or notify customers that their order may be a little late.
This summer Peapod is holding a “Truck spotting” contest. So, be on the lookout for these guys. I’ll report more details on the contest after launch.
. From smoothies and icy drinks to shakes, it’s the easy way to make a nutritional treat. Place ingredients in the jar and press the on/pulse button to maximize blending. Two 12 oz. blender jars with lids provide flexibility of satisfying different tastes and mobility to drink on the go. The travel lid makes it easy to drink from the jar which fits in most car drink holders. You know you want one of these. I’m always thinking counter space, there’s no reason this little baby can’t squeeze in.
The lucky winner of the $45 gift certificate to 
Bang Shrimp is fantastic. I loved that they served them with chopsticks; the perfect vehicle for popping those crunch, spicy bites right in your mouth. The Seabass was cooked to perfection. It was served with a summer succotash which included corn and edamame and a side of jasmine rice. The bartender gave me a taste of all the different sauces you can choose to accompany your fish. My favorite was the chimichurri sauce but if you like a sweeter sauce the Mango was excellent also.
Last weekend, my best buds and I had a “staycation” in Lavalette. No kids, no hubs, no computers which resulted in me wandering around from room to room in the house wondering what the heck to do with myself. But, once I got acclimated with the offline world (as I clutched my blackberry) I was able to relax and have a really great time with some really hilarious women.
On our first night, we ventured out (via taxi) to 
It is made by 
ozzarella and crumbled goat cheese. Here’s the bad boy ready for the grill.
made with all-natural ingredients and baked on a stone surface. It’s a lot easier and less messy than dealing with raw dough. Pile it high with whatever makes you happy and enjoy. If the weather stinks (like it has for centuries it seems here in NJ) you can pop the crust in the oven.
I’m very pleased to say that we will be helping our lucky winner pass her time recovering from surgery with some delicious reading.
