Broccoli and Cauliflower Salad

This is a great  cauliflower salad for family gatherings or just for everyday meals. It tastes best the day after it is made. It makes a really lunch with the leftovers as well. There are several versions found on the internet some with cheddar cheese, some with out parmesan and no onions. In my opinion this is the best broccoli and cauliflower salad, the mozzarella cheese does not overpower the broccoli. Some versions have sunflowers, nuts or craisins. Whatever family rendition you may have, the classic is always the best.

1 head broccoli, 1 head cauliflower, 1 cup regular mayonnaise, 1/2 cup sugar, 1/4 cup seasoned rice vinegar, 1/4 cup Parmesan cheese, 1/2 pound bacon cooked crumbled, 1 bunch green onions, 1 cup mozzarella cheese. Traditional vinegar is too overpowering for this salad.

Combine mayonnaise, vinegar, sugar, and parmesan, let marinate in fridge while you prepare broccoli and cauliflower.

Cut up broccoli and cauliflower into bite size flowerettes, cut up onions and fry bacon.

If you slice the bacon before cooking, it is super easy to fry up, slice onions including tops. Reserve 2 tablespoons of bacon, and 2 tablespoons onions, add the rest of onions and bacon to broccoli/cauliflower.

Mix with broccoli, cauliflower, onions and bacon with mayonnaise mixture, spread in a 9 x 13 cake pan. Sprinkle top with mozzarella, reserved bacon and green onions. I like to put onions on top so people will know that there are onions in this salad (for those odd people who do not like onions).

Cool in fridge for at least one hour, served best cold.

Full fat mayonnaise works best, but lowfat can be used if desires.

The dressing will thin a bit ass it sits in the fridge this is normal.

  • 1 head broccoli
  • 1 head cauliflower
  • 1 cup regular mayonnaise
  • ½ cup sugar
  • ¼ cup seasoned rice vinegar
  • ¼ cup Parmesan cheese
  • ½ pound bacon cooked crumbled
  • 1 bunch green onions
  • 1 cup mozzarella cheese
  1. Combine, mayonnaise, vinegar, sugar and parmesan
  2. Let rest while you prepare vegetables
  3. Cut broccoli and cauliflower in bite size floweretes
  4. Slice bacon thinly and fry until crisp. Reserve 2 tablespoons
  5. Slice green onions, reserve 2 tablespoons
  6. Combine dressing with broccoli/cauliflower, bacon and onions, toss to combine
  7. Spread in 9×13 glass pan or similar
  8. Sprinkle with mozzarella, reserved bacon and green onions
  9. Chill 2 hours before servin

Chili Verde

Chile Verde is a classic Mexican staple. Most Americans only know it as smothered on burritos or some other Mexican dish. Every time I make it my dad says the same thing. What is this soup, how do I eat it, what do I do with it. We serve it in a small bowl with flour tortillas. No other condiments or side dishes needed.

I always make this after I have made a pork roast. I use the leftover roast and simmer it all day with the other ingredients. Too often Chile Verde is served as a runny green liquid and firm chunks of pork often chewy. Really not at all appetizing.

Making this with left over pork provides the perfect soft pork meat. This is not good if hurried, it is a slow process worth the wait. Heavy on the pork makes this nice and thick for scooping up with tortillas. I add a bottle of salsa, the tomatoes add a perfect tanginess to this adding depth to the tomatillos and chiles.

Pull left over pork into shreds. In crock pot combine 1 bottle chunky salsa according to your desired heat and 1 bottle green chile salsa with tomatillos. Add 1 large onions cubed, 2-3 garlic cloves minced, 2 large cans of chopped green chilies, 2 cups left over pork broth or chicken broth.

Let simmer on low 6-8 hours. Stirring occasionally. 30 minutes before serving evaluate the thickness, if it is too runny add 2 tablespoons of flour mixed with 1/2 cup water well blended. Stir let simmer  to thicken stir as needed.

Serve with warm flour tortillas, tear off pieces of tortilla and scoop up the chile verde.

Smother your favorite dishes with the leftovers

Note: If you make gravy from your roast dripping add this to your verde.

DO NOT HURRY THIS it needs to marinate and simmer all day to create the best flavor.

Hot peppers can be added to suit your taste. Hot salsa can warm it up as well.

Make smothered burritos with the leftovers.

  • 4 cups leftover pork roast cubed large chunks or shredded
  • 1 bottle Chile Verde salsa
  • 1 can diced tomatoes
  • 2 small cans green chilies
  • 2 garlic cloves minced
  • 1 large yellow onion diced
  • 1 cup leftover gravy
  • Hot peppers as desired
  • Serve with flour tortillas
  1. Pour all ingredients in a crock pot.
  2. Simmer 6-8 hours on low.
  3. Before serving check for saltiness and heat factor.
This can not be hurried. I can not emphasize this enough. DO NOT HURRY THIS. It needs to simmer and marinate all day to bring out the full flavor and to soften the meat.
The wait is worth it when you eat this.

If you don’t have a left over pork roast, you can dice the roast then sear the chunks in a pan, avoid getting a stewed meat. Keep the meat dry.

Ham Fried Rice 2

Everyone loves ham fried rice. This is a Vietnamese version. No corn peas or carrots in this recipe. It is slightly sweet and very satisfying. Unlike any fried rice you have ever had before.

This the all-time favorite of my family. My oldest would ask for eggs with rice. My daughter would call me from school to make this. The middle son would just devour it. I always made triple what we needed because they would eat it for days after. It gets better the next day.


Cook rice, bring to boil for 15 minutes. Best method is to have leftover rice from night before.
If cooking it fresh rinse in cold water before frying. Drain thoroughly. Let rice rest while you prepare other ingredients. Over cooked rice will result in sticky final results.

Slice green onions, finely chop garlic and dice ham in small pieces.
Season large fry pan with 2 tablespoons olive oil, saute onions and garlic about 2-3 min empty onto plate. Add some more olive oil, just enough to coat bottom of pan.
Pour in well beaten eggs, swirling eggs a few times, pull away from sides with spatula, stir gently a few times, while still shiny but not liquid remove from heat and let set. Do not overcook. Pour out onto plate with onions.


Warm diced ham in the same pan, once warm add to onions and eggs. Pour some olive oil enough to coat pan, heat over med high heat. Test for heat by dropping water in pan if it sizzles it is ready. We want the pan fairly hot but not smoking. Do not allow oil to overheat.Add rice to pan, toss to warm, add onion/garlic, ham and eggs toss to thoroughly combine
Add oyster sauce, and soy sauce. Toss thoroughly, and sugar. Toss often until thoroughly blended. Taste for sugar and soy sauce flavor. Add more if needed.

This is how we usually serve this. With Char Sui an awesome barbecue pork dish. It also goes well with egg rolls

Pork Enchiladas

Pulled Pork Enchiladas
4 pound boneless pork roast or boneless ribs
1 large can enchilada sauce
1 large onion diced
1 cup shredded cheddar
Sour cream for garnish
Put pork in the slow cooker on low for about 7 hours, Add enchilada sauce once it is cooked take the pork out of the slow cooker. Pull pork with two forks. Put the tortillas in the microwave for 1 minute to warm up. Fill a tortilla with 2/3 cup meat and roll, place in 9×13 baking dish cover with remaining sauce and sprinkle with shredded cheddar cheese cheese. Bake in 350 until cheese is melted.
Options add to tortilla, black beans, pinto beans, green chiles, jalapenos, rice, onions