Tag Archives: dressing

Grapefruit and Walnut Broccoli Slaw

Oh Mama’s not done with grapefruit yet. Not even close.

I’m actually a little obsessed with all of the citrus fruits in general lately. They are a miracle right now.

And I had a little epiphany on the subject yesterday afternoon that I’d like to share.

So I was standing over my sink, shamelessly sucking the juice out of the grapefruit that I had just segmented, and glancing around at all of the used tissues and various medicine bottles strung out all over the counter from The Dude’s most recent nasty cold. When it hit me how incredible it is that during the time of year when people’s immune systems are taxed and tested for months, the one fresh fruit you can find in abundance are the beautiful, juicy little specimens that are absolutely bursting with vitamin C to help you out.


I totally found zen while standing over my kitchen sink and looking at dirty Kleenexes, friends.

Okay. So enough of that hippie talk. Let’s get to this slaw.

I’m telling you, if you are feeling the winter blues and have had enough of the heavy, hearty, stews and slow cooker meals you have been making since Christmas, you need to make this. This slaw doesn’t feel like winter. After a few bites, you will be ready to dig out your flip flops and tank tops and head out to the front porch swing.

It is crunchy in all the right ways from the shredded, fresh veggies. Which makes biting into the plump, soft, grapefruit all the more exquisite. The grapefruit also makes such a nice sweet contrast to the bitter slaw. I know I don’t even have to tell you how amazing the freshly toasted walnuts are. And the dressing is an Asian inspired, tart, sweet, wonder of flavor.

Now I know I always say that things are easy to put together, but this was so quick I was even kind of surprised, myself, when I was finished.

While your walnuts are toasting, you toss all of the dressing ingredients into a mason jar and shake it up.

Then you pour it over the slaw, segment a grapefruit (or two if you are feeling feisty) over the top, toss in the walnuts, and stir it around a bit.

Now it is of course like most slaws in that it really tastes better the longer you let it sit. So I would advise making this at least the night before you want to serve it up. You get bonus points if you go check on it and give it a gentle toss from time to time.

Now get in the kitchen and make something that will boost your mood by making you think of summer while giving that immune system a helping hand.

Grapefruit and Walnut Broccoli Slaw

1 cup walnuts

6 tablespoons freshly squeezed pink grapefruit juice (approximately 1/2 medium grapefruit)

1/2 teaspoon sesame oil

1 teaspoon rice wine vinegar

1/2 teaspoon freshly grated ginger

1/2 teaspoon garlic

3 tablespoons olive oil

1 teaspoon honey

12 oz bag of broccoli slaw

1 whole grapefruit cut into segments

salt to taste

Preheat oven to 375.

Place walnuts on a baking sheet and toast for about 10 minutes, or until golden and fragrant.

In a mason jar or any container with a tight fitting lid add grapefruit juice, sesame oil, vinegar, ginger, garlic, olive oil, and honey. Shake vigorously until well combined.

In a a large bowl gently toss together slaw, grapefruit segments, dressing, and walnuts. Season with salt.

Cover and refrigerate overnight until ready to serve.

Cornbread Dressing Pops

Seeing as I came in to the food blogging thing only a few months ago, I am admittedly quite late to the whole cake pop party.

Which in a lot of ways, I am so grateful for. Can you imagine the mess The Dude and I would have gotten into if we had attempted to make cake pops?

…on second thought that actually sounds like a great time. I’m gonna file that away for a cold, rainy day activity for us.

So hopefully this isn’t totally awkward that I am bringing these little guys to the table even though cake pops are like so over. But once I had the idea in my head, I just couldn’t let go of it.

Here’s the thing though, I am totally NOT giving you my dressing recipe. Oh no. I’m not even going to go there. Cornbread dressing is kind of a sacred thing down here in the South. And it’s not that I am trying to keep it some big secret, I just don’t want anyone to cry foul because it doesn’t taste like their Grandma’s. I’m pretty sure every cook has there own unique way of doing it that they and their family thinks is superior to anyone else’s anywhere in the world.

So yeah, this is just a serving suggestion for the cornbread dressing recipe that you already have. Notice I keep mentioning cornbread dressing. I am not so sure this would really do with what I consider “stuffing” or the side that looks more like a savory bread pudding with hunks of bread in it. There is nothing wrong with that dish, I just don’t think you could really mold them into balls.

Oh and did I mention that you can make these with leftover dressing as well as the “raw” mix?? I tried it both ways and it worked well each time.

If you decide you want to make them into little pops before you ever bake it, all you have to do is add a little less broth to the mix. You just want it to be slightly drier so that you can easily fold them into little balls in your hand.

If Grandma makes a bit too much dressing this year, and you decide you want to get cutesy with your leftovers, all you have to do is pick up a handful of cold dressing and press and roll it into little balls. Nothing to it.

Place the walnut sized pieces on a greased cookie sheet, and bake them at 375 for about 20 minutes or so until they are golden and crispy on the outside.

Then when they are still warm, insert your little sticks. And voila! Cornbread Dressing Pops! They are so cute, and if you are a crunchy, corner piece taker, you are going to love these balls. They are crunchy on the outside, but still soft on the inside. Seriously, it’s like every bite is a corner piece! How great would these be dipped in gravy or cranberry sauce?

I think they would make a darling presentation dolled up around the turkey. It might also be fun to go ahead and make a pan of dressing like normal, but maybe set aside a little of the mix before hand into balls, and then stick the pops directly into the dressing pan, just for fun. Send me some pictures if you try it out.

And on a completely unrelated note, my little Monkey started walking, and she turns one tomorrow. So this is kind of a big week. Just thought I would share and brag. Thanks.