Asian Inspired Cole Slaw

Following up to my post from yesterday, I wanted to share the salad that Steve made alongside the Turkey Mini Meatloaves with Chili Sesame Glaze.  It was an Asian inspired Cole Slaw that was the perfect complement to the spicy meatloaf.  The cool, crunchy cabbage with sesame seeds, sliced almonds and ramen noodles dressed in a vinaigrette with rice vinegar was just what was needed to clear the palate and get ready for the next bite of the meatloaf.  It is an easy recipe to make for anytime you want something a little different or do not want a traditional mayonnaise cole slaw.  Check back soon to see what else Steve will be cooking for us!

Asian Inspired Cole Slaw | Ridgely's Radar


Asian Cole Slaw | Ridgely's Radar


Asian Cole Slaw | Ridgely's Radar

Asian Cole Slaw
Recipe type: Salad
  • 1# bag of Cole Slaw Mix
  • ⅓ - ½ cups of Sliced Almonds
  • 1-2 packages of the Ramen Soup Mix (I prefer the chicken flavor, if using the package variety discard the flavoring package, if using the soup bowl variety, discard the freeze dried carrots and peas)
  • 2-3 Tablespoons of Sesame Seeds (if you can find the ones that are already toasted I use those)
  • 2 Tablespoons of Sugar (I use Splenda for a lower calorie version)
  • 3 Tablespoons of Vinegar - I prefer rice vinegar but you could use apple cider or white as well
  • ¼ cup Canola Oil
  • Salt and pepper
  1. Toast the almonds in a dry skillet over medium heat until lightly brown
  2. (careful not to burn them). If you are using un-toasted sesame seeds put them in with the almonds to toast them as well.
  3. Whisk together the vinegar, oil, sugar, salt and pepper.
  4. Just prior to serving, place the cabbage mix in a large bowl, mix in the dressing mix, add the almonds and sesame seeds and then break up the ramen noodles and spread them over the top. Give the mixture one last stir to incorporate all of the ingredients.

Turkey Mini Meatloaves With Chili Sesame Glaze and Asian Inspired Cole Slaw | Ridgely's Radar

to buy:  Juliska Bamboo Dinner Plates  /  Juliska Bamboo Flatware  /  Juliska Florence Medium Tumbler


Chicken Salad Sandwiches

We spend many weekends in the Summer going down to our local beach with a picnic dinner.  It is hard to come up with easy to make, easy to eat meals that travel well.  On a recent evening, I was in charge of the main dish and couldn’t think of anything to make other than sandwiches.  I figured I could wrap them in paper and we wouldn’t need plates or utensils.  I made Ina Garten’s Chicken Salad with tarragon and celery.  Talk about a simple recipe that packs lots of flavor and a little crunch! The recipe called for adding mayonnaise to the bread but I felt the salad was already dressed enough and am glad I didn’t add more to the bread.  I changed up the spring mix to romaine for a little extra crunch and swapped out the multi grain bread for soft rolls.  They were a huge hit!  Luckily, I made extra and we enjoyed it the next day for lunch. Need other picnic ideas?  Check out this post and this one for recipes.


Chicken Salad Sandwiches | Ridgely's Radar

Chicken Salad Sandwiches | Ridgely's Radar

Chicken Salad Sandwiches | Ridgely's Radar

Chicken Salad Sandwiches | Ridgely's Radar

Chicken Salad Sandwiches | Ridgely's Radar

Recipe: Chicken Salad

Roasted Shrimp Salad

Last weekend, to celebrate the start of Summer we took a picnic down to our local beach at sunset.  It had been a really hot day and to sit by the water, with the cool breeze, was such a treat.  We brought tons of store bought appetizers and I made a Roasted Shrimp Salad for our main meal.  I wanted something quick to assemble and easy to eat, it accomplished both tasks and was also really yummy.  As you can see in the pictures, I served it in individual jars, but after the fact, my husband and I both felt it would have been better as either a sandwich or on a bed of lettuce.  It was very good on its own but it needed something else.  I will definitely be making it again and will stop back to leave an update when I do.

Roasted Shrimp Salad | Ridgely's Radar

Roasted Shrimp Salad | Ridgely's Radar

Roasted Shrimp Salad | Ridgely's Radar

Roasted Shrimp Salad | Ridgely's Radar

Roasted Shrimp Salad | Ridgely's Radar

recipe:  Roasted Shrimp Salad, Govino Wine Glasses, Ball wide mouth jars

Slow Cooker Chicken Soup

As many of you know, I am crazy for my slow cooker and thought why not make chicken soup in it?!? Nothing makes me happier than getting up in the morning and layering an assortment of ingredients into my slow cooker, turning it on and coming back eight hours later to dish up dinner. How could anyone not like that?  It is so easy and if you have a tried and true delicious recipe (see suggestions here), you can’t go wrong. With that thought, I am always hunting for new recipes to add to my rotation.  Last weekend I made Paleo Crock Pot Chicken Soup with rice.  It was the perfect lunch that both my husband and I really enjoyed.  It would be just what the doctor ordered if you were home sick and wanted your Mothers homemade chicken soup. I am going to make another batch to put in my freezer to have on hand in case anyone is craving a little TLC…

Ridgely Brode makes Chicken Soup is her Slow Cooker on her blog Ridgely's RadarRidgely Brode makes Chicken Soup is her Slow Cooker on her blog Ridgely's Radar


Paleo Crock Pot Chicken Soup
Recipe type: Soup
Cuisine: Paleo
Serves: 4-6
  • 1 medium onion, chopped
  • 3 celery stalks, diced
  • 3 carrots, diced
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon herbes de Provence, or several sprigs fresh herbs
  • 2 organic chicken breasts, bone-in, skin-on
  • 2 organic chicken thighs, bone-in, skin-on
  • 1 teaspoon sea salt
  • ½ teaspoon fresh ground pepper
  • 3-4 cups filtered water
  1. Layer all ingredients in crock pot in order listed, making sure chicken is bone side down on top of vegetables. Add enough water to cover vegetables and come half way up chicken, between 3 and 4 cups.
  2. Cook on low for 6-8 hours.
  3. Remove chicken and let cool slightly. Remove skin and bones. Shred chicken meat and add back to soup in crock pot. Adjust seasonings, reheat, and serve.
I added a cup of cooked rice after it was finished cooking.

Ridgely Brode makes Chicken Soup is her Slow Cooker on her blog Ridgely's Radar

For inspiration and products shop the slide show:


PS. Check out the RECIPES page for more Slow Cooker recipes.


Curry Chicken Salad

I find making lunch on the weekends a challenge especially with all the chores, errands, blogging, and activities we have going on.  I want to take a minute and eat something delicious, but more often than not I am grabbing something on the run.  Why is it easier to make a pb&j or hot dog than a salad?? Turns out it isn’t as hard as you think to make a yummy lunch in just about the same time you can boil a hot dog!  On my Saturday morning grocery run I bought a rotisserie chicken, which I let cool on the counter when I got home, put the slivered almonds in the toaster oven and mixed together the dressing.  It took maybe 10 minutes max to put it all together and then into the refrigerator to cool.  I set the table and went about my chores.  I have to say I was very happy with the results and we had a delicious lunch, if I don’t say so myself. Now I have a recipe in my back pocket for when I want to impress a guest or when my family comes calling. Which reminds me, this would be a very nice lunch to serve your Mother for Mother’s Day…

Curry Chicken Salad (1) | Ridgely's Radar

Curry Chicken Salad (2) | Ridgely's Radar

Curry Chicken Salad (3) | Ridgely's Radar

Curry Chicken Salad Condiments | Ridgely's Radar

Curry Chicken Salad (4) | Ridgely's Radar

Curry Chicken Salad
Prep time
Total time
Recipe type: Salad
Serves: 4 servings
  • ½ cup mayonnaise
  • 1 teaspoon curry powder
  • 2 scallions, white and green parts chopped (more for garnish)
  • pinch of salt
  • pinch of fresh pepper
  • ¼ cup slivered almonds, toasted
  • ¼ cup golden raisins
  • 2 cups cooked chicken in bite size cubes, I used a Rotisserie Chicken
  • Mango Chutney on the side
  • Boston or bib lettuce or endive
  • garnish: scallions, raisins, slivered almonds
  1. In a medium size bowl combine mayonnaise, curry powder, salt and pepper with a whisk.
  2. Add scallions, toasted slivered almonds and raisins mix until combined with a spoon.
  3. Carefully stir in cubed chicken breast.
  4. Cover and refrigerate for at least one hour. until ready to serve. I prefer it cold that room and the curry sauce gets better if it sits together for a little time.
  5. Serve on a bed of lettuce with a sprinkle of scallions, almonds and raisins for garnish
I served with toasted pita bread.
Nutrition Information
Serving size: 4

Curry Chicken Salad (5) | Ridgely's Radar

Weekend Lunch

I wanted to make a hearty soup that we could enjoy after a morning outside working in the yard.  I made the soup on Saturday and we re-heated it on Sunday after raking piles and piles of leaves.  To accompany the soup, we made grilled cheese sandwiches with sourdough bread and a very sharp white cheddar cheese.   The soup was thick and hearty but a bit too sweet for our taste.  Next time I will make it with canned whole peeled tomatoes and see if that suits us more.

Grated Asiago cheese | Ridgely's Radar
All Year Long Tomato Soup | Ridgely's Radar
All Year Long Tomato Soup with Carrots, Spinach and Asiago Cheese - adapted from At Blanchard's Table: A Trip to the Beach Cookbook
Recipe type: Soup
  • 4 cups spinach, loosely packed and stems removed
  • 1 tablespoon olive oil
  • 2 carrots, medium, finely chopped
  • 3 shallots, minced
  • 1 medium garlic clove, minced
  • 2 cups Italian plum tomatoes, canned, drained and chopped
  • ½ cup dry white wine
  • 31/2 cups chicken broth
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • ½ cup semolina flour
  • ¼ cup freshly shredded Asiago cheese
  • 2 tablespoons fresh chopped chives
  1. In a large saucepan, heat the oil over medium heat, add the carrots, shallots, and garlic.
  2. Cook for about 3 minutes.
  3. Add the tomatoes, cook for several more minutes. Add the wine, chicken broth, salt, pepper and semolina flour, stir constantly.
  4. Bring to a boil and remove from heat.
  5. Add the spinach, cover for about 3 minutes. Spinach will wilt in the heat.
  6. Mix evenly.
  7. Stir in cheese before serving and sprinkle with the chives.
    • Photographs by Ridgely