Sunday, June 10, 2012

Cook-out Catch-up

Yes, we are still here! We've been at the beach this past week, so this post is serving as a bit of a catch up. Before we left, we had our small group over to our house for a cook-out. Here are some pictures from the evening. I just love fresh flowers and the hydrangeas were in full bloom, so  I snipped a few from my neighbor's yard and used them to brighten up our home.

We did a BYOM or bring your own meat to break in the new grill. Each couple also brought a yummy side-dish/appetizer/dessert. I made a broccoli and ramen noodle salad. It is one of my favorite summertime dishes, so I hope you will give it a try.

Broccoli Ramen Noodle Salad
  • 1 (16 ounce) package broccoli coleslaw mix
  • 2 (3 ounce) packages chicken flavored ramen noodles
  • 1 bunch green onions, chopped
  • 1 cup sliced almonds
  • 1 cup sunflower seeds
  • 1/2 cup white sugar
  • 1/4 cup vegetable oil
  • 1/3 cup cider vinegar

1. In a large salad bowl, combine the slaw, broken uncooked noodles and green onions. 

2. Whisk together the sugar, oil, vinegar and 1 ramen seasoning packet. Pour over salad and toss to evenly coat. Refrigerate until chilled; top with almonds and sunflower seeds before serving. 

*This is great to make the day before and let it marinate over night. If you do this, don't add the ramen noodles until a couple hours before serving, so they don't get mushy.

This is a very special group of people that we have been so blessed to share life with over the past two and a half years. While our time as meeting together as an "official group" may be over, the friendships we've made are not (collective aww...) I can't wait to continue to catch up with you all over the months and years ahead.

Our group minus Beth and baby Sara (we missed you both!)


  1. Thanks for the broccoli salad recipe. I've made it before, so you reminded me to make it again. :O)

  2. I used red wine vinegar and olive oil. I also toasted the almonds and sunflower seeds in the oven for 10 min at 325.