I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.
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I do try to eat a fairly healthy diet most of the time, I have decided I probably need to concentrate on portion control! With just the two of us to cook for there is always plenty for second helpings, I’m going to try to stop that!
It was our 56th wedding anniversary this weekend, where does the time go? Cherry pie is Pa Lloyd’s favorite pie and my least favorite so I usually make him one for either Valentine’s day or our anniversary. This year I made it for him on our anniversary. He will eat the whole thing and it won’t bother me a bit!
Today I am sharing a healthy recipe with you, it comes from a Paula Deen’s magazine and I liked it, so did my partner!
1/3 cup mayonnaise
2 Tablespoons fresh orange juice
1 Tablespoon apple cider vinegar
1 Tablespoon sugar
1 Tablespoon fresh parsley,chopped
1/4 tsp. kosher salt
1/2 tsp. black pepper
1(12 oz.) bag broccoli slaw
1 cup broccoli florets
1 cup dried cranberries
1/2 cup chopped toasted pecans
In a large bowl, whisk together mayonnaise, orange juice, wvinegar, sugar, parsley, salt and pepper until well combined. Stir in broccoli slaw, broccoli florets, cranberries and pecans until coated. Cover and refrigerate up to 1 hour before serving.
Have a great week!