Everyday Divas Celebrations
with Mimi and Sue
Sue Does Guy's Golf Weekend

Carrot Salad

  • 2 lbs of carrots
Peel and then grate using the food processor.​
  • 1 cup mayonnaise
  • 1/3 cup sour cream
  • 1 tbsp red wine vinegar
Mix together and then stir into carrots.
  • 1/2 cup ​gold raisins
Sprinkle over carrots.
  • ​sprinkle cinnamon or nutmeg (optional)
Place in a plastic container, cover and refrigerate.​

Here's the attachment you use to grate the carrots.  If you don't have a food processor, good luck making this salad and grating all those carrots!

Confetti Salad

  • Cooked rice
  • 1  15 1/2 oz can kernel corn drained
  • 1  10 oz package frozen peas defrosted in the refrigerator
  • 1 red and 1 orange pepper coarsely chopped
  • 6 scallions sliced (white part only)

Mix together in a large bowl and set aside.​

  • 2/3 cup extra virgin olive oil
  • 2/3 cup red wine vinegar
  • 2 tsp Dijon mustard
  • 2 tsp salt
  • ​1/2 tsp ground black pepper
Place ingredients in a tightly sealed container and shake until​ blended.

Friday Afternoon Preparation
(for dinner that night)
Convection Roast Chicken
(Click  for directions to convection roast your chicken.)

Heirloom Tomato Salad

  • 1 pt each yellow and red grape tomatoes
Rinse and slice in half lengthwise
  • 7 medium size heirloom (brown) tomatoes.
Rinse and slice.  You get about 4 slices per tomato.
  • 8 oz salted mozarella 
Thinly sliced
  • 1/3 cup fresh basil chiffonade.
Place a layer of alternating heirloom tomatoes and cheese.  Sprinkle the grape tomatoes on top.

Click here for the lemon vinaigrette recipe:
Lemon Vinaigrette

About 20 minutes before serving pour lemon vinaigrette on tomato mozzarella salad.

Like I told you in the Warm Weather Welcome celebration, if you have a convection oven, use it. The beauty of a convection oven is you can cook three trays of chicken at once and it only took about 30 minute. With a conventional oven you could not put three trays in all at once without moving them around constantly.  It also could take up to 10 to 15 minutes longer to roast the chicken and my experience is that it's not as juicy.

If you feel like that's too much salt and pepper, start with 1/2 of what I have in the recipe and add more to taste.

You can dress the rice an hour before you are going to serve it so that the flavors soak into the rice 

Hey Sue!  I don't see any raisins in your salad.

Raisins are optional in my house;  nobody likes 'em.

I had never seen brown heirloom tomatoes before and decided to give them a try.  They were really delicious and made an unusual presentation.