Thursday, May 28, 2015

Perfect Pairing

A few nights back I made a delicious coleslaw to go with our delicious BBQ'd chicken and steamed rice. I had no time to chill a coleslaw recipe ahead of time.  I found this one; it was perfect.  No chilling required before serving.  It was the perfect combination.

Apple Coleslaw
adapted from:

1 (10oz) bag Angel Hair Cabbage
1 apple, chopped (I used a gala-I think)
1/2 cup Craisins
2 1/2 T mayonnaise
1 T lemon juice
1/2 T honey
salt/pepper, to taste

In a small bowl whisk together mayonnaise, lemon juice and honey.  Add salt/pepper, if desired.  In a large bowl put cabbage, apple and Craisins.  Toss with dressing.

Monday, May 25, 2015

Perfect Balance

With Memorial Day upon us, this recipe is a sure hit. Perfect amount of sweet and salty.

Pretzel Salad
adapted from:

2 cups pretzels, crushed
3/4 cup butter/margarine, melted
3/4 cup sugar
2 - 3oz packages strawberry Jell-O (I have done raspberry & lime too)
2 cups boiling water
1 (8oz pkg) cream cheese, softened
1 (8oz) tub Cool Whip, thawed
10oz frozen strawberries/other berries

Preheat oven to 375.  Spray a 9x13pan.  Combine crushed pretzels, 2T sugar (saving the other 5/8 cup sugar) and butter.  Press into baking dish.  Bake 10-15minutes until toasted.  Cool completely.  In a bowl remaining sugar, cream cheese and Cool Whip.  Spread on cooled crust.  Place berries on top of cream cheese mixture. In another bowl combine water and gelatin.  Pour over pretzel/cream cheese mixture.  Refrigerate until completely set up.

Sunday, May 24, 2015

Effortless Breakfast....Easy

Have you ever had a day where you just don't want to make the effort to make breakfast? I found a recipe that I wanted for breakfast for Mother's Day, but I was forced from the kitchen so my husband could make it.  It was so tasty and perfect. He did awesome.  It was hard not being in control at first, but i loved it that he wanted to make me breakfast.

Breakfast Potatoes (quick and easy remedy)
adapted from:

1 T butter
1 T bacon grease
1 bag Potatoes O'brien
1 Polish sausage link (coined)
4 eggs, beaten

In large non-stick pan, add butter and bacon grease.  Once melted add hashbrowns; stir to toss potatoes in the grease.  Let cook until slightly browned.  Add sausage; stir.  Fold in eggs until just cooked. Serve with salsa (or ghost pepper sauce) and/or cheese.

Wednesday, May 20, 2015

Welcome to Summer

For as long as I remember I have always enjoyed a good BLT (Bacon Lettuce and Tomato) sandwich --- even if the Tomato was just a smear of ketchup on the toasted bread. Since going Gluten free it is a bit trickier to make one.  However I thought I could just make it in salad form....perfection.

BLT Salad

2 cups favorite lettuce, torn to shreds
cherry tomatoes, halved/quartered
bacon, cooked - cooled & crumbled
2 T cheddar cheese, small cubes or shredded
Ranch Dressing

Place all ingredients (except for the dressing) in a bowl.  Drizzle with Ranch dressing then toss to coat.  If desired, top with crispy croutons.

Friday, May 15, 2015

Perfect Melting Point

My dad bbq'd steaks (from bison!) for Mother's Day dinner last weekend.  mmm..  They were so good.  He said that Mom marinated the steak ahead of time.  She used something similar to this recipe.  The meat was just fork-tender.

Steak Marinade
adapted from: Dad/Mom &

1/3 cup soy sauce
1/2 cup oil
1/3 cup lemon juiee
1/4 cup Worcestershire saue
1 1/2 T garlic powder

Marinate steak up to 8 hours in the fridge.

Sunday, May 10, 2015

Special Salad...For A Special Day

Happy Mother's Day to all moms out there, especially my own.  I was fortunate enough to celebrate with both my mom and mother in law this year. My dear husband made this salad for our meal.

adapted by:

1 head of green cabbage, thinly sliced and chopped
2 apples, peeled and chopped fine
1/2 large onion, shredded
1 1/2 cups shredded carrots
1 cup apple cider vinegar
1 cup sugar
2 t kosher salt
1 t dry mustard
2 t celery seeds
1/2 cup vegetable oil

In a large (non-metal) bowl, add cabbage, apple, carrots and onion.  Cover and let rest for an hour. in the fridge Drain any liquid.  In a small saucepan heat vinegar, sugar, salt, pepper, mustard and celery seeds; stir until sugar dissolves.  Stir in oil. Toss with cabbage mixture.  Cover again and let chill for another 2-3 hours. Drain any excess liquid.  Stir. Serve.

Tuesday, May 5, 2015

Viva Mexico Feista!

I have always loved Mexican food; it is an all time favorite.  I made this recipe a few months back.  It was just splendid. I have always liked the idea of corn with my Mexican food. Perfecto!

Tamale Pie
adapted from:

1/2 cup cornmeal
2/3 cup flour (I pulsed some oats)
3 T sugar
1 T baking powder
1/4 t salt
3-4T oil
1/3 cup milk
1 egg
1 small can diced green chilies
1 cup corn
1 cup cheese, shredded

Meat mixture
1 lb ground beef (to make vegetarian friendly-use 1 can beans, rinsed and drained)
1 t cumin
1 t chili powder
1/4 t salt
1/4 t pepper

1 1/4 cup enchilada sauce (small can would work; I just halved this recipe)
2 cups cheese, shredded

Preheat oven to 400.  In a bowl whisk together flour, cornmeal, baking powder and salt. Drizzle in oil to make the dry ingredients crumbly. In another bowl combine milk and eggs. Slowly incorporate these wet ingredients into the dry. Carefully fold in the chilies, corn and chilies. Pour into a well-greased/seasoned pan (I wish I had a bigger cast iron pan). Bake 25 minutes.  As the cornmeal mixture is baking, brown the ground beef with the cumin, chili, salt and pepper. Drain off fat. After the cornbread is done baking, reduce oven temperature to 350. Next poke the cornbread with a fork. Pour enchilada sauce over all. Top with meat mixture and cheese. Cover with foil and bake for 20minutes. Take off the foil and bake another 10 minutes until cheese is browned and bubbly. Serve with your favorite Mexican toppings (guacamole, sour cream, etc).