Cole Slaw

I got this recipe from my mother-in-law years ago.  She didn't follow recipes all that much--just the way I like to cook.  It is a solid go-to whenever cole slaw is in order and goes great with pulled pork sandwiches!

Cole Slaw

1 head of cabbage shredded

Dressing:
Equal parts mayo and sour cream
A spoonful of vinegar
A spoonful of sugar

Uncomfortable with vague recipes?  Try this if you have a large head of cabbage, start with about 1/3 c. of mayo and 1/3 c. of sour cream and 1 t. vinegar and 1 t. sugar and see if it is enough.   It's really about personal taste.

Combine the dressing with the cabbage.

Don't overdue it on the dressing.  Once it gets combined with the cabbage, everything softens up a bit.  You can always add more dressing after it sits for a bit if you need to.

Top with paprika for presentation.

Zucchini 'Spaghetti Alfredo'

Looking to shed a few pounds?  Here is a decent alternative to pasta alfredo.  Does it taste like it?  Nope.  But, it is 'good enough'.  And you can eat a lot of it!  1/2 of this recipe is about 250 calories. It's a BIG serving.

I bought a spiralizer from Bed Bath and Beyond for under $10 and it works great on the zucchini noodles!

Zucchini 'Spaghetti Alfredo'

About 1 1/2 lbs. or so zucchini cut into thin strips or use a spiralizer to make it into spaghetti strings
4 c. cauliflower florets cut in smaller sizes
1/4 - 1/3 c. grated parmesan
2 t. chopped garlic
1/4 t. salt
1/4 t. pepper
1/2 - 1 t. red pepper flakes (optional)
1/2 - 3/4 c. milk.  (more if you need to thin out the 'sauce')

Spiralize your zucchini into spaghetti strings.  Spray a large skillet with non-stick spray or use a bit of olive oil to coat bottom.  Cook zucchini noodles for about 3 minutes to slightly soften them. (not too much!)  Transfer the noodles to a colander to drain any liquid.

Cook the cauliflower and about 1/4 c. of water for 5-7 minutes in the microwave until soft. Drain.

In a food processor or blender, combine the cauliflower, parm, garlic, salt, pepper, red pepper flakes.  And blend until smooth.  Add the milk and blend to finish off the sauce.

Slow Cooker French Onion Soup

I found this recipe from 12 Tomatoes on Facebook and modified it a bit for my own taste.  Recipes are just a guideline!

Slow Cooker French Onion Soup

4 lbs. vidalia, sweet or yellow onions, sliced
1 stick butter
2 T. olive oil
10 c. beef broth
1 T. chopped garlic
1 bay leaf
1 t. thyme
1/4 c flour
2 T. worcestershire sauce
3 T. balsamic vinegar
1/2 c. red wine (I used a cabernet sauvignon)
sliced french bread, toasted
1 1/2 c. gruyere or swiss, grated or sliced
salt and pepper to taste

Melt butter and add olive oil and sliced onions.  Cook until onions are carmelized.

Put onions in slow cooker and add broth, garlic, bay leaf, thyme, salt and pepper.

Whisk together the flour, worcestershire, balsamic and red wine.  Add it to the slow cooker and stir to combine all ingredients.

Cook on low for 6-8 hours.

Ladle into oven safe crocks.  Float toasted bread and top with cheese.  Broil to brown cheese and serve.

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c = cup
t = teaspoon
T = tablespoon

Mixed Greens with Pear, Goat Cheese, Cranberries and Walnuts

This is my new favorite salad!  You decide how much you want of each ingredient.  It's not that hard!

Mixed Greens with Pear, Goat Cheese, Cranberries and Walnuts

Salad
50/50 Spring Greens and Spinach
Pear, sliced thin or diced
Honey infused Goat Cheese, crumbled
Dried Cranberries
Candied Walnuts, chopped up (or pecans!  I like these better.)

Dressing
1/3 part cinnamon pear flavored balsamic vinegar ( I used about 2 T.)
2/3 parts olive oil (I used about 1/4 c.)
1 t. honey or more if you are making a larger batch of dressing
1/2 t. dijon or more if you are making a larger batch of dressing
salt and pepper

Alternate Dressing

Don't have cinnamon pear flavored balsamic?  Try this dressing.  I actually like it better than the above!

3 T. apple cider vinegar

2 T. olive oil

1 T. honey

1/2 t. cinnamon

1/2 t. dijon mustard

1/8 t. salt

Layer all ingredients in a bowl.  I like using a low, wide bowl--better distribution and presentation!

Drizzle your desired amount of dressing on the top or serve it on the side.

YUM!

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I used Trader Joe's dried cranberries and Trader Joe's candied walnuts.
I have found honey infused goat cheese at Trader Joe's and our local grocery store, Mariano's.
I get the cinnamon pear balsamic from our local olive oil emporium

Chicken and Sausage Flatbread

We went to Schlafly's Brewery in St. Louis last weekend and had this great appetizer.  I duplicated it at home with ingredients we like.

Chicken and Sausage Flatbread

1 thin pizza crust
2/3 c. or so of jarred alfredo sauce
2/3 c. diced cajun flavored chicken breast. diced
1 chipotle & jack fully-cooked chicken sausage, sliced thin
crushed red pepper flakes
1 1/2 c. or so shredded mozzarella cheese
1/4 c. grated parm cheese

Spread alfredo sauce on crust.  Add the diced chicken and sliced chicken sausage.  Sprinkle on some crushed red pepper flakes.   Combine the mozzarella cheese and parm cheese.  Sprinkle over the top of the pizza.

Cook at 450 degrees for about 10-15 minutes.  If you have a convection oven, turn the fan on the last couple of minutes to get nicely toasted cheese top.

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I used Paul Newman's Alfredo Sauce.  Garlic Alfredo Sauce would be good, too!
I used Johnsonville fully cooked chicken sausage

Shrimp Stroganoff Casserole

Here is a quick put together recipe that looks more elegant than the time it actually took to make!  A 9x13 pan will be too big. Choose the next size smaller if you have one. Or a square 9x9 would work.

Shrimp and Mushroom Casserole

1 lb. medium shrimp, cooked and deveined
8 oz. cooked bowtie pasta, or other pasta of your choice
8-10 oz. fresh mushrooms, sliced
1 T. butter
3 T. softened butter
1 T. flour
1 c. sour cream
2 t. soy sauce
1/4 c. shredded parmesan cheese
1 t. paprika

Spread pasta in the bottom of a greased baking dish. Arrange shrimp on top.  Season with salt and pepper.

In a medium saucepan, saute the mushrooms in 1 T. butter until browned.  Transfer the mushrooms to a bowl and toss with the flour.   Stir in the sour cream,  3 T. butter, soy sauce, salt and pepper to taste. Spread mushroom sauce over the shrimp.

Sprinkle parm cheese and paprika over the top of the mushroom layer.

Bake at 400 degrees for about 15-20 minutes or until bubbly.

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lb = pound
oz  = ounces
T = Tablespoon
c = cup
t = teaspoon

Panko Breaded Shrimp

Nothing much to say about this!  It is what it is.  Any size shrimp will do--popcorn, medium, large--just adjust the baking time.

Panko Breaded Shrimp

2 eggs
1 t. Old Bay seasoning
1/2 t. garlic powder
1/4. t. salt
1 - 1 1/2 c. panko bread crumbs
1 lb. peeled and deveined raw shrimp

Whisk together the eggs, old bay, garlic powder and salt in a bowl.  Toss in the shrimp until they are well coated with the mixture.  

Put the panko bread crumbs in another bowl.  Toss in the shrimp until they are coated with the crumbs.  Working with a slotted spoon or tongs for the transfer works well. You can work in smaller batches and add more panko if you prefer.

Place the shrimp on a well oiled or sprayed baking sheet.

Bake at 450 degrees for 6-8 minutes depending on shrimp size

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lb = pound
t = teaspoon