Sunday, September 20, 2009

The Colonel's Coleslaw

We recently purchased a smoker so BBQ is becoming a weekend event and with BBQ comes beans and slaw! We usually have an oil and vinegar type coleslaw, see I tried this recipe b/c it is supposed to taste like the leading Fast Food Fried Chicken place and it does!! The longer it sets the better it gets so don't be discouraged when you first make it. I can't wait to make it again, the fam ate the entire bowl, we are so hooked now.

1 (16 ounce) bag coleslaw mix
2 tablespoons diced onion (sweet onion_
2/3 cup creamy salad dressing (such as Miracle Whip™)
3 tablespoons vegetable oil
1/2 cup white sugar
1 tablespoon white vinegar
1/4 teaspoon salt
A shake of poppy seeds

Combine the coleslaw mix and onion in a large bowl.
Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

Tuesday, September 15, 2009

Chicken pot pie

It's almost Fall so the "Winter Menu" is starting to come out at our house. This recipe is very easy but taste like you cooked all day. My kids love the pie crust on top! I serve this with mashed potatoes and we all sit down to a heart-warming meal. Enjoy!

1 large can of cooked chicken breast, drained
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
2 TBS butter or margarine
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth (more if boiling veggies in stock)
2/3 cup milk
1 roll-out-style unbaked pie crust

Preheat oven to 425 degrees F.
In a saucepan, combine carrots, peas, and celery. Add water/chicken stock to cover and boil for 15 minutes. Reduce heat. Stir in flour, butter, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Add chicken. Simmer over medium-low heat until thick.

Pour hot liquid mixture into deep dish pie pan. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Cover edges of crust with aluminum foil to avoid burning.
Bake in the preheated oven for 20 minutes, remove foil from edges. Bake another 15-25 minutes or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Tuesday, September 8, 2009

Avocado Pasta Salad

I saw this recipe on a friend's site and she said it makes a fabulous salad dressing so I thought, "why not add it to pasta". And it turned out great. I think even adding some sliced avocado would have made it even better, but I only bought one and used it all in the dressing. And be creative with your add-ins, anything goes here. I can't wait to eat it on a green salad with bacon as suggested! Enjoy!

Pasta Salad:

1 lb. garden rotini pasta, boiled and rinsed in cold water
cherry tomatoes, chopped
grated carrots
black olives
chopped cucumber
red onion or green onion, chopped
fresh cilantro, chopped
salt and pepper to taste


1/4 cup ripe avocado (I used 1 whole avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons distilled white vinegar
1/8 teaspoon dried parsley
1 pinch dried dill weed
1/8 teaspoon onion powder
1 garlic clove

DIRECTIONS: Mash avocado in a bowl, then stir in mayonnaise, sour cream, buttermilk, and vinegar. Add parsley, dill, onion powder, and garlic. Stir until well blended and add to pasta salad. Stir well and chill until ready to serve. *Note: You can add a little extra vinegar and buttermilk to thin it out to a more pourable dressing.

If you don't have buttermilk (who does?) then place 1 TBS of vinegar or lemon juice in a measuring cup, add enough milk to bring the liquid up to the one-cup line. Let stand for five minutes. Then, use as much as the recipe calls for. Works just as well and no one will ever know the difference!