This recipe really doesn’t need an explanation; it’s absolutely amazing and you will not have leftovers. One of my guy friends asked me how I got the potatoes so crispy without frying them. It’s the cheese! The cheese made them crispy! I mean, how good is that?
Give me a plate of these fries and a spatula so I can chisel all the cheese & potato crispy bits from the baking pan. Seriously, there’s nothing better.
The name sounds a bit scary huh? Carnival slaw comes from my childhood. The school I went to for most of my adolescence held a Carnival every year (games, booths, rides, food etc…).
There was this coleslaw that they served with the BBQ chicken that all the adults went apeshit over. I guess the recipe was really popular because my mom had a copy of it. She gave me the recipe the other day while cleaning out her recipe binder and I knew I had to try it. I remember liking it as a kid so it must have been good!
Look at how well aged it is:
While visiting family this weekend, I scarfed down SOO much slaw.
I knew I had to make some tonight and this recipe totally satisfied my slaw addiction.
Because I do not like mayo, this slaw is RIGHT UP MY ALLEY.
It’s really the celery seed that makes it taste fab. What else can I put celery seed in?
The onions add a nice sharpness but the dressing makes them really sweet!
I put some in our chicken patty sandwiches tonight for dinner. SOO SOOO SOO good.
Casey finished the meal and said “God, that was good.”
I remembered to take a pic for you! Are you jealous?
(this serves 10- but I halved it all and it turned out fine!)
-8 cups shredded green & red cabbage (carrots optional)
-1 large red onion sliced in thin rings
-1/2 cup sugar
-1 1/2 tsp. salt
-2 1/2 tsp. celery seed – more if you like
-2 1/2 tsp. dry mustard -more if you like
-1 1/4 tsp. pepper
-1/2 cup cider vinegar
-1/2 cup vegetable oil
Directions:
Put sugar, salt, celery seed, dry mustard, pepper and cider vinegar in a pan and bring to a boil. Stir in oil & blend. After dressing cools, pour over cabbage & onions 1-2 hours before serving. Toss well & toss again just before serving!
***Next time, I am adding carrots- because it looks so dang prettie!***
sooo good.
nuff said.
if you like baked/stuffed artichokes but hate the hassle- try this recipe.
you will crave it
day and night
like me!
Rose’s Baked Artichoke Hearts
(recipe via Martha Stewart.com)
serves 8ish
Ingredients
-1 1/2 cups fresh breadcrumbs
-1/4 cup finely chopped fresh curly leaf parsley
-2 ounces Parmesan cheese, grated (1/4 cup)
-2 ounces Pecorino Romano, grated (1/4 cup)
-1 tablespoon mixed dried herbs such as thyme, oregano, and savory, or Italian seasoning blend
- 1 teaspoon coarse salt
- Freshly ground pepper
- 3 packages (9 ounces each) frozen artichoke hearts, thawed and drained
- 2/3 cup extra-virgin olive oil, plus more for baking dishes
- 1/4 cup fresh lemon juice (from 2 lemons)
- 1 teaspoon finely grated lemon zest
-2 garlic cloves, minced (2 teaspoons)
1. Preheat oven to 325 degrees. Combine breadcrumbs, parsley, cheeses, herbs, and salt in a medium bowl, and season with pepper.
2. Brush oil inside one 9-by-13-inch baking dish. Spread artichokes into a single layer. Sprinkle breadcrumb mixture over artichokes, pushing it into cracks between hearts. Tap bottom of dishes on counter to settle breadcrumb mixture.
3. Whisk oil, lemon juice and zest, and garlic in a small bowl. Drizzle dressing evenly over breadcrumb topping. Cover dishes with parchment, then foil, and bake for 30 minutes. Increase temperature to 375 degrees. Uncover, and bake until breadcrumbs are golden brown, 20 to 25 minutes. Serve immediately.
Let me tell you that the Sausage Chard stuffing recipe in last month’s issue of Sunset Magazine made me SALIVATE hardcore. Oh yeah baby…look at the picture (if you have the issue) and you’ll see what I mean. I ripped it out immediately…and slept with it under my pillow so I could continuing dreaming of it late into the night.
I wanted something hearty for our Sunday late afternoon lunch (I didn’t make a special breakfast this past week because we stayed in bed as LONG as we possibly could). I didn’t have a turkey or a chicken to accompany this recipe, but I figured what the hell- It has meat, veggies & carbs. How can a girl go wrong?
And let me tell you…it was SCRUMPTIOUS! If only they could make a candle that smelled like that yummy stuffing- I would light it all day long…..
Anyways- here’s the recipe!
serves 6
(adapted from a Sunset Magazine recipe)
-1 1lb. Italian Sausage (remove from casings)
-1 large bunch Swiss Chard (chopped, stems removed)
-1 clove garlic minced
-1 heaping tablespoon olive oil
-1 medium onion chopped
-3 stalks of celery finely chopped
-1 1/2 cup nonfat milk
-3/4 loaf of french bread
-1 cup chopped parsley
-3/4 cup grated Parmesan cheese
-1 teaspoon dried basil
-1 teaspoon dried rosemary
-dash of red pepper
-salt & pepper to taste
Preheat Oven to 350 degrees
1. Cut pieces of bread into 1 inch slices. Put slices in a large bowl and pour the milk all over it. Let sit in bowl for 30 minutes; stirring occasionally.
2. Meanwhile, place a 6-8 quart pot over high heat. Add sausage (without the casings) stirring often to crumble. Cook until lightly browned, 10 to 15 minutes; discard fat. Add parsley, garlic, onion, red pepper flakes and celery. Cook, stirring often, until veggies are lightly browned, 5 to 8 minutes. Add chard and 1/2 cup of water and cook, stirring often until wilted, about 5 minutes.
3. With your hands, squeeze bread slices to break them into tiny pieces. Add cooked meat mixture, Parmesan, basil & rosemary. Season with salt & pepper to taste.
4. Spoon stuffing into a shallow 3 quart casserole dish. For moist stuff, cover with foil. For crusty stuffing, do not cover. Bake until hot or lightly brown (at least 30 minutes).
I got a request from Casey last night to make it again. He was reading my mind!
Who needs Thanksgiving as an excuse to make stuffing. Just do it!
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It was 53 degrees here last night! Awesome! I thought it was time to crack into the latest issue of EVERYDAY FOOD and find something Fall-like to make.
I settled for one of the side dishes because I did a lot of snacking yesterday afternoon.
Believe me when I say A LOT of snacking 
(recipe from Everyday Food)
-2 acorn squash (1 1/2 lbs each) unpeeled, quartered lengthwise and seeded
-1 tablespoon olive oil
-coarse salt & pepper
-4 tablespoons butter
-1/8 ground teaspoon cinnamon
1. Preheat oven to 450. On a large rimmed baking sheet, toss squash with oil; season with salt and pepper. Arrange on sheet cut side down, and roast until easily pierced with a paring knife. It takes 35-45 minutes.
***Make sure you flip them half way through for even browning. This wasn’t in the recipe!!! I had half browny squash!!! ***
2. In a small saucepan, melt butter over medium heat, stirring until golden brown. This takes 4-6 mins. Immediately pour into a small bowl. Stir in cinnamon. Place squash on a serving platter; top with cinnamon butter and sprinkle more salt on top.
This recipe was really easy & very tasty. Casey and I enjoyed it…but we wished there was more cinnamon butter! SOO GOOD.
Favorite Trader Joe’s Item #5: Brussels Sprouts
I never really had brussels sprouts until 4 years ago, when I ordered a chicken dish at Luna Park that had brussels sprouts & roasted butternut squash as a side. They were heavenly! It made me wonder why I had always heard such awful things about brussels sprouts. They seemed to be put on the disgusting list with things like tuna casserole (which i have yet to try). Ahh….It was love at first bite. I almost asked them for seconds! I knew had to recreate this at home! I tried some different concoctions and came up with this one.
Ingredients:
Take sprouts out of their packaging. Soak in water & rinse. Cut the ends off all the sprouts & quarter the sprouts. Set aside. Place 1/2 stick of butter in a pan on medium heat. Stir in onions & garlic. Cook on medium until onions are translucent. Add sprouts & toss them in the butter/onion mixture. Let sit- stir occasionally. At this point, you are working on steaming them. When the sprouts are softened (about 10 minutes), add brown sugar & remaining butter. Turn the heat to high and brown the sprouts. The brown sugar & butter help caramelize them. Put the little beauties in a dish & serve.
This dish has the power to change someone into a Brussel Sprout Lover. You’ll see……
Closeup of Packaging:
A Perfect Dish for Thanksgiving:
Sink your fork into it:
Try them. You’ll love theses little babies:
***note: I used three small onions for the dish above- one large one will work out fine!***
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