Wednesday, June 30, 2010

Cabbage Slaw

This recipe is one of our family favorites. It usually just debuts for the summer with every hamburger we grill, but sometimes shows up with other meals and occasions.

This is by far one of my favorite slaw/ salad recipes. Enjoy!!!!

Cabbage Slaw

4 cups shredded cabbage
1/2 cup chopped fresh parsley or 2T. Dried
1/2 cup chopped onion
2-3 tbs sugar
1 tsp salt
1/2 tsp pepper
2 tbs oil
3 tbs vinegar

1 In a large bowl mix cabbage and onion.
2 In a small bowl combine all other ingredients and whisk well.
3 Pour dressing on cabbage slaw and serve.

Preparation time: 15 minutes


Thursday, June 17, 2010

Blender Mayonnaise

Love this recipe. One reason is that the texture is fabulous. The other reason? Who doesn't love a recipe that you throw in a blender and serve?!


2 eggs
2 C. safflower oil (or grapeseed oil)
1 teaspoon salt
4 Tbsp. lemon juice
1/2 tsp. garlic powder
1/2 tsp. onion powder

Blend eggs, 2 Tbsp. lemon juice, and salt in blender. Gradually add 1 cup oil while still blending. Then add remaining lemon juice. Gradually add remaining oil and seasonings. As the mixture thickens you may need to scrape the sides occasionally.

Enjoy healthier and cheaper mayonnaise!


Friday, June 4, 2010

Balsmic potatoes

I loved potatoes like this. This is great for summer and bbq type meals. We will be have this a lot this summer. When I made this we had steak with it. YUM!

2 tablespoons olive or canola oil
2 pounds small red potatoes, quartered (I made it smaller then that. I used yukon potatoes, I think any would work.)
1 tablespoon finely chopped green onion
6 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/8 teaspoon ground nutmeg
1/4 cup balsamic vinegar
3/4 teaspoon salt
1/4 teaspoon pepper
1. In a large nonstick skillet, heat oil over medium-high heat. Add the potatoes, onion and garlic; toss to combine. Add the thyme, rosemary and nutmeg; toss well. Cook and stir for 2-3 minutes or until potatoes are hot.
2. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Bake at 400 degrees F for 25-30 minutes or until potatoes are golden and almost tender. Add the vinegar, salt and pepper; toss well. Bake 5-8 minutes longer or until potatoes are tender.