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


~Sarah~

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?!

Mayonnaise

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!

~Sarah~

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!

Ingredients:
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
Direction:
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.
~Amie~

Blender Hollandaise

This is one of my all time favorite sauce recipes! I tried and tried to make the hollandaise out of a book one night and the rest of the meal was getting cold and then I decided to stick with the reliable favorite recipe. In no time at all the meal was finished and the result was wonderful. Almost every time I make this I double the recipe. Leftovers can always be used to dress up some veggies or glam up a chicken dinner.

INGREDIENTS:

3 egg yolks 1/4 teaspoon Dijon mustard 1 tablespoon lemon juice

1 dash hot pepper sauce (e.g. Tabasco ™) 1/2 cup butter

Directions:

1.	In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
2.	Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.

Lemon Herb Chicken

* 4 teaspoons Italian seasoning
* 1 teaspoon seasoning salt
* 1 teaspoon mustard powder
* 2 teaspoon garlic powder
* 1 teaspoon ground black pepper
* 1 (3 pound) whole chicken
* 2 lemons
* 2 tablespoons olive oil

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9x13 inch baking dish. Sprinkle 2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
3. Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.
4. Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.
** COOK'S NOTE: I like to stick a stalk of celery in my chicken to make it more moist. Also I loosen the skin of my chicken with my fingers and instead of rubbing the spice on the outside I rub it in between the chicken and it's skin.

Fettuccine

This is the recipe:
1 pint heavy whipping cream
1/2 cup butter
1 1/2 cups grated Parmesan cheese

I added:
1/2 cup milk
1/2 cup romano cheese

Directions:
In a medium saucepan combine whipping cream, butter or margarine, and grated Parmesan cheese. Cook over medium low heat until smooth. Remove from heat. Sauce will thicken upon standing.

I cut half chicken breast in small chunks. Salt and peppered it and cooked it in butter. Added it for Chicken fettuccine dinner. I served Garlic bread and an Italian salad, on the side. My family gave it a 4 to 4.5 stars.


~Amie~

Ratatouille

This is one of my families favorite vegetarian meals. Definitely a comfort food!! I always add a few extra cloves of garlic and caramelize my onions. Also good is to add an extra tomato and plenty more parm cheese. I use good old S&P to taste instead of just salt. That combination is used so much that I even made a 2 to 1 ratio of S&P and put it in a shaker!

2 Tbs olive oil 3 cloves garlic, minced 2 tsp dried parsley 1 eggplant, cut into 1/2 inch cubes salt to taste 1 cup grated Parmesan cheese 2 zucchini, sliced 1 large onion, sliced into rings 2 cups sliced fresh mushrooms 1 green bell pepper, sliced 2 large tomatoes, chopped 1 Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil. 2 Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste. 3 Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese. 4 Bake in preheated oven for 45 minutes.