Posted in Chicken, Dinner, Enchiladas, Mexican

Quick Enchiladas

When you work 12-14 hour days like I do sometimes, you want a fast dinner. Yeah you could eat out, or order in, but come on that shit get’s old! So I wanted a fast Mexican dish and this is what I came up with…

So you will need:

2 chicken breasts cooked, and chopped up into small pieces (I made a whole chicken the night before and saved the breasts)

1/2 a medium onion, chopped

sharp cheddar cheese, grated

small can sliced, black olives
small can, diced hot green chilies
15 oz can red enchiladas sauce
15 oz can traditional refried beans

flour tortillas

Start by preheating your oven to 350 degrees

grab a casserole baking dish and coat the bottom of the dish with a thin layer of the enchilada sauce, set aside

cook the refried beans as directed on the can

Now grab a medium skillet or cast iron skillet and heat burner to medium high heat and coat the bottom of the pan with a little olive oil, now add the onion and saute

cook the onions 5-7 minutes, until translucent. Now add the chicken you chopped

then add the green chilies

add a little taco seasoning and stir everything together

turn burner off and set aside

No grab a plate and place a tortilla on it

smear some beans on it

then add some chicken

Then add some cheese

Then roll the enchilada up and place in baking dish

repeat until you use all the chicken

I ended up with  4 pretty good-sized enchiladas

Then pour the rest of the enchiladas sauce over the top and coat each enchilada

Then add the remaining cheese and the black olives, Drained

Then cover dish with foil and place in oven and bake for 30 minutes

Remove from oven and remove foil and let cool for a few minutes before serving


Top with lettuce, tomato and sour cream


Recipe

2 chicken breasts cooked, and chopped up into small pieces (I made a whole chicken the night before and saved the breasts)
1/2 a medium onion, chopped
sharp cheddar cheese, grated
small can sliced, black olives
small can, diced hot green chilies
15 oz can red enchilada sauce
15 oz can traditional refried beans
flour tortillas

Start by preheating your oven to 350 degrees
grab a casserole baking dish and coat the bottom of the dish with a thin layer of the enchilada sauce, set aside
cook the refried beans as it has stated in the can
Now grab a medium skillet or cast iron skillet and heat burner to medium high heat and coat the bottom of the pan with a little olive oil, now add the onion and saute
cook the onions 5-7 minutes, until translucent. Now add the chicken you chopped
then add the green chilies
add a little taco seasoning and stir everything together
turn burner off and set aside
No grab a plate and place a tortilla on it
smear some beans on
then add some chicken
Then add some cheese
Then roll the enchilada up and place in baking dish
repeat until you use all the chicken
I ended up with  4 pretty good-sized enchiladas
Then pour the rest of the enchiladas sauce over the top and coat each enchilada
Then add the remaining cheese and the black olives, Drained
Then cover dish with foil and place in oven and bake for 30 minutes
Remove from oven and remove foil and let cool for a few minutes before serving
Top with lettuce, tomato and sour cream

Posted in Fruit, Salads, Uncategorized

Fruit Salad with Homemade whipped cream

My mother in law had us over for dinner one night and I (of course) asked what I could make/bring. She had requested a dessert, but something healthier. So I thought why not fruit salad. She also likes things that are Light and fresh. So this is what I came up with…

So I went with fruit that was on sale…

6 oz Blueberries, washed

32 oz or 2 pounds of strawberries, washed and cut into bite size pieces
4 bananas, peeled and sliced
then I thought, instead of sprinkling sugar over the fruit, because I like sugar sprinkled over my strawberries, I’ll make a vanilla bean whipped cream to go over the top
So Mexican vanilla or regular vanilla
one pint of heavy whipping cream
Seeds from 1 vanilla bean
sugar

So I used my kitchen aid mixer to do the whipped cream with the whisk attachment

Add the whole container of heavy whipping cream to the bowl

Then add in 1 tbsp of the vanilla (I used clear mexican vanilla)

then add  in the seeds from the vanilla bean

then add in 3 tbsp of granulated sugar

then turn mixer to medium high-speed

Mix the whipped cream until you get stiff peaks

See the little specks of vanilla bean? I put the whipped cream into a container and put it in the fridge to chill, until you are ready to use it.

so grab a medium/large bowl and add the washed blueberries

Then add the strawberries

I love the glass bowl I used (got it from Ikea) I am obsessed with bowls and kitchen stuffs! (Hmmm image that).

next add the banana slices

then add the zest of one lemon (adds a nice freshness)

Then add the juice of 2 lemons, helps the bananas from turning brown and adds extra freshness to the fruit and a little tang!

Stir the fruit, zest and juice all together

Then I added in a few mint leaves to make the salad look extra pretty

cover bowl and let the fruit chill in fridge for about an hour before serving.
Then when ready to serve, add desired amount to bowl or plate and add desired amount of whipped cream to the top of your fruit. (I piped the whipped cream over the fruit to make it look extra pretty).


 

Recipe

6 oz Blueberries, washed
32 oz or 2 pounds of strawberries, washed and cut into bite size pieces
4 bananas, peeled and sliced

So Mexican vanilla or regular vanilla
one pint of heavy whipping cream
Seeds from 1 vanilla bean
sugar

So I used my kitchen aid mixer to do the whipped cream with the whisk attachment
Add the whole container of heavy whipping cream to the bowl
Then add in 1 tbsp of the vanilla (I used clear mexican vanilla)
then add  in the seeds from the vanilla bean
then add in 3 tbsp of granulated sugar
then turn mixer to medium high-speed
Mix the whipped cream until you get stiff peaks
See the little specks of vanilla bean? I put the whipped cream into a container and put it in the fridge to chill, until you are ready to use it.
so grab a medium/large bowl and add the washed blueberries
Then add the strawberries
I love the glass bowl I used (got it from Ikea) I am obsessed with bowls and kitchen stuffs! (Hmmm image that).
next add the banana slices
then add the zest of one lemon (adds a nice freshness)
Then add the juice of 2 lemons, helps the bananas from turning brown and adds extra freshness to the fruit and a little tang!
Stir the fruit, zest and juice all together
Then I added in a few mint leaves to make the salad look extra pretty
cover bowl and let the fruit chill in fridge for about an hour before serving.
Then when ready to serve, add desired amount to bowl or plate and add desired amount of whipped cream to the top of your fruit. (I piped the whipped cream over the fruit to make it look extra pretty).

Posted in Appetizers, bacon, Jalapeno

Jalapeno Poppers

Who doesn’t love bacon?
So true.:

If you don’t, then you need to seek professional help! Because bacon is love…

source

So I made these babies for my friend Stacey’s craw-fish boil last summer….

You will need a shit-ton of jalapenos, or as many that will fit in a bag at the grocery store. So 1 1/2 – 2 pounds

You will need 2 pounds of bacon…and in the picture that I have posted the bacon is thick cut. I recommend getting the thin cut bacon as it wraps around the jalapeno WAY better….I’ve made this recipe a few times and each time I learn something new to make it easier to make them.

When cutting and washing the jalapenos, I HIGHLY recommend wearing gloves. I have learned this (the hard way) by not wearing gloves and then washing my hands and then rubbing my eyes after (like a dumb ass) and holy BURNING! So don’t be a dummy like me, and wear some damn gloves!

So start by cutting the jalapenos in 1/2 length wise. Then I washed them, as I took the seeds out. You can leave the seeds and membranes in for hotter poppers. I took out seeds and the membranes and there were some that were still pretty dang hot.

I got 3 pounds of cream cheese, but did not use it all. I recommend getting 1 1/2 to 2 pounds cream cheese. I also pulled the cream cheese out about an hour before I used it. So it comes a little to room temperature and it makes it easier to smear into the jalapeno.

now that the jalapenos are cut and seeded, start smearing the cream cheese goodness into them, I added as much that would fit, maybe even more, because who the f*ck doesn’t like cream cheese?

So then when wrapping the peppers, you will need to use a full piece of bacon for each pepper. I learned this through trial and error. Many errors. I tried cutting the pieces in thirds, and in half. I even tried just laying a small piece of bacon on top of the cream cheese, (What was I thinking, Not even enough). No sir, you need a whole strip of that bacon love to wrap around your popper.

I ended up having to run to the store to get another pound or 2 of bacon. I still didn’t have enough. So I ended up cutting the strips of bacon in half, length wise and again, still not enough bacon. USE A WHOLE STRIP OF BACON and make sure you get enough!
Source

So instead of baking the poppers, I HIGHLY recommend grilling them. They take longer but hey

Grill them until the bacon is nice and crisp on the edges and the cream cheese is nice and bubbly. Depending on how full your grill is and how high it is (can’t turn it too high as you will burn the poppers) and how many poppers you add to your grill they can take 30-45 minutes to grill…But so worth the wait, TRUST ME!


So true...:
Source


Recipe

You will need a shit-ton of jalapenos, or as many that will fit in a bag at the grocery store. So 1 1/2 – 2 pounds

You will need 2-4 pounds of bacon…I got thick cut bacon, I recommend getting the thin cut bacon as it wraps around the jalapenos WAY better….

When cutting and washing the jalapenos, I HIGHLY recommend wearing gloves.

So start by cutting the jalapenos in 1/2 length wise. Then I washed them, as I took the seeds out. You can leave the seeds and membranes in for hotter poppers.

I recommend getting 1 1/2 to 2 pounds cream cheese. I also pulled the cream cheese out about an hour before I used it. So it comes a little to room temperature and it makes it easier to smear into the jalapeno. Now that the jalapenos are cut and seeded, start smearing the cream cheese goodness into them, I added as much that would fit, maybe even more.

So then when wrapping the peppers, you will need to use a full piece of bacon for each pepper. again USE A WHOLE STRIP OF BACON!
So instead of baking the poppers, I HIGHLY recommend grilling them.

Grill them until the bacon is nice and crisp on the edges and the cream cheese is nice and bubbly. Depending on how full your grill is and how high it is (can’t turn it too high as you will burn the poppers) and how many poppers you add to your grill they can take 30-45 minutes to grill…But so worth the wait, TRUST ME!

Posted in Asian, Salads

Crunchy Asian salad with asian dressing

Got the inspiration for this recipe from here, I LOVE her blog! Love the pictures she takes! Inspires me to cook and she inspires me to want to cook all her recipes…

dressing: (I doubled the recipe, I will post the original recipe, but my recipe in the pictures is X2)

1/4 cup rice wine vinegar
1 teaspoon pickled ginger, chopped
2 tablespoons soy sauce
1 tablespoon honey (you can add more, if you want your dressing sweeter)
3 tablespoons toasted sesame oil
1/4 cup vegetable oil
Salad:
6 cups baby spinach leaves, washed and chopped up (you don’t have to chop them up, I like them chopped up)
1 large carrot, shredded
1 red bell pepper, sliced
1/4 red onion, sliced
1/2 pound sugar snap peas
1 large cucumber,sliced
1 tablespoon sesame seeds, toasted

for the dressing

Grab a mason jar and add in ingredients for dressing

rice wine vinegar

Chopped pickled ginger

Soy Sauce

Then add in honey and sesame oil

Then add in vegetable oil

You can put everything in a jar and screw lid on and shake up the dressing really well. Or what I did was (first transferred my dressing to a bigger jar) grabbed my hand mixer and blended everything together.

(I doubled the recipe, because this dressing is SO good to me, I could drink it)

Now for the salad:
Bring a pot of water to a boil, add the sugar snap peas

boil for about 5 minutes,

Drain, then add peas to ice bath (to stop the cooking), drain again and set aside.

Grab a big bowl to assemble the salad
Add spinach

Add the shredded carrot and red bell pepper

then add the sliced onion

Then add cucumbers

Toss everything together

portion out desired amount of salad in a bowl for yourself and add desired amount of dressing

Sprinkle toasted sesame seeds over the salad

Recipe

Dressing: (I doubled the recipe, I will post the original recipe, but my recipe in the pictures is X2)

1/4 cup rice wine vinegar
1 teaspoon pickled ginger, chopped
2 tablespoons soy sauce
1 tablespoon honey (you can add more, if you want your dressing sweeter)
3 tablespoons toasted sesame oil
1/4 cup vegetable oil
Salad:
6 cups baby spinach leaves, washed and chopped up (you don’t have to chop them up, I like them chopped up)
1 large carrot, shredded
1 red bell pepper, sliced
1/4 red onion, sliced
1/2 pound sugar snap peas
1 large cucumber, sliced
1 tablespoon sesame seeds, toasted
for the dressing

Grab a mason jar and add in ingredients for dressing
rice wine vinegar
Chopped pickled ginger
Soy Sauce
Then add in honey and sesame oil
Then add in vegetable oil
You can put everything in a jar and screw lid on and shake up the dressing really well. Or what I did was (first transferred my dressing to a bigger jar) grabbed my hand mixer and blended everything together.

(I doubled the recipe, because this dressing is SO good to me, I could drink it)
Now for the salad:
Bring a pot of water to a boil, add the sugar snap peas
boil for about 5 minutes,
Drain, then add peas to ice bath (to stop the cooking), drain again and set aside.
Grab a big bowl to assemble the salad

Add spinach
Add the shredded carrot and red bell pepper
then add the sliced onion
then add cucumbers
Toss everything together
portion out desired amount of salad in a bowl for yourself and add desired amount of dressing
Sprinkle toasted sesame seeds over the salad

Posted in Italian, Lasagna

Lasagna

I hardly ever make lasagna because it is such a process. But one night I was craving it big time. Heck I had been craving it for a couple of weeks, so I decided to make it…so this is how I do lasagna…

So start with the meat sauce. (I did mine this time with fresh tomatoes).

So you will need:
9 Roma tomatoes, cored and cut an X in the bottom of tomato
28 oz can of whole peeled tomatoes (I used San Marzano, of course)
6 oz can of tomato paste
Lasagna noodles
1 large yellow onion, chopped
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3 garlic cloves, minced
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(about) 1/2 a pound of spicy Italian chicken sausage (or you could just use spicy Italian Sausage)
(about) 1 pound ground beef
Olive oil
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Start by filling a pot with water and bringing to a boil.
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Add the tomatoes and boil 10-12 minutes, or until the skins split or lift
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While the tomatoes boil grab another pot or dutch oven and place it on burner and turn to medium heat and coat the bottom of the pan with olive oil
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add the chopped onion to the pan
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saute for about 7 minutes stirring a couple of times, so the onions don’t burn. Then add the garlic
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saute the garlic for about a minute or two, stirring into onions

Then add the meat
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ground the meat up into small chunks.
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cook until meat is browned though
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Next add the can of whole peeled tomatoes to a blender or use a hand blender and blend them into a sauce

Then add the sauce to the meat
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Next the tomatoes that are boiling, go ahead and remove them and add them to an ice bath
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Peel the skins off, then add them to a blender or use a hand blender and blend them into a sauce as well
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add that sauce to the meat
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Then add in 1 Tbsp of balsamic Vinegar
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add in the tomato paste
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Then add in about 3/4 cup of red wine
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1 tbsp brown sugar
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stir everything together

Now add the spices

I added these all on taste
Herbes de Provence, Basil, Oregano, Garlic Salt, Freshly ground black pepper and salt
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Stir everything together and let the sauce simmer for a bit
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Next fill a pot with water and bring to a boil and follow instructions on box for the lasagna noodles
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Heat your oven to 350 degrees

and once the pasta noodles have boiled, drain them and now you can assemble your lasagna

So grab a baking dish, I think mine is a 12″ x 9″ Rectangular Baking Dish.

Next grab the cheeses you will use:
I used shredded mozzarella
Grated Parmesan Romano blend
15 oz container Ricotta cheese

and grab everything else to assemble the lasagna with, sauce
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Mix the ricotta and 1 egg together in a bowl, and set aside

So take some meat sauce and add a little amount to just cover the bottom of the baking dish
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Then do a single layer of lasagna noodles
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Then smear a thin layer of the ricotta cheese over the noodles
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Then sprinkle a thin layer of mozzarella cheese and Parmesan cheese
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Then another layer of meat sauce
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Noodles, cheese
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repeat until you have used all noodles (you may have a few left over) cheese, sauce

for the last layer do noodles then ricotta cheese, then sauce and top the sauce with any cheese left over. I added Parmesan cheese only because I ran out of Mozzarella.
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Cover lasagna with foil and bake in 350 degree oven for 35 minutes.

When done baking, remove foil and the cheese should be all melted and gooey

Let the lasagna cool for 10 minutes before serving
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Recipe

  • So you will need:
  • 9 Roma tomatoes, cored and cut an X in the bottom of tomato
  • 28 oz can of whole peeled tomatoes (I used San Marzano, of course)
  • 6 oz can of tomato paste
  • Lasagna noodles
  • 1 large yellow onion, chopped
  • 3 garlic cloves, minced
  • (about) 1/2 a pound of spicy Italian chicken sausage (or you could just use spicy Italian Sausage)
  • (about) 1 pound ground beef
  • Olive oil
  • 1 Tbsp of balsamic Vinegar
  • 3/4 cup of red wine
  • 1 tbsp brown sugar
  • Herbes de Provence, Basil, Oregano, Garlic Salt, Freshly ground black pepper and salt, to taste
  • shredded mozzarella cheese
  • Grated Parmesan Romano blend
  • 15 oz container Ricotta cheese
  • 1 egg
  • Start by filling a pot with water and bringing to a boil.
  • Add the tomatoes and boil 10-12 minutes, or until the skins split or lift
  • While the tomatoes boil grab another pot or dutch oven and place it on burner and turn to medium heat and coat the bottom of the pan with olive oil
  • add the chopped onion to the pan
  • saute for about 7 minutes stirring a couple of times, so the onions don’t burn. Then add the garlic
  • saute the garlic for about a minute or two, stirring into onions
  • Then add the meat, ground the meat up into small chunks.
  • cook until meat is browned though
  • Next add the can of whole peeled tomatoes to a blender or use a hand blender and blend them into a sauce
  • Then add the sauce to the meat
  • Next the tomatoes that are boiling, go ahead and remove them and add them to an ice bath
  • Peel the skins off, then add them to a blender or use a hand blender and blend them into a sauce as well, add that sauce to the meat
  • Then add in 1 Tbsp of balsamic Vinegar
  • add in the tomato paste
  • Then add in about 3/4 cup of red wine, 1 tbsp brown sugar
  • stir everything together
  • Now add the spices
  • I added these all on taste
  • Herbes de Provence, Basil, Oregano, Garlic Salt, Freshly ground black pepper and salt
  • Stir everything together and let the sauce simmer for a bit
  • Next fill a pot with water and bring to a boil and follow instructions on box for the lasagna noodles
  • Heat your oven to 350 degrees
  • and once the pasta noodles have boiled drain them and now you can assemble you lasagna
  • So grab a baking dish, I think mine is a 12″ x 9″ Rectangular Baking Dish. (not 100% sure)
  • Next grab the cheeses you will use
  • I used shreeded mozzerella
  • Grated Parmesan Romano blend
  • 15 oz container Ricotta cheese
  • and place the sauce next to baking dish
  • Mix the ricotta and 1 egg together in a bowl, and set aside
  • So take some meat sauce and add a little amount to just cover the bottom of the baking dish
  • Then do a single layer of lasagna noodles
  • Then smear a thin layer of the ricotta cheese over the noodles
  • Then sprinkle a thin layer of mozzarella cheese and Parmesan cheese
  • Then another layer of meat sauce, Noodles, cheese
  • repeat until you have used all noodles (you may have a few left over) cheese, sauce
  • for the last layer do noodles then ricotta cheese, then sauce and top the sauce with any cheese left over. I added Parmesan cheese only because I ran out of Mozzarella.
  • Cover lasagna with foil and bake in 350 degree oven for 35 minutes.
  • When done baking, remove foil and the cheese should be all melted and gooey
  • Let lasagna cool for 10 minutes before serving
Posted in Pasta

San Marzano sauce with Pancetta, Onions and Garlic

This past summer, I got some yummy San Marzano tomatoes at the farmers market. Anyone who know’s me (really knows me) knows how much I LOVE San Marzano tomatoes! So I wanted to make a simple but yummy sauce with them. You don’t need to add a bunch of ingredients when using San Marzno tomatoes because they have SO much flavor and a sweetness to them. (that’s why I love them).

So I got 6 tomatoes at the farmers market.
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Core the tomatoes and stick the tip of the knife that you used to core the tomatoes on the other end of the tomatoes and make an X. This helps when peeling the skin off.
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Grab a large pot and fill it with enough water to boil 6 tomatoes (I probably added too much water) and place it on a burner and turn to high heat.

once the water comes to a boil, add the tomatoes and boil them for about 10-12 minutes.
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While the tomatoes are boiling chop 1 large yellow onion, mince 3-4 cloves of garlic,
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then chop up 3 oz of pancetta (or more, if you like more).
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once the tomatoes have boiled for about 10-12 minutes (the skins should lift up around where you cored, or made the X in the tomato and that means they are ready to peel).

add them to an ice bath, (a bowl filled with 1/2 ice, and 1/2 water) this stops the tomatoes from continuing to cook and cools them off so you can handle them.
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once the tomatoes sit in the ice bath for a minute go ahead and pull them out and peel the skin off
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Then chop the tomatoes up, and set aside

Now grab another pan or dutch oven, heat burner to medium heat and coat the bottom of the pan with olive oil
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Then add in the chopped onion
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Saute for 5 minutes or until the onions are translucent, stirring a few times, so the onion doesn’t burn.

Then add in the chopped pancetta
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Cook pancetta with onions for a few minutes, stirring a couple of times.

Then add in the garlic
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Saute for about a minute stirring in with the pancetta and onion.

Now add in some tomato sauce, and a 28oz can of San Marzano tomatoes.
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Now add in the chopped tomatoes
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Stir everything together

I seasoned mine with salt, pepper, dried basil and a little splash of red wine and stirred everything together and tasted, and adjusted seasoning as needed.
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Then let the sauce simmer for 20-30 minutes

I served mine over spaghetti noodles. Just follow the directions on the pasta box. You could use any pasta you like.
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Simple, light and delicious!
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Recipe

  • 6 San Marzano tomatoes.
  • 1 large yellow onion, chopped
  • 3-4 cloves of garlic, minced
  • 3 oz of pancetta (or more, if you like more), chopped
  • olive oil
  • tomato sauce (any size)
  • 28oz can of San Marzano tomatoes
  • salt, pepper, dried basil, to taste
  • red wine, a splash
  • Pasta noodles
  • So I got 6 tomatoes at the farmers market.
  • Core the tomatoes and stick the tip of the knife that you used to core the tomatoes on the other end of the tomatoes and make an X. This helps when peeling the skin off.
  • Grab a large pot and fill it with enough water to boil 6 tomatoes and place it on a burner and turn to high heat.
  • once the water comes to a boil, add the tomatoes and boil them for about 10-12 minutes.
  • While the tomatoes are boiling chop 1 large yellow onion, mince 3-4 cloves of garlic,
  • then chop up 3 oz of pancetta (or more, if you like more).
  • once the tomatoes have boiled for about 10-12 minutes (the skins should lift up around where you cored, or made the X in the tomato and that means they are ready to peel).
  • add them to an ice bath, (a bowl filled with 1/2 ice, and 1/2 water) this stops the tomatoes from continuing to cook and cools them off so you can handle them.
  • once the tomatoes sit in the ice bath for a minute go ahead and pull them out and peel the skin off
  • Then chop the tomatoes up, and set aside
  • Now grab another pan or dutch oven, heat burner to medium heat and coat the bottom of the pan with olive oil
  • Then add in the chopped onion
  • Saute for 5 minutes or until the onions are translucent, stirring a few times, so the onion doesn’t burn.
  • Then add in the chopped pancetta
  • Cook pancetta with onions for a few minutes, stirring a couple of times.
  • Then add in the garlic
  • Saute for about a minute stirring in with the pancetta and onion.
  • Now add in some tomato sauce, and a 28oz can of San Marzano tomatoes.
  • Now add in the chopped tomatoes
  • Stir everything together
  • I seasoned mine with salt, pepper, dried basil and a little splash of red wine and stirred everything together and tasted, and adjusted seasoning as needed.
  • Then let the sauce simmer for 20-30 minutes
  • I served mine over spaghetti noodles. Just follow the directions on the pasta box. You could use any pasta you like.
  • Simple, light and delicious!
Posted in cabbage, cole slaw

My go-to Coleslaw

This is my go to coleslaw. When I think of making coleslaw, this is the first recipe I think of…

I discovered this recipe when I made these pulled pork sandwiches, and there was a coleslaw recipe that went with it and I made it too, and ever since I made it, it’s been my favorite recipe to make coleslaw…

1 tbsp whole-grain mustard
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1 cup mayonnaise
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1/4 cup sour cream
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1 lemon, juiced
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2 Tbsp red wine vinegar
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2 tsp sugar
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1 bag of coleslaw mix
dolecoleslaw

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2 green onions, chopped
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Kosher salt and freshly ground black pepper, to taste

add coleslaw mix to a medium bowl, and green onion

Combine the mustard, mayonnaise, sour cream, lemon juice, vinegar and sugar. Mix well

then add the mayonnaise, sour cream sauce to the coleslaw mix
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Mix everything together.
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Then season with salt and pepper to taste.
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Taste for flavor add more salt and pepper if needed.

then cover and refrigerator until you are ready to serve.

Recipe

  • 1 tbsp whole-grain mustard
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 1 lemon, juiced
  • 2 Tbsp red wine vinegar
  • 2 tsp sugar
  • 1 bag of coleslaw mix
  • 2 green onions, chopped
  • Kosher salt and freshly ground black pepper, to taste
  • add coleslaw mix to a medium bowl, and green onion
  • Combine the mustard, mayonnaise, sour cream, lemon juice, vinegar and sugar. Mix well
  • then add the mayonnaise, sour cream sauce to the coleslaw mix
  • Mix everything together.
  • Then season with salt and pepper to taste.
  • Taste for flavor add more salt and pepper if needed.
  • then cover and refrigerator until you are ready to serve.