Category: Sides

Fast Food ColeSlaw

Fast Food ColeSlaw

 

This is my go to recipe for ColeSlaw.  It’s from a Top Secret Recipe cookbook.  It’s supposed to be a KFC clone recipe.  I don’t think it’s an exact copy cat, but to be fair, I haven’t had the original in almost 4 years!  ColeSlaw is one of those foods that I’m very picky about.  There’s just something about it that I either love or hate.  I prefer mine to be finely grated.  ColeSlaw that has cabbage shredded in larger pieces just doesn’t seem like the real deal in my book.  Maybe it’s a regional thing, I’m not sure. I am from Kentucky after all  😉  But I do know that I’m lovin’ my food processor every single time I make this recipe!

 

Fast Food Coleslaw

 

Fast Food Coleslaw goes perfect with any thing barbequeish.  Yes, I did make that word up, but I know all of you are agreeing with me!  If you saw my  Shredded BBQ Chicken post this week then you may have spied this coleslaw on the platter.  I love to eat it with BBQ chicken!  I also love it with Sloppy Joes, hamburgers, even chili!

 

KFC Coleslaw

 

 

If you don’t have a food processor, you could do all the chopping by hand or use a box grater. I’ve done both methods and let’s just say I’m very thankful for my kitchen appliances!!

 

 

Fast Food ColeSlaw
Ingredients
  • ½ cup mayonnaise
  • -1/3 cup white sugar
  • -1/4 cup milk
  • -1/4 cup buttermilk
  • -2½ TBLS lemon juice
  • -1½ TBLS white vinegar
  • -1/2 tsp salt
  • ⅛ tsp pepper
  • -1 head finely chopped cabbage
  • -1 medium carrot, shredded
Instructions
  1. Process cabbage and carrot in food processor. Combine everything else in large bowl. Add cabbage and carrot mixture. Mix well. Refrigerate at least 2 hours.

 

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Grandma’s Macaroni and Cheese

Grandma’s Macaroni and Cheese

Mac.N.Cheese

I love mac ‘n cheese, seriously I just love it! In fact before LittleChefsDad and I were married I’d eat that along with corn for my complete meal! As complete a meal can get when you’re 20 years old. LOL!  It was one of the few items I knew how to fix and I loved it, still do. Even the gluten free mac ‘n cheese still has a place on my plate, thankfully.  I ate it a couple times a week when I was pregnant with the twins.  It accompanied fish and vegetables.  I had to have a starch to balance my meal you know 🙂

Grandma's Macaroni N Cheese

I grew up eating macaroni and cheese from a box, always a box!  So when I first tasted my Mother-in-law’s mac and cheese it was love at first bite!! So cheesy and creamy, the perfect gooiness.  You know any food that is described by gooiness is a must have!!   In fact, gooiness should be a real word! 😉Grandma's Mac N Cheese

Now whenever I make macaroni and cheese for the kids, this is the only recipe I use. The blue box got kicked to the curb when she told me how to fix this.

As with any great cook, Grandma, aka Cathy, doesn’t measure anything out.  I hope I do her recipe justice because I  just throw stuff in there till it looks good and gooey, yummm!

 Cathy doesn’t look like a Grandma, at least not the one that comes to my mind.  When I say Grandma, I think of an older person with gray hair up in a bun and glasses on. She looks much younger but is all Grandma, she loves her Grandsons! How blessed they are to have her!

Grandma's Macaroni and Cheese
Start with ⅓ cup milk and add more depending on your personal preference. If it looks dry, add more. Remember you can always add more but you can't take away so easily!
Ingredients
  • 12 ounces dry macaroni, elbow shaped
  • 10 ounces Velveeta Cheese, cubed
  • ½ stick butter (4 TBLS)
  • ⅓-1/2 cup milk
  • 1 tsp salt
Instructions
  1. Cook pasta according to package directions, drain
  2. Add rest of ingredients and mix well
  3. Cook on low heat to melt cheese

 

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Herbed buttered Potatoes (Stovetop)

Herbed buttered Potatoes (Stovetop)

Herbed Buttered Potatos

Oh potatoes, how I love thee, let me count the way…..

you all would be here a long time 🙂

I LOVE potatoes, in any form or any recipe! The humble spud packs a special place in my heart for my favorite comfort food!  You really can do so many tasty things with a potato!

My mind immediately goes to the great potato famine of Ireland. Here’s an excellent short read if inquiring minds want to know. Small snippet:

What was the Irish Potato Famine?
The famine was a devastating moment in Ireland’s history, when the failure of the potato crop led to mass hunger during the mid-19th century, a famine that killed one million people and crippled the country.

 

Famine memorial_0The haunting memorial to the Irish Potato Famine in Dublin

Bet you didn’t expect a little history lesson about a potato today, did you??

I have warned you all repeatedly that it’s kinda scary up in here (brain), and I blog what I think 🙂

Moving on…

The potatoes cook about 30 minutes on the stovetop in a Dutch Oven.   It’s quick and tasty and no boiling water to mess with. I found this recipe a couple years ago on the internet by Ina Garten. Normally I don’t care for her stuff, she just seems to pretentious.  Not to offend anyone, I just never liked watching her shows on Food Network.

Herbed Buttered Potatoes

 Anyway, last weekend we had our church anniversary service, and I had the biggest cake fail of my life! It was pinterest fail worthy! I’ve baked many cakes and followed the recipe to a tee and it was still a disaster! I didn’t find the recipe on some blog, no, it was an award winning baking cookbook!  Now I’m afraid to try other recipes from it.

I know I was absent last week, but I did fix two of our favorite quick appetizers and meals.  But didn’t have time to photograph or blog.  So that will give me an excuse to fix them again soon 🙂

After a great weekend of guest preachers,  we get to hear another preacher from Mexico tonight. I’m very much looking forward to that!!

Herbed buttered Potatoes (Stovetop)
Make sure you use a Dutch Oven or an equivalent pot.
Ingredients
  • 4 tablespoons (1/2 stick) unsalted butter
  • 2½ pounds small white or Yukon gold potatoes, scrubbed but not peeled
  • 1-2 teaspoons salt, use less if of butter is salted
  • ½ teaspoon black pepper
  • 3 tablespoons chopped mixed fresh green herbs, such as parsley, chives, and dill. (I use dried)
Instructions
  1. Melt the butter in a Dutch oven or large heavy-bottomed pot.
  2. Add the whole potatoes, salt, and pepper and toss well.
  3. Cover the pot tightly and cook over low heat for 20 to 30 minutes, depending on size,until the potatoes are just tender when tested with a small knife.
  4. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning.
  5. Turn off the heat and allow the potatoes to steam for another 5 minutes.
  6. Don't overcook! Toss with the herbs, and serve hot.

I usually always peel my potatoes, I just don’t like getting the peel off in my mouth, so if that doesn’t bother you, then this recipe is even quicker!

 

 

 

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Cheesy Garlic Buttered Noodles

Cheesy Garlic Buttered Noodles

 

ButteredNoodles

If LittleChef2 had to pick one favorite thing I fix for him,  then hands down it would be these noodles!  This kid has been happily eating them for over 10 years now! He even ate these during a bout with a stomach virus. I tried my best to convince him to let me fix something else, but he begged for the noodles as they’re affectionately known here.  I cringed with each bite he took, but thankfully he kept them down and he was comforted.   I fixed them for dinner last night and as I was photographing the picture, he stepped out onto the back deck and told me the noodles and mashed potatoes were the best ever and he could eat the whole thing.  Exaggeration I thought, so I told him to eat as much as he wanted.  Hmm, that kinda backfired on me because when I came inside and fixed me a plate, there were barely any food left and LittleChef1 still hadn’t eaten, nor LittleChefsDad!  I said Nicholas I can’t believe you ate the whole thing!!  He said I just ate half (not exactly!) and you did tell me to eat what I wanted.  Indeed I did!  Lesson learned…

Buttered Noodles

One thing I love about LittleChef2 is that he enjoys food, not just loves to eat, no, he takes the time to sit and enjoy food.  He immediately noticed the change in the mashed potatoes , he picks up on the faintest ingredients.  I look forward to see what career he chooses in life.  I’m thinking he’d make a fantastic chef, but you never know what the Lord has in store for him.

Even from a baby he has always had a voracious appetite. He would gum his food because he was a late teether and he would sit and cry for food. Forget the baby food, he wanted meat and potatoes!  Now at the age of 13 the boy can put the food away!  Trust me, it is scary having teenage boys and even scarier having all boys to feed!  No dieting here!  There’s no need to convince me my grocery bill isn’t higher because I have all males, I would never believe you.  You do not get in the way of a boy and his food!

 

 

Cheesy Garlic Buttered Noodles
Note: recipe will need to be doubled or tripled to feed a family. This makes enough for four small servings or one teenage boy 🙂
Ingredients
  • ½ stick butter (1/4 cup)
  • ½ cup milk
  • ½ tsp garlic salt
  • ½ cup Parmesan Cheese & additional for sprinkling on top before serving
  • 2 heaping cups dry egg noodles
Instructions
  1. Cook noodles according to manufacturers directions
  2. When noodles are almost done boiling; Melt butter on low heat,
  3. add milk and garlic salt
  4. cook till warm; stir in parmesan cheese
  5. Do not Boil; Remove from heat
  6. Pour over cooked and drained noodles, mix well. Enjoy!

 

 

 

 

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Cheesy Eggplant Bake

Cheesy Eggplant Bake

Cheesy Eggplant

This is the most adventurous recipe I have because I'm normally an eat what my family ate growing up type of gal. But my family never ate eggplant and last year I had a lonely one in the fridge begging to be used!  So this is my recipe for that sad eggplant.  As luck would have it, I loved it!  Still not sure why I only fix it during the summer months.  I guess I don't go looking for eggplant in the winter months, maybe I should pay more attention to the produce aisle....

Eggplant Bake

 

Since I had never ever cooked an eggplant in my life, I had to first find out how to fix one.  I assumed people just didn't eat them raw. 🙂  So I googled it and found out that one must first sweat the eggplant.

Anything with the word sweat scares me!!  But please don't let sweating a vegetable scare you away. No, instead  give it a try.

Besides, how many other recipes can you nonchalantly tell someone, yes I had to sweat that eggplant last night. 🙂  Bizarre I'm telling you!  Okay, okay, it has been determined I'm easily amused.  Let's move on...

There's varying techniques on how to do that, but basically you salt the sliced eggplant. Salting helps draw out the moisture and reduce the natural bitterness.  I don't know if this is a must as I haven't tried it the other way.Cheesy Eggplant Bake  

If you have any good eggplant recipes, please leave me a comment below and share.

     
Cheesy Eggplant Bake

Prep time: 

Cook time: 

Total time: 

*Sweat sliced eggplant for 20 minutes. (Slice peeled eggplant, put on baking sheet, sprinkle with salt. Bake 350 degrees for 20 minutes. Rinse baked eggplant in cold water; pat dry.
Ingredients
  • 1 TBLS oil
  • -5 cloves garlic, minced
  • -1/2 green bell pepper, chopped
  • -1/2 onion, diced
  • -1 (14.5 oz) can diced tomatoes
  • -1 TBLS dried parsley
  • -1 TBLS dried basil
  • -1/2 tsp salt
  • -1/8 pepper
  • -1 Large Eggplant, peeled and sliced
  • -1½ to 2 cups Colby Jack cheese, shredded
  • -1/2 cup mozzarella cheese, shredded
Instructions
  1. Saute onion a little, then add garlic.
  2. Do not burn garlic, then add green peppers.
  3. Cook a few minutes, then add tomatoes and seasoning. Cook mixture a few minutes.
  4. Spray casserole dish (or use parchment paper), put sliced eggplant in dish.
  5. Pour cooked mixture over eggplant.
  6. Top with cheeses.
  7. Bake at 350 degrees for 15-20 minites, till cheese is bubbly.

 

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Salsa

Salsa

Salsa

This is a very quick and easy salsa recipe.  I love the fact that you can get a great taste with canned tomatoes!  Ditch the store bought salsa and try out this recipe.  Like your salsa big and chunky?  Just pulse fewer times.  My little kids love using the pulse button!

Weird confession:  I LOVE cilantro, I love it so much I even love the smell it leaves on my hands!  Hey, I told you that was weird!!  See I warned you beforehand 🙂

LittleChefTip: Kids can do the entire recipe on their own, just supervise usage of the food processor, the blade is sharp!

Salsa

Prep time: 

Total time: 

Restaurant Style Salsa
Ingredients
  • 1 can (28 Ounce) Whole Tomatoes With Juice
  • 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
  • ¼ cup Chopped Onion
  • 1 clove Garlic, Minced
  • ¼ teaspoon Sugar
  • ¼ teaspoon Salt
  • ¼ teaspoon Ground Cumin
  • ½ cup Cilantro (more To Taste!)
  • ½ whole Lime Juice
Instructions
  1. Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.
  2. Combine whole tomatoes, Rotel, onion, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
  3. Refrigerate salsa for at least an hour. Serve with tortilla chips. Recipe source:Pioneer Woman

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Pretzel Rolls

Pretzel Rolls

pretzelroll

These are a big hit with my kids who like to dip these into Potato Soup.  I save them for a special treat since they’re a little tedious to make.

Pretzel Rolls

Prep time: 

Cook time: 

Total time: 

Serves: 12

Ingredients
  • Dough:
  • 1 tablespoon instant yeast
  • 2 tablespoons canola or vegetable oil
  • 2 cups warm milk (about 100-110 degrees F)
  • 1½ cups warm water (about 100-110 degrees F)
  • 2 teaspoons salt
  • 6½ - 8 cups unbleached all-purpose flour ((**7 plus cups**))
  • Water Bath and Extras:
  • 3 quarts water
  • 1 tablespoon sugar
  • ¼ cup baking soda
  • Coarse salt for sprinkling
Instructions
  1. In the bowl of an electric mixer (or you can do this by hand in a large bowl), stir together the yeast, oil, milk and water. Add the salt and two cups of the flour. Add the rest of the flour gradually until a soft dough is formed and knead for 3-4 minutes. You may not need to use all the flour depending on many different factors - add the flour until a soft dough is formed that clears the sides of the bowl. It is similar in texture to bagel dough and should be slightly more stiff and less sticky than, say, roll dough, but definitely still soft and not overfloured.
  2. Transfer the dough to a lightly greased bowl, cover it with greased plastic wrap and let it rise until doubled in size (1-2 hours).
  3. Portion the dough into 16 pieces and roll each piece of dough into a lovely little round ball.
  4. Lay out the rolls on lightly greased parchment or a lightly floured counter. Make sure the dough balls won't stick! Let them rest for 15-20 minutes.
  5. While the dough rests, bring the water, sugar and baking soda to a boil in a large 5-6 quart saucepan.
  6. Working with one piece of dough at a time, carefully take it off the parchment or counter, flip it over in your hand and pinch the bottom to form a little pucker and help the dough form a nice, taut ball. Take care not to deflate the dough; you should pinch just the very edge of the dough.
  7. Place 3-4 dough balls in the boiling water and boil for 30 seconds to 1 minute on each side (the longer you boil, the chewier the baked pretzel roll will be).
  8. With a spatula, remove the dough from the boiling water and let the excess water drip off into the pan. Place the boiled dough balls onto lined baking sheets (lined with lightly greased parchment or a silpat liner).
  9. Preheat the oven to 425 degrees F.
  10. Using a very sharp knife or razor, slice 2-3 cuts into the top of each unbaked roll about ¼-inch deep or so. It's important to use a very sharp blade so that it cuts the dough without deflating it. It's ok if the dough looks wrinkly and kind of funny. It will work itself out during baking. Lightly sprinkle each dough ball with coarse salt.
  11. Bake for 20-22 minutes until the rolls are deep golden brown. These rolls definitely taste best the same day they are made; however, lightly warmed in the microwave for a few seconds will do wonders for pretzel rolls 1-2 days old. *Recipe from Melskitchencafe

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Buttermilk Biscuits

Buttermilk Biscuits

biscuits

My kids love bacon egg and cheese biscuits, but look at biscuits and gravy like its a foreign toxic substance! Crazy kids!

LitteChefTip: Let the kids cut the biscuits out. You can even use cookie cutters for fun shapes!

Buttermilk Biscuits

Prep time: 

Cook time: 

Total time: 

Serves: 12 biscuits

Ingredients
  • 4 cups self-rising flour
  • 1 Tbls baking powder
  • ¾ cup Crisco
  • 2¼ cups buttermilk
Instructions
  1. Mix all ingredients together.
  2. Turn out onto a floured surface and knead a few times.
  3. Roll out ¾ to 1 inch thick.
  4. Be careful not to overwork the dough, or biscuits will be tough.
  5. Place close together for higher biscuits.
  6. Place on ungreased sheet. Bake at 425 degrees around 10-13 minutes until golden brown.
  7. Remove from oven and brush with melted butter.

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Twisty Breadsticks

Twisty Breadsticks

twistybreadsticks1

 

 

 

 

 

 

 

 

These are the kids most favorite breadsticks!  I like them because they’re relatively quick and easy for yeast dough. Goes great with Italian food.

LittleChefTip: Let kids shape their own breadsticks.  They can even try twisting them into shapes of the alphabet!

 

Twisty Breadsticks

Prep time: 

Cook time: 

Total time: 

Serves: 12

Ingredients
  • 1 ½ cups warm water
  • 1 tablespoon instant yeast
  • 2 tablespoons sugar
  • 3 ½ cups bread flour
  • ½ teaspoon salt
  • 3 tablespoons butter, melted (for the baking sheet)
Instructions
  1. Mix all ingredients (except melted butter) in a large bowl or electric mixer and knead for three minutes.
  2. Let the dough rest for 10 minutes.
  3. Heat oven to 375 degrees.
  4. Spread melted butter onto an 11X17-inch baking sheet.
  5. Roll out the breadstick dough about ¼ to ½-inch thick and cut into strips with a pizza cutter.
  6. Twist slightly if desired and place about ½-inch apart on the baking sheet.
  7. Sprinkle with garlic salt, herbs of choice (thyme, basil, oregano) and parmesan cheese.
  8. Cover with greased plastic wrap and let rise 30 minutes. Bake 15-20 minutes at 375 degrees until golden brown.

 

 

Soft Ciabatta buns (Bread Machine)

Soft Ciabatta buns (Bread Machine)

Ciabatta1

This is LittleChefsDad and LittleChef2’s most favorite bun. There’s nothing better for a roast beef sandwich than Ciabatta bread.  When I could eat gluten (insert sad crying face), this was one of my favorite breads too.  Please try it, you will not be disappointed!

LittleChef Tip: Let kids roll the dough out and shape into buns or whatever creative shape they want! Just make sure their little hands are well floured beforehand.

Soft Ciabatta buns (Bread Machine)

Prep time: 

Cook time: 

Total time: 

Serves: 10 buns

Ingredients
  • 1½ cups water
  • 1½ tsp salt
  • 1 tsp white sugar
  • 1 TBLS oil
  • 3¼ cups bread flour
  • 1½ tsp yeast
Instructions
  1. Place in bread machine, push Dough setting.
  2. Dough will be very sticky, DO NOT add flour. Place on a lightly floured surface, cover with a large bowl. Let rest 15 minutes.
  3. Lightly grease a baking sheet. Cut off equal amounts of dough with a dough cutter. Shape into bun form with floured hands. Place on sheet, dimple surface with floured fingers. Cover, let rise for 45 minutes.
  4. Pre-heat oven to 425 degrees.
  5. Bake 25 minutes, or till brown.

ciabattabuns1