Blue Cheese and Bacon Coleslaw

I know what your thinking.... Ewww Blue Cheese?! It's time to have Adult Taste Buds now. This Coleslaw will knock your socks off with its tangy bold flavor and crunch. It is served best cold scooped right over a pulled pork open face sandwich or paired with your favorite BBQ... Enjoy
(Can be made 2 hours ahead. Cover and chill)

Blue Cheese and Bacon Coleslaw
Serves 12
Prep Time - 5-10 mintes

Ingredients

• 8 bacon slices, chopped
• 3/4 cup mayonnaise
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• 16 ounces purchased coleslaw mix
• 1 cup crumbled blue cheese

Preparation

• Cook bacon in large skillet until crisp. Using slotted spoon, transfer bacon to paper towels. Whisk mayonnaise, vinegar, and honey in large bowl. Stir in coleslaw mix, cheese, and bacon. Season with salt and pepper and toss to coat. 

Bacon Potato Salad

Let me start by saying... A BBQ isn't a BBQ without potato salad. It's defiantly a dish needed! There are so many versions of potato salad and I hate most of them. I hate mustard potato salad, if you add miracle whip I'll throw it away when you turn your back, and I most defiantly don't like German potato salad. I also hate it when it has so many onions that's all you taste.

So on that Note, besides my Mom's delicious potato salad that I have not got my hands on the recipe yet, here's a quick easy recipe with just what you need to make your taste buds smile!

Ingredients:
Small bag of red potatoes, cubed and boiled until soft
4-5 hard boiled eggs, sliced, diced, whatever
Bacon, chopped into bites, or crumbled
Salt & black pepper
1 tsp of celery seed
1 tbsp of minced fresh garlic
1 sprig of fresh dill, chopped
1/2 tbsp paprika
REAL Mayo (try Duke's)
2 tbsp of white vinegar

Cook potatoes until done, drain and cool.
In a medium mixing bowl, add potatoes, chopped eggs, bacon and mix well. Start adding Mayo, little at a time until you reach your preferred limit. And the remainder of the ingredients and mix well. Salt and pepper to taste.

That's it! Easy and delicious! If you wish, scallions chopped would be great in this dish!

Devilish Eggs

A typical BBQ side for me has always been deviled eggs. I absolutely love them and enjoyed may kind in my life thus far. these were always a big hit with my family growing up and now it's wonderful seeing all the mini's enjoy them too. Here's my newest addition to my deviled egg recipes with a kick! Not for the wimpy tongue!

Ingredients:
9 eggs, perfectly hard boiled (see my recipe) and peeled, then halved.
1/4 cup peppered mayo
2 tbsp of horseradish mustard
1/2 tsp of salt
1/2 tsp of garlic powder
1/4 tsp of ground red pepper
1/4 tsp shiracha hot chili sauce
1/4 tsp ground curry

Garnish:
Green Spanish olives
Smoked paprika

Cut eggs in halved and carefully remove the yolk, add them to a small mixing bowl. All remaining ingredients (besides olives and paprika) and "fork it". Leaves it smooth, creamy and a tad chunky.

Now, I use a baby spoon... But and small measuring spoon will do to fill eggs. You could also use a fancy pastry utensil, or zip lock bag, cutting the edge. Your call.

So fill those eggs up!

Next, cut a Spanish olive in half and place on top, sprinkle with smoked paprika.

Mexican Rice

Show of hands... How many of us are guilty of buying store bought Mexican rice? Or boxes, just as water. WHY! It's so simple to make and it tastes WAY better. And I bet over half of you already have all the ingredients on hand. Stop it. Don't buy that boxed crap that never turns out that great. Here's a simple, homemade alternative that will be a big hit, not matter what meal you choose to pair it with.








Ingredients:

3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/2 teaspoon garlic pepper
Dash of ground cayenne pepper
1/4 cup grated onion
1/2 cup tomato sauce (I used the whole can, I like mine super red and tomatoe-y)
2 cups chicken broth


Directions:

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt, both peppers, and cumin.
Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork. 


That's it. There you have it. And it is so delicious. You'll never buy that boxed crap again, I promise.


Twist the recipe:


Add red beans to make an awesome Red Beans & Rice that pares perfectly with Cajun and Barbeque!

Rosemary Roasted Potatoes

I love roasted veggies. They are like my go to for almost any vegetable instead of the typical steaming and I almost NEVER buy anything canned (unless for strews, chili, tomatoes of course, etc). They are full of sodium, and taste awful to me. So to spruce up my normal roasted potatoes recipe, why not Rosemary? It's a yummy spice that defiantly perks these up. You could use the fingerling potatoes, baby potatoes (red or yellow) or just plain ole' potatoes cut up in cubes. Be adventurous, and don't make an extra trip to the grocery store if you already have some on hand people!

Ingredients:

• 2 pounds of potatoes, cut in cubes (or baby size, halved) with or without the skin
• 6 fresh garlic cloves, cracked away from skin. (Try using your chef nice and banging on them)
• 2-3 tablespoons of EVOO - basically enough to coat the potatoes
• 2 tbsp of fresh rosemary, chopped (don't have fresh - check out my conversation chart for dry amount match up)
• Salt & Pepper to taste

Directions:

Preheat oven to 450 degrees F - Want it nice and hot!

In a bowl, combined potatoes, olive oil, garlic, rosemary and salt & pepper. Mix well (use your hands!)

Now, place potato mixture on cookie sheet - I normally line mine with parchment paper for easy clean up.

Place potatoes on center rack of oven and roast 20 minutes, until just tender.

The aroma these roasted potatoes add to your home is wonderful. There you have it! Bon Appetite!

Sauteed Kickin' Garlic Asparagus

A simple but tasty twist to regular old Asparagus. I love this recipe, and enjoy it everytime we make it! You can add spice, or intense garlic flavor, or both... anyway they turn out delicious!

 

Ingredients

• 3 tablespoons butter or margarine - or as an alternative to butter use EVOO
• 1 bunch fresh asparagus
• 3 cloves garlic, chopped
• Black Pepper (to taste)
• 1 tsp red pepper flakes (this is optional, gives it a bit of a kick)

Directions

1. Melt the butter or margarine (or EVOO) in a large skillet over medium-high heat. Add the garlic, pepper, red pepper flakes and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes - but I love it a bit crunchy.

You could garnish with parm for a bit of cheese. Enjoy!

Curried Cauliflower

Ingredients

• 1 large head cauliflower, broken into small florets
• 1 (10.75 ounce) can condensed cream of chicken soup
• 3/4 cup mayonnaise
• 1/4 cup milk
• 2 teaspoons curry powder
• 12 wheat crackers
• 1/4 cup melted butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place cauliflower in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Drain, and place in a greased casserole dish.
3. In a large bowl, mix together soup, mayonnaise, milk, and curry powder. Pour over cauliflower. Crush crackers, and mix with butter. Sprinkle over cauliflower.
4. Bake in preheated oven for 30 minutes.

Cauliflower Fritters

Yum! Who knew Cauliflower could taste so good? These are great along side of burgers, an an appetizer or just a yummy snack. Yuo could even used the left over steamed cauliflower in your fridge for a perk up! Live a little and cook out of the ordinary! These are extra tasty dipped in your favorite sauce!

Ingredients

• 1 head cauliflower, broken into small florets
• 1 onion (optional, which means I skip)
• 7 sprigs fresh parsley
• 5 cloves garlic
• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 teaspoon active dry yeast
• 1 cup warm water
• 1/4 cup vegetable oil
• 1/4 cup olive oil
• 4 eggs

Directions

1. Parboil the cauliflower not more than 10 minutes; it should still be firm. Set it aside to cool.
2. In a food processor, finely chop the parsley (add onion here if using, drain well). Crush Garlic (use a mortar, drinking glass, blade of chef's knife). While onion mixture is draining, combine the flour, salt, pepper, cumin, allspice, cinnamon, cloves, and nutmeg in a large mixing bowl. Sprinkle the dry yeast over the flour. Combine the crushed garlic with the warm water, then pour the mixture over the flour. Mix well, cover, and set the dough aside for 10 minutes to allow it time to rise.
3. Combine vegetable oil with olive oil and begin heating in a large saucepan (oil should be 1/2 inch deep). Bring to a temperature of 365 degrees F (180 degrees C).
4. Beat the eggs until they are frothy and light. Quickly fold them into the dough, then add the cauliflower, onions, and parsley. If the consistency of batter is too runny, add flour; if too thick, add water. The consistency should be similar to thick pancake batter -- not too runny and not too thick.
5. Gently slide a spoonful of the batter into the oil, and spread it out flat. Cook 3 to 4 patties at a time over a medium-high heat, turning until they are golden brown. Remove the patties with a slotted spoon, and let them drain on paper towels.

I can't take credit for this delicious recipe, but I am sure once you taste it you will be a lover of Cauliflower like I am. Perfect for a alternative to the typical potato side dish, and I am sure it will be come a family favorite.

Cauliflower Gratin

by Barefoot Contessa

Ingredients

• 1 (3-pound) head cauliflower, cut into large florets
• Kosher salt
• 4 tablespoons (1/2 stick) unsalted butter, divided
• 3 tablespoons all-purpose flour
• 2 cups hot milk
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon grated nutmeg
• 3/4 cup freshly grated Gruyere, divided
• 1/2 cup freshly grated Parmesan
• 1/4 cup fresh bread crumbs

Directions

Preheat the oven to 375 degrees F.

Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.

Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

Mashed Potatoes Bread Bowls

Aha! What a fantastic idea! These yummy sides will look Great on that dinner plate! Great way to impress your guests as well!

It's easy!

Cook and prepare your Mashed potatoes as normal.
Slice the tops of a dinner roll (I prefer a harder outside roll) and hallow out the centers.
Dollop mashed potatoes inside.
Before serving, quickly warm in the oven at 350 degrees.
I'd throw a butter square on top for melted butter goodness!

Bon Appetit!

Homemade Potato Chips

If you're still telling your kids to not eat potato chips, or its your guilty pleasure, it's probably because you didn't know you could make them in your microwave without a smidgen of grease. For real. I could tell you more, but I suspect you're already in the kitchen trying this out.

 Ingrediants:

• One Russet potato sliced paper thin
• Salt (optional)
• Parchment paper

Cut a sheet of parchment paper to fit a plate. Lay discs of potato on top in a flat layer, none touching. Sprinkle layer with salt, if desired. Cover with another sheet of parchment paper. Microwave for 5-6 minutes. Discs will have become lightly browned potato chips.

Kids can help: Cut paper to shape, lay out slices of potato

Spicy Baked Sweet Potato Fries

These are so tasty your family won't believe they are eating healthy! Nothing this good for you should taste so good...or be this easy to cook. These are delicious plain, but may be dipped in your guiltiest dipping pleasure.

 Spicy Baked Sweet Potato Fries

Ingredients

• 6 sweet potatoes, cut into French fries
• 2 tablespoons canola oil
• 3 tablespoons taco seasoning mix
• 1/4 teaspoon cayenne pepper

Directions

1. Preheat the oven to 425 degrees F (220 degrees C).
2. In a plastic bag, combine the sweet potatoes, canola oil, taco seasoning, and cayenne pepper. Close and shake the bag until the fries are evenly coated. Spread the fries out in a single layer on two large baking sheets.
3. Bake for 30 minutes, or until crispy and brown on one side. Turn the fries over using a spatula, and cook for another 30 minutes, or until they are all crispy on the outside and tender inside. Thinner fries may not take as long.

FETA AND SPINACH PASTA SALAD

This yummy pasta salad is a great side dish for any occasion - Holidays, BBQ, Work Pot Lucks, etc.

FETA AND SPINACH PASTA SALAD

1 lb. spiral or small shell pasta
1/2 lb. feta, crumbled
2 (10 oz.) pkg. frozen spinach
1 can black olives, drained - I perfer Greek olives with no pits.
2 med. tomatoes, diced
1 tbsp. finely chopped mint
1/2 c. olive oil
2 tbsp. red wine vinegar
3 tbsp. fresh lemon juice
1 clove garlic, crushed (I'd be lying if I said I only use one clove.)
1 tsp. finely chopped oregano

Cook pasta according to package directions. Steam spinach in just the water that clings to it for a few minutes in a tightly covered saucepan. Remove from heat after the spinach wilts.
Toss the spinach with the pasta; top with tomatoes and olives.
Combine remaining ingredients (except feta) for salad dressing and pour over the salad. Chill for at least an hour in fridge. Top with the crumbled feta cheese and serve.

Creamy Garlic Penne Pasta

This is a delicious, super quick side or main dish. Just like the recipe title, this is creamy and garlicky... yum!  A great dish to make during the busy work week. I use this as a base for main course pasta dishes to add chicken, veggies, etc to. Enjoy!

• 1 (1 lb) box Penne or 1 (1 lb) box penne rigate , cooked al dente and kept hot
   
• 2 tablespoons butter
• 2 Garlic cloves minced  - Let's be real, i add like 4-6 cloves!
• 2 tablespoons Flour
• 3/4 cup chicken broth or 3/4 cup beef broth - whatever you have on hand works
• 3/4 cup Milk or Half & Half
• 2 teaspoons freshly chopped parsley
• salt and pepper , to taste
• 1/3 cup grated or shredded parmesan cheese

Directions:

1. Melt butter and add garlic in a medium sauce pan.
2. Cook over medium for 1 minute.
3. Add flour and cook 1 minute, stirring constantly.
4. Stir in broth and milk and cook, stirring frequently, until sauce boils and thickens.
5. Add parsley, salt, pepper and cheese.
6. Stir until cheese is melted
7. Toss hot pasta with sauce and serve immediately

Mashed Potato Pancakes

Have tons on leftover mashed potatoes from Thanksgiving do ya? I did so for breakfast this morning I made potato pancakes.

Ingredients:
2 cups of mashed potatoes (warm them so it's easier to whisk)
1/4 cup of flour
1/4 cup of milk
1 egg, lightly beaten
Salt and pepper to taste

In mixing bowl, mix milk, egg, flour and salt and pepper. Whisk well. Add warm mashed potatoes and whisk for at least 3 minutes.

Heat 1 tbsp of salted butter over medium high heat until melted and evenly distributed in the pan. Using a 1/4 cup measuring cup, scoop out potato mixture on pan. Cook on each side about 3 minutes each. DO NOT over turn. They will break up. Another alternative is frying in bacon grease for you non healthy folks.

BAM! This recipe makes about 6-8 pancakes, so double if you dare!

White Castle Turkey Stuffing

When it comes to stuffing, I want it easy, simple and good. I only make it once a year and so why waste hours of prep on it when this oh so yummy!!!! Thank you White Castles!

I normally buy these ahead of time. May want to grab a few extra if your like me and love to eat them. HA!

White Castle Turkey Stuffing

10 White Castle hamburgers, no pickles
1 1/2 cups celery, diced
1 1/4 tsp. ground thyme
1 1/2 tsp. ground sage
3/4 tsp. coarsely ground black pepper
1/4 cup chicken broth

In a large mixing bowl, tear the burgers into pieces and add diced celery and seasonings. Toss and add chicken broth. Toss well. Stuff cavity of turkey just before roasting. Makes about 9 cups (enough for a 10- to 12-pound turkey).

Note: Allow 1 hamburger for each pound of turkey, which will be the equivalent of 3/4 cup of stuffing per pound.

Green Beans with Ham Seasoning

I love the smell of green beans simmering with ham in my kitchen.
This is a dish we always had for growing up and I love to continue the tradition with my family. It's simple and yummy!

Ingredients:
5 cans of Cut Green Beans (Do not drain)
1/3 a package of Burgers Brand sliced ham seasoning (you can find this by the bacon)
2 tbsp of Garlic pepper
1 large Garlic clove cut up
Pinc of coarse salt

Pretty simple! Throw all ingredients I a pot and bring to a boil over high heat. Simmer on Low, stirring occasionally until liquid is almost gone.

DO NOT COVER THEM.

You can make this in advance which is great for any holiday cooking and throw them in a crock pot on low for several hours the day of.

Double the recipe for a holiday meal. This amount above is just right for about 6 people.

Roasting Vegetables

Love the taste of homemade roasted veggies? Whatever your favorite ones are (I love them all) it's super simple to do!

Preheat your oven to 400 degrees.
Toss your veggies in EVOO
Sprinkle coarse salt, pepper (Garlic pepper!!!) and some fresh garlic minced as place on a jelly roll pan. Roast in the oven for 25-30 mins rearranging occasionally.

What's a jelly roll pan? it's basically a cookie sheet with higher sides. THIS IS A MUST HAVE! Invest, Invest, Invest!

That was super easy right?? See you'll be amazed how easy cooking can be with a little bit of effort!

Garlic Parm Green Beans

So who's a fan out there of green beans?? ME! ME! But when I discovered a few years ago that Justin's love for vegetables, or lack there was, didn't match with mine I just knew I had to make them so he'd eat them! So here goes my delicious green beans that never seem to have leftovers...

Ingredients:
1 bag of frozen WHOLE green beans
Fresh minced garlic, 2 lrg cloves
EVOO
Salt
garlic or black pepper
Parmesan cheese

First things first - grab your deep frying pan and put about 4 turns of the pan on EVOO over med heat.
Mince garlic. Add to hot oil and stir frequently until garlic is golden brown. DO NOT WALK AWAY, it will burn and you will have to start all over again.
Add green beans, salt and pepper to your liking and one more turn of EVOO.

Turn heat to med-low and simmer until nice and hot and ready to eat - about 7 to 10 mins. I always test one to make sure.

Add Parmesan to garnish.