Monday, July 3, 2017

My FAVORITE Coleslaw!

Being married to someone who works 12-hour rotating shifts, alternating between days and nights, often means that you have to celebrate holidays a little early or a little late. In our case, we are celebrating Independence Day a day early because he has to work tomorrow night. We're having barbecued ribs and our favorite coleslaw. There are so many variations on coleslaw and I have tasted very few that I didn't like, but this one is hands down my favorite and the one I make on a regular basis! I love the sweetness of the slaw complimented by the tanginess of the apples and cranberries. This recipe makes a decent amount for a small gathering but I always double it when making it for larger gatherings.

Before we begin, there are a couple of things you should know:

  • I prefer using fresh cabbage and grating it myself because I think it just tastes better than the bagged coleslaw, however I won't judge you if you choose to use the bagged stuff for convenience :).
  • The measurements for mayonnaise, half and half, and sugar are approximate. I never measure when I make this so when I made it today I actually took the time to measure things as I added them. But if your head of cabbage is slightly larger or smaller than the one I used you might need to adjust these particular ingredients slightly. You want the mixture to be just slightly soupy so the cabbage can sit and soak up some of that yummy goodness. I like to refrigerate my coleslaw for at least 4 hours if possible, and sometimes I will even make it the night before. 

1 med. head of cabbage, grated
1 Granny Smith apple, cored and diced into small pieces (leave the peel on)
3 oz. dried cranberries
3/4 c. mayonnaise
1/4 c. half and half
1/4 c. sugar

Combine cabbage, apple, and cranberries in a large bowl (I always mix my coleslaw in a large bowl and then transfer it to something smaller and maybe slightly prettier LOL).
Stir in the mayonnaise and half and half.
Sprinkle sugar over top of mixture and then stir in completely.

Let sit in refrigerator for at least four hours, then serve.

I'm telling you, this is a YUMMY recipe! Hope you enjoy!!

Tuesday, June 27, 2017

Baked Southwest Chicken Egg Rolls

I made these recently and we absolutely loved them! Now that I have discovered how simple it really is to make egg rolls, I will be trying all sorts of variations. I made this particular recipe when we had a group over for Bible study and it makes quite a bit. You can easily half it if you are just making it for your family. Hope you enjoy!


2 Tbsp. vegetable oil or canola oil
4 Tbsp. minced green onion
4 Tbsp. minced red bell pepper
1 small can of whole kernel corn
1 can black beans, drained and rinsed (I prefer the black beans that have jalapeƱo and lime)
1/4 c. frozen chopped spinach, thawed and drained
2 cans cooked chicken breast, drained and shredded (of course you can cook your own chicken but I am all about time-savers!)
1 tsp. ground cumin
1 tsp. chili powder
Salt, to taste
3/4 c. shredded Monterey Jack cheese
2 packages of egg roll wrappers

Preheat oven to 400 degrees.
In a large skillet saute green onion and bell pepper in oil, just until soft.
Add corn, black beans, and spinach and cook until heated through.
Add chicken, cumin, chili powder, and salt.
Stir until well blended.
Remove from heat and stir in cheese.

To fill egg rolls:
Start with the corner of one egg roll wrapper facing you, and add just a little less than 1/4 cup of filling to the center of the wrapper.
Fold the corner facing you over the filling, tuck in the sides, and finish rolling.
Place the rolls on a greased baking sheet.
When finished, spray the rolls with cooking spray.
Bake for 10 minutes, flip them, and bake for 10 minutes more.
Serve hot.

You can serve them as is or with any dipping sauce of your choice. One of my favorites is made by combining ranch dressing with mild salsa. Yummy!!

Saturday, June 24, 2017

Beef and Cabbage Stir Fry

My husband and I both love stir fry, especially on nights when our time is a little more limited or we just want something light. I made this recently and we both loved it. I will definitely be making this one on a regular basis! Enjoy.

1 head of cabbage, chopped into thin pieces
3 green onions, chopped
1/2 of a red bell pepper, diced
1 Tbsp canola oil
1 lb. lean ground beef
3 cloves garlic, minced
2 Tbsp fresh ginger, peeled and finely minced (don't use the dry stuff, fresh makes a HUGE difference!)
Salt and pepper to taste
4 Tbsp soy sauce
1 Tbsp sesame oil
1 tsp sriracha
1 Tbsp brown sugar

Begin by preparing the stir fry sauce. In a small bowl combine the soy sauce, sesame oil, sriracha, and brown sugar. Set the sauce aside.

Heat a large skillet over medium heat. Once hot add the canola oil, ground beef, garlic, ginger, and salt and pepper. Cook until beef is browned.

Add the cabbage and peppers to the skillet and continue to stir and cook until the cabbage is slightly wilted (or fully wilted, whichever you prefer).

Stir in the prepared sauce and chopped green onions.

Tuesday, June 6, 2017

Breakfast Potatoes

My husband and I enjoy having "breakfast for dinner" from time to time. Neither of us like to eat a big meal first thing in the morning, but we love having breakfast foods at night! I made these for such a meal recently and we both loved them. They're definitely going to be a regular side dish in our house! Enjoy!

3-4 medium potatoes, scrubbed well but not peeled, cut into 1/4" chunks
Salt and pepper
Smoked paprika
Garlic powder
1/2 stick of butter
1 small onion, minced

First, boil the cut potatoes in salted water for about 5 minutes. You don't want them completely cooked through. Drain and rinse with cool water to stop the cooking process.
Melt butter over medium heat in a large skillet.
Saute onions in melted butter until they are translucent.
Add potatoes, spreading them out in a single layer. You want as little overlap as possible.
Add salt, pepper, garlic powder, and paprika to taste, and then let the potatoes cook for about 3-4 minutes. Don't stir or turn them; You want them to start to brown nicely.
After 3-4 minutes, turn them; Again, leave them in a single layer as much as possible. Add seasonings to this side and let the potatoes cook again for 3-4 more minutes, undisturbed.
Continue turning potatoes regularly after this until they are nice and golden.

That's it! Simple ingredients, simple recipe, YUMMY flavor!

Wednesday, March 22, 2017

Sweet & Spicy Meatballs

Don't let the title of this post fool you. I am a certified wimp when it comes to eating foods that are too spicy and I absolutely loved these. They have a little bit of a kick to them but it they are definitely not TOO spicy. I absolutely love the fact that there are only three ingredients involved. They are perfect for a party! Enjoy!


1 package frozen meatballs of your choice (be sure NOT to get Italian meatballs, just plain)
1 can jellied cranberry sauce
12-oz. bottle sweet chili sauce

Combine cranberry sauce and chili sauce in a medium saucepan over medium heat. Whisk together until smooth. Add frozen meatballs and stir until all are evenly coated. Cook meatballs over medium heat for about 20 minutes or so, or until meatballs are heated through. Serve.

I told you they were simple! And they are SO delicious!!!!

As a side note, these could also be prepared in a slow cooker; Follow the same instructions with your slow cooker set on low and cook until ready to serve. Personally, I found it much simpler to just do it on the stovetop instead of dragging out my slow cooker.

Sunday, March 12, 2017

Crunchy Honey Lime Chicken

I married a man who is very much a meat and potatoes kinda guy, specifically red meat. He will eat chicken on occasion but it is far from his favorite form of protein. I, on the other hand, could eat chicken on a daily basis with no complaints whatsoever. So when I happen upon a chicken recipe that I think I will love, I am hesitant to try it because I know he doesn't really love chicken. That being said, this recipe looked so good that I took a chance with it and the verdict is in: We BOTH love it! :) Hope you like it as much as we do!


1/4 c. flour
1 tsp. chili powder
1 tsp. onion powder
3/4 tsp. salt, plus extra for seasoning chicken tenders
1 egg
2 Tbsp. milk
1 lb. boneless skinless chicken tenders
1 1/2 c. panko bread crumbs
2 Tbsp. vegetable oil
2 limes, cut into wedges
1/4 c. honey

In a bowl whisk together flour, chili powder, onion powder, and salt.
Add egg and milk and whisk until smooth.
Salt chicken tenders on both sides (you always want to season chicken well before coating it).
Add salted chicken tenders to flour mixture and stir to coat well.
Place panko crumbs in a separate dish such as a pie plate.
Dip each chicken tender in bread crumbs and place on a plate.
Warm vegetable oil in a skillet over medium high heat.
Once the oil is hot, add chicken and fry for two minutes, then turn tenders over and fry another two minutes. Repeat this process until tenders are nicely browned and chicken is fully cooked.
Transfer chicken to serving plate.
Squeeze lime wedges over chicken and drizzle with honey just before serving.

Tuesday, March 7, 2017

Cabbage and Sausage Skillet

I could eat cabbage basically every day. I just love it and when I learned that my husband loves it just as much as I do, well, I just knew that this was a marriage made in heaven :). I made this for dinner recently and we both decided that it is going to be a go-to meal when we need something super quick, super simple and SUPER delicious! Keep in mind that the amounts listed here can easily be doubled to make more, but this is how much I made for two of us. Hope you enjoy!


1 small head of cabbage, chopped into small pieces
1/2 stick butter
1 c. finely chopped sweet onion
Hillshire Farms beef smoked sausage, cut into bite-size slices
2 Tbsp. tomato paste
Salt and pepper to taste

Melt butter in a large skillet over medium high heat. Add onion and saute until onions are translucent.
Add chopped cabbage and saute until cabbage starts to wilt slightly.
Add sliced sausage. Saute until sausage starts to brown.
Finally, add tomato paste, salt, and pepper.
Reduce heat to low and simmer for 5-10 minutes.

That's it! I told you it was simple :).

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