Friday, June 24, 2011

southern-style cole slaw

This one is made to go with bbq chicken or pork or tofu sandwiches, very different than our new england version but very delicious! Similar to KFC cole slaw.
  • 1 cabbage, finely shredded or a 16-ounce package of shredded coleslaw mix
  • 1 medium red onion, quartered and thinly sliced
  • Dressing:
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon dry mustard
  • 1 teaspoon celery seed
  • 1/2 cup vinegar
  • 1/3 cup vegetable oil
Combine shredded cabbage with sliced onion. Combine dressing ingredients and bring to boil. Pour over cabbage and toss. Cool, then refrigerate. A wonderful topping for bbq sandwiches. 

UPDATE: I edited the recipe to halve the sugar, we make it like this and like it better. 

Sunday, June 12, 2011

Nicoise Salad

Today I made a version of this Nicoise salad with stuff we had on hand from the farmers market:

-- no tuna
-- no green beans
-- added in cooked beets and cucumbers
-- arugula as the salad greens
-- also added a plop of cooked dandelion greens our 80 year old Greek neighbor Harriet gave to us. I love having Harriet as our neighbor, she has lived in the house next to us for 50 years or more and sometimes comes out to chat when we are working in the yard. She is always full of conversation and advice on plants and food and often shares some of her bountiful and beautiful garden with us. I will put her dandelion greens recipe up one of these days, it is good and not too bitter.  

It was just the best day ever today. I feel very thankful. After a long wet spring and a longer wetter winter, summertime is finally here, we have such good neighbors and are lucky to enjoy good health and a salad full of farmer's market and Harriet's yard's goodness. The dressing was terrific and Mahesh poured the leftovers on some indian potato curry he had made: so good!

Saturday, June 4, 2011

Disappearing Buffalo Chicken Dip

The title says it all. And they aren't lyin.

Disappearing Buffalo Chicken Dip
from Best Foods & Bobby Flay

Makes 3 cups
Prep time: 15 minutes
Cook time: 20 minutes

2 cups diced or shredded cooked chicken -- I use the chicken off of about 6 chicken thighs, or you can get 2 cans of canned cooked chicken meant
1/4 cup cayenne pepper sauce (such as Frank's Red Hot Sauce--the best!)
1 cup Mayonnaise -- use a fairly bland mayonnaise here, I used fancy mayo and it is a bit too strong
1 cup shredded Cheddar cheese (about 4 ounces)
2 tablespoons finely chopped green onions
1 teaspoon lemon juice
1/4 cup crumbled blue cheese

Preheat oven to 375 degrees F.

Toss chicken with cayenne pepper sauce. Stir in remaining ingredients except blue cheese. Turn into 1 1/2-quart shallow casserole, then sprinkle with the blue cheese.

*Cover and refrigerate here if making ahead*

Bake uncovered 20 minutes or until bubbling. Serve, if desired, with celery and/or your favorite dippers.


Put chicken in pot along with 2 onions, 3 carrots, 3 stalks celery chunked up, salt and pepper and one bay leaf. Add in water so it covers stuff plus one inch. Boil for 20-30 minutes, or until chicken thighs are cooked all the way through. Make sure to strain and save your homemade chicken broth!