Pickled Onion Cole Slaw

Pickled Onion Cole Slaw

1/2 c. water
2/3 c. plus 2 T. apple cider vinegar
1 T. honey
1 1/4 c. sliced red onion
2 T. extra virgin olive oil
1/2 tsp. black pepper
1/4 tsp. salt
5 c. very thinly sliced green cabbage
1/2 c. fresh flat-leaf parsley leaves

Bring the water, 2/3 c. vinegar and 2 tsp. honey to a boil.  Add the onion; cook 1 minute.  Remove pan from the heat and let stand until cool.
Meanwhile, whisk together olive oil, pepper, salt, 2 T. vinegar and 1 tsp. honey in a large bowl.  Add the cabbage and parsley; toss to coat.  Let stand 10 minutes.
Drain the onions and stir into the cabbage

I thought this tasted better after refrigerating for a few hours but you can also serve immediately.

Millionaire's Dip

Millionaire's Dip

8 oz. cream cheese
1/3 c. mayonnaise
1 1/2 c. shredded smoked cheddar
1/2 c. bacon bits
1/2 c. slivered almonds
2 T. dehydrated onions or 1/4 c. chopped shallot

Bring the cream cheese to room temperature.  Combine the cream cheese and mayonnaise using an electric mixer.  Add the remaining items and mix using a spatula until thoroughly combined. 

Peach Crunch Coffeecake

 

Peach Crunch Coffeecake

Ingredients

• 4 c. Bisquick
• 1 1/3 c. milk
• 1/2 c. sugar
• 2 large eggs
• 1/2 c. chopped pecans
• 4 c. peaches peeled and finely diced

Struesel Topping:

• 1 1/3 c. Bisquick
• 1 1/3 c. brown sugar
• 2 tsp. cinnamon
• 1/2 tsp. freshly ground nutmeg
• 1/2 c. butter

Glaze:

• 1 c. powdered sugar
• 2 - 3 T. milk

Instructions

• Preheat the oven to 350 degrees. Grease a 9” x 13” glass baking dish. Peel and dice the peaches. Make the streusel topping.
• Mix the baking mix, milk, sugar and eggs. Beat vigorously with a spoon for about 1 minute or until smooth.
• Spread half the batter into the prepared baking dish. Top with half the peaches and half the streusel topping. Repeat the layers. Sprinkle pecans over the top.
• Bake at 350 degrees for about an hour or until a toothpick inserted in the center comes out clean.
• Cool then drizzle the glaze over the top. Serve.

Streusel Topping:

• Combine the baking mix, brown sugar, cinnamon and nutmeg. Cut the butter into the ingredients using a pastry blender until well mixed.

Glaze:

• Combine the powdered sugar and milk.

Thai Basil Chicken

 

Thai Basil Chicken

Ingredients

• 2/3 c. chicken broth
• 2 T. soy sauce
• 2 tsp. fish sauce
• 1 T. brown sugar
• 4 T. vegetable oil
• 1 lb. ground chicken
• 1/2 c. sliced shallots
• 8 cloves garlic
• 4 T. minced jalapeno
• 1 1/2 c. basil leaves very thinly sliced
• 4 c. cooked rice

Instructions

• Whisk the chicken broth, soy sauce, fish sauce and brown sugar together in a bowl until well blended.
• Heat the vegetable oil in a large skillet over high heat. Add the chicken and stir fry until it loses its raw color. Stir in shallots, garlic and jalapeños. Continue cooking over medium-high heat for 3 more minutes.
• Add the sauce mixture and cook for another 2 - 3 minutes. Remove from heat and stir in the basil. Serve with rice.

Cucumber Salad

 

Cucumber Salad

Ingredients

• 1 lb. Persian cucumbers thinly sliced
• 4 T. rice wine vinegar
• 1 T. soy sauce
• 2 tsp. mirin or 1/2 T. sugar
• 2 tsp. grated fresh ginger
• 1/4 tsp. red pepper flakes
• 1 tsp. black or white sesame seeds

Instructions

• Cut the cucumbers into 1/4 inch slices.
• Mix together the vinegar, soy sauce, mirin , ginger and red pepper flakes.
• Toss the cucumbers with the dressing. Add the sesame seeds and chill.

Notes

If you don’t have Persian cucumbers, use regular thinly sliced cucumbers but put them in a colander with 1/2 tsp salt for at least 10 minutes.  Squeeze out any excess liquid.  Then proceed with the recipe.

Garlicky Green Beans

 Garlicky Green Beans

1 lb. fresh green beans

3 cloves garlic

2 T. olive oil

2 T. butter

2 c. chicken broth

Salt and pepper to taste

Clean the green beans as needed.

Add the olive oil and butter to a large frying pan and heat until the butter is melted.  Add the chopped garlic and cook for 2 minutes over medium heat.  Add the green beans and stir to get them as flat as possible in the pan.  Cook until they turn bright green.  Add the chicken broth, salt and pepper and stir.  Raise the heat until the liquid boils and then cook until the green beans are done.  Stir as needed.  Serve warm.