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.

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.

                                               

                                              

Asian Lettuce Wraps

ASIAN LETTUCE WRAPS

4 T. canola oil
4 T. dark sesame oil
4 T. rice vinegar
4 T. soy sauce
4 tsp. Sriracha sauce
4 tsp. grated fresh ginger
4 garlic cloves, minced
4 skinless boneless chicken breasts
1 head Boston lettuce
1/2 c. bean sprouts
1/2 c. diced red onion
1/2 c. grated carrots

Combine 1 T. canola oil, sesame oil, rice vinegar, soy sauce, Sriracha sauce, ginger and garlic in a bowl; stir with a whisk. Set aside 1/2 cup of this sauce mixture. Place the remaining sauce mixture in a zip lock bag. Add the chicken breasts to the bag. Seal and marinate in the refrigerator for 1 hour. Remove the chicken from the bag; discard the marinade. Heat a frying pan over medium-high heat. Put 1 T. canola oil in the pan. Cook the chicken in the pan until done. Let stand 5 minutes then thinly slice. Set out the lettuce, bean sprouts, onion and carrots. Set out the reserved sauce mixture. Let each person make their own lettuce wrap by taking a lettuce leaf and adding what they like.

Excerpt From: Kerrey, Deb. “Amazing Appetizers" available at www.smashwords.com

Sugar-free Brownies

 Sugar-free Brownies

1/2 c. chopped semi-sweet or dark chocolate

1 c. vanilla Greek yogurt

1/2 c. Truvia (measures like sugar) sweetener

3/4 c. flour

1/2 c. cocoa powder

1/2 tsp. baking soda

1/2 c. almond milk

Optional: 1 cup chopped walnuts or mini chocolate chips

Preheat the oven to 350 degrees F.  Line an 8” x 8” pan with parchment paper.  Set aside.

Melt the chopped chocolate in a microwave-safe bowl.  Heat it for 20 to 30 seconds at a time and stir until it is melted.  Let it set for 2 minutes to cool then add the yogurt and Truvia.  Whisk until smooth then transfer to a larger bowl.

Add the flour, cocoa powder, and baking soda and mix just until combined.Add the almond milk and mix well.  Fold in the nuts or chocolate chips if using them.

Pour the mixture into the prepared pan and smooth the top.  Bake for 25 to 30 minutes at 350 degrees.  Remove from the oven and let cool in the pan for 10 minutes before placing on a wire rack to cool completely.