Goldie's Cole Slaw

If you've ever eaten Goldie's Cole Slaw, you know that it is the best ever! As a matter fact, it is about the only coleslaw I will eat. I tried this recipe tonight. It wasn't exact (as I hear they mix some of their bread and butter pickle juice in with their's) but it was pretty darn close...it was YUMMY!!!

8 cups (one small head) cabbage, shredded or sliced thin
1/8 teaspoon garlic powder
2 tablespoons granulated sugar
1 teaspoon salt
1/8 teaspoon pepper
3/4 cup mayonnaise

Mix all together and allow to stand several hours or overnight.

Cheesy Garlic Bread

Oh my goodness, this is some good stuff! It is rich and cheesy and makes a yummy side dish to any pasta! I cut the recipe in half, but will provide the full recipe for a full loaf of french bread.

Ingredients:

3 1/2 cups freshly grated cheddar cheese (see my note about cheese)
¾ cups fresh grated monterey jack cheese
½ cups grated parmesan cheese
½ cups mayonnaise
4 whole green onions
1 dash salt
1 loaf french bread
1/2 stick butter (4 Tbsp)
4 cloves garlic, pressed

Steps:

1. Grate the cheeses.

2. Cut up green onions.

3. Mix mayo, cheeses and green onions. Add a dash of salt.

4. Melt garlic and butter together.

5. Cut loaf of bread in half and then cut each half into half lengthwise. Brush each half with melted butter and garlic. Spread cheese mixture onto bread.

6. Bake at 425 until cheese is melted and bubbly, about 10 minutes. Slice and serve.

Creamy Rosemary Potatoes

This is also a recipe from Ree Drummond - The Pioneer Woman. I can't help myself! I love her! But, after this one, I will be taking a break from her cookbook for a few weeks! This recipe was relatively easy and a great side for just about any meat dish. I did cut this recipe in half and it was plenty! I am listing the recipe as I made it, so adjust accordingly!

Ingredients:

2 Tbsp butter

1/2 c half-and-half

1/2 c heavy cream

2-3 medium russet potatoes

2 garlic cloves

1/2 medium onion
4 oz cream cheese

1/4 to 1/2 tsp salt, to taste

black pepper, to taste

1 tsp dried rosemary

1 -2 green onions

1/2 c grated Parmesan cheese
1 tsp dried chives

Steps:

1. Preheat oven to 350. Grease bottom of a pan, approximately 8" x 8" size. Combine the half-and-half and the cream.

2. Slice the potatoes very thinly. I recommend using a mandoline, so that your slices will be even, but if you don't have a mandoline, a sharp knife will work fine.

3. Place the potatoes in a large bowl and drizzle with half of the half-and-half/cream mixture and set aside.

4. In a large skillet over medium-low heat, melt the butter. Add the garlic and onion and cook until translucent, stirring occassionally, about 4 minutes.

5. Cut the cream cheese into cubes and add to the skillet, stirring constantly. Continue stirring until the mixture is smooth and combined, about 3 minutes. Pour in remaining half-and-half/cream mixture and stir to combine. Add salt and pepper and stir. Adjust the seasonings as necessary. Add the rosemary and green onion and stir to combine. Finally, add 1/4 c of the grated Parmesan and stir. (Lots of stirring going on here!)
6. Pour the cream-soaked potatoes into the baking dish.

7. Pour the cream cheese mixture over the top. Sprinkle the remaining Parmesan over the top.

8. Bake for at least 1 hour, or until golden brown and bubbly. Remove from oven and let stand 10 minutes. Sprinkle with chives and serve.

Steamed Artichokes

Artichokes are misunderstood...mostly because people don't know what to do with them! They are easy to cook and easy to eat and have TONS of health benefits! Give 'em a try!

Ingredients:

2 whole artichokes (1 per person...if you are feeding more, adjust accordingly!)
water
butter
salt

Steps:

1. I use a stock pot with a steamer insert. Fill the pan with just enough water to cover the bottom. Bring to a full boil over high heat.

2. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Some people also trim the thorns, but it is not necessary. They will soften as the artichoke cooks and pose no threat to the person eating the artichoke.

3. When water is boiling, place steamer insert into pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 20 minutes, until tender. They are tender when a knife is inserted easily into the stem.

How to eat the artichoke:

Pull off petals one at a time and dip into melted butter. Sprinkle a little salt on it, if desired. Place in mouth, fleshy side down and pull through teeth to remove flesh. Discard petal. I usually keep a bowl on the table for petals to be discarded in.

Continue until you get to the fuzzy part, which is called the "choke"...I stop here, but you can scrape out and discard the choke (don't eat it!) and underneath is the "heart", which can be cut into pieces and also dipped into the butter.

Try them and let me know how you like them! Feel free to comment me if you have any questions!

Fall Salad

This has become my very favorite salad! I came up with it based on other salads that I had seen with similar ingredients, but made it my own! Try it!

Ingredients:

Lettuce of your choice...I like to use pre-washed bagged or boxed lettuce and I like to try different types...shakes it up a little bit!

Dried cranberries

Glazed almond and pecan pieces

Cheese...I prefer blue cheese crumbles, but will shred some cheddar cheese, if that's all I have on hand, like this time (see my Note About Cheese.)

Balsamic Vinaigrette Salad Dressing

Steps:

In a bowl, put lettuce, a handful of cranberries, a handful of nut pieces, a handful of cheese and top with dressing. Voila! A quick and easy side dish!

Guacamole

Ah, guacamole...you either love it or you hate it! Me? I LOVE IT!!! I could LIVE on it! As a matter of fact, I have made it so much during my 13 year marriage, that I have completely burned my husband out on it! No problem...that just means more for me! If you love it, you probably already have a recipe for it...and no two people make theirs the same. But, I thought I'd share my version with you.

First, here's a funny little story: When I was little, my parents took me to a mexican restaurant and ordered guacamole. When it was served, I wanted NO part of it...I must have thought it looked gross, as most kids do (including mine). My parents told me it was "green ice cream" and convinced me to try it. Well, little did they know what they were getting themselves into! Every time I went to a mexican restaurant after that, I ordered "green ice cream!"

Ingredients:

Avocados (see my note on How to Pick an Avocado)
Red Onion
Roma Tomatoes
Chili Powder
Garlic Salt

Steps:

1. Cut avocado in half lengthwise and remove pit. Use spoon to scoop out avocado into a bowl. Mash with fork to your desired consistency. Some people like it chunky, some like to smooth and creamy!

2. Dice red onion (see my note on How to Cut an Onion Without Crying) to your size preference.

3. Dice tomatoes to your size preference. Mix all ingredients together.

4. Sprinkle on a little chili powder and garlic powder. Mix and then taste and adjust seasonings accordingly. Don't make it too salty, especially if you are eating it with chips.

You can eat it right away or store it for a short period of time. If you are storing it, cover it with saran wrap. As you put the saran wrap on, press down on it so that it touches the guacamole...this will prevent air from getting to it. Store in the refrigerator until ready to eat. Guacamole is definitely a "make and eat" in one day...it goes bad fast!

Fried Squash

Ingredients:

vegetable oil
1 yellow squash (feeds 2 people, adjust accordingly for more)

milk

flour

Steps:

In a large skillet, cover the bottom of skillet with oil and heat it over med-hi heat. While oil is heating, slice squash. I like to use a mandoline so the slices are even.

Place squash in a container and cover with milk. Let soak for a couple of minutes. I like to set up an assembly line like this:
In another container, put some flour. Take a few pieces of squash at a time, and dredge through flour.Once floured, lay squash to the side.
Once all squash has been floured, check the oil to see if it is hot enough. Throw a little flour on the oil...if it sizzles, it's ready!

Lay squash in oil in a single layer:

and cook until the edges start to turn brown. Then flip squash and let it cook on the other side...
Take a cookie sheet and line with paper towels. As squash finishes, remove to paper towels: