chicken wings

Red Rub Chicken Wings

The first few years we lived in Mexico, we began to notice that at social gatherings with the group of friends we had met, we would often see the same things on the table: guacamole, tacos, chicken wings.  It also seemed that everybody had the same recipe for chicken wings, and I thought maybe said group of friends all shared this sauce recipe and I was the only one who was left out.   I eventually learned that the grocery stores here sold them with this marinade on it.  Trouble was, I wasn’t a big fan of the marinade.  I thought, no biggie, I’ll just go and make my own sauce/rub/marinade.

I couldn’t find chicken wings that weren’t marinated.  FOR YEARS.  Finally, when what I am sure was the one millionth time I asked for ‘alitas natural’, one of the deli guys said ‘Si’ and I almost passed out.  But wait, it’ll probably cost an arm and a leg.  Anything new that’s catered to foreigners usually costs more than what the locals regularly purchase.  Wrong.  They were cheeeeeeap.  I think I bought 100 that day I was so excited and was afraid it was a mistake so bought as many as the store would allow me.

Chicken wings are readily available ‘natural’ now, although they only provide so many in a day.  That means if you’re going in on a big American football day, forget it, all the foreigners have snapped them all up.  They fact that they are so cheap and everybody loves them, make them a popular item to bring to any event.

A friend of ours from Canada who used to live here directed us to this red rub a few years ago.  We really liked it and make it all the time.  This recipe makes A LOT of rub, and so that’s why the amount of chicken wings is also high.  I have used all of this rub for the 8 lbs of wings, but my husband prefers a little less rub so maybe don’t coat them down the first time, it may be too much spice for you.

We made our own BBQ to go with this, there is a link to it below.  It’s one of Bobby Flay’s and you don’t mess with anything BBQ that Bobby Flay doesn.  Of course, you can just buy your favorite brand from the store, which saves a lot of time and frankly, it’s what we usually do.

Enjoy your game day or pub night or just week-night dinner!

INGREDIENTS:

  • 1/4 cup paprika, smoked or regular
  • 1/4 cup kosher salt
  • 1/4 cup raw turbinado sugar (or brown sugar)
  • 2 TAB dark chili powder
  • 1 TAB garlic powder
  • 1 TAB onion powder
  • 1 1/2 TAB black pepper
  • 1 teaspoon cumin
  • 1 teaspoon celery salt
  • 1/4 teaspoon cayenne pepper
  • 8 lbs chicken wings

DIRECTIONS:

Preheat oven to 350 degrees.  Mix all spices together in a bowl and whisk.  Season wings with rub.  Lay foil on a sheet pan and lightly oil it.  Place wings on pan, do not crowd.  You will need two pans for this amount of wings.  Place in oven and cook approximately 35 minutes.  Warm sauce (use store bought or this Carolina Style BBQ sauce) on stove.  Toss wings with sauce if desired and serve immediately.  Or, toss wings, return to oven for 5 minutes under the broiler and remove.  Serve immediately.

Adapted from: Food Republic

 

 

Tikka Masala

Chicken Tikka Masala

This dish is a lot like Butter Chicken, but with a little less effort and ingredients.  I love spending time in the kitchen cooking and creating, but I also love whipping up a meal in under an hour that has the family begging for more.

Because some of the official ingredients for authentic Butter Chicken were originally hard to find here in Mexico, Tikka Masala is something I’ve been making for awhile now.  I don’t know about you, but it’s happened more than once that I get scared simply when I hear or read the name of something I’ve never heard of, especially if the dish in question originates from a land far-far-away. That’s what Tikka Masala did to me, even more than Butter Chicken.  I just instantly thought “I’ll never be able to find the ingredients for that”.

Well I was wrong.  The chicken is marinated in yogurt and spices, and the sauce is  simply a cream and tomato sauce with spices that you probably already have in the pantry.  The best part?  You can marinate the chicken in the morning or even the night before and toss it all together in under a half hour for dinner the next day.  Chicken is a meat that takes a long time to take on flavor, so the longer it marinates, the better.  This dish is also better the next day, as those flavors have just sat around in the fridge together, getting to know each other and becoming friendly.

If you want to spice this up, use more cayenne.  My husband and daughter like it a little spicier, but the spices as presented are just perfect for my son and I.

Take your family away to a far away land, right at your dinner table, in under an hour.  And let me know how you liked it!

INGREDIENTS:

  • 1 cup plan, sugar free yogurt
  • 1 TAB lemon juice
  • 2 teaspoons cumin
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cayenne
  • 1 1/2 teaspoons paprika
  • 2 teaspoons pepper
  • 1 teaspoon ginger
  • 1 teaspoon salt
  • 5 boneless, skinless chicken breasts, cut into bite-size pieces

MASALA:

  • 2 TAB butter
  • 3 cloves garlic, minced
  • 1/2 jalapeno pepper, minced
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 1 1/3 cups tomato sauce
  • 1 cup whipping cream
  • salt and pepper to taste, cilantro to garnish

DIRECTIONS:

For the marinade, combine all ingredients in a bowl.  Whisk well.  Add chicken, cover and refrigerate for at least an hour or up to 24 hours.

For the Masala, melt butter in a large skillet over medium heat.  Add garlic and jalapeno and saute for one minute until flavors release.  Add spices, tomato sauce, and whipping cream.  Simmer on low until sauce thickens about 20 minutes.

As the Masala is simmering, heat a large skillet with a bit of cooking oil.  Cook reserved chicken until golden brown, about 5 minutes a batch.  Add chicken to sauce and toss well.  Garnish with cilantro.

Ravioli Salami

Ravioli with Crisp Salami, Mushrooms, & Cream

How many recipes do you all have because you went somewhere for dinner and BEGGED the hostess for the recipe?  I have quite a few. And this is one of my favorites.

I have no idea which one of my extended family member’s home that we ate this, but I still remember who made it and after eating it I declared I just MUST have it.  Those were back in the days of hand-writing a recipe out for someone, so that’s what I have, her lovely hand-written recipe.

This may be the fastest pasta dish ever made, I’m not sure if the sauce comes together faster than the tortellini or ravioli cooks, but no matter, you can have this on the table in under 15 minutes and everybody will be craving more.  If you want to lighten it up, use half and half cream along with the whipped cream.  The mushrooms and salami turn it a lovely color that makes people wonder what else is in there.  They don’t have to know that it’s just a few ingredients.

Or you can be nice and hand-write the recipe out so more people can share in its goodness.

 

INGREDIENTS:

  • 1/4 cup butter
  • 1/4 cup green onions, minced
  • 1 cup sliced mushrooms
  • 1/2 lb spicy Italian salami, cut in strips
  • 1 cup whipping cream
  • 1 lb ravioli or tortellini
  • 1/2 cup parmesan
  • salt and pepper to taste

DIRECTIONS

In a large saucepan, melt butter.  Add onions, mushrooms, and salami and saute until salami is browned and crispy.  Stir in whipping cream and pepper.  Bring mixture to a boil, simmer 1-2 minutes until slightly thickened.  Remove from heat.

Boil pasta and drain, add to sauce and toss well to combine over low heat.  Add cheese.  Serve immediately.

Ginger Spice cookies

If I walked into the house when I was growing up after school to the smell of fresh baked goods, the sweet treat that excited me the most was always a cookie.  Any cookie, but it had to be homemade, and imperfect, and soft and crunchy all at the same time.  We had a tiny kitchen with not a lot of storage. Some grocery items inevitably ended up finding a home in one corner of the kitchen we affectionately started calling ‘the snack corner’.  After bounding up the stairs, I would check first to see if it was just store-bought goods laying there, but most often, there was a large platter with homemade cookies, calling my name.  At times though, to my dismay, this platter was wrapped up with so much plastic wrap that it was obvious if it was tampered with, there would be trouble to pay.  You see, my mother loved to cook and bake, but was also usually making food for someone, either someone who was ill or moving or for our good friends next door or down the street.  So I knew I had to get my share of cookies before they were given away. She often threatened that she had counted how many cookies there were, but as any rebellious teenager foodie would do, I put that statement to the test and a few times got away with my double fisted cookie theft. Score!

gingercookies

I will say though, I don’t often bake cookies.  Mostly because it is one of the foods that I have no control over and cannot have them simply laying around on my counter day in and day out.  Also, when you have small children, they seem to get in the way of paying attention to cookies the way they need it.  As in, take out at eight minutes, rest for two, transfer to sheet, repeat four times.  And here in Mexico, the ovens do not regulate temperature well, so I always have a timer or two on the go so I don’t get distracted by my children-now-teenagers. To be honest, I usually end up with six cookies that are a little more crispy than the others in every batch of cookies I make.  As I rule, I give the burnt slightly darker ones to the first person who starts pestering me for cookies.  Maybe one day they’ll learn their lesson.

These ginger cookies are dreamy.  I love the flavor of ginger on a good day, but when I had crystallized ginger for the first time, I melted.  What a beautiful thing to bite into these cookies and crunch into those crystallized ginger pieces.  And these cookies crack so beautifully on the top, they are great to give as gifts.  If you can’t stop everybody from eating them, quadruple wrap them in plastic wrap and maybe they will last longer than a day

INGREDIENTS:

  • 2 cups flour
  • 3 teaspoons ground ginger
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground cloves
  • 3/4 teaspoon salt
  • 3/4 cup crystallized ginger, coarsely chopped
  • 1 cup (packed) brown sugar
  • 1/2 cup vegetable shortening
  • 1/4 cup butter, room temperature
  • 1 egg
  • 1/4 cup molasses
  • about 1/4 cup white sugar for rolling

DIRECTIONS:

Combine flour, ginger, baking soda, cinnamon, cloves, and salt in a medium bowl and whisk to combine.  In separate bowl, beat brown sugar, shortening, and butter until fluffy, about two minutes.  Add egg and molasses and beat until blended.  Add flour mixture and mix just until blended.  Cover and refrigerate one hour.

Preheat oven to 350.  Lightly grease baking sheet.  Pour sugar onto a large plate.  Form cookie dough into balls approximately 1 1/4 inches, then roll in sugar to coat completely.  Place cookie dough balls on prepared sheets, spacing evenly.

Baking until cracked on top but soft to the touch, about 10-12 minutes.  Cool on sheets for a few minutes, then transfer to racks and cool completely.

Makes about 2 dozen cookies

adapted from: Epicurious

Green Lentils

Green Lentil Soup

As you already know if you have read my other posts, I don’t always have access to the ingredients that I want here in Mexico.  While I am not a big fan of, or are familiar with Indian food, my husband is, and sometimes I want to try a different flavor palate than the normal salsa, guacamole, and hot sauce.

I really wanted to try Indian Dahl, but I couldn’t find red lentils anywhere.  Either they can’t be found around here, or I didn’t look hard enough.  Fine, I thought, I’ll try something with green lentils.  After all, I have a few friends that choose not to eat meat and are always asking for ideas.  We are huge eaters of chicken in our house, so a vegetarian meal isn’t usually on my mind.  But I’m always up for trying something new.   Even though this is not authentically Indian, it has a punch of flavors that can’t be beat.

For as much as my daughter loves soups, I’ve not made a lot of lentil soups in my life so this was fun to play around with, and amazing how fast a delicious broth can come together with just vegetables and spices.  You can add a lot more broth than I did and than what is pictured, but I wanted you to see the lentils in the bowl so there’s a little less in the picture.

Try it and have a very delicious Meatless Monday.

INGREDIENTS:

  • 2 TAB coconut oil
  • 1 small onion, diced
  • 4 cloves garlic, diced
  • 2 TAB ginger, grated
  • 2 teaspoons mustard seeds (optional, I can’t always find them here)
  • 2 teaspoons garam masala
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder
  • 1 1/2 cups green lentils
  • 4 cups vegetable stock
  • 2 tomatoes, diced

DIRECTIONS:

Place a large saucepan over medium heat.  Add coconut oil.  Add onion, garlic, ginger, and mustard seeds.  Cook for about four minutes, or until mustard seeds start to pop and onion is translucent.  Add all the spices and saute for another 4-5 minutes until fragrant.  Add the lentils and coat well.  Add the stock and tomatoes, bring to a boil, and reduce to a simmer.  Simmer for 30-40 minutes or until the lentils have softened.  Add more liquid if the lentils start to dry out before cooking through.  Remove from heat, season with salt if necessary.

Pizza

Easy Peasy Pizza Dough

One of the things that I missed when we first moved to Mexico was the ability to walk into any grocery store in my old stomping grounds of Bolton, Ontario, a suburb of Toronto, and buy fresh pizza dough.  Bolton had/has a community of Italians and hence-forth, one could always find pizza dough wrapped up in plastic for 99 cents at the grocery store, any grocery store.  When I realized that one can find fresh corn tortillas for that cheap in Mexico, but not pizza dough, I was happy and sad all at the same time.

Dear friends of our had moved to Africa about the same time we moved to Mexico.  With the internet not so reliable where they lived, we were keeping in touch, but not too often.  When we did, we still spoke about food; what we were cooking, eating, had access to.  It was comforting to compare notes as we were both learning new cultures and ways of living at the same time, but across the globe from each other.

I told her in one email my sadness at no more homemade pizza.  She told me that she had felt the same and so had started to make her own dough.  “There’s no way I can make pizza dough”, I replied.  My soft-spoken, kind and lovely girlfriend firmly said “If I can make it in Ghana, you can make it in Mexico.”

Challenge accepted.  Be-grudgingly.

In addition to that, our friends who live in Belize used to sell pizza and were very popular in their town .  One time when we visited I watched how the dough was made and stored, ready for use.  Ug, even more proof that it could be done.  Sometimes aren’t you mad when you’re trying to make an excuse not to do something and people prove you wrong?  I had no choice, I now had to give it a shot.

I was very nervous to try but as I read about easy pizza dough, I thought I would start there, and from the very start, I will say easy it was.  The bonus? Because it’s always 30 degrees here, anything we make with yeast in it rises in half the time that’s mentioned in most recipes.  That means because I don’t have to wait an hour or two for my pizza dough to rise, I can sometimes make it faster than they can deliver it to me.

Try this dough, it’s basic, simple, and great for first-timers.  There are other, more Italian ways to make dough, of which I will be practicing over the next few months.  Our trip to Italy opened my eyes to the variety of ways that I can enjoy pizza.  We had pizza all over Italy this year, pretty much every day for the month that we traveled, and I never tired of it.  Pizza in Naples, Italy?  Bucket list check!

Stumped for toppings?  ANYTHING GOES.  My favorite is the one shown: blue cheese, bacon, red onion, and of course, portobello mushrooms.  This last addition also ensures that my children don’t ask me to share with them.

pizza1

In Toronto, we had a pizza place down the street from us that served chicken, feta, and red onion.  My oh my that was good.  But really, pretty much anything can be thrown on top.  Try different cheeses, different sauces.  Sometimes I make pizza with just oil, sometimes a white garlic sauce, you can even buy cans of pre-made sauces and use that as the base.  We make pizza a lot here so you may see a lot up on the blog and the other social media sites, but this is the dough I’ll always use when I want pizza and I want it fast.

Trust me, there’s no better way to cut your carbs.

 

INGREDIENTS:

  • 3/4 cup warm water
  • 2 1/4 teaspoons active dry yeast
  • 2 cups (or more) all-purpose flour
  • 3/4 teaspoon salt
  • 1 teaspoon sugar
  • 3 TAB olive oil

DIRECTIONS:

Measure water, add yeast and stir until dissolved. Wait five minutes until frothy to make sure yeast is active.

In a large bowl, whisk the flour, salt, and sugar together. Add the yeast mixture and stir until a soft dough forms. If the dough is too dry, add a little extra water, 1 tablespoon at a time. If the dough is too sticky, add extra flour, 1 tablespoon at a time. Transfer the dough to a floured work surface.  Knead the dough until it becomes smooth and elastic, about 10 minutes. Drizzle the inside of a clean bowl with olive oil. Transfer the dough in the bowl and cover loosely with plastic wrap or a damp kitchen towel. Set the bowl in a warm place, until the dough has doubled in size, about 1-2 hours.  (The time it takes to double in size depends on the warmth of your room)

Punch the dough to deflate it. Form the dough a ball and cover until ready to use.  If you are making earlier in the day, it can be wrapped in plastic and refrigerated.

When ready to use, flour your rolling surface.  Roll out to size and shape you like, making sure it doesn’t stick to the surface.  Toss some cornmeal on your pizza paddle and lay dough on, so the dough does not stick to the paddle.  Top as desired and bake in a preheated 425 oven for ten minutes or until golden brown.

Makes one large pizza dough.

 

 

Twice-baked Potatoes

My husband used to work on a potato farm for a few years in his mid-teens.  I, was a city girl, who did not grow up eating a lot of meat and potatoes, but a variety of dishes from a variety of cultures.

The first time I went to visit the family who he lived with, I also went over to the farm, which was located very close by.  The grand-mother of the family made the men their main meal, which, on a farm, was at lunch. I went over about 11:00 a.m. one day and I must say, I don’t think I’ve ever seen so much food already prepared at 11:00 a.m. of the day.  She had meat, and fresh bread, and salad, and, of course, potatoes.  When they all came in around noon, the table was laid out for a feast of feasts.  The working men eagerly ate this table of home-made, substantial food, had a little break, and back to work they went.

I had never seen potatoes around so often.  But this family had them for most meals, and for awhile, my husband even joked that they even had ‘dessert potatoes’, because often they’d rather have a second portion of potatoes than of dessert.  They are such a versatile food, and always economical, so it’s easy to see why.

To this day, my husband can make a mean mashed potato side dish.  He whips the potatoes by hand up in a frenzy.  They come out with the perfect texture: not mushy, not lumpy.  It’s one of the dishes that I always leave to him to make.

I do love making these twice-baked potatoes though, they can be made a hundred different ways.  If I get to cater a dish to my likes, you will either find mushrooms or cheese or onions or all three items. And in this one? Blue cheese.  Look at it on top of those potatoes.  Gorgeous.

potatoes3

As I was making these, I also thought why not make another kind, as my family doesn’t love blue cheese as much as I do. That’s where the greek-style potatoes came in.

potatoes2

I had a tub of Tzatziki dip in my fridge and added that to the potatoes, and sprinkled some green onions on top.  So easy. So good.

When you’re too busy focusing on the main parts of the meal, you can still whip up a delicious side in a fraction of the time.  Or, make it the main event.  The humble potato would be thrilled to be the center of attention.

 

INGREDIENTS:

BLUE CHEESE TWICE-BAKED POTATOES

  • 2 potatoes
  • 1/2 cup sour cream
  • 1/8 cup butter, melted
  • 1/2 cup blue cheese, crumbled
  • bacon and green onions (optional)

TZATZIKI TWICE-BAKED POTATOES

  • 2 potatoes
  • 1/2 cup tzatziki sauce
  • green onions (optional)

 

DIRECTIONS:

Bake potatoes in a 400 degree oven for about one hour, or until fork tender, let cool.  (Can do this early in day or even day before).  Slice the tops off the potatoes, about 1/8 of the potato.  Scoop out cooked potato but leave a little in the bottom or else it will fall apart when cooking.  In a separate bowl, mash potatoes.  Add remaining ingredients and mash further.  Season with salt and pepper.  Spoon mashed potatoes into potato shells and top with bacon and/or onions and more blue cheese if you wish.  Bake for 20 minutes or until warmed through.

Natchez cookies

Natchez Cookies

Everyone should know this recipe, and everyone should make this recipe.  My mom has been making these for as long as I can remember. She originally found the recipe in Bon Appetit magazine.  For as much as the world is online, she still likes the paper copies of magazines, even though we have to wait until visitors can bring them down for us.  Even if we did find the magazine here, it would cost over $10 a copy, a little pricey for us.

This treat is perfect: crunchy, sweet, savory.  It will not disappoint, trust me.  The first few times I made it I thought “oh my it’s so messy, all that caramel melting all over the place”  But it hardens and makes the cracker oh so crunchy and sweet.  It’s truly perfect.  May not look it, but it is.

natchez2

Just be careful that the butter and sugar doesn’t separate, if you heat it too fast, it will.  They taste better if you keep them at room temperature, but being in the Mexican heat, I often put them in the fridge to make them last longer.

Watch them get gobbled up.

 

INGREDIENTS:

  • Graham Crackers
  • 1 cup unsalted butter
  • 1 cup brown sugar, firmly packed
  • 1 teaspoon vanilla extract
  • 1 1/2 cups pecans, toasted and coarsely chopped
  • 1 cup chocolate chips

DIRECTIONS:

Pre-heat oven to 350 degrees.  Lightly butter an 11×17 cookie sheet.  Arrange graham crackers side by side with the edges touching.  Stir butter and brown sugar in a medium saucepan on medium-high heat for 2-3 minutes.  Pour caramel mixture over graham crackers.  Sprinkle with pecans.  Bake until caramel topping bubbles and becomes deep brown in color (about 10 minutes).  Remove from oven, sprinkle chocolate chips on top.  Cool 5 minutes  Cut along graham crackers edges to separate.  Transfer to rack and cool completely.

Slightly adapted from: Epicurious

Chess Pie

Chess Pie

One of the reasons I love living here is because we have met people from all over the world over the past nine years, and some of them have become our dearest friends.  In fact, when we took our two month trip through Canada and the USA two years ago, almost all of it was spent traveling with or visiting people that we met here in Mexico.

It’s also one of the reasons I have learned what people eat in different places of the world.  In the past few years we have become friends with a couple where the husband is from Tennessee and the wife from Costa Rica.  When they last visited, we asked them if there was anything special that we could make when they came over and the husband quickly said Chess Pie.

Oh great, why did I ask, I had never heard of it!  And when someone comes with visions of the dessert of their childhood, and I make it for the first time, not knowing how it’s supposed to taste, I could shatter all of their childhood dreams.  So what did I do? I let my mom make it for them heh heh heh.  Nobody can get mad at Grandma if her pie fails.  (Of course it didn’t).

Back they came this past week, and this time his mom and step-dad came with him.  We had met her previously and man, is his mom a dynamo, with that friendly southern style I wish I had as a proper Canadian.  As we were driving out to eat one night she said, “you know, I am pretty sure I have a card that says the next time you come visit, you’ll make me Chess pie”.  I was too scared to ask for proof of such card, so I knew a Chess pie was now officially on my to-do-list.

I do remember that when we ate the Chess pie my mom made previously, it reminded me a lot of the Sugar pie’s that they make in Quebec, quite a simple pie, and very sweet.  Which actually means you can cut the pieces smaller and serve more people.  Score.

I did some research, learning the difference between Buttermilk pie, Southern pie, and Chess pie, and I’m sure there are many more.  Some days, right after I wish I was Italian, I wish I was raised in the southern USA.  Food is such a part of life in a way you don’t find in other areas, and I love it.  I’ve not spent enough time in the true American south, it’s on my to-do-travel-list.

I took my trusty pie-crust recipe and combined the ingredients for the pie filling, which, by the way, couldn’t be any easier or faster.   I was told a true Chess pie has cornmeal as the thickener, that’s how I knew I had an authentic version.  It was easy as pie (sorry, couldn’t help myself) to make, and, most importantly, Momma Tennessee declared it a hit at our BBQ feast.

You can add some whipped cream to this, or try one of my ice-cream recipes on the side like an Irish cream flavor or perhaps Chocolate Raspberry or later this week I will have a rum and raisin recipe to try.

Here’s to not shattering childhood memories and making a southern Momma happy for one night.

INGREDIENTS:

  • 1 No-Fail Pie Crust
  • 1/2 cup butter, melted
  • 1 1/2 cups sugar
  • 1 TAB cornmeal
  • 1 tsp vinegar
  • 1 tsp vanilla extract
  • 3 eggs, lightly beaten

DIRECTIONS:

Combine all ingredients except crust into a bowl, whisk well.  Roll pastry into pie pan and pinch the sides.  Pour liquid into crust.  Bake in a pre-heated 325 oven for 45-50 minutes or until set.  Let cool on rack .

Classic Coleslaw

Classic Coleslaw

I am sure most of you are still in pumpkin and squash, baking stages right now.  After all, it’s November and people are craving their comfort food. If I still lived up in the great white north, I am sure I’d be right there with all of you.  But instead, because we live in constant summer, this past weekend, we had a good ole fashioned BBQ.

My husband is babysitting a smoker for a little while so while some special friends of ours were in town, we were begged by them to provide any smoked meat possible and since the husband is from Tennessee, any southern side dish too please and thank you  thought we would try out the new addition ad have a good old fashioned BBQ. In our house, when we do BBQ, my husband purchases, preps, and cooks all the meat, and I do all the sides.  I will outwardly admit, I leave all BBQ to him, because frankly, he’s awesome at it (and it’s less work for me).

Every good picnic needs a good coleslaw and I think this one is the winner.  I’ve made many a coleslaw in my life but somehow, the simplicity of this one is a winner, hands down.  Bonus: make it early in the day or day before and let those flavors bind together in the fridge.

And then you’ll feel somewhat good about yourself as you eat ribs, and steak, and mac and cheese, and creamy mashed potatoes because you’ve got some green veggies on your plate.

 

INGREDIENTS

  • 1/2 small head green cabbage
  • 1/2 small head red cabbage
  • 3/4 – 1 cup coarsely grated carrot
  • 1/2 small onion
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup milk
  • 1/4 cup buttermilk
  • 1/2 cup mayonaise
  • 1 1/2 TAB white vinegar
  • 1 1/2 TAB lemon juice

DIRECTIONS:

Slice or chop cabbage to your liking.  (I prefer slicing thinly and the very coarsely chopping).  Add to a large bowl.  Add grated carrots.

In food processor, combine remaining ingredients EXCEPT FOR onions.  Process until smooth.  Add onions and pulse for a few times.

Pour dressing over vegetables and combine well.  Cover and refrigerate several hours or overnight before servings.  Season to taste.