America's favorite Cole Slaw!

I'm sharing this recipe from,( I Love Texas Recipes), a blog that I follow.
I love Cole Slaw along with my entire family. This is the Cole Slaw we all grew up eating. Thank you ( I Love Texas Recipes) for sharing and bringing back so many picnic memories from my childhood. This is what food blogging is all about.

1/2 cup mayonnaise 1/3 cup sugar 1/4 cup milk 1/4 cup buttermilk 2 1/2 tablespoons lemon juice 1 1/2 tablespoons white vinegar 1/2 teaspoon salt 1/8 teaspoon pepper 8 cups finely chopped cabbage (approx. 1 head) 1/4 cup shredded carrot (1 medium carrot) 2 tablespoons minced onion Directions: * Be sure cabbage and carrots are chopped into very fine pieces (a little bigger than rice) * Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl. Beat until smooth * Add cabbage, carrots, and onions. Mix well. * Cover and refrigerate for at least 2 hours, if you let it sit over night it's even better.

Enjoy!
Peace in the Kitchen!

Hasselback Potatoes

 I originally saw this recipe when my niece made them for Thanksgiving. I researched several recipes  and this is what I found.
The one listed at the bottom of this post is from the original restaurant recipe at the restaurant in Sweden.

Swedish version of baked potatoes. These baked potato fans were popularized as the namesake dish of the restaurant at the Hasselbacken Hotel in Stockholm, Sweden.

This baked potato is not your average baked potato! This looks like a very fancy side dish, but is actually very easy to do. As it bakes, the slices fan out slightly for a show-stopping presentation. This is as comfortable at a family dinner as it would be at a dinner party. Definitely a unique and delicious way to serve potatoes.

The following are variations on the potato.
You can experiment with your own versions.

3 pounds Yukon Gold potatoes
1/3 C olive oil
4 tsp kosher salt
2 tsp freshly ground black pepper
2 TBS finely chopped fresh rosemary (divided)

Directions
Preheat oven to 425 degrees F.

Slice the bottom off each potato and cut crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. 

Place the potatoes in a large bowl, add the olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up.

Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top




Here's another recipe:
This makes about 8 potatoes.

1/4 C grated Parmesan
1/2 C fine bread crumbs
5 TBS butter (melted), divided
1 tsp paprika
Kosher Salt


Place the Parmesan cheese, bread crumbs, 1 tablespoon melted butter, paprika, and salt in a food processor; process until blended.
Brush prepared potatoes with 2 tablespoons melted butter (making sure some gets in the potato cracks), and pat the prepared cheese/bread crumb mixture on top of each potato.
Place potatoes in an oiled 9"X13" baking dish; cover with aluminum foil and bake 30 minutes. Remove the aluminum foil and bake an additional 15 minutes until they turn crispy and the flesh is soft.


Enjoy!
Peace in the Kitchen!

Happy Thanksgiving!

I wanted to wish all of my friends and followers a very Happy Thanksgiving. I hope you had the opportunity to create some amazing recipes for this day. The first Thanksgiving was to give thanks for an abundant harvest.

And remember....

Enjoy!
Peace in the Kitchen!

Sweet Onion Soufflé / Thanksgiving 2013

Corn, Zucchini, Cabbage, Broccoli, Cauliflower, Onion....... Casseroles! Some of my favorites.
But....... let's add Soufflés to that list!

Sweet Onion Souffle:

1 stick of butter (1/2C)
4 pounds of Vidallia Onions. roughly chopped, chunky!
salt
3 TBS flour
2 tsp baking powder
1 tsp salt
6 eggs
2 C heavy cream
3/4 C grated parmesan cheese

In a large skillet :
Melt butter on low heat.
Add onions
Salt to taste
Saute until golden in color, about 40 minutes
Cool completely

Butter a 9" X 13" dish or a 2 quart Bram

In a bowl:
Whisk flour, baking powder and salt

In another bowl:
Beat eggs, cream and cheese

Whisk together dry ingredients and wet ingredients.
Fold in onions

Spoon into the baking pan
Bake at 350 degrees for 45 minutes if using a 9"X13" and 20 minutes in a Bram
The Souffle should be set and golden brown

Enjoy!
Peace in the Kitchen!

Aunt Jean's Crock Pot Tofurky with Cranberry Onion Sauce

This is a Vegetarian Turkey from Tofurky. It's a roast that tastes delicious. It also comes with a vegetarian gravy, however, this year I'm making an Apple Cider Gravy for ours. I'll use the other gravy for our Mashed Potatoes. One of our children is also vegetarian. I thought I'd add this to the blog so you get an idea of how amazing a Vegetarian Thanksgiving Turkey Dinner can be. We will also have all the traditional trimmings, sides and desserts!
My wife also makes the Dressing vegetarian for everyone.

This simple recipe makes a moist, delicious Roast.

1 Tofurky Roast, thawed or frozen
1 can of whole Cranberry Sauce
1 package of vegetarian Onion Soup Mix
16 ounces (2 cups)  Vegetable Broth. (I use a Vegetarian Chicken Stock)

Empty package of soup mix into a Crock Pot and add the Chicken Stock and the Cranberry Sauce, stirring to mix.
Place the Tofurky Roast in the center of the pot.
For a frozen Roast, cook on high for about three hours, turning the Roast over in the sauce every half hour.
A thawed Roast will take two hours.
Slice the Roast thin and pour some sauce over it to serve,

Enjoy!
Peace in the Kitchen!

Fall Corn Pudding with White Cheddar and Thyme / Food and Wine Magazine

1. 4 tablespoons unsalted butter, plus more for greasing
2. 1 onion, finely chopped
3. 2 teaspoons minced thyme
4. 4 cups frozen corn kernels (about 20 ounces), thawed
5. 1/2 cup stone-ground cornmeal
6. Kosher salt and freshly ground pepper
7. 5 large eggs
8. 3 cups half-and-half
9. 1 cup shredded sharp white cheddar cheese

1. Preheat the oven to 350°. Butter a 9-by-13-inch shallow ceramic baking dish. In a large skillet, melt the butter. Add the onion and thyme and cook over moderate heat until the onion is softened, about 8 minutes. Remove from the heat. Add the corn and cornmeal and toss to combine. Season with salt and pepper and let cool.
2. In a large bowl, whisk the eggs with the half-and-half. In a blender or food processor, combine 1 cup of the custard with 1 cup of the corn mixture and puree until smooth. Whisk the puree into the custard. Then stir in the corn mixture, cheese, 2 teaspoons of salt and 1/2 teaspoon of pepper until well blended.
3. Spread the mixture in the prepared baking dish and bake for about 40 minutes, until the pudding is slightly puffed and just starting to brown. Let stand for 10 minutes before serving.

Pont L'Evêque Cake with Hazelnuts

We discovered Pont L'Eveque  Cheese while visiting our friends in Normandy, France.

 Pont-l'Évêque is a French cheese, originally manufactured in the area around the commune of Pont-l'Évêque, between Deauville and Lisieux in the Calvados département of Basse-Normandie. It is probably the oldest Norman cheese still in production.^[1]

Here's an unusual Cake made with Pont L'Eveque Cheese and Hazelnuts.

1 (7oz.) piece of Pont L'Eveque Cheese , cut into small pieces and roll in the 1 1/2 C of  flour.
1/2 C half and half
1/2 C whole milk
1/3 C whole Hazelnuts
2 TBS butter
salt
pepper
1 1/2 C flour
2/3 C ground Hazelnuts
1 packet of baking powder (.5oz. or 14 grams) = 3 tsp.
3 eggs


In a medium bowl:
ground hazelnuts
baking powder
eggs
remaining flour after rolling the pieces of cheese
Season to taste with salt and pepper
Add half and half and milk.

Fold in whole Hazelnuts and pieces of Pont L'Eveque Cheese
Pour batter into a well buttered loaf pan
Bake at 350 degrees for 45 - 50 minutes.

Serve Warm

Enjoy!
Peace in the Kitchen!