Recipes – Page 30

KFC Coleslaw (Copy Cat)

July 6, 2013 Nicole

I love serving this recipe at a good bbq dinner. I don’t find too many people who don’t like it. I do find it best to cut back on the sugar because using the full amount seems to be a bit much for me, but it’s up to you. I do advise maybe adding half then trying the sauce to see if you want more. You can’t take it back once it’s added.

I don’t know if this is the exact KFC recipe but it sure is good. I certainly haven’t had better. I haven’t eaten at KFC in years for many reasons but as an adult I grew to love their coleslaw.

Ingredients:

1/2 cup mayonnaise (I used light)
1/8 cup buttermilk
3/4 tbsp. apple cider vinegar
1 tbsp. lemon juice (fresh is best)
2 tbsp. + 2 tsp. sugar (add it until you are at the desired amount)
1/4 tsp. salt
Dash pepper
1/4 tsp. celery seed
8 ounce shredded bagged coleslaw mix

Instructions:

Whisk together all the ingredients except for the shredded coleslaw mix.
Add the bag and mix until nicely blended with the dressing.
Refrigerate at least 2 hours

Original Recipe Source

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Recipes

Oven-Roasted Brussels Sprouts

July 2, 2013 Nicole

I love Brussels sprouts, and roasting them in the oven is now one of my favorite ways. One reason I love them cooked this way is because it’s super easy! You can have them in the oven in just a couple of minutes and ready to eat in about a half hour. This is the type of recipe I could make just for myself as a main course.

The key to making the Brussels sprouts turn out so good is constantly turning them as they are roasting. I tend to have my phone in the kitchen while I am cooking I will use it to set a 5 minute alarm. By doing this I won’t forget to turn them the entire time they are cooking. Now if we could only get the price of Brussels sprouts to come down 🙂

Ingredients:

1 pound Brussels sprouts, trimmed and halved lengthwise
2 tablespoons extra-virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper

Directions:

Preheat oven to 400°F.
Toss Brussels sprouts with oil, salt and pepper on a rimmed baking sheet and roast, stirring once or twice, until deep golden brown, crisp outside and tender inside, 30 to 35 minutes.
The leaves that are loose will be especially brown and crispy.
Transfer to a bowl and serve.

Original Recipe Source

Recipes

Sauteed Corn and Bacon with Green Onions (Martha Stewart)

June 22, 2013 Nicole

This is one of those recipes that comes with bragging rights. It’s so delicious that you can literally take a bow in honor of this great accomplishment.

This dish is easy, delicious, colorful, makes a beautiful presentation, has bacon in it (enough said), and it just downright the best!

I can’t encourage you enough to try this wonderful dish!

Ingredients:

4 cups corn kernels
4-5 slices of bacon
Coarse salt and ground black pepper
Pinch of red-pepper flakes
2 to 3 green onions, sliced

Directions:

Cook bacon in a large skillet over medium-high heat, turning occasionally, until browned, 4 to 6 minutes.
Add corn kernels; season with salt, pepper, and a pinch of crushed red pepper. Cook, stirring often, until corn is tender, 5 to 8 minutes.
Stir in scallions.

Original Recipe Source

Recipes

Roasted Summer Zucchini

June 22, 2013 Nicole

When I was a kid my Mom would always make zucchini and tomatoes and I hated it. I mean I hated it with a passion. It never occurred to me as an adult there would be other ways to prepare it that I might actually like.

I found zucchini on sale at Sprouts a few days ago and decided that I was going to give zucchini a chance just cooked in a way I might enjoy.

I was pleasantly surprised how delicious this recipe was. I absolutely loved it. I had no idea that zucchini could have such a nutty flavor. This recipe is so easy to make, inexpensive, and delicious. What more could you ask for?

Ingredients:

4 large zucchini
2 teaspoons minced garlic
1/2 teaspoon Pepper
Olive oil spray
2 tbsp. parmesan cheese

Directions:

Preheat oven to 350 degrees F.
Chop your zucchini chunky slices about 1/2 inch thick.
Spray a cookie sheet with a light coat of olive oil.
Line up your squash slices on the pan
Spray a very light coat of olive oil over the top of the squash.
Sprinkle your spices, including the parmesan over the squash.

Original Recipe Source

Recipes

Cool Berry Pops (76 Calories)

June 18, 2013 Nicole

Ingredients:

6 ounces frozen berries (I used blueberries, blackberries, raspberries)
16 ounces container lite cool whip
2 packets of stevia (optional)
14-3 ounce Dixie Cups
14-sticks or plastic spoons

Directions:

If your berries are frozen defrost them in a microwave for 30 seconds then add stevia to the berries. Using a fork smash the berries just until they are starting to break up and get juicy.
Add berries to the cool whip and mix well. Keep mixing and get in there deep to make sure that everything is evenly coated.
To each Dixie cup add 3 tbsp. of mixture filling from bottom to top. Because I was trying to keep the calorie count on these I measured each cup with exactly 3 tbsp. of filling.
You should be able to get about pops out of the mixture. Next add a popsicle to each cup and freeze over night. I used plastic knives or plastic spoons instead of popsicle sticks then I can wash and reuse.