Tuesday, February 22, 2011

Have you tried Broccoli Slaw yet?

Well, Spring is getting closer, and I need to get a girlish figure. I really like this Broccoli Slaw for a change of pace. It's been a hit with everyone I've made it for. Check it out.....

Broccoli Slaw

1-12 ounce bag Broccoli Slaw (broccoli, carrots & red cabbage mix)
3/4 cup light or no fat mayonnaise
1/3 cup light or no fat sour cream
1/8 cup sugar or equivalent sugar substitute
2 tablespoons apple cider vinegar
3/4 teaspoon seasoned salt mix
1/2 teaspoon dry mustard powder
1/4 teaspoon celery salt

In a large bowl, combine the sugar and apple cider vinegar. Stir until the sugar is dissolved. Add the mayo, sour cream, and all the spices. Stir until well combined. Add the bag of Broccoli Slaw and mix well. Serves 4. (HINT: This makes a nice dressing for regular cabbage slaw too.)

Tuesday, February 8, 2011

AB's Stove Top Macaroni and Cheese

This mac and cheese is based on a recipe by Alton Brown on Food Network. It's the only mac and cheese I make any more. If you like a crusty top on your mac and cheese, just put the completed stove top mac and cheese in a casserole and bake at 350 degrees for 20-25 minutes. It just doesn't get much easier or tastier than this!

AB's Stove Top Macaroni and Cheese

1/2 half pound elbow macaroni
4 tablespoons butter
2 eggs
5 oz can of evaporated milk (one small can)
1/2 teaspoon hot sauce
3/4 teaspoon dry mustard
1 teaspoon kosher or sea salt
1/2 teaspoon pepper
1-8 oz package shredded, sharp cheddar cheese

Boil and drain the macaroni noodles according to package directions. In a medium-large sauce pan, add the butter to the hot pasta to melt. Toss to coat. In a medium bowl, whisk together eggs, evap milk, hot sauce, dry mustard and the S&P. Stir the milk/egg mixture into the pasta, then add the cheese. Over low heat, continue to stir for 3 minutes or until creamy.

Tuesday, February 1, 2011

SUPER BOWL Spicy Garlic Shrimp

I make this recipe as an appetizer or a meal. When I make it as a meal, I save the shrimp shells, simmer them in a 1 and  3/4 cup of water for 5 minutes, and strain. During the final minute of cooking, I use the stock in the recipe with a little butter and serve it over pasta. If you've been at a party at my house, I've probably served this wonderful recipe. This is based on an old Rachel Ray recipe.

Spicy Garlic Shrimp


2 tablespoons olive oil
1 and 1/2 tablespoons minced garlic
1/2 teaspoon red pepper flakes
1 pound shrimp, raw with shells on
2 teaspoons Montreal Steak Seasoning by McCormick (don't substitute)
1 lemon, zested and juiced
1/4 cup fresh parsley, chopped
1/2 teaspoon salt

Heat a large skillet over a medium-high heat. Add the olive oil to the pan, then the spices: Montreal Steak Seasoning, garlic, salt, and red pepper flakes. Add the shrimp to the pan, and cook for three minutes, stirring regularly. Add the lemon juice, zest, and the fresh parsley. Cook for one minute longer until shrimp are just pink. Place shrimp on a serving platter, and watch them disappear.