Creamy Coleslaw

Although I have already posted several different versions of coleslaw on my blog, they all had added ingredients specifically geared towards the enhancement of the dish spotlighted. If I’m looking for a stand-alone BBQ side dish, or a "must have" accompaniment for fish, this is the classic recipe I count on. Coleslaw doesn’t cut it for me if it’s heavily bathed in vinegar. I’m rarely ever satisfied with this side dish when we eat out, as it never lives up to my expectations. Creamy is dreamy for me. I just love the contrast of the crunchy texture of the raw cabbage dressed in silky, creamy goodness. Don’t get me wrong, I understand that coleslaw still needs some vinegar to balance the flavors. That’s what I love most about this recipe, it uses red wine vinegar, so the end result isn't tangy or sour. Simple to make, with all the taste you would expect from old-fashioned, homemade coleslaw. 

Trivia: Did you know that during Bike Week in Daytona, Florida, there is an annual coleslaw wrestling event? Yes, scantily clad women actually wrestle in this common picnic condiment. This takes place at a local bar, appropriately called, The Cabbage Patch. Although it may not be recognized by the Olympics, this roughage-and-tumble sport is very popular among the biker niche and dates back to 1985. But don’t lose your appetite just yet, they don’t tumble around in creamy coleslaw, they square off in a pit of vegetable oil and shredded cabbage.

If you don't want to shred your own cabbage and carrots, just substitute a 16-ounce bag of coleslaw mix. Otherwise, shred 6 cups of cabbage and 1 cup of carrots.




In large bowl, combine shredded cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, garlic powder, onion powder, pepper and seasoned salt. (I recommend using a good quality imported red wine vinegar.)

Toss dressing into cabbage mixture. 

Let chill for a while so the flavors have a chance to meld. The longer it chills, the creamier it gets. Yummm!

CREAMY COLE SLAW
Source: Robert Irvine, Dinner Impossible
Posted by: www.meldingmagic.com

INGREDIENTS:

• 6 cups shredded cabbage (or substitute a 16-ounce bag of coleslaw mix, and omit carrots below)
• 1 cup shredded carrot (if not using mix)
• 1 cup mayonnaise
• 1/4 cup good quality imported red wine vinegar
• 1 teaspoon celery seed
• 1/4 cup sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/2 teaspoon seasoned salt

DIRECTIONS:

1. In large bowl, combine cabbage and carrots.
2. In smaller bowl, make dressing by combining mayonnaise, red wine vinegar, celery seed, sugar, garlic
    powder, onion powder, black pepper and seasoned salt.
3. Toss dressing into cabbage mixture.
4. Let chill for a while before serving

Shrimp Pasta Salad

Whenever I want to make my summer pasta salads just a little more special, I transform it into a seafood salad by adding plump, juicy shrimp. But, I find that just adding shrimp to seasoned mayo and pasta doesn’t elevate the flavors enough.  So, to really pump up the zest, I combine the seasoned mayo with a spicy homemade Thousand Island dressing. Not only does it make the colors more vibrant, but it adds a little boldness to the dish, giving the shrimp the recognition it deserves. Whether serving as a cook-out side dish, or a weeknight main meal, this Shrimp Pasta Salad is sure to become a summertime favorite.

Chop celery and red onion. If using raw shrimp, peel, devein and cook shrimp.

Prepare Spicy Thousand Island Dressing:  In small bowl, combine mayonnaise, chili garlic sauce, Sriracha, ketchup and relish. Chill until ready to use.

Cook pasta according to package directions. The last 3 minutes, add peas to water.

Rinse in cold water and drain thoroughly. Transfer cooked pasta with peas to large serving bowl. Stir in cooked shrimp. 

In separate mixing bowl, combine 1 cup mayonnaise, Old Bay Seasoning, lemon juice and all of prepared Spicy Thousand Island Dressing. Whisk well to combine. 

Add as much, or as little, of the mayonnaise mixture to pasta as desired, stirring well to combine. Cover and refrigerate any remaining mayonnaise mixture. Chill pasta salad for several hours. As with any cold pasta salad, the pasta will absorb much of the dressing. Before serving pasta, add additional mayonnaise mixture to desired consistency.


Serve on a bed of lettuce.

SHRIMP PASTA SALAD
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 (16-ounce) package shell pasta
• 1-1/2 cups finely chopped celery
• 1/2 cup chopped red onion
• 2 pounds small shrimp, cooked
• 1 cup mayonnaise
• 1 Tablespoon lemon juice
• 1 teaspoon Old Bay Seasoning
• Salt and pepper, to taste

Spicy Thousand Island Dressing:

• 1 cup mayonnaise
• 2 Tablespoons Sambal Oelek (chili garlic sauce)
• 1 Tablespoon Sriracha
• 1 Tablespoon drained relish
• 1 Tablespoon ketchup

DIRECTIONS:
1. Prepare Spicy Thousand Island Dressing:  In small bowl, combine mayonnaise, chili garlic sauce,
    Sriracha, ketchup and relish. Chill until ready to use.
2. Cook pasta according to package directions. The last 3 minutes, add peas to water.
3. Rinse in cold water and drain thoroughly. Transfer cooked pasta with peas to large bowl. Stir in
    cooked shrimp.
4. In separate mixing bowl, combine 1 cup mayonnaise, Old Bay Seasoning, lemon juice and all of
    prepared Spicy Thousand Island Dressing. Whisk well to combine.
5. Add as much, or as little, of the mayonnaise mixture to pasta as desired, stirring well to combine.
    Cover and refrigerate any remaining mayonnaise mixture. Chill pasta salad for several hours. As with
    any cold pasta salad, the pasta will absorb much of the dressing. Before serving pasta, add additional
    mayonnaise mixture to desired consistency.
6. Serve on a bed of lettuce.

Mojo Marinated Beef Fajitas

When we first moved to North Carolina, we had to spend the first week after our closing in a hotel because our moving company was delayed.The hotel just happened to be across the street from a Chili’s restaurant. So, guess where we ate every night? That’s when Mike developed an insatiable appetite for fajitas. So, once we were settled in our new home, I knew I was going to have to find a “go-to” recipe for beef fajitas, or we’d be eating out every night. Typically, you use a tougher cut of meat for beef fajitas, like skirt or flank steak. So, the right marinade is crucial to success. What makes this Tyler Florence recipe so special is the mojo marinade. Merriam-Webster defines “mojo” as “a power that may seem magical,” and that pretty much describes this marinade to a tee. The flavors are vibrant, bold and aromatic. I don’t usually care for beef fajitas, but the first time I made these, the smell was so enchanting, it won me over. And, unlike some other marinades, the flavors of this one really penetrate the meat. The original recipe calls for marinating the beef for 2 to 4 hours, but I found that you get the best results by tenderizing overnight (or longer), especially if you don’t cut your meat into strips beforehand. I prefer to grill the steak whole, let rest, then slice into strips. The mojo is a mixture of freshly squeezed orange juice, fresh lime juice, olive oil, garlic, chipotle chiles, cilantro, cumin and salt. Then you top it with peppers and onions that have been grilled in a mixture of olive oil and lime juice; and serve on warmed tortillas. These fajitas are so flavorful, you’ll pass on the optional garnishes. 

If you can get your hands on one of these meat tenderizers, it is well worth the investment. I bought this 48-blade Jaccard from Cooking.com. What I love about it is it pierces the meat thoroughly, not only tenderizing, but allowing the marinade to soak into the fibers of the meat. (Plus, it’s completely dishwasher safe, which is always a bonus.) I don’t think I’d ever go back to pounding meat again. This works like a charm. (No, this is not an endorsement, just a helpful tip.)

Juice the orange and 2 limes.

In blender, or food processor, combine all marinade ingredients. Puree until smooth. 

Transfer to a re-sealable plastic bag. Add steak. Seal and shake to coat. Refrigerate overnight. (I usually put mine in the refrigerator about 5:00 PM the day before, then grill it the next day around the same time, so it marinates for 24 hours.)

Clean and thinly slice bell peppers and onion(s). Place peppers and onions in large re-sealable plastic bag. Add olive oil and lime juice. Shake to coat.

Transfer peppers and onions to an aluminum (disposable) pan.

Preheat grill. 

Place pan of peppers and onions on the grill. Cook until they just start to wilt (crisp, tender). 

Cover with aluminum foil and place on unheated side of grill (indirect heat), while you cook steaks.

Drain the marinade from the beef. Season steak with salt and pepper. Grill the steak over medium-high heat for about 4 minutes per side, or until internal temperature reaches 135° F. (medium done, which works best for this cut of beef). Let beef rest. 

Meanwhile, place a tortilla on grill and let char 30 seconds to 1 minute. Flip the tortilla to quickly heat other side. Repeat with remaining tortillas. Wrap in foil to keep warm.

Slice beef into strips by cutting against the grain (or at a 45° angle across grain).

To serve: Spread some guacamole on tortilla (if desired), top with a few slices of steak, then peppers and onions. I had to omit the guacamole (as Mike despises it).  :(
Additional garnishes include salsa, sour cream and shredded cheese.

 
MOJO MARINATED BEEF FAJITAS
Source: Tyler Florence, The Food Network
Posted by: www.meldingmagic.com

INGREDIENTS:

Marinade (mojo):

• 1 orange, juiced
• 2 limes, juiced
• 4 Tablespoons olive oil
• 2 garlic cloves, roughly chopped
• 3 chipotle chiles, in adobo sauce
• 3 Tablespoons roughly chopped cilantro
• 1 teaspoon ground cumin
• 1 teaspoon salt

Fajitas:

• 2 to 2-1/2 pounds skirt or flank steak
• Salt and pepper
• 1 large, or 2 small green peppers, thinly sliced
• 2 red bell peppers, thinly sliced (or use 1 red and 1 yellow for more color)
• 1 to 2 large onions, thinly sliced
• 1 lime, juiced
• 2 Tablespoons olive oil
• Flour tortillas

Optional Garnishes:

• Prepared guacamole
• Salsa
• Sour cream
• Shredded cheese

DIRECTIONS:
 
1. Tenderize beef. In blender, or food processor, combine all marinade ingredients. Puree until smooth.
    Transfer to a re-sealable plastic bag. Add steak. Seal and shake to coat. Refrigerate overnight.
2. Clean and thinly slice bell peppers and onion(s). Place peppers and onions in large re-sealable plastic
    bag. Add olive oil and lime juice. Shake to coat. Transfer peppers and onions to an aluminum
    (disposable) pan.
3. Preheat grill.
4. Place pan of peppers and onions on the grill. Cook until they just start to wilt (crisp, tender). Cover
    with aluminum foil and place on unheated side of grill (indirect heat), while you cook steaks.
5. Drain the marinade from the beef. Season steak with salt and pepper. Grill the steak over medium-
    high heat for about 4 minutes per side, or until internal temperature reaches 135° F. (medium done,
    which works best for this cut of beef). Let beef rest.
6. Meanwhile, place a tortilla on grill and let char 30 seconds to 1 minute. Flip the tortilla to quickly heat
    other side. Repeat with remaining tortillas. Wrap in foil to keep warm.
7. Slice beef into strips by cutting against the grain (or at a 45° angle across grain).
8. To serve: Spread some guacamole on tortilla (if desired), top with a few slices of steak, then peppers
    and onions. Additional garnishes include salsa, sour cream and shredded cheese.

Buffalo Chicken Pasta Salad

Was April Fools’ Day rescheduled this year? After a week of temps in the high 80’s, we took a drastic tumble down to the 30’s last night. This recipe for pasta salad has as much of a contrast in temps as the current weather pattern. Imagine a nice cool summer macaroni salad, then pair it with the spicy heat of Buffalo wings. It’s kind of like a roller coaster for your palate. Savory pasta tossed with blue cheese dressing, hot sauce, celery, red onion and cooked chicken. Makes a perfect lunch, side dish, or party-pleasing take-a-along. This is another one of those super versatile dishes. You can cut back on the heat or kick it up a notch, add more veggies (or just change them up completely), substitute ranch dressing (if you’re not a fan of blue cheese), add blue cheese crumbles (or another cheese of your choice), and substitute rotisserie chicken (to save on time). If you love pasta and you love Buffalo chicken wings (and you love easy), this is the salad for you. This is what I call “summer comfort food.”

I usually oven “poach” my chicken breasts. The chicken always comes out moist and tender, without drying out. I just season the breasts with a sprinkling of dried thyme, dried rosemary, salt and pepper; add about 1/2-inch of water to the baking dish, cover, and bake at 375° F. until done. 

However, with this recipe, you can substitute cut-up rotisserie chicken, leftover chicken, grilled chicken strips, whatever works best for you. 

Dice chicken.

Chop celery and onion (and any other veggies you want to include).

Meanwhile, prepare pasta according to package directions. Rinse under cold water and drain thoroughly.

In bowl, combine the whole jar of blue cheese dressing with hot sauce. I added 1 cup of hot sauce, which I felt was a perfect balance of heat for us. But again, adjust the heat to your liking. Fire it up, or cool it down! Similar recipes online call for “3/4 of a bottle of Frank’s Hot Sauce,” but they don’t specify bottle size. I’m assuming a standard bottle size is 12-ounces, so you would use 9 ounces of hot sauce if that’s the case. But, precision is not at all necessary here. Start with 3/4 cup, taste, then add as much as you want.

In large bowl, combine cooked pasta, dressing/hot sauce mixture, celery, onion and diced chicken. Stir well to incorporate all ingredients. Add salt and pepper, to taste. 

Cover and chill until ready to serve.

BUFFALO CHICKEN PASTA SALAD
Source:  Simply Alli
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 box (16-ounces) Rotini pasta (or pasta of your choice)
• 1 jar (12-ounces) Marie’s Blue Cheese Salad Dressing, or substitute equal amount of Ranch Dressing
• 1 to 1-1/4 cups Hot sauce, whatever brand you prefer (or adjust amount to your taste)
• 2 to 3 cooked chicken breasts, diced (or adjust amount to your liking)
• 5 to 6 stalks celery, chopped
• 1/2 to 1 whole red onion, chopped (or adjust amount to your taste)

DIRECTIONS:

1. Cook pasta according to package directions. Rinse under cold water. Drain thoroughly.
2. In bowl, combine jar of salad dressing with hot sauce. Start with 3/4 to 1 cup of hot sauce, then
    adjust to taste.
3. In large bowl, combine pasta, dressing mixture, celery, onions and diced chicken. Mix thoroughly to
    combine. Add salt and pepper to taste.
4. Cover and chill until ready to serve.

Mozzarella Stuffed Turkey Burger

My first experience with a stuffed burger was when Rachael Ray introduced her Inside-Out Burger. It was love at first bite. That was a while ago, and since then, stuffed burgers have become increasingly popular. I can see why. Instead of piling all those extras on top of the burger, which often makes for sloppy and awkward eating, you get all those flavors within the burger. Brilliant! Recently I invested in a new kitchen gadget: a Cuisinart 3-in-1 Burger Press. I figured preparation would be so much easier with a gadget that actually puts a pocket in the burger for you, giving you ample room to stuff it with ingredients of your choosing. This past weekend I gave it the first trial run. The instructions that came in the package left a lot to be desired; so I followed the directions that someone who had reviewed this item posted on Amazon. Her instructions worked better. I was also disappointed that there was no recipe booklet included, as I was hoping to get a little inspiration beforehand. Despite that, no regrets on this purchase. If you spray the plastic parts with non-stick cooking spray before use; and make your top patties first, then set aside; this burger press works like a dream. I plan on getting a lot of use out of my new kitchen toy. (This is not a reimbursed product endorsement; I just thought it would be helpful to share this info, especially if you're curious about new kitchen gadgets, like me.) Don't worry, you don't have to run out and buy a burger press to make this recipe. Just put stuffing mixture between 2 patties and seal.

I got the idea for this turkey burger recipe from ©Eating Well Magazine, but I put my own spin on it and the final result was amazing! First, I combined ground turkey with green onions, garlic, Worcestershire sauce, lemon zest, oregano, salt and pepper. I then formed mixture into top and bottom patties. I filled the bottom patty cavity with a mixture of freshly shredded mozzarella cheese and chopped fresh basil. Meanwhile, I heated Marinara sauce for dressing the burgers. Now for the best part: I served these burgers on seasoned focaccia bread. To make the bread, I unrolled a can of Pillsbury® Refrigerated Classic Pizza Crust, then brushed with olive oil, sprinkled with Herbs de Provence seasoning and generously coated with Parmesan cheese. I cut the bread into squares large enough to accommodate the burgers. To call these turkey burgers tasty would be an understatement. These were phenomenal!

Olive Oil in pic is not needed for burgers (but is needed for foccacia. I'll show foccacia ingredients below).

Preheat oven to 350° F.  Line a baking sheet with aluminum foil.

Preheat grill.

Chop green onions. Mince garlic. Zest lemon. Shred mozzarella cheese (if not using pre-shredded). Chop basil.

In small bowl, combine 1/2 of shredded mozzarella and chopped basil.

Spray all parts of burger press with non-stick cooking spray. (The burgers will stick to plastic parts without spraying before use.)

In bowl, combine ground turkey, scallions, garlic, Worcestershire sauce, lemon zest, oregano, salt and pepper. Gently combine, without over mixing, until evenly incorporated. 

Using the burger press, I got 3 burgers (tops & bottoms) from 1 pound of turkey. So, divide the meat into 3 portions. Use a little less than half of each third for the top patty. Put the top patty aside on a plate.

Fill bottom cavity of each patty with mozzarella mixture. Place top patty over. Press down with burger press top. Release from burger press. (The bottom portion of the press pushes up to release the burger.) 

Repeat for next two burgers, again spraying all parts of burger press before making each burger.
 
If necessary, using your fingers, seal around edges of burger to keep filling intact. 

Meanwhile, heat marinara on stove top.

Cook burgers on pre-heated grill, turning once, until an instant-read thermometer inserted in center registers 165° F., 8 to 10 minutes total.

Olive oil missing from pic (which is in pic above instead).

While burgers are cooking, prepare focaccia bread. Unroll pizza dough onto baking sheet, evenly shaping into a rectangle. With fingertips, make indentations on top of dough several inches apart. Brush with oil. Sprinkle with garlic powder, Herbs de Provence (or Italian seasoning) and Parmesan cheese. 

Bake 12 to 15 minutes, or until golden brown. 

Cut focaccia bread into squares a little larger than burger. 

To assemble burgers: Spread 3 Tablespoons of marinara on focaccia square bottoms. Top with burger, then 3 more Tablespoons of marinara, and sprinkle with remaining mozzarella. Top with 2nd square of focaccia bread.

 
MOZZARELLA STUFFED TURKEY BURGERS
Source: Adapted from ©Eating Well Magazine
Posted by: www.meldingmagic.com

INGREDIENTS:

Turkey Burgers:

• 1 pound lean (93%) ground turkey
• 1/4 cup finely chopped scallions
• 2 teaspoons minced garlic
• 2 teaspoons Worcestershire sauce
• 1 teaspoon freshly grated lemon zest
• 1/2 teaspoon dried oregano
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 8 ounces fresh mozzarella, shredded, divided
• 2 Tablespoons finely chopped fresh basil
• Marinara sauce, homemade or jarred

Focaccia Bread:

• 1 can (13.8 ounces) Pillsbury® refrigerated classic pizza crust
• 1 Tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Herbs de Provence, or Italian seasoning
• 1/4 cup grated Parmesan cheese

1. Preheat oven to 350° F.   Line a baking sheet with aluminum foil. (This is for focaccia bread.)
2. Preheat grill.
3. In bowl, combine turkey, scallions, garlic, Worcestershire sauce, lemon zest, oregano, salt and
    pepper. Gently combine without over mixing, until evenly incorporated. Form into 6 patties (3 for top,
    3 for bottom).
4. In small bowl, combine 1/2 cup shredded mozzarella with basil. Place an equal amount in the center
    of 3 patties. Cover with remaining patties and crimp the edges closed.
5. Meanwhile heat marinara sauce on stove top.
6. Cook burgers on pre-heated grill, turning once, until an instant-read thermometer inserted in center
    registers 165° F., 8 to 10 minutes total.
7. While burgers are cooking, prepare focaccia bread. Unroll pizza dough onto baking sheet, evenly
    shaping into a rectangle. With fingertips, make indentations on top of dough several inches apart.
    Brush with oil. Sprinkle with garlic powder, Herbs de Provence (or Italian seasoning) and Parmesan
    cheese. Bake 12 to 15 minutes, or until golden brown.
8. Cut focaccia bread into squares a little larger than burger.
9. To assemble burgers: Spread 3 Tablespoons of marinara on focaccia square bottoms. Top with burger,
    then 3 more Tablespoons of marinara, and 1 Tablespoon of remaining mozzarella.