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

Super Bowl Ideas

1. Signature Baked Macaroni and Cheese

2. Meal-in-a-Bite Nachos

3. Chili with Tortellini

4. Mexican Breakfast Casserole

5. 2-in-1 Cheese Dip

6. Bacon Ranch Potato Salad

7. Jalapeno Popper Chicken Quesadillas

8. Loaded Tex-Mex Beef Enchiladas

9. Buffalo Shrimp

10. Hot Chili Dip

11. Chipotle Chicken Salad

12. Sweet Chile Hot Wings

13. Creole Stuffed Mushrooms

14. Bacon Wrapped Scallops with Cilantro Chili Mayo

15. Crowd Pleasing Clam Dip

16. Suddenly Salad Bacon and Ranch Copycat

17. Southwestern Pinwheels

18. Buffalo Chicken Tenders

Pasta Salad Italiano

Many years ago, I clipped this recipe from the back of a pasta box. I’m so glad I did, as I have since been unable to find this recipe anywhere. I am always in favor of fresh ingredients, whenever possible. However, this is one of those “rare” recipes that actually tastes better using dried herbs and prepared garlic. I tried to substitute fresh garlic and basil, but the results were disappointing. It actually “mellowed” the flavors. Go figure. Just goes to show that sometimes “simple” is better. Preparation may be simple, but there is nothing simple about the taste. Red wine vinaigrette, infused with a brazen blast of garlic and basil, and a hint of crushed red peppers (for a subtle heat), meld together creating a bold taste of Italy. This is a perfect pasta salad for pot-lucks, barbeques, football parties, tailgating, anytime you need a quick and flavorful side dish. Paired with a glass of wine, you can just imagine yourself dining in an outdoor café in Italy.

As I said, preparation is a breeze. Cook, drain and cool pasta. Penne pasta works well for this recipe.

In small bowl, combine red wine vinaigrette, basil, garlic, crushed red pepper flakes and salt. Whisk together to combine.

Meanwhile seed and chop Roma tomatoes. I like to fully remove the pulp of the tomato. If you leave it in, it will water down the pasta. (Can’t have good leftovers if the pasta is watered down.) The easiest way to remove the pulp is to cut the tomato in half lengthwise, then, using a spoon, scoop out the pulp. Then just dice up the shell of the tomatoes. It’s also more visually appetizing when added to the salad without the pulp.

Pour the vinaigrette mixture over the cooked pasta, stirring well to combine. Add chopped tomatoes and stir again. You can leave some set aside to use as a garnish before serving.

Serve chilled, or at room temperature. Garnish with additional chopped tomatoes (optional) and grated Parmesan cheese.

PASTA SALAD ITALIANO
Posted by: www.meldingmagic.com

 
INGREDIENTS:

• 1 package (16-oz) penne pasta, cooked, drained and cooled
• 1 cup (8-oz) red wine vinaigrette dressing, plus more to "freshen up" pasta before serving
• 3 Tablespoons dried basil leaves
• 1-1/2 Tablespoons minced garlic            
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• 6 Roma tomatoes, seeded and chopped
• 1/3 cup grated Parmesan cheese             

DIRECTIONS:

1. In small bowl, whisk together wine vinaigrette dressing, basil, garlic, crushed red pepper and salt.
2. Pour vinaigrette mixture over prepared pasta; stirring well to combine. Add chopped tomatoes and
    stir again to evenly distribute.
3. Before serving, stir pasta again and add more red wine vinaigrette dressing, if needed.  Sprinkle
    Parmesan cheese over pasta; toss.
4. Serve chilled or at room temperature.

Creamy Macaroni Salad

Whenever I prepare potato salad, I also like to whip up a batch of macaroni salad. After all, there’s all those fresh veggies left from the preparation of the potato salad. Why waste them? I know, it’s a lot of carbs; and you probably won’t fit into your bathing suit. But, autumn is nearing, and no one is going to notice those extra pounds in a big ole’ sloppy sweater.

I like to add tuna to my macaroni salad, but I realize some people just don’t like to mix fish with cold pasta, so, by all means, feel free to omit the tuna. I marked it as “optional” in my ingredients list, for this reason.

Start by cooking 16 ounces of pasta according to package directions.I always look for an elbow shaped pasta with twists and grooves, as it soaks up the flavors better. During the last 5 minutes of cooking, add frozen peas to the water. Baby peas are my preference, as they cook up crisp, tender. In a colander, rinse the pasta and peas under cold water, and drain well.

Meanwhile, in a small bowl, combine the mayonnaise, vinegar, sugar and packet of dry Good Seasons Zesty Italian dressing. Mix well with a wire whisk. Season to taste with salt and pepper. Set aside.

Drain tuna, break up into smaller chunks, place in small bowl and set aside. Chop red pepper, shred carrots, dice celery and chop onion. Once again, as with my potato salad, I like to keep the veggies in separate containers so I can layer the ingredients before mixing with dressing (for more even distribution).

Combine about 1/3 of the cooked pasta, peas, red pepper, carrots, onions, celery and tuna in large mixing bowl. Repeat layering until all ingredients are in bowl. Stir in seasoned dressing, starting with 1 cup and adding more, as desired. (And, yes, I do add the whole 2 cups of dressing. Sinfully good!) Stir until evenly coated.

Cover and chill until ready to serve. As promised, nice and creamy, even after refrigeration.

CREAMY MACARONI SALAD
Posted by: www.meldingmagic.com

 
INGREDIENTS:

• 16 ounces elbow macaroni
• 2 (5 ounce) cans tuna, drained (optional)
• 1 red pepper, seeded and chopped
• 1 cup carrots, shredded
• 1-1/2 cups frozen peas
• 1 to 1-1/2 cups celery, diced
• 1/2 red onion, finely chopped

Seasoned Dressing:

• 2 cups mayonnaise
• 1 Tablespoon balsamic vinegar (or red wine vinegar)
• 1 teaspoon sugar
• 1 envelope DRY Good Seasons Zesty Italian dressing
• Salt & freshly ground pepper to taste

DIRECTIONS:

1. Cook pasta according to package directions. Last 5 minutes of cooking, add frozen peas to the water,
    cooking until still slightly firm. Rinse pasta & peas under cold water and drain well.
2. Meantime, in small bowl, combine mayonnaise, vinegar, sugar, and whole packet of dry Good Seasons
    Zesty Italian. Add salt and pepper to taste. Mix well with wire whisk.
3. Combine cooked pasta, peas, chopped red pepper, shredded carrots, onions and celery in large bowl.
    Add drained tuna. Stir in seasoned dressing, starting with 1 cup and adding more as desired. Stir until
    evenly coated.
4. Cover and chill until ready to serve.