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.

Baked Herb Steak Fries

French fries go with everything. It’s a quick and easy side dish option that the whole family loves. But, the thought of cleaning up the mess from deep frying can easily dissuade you from making your own. So, out comes the bag of frozen fries that you can easily pop in the oven. While that’s a convenient solution, there’s another option that’s just as simple and even tastier. Slice russet potatoes into wedges (a.k.a. Steak Fries), toss with olive oil, herbs and seasonings and bake for 35 minutes. You will be amazed at the final result. These wedges come out so crispy and flavorful, you may never buy frozen again. And the thick cut of the steak fries makes it a perfect accompaniment for any meal that needs a hearty touch.

  

Missing from photo: onion powder

Preheat oven to 425° F. Line a baking sheet with aluminum foil. Spray with non-stick cooking spray.

Mince garlic.

Scrub potatoes, but do not peel. Cut each potato in half lengthwise. Then cut each half, lengthwise, into 4 equally sized wedges. 

My potatoes were on the large side, so I increased the amount of oil and seasonings used. If your potatoes are smaller, go with the lower quantity indicated in recipe below.

In large re-sealable plastic bag, combine oil and seasonings. Add cut potatoes to bag and seal. Shake and roll the bag to thoroughly coat the potato wedges.
 

Place potatoes in single layer on baking sheet. Bake for 35 minutes, or until crispy on the outside and tender on the inside, flipping occasionally so they don’t stick to pan.

Sprinkle with additional salt, if desired. Serve immediately.

BAKED HERB STEAK FRIES
Posted by: www.meldingmagic.com

INGREDIENTS:

• 4 medium russet potatoes
• 1/4 to 1/3 cup olive oil
• 4 cloves garlic, minced
• 1/2 to 3/4 teaspoon dried rosemary
• 1/2 to 3/4 teaspoon dried oregano
• 1/2 to 3/4 teaspoon dried thyme
• 1/2 teaspoon onion powder
• 3/4 teaspoon paprika
• 1/2 to 3/4 teaspoon freshly ground black pepper
• 1 teaspoon salt

DIRECTIONS:

1. Preheat oven to 425° F. Line a baking sheet with aluminum foil. Spray with non-stick cooking spray.
2. Scrub potatoes, but do not peel. Cut each potato in half lengthwise. Then cut each half, lengthwise,
    into 4 equally sized wedges.
3. In large re-sealable plastic bag, combine oil and seasonings. Add cut potatoes to bag and seal. Shake
    and roll the bag to thoroughly coat the potato wedges.
4. Place potatoes in single layer on baking sheet. Bake for 35 minutes, or until crispy on the outside and
    tender on the inside, flipping occasionally so they don’t stick to pan.
5. Sprinkle with additional salt, if desired. Serve immediately.

Asian-Inspired Pineapple Brown Rice

If you’re looking for an Asian-inspired side dish, this recipe is probably one of the best I have tried in a long time. I couldn’t believe how much flavor was packed into this rice, with so few ingredients. Actually, it was so good, I would even consider skipping the entrée and making this the main event. Easier to prepare than fried rice and far superior to take-out options. And, as an added bonus, it’s a healthier choice, because it’s prepared with brown rice. Want to know how simple this is to make? Sauté brown rice, yellow bell pepper, green onions and ginger in sesame oil just until rice starts to brown. Add soy sauce, undrained pineapple chunks and water; bring to a boil and simmer until done. How simple is that? The pineapple adds a perfect touch of sweetness to the dish, without being overpowering. Usually, I would add garlic (since I add garlic to everything), but it wasn’t needed here. As is, it’s a perfect blend of ingredients, making it fragrant, sweet and savory. No matter how amazing your main entrée is, this side dish is going to steal the spotlight.

Although Basmati Brown Rice is shown, I would suggest substituting regular brown rice (see comments below).

The original recipe, at Skinny Kitchen, calls for Basmati Brown Rice. I would “highly” recommend substituting regular brown rice. Despite all my best efforts, I was unable to get a tender texture with the brown Basmati. I cooked it almost 20 minutes longer, increased the heat, and even added more liquid. But, the end result still had a crispy bite to it. I would even substitute white Basmati rice, just reduce the cooking time. But, this recipe is so good, that doesn’t discourage me from making this again. I just won’t use Basmati brown rice the next time.

Chop bell pepper (red or yellow). Slice green onions. Mince ginger. (I always keep a knob of fresh ginger in the freezer. I cut off what I need, wrap the rest in plastic wrap, place in a resealable plastic bag, refreeze; and I’m good to go the next time I need some fresh ginger.)

Cut pineapple chunks in half, but do not drain liquid. You will be adding the reserved juice to the rice.

Over medium heat, in large nonstick pan, heat sesame oil until hot. Add rice, bell pepper, green onion and ginger. Stirring constantly, sauté until rice begins to brown, 6 to 7 minutes. Remove from heat.

Add soy sauce, pineapple chunks with juice, and water. Stir to blend.

Bring mixture to a boil. 

Cover pan and simmer over low heat until the rice is tender and liquid is absorbed, about 35 to 40 minutes. Let stand for 5 minutes. 

Fluff with fork before serving. 

ASIAN-INSPIRED PINEAPPLE BROWN RICE
Source: Adapted from Skinny Kitchen
Posted by: www.meldingmagic.com

INGREDIENTS:

• 2 teaspoons sesame oil
• 1 cup regular brown rice (or substitute white Basmati*)
• 1 yellow bell pepper, chopped (or substitute red bell pepper)
• 4 Tablespoons green onions, sliced
• 1/2 Tablespoon fresh ginger, minced
• 1 (8-ounce) can pineapple chunks, undrained, cut each piece in half
• 2 Tablespoons soy sauce (preferably low sodium)
• 1-1/3 cups water

DIRECTIONS:
1. Over medium heat, in large nonstick pan, heat sesame oil until hot. Add rice, bell pepper, green
    onions and ginger. Stirring constantly, sauté until rice begins to brown, 6 to 7 minutes. Remove from
    heat.
2. Add soy sauce, pineapple chunks with juice, and water. Stir to blend.
3. Bring mixture to a boil. Cover pan and simmer over low heat until the rice is tender and liquid is
    absorbed, about 35 to 40 minutes. Let stand for 5 minutes. Fluff with fork before serving. 


*NOTE: If substituting white Basmati rice, reduce cooking time accordingly.

Fire Roasted Tomato Bisque

As you know, over the weekend I made my Tex Mex Tuna Melt Panini. When I think of patty melts, I think of grilled cheese, and what goes better with grilled cheese than tomato soup.  I’m ashamed to admit this, but, until now, my version of tomato soup required 2 simple steps: opening a can and heating it. This time, I decided to get a little more adventurous and make my own. Actually, this recipe is not that much more difficult than my go-to version; it still requires opening up cans and heating, but the final result has that distinct “made with love” homemade taste. The inclusion of aromatic ingredients such as garlic, celery and onion add even more depth. Instead of using plain diced tomatoes, I chose fire-roasted. Fire-roasted tomatoes have that subtle smoky flavor that I thought would pair so well with Tex Mex. To give it a slightly thicker “bisque” texture, I added some tomato paste, flour and heavy cream. Heartier than a soup, yet not chunky like a chowder, because you blend the ingredients for a smooth finish. From start to end, this bisque was on the table in less than 30 minutes, proof that you can be enjoying a steaming bowl of hot soup in almost the same amount of time it takes to pop a pre-made one in the microwave. And the taste? There’s just no comparison. Soup is the best homemade meal anyone can make: feeds the body and nurtures the soul!

Note: I doubled the recipe, which would easily feed 8, so if you are looking for smaller “cup-size” portions, then cut the recipe in half. During the cooking process, I ended up transferring my bisque from a large saucepan to a Dutch oven, because it made more than I had originally planned on. But, that’s okay, soup never goes to waste in this house.Chop onion and celery. Mince garlic. Chop basil. Drain tomatoes.
 

In a large saucepan, melt 4 Tablespoons of butter. Add the chopped onion, celery and garlic. Cover and cook over medium-high heat, stirring occasionally, until vegetables just start to brown, about 5 minutes. 

Sprinkle the flour over the vegetables. Reduce heat to medium-low and stir for 1 minute, or until flour is fully incorporated. Add the chicken stock, tomatoes, tomato paste, sugar and basil. Increase heat to medium. Bring to a boil. Cover partially and continue cooking over medium heat, stirring occasionally, until vegetables are tender, about 15 minutes.

Transfer soup, in small batches, to a blender and puree until smooth. If you’ve had any success with an immersion blender, you can use that. You would think that being a kitchen gadget guru that I would own an immersion blender. Actually, I did, but after 2 disastrous attempts, I tossed it. Even on the lowest setting, my kitchen walls, counter and ceiling resembled a Jackson Pollock painting when I was done. Splatter everywhere. (Also, I was not comfortable with the steel blades, as all my cookware has a non-stick finish.) Needless to say, I quickly reverted back to my old stand blender. But, even with a stand blender, you still risk a kitchen nightmare if you try to overfill it. I strongly advise, filling the blender only half-way when pureeing (even if you have to blend in 4 batches, like I did).

 

Return the pureed soup to the saucepan. Add the heavy cream. Cook just until the soup is heated through. Season to taste with salt and white pepper. Stir in the remaining butter.

Ladle the soup into bowls. Garnish with croutons and serve.

 
FIRE ROASTED TOMATO BISQUE
Source: Adapted from Food & Wine Magazine
Posted by: www.meldingmagic.com

INGREDIENTS:

• 6 Tablespoons butter, divided
• 2/3 cup finely chopped onion
• 1/2 cup finely chopped celery
• 2 teaspoons minced garlic
• 6 Tablespoons all-purpose flour
• 8 cups chicken stock (or substitute low-sodium broth)
• 4 (14.5 ounce) cans diced fire roasted tomatoes, drained
• 1 (6-ounce) can tomato paste
• 2 teaspoons sugar
• 2 Tablespoons chopped basil
• 1/2 cup heavy cream
• Salt and freshly ground white pepper (or substitute black pepper)
• Garlic or cheese croutons, for garnish (optional)

DIRECTIONS:

1. In a large saucepan, melt 4 Tablespoons of butter. Add the chopped onion, celery and garlic. Cover
    and cook over medium-high heat, stirring occasionally, until vegetables just start to brown, about 5
    minutes.
2. Sprinkle the flour over the vegetables. Reduce heat to medium-low and stir for 1 minute, or until flour
    is fully incorporated. Add the chicken stock, tomatoes, tomato paste, sugar and basil. Increase heat to
    medium. Bring to a boil. Cover partially and continue cooking over medium heat, stirring occasionally,
    until vegetables are tender, about 15 minutes.
3. Transfer soup, in small batches, to a blender and puree until smooth. (Or, use an immersion blender,
    if you prefer.)
4. Return the pureed soup to the saucepan. Add the heavy cream. Cook just until the soup is heated
    through. Season to taste with salt and white pepper. Stir in the remaining butter.
5. Ladle the soup into bowls. Garnish with croutons and serve.

Creamed Spinach Gratin

Did you know that with some recipes, such as this one for Creamed Spinach Gratin, you are actually better off using frozen spinach over fresh? You actually get more bang for the buck with frozen. You can squeeze a lot of spinach in a 10-ounce box, resulting in more spinach and less volume. It would take over 6 cups of fresh spinach leaves to equal what you get in just one frozen box. And, one cup of frozen spinach has more than 4 times the amount of nutrients in a cup of fresh. Although not always the case with fresh versus frozen vegetables, in the case of spinach, frozen wins. 

Creamed spinach is a steakhouse favorite side dish. This variation kicks it up a notch by adding a trio of cheeses and a crunchy panko topping. The cream sauce is infused with shallots, garlic and nutmeg. Then you toss in the spinach and a blend of freshly grated Parmesan, Romano and Fontina cheeses. Transfer the creamed spinach to a loaf pan, top with even more cheese, and, last but not least, panko crumbs. Rich, flavorful, mouthwateringly elegant in presentation and can be on the table in only 20 minutes. Worried about leftovers? Spoon some creamed spinach gratin in puff pastry, pop it in the oven, and you have a completely new and tasty side dish to serve up the next night.

Missing from pic: butter

Preheat the oven to 450°. Lightly grease a glass or ceramic loaf pan (or spray with non-stick cooking spray).

Dice shallot. Mince garlic. Grate or shred cheeses.

Place thawed spinach in clean dish towel (or layers of paper towels) and squeeze out as much of the water as you can. Set aside. 

In resealable plastic bag, combine the three cheeses. Shake to mix. Set aside for later.

Heat a large skillet over medium heat. Add the butter and olive oil. When the butter has melted and the oil is hot, add the shallot and garlic. Saute for 4 to 5 minutes. Do not caramelize. If they start to brown, reduce the heat. 

Add the heavy cream and nutmeg to the pan. Reduce heat to low. Saute for another 2 to 3 minutes to reduce the cream. (The original recipe called for 5 to 6 minutes, but when I did that the cream reduced to nothing.) 

Add the spinach and half of the cheese mixture. Stir to combine. Season with kosher salt and fresh cracked black pepper. 

If necessary, add more cream. (I must have done a great job of squeezing all the water out of the spinach, because I needed to almost double the amount of cream called for in the original recipe. My best advice is to add cream until you get the creamy texture you desire.)

Pour the creamed spinach into the prepared loaf pan. 

Sprinkle the remaining cheese mixture over the top of the spinach. Evenly sprinkle the panko crumbs over the cheese. 

Bake for 10 to 15 minutes, or until the cheese is melty and the panko is golden brown. 
At this point, I sprinkled another handful of fontina cheese over the top then placed the loaf pan under the broiler for a minute or so to lightly brown. (This step is optional.)

Serve hot!

 
CREAMED SPINACH GRATIN
Source: Adapted from What We’re Eating
Posted by: www.meldingmagic.com

INGREDIENTS:

• 2 (10-ounce) packages frozen chopped spinach, thawed
• 1 Tablespoon butter
• 1/2 Tablespoon olive oil
• 1 small shallot, diced
• 1 clove garlic, minced
• 1 cup heavy cream, plus more if needed
• 1/8 teaspoon nutmeg, freshly ground or grated
• 1/2 cup freshly grated Parmesan
• 1/2 cup freshly grated Romano
• 2/3 cup Fontina, shredded, plus more for garnish (optional)
• 1/2 cup panko crumbs
• Kosher salt and freshly ground black pepper

DIRECTIONS:

1. Preheat the oven to 450°. Lightly grease a glass or ceramic loaf pan (or spray with non-stick cooking
    spray).
2. Place thawed spinach in clean dish towel (or layers of paper towels) and squeeze out as much of the
    water as you can. Set aside.
3. In resealable plastic bag, combine the three cheeses. Shake to mix. Set aside for later.
4. Heat a large skillet over medium heat. Add the butter and olive oil. When the butter has melted and
    the oil is hot, add the shallot and garlic. Saute for 4 to 5 minutes. Do not caramelize. If they start to
    brown, reduce the heat.
5. Add the heavy cream and nutmeg to the pan. Reduce heat to low. Saute for another 2 to 3 minutes to
    reduce the cream.
6. Add the spinach and half of the cheese mixture. Stir to combine. Season with kosher salt and fresh
    cracked black pepper. If necessary, add more cream.
7. Pour the creamed spinach into the prepared loaf pan. Sprinkle the remaining cheese mixture over the
    top of the spinach. Evenly sprinkle the panko crumbs over the cheese.
8. Bake for 10 to 15 minutes, or until the cheese is melty and the panko is golden brown.
9. If desired, sprinkle a little more fontina cheese over the top then place the loaf pan under the
    broiler for a minute or so, to lightly brown. Serve hot.