Thursday, August 6, 2020

Quick Cole Slaw

This is great for summer, game day get togethers, holidays or anytime.

I shredded the vegetables by hand, but you can use pre shredded cabbage, carrots instead.

1 medium each shredded: head cabbage, onion
5 carrots shredded
3/4 - 1 c. light mayo
1/4 tsp. each: salt, pepper
pinch white pepper

Remove outer leaves of cabbage rinse, cut in half.

Peel, rinse onions, cut in half.

Rinse, cut ends from carrots, cut in half.

Using a clean grater, shred onions, carrots, cabbage into a clean mixing bowl. You can also use a food processor.

If using packaged shredded cole slaw mix, omit previous step.

Fold in mayo, add salt and pepper, toss to coat.

Serves 4 - 6.











Monday, July 27, 2020

Opening Day Dip

Baseball is back.

Who doesn't love to snack when they're watching the home opener for the Tigers.

This is great when you're watching the Tigers or anytime.

GO TIGERS!

2 c. low fat greek yogurt
1 - 2 T. dried onions 
1 - 2  cloves fresh garlic crushed chopped
1/4 tsp each: salt, pepper
1/2 - 1 tsp. each: dried parsley, dried chives, dried shallots

1/8 tsp. red pepper flakes

Peel, crush, chop garlic.

Combine all ingredients in a bowl. 

Mix with a clean fork, put in fridge until ready to serve.

Serves 8.

Thursday, July 23, 2020

Summer Shandy Spritz

This is great for watching opening week of baseball season, relaxing in the yard, game day or anytime.

I've used club soda & 1 orange for this, but you can also use sparkling water or your favorite citrus fruit too.

6 c. (4 bottles or cans) light beer 
4 c. approx. (1 liter) club soda
Ice
1 orange

Rinse, cut 4 slices from orange, quarter rest of orange & set aside.

Place orange quarters in bottom of clean pitcher.

Muddle orange with the back of a clean wooden spoon, add ice.

Open beers & pour beer over ice into the pitcher.

Poor club soda over beer, stir to mix.

Place pitcher in refrigerator until ready to serve.

When ready to serve, pour shandy into 4 clean glasses.

Garnish glasses with orange slices. 

Serves 4.




Tuesday, July 14, 2020

Hollandaise Sauce

Hollandaise Sauce is one of the most important sauces in French cooking.

This is perfect over eggs, vegetables, chicken or fish.

4 eggs yolks
1/8 - 1/4 tsp. each salt, pepper 
1/3 - 1/2 stick butter (cut up)
1 - 2  tsp. fresh lemon juice (adjust amount)

Crack eggs and carefully separate yolks into a large heat proof bowl or a double boiler.

 Add lemon juice, salt and pepper. 

Whisk until blended. 

Bring water to boil in a medium pot or bottom of the double boiler. 

Lower heat to simmer. 

Place bowl with eggs over pot, add butter, keep whisking and cook for 5 - 8 minutes or until sauce is thickened. 

Serves 4.

Saturday, July 11, 2020

Cherry Limeade

This is perfect for a hot summer day or anytime.

2 - 3 c. prepared limeade
4 - 6 c. lemon lime soda
1 jar Marschino cherries
Ice

Place ice in bottom of pitcher.

Over ice combine lemon lime soda, prepared limeade, jar of cherries. 

Stir to mix.

Place pitcher in refrigerator to chill until ready to serve.

Serves 4 - 8.

Saturday, July 4, 2020

Red, White and Blue Berry Shortcake

This is a great dessert for the 4th of July or anytime.

If you don't have Shortcake pastry shells, you could even do this with canned biscuits.

If you don't have blueberries or strawberries, you can even do this with raspberries or blackberries.

1  1  1/2 c. each: sliced fresh strawberries, fresh blueberries, prepared whipped cream 
4 shortcake pastry shells
1/8 tsp. balsamic vinegar (optional)
1/2 - 3/4 tsp. sugar (regular or diatetic)

Rinse blueberries and strawberries.

Remove stem from strawberries, cut strawberries into slices.

In a bowl combine strawberries blueberries. 

Drizzle vinegar and sprinkle sugar over berries. Toss to coat.

Place in refrigerator to marinate for a few hours to serve.

To serve: 

 Place pastry shell on a plate, spoon berries over the shell.

Top shortcake with whip cream.

Serves 4.






Saturday, June 27, 2020

Chef Salad

Summer is the perfect season for fresh produce and satisfying salads 

This is great for a summer lunch, dinner or anytime.

2 hard boiled eggs, peeled, chopped
1 c. each: chopped cooked chicken, chopped cooked ham
1 c. each: romaine lettuce, baby spinach, spring mix
1 c. each: chopped onions, cucumber, tomatoes
1/2 c. chopped cheese

Chop cooked chicken and ham, set aside.

Peel, chop eggs, set aside.

Peel, rinse, chop onion, set aside.

Rinse, chop cucumbers and tomatoes, set aside.

Cut cheese into chunks, set aside.

When you're ready to assemble salad, rinse and pat dry lettuce, spring mix.

Rinse, snip ends from spinach leaves, set aside.

Place lettuce, spinach leaves and spring mix in a salad bowl.

Arrange chicken, ham, eggs, tomatoes, cucumbers, onions cheese on top of lettuce in the bowl.

Serves 4.

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