Coleslaw (Paula Deen)

I made BBQ pulled pork sandwiches last night and topped them off with this version of Paula Deen's coleslaw recipe. They were delicious! Find her original recipe HERE. 

You will need:

• 1/2 large carrot, grated
• 1/2 cabbage head
• 1/2 cup mayonnaise
• 1/4 teaspoon coarsely ground black pepper
• 1 tablespoon sugar
• 1/2 teaspoon lemon-pepper seasoning
• 1 tablespoon white vinegar

Directions:

 Slice the cabbage thinly. Mix the cabbage together with the carrot. In a separate bowl, mix the remaining ingredients together and allow to stand for a few minutes. Combine the mayonnaise mixture with the vegetables and toss. Chill for 1 hour. You can jazz up this recipe by adding grated or thinly sliced apple, or craisens. But when using to top BBQ pork sandwiches I like to keep it simple.

Bruce's Dip

The name of the dip says nothing about it. This recipe is my favorite so far from Gwyneth's cookbook "My Father's Daughter."

Named after her father (apparently his favorite summertime snack), this is a mayo/sour cream based dip flavored with capers (yum!), and fresh herbs. I have eaten said dip in an avocado half, and died and went to heaven. But when you eat through all your avocados you can use your leftovers on a roasted chicken sandwich!

I ate my sammy with a side of Sauteed Baby Beans with Artichokes and Green Olives (find that recipe HERE).

Eating Gwyneth food makes me feel sexy. And that is priceless.

You will need:

- 1 cup Vegenaise (because it's healthier, but feel free to use regular good quality Mayo)

- 1/2 cup Sour Cream

- 2 tablespoons finely chopped fresh parsley

- 1/2 teaspoon Dijon Mustard

- 2 scallions, finely sliced

- 1 clove garlic, pealed and minced or pushed through a press

- 1/2 teaspoon fresh lemon juice

A few fresh grinds black pepper

Pinch coarse salt

- 1 1/2 tablespoons capers, finely chopped

- 1/4 teaspoon celery seeds

Directions:

Mix it all up.

Homemade Big Mac's, with Class.

I should be writing a German paper right now.

If anyone could class up a Big Mac it's Ina. The basics for a burger Big Mac style: hamburger meat, cheddar cheese, ice burg lettuce, and thousand island (aka "special sauce"). Ina helped me make that special sauce mo' special.

Thousand Island for Big Girls
(big refers to maturity, not girth-- toward size I am indifferent, but mature the hell up.)

Ingredients:

- 3/4 cup mayonnaise
- 1/4 cup ketchup
- 1 teaspoon minced capers
- 1 teaspoon minced gherkins
- 1 tablespoon sweet pickles
- 1 teaspoon lemon juice
- Pinch kosher salt
- Pinch freshly ground black pepper

Directions:
Place the mayonnaise, ketchup, capers, gherkins, sweet pickles, lemon juice, salt and pepper in a bowl, and stir until blended. Great on your homemade Big Mac, also great on shrimp and fish!

I don't add to much to my hamburger meat when I make these burgers, just a little salt and pepper and some garlic powder.

I do toast my hamburger bun, and I like to use my mother-in-laws roll recipe for my buns when I have time to make them, the recipe for her rolls is HERE.

Creamy Green Bean and Orzo Salad (7/6/2010)

I would like to declare a victory for myself in this latest battle of Carissa vs. Blogger. I have been trying for forever to get a certain gadget I have since learned is called a "LinkWithin" to appear on my blog. A huge thanks to Holly at Phe.mom.enon for answering the big question. Now at the end of every post there will be links to similar recipes/posts.
May I tell you all a little about were I am living? I live in an apartment complex called Remmington in Midvale, Utah. I have lived here for almost exactly 3 years. The first two passed without incident, but this last one (and I blame it on the economy, really) has been, as Gwen Stefani so wisely puts it, B.A.N.A.N.A.S.

Incident One: Jacob goes down to the soda machine to get a soda and sees a couple having sex in our apartment pool. I can't believe it, so I walk down to check it out. Yep. My response? Call apartment management. Yuck.

Incident Two: I stop by the Walgreen's located immediately across the street from my complex, and witness a prostitution deal go down involving a girl who looks about 17. And yes, I am SURE that's what it was. You don't just wear cut-off denim booty shorts and fishnets in the middle of winter. Not in Utah (unless you want to be stoned into unconsciousness by members of the Mormon Relief Society). My response? Call 911.

Incident Three: A mere 2 months later Jacob and I are awakened by the sound of fighting. We look out our window into the lot next door to our complex and see two party vans, one white, one black, parked but still running. A couple has gotten out of one of the vans and is arguing. The man proceeds to push the woman against the wall and strangle her. Seriously? I mean, really? My response? Call 911. However, as I am on the phone with the operator I notice Jacob is gone. I then see a flash of white darting across the apartment parking lot three stories below, hear yelling and the exchange of threats, realise that Jacob is downstairs in his underwear and trying, unsuccessfully, to pull the terrified woman over a six foot cement wall. It all ends in the couple getting back into a van when Jacob yells out "I called the cops!" And no follow up by the police whatsoever. I expected at least to see a cop car sweep the lot.

Incident Four: Looking out from our patio across the above mentioned lot we can see directly into someones back yard. They seem to be having a party. Couples, families, and kids are all sitting around when out of NOWHERE one of the guys starts beating on people with a baseball bat. Apparently someone called the cops because they show up shortly there after and begin searching for the guy who Jacob and I can SEE hiding behind a large bush. We can see that the cops aren't able to find him. Jacob drives over there and saves the day! But, seriously? A baseball bat?

If anyone knows of a cool place for rent...

Creamy Green Bean and Orzo Salad, with Buttermilk Chive Dressing

Ingredients:
(for the dressing)
- 2 Tbsp. buttermilk
- 2 Tbsp. mayonnaise
- 1 Tbsp. cider vinegar
- 2 tsp. snipped fresh chives
- 1 tsp. sugar
- 1 tsp. Dijon mustard
(for the salad)
- 1/3 cup uncooked orzo pasta
- 1 cup diagonally sliced green beans
- 1 Roma tomato, seeded and cut into strips
- Kosher salt and black pepper

Directions:
Whisk together buttermilk, mayonnaise, vinegar, chives, sugar, and Dijon in a bowl to dissolve sugar.
Cook pasta in boiling salted water according to package instructions. Add beans during last 2 minutes of cooking. Drain pasta and beans; cool to room temp.
Add pasta mixture to tomatoes and dressing; toss until coated. Cover salad; chill until ready to serve.

Chicken and Sausage Pot Pie with Cheese Gravy, Caesar Salad, and a side of Cranberry Sauce! Happy Friday, baby! (9/25/2009)

Today was a day filled with chores. The most horrible of which was actually purchasing car insurance. I tried to put it off as long as possible. I mean, my old insurance, paid for by… not me, expired in August. Soooo…yeah, six months of peace of mind costs $684 dollars.
This calls for comfort food!!!
The pot pie recipe is a twist on my mother-in-laws already delicious original. The mild Italian sausage adds a little peppery kick, and the cheese gravy is the perfect topper. It was Jacob’s idea to serve it with cranberry sauce—“The boy’s a genius!” And the Caesar Salad dressing is Jacob’s favorite. I got it from an episode of Tyler’s Ultimate on the Food Network.
I hope you all love it. It’s the perfect meal for a game night with friends, or for eating yourself into a coma. I’m reminded of something a friend said to me once, but he said it about alcohol. Tonight I’m not eating for fun, I’m eating to forget.

For the pot pie you will need:

-1 cooked chicken breast, chopped (I just buy a rotisserie chicken, and use both breasts)
-2 links of mild Italian sausage, casings removed, cooked
-1 Can Cream of chicken soup
-1 Can Cream of potato soup
-1 Can Whole Potatoes (cut them into chunks yourself)
-1 Can Corn
-1 Can Green beans
-1 Can Carrots
-1 Can Peas
-1 cup Milk
-onion powder, kosher salt, fresh ground black pepper
-pre-made pie crust (top and bottom)

(This recipe makes enough for two full sized pot pies. I usually freeze the leftover filling to use later, but you could always just use half a can of each and store the leftover vegetables in a bunch of little Tupperware containers…if you do that, keep the meat portions the same.)

Combine all ingredients except sausage in a large bowl. Line bottom of pie dish with first crust and fill half way with chicken and vegetable mixture. Add sausage, then add chicken and vegetable mixture to fill. You will not use all the chicken and vegetable mixture, so don’t try to fit it all in there! Store the remaining mixture in the freezer until you are ready for another pie. Cover with the second crust, and seal the edges. Cut slits in top of pie to help steam escape. I usually take an egg and mix it with about a teaspoon of water, then brush the egg wash over the top of the pie.
Bake the pie for an hour at 350 degrees. I cover the pie with tin foil for the first half hour to keep the crust from getting too dark.

While the pie bakes, you can get your cheese gravy and your salad ready!

For the Cheese Gravy you will need:

-1 tablespoon butter

-1 tablespoon flour

-1 cup milk

-1 to 1and 1/2 cups grated cheddar cheese

In a small sauce pan melt butter over medium heat. Stir in flour and some fresh ground black pepper until the flour and butter are completely blended and no lumps remain. Stir in milk and continue to wisk gently over medium heat until sauce thickens and begins to bubble across entire surface. Add cheese and stir until melted. Remove from heat and serve.

For the Caesar dressing you will need:
-2 anchovies
-2 cloves garlic, minced
- ½ lemon, juiced
-2 egg yolks
- ¼ cup grated parmigian cheese
-1 cup olive oil
-2 tablespoons water
-kosher salt and fresh ground black pepper to taste

In a blender combine the anchovies, garlic, lemon juice, egg yolks and grated Parmesan. Pulse a couple of times to combine, then add the water and blend again. With the motor running, gradually pour the oil through the feed tube and continue to blend until emulsified. Season, to taste, with salt and some freshly ground black pepper. Use to top your favorite mix of greens. Thanks Tyler Florence, you’re the bomb! I hope you kids had a better Friday than I did!