Sweet and Spicy Cole Slaw

Sweet and Spicy Cole Slaw

July 6, 2015 By

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Sweet and Spicy Cole Slaw
Author: 
Recipe type: Salads & Slaws
Cuisine: American
 
We tasted this slaw at Kroger and loved it. It's even better with the addition of onion. We made it the first time for Emily & Matt's 2015 Summer Kick-Off Cookout.
Ingredients
  • 1 pkg. cole slaw mix (16 oz.)
  • ½ tsp. seasoned salt
  • ½ cup Honey Mustard dressing
  • 3 Tbsp. Sriracha pepper sauce (or to taste)
  • ¼ cup red onion, finely chopped
  • ¼ cup green onion tops or chives, sliced
  • freshly ground black pepper to taste
Instructions
  1. Combine all ingredients, refrigerate, and enjoy.
Notes
I want to try this recipe, substituting broccoli slaw mix, Trader Joes's cruciferous mix, or perhaps mixing several kinds of cruciferous vegetables.

*a note from Emily* It keeps getting better with age (like pickles!), and won't spoil since there's no mayo.

 

Filed Under: American, Carol Leslie Hargis, Gluten Free, Hargis, Lactose Free, Leslie, Recipes, Salads & Soups, Side Dishes, Vegetarian Tagged With: , , , , , , , , ,
Holiday Pea Salad

Holiday Pea Salad

December 1, 2014 By
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Holiday Pea Salad
Author: 
Recipe type: Side Dishes
Cuisine: American
 
This is my own twist on my step-other Sharon's Pea Salad. I still make it every Thanksgiving and Christmas.
Ingredients
  • 2 cans small/early peas (drained)
  • 1 can diced pimentos (drained)
  • 1 medium red onion (chopped)
  • 1 bag of cubed colby jack cheese
  • pepperoncini (or banana pepper) rings
  • Miracle Whip
  • coarse ground black pepper
Instructions
  1. Combine all ingredients in a large bowl. Add as many pepperoncini peppers as you like - it will make the mix hotter, so use your judgement. Scoop in Miracle Whip and gently fold in until the mix is moistened throughout. Allow to chill for a few hours before serving.
Notes
This recipe tastes best if made 2-3 days before you serve it. If you don't like the tang of miracle whip, substitute half with mayo. You can also add a small splash of the pepper juice to kick it up a notch. If you like hard boiled eggs, they are a great addition.
Filed Under: Adams, All Recipes, American, Emily Hargis Adams, Hargis, Holiday, Salads & Soups, Side Dishes, Vegetarian Tagged With: , , , , , , , ,
Spaghetti Squash with Feta & Parmesan

Spaghetti Squash with Feta & Parmesan

November 2, 2014 By
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Spaghetti Squash with Feta & Parmesan
Author: 
Recipe type: Side Dishes
Cuisine: Everything Else
 
This spaghetti squash has been a hit with everyone I've served it to. It's a great alternative to serving it plain.
Ingredients
  • 1 spaghetti squash
  • butter
  • olive oil (Dove Garlic Olive Oil preferred)
  • Ruth Ann's spice blend (salt, pepper, garlic powder, lemon peel)
  • fresh parsley
  • feta cheese
  • Parmesan
Instructions
  1. Wash and cut spaghetti squash lengthwise. Scoop out and discard seeds and poke a few holes through the rind with a fork. Heat oven to 375 degrees. Place squash, cut side down, in a pan or casserole dish. Add about a half inch of water to the bottom of the pan. Bake for 30 - 40 minutes, until soft. Once baked, carefully fluff out the squash strands with a fork into a large bowl. Add butter (a small amount, but it would depend on the size of the squash - it's more for flavor - the olive oil will do the rest), and a splash of olive oil so that all the squash is lightly coated. Chop a handful of fresh parsley and add to squash. Toss with spice blend, feta and Parmesan.
Filed Under: Adams, All Recipes, American, Emily Hargis Adams, Hargis, Side Dishes, Vegetarian Tagged With: , , , , , ,
Potato Skins Dip

Potato Skins Dip

August 19, 2014 By
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Potato Skins Dip
Author: 
Recipe type: Appetizers
Cuisine: American
 
This super easy dip has all the taste of loaded potato skins, but is an easier option for parties.
Ingredients
  • 2 c sour cream
  • a splash of milk
  • 2 c shredded mild or medium cheddar cheese
  • 1 c crumbled crispy bacon
  • ⅓ c chopped green onions
  • ½ tsp dill
  • a pinch of black pepper
  • waffle fries
Instructions
  1. Bake waffle fries to package directions.
  2. While fries are baking, mix together all ingredients. I take the shortcut of buying precooked bacon pieces.
  3. The goal of the dip is to taste like a loaded potato skin - so you can vary the topping amounts or selection based on your personal taste.
  4. Once stirred together, add milk in small amounts until you've reached your desired dipping consistency.
Notes
I got the idea for this recipe from an issue of Taste of Home. I add dill or dried ranch dressing spices to add a little kick. Serving this dip with french fries makes it "fun" (or we're just very easily amused). Great paired with buffalo chicken strips.
Filed Under: Adams, All Recipes, American, Appetizers, Dips & Salsas, Emily Hargis Adams, Hargis, Recipes, Vegetarian Tagged With: , , , , , , ,