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Appetizers & Sides, Quick and easy recipes, Salads, Vegetarian

Light and Tangy Coleslaw

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This light and creamy coleslaw recipe is easy to make and goes well alongside almost any type of bbq or summer meal. 

If you’re anything like me, you prefer your coleslaw light. Not to say I don’t like those creamy coleslaw at all, cause I do. I just have to make it myself, because I find the store bought variety is way to sweet. 

There are a few ways to make coleslaw as you know, and this is one of my favorite varieties. If your looking for a more sweet and creamy coleslaw, then check out my Creamy Coleslaw Salad recipe. 

This recipe here is very similar to my Creamy coleslaw recipe, however has half the mayo with the addition of a little Horseradish, and Whole Grain Dijon Mustard . 

These extra two ingredients alone give a bit of ‘kick’ to the regular creamy type coleslaw salad. Coleslaw makes the perfect accompaniment to a meal or can be eaten as is.

In summer when I have fresh herbs in the garden, I like to add just a tiny bit of chopped parsley or chives too.

HOW TO MAKE COLESLAW 

  1. For the Coleslaw: In a large bowl, combine cabbage and carrots  (or empty your bag of cabbage carrot mixture into the bowl).
  2. For the Dressing: In a smaller bowl, make the dressing by combining your mayonnaise, horseradish, Dijon mustard, apple cider vinegar, celery salt, sugar, salt and pepper to taste.
  3. Slowly add the dressing into cabbage mixture until you have the desired amount, taste as you go. Let this chill in the fridge up to one hour to let the dressing marinate.

You may need less dressing, depending on how much cabbage your using.

Taste for seasoning and adjust as needed.

The key is to let it marinate in the fridge for a few hours BEFORE serving, this lets the slaw set. Serve along side any summer dish and or double the recipe and make for a crowd.

 

I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! You can post a review and or picture below. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

Appetizers & Sides, Salads

Bacon & Ranch Potato Salad

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Who likes Potato Salad? How about a Creamy Ranch and Bacon Potato salad? Well then this recipe is for you! 

Not to mention is super simple to make.

I like to make this recipe for when I am having company. 

Because it sure goes a long way and typically can feed anywhere from 8 -10 people.

If you are having more people, simply double it up! It’s always sure to be a hit, and doesn’t cost much to make.

We sent our fur friend out to find the freshest potatoes for this recipe and he sure didn’t fail us.

When he came back with a box full of them.

Unfortunately he is allergic to onions. so he had to pass on this recipe.

However he did snack on some of the bacon of course. 

To make the salad you will want to pre- cook the bacon and potatoes, once your bacon and potatoes have cooked and cooled down.

Then you will add in remaining ingredients and allow it to set by chilling in your fridge before serving. We hope you enjoy!

Note: If you are planning to leave the house and want to take you salad with you. You can keep it cold by placing your potato salad into a pre chilled container.

I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

 

 

Appetizers & Sides, Dinner ideas, Salads, Vegetarian

Dill Pickle Potato Salad

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This Dill Pickle Potato Salad is made with garlicky dill pickles and it’s juices, egg, russet potatoes, mayonnaise, plain yogurt, dijon mustard and fresh dill. 

Let me tell you, this recipe is a sure WINNER!

This salad can be thrown together in no time at all.

I brought this to a potluck recently and obviously did not make enough to feed the 10 people there.

It was gone in no time at all, so if you’re wanting to prepare this for a group of 10 or more double it up, it’s easy to do so anyway.

Wanting to serve a larger crowd? Simply double up the ingredients! 

To make this vegetarian omit the mayo and eggs and use a vegetarian mayo.

Personally I like using Hellman’s mayo, it’s my favorite!


I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it!Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

Breakfast, Chicken, Vegetarian

Garden Tomato Pie

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It’s that time of year, where our gardens are bursting with tomatoes. So why not make a tomato pie? I love tomatoes, don’t you? I also have a pre-made pie crust in the freezer, so I thought why not make this delicious pie and share it with my readers. You can make your pie crust of course, or just buy a pre-made one and have this on the dinner table in under 45 minutes. It’s great for breakfasts or dinner and you can add any kind of tomatoes you like. Looking for a more vegetarian type tomato pie, simply omit the eggs and add some sauté asparagus it will be just as good.  I hope you give it a try, I’d love to hear how you liked it in the comments below!!

What you will need:

To make the Garden Tomato Pie:

  1. In a mixing bowl, combine the cheeses, sour cream, eggs, chopped green onion, mayonnaise, and whisk together till blended.
  2. Next, on cutting board slice garden tomatoes, pat dry with a paper towl to remove excess moisture
  3. Season generously with salt, pepper, thyme, basil.
  4. Pre-heat oven to 425F.
  5. Sprinkle a little flour on the pie shell, to ensure the shell.
  6. Then pour your cheese mixture into the pie shell and then top with you garden tomatoes, drizzle a little olive oil on top and season lightly with salt and pepper.
  7. Bake for 30 minutes until crust has completely browned and the tomatoes have roasted.
  8. Serve immediately, enjoy!

Note: You can pre-cook some bacon and crumble it over the pie if desired.

 

 

 

 

I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!