Friday, June 12, 2009

Of All The Things That I Have Lost...Part Deux

Of All The Things That I Have Lost...Part Deux

I could begin this post by reporting my Moron Moment when I was shopping for the
ingredients for this salad.

I could tell you that I grabbed some already-shredded
angel hair cabbage, eyeballed it and decided I needed four bags to make up the six cups

I could tell you of my consternation when I realized two bags was
all I really needed.

I could tell you that I'm really the only one out of my household of
fluctuating three-to-six members who will even eat cole slaw or any cabbage


I could tell you about the smell of the unused bags of cabbage
slaw when I discovered them tucked away in the meat bin (where I always hide the veggies-doesn't everyone?) over a week later.

But I won't.

Red, White and Blue Slaw Salad


12 slices bacon, fried crisp and crumbled
6 cups shredded cabbage (I used angel hair cabbage)
1 cup cole slaw dressing (I used Marzetti's)
1/2 cup blue cheese, crumbled
1 cup cherry or grape tomatoes (may cut in half)


In a large bowl, combine the bacon, cabbage and dressing. Mix well.
Sprinkle with cherry tomatoes and blue cheese. Refrigerate and serve chilled.

Sunday, June 7, 2009

Turn Up The Heat!
(Michigan Winter State Motto)

I didn't notice when I fixed this spread or when I first photographed it, but DAMN,
it's freakin' colorless!
Maybe a little lightly sauteed chopped red pepper or some fresh jalapeno diced
and thrown into the fray would help.

And the heat level--well--it didn't really measure up to my sons' standards (yes, I got
the apostrophe in the correct place--I've got three sons (And no, I don't want
to hear any of you humming that 60's TV show theme song, or see you doing
the big arm swings over your wing tips).

I may have mentioned in a previous post that my guys are quite sadistic
when it comes to spicy food: if it doesn't make your forehead sweat, it just isn't
hot enough for this bunch.
Personally, I like to be able to taste the rest of the meal so I go a little lighter
on the jalapenos.
But this recipe is not exactly tastebud-scorching, even for me. Next time I make it,
and it is
good enough for a repeat, I will drip a few drops of Frank's Hot Sauce or some
juice from the pickled jalapeno jar into the mix just to keep it interesting.

Jalapeno Popper Spread
(from Allrecipes)


2- 8oz. bricks of cream cheese, softened
1 cup mayo, the full of fat kind
1 - 4oz. can of chopped green chilies
1 -2oz. can of canned diced and drained jalapeno peppers*
1 cup grated Parmesan cheese
1 bag of your favorite dippers, either traditional tortilla chips or fresh vegs.


Stir together cream cheese and mayo in a large bowl until smooth. Stir in green chilies and jalapenos. Pour mixture into microwave-safe dish and sprinkle the Parm. on top. Microwave on high for a few minutes until hot**

Another option is to bake in the oven for about 15-20 minutes until hot. Add the cheese the last couple of minutes of baking time.***

*I used a 6 oz. can of diced jalapenos

**This is the original wording of the recipe. It seems a bit vague, but maybe you're fine with flying by the seat of your pants. I take comfort in some structure, like more precise heating information, especially until I've made a recipe a couple of times and know what the ingredients will do when heated; there's also a lot of variation in microwave wattage to be considered. This said, see ***.

***I heated the stuff in the oven at about 375 degrees F. for 30 minutes, then added the Parmesan cheese and replaced in the oven for another few minutes until top was light golden.