Cindy’s Cole Slaw

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Cindy's Cole Slaw
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Course Side Dish
Cuisine American
Prep Time 30 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 30 minutes
Servings
servings
Ingredients
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Instructions
  1. Add around 1/4 C of salt to the shredded cabbage and stir. Let sit for around 8 hours, stirring about every 1/2 hour to hour. The cabbage will get very wet and much less crispy. Add the shredded carrot after about 6 hours.
  2. Rinse and drain the cabbage and carrot mix thoroughly and put in a medium bowl.
  3. Mix the mayonnaise, vinegar and celery seed together, and add to the cabbage and carrot mix. Mix thoroughly, and salt and pepper to taste. Chill and serve.
Recipe Notes

Salting the cabbage before making the slaw eliminates the raw cabbage flavor.  Be sure to thoroughly rinse or it will be massively salty!  I suggest using a salad spinner to drain.

The original recipe calls for white wine vinegar, which is pretty good, but the apple cider vinegar is also really good, so either will work.

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Nutrition Facts
Cindy's Cole Slaw
Amount Per Serving
Calories 261 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 3g 15%
Polyunsaturated Fat 14g
Monounsaturated Fat 6g
Cholesterol 11mg 4%
Sodium 259mg 11%
Potassium 534mg 15%
Total Carbohydrates 13g 4%
Dietary Fiber 5g 20%
Sugars 8g
Protein 3g 6%
Vitamin A 30%
Vitamin C 65%
Calcium 9%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

Beef Tamales

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Beef Tamales
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Course Main Dish
Cuisine Mexican
Prep Time 1 hour
Cook Time 4 1/2 hour
Servings
tamales
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 1 hour
Cook Time 4 1/2 hour
Servings
tamales
Ingredients
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Instructions
  1. Season the beef shoulder all over with salt and pepper then brown in a large heavy pot over medium heat. Once browned on all sides, add enough water to cover the roast along with the 1 sliced onion and about 6 cloves of garlic. Cook until the meat is fork tender and comes apart with no resistance, about 2 hours. When done, remove the roast to a platter to cool, reserve the beef broth. Hand shred the meat and set aside.
  2. To prepare the sauce, remove the tops of the dried chilies and shake out most of the seeds. Place the chilies in a large stockpot and cover them with water. Add the cumin, remaining sliced onion and garlic. Boil for 20 minutes until the chiles are very soft. Transfer the chiles to a blender using tongs and add a ladle full of the chile water (it is best to do this in batches.) Puree the chiles until smooth. Pass the pureed chiles through a strainer to remove the remaining seeds and skins. Pour the chili sauce into a large bowl and add salt, stir to incorporate. Taste to check seasonings, add more if necessary. Add the shredded beef to the bowl of chili sauce, and mix thoroughly. Refrigerate until ready to use.
  3. Go through the dried cornhusks, separate them and discard the silk, be careful since the husks are fragile when dry. Soak them in a sink filled with warm water for 30 minutes to soften. In a deep bowl, combine the masa, baking powder, and salt. Pour the broth into the masa a little at a time, working it in with your fingers. In a small bowl, beat the vegetable shortening until fluffy. Add it to the masa and beat until the dough has a spongy texture.
  4. Rinse, drain, and dry the corn husks. Set them out on a sheet pan covered by a damp towel along with the bowls of masa dough and beef in chili sauce. Start with the largest husks because they are easier to roll. Lay the husk flat on a plate or in your hand with the smooth side up and the narrow end facing you. Spread a thin, even layer of masa over the surface of the husk with a tablespoon dipped in water. Do not use too much! Add about a tablespoon of the meat filling in the center of the masa. Fold the narrow end up to the center then fold both sides together to enclose the filling. The sticky masa will form a seal. Pinch the wide top closed.
  5. Stand the tamales up in a large steamer or colander with the pinched end up. Load the steamer into a large pot filled with 2-inches of water. The water should not touch the tamales. Lay a damp cloth over the tamales and cover with lid. Keep the water at a low boil, checking periodically to make sure the water doesn't boil away. Steam the tamales for 2 hours.
  6. The tamales are done when the inside pulls away from the husk. The tamale should be soft, firm and not mushy. To serve, unfold the husk and spoon about a tablespoon of remaining beef filling on top.
Recipe Notes

Original recipe:  https://www.foodnetwork.com/recipes/tyler-florence/beef-tamales-recipe-1910207

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Nutrition Facts
Beef Tamales
Amount Per Serving
Calories 422 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 35mg 12%
Sodium 877mg 37%
Potassium 389mg 11%
Total Carbohydrates 41g 14%
Dietary Fiber 6g 24%
Sugars 1g
Protein 18g 36%
Vitamin A 47%
Vitamin C 1%
Calcium 10%
Iron 29%
* Percent Daily Values are based on a 2000 calorie diet.

Garlic Cream Chicken Calzone

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Garlic Cream Chicken Calzone
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Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Season chicken with creole seasoning. Grill over medium to medium-high heat for 8 to 9 minutes per side or until cooked. Remove from heat and let it rest while you prepare the cream sauce.
  2. In a skillet, melt butter and oil over medium heat. Add garlic. Cook for 2 minutes. Add flour and cook for 1 to 2 minutes stirring frequently. Add chicken broth* and stir. Add milk slowly and stir. Season to taste with salt and pepper. Add basil. Stir and cook for 2 more minutes over medium heat. It will begin to thicken. Remove from heat.
  3. Unroll pizza dough onto sheet pan and spread out to about a 10 x 15 inch rectangle. Spread garlic cream sauce over the entire area of dough. Top with chopped grilled chicken. Top with baby spinach and shredded cheese. Beginning with longer end roll up while being careful to continue to tuck ingredients in as you roll it up. Place on a baking sheet seam side down. Spray with a little cooking oil spray under dough. Bake at 350 for 15 to 20 minutes or until golden brown. Let sit about 5 minutes to cool. Slice and serve warm.
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Nutrition Facts
Garlic Cream Chicken Calzone
Amount Per Serving
Calories 351 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 8g 40%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 61mg 20%
Sodium 828mg 35%
Potassium 226mg 6%
Total Carbohydrates 25g 8%
Dietary Fiber 2g 8%
Sugars 3g
Protein 26g 52%
Vitamin A 65%
Vitamin C 15%
Calcium 39%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

Dutch Oven Grecian Chicken

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Dutch Oven Grecian Chicken
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Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 45 min
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 45 min
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 375 degrees / 190 c
  2. Stuff ½ of one lemon into the chicken's cavity with 5-8 garlic cloves.
  3. Generously salt and pepper chicken.
  4. Add to dutch oven and throw in rest of lemon and garlic.
  5. Sprinkle chicken with oregano.
  6. If you like extra crispy chicken skin, add a pat or two of butter to the top.
  7. Add lid and cook 1½ hours, checking temp every 20 minutes after an hour. You want the temp to get to 160, and then remove the lidded dutch oven, as it will keep cooking to reach the safe internal temperature of 165 degrees for a chicken.
  8. Let dutch oven sit for 10 minutes after removing from oven to allow for carryover cooking, and so the juices have a chance to rest.
  9. Remove from pan, and carve!
Recipe Notes

Tips to Perfect Whole Roasted Greek Chicken

The only real work here is stuffing some lemons and garlic into the chicken and seasoning the bird up.

After that, just toss it in the pan and cook for about an hour and a half- and you’re done!

The chicken also gives off a delicious cooking liquid that is very gravy like, and very lemony.

The garlic also turns a delicious golden brown and has an incredible caramel flavor. I like to add a little of this to cous cous for an insanely delicious flavor!

I prefer using a chicken under 3 1/2 pounds – I feel they provide more flavor in this recipe. Look for free range organic chicken if possible.

While butter doesn’t seem like the proper Greek way (hello, olive oil!), every family I’ve eaten this dish wish from Greece uses butter for the flavor. I realize this is very Americanized, and you can use either – but the butter gives a lovely richness to the chicken skin that I just don’t quite get with olive oil. Go ahead and use oil if you prefer it though!

https://sweetcsdesigns.com/dutch-oven-grecian-chicken/

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Nutrition Facts
Dutch Oven Grecian Chicken
Amount Per Serving
Calories 692 Calories from Fat 495
% Daily Value*
Total Fat 55g 85%
Saturated Fat 15g 75%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 317mg 106%
Sodium 292mg 12%
Potassium 145mg 4%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Sugars 1g
Protein 68g 136%
Vitamin A 33%
Vitamin C 37%
Calcium 17%
Iron 26%
* Percent Daily Values are based on a 2000 calorie diet.

WHOLE BAKED TILAPIA WITH FLAT-LEAF PARSLEY AND GARLIC

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WHOLE BAKED TILAPIA WITH FLAT-LEAF PARSLEY AND GARLIC
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Course Main Dish
Cuisine English
Servings
Ingredients
Course Main Dish
Cuisine English
Servings
Ingredients
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Rating: 0
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Instructions
  1. Pre-heat the oven to 200C (392F). Prepare two squares of aluminium foil large enough to completely wrap each fish and spray with a little olive oil on the shiny side.
  2. Mix together the softened butter, garlic and lemon juice.
  3. Rinse and pat the fish dry, including inside the body cavity. Lay each fish in the centre of its piece of aluminium foil, on the shiny side.
  4. Season with salt and pepper inside the body cavity, then spread half the butter inside each fish. Lay the onions on top of the butter inside each fish's body cavity and top the onions with a flat-leaf parsley. Make 2 slashes in the skin on the top surface of each fish.
  5. Sprinkle the skin of the fish with salt and wrap each fish in its foil parcel. Place on a baking sheet in the pre-heated oven for 20-30 minutes or until the fish is just cooked. Carefully open each parcel (be careful not to lose the juices!) and place under the grill for a further 5 minutes to brown a little before serving.
Recipe Notes

http://www.cooksister.com/2008/11/whole-grilled-tilapia-with-flat-leaf-parsley.html

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Welsh Rarebit

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Welsh Rarebit
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Ingredients