Mustard is my favorite condiment. Bill and I had lunch at Red Robin yesterday, where he watched me smear my burger with mustard. He told me that’s as bad as putting ketchup on a hot dog, which I would never do.
Grandpa always spread his bread with mustard, so I learned about mustard at an early age. But then, I always loved Miracle Whip spread on white bread for an after school snack too…
Speaking of Red Robin ~ have you been there lately and noticed a $1.99 charge on your bill for Entertainment Tax? Seriously now!
Anyway, if you like mustard, here’s your slaw ~ that’s the secret ingredient with this fantastic slaw.
Mellow yellow mustard gives the slaw just enough bite; without overpowering the slaw, like a pungent spicy hot mustard.
Adding the combination of mayo, a little sugar, half-and-half, celery seed, and a splash of vinegar makes the dressing creamy, sweet and tangy, having a very balanced flavor.
Purchase a bag of shredded cabbage mixture to eliminate your doing the doing the shredding and/or to save time.
This slaw is perfect with burgers, fish sandwiches or on pulled pork sandwiches.
You will be hooked from the first bite, and hopefully your mustard naysayers will too!
This is pretty tasty slaw!
5 cups white cabbage, shredded
1 cup red cabbage, shredded
1 carrot, shredded
1 small onion, finely chopped
½ cup half-and-half
3 tablespoons yellow mustard
3 tablespoons cider vinegar
2 tablespoons mayonnaise
1 clove garlic
1 teaspoon celery seed
1 teaspoon kosher salt
Mix vegetables in a large bowl.
Blend everything else in the blender or whisk well.
Pour over cabbage and toss.
Makes 6 cups
This is a great quick little pasta dish that’s ridiculously delicious!
It’s a delicate dish in a light slightly spicy sauce that’s not loaded in calories.
I can’t say much more about it ~ it’s simple and flavorful, doesn’t require much effort, nor time and best of all, your family will love you for it when you cook it!
Shrimp Pasta w/Tomato and Basil
8 ounces spaghetti
1 tablespoon olive oil
½ pound large shrimp, peeled and deveined
3 garlic cloves, minced
½ teaspoon crushed red pepper flakes
1 teaspoon sugar
Salt and pepper, to taste1 (16-ounce) can Fire Roasted diced tomatoes
1 cup cherry tomatoes, halved
½ cup basil leaves, chiffonade
Shredded Parmesan for garnish, optional
Cook spaghetti in a large pot of salted boiling water according to package directions.
Place oil in large skillet over medium-high heat.
Add shrimp and garlic to skillet.
Cook shrimp about 1 minute on each side until they just begin to turn translucent.
Transfer to plate and set aside.
Reduce heat to medium and add canned tomatoes, cook for 1 minute.
Add red pepper, sugar and season with salt and pepper.
Stir in cherry tomatoes and basil, cook for 1 minute.
Return shrimp to pan and combine well.
Add cooked spaghetti, tossing well.
Cook for another 2 minutes.
Serve, garnished with Parmesan.
|April 15, 1967 ~ Louisville, KY|
|Hawaii - 2001|
that cracks me up daily.
He's a caring father
caring grandfather for our
|2004 ~ Tucson|
|2005 ~ Riviera Maya, Mexico|
|2008 ~ Las Vegas|
|2010 ~ Springfield, KY|
This catfish has a delicious thick crust ~ you’ll swear it’s batter-fried catfish. The fillets are sweet, meaty, flaky and spicy. It’s a simple great way to eat catfish!
Swipe the fish through the spicy flavors of cayenne pepper, chili powder, oregano and garlic powder, stirred into buttermilk.
Dredge the catfish into a combo of cornmeal and chopped pecans, for great texture and nutty taste.
Baking this catfish is a no-mess alternative, delivering a crispy crust without deep-frying.
Give this a try ~ I hope you enjoy it as much as we do!
Pecan-Crusted Catfish Cajun Style
½ cup buttermilk
½ to 1 teaspoon garlic powder
¼ teaspoon cayenne
½ teaspoon dried oregano
1 teaspoon chili powder
½ teaspoon, each salt and seasoned pepper
2 cups cornmeal
½ cup pecans, chopped
4 catfish fillets
Preheat oven to 375 degrees.
In a shallow dish, blend buttermilk and next 6 ingredients (through pepper.)
Combine cornmeal and pecans on a large plate.
Dip each fillet into buttermilk mixture.
Dredge in cornmeal mixture, coating both sides.
Transfer to a baking sheet that has been coated with non-stick spray.
Bake catfish for 25 minutes, or until it flakes easily with a fork.
Serve with lemon slices
Having passed the grain stalls they came to the fritanguerías – the fried stalls – where sweaty, plump women dropped thick pieces of fish into enormous frying pans. Laid out on the wooden trays that served as counters, the fillets of fried fish immediately cooled to take on an almost mineral appearance while thick slices of fried plantain – patacones – were heaped around them.
Tomás González, In the Beginning was the Sea