favorite coleslaw

 

I love this recipe because it's great as a slaw to go with Mexican food or Asian food.  The other night we made beef bulgogi which is Korean and this paired wonderfully with it- the spicy beef with the tangy slaw.  Extremely versatile- great in a sandwich wrap too.

favorite coleslaw

16 ounce bag of sliced cabbage mix

2 tablespoons white wine vingegar (rice vinegar works well too)

1/2 teaspoon sugar

1/2 cup mayonnaise

1/2 cup sour cream

black pepper to taste

1/2 bunch green onion, thinly sliced

1/4 cup fresh cilantro, diced

In a medium bowl, combine vinegar, sugar, mayo, sour cream and black pepper.   Add the bag of cabbage mix and combine.  Add the sliced green onion and fresh cilantro and mix until combined.  Store in the refrigerator until ready to eat.  (Tastes best after a couple hours)

homemade mac & cheese

 

My 16-year old hosted a Friendsgiving and invited her friends to bring side dishes, drinks and desserts and I was amazed by what they brought.  Her friend Mason brought homemade mac & cheese and it was so good I asked his mom for the recipe.  I have made it since and adjusted it ever so slightly.

homemade mac & cheese (my friend Jenny)

Make a white sauce with:

3 tablespoons butter

1/4 cup flour

Blend in a Vitamix:

3 cups milk

1 cup cottage cheese

1 teaspoon chicken bouillon (I used vegetable flavored)

1 tablespoon lemon pepper (didn't have so I used 1 tablespoon Mrs. Dash and some salt to taste

Add milk and cottage cheese mixture to the white sauce.  Boil 1-2 minutes.  Remove from heat and stir in 2 cups shredded cheddar cheese.

Boil 3 cups macaroni.  Drain.

Pour pasta into a 9x13 glass dish.  Pour white sauce over the top.  Top with more shredded cheddar cheese.

Bake at 350 degrees until cheese melts, about 30 minutes.