Best Ever Cole Slaw

Chick-Fil-A recently discontinued cole slaw from their menu.  It was a blessing in disguise since they also decided to release their recipe.

The Captain and I have made this cole slaw many times and it is THE BEST we have ever had!  Now we can make it anytime . . . and we do often!

The recipe is quick and easy to put together, but the wait time in the refrigerator is the killer.  Two hours!!  That is the only thing I don't like about this recipe.

Reprinted from: inside.chick-fil-a.com

Yield: 8 servings

Start to finish: 10 minutes

Approximate values per serving: 158 calories, 10 g fat (2 g saturated), 8 mg cholesterol, 1 g protein, 18 g carbohydrates, 2 g dietary fiber, 10 g sugar, 298 mg sodium

Ingredients

4 teaspoons distilled white vinegar

1/4 cup sugar

1/4 teaspoon dry mustard

1/4 teaspoon salt

1 cup mayonnaise

20 ounces finely shredded green cabbage, chopped

1/4 cup finely chopped carrots

Directions

Whisk vinegar, sugar, mustard and salt together until sugar is dissolved. 

Whisk in mayonnaise. Add cabbage and carrots. Mix to combine. 

Refrigerate 2 hours and serve.

Grilled Shrimp with Garlic

We have been experimenting with grilling shrimp, using different marinade and rub methods.  The results have been delicious and easy.  

Here is another grilled shrimp recipe that sounds spicy, yummy and easy courtesy of Bobby Flay and the Food Network.

Click here to go to Food Network's recipe page.

Pink Lemonade Stand Cake

Yummy lemon cake and cream cheese frosting!

This cake sounds super special and worth the fuss in making it.  I would not suggest this cake for a beginner baker.

Such a pretty cake!

Ingredients

1 cup buttermilk
2 tablespoons lemon juice
2 tablespoons seedless strawberry jam, warmed
2 tablespoons thawed pink lemonade concentrate
2 tablespoons grenadine syrup
1 cup unsalted butter, softened
1-1/4 cups sugar
3 tablespoons grated lemon peel
4 large eggs
1/2 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

FROSTING:
1 cup unsalted butter, softened
1 package (8 ounces) cream cheese, softened
1 tablespoon grated lemon peel
4 cups confectioners' sugar
1/3 cup plus 3 tablespoons thawed pink lemonade concentrate, divided
Pink sprinkles

Directions

Preheat oven to 350°. 

Line bottoms of three greased 8-in. round baking pans with parchment paper; grease paper.

Whisk the first five ingredients until blended in a small bowl . 

Cream butter, sugar and lemon peel in a large bowl until light and fluffy. 

Add eggs, one at a time and beat well after each addition. Beat in vanilla. 

Whisk flour, baking powder, baking soda and salt in another bowl. Add to creamed mixture alternately with buttermilk mixture, beating well after each addition.

Transfer batter to prepared pans. 

Bake 20-24 minutes or until a toothpick inserted in center comes out clean. 

Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

For frosting, in a large bowl, beat butter, cream cheese and lemon peel until smooth. Gradually beat in confectioners’ sugar and 1/3 cup lemonade concentrate. If necessary, refrigerate until spreadable, up to 1 hour.

Place one cake layer on a serving plate. Brush 1 tablespoon lemonade concentrate over cake; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer; brush remaining lemonade concentrate over top.

Spread remaining frosting over top and sides of cake.

Decorate with sprinkles. Refrigerate until serving. 

Yield: 12 servings.

Nutritional Facts

1 slice (calculated without optional decorations): 732 calories, 39g fat (24g saturated fat), 172mg cholesterol, 291mg sodium, 91g carbohydrate (68g sugars, 1g fiber), 7g protein

Source

Cream Cheese Frittata

Cream cheese in a frittata is something I have never heard of, but it sounds delicious!

Love the combination of ingredients, however, you can add or remove ingredients to suit your taste.  Adding sliced tomato sounds good to me!

The recipe comes from Martha Stewart, so it has to be a good thing . . .

INGREDIENTS 

2 teaspoons olive oil 

2 ounces mushrooms, sliced 

1 small red bell pepper, ribs and seeds discarded, chopped into 1-inch pieces 

1/2 small onion, finely chopped 

1 small garlic clove, minced 

3 large eggs 

1/4 cup half-and-half

4 ounces reduced-fat cream cheese (1/2 bar), cubed 

2 ounces cheddar cheese, shredded (1/2 cup) 

2 slices white sandwich bread, cut into 1/2-inch cubes (1 cup) 

Coarse salt and ground pepper


DIRECTIONS 

Preheat oven to 350 degrees. 

Heat oil over medium heat in a small (8-inch) ovenproof nonstick skillet. 

Cook mushrooms, bell pepper, onion, and garlic about 5 minutes, until almost tender. 

Transfer mixture to a bowl, cool slightly. (Reserve skillet.) 

Add eggs, half-and-half, cream cheese, cheddar cheese, bread, 1/2 teaspoon salt, and 1/4 teaspoon pepper to mixture in bowl . . . stir until combined. (There may be a few chunks of cream cheese remaining.) 

Pour egg mixture into reserved skillet; and bake until set, about 30 minutes. 

Heat broiler, and broil until top is golden brown, 2 to 3 minutes. 

Let stand 10 minutes before cutting into wedges and serving.

SOURCE