On the Side, Recipes

Spicy & Sweet Coleslaw

Tangy, sweet and spicy in taste, this coleslaw is far from bland or boring!

Coleslaw is such a budget friendly, versatile side dish, or salad! This crisp, sweet and spicy coleslaw is a perfect way to round out any barbecue or dinner!

Crisp, shredded cabbage mixed with crunchy carrots, parsley and  fresh green onions, then tossed with a slightly sweet, tangy mayonnaise based coleslaw sauce. This slaw is fresh, fabulous and the perfect addition to any Barbecue or try it on my Beef short rib sliders!

While the recipe below calls for small heads of green and purple cabbage, plus carrots, you can absolutely substitute a bag of pre-prepared coleslaw mix from the grocery store!

Ingredients

  • 1 small head cabbage, washed, peeled and shredded
  • 1 small head purple cabbage, washed, peeled and shredded
  • 2-3 large carrots, washed, peeled and shredded
  • 1 cup mayonnaise
  • 3 tablespoons Sriracha
  • ¼ cup apple cider vinegar
  • 1 teaspoon garlic, minced
  • 2 tablespoons sugar
  • ½  teaspoon celery salt
  • ¼ cup chopped parsley 
  • salt and black pepper

Instructions

In a food processor with a grating blade, shred the cabbage and carrots. Process in batches. Set into a large bowl. Add the parsley and toss.

In a small bowl, whisk together the mayonnaise, sriracha, vinegar, sugar, celery seeds, salt, and black pepper. 

When adding the coleslaw dressing to the vegetables, start with 1/4 cup of dressing, toss and then continue to add the dressing a little bit at a time until desired level of creaminess is achieved. Chances are, you will not need all of the dressing, so it is best to err on the side of caution! I only used 1/3 cup on my coleslaw and I used the rest for dipping my homemade beer battered onion rings!

Serve cold or at room temperature.

Recipes, Soups

Lasagna Soup Remix

The ultimate comfort food in a bowl!

Who doesn’t love lasagna and a nice salad for dinner? Well how about that dinner but in soup form… that’s exactly what this soup is! I received my inspiration for this recipe from a Publix Apron’s recipe. It’s a quick and easy recipe with easily-found ingredients.

The broth of this soup consists of chicken broth and a jar of your favorite pasta sauce! I mean it doesn’t get much easier than a jar of pasta sauce. When my grandparents, Papa and Meme were not making their own homemade sauce, my Meme would have my Papa buy a jar of Ragu. I know, can you believe it… Ragu! Now, for me my go-to jar is Barilla. But this is your creation so you pick what your go-to sauce is. No judgement!

After browning the ground sausage, you start with “humble beginnings”. Have you ever heard of that? Maybe you have heard of Sofrito, Mirepoix, or the Holy Trinity of cooking. These are all the foundation of some of the world’s greatest dishes. It’s simply a group of vegetables sauteed together, disappearing into the dish as it cooks. But their flavors linger and would most definitely be missed if left out. In this soup, we make a “humble beginnings” of carrot, celery, onion, bell pepper, and garlic to start the soup. 

Most lasagna soup calls for lasagna noodles, you know the long thick noodles that are for a baked lasagna. Well I just don’t agree that those noodles should be in a soup, they end up taking up the whole bowl. So I used a package of Buitoni Three Cheese Tortellini, it usually can be found in the refrigerated section near the cheese. These little tortellinis are stuffed with creamy ricotta, aged Parmesan and Romano. You simply plop them into the soup and you have the noodle and all the delicious cheeses in one bite. 

Do not skip the salad kit’s toppings and dressing, trust me!. I used the Fresh Express Sweet Kale salad kit, it comes with broccoli, brussels sprouts, cabbage, kale, chicory, dried cranberries, roasted pumpkin seeds, poppyseed dressing. That’s 7 superfoods! The cranberries and the poppyseed dressing give the soup a sweet tangy twist, that cuts through the acid from the tomatoes, it’s a delicious combination!! But you can use any salad mix, a Cesar salad kit would be tasty too. If you buy a kit, it comes with everything which means you don’t have to buy a bunch of different ingredients. 

Lastly you plop a nice size dollop of Ricotta cheese into the bowl and you have yourself the perfect one-bowl meal!

Serve on a cold night with a crusty baguette, a glass of Scout and Cellar Fieldhouse Pinot Noir and you are set!

Ingredients

  • 1lb mild ground Italian sausage
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning. 
  • 3 cups or  24 ounce of your favorite  jar pasta sauce
  • 4 cups chicken broth
  • 1/4 cup sun-dried tomato pesto
  • 1 (9 oz) package cheese ravioli
  • 1 (12 oz) Fresh Express Sweet Kale salad kit
  • 1 (12 oz.) low fat ricotta cheese

Instructions

Preheat a large stockpot 2–3 minutes on medium-high. 

Brown sausage 5–7 minutes, stirring to crumble meat, until no pink remains.

Remove sausage and drain pot. 

Add a teaspoon of olive oil to the pot.  

Saute the veggies for about 4 minutes.

Reduce heat to medium-low. 

Stir in pasta sauce, broth, and pesto; simmer 8–10 minutes, stirring occasionally, or until hot.

Stir ravioli into soup; cook 4–5 minutes or until ravioli is tender 

Add sausage back to the pot and simmer for one hour. 

Meanwhile, mix the salad kit together, expect the dressing. I personally like to drizzle the dressing over the soup but again totally up to you. This is your creation!

Divide soup evenly among bowls. 

Top each bowl with even amounts salad greens and salad toppings, 

Drizzle the dressing over the top. 

Place a dollop about a tablespoon of ricotta cheese on top and serve.

Tips & Tricks

Roasted Tomatoes & Garlic

Do you have over ripe tomatoes? Don’t throw them out, turn them into Slow Roasted Tomatoes! Save for later and add to other dishes, or even for snacking. Not only are these delicious but your house will smell AMAZING!

Halve tomatoes then place along with garlic cloves on a baking sheet that has been lined with parchment paper.

Drizzle a little olive oil on the tomatoes and add herbs and seasonings if you’d like.

Bake for about three hours in a 225 degree oven.

Allow them to cool then put into a jar, cover with olive oil.

Store in the fridge then use them as you need them. YUM!