I do not have any stories to share. I just have a simple recipe that goes great with the Tex-Mex Fish Tacos that I posted on Monday. I am not a coleslaw fan. But, we have a broccoli slaw recipe that we really like. So, I based this on that one, changing up a few things to make it creamy, spicy, and delicious.
16 ounces coleslaw mix
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons sriracha hot chili sauce
1 tablespoon red wine vinegar
1 tablespoon olive oil
1 tablespoon white cooking wine
Kosher salt, to taste
Ground black pepper, to taste
- Pour the coleslaw mix into a bowl.
- In a separate bowl, whisk together the mayonnaise, sour cream, and hot chili sauce until creamy.
- Pour in the red wine vinegar, olive oil, and white cooking wine, until combined with the mayonnaise mixture.
- Add the creamy mixture, salt, and ground pepper to the coleslaw, and mix together to combine.
- Serve with Tex-Mex Fish Tacos, sliders, or BBQ for a delicious side dish.
Yesterday I learned a hard lesson. I baked some cupcakes for someone, and I had never tried the recipe before. I actually baked them on Tuesday to be delivered on Wednesday. When they came out of the oven, I knew that they looked different. But, honestly, I did not feel well and did not want to start over. I had tried the batter, and it tasted great.
Well, fast forward to yesterday. The cupcakes were not great. They were not even good. And, everyone knew it. My husband had to deliver the bad news to me.
Baking can be very unpredictable. I should have tried out the recipe before I ever made them for someone. We have just been so crunched for time between appointments, events, traveling, and getting ready for Christmas. However, even though cupcakes do not always turn out the same every single time, I would have known that this particular cupcake recipe was not going to work if I had just tried it first.
Sometimes, though, trying new things turns out wonderfully the first time around. Such was the case with Martha Stewart’s Shredded Brussels Sprouts that my sister made for Thanksgiving. It was fantastic. Out of all of the things at the feast, it was the Green Bean Casserole and the Brussels Sprouts that had me wanting seconds. I know that people either love or hate Brussels Sprouts. But, even if you have never been a fan, I honestly think that this recipe might change your mind. It is truly delicious.
Shredded Brussels Sprouts
1/2 pound thinly sliced pancetta, diced small
Extra-virgin olive oil, if needed
1 3/4 pounds brussels sprouts, trimmed and shredded (10 cups)
1 tablespoon chopped fresh rosemary leaves
3 tablespoons fresh lemon juice (from 1 lemon)
Coarse salt and ground pepper
- In a large nonstick skillet, cook pancetta over medium, stirring occasionally, until crisp, 8 to 10 minutes.
- With a slotted spoon, transfer pancetta to paper towels to drain.
- Pour off all but 1/4 cup drippings (if necessary, add enough oil to measure 1/4 cup).
- Add Brussels sprouts and cook, stirring occasionally, until crisp-tender, 10 minutes.
- Stir in rosemary and cook until fragrant, about 2 minutes.
- Stir in pancetta.
- Remove from heat, stir in lemon juice, and season with salt and pepper.
- Serve warm or at room temperature.
And…if you ever make a huge baking blunder, I hope that you have a husband as sweet as mine. He knew that I needed a little pick-me-up yesterday. Because, for some reason, it is in human nature to beat ourselves up for the bad days instead of lifting ourselves up about the good days. However, ending the day with my favorite flowers put a smile on my face and allowed me to reflect on the good that I had learned, in spite of the bad experience. Trying new things is good…just make sure that it is with family first. 🙂
Meals often take me back in time – whether it is to my childhood, dating Sean, living in a tiny dorm room with my sister, or making special meals for my own children. These twice baked potatoes bring back memories of two different things – my childhood and dating Sean.
My mom would make these when we were growing up. She is a fantastic cook, who also has the talent of making food look beautiful, as well. Instead of just putting the potatoes in a dish to bake, she would scoop them out of the potato skin, and put them back in. I had never attempted it until yesterday. And, you know what? Those details make quite an impression. I believe that Ethan and Gabriel ate the potatoes better than they have ever eaten them. Sometimes even food needs to look a little special in order to garner the greatest attention.
The dating Sean memory stems from a little restaurant that we would sometimes visit. They made these twice baked potatoes, wonderful soup, and salad. So, when we ate them yesterday, I could not help but smile at Sean, as I told the littles about the restaurant in College Station where Momma and Papa sometimes went on dates. They smiled their cute little smiles of wonder as I shared the story, looking at us in a different light for a moment, as the people who had this whole other life before we then created this wonderful, amazing life with them.
That is one of the things that I love most about food and family meals. It is just another little step in the making and sharing of great memories.
4 baking potatoes, rinsed
1/2 cup (1 stick) butter
1 cup sour cream
2 cups cheddar or Colby Jack cheese
4 slices bacon, cooked and crumbled
1/4 cup chopped green onions
Salt, to taste
Pepper, to taste
- Preheat oven to 425.
- Place the potatoes in foil, and bake for 1 1/2 hours.
- Remove from oven and allow to slightly cool.
- Reduce the oven heat to 350.
- Cut the potatoes in half, and gently scoop out the potato, preserving the skin.
- Mix the potatoes with butter, sour cream, salt, and pepper.
- Spoon the potatoes back into the potatoes skins. You will only use 6 of the 8 skins because you will add slightly more potato mixture back in than what you originally removed.
- Sprinkle with cheese, bacon, and green onions.
- Place on a baking pan, and bake for another 10-15 minutes.
- Remove from oven and serve.
Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by OXO.
I have shared this recipe at A Southern Fairytale, Make Ahead Meals, Delightfully Dowling, and Mrs. Happy Homemaker.