Chicken Slaw with Blue Cheese Dressing

chicken slaw salad

This salad looks a little bland (I will have to work on that), but it it is big on flavour. To make it, I use a store-bought coleslaw mix, a store-bought blue cheese salad dressing and leftover, cooked chicken. It is fast to make and really delicious.

 

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Spicy Crab Coleslaw

spicy crab coleslaw

This spicy crab coleslaw was one of my favourite brown bag lunches in the past little while. It is fast to throw together and outrageously delicious.

I just used a pre-cut coleslaw mix, which includes carrots and red cabbage. I mixed up a spicy mayo, but you could make your own or use a store-bought variety. My current version includes Miracle Whip, Tabasco-style hot sauce, a bit of seasoned sushi vinegar and a bit of white sugar. I made my mayo in a couple of minutes, tore up some thawed fake crab, and mixed it all together with the cabbage. By the time I was eating it for lunch several hours later, the flavours had had a chance to meld and the crab and spiciness had completely infused everything.

This would make a great company salad or potluck item. Or, if you don’t mind envious stares from co-workers, a perfect lunch for the office.

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“You were given an appetite so that you would nourish yourself.”
– Julia Child

 

I’m So Hungry!

Something Sweet…

butterscotch blondie-small

I had a craving for butterscotch, so I made these blondies. I used this recipe for the batter, but instead of the nuts and chocolate, I added 1 cup of butterscotch chips and 2 cups of mini marshmallows. I (of course) used a gluten-free flour blend. The marshmallows mostly disappear, but leave behind crusty little craters in the top.

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Kimchi Stir Fry: Spice Up Your Life!

kimchi stir fry-small

This is comfort food at its finest. I made this delicious kimchi stir fry yesterday. I was trying to recreate a meal I had at a Korean restaurant.

I made this by frying a medium size onion, adding chopped green onions and then adding cabbage. After that I added cooked rice, kimchi (which I chopped finely), juice from the kimchi and green peas. And that’s it.

I topped it all off with two eggs fried sunny-side up. Of course, the sunny-side-up technique I have been perfecting over the past couple of years involves frying eggs in a lot of butter (one could say more than is strictly necessary) and then spooning the hot butter over the top so that the egg can bathe in buttery goodness. This results in an egg that is more cooked than a regular sunny-side up egg, but less cooked than an over-easy egg. When I serve it on toast, I pour the melted butter over the bread first and top it with egg.

For the stir fry, I placed the eggs on top of the rice and cabbage and drizzled the butter over top of it all. And then I ate it, enjoying the amazing blend of kimchi, cabbage, onion, rice and eggs. I think I am going to have to add this dish to my repertoire.

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Might as Well Go for a Donut…

Donut.sm

Guess what I did today! I made these baked chocolate chip donuts. I had originally been looking at baked donut recipes so that I could use my brother’s donut pan, but in the end, I made mine into donut sticks by baking them in my mini loaf pans.

6donuts.sm

I decided to make a double batch so I that I would end up with six. The batter came together beautifully. I greased my mini loaf pans with oil, as well as lining each one with a strip of parchment paper. I subbed in a gluten-free flour blend for the all-purpose flour (my blend was a 4:1:1 mix of rice flour, sweet rice flour and potato starch) and baked my loaves/donut sticks for 20 minutes. I glazed them with a sugar glaze, in keeping with my memories of stick donuts.

The end result was very tasty and certainly satisfied my donut craving. And now I have breakfast for tomorrow. (I clearly need to do more baked donut experiments.)

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Eggs Smothered in Jalapeno Cheese Sauce: Better than Eggs Benedict?

eggs-w-jalapeno-cheese-sauce

I think I may have found an amazing alternative to eggs Benedict. Don’t get me wrong. I am a big fan of eggs Benedict. Well, used to be. When I order it now, I always order it without the English muffin, of course, but it is not really the same and not nearly as filling. And just this past fall, I tried ordering it in one restaurant where, apparently, the “hollandaise sauce” was not gluten free. I ended up eating something else.

But I love eggs—scrambled, poached, fried—you name it. And, as I may have already mentioned once or twice, I love cheese. Recently, I had the happy accident of having too much jalapeno cheese sauce on hand. I had about a cup sitting in my fridge, needing a purpose, so I toasted a Glutino English muffin in my panini press, reheated my cheese sauce in the microwave and fried up two eggs over easy.

The result was this delicious combination of eggs, cheese sauce and jalapenos. I had it for dinner, but it would make a lovely company brunch dish, too.

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Time for a Little Indulgence

“Too much of a good thing can be wonderful.”
― Mae West

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¡Que aproveche!

My niece and I whipped up this pad thai tonight. The perfect comfort food! We made it with shrimp and chicken. We added bean sprouts and garnished it with cilantro, green onions, lime wedges and chopped cashews. We used this great tutorial and, even though I normally have trouble actually doing what recipes tell me to do, this time I followed Pim’s advice and made sure that we drank champagne with our meal. ¡Que aproveche!

padthai

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A Very Serious Topic

“A man seldom thinks with more earnestness of anything than he does of his dinner.”
Samuel Johnson

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