Mama’s Classic Cole Slaw

Talk about “Yummy” on your 4th of July grilled

Hot Dogs, or even as a fresh side dish!


What You Will Need:

  • 1 head green cabbage
  • 3 baby carrots
  • 1 small onion
  • 1/4 medium bell pepper
  • 1 1/2 cup Mayonaise
  • 1 tsp lemon juice
  • 1 1/2 tbsp sugar (or Splenda, for diabetics)
  • 1 tsp salt
  • 1 tsp ground black pepper
  • tsp celery salt
  • dash paprika

In a food processor, finely grind cabbage, carrots onion and bell pepper.  Remove and place in mixing bowl and drip in lemon juice then add spices, sugar and mix thoroughly.  Stir in mayo 1/2 at a time until desired creaminess.  Sprinkle top with paprika and serve.



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Home Fried Potatoes with Caramelized Onions

Yummy!  There is really no better word for this!

What You Will Need:

  • 3-4 medium red potatoes
  • 1 large onion
  • 2 tbsp olive oil
  • salt
  • black pepper
  • chopped parsley

First, peel and slice onions into rings or half rings and add to medium frying pan preheated to medium heat.  Stir often, add salt and pepper to taste.  Cook for 5-6 minutes until onions go translucent and caramelize.  Remove from pan and set aside.  Next, wash and slice potatoes in half, then slice each half into thin slices and add to onion pan and cook for 5 minutes then add onions and cook an additional 5-6 mins until fork tender.

Serve topped with parsley



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Summer Squash Casserole

My mother, who was the original Master Chef (in my humble opinion) made this delectable casserole, and it was always a favorite side dish of mine as a youngster. It’s very simple to make, but the simplicity is packed with flavor!

What you will need:

  • 2 lbs. Sliced Yellow Summer Squash (approx. 6 cups)
  • 1/4 cup Chopped Onion
  • 1 can Cream of Chicken Soup
  • 1 cup Sour Cream
  • 1/2 cup Shredded Carrots
  • 1 cup Grated Mild Cheddar, Cheddar Jack Cheese (Cheese types are your choice, honestly)
  • 8 oz pkg Herb Seasoned Stuffing Mix
  • 1/2 cup melted Margarine or Butter

In a saucepan, cook sliced squash and onion in salted, boiling water for 5 minutes then drain.  In a large mixing bowl, combine soup and sour cream, then add in carrots and fold in drained squash and onion.  Blend in 3/4 cup of cheese, margarine/butter.  Spread half of the stuffing mix into the bottom of an 11 x 7 x 2-inch baking dish.  Spoon squash mixture over top, then sprinkle the remainder of stuffing mix and cheese over the veggies.

Bake at 350° for 25-30 minutes until brown.

Serves 4-6


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Kat’s Gourmet Chicken Salad

My Crew really enjoys this simple version of a gourmet chicken salad.

I tried it once as a fresh alternative to the old out of date pickle, onion and celery salt version.  I was surprised by the positive (and that’s putting mildly!) reaction that I got from my guys!  It is not at all difficult to do, the prep time for this is a bit time consuming, but most of it can be done earlier the same day, or perhaps the night before.

Make sure you have:

4-6 Boneless, Skinless Chicken Breasts (Frozen is just as good as fresh)

3 teaspoons Salt

Fresh Ground Pepper

Old Bay Seasoning (for light cover to chicken)

1 Large Gala Apple, (Sliced small and thin to taste) *These are our favorite, but Granny Smith apples lend a tangy bite!*

25 or so Red Grapes (cut into halves or quarters)

1 Stalk of fresh Celery (sliced as thin as desired)

1 4 oz package of chopped pecans or pecan pieces (you can also chop pecan halves to your taste)

1/2 cup Mayo (More if you like a creamier salad)



Place washed chicken breasts in baking pan and season each side with 2 of the teaspoons of salt, pepper, and Old Bay Seasoning. (in the words of the Great Emeril Lagasse, “who likes on sided tasting food?”)  Place pan uncovered into 400-degree oven and bake for 20 minutes, then turn and back for another 10 or until chicken is cooked through.  Remove from the oven and place on a plate and set aside to cool. (10 minutes)

The chicken should be cool enough to cut into 1/2-1″ slices

Next, peel and slice your apple, celery, grapes, and if need be pecans.

In a large mixing bowl, add chicken and all chopped ingredients, and mix thoroughly.  Once this is done, add mayo, and last teaspoon of salt, more pepper for taste and mix again until blended and creamy.

Serve on whole wheat bread for a tasty sandwich, or on a lettuce leaf garnished with fresh parsley for a wonderfully light meal!

Homemade Gourmet Chicken Salad


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