Sweet Coleslaw

I know, this is more of a summer dish and I should have posted it ages ago. Sorry. It still is summer here in Florida.
I never was a big coleslaw person. This recipe has taken me a while to perfect to make it the right consistency and the right amount of sweet. Perfect for any cookout or party!

1 16oz bag coleslaw mix
2/3 cup mayo (Duke's is always the best)
-note, if you like it a little more tangy, I sometimes do 1/3 cup mayo 1/3 cup miracle whip, but using all Miracle whip makes it way too sweet, in my opinion
2 tablespoons vegetable oil
1 tablespoon white vinegar
1/2 cup white sugar
1/4 teaspoon salt
optional- 1/2 teaspoon poppy seeds

Mix all ingredients in large bowl, cover, refrigerate at least 4 hours.

Fresh Peach Salsa

This is my weakness. If I make it, I have to make several batches because I could sit and eat this. All. Day. Long. I guess its better than sitting and eating chocolate cake...
2 large peaches
2 medium tomatoes
3/4 cup diced onion
1 jalapeno pepper
2T olive oil
1t white balsamic vinegar
2T cilantro
salt and pepper to taste

Chop cilantro and put in medium bowl (this is where I add another tablespoon or so. LOVE fresh cilantro)
Cut pepper in half, remove seeds, chop finely, and add to cilantro.
Cut peaches into small pieces (I remove skins as well, but it isn't necessary), add to bowl.
Dice tomatoes and add, as well as onions.
Mix oil and vinegar, and gently stir in to mixture. Add salt and pepper.
Enjoy!

Strobeck family stuffing

Stuffing or dressing? Me? Stuffing all the way. What is Thanksgiving without the stuffing? When I think of the turkey and Thanksgiving, I always remember loving the exact moment my grandmother would pull that turkey out of the oven and we all stood around waiting to taste the crusty skin and the stuffing that was falling out of the turkey. It was always perfect.
My attempt last year, not so perfect. It was soggy. I think I cried. I remember all I wanted was to have the perfect stuffing falling out of my turkey and instead, it was a lumpy soggy mess.
So, this year, I am making the stuffing but not stuffing the bird. I cant bear to have it turn out like it did last time!
Anyway, my grandmothers recipe always seemed to be amazing. And, to my delight, I found out that it was super easy! She likes to add raisins, and I personally cant stand raisins, so I like to add some cranberries. It gives it just the right kick.

Thanksgiving Stuffing (picture to come)
1 bag of Pepperidge Farm seasoned stuffing
1 1/2 cups chicken broth
1 stick of butter
1 cup finely chopped apple
1/2 cup diced onion
1/2 cup diced celery
1/2-1 cup chopped dried cranberries (more or less depending on how you like it)

Prepare stuffing according to directions on package.
In a saute pan, melt 2 tbsp butter. Add onion and celery and saute until transparent.
To the stuffing, add onion, celery, cranberries and apple. Mix well. Bake at 350 for 30 minutes. (or, at this point stuff the bird)
Remember, if you ARE stuffing the bird, use LESS chicken broth because the juice from the turkey will plump up the stuffing. If you are NOT, you can add more, if needed, so it doesn't dry out. Tip, it is always easier to add more, but you cant take it out once its is in!!

Sweet Potato Casserole

I love Thanksgiving. I love family traditions. Since I have been married and do not see my family as often, it is nice when a tradition from my family becomes a tradition in our family. This dish is one in particular. I grew up with my mother making it every year. Now, I am the one to make it every year. I have no idea who it came from, but it is a family recipe that has been used more years than my age. I thought it was a special family recipe, in fact, until last year, Pioneer Woman posted a recipe almost identical to this one. So, since the "secret" is out, I guess I can put my recipe up here too! It is kind of nice knowing that she uses the same recipe I do. And please, if you are going to make this....do not put marshmallows on top. It would be a disgrace to my family. Thank you.


3 cups cooked sweet potatoes
2 eggs
1/2 cup milk
1 cup sugar
1 stick butter
1/4 tsp vanilla
Mix all together and pour into a greased 9x13 pan.

Topping:
1 cup brown sugar
1/3 cup flour
1 stick butter, melted
1 cup pecans
mix, and sprinkle on top of sweet potatoes
Bake at 350 for 30-45 minutes, or until set in center.

Parsnip Fries

Parsnips are one vegetable that I never tried until now. I guess the sound of it didn't appease me. But, in reality, they are really good! Who knew? They are similar to carrots (never even knew what they looked like until now either) but they are a little sweeter. And, when roasted like they are in this recipe, it just brings out the sweetness that much more. My children are NOT veggie eaters. They tried them last night and loved them. They chose them over the potato/sweet potato fries!

Roasted Parsnip Fries
5-6 medium parsnips
2 tablespoons extra virgin olive oil
sea salt

Pre-heat oven to 400F degrees. Then wash parsnips, trim ends and slice into long, thin strips. Place on a baking sheet and massage olive oil onto parsnips so that each slice is well coated. Sprinkle with sea salt. Place into oven for 30-35 minutes until parsnips are browned and the ends are crunchy. Remove from oven. Sprinkle with an additional dash of sea salt, if you like. 

Black Beans

Next time you make burritos, tacos, or anything that includes a side of beans, perk them up a bit with this recipe!


BLACK BEANS:
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Cilantro Lime Rice

No explanation needed here. Just a fresh tasty twist to plain old rice!
1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.