If you like the Cole Slaw at KFC, try this recipe, it tastes just like the Colonels, but its low carb! Whats more; here’s good news for anyone following a low carb eating plan! This recipe for Cole Slaw is weighing in with only a slight 1g of carbs per serving!

Brimming with power packed nutrients, fabulous fiber and a rich creamy dressing, this Cole slaw is one you’ve got to try! It will become your favorite slaw recipe, its versatile, good for you and goes together super fast. What could be better!

Using two kinds of cabbage give this slaw a bouncy lightness, and a nice blend of textures!

-Cole Slaw with Creamy Dressing

12 servings = less than 1 gram carbs per serving

4 cups shredded green cabbage

2 cups Chinese cabbage, shredded

1 baby carrot, grated on a hand grate

Dressing:

1 cup real mayonnaise, not low fat

2 tbsp. cider vinegar

2-3 tbsp. heavy cream

1/2 tsp. celery seeds

3 tbsp. Splenda-a non-calorie, zero carb sweetener

1 1/2 tsp. black pepper

1/2 tsp. sea salt

Instructions:

Core and fine grate both heads of cabbage, rinse in colander, spread on towels to dry, pat dry to remove all water. Drop cabbage and carrot into a large salad bowl, toss lightly with salt and pepper.

In a medium sized bowl combine Cole slaw dressing ingredients, whisk together, taste adjust for sweetness.

Pour dressing over cabbage and carrot mixture toss gently to cover all ingredients. Cover with cling wrap and refrigerate until serving.

This is a crunchy and delightful Cole slaw, which goes well with any roasted meat, baked fish or hey, even on grilled Italian sausage with peppers and onions, in a low carb bun for Slaw-Dawgs!

Super low carb, this traditional style Cole slaw has it all, its fresh, crunchy, creamy and sugar free; its is good for you and your family!

Source:

  1. Best Low Carb Coleslaw Recipe – Food.com
  2. MY FAVORITE COLESLAW – Linda's Low Carb Menus & Recipes

Image Credit

It has boggled the minds of adults and kids alike, find out now.

Here is a mystery that makes the minds of many adults, and kids alike wonder. So why do Rice Krispies pop? What makes the famous “Snap, Crackle, Pop” noises? The answer to this question may never fully be answered, but there are a few explanations of course.

One explanation according to Kellogg’s is that it is the food talking to you, but that of course, doesn’t make much sense at all. However, this explanation makes sense to a large sum of kids; who knows, maybe Kellogg’s wasn’t lying. Science has another view at this mystery. Even though not completely proven, because the government doesn’t spend money on these types of experiments, it is almost 99% sure that this is the reason. The explanation is against the talking cereal idea, but there is still a way to keep it combined. The “real” reason that the pop occurs is because the Krispies are because Rice Krispies are made in hot conditions, and as we know, Krisipies have sugars (starch) in them. It is so hot that sugar/starch makes crystal like structures. Each tiny piece of Krispy has a little trapped air inside, and when you pour cold, yummy milk in there, the air tries to get outside because of the milk’s pressure. The walls of the Krispy aren’t that strong, so it gives and lets the air out, and that, guess what?creates the SNAP, CRACKLE, POP! How does it feel to have it out of your mind? That’s another mystery solved, and a beginning to another one.

There you have it, the secrets of the Rice Krispies, but to believe this or not, is entirely up to you. Now you can share your knowledge with others (or keep it all for yourself). Anyhow, be sure to keep out an eye for an explanation of your own, maybe as they say, it is talking to you, for you can’t be sure of anything in existence

Source:

  1. Rice Krispies
  2. Snap, Crackle & Pop® | Rice Krispies®

Image Credit

If you’re looking for an alternative to the same old red chili recipe you’ve had for years, then look no further. This delicious white chicken chili recipe will have your taste buds jumping for joy at your newly found treasure.

1 lb. chicken breast, cut into cubes
1 small yellow onion, diced
1 celery rib, diced
1/2 green bell pepper, diced
3 cloves garlic, minced
1 can chopped green chiles
6-8 c. chicken broth
1 t. cumin
1 t. salt
1 t. pepper
1 lb. white beans (such as northern)
1/4 c. heavy cream
1/4 c. milk

1. Saute onion, garlic, celery, bell pepper, and chicken breast in a large pot. When nicely browned, add the green chiles.

2. After 5 minutes of cooking, add the chicken broth and seasonings. Allow to boil. When boiling, reduce heat and add the white beans. Continue to cook until beans are tender (or if using canned beans, just allow to boil).

3. Add heavy cream and milk. Allow to simmer gently for 30 minutes.

Serve hot.

Source:

  1. White Chicken Chili Recipe : Patrick and Gina Neely : Food Network
  2. Cha Cha's White Chicken Chili Recipe – Allrecipes.com

Image Credit

Artichoke dip is a delicious and easy to make dip, you only need six ingredients and some crackers to serve up a wonderful appetizer to your guests.

Ingredients

2 cans of artichoke hearts (drained, cleaned and diced)

1/2 cup of mayonnaise

1/2 cup of sour cream

1 cup of parmesan cheese

2 tablespoons of garlic powder

2 tablespoons of onion powder

Preheat oven to 325 degrees.

In a large mixing bowl, combine all the ingredients and mix well. Pour the mixture in a lightly greased 9X9 baking dish and cook for 20 minutes. Serve hot or cold.

Source:

  1. Dipping sauce
  2. Dip Recipes, Sauces, Spreads | Hidden Valley®

Image Credit

Are you tired of having the same kind of rotisserie chicken over and over again? Want to spice up a weeknight meal with a dish that seems fit for a king? Try this simple rotisserie chicken recipe whether just for you and your family or for when having company over.

You’ll need:
3-4 lb. chicken
2 sprigs rosemary
1 large red onion, cut into eighths, divided
5 garlic cloves, crushed
3 large roasting potatoes, cut into quarters

5 T. butter
1 T. olive oil
3 T. parsley, chopped
1 T. chives, chopped
1 t. thyme
1 t. red wine vinegar
salt and pepper

1. In a bowl, mix together the last 7 ingredients, starting from the butter. Add perhaps a 1/3 T. each of salt and pepper.

2. Clean the chicken thoroughly and wash it. Stuff the chicken with the rosemary, half of the onion, and garlic. Coat the chicken with the herb and butter mixture. Tie the legs together with kitchen twine. Place the chicken on a roasting pan. Arrange the rest of the onions and the potatoes around the chicken.

3. Roast first with the chicken wings facing up for about 30 minutes at 400 degrees F. Baste the chicken after this first cooking time. Turn the chicken over and roast for another 55 minutes, basting the chicken every twenty minutes or so.

4. Wrap the chicken in foil when finished cooking. Remove the potatoes and onion from the pan. Pour juices into a saucepan, removing excess oil. Make a gravy by adding 1/2 T. all-purpose flour to the drippings/juices, stirring constantly. Add 1 cup hot stock, whisking all the time. Simmer for a couple of minutes, then check for salt and pepper. Serve in a gravy boat.

Source:

  1. Rotisserie Herb Chicken – Grilling Wino
  2. Herb Roasted Whole Chicken | The Pioneer Woman

Image Credit

This is a recipe that my wife uses when we are expecting a large amount of company or going to a family reunion. It goes perfect with ham, deviled eggs and dinner rolls. This tasty dish can easily take the place of basic, ordinary baked beans and could even be a meal all by itself.

Chuck Wagon Beans

Ingredients:

1 lb. of bacon slices
3 lb. of ground chuck
3 cups of finely chopped celery
2 beef bouillon cubes
2/3 cup of boiling water
1 clove of garlic chopped (or 1 tsp. minced garlic)
1 cup of ketchup
3 tbs. of mustard
1 tsp. of salt
tsp. of black pepper
2 cans of 29 oz. baked beans (molasses style)

Directions:

Heat the oven to 375 degrees. You will need a Dutch oven or large roasting pan. Fry bacon until crisp and set aside. Drain fat from the pan you fried the bacon in and use the same pan to fry ground chuck. Mix in onion and celery and continue to fry until meat is brown and onion is tender. Dissolve the bouillon cubes in boiling water. Stir the bouillon broth and the remaining ingredients into the meat mixture in the roasting pan. Cover and bake for 1 hour and 15 minutes or until hot and bubbly. Crumble bacon and sprinkle it over the chuck wagon beans.

Makes 12 one-cup servings.

Source:

  1. Baked Bean Recipes – Allrecipes.com
  2. The Best Baked Beans Ever | The Pioneer Woman

Image Credit

Mighty Meatloaf

Meatloaf is one of those dishes which have traveled the world. From African Bobotie, to Middle Eastern Kafta, to the diner just down the road, you can find its relatives just about anywhere you go. Here is my version:

2 lbs ground beef
3/4 cup oat flour (you can substitute wheat flour, but oat flour adds a certain sweetness)
2 TBS Mrs. Dash Garlic flavor (or your own selection of herbs)
2 TBS balsamic vinegar
2 eggs
3 TBS minced garlic
1/4 tsp salt
3 TBS HP (Brown) Sauce, or, if unavailable, substitute 3 TBS Worcestershire sauce and a pinch of sugar.

Place the ground beef into a large mixing bowl, and form a well in the center.
Add your dry ingredients to a separate container, and blend them together.
Put your eggs into a separate container and stir until yolk and white are well blended. Add the remainder of your wet ingredients to the egg mixture.
Pour the mixed dry ingredients into the well, then add your wet ingredients, and mix well into the ground meat.
I much prefer mixing with clean hands, but a sturdy wooden spoon will do as well.
You can now choose to place your mixture into a standard loaf pan, or make a more organic form by mounding it in the center of a heavy casserole dish.
You can glaze the loaf with Brown Sauce about 5 minutes before pulling it from teh oven, if you like, for some extra tang.

Bake @ 350 deg. for about 50 minutes.

Source:

  1. Easy Meatloaf Recipe – Allrecipes.com
  2. Home-Style Meatloaf recipe from Betty Crocker

Image Credit

Chicken is probably my favorite meat; it can be used at least one hundred different ways. Although fried chicken seems to be the favorite, I’m slowly deleting this method from our diet, primarily due to the usage of the oil it must be fried in. However, there are some great recipes for oven fried chicken. I barbeque chicken and make chicken and noodles. A favorite is chicken tacos, along with chicken burritos and chicken enchiladas. Our ultimate recipe requires rotisserie chicken which can be found below.

Rotisserie Chicken

1 whole Rotisserie chicken (I cheat and purchase it from a local grocery store)
1 (10 oz.) can Refrigerated pizza crust
cup Ranch style salad dressing
1 cup Shredded Cheddar Cheese
1 cup Chopped Tomatoes
1 cup Mozzarella
cup Chopped green onions

1. Preheat oven to 425 degrees. Lightly grease a pizza pan or medium sized baking sheet.

2. Unroll dough and press into the prepared pizza pan or baking sheet. Bake crust for 7 minutes in the preheated oven, or until it begins to turn golden brown. Remove from oven.

3. Spread ranch dressing over partially baked crust. Sprinkle on mozzarella cheese. Place tomatoes, green onion and chicken on top of mozarella cheese, then top with cheddar cheese. Return to oven for 20-25 minutes, until cheese is melted and bubbly.

Source:

  1. Rotisserie Chicken Recipes – Cooking Light
  2. 10 Recipe Ideas for Rotisserie Chicken | Real Simple

Image Credit

Mediterranean cooking incorporates ethnic influences of countries bordering the Mediterranean Sea. Among the more familiar are Italy, Spain, Greece and Albania. Location and climate conditions contribute to a cuisine featuring plentiful fruits and vegetables, grains and greens and many varieties of fresh seafood. Tomatoes, legumes, mushrooms, eggplant, squashes, and artichokes are staples in this region and the abundance of olive trees produces the oil used in cooking. Herbs of fennel, basil, oregano and thyme flourish in the mild climate; yogurt and cheese are natural byproducts of milk from herds of goats and sheep that roam the rocky ledges. With a combination of some of these flavorful ingredients, you can create elegant and delicious appetizers for your next social gathering.

*Spain

The Spanish custom of enjoying small plates of interesting food (tapas) before the evening meal suggests several easy appetizers, such as steamed mussels and potato croquettes. Pair these with a pitcher of chilled Sangria or any favorite red or white wine from Spain.

Steam mussels in a covered pan of water over high heat until the shells open. Remove from heat and discard-do not eat-any unopened shellfish; then refrigerate mussels. Prepare a dressing of olive oil and lemon juice, seasoned with minced green onion, crushed garlic, red and green pepper, chopped parsley, dried red pepper flakes or hot sauce. Pour sauce over mussels before serving.

Spicy potatoes are simple. Peel large potatoes and cut into 1-inch cubes. Season with salt and pepper and fry in olive oil, stirring intermittently until golden and cooked through. Prepare sauce by mixing equal parts of ketchup and mayo with minced onion and garlic, paprika, hot sauce, a pinch of cumin, thyme and black pepper. Mix potatoes and sauce just before serving and garnish with thin lemon slices and parsley. A crisp and refreshing white wine is a nice balance for this appetizer.

*Italy

To whet the appetite in Italy, diners love combinations of thinly sliced flavorful pork products like prosciutto di Parma, Seranno ham, spicy dried salami or sweet and hot capicola, served with an assortment of cheeses. Readily available are imported and domestic varieties that will satisfy your guests. Choose from Parmigiano-Reggiano, gorgonzola, fresh mozzarella, asiago or fontina. Add the sweetness of caramelized onions and the tang of fresh lemon juice or champagne vinegar with assorted olives, marinated artichokes and mushrooms, roasted red peppers drizzled with oil and sea salt, and provide a platter of grilled Italian garlic bread rounds. Garnish this elegant plate of goodness with fresh basil or parsley. Serve with a mild red Chianti, crisp Pinot Grigio or sparkling Prosecco.

*Greece

Seafood is abundant and fresh in Greek cuisine and shellfish are excellent impressive, easy-to-prepare appetizers. Clean and skewer large shrimp or meaty scallops that have been marinated in olive oil, lemon juice, Greek oregano, garlic and black pepper. Grill or broil till golden brown and present on a bed of crisp lettuce greens garnished with lemon slices. Pair with a fruity white or rose wine from California or from Greece, a wine producer for more than 6,000 years.

*Albania

Albanian cuisine relies on meats and vegetables for hearty dishes, but a favorite vegetable medley can be used as an appetizer. In hot oil, fry eggplant and zucchini rounds and slices of green bell pepper. Drain excess oil from vegetables on paper toweling. Mix a dressing of yogurt, finely chopped cucumber, crushed garlic, salt and pepper; pour over vegetables and serve at room temperature. Add a platter of tiny fried meatballs made from a mixture of ground meat, grated onion, bread crumbs, salt, pepper, parsley, Feta cheese and crushed mint. Rakia is a popular Albanian alcoholic beverage made from fermented plums and grapes, but any more familiar red or white wine works well.

Reference:
1. Weekend Entertaining: Coastal Mediterranean Feast | Williams …
2. Party tables mediterranean style on Pinterest | Table Settings …

It is absolutely more fun eating at home.  Although, there is the sense that you will be waited on and treated like royalty, maybe, in a restaurant, if you eat at home you do not have to ‘dress up’ and will more likely use what you have on hand rather than spending more money for food in a restaurant.

If it is a holiday, a lot of fun is shared in preparing the food.  Maybe a new recipe is being shared and the look on the people’s faces that are sampling it is sometimes a lot of fun to watch – is it a hit or a miss?

Sometimes, children can be a handful if you decide to go out and eat, especially if it is for dinner.  They get finicky having to wait for their food and are just not relaxed around all the hubbub of a restaurant.

Now, eating at a restaurant can be fun.  Especially, if you are celebrating someone’s birthday, i. e., a co-worker or best friend.  However, their birthdays can also be celebrated at the office and at your home, according to how close you are to them and there won’t be the problem of running late from lunch because you had to wait for the food.

Most people work and when five o’clock arrives, they want to go home and shed the work clothes and just relax.  Sometimes, dinner is not so important unless there are children involved, but they can be satisfied with some hot soup and a sandwich some nights.  So can you.

People who are stay-at-home spouses generally cook the meal for the night which becomes a habit.  If they are like me, there is much sampling taking place during the cooking so when meal time comes, their hunger has been sated and the thought of getting dressed or more food is unheard of.

Couples who are celebrating an anniversary usually go out to celebrate but then, sometimes, they had rather stay at home and just enjoy each other, maybe ordering in.  This can be fun for most couples celebrating with a bottle or two of their favorite wine or champagne and this relieves them of the responsibility of driving home after imbibing.

The sampling while cooking is most fun.  One can tell you to put a pinch of this while another tells you to add a pinch of that and, after all is said and done, the dish turns into a hit recipe that stays in the family for a hundred years or so.

The relaxation of staying home and eating wins me over.  You feel you have to be on your best behavior when eating out and can’t run to the couch or bedroom for a quickie break like you can at home.  At least, that’s the way I feel.

Either way, food is food and we all love it.

Reference:
1. Eating at Home Vs. Eating Out. 4 Compelling Reasons To Cook …
2. Eating at restaurant vs eating at home; Which is better? – EssayForum