Saturday, April 19, 2014
I like to put pineapple in my cole slaw. There was a Florida restaurant years ago called "SHELLS" that had pineapple in their cole slaw. It was terrific. Is that common in other parts of the country? I'm not sure.
Here's the recipe I came up with:
1 bag of shredded cabbage and carrots - You can shred cabbage yourself if you have a food processor
1 cup of mayonaise - I like Hellmann's the best
1/4 cup vinegar
2 Tablespoons sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 can of pineapple tidbits, drained (Not the chunks and not the crushed. The in-between tidbits work best. Drain the liquid, but don't waste it. It is delicious to drink)
Marinate at least several hours or over night.
I'm serving it with ham and potato salad for Easter dinner. Also goes well with seafood like at the restaurant I used to go to.
Thursday, April 17, 2014
I found this beautiful piece of veal - thick and juicy. I only made one as my sweetheart doesn't care for veal, but he doesn't know what he was missing ! It was tender and delicious !
I marinated it for 15 minutes with Worchesershire Sauce and sprinkled with sea salt, fresh ground pepper, and garlic powder.
Meanwhile I chopped 1/4 cup of celery and 1/4 of onion to season the rice. I also added 3 beef bouillion cubes and 2 Tablespoons of soft margarine. Don't add any salt as the bouillion cubes are mainly salt.
For one cup of dry white rice use 2 cups of water. For brown rice use 2 1/2 cups water as it takes longer to cook. . Place everything in a rice cooker (rice, water, bouillion cubes, celery, onion, margarine) and turn it on. I love my rice cooker. My rice turns out perfect every time.
While the rice is cooking, fire up the grill.
You have to WAIT at least 10 minutes for the briquets to turn white. Be patient.
Grill with the cover closed but the vents open for 8-10 minutes on each side.
While the veal is grilling, and the rice is cooking, heat up the mushrooms in 1/2 cup of red cooking wine and 2 Tablespoons margarine. Again - don't add salt as salt is already added to cooking wine.
Spoon some of the mushrooms over the veal and serve with the seasoned rice and I added French style green beans drizzled with balsalmic vinegar. My sweetie is allergic to mushrooms, so this dinner was just for ME !
The veal was a little pink inside - just perfect. I loved it. You've got to treat yourself GOOD once in a while, RIGHT ?!
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