Best Creamy Coleslaw

Best Creamy Coleslaw

We made our cool, crunchy slaw with just the right amount of tang from sour cream and vinegar. A bit of honey balances the acidity. This classic summer side dish would be welcome at any picnic or backyard BBQ.
Ingredients
5 cups thinly sliced green cabbage
1 cup grated carrots
3/4 cup mayonnaise
1/3 cup sour cream
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon celery salt
Kosher salt and freshly ground black pepper
Directions
Toss together the cabbage and carrots in a large bowl.

Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. 

Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.

Celery, Chicken, Chive & Bean Salad

Celery, Chicken, Chive & Bean Salad

For the longest time I didn’t think I liked bean salads, and then I tried one made with soft navy and edamame beans. Now I love them, and I think you’ll love this lemony, colourful version, too. The chicken breast is brined overnight, so begin a day ahead; otherwise it’s all very easy, super-satisfying stuff that can be eaten as a main. If you have chives growing in your yard, use the flowers as a tasty garnish.

Ingredients:

1½ cups (375 mL) buttermilk

½ white onion, thinly sliced

1 tsp (5 mL) celery salt

½ tsp (2 mL) coarsely ground black pepper

4 stalks celery, divided

2 boneless skinless chicken breasts, about 1 lb. (500g) total weight

⅓ cup (80 mL) olive oil

¼ cup (60 mL) lemon juice

1 tbsp (15 mL) lemon zest

1 clove garlic, finely chopped

1 tsp (5 mL) salt

1 can (398 mL) navy beans, drained and rinsed

2 cups (500 mL) shelled soy beans (edamame), cooked according to package directions

½ cup (125 mL) finely chopped chives, about 1 bunch

Chive flowers to garnish (optional)

Directions:

In a medium resealable bag, combine buttermilk, onion, celery salt and pepper. Thinly slice 1 stalk of celery and add to bag along with chicken breasts. Seal and massage contents briefly to dissolve salt and coat chicken thoroughly. Refrigerate overnight.

Preheat barbecue to medium and oil grill. Remove chicken from brine, pat dry and cook for 6 to 7 minutes per side, until juices run clear or internal temperature reaches 165°F (74°C). Remove to a board and let rest while preparing remaining ingredients.

In a large serving bowl, whisk together olive oil, lemon juice, lemon zest, garlic and salt. Cut remaining 3 stalks of celery in half lengthwise and thinly slice on the bias; add to bowl along with navy and soy beans. Sprinkle chives over. Slice chicken into bite-sized pieces, add to salad and gently toss to combine.

If using chive flowers, separate individual flowers from 4 or 5 ball-shaped heads and sprinkle over salad before serving.  Serves 4

Iconic KFC Seasoning

 

Iconic KFC Seasoning

Discover the secret to the iconic KFC seasoning with this easy, flavorful copycat recipe. Perfect for chicken and other dishes, it brings the famous taste right to your kitchen!

Ingredients:
2/3 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon basil
1/3 teaspoon oregano
1 teaspoon celery salt
1 teaspoon black pepper
1 teaspoon dried mustard
4 teaspoons paprika
2 teaspoons garlic salt
1 teaspoon ground ginger
3 teaspoons white pepper

Directions:
The seasoning spices are mixed with 2 cups of flour to create the iconic KFC breading.
Directions:                                                                                     Measure out each ingredient carefully according to your preferred 

taste or the exact proportions you’re following from a recipe.

In a non-slip mixing bowl, combine all the ingredients. Stir well until the spices are evenly mixed.
Once thoroughly mixed, transfer the seasoning blend into a glass spice storage jar for easy use. Make sure the jar is tightly sealed to maintain freshness.
To use, sprinkle generously over chicken before frying, or use it as a seasoning.

Celery, Chicken. Chive, and Bean Salad

Celery, Chicken, Chive & Bean Salad

For the longest time I didn’t think I liked bean salads, and then I tried one made with soft navy and soy beans. Now I love them, and I think you’ll love this lemony, colourful version, too. The chicken breast is brined overnight, so begin a day ahead; otherwise it’s all very easy, super-satisfying stuff that can be eaten as a main. If you have chives growing in your yard, use the flowers as a tasty garnish.
Serves 4

Ingredients:
1½ cups (375 mL) buttermilk
½ white onion, thinly sliced
1 tsp (5 mL) celery salt
½ tsp (2 mL) coarsely ground black pepper
4 stalks celery, divided
2 boneless skinless chicken breasts, about 1 lb (500 g) total weight
⅓ cup (80 mL) olive oil
¼ cup (60 mL) lemon juice
1 tbsp (15 mL) lemon zest
1 clove garlic, finely chopped
1 tsp (5 mL) salt
1 can (398 mL) navy beans, drained and rinsed
2 cups (500 mL) shelled soy beans, cooked according to package directions
½ cup (125 mL) finely chopped chives, about 1 bunch
Chive flowers to garnish (optional)

Directions:
In a medium resealable bag, combine buttermilk, onion, celery salt and pepper. Thinly slice 1 stalk of celery and add to bag along with chicken breasts. Seal and massage contents briefly to dissolve salt and coat chicken thoroughly. Refrigerate overnight.

Preheat barbecue to medium and oil grill. Remove chicken from brine, pat dry and cook for 6 to 7 minutes per side, until juices run clear or internal temperature reaches 165°F (74°C). Remove to a board and let rest while preparing remaining ingredients.

In a large serving bowl, whisk together olive oil, lemon juice, lemon zest, garlic and salt. Cut remaining 3 stalks of celery in half lengthwise and thinly slice on the bias; add to bowl along with navy and soy beans. Sprinkle chives over. Slice chicken into bite-sized pieces, add to salad and gently toss to combine.

If using chive flowers, separate individual flowers from 4 or 5 ball-shaped heads and sprinkle over salad before serving.





Serves 4

Mini-Cheeseburgers In A Biscuit

Mini-Cheeseburgers In A Biscuit

Ingredients:

1 lb. very lean ground beef

1/2 teaspoon celery salt

1/2 teaspoon garlic powder

1 teaspoon Lawry's seasoned salt

1 tablespoon dehydrated minced onion

1 jar (14 ounce) spaghetti sauce

1 tube (16.3 oz.) Pillsbury "GRANDS" biscuits cut into 

   halves  (l).

1 cup 4 oz. shredded cheddar cheese

Directions:

Preheat oven to 375 degrees

In a skillet, brown beef with celery salt, garlic powder, seasoned salt, and dehydrated onion.  Stir in spaghetti sauce; cook over medium heat for 5 to 10 miinutes or until heated threough.

Cut biscuits into halves (l).  Form each half into a round and press into muffin cups forming a cup..  

Spoon meat mixture into the center of each cup.

Bake for 15 minutes or until golden brown.  Remove from oven and sprinkle wih cheese.  Bake again for 3 minutes or unti cheese is melted.  

Serve:   Yield 8 Servings.