Tag: How to make
Baked Whole Rainbow Trout
Serve either whole or remove the fillets from the backbone and cut off the head.
The Best Coleslaw
The Best Coleslaw
While the origin of coleslaw can be traced back to the Netherlands in the 18th century, made with shredded cabbage and a vinaigrette; most Americans recognize it as mayonnaise-based. There are countless variations of coleslaw all over the U.S.; and for that matter, all over the world. In my opinion, I believe that this is one of the best versions I’ve made. It’s all pretty straightforward to make. If you want to save yourself time, you can buy bagged coleslaw mix and make the dressing yourself.
Servings: 4
Ingredients
- 3 cups green cabbage shredded
- 1 cup red cabbage shredded
- 1/2 cup carrots peeled and finely julienned
- 1/2 cup white onion finely chopped
Dressing
- 1/2 cup mayonnaise
- 3 tbsp buttermilk
- 2 tbsp lemon juice
- 2 tbsp cider vinegar
- 2 tbsp sugar
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 1/2 tsp celery seed
Instructions
- Mix together all of the dressing ingredients.
- Fold in the rest of the ingredients. Refrigerate for 2 hours before serving.
Homemade Buffalo Sauce
Homemade Buffalo Sauce
Buffalo sauce is an American Staple; originating from the Anchor Bar in Buffalo, NY in 1964. This sauce isn’t just good on chicken wings, but any type of proteins such as fried chicken, fried shrimp, fried fish, etc. It is extremely easy to make and tastes better than any bottled sauce that you’d get at a grocery store.
Equipment
- whisk
Ingredients
- 4 tbsp butter
- 1/3 cup Louisiana-style hot sauce
- 1/2 tsp garlic powder
- 2 tbsp cold water
- 2 tsp cornstarch
Instructions
- Melt the butter in a small pot over medium low heat.
- Pour in the hot sauce. Add in the garlic powder. Make a slurry out of the cold water and cornstarch. Whisk in until the sauce is slightly thick.
Vegan Pecan Sweet Potato Bake
Vegan Pecan Sweet Potato Bake
I was recently invited to my good friends Larissa and Irene’s Friendsgiving party and was in charge of making sweet potatoes and mashed potatoes. The catch was that both the side dishes had to be vegan. No problem. I typically make this sweet potato bake with real butter, heavy cream, and add crumbled bacon with the pecan topping. So I substituted real butter with plant-based butter made out of cashew milk and used almond milk instead of heavy cream. I also X’ed the bacon. The sweet potato bake still turned out just as good and was a hit with everyone.
Servings: 12
Equipment
- potato masher
- aluminum pan or baking dish
- nonstick spray
Ingredients
- 5 lbs sweet potatoes peeled and diced
- 8 oz plant-based butter
- 1/2 cup almond milk
- 1/4 cup brown sugar plus more for topping
- 3 tsp salt
- 2 tsp ground cinnamon
- 1/2 cup pecan halves
Instructions
- In a large stock pot, bring water to a boil. Add in the sweet potatoes and boil for 10 minutes until fork tender. Drain.
- Using a potato masher, mash the sweet potatoes. Stir in the plant-based butter, almond milk, brown sugar, salt, and cinnamon.
- Preheat the oven to 400 degrees. Using nonstick spray, grease an aluminum pan or baking dish. Pour in the sweet potato mixture.
- Top the mixture with pecan halves. Sprinkle over more brown sugar. Bake for 30 minutes.
