The discovery of a new dish does more for the happiness of mankind than the discovery of a star. -- Anthelme Brillat-Savarin --

Saturday, July 26, 2014

Faithy's Favorite Coleslaw

HOWDY again friends…
Just making a quick stop to post my favorite coleslaw recipe.  I found it many years ago, in one of my favorite cookbooks (The Best of Country Cooking – 2nd Edition) by Reiman Publications.  It was published in 1995 and is filled with yummy stuff.  Look for it.  If you can find it (I’ve seen it on Amazon) you’ll be glad you did!   The original recipe is on page 239, listed as Cabbage Slaw.
I generally just buy some pre-shredded cabbage (red & green mixed) in a bag (if it doesn’t come with shredded carrots in it, I add some).  Then I use the dressing recipe found in the book with a few minor adaptations to lower the calorie count. 

I’ve found that it makes a lot if you use the recipe as-is, so my version is a half-batch, because I don’t like my coleslaw too soupy.  It’s best if you make it several hours ahead of time so it can sit in the fridge and absorb all the flavors.

Faithy’s Favorite Coleslaw

8 to 12 oz. shredded cabbage (you can shred your own or use the bagged kind like me)
1 small carrot, shredded (if the shredded cabbage doesn’t come with some already in it)

Dump all this in a large bowl, and mix well.

1/2 cup real mayonnaise (NOT Miracle Whip)
1 Tablespoon skim milk (or regular milk, if you prefer)
1 Tablespoon white vinegar
1-1/2 Tablespoons Whey-Low Type D (or regular sugar)
1/4 teaspoon salt (I don’t use as much as the original recipe)
1/4 teaspoon black pepper
1/4 teaspoon celery seed

Whisk everything together until smooth.  (I usually do this in a 2 cup measuring cup.) Pour over cabbage/carrot mixture and stir until all the cabbage is coated.  Cover & refrigerate until ready to serve.

That’s all there is to it!  Super simple and really good.  Give it a try with your favorite grilled meat or some yummy fish tacos.

Good night my friends…

Fish Tacos

HOWDY friends!  Sorry it’s been so long since I checked in.  I have been crazy-busy with real life, and just haven’t had time to blog.  I have been doing some recipe testing though, so hopefully I’ll have a chance to catch up on posting some of those soon.

I started a new job today, and I believe it will be a true blessing.  I should have a much lighter work schedule now, and hopefully more time to spend with my family…and you.

Anyway…I celebrated getting home early today by cooking dinner for my husband, Mom and step-father.  My darling hubby has been doing most of the cooking during the week for a while now because of my crazy schedule.  I’m hoping I’ll get to do more of that now as well.

I made some yummy fish tacos, one of our favorites, and I thought I’d take a minute to share my recipe…if you want to call it a recipe.  I don’t really measure anything, just mix it up and cook it.  I made these up based on my father-in-law's fried catfish recipe...with some panko added for extra crunch.

We eat these pretty often.  They are soooooo easy to throw together in a hurry, and even good left over to take in your lunch the next day.

Give these a try…you’ll like ‘em, I’m sure!

Fish Tacos
fish (I prefer a mild white fish – I’ve used Swai and Mahi Mahi)
hot sauce (I prefer Frank’s Red Hot)
yellow corn meal
lemon pepper
hot oil
coleslaw (your favorite…or mine…)
corn tortillas (recently I’ve been using HEB’s Mixla corn & flour blend tortillas…they have a good corn taste, but don’t break as easily when bending)
salsa (any kind will do, but I love Zaasschila Salsa Guacamole and Habanero)

Basically, I just cut the fish into bite-sized pieces, dip it into the hot sauce, then dredge it in a mixture of cornmeal, panko (about 2 parts cornmeal to 1 part panko) & lemon pepper (to taste), then fry it in hot oil, and drain on paper towel before serving.  You can deep fry it or just fry it in a skillet on the stove.  If you do it on the stove top, just be sure to turn the fish so that both sides get nicely browned.

I don’t really know how long to say you should cook it…just until it starts to brown on both sides.  It cooks very quickly, and the whole meal comes together in no time.

Fill warm corn tortillas with fish, and top with coleslaw and salsa.  Enjoy!

I’ll post my coleslaw recipe too, just so you’ll have it.

Have a wonderful weekend my friends!