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KFC Coleslaw

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I put random photos throughout the introduction that have nothing to do with anything except the happenings in my life. Hover over for a brief description

I haven’t been blogging much and at first that was really nice, deciding not to blog when all I wanted to do was sleep, clean, spend time with the hubs, play Wii with my nephew, go to the lake with my family, etc.  It was very freeing, recognizing that it was my choice.  But last week, though I didn’t post at all, I really missed it!

I finally got a “permanent” schedule at work (“permanent” because it is still subject to change, based on the demands of the PO), 2:30-11 PM M-F with weekends off (praise God for that!) and I’m trying to go to bed right after getting home each night so that it won’t be as hard to get up early on Sunday mornings for worship.  So that was the main reason I held off blogging, because my intentions were good, to go to bed early, but then I’d get caught up in email/Facebook/Pinterest and I still ended up staying up till 3-4 AM each day, making it also impossible to blog in the morning since I slept through it.  And yes, Sunday was a very tired day for me, as always. Week 1 of trying to go to bed early: FAIL.

So I still don’t know how regular I”m going to be while I’m trying to get on a schedule that will allow me to get up at 8 AM each day with 8 hours sleep, but ultimately my posting time will likely start to be in the late morning/early afternoon as I switch from scheduling my posts for 8 AM the night before, to publishing after typing them each day before work.

Anyway, I’m happy to share something with you today and sorry for the rambling personal introduction that has nothing to do with coleslaw!  Oh wait!  If you can wait one more second, I have something else to share.  When I came home from work after a really bad day almost two weeks ago, I found a package waiting for me on the kitchen table.  It was the kitchen tile I won from Kudos Kitchen by Renee!  It was the happy ending I really needed that day.

She painted it from this image I sent her that I found on Pinterest:

I was pretty demanding for someone who won something (i.e. got it for free!), asking if she could make the colors a deeper red, green and blue to match the colors in my kitchen, and I even went so far as to ask her to change the font to a fancier one.  She didn’t complain at all and I’m totally thrilled with the tile and with Renee.  If you want to check out her work, visit her Etsy shop here.

Thanks for putting up with me today–it’s hard trying to write a short blog when you’ve been silent for so long!  Onto the coleslaw.  Finally!

I’m not a huge coleslaw fan, but I have always liked KFC’s coleslaw.  Have you met my sweet teeth?  (I usually claim they’re all sweet, but a few of my molars are actually partial to savory foods. ;))  Yeah, I think they enjoy the sweetness to it.  So when I volunteered to bring the coleslaw to our family’s July 4th celebration, I searched for a KFC copycat recipe and found one on Amanda’s Cookin’.  I was pretty stoked to find it there, because I already follow Amanda’s blog and have much love for her since she started the Secret Recipe Club, which I enjoy participating in every month.

This coleslaw is just like KFC coleslaw!  So good!  And if you have a food processor, man, this comes together in 10 minutes or less.  Even easier, you could just buy that bagged coleslaw mix and use the dressing on it.  Either way, this is a winner and my family raved over it.  Dennis and I ate an entire batch of it last week, so you know we love it too.

KFC Copycat Coleslaw

Printable recipe
Printable recipe with picture

Slaw
1 head of cabbage
2 medium carrots, peeled (about 1/2 cup shredded)
2 tablespoons dried minced onion

Dressing
1/2 cup mayonnaise
1/3 cup granulated sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper

Chop cabbage into chunks, discarding the core, and run through your food processor using the shredding blade, or chop fine.  Empty into a large bowl.  Chop the stems off the carrots and shred them too, then add to the cabbage along with the minced onion.  Combine all of the dressing ingredients in a large bowl, whisk well, and pour over the slaw.  Stir well, then cover and refrigerate at least 4 hours, preferably overnight, before serving to allow the flavors to marry.  Serve cold.

Recipe source: slightly tweaked from Amanda’s Cookin’

Watermelon Black Bean Salsa

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For the Holiday Recipe Club‘s Memorial Day blog hop, the secret ingredients to choose from were watermelon, beer, and pork.  I think I’m on a salsa kick because my last recipe for the HRC on Cinco de Mayo was for Fresh Mild Salsa, and the first thing I thought of when I saw that watermelon was one of the ingredients for Memorial Day was the salsa recipe my hair dresser gave me back in February.  I have been craving it ever since I read the recipe, imagining how wonderful it must taste, and I was trying to wait until watermelon were truly in season here in Wichita to try it (that happens in August for us), but with the added incentive of the Holiday Recipe Club blog hop, I knew the time had come.

This stuff is the bomb, yo!  The only change I made was to add in some lime juice, which I feel was essential to achieve the salsa flavor and balance the sweetness of the watermelon.  The beans, which may seem strange, are somehow a perfect fit with the flavors & textures.  I could eat this as a meal, it is so good!  It is juicy, and seriously addictive.  It is, however, best if eaten within four hours of making it as the watermelon leaks more and more water and becomes mushy after a while.  To serve this at your Memorial day barbecue or another gathering,  just have the watermelon prepped in a separate container than the other ingredients, then stir them all together and refrigerate an hour before serving and you’ll have a bowl of salsa perfection ready to wow your guests.

Watermelon Black Bean Salsa

Printable recipe
Printable recipe with picture

2 cups diced seedless watermelon
3/4 cup finely diced sweet onion
3/4 cup canned black beans, rinsed and drained
2 jalapeno peppers, seeded and finely diced
1/4 cup minced fresh cilantro
Juice from 1/2 a lime
2 teaspoons brown sugar, packed
1 garlic clove, minced
1/2 teaspoon salt
Tortilla chips

In a small bowl, combine all ingredients but the chips. Cover and refrigerate for at least 1 hour. Drain if necessary before serving. Serve with chips within 2-3 hours of making.

Yield: 3-1/2 cups.

Veronica’s Note: I advise wearing latex gloves when handling and dicing the jalapenos, as the oils can burn your skin.

Recipe source: Jennifer L.

A big thank you to Erin for creating this club!  I’m having a lot of fun with it.  If you’d like to join or find out more, check out the Holiday Recipe Club website.  And don’t forget to check out the other Memorial Day recipes by clicking the linky frog below.



Thankful Thursdays #27: our fallen soldiers

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I made a thanksgiving resolution to find something to be thankful for every day until next Thanksgiving.  Here’s what I am thankful for this week!

Thursday: Dogs, dogs, dogs, dogs, dogs! We have made three new puppy friends in our area while taking Jessie on her nightly walk and it is such a joy to pet those wriggling happy bodies over the fences.  I think we’re up to 7 dogs on our walk that love us and one that loves to hate us.  I melt for those lovers!  I used to detest dogs, but now they have a magical power over me.  I almost wish I could take them all home, but I’m pretty happy with the stinker we can call our own.

Friday: I’m the treasurer in our home and I made a miscalculation that prepared us for the worst after paying all the bills, but the bottom line was a lot prettier than I had expected once the last check was mailed.  Facing a bigger balance than we have had in several weeks after expecting to live off canned goods was a pleasant surprise!  Thankfully I don’t make the other kind of miscalculation too often.

Saturday: To get the grocery shopping done ON TIME!  Saturday is grocery day but we’ve skipped it for two or three weeks now, which has led us to eat out more often that we should have, which has led us to have less money than we should have.  Thankfully, we had a free day with nothing scheduled so we could use it for errands and chores.  Hahaha, did I just say “thankfully” right before “errands and chores?!”  What is wrong with me? lol

Sunday:  That my Dad’s foot, which has been giving him a lot of trouble, has healed enough that he can walk without the assistance of a walker.  This is good, because the chances of getting him to the doctor other than for his quarterly check-ups is .001%.

Monday: For those who lost their lives fighting for the quality of ours.

And to spend a day with dear, dear friends.

Tuesday: Free tickets to a Wingnuts (Wichita’s baseball team) game!  Wingnuts won 6 to 2 and we had a great time.

Wednesday: Grilled burgers. Amen.

Wordless Wednesday: Memorial Day 2011

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Dilly Cucumber Salad

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I remember as a little girl, whenever my Grandma Millner would visit, our refrigerator would smell faintly of onions and vinegar because she’d always have a big bowl of cucumber salad stashed in there.  Back then, I remember eating it without complaint, but I wasn’t all that impressed with it.  I think I may use more sugar than her, because I’m practically addicted to the recipe I use now, and you all know how much I like my sugar!

This is a wonderfully cold, crisp, sweet, and briny salad to serve during the warmer months, and a great addition to a potluck or barbecue.  It reminds me of a better and fresher version of bread and butter pickles, though not quite as sweet.  This makes a huge bowl so feel free to cut the recipe down if you don’t think you’ll need this much. Enjoy!

Dilly Cucumber Salad

Printable recipe
Printable recipe with picture

4 cucumbers
1 large white onion
¼ cup finely diced red bell pepper
¾ cup granulated sugar
¾ cup white vinegar
1 tablespoon dried dill
2 teaspoons salt

Wash cucumbers well (I get them wet and rub a little dish soap over them to get help get the wax off, then rinse them very well with warm water).  Cut cucumbers in half, then lay flat side down and slice; place slices in a very large bowl. Next, cut the onion in half lengthwise.  Place halves flat-side down, cut in half again lengthwise, then slice very thin width-wise; add to the cucumbers. Measure in remaining ingredients, stir well, and refrigerate overnight before serving. Stir once or twice if you can. The salt will cause water to come out of the veggies and by morning, the liquid will be filled up to the level of the veggies. Serve cold with a slotted spoon.

Serves 16.

Per serving: 52 calories; 0 g fat; 293 mg sodium; 145 mg potassium; 13.1 g carbohydrates; 1 g fiber; 10 g sugar; 1 g protein; 1 Point Plus

Recipe by Veronica Miller

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