Twisted Slaw



The summer of 2016 has been one of the hottest and dryest that I can recall. Our grass is brown, we have trees dying, and our yard already resembles autumn with the yellow and falling leaves. We, most likely, have several more weeks of hot weather, but I am over summer already!

Labor Day is going to be the unofficial end of summer for me, and I’m going to send it off with a bang! I will be with family this year cooking up all of our favorite summertime foods. Hamburgers and hot dogs, brown sugar baked beans, potato salad, homemade ice cream and my cousins fabulous Twisted Slaw!

My cousin, Regina, has a delicious slaw recipe. It is similar to the slaw I have made for years. However, the addition of bell pepper, chives, and green onions definitely takes her slaw over the top with the fresh flavor. It’s delicious alone or on top of a burger or hot dog!

If you are looking for a short-cut, use the pre-shredded cabbage. Regina says that she does this often when feeding her big family. Prepare several hours before serving and store in the refrigerator. Oh, and don’t forget to have a few extra copies of this recipe handy at the cookout because it’s sure to be a hit!


Twisted Slaw
  • 2 heads cabbage, chopped
  • 1 lg. carrot, chopped
  • ¼ c. chopped chives
  • 3 green onions, chopped
  • ½ c. chopped bell pepper
  • ⅛ c. sugar
  • 1 tbsp. freshly ground black pepper
  • 1 tbsp. garlic powder
  • 1 tbsp. seasoning salt
  • 1 tbsp. white vinegar
  • 1½ c. mayonnaise
  1. Mix the mayonnaise, vinegar, seasoning salt, garlic powder, black pepper, and sugar together in a large bowl. Add the bell pepper, green onions, chives, carrot, and cabbage and toss to coat the vegetables.
  2. Chill at least one hour before serving. Several hours makes it even better.
After mixing the slaw taste for sugar. It the slaw has a bitter taste add a bit more sugar.


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Almost Famous Coleslaw

Almost Famous Coleslaw

My family is extremely picky when it comes to coleslaw, including myself.  I love the slaw that I use on fish tacos with lime juice and cilantro and I love marinated coleslaw.  It is the coleslaw with mayonnaise that I get picky about.  I am not a mayonnaise hater…I just don’t want to taste it.

This coleslaw is a perfect combination of flavors and it pleases my entire family.  I like to serve it when we smoke a Boston Butt or when I cook cornbread and pinto beans.  Some of you may be wondering what makes this coleslaw “almost famous”.  Give it a try, you may find that it taste somewhat like the slaw at a famous restaurant chain.  It can be served after 2 hours but I like it best after 24 hours.

Almost Famous Coleslaw
  • 9 c. finely shredded cabbage or 2 (10-oz.) bags
  • 1 carrot, shredded
  • ½ c. sugar
  • ½ tsp. salt
  • ⅛ tsp. ground pepper
  • ½ c. mayonnaise
  • ¼ c. milk
  • ¼ c. buttermilk
  • 2½ tbsp. lemon juice
  • 1½ tbsp. white vinegar
  1. Combine cabbage and carrot in a large bowl.
  2. Whisk together sugar, salt, pepper, mayonnaise, milk, buttermilk, lemon juice, and vinegar until blended; toss with vegetables. Cover and chill at least 2 hours before serving.

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Sweet and Sour Pork Sliders

First of all I’d like to shout out to Loretta.  Today is her birthday!!  It’s a big year for both of us and I just want her to know that I’m very thankful that our lives crossed when we were 12 years old!  Who would have imagined that we would still be friends in 2014?  I couldn’t even think that far into the future at that point!  We have been there for each others first dates, proms, weddings, babies, deaths, and everything in between.  Back when we were passing notes in school…before texting…and writing “BFF” we didn’t know what that would entail.  Now, it means more than it ever has.  Even when times get busy and we don’t talk for a while,  I know that we’ll be friends forever.  I’m sorry I will not be near you to help celebrate this milestone birthday.  Just remember I’m there in spirit and I love you like a sister!  Have a great day!!

Super Bowl XLVIII is a little over a week away and like all other football games, I will be watching but totally clueless.  My great grandfather died after suffering a heart attack while watching wrestling on television.  My dad was a huge sports fan, his favorite sports were baseball and golf, but if there was a ball involved, his TV was tuned to that station.  Greg is an avid sports fan and our TV remote has all of the ESPN stations set as “favorites”.  My kids have been involved in sports all of their lives.  In other words, I have always been surrounded by sports but I am clueless when it comes to football.  Game day, for me, will be about entertaining, watching halftime, the commercials, and of course trying all of the great dishes my friends will bring over.

We enjoy having friends over for the Super Bowl and my thoughts have been turning toward a menu for the big game.  Super Bowl parties need to include plenty of finger foods.  Our table usually has loads of dips, wings, and maybe pizza or chili.  I love them all but have decided to add these little Sweet and Sour Pork Sliders to the menu this year.  These were featured on Food Network by Giada De Laurentiis.  They are delicious and will be perfect for game day.  Please take note that this recipe makes 10 to 12 sliders, so adjust accordingly.  The pork is marinated, baked, then served on a sweet Hawaiian roll with a tasty slaw and a scrumptious sauce.  So, whether you’re at the party for the game or you’re just there for food and friends, serve a tray of these sliders and you’re sure to be a winner.


Sweet and Sour Pork Sliders
Serves: 10-12
  • Slaw:
  • 1½ c. very thinly sliced green cabbage (about ¼ cabbage)
  • 1½ c. very thinly sliced red cabbage (about ¼ cabbage)
  • 2 tbsp. seasoned rice vinegar
  • 1 tsp. sesame oil
  • ¼ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  • 4 thinly sliced green onions (about ½ c.)
  • Pork:
  • ½ c. fresh orange juice
  • ½ c. soy sauce
  • ¼ c. packed light brown sugar
  • 2½ tbsp. seasoned rice vinegar
  • 2 tbsp. sesame oil
  • ½ tsp. freshly ground black pepper
  • 2 cloves garlic, minced
  • One 1-inch piece fresh ginger, peeled and minced
  • Zest of 1 large orange
  • One 1 to 1¼-pound pork tenderloin, trimmed
  • 2 tsp. arrowroot
  • 10 to 12 mini Hawaiian-style sweet rolls, halved horizontally
  1. For the slaw: Toss the green cabbage, red cabbage, vinegar, oil, salt, pepper, and green onion in a medium bowl to blend. Cover and refrigerate while preparing the pork.
  2. For the pork: In a medium bowl, whisk together the orange juice, soy sauce, brown sugar, vinegar, sesame oil, pepper, garlic, ginger, and orange zest to blend. Add the pork tenderloin and turn to coat. Refrigerate for at least 1 hour, turning occasionally. (I like to marinate longer than this, usually between 6 to 12 hours.)
  3. Preheat the oven to 425° F.
  4. Remove the pork for the marinade. Reserve the marinade. Place the pork on a nonstick heavy baking sheet and roast until an instant-read thermometer inserted into the center of the pork registers 145° F, 25 to 30 minutes. Remove the pork from the oven and let stand 5 to 10 minutes.
  5. Pour the marinade into a heavy medium saucepan and whisk in the arrowroot. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer until the sauce thickens slightly, 3 to 4 minutes. Remove the sauce from the heat and cool slightly.
  6. Transfer the pork tenderloin to a work surface and cut crosswise into ¼- to ⅓-inch thick slices. Divide the pork among the bottom halves of the rolls. Top the port with sauce and slaw. Cover with the top halves of the rolls and serve.
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