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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Buffalo Butter


Buffalo Butter

The Olympics are over and what am I going to do now? That has been my pastime for two weeks! I have enjoyed watching this year more than any other in the past. My favorite sports to watch were anything that was on the water and gymnastics. Did you see Simone Manuel’s reaction when she won? Not only was I in tears watching her but seeing Michael Phelps overcome with emotion while the Star Spangled Banner played pretty much had me sobbing.

Getting right back on track I whipped up some Buffalo Butter to go with grilled Chicken we will be having for dinner tonight. I enjoy adding a little flavor to any grilled meat. Sometimes with a marinade or a rub but sometimes with flavored butter. I have a great recipe for Ranchman’s Steak Butter here, on NJSD. It is fabulous on beef or pork. Buffalo Butter is delicious too but we usually eat it with chicken or shrimp, and I even like it on grilled or steamed vegetables!

This butter is made with four ingredients; it’s easy to mix up and have on hand. It can be frozen and will last for months in the freezer or weeks in the refrigerator.



Buffalo Butter
  • ½ c. butter, room temperature
  • 2 oz. blue cheese, crumbled
  • 1 tbsp. Frank's Red Hot Sauce or other vinegar-based hot sauce
  • 1 tbsp. chopped chives
  1. Mix the ingredients in a small bowl until well combined. Lay out a large piece of plastic wrap on a clean counter. Spoon the butter mixture onto the bottom third of plastic wrap, then roll into a log. Refrigerate for one hour, or until firm.


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Barefoot Contessa’s Herbed-Baked Eggs

Typically, I’m not much of an egg eater.  However, this is one way that I really like them.  It’s a great way to prepare them when you don’t feel like spending a lot of time in the kitchen.

This recipe is from Barefoot in Paris by Ina Garten.  She is my favorite Food Network star and I love her delicious and easy recipes.  This was my dinner one night last week, served with fresh tomatoes, sausage and toasted French bread.


Barefoot Contessa's Herbed-Baked Eggs
  • ½ tsp. minced fresh garlic
  • ½ tsp.minced fresh chives
  • ½ tsp. minced fresh rosemary leaves
  • 2 tbsp. minced fresh parsley
  • 2 tbsp. freshly grated Parmesan cheese
  • 12 extra-large eggs
  • ¼ c. heavy cream
  • 2 tbsp. unsalted butter
  • Kosher salt
  • Freshly ground black pepper
  • Toasted French bread, for serving
  1. Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
  2. Combine the garlic, chives, rosemary, parsley and Parmesan cheese and set aside. Carefully crack 3 eggs into each of 4 small bowls (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
  3. Place four individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and ½ tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooked evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set 60 seconds and serve hot with toasted bread.
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