Restaurant Style Coleslaw

This coleslaw is amazing, whether it is served with a lovely English fish and chips meal, or served as a side with burgers, sausages and hotdogs on a summertime BBQ, or even as a topper for a pulled pork/chicken sandwich.  

Pulled pork sandwich topped with coleslaw

Ingredients

1 lb bag coleslaw mix (shredded green cabbage, purple cabbage, and carrots)
2 tablespoons diced onion
⅔ cup mayonnaise
3 tablespoons vegetable oil
½ cup white sugar
1 tablespoon white vinegar
¼ teaspoon salt

Directions

1. Combine the coleslaw mix and onion in a large bowl.
2. In a measuring cup or medium bowl, whisk together the mayonnaise, vegetable oil, sugar, vinegar, and salt, until blended thoroughly.
3. Pour the dressing mixture over coleslaw mix and toss to coat. 
4. Chill at least an hour before serving. 

Notes  

This is even better when made ahead and chilled overnight.  It keeps fresh for quite a long time, just give it a mix before serving, as the dressing will tend to settle at the bottom. 

Homemade Chorizo

One of the first things my husband introduced me to was chorizo, a spicy Mexican meat that he cooked up with eggs for breakfast on one of my visits to see him in Southern California.  I loved the taste of it, but wasn't too keen on the texture, mostly the grisly bits of snouts, tails and other random stuff that's typically part of the deal in the prepackaged links you buy in the grocery store. 

This chorizo on the other hand, contains only ground meat, and has all the flavour without the gross bits.  It's delicious, easy to make, and way better than store bought.  I typically portion this out into 1 1/2 lb bags and toss one in the freezer for another week. 

My husband is in seventh heaven when I take the time to make this for him. This makes a quick and easy breakfast, whether it's just breakfast burritos or within a full-on chorizo, potato and scrambled eggs skillet for the boys.

Ingredients

2 pounds ground beef
1 pound ground pork
¾ cup chili powder
¾ teaspoon dried oregano
3 cloves garlic, minced
2 teaspoons salt
¾ cup chicken stock
¼ cup white vinegar

Directions

1. In a large bowl or stand mixer, mix together the ground beef, ground pork, chili powder, oregano, garlic, salt, chicken stock and vinegar. 
2. Divide into two or more freezer bags (I use two one-gallon bags) and refrigerate for 2 to 3 days, taking out daily to mix thoroughly.

Notes

The first photo shows the chorizo this recipe makes.  The following photos show it being prepared with potatoes and scrambled eggs, which the boys enjoy served with or in tortillas.

This chorizo keeps many days in the refrigerator, but if you're not going to cook with it all soon-ish, do store it in the freezer.

I find that mixing in my Kitchenaid stand mixer with the flat paddle makes this such easy work. 

Banana Snacking Cake

This recipe brings back memories of my childhood when my Mum would sometimes make something called "Snacking Cake", a boxed mix of scrummy good cake that was an occasional treat. I don't use box mixes very often in my house, occasionally the boys will make boxed brownies, but I'd much rather just make from scratch so I know all the ingredients I'm putting in our mouths. It's quick to whip this together and get it in the oven and is a nice change from regular banana bread.  I don't ice it, but you can certainly do so if you'd like!

Ingredients

1 cup white sugar
½ cup unsalted butter
2 eggs
4 ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup chopped walnuts (optional)
1 teaspoon vanilla extract

Directions

1. Preheat oven to 375° F.
2. Grease and flour a 9" x 13" cake pan.
3. Cream together the butter and the sugar.
4. Add eggs, bananas, flour, soda, salt, nuts (if using), and vanilla.
5. Mix thoroughly and pour batter into the prepared pan.
6. Bake for 30 minutes.
7. Cool before cutting into 24 squares.