Tag Archives: Recipe

Thai-Style Shrimp and Rice

A quick meal that is so amazingly light and delicious. Perfect for a simple weeknight yet elegant enough for guests!

The coconut milk makes it creamy but very light.  I prefer this with jasmine rice and some crusty bread to soak up any remaining broth.  So good!

You’re going to want to plan on making two batches of this… one to try out the recipe and the other to show it off!



  • 2 lbs raw jumbo shrimp, peeled and deveined
  • 1 tsp extra virgin olive oil
  • 5 green onions, diced
    • separated between white & green
    • reserve half of the green for garnish
  • 1/2 bunch fresh cilantro, diced (1/2 cup)
    • Reserve a couple of tbsp for garnish
  • 5 cloves garlic, finely minced
  • 1/8-1/2 tsp crushed red pepper (to taste)
  • kosher or sea salt to taste
  • 14-1/2 oz can petite diced tomatoes
  • 14 oz can coconut milk
  • 1 red bell pepper, sliced into thin strips (Julienne)
  • 1/2 lime, fresh squeezed or 2 tbsp of lime juice
  • 3 cups steamed rice


  • Put on rice to cook
  • In a medium-sized saucepan, heat oil and add garlic, all of the red pepper and the white onions and only half of the green onion and cilantro.  Saute for about 1 minute.
  • Add tomatoes, coconut milk, and salt.  Simmer for about 10 minutes, stirring occasionally.
  • Add shrimp and red peppers; continue to cook 5 minutes.
  • Add lime juice and remove from heat.
  • Put rice in bowls, ladle shrimp and broth over half of the rice and off to the side; garnish with remaining green onions and cilantro.

Makes 6-8 servings



BBQ Shrimp and Mango Salad

BBQ Shrimp n Mango salad

This was so simple, it literally took a total of 15 minutes including the prep.  It doesn’t get any easier.  So delicious and you can add or incorporate anything your imagination allows.  You’ll find that I’m a cook that doesn’t follow a lot of recipes, I follow flavors and ideas so even as I write this to share with you, I’m thinking of what I can do next time (add bacon).


This was a perfect summer dinner for 2 but is easily multiplied for guests.  It doesn’t heat the house, not heavy but yet very satisfying.


Perfect for that night when you really don’t want to cook because it is put together in the same or less time than a frozen pizza or {gasp} hot dogs and a box of mac & cheese and is so much healthier!


This would also be a great dinner for company because you’re not spending time in the kitchen while everyone else gets to hang out with a glass of wine.

BBQ Shrimp Salad Ingredients


  • 2 tbsp bacon fat or extra virgin olive oil

  • 1 – 12 oz bag of large shrimp, uncooked, with shells and tails off

  • Fresh spinach

  • 1 ripe mango, diced

  • 1 ripe avocado, diced

  • 1/2 red onion, sliced thin

  • 2 oz barbecue sauce, homemade or your favorite bottle**

  • 3-4 oz water, chicken stock or white wine

** This recipe will be gluten free if you need it to be just by watching your BBQ sauce label or making your own.

Shrimp saute

Over medium high heat in a non-stick saute pan, add the bacon fat.  Once it’s hot, add the shrimp.

Toss or stir with a wood spoon to keep from sticking and to cook evenly.

Salad prep

Plate your spinach and as you prep the onion, avocado and mango put them on top of the spinach.

Shrimp add BBQ

Add your BBQ sauce and toss to coat

Shrimp in BBQ

Add your liquid and let it cook for another 2 minutes to cook out any liquor and reduce slightly.  It will be nice and thick.  Divide the shrimp between the two plates, making sure to use a spatula to get every last drop of that sauce out of the pan and drizzle over the shrimp.

Serve and enjoy!  And you thought I was joking when I said this was easy!

I hope you enjoy it as much as we did.  Tell me what you think!


Make Ahead French Toast Casserole


I absolutely love French toast, but it’s not practical when cooking for one or for a crowd. Here’s the tasty solution you’ve been looking for!


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The “technical” term for this dish is a strata, so if you decide to surf for more recipes that’s the term you want to look for.  There are as many variations as your imagination can come up with.

There are a few things I really love about this dish.  One is that it’s easy to put together.  The other is that it can be made ahead.  Perfect for gatherings with sleep over guests or holiday breakfasts because you can make it the day before and stick it in the fridge, then just put it in the oven when you wake up.  

This is also great for “breakfast for dinner” item since you can just make it ahead and pop it in the oven when you get home from work.  By the time you’re settled in and caught up, dinner is ready!

The other bonus is cooking for one.  Remember that you don’t have to live alone to want to cook in single portions.  This makes for a great traveling breakfast to eat at the office, for the kids to fix themselves when you want to sleep in, etc.

For the strata that you’re seeing here, I used:

  • 1 lb breakfast sausage, cooked & crumbled (mild, spicy, maple – your choice)
  • 1 medium apple, diced
  • 1 handful of dried cranberries
  • 6 seedless, crusty rolls, cubed (these were the size of kaiser rolls)
  • 1 dozen eggs
  • 1-1/2 c milk
  • 1-1/2 tsp Vanilla extract
  • 1/2 c brown sugar
  • 1-1/2 tsp ground cinnamon
  • 1/2 tsp fresh ground nutmeg
  • Cinnamon sugar to sprinkle on top





What you’re seeing is a one pound roll of breakfast sausage that I cooked up, then tossed in diced apples and craisins.  Blueberries are a wonderful addition as well.  Again, the sky’s the limit!




I got a beautiful bag of crusty rolls that were marked down (frugal!)  French toast is always better with sturdier breads or stale bread. When I made this for Thanksgiving breakfast I found a couple of beautiful sourdough loaves that were just wonderful.  

I love this dish for holidays.  You do so much cooking on the holiday that it’s not a good day to skip breakfast but you don’t want to cook anymore than you have to.  I made this the night before, covered it with plastic wrap and put it in the fridge.  When we got up that morning, I put it in the oven and started my prep.  By the time breakfast was ready, it was time for a break anyway!




If you’ve never had fresh ground nutmeg, you’re truly missing a treat.  What you’re seeing is a whole nutmeg.  They last pretty much forever and only don’t lose potency when they’re kept whole.  What you buy pre-ground at the store, isn’t nearly as flavorful or aromatic as fresh.  If you’re interested in getting one, Amazon has got a great selection to choose from.




After I cubed the bread, I tossed it in with the sausage/fruit mixture.  In the blender I put the eggs, milk and everything else.  You’ll want to have soapy water in the sink to wash your hands when you’re done, truly the best way to mix this is with two hands so you can toss it well without mashing the bread.

You’ll want to mix/toss this a couple of times while letting it rest a few minutes in between so that the egg mixture can be completely absorbed by the bread.




I used a 13×9″ glass baking pan and sprayed it with non-stick cooking spray before putting the mixture into the pan.  Then I gave it a quick spritz over the top and gave it a light sprinkle of cinnamon sugar before baking it at 350°F for an hour.


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Once it was completely cooled, I cut it into 12 pieces and put them in the freezer on a cookie sheet so that they weren’t touching.  Once they were firm and I knew they wouldn’t stick together, I put them all in a Ziploc bag and back in the freezer.   When I want a piece for breakfast, I take one out and put it in the microwave for a few minutes.

Everyone’s microwave is different, so play around with the times to see what works best in yours.  When you figure it out, write it on the bag.  If you find you’re getting hard spots when you reheat it, you can prevent that by putting a cup of water in the microwave along with the slice of casserole that you’re reheating.

As I said, your only limit is your imagination.  The only “rule” for a strata is the egg/milk mixture, the bread and how it’s baked.  You can make it sweet or savory.  Consider things like ham, swiss and spinach or bacon, turkey, broccoli and cheddar cheese.

Remember that you can make this as frugal as you want also!  This is a great use for leftover veggies or fruits, leftover meats, etc. along with bread store and mark down rack finds!

And don’t forget, it takes virtually the same time to make two as it does one.  So make two and have one for dinner and portion the other one for easy meals on the go!

I’d love to hear what you think of this recipe when you try it and let me know what variations you come up with so please post a comment!


Powerhouse Breakfast Cookies

When you don’t have time to make breakfast or need an afternoon snack to keep you going, these are the way to go.  No chemical preservative and are also amazing crumbled up with some vanilla yogurt!

Powerhouse Breakfast cookies

Powerhouse Breakfast Cookies

  • 3 1/2 cups quick oats (they are finer cut and more powdery)
  • 1/2 teaspoon Salt
  • 1 1/2 teaspoons Cinnamon
  • 1 1/2 cups Peanut, Almond or Sunflower seed butter
  • 1/4 cup honey
  • 1/4 cup apple butter
  • 3 Bananas, mashed
  • 1/2 cup shelled sunflower or pumpkin seeds
  • 1/3 dried cranberries or raisins (or both)
  • 1/3 Chocolate or carob chips

Mix all ingredients together. Drop by spoonfuls onto a greased cookie sheet or parchment paper.  Flatten the tops slightly as these cookies do not rise or spread when they bake.

Bake at 325 degrees for 15-16 minutes or until slightly browned. Cool completely and store in an airtight container or freeze in a freezer bag.

Back to School Tips & Tricks at Lunchtime

Everyday a mountain of trash is needlessly thrown away at lunchtime, creating environmental problems, health hazards and wasting hundreds of dollars for every family packing a lunch. School trash cans nationwide are overflowing!

Have you thought about going green at lunchtime? ECOlunchbox is an elegant solution to this problem of lunch waste.

With news about the health dangers of plastics growing, green consumers are seeking out non-plastic food containers as well as generally avoiding potentially leachy synthetics when it comes to food packing.

Plastic water bottles. Granola bar plastic packaging. Plastic chip baggies. Plasticized cardboard juice boxes. Cheese stick plastic wrappers. Paper napkins. Plastic yogurt cups. Brown bags. Plastic utensils. Plastic Ziploc baggies.

How to Pack A Waste-Free Lunch:

  1. Cloth napkins by ECOlunchbox are great for everyday and make great gifts
  2. Snacks packed in nifty stainless steel ECOdippers and ECOpods by ECOlunchbox are healthy for people and our planet.
  3. Sandwiches, and other main dishes, fresh fruits and, fresh vegetables, and treats packed in a non-toxic & reusable stainless steel ECOlunchbox bento
  4. Reusable utensils are also great.

Brussels Sprouts – A Forgotten Gem

Brussels Sprouts. They’re an old fashioned vegetable that’s making a huge come back.


Comeback may seem like a weird word for a vegetable.  When I was a kid, Brussels Sprouts were on the table for every Thanksgiving and Christmas… covered in a white sauce and topped with ground nutmeg.  However in the past several weeks I’ve seen them on several different shows including Diners, Drive-Ins & Dives and Beat Bobby Flay.  That’s a comeback.

As for my initial experience with Brussels sprouts…. First let me state for the record that I think that white sauce is a crime against food and should be banished from being served by itself.  It’s what’s known as a “mother sauce” meaning that it’s used as a base to make other things.  It should keep making other things and never be allowed to interact with food on its own.  LOL

Second, when I was forced to try Brussels sprouts as a kid, I don’t think I ever actually tasted the vegetable, just the all consuming white sauce.  It was so bad for me truly that I couldn’t watch that kids show on Nickelodeon back in the day when they slimed kids because it made me think of white sauce and then I could imagine eating it.  As a result I spent the next 30 years missing out on this delicious, nutritious veggie because of how it was served.  Okay, so enough of my childhood trauma….

Remarkably, the one who actually got me eating Brussels Sprouts was my daughter!  If were possible to be a “vegeholic” this would be her.  When she was two she actually turned down a hot fudge sundae for broccoli with cheese sauce.  She thought about being a vegetarian once but then realized that she’d have to give up bacon, sausage, ham and barbecue.  Kid is an amazing cook and it is her recipe I follow as my base.

Brussels sprouts are amazingly nutritious.  Full of vitamin c, folic acid and loaded with antioxidants, a half cup serving has both 2 grams of fiber and 2 grams of protein.  Try them out, I have every faith that you’ll love them as much as I do.

Kid’s Famous Brussels Sprouts

Ingredients & Directions:

  • 1 bag frozen Brussels sprouts, cut in halves (or quarters depending on the size)
  • 1/2 lb bacon, diced
  • 1/2 small onion diced
  • 2 large cloves of garlic, minced
  • zest of one lemon
  • Parmesan cheese, optional

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Okay, you know the drill… dice and fry the bacon (you’ve noticed I do this a lot haven’t you?)

Bacon Collage

When the bacon is about half done, add the Brussel sprouts and onion. Stir occasionally for even cooking.

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When the bacon is crisp, the sprouts should be fork tender and starting to brown.  Push the sprouts to the sides of the pan and sprinkle zest over them; then and add the minced garlic to the empty center of the pan and saute for 1-2 more minutes.  Cooked garlic has a nutty flavor, overcooked/burnt garlic tastes very bitter, this is why we add it at the end so we can maintain control of its flavor.

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Top with Parmesan cheese if desired and serve.  Enjoy!


Meatloaf Madness

If you don’t like meatloaf, you just haven’t met the right one.

Meatloaf Collage

Meatloaf isn’t so much a specific item with a recipe, but more of a description really.  It’s meat, shaped into a loaf.  What you do with it however… ah, now there’s the world of possibility at your fingertips.  Truly, meatloaf is the Bob Ross painting of the cooking world… there are no mistakes, just happy accidents… or in this case, tasty accidents.  There’s no two alike.  Every family has their own traditional recipe but they are all made according to the cooks taste.  Sometimes they are made more traditional, and some are made with culinary or cultural themes in mind.

I watched an episode of Beat Bobby Flay on Food Network recently, where the competition was in fact making meatloaf.  Bobby Flay created a Korean inspired meatloaf, complete with kimchee, while his opponent (a barbecue master) made a traditional meatloaf and opted to smoke it!  Believe me when I tell you I was hungry watching the show.

The components of meatloaf are simply ground meat, eggs, bread crumbs and seasonings.  A traditional American meatloaf is usually topped with ketchup, but that is optional too.

First comes the meat.

While ground beef seems to be the “obvious” choice, ground turkey is highly popular and versatile and makes an awesome meatloaf.  On the East coast where I’m originally from, the grocery stores sell packages of “meatloaf mix” that look like this:

meatloaf mix
Meatloaf Mix – Beef, Pork & Veal

Other meats can be utilized as well… lamb, venison, any ground game really, even ham or salmon!

Then the binder

Eggs and breadcrumbs serve as a binder, holding the meat together allowing it to be sliced after cooking.  Without enough binder the meat will just crumble and you’ll be thinking you should be having tacos or sloppy joes instead.

The rule of thumb for the eggs is one large egg per pound of meat. If it’s large (5 lbs+) or you’re using a leaner meat like turkey or venison, add an extra egg to maintain moisture.  You can use egg whites or Egg Beaters.

For the bread crumbs, for every pound of meat you’ll need 1/3 of cup of dried bread crumbs.  Dried bread crumbs include purchased bread crumbs (plain or seasoned), panko, corn flakes, oats, soda crackers or saltines, rice crackers and croutons.  Make sure they are crushed so they mix well with the meat.  Fresh bread also works well, just give it a few pulses in a food processor to turn in into crumbs and you’re good to go.  Double the amount of breadcrumbs needed if you’re using fresh bread.

Next the seasoning

There’s so much to put here I don’t know where to start.

  • Any dry seasoning mixtures or dry rubs – Barbecue, Cajun, Montreal Steak seasoning, Italian seasoning, etc
  • Sauces – Worcestershire, steak sauce, bbq sauce, fish sauce, red wine, liquid smoke
  • Soup mixes – Onion, beefy mushroom, etc
  • Fajita or taco seasoning
  • Parmesan, Bleu, Cheddar, smoked provolone, ricotta, swiss or feta cheese
  • Hard boiled eggs (that was a huge thing back through the 40’s -60’s)
  • Veggies – Onions, mushrooms, grated zucchini or carrots
  • Other meat
    • Bacon
    • Italian Sausage
    • Chorizo
    • Sage flavored sausage (would work well with ground turkey)

I was taught to make meatloaf and meatballs with the same mixture… garlic, onion, oregano, basil, parmesan cheese, salt, pepper & parsley.  I took this a bit farther when I mixed ground beef & sweet Italian sausage and then stuffed it with a ricotta mixture and served it with marinara sauce.  Amazing!

Go Greek with lemon, garlic & fresh oregano (with a beef/lamb mixture and serve with mock tzatziki of Greek yogurt, grated cucumber and dill … YUM!).

You can opt to go more Mexican with some fajita seasoning and lime (topped with salsa?) Mmm!

Love cheeseburgers?  Consider ground beef with Montreal Steak seasoning and a splash of A-1, then throw in some diced bacon and cheddar or bleu cheese.  (Topped with bbq sauce?) OMG!

Thanksgiving anytime?  Turkey & sage sausage meatloaf, use stuffing mix for breadcrumbs (still crush them, maybe not as fine so they’re noticeable) stuff with mashed potatoes or diced sweet potatoes and top with cranberry sauce for glaze.  (Now that this is in my head I may need to do this one next week.)

Wrapped in Bacon
Meatloaf Wrapped in Bacon

On to the topping

While ketchup is the traditional favorite it’s far from the only choice.  Barbecue sauce, sriracha, canned diced tomatoes with basil, salsa, kimchee, Hunts canned “meatloaf sauce”, cream of celery, onion or mushroom soup, plain (unseasoned) tomato sauce, tomato soup, steak sauce, bottled chili sauce or cocktail sauce.  Pretty much anything else that you think might sound good including mixing some of the above items… or nothing at all.  My folks were anti-ketchup on meatloaf so I didn’t actually try this until I was an adult.

If this is your first meatloaf ever or you’re getting the kids cooking and want to keep it simple (or just don’t have much on hand), shoot for the basics.  Ground beef, eggs, bread crumbs and onion soup mix (one envelope for every 2-3 lbs of meat) and ketchup on top.  Delicious!

This is why I shouldn't plate leftovers after watching Food Network
Mashed potatoes, gravy, fried meatloaf and an egg.  This is why I shouldn’t plate leftovers after watching Food Network.

Putting it all together

Some people insist on putting meatloaf in a loaf pan, others don’t.  As Bob Ross said “it’s your world”.  However depending on how much meat you’re using, it may not fit in a loaf pan.  I prefer to use either a roasting pan which will allow it to sit in its own juices or a broiler pan, so that the juices and fats can gather underneath way from the loaf.

When using a roasting pan, add water or beef stock to the pan along with any herbs you want to season your gravy.  When the meat is done, put it on a platter to rest and pour the liquids into a saucepan along with additional stock and seasonings then thicken with cornstarch or a flour roux for a delicious gravy.

Using a broiler pan is preferred if you’re trying to watch your fat intake, you don’t plan on making gravy or you’re making a stuffed meatloaf and you don’t want the liquids to surround the meat.  Do put a little water in the bottom of the pan to keep the fat from burning.

As I mentioned before, I stuffed a meatloaf with a ricotta mixture (same as you would use for lasagna).  When I did it I used a Bundt pan; a loaf pan would have worked just as well but I was using a lot of meat.  I lined the bottom and sides with the ground meat mixture, then put the filling in the cavity, then put an additional layer of meat on the bottom.

meatloaf w-egg&spinach
It’s your meatloaf, fill it however you like!

What I found is that its best to either turn it out of the pan before baking or line the pan with foil so that it doesn’t stick to the pan since it’s hard to get any tools in there to loosen it.

An easier method is to put half of your meat into the pan and build up the sides like this.


Once you have that built you can fill it with just about anything… bacon, cheese, mashed potatoes, mac & cheese, veggies (inside out cabbage roll anyone?), layers of frozen ravioli, you name it!  Then roll out the rest of the meat mixture, put it on top and pinch the edges to seal.

Another option it to spread out the meat mixture on a counter top lined in plastic wrap, put the fillings in the center then roll it up. You just don’t want to do this if you’re using fillings that can run or melt out (softer cheese, mashed potatoes, etc).

Roll the filling up.
Meatloaf (1)
… and it will look like this when it’s cooked.

Next, just top it if you want and put it in a preheated oven at 350°F for approximately 20 minutes per pound.  You want the meat to come to 160°F to make sure it’s done.  As with all meat, let it rest for 5-10 minutes before slicing.

A few ideas I want to throw out there before I finish.

I realize that cooking for one breaks conventional rules especially if you want to eat what you make once and not all week.  Seniors, college students and singles tend to eat out because cooking for one can be “awkward”.  Consider baking the meatloaves in muffin tins or mini loaf pans (check out my post Work Smart, Save Money, Eat Great).  Leftovers are easily stored in the freezer and will make for quick meals or great for packing lunches.  Meatloaves can also be frozen in a raw state as long as the meat has not been previously frozen.  Pair them up with those ketchup packets in the bottom of your fridge and it’s a winner.

My grandmother (the fun one) really mastered cooking for one.  She got mini loaf pans and froze her raw meatloaf in the pans.  Once they were frozen solid they could be put in a freezer bag for easier storage.  When she wanted meatloaf for dinner she’d take one out and put it back in one of those mini loaf pans to thaw.  Later she would top it with the contents of a ketchup packet and pop it in her toaster oven!



“Frosting” like cupcakes is not only a fun decorating idea, but it’s great for a potluck or buffet line, kids and dieters too!  Portion control that doesn’t look like portion control.

If you need dinner done when you come home and don’t want to wait on the oven time, you can also make meatloaf in the crockpot by putting it on low for 6 hours.  A real time saver!

Now tell me you can’t get your kids to help in the kitchen…

For the record meatloaf leftovers make the best sandwiches, whether open faced and smothered in gravy or on toast or hearty rolls with lettuce & tomato.  They’re even good fried with eggs for breakfast instead of sausage or crumbled in to pasta sauce, tacos or sloppy joes!  (And that makes it frugal!)

I hope you give this a try, either as a first timer, a seasoned cook with new creative inspiration or as a single who’s looking forward to not eating out, you’re guaranteed to love it.  If you have inspiration to add, please share as I’m always looking for new and creative ideas!  Happy eating!



Memories in a 15 Minute Dinner

Sometimes comfort foods & convenience foods overlap.  To me, most anything from childhood counts as comfort food.

Pierogi & Sausage

My father’s family were all Lithuanian/Polish.  If you follow the history Lithuania & Poland were the same countries at several intervals and the boundaries were always moving.  While Lithuania was finally taken over by the former Soviet Union for the majority of the 20th century, Poland was always like twin that was separated… the culture and the foods are very similar and were shared for many years.

One of my favorites growing up was pierogi.  If you’re unfamiliar with this delicious treat, it is the Polish answer to the Italian ravioli.  Instead of being filled with ricotta cheese or meat however, it is filled with potatoes instead and seasoned/complemented with onions, cheddar cheese or sauerkraut.

Pierogi is available at most any supermarket in the freezer section, near the frozen ravioli.  To prepare it, drop it in boiling water for 2-3 minutes (until it floats) then pan fry it with a little butter.  What I love about this dish is that it’s literally done in just 15 minutes.


  • Potato & Onion Pierogi (4 per person for adults is a good portion)
  • Smoked sausage
  • Shredded Cabbage or Coleslaw mix
  • Garlic, finely minced
  • Caraway Seed
  • Onion, diced or sliced
  • Celery, diced
  • Salt & Pepper
  • Olive Oil or Olive Oil & butter

Put a pan of hot water on to boil for the pierogi.  In a large frying pan, add a little olive oil, caraway seeds and garlic and cook over medium heat for 1-2 minutes to flavor the oil.  Then add shredded cabbage, onion and celery, along with salt and pepper.  (Sometimes I also like some chopped green apple as well.)  Cook until tender.

I keep Polish kielbasa (smoked sausage) in the freezer usually as a quick go to (also nice with scrambled eggs).  I slice it up and throw it in the pan with the cabbage mix.  It’s already cooked so it just needs to heat through and brown a little if you’d like.  Lithuanians eat fresh kielbasa, so it takes longer to prepare and it’s usually served with mashed potatoes and sauerkraut, same meat, potatoes and cabbage though. 🙂

When the water boils, drop the pierogi in (2-3 minutes).  When the pierogi are ready, drain them and put them in the pan with the rest.  When they’re browned on both sides it’s done!

I’m the only one in the house now that eats fried cabbage.  So when I made this, I actually made the cabbage in a separate pan.  I do realize that cooked cabbage can be an acquired taste but I encourage you to give it a try.  The sweetness of the cabbage along with the smokiness of the sausage make a great pairing.

If you prefer coleslaw, mix a bag of shredded coleslaw mix with just enough Miracle Whip to cover, a teaspoonful of sugar and a half teaspoonful of celery seed.  I can tell you, this is the only time I use Miracle Whip (I’m a mayo girl). I worked in a restaurant years ago that served coleslaw that was almost identical to KFC.  I couldn’t wait to get my hands on the recipe and was dumbstruck when I found out just how simple it was!  The key is to let it sit for at least 12 hours before eating.

This meal is always best in my opinion with a good Jewish seeded Rye or pumpernickel bread with real butter.  It’s amazing how one simple meal can take you back to so many memories.  The fact that it’s a 15 minute meal makes it a win-win in my book.  Enjoy!