Pretty Coleslaw

Who doesn't love creamy, crunchy slaw on top of a nice big juicy burger? Or on a hot dog?

Ok, so I realize that there are probably many, many people in this wide world that don't like coleslaw.  But I, am not one of them.

I love it!  With its slightly sweet, slightly tangy, crunch, its the perfect (or so I think) summer salad.

I've never made homemade slaw before, and so when I found a recipe for it that looked fairly simple, didn't require me to heat up my kitchen (hallelujah!) and I had (almost) all of the ingredients, I jumped on it.

Pretty Slaw
adapted from The Pioneer Woman

What you'll need:
1/2 head of cabbage
1/2 head of red cabbage (the pretty factor)
1/2 C milk
1/2 C mayo (I suppose you could use Miracle Whip, or something but...why?)
1 t. white vinegar
1T. sugar (I used truvia)
1/4 t. salt
A few dashes of cayenne pepper

Slice the cabbages in half

I never quite picked up the hang of coring cabbage. I've banged it on the counter, the floor, you name it. And I haven't ever felt the urge to buy cabbage in large quantities to practice on. So I cut it out. Don't judge me.

Isn't it preeeeetty?

Incidentally, why do they call it red cabbage?  It's...purple.  A pretty, pretty purple.

Slice both cabbage halves thinly and put 'em all in a bowl.

In a separate, smaller bowl, add the milk,

vinegar,

mayo,

salt, sugar, and cayenne pepper.  Mix it all together really well.

Pour milk mixture over cabbage.

Mix it up well, then cover and stick it in the fridge for a few hours.

You want to leave it in there for at least two hours.  The flavors need time to meld.  To marry.  To become one.

Yeah, ok I'm done now.  Enjoy!

Love, Liz

Also, I'm not really sure why this is all centered down here, and not up top.  It just kind of worked out that way.  :)

Corned Beef and Cabbage

I know Sarah just posted a corned beef recipe, (and it looked uh-mazing) but I wanted to put mine up here as well, because I did it a little differently.  It was the first time trying it this way, but I think I will do it like this forever and ever from now on because it was good!  The meat was so tender and super tasty.  Here's what you need!

1 4lb corned beef roast (is that what they call it? A roast? I don't really know...)
2 Killian's Irish red beer (You could just as easily use Guiness, or any other kind of full flavored beer)
1/4 C. brown sugar.

I thought I wouldn't need two beers, so I only have one in the picture.  But I did end up using both of them.

Take your brown sugar and rub it all over the corned beef.  If you have a larger roast then obviously use more.  Place the corned beef in the crock pot.  Ok.  Now here comes the hard part.  So pay attention.

Open up the beer.  Don't take a drink.  Pour it into the crock pot.  Both of them.  If it doesn't quite cover the corned beef (mine didn't) go ahead and add a little water. 

 Cook on high for 4 hours, then turn the heat down to low and add carrots and quartered red potatoes.  Cook for three hours, or until vegetables are almost soft.  Add your cabbage and cook until tender.

 I couldn't fit all of the veggies in my crock pot, so I boiled some of them in a pot of water on the stove, and added the seasoning packet from the corned beef.  Yum. 

The meat was so tender and so tasty.  It was literally falling apart when I cut it.  So good. 

Have a great weekend everyone!

Liz