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A cooking and recipe blog. Chef Tom teaches you how to cook his favorite dishes.
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Spicy Coleslaw
- 1/2 head green cabbage sliced thin
- 1/2 head red cabbage sliced thin
- 2 carrotsshredded
- 1/2 red onion sliced thin
- 3 jalapenos chopped fine
- 1/2cup chopped cilantro
- 1/4cup mayonaise
- 1/4cup cider vinegar
- 1/4cup white sugar
- 3/4teaspoon cayenne pepper
- kosher salt and fresh cracked pepper to taste
- Mix green cabbage, red cabbage, jalapenos, and cilantro in a large bowl.
- In a small bowl whisk the mayonnaise, vinegar, sugar, and cayenne until sugar is dissolved.
- Pour over slaw mix and toss well. Add the salt and pepper to taste and cover.
- Refrigerate for at least 1 hour to let the flavors blend.
Review – Hamilton Beach Electric Stand Mixer
Same mixing action as KitchenAid stand mixers*. this mixer performs better than 2-beater stand mixers, and features the popular tilt-up head design for adding ingredients and changing attachments quickly. Baking […]
Same mixing action as KitchenAid stand mixers*. this mixer performs better than 2-beater stand mixers, and features the popular tilt-up head design for adding ingredients and changing attachments quickly. Baking with ease: effortlessly mix Thick batters and doughs like breads, pizza, cookies, mashed potatoes and more with a powerful, 300 watt motor. Complete bowl coverage: No scraping necessary. Mix hands-free with excellent results every time. Planetary mixing rotates the beaters around the 4 quart, stainless steel bowl, for even and complete mixing. Mixing versatility: includes splash guard, dough hook, whisk and flat beater. Wipe outside of stand mixer with a damp cloth or sponge and dry 7 speeds and mixing guide: go from a slow stir to a fast mix, with exact control at each setting. A helpful guide at the mixerâ€
s top lets you know which speed to use for various mixing methods. KitchenAid is the registered trademark of Whirlpool properties use of the KitchenAid trademark does not imply any affiliation with or endorsement by KitchenAid or Whirlpool properties
Air Fried Sweet Potato Fries
Air Fried Sweet Potato Fries Servings2-3 servings Prep Time15 minutes Cook Time50 minutes Ingredients 2 medium sweet potatoespeeled and cut into 1/4" sticks 1Tbs olive oil 1/2tsp garlic powder 1/2tsp […]
- 2 medium sweet potatoespeeled and cut into 1/4" sticks
- 1Tbs olive oil
- 1/2tsp garlic powder
- 1/2tsp chili powder
- Kosher salt
- black pepper
- 1Tbs mayonnaise
- 1Tbs Disjon mustard
- 1Tbs stone ground mustard
- 1dash Sriracha or hot sauce
- In a large bowl, toss sweet potatoes with oil and spices. Season with salt and pepper.
- Preheat your air fryer to 375°F. Working in batches, spread an even layer of sweet potato fries in the fryer basket. Cook for 7-8 minutes, flip fries, then cook 7-8 minutes more.
- To make the dipping sauce, combine all ingredients in a small bowl and mix well.
- Serve fries with dipping sauce.
Broccoli Cheddar Quiche
You can easily adapt this recipe to include your favorite vegetables. You could certainly use frozen broccoli in this dish, but I must say, fresh broccoli will provide the best […]
You can easily adapt this recipe to include your favorite vegetables. You could certainly use frozen broccoli in this dish, but I must say, fresh broccoli will provide the best flavor.
- 1 frozen pie shell
- 1Tbs olive oil
- 1 small head broccoli, cut into bite size florets
- 1tsp Kosher salt
- 1 1/2cups shredded cucumber
- 3large eggs
- 1 1/2cups whole milk
- 1/4tsp Freshly ground black pepper
- Preheat the oven to 350°F.
- Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the broccoli and season with 1/4 teaspoon of the salt. Cook until tender and charred in spots, 4 to 5 minutes.
- Whisk the eggs, milk, remaining 1 teaspoon salt and black pepper together in a medium bowl until well combined; set aside.
- Sprinkle half the cheese over the pie crust. Top with the broccoli, then sprinkle with the remaining cheese. Pour the egg mixture into the crust.
- Bake until the edges are set but the center still jiggles just a little, 35 to 40 minutes. Cool for at least 15 minutes.
Crispy Roasted Red Potatoes
You’ll never have soggy potatoes or potatoes that stick to the pan once you follow this recipe. Crispy Roasted Red Potatoes KeywordPotatoes Servings6 servings Prep Time15 minutes Cook Time35 minutes […]
You’ll never have soggy potatoes or potatoes that stick to the pan once you follow this recipe.
- 4 cupscups red potatoesdiced with the skin on
- 3Tbs olive oil
- 1tsp Kosher salt
- 1/2tsp black pepper
- 1 medium oniondiced
- Rinse potatoes then place in a bowl and cover with cold water. Set soak for 1 hour.
- Preheat oven to 425 degrees F. Place a baking sheet in the oven while the oven heats up.
- Once the oven is preheated, drain the potatoes and rinse again. Dry the potatoes off completely with a towel.
- Place potatoes in a dry bowl. Add onions, olive oil, salt and pepper. Toss to coat.
- Spread the potatoes out evenly on the hot baking sheet.
- Place in the oven and cook for 25 minutes. Flip the potatoes with a spatula then cook for another 10-15 minutes.
Brussels Sprout & Carrot Salad with Asian Dressing
I recently subscribed to Misfits Market which is a delivery service that provides you with fresh organic produce. I’ve been loving it since my first delivery. You get to try […]
I recently subscribed to Misfits Market which is a delivery service that provides you with fresh organic produce. I’ve been loving it since my first delivery. You get to try out delicious fruits and vegetables, some of which you may have never seen before.
Last night I was preparing for my new shipment so I wanted to make sure I used anything I had left in my fridge. I had these beautiful purple Brussels sprouts, purple carrots and scallions. So I decided to put together a simple but delicious salad with an Asian style dressing.
**If you’re interested in trying out Misfits Market, go to this link and be sure to enter referral code COOKWME-IB0CND and you will receive 25% off your first order.
- 1lb Brussels sprouts
- 3 medium carrots
- 2/3cup green onionssliced, green and white parts
- 2 seedless cucumbers
- 1/4cup olive oil
- 3Tbs apple cider vinegar
- 3Tbs honey
- 3Tbs low sodium soy sauce
- 1/8tsp sea salt
- Shred or thinly slice the Brussels sprouts. Discard the tough ends. Transfer to a serving bowl.
- Julienne the carrots and cucumber. Transfer to the same bowl along with the sliced green onions and sesame seeds.
- In a small bowl, combine all of the dressing ingredients and whisk well until combined.
- Pour the dressing over the salad and toss to combine. Let sit for 5-10 minutes for serving. If you like top with some more sesame seeds.
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