This refreshing, vinegar-based coleslaw is my new favorite summer side dish. Michael found this recipe a couple months ago when we were looking for something to go with Jamaican jerk chicken. I made a couple small tweaks to the recipe, and we like it so much that I’ve made it at least once a week since.
I usually make this recipe with finely shredded cabbage (a mix of red and green cabbage looks nice), but it’s also delicious with a mix of cabbage and broccoli slaw, as long as you still use 6 cups total. Either way, you’ll want to refrigerate the slaw for at least one hour (or overnight) before serving. It’s delicious alongside any grilled meat or picnic meal. Enjoy!
I made this broccoli potato egg bake for brunch this morning, and Michael and I really liked it. I found the recipe in a special Taste of Home brunch magazine, but made a few changes, including increasing the amount of broccoli. It’s a pretty healthy recipe, so you’ll be able to enjoy it guilt free.
The recipe is easy to make, so it would be a great choice for a brunch party! We’re also hopeful that the leftovers will be a delicious breakfast for tomorrow morning.
Michael and I both enjoy Chinese food, but I don’t make it at home very often. Instead, we usually get it from the (delicious) Chinese restaurant down the street.
Last week, I decided to try my own hand at making Chinese food, and I started with this orange chicken. The recipe that I used is supposed to be a copycat version of orange chicken from Panda Express. While I don’t know how accurate that claim is, I can tell you that this recipe is so delicious that I’ve already made it twice.