Saturday, February 26, 2011

Yummy Tex-Mex Slaw

For our monthly potluck, I recently put together a southwestern slaw that I adapted from I didn't realize it would be such a hit so even though I don't have a picture, I will post the recipe. If I were you, scale up how much you make because this one is hard to stop eating, the cabbage does shrink in size after the incubation, and you might want to leave some aside for yourself after serving it.

Spicy Tex-Mex Slaw
adapted from

  • Ingredients:

  • 3 cups shredded cabbage
  • 1 can corn, drained and rinsed
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 jalapeno pepper, diced (seed only if you don't want it spicy)
  • 3 tablespoons chopped fresh cilantro
  • 1/4 cup canola oil (optional: I left it out)
  • 4 tablespoons apple cider vinegar
  • 1 tablespoon white sugar or 2 stevia (sugar alternatives)
  • 1 tablespoon pimento sauce (can be found in the caribbean food section)
  • 2 tablespoons dried garlic 
  • 1 tablespoon barbeque sauce
  • 1 teaspoon garlic salt
  • pepper to taste

  1. In a large bowl, toss together the cabbage, corn, onion, red pepper, jalapenos, and cilantro. Set aside.
  2. In a small bowl, whisk together the vinegar, bbq sauce, sugar, garlic salt, and pepper. Pour over vegetable mixture and toss to combine. 
  3. Cover and refrigerate for at least one hour. I refrigerated overnight.

Wednesday, February 2, 2011

Turkey two-bean chili and gluten-free biscuits

One of my good friends, who has a gluten allergy, recently sent me a wonderful recipe for turkey chili with gluten-free cheesy biscuits. I don't have pictures to show but just imagine the delicious flavorful combination from these details. Try it and let us know what you think.

Guest post from B. Riley

Turkey two-bean chili

I created this recipe when HBH came to visit and announced that he doesn't eat beef. Here we go:

(1) Brown the following: 1lb ground turkey, 1lb hot italian poultry sausage, 1lb sweet italian poultry sausage, 2 c mushrooms.
(2) Once browned, add 2 tbsp tomato paste and stir for 2 minutes.
(3) Add herbs: 3 tbsp minced garlic, one large sweet onion, 2 tsp thyme, 2 tbsp chipotle powder, 2 tbsp chili powder.
Cook until onions are translucent. 
(4) Add cumin, 2 more tsp thyme, crushed red pepper flakes, and stir.
(5) Add 3 cans stewed tomatoes, 1 can black beans (drained) 1 can white beans (drained), 1 can sweet corn (drained), 2 tsp thyme, 2 tbsp chili powder, 2 tbsp chipotle powder. 
(6) Stir, cover, simmer for 30 minutes.

Makes at least 10 cups of chili or 40 servings. Freezes well, too.

I served that with 

Cheesy garlic biscuits


2 c gluten-free bisquick
1 c low fat sour cream
2 c low fat mild cheddar cheese
2 tsp (heaping) garlic powder


(1) Mix all ingredients until crumbly. Form into little balls and stuff down into a silicone mini-muffin pan. 
(2) Bake at 400 for 25 minutes. Makes 24 biscuits.

Split, pour on the chili, top, and serve in cute little dishes. - or split and serve on little spoons for "bites". :-D
Note: As always, gluten free can be replaced with regular (especially with bisquick).