Side Dishes

KFC Cole Slaw
By Todd Wilbur
Recipe Type: Salad
Calories: 95
Cook Time: 15 minutes
1/2 cup mayonnaise
1/3 cup granulated sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion
1. Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).2. Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper in a large bowl and beat until smooth.3. Add the cabbage, carrots, and onion, and mix well.4. Cover and refrigerate for at least 2 hours before serving.Serves 10 to 12.

Caramelized Onion and Horseradish Smashed Potatoes

(From the All recipes website)


  • 3 tablespoons butter
  • 4 onion, sliced and separated into rings
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon ground dried thyme
  • 6 large baking potatoes, peeled and cubed
  • 1 tablespoon Dijon mustard
  • 2 tablespoons prepared horseradish, or to taste
  • salt and cracked black pepper to taste
  • 1/4 cup softened butter
  • 3/4 cup half-and-half


  1. Melt 3 tablespoons butter in a large skillet over medium-high heat. Add the onions and cook for 5 minutes. Reduce heat to medium, and continue cooking, stirring frequently, until the onions have softened, and achieved a deep brown color, 15 to 25 minutes. Stir in vinegar and thyme, and cook for 5 minutes more.
  2. While the onions are cooking, place cubed potatoes in large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes can be pierced easily with a fork, about 20 minutes. Drain the potatoes in a colander, and allow to steam for a minute.
  3. To finish the dish, transfer the potatoes to a serving bowl, and use a potato masher to mix with Dijon mustard, horseradish, salt and cracked black pepper until smooth. Mix in softened butter, caramelized onions, and half-and-half until onions are distributed evenly.



Salsa Rice with Black Beans and Corn


  • Cook 1 cup instant or regular rice according to directions.
  • With 3 minutes left of cooking, add: 1/2 can drained black beans and
  • 1/2 cup of salsa and thawed frozen corn and finished cooking. ( I used 1/2 can of corn instead of frozen)
  • Remove the finished rice from the heat and stir in cilantro.
  • Place into serving bowl and garnish with cilantro sprigs. Serve alongside the Grilled Chicken with Jalapeno Caramelized Onions and enjoy.

Garden-Fresh Pasta Salad

pkg.  (16 oz.) whole wheat farfalle (bow-tie pasta) (I change up the type of pasta, even used gluten free)

2 cups  broccoli florets (I use asparagus instead)

each red onion and red pepper, chopped

2 cups  halved cherry tomatoes
1 bottle  (8 oz.)  Sun Dried Tomato Vinaigrette Dressing (I use what I can find & I use more of the dressing)
1/2 cup  Grated Parmesan Cheese (I use 1/4 cup)
(I also add these items)
Can of black olives chopped up
A little bit of Feta cheese
A little bit of mixed Italian cheeses
1/2 cup of pesto
Some Chile pepper flakes
Also chop up some sausage (your choice) or chicken if you want to make it the main dish.

COOK pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min.

DRAIN. Rinse with cold water; drain well. Place in large bowl. Add all remaining ingredients except cheese; mix lightly.

REFRIGERATE 1 hour. Stir gently before serving; top with cheese.



Cooked Salsa Verde

(Pati Jinich Recipes)
2 pounds green tomatillos husks removed and rinsed
2 garlic cloves peeled (I added 3 ^_^)
2 serranos chiles or more to taste (I added 3 ^_^)
1 cup cilantro leaves (I did a heaping cup ^_^)
1/4 cup white onion roughly chopped (I did a cup ^_^)
1 teaspoon kosher or sea salt or to taste
2 tablespoons safflower or corn oil

To Prepare

Place the tomatillos along with the garlic cloves and the chiles serrranos in a pot and cover with water. Place over high heat until it comes to a boil. Simmer at medium for about 10 minutes, or until tomatillos change their color from a bright to a pale green, are cooked through and are soft but are not coming apart.
Place tomatillos, garlic and chile (you may add one chile first) and 1/2 cup of the cooking liquid in the blender and puree until smooth. Incorporate the cilantro leaves, onion and salt and process again. Taste for salt and add more if need be. Also taste for heat, you may add the other chile in pieces until you reach your desired heat level.

Heat the oil in a pot over medium heat. Once it is hot but not smoking, pour in the sauce and bring it to a boil. Simmer over medium heat for 6 to 7 minutes, until it thickens a bit and deepens its flavor and color. Turn off the heat.

Once it cools down, you may store it in a closed container in the refrigerator for weeks. However, the heat level of the sauce will diminish as the days go by.


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