Easy Old Fashion Coleslaw

Coleslaw dressing is a simple mix of mayonnaise, vinegar, sugar, salt and pepper. 5 pantry ingredients. That’s it!

The work is in the shredding of the cabbage and carrots. At least it used to be. Now days you can get shredded coleslaw mix at your local grocer. However, I think it taste better if you shred your own, so that’s what I do. You can skip the purple cabbage if you choose; its main purpose is to make it pretty. It won’t change the taste.

Delicious Sauerkraut

There’s no middle ground, you are either a fan of sauerkraut or you’re not! Due to the fact that I’m posting this recipe clarifies that I’m a fan. I really love this stuff and am constantly looking for more ways to enjoy it.

Collard Greens with Bacon

I was introduced to collard greens in North Carolina at the Midnight Diner which has become a have to - Nothing fancy - Just down home southern cooking.  My husband enjoyed the collard greens so much  that he asked me to recreate it.

Hawaiian Style Slow Cooker Baked Beans

I make baked beans once a year and it is usually for the first BBQ of the season.  The one thing that defines our family BBQ’s is a big pot of sweet and savory Hawaiian inspired baked beans with Portuguese sausage, better known as Linguica outside of Hawaii.

Albertson's Shrimp

This recipe comes from Jean Watanabe Hee’s cookbook, Hawaii’s Best Local Dishes and is named Mimi’s Shrimp.  My family refers to it as Albertson’s Shrimp.

Buttermilk Cornbread

My daughter Cecily spent a year in Italy and I was fortunate enough to visit her and be hosted by her Italian family who cooked me amazing home cooked meals, an experience that I will never forget.

You are probably wondering “What does this have to do with cornbread?”