Coleslaw Crack

I love coleslaw. I love coleslaw so much; I have made a game of it every time that I eat out. Whenever I go to a restaurant, I will rate my meal based on how this insignificant side dish is offered to my trained taste buds. Is it spicy? Is it tangy? Are the pieces tiny and shaped like confetti or maybe like mini veggie straws?  I should have achieved some kind of achievement by now for how often I will try and get it on my plate. I think coleslaw ninja would be an acceptable title. Despite my love for this side dish, I have never actually made it myself.

While making dinner for my grandfather the other day, I figured it would be a great chance to give it a shot. I have been on a huge Greek yogurt kick lately, the far superior replacement for mayonnaise in my opinion, so this was going to be a great opportunity to not only feed my slaw cravings but to also prove to myself how awesome this funny white tasting goop really is. In my zealous attempt to make my first batch of coleslaw, I somehow created the best tasting side dish that has ever pasted my lips. I usually try and be pretty tough on myself whenever I make something, be it food, pottery, or otherwise, but I would be damned if I don’t give credit where credit is due! So here it is, the first and last coleslaw recipe that I will ever make.

Coleslaw Crack

New Favorite Coleslaw Recipe!

Grocery List:

1 medium carrot, shredded

¼ of a red onion, shredded

¼ cabbage, shredded

3 Tbsp plain Greek yogurt

2 Tbsp Dijon mustard

1 Tbsp sugar

2 Tbsp lemon juice

2 Tbsp Apple cider vinegar

½ tsp celery seeds

½ tsp salt

1 tsp pepper

Directions:

1) The first thing you’re going to want to do is shred up your cabbage, carrot and red onion, if you haven’t done that yet.

2) Once all shredded up, you will to want to lightly mix/toss those veggies in a medium bowl.

3) In a separate bowl, you are going to mix the rest of the ingredients. Make sure there aren’t any clumps and everything has a smooth consistency.

4) Now take the sauce that you have just made and pour it over the cabbage mix. Thoroughly mix your master piece together so that everything is coated evenly with the dressing.

5) Now are going to want to enjoy your delectable side dish! Once you are convinced that this is the recipe for you, you are going to want to share this blog post with all of your friends and family so they can all enjoy it too! ;-) Sharing is caring!

I loved this recipe, and I really hope you do to. I would really hate myself if I took all this time to puff up this recipe to just have you make something that you hated. So I will be holding my breath while you try it for yourself and see what you think! Please like comment and share, and thank you for reading!

Till next time,

~Mr.McLovin

Magnificent Muesli

Magnificent Muesli

Are you looking for an easy to make, filling and nutritious breakfast? Then look no further! This Swedish breakfast may sound too good to be true, but it is just what you are looking for! Read on to learn more about what this funny sounding meal is and see how easy it is to start the day off on a healthy foot.

While flipping through this past month’s issue of Bon Appetite the other night, I came across a strange breakfast recipe that I could hardly pronounce.  The name sparked my interest, but the super simple directions kept my attention. After scribbling down the  RECIPE, I decided to take to the web to get further details on what exactly I was about to make and see if it was as healthy as it appeared. The more I read about this intriguing food, the more I wanted to make it for breakfast for the next week straight!

It turns out, Muesli (pronounced mu-zli) is a Swedish dish that was invented by a physician around 20th century; he wanted to ensure that his patients had a healthy diet. Since then, this super easy and super nutritional dish has evolved into a variety of shapes and flavors. The primary ingredient is normally rolled oats, accompanied by fruits (dried or fresh), nuts, seeds, and some sort of liquid to soften the oats.

I would have to say that my favorite part about thisrecipe, is that it is made the night before; so you pretty much wake up and eat. I have loved oat meal ever since I was a kid, so this new variation allows me to easily change up my morning meals while still eating healthy and getting filled up before I take on the day.

Banana Coconut Muesli

Servings: 2

Calories: 592

Carbohydrates: 72.5g

Protein: 32.5g

Fiber: 10.5g

Fat: 8g

Note: These are my rough estimates that will vary depending on ingredients, so please don’t quote me!!

Grocery List:

1 cup old- fashioned Oats

1 cup coconut milk (I accidently purchased vanilla flavored, but they both work great)

1/2 tsp cinnamon

1 Banana, sliced

1 cup Greek Yogurt

1/2 cup chopped almonds

1 tsp Honey

Putting It Together:

My not so pretty, but oh so tasty Muesli!

1) Combine old fashioned oats, coconut milk and cinnamon in a medium bowl, COVER and chill overnight.

2) The next morning, mix in the Greek yogurt and honey.

3) Finally, sprinkle on the almonds and top it off with the banana.

If you don’t have these exact ingredients, feel free to use what you have on hand instead. No coconut milk? Add in some apple juice instead. No almonds? I’m sure some flax seeds or toasted walnuts would work just fine in its place. I was thinking some vanilla extract or a bit of nutmeg would fit right in with this type of breakfast too, but I might have to save those for the next time I whip up a batch.  I bet you could get pretty creative with some of your favorite ingredients now that you know of this magnificent muesli and how to make it, so feel free to make your very own creation!

If you get a chance to try out my muesli recipe, please comment and tell me what you think! I would also love to hear about your own adventures in the kitchen with making your own original creation, so please share your experiences with making your very own recipe below as well!

Enjoy,

~Mr.McLovin

Easy Peazy Soft Boiled Eggs

Growing up, I used to go fishing with my dad and grandpa almost every weekend during the summer time. Since the best fishing seemed to always be in the early hours, we had to wake up VERY early to get out on the water before the sunrise. The last thing you want to do when you get up at 4 o'clock in the morning is to be fiddling around with breakfast, so it was important that we ate something fast and filling. Soft boiled eggs was our breakfast of choice, it is still one of my go-to breakfasts when I need something in a pinch.

Soft Boiled Eggs

What you will need:
2-3 eggs
2 Slices bread
Butter
Salt and pepper to taste

Steps:

1) Fill sauce pan with water, just enough to barely cover the eggs.

2) Place your pan on your stove, covered with a lid, and turn the burner all the way on.

3) Set your timer for 8 minutes and 30 seconds. Note: This amount may vary depending on how many eggs you are cooking and how efficient your burner is. I would say increase the time by 30 seconds for every additional egg that you cook. If your stove isn't the best at boiling water, then you might also need to add a little extra time. The best thing to do is just give it a try and adjust the time from their!

4) While the eggs are cooking, you can use this time to toast and butter your bread.

5) After the 8 and a half minutes is up, remove eggs from heat and let sit uncovered for about 20 seconds.

6) Now that the eggs are done cooking, dump out the hot water and begin to pour cold water over the eggs
for about 10 seconds. This step prevents the eggs from becoming over cooked and to be at a temperature that you can handle them.

7)  Now all you need to do is peel and enjoy! I prefer eat my soft boiled eggs in a bowl with toast that has been broken up into pieces and a dash of salt and pepper. If your feeling adventurous, you can add in some garlic salt and some shredded cheese. :-)

What I love most about this meal is that it only dirties one dish, the bowl. Eggs are probably one of my favorite breakfast foods, and I can basically set it up and walk away until the timer goes off. When done right, the whites of the egg should be completely cooked, but the yolk should be runny. You could say that it is a cross breed between a hard boiled and fried egg, and it goes perfected served over a couple pieces of toast.

If you have any questions or comments, please feel free to leave them in the comments below!

Happy cooking,

~Mr.McLovin