Articles in the Dunkin Style Category
Dunkin Style »
I was at Costco last weekend and noticed they had Cole Slaw makings in their refrigerated section, it had a bunch of cabbage, some walnuts and Craisins. It was all pre-packaged and included the dressing, all you had to do was mix it together.
How fun is that? NOT! I thought it would be an interesting slaw, but I was not ABOUT to pay 8 bucks for it.
I stopped by the store and found a bagged mix of two different kinds of cabbage plus carrots. I had Craisins and Walnuts at home. I made it for about a buck!
I used my locally famous Cole Slaw dressing and it rocked my world. It is best eaten the same day, as the nuts become soft after a day or two.
1 package of green cabbage (or cut your own)
1 package of purple cabbage (or cut your own)
1 bag of shredded carrots
1/2 cup of Craisins
1/2 cup of Walnuts
The Dressing:
1/2 cup sugar
1/2tsp salt
1/8 tsp pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tbl white vinegar
21/2 tbl lemon juice
Mix the dressing together, incorporating all ingredients
Add the vegetables and Craisins, and let sit several hours to overnight
Add the nuts on top before serving
Dunkin Style »
My husband smoked a Pork Shoulder last weekend and it was seriously awesome. He used this recipe, plus a bunch of other secret spices he isn’t sharing. Instead of doing it in the oven like Guy did, he smoked it for about 12 hours. We used a vinegar mop for the first time and were very impressed with the results.
It was delish I must say, moist, smokey and succulent. The first thing that came to my mind for the leftovers was a Pulled Pork Sandwich. I made Cole Slaw to go along with it by copying the ingredients in a pre-packaged one I saw at Costco (which I will share later this week).
The combination of the tender meat, sweet and tangy cole slaw with some barbecue sauce on a soft bun was heaven let me tell ya!
Dunkin Style »
One of my favorite cooking magazines is Cooks Country, and a recipe in the April/May edition intrigued me. They made mini-cheesecakes using sweetened condensed milk, which I had never heard of, and used a cookie for the base.
It also uses jam and I just so happened to have fresh blueberries and raspberries which I paired with my homemade strawberry and blueberry jam.
I used their recipe as a base and tweaked it to my liking. These are delightful little cheesecakes and beautiful too! I doubled the recipe and it make 19 cheesecakes.
2 (8 ounce) packages of cream cheese at room temp
1 cup sweetened condensed milk (I used the reduced fat one)
Keebler Sandies (Shortbread cookies, I used the Pecan ones)
3 large eggs
fresh berries of your choosing
jam of your choosing
zest of 1 lemon
juice of 1 lemon
2 tsp vanilla
Preheat oven to 300 degrees
Using your cupcake/muffin tin, line them with paper liners
Place 1 cookie in the base of each muffin tin, pressing down
Beat cream cheese until light and fluffy about 2 minutes
Gradually beat in condensed milk until incorporated
Add your vanilla extract, lemon zest and lemon juice
Add eggs, one at a time, beating till smooth 2-3 minutes
Divide the cheesecake mixture into the muffin tins, don’t overfill them (it makes 18 cheesecakes) and bake for 20 minutes
Remove and let cool for 20 minutes and refrigerate for an hour
Remove cheesecakes from muffin tins
Microwave jam slightly till it loosens up, and glaze the top of the cheescakes, top with fruit
If well wrapped the naked cheesecakes keep quite well in the freezer
Dunkin Style »
Thank all of you for playing!
The winner of the SPAM Kit Giveaway is Katherine Aucoin from Smoky Mountain Cafe!
I used the Random Number Generator to pick my winner!
Congratulations!
Please email me your address and I will have the fine folks from Hormel send off your gift!
Dunkin Style »
I have always wanted to try Fried Green Tomato’s, but in Oregon it is not something we have on Restaurant menu’s. I looked for them at the Farmers Market last weekend to no avail.
Luckily, I was visiting with my neighbor Pam and she had a bag full of green ones! She gave them to me and I found the following recipe from my heart throb Tyler Florence online, which I must say was wonderful! The tomatoes are tart, that combined with the crispy coating and spicyness, was freaking amazing!
I followed the recipe mostly, but added a few more spices, and tripled the Cayenne. I served it with a sauce comprised of Ranch Dressing and Tabasco. One thing which will make them stay crispy longer is to NOT drain on paper towels, use a cookie cooling rack over a jelly roll pan, it lets the grease drip off and your fried foods stay crisp!
Ingredients
In a large bowl, combine the cornmeal, flour, garlic powder, paprika and cayenne together. 1 cup stone-ground cornmeal
1 cup all-purpose flour
1 tablespoon garlic powder (I doubled this)
Pinch cayenne (I used 3 pinches)1 tsp Smoked Paprika
1 1/2 cups buttermilk
Kosher salt and freshly ground black pepper
4 large unripe tomatoes, cut into 1/2-inch thick slices, ends removed
1/2 cup vegetable oilHot pepper sauce, for serving
Lemon wedges, for servingDirections
Pour the buttermilk into a separate bowl and season with salt and pepper.
Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
Place a large skillet over medium heat and coat with the oil. When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side.
Carefully remove the tomatoes and drain on paper towels.
Serve with hot pepper sauce and lemon.
Dunkin Style »
I nearly forgot about the Spam Kit Giveaway that SPAM/Hormel has offered me to give away to one of my bloggy buddies!
They have been gracious enough to send a lucky someone a beautiful SPAM Trivet, Spatula and an assortment of SPAM products.
All YOU have to do is leave me a comment between now and Monday July 16th telling me what your favorite dish is using SPAM products!
I now know what mine is, a fried Bacon SPAM and Velveeta Sammy on Sourdough Bread, YUM! Tried it a few weeks ago and nearly fell out of my chair!
Dunkin Style »
I had some Strawberries and Kiwis which were ripening quickly and needed to be used ASAP, so I decided to make a Cocktail. I will tell you that I have limited experience with anything other than Martini’s, I am not a sweet drink person, so this was new to me!
I did not have any Rum which seems to be the usual liquor involved, so I used Vodka. It was delicious and somehow I felt healthy drinking it, I mean it does have fruit in it after all!
1 cup Strawberries
2 Kiwi’s peeled
1 equal
Vodka (use however much you like)
Ice
1 tsp Fresh Lime or Lemon Juice
I used my immersion blender and simply whirred it all together and added the vodka into the individual glasses along with the fruit mixture. You could use a blender as well.
Dunkin Style »
This is not a post about food, but rather one of my most favorite spice mixes.
I got turned onto it years ago by a Hispanic friend, she put it on some melon and I nearly lost my mind!
It is a combination of chili spices, salt, lemon and lime, and something you must have in your pantry!
It is sooo yummy on everything from eggs to cantaloupe, including corn on the cob, absolutely amazing.
You can find it at any local Tienda or order it online here
Dunkin Style »
We are not ice cream people, however, I do have an ice cream maker. I wanted to make my Father In Law some ice cream for his birthday, so I called my Mother In Law and asked what was his favorite, she said banana? I had never heard of banana ice cream, so coming up with a recipe was rather interesting.
He adored the ice cream and has requested more, my Mother In Law loved it as well!
I ended up with a creamy, custardy ice cream, like nothing I have tried before. I also got to use a vanilla bean which is always fun, if you are a foodie dork like me! Here is how you do it!
2 cups milk
2 cups heavy cream
2 eggs, beaten
2 yolks, beaten
1 1/4 cup sugar
1 cup mashed banana (about 4)
1/2 tsp vanilla extract
1/8 tsp fresh ground nutmeg
1 vanilla bean split and seeds removed
In a saucepan combine the milk, cream, eggs, sugar and salt. Cook and stir over low heat until mixture thickens slightly and coats the back of a spoon.
Refrigerate the mixture until cool. Combine the cooled custard with the banana, vanilla, vanilla bean seeds and nutmeg.
Pour into freezer container or your ice cream maker
Freeze until hard
Put the used vanilla bean in a jar of sugar and make yourself Vanilla Sugar!
Dunkin Style »
I am not a huge fan of salads which is evident when you take a peek at my ass, BUT, it was hot and I was tired and I decided to make a nice Chef Salad for Dinner.
My husband of course did not want the usual tired ham and cheese, so I chose to go a different route and it was sensational! The slightly salty turkey with the smooth provolone, YUM
This salad feeds two hungry heffers! or 4 as a side dish, I served with some Olive Flat Bread from New Seasons
Green Leaf Lettuce, torn and washed/dried (I used half of a large head)
3 hard boiled eggs sliced
4-6 ounces smoked turkey breast cut into strips
4-6 ounces Provolone Cheese cut into strips
assortment of baby tomatoes
1/2 English Cucumber sliced in half then sliced into half coins
Assemble and dress as you wish, topping with fresh ground pepper!
(4 out of 5)
