CopyCat KFC Coleslaw and Crispy Roasted Potato Wedges — Pinto Beans, Cornbread, Cake and Tea

CopyCat KFC Coleslaw and Crispy Roasted Potato Wedges — Pinto Beans, Cornbread, Cake and Tea

KFC Slaw
Ingredients
• 1 green cabbage, chopped (about 7-8 cups)
• ½ cup shredded or chopped carrot
• 2 tablespoons minced onions (not ½ cup)
• ½ cup mayonnaise ( I used a little more)
• ½ cup buttermilk
• 2 tablespoons white vinegar
• 2 tablespoons lemon juice
• 2 tablespoons of sugar. (I used a little more)
• ½ teaspoon mustard powder
• Salt and pepper to taste
Instructions
1. Chop the cabbage in the food processor. It must be small, just slightly larger than the size of rice. You can shred the carrots or chop them as you did the cabbage. Add the cabbage, carrots, and minced onion to a large bowl
2. In a small bowl, using a whisk, combine the mayonnaise, buttermilk, mustard powder, vinegar, lemon juice, sugar, salt, and pepper
3. Add the dressing to the veggies and mix until well combined

Roasted Potato Wedges
Ingredients
• 4 large russet potatoes, rinsed
• 1/4 cup olive oil
• 1/2 teaspoon onion powder
• 2 teaspoons salt, (adjust to your tastes)
• 1 teaspoon paprika
• 1/2 teaspoon black cracked pepper
• 2/3 cup finely grated or shredded parmesan cheese, divided
• 2 tablespoons fresh chopped parsley
Instructions
• Preheat oven to 400°F.
• Cut each potato in half lengthways, then cut each half in half lengthways again.
• Put the oil over the potatoes and toss together to coat evenly.
• Sprinkle the seasonings over the potatoes
• Arrange potato wedges in a single layer on a large baking tray, skin-sides-down. Sprinkle with half of the parmesan cheese and extra salt if needed.
• Bake for 40 to 45 minutes, turning wedges half way through baking time, until golden, crisp and cooked through when tested with a fork.
• Sprinkle with parsley and remaining parmesan cheese to serve.

[Music]
some might say that I’m
[Music]
loner but I just call it being
[Music]
free I am my heart’s only owner
or at least I used to
beint games roasted potatoes Kentucky
Fri chicken
Sal ketchup
cornbread strawberry
cake and hi everyone I’m aray from
Southern country living and I hope
everyone is having a wonderful day here
in Georgia today it’s a little cool cuz
it’s still kind of early in the morning
and uh I’m making a wh for dinner meal
today and I we’re having um it’s called
KFC SLO we’re having pinto beans which
is over here in my croop pot and wood
that’s a house smell good we got up
early and started those and then I have
some cornbread right over here and then
I think Kevin’s going to fix us some um
roasted potatoes in the oven and so I
hope y’all are having a great day today
so let me get started on chopping up my
cabbage and getting my KFC SLO ready
[Music]
[Music]
[Music]
this over here for just a
minute this
here put that right over
there okay I’ve got my uh cabbage cut up
and so now I’m going to put it in my
mini food
processor I could put it in my um big
one but I’m just going to use my small
one okay I have my cabbage cut up now so
now then I’m going to chop up a half of
a cup of
[Music]
carrots okay I’m going to put my carrots
in a bow and clean up a little bit and
then I’ll be right back
okay I have six cups of um cabbage in my
bow and a half a cup of carrots chopped
up and so now I’m going to put a half a
cup of onion
in okay so now then I’m going to make my
salad
dressing so I’m going to put in my
mayonnaise um and this recipe will be in
the description
below okay
[Music]
let me see exactly how much mayonnaise
that was for those
that don’t find it that’s a half a cup
of
mayonnaise and then this is a half a cup
of
Buttermilk and this is a half a teaspoon
of dried mustard powder
two tablespoons of lemon
[Applause]
juice let’s see and this is two
tablespoons of white
vinegar and two tablespoons of
sugar okay so I’m going to whisk all
this
up and you can salt and pepper to your
taste
okay all right that’s good and mixed up
now so I’m going to bring my bow back
over here and pour my
um dressing over my SLO
and mix it all up
okay I’m going to taste a little bit of
it and see how it
tastes okay I give it a little taste
test and I think I need to put a little
bit more sugar in it and a little bit
more minnow to suit
me so I’m going to do that right quick
I’m going go with about that much for
right
[Music]
now I’m going to sprinkle a little bit
more sugar
second there for a
minute going put little Sal
little black
pepper okay
[Music]
that’s much better
so I had to twick it a little bit to my
liking and you might have to too if you
make it but this sits my taste
buds okay y’all I’m going to clean my
mess up and I’m going to put my SLO in
the refrigerator and I think Calvin’s
going to come in here and uh make
something in the kitchen what you going
to be making Calvin I’m going to make
some roasted potatoes okay so let me get
all this cleaned up and the next person
you’ll see is
C hey everyone I’m Mar’s got the SLO
finished and we started the pinto beans
way early this morning so they’re done
all we waiting on now is the potatoes
and uh so let me go ahead and get
started on these and I’m just going to
cook them with the peels on them and the
way I like to do them I cut them into a
quarter like that right there and leave
the skins on
them that makes it a lot quicker to
cook and if you’ve got really big
potatoes you can cut these quarters even
smaller but I like them this size
here hadn’t made any of these in a
little while but usually we do these
more in the winter time but we used to
cook these to or three times a week we
really enjoyed them I’ve got a couple of
small potatoes here I’m going to go
ahead and uh cut them up too this was
the end of a 5 lb bag so we’ll just go
ahead and use what all of them that we
had okay
then I’ll take these potatoes and I’m
GNA put some olive oil on and you don’t
have to put too much oil on there just a
little
bit
okay just TOS some around a little bit
get that oil on pretty good
okay next I’m going to put some salt and
pepper and put a pretty good bit of salt
on it CU potatoes they need that salt
tastes
good and not too much
pepper give it one more TOS
before finish up here
more
salt okay then I’m going to put some
onion
powder then I’m going to put some garlic
powder
and last I’m going to put some
paprika okay toss these around a little
bit
more okay let me get my pan
and I’m going to spray the pan just a
little
bit you don’t absolutely have to spray
the pan but I’m going to go ahead and do
it this time and then when put the
potatoes in here you just W to put one
single layer
okay those look good I’m GNA put just a
tiny bit more salt on
them and just a just a hair more
paprika you have to be careful with the
paprika because it will burn and cause
your they’ll look black looking
okay that looks good we’ll put this in
the oven we’re going to let it
cook okay we’ll put this in the oven and
we’re going to let it cook at
400° for about 40 to 45 minutes and when
this gets done uh we’ll get it all out
and we’ll go ahead and serve our meal up
and show you what our plates look like
so we’ll be back in just a little bit
okay I’m going to add a little parmesan
cheese to the top of the
potatoes okay that looks good and just a
few parsley flakes to it not
much hey Marie what are we having for
dinner tonight well we’re having pant
beans roasted
potatoes Kentucky Fried um chicken
SLO we’re having
cornbread strawberry cake and iced
tea boy do sure does look
good hi everyone we’re back and we have
our food plated now I’ve already um
tried the SLO and it was really good and
so I guess we’re not going to taste all
of it we’re just going to taste the
beans and see how we like
them those are really
good might need a little more salt in
the beans
mhm not for me though I had tried the
SLO yet so let me try a little bit of
the SLO
the slow is good Marie that is just like
Kentucky Fried Chicken slot yeah uh let
me try one of these potato
wedges I did put some uh parmesan cheese
on top of it and they pretty hot
so they’re good
M them potato wedges are good too Marie
let me get a little drink of this
tea of course your tea is always
delicious okay we’re going to enjoy this
meal it’s going to be we got the
cornbread the SLO the roasted potatoes
pinto beans and we’ve got tea and we got
some of the cake left over that Marie
made a couple of days ago so we’re going
to really enjoy this meal yeah so I
guess we’re ready to close it out so
y’all do what you love and love what you
do and we’ll see you on the next video
bye we were we were free and
run what could be
coming every day we danced in life was
smiling we were young and drunk and
[Music]
love a few years later I started
thinking if it’s just loing every glass
I’m
drinking we’re like one without you I’m
sinking I’m always shining next to
you oh I got you there’s no reason to
Chas in pavement on my
own cuz you’re here to stay every night
and day I’m delighted cuz I got you
I have always been afraid of
changes but you shown me life is full of
Faces Sometimes