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Never Mind the McRib! Try This Smoky BBQ Riburger on Cheesy Garlic Bread

I can honestly say that I have never had the McRib sandwich, as un-American as that may sound. The whole idea of it kind of grosses me out, so I have stayed away from it, however I do like the idea of having a rib sandwich. As much as I would like a rib sandwich, I don’t know if I want to go through all of the trouble of cooking boneless ribs for hours just for a sandwich either, saw when I saw this recipe from Jeff Mauro, the Sandwich King on Food Network, I thought it sounded good and was certainly worth a try. He calls it a smoky barbecued riburger that uses a homemade barbecue sauce and some ground pork to make a burger-type sandwich. Put it on some garlic bread and you seem to have something pretty irresistible to me.

Smoky BBQ Riburger on Cheesy Garlic Bread

For the Chipotle Pineapple BBQ Sauce:
1 tablespoon vegetable oil
1 clove garlic, grated
1/2 medium onion, minced
2 cups ketchup
1/2 cup crushed pineapple with juice
3 tablespoons molasses
3 tablespoons apple cider vinegar
2 tablespoons light brown sugar
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
2 chipotle peppers in adobo
For the Ground Pork BBQ Riburger:
2 pounds ground pork
Kosher salt
For the Garlic Bread:
1 stick melted butter (1/2 cup)
2 tablespoons minced garlic
One 32-inch French loaf, split and halved
3 cups grated fresh mozzarella
Dill pickles, sliced on the bias or to your liking, for garnish

For the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the garlic and the onions and saute until they are soft, about 4 minutes. Add the ketchup, crushed pineapple, molasses, vinegar, sugar, mustard, Worcestershire and the chipotles. Simmer uncovered, stirring often, until the mixture is thickened, about 15 to 20 minutes. Remove the sauce from the heat and blend it with an immersion blender until it is mostly smooth. Reserve.

For the pork burgers: Preheat a grill pan or skillet to medium-high to high heat.

Form the ground pork into long and rectangular patties that fit the shape of the bread, keeping in mind that there will be 2 patties per half of bread. Sprinkle the exterior of the patties with salt and place them on a hot grill top for 3 minutes. Flip the patties and cook them for another 3 minutes. Turn off the heat and baste the patties generously with the barbecue sauce. Flip the patties and continue cooking for about 2 or 3 more minutes, continuously flipping and basting the burgers.

For the garlic bread: Place a rack in the middle of the oven and set the oven to broil. Mix the melted butter with the garlic and brush the mixture on the cut sides of the bread. Top with the mozzarella cheese and place the bread under the broiler just until the edges are lightly crisped, about 2 minutes.

For the sandwich build: After your garlic bread is done, place 2 burgers on each bottom half of bread. Top the burgers with some pickles and the top half of the garlic bread. Slice each portion in half, yielding 4 sandwiches. Serve with the remaining BBQ sauce on the side.

These burgers were very easy to make and tasted great. They offer a nice change from a traditional burger and the barbecue sauce had a nice flavor with the mix of pineapple, molasses, Worcestershire and chipotles. You could certainly skip making the barbecue sauce and use your own favorite bottled sauce instead if that is what you are going for. We all really enjoyed having the burgers on the garlic bread, which seemed to make them even better and I had enough sauce leftover that I can use it for other things like ribs. It’s definitely a recipe worth giving a try. I served the sandwiches with some German potato salad and a new coleslaw recipe I tried, which I will be sharing tomorrow.

That’s all I have for today. Check back tomorrow as I will be sharing a couple of side dishes I made with burgers this week – a buttermilk coleslaw with bacon and cornmeal crusted onion rings, both very tasty and easy to do. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on March 2, 2014 in Breads, Cooking, Dinner, Grilling, Pork, Sauce

Tags: Cheesy Garlic Bread, Chipotle Pineapple BBQ sauce, Jeff Mauro, Smoky BBQ Riburger, smoky bbq riburger with cheesy garlic bread

Getting Back to Basics – The All-American Burger

01 Mar

I am pretty sure I could just survive on sandwiches and hamburgers. Sure, it may not be the best thing for my health overall, but what is not to love about wither one. I guess when you think about it the burger is really just another form of a sandwich, but to me burgers seem to stand in a class all of their own. There are so many different things you can do with a burger. You can use any type of ground meat or vegetables to make a burger, use all different types of bread or rolls and the toppings are virtually endless. Burgers can be made any time of the year as well, even though they taste a lot better when they are made over a grill. I make burgers about every ten days or so for dinner because it is an easy meal and we all enjoy them, but you need to do something once in a while to change things up. So today and tomorrow I will be posting recipes where I changed up the burger idea slightly to try something new. This first recipe is from Cook’s Country for their All-American burger. I adapted it to be made indoors, but you can easily do this out on your grill for that great flavor.

All-American Burger

1 1/2 pounds 80% lean ground beef

1 cup shredded cheddar cheese

8 strips cooked bacon, chopped fine

4 teaspoons yellow mustard

2 teaspoons Worcestershire sauce

1/2 teaspoon table salt

1/2 teaspoon freshly ground black pepper

Break the ground beef into small pieces in a medium bowl. Add the cheddar cheese, bacon bits, yellow mustard, Worcestershire sauce, salt and freshly ground black pepper. Using a fork, toss the meat and ingredients until everything is evenly distributed throughout the meat. Divide the mixture into 4 equal portions and lightly pack the meat into 1-inch thick patties.

With your thumb, make a small indentation into the center of each patty. Heat a grill pan or large skillet over medium heat and spray with nonstick cooking spray. Place the burgers on the grill pan or in the skillet, flat side down, and cook, without pressing on the burgers, for 3 minutes. Flip the burgers over and continue to cook them until your desired doneness without pressing on the burgers, about 3 to 6 minutes. Remove the burgers from the grill pan or skillet and allow them to rest for 2 to 3 minutes before placing them on a bum. Serve with any toppings you desire.

The indentation does serve a purpose. This will help prevent the burgers from rising in the center and leave you with a flatter, more even burger when your are done. These burgers have great flavor (though I didn’t put cheese in mine). Michelle and Sean loved the mix of the bacon and cheese inside the burger and you didn’t have to worry about anything falling out. I loved the Worcestershire sauce and mustard inside the burger for some great added flavor to the meat. I actually made a new homemade onion rings recipe to go with the burgers that I will share with you on Monday.

That’s all I have for today. Check back tomorrow for another take on a burger recipe. The next one will involve a pork burger and I think you will like it, so check for that one .Until then, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on March 1, 2014 in Beef, Cooking, Dinner, Grilling

Tags: all-american burgers, burger recipe, Cook's Country All-American burgers, hamburger recipe, hamburgers

The Key to a Truly Great Chicken Wing – NYTimes.com

02 Feb

The Key to a Truly Great Chicken Wing – NYTimes.com.

Who doesn’t love chicken wings? Especially on Super Bowl Sunday? If you are still looking for a good recipe for wings for tonight, Mark Bittman wrothe this great article for the New York Times a few months ago about how grilling your wings provides you with the best option in making great wings and gives you some great recipes and sauces to use so you can make all kinds of chicken wings when you want them. You can always break out the grill pan and give them a try or just fry them and try the different sauce recipes he offers. Check it out!

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Posted by MikeG on February 2, 2014 in Cooking, Cooking Websites, Grilling, Poultry, Sauce

Tags: chicken wing sauces, chicken wings, chicken wings recipes, great chicken wings, grilling chicken wings, key to a great chicken wing, mark bittman, NY Times

Jazzing up the Weeknight Burgers: Gourmet Diner Burgers

05 Nov

I make burgers about once a week, usually on Wednesday nights/ Wednesday is our busy day around here so it is a fast and easy meal that we all seem to like, but I have to admit that it can get a little boring after having it every week. I went looking for some ways to shake burger night up a little bit and then I came across this recipe from Giada De Laurentiis of the Food Network for some Gourmet Diner Burgers with some extra fixings.

Gourmet Diner Burgers

Zucchini Pickles:

1 pound zucchini, sliced into 1/4-inch thick rounds

3 sprigs fresh oregano

2 cups apple cider vinegar

1/3 cup sugar

2 teaspoons black peppercorns

1 teaspoon kosher salt

1 teaspoon fennel seed

1/2 teaspoon red pepper flakes

1 bay leaf

Parmesan Frico:

1 cup coarsely grated Parmesan cheese

1 tablespoon all-purpose flour

1/4 teaspoon freshly ground black pepper

Roasted Garlic Mayo:

1 garlic bulb

1 teaspoon olive oil

1 teaspoon kosher salt

1 cup mayonnaise

6 cloves roasted garlic

2 tablespoons lemon juice

2 teaspoons freshly chopped parsley

1 teaspoon freshly chopped oregano

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Burger Patties:

1 1/2 pounds ground beef

1/2 pound ground lamb

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

3 tablespoons olive oil

Burgers:

6 hamburger rolls, halved

Extra-virgin olive oil, for drizzling

Roasted Garlic Mayo

6 Burger Patties

12 zucchini pickle slices

6 Parmesan Frico rounds

6 slices bacon

1 onion, diced and sautéed

For the pickles: Place the zucchini slices and oregano in a large jar or heat-safe container. Heat the apple cider vinegar, sugar, peppercorns, salt, fennel seed, red pepper flakes and bay leaf in a medium saucepan, stirring until the sugar and salt have dissolved, about 2 minutes. Pour the pickling liquid and spices into the jar over the zucchini slices. Let the mixture cool completely, uncovered. Cover and place the container in the refrigerator for at least 24 hours and store for up to 6 weeks.

For the Parmesan frico: Place an oven rack in the center of the oven and heat the oven to 375 degrees. Line a baking sheet with parchment paper. Toss the Parmesan cheese, flour and pepper together in a large bowl, making sure the flour is evenly distributed throughout the cheese. Arrange mounds of 2 tablespoons of the cheese about 4 inches apart on the baking sheet and flatten each mound slightly with a spatula to form a 3-inch round. Bake the frico in the oven until they are golden brown, about 10 minutes, rotating the baking sheet halfway through the baking process. Cool the frico on the baking sheet for 2 minutes, then gently transfer to a wire rack to cool completely.

For the Roasted garlic mayonnaise: Preheat the oven to 400 degrees. Cut the garlic bulb in half cross wise and place the halves on a sheet of aluminum foil. Drizzle each side with 1 teaspoon of olive oil and sprinkle with 1 teaspoon of kosher salt. Fold up the foil around the garlic halves and then seal the foil into an airtight package. Roast the garlic until it is golden and soft, about 1 hour.

Stir together the mayonnaise, roasted garlic cloves, lemon juice, parsley, oregano, salt and pepper until well blended.

For the patties: In a large bowl, combine the beef, lamb, salt and pepper. Form the mixture into six 4-inch diameter patties, each about 1/2-inch thick. Drizzle the patties with olive oil. Place a grill pan or skillet over medium-high heat. Grill the patties until they are cooked through, about 4 to 5 minutes per side. Allow the patties to rest for 5 minutes.

To assemble the burgers: Drizzle the cut side of the hamburger rolls with olive oil and lightly toast on the grill pan, about 1 to 2 minutes. Spread the garlic mayo over the bottom halves of the rolls. Place the burger patties on the rolls and top each patty with 4 pickle slices, 1 frico round, the sautéed onions and a slice of bacon.

There is some prep work ahead of time that you can do for these if you want the zucchini pickles, and they do taste good, but if you don’t want to put the time into them you can just use regular store-bought pickles instead. Sean and Michelle absolutely loved the Parmesan frico and thought it was great with the burgers and without them. I think it would make a nice appetizer or side for a lot of other meals. As for the burgers themselves, I really liked the flavor and texture you get from having the beef mixed with the lamb. The burgers had a nice, unique flavor and I made some extra and froze them so we can have them again another night. I served the burgers with some homemade potato salad, which is always a favorite around here.

That’s all I have for today. Check back next time for some more recipes. I have been gathering lots of Thanksgiving sides and ideas to make, so keep watching for them. Until next time, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on November 5, 2013 in Beef, Cooking, Dinner, Grilling, Side Dishes

Tags: burgers, food network, giada de laurentiis, gourmet diner burgers, Parmesan frico, potato salad, Roasted garlic, roasted garlic mayo, zucchini pickles

Meals with Family and Friends, Part 2 – London Broil with Creamy Horseradish Sauce

18 Oct

This was actually a meal we made while my family was here visiting last week and it was the one I forgot to take a picture of. I wanted to make an easy dinner that could easily feed a crowd, and my brother generously offered up a couple of London broils he had in the freezer for us to use for dinner that night. I found this very easy recipe from Food Republic that is a very basic recipe with a nice marinade and it makes a great horseradish sauce to serve alongside the beef.

London Broil with Creamy Horseradish Sauce

For the London Broil:

3 cloves garlic, minced

2 teaspoons lemon juice

3 tablespoons balsamic vinegar

2 tablespoons Worcestershire sauce

1/2 cup red wine

1 tablespoon soy sauce

1 teaspoon honey

Salt and freshly ground black pepper

2 to 2 1/2 pounds top round London broil or flank steak

For the Creamy Horseradish Sauce:

1/4 cup prepared horseradish

1/2 cup sour cream

1 tablespoon Dijon mustard

Dash of Worcestershire sauce

1/4 cup red wine

1 tablespoon cider vinegar

Salt and freshly ground black pepper to taste

1 teaspoon finely chopped fresh chives

To make the London broil, Mix together all of the ingredients except for the meat. Place the meat in a shallow dish and cover it with the marinade. Cover the meat with plastic wrap and refrigerate for at least 4 hours but no more than 24 hours.

Remove the meat from the refrigerator and bring it to room temperature before cooking. Preheat a grill to high, oil the grate, and set it 5 to 6 inches above the coals. If you are cooking the meat indoors, preheat the broiler to high and set a rack 5 to 6 inches below the heat source.

Remove the meat from the marinade and discard the marinade. Pat the steak dry with paper towels. Grill (or broil on a broiler pan) on each side for 6 minutes for rare or 7 to 9 minutes for medium-rare. Transfer the meat to a carving board and allow it to rest for 8 to 10 minutes. Slice the meat at a 45-degree angle across the grain and serve with the horseradish sauce.

For the horseradish sauce, Whisk all the ingredients together until the mixture is smooth and creamy. Place the sauce in the refrigerator for at least 4 hours to allow the flavors to meld. Serve in a ramekin beside the meat.

This is a very simple recipe that produces a great tasting steak. The marinade really helps to break down some of the toughness of the meat and gives it fantastic flavor. I also really liked the horseradish sauce as a side dish and it goes really well with any kind of steak or beef meal that you make. We served this with mashed potatoes and asparagus, but baked potatoes would go really well with this as well and any steamed vegetable would be an ideal side. I wish I had remembered to take a picture of this one as it was a good one that is easy to make for any night of the week.

That’s all I have for today. Check back next time for another recipe. I still have a simple pan seared rib eye steak with a nice red wine sauce, some fall vegetable risotto, and a simple sautéed spinach among other recipes to share. Until next time, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on October 18, 2013 in Beef, Cooking, Dinner, Grilling, Sauce

Tags: creamy horseradish sauce, Food Republic, grilled London broil, horseradish sauce, london broil, London broil with creamy horseradish sauce

Rainy Labor Day? Make Some Indoor Beer Can Chicken

02 Sep

It looks like it is going to be a rainy, cloudy and muggy day here for Labor Day today, which may put a damper on some people’s plans for picnics or cookouts. While you may not be able to have the barbecue you were hoping for on the last unofficial day of summer, you can still have food that tastes just as great. I came across this recipe in the New York Times awhile back and have been waiting for the right time to use it and with the rain we had yesterday and the fact that I found a whole chicken on sale for $4.00 the time was right to give it a try. I have done beer can chicken outdoors before, but I had never ventured to try it in the oven.

Indoor Beer Can Chicken

1 whole chicken, about 4 to 5 pounds

4 tablespoons sweet paprika

2 tablespoons chili powder

2 tablespoons ground cumin

1 tablespoon ground coriander

1 tablespoon brown sugar

1 tablespoon granulated white sugar

1 tablespoon freshly ground black pepper

1 tablespoon kosher salt

1 tablespoon red pepper flakes, or to taste

1 can beer, ideally yellow in color, with the top half consumed or poured off

Remove the top rack from the oven and preheat the oven to 425 degrees. Remove the neck and giblets from the chicken. Rinse the chicken well in cold water and pat dry thoroughly with paper towels.

Combine all the spices together in a large bowl and blend. Apply the dry rub to the chicken both inside and outside. Place the beer can on a solid surface such as a counter top or tabletop. Pick up the chicken and, taking a leg in each hand, put the cavity of the chicken over the beer can and slide the bird down the can. Carefully transfer the bird and the can to a roasting pan and place the pan carefully in the oven.

Roast the chicken for about 1 1/4 to 1 1/2 hours until the breast meat registers 165 degrees on an instant read thermometer or until the legs of the chicken feel very loose in their sockets. You can tent the chicken with foil after 45 minutes of cooking if you want to try to keep the skin from getting too dark. Carefully remove the chicken from the oven, remove the can from the chicken and allow the chicken to rest, tented loosely with foil, for about 10 minutes before carving.

The one I cooked was literally falling off the bone. It was very moist on the inside and the spices not only added great flavor but made for a super crispy skin that everyone just loved. You could easily just use this spice rub if you want to just roast some chicken pieces or do some chicken on the grill. You could also baste the chicken with barbecue sauce along the way as it roasts if you want that flavor, but I chose to just go with the dry rub this time. We had the chicken with some mashed potatoes, corn on the cob and biscuits and it was delicious. I’ll definitely be making this one again.

That’s all I have for today. Check back again during the week to see what else comes up. I have a few things on hand to make this week and I am going to get to the lemon icebox pie, ciabatta bread, some homemade pizza rolls, a new pork chop recipe and a nice polenta with roasted vegetables recipe I got from Williams-Sonoma. Until next time, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on September 2, 2013 in Cooking, Dinner, Grilling, Poultry

Tags: beer can chicken, indoor beer can chicken, new york times, New York Times beer can chicken

Best Summer & Picnic Side Dish Recipes : Cooking Channel

01 Sep

Best Summer & Picnic Side Dish Recipes : Cooking Channel.

It’s never too late to make some of these great side and picnic dishes. While they are perfect for your summer time events, who says you can’t use some of them all year round? Cooking Channel gives you some great options of things to make for yourself or bring to a party. Check it out!

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Posted by MikeG on September 1, 2013 in Cookbooks, Cooking Websites, Grilling, Picnic Fare, Side Dishes

Tags: best summer and picnic side dishes, Cooking Channel, picnic side dish recipes, summer side dish recipes

Grilling Season Home Stretch: 20 Recipes To Know And Love | Food Republic

20 Aug

Grilling Season Home Stretch: 20 Recipes To Know And Love | Food Republic.

As summer starts to wind down, there is still plenty of opportunity for you to make good use of your grill and make some great dishes and meals. Food Republic has put together 20 recipes that make great use of your grill and cover everything from vegetables to fish to meat to dessert. Check it out!

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Posted by MikeG on August 20, 2013 in Cooking, Cooking Websites, Dinner, Grilling

Tags: 20 grilling recipes, Food Republic 20 grilling recipes, grilling season home stretch

Jazzing Up Baby Back Ribs with Espresso Barbecue Sauce

15 Aug

AS I was going through the freezer this week to try to just use what I had in the house for meals to avoid shopping before our vacation, I came across some baby back ribs that were perfect to make. Yesterday was a nice cool day here in the Northeast so it was perfect to be able to use the oven in summertime. I came across this recipe from the Cooking Channel and Michael Chiarello for a very simple recipe that makes an outstanding sauce.

Baby Back Ribs with Espresso Barbecue Sauce

2 racks baby back ribs

Salt

Freshly Ground Black Pepper

Espresso Barbecue Sauce, recipe follows

Espresso Barbecue Sauce:

4 tablespoons minced garlic

4 tablespoons extra-virgin olive oil

1 cup cider vinegar

1/2 cup soy sauce

2 cups ketchup

2 cups honey

Salt

1/2 cup strong coffee or instant espresso

Preheat the oven to 325 degrees. Cut each rack of ribs in half along the bone so they can be easily stacked. Lay them out on parchment paper for easy clean up.

Salt and pepper liberally on both sides of the ribs and pat the spices into the meat. Make sure to season both sides and all over the ribs because part of the rub may inevitably come off in the pan during cooking. On a cookie sheet lined with aluminum foil, stack the ribs close together, about 3 layers high. Place the ribs in the oven and bake for 2 hours, shifting the bottom layer of ribs every 30 minutes until they are tender and almost falling off the bone.

Meanwhile, make the espresso barbecue sauce. Add the olive oil to a preheated saute pan. Add the minced garlic and saute until it gets light brow, about 1 minute. Add the cider vinegar, soy sauce, ketchup and honey and stir well. Add a pinch of salt then whisk in the coffee or espresso. Add the freshly ground black pepper to taste. Bring the mixture to a simmer and allow to simmer for 10 minutes until slightly thickened.

30 minutes before serving the ribs, transfer the ribs to a preheated grill. Brush the ribs with the espresso barbecue sauce and close the grill. Continue to turn and brush the ribs with barbecue sauce every 10 minutes, about 3 more times, before serving.

Once the barbecue sauce has cooled, you can store it in the refrigerator and use it for about another 2 weeks. It would be great on other pieces of pork or as a condiment for burgers or any barbecue items. I loved the flavor that the espresso gives the sauce mixed with the honey. It is not too thick but just the right consistency. it’s a great sauce for ribs. I served the ribs with some baked sweet potatoes, fresh corn on the cob and some bread and I also had some of the no-mayo coleslaw left over to use as well. Overall, I think it was a pretty good meal.

That’s all I have for today. Check back next time for another recipe. I do have a special meatloaf recipe planned for tonight, so you can check back for that one as it will be my last recipe posted before we go on vacation. Check it out tomorrow and see if you will like it. Until next time, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on August 15, 2013 in Cooking, Dinner, Grilling, Pork, Sauce

Tags: baby back ribs, baby back ribs with espresso barbecue sauce, barbecue sauce recipe, Cooking Channel, espresso barbecue sauce, Michael Chiarello

A Week of Quick Meals: Easy Chicken Teriyaki and No-Mayo Slaw

13 Aug

I am trying to get everything together this week so that we can go away on vacation on Saturday, and Michelle is working late most of the week, so that means trying to make, quick, easy meals with whatever we happen to have around the house. Last night, the quick meal was a fast chicken teriyaki recipe that I found in Cook’s Country. The original recipe serves it with pineapple rings, but since I didn’t have any pineapple around, they got left out of this one.

Grilled Chicken Teriyaki with Pineapple

1/3 cup soy sauce

1/4 cup sugar

2 tablespoons mirin

1 tablespoon grated fresh ginger

1 teaspoon cornstarch

3 pounds bone-in chicken thighs, trimmed

1 pineapple, peeled, cored and cut into 1/2-inch-thick rings

Whisk the soy sauce, sugar, mirin, ginger and cornstarch together in a small saucepan. Bring the mixture to a boil over medium-high heat and cook until it is thickened, about 2 minutes.

Grill the chicken skin side up over a medium-hot fire, covered, until the underside is browned, about 8 to 10 minutes. Flip the chicken and grill, covered, until the skin is well browned and the meat registers 175 degrees on an instant-read thermometer, about another 6 to 8 minutes. Brush the chicken all over with half of the sauce and continue to grill, uncovered and flipping often, until the sauce begins to caramelize, about 2 minutes. Transfer the chicken to a serving platter and tent loosely with aluminum foil.

Brush the pineapple rings with half of the remaining sauce and grill, uncovered, until lightly charred on both sides, about 1 to 2 minutes per side. transfer to the same platter as the chicken. Pour the remaining sauce over the chicken and pineapple and serve.

I served this with a simple white rice and some broccoli. I also had made a quick recipe for a no-mayo coleslaw, which I like better this time of year for barbecues and parties because you don’t have to worry about it sitting out in the sun or anything. This one just uses a few ingredients and can be made in minutes if you choose to use a bag of coleslaw mix instead of shredding cabbage and carrots yourself. I always keep a bag of coleslaw mix around as it makes a great quick side dish that you can throw together fast.

No-Mayo Coleslaw

1/4 small red cabbage

1/2 small green cabbage

1/2 carrot, peeled and shredded

zest of 1/2 lemon

1/4 cup fresh lemon juice

1/4 cup olive oil

1 tablespoon honey

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

Remove any of the tough outer leaves from both of the heads of cabbage. Trim the core and any tough stems from the cabbage and thinly slice to shred it. Add the cabbage to a bowl with the shredded carrot, lemon zest, lemon juice, olive oil, honey, salt and black pepper. Toss well to combine.

Serve right away for more of a salad dish or store in the refrigerator overnight for a coleslaw that is more pickled.

As I said, I skipped the first couple of steps and used coleslaw mix and I think it turned out great. The coleslaw picture is actually one I took from lunch with a chicken salad sandwich. I loved the lemony flavor of the dish and the honey gives it just a hint of sweetness. it went really well with the chicken as well, and the glaze on the chicken was quick and easy to make and tasted great. This is a great recipe for a weeknight when you need something done fast and I think you could do it just as well in the oven any time of year by putting the chicken in a 375 degree oven for 10 minutes or so before you start to glaze it.

That’s all I have for today. Check back again to see what else comes up this week. I am not quite sure what I will be making; it really depends on what I pull out of the freezer. I did take some ribs out for tonight and found a recipe for that, so you can check back tomorrow for that one. Until then, enjoy the rest of your day and enjoy your meal!