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Better Than Store-Bought – Buttermilk Fried Chicken Fingers with Ranch Coleslaw

Chicken fingers are one of those things that you probably have a love/hate relationship with. They make a great snack or party appetizer and without a doubt are one those things that most kids love to eat. I remember when Sean was little and went through a phase that no matter where we were – at home, visiting family or out to dinner – he just wanted chicken fingers. The problem is that so many of the chicken fingers you get in the store, from fast food restaurants or even casual family restaurants just do not taste get, at least to adults. There are lots of different chicken finger recipes you can try out there, but this one from Epicurious.com for buttermilk fried chicken fingers was a big hit. They are easy to make, have great flavor and everyone will love them. And what better pairing to make it a good lunch or dinner item than putting it with some ranch coleslaw from Bon Appetit?

Buttermilk Fried Chicken Fingers

For the buttermilk marinade:

3 1/2 cups buttermilk

3 1/2 cups milk

1 small onion, cut into 1/2-inch thick slices

2 medium jalapeños, sliced (optional)

1 tablespoon kosher salt

1 tablespoon hot sauce

2 pounds skinless, boneless chicken thighs, cut into 2×4-inch strips, or 2 pounds chicken tenders

For the seasoned flour:

3 1/2 cups all-purpose flour

2 tablespoons granulated garlic

2 tablespoons onion powder

1 tablespoon plus 1 teaspoon dried thyme

2 teaspoons ground sage

1 tablespoon smoked paprika

1/2 teaspoon cayenne pepper

1 tablespoon plus 1 teaspoon kosher salt

1 tablespoon plus 1 teaspoon coarse ground black pepper

Canola oil, for frying

Homemade or store-bought ranch dressing, for serving (homemade recipe below)

In a wide, shallow bowl, combine the buttermilk, milk, onion, jalapeño, salt, and hot sauce. Add the chicken pieces, cover the bowl and refrigerate it for 24 hours.

Preheat the oven to 250 degrees. Set 2 cooling racks over rimmed baking sheets lined with aluminum foil. In a large bowl, combine the flour, granulated garlic, onion powder, thyme, sage, paprika, cayenne, salt, and pepper.

In a large cast iron pot or Dutch oven, pour in enough oil to come up to 2 inches. Set the pot over medium-high heat until the oil registers 350 degrees on a deep-fry thermometer. Working in batches of 4 to 5 pieces, remove the chicken from the marinade, shaking each piece to remove any vegetables and excess liquid, and dredge the chicken pieces in the seasoned flour. Fry the chicken pieces, turning once, until they are golden and cooked through, about 6 to 8 minutes total per batch. Transfer the chicken to the wire racks and warm them in the oven while frying the remaining batches.

Serve the chicken fingers with the ranch dressing, if desired.

Ranch Coleslaw

For the Ranch Dressing:

¼ cup buttermilk

¼ cup sour cream

¼ cup mayonnaise

2 tablespoons finely chopped dill

2 tablespoons white wine vinegar

2 teaspoons garlic powder

Kosher salt, freshly ground pepper

For the Coleslaw:

3 cups thinly sliced red and green cabbage

1 large carrot, peeled and thinly sliced

½ cup Ranch Dressing

Kosher salt, freshly ground pepper

To make the ranch dressing, stir together the buttermilk, sour cream, mayonnaise, dill, vinegar, and garlic powder in a small bowl; season with salt and pepper.

To make the coleslaw, toss the cabbage and carrot with the ranch dressing in a medium bowl; season with salt and pepper to taste. Cover and refrigerate the coleslaw for 1 hour to allow the flavors to meld before serving.

For the chicken fingers recipe, I actually cut the amounts in half for the recipe I was making because it seemed like a lot both for the marinade and the flour and I was only making 1 pound of chicken. It worked out well for me as I did not end up with a lot of leftover flour and the marinade did its job very well. The chicken fingers picked up great flavor from the buttermilk marinade and the seasoned flour and had a nice little zing to them from the hot sauce. For the coleslaw, I actually doubled the recipe for the dressing so I could use some with the chicken fingers and have plenty leftover for the slaw. The taste of the dressing is spot on in terms of the ranch you would expect to get and it really makes the coleslaw stand out. I used the food processor to cut up the cabbage and carrots so they would be really fine, but you could easily slice it yourself or even buy a store-bought coleslaw mix to use instead. I just happened to pick up carrots and cabbage at the farmers’ market this weekend and it was a good use for them. The chicken fingers are better anything you can buy in the frozen section of your supermarket or what you will get at restaurants and you get to control the ingredients going into them so you can make them taste how you or your kids will like them best. The coleslaw is a perfect side dish for sandwiches, burgers, ribs, pulled pork (which I will be making this week) and just about any summertime lunch or dinner. I got a picture of the coleslaw but forgot to get one of the chicken fingers. I will make them again to get another picture and post it here.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Sidle Up for Side Dishes – Dominican-Style Yellow Rice and Creamy Buttermilk Coleslaw

With all of the different main dishes that I have made lately, I have been making some news sides to go along with some of them. Two in particular really stood out for me anyway. The first was one that I made to go along with the pork tacos we had for dinner. It is a recipe from Bon Appetit for Dominican-style yellow rice. it is a very simple rice dish with some vegetables and spices that are great unique flavor to it.

Dominican-Style Yellow Rice

1/4 cup vegetable oil

1/2 cup red onion, chopped

1/2 red or yellow pepper, seeded and chopped

1 celery stalk, chopped

2 scallions, white and light green parts only, sliced 1/2-inch thick

2 garlic cloves, finely chopped

1 bay leaf

1 teaspoon cumin seeds

1 teaspoon ground turmeric

1/4 teaspoon cayenne pepper

1 cup long-grain rice

2 cups chicken broth

1/2 teaspoon kosher salt

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh parsley

Heat the oil in a medium saucepan over medium-high heat. Add the onion, bell pepper, celery and scallions and cook, stirring often, until the vegetables are softened, about 5 minutes. Add the garlic, bay leaf, cumin seeds, turmeric and cayenne pepper and cook, stirring, until the mixture is fragrant, about 2 minutes. Add the rice and stir to coat the rice, then add the chicken broth and the salt. Bring the mixture to a boil, stir it once, and the cover the pan. Reduce the heat to low and cook until the rice is tender and all of the liquid has been absorbed, about 15 to eighteen minutes. Allow the ride to stand in the pot for 10 minutes, covered. Uncover the pot and fluff the rice with a fork. Stir in the cilantro and parsley and serve.

The rice had great color from the turmeric and other spices and the flavor was very good. The combination of the peppers and onion with the rice was just perfect for me. I can see using this side dish with any chicken meal that you make or with pork and I think it would be great.

On the night where I made the fried chicken biscuits, I also tried a new recipe for some coleslaw. I have a bunch of different coleslaw recipes and I am always trying something a little different. This time, since I had some buttermilk on hand I thought I would try out this buttermilk coleslaw recipe from Cook’s Country. it uses a couple of ingredients to make it really creamy without being too watery.

Creamy Buttermilk Coleslaw

1 medium head green cabbage, cored and chopped fine

2 carrots, peeled and shredded with a box grater

Salt

2/3 cup buttermilk

1/2 cup mayonnaise

1/4 cup sour cream

8 scallions, chopped fine

2 tablespoons sugar

1 teaspoon Dijon mustard

1/4 teaspoon ground black pepper

Toss the shredded cabbage and the carrots with 1 teaspoon of salt in a colander set over a medium bowl. Allow the vegetables to stand until they are wilted, about 1 hour. Rinse the cabbage and carrots under cold water, drain, dry well with paper towels and transfer the vegetables to a large bowl.

Stir in the buttermilk, mayonnaise, sour cream, scallions, sugar, mustard and pepper plus some salt to taste. Refrigerate the coleslaw until it is chilled, about 15 minutes. Adjust the seasonings and serve.

I liked this coleslaw because salting the cabbage helps to draw a lot of the moisture out of it so there is not too much water or moisture. Then the buttermilk adds some great tangy flavor to the mix and the sour cream, mayonnaise and mustard each help to add flavor and body to the mix so you get a nice, thick, creamy sauce. If I am going to make a recipe using mayonnaise, I think this is the best one I have tried so far. Of course it is great with any sandwich or along side of burgers, ribs, hot dogs or really just about anything else.

That’s all I have for today. Check back next time for some more recipes. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on February 4, 2014 in Cooking, Rice, Salad, Side Dishes

 

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It’s Never Too Hot for Slow Cooker Pulled Pork

With the ungodly heat we have been experiencing here in the northeast part of the country, I have had to find some alternatives to using the oven. I had bought a large pork butt last week to make pulled pork, but there was no way I was turning the oven on if I could avoid it. Thankfully, I was able to pull out the trusty slow cooker and use this recipe from America’s Test Kitchen so I was able to make some tasty pulled pork sliders for dinner instead.

Slow Cooker Pulled Pork Sliders

Salt and pepper

6 tablespoons sugar

3 tablespoons plus 2 teaspoons liquid smoke

1 (5-pound) boneless pork butt roast

1/4 cup yellow mustard

2 tablespoons smoked paprika

1 teaspoon cayenne pepper

6 cups barbecue sauce

Cider vinegar

Hot sauce

Hamburger buns

Bread and butter pickles

For the pork: Dissolve 1/4 cup of salt, 1/4 cup sugar, and 3 tablespoons of liquid smoke in 2 quarts of cold water in a large container. Submerge the pork in the brine, cover and refrigerate for 1 1/2 to 2 hours.

While the pork brines, combine the mustard and remaining 2 teaspoons of liquid smoke in a bowl and set it aside. Combine 2 teaspoons of salt, 2 tablespoons of pepper, the remaining 2 tablespoons of sugar, paprika, and cayenne in a second bowl and set aside.

Remove the pork from the brine and thoroughly pat dry with paper towels. Rub the mustard mixture over the entire surface of the pork. Sprinkle the pork with the spice mixture to coat well.Place the pork in the slow cooker and pour the barbecue sauce over the pork, cover, and cook, on either low or high, until the pork is fork tender and falling apart, 10 to 11 hours on low or 7 to 8 hours on high.

Transfer the meat to a large bow and let cool. Let the cooking liquid settle for 5 minutes, then use a wide spoon to skin the fat off the surface. Season the sauce with the cider vinegar, hot sauce and salt and pepper to taste. When the meat is cool enough to handle, shred it using your fingers or two forks., discarding any extra fat or gristle.

Toss the shredded meat with 1 cup of the cooking sauce, adding more as needed to keep it moist. Serve, passing the remaining sauce separately, with hamburger buns and pickles to make the sliders.

You can use any store-bought barbecue sauce you like for this recipe, or you can quickly use this recipe below and triple it to make enough sauce for this pulled pork.

Barbecue Sauce

2 tablespoons vegetable oil

1 onion, minced

1 garlic clove, minced

1 teaspoon chili powder

1/4 teaspoon cayenne pepper

1 cup ketchup

5 tablespoons molasses

2 tablespoons cider vinegar

2 tablespoons Worcestershire sauce

2 tablespoons Dijon mustard

1 teaspoon hot sauce

Salt and pepper

Heat the oil in a large saucepan over medium heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, chili powder, and cayenne and cook until fragrant, about 15 seconds.

Stir in the remaining ingredients and simmer, stirring occasionally, until the sauce is thickened, about 25 minutes. Season with salt and pepper to taste. Cool to room temperature before serving, about 1 hour. The sauce can be refrigerated in an airtight container for up yo 1 week or frozen for up to 2 months.Bring it to room temperature before serving.

Of course, no pulled pork sandwich is complete without some coleslaw. I am always on the lookout for new coleslaw recipes that do not use mayonnaise so they are better for the summer. I found this one from Food Network and it tasted great.

Gourmet Cole Slaw

1 cup olive oil

1/2 cup red wine vinegar

3 ounces granulated sugar

1 teaspoon chopped garlic

1 teaspoon Dijon mustard

1 teaspoon chopped shallots

1/2 teaspoon fresh lemon juice

1/2 head green cabbage, julienned

1/4 head red cabbage, julienned

1/2 red bell pepper, julienned

1/2 green bell pepper, julienned

1/2 yellow bell pepper, julienned

1 carrot, peeled and julienned

1 green onion, green part only cut into 1-inch lengths

1 teaspoon dry oregano

Salt and pepper

Whisk all the vinaigrette ingredients into a bowl. Mix all the vegetables together in a large bowl. Pour the vinaigrette over the vegetables, toss and chill for 1 hour or until you are ready to serve.

It is simple and refreshing. You can always use a bag of coleslaw mix instead of handling all the vegetables yourself. I usually have a bag on hand during the summer so that is what I used this time and this recipe has a nice, light flavor to it that will go well with all types of sandwiches and dishes.

That’s all I have for today. Check back again next time to see what recipes come along. I have tried a few things out recently to post, such as a new roasted chicken recipe, french bread pizzas, a new burger recipe, and more. Check back and see what comes up next. until then, enjoy the rest of your day, try to stay cool and enjoy your meal!

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Posted by on July 17, 2013 in Cooking, Dinner, Pork, Salad, Sauce, Slow Cooker Meals

 

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Breaking Through on Bagels and Cole Slaw

A suggestion had been made to me a while back about making my own bagels. I had thought about it before and it always seemed like there was a lot of work involved in doing it so I never really gave it much thought until recently. I did some looking around for bagel recipes, trying to find one that would not be difficult to make and could be done in my small kitchen without a lot of fuss. After doing some searching, I came upon this recipe from The Sophisticated Gourmet and it seemed basic enough and easy enough that it would be worth my first shot, even if it is 95 degrees outside. Who doesn’t love a nice bagel for breakfast or as a substitute for your bread on a sandwich?

New York-Style Bagels

2 teaspoons active dry yeast

1 1/2 tablespoons granulated sugar

1 1/4 cups warm water (you may need 1/4 cup more, I used a little more than this)

3 1/2 cups bread flour, plus extra for kneading

1 1/2 teaspoons salt

In 1/2 cup of warm water, pour in the yeast and the sugar. Do not stir. Let the mixture sit for 5 minutes, and then stir the yeast and sugar mixture until it all dissolves in the water.

Mix the flour and the salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.

Pour half of the remaining warm water into the well. Mix and stir in the rest of the warm water as needed. Depending on where you live, you may need to add anywhere from a couple of tablespoons to 1/4 cup of water. You want your final results to be a moist and firm dough after you have mixed it.

On a floured countertop, knead the dough for 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough. Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Allow the dough to rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down and let it rest for another 10 minutes.

Carefully divide the dough into 8 pieces (you can use a scale for this if you have one and want to be exact; I just eyeballed it to try to get equal portions). Shape each piece into a round. Take a dough ball and press it gently against the countertop or other flat surface you are working on, moving your hand and the ball of dough in a circular motion, pulling the dough into itself while reducing the pressure on top of the dough slightly until you form a perfect dough ball. Repeat the process with the other 7 dough rounds.

Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about 1/3 the diameter of the bagel and place the bagel on a lightly oiled cookie sheet. Repeat the process with the remaining dough.

After shaping the dough rounds and placing them on the cookie sheet, cover them with a damp kitchen towel and allow them to rest for 10 minutes. Meanwhile, preheat the oven to 425 degrees.

Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon or spider skimmer to lower the bagels into the water. Boil as many as you are comfortable with at first without overcrowding. Once the bagels are in, they will begin to float to the top within seconds. Let the bagels sit in the water undisturbed for 1 minute, then flip them over to boil for another minute. Extend the boiling time to 2 minutes per side if you would prefer a chewier, more New York-style bagel.

Once all the bagels have boiled, transfer them to a lightly oiled baking sheet. Bake for 20 minutes until golden brown. Cool on a wire rack.

I only made plain bagels this time out since it was the first time I was trying them, but you could certainly add a wide variety of toppings to the bagels. Things like sesame seeds, poppy seeds, caraway seeds, minced onion, minced garlic or anything else can be used. You want to add your toppings after you remove the bagels from the boiling water and apply an egg wash to the bagels before you put the toppings on and then put them in the oven. The work time wasn’t bad even though it involved kneading dough in the summer heat for me, which wasn’t a lot of fun, but it was certainly worth it. I was very happy with the final results and the bagels tasted delicious. All said, I think it was pretty easy to do for a great result and a lot cheaper than buying a bagel from the bagel store or deli.

We used the bagels with dinner last night to make chicken salad sandwiches and they were delicious. I also tried Alton Brown’s coleslaw recipe to go along with dinner last night. There are a few nice ingredients in this one that give some great extra flavor.

Alton Brown’s Coleslaw

1/2 head green cabbage, thinly sliced

1/2 head red cabbage, thinly sliced

1 carrot, thinly sliced

1/2 cup buttermilk

2 ounces plain yogurt

2 ounces mayonnaise

1 tablespoon pickle juice

1 teaspoon dry mustard

1 tablespoon chives, chopped

Kosher salt, as needed

1/2 teaspoon freshly ground black pepper

Generously salt the cabbage and drain in a colander for 3 hours. Rinse thoroughly and dry. In a separate bowl, combine all of the ingredients except the cabbage and carrot. Whisk to combine evenly. Toss the cabbage and carrot with the dressing.

Salting the cabbage first helps to pull out a lot of the moisture from the cabbage. You could just as easily use a bag of coleslaw mix if you have one hand and get the same results. I love the added flavor that the yogurt, buttermilk, pickle juice and mustard give to the slaw. It has a nice, tangy flavor and a little bite to it that is very enjoyable.

That’s all there is for today. Check back next time to see some other new recipes I will be trying in the next few days. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on July 10, 2013 in Breads, Salad, Side Dishes

 

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A Star’s Brownies with a Side of Cole Slaw

I thought I would just post a few simple recipes that I’ve made in the past week for today. The first is one that I came across in The New York Times and it is a recipe that I’ve seen in other places on the Internet. I am sure many people are familiar with Katherine Hepburn’s brownie recipe and may have seen it in other places. I thought it would be a nice simple dessert to make for one evening so we gave it a try.

Katherine Hepburn’s Brownies

1/2 cup cocoa
1 stick butter
2 eggs
1 cup sugar
1/4 cup flour
1 cup chopped walnuts or pecans (optional)
1 teaspoon vanilla
pinch of salt

Preheat the oven to 325°. Melt the butter in a saucepan with the cocoa and stir until smooth. Remove the saucepan from the heat and allow it to cool for a few minutes. Mix in the eggs one at a time. Add the sugar, flour, nuts (if using), vanilla and salt. Pour the mixture into a greased 8 x 8 square pan. Bake for forty minutes. Do not overbake as the brownies should be gooey on the inside. Let the brownies cool completely and cut into bars.

It was a very simple recipe that took no time at all to prepare. This makes it great as an option to make for a quick dessert as you may have the items around the house had any time. I am not a big brownie fan myself, but I have to admit that they came out quite nice. They were nice and crisp on the top and soft and chewy on the inside. You could serve them with a bit of vanilla ice cream on the side or just some simple homemade whipped cream and you have a complete dessert in no time at all.

The second recipe I have for today is one I am made when I had made Sloppy Joes was earlier in the week. I wanted to make a side dish to go along with them and I felt like having some coleslaw, but I wanted to try a little bit of a different recipe. I found this one through Williams – Sonoma on their website and it sounded pretty good to me. I try not to make a lot of coleslaw recipes that use mayonnaise, only because it seems to me that they tend to use a lot of it and it waters down the side dish. This one doesn’t used to much, and I actually cut down the amount in the recipe itself anyway.

Williams – Sonoma Coleslaw

1 head green cabbage, cored, quartered and thinly sliced
1 1/2 tablespoons kosher salt, plus more, to taste
half cup mayonnaise
1 1/2 tablespoons granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon celery seed
2 tablespoons cider vinegar
Freshly ground black pepper, to taste
2 carrots, peeled and julienned

Place the cabbage in a large bowl, sprinkle with the 1 1/2 tablespoons of kosher salt and toss well. Transfer the cabbage to a colander and let drain for thirty minutes. In a large bowl, whisk together the mayonnaise, granulated sugar, lemon juice, celery seed and vinegar, and season with the salt and black pepper. Add the drained cabbage and carrots and toss to coat them evenly with the dressing. Cover and refrigerate for 2 to 3 hours before serving.

As I said, I have made a few adjustments to this recipe. First, I used a bag of coleslaw mix that included the green cabbage, red cabbage and julienned carrots already done so I did not have to deal with the slicing. However, I did salt the cabbage ahead of time to help draw out some of the moisture. Instead of using the half cup of mayonnaise, I only used a quarter cup and I think the recipe turned out just fine. I liked it a lot better without all the mayonnaise and it does cut down on some of the fat involved in the recipe itself. It makes great side dish for nearly anything, such as hamburgers, hot dogs, barbecued spare ribs, chicken, pulled pork or any type of sandwich that you may be making.

That’s all there is to the recipes I have for today. I do plan to go shopping this weekend to get some things in for some new recipes I would like to try this week. I have picked up some recipes from The New York Times, Williams – Sonoma, Cook’s Illustrated, America’s Test Kitchen, The Food Network and some others sources, so I have a lot to draw from right now of meals that we can choose. I do hope to get some new things up but more blog within the coming days. Check back and see what’s going on and see if there’s anything that you like. As always, if there is anything you would like to see, or have any requests of recipes, just drop me a note in the comments section or you can send me an email and I’ll be happy to get back to you. Until then, enjoy the rest of your spring weekend and enjoy your meal!

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Posted by on April 13, 2013 in Cooking, Dessert, Salad, Side Dishes

 

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It’s Too Hot Out to Cook, Let’s Make Some Chicken Salad

Holy Moley it’s been pretty humid here. Today especially seems too humid and sticky out to bother with the oven. Luckily, we have lots of chicken available of all different types, so it makes it ideal to make some chicken salad sandwiches for dinner tonight. Personally, I love a good sandwich. I don’t eat cold cuts or deli meat, except for the occasional pastrami sandwich. I would much rather have a sandwich using fresh meat, like turkey, chicken or tuna, or even shrimp or lobster. There are a lot of things you can do to make any of these things into a great sandwich. Even just making a nice vegetable sandwich can be awesome, using fresh tomatoes, lettuce, maybe some grilled eggplant, mushrooms, the combinations can be endless. For tonight, we’ll keep it simple with basic chicken salad.

Chicken Salad Sandwiches

1 3/4 pounds boneless, skinless chicken breasts

Salt and pepper

2 tablespoons vegetable oil

2 ribs of celery, chopped fine

3/4 cup mayonnaise

2 scallions, minced

2 tablespoons fresh lemon juice

2 tablespoons minced fresh parsley

6 hard rolls (or any bread you might like, enough for 6 sandwiches)

Season the chicken with salt and pepper. Heat the oil in a large nonstick skillet over medium heat until shimmering. Carefully add the chicken and cook until lightly golden brown on the first side, about 5 minutes. Flip the chicken over, cover and continue to cook until it is no longer pink the center, about 5 minutes longer. Transfer the chicken to a plate and refrigerate until chilled, about 30 minutes. Cut the chilled chicken into 3/4-inch pieces and toss with the remaining ingredients. Season with salt and pepper to taste. Spread on the rolls and serve.

If you’re like me, we almost always have leftover chicken that can be used instead of making chicken just to make the salad. Use what you have or make it this way. You could also just bake the chicken in a 350 degree oven for about 10 minutes or until it is cooked through. Once it is time to make the sandwiches, you can build it anyway you like. Add some fresh sliced tomato, leaves of lettuce or spinach, some sliced red onion, a slice or two of bacon, some sliced avocado, or whatever else you might like to have on the sandwich. That’s the great thing about sandwiches – you can do whatever you want with them.

For sides, you can make potato salad, serve it with some chips or some pickle. You could also make some coleslaw to go along side of it. I like this coleslaw recipe since it doesn’t use mayonnaise. I do like the creamy slaw, but using this simple recipe can save you some fat and calories and it tastes great.

Spicy No-Mayo Coleslaw

2 tablespoons Dijon mustard

2 tablespoons sherry vinegar, red wine vinegar, or freshly squeezed lemon juice

1 small garlic clove, minced

1 tablespoon minced fresh chile, like jalapeno (optional)

1/4 cup extra virgin olive oil

6 cups core shredded green and/or red cabbage

1 large red or yellow pepper, cored, seeded and diced

1/3 cup chopped scallion

Salt and freshly ground pepper

1/4 cup chopped fresh parsley

To make the dressing, whisk together the mustard and vinegar in a small bowl, along with the garlic and chile, if using. Add the oil, a little at a time, whisking all the while.

Combine the cabbage, bell pepper and scallion and toss with the dressing. Sprinkle with salt and pepper and refrigerate until ready to serve. Just before serving, toss with the parsley.

I normally let it sit in the fridge for an hour or two so the flavors can meld together nicely, but you could let it go even longer if you wanted to. Also, sometimes I add a little shredded carrot to the mix. You could also just buy one of those bags of coleslaw mix and use what is in the bag and just make this dressing.

That’s all for tonight. We do have a few things we are hoping to make for dinner in the next few days, so I hope to post some other recipes this weekend as well. Until then, enjoy your evening and enjoy your meal!

 

 

 
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Posted by on August 10, 2012 in Cooking, Lunch, Poultry, Salad, Sandwiches

 

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Jennifer Probst

a little bit naughty a little bit nice

Laissez Faire

Letting Life Lead

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