Tag Archives: slaw

Recipe: BBQ Chicken Sandwich with Cilantro Slaw

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IMG_2456Sometimes you just need a messy sandwich for dinner, and I love those kind of nights.  I love fancy foods and interesting techniques, but I proudly admit that I also love a great sandwich (or burger!) and a beer. I’m sure my arteries won’t be thanking me, but a life without a messy sandwich is no life at all.

This sandwich is super easy to make and more fun to eat, so try it ASAP. I adapted this recipe from the Pioneer Woman, but with a few steps shortened to make it easier on time and my wallet.  Trust me, the flavors are incredible regardless of how they get into the meat.

Ingredients:

Bulkie rolls [$3]

1 rotisserie chicken [$7]

1 head garlic [.50 cents]

1 medium onion [$1]

1 large bottle of  bbq sauce, any kind [$2]

cilantro [$1.50]

1 medium head red cabbage [$2]

milk, mayo, and white vinegar, which I had on hand and is in many a pantry.

 

Directions:

Take the meat off the bones of the chicken and shred with your hands into a large pot with a splash of veg oil, some sliced onion, some whole cloves of garlic and the bottle of BBQ sauce.  I like to run about half a bottle of hot water in the bottle and shake it up and add it to the chicken.  Cook over low heat for about an hour or until the chicken is at one with the sauce, creamy and shredded and sweet.

The garlic cloves become buttery, make sure your sandwich gets at least one.

The garlic cloves become buttery, make sure your sandwich gets at least one.

While the chicken is cooking, make the slaw: mix equal parts milk and mayo with a splash of vinegar, salt, pepper, and cayenne to taste.  Mix with shredded red cabbage and rough chopped cilantro until the mixture is just the best slaw ever.  When the chicken is done, add to the bun with the slaw and a side of fries, is desired.

A beer is necessary.

A beer is necessary.

I’ve made this sandwich a few times, and it’s a hit every single time.  You can’t go wrong with this one.

-L

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Recipe: Beet Slaw

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IMG_2449It’s winter time, which means lots of root veggies, and root veggies mean beets. I love beets, guys.  Love them. They’re also good for you, which is awesome.  If you like beets, this recipe is for you.  This slaw was inspired a little by Food Network, a little by my job, which I have written about their beet salad before (even attempted at making my own), and a little just by my love of beets and goat cheese.  This is a perfect side dish for any main dish (I had it with fried chicken), or an addition to a sandwich, or just a light snack when you’re trying to be a little more healthy (but let’s not sacrifice taste or anything guys).

Ingredients:

3-4 beets [$3]

arugula [$3]

shredded cabbage [$2]

Goat cheese crumbles, I had these on hand but a box normally runs about [$5]

Balsamic vinegar (I also had this, it’s a pantry staple and a good purchase) [$3]

Olive oil

Honey

Directions:

In a small bowl, whisk balsamic vinegar (1/2 cup) , honey (1/4 cup) and olive oil (1/2 cup) with some salt and pepper.  Set aside.

Peel and shred the beets in a food processor or box grater and add to about a cup of the shredded cabbage.  Add about a cup of arugula and goat cheese crumbles and add dressing.  Toss to combine. Season to taste and serve.

Super delicious, fast and healthy.  Enjoy!

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Recipe: Apple–Blue Cheese Slaw

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So normally, I like to write about dishes that are more main courses than anything, but this slaw is awesome, and a great side dish to pair with my fried chicken that I’ve written about before.  You can find uses of this slaw past a chicken partner, though.  Top it with chicken, use it to top a burger, or whatever you want.

pictured here with some fried chicken and biscuits.  Home cooking at is best.

pictured here with some fried chicken and biscuits. Home cooking at is best.

Ingredients:

1 head cabbage [$2]

1 bag shredded carrots [$2]

fresh parsley [$2]

fresh chives [$2]

1 small package blue cheese [$3]

1 apple [.50 cents]

1 sm package sour cream [$1.50]

apple cider vinegar, mayo, and sugar I had on hand.

Directions:

Peel waxy outer leaves off cabbage and shred as thinly as possible (mine were pretty chunky and it was fine though). Slice apple.

Whisk mayo, sour cream (about 1/3 up each), cider vinegar, a pinch of sugar and salt and pepper to taste in a bowl.  Add cabbage, carrots, apple, chopped parsley and chives, and the package of blue cheese to the bowl and mix well to combine.  Serve and enjoy!

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-L