not your granny’s coleslaw

Let’s just say while I have been on vacation the last few weeks during the transition, I have enjoyed the down time to look for and try new recipes and these two were ones that I will use again! So supper club (you know who you are) we will be doing these if I have anything to say about it!

In the summer, I think everyone strives to use a grill just a little bit more as you feel like it’s the best time to utilize all the great meats and veggies we have in a fresh, simple way. We’ve been grilling a lot lately for those reasons, but also because last year for my birthday Adam gave me a two burner gas grill that is just the perfect size for us to cook on and is right outside our little apartment on a little pad.

Lately, I have come to love Sriracha sauce so much and have been trying to find ways to use it other than as a condiment to go in Pho (which you may remember from an earlier post). So I found this recipe and wanted to try it!

This recipe for the Sriracha Honey Lime Chicken came from the Yummmm Recipes blog. When you click on it you will see that the recipe is for skewers, but we just made it to marinate chicken breasts and grilled them that way. The ingredients were sriracha sauce, honey, lime juice, garlic, red pepper flakes, vegetable oil, soy sauce (gluten free), and fresh cilantro. Simply pour all of those ingredients in a bowl and whisk them together.

The recipe says that you can let the chicken sit in the marinade for at least an hour, but we did that and I would let them stay in a little longer to let the flavors soak in more.

Sriracha Honey Lime Chicken

Ingredients:
3 tablespoons soy sauce (gluten free)
2 tablespoons honey
1 tablespoon vegetable oil
juice of one lime
2 garlic cloves, minced
1-2 teaspoon Siracha
red pepper flakes, to taste
2 tablespoon cilantro
1 pound skinless, boneless chicken breasts
Instructions
In a small bowl, combine all of your ingredients, through the cilantro. Mix thoroughly.
Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour.

Then grill until the chicken is done!

The next recipe that we used was one that I found for a side. Cole slaw is something that I have mixed feelings about, I used to not like it that much because of the mayonnaise but there are also vinegar ones as well. This one I chose because of the surprise ingredients: granny smith apples and poppy seeds!

This recipe came from the Damn Delicious site and it was for Apple and Poppy Seed Coleslaw. It was pretty simple and I made it even more simple by buying the ready made chopped cole slaw mix in a bag. I just mixed in some red cabbage and then the granny smith apples.

The sauce for the slaw still contained mayonnaise, but also contained a little apple cider vinegar. The ingredients for the sauce were mayonnaise, olive oil, apple cider vinegar, lemon juice, poppy seeds, and salt & pepper to taste. Put all of those things in a bowl or cup and mix them together. Pour all of that on over the cabbage, carrots, and apples and let it sit in a fridge for a while to let the flavors really take hold.

Apple and Poppy Seed Coleslaw

Ingredients: 
2 cups shredded green cabbage
1 1/2 cups shredded red cabbage
1/2 cup shredded carrot
1 Granny Smith apple, julienned
2 tablespoons mayonnaise
3 tablespoons olive oil
1 tablespoon apple cider vinegar
Juice of 1 lemon
1 tablespoon poppy seeds
Salt and freshly ground black pepper, to taste

Instructions: 
In a large bowl, combine the green cabbage, red cabbage, carrot and apple.
In a large glass measuring cup or another bowl, whisk together the mayonnaise, olive oil, vinegar, lemon juice, poppy seeds, salt and pepper, to taste.
Pour mixture over cabbage mixture and stir using a rubber spatula until well combined. Cover and place in the refrigerator for at least one hour.
Serve cold.

The only other side, of which I used no recipe for was just to cut up some potatoes to make french fries. After I chopped up the potatoes, I simply placed them all in a bowl of cold salt water. Then after a while, I took them out and placed them on a pan lined with parchment paper. After drizzling them with olive oil and sprinkling sea salt and pepper on them let them bake in the over for 30-45 minutes. They came out super crispy and were great! I just mixed together some Sriracha sauce and ketchup together to make some spicy ketchup and it was so DANG GOOD! 

After we got all of that prepared then we were ready for a GREAT summer meal! You should try it out and let me know what you think!

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