Kale and Apple Slaw w/ Creamy Apple Cider Dressing

BBQ season is near and nothing goes better with grilled meats that a cool and tangy slaw. Check this recipe for a simple and healthy kale/apple slaw. The motivation came as I was cleaning out my fridge one day and needed to create a cool side to go with some BBQ chicken. I saw the kale starting to wilt in the back of the fridge and knew this would be a great base for a crunchy slaw. I used my cheap plastic mandolin to cut apple and carrots into thin matchsticks and then sliced up some onion for kicks. The onion I sliced was very strong, so I rinsed it in cold water to remove the overpowering flavor and aroma. I also had a bit of red bell pepper in the produce bin, so I sliced it thin and threw it in.

The dressing is fairly standard using mayo and sour cream as a base and then adding sour and sweet flavors with apple cider vinegar and brown sugar. The flavor was a little dull so I seasoned the dressing with half of a lemon and a nice pinch of salt and pepper. I had some random sesame seeds in the cabinet, so on they went for a garnish. The slaw barely made it around the table as everyone piled heaping spoonfuls over grilled chicken and pork loin.

Now Get Cracking! Chef Egg

Kale and Apple Slaw w/ Creamy Apple Cider Dressing

  • 4 C Kale, sliced very thin
  • 1 Apple, matchsticks
  • 1/3 C Carrot, matchsticks
  • 1/3 C Red Bell Pepper, sliced very thin
  • 1/4 C Onion, sliced thin and rinsed in cold water
  • 3 tbsp. Mayo
  • 3 tbsp. Sour Cream
  • 3 tsp. Brown Sugar
  • 1 tbsp. Apple Cider Vinegar
  • 1/2 Lemon, juiced
  • 1/8 tsp. Salt and Pepper
  • Sesame seeds, Sliced Almonds, Chopped Walnuts, Sunflower Seeds, Pumpkin Seeds, for garnish
  • Place the first 5 ingredients into a bowl. Place the remaining dressing ingredient into another bowl, mix to combine and adjust seasoning to taste. Pour the dressing over the veggies and toss to combine. Place in a sealed container in the fridge until service.

    Peruvian Chicken Dinner

    Peruvian Chicken

  • ¼ C Fresh Mint, minced
  • ¼ C Fresh Cilantro, minced
  • 2 Limes, juiced
  • 3 Garlic Cloves, minced
  • 2 tbsp. Olive Oil
  • 2 tsp. Salt
  • 2 tsp. Cumin
  • 1 tsp. Paprika
  • 1 tsp. Sugar
  • ½ tsp. Pepper
  • 2 lbs. Boneless Chicken or Tenders
  • Place all ingredients into a bowl and marinate for 1 hour. Place your grill over medium heat. When it is hot, place the chicken on the grill and cook for 4-5 minutes on each side or until cooked through.

    If you want to marinate a whole chicken, make a double batch of the marinade. When it is time to cook, you can bake at 400 F or grill over medium heat for 75-90 minutes. The chicken should reach 165 F in the thickest part of the breast or thigh, not touching the bone.

    Rice and Beans

  • 1 C Rice
  • 13 oz. Canned Black Beans, rinsed
  • 2 C Water
  • 2 Bay Leaf
  • 3 Garlic Cloves, crushed
  • ½ tsp. Salt and Pepper
  • Place a medium saucepan over medium heat. Place all of the ingredients into the pan and bring to a boil for 30 seconds. Cover the pan, reduce the heat to low and cook for 10 minutes. Turn the heat off and let the rice sit for 10 minutes. Carefully remove the lid and fluff the rice with a fork.

    Peruvian Green Sauce

  • ½ C Mayo
  • 1/3 C Sour Cream
  • 1 Lime, juiced
  • 1 C Cilantro
  • 2 Jalapeno, chopped with no seeds
  • 2 Garlic Cloves
  • 2 tbsp. Olive Oil
  • ¼ tsp. Salt and pepper
  • Place all ingredients into a blender and pulse until smooth.

    How To Make Vinaigrette Dressing

    How To Make Vinaigrette Dressing

    Homemade dressing is very awesome and extremely easy to make. With a couple of ingredients that you probably already have in your house, you can make a dressing to match an salad combination you can think of.

    First start out with an acid, like lemon juice or vinegar. this is going to give your dressing the flavorful bite you are looking for. Next, you have to mellow out that bit with a little something sweet like honey, agave or maple syrup and even white or brown sugar, just a bit will do. Also, I like to add some minced shallots, which are little, sweet, French onion to the dressing to give some extra flavor.

    Now we will add some mustard. This ingredients acts as an "emulsifier" or as I like to call it "the friend maker". The mustard will add a boost of flavor but it will also combine the unlike ingredients - vinegar and olive oil - into one fantastic dressing. Whisk in a pinch of salt, pepper and dried herbs to give a further blast of flavor and then slowly whisk in the olive oil on little dribble at a time. You will notice that the dressing will start to become thick and rich as the oil combines with the vinegar and the mustard.

    Basic Vinaigrette Dressing

  • 2 tbsp. Lemon Juice or Vinegar - White, Red Wine, Balsamic
  • 1-2 tsp. Honey, Sugar, Maple Syrup or Agave Nectar
  • 1 tbsp. Shallots or Sweet Onion, minced (optional, but awesome)
  • 1 tsp. Mustard, Dijon if you have it
  • 1/4 tsp. Salt and Pepper
  • 1/2 tsp. Dried Herbs - Oregano, Basil, Tarragon, Rosemary, Parsley
  • 1/4 C Olive Oil
  • Place the first 5 ingredients into a bowl and whisk to combine. Whisk in the olive oil very slowly until the dressing is thick. Season with more salt and pepper if you like and store in a sealed container.

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