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.

    Chicken Enchiladas w/ Green Sauce

    Chicken Enchiladas w/ Green Sauce

    Enchiladas are a classic baked tortilla dish that is usually filled with cheese, meat, veggies or beans and topped with a red, tomato/chili based sauce. This recipe uses chicken, a mixture of veggies and cheese, and is baked in a green tomatillo sauce.

    I like to use rotisserie chicken or leftover baked chicken and then throw in any cooked veggies I have on hand. Start out with onions and peppers and then add anything you like including zucchini, carrots, sweet potatoes, broccoli, spinach, kale, peas, beans, tofu, seitan. You can make this all veggie style with veggies and beans, or super meaty style with a mixture of chopped or shredded beef and pork. You can also add a mixture of cheeses like cheddar, pepper jack, goat or feta, and use fresh or store bought red enchilada sauce or green salsa verde.

    Enchilada Filling

  • 1.5 lbs. Chicken, cooked and chopped
  • 1 C Onion, small dice
  • 1/2 C Bell Pepper, small dice
  • 1/2 C Corn, fresh, frozen or canned
  • 3/4 C Sour Cream
  • 1 C Cheddar Cheese, Shredded
  • 1 tsp. Salt and Pepper
  • 1 tsp. Cumin
  • 1 tsp. Chili Powder
  • 15 Corn and Flour Tortillas, small size
  • 3 C Green Sauce or Salsa Verde
  • 1 C Cheddar or Jack Cheese, shredded
  • Pre heat the oven to 400 F and lightly oil a large casserole dish. Place the first 9 ingredients into a bowl and mix to combine. Place the tortillas on a flat surface, place 1/3 - 1/2 cup of filling in the middle and then roll tightly. Place the rolled tortilla into a large casserole dish, then continue to roll the tortillas with filling and pack tightly in the dish.

    Pour the green sauce over the enchiladas, top with cheese, cover tightly with foil and bake for 45 minutes. Remove the foil from the dish and cook for 15 minutes or until golden brown. Serve the hot enchiladas with sour cream and fresh pico de gallo.

    Tomatillo - Green Sauce

  • 2 tbsp. Veg or Olive Oil
  • 1 C Onion, small dice
  • 2 Garlic Cloves, chopped
  • 1 tbsp. Jalapeño, chopped
  • 1.5 C Tomatillos, chopped
  • 2 C Chicken Stock, no salt
  • 1 tsp. Cumin
  • 1 tsp. Dried Oregano
  • 1 tsp. Salt and Pepper
  • Place a small pot over medium heat. Add the oil to the pot, and when it smokes, add the onions, garlic and jalapeño. Cook for 5 minutes, then add the tomatillos, chicken stock and seasonings. Stir the mixture and simmer the sauce for 15 minutes. Remove the sauce from the heat and carefully use a hand blender to pulse until smooth. If you do not have a hand blender, place 1 cup of the sauce into a blender at a time, top lightly with a towel and pulse on low power until smooth. Repeat with the rest of the sauce.

    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.

    Carrot and Apple Slaw

    Carrot and Apple Slaw

  • 3 Apples, shredded
  • 3-4 Carrots, shredded
  • 3/4 C Raisons
  • 1/3 C Pepitas or Toasted Pumpkin Seeds, sub almonds or sunflower seeds
  • 2 Lemons, juiced
  • 1/4 C Brown Sugar, sub honey, maple syrup or agave nectar
  • Place all of the ingredients into a bowl and toss to combine. Keep in the fridge in an airtight container until service.

    Homemade Caesar Dressing

    Homemade Caesar Dressing

    Created by Chef Caesar Cardini in Tijuana Mexico

  • 1/4 C Olive Oil
  • 3/4 C Mayo
  • 1 tsp. Dijon Mustard
  • 1/3 C Parmesan Cheese, grated
  • 4 Anchovies, minced or 1 tsp. Anchovy Paste
  • 1 Lemon, juiced
  • 6 Garlic Cloves, minced
  • 1.5 tsp. Worcestershire Sauce
  • Place all ingredients into a bowl and mix to combine. Season with a pinch of salt and lots of fresh cracked pepper to taste. Place in a sealed container in the fridge to store.

    Tabbouleh Salad

    Tabbouleh Salad

  • 2 C Bulgar Wheat, cooked and cooled
  • 1 Tomato, diced
  • 1/3 C Fresh Parsley, chopped
  • 2 tbsp. Fresh Mint, chopped
  • 2 Lemons, juiced
  • 2 tbsp. Olive Oil, optional
  • Salt and Pepper to taste
  • Place all ingredients into a bowl and toss to combine.

    Grilled Corn Salsa

    Grilled Corn Salsa

  • 3 ears Corn, shucked
  • ¼ Green Onion, diced
  • 1 Tomato, diced
  • ½ Bell Pepper, Diced
  • 1 Lime, juiced
  • ¼ C Fresh Cilantro, chopped
  • Place your grill on medium heat. Grill the corn on all sides until lightly charred and then cool completly. Carefully slice the corn from the cobs with a small knife, then place all of the ingredients into a bowl and toss. Add salt and pepper to taste.

    Summer Cucumber Salad

    Summer Cucumber Salad

  • 2 C Cucumber, diced
  • 1/2 C Tomatoes, diced
  • ¼ C Onion, diced
  • 1 tbsp. Lemon Juice or Red Wine Vinegar
  • 1 pinch Salt and Pepper
  • 1 pinch Dried or Fresh Herbs
  • 1 tbsp. Olive Oil, optional
  • Extras: Bell Peppers, Olives, Artichoke Hearts, Feta Cheese, Roasted Red Peppers, Peas, Asparagus, and Zucchini.

    Place all ingredient sin to a bowl and toss to combine. Pop in the fridge for 2 hours to marinate before serving. This is a great side to serve with grilled meats, fish, tofu, beans, grains and crusty bread.

    How to make Salsa Roja

    Salsa Roja aka "Red Sauce" is a thin tomato and chili based salsa from Mexico. The ingredients are charred in a dry hot skillet to give it a smokey flavor and is perfect for chip dipping and serving as a side. It goes well with all meals but especially with tacos, fish and chicken, quesadillas, sandwiches, fried eggs and hash browns.

    Salsa Roja

  • 3 Tomato, Quartered
  • ¼ Onion
  • 3 Garlic, Cloves
  • ¼ Jalapeno
  • 1 Lime
  • 1/3 C Cilantro, Chopped
  • Place a large skillet over medium heat. Place the first 4 ingredients in the pan and char on all sides. Cool the veggies, add the lime and cilantro, place in a blender and pulse until chunky.

    How to make fresh Pico De Gallo

    Fresh pico de gallo and crispy tortilla chips are a perfect party pleaser. "Pico" unlike it's salsa counterpart is a chunkier, less watery, uncooked version of the standard mexican condiment. The ingredients represent the Mexican flag with its red tomato, white onion and green cilantro. Pico de gallo brings a fresh and vibrant flavor to any dish and is perfect for tacos, breakfast burritos, salads and topped on grilled fish, steak and chicken.

    Now Get Crackin'! Chef Egg

    Pico De Gallo

  • 2-3 Tomato, Diced
  • ¼ Onion, Minced
  • 1 Garlic Cloves, Minced
  • 1tsp. Jalapano, Minced
  • 1 Lime, Juiced
  • 1/3 C Cilantro, Chopped
  • Place all of the ingredients into a bowl and toss to combine.

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