Archive for April, 2013

Slammin’ ‘Slaw

Two weeks ago we had a threat of snow, today it is supposed to climb to the low 80s, so I’m taking this is as a sign that we are skipping spring and heading into Summer – I’ll take it! Since it’s my version of summer here are two slaw recipes that are out of this world! They’re a great compliment to pulled-pork, burgers, or anything else that involves your grill and al fresco dining. As with many of my recipes they’re pretty easy to make and don’t require too much time. If you’re in a pinch time-wise you can use those handy bags of coleslaw mix in the lettuce section of the food store instead of shredding cabbage at home yourself (we have recently received cabbage in our awesome crop-share, but on the weeks we don’t we absolutely cheat using this!).

Carolina Slaw

Adapted from this recipe

IngredientsCreative Crops Coleslaw Homemade Recipe

– 1 large head of finely shredded cabbage
– 1 sweet onion, finely chopped
– 2 grated carrots
– 1/2 cup sugar
– 1 tsp salt
– 2/3 cup vegetable oil
– 1 tsp dry mustard
– 1 tsp celery seed
– 1 cup cider vinegar

Directions

Combine cabbage, onion and carrots in a large bowl. In a small pan over medium heat combine the sugar, salt, oil, mustard, celery seed and cider vinegar and bring to a boil. Simmer these ingredients until the sugar is dissolved and then pour over the veggies and toss well.Creative Crops Coleslaw Homemade Recipe

This is best served chilled, so after everything is done move it to the fridge until it is really chilled, and then dig in!

 

Asian Slaw

Adapted from Food Network’s recipe

Ingredients

– 1 bunch of trimmed and thinly sliced scallions
– ** shortcut alert!!** 2, 16 oz bags of coleslaw mix, OR 1 head green, 1 head red cabbage shredded
–  1 thinly sliced small, red onion
– 1/4 cup soy sauce
– 1/4 cup lemon juice
– 1/4 cup vegetable oil
– 2 tbsp grated fresh ginger
– 2 tbsp white vinegar
– 2 tbsp brown sugar
– 2 tbsp sesame oil
– 2 tsp sesame seeds
– 1 tsp salt
– pinch of ground black pepper

Directions

Food Network directed us to rough up the scallions a bit so the layers of the scallion whites separated. When I first read this I felt like I wasn’t reading English – what did this mean? It was pretty simple – use your fingers to roll the scallions around a bit, it sounded harder than it was, thankfully!

Combine the coleslaw mix, or shredded cabbages, red onion and scallions in a large bowl. To make the dressing, in a small bowl  combine all of the remaining ingredients together until well blended together. Pour over the cabbage and veggie mixture. Food Network suggests serving this within 1 hour of adding the dressing to avoid wilted cabbage. We dressed it all at once, then ate it for the next 2 – 3 days and didn’t find that it lost flavor or got too soggy, but it may just be personal preference. CreativeCrops Asian Slaw

Happy Grilling!

Asparagus Chicken a la Pinterest

I’m not sure about any of you guys but I LOVE pinterest. The amount of time I spend ‘pinning’ is definitely bordering the unhealthy… I have finally started getting around to really trying out the various recipes I have pinned. To date, this is one of our favorite pinned recipes! It’s easy to make on a weeknight, cooks very quickly and fresh asparagus is just so incredibly tasty! The pin was to this recipe, which we adapted pretty heavily…

Ingredientscreativecrops asparagus chicken

– chicken cutlets – pounded thin
– 1 bunch of asparagus
– 1 tsp olive oil (we used our garlic infused olive oil)
– Cheese – we’ve used both mozzarella & Gruyère on different occasions, both were tasty!
– pinch of salt
– pinch of pepper
– panko bread crumbs (regular bread crumbs will do as well!)

Directions

Pre-heat oven to 375 F. Sautee the asparagus in the olive oil until bright green in color, then set aside. Line your creativecrops asparagus chickenbaking dish with either non-stick cooking spray, a bit of olive oil, or a small pinch of butter to prevent the chicken from sticking.

Season your chicken with salt and pepper, and lay the breasts out. Arrange the asparagus in the middle of each chicken breast – we usually averaged about 2 – 3 stalks of asparagus per chicken. Spring the cheese on top of the asparagus inside each chicken, then roll the chicken around the asparagus. Place them all seam side down in the backing dish. Spring the bread crumbs on top of the chicken and put it all in the oven. Bake for about 15 minutes, or until chicken is safe to eat (internal temp of 160 – 165 F). Since the chicken is sliced and pounded so thin the oven cooking time should be very minimal overall.

creativecrops asparagus chicken

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