Tag: slaw

Poultry

Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch Slaw

cathysmahaLeave a comment

Daughter, Megan, has been raving about these tacos. Megan made hers in the crockpot and did not broil the meat. She also suggested that pineapple or mango salsa on the side would be delicious! Everyone in her family little and big, ate every bite!

Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch Slaw

INGREDIENTS:
  • Instant Pot Hawaiian Chicken
    • 1.25 lbs. boneless skinless chicken thighs
    • 2 cups fresh pineapple, finely chopped
    • 1 jalapeño, minced (remove ribs and seeds for less heat)
    • half of a red onion, minced
    • 3 cloves garlic, minced
    • 1 teaspoon chili powder
    • 1 teaspoon cumin
    • 1 teaspoon salt
    • 1 tablespoon sriracha
    • 1 tablespoon yellow mustard
    • 1/4 cup water
  • Jalapeño Ranch
    • 1/2 cup mayonnaise
    • 1/4 cup olive oil
    • 1/4 cup water
    • 1 tablespoon white vinegar
    • 1 jalapeño (remove ribs and seeds for less heat)
    • 1 clove garlic
    • 1 teaspoon dried dill (or about 1/4 cup fresh)
    • 1/4 cup fresh parsley
    • 1/4 cup fresh chives (or sub 1/2 teaspoon onion powder)
    • black pepper to taste
    • 1/2 teaspoon salt
  • Extras:
    • Cabbage for the slaw
    • Tortillas
    • Any extra toppings you like
DIRECTIONS:
  1. Prep: Preheat the oven to 475 degrees (broil setting).
  2. Instant Pot: Place all chicken ingredients in the Instant Pot. Cook on high pressure for 10 minutes (20 if frozen). Release the pressure and shred chicken directly in pot.
  3. Broil: Transfer shredded chicken to a baking sheet lined with foil. Broil for 10-15 minutes until browned. 
  4. Sauce: Pulse jalapeño ranch ingredients in a food processor until smooth. Toss some of the dressing with finely shredded cabbage to make a slaw.
  5. Done: Serve chicken in warm tortillas with slaw and an extra drizzle of jalapeño ranch, slices of avocado, extra pineapple, cilantro, red onion, etc.

Recipe from PinchofYum

Vegetables · Vegetarian

Veggie Sweet Potato Boats

cathysmahaLeave a comment

Veggie Sweet Potato Boats are delicious, healthy and makes for delicious leftovers. As I get older, I tend to enjoy vegetable dishes more and more. The cabbage slaw as delicious by itself and, as suggested, would be great served on tacos.

Veggie Sweet Potato Boats

INGREDIENTS:
  • 2 medium sweet potatoes, cut in half
  • 1 tbsp. extra virgin olive oil
  • 1/2 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/2 tsp. kosher salt
  • freshly ground black pepper
  • 1 cup shredded Monterey jack, pepper jack, or cheddar cheese
  • Salad:
    • 1/4 head red cabbage cored and thinly sliced
    • 1 red pepper, diced
    • 15 oz. can black beans, drained and rinsed
    • 1/3 cup chopped, fresh cilantro
    • 3 scallions, thinly sliced (white and green parts)
  • Dressing:
    • zest and juice of one lime and wedges for individual servings
    • 1 tbsp. extra virgin olive oil
    • 1/2 tsp. kosher salt
    • black pepper
  • 1 avocado, diced
  • Toasted pepitas and hot sauce, for serving (optional)
DIRECTIONS:
  1. Heat oven to 425 degrees.
  2. Whisk 1 tbsp. oil with the chili powder, cumin, salt and black pepper. Brush over the sweet potatoes. Place sweet potatoes cut side down on baking sheet and roast until tender, about 25-30 minutes.
  3. Meanwhile, make the slaw: Combine cabbage, red pepper, black beans, cilantro, and scallions in a bowl.
  4. Combine the lime zest and juice, 1 tbsp. olive oil, salt and pepper. Pour over the slaw. Stir to combine. Add more to salt and lime juice as needed.
  5. When sweet potatoes are tender, smash in the individual skins, top with cheese and return to the oven until the cheese is melted.
  6. Top sweet potato half with a generous serving of slaw, chopped avocado, pepitas, and hot sauce.
  7. Can use the extra slaw for tacos.

Recipe slightly adapted from GraceElkus

Family Favorites · New Favorite · New Traditions

Refrigerator Crock Salad…a slaw with many faces

cathysmaha1 Comment

My Mother occasionally made this salad, often with fresh ingredients from her garden.  The last time I made this recipe was 15+ years ago for a Christmas party.  This week I resurrected the recipe and tried it out in several ways.  Each combination was wonderful.

Refrigerator Crock Salad

1)  Side dish to barbecue ANYTHING

2)  Pairs very well with fish and would be GREAT on fish tacos

3)  On a sandwich (daughter Sarah’s fiancé, Kyle, put it on a turkey, cheese, and ham salad combo sandwich).  Sounds incredibly weird, but delicious!

Besides being delicious, this salad keeps in the refrigerator for several days.  In fact it just keeps getting better and better.

REFRIGERATOR CROCK SALAD

1 head green cabbage
2 green sweet bell peppers
2 red or orange sweet bell peppers
4 carrots
2 onions
2 teaspoons celery seed
2 cups white cider vinegar
2.5 cups sugar

  • Shred cabbage, peppers, carrots, onions in a large bowl.  Soak in salt water for 2 hours.  Drain well.
  • In a separate bowl, combine the vinegar and the sugar.  Pour over shredded ingredients and refrigerate.  Let sit for a minimum of 3-4 hours before serving.