Coleslaw Dressing ~ our favorite slaw dressing recipe and salad dressing base

There is something magical about this ratio of mayonnaise, sugar, and vinegar that just works perfectly.  It’s 2 parts mayo to 1 part sugar, 1 part vinegar.  From there your imagination is the only limitation.  Different flavors of vinegar, different additions of herbs and spices.  Even adding fruit such as in my strawberry dressing makes for an amazing flavor profile.  This isn’t my prettiest slaw every.  I tried a new attachment on the Cuisineart Charles found on an auction and it came out a bit fine and I was rushed for time so I didn’t add carrots but I figure you probably know what your favorite slaw type is so fix it your way!

Coleslaw

  • 1 cup mayonnaise
  • 1/2 cup vinegar ~ I used rice vinegar but any flavor works great, even just plain old white vinegar
  • 1/2 cup sugar
  • salt and pepper to taste
  • 1/2 tsp celery seed
  • 1/2 head cabbage ~ chopped
  • shredded carrots or other add in if desired

Mix mayo, vinegar, and sugar.  Add celery seed and sprinkle with salt and pepper.  Toss with cabbage and refrigerate until ready to serve.

Enjoy ~ Kimberly

Homemade Chicken Salad ~ Leftover Chicken with Hard-boiled Egg

I know I’ve been on a bit of a chicken run for a few days but I overstocked and needed to use it all up.  I finished off the grilled whole chicken (a recipe I didn’t even post!) with this chicken salad.  I had part of the breast leftover and knew Charles would enjoy some homemade chicken salad on his lunch break.  I just went with a simple celery and egg version.  I think it was quite tasty; if only he’d remembered the crusty bread I’d gotten for him he’d have enjoyed it even more!

Chicken Salad

  • 3/4 cup leftover cooked chicken – diced
  • 2 Tbs mayonnaise – more or less to taste
  • 1 tsp yellow mustard
  • salt and pepper to taste
  • 1/4 cup thinly sliced celery
  • 1 Tbs thinly sliced green onion
  • 1 hard-boiled egg – peeled and diced
  • a pinch of celery seed

Combine chicken, mayo, mustard, celery, onion, salt and pepper.

I like to add the egg near the end so as not to break it up too much; add additional mayonnaise if needed ~ I added about a teaspoon more.

Sprinkle with a pinch of celery seed and stir; refrigerate until ready to serve.

Enjoy ~ Kimberly

Herb Poached Chicken and Simple Flavorful Broth Recipe

I’ve been try to work out some flavorful reduced sodium broths.  Today there was a package of chicken legs marked down at the grocery so I decided to try a simple herb poached chicken and make a broth as well.

  • about 2 pounds chicken legs
  • 3 quart cool water
  • 1 tsp whole coriander
  • 1 tsp thyme
  • 1 tsp whole peppercorns
  • 1/2 tsp celery seed
  • 2 bay leaf
  • 1 celery stalk – broken in pieces
  • 2 cloves garlic – crushed
  • 1/4 yellow onion – cut in chunks

Place all ingredients in large stock pot.  Bring to simmer over medium high heat; simmer 20 minutes. Remove chicken legs, set aside, and allow to cool for about 15 minutes. Meanwhile leave broth simmering on stove.  Pick meat from chicken once cooled and set meat aside for another dish.  Return bones and skin to pot and simmer very low for about 4 hours or until reduced by half or more.  Drain in fine sieve and discard bones, skin and herbs.  You can use cheese cloth to remove fine particles if desired; I don’t mind the fine herbs staying in my broth so a fine metal strainer works great for me.

You can freeze the broth for later, use the chicken in a casserole or salad, or make some fantastic chicken noodle soup by adding some vegetable and noodles and stirring the meat back into the broth near the end of cooking.

Enjoy ~ Kimberly