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RECIPE # 5076 - BIG TEN SLAW - Monday, September 30, 2013

RECIPE # 5076 - BIG TEN SLAW - Monday, September 30, 2013

CREATED Sep 30, 2013

DYAN DAMRON / COACH D CONSULTING

 

1 large head (or 2 small heads) red cabbage

1 large head (or 2 small heads) green cabbage, any variety

2 large (or 3 small) granny smith apples

2 c dried cranberries

1-1/2 c sliced almonds

1/4 c red wine vinegar

1/2 c extra-virgin olive oil (EVOO)

1 T spicy brown mustard

1/2 t salt

Slice the cabbage into thin strips or small dices.  Slice the apple, leaving peel on, into similar size pieces.  Add cabbage and apple to a large bowl.  In a small bowl, whisk together (or shake in a jar) EVOO, vinegar, mustard, and salt.  Pour dressing over cabbage and apple and mix to combine.  Refrigerate for at least 2-3 hours or up to overnight.  When ready to serve, add cranberries and almonds and stir to combine all ingredients.  If slaw appears too dry, you may wish to add a little more dressing. This recipe makes approximately 16-20 servings.  The flavors in this salad only get better after melding for a few hours.  Plus, it can safely sit at room temp for several hours - perfect for parties and tailgates!  It will keep in the refrigerator for several days.

Coach D's Buffalo Chicken

Ingredients:

2 lbs boneless skinless chicken thighs

12 ounces plain Greek yogurt

4 T hot sauce

Non-stick cooking spray

2 T canola oil

¼ cup blue cheese crumbles

Celery & carrot sticks


Cut chicken into 1-inch strips. In a freezer bag, add 6 ounces yogurt and 2 T hot
sauce. Add chicken strips and marinate for at least 2 hours, or up to overnight. Spray a foil-lined baking pan with non-stick spray. Place chicken on pan and bake at 375 degrees for 10-15 minutes. While chicken is baking, heat canola oil and remaining hot sauce. And make blue cheese dip by adding blue cheese crumbles to remaining yogurt. Remove chicken from oven and toss with oil & hot sauce mixture. Serve with blue cheese dip and lots of celery and carrot sticks. This recipe makes approximately 4-6 servings. Refrigerate leftovers for up to four days.

Team Color Brew

32 ounces no-added sugar fruit juice

32 ounces seltzer water or club soda

Directions:

Pick a fruit juice that matches your team colors. For a "Big Orange Brew" use orange
juice or a tropical fruit juice. For "Big Red Brew" use cranberry, cran-apple, or even
low sodium V-8. For "Big Blue Brew" use blueberry of grape juice. Combine the two
ingredients a large pitcher and chill. For adult enjoyment, add a shot of fruit flavored
vodka or swap the club soda for champagne. Serve over ice.
This recipe makes approximately 4-6 servings. It will keep in the refrigerator for
several days.