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Apple Cabbage Slaw with Honey Mustard Dressing and Walnuts

DIGITAL CAMERAThis is the palette of flavors that created this delicious salad. It is the essence of Fall with crisp apples and salty sweet walnuts. Try it with roast pork or chicken. It could even bump cranberries off your Thanksgiving table.

 

 

 

 

Apple Cabbage Slaw with Honey Mustard Dressing and Walnuts
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A long name, but the time to say it and make it are worth it. This is the perfect fall salad. I've made a "light" version, but you can use regular mayo for the dressing and butter to candy the walnuts...I won't tell.
Servings
4
Servings
4
Apple Cabbage Slaw with Honey Mustard Dressing and Walnuts
Print Recipe
A long name, but the time to say it and make it are worth it. This is the perfect fall salad. I've made a "light" version, but you can use regular mayo for the dressing and butter to candy the walnuts...I won't tell.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Once the onions are sliced, put them into a large bowl. Add about a tablespoon of the vinegar and toss to coat them. Allow to sit for 10 minutes or so.
  2. Add the sliced apples to the bowl and sprinkle a bit more of the vinegar over them. Toss to combine with the onions and let sit 5 minutes more.
  3. Add the cabbage and the kosher salt to the bowl and toss to mix everything well. Set aside while you prepare the dressing.
  4. In a jar with a tight fitting lid, combine the mayonnaise, honey, remaining vinegar and mustard. Shake well. Taste the dressing. If you like more sweetness add a packet or two of stevia. You could add more honey or agave if you prefer.
  5. Pour the dressing over the salad ingredients and toss to coat everything. Cover and refrigerate for several hours.
  6. Heat a small fry pan over medium heat. Coat the pan generously with the butter cooking spray. Add the walnuts to the pan and sprinkle the brown sugar, cinnamon and sea salt over them. Toss to coat the walnuts. Cook for 5 minutes or so stirring often to prevent burning. Remove from heat and allow to cool. Set aside until ready to serve the salad.
  7. At serving time, toss the salad and taste for seasoning. It's not to late to add a little salt or sweet. When it tastes wonderful, sprinkle the walnuts over the top and serve. This is wonderful with any pork dish, like bacon wrapped pork tenderloin.
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Coffee Brine

Coffee Brine
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This is enough to brine about 4 pounds of ribs. It would work with any cut of pork as well as chicken or turkey.
Coffee Brine
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This is enough to brine about 4 pounds of ribs. It would work with any cut of pork as well as chicken or turkey.
Ingredients
Servings:
Instructions
  1. Mix all the ingredients together until the salt and sugar dissolve.
  2. Place the ribs in a zip top bag. Add the brine and seal the bag. Place the bag in baking pan in case of leaking. Refrigerate for up to 24 hours, turning bag occasionally.
  3. When ready to grill, remove the ribs and allow to drain. Discard the brine.
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Mama D’s Pickled Beets

Mama D's Pickled Beets
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Mama D's Pickled Beets
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Ingredients
Servings:
Instructions
  1. Preheat oven to 400 degrees Wash the beets well and dry. Lay on a sheet of foil that has been lightly coated with non-stick spray. Roast in oven for 45 minutes to an hour. The beets should feel tender when pierced with a knife. Remove from oven and allow to cool enough to be handled.
  2. Peel the beets and slice 1/4 inch thick. Place in glass jar or zip top bag and set aside. You can prepare the liquid while the beets are roasting.
  3. Combine the remaining ingredients in a small saucepan. Bring to a boil over medium heat. Reduce heat and simmer for 5 minutes or so. Remove from heat and allow to steep for 30 minutes or so.
  4. Strain the liquid and pour it over the beets. Seal the jar or bag and marinate in refrigerator at least overnight and up to 3 days. Serve as part of a relish tray, in a salad, or as a side dish.
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Mama D’s Pulled Chicken

DIGITAL CAMERAA chicken version of the pork classic. It cooks in a Slow Cooker in five hours or less. resulting in a beautiful mound of succulent chicken that is perfect in a sandwich, a quesadilla, even all by itself. Make it as spicy as you’d like it by adding any chili powder or spice that tickles your fancy.

For a change of pace, try Mama D’s Poutine recipe below. ┬áIt’s Carolina meets Canada in a really tasty way.

Mama D's Pulled Chicken
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Servings
6
Servings
6
Mama D's Pulled Chicken
Print Recipe
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Trim chicken thighs of as much visible fat as possible. Layer in a 5 - 6 quart Slow Cooker coated lightly with non-stick cooking spray, placing the onions and garlic in between the layers.
  2. Mix the remaining ingredients together in a small bowl until well combined. Pour over the chicken, onion, and garlic. Move things around so that the chicken is evenly covered with the sauce.
  3. Cook on the low heat setting for 4 - 5 hours. The chicken should be very tender and just starting to fall apart. Remove the chicken to a heat resistant cutting board. Allow to cool for 10 minutes.
  4. Using two forks, shred the chicken into uniform pieces. Return the chicken and any accumulated juice to the slow cooker. Raise heat to high and tilt the cover slightly. Cook an additional 20 - 30 minutes,until the sauce has thicken slightly and everything is hot.
  5. Serve the Pulled Chicken in sandwiches, tacos, or quesadillas. It's also great sitting atop rice, pasta or corn bread. You can even eat it all by itself.
  6. Mama D's Poutine: Top oven baked french fries with Pulled Chicken. Garnish with any or all of the following: Shredded cheddar cheese, blue cheese crumbles, bacon bits, sliced green onions, ranch dressing.
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