Mexican Coleslaw

 Great side dish with any Mexican meal.   

MEXICAN COLESLAW

(serves 8-10)

Ingredients:

*1 (14 ounce) bag coleslaw mix

*1/2 red bell pepper, chopped

*1/2 green bell pepper, chopped

*1/2 small yellow onion, chopped

*1/2 cup can black beans, drained and rinsed

*1/2 cup grilled corn

*1/2 cup fresh cilantro, chopped

*1/2-1 small jalapeño pepper, seeds removed and finely chopped

*3/4 cup mayo

*1/4 cup sour cream

*1 teaspoon ground cumin

*1 teaspoon chili powder

*1/2 teaspoon garlic powder

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*zest from 1 lime

*2 tablespoons freshly squeezed lime juice

Directions:

~In a large mixing bowl, combine coleslaw mix, red bell pepper, green bell pepper, onions, black beans, corn, cilantro and jalapeño pepper.

~In a small bowl, whisk mayo, sour cream, cumin, chili powder, garlic powder, salt, pepper, lime zest, and lime juice until well combined.

~Add dressing to coleslaw mixture.

~Refrigerate for at least one hour, before serving.

Salmon Burger

 I am not a big salmon person, but I do like these burgers.   I really love add some Candied Jalapeño Peppers on top.

SALMON BURGERS

(makes 4)

Ingredients:

*1 pound US Atlantic or Alaskan Salmon, remove skin

*2 green onions with greens

*1/4 cup red bell pepper

*1 garlic clove

*2-4 tablespoons chopped fresh dill (or 1 teaspoon dried dill)

*2 tablespoon dijon mustard

*1 tablespoon mayonnaise

*1/2 teaspoon lemon zest

*1 tablespoon freshly squeezed lemon juice

*1 1/4 cup panko crumbs

*1/2 teaspoon salt

*1/2 ground black pepper

*2 tablespoons olive oil

*4 hamburger buns

Sauce:

*1/2 cup mayonnaise 

*juice squeezed from a half of medium sized lemon

*2 tablespoons chopped fresh dill

*1/2 teaspoon salt

1/2 teaspoon ground black pepper

*Pinch or two red pepper flakes 

Directions:

~Remove skin from salmon.

~In a food processor,  puree onions, red peppers, and garlic.

~Add salmon, dill, lemon zest, lemon juice, salt,  and pepper and process until salmon is ground.

~Stir in panko crumbs until just mixed.

~Line a plate or pan with parchment paper.

~Form mixture into 4 patties, abut 3/4 inch thick.

~Cover with plastic wrap and refrigerate for at least 1 hour.

~Heat up a cast iron pan (or heavy bottom pan) over medium heat.

~Drizzle with olive oil.

~Once pan is hot, add salmon patties.

~Cook for 4-5 minutes per side.

~Remove from heat and place on bun.

~Add sauce on top bun or over salmon.

~Top with desired toppings.

BBQ Rotisserie Chicken

 Easy to make and oh so good.   Moist and tender chicken.  

BBQ ROTISSERIE CHICKEN

(serves 4)

Ingredients:

*1  4-6 pound whole chicken 

*1 sweet onion, skin removed and sliced to desired thickness

*1 red bell pepper, sliced to desired thickness

*1 yellow bell pepper, sliced to desired thickness

*bbq sauce (use your favorite,  I make my own)

*1/2 cup water

*1-2 teaspoons vegetable oil

*1/2-1  teaspoon ground black pepper

*1 teaspoon sea salt

*1 teaspoon garlic powder

*1 teaspoon onion powder

*1 teaspoon Italian seasoning

*1 teaspoon parsley flakes

*1/2 teaspoon paprika

*1/4 teaspoon ground cumin (optional)

Directions:

~Preheat oven to 350 degrees.

~You can leave chicken whole or cut out the back bone and so the chicken can lay flat (spatchcock)

~Place sliced peppers and onions on bottom of a 9x13 inch baking dish.

~Rub vegetable oil all over chicken.

~Pour 1/2 cup water over veggies

~In a small bowl, mix the spices.

~Rub half of the spices over the back of the chicken.

~Spread desired amount of bbq sauce over the back of  chicken.

~Place chicken bottom side down over veggies.

~Rub remaining spices over chicken.

~Bake in preheated oven for 2 hours (or until chicken in done)

~Remove chicken from oven and spread desired amount of bbq sauce oven top of chicken.

~Bake for another 15-20 minutes.

~Remove from oven and allow to sit for 5-10 minutes before cutting.