I’ve always felt like I’m missing out the pulled pork sandwich. I don’t eat pork as I just don’t like it. Well, except of course for bacon which seriously should be a food group in itself. I mean one of our local restaurants serves bacon ice cream! I’ve known self-proclaimed vegans, ok only one, who still sneaks a slice of bacon once in awhile. Yes, the guilty party knows just who I’m talking about….
So here’s my answer to the pulled pork sandwich. This pulled chicken has a real depth of flavor. It is in a word fantastic. It is slow cooked in the crock pot for 7 hours so it is super moist and so very flavorful. And you will absolutely love how your house smells while it’s cooking.
This one’s a blue ribbon winner, winner chicken dinner for sure. (Or lunch, or snack).
My favorite way to serve this sandwich in on a warmed or toasted pretzel roll with a nice vinaigrette cabbage slaw on top. I’m obsessed with the pretzel roll actually. I have a friend who serves them warmed with various types of mustard for dipping….yep, I’d be so happy to call that dinner.
I really seem to be into colorful food lately. It must be my craving for Spring and warm weather that’s bringing it on. A group of my friends got together this weekend and I’ll give you one guess who cooked!! Baked cod was the on the menu served with this slaw as one of the side dishes. The star of this dish is really the dressing. This is my go-to coleslaw dish. I do not like a heavy mayonnaise based cole slaw. This one is light, crunchy and really flavorful. It’s super easy to make and it stores nicely in the refrigerator allowing you to make it ahead of time.
This is a lovely cabbage slaw/salad that comes together in just minutes. I have a friend who loves it so much he requests it at every gathering. It’s full of color adding beauty to the table and your plate!
2-3 carrots (I tend to buy larger carrots so 2 is enough)
1 cup of golden raisins
½ cup (or amount to taste) roasted garlic vinaigrette (recipe included)
For the roasted garlic vinaigrette:
2 heads of garlic, roasted and peeled
½ cup extra virgin olive oil
¼ cup apple cider vinegar
2 Tbsp lemon juice
½ tsp kosher salt
1 tsp black pepper
1 Tbsp honey
You could also use an all natural, preservative-free bottled garlic vinaigrette of your choice.
For the salad:
Finely chop the cabbage into ribbons and shred the carrots with a box grater. Place them into a large bowl along with the raisins, stir to combine. Add the roasted garlic vinaigrette, a generous pinch of Kosher salt and some black pepper and toss with tongs to coat the ingredients evenly.
Refrigerate for at least an hour to let the dressing soak into the cabbage for more intense flavor.
It stores very nicely in the refrigerator for up to 2-3 days.
For the roasted garlic dressing:
Cut the top off of the garlic so the cloves are exposed. Drizzle generously with olive oil and loosely wrap in foil, bringing into a tent-shape at the top.
Roast it on a sheet pan in the oven at 400 degrees for about 25 minutes, until it is starting to turn golden brown and soft.
Remove from the oven, allow to cool.
Once the garlic has cooled, peel off the skin and discard. The skin peels off easily after they are roasted.
Add all the ingredients to the food processor or blender and process until smooth. Refrigerate in an airtight container until ready to serve.