What to do when you only have wilted herbs and cabbage in the fridge and chicken in the freezer? Besides make a face lotion, make a salad and roast that chicken! One of my favorite ways to prepare chicken breast is to roast it from frozen in a buttered casserole dish at 350 degrees for an hour. It yields the most juicy and tender chicken breasts I’ve ever made 🙂 In this post I am making spicy-sweet BBQ sauce for the first time ever–but if the recipe makes it to the blog that means it has passed the Nassy Test: we want to eat it again.
Herb Cole Slaw
- thinly shredded green cabbage, or red
- fresh mint and basil, chopped
- chopped toasted walnuts, a handful
- thinly sliced celery, 1-2 stalks
- chunky blue cheese dressing w/extra blue cheese
- fresh ground black pepper
I always water down the store bought dressings so they don’t overpower the taste of the herbs and vegetables. The nuts & herbs won’t do their magic with a full frosting of store bought blue, so if you are aiming for a “fresh” salad, [seriously] water down the dressing.
- Mix the cabbage, celery, and herbs together in a bowl and toss with blue cheese dressing (and blue cheese crumbles if you have some).
- Add black pepper and top with walnuts.
- 1 small onion chopped
- 2 garlic cloves, chopped
- 3/4 cup white wine
- 3/4 cup chicken broth
- 1/2 cup fresh squeezed OJ
- 1/3 cup raisins
- 2 dried California chilis, seeded and chopped
- 2 tbsp apple preserves
- 1/2 of a pickled or canned jalapeno, chopped
- 3 tbsp maple syrup
- 1-2 tbsp Dijon mustard
- Oil up a sauce pot and saute the onion and garlic on medium heat.
- Add the chili, jalapeno, raisins, white wine, OJ, apple preserves, chicken broth, and simmer covered for 30 minutes.
- Puree in a blender. Return to the pan, add mustard and maple syrup.
Slather the chicken with this sauce before it goes in the oven. Slather on more sauce when the chicken is done or if you’re confident your casserole dish won’t explode, do it 15 minutes before it’s done baking.
Oven baked potato wedges tossed in garlic and olive oil would go great with this meal. Or roasted asparagus, corn, spaghetti/butternut squash, broccoli, etc. I have a feeling that both of these recipes are inclined to picnics and BBQs. Use left over BBQ chicken to make BBQ chicken sandwiches, or chop it up and make a BBQ chicken salad. The sauce will stay good for two weeks in the fridge.