Month: August 2022

Basil Coleslaw

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Basil Coleslaw

I usually don’t like too many coleslaws, but I’ve learned that using purple cabbage makes a crisper, crunchier slaw. Add in some fresh basil and dried cranberries for a different, yet delicious coleslaw that you’d be happy to bring or serve at just about any barbecue.

In a large bowl, mix together the dressing ingredients.

Basil Slaw Ingredients

Prep all your ingredients and put them in the bowl with the dressing.

Basil Chiffonade

To slice the basil, or chiffonade the basil, stack the basil leaves and then roll them up. Gently slice through the rolled stack of leaves.

Just mix it all together and you have a quick and refreshing slaw.

Try with Pepper Burgers or Chile Lime Burgers or BBQ Rib Burgers.

Enjoy!

Basil Coleslaw
Print Recipe

Basil Coleslaw

Coleslaw is a summertime favorite salad with picnics and barbecues. Use purple cabbage to make a crisp slaw and add fresh basil for a refreshing flavor.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: Basil, Cabbage, Coleslaw
Servings: 6 cups
Calories: 219kcal
Author: Eating With Deb

Equipment

  • Large bowl and rubber spatula
  • Cutting board and knife
  • Citrus Zester

Ingredients

Slaw Ingredients

  • 4 cups purple cabbage shredded
  • 2 each carrot shredded, approximately 1 cup
  • 1 each red bell pepper julienned and cut down to about 1’ strips
  • 1 each green onion sliced
  • ¼ cup fresh basil chiffonade
  • ¾ cup cranberries dried

Dressing

  • ¾ cup mayonnaise
  • 1 tbsp balsamic vinegar
  • 1 tsp granulated garlic
  • ½ each lemon zest and juice
  • Sea salt and black pepper to taste

Instructions

  • Combine dressing ingredients and set aside.
  • Prepare veggies and add to dressing up to 1 hour before serving.
  • Enjoy!

Notes

To chiffonade basil, stack and roll the leaves into a tight roll. Gently slice through as basil bruises easily.
You can use green cabbage if you wish, I use purple because it holds up to the acid in the dressing longer so it stays crisper.

Nutrition

Serving: 1cup | Calories: 219kcal | Carbohydrates: 7g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 195mg | Potassium: 174mg | Fiber: 2g | Sugar: 4g | Vitamin A: 803IU | Vitamin C: 36mg | Calcium: 33mg | Iron: 1mg

Sweet Pepper Sauce

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I really like food that tastes so good that you don’t need to add anything else, but there is something to be said about a great sauce. I came up with this sauce to use as a condiment on burgers, but have since used it as a salad dressing, a veggie dip, and a fry sauce.

This is super simple and only takes a few minutes to throw it together.

Start by gathering your ingredients. I had fresh garlic in my garden (pictured on the left). I also had some homemade mustard that I used instead of store-bought Dijon.

I pulled a couple limes out of the freezer 2 days prior to give them enough time to thaw. The morning I was going to make this sauce, I pulled the limes out of the refrigerator so they came to room temperature to ensure they gave me all the juice they had. Turned out I only needed 1 lime.

You can find jarred cherry peppers in the pickles and olives section in the grocery store.

Put your mayo and mustard in a bowl. Zest and juice your lime into the bowl. Chop your garlic and peppers and add to the bowl plus some pepper juice from the jar.

Just mix it up and it’s ready to enjoy!

Try it as the condiment on Pepper Burgers.

Print Recipe

Sweet Pepper Sauce

This slightly tangy yet sweet dipping sauce pairs well with all sorts of dishes. I use it on burgers, salads or as a fry dipping sauce. Recently I made a taco salad and instead of using salsa and sour cream I used this sauce.
Prep Time10 minutes
Cook Time0 minutes
0 minutes
Course: Condiments
Cuisine: American
Keyword: Condiments, Fry Sauce, Salad Dressing
Servings: 16 tablespoons
Calories: 97kcal
Author: Eating With Deb

Ingredients

  • 1 cup mayonnaise
  • 2 tbsp lime juice 1 lime + zest
  • 1 tbsp cherry pepper juice
  • 1 tbsp Dijon mustard
  • 3 tbsp sweet cherry peppers chopped
  • 1 tsp garlic minced

Instructions

  • In a medium bowl, add the mayonnaise, zest and juice from 1 lime, mustard, and cherry pepper juice.
  • Chop the garlic and cherry peppers and add to the mayonnaise mix.
  • Mix well.
  • Enjoy!

Notes

Serve as the sauce on burgers, like Pepper Burgers, as a dipping sauce for fries or tater tots, or as a veggie dip or salad dressing.

Nutrition

Calories: 97kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 100mg | Potassium: 3mg | Fiber: 1g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg

Cucumber Roll Ups

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Cucumber Roll Ups

I look forward to fresh garden vegetables and cucumbers often are the first to harvest, after the garden greens of course. I usually end up with more than I can eat, and some years more than my family, friends, and neighbors can eat.

Unfortunately, freezing cucumbers isn’t an option, and there are only so many pickles I can eat, so getting creative and being able to use those delicious, fresh cucumbers is a top priority. This is just one way to use them in a different manner that enhances the flavor and makes an enjoyable snack or an appetizer for those backyard, or picnic summer get togethers.

Cucumber Roll Up Ingredients

Fortunately, this is a very quick and simple recipe and it can be easily changed for the ingredients you have on hand or for your own tastes. This is what I usually use as the base. Sometimes I change up the herbs or add in some dried currents or dried, chopped cranberries. I like the chipotle powder for that little bit of heat and fresh cilantro would certainly work well with that flavor combination as well as pepitas instead of the sunflower seeds.

Cucumber Roll Up Cream Cheese

Mix in whatever dry seasonings you are using first to ensure they get mixed through the cream cheese. Then mix in the fresh herbs and seeds.

You are ready to put it all together. Lay out a piece of plastic wrap under the flour tortilla so you are ready to wrap it all up when done.

Cucumber Ready to Roll

Using the back of a spoon, spread 1/2 of the cream cheese out on the tortilla. Make sure to spread it out to the edges. Cut off both ends of the cucumber and place it in the middle of the wrap. 

Note – if using a store bought cucumber that has wax on it, be sure to peel it. The wax prevents the cream cheese from sticking to the skin and when you slice this; it will fall apart.

Wrap the tortilla around the cucumber and fold in the edges at the ends of the cucumber. This cucumber is a little fat, but that is ok.

Cucumber Roll Up Ready to Refrigerate

Wrap the plastic wrap around it and put it in the refrigerator for about 1/2 hour or so to firm up a bit before slicing.

Cucumber Roll Up

If I make this for a snack, I only make 1 at a time and cut off slices to eat when wanted. If I do this for an appetizer or for a picnic, I’ll make as many as needed, slice and plate them up, and sprinkle some fresh chopped herbs that were used in the mix over the top.

Enjoy!

Cucumber Roll Ups
Print Recipe

Cucumber Roll Ups

A delicious and different way to use all those wonderful garden cucumbers and fresh herbs that are abundant this time of year.
Prep Time10 minutes
Cook Time0 minutes
Resting Time30 minutes
Total Time40 minutes
Course: Appetizer, Snacks
Cuisine: American
Keyword: Cucumber Recipes, Cucumbers, Gardening
Servings: 12 slices
Calories: 91kcal
Author: Eating With Deb

Equipment

  • 1 Medium Bowl and Spoon

Ingredients

  • 1 package cream cheese or neufchatel, softened
  • 1/2 tsp granulated garlic
  • 1/4 tsp chipotle powder optional
  • 1/4 cup sunflower seeds roasted and salted
  • 2 tbsp chives chopped
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh dill chopped
  • 2 each cucumbers medium
  • 2 each flour tortillas room temperature

Instructions

  • Put the softened cream cheese in a medium bowl and mix in the garlic and chipotle powder using the back of a spoon or a hand mixer.
  • Using the back of a spoon, mix in the fresh herbs, chives, and sunflower seeds.
  • Spread out a piece of plastic wrap and place a tortilla on the plastic.
  • Spread 1/2 of the cream cheese mixture on the tortilla. (You can do both tortillas at once or save the other half to make the second wrap later.)
  • Cut the ends off the cucumbers and place in the middle of the tortilla.
  • Roll the tortilla around the cucumber and fold in the ends.
  • Roll the cucumber wrap up in the plastic wrap and refrigerate for about 1/2 hour to firm up before slicing.
  • Slice in about 1/2 inch slices and enjoy!

Nutrition

Calories: 91kcal | Carbohydrates: 4g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 62mg | Potassium: 33mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 346IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 0.2mg