Grilled Chicken and Coleslaw Sandwich Recipe

chicken breasts (pounded

Applewood smoked bacon (cooked until crispy)

BBQ sauce

cheddar cheese

hamburger buns

Dijon Slaw-

mayonaise

Dijon mustard

olive oil

lemon, juiced

Salt and black pepper

red wine vinegar

sugar

store-bought bag shredded slaw mix (containing red and green cabbage

In a large bowl combine mayonnaise, Dijon mustard, olive oil, lemon juice, salt, pepper, vinegar, and sugar. Mix well.

Toss in the shredded slaw mix and mix together. Refrigerate until needed.

Lightly grease the grates of an outdoor grill.

Heat to low heat. Split the hamburger buns and lightly toast on the bottom if desired and remove from the grill. Turn the heat to medium-high.

Place chicken breasts onto the grill and cook while turning and brushing with the BBQ sauce frequently on each side for 10-15 minutes per side (depending on the thickness), or until fully cooked (the internal temperature has reached 165 degrees).

During the last few minutes of cooking top each chicken breast with 2 slices of bacon and 1 slice of cheddar cheese.

Place the chicken breasts onto the toasted buns and top with Dijon slaw.

A simple and quick way to make cannabis tincture at home without the need of infusing for months.

Quick And Easy Cannabis Tincture

Ounce Cannabis (decarbed)

Cups Everclear (or other high proof alcohol)

Place the decarbed cannabis in a plastic bucket

Crush the plant material using a stick of clean, untreated wood or any other similar device.

Continue to crush the cannabis, while adding 1 cup everclear until the plant material is completely covered and soaked. Stir the mixture for about three minutes. As you stir the mixture, the cannabinoids will begin dissolving off the plant into the solvent.

Strain the solvent mixture into another bucket. At this point, you have stripped the material of about 80% of its THC.

Repeat this process for the second wash. Again add 1 cup everclear to the plant material and work for another three minutes to extract the remaining THC.

Strain this new solvent mix into the bucket containing the first mix that was previously separated.

Discard the twice washed plant material.

Pour the solvent mixture through a coffee filter into a clean container.

Boil the solvent off in a safe environment. A rice cooker will boil the solvent off nicely. CAUTION: the solvent is flammable and the vapors toxic. Avoid stove-tops, red-hot elements, sparks, cigarettes, and open flames as the fumes can be extremely dangerous.

Add solvent to rice cooker  and turn on heat. Make sure you are in a well-ventilated area and set up a fan to carry the solvent fumes away. If you can complete this step outside.

Continue to add mixture to cooker as the solvent evaporates until you have added it all to the cooker.

Continue to reduce the liquid until you have roughly 1 cup liquid left.

Place in a container or jar and let stand for at least 24 hours.

Spaghetti and meatballs, uit het kookboek 'New York - recepten uit de Big Apple' van Marc Grossman. Kijk voor de bereidingswijze op okokorecepten.nl.

Spaghetti And Meatballs

250 g rundergehakt

250 g varkensgehakt

teentjes knoflook, geplet

ei, losgeklopt

g Parmezaanse kaas, geraspt

g paneermeel

eetlepel fijngehakte blaadjes bladpeterselie

ml melk

eetlepels gesnipperde ui

eetlepel fijngesneden wortel en bleekselderij

eetlepels olijfolie

500 g tomatenpuree

snufjes gedroogde oregano (of basilicum)

suiker (eventueel)

spaghetti

Spaghetti and meatballs

This super creamy soup has earthy notes from mushrooms, balanced by sweet corn and delicate herbs.

Vegan Corn & Mushroom Chowder

Tbsp. vegetable oil, divided

yellow onion, diced

garlic, chopped

baby portabello mushrooms,

russet potatoes, skinned and diced

(16 oz.) bag frozen sweet corn

vegetable broth

(13.5 coconut milk

Marjoram

Mediterranean Thyme

Salt & pepper, to season

A beacon of hope on a cold winter's night, this pie has tender bite-sized pieces of potato, mushroom, and carrot nestled in a hearty red wine and thyme lentil gravy. Best served warm with all the tomato sauce your heart desires.

Double Potato, Mushroom & Lentil Pot Pies

frozen dairy free pastry

celery stalks, finely diced

golden onion, finely diced

3-4 large field mushrooms,

garlic, crushed

sage

coriander

thyme

rosemary

potatoes,

sweet potato,

red wine

x 400 g tins lentils, drained but not rinsed

bay leaves

vegan beef-style stock

Worcestershire sauce

soy sauce

cornflour (or vegan instant gravy powder)

peas

parsley

Dairy-free milk,

Take puff pastry out of the freezer and allow to thaw slowly in the fridge while you make pie filling. Also arrange 4 ramekins (each 1 1/2-2 cups in capacity) on a baking tray, ready for filling.

In a large, heavy-based stock pot, heat olive oil over medium heat. Add celery, carrots and onion and sauté for 5 minutes, or until softened. Add mushrooms and garlic and cook for a further 3-4 minutes, until mushrooms are tender. Sprinkle in dried sage and ground coriander and stir well. Add thyme sprigs, rosemary, potatoes and sweet potato, and give everything a good mix.

Increase the heat to medium-high and, when the pan is sizzling, pour in the wine. Stir well to deglaze pan, then let the wine reduce for about 5 minutes. Stir in lentils, add bay leaves, then pour in the stock and bring to a boil. Cover pot and reduce heat to a low simmer. Cook, stirring occasionally, for about 30 minutes, until potatoes are tender.

Meanwhile, preheat oven to 220°C if fan-forced (240°C if conventional). 

Stir the Worcestershire and soy sauces through lentil mixture, along with a few grinds of black pepper. Mix the cornflour or gravy powder to a smooth paste with 2 tablespoons water, then add it to the lentils and stir gently for about 1 minute. Remove from heat and stir in peas and parsley.

Discard the bay leaves, then ladle the pie filling evenly into your ramekins. Allow to cool slightly.

Drape thawed pastry over the ramekins. Pinch the edges into a decorative pattern, cut a little steam hole in the middle of each and brush the tops with milk.

Transfer to the oven and bake for 15-20 minutes, or until filling is bubbling and pastry is golden brown.

Remove from the oven and allow to stand for a couple minutes before serving.

There's nothing quite like the trio of olive oil, garlic, and salt. They turn simple veggies into proper side dishes, and yes, almonds into feta. But don't take our word for it -- tasting is believing!

Rosemary & Garlic Marinated Almond Feta

almonds

lemon juice

salt

garlic cloves, crushed

rosemary leaves

Put the almonds, lemon juice, olive oil and salt in a high-powered blender or food processor. The almonds can be soaked for a few hours before blending, to soften them. Add 1/2 cup water and blend together for about 5 minutes, until smooth. 

Place the mixture in a nut bag. Place your hands at the top of the bag, above the mixture, squeeze together tightly, then secure the bag with an elastic band. Place in a colander, setting it over a bowl so any excess liquid can drain into the bowl. Refrigerate overnight. 

The next day, carefully remove the 'almond feta' from the nut bag. Discard the drained water. Put the feta in a small square container. Press it down so that it takes on the square shape, and place it back in the fridge for about 30 minutes to set. 

Mix the marinade ingredients together really well. Season to taste with salt, then pour into a shallow serving bowl. 

Carefully turn the feta out onto a chopping board and cut it into small squares. It is super soft like Persian feta, so it breaks easily. Place the squares into the marinade and serve. 

Mini Strawberry and Cherry Upside-Down Cake

all-purpose flour

cornstarch

baking powder

½ cups Splenda® Original Granulated Sweetener, divided

eggs

vanilla extract

unsalted butter, melted, divided

coconut oil

milk

½ cups frozen pitted dark sweet cherries

strawberries,

½ cup fat-free whipped topping

mint

Preheat oven to 350°F. Generously coat a 12-cup muffin pan with non-stick cooking spray.

In a medium bowl, whisk flour, cornstarch, baking powder and salt together until combined.

In a large bowl, using a hand mixer or stand mixer, beat 3/4 cup Splenda Original Granulated Sweetener, eggs and vanilla until frothy and thick, about 3 minutes. Add 4 tablespoons melted butter and oil and beat until combined.

Add flour mixture and milk in 3 alternating batches, beating well between each addition, until combined.

In a small bowl, whisk remaining melted butter and remaining sweetener together until combined.

Pour melted butter mixture evenly into each muffin cup. Arrange strawberry slices in a circle around the bottom edge, and one cherry in the center of each muffin cup. Divide batter evenly among muffin cups, filling about two-thirds full.

Bake until light golden brown, or until toothpick inserted into the center comes out clean, about 20-23 minutes.

Run small knife around edge of each cake to help loosen from pan. Invert muffin pan onto cooling rack to release cakes. Serve cakes with whipped topping and mint sprigs

Tender crepes are filled with strawberries and tangy vanilla yogurt.

Strawberry and Yogurt Crepes

For crepes:

Splenda® Granulated Sweetener

trans fat free margarine, melted

For topping:

Greek yogurt

Splenda® Brown Sugar Blend

strawberries

In a blender, combine all ingredients. Blend until batter is smooth and creamy. Allow batter to stand at room temperature 15 minutes.

Spray a 10” nonstick skillet with cooking spray; heat over medium-low heat. Pour a scant ¼ cup of batter into center of heated pan and swirl to distribute in a thin, even layer.

When just set, about 40–60 seconds, turn and cook 20–30 seconds longer.

Remove to plate and repeat to create 16 crepes.

In a bowl, whisk together yogurt, Splenda Brown Sugar Blend, and vanilla extract until smooth.

In another bowl, gently toss strawberries with Splenda Sweetener.

Spread each crepe with 1 tablespoon of yogurt mixture and arrange several sliced strawberries down center of each. Roll up.

Cucumbers With Wasabi And Rice Vinegar Recipe by by Maggie Ruggiero. Browse recipes by occasion, ingredients, cuisine, festivals and more..

Cucumbers With Wasabi And Rice Vinegar Recipe

cucumbers (about 5)

wasabi powder

water

rice vinegar (not seasoned)

adjustable-blade slicer

Are you looking for Nectarine And Radish Salsa recipe? These quick and easy one dish meals are simple enough for a weeknight. Real versatile and easy to prepare. Give it a shot! Get the best and easy dish recipes from recipebook by Anastacey .Browse recipes by occasion, ingredients, cuisine, festivals and more..

Nectarine And Radish Salsa

nectarines

1⁄2 cups radishes, halved lengthwise and thinly sliced

cucumber

red onion

lime juice

2tablespoons chopped fresh cilantro

This easy-to-make snack is a fun and flavourful take on a classic favourite.

Peanut Butter and Jelly Bites

peanut butter

cream cheese

Splenda® Sweetener

sugar free cocoa mix

graham cracker crumbs, divided use

sugar free jam

In a bowl, combine peanut butter, cream cheese, Splenda Sweetener, cocoa mix, 1 tablespoon graham cracker crumbs, and vanilla extract. Stir to blend well.

Form mixture into 4 balls; roll in remaining 2 tablespoons graham cracker crumbs to coat.

Press a small indentation in center of each ball and fill with jam.

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Top 33 and recipes from across the web

The most viewed and recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Grilled Chicken and Coleslaw Sandwi...

Quick And Easy Cannabis Tincture

Spaghetti And Meatballs

Vegan Corn & Mushroom Chowder

Double Potato, Mushroom & Lentil Po...

Rosemary & Garlic Marinated Almond ...

Quick And Easy Cannabis Tincture

Mini Strawberry and Cherry Upside-D...

Strawberry and Yogurt Crepes

Cucumbers With Wasabi And Rice Vine...

Nectarine And Radish Salsa

Peanut Butter and Jelly Bites

Pepper Steak and Broccoli Slaw Stir...

Chicago Style Hot Dog Bowls

Spinach & Salami Penne

Best ever bacon and egg pie

Old-fashioned tomato and onion 'pie...

'The Pot' pork and puha with steame...

Apricot custard bread and butter pu...

No-bake chocolate, apricot and pist...

Easy Shredded Chicken Tacos

Instant Pot® King Ranch Chicken Pas...

Smoked fish pate with gherkins and ...

Copycat Chili's® Southwestern Egg R...

Chicken Mini Burritos

Sage and cheddar scones

Beef Taco Tortilla Pockets

Mango and blueberry Christmas trifl...

MAC AND CHEESE

Bread and butter pickles

Vermicelli noodle salad with tofu a...

CHILI (MEAT & VEGETARIAN)

Baked Ziti and Lasagna inspired by ...

The most viewed and recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine