Happy Sunday! I recently discovered our local CSA. For an incredibly reasonable price I got a huge bag of fruits and vegetables for our family from local farms. I love that in the bag there are tons of kinds of fruits and vegetables that I wouldn't normally buy. Here is a recipe using Kale. I have never bought Kale in my life, but my children not only ate it, they loved it in this dish! Plus, it's a great way to use leftover coleslaw. I used a vinegar and oil based coleslaw, but I think a mayo based one will work as well, it will just be creamier.
Kale with Bacon and Onions
4 Slices Bacon (ours was brown-sugar which added to the taste!)
1/2 Cup Chopped Red Onions
4 Cups Kale, torn and lightly packed
1 Cup Cole Slaw
1 Hard Boiled Egg
1 Large Pinch Sea Salt
Chop bacon into bite-sized pieces. Throw into a large skillet and start sauteing. Add chopped onions to the skillet. Cook bacon and onions while washing and tearing the kale. Add kale to the skillet and stir. Next add coleslaw and stir. Chop hard boiled egg and add it to the skillet. Sprinkle the sea salt on top and stir. Cover and continue cooking for another 5 to 8 minutes until bacon is finished cooking, onions are translucent and kale has wilted completely. Stir occasionally during this time. Serves 4 to 5.
I love cole slaw, but unless you're having a huge party or bbq, it seems to last forever. This is a recipe that I ate when I was pregnant with Charlie. I craved bbq all of the time. There was a restaurant in Warrensburg, MO that served bbq potato skins and this wrap. We probably went once a week. That must have been why he scarfed it down tonight. I used my blue cheese cole slaw from the other night, but if I was to make it again, I would use a cole slaw that has a sweeter, creamy dressing. This is a really fun and fast recipe that can easily be adjusted for a large group. I slow cooked my pulled pork, but leftover bbq pork would work just as well. Let me know what you think!
Charlie's BBQ Wraps
Ingredients:
Pulled Pork
Cole Slaw
Grated Cheddar Cheese
Baked Beans
Fajita Wraps
Warm up the wraps so they are easier to fold. Sprinkle a layer of cheddar cheese on the fajita wrap, top this with baked beans. Next add Pulled Pork. Finally, add cole slaw on top of pork. Roll up the fajita and enjoy with a side of bbq sauce and a pickle.
You're probably asking yourself who has leftover blue cheese, well we do. And like so many other things in my life, it was given to me. My mom works as a secretary at a rectory. One of the priests had a party and served a cheese tray. The priest gave my mom all of the leftover cheeses, who in turn gave it to us. I've been meaning to use it and tonight was the night. We're having chilidogs with the leftover chili from last night, so I made coleslaw to go with it. While I initially set out to make Blue Cheese Coleslaw, it turned more into Blue Cheese/Ranch Cole Slaw when my little helper, Charlie, dumped half of the bottle of Ranch into the slaw when my back was turned. I've taken some of the ranch out of my recipe so it won't be so Ranchy (is that a word?).
Blue Cheese Cole Slaw
Ingredients
1/2 Cup Mayo
1/2 Cup Ranch
1/4 Cup Parmesean Cheese
1/3 Cup Blue Cheese
1/4 Cup Honey
3 Splashes White Wine Vinegar
1/8 tsp Celery Powder
1/8 Cup Blue Cheese Salad Dressing
Pinch of Salt
16 oz Bag of Cole Slaw Mix or 16 oz of Chopped up Cabbage
1/2 Cup of Bacon
1/4 Cup of Sunflower Seeds
Mix together the first 9 ingredients in a large bowl until creamy. Slowly pour cabbage into bowl, mixing as you go along. If your cole slaw is too dry, add a bit of milk until it reaches the consistency you like (I didn't have to do this because we have a ton of ranch mixed into ours! You might not have to do it either.). When finished, add bacon and mix in. Finally, sprinkle sunflower seeds on top for an extra crunchy treat.
