Dill Pickle Coleslaw

This coleslaw is for those of you that love pickles, dill pickles. It is hard not to like coleslaw when it has  dill pickles in it and a bit of dill pickle juice.

Coleslaw has always been one of those sides that I can take or leave. Most times coleslaw is just okay, it is rare for me to find a good coleslaw. This coleslaw, however, is a rare one. The dill pickles add so much flavor to the coleslaw.

Dill Pickle Coleslaw

Ingredients:

• 1 cup finely chopped dill pickles
• 1 cup mayonnaise
• 2 tablespoons pickle juice
• 1 teaspoon dried dill
• 1/2 teaspoon garlic powder
• 16 ounce package coleslaw mix

Directions:

1. In a large bowl, stir together the pickles, mayonnaise, pickle juice, dill and garlic, until well mixed. Add in the coleslaw mix and stir to mix well.
2. Cover the bowl and refrigerate at least 2 hours to allow the flavors to combine. 

Enjoy!!!

Nutrition Facts
Servings: 24
Amount Per Serving
Calories: 121
Total Fat		9.4g
Saturated Fat		1.3g
Trans Fat		0g
Polyunsaturated Fat		5.3g
Monounsaturated Fat		2.7g
Cholesterol		6.7mg
Sodium		920mg
Total Carbohydrates		8.4g
Dietary Fiber		1.8g
Sugars		3.6g
Protein		1g
Calcium		3.9%
Iron		2.4%
Potassium		9.5mg
Vitamin A		13.6%
Vitamin C		44.8%
*Nutritional information will vary depending on the brands you use.

*Adapted from Southern Bite.

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BLT Chicken Salad

I have to admit it took me way too long to realize that this salad is called BLT, but there is no lettuce in the salad. When I meal planned and create my grocery list I did not realize it. I only realized it after I made it and went to eat it and thought wait where is the lettuce. I doubled check the original recipe to make sure I did not miss it and I didn't. Even though it is technically not a BLT, it is really delicious, especially on a croissant. 

Next time I make this I will a piece of romaine lettuce to the sandwich to make it an actual BLT. I thought about renaming it to BT Chicken Salad, or Bacon and Tomato Chicken Salad, but that does not have the same ring to it as BLT Chicken Salad.

BLT Chicken Salad

Ingredients:

• 1 cup mayonnaise
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 3 cups cooked shredded chicken breasts
• 1 pound cooked and crumbled turkey bacon
• 1 cup cherry tomatoes, halved
• 1/4 cup diced red onion
• 2 stalks celery, diced
• 6 croissants

Directions:

1. In a large bowl, stir together the mayonnaise, lemon juice, garlic powder, onion powder and black pepper.
2. Add in the chicken, bacon, tomatoes, onion and celery. Stir until well mixed. 
3. Cut croissants in half horizontally and place desired amount of chicken salad on bottom half. Top with top half of croissant.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 596
Total Fat		36.3g
Saturated Fat		14.7g
Trans Fat		0.4g
Polyunsaturated Fat		0.7g
Monounsaturated Fat		0.9g
Cholesterol		150.8mg
Sodium		1303.9mg
Total Carbohydrates		35.5g
Dietary Fiber		1.4g
Sugars		4.7g
Protein		30.8g
Calcium		3%
Iron		21.9%
Potassium		255.8mg
Vitamin A		24.1%
Vitamin C		6.5%
*Nutritional information will vary depending on the brands you use.

*Adapted from Simple Joy.

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Make Again Monday: Crock Pot Root Beer Pulled Pork Sandwiches

 

Super easy pulled pork that only requires three ingredients, pork, root beer and barbecue sauce. 

To see the recipe and original post click here.

Enjoy!!!

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Dirty Iced Chai Tea Latte

 

I've made several chai tea recipes. The first one I made was Homemade Chai Tea Latte, then I had to try a Dirty Chai Tea Latte, and of course an Easy Chai Tea Latte, I have even tried a Chai White Hot Chocolate. So it only made sense to try an iced version since all of my others are hot varieties. 

I made this for my daily morning coffee and didn't want to wait for the chai to cool down. So, I poured it over the ice and the ice completely melted right away. Good thing I was using coffee ice cubes so it did not water down my drink. As my morning coffee this did not really hit the spot, but as an afternoon pick me up it is absolutely delicious.

Dirty Iced Chai Tea Latte

Ingredients:

• 1 chai tea bag
• 1 cup water
• 1 cup milk
• coffee ice cubes
• 1/2 cup cold brew coffee

Directions:

1. Bring 1 cup of water to a boil. 
2. Meanwhile, place tea bag in a cup. Once the water comes to a boil, pour over the tea bag and allow to steep for 5 minutes.
3. Remove the tea bag and allow the chai tea to cool to room temperature.
4. Place the coffee ice cubes into a glass or mug and pour the coffee over the ice followed by the chai tea.
5. Using a milk frother or a whisk, froth the milk and pour it over top.

Enjoy!!!

Notes:

To make a regular iced chai tea latte, leave out the coffee and use plain ice instead of coffee ice cubes.

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 104
Total Fat		2.5g
Saturated Fat		1.5g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		10mg
Sodium		144.7mg
Total Carbohydrates		12.7g
Dietary Fiber		0g
Sugars		12g
Protein		8g
Calcium		25.7%
Iron		0.3%
Potassium		488.8mg
Vitamin A		10%
Vitamin C		2%
*Nutritional information will vary depending on the brands you use.

*Adapted from Mom Makes Dinner.

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Baileys Ice Cream

Ice cream is a yummy, delicious treat. Add a bit of Baileys and it is even more of a yummy delicious treat. Throw in some dark chocolate chips for a nice sweet crunch.

Since this ice cream has alcohol and alcohol does not freeze, it has a more of a soft serve consistency.

Baileys Ice Cream

Ingredients:

• 1 cup half and half
• 3/4 cup brown sugar
• 1 1/2 cups heavy cream
• 1/2 cup Baileys Irish Cream
• 1 teaspoon vanilla extract
• 1/2 cup dark chocolate chips

Directions:

1. Place freezer safe container, for storing the ice cream, in the freezer.
2. In a large bowl, whisk together the half and half and sugar until the sugar is completely dissolved.
3. Stir in the heavy cream, Baileys and vanilla.
4. Pour into an ice cream maker and churn according to manufacturer's directions.
5. during the last 5 minutes of churn time add in the chocolate chips.
6. Remove storage container from freezer and transfer ice cream into it. Smooth it into an even layer. Put the lid on the container and freeze.

Enjoy!!!

*Adapted from chisel & fork.

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Make Again Monday: Citrus Grilled Chicken

 

This time when I made this chicken I did not buy lettuce to serve it over. I just served the chicken with the sauce to put on top. I also cooked the chicken in an electric skillet, instead of a grill. Still tastes delicious with great flavor.

To see the recipe and original post click here.

Enjoy!!!

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Loaded Pasta Salad

This salad almost didn't happen. I went to make it and realized I had run out of cucumbers, peppers and arugula. I decided to take it anyways and use romaine lettuce, since that is what I had on hand and just leave out the cucumbers and peppers.

I loved this salad even though I was missing some ingredients and had to substitute the arugula. I will definitely make this again, with the cucumbers, peppers and arugula. I can only imagine how much better it will be with the peppery arugula. 

It might take me awhile to make this again since my kids would not even try it, because there are too many ingredients they do not like. Since I will be the only one eating it I might have to cut the recipe in half. Although I love the salad, 8 servings is a lot for one person to eat.

Loaded Pasta Salad

Ingredients:

• 8 ounces rotini or penne pasta
• 1/3 cup olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon dijon mustard
• 1 clove garlic, minced
• 1 teaspoon granulated sugar
• black pepper, to taste
• 2 teaspoons dried dill
• 2 teaspoons dried parsley
• 1 cup halved grape tomatoes
• 1 cup diced cucumber
• 1 cup diced orange bell pepper
• 1/2 cup diced hard salami
• 1/2 cup crumbled feta cheese
• 1/3 cup diced red onion
• 1/3 cup halved kalamata olive
• 2 cups arugula

Directions:

1. Cook the pasta according to the package directions until al dente. Drain well.
2. Meanwhile in a large bowl, whisk together the olive oil, red wine vinegar, mustard, garlic, sugar, black pepper, dill and parsley.
3. Stir in the drained warm pasta. Let cool for 20 minutes, stirring occasionally.
4. Stir in the tomatoes, cucumbers, bell pepper, salami, feta, red onion, olives.
5. Cover the bowl and refrigerate until chilled.
6. Stir in the arugula and serve immediately.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 267
Total Fat		15.7g
Saturated Fat		3.8g
Trans Fat		0g
Polyunsaturated Fat		0.2g
Monounsaturated Fat		8.6g
Cholesterol		15.6mg
Sodium		335.8mg
Total Carbohydrates		27.7g
Dietary Fiber		1.4g
Sugars		3.3g
Protein		5.6g
Calcium		5.9%
Iron		3.9%
Potassium		109.9mg
Vitamin A		3.2%
Vitamin C		49.6%
*Nutritional information will vary depending on the brands you use.

*Adapted from Damn Delicious.

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