Tag: mayonnaise

Honey Mustard Slaw

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Cole Slaw is not something I grew up liking.  It’s healthy and fresh and crunchy, but every time I tried it as a kid, it really just didn’t appeal to me.  As a result, I think of this more as an adult side.  My mom would always get it as a side to her fish and chips or fried chicken plate.  I think it’s something about that vinegary taste that turns kids off.  But… You know what kids like?  Honey Mustard.  I have yet to meet a kid who doesn’t like honey mustard.  So, I thought for something a little different, lets see how the two marry.

I was making a hot pastrami sandwich and needed something to top it, but I didn’t want straight yellow mustard and I don’t feel like straight mayo goes with pastrami either.  Hence, the Honey Mustard Slaw was born.  My kids tried it and liked it!  I’ll admit, they aren’t too hot on the Hot Pastrami Sandwich, so they got grilled cheese, but the slaw was a hit!

And the recipe couldn’t be easier, more affordable or more manageable as it lasts for several days covered in the fridge!

Start with a fresh head of cabbage. The fresher the better.

Slice off a couple inches from one side and wrap the rest in plastic wrap and store in the fridge for your next project.

Now Julianne the cabbage which basically just means to thinly and as uniformly as possible slice into strips.

Set the shredded cabbage aside.

Add 2-3 heaping tablespoons of mayo to a medium size bowl with a lid if possible.

Add in a heaping teaspoon of stone ground Dijon mustard.

Add in a good splash of apple cider vinegar.

Stack up about 4-5 slices of pickle or one small pickle would be fine here too, this is what I had on hand.

Slice them up.

MIx.

Add in some honey.  Try and invest in some good local honey, if you can, it’s really worth it!

Stir in honey and pickles.

Add in a touch of hot sauce, I am using Sriracha sauce here and only put in a little squirt. Depending on what you are using the slaw for and your heat tolerance, should determine how much you put in and if you don’t care for hot sauce, you can totally leave it out.

Add a good amount of fresh cracked black pepper and a small pinch of kosher salt.

The last thing I like to add in is a dollop of sour cream mostly for the tang and the creaminess.

My method of stirring is to add in the cabbage half first, coat with sauce and then add in the remaining shredded cabbage for the final stir.

Once the cabbage is completely coated with the sauce, you will want to let it rest.

Cover and place in the fridge for a minimum of 2 hours. It will keep this way for several days.

Honey Mustard Slaw

Serves 6-8

Ingredients:

2 cups shredded cabbage

3 heaping Tbs. mayonnaise

2 Tbs. sour cream

1 heaping tsp. stone ground Dijon mustard

1 1/2 tsp. local honey

1 Tbs. apple cider vinegar

4-5 sliced pickles, sliced into strips

1/4 tsp. fresh cracked black pepper

1/4 tsp. kosher salt

Hot sauce to taste (optional)

Directions:

Make the sauce by adding mayonnaise, sour cream, Dijon mustard, honey, vinegar, pickles, cracked pepper, salt and host sauce into a bowl (with a lid if possible).  Stir.  Add in 1/2 cabbage and coat with sauce.  Add remaining cabbage and continue to stir until all cabbage is coated with sauce.  Cover and let sit in refrigerator for at least 2 hours. Enjoy!

Stacy’s Deviled Eggs

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My family is heading to Jamaica this summer to attend my little sister’s wedding.  It is a very exciting time.  It is also a time to think about putting on summer clothes and dreaded bathing suits!  So, my husband and I decided it was time to shape up a bit before the trip.  Over the years I have found the easiest, most efficient and most effective way to drop some pounds is with a low (not no) carb diet and some healthy exercise!  No fun right?  Ah, but it could be.  These yummy little deviled eggs just go to show ya that eating low-carb can be great.

I have always enjoyed a good deviled egg with its creamy spicy filling, so years ago I developed this recipe that I come back to time and time again whether on a low-carb diet or not.  They are quick, easy and inexpensive.  And they are great to serve at or bring to a party!  So why not bring back this classic American appetizer this summer?

Each of my entries this week will be focused on something especially yummy and low-carb so that you can enjoy eating with your family whether they are following along the low-carb route or not! Each recipe will be great for carb lovers and dieters alike.  And with summer BBQ’s starting all around the country, if you are watching those carbs, it’s always nice to have something to reach for other than those evil chips and brownies!

hb egg

Start with a hard-boiled egg. To achieve the perfect hard-boiled egg just place your eggs in the bottom of a pot, cover with just enough water to emerse all your eggs and turn on your burner to high… once you come to a full boil, shut off and cover pot. Then set your timer for 12-15 mins. Done.

crack egg

Crack your egg gently to try to avoid making divits in the egg… after all half the appeal of a deviled egg is its presentation.

peeled

For this recipe, I am using 8 hard-boiled eggs… but I always make one or two extra in case there is a casualty.

cut eggs

Empty out the yolks… (see there is a casualty, that will have to be the tester egg)

place on tray

Now place the eggs on the deviled egg plate you will be using… I have one that goes into the freezer for summer parties, but this was for a pink themed spread, so I thought this would be a pretty plate to use.

yolks

Place all your yolks in a medium sized mixing bowl.

mash yolk

Mash them up.

add mayo

I’ve always made this recipe by eye… but, I can give you some general guidelines… two heaping soup spoons of real mayonnaise (a scant 1/4 cup)

add mustard

One non-heaping soup spoon of yellow mustard. (about a tablespoon)

add relish

One soup spoon of relish. (one heaping tablespoon) This provides the vinegar that is in a typical deviled egg, but it also adds some crunch.

one squirt of Sriracha sauce or whatever hot sauce you like. (about one teaspoon)

One dash of cayenne pepper. (about 1/8 teaspoon) Be careful here, you can always add more, but cayenne pepper is hot hot hot.

salt and pepper

Mash all your ingredients together. Then taste for salt and pepper. I didn’t add too much salt here, just about 1/8 teaspoon and about 5-6 cracks of black pepper to balance the pepper flavor from the hot sauce and cayenne.

fill bag

Now, if you want to get fancy (and this was for a party, so I did want to) Place your mixture into a piping bag fitted with a pretty tip.

full bag

These are disposable piping bags that I use for my cake decorating… but, if you don’t have a piping bag handy, just use a quart sized freezer storage bag. Be sure it is freezer strength as the regular strength won’t hold up. Then just cut the tip of one corner off and you will still make a pretty design.

Now, fill your eggs. You want to come up just a bit higher than the egg itself.

Now add some garnish. I used a simple caper. I have also used a chopped up pickle in the past and that was yummy too.

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And there you have it, a beautiful tray of homemade deviled eggs. Zero carbs and lots of healthy protein.

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Enjoy!

Recipe for Stacy’s Deviled Eggs:

(serves 8)

8 hard-boiled eggs

1/4 cup real mayonnaise, scant

1 Tbls. yellow mustard

1 Tbls. dill relish, heaping

1 tsp. Sriracha hot sauce

1/8 tsp. cayenne pepper

kosher salt to taste

cracked black pepper to taste

Garnish: either capers or sliced pickles

Directions:

Cut and separate egg whites from yolks.  Set whites aside. Mash yolks in a medium bowl. Add in all remaining ingredients and mash together.  Garnish with capers or sliced pickles.

Enjoy!

*note: This is a no-carb, gluten-free recipe