Creamy Coleslaw (an HKC Original Creation)

I guess the southern roots are really showing with this one but there's nothing this family loves more than a big bowl of creamy coleslaw to complement our burgers and hotdogs. 

This HKC Original Creation slaw is also wonderful as a picnic side dish, or with a plateful of barbecue, or to complement a barbecue sandwich.

I, personally, also enjoy it right by itself as a light side salad with a small slice of toasted garlic bread or a few crackers for lunch.

What You Need:

1 pound pre-packaged slaw mix (cabbage, carrots, and red cabbage)
1 bunch (5-6) green/spring onions, finely chopped

Sauce
2/3 cup mayonnaise
2 Tablespoons milk
1 Tablespoon white vinegar
¼ teaspoon salt
½ teaspoon white pepper
2 teaspoons poppy seed

  

Let's Create:

• In medium mixing bowl, combine the Sauce ingredients and whisk until smooth.
• Add onions and slaw mix to sauce and stir until well-coated.
• Transfer to serving dish, sprinkle top with additional poppy seed if desired, refrigerate at least one hour prior to serving.

Nutrition Facts:   Not available.

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Chili-Chicken & Black Beans with Rice

This man-hearty meal is bursting with flavor and very filling, but dangerously tasty.  The hubby kept coming back for "just a couple more bites."  I think he finally had to force himself to stop.  I love it when the family loves it THAT much!

What You Need:
4 boneless, skinless chicken breast halves (4 oz. each)
3 teaspoons chili powder
1 teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon pepper
2 Tablespoons olive oil
2 cups water
2 cans (15 oz. each) Black Beans, rinsed and drained
2 cups salsa or picante sauce
1 bunch green onions, finely chopped
4 cups cooked rice

Let's Cook:

• Blend the seasoning spices together (chili powder, cumin, salt, pepper) and rub over chicken.
• In a large nonstick, skillet coated with cooking spray, brown chicken in olive oil on both sides.
• Remove chicken from skillet and set aside.
• Add 1 cup water to the pan and stir to loosen the brown bits from bottom.
• Stir in beans and salsa.
• Return chicken to skillet, cover and cook on medium heat for 15-20 minutes or until chicken is done.
• Stir once or twice, adding additional 1 cup of water if needed.
• When chicken is done, remove from skillet to cutting board and cut into ½-1 inch slices.
• Transfer beans to a 2 quart serving dish, transfer chicken back to top of beans.
• Garnish top with green onions.
• Serve with prepared rice. 

YIELD:  4 servings (1 chicken breast half, ½ cup rice, ½ cup beans)

Nutrition Facts:     Not Available

Don't forget to check the "Seasonal Foods" section below to see what's in season for your area, and as always, Wishing You ...

Be the next to receive my "Tested & Approved Seal" from Home Kitchen Cookin'. Send an email with your favorite recipe.