End of Summer Thai Slaw

Well my friends… it’s about that time.  As far as I’m concerned, as of last night, Summer 2013 is over!

I hope you all had a fabulous summer!  Dave and I spent our final summer weekend at the shore house with the fam.  It was such a great way to end this crazy summer we’ve had.

A cute photo from our date night in Atlantic City :)

A cute photo from our date night in Atlantic City 🙂

I wanted to make one last summery side dish before my mind starts wandering off in pumpkin land!  The recipe for this slaw was from the Food Network’s 50 Slaw Recipe booklet.  The Thai version stood out to me since I was able to use my brand new SPICY peanut butter from Peanut Butter Co!  I love the Food Network’s 50 recipe booklets, they always inspire me… I want to make so many more too!

Thai Slaw w/ Spicy Peanut Butter

Ingredients:

1/2 cup Peanut Butter

1/3 cup Rice Vinegar

Juice from 2 Limes

1 Tablespoon Grated Ginger

1 Tablespoon Low Sodium Soy Sauce

1/4 head of Napa or Green Cabbage

1/2 cup Shredded  Carrots

1/2 cup Fresh Cilantro, chopped

2 Green Onions, chopped

1/4 cup Dry Roasted Peanuts, chopped

Directions:

1.  Stir or puree the peanut butter, rice vinegar, lime juice, ginger, and low sodium soy sauce.  

2.  In a separate bowl, combine cabbage, carrots, herbs, and peanuts.  Mix the dressing into the slaw and toss when ready to serve.

Recipe from:  Food Network Magazine

Ready for the dressin'!

Ready for the dressin’!

The star of the show!

The star of the show!

MMM!

MMM!

Thai Slaw

I love love loved this slaw!  I’m not a huge cole slaw fan because of the mayo that’s normally in it, so I really enjoyed this variation!  And I do have to tell you how delicious the spicy peanut butter made it.  There was nothing else spicy in the slaw and boy did it have heat!  It’s amazing how much flavor the spicy peanut butter brought to the table.  I might have to buy myself another jar already!

Well here’s my goodbye to you Summer 2013!  Excited to see what the fall will bring us 🙂

Falafel-Crusted Chicken w/ Hummus-Slaw Pitas

Life would be so much easier if I had three sous chefs helping me cook dinner every night.  Is that so much to ask for people?
Last week, Dave and I cooked up a delicious new dinner with our friends  Dave and Betsy.  (I do have to mention that they are actually Dave & Elizabeth just like we are… weird!) They are foodies just like us and we absolutely love trying new things with them (Check out our spectacular meal at Modo Mio).  I was happy to have lots of help in the kitchen- especially since the other Dave was the only one who could find the Falafel mix we needed!  You may have to visit more than one grocery store like we did, just a heads up.
This recipe was so tasty and really different than anything else I’ve tried before.  It could also be easily made and put over a bed of lettuce as a salad or stuffed into a wrap too!

Falafel-Crusted Chicken w/ Hummus-Slaw Pitas​

Ingredients:
Cooking spray
2 packages of Chicken Breast Tenders (pre-cut saves time and is inexpensive!)
1 tablespoon extra-virgin olive oil
1/2 cup falafel mix (We used Casbah brand)
4 whole-wheat pitas, halved
1/4 cup Hummus (I made some homemade real quick first, but you can use store-bought if you want!)
Grated zest and juice of 1 lemon
1 Tablespoon Sriracha
1 package shredded coleslaw mix
6 radishes, halved and thinly sliced
1 cup chopped fresh parsley
Sea Salt and Black Pepper

​​

Directions
1.  Preheat the oven to 425 degrees F. Coat a foil-lined backing sheet with cooking spray. Toss the chicken with the olive oil in a large bowl, then add the falafel mix and toss to coat. (It will stick, I promise!) Arrange the chicken on the baking sheet and bake until golden and cooked through, about 10 minutes. While the chicken is baking, stack the pita halves and wrap them in foil; warm in the oven, about 5 minutes.

2.  Meanwhile, mix the hummus, lemon zest and juice, Sriracha and 3 tablespoons water in a large bowl. Remove 2 tablespoons of the hummus sauce and reserve. Add the coleslaw mix, radishes and parsley to the remaining hummus sauce and toss. Season with salt and pepper.  Add more Hummus, seasoning, or Sriracha to taste.  (This part was Dave’s job so I’m sure a little extra Sriracha slipped in! 😉 )

3.  Stick some slaw, two chicken tenders, and a drizzle of the reserved sauce into a pita and serve warm.

Recipe slightly adapted from:  Food Network Magazine
I couldn't believe how evenly the falafel mix coated the chicken without any egg!

I couldn’t believe how evenly the falafel mix coated the chicken without any egg!

Slaw it up!

Slaw it up!

Ready to eat... nom nom

Ready to eat… nom nom

Delish!  We made some simple sauteed zucchini and onion on the side.

Delish! We made some simple sauteed zucchini and onion on the side.

Miss Stelly lookin' pretty as usual

Miss Stelly lookin’ pretty as usual