Baker's Favorite Coleslaw

Ahhh, coleslaw. It is one of my summer favorites. It is good alone, or on top of a warm sandwich!

We were given a homegrown cabbage head from my husband's coworker and we both decided we were cravin' some 'slaw!

Enjoy!

What you need:

1/2 head of cabbage (or whole head if smaller)

1-2 carrots

1 red bell pepper

1 cup mayonnaise (I like the kind made with olive oil - half the calories!)

1 tablespoon mustard

2 tablespoons balsamic vinegar

A few shakes of cayenne

Fresh ground pepper to taste
1 teaspoon of sugar

Instructions:

Cut your cabbage head in half

Cut diagonally then in half again

Wash the cabbage in colander

Wash and peel your carrots

Cut with potato peeler (or with knife if you want thicker shreds)

Cut the top off your bell pepper

Off with his head!

Sorry - I couldn't resist that one!

 

Pull out the seeds and "guts" with your hand

Cut pepper in half, slice into long strips, and cut those strips in half

Put your cabbage, carrots, and peppers in your bowl and toss them together

The dressing:

Put everything (mayonnaise, mustard, balsamic vinegar, cayenne, pepper) except the sugar in a bowl

Stir together

Add the sugar, stir until color is consistent

Add more pepper to taste if needed

Stir the dressing into your cabbage, carrot, pepper mixture until evenly distributed

Refrigerate for 30 minutes before serving

Is your mouth watering? Mine is!

My Big Fat Greek Burger

I was trying to figure out what to do with the leftover sun dried tomatoes in my fridge. I also had a jar of diced green olives ... I must be in the mood for burgers lately because this combo is what inspired me to create My Big Fat Greek Burger! The moist burger is topped with caramelized balsamic onions and eaten over broiled garlic bread or a bed of lettuce.

The Burger:
1-2 lbs ground beef or ground lamb
1 egg
1 c finely chopped sun dried tomatoes
3 heaping spoons of diced green olives
1 T dried basil
1/2 t cumin
Sea salt & pepper to taste
Feta cheese sliced
Mix all ingredients together in a bowl with a big spoon. Form into patties, leaving a dent or thumb print on the top (this prevents a puffing/dome shaped burger that results from steam being trapped inside).
Cook burgers on BBQ or like I do on our Traeger Smoker on medium heat.

In the meantime, prepare the onions!

The Caramelized Balsamic Onions:

1 medium onion diced
1/4 c extra virgin olive oil
2 T balsamic vinegar
1/2 t sea salt
Heat extra virgin olive oil in skillet over medium heat
Add onions, salt, pepper
Cover and cook for about 5 minutes
Uncover and let the sauteing begin

Saute, stirring frequently until the onions begin to be tender and brown, this will take 20-25 minutes
Remove from heat and stir in balsamic
Serve hot or cold over burger

They are done!

Now that the onions are done ... time for bread (if you want it - otherwise eat over bed of lettuce)

The Bread:

Slice of your favorite bread
Spread on butter (I love Brummel & Brown yogurt butter)
Sprinkle on cumin, garlic, onion salt
Broil until lightly crisp

When the burger reaches an internal temperature of 150 degrees, place a slice of feta cheese on top and cook until it reaches 160 degrees.

Great as leftovers for your lunch tomorrow! :)