A while back I shared two ways I make my cole slaw. I forgot to share another one I make from time to time. This one is a vinegar based recipe that’s good for people who can’t use or don’t like mayonnaise. It also holds up better for outdoor BBQs.
Oil and Vinegar Cole Slaw
14-16 oz. Bag Coleslaw mix
1/4 cup White or Apple Cider Vinegar
2Tbsp. Sugar (or adjust amount for other sweetner of choice)
2 Tbsp. Oil
1 tsp. Celery Seeds
1/4 tsp. Sea salt (or salt of choice)
1/8 tsp. White or black pepper
Directions:
In a large bowl add vinegar, sugar (or substitute), oil, celery seeds, salt and pepper. Mix well until combined. Pour Coleslaw mix in and toss until all of the slaw is moisturized. Transfer to an airtight container in the refrigerator until ready to use.
This is a yummy beverage to use up any leftover watermelon during the summer holidays. You can easily swap out the ingredients to your liking.
Strawberry Watermelon Lemonade
Ingredients: 8 cups seedless watermelon (cubed) 1 cup strawberries halved or sliced 1/2-3/4 cup lemon juice 1 cup white sugar plus 1 cup water (see directions) 2 cups cold water
Directions: Start by making some simple sugar syrup by boiling 1 cup of water with the sugar for a minute (you just want to get the sugar to dissolve not let the water boil out). Let that sit to the side and cool off. Next in a blender blend the lemon juice, watermelon, and strawberries (may have to do in 2 batches) until pureed. Pour this mixture through a fine mesh strainer into a big pitcher. After all the liquid falls through you can discard the pulp or do like I did and put into a container to use up in a smoothie. It’s best to put into ice cube trays to freeze then pop out and keep in a Ziploc bag. Use as many cubes in your smoothie as you like. Now it’s time to add the sugar water and the cold water and stir. This is really good for drinking when the weather is hot and holidays like Memorial Day, July 4th, Labor Day.
Note: You can leave out the strawberries or add another type of fruit. It’s a very versatile recipe.
Here is another take on this refreshing drink. I swapped out the above ingredients to come up with a new blend. Since it’s a very versatile recipe, you could try using other fruits to come up with different flavor profiles of your choosing 🙂
Watermelon Pink Lemonade
Ingredients: 6 cups seedless watermelon (cubed) 4 cups (1 quart prepared) Country Time Pink Lemonade 1/2 cup white sugar 2-3 cups cold water plus 1 cup of ice cubes
Directions: Start out by making 1 quart of Country Time Pink Lemonade. Set aside. Next in a blender blend the watermelon, 1 cup of water, and sugar until pureed. Pour this mixture through a fine mesh strainer into a big pitcher. After all the liquid falls through you can discard the pulp or do like I did and put into a container to use up in a homemade sorbet, slushy, or fruit smoothie. It’s best to put into ice cube trays to freeze then pop out and keep in a Ziploc bag until ready to use. Now it’s time to add the cold water and the ice cube then stir. This is really good for drinking all summer while the weather is hot and of course holidays like Memorial Day, July 4th, Labor Day.
In a large bowl add mayo, milk, vinegar, celery seeds, sugar (or substitute), salt and pepper. Mix well until combined. Pour Coleslaw mix in and toss until all of the slaw is moisturized. Transfer to an airtight container in the refrigerator until ready to use.
Another type of slaw we eat here in the south where I’m from is Mustard Slaw. I remember we used to order this from a local BBQ pit with our meals. At home I just make mine by taking 1/2 of my already prepared Coleslaw above and add few Tbsp. Mustard (I start at 3 Tbsp.) to it. It tastes great on BBQ Pulled Pork sandwiches, on top of grilled BBQ hot dogs or burgers, or just as a side to any BBQ meats.
Ingredients: 8 slices bacon cut in half 1 medium onion, diced 1/2 medium green pepper, diced 3- 28 oz. cans pork and beans (see notes) 3/4 cup barbecue sauce (your preferred brand) 1/2 cup brown sugar 1/4 cup apple cider vinegar (or distilled white vinegar) 2 tablespoons Yellow mustard (or Dijon mustard)
Directions: Pre-heat oven to 325 degrees. Fry bacon in large, deep pan or cast iron skillet until bacon has partially cooked and you have about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add the diced onions and peppers to drippings in pan and sauté until tender (about 5 minutes). Open and drain some of the liquid from the beans. Add beans and remaining ingredients to skillet and bring to a simmer. (If skillet is not large enough, add just the beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13 x 9-inch dish or ovenproof pan. Lay the pieces of bacon on top, then bake until beans are bubbly and sauce is the consistency of a thick syrup (about 1.5 hours). Remove from oven. Let it stand to thicken slightly more and serve.
*Serves 10 or more. (I like to make plenty to freeze half for later to use with other meals.)
**Notes: I have replaced the pork and beans with the 28 oz. sized Bushes Homestyle Baked Beans for this and it’s just as good!
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