Banh Mi Tacos ala ~DKBB~

Chicken Banh Mi Tacos ala ~DKBB~

(original recipe from loveandrisotto.com)

Tacos

4-6 Tortillas

1 cup roasted or rotisserie chicken, shredded or diced

¼ cup cilantro, chopped

4 to 6 jalapenos, chopped or sliced

1 cucumber, diced

1 onion, diced

1 can black beans, drained and rinsed

Sauce

3 Tbsp. mayonnaise (I prefer Kraft Olive Oil & Cracked Pepper mayo)

1½ tsp. low-sodium soy sauce

½ tsp. white vinegar

¼ tsp. minced garlic

¼ tsp. minced ginger

¼ tsp. lemon juice

¼ tsp. sugar

• Mix all sauce ingredients together and whisk thoroughly; add the sauce to every taco.
• Assemble tacos with ingredients you prefer (all or some).

Coleslaw, Take Two

Coleslaw, Take Two ala ~DKBB~

Take #1 - Honey Mustard Coleslaw
(original recipe by Rebecca Anderson in the June/July 2012 edition Simple & Delicious magazine)

1 pkg. coleslaw mix (14 to 16 oz.)

½ cup mayonnaise (I prefer olive oil pepper mayo)

2 Tbsp. honey

1 Tbsp. cider vinegar

1 Tbsp. spicy brown mustard

½ tsp. lemon-pepper seasoning

⅛ tsp. celery seed

Place coleslaw mix in a large bowl.

Combine the remaining ingredients in a small bowl and whisk well; pour over the coleslaw a bit at a time, tossing well to coat. (Note: You might not use all the dressing; it depends upon your preference.)

Chill until serving; this really does taste better the next day, so chilling overnight is not a bad idea.

Take #2 – Ruby Raspberry Slaw

(original recipe by Deborah Biggs in the June/July 2012 edition of Taste of Home magazine)

1 pkg. coleslaw mix (14 to 16 oz.)

¼ c. prepared raspberry vinaigrette

3 Tbsp. mayonnaise (I use regular mayo for this recipe)

¼ tsp. pepper (if you use the olive oil pepper mayo, don’t add the pepper)

Place coleslaw mix in a large bowl.

Combine the remaining ingredients in a small bowl and whisk well; pour over the coleslaw a bit at a time, tossing well to coat. (Note: You might not want to use all the dressing; it depends on your preference.)

Chill until serving; garnish with fresh raspberries.