Creamy Coleslaw with a hint of spice

We're having burgers for Linner today.  That's right, Linner.  It's a cross between lunch and dinner.  In an effort to use up my glorious bounty from my CSA box, I've made this coleslaw to go with the burgers.  Yummy, creamy, crunchy goodness!  Another easy recipe to throw together.


1 small head of cabbage, finely shredded or chopped (about 1-1/2 lbs)
1 small carrot, grated
1/2 cup celery, diced
1/4 cup onion, diced
1/2 cup mayonnaise
1/2 cup sour cream
2 Tbsp. sugar
2 Tbsp. red wine vinegar
1 Tbsp. prepared yellow mustard
1/2 tsp. salt
1/4 tsp. cayenne pepper (or to taste)
1/4 tsp. black pepper

Combine the vegetables in a bowl and set aside.  Combine remaining ingredients, stir well.  Pour dressing over vegetables and toss all together.  Chill at least one hour before serving.  Makes 6-8 servings

Chicken and Rice Jalapeno Casserole

2 cups cooked rice (I made extra the night before)

2 cups Monterey Jack Cheese, shredded (I used Pepper Jack to add more spice)

2 cups cooked chicken (I used a deli chicken)

1 can (12 oz) Low-fat canned Evaporated Milk

½ cup finely diced red onion (I had some leftover from Halloween chili toppings)

2 eggs

¼ cup fresh cilantro, chopped (I had this from my CSA box last week, also a chili topping)

2 Tbsp. butter, melted

1 diced jalapeno, seeds and membranes removed and discarded (from my CSA box)

(may substitute a small can of jalapenos or green chilies)

Salt to taste, (although the deli chicken has a lot of flavor)

Pre-Heat oven to 350*.  Spray a 2 quart casserole dish with cooking spray.  Combine all ingredients either directly in the casserole dish (or in a larger bowl to make mixing it all together easier0.  Stir well and bake, uncovered for 45 minutes or until a knife inserted in the center comes out clean.

Toss a salad and eat.  Yum!