Every summer I'm on the lookout for simple, quick dinner recipes that keep the kitchen from overheating, as well. This year I found a combination that makes a tasty meal and is easy to prepare. This yummy barbecue sauce makes enough for two or three meals. I put the extra in ziplocs and froze it, which made the next meal even simpler to throw together. I really like this sauce on ribs. We barbecue country style ribs, coat them with a little sauce as they finish cooking, then serve extra sauce on the side for dipping.
For side dishes, Idaho instant mashed potatoes are really good, along with Cook's Country Poppy Seed Coleslaw. This slaw is the best I've tasted. I usually don't care for coleslaw, it so often has that cloying, sweet taste. This poppy seed coleslaw is not sweet at all. It has dignity and a tang, if that's a way one can describe food. Here's the recipe:
Poppy Seed Coleslaw
1 medium head green cabbage, quartered, cored, and shredded
2 tsp salt
1 tsp poppy seeds
1 shallot or 2 tbs minced red onion
3 tbs lemon juice
2 tbs olive oil
2 tsp Dijon mustard
3 tbs sugar
1 tbs honey
1.Toss cabbage and salt in colander set over bowl. Let stand until wilted, about 1 hour. Rinse cabbage under cold water, drain, dry well with kitchen towel, and transfer to large bowl.
2. Toast poppy seeds in skillet over medium-high heat, shaking skillet (or stirring) frequently, until fragrant, about 2 minutes. Let pan cool 5 minutes, then add remaining ingredients and whisk to combine.
3. Pour dressing over cabbage and toss to coat. Cover with plastic and refrigerate until chilled, about 30 minutes. Serve.