I CAME, I SLAW, I CONQUERED

DIFFICULTY: OY!

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Sometimes, things don't go your way and you need to make a change.

Let's face it, you only have one option: go into the thick of things, get in there, and make it happen.

Give it all you got... while looking like a million bucks.

And if that doesn't work, retail therapy. Or food. (Sounds like my life.)

This slaw is a wonderful side dish for anything really: chicken, ribs, or my Teriyaki Turkey Burger-- a flavorful collection of julienned veggies that contains no mayo or cream!

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• Packaged Broccoli slaw (OR you can julienne broccoli, carrots and zucchini yourself -- take off your heels if so)
• 1/2 cup honey or duck sauce
• 3 tablespoons of red pepper flakes
• 1/4 cup of olive oil
• 1/2 teaspoon of minced garlic

In a large bowl, combine all ingredients and mix thoroughly. Simple enough?

How to Plate: As a side, or in a burger, this is a great looking option to add some color to your dish!

Parve: This is a wonderful Kosher addition to any meat!

SUPERBOWL (OF CHILI) SUNDAY

You've seen the shoes for your respective team, so here's the food:

RIBS

http://cookinginheelstv.blogspot.com/2010/02/sweet-and-spicy-superbowl-ribs.html

COBB TACOS

http://cookinginheelstv.blogspot.com/2009/07/pick-em-up-cobb-tacos.html

HOLY GUACAMOLE

http://cookinginheelstv.blogspot.com/2009/06/holy-guacamole.html

CHILI

http://cookinginheelstv.blogspot.com/2009/01/turkey-chili.html

BURGERS

http://cookinginheelstv.blogspot.com/2009/01/teriyaki-turkey-burger.html

SWEET AND SPICY (SUPERBOWL) RIBS

DIFFICULTY LEVEL: OY!

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There is always a balance to being sweet and naughty-- in the workplace, the bedroom, the kitchen.

Superbowl Sunday doesn't have to mean bland ribs and standard burgers.

Kick things up in the kitchen with this next dish.

There are two ways to make this yummy glaze-- with either honey or Chinese duck sauce.

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• Rack of ribs
• 1lb freezer bag
• 1/2 cup honey or duck sauce
• 3 tablespoons of red pepper flakes
• 1/4 cup of olive oil
• 1 teaspoon of minced garlic
  

Cut your ribs and place in the freezer bag. In a bowl, thoroughly mix your oil, honey or duck sauce, garlic and red pepper flakes.

Add more of less flakes for the degree of spice you like. Pour your glaze into the freezer bag and zip up, releasing as much air from the bag as possible.

Drop it in the fridge for up to 24 hours. In a preheated oven at 375, arrange the ribs in a row in a deep pyrex dish, with all of the glaze.

Cook for 35 minutes, flip, and put in for another 35-45 minutes. If you are doing this on the grill, cook for the initial 35 minutes in the oven to seal in the flavor THEN move to the grill for the remaining time.

How to plate: They won't be on there for long!

Parve: Just ignore this recipe :)

ALSO: This works great as a little Chinese-inspired appetizer!