Bbq’d Chik’n Sandwich with Tangy coleslaw, Roasted potatoes and Sugar snap peas

Ingredients:
A package of any kind of fake chik’n. I am sure every vegetarian has their own preference. I know I do.
Rolls
Baby Red potatoes
Sugar Snap Peas
Paprika
Garlic Salt
Pepper
Parsley
A package of preshredded Cabbage

Glaze:
1/2 cup any grill sauce (I used a hannafords brand Honey Bourbon)
1 Tbsp. Honey
1/2 tsp. dry mustard powder
1 tsp. Dijon Mustard
1 Tbsp. cider vinegar

Coleslaw:
2 Tbsp. olive oil
2 Tbsp. Rice Vinegar
1 Tbsp. Honey
1 tsp. Celery Seeds
4 Cups Shredded Coleslaw

1. Preheat over to 350. Wash and cut potatoes in half. Place in a bowl and mix together with paprika, garlic salt, parsley, pepper and olive oil. Spread evenly onto a baking sheet and cook about 25 mins.

2. In saucepan combine grill sauce, honey, mustard powder, mustard and vinegar. Bring to a simmer over medium heat, stirring and then removing from heat. Set a aside for a moment

3. Prepare coleslaw: In large bowl whisk together oil, vinegar, and honey. Add celery seeds and coleslaw mix and toss together.

4. Take chik’n pieces, spread glaze on top. Then either on a BBQ or on a stove top in a frying pan, cook Chik’n for a few mins each side. Applying more glaze as desired.

5. Steam some sugar snap peas.

6. For the last few mins turn the broiler on in the oven to toast up the potatoes.

7. Pile it all on a plate together. Enjoy with some lemonade, good friends and hopefully a beautiful backyard.

I will have a recap of my trip to NYC last week with Julie and some pretty pictures of the LOFT holiday Preview Party later this afternoon!!