BBQ Chicken Pulled Sandwiches

It took me YEARS (literally YEARS) to even entertain eating barbeque anything.  I didn't like the taste of it or anything.  Then I started working in a banquet kitchen that used Sweet Baby Ray's BBQ sauce, and that was it--I was undone.  I cannot get enough of that BBQ sauce!!!  It's sweet and tangy but not too smoky--delicious!!!  Anyway, it was the night-before-the-grocery-store and all I had was some chicken and BBQ sauce.  The rest is history!

{With just two of us, it's kinda pointless to buy hamburger buns}

{Just mix 1 bottle of your favorite BBQ sauce and chicken in a crockpot}

{It was very runny after cooking, but shredding the chicken and letting the mixture cool thickened the sauce up.  If you can't wait for the BBQ goodness, then thicken with cornstarch or roux}

One year ago: Red Velvet Cake Batter Ice Cream

BBQ Chicken Pulled Sandwiches

Makes 4 servings

8 chicken thighs, bone-in and skinless

20 oz of your favorite BBQ sauce (Sweet Baby Ray's is a great one to try!)

Bread/Buns

1. Place chicken in a crockpot.
2. Pour BBQ sauce on top, lifting chicken to make sure they are bathed in BBQ goodness!
3. Cook on low for 6-8 hours.
4. Turn crockpot off and allow to cool for about 1 hour.
5. Shred chicken and stir.
6. Serve on bread or buns.

You can do the same method with pork to get pulled pork sandwiches.  Grilling the chicken or pork beforehand to get a bit more smoky flavor--extra flavor bonus!

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Tuesday Tip: How to Roast Garlic

Have I mentioned lately that I love garlic?  Ah well--I LOVE GARLIC!!!  I love it anyway it comes (except in desserts--I did that once and NEVER again).  Roasting it?  So delicious--I confess, I might spread roasted garlic on a piece of bread and eat it....  I can't get enough.  So how do you roast garlic?  Good question!  That's the tip in our Tuesday Tip!

{Step 1: Grab your garlic}

{Step 2: Peel the outer pappers off (so the clove outlines start to show) and cut off the top to expose that garlicky goodness}

{Step 3: Take a piece of 1 square foot of foil and place garlic inside.  Drizzle garlic with about 1/2 teaspoon of olive oil (enough to coat the garlic), salt and pepper}

{Step 4: Wrap garlic up tight in the foil}

{Step 5: Place garlic in a oven (or toaster oven) set to 400 degrees and roast for 30-40 minutes or until the garlic is soft when squeezed}

{Step 6: When garlic has cooled, squeeze it out of the papers into another container.}

Step 7: Use however you need or enjoy some garlicky bread!

Pretty simple right?  I've heard that roasting garlic eliminates that "garlic breath" associated with using fresh garlic.  Not sure about that.  However, out of respect, I try to avoid it at the office because I share an office with someone. 

How will you enjoy your roasted garlic?

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Sesame Radish and Cucumber Salad

The hubby loves radishes; me not so much.  I am trying though!  I found this radish recipe in my 50 Shades of Chicken cookbook, and I thought that I would give it a try.  This salad is DELICIOUS!!!  It's light and perfect for a summer BBQ.  The hubby said it was "okay" but then he ate most of it (he does that A LOT--says something is just "okay" and then eats most of it).  The great part of this salad is that all the ingredients can be cut ahead of time and then tossed together right before service.  Otherwise, the radishes might bleed some color (like below) but is still delicious!

{I let it sit overnight before snapping a picture--still yummy though!}

{Dressing}

  

{Make dressing and then add cucumbers and radishes right before service for better color}

Sesame Radish and Cucumber Salad

Makes 4 servings

3 tablespoons sesame seed oil

4 teaspoons lemon juice

2 green onions, thinly sliced

1 tablespoon fresh ginger, minced

2 teaspoons soy sauce

1 cucumber, peeled and thinly sliced

8 oz radishes, thinly sliced

1. Mix oil, juice, onions, ginger and soy sauce together.
2. Add radishes and cucumbers.
3. Serve immediately.

I am not a big fan of summer...  The heat kills me!  The one redeeming quality of summer is that there are fresh fruits and vegetables!  I have a slew of salads lined up using an array of summer goodies!  I cannot wait to try them and share them (if they pass my inspections and tests)!!! 

What are some of your favorite fresh salads?

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Jerk Chicken

Sometimes, you just want to getaway to some exotic locale and sit on the beach....  Unfortunately, your bank accounts tells you to quiet down!!!  *sigh*  when this happens, I get in a mood--I cook all kinds of exotic food and plan theme nights.  I had an 'island' moment--I wanted my favorite Jamacian Rice and Beans, and nothing goes better with an island theme than Jerk Chicken which is native to the Caribbean.  Naturally, I had a pina colada and enjoyed my delicious food!  Much cheaper although not the real thing....  Maybe someday!

{Jerk Chicken!  yes the skin gets that dark, but if you are like me, I don't eat it anyway}

{Chicken ready for the marinade}

{Bathing in jerk-goodness!}

{Can you believe I got a picture with it on the grill?!  I made very sure to tell the hubby that I wanted a picture of the chicken--not him with the chicken--he obliged!}

One year ago: Basil Steamed Corn

Jerk Chicken (adapted from 50 Shades of Chicken)

Makes 4 servings

1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon ground black pepper
1 teaspoon chili flakes (use less if you like it less spicy)
1/4 cup soy sauce
1 lime, juiced and zested
1 small bottle (about 2 oz) rum
2 tablespoons olive oil
1 tablespoon dried thyme
1 tablespoon brown sugar
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
8 chicken thighs with skin-on

1. Mix all ingredients, except chicken, together until well combined.
2. Pour marinade over chicken and marinate overnight.
3. Grill chicken until done.

This dish goes well with Jamaician Rice and Beans!  How about you?  How do you quench the I-want-to-get-away bug?

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