BBQ CHICKEN SANDWICHES & SLAW

BBQ CHICKEN SANDWICHES & SLAW
Abagail requested BBQ chicken sandwiches for dinner.  I went to Pioneer Woman to see how she would do it.  I was telling my co-workers about it and how you do it before I did it.  They were like wow that seems like a lot of work.  It was but so worth it.  Yum!  Everyone loved it!  I bought a whole chicken and cut it up because I wanted to try doing it.  Next time I will buy one already cut up.  The slaw was okay.  Liked it a lot better about three days later.  I had a small bottle of the BBQ sauce we like so I made a 1/2 batch of the best bbq sauce on this blog and mixed them together.  Thought it was just the right amount of sauce.  It took about 3.5 hours from start to finish.  Would be faster next time if I didn't need to cut up the chicken.  Used my red pan.

http://thepioneerwoman.com/cooking/barbecue-chicken-sandwiches/

• 1 whole Cut Up Fryer Chicken
• Salt And Pepper, to taste
• 2 Tablespoons Canola Oil
• 1 bottle (large) Barbecue Sauce
• 1 whole Onion, Sliced
• 8 whole Cloves Garlic (more To Taste)
• Slaw:
• 1/2 head Cabbage, Sliced Thin
• 1/2 head Purple Cabbage, Sliced Thin
• 1/2 cup Whole Milk
• 1/2 cup Mayonnaise
• 1 teaspoon White Vinegar
• 1 Tablespoon Sugar
• 1/4 teaspoon Salt
• 1/4 teaspoon Cayenne Pepper
• 1 bunch Cilantro, Roughly Chopped

SLAW

Combine shredded cabbage and sliced jalapenos in a bowl. In a separate bowl mix milk, mayonnaise, vinegar, sugar, salt, and cayenne. Pour over cabbage. Toss to combine. Cover and refrigerate two hours.

Before serving, toss in cilantro leaves. 

CHICKEN

Heat canola oil in a heavy pot over medium high heat. Season chicken, then sear on all sides until skin is golden brown and some fat is rendered. Remove chicken from pot and pour off excess grease. 

Add sliced onions and whole garlic cloves to pot and stir around to cook for 2 minutes. Pour in barbecue sauce, add chicken to the sauce, and place lid on the pot. 

Place in a 300 degree oven for 1 1/2 hours, or until chicken is falling off the bone. 

Remove the whole garlic cloves from the pot and set it aside. Remove chicken from pot and allow to cool enough to handle. Using hands or two forks, remove the meat from the bones. Finely shred the chicken using your hands or two forks. 

Carefully skim off the excess fat that has risen on top of the sauce. Return shredded chicken to the pot and stir into the sauce. Reheat so that it's warm.

Spread butter on kaiser rolls and toast on the griddle. 

To serve, place a good amount of chicken on the bottom half of the roll. Top with one or two garlic cloves, then a good helping of slaw. Top with the other half of the bun and dig in!

FAJITAS

FAJITAS
These were very easy and so tasty!  I got the peppers from Costco (red, yellow and orange).

3 peppers (any color), cut up (I used yellow, orange and red)
1 onion
2# chicken
2 T taco seasoning
4 garlic cloves
1-2 limes (I used lime juice)
1 can diced tomatoes
----
tortillas
cut up tomatoes, optional
sour cream
guac (got the individual ones from Costco)
cheese

In crock pot layer half of the cut up peppers and half of the onion.  Add 2# of chicken and sprinkle with 1 T of taco seasoning.  Turn chicken over and sprinkle with 1 T of taco seasoning.  Add four garlic cloves, lime juice and diced tomatoes.  

Cook on high for 3 hours.

Remove chicken and slice or shred.  Return chicken and mix.  Heat up tortillas.  Top with chicken/pepper mixture and add any toppings.

THAI PEANUT CHICKEN STIR-FRY SALAD

2	small carrots, peeled
8	cups (2 L) chopped romaine lettuce
1 1/4	lbs (625 g) boneless, skinless chicken thighs
1/2	tsp (2 mL) salt
1/2	tsp (2 mL) coarsely ground black pepper
1	tbsp (15 mL) vegetable oil
1/4	cup (50 mL) dry-roasted peanuts
1	can (15 oz/398 mL) baby corn, drained
1	medium red bell pepper
1	medium red onion
4	garlic cloves, peeled
1/3	cup (75 mL) Thai Peanut Sauce
1/4	cup (50 mL) chopped fresh cilantro (optional) (didn't add)

Directions:

1. Julienne carrots using Julienne Peeler; cut into 2-in. (5-cm) pieces using Utility Knife. Arrange lettuce on serving platter; top with carrots and set aside.
2. On Cutting Board, dice chicken into 1-in. (2.5-cm) pieces using Santoku Knife. Combine chicken, salt and black pepper in Classic Batter Bowl; mix well. Heat oil in(12-in./30-cm) Skillet over medium-high heat 1-3 minutes or until shimmering. Add chicken; cook undisturbed 4-5 minutes or until browned on one side. Stir chicken usingBamboo Spatula. Cook an additional 2-3 minutes or until chicken is no longer pink in center, stirring occasionally.
3. Meanwhile, chop peanuts on clean Cutting Board using Food Chopper; set aside. Cut baby corn in half crosswise. Slice bell pepper into strips; cut strips in half. Slice onion into 1/2-inch-thick (1-cm) wedges. Slice garlic using Garlic Slicer.
4. Add vegetables to chicken in Skillet; cook 3-4 minutes or until vegetables are crisp-tender. Remove Skillet from heat; stir in peanut sauce. Spoon stir-fry over salad; sprinkle with peanuts and cilantro, if desired.

Yield: 6 servings

Nutrients per serving: Calories 250, Total Fat 11 g, Saturated Fat 2 g, Cholesterol 80 mg, Carbohydrate 15 g, Protein 23 g, Sodium 510 mg, Fiber 3 g

http://www.pamperedchef.com/recipe_search/recipe.jsp?id=89702

This is a good summer dinner.  Used House of Tsang Bangkok Padang - it was spicy.

GUILTLESS ALFREDO SAUCE

GUILTLESS ALFREDO SAUCE
Yum and easy!  Used it on pasta and then used it for potato pizza.  Next time try adding 1/4 tsp. white pepper.

2 C low-fat milk (used about 1 cup heavy whip)
1/3 C (3 oz) low fat cream cheese
2-3 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

liked it topped with pepper.

Instructions:

Place milk, cream cheese, flour, and salt in a blender and blend until smooth.  In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

http://www.ourbestbites.com/2008/08/guitless-alfredo-sauce