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!

DR PEPPER CHICKEN

DR. PEPPER CHICKEN
Everyone really liked this.  Super easy!  I put together earlier in the day and let it marinate - but wouldn't have to do that.  A good dessert this would be Coco-Cola Cake.  Yum!

UPDATE: I made this in the crockpot.  Added everything but brown sugar (never added).  After it had been in crockpot for about 7 hours (chicken was fresh)  I took chicken out and shredded.  Took out about 1/2 of the liquid then put shredded chicken back in.  Kept on low.  We then had it on top of a green salad.  Everyone loved it!

4-6 boneless, skinless chicken breast
1/2 c Dr.Pepper
1/2 c BBQ sauce
1/2 c ketchup
---
1 T brown sugar
salt and pepper to taste

Salt and pepper chicken and arrange in a 9x13 baking dish.  Mix together Dr. Pepper, BBQ sauce and ketchup.  Pour it over the chicken.  Sprinkle with brown sugar and bake at 350 uncovered for 1 hour.

Serve with rice.

ORANGE CHICKEN

CROCK POT ORANGE CHICKEN

http://thefrugalgirls.com/2013/04/crockpot-orange-chicken-recipe.html

This was easy and everyone liked it.  I cooked a whole package of chicken then saved 1/2 for later in the week.  Easy way to cook chicken.  We had it with rice and a freezer veggie package (stir fry mix).

Ingredients

• 4 Boneless Skinless Chicken Breasts, thawed
• ¾ cup Smuckers Sweet Orange Marmalade
• ¾ cup of Sweet Baby Ray’s Original BBQ Sauce {it’s SO good!}
• 2 tbsp. Soy Sauce

Instructions

1. Cook chicken in crock pot on HIGH for 3 hours {covered}
2. After 3 hours, drain juices from crockpot
3. At this point… you can either leave the chicken breasts whole, or remove, cut into cubes, and transfer back to crock pot.
4. Mix together bbq sauce, orange marmalade, and soy sauce.
5. Pour mixture over chicken, and cook on high for 30 more minutes {covered}

BBQ CHICKEN SALAD

BBQ CHICKEN SALAD
We had this at Justin & Jennifer's house when we stayed with them before the Maner Family Reunion June 2014.  It was so yummy and everyone loved it.  Jenn layered it on a big platter (which looked way cool).  I used a 9x13.  Didn't look as pretty, but worked.

Serves approx. 8

1/2 head iceberg lettuce, cut up
1 large bunch romaine lettuce, cut up
1 cup jicama, diced into 1/4" cubes
1 cup frozen white corn - rinse under cold water & drain
1 can black beans - drain & rinse
2 cups pepper jack cheese - coursely grated
3 medium tomatoes, dice
1-2 avocados, dice
juice of 1/2 lime, drizzle over avocado
1/4 cup cilantro, minced
---
dressing:
1 cup buttermilk
1 cup mayo
1 pkg ranch dressing mix
---
marinate:
2# chicken tenders
1/4 cup olive oil
1/4 cup soy sauce
1 tsp minced garlic
1/2 tsp kosher salt
---
pepper
---
1/2 cup bbq sauce (Sweet Baby Ray's is the best!)

Place chicken tenders in a Ziploc bag and marinate in oil, soy sauce, garlic and salt for 1 hour.  Make dressing and chill.

Place tenders on broiler pan and season with fresh ground pepper.  Broil 4-6 minutes per side.  Watch closely.  Let rest 10 minutes before dicing into 1/2" cubes, then toss with bbq sauce. (I just cooked on griddle).

On a large platter (or 9x13) layer lettuce, jicama, corn, black beans, cheese and tomatoes.  Top with warm bbq chicken and avocados.  Sprinkle on cilantro.

Serve immediately with ranch dressing and garlic bread (we had toast - biscuits would be good too - or scones)

COWBOY OR COWGIRL PIE

COWBOY OR COWGIRL PIE - FREEZER MEAL

http://fabulesslyfrugal.com/freezer-meal-recipes-cowboy-pie-recipe/

We all liked this.  Used stew meat and had already cooked the day before in crockpot with some beef broth.  Was easy to put together.  Would love to try the cowgirl version.  Bet it would be super yummy!  Both Scott and Abagail really like this.  Goes well with cottage cheese and a fruit or veggie.

UPDATE:  My family likes the crust so well, I did a crust on the bottom (cooked for about 10 minutes before adding mixture) and on the top.

1 onion, chopped fine
1 red bell pepper, stemmed, seeded and chopped
1 T oil
1 T chili powder
2 garlic cloves, minced
1/4 tsp salt
---
1# cooked roast beef, cut into 1" pieces (or chicken if doing cow girl)
1 can black beans, rinsed (or pinto if doing cowgirl)
1 cup frozen corn
1/2 cup BBQ sauce
1/2 cup beef broth (or chicken if doing cowgirl)
2 T cornstarch (forgot to add once and it still turned out okay)
---
1 or 2 pie crust

Preheat oven to 425. Microwave onion, bell pepper, oil, chili powder, garlic, and salt in a large bowl, stirring occasionally, until softened, about 5 minutes.

1. Stir in beef, beans, corn, barbecue sauce, broth, and cornstarch. Season with salt and pepper to taste. Transfer to 9-inch pie plate.
2. Carefully lay pie crust over top. Tuck over-hanging dough underneath itself to be flush with the rim of the pie plate. Cut three 1-inch steam vents into top of dough.
3. Bake until filling is bubbling and crust is browned, about 25 minutes, rotating halfway through. Let cool slightly and serve.
Preparing for the Freezer:
4. Before baking, wrap the pie with a few layers of plastic wrap, then cover with foil and label. Freeze.
Prepare after Freezing:
5. Preheat oven to 425. Keep the pie frozen. Unwrap the pie, then re-cover with one piece of foil. Place the pie on a foil-lined rimmed baking sheet. Bake covered for about 30 minutes, until filling is warmed through. Then remove foil and bake for about 25 minutes, until the crust is browned. Let cool slightly and serve.

Notes

Cowgirl Pie: Substitute 3 cups shredded rotisserie chicken for roast beef, 1 can pinto beans (rinsed) for black beans, and 1/2 cup low-sodium chicken broth for beef broth.

- See more at: http://fabulesslyfrugal.com/freezer-meal-recipes-cowboy-pie-recipe/#sthash.69ShDcyz.dpuf

THE BEST BARBECUE SAUCE

We had this with the Cluff family in Rexburg on top of pulled pork.  http://lncookbook.blogspot.com/2009/05/bbq-beef-sandwiches.html We all really liked it.  Makes a lot so I halved the recipe.
http://www.melskitchencafe.com/2010/03/the-best-barbecue-sauce.html

The Best Barbecue Sauce

YIELD: MAKES ABOUT 7 CUPS OF BARBECUE SAUCE

INGREDIENTS

• 2 cups ketchup
• 2 cups tomato sauce
• 1 1/4 cups brown sugar
• 1 1/4 cups red wine vinegar
• 1/2 cup unsulphured molasses
• 2 tablespoons butter, cut into small pieces
• 4 teaspoons hickory flavored liquid smoke
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon celery seed
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon coarsely ground pepper

DIRECTIONS

1. In a large saucepan, over medium heat, mix together all the wet ingredients and then add the seasonings. Bring to a boil then reduce the heat to low and simmer for at least 20 minutes, stirring occasionally. The sauce will thicken as it simmers (and then as it cools). I try to plan ahead and simmer for at least an hour. Use the sauce to brush onto meats the last ten minutes of grilling or for any other recipe where barbecue sauce is used.
2. Once cooled, the sauce can be frozen. Thaw in the refrigerator and use as needed.

BURGERS

HEINZ INSIDE-OUT BURGER
We really liked. Have made again since then.  Can easily make the day before into patties.

1# ground beef
1 T ketchup
1 tsp mustard
1 tsp worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt and pepper

mix everything together.  Make into 4 - 1" thick burgers.


BEST HAMBURGER WITH SECERET SAUCE
http://myrecipemagic.com/recipe/recipedetail/the-best-hamburger-and-amazing-secret-sauce
I would like to try the secret sauce next time, just used thousand island.  Thought this would be a good hamburger with a fried egg or grilled pineapple.  Scott and I both really liked it.  Easy to prepare.

1    pound    ground beef, 80% lean meat ( I used 85/15 - you want a fattier meat to make a juicier burger ) 
1    hamburger or hotdog buns ( I used sesame seed buns ) 
   to taste    onion powder 
1/2    cup    monterey cheese, shredded (just used colby I had on hand)
1/4    cup    barbeque sauce 
   to taste    seasoning salt 
   to taste    black pepper 

Directions

Combine the ground beef, grated cheese, bbq sauce, and seasonings. Shape patties that are about 1 inch thick. With the 1 pound of ground beef I made 5 large patties.
Turn grill up to high and let it get hot.
Reduce heat to medium-high and place the burgers on the grill. Allow this side of the patty to cook for about 4-6 minutes, but make sure it doesn’t burn. Then flip the burger over and cook until done.

Secret Sauce

3/4    cup    light mayonnaise
1/4    cup    ketchup
1/4    cup    sweet pickle relish
2    tablespoons    worcestershire sauce
   to taste    seasoning salt

For the sauce: Combine all ingredients and whisk until well mixed. Taste and adjust ingredients to your liking.
Assemble the burgers and serve with the special sauce, avocado, lettuce, tomato, cheese, pickles and your other favorite hamburger toppings!

Cheese-Stuffed Bacon Burgers

We made these for Father's Day 2013.  Yum!  We did 1# beef 1/2# sausage.  Tasted so good!  I put 1 1/2 pieces of bacon in the meat mixture.  I got 5 patties instead of 4.  I used 2% milk.

Ingredients

• 1 slice hearty white bread (crust removed, ripped into quarters)
• 2 tablespoons whole milk
• 1- 1 1/2 lb ground beef (85% lean)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 garlic clove, minced
• 1/2 cup shredded sharp cheddar cheese (or 1/2-inch thick pieces of American cheese slice)
• 6 slices of bacon, cooked
• 4 hamburger buns

Instructions

Keep the meat as chilled as you can throughout the entire process, up until cooking.

In a large bowl, mash the bread into the milk with a fork, creating a paste (called a panade).

For a gas grill, oil the grates, turn all burners to high, cover and heat for about 15 minutes. Leave primary burner on high, but reduce other burners to medium.

Meanwhile, place the meat in the large bowl with the panade. Add the salt, pepper, and garlic to the bowl. If you want to add bacon pieces into the patty, mix cooked, cooled and diced bacon with seasonings. (You can sub 1/2 cup real bacon bits for the diced bacon slices.) Use your hands to mix it all together. Don't overwork the meat, just until combined. Ideally, you should handle the meat as little as possible.

Divide meat into 8 equal pieces (about 2.5-3 oz each). Form each into a thin patty. Use one hand to flatten and the other to shape around the edges. Place cheese onto the middle of 4 of the patties. Place a plain patty on top of a cheese patty. Do this for all, so you end up with 4 large patties. Pinch the sides of the patties together to seal. Each patty should be about 3/4-inch thick.

Make a slight depression with your thumb in the center of the top of the patty. Remember to keep the meat cold until cooking.

Lightly season with salt just before cooking. Place burgers on cooler side of the grill. Cook with lid closed, turning once, until burgers are well browned on both sides, about 12-15 minutes total. Don't press down on patties while cooking. Remove from grill when done. For best results, tent loosely with foil and let the patties rest for a few minutes before serving. Serve on buns and top with bacon and more of your favorite toppings!

Notes

The panade keeps the burgers tender and moist.

I like to put a layer of plastic wrap over the work surface when I make the patties. With that layer underneath, I can easily transport and store the patties before cooking. It makes for easy clean-up too!

Read more at http://fabulesslyfrugal.com/cheese-stuffed-bacon-burgers-recipe/#2pybrakFEHiBPmcp.99 

DIY BBQ SAUCE

BBQ SAUCE
This was easy and tasted yummy!  I used to put in crockpot with some chicken.

1 cup ketchup
2 T pure maple syrup
1 T Worcesheire
2 T Apple Cider Vinegar (I used white wine vinegar)
1 T mustard (suppose to be hot, I used regular - would like to try honey mustard)
1/2 tsp hot sauce

BBQ SAUCE
We liked!

12 oz Dr. Pepper (not diet)
2 cups ketchup
1 cup brown sugar
1 T worcestershire
1/2 tsp hickory smoke
1 tsp salt
1 tsp chili powder
1/2 tsp garlic powder

Whisk all together.  Get to a boil and then simmer for 5 minutes.

HAWAIIAN CROCKPOT CHICKEN

HAWAIIAN CROCK POT CHICKEN
This was very tasty.  Was at WinCo when I bought the sauce.  I just got some terriayaki sauce found in the Asian aisle.  Scott said the leftovers would make a good chicken sandwich.  Update: makes awesome sandwiches!

4 -6 boneless skinless chicken breasts
1 (16 1/2 ounce) can crushed pineapple
1 (16 1/2 ounce) bottle archer farms hawaiian style barbecue sauce (found at Target)

Directions:

Place breasts in crock pot, pour pineapple on top of chicken and then pour sauce over all. Cook on low for 6 hours.

Read more at: http://www.food.com/recipe/hawaiian-crock-pot-chicken-467722?oc=linkback

PIZZA

CANADIAN BACON AND PINEAPPLE PIZZA

We loved this pizza - super delicious!!! Very easy to make. I took this to a potluck and only got one piece, so I was glad I had enough to make another one. This is a pizza I could have every week. Came from Jackson's Pillsbury 2010 calendar.

1 can refrigerated pizza crust (original or thin) - also made it with Naomi's 15 minute bread recipe - worked great (used 1 cup gluten free, 1 1/2-2 cups white)

1 pkg (6 oz) sliced provolone cheese

1 pkg (5-6 oz) sliced Canadian bacon

1 can (8 oz) pineapple chunks, well drained on paper towels (I had rings on hand that I cut up)

1/2 cup thinly sliced red onion

1/2 cup or more chopped green or yellow bell pepper (about 1/2 of a pepper)

1/2 cup shredded Cheddar cheese (2 oz)

Heat oven to 425 for classic or 400 for thin. It says to spray the cookie sheet (15 x 10 rectangle), so I sprayed my pizza stone. (When I made Naomi's bread I used a cookie sheet that had been sprayed and topped with corn meal - we liked).

Unroll dough, starting at center, press dough out.

Top dough with provolone cheese. Arrange Canadian bacon, pineapple, onion and bell pepper over provolone cheese to within 1/2" of edges (also left the center free of toppings except cheese. Scott says it cooks better that way). Sprinkle with Cheddar cheese.

Bake classic for 16-20 and thin for 10-14 minutes.

THREE-CHEESE GARDEN PIZZA

All the best cookbook - The Pampered Chef pg. 22

BBQ CHICKEN PIZZA
Everyone really liked this...was easy to put together since I already had the chicken and bacon cooked.  Didn't use the onion and added chunks of pineapple.  Cilantro would be good too.  The BBQ sauce I used was Kraft...it was pretty spicy.  Did homemade dough.  
http://www.simplystacie.net/2015/07/bbq-chicken-pizza/

• 1 Pillsbury Pizza Crust (or your own homemade pizza crust or other brand of refrigerated pizza crust)
• ¾ cup barbecue sauce
• 1 cup cooked chicken breasts, cubed
• 1 small green pepper, chopped
• 1 small onion, chopped
• 5 strips bacon, cooked and crumbled
• ¾ cup cheddar cheese, shredded (used Sharp)

directions:

1. Prepare the pizza crust according to package directions. For the Pillsbury Pizza Crust I used, I greased a pizza pan and spread the dough to fit. Then I pre-baked for 8 minutes in a 400°F oven.
2. Spread barbecue sauce over pizza crust, leaving a gap around the edge.
3. Evenly distribute green pepper, onions, chicken and bacon over the sauce. Then top with cheddar cheese.
4. Bake an additional 7 to 10 minutes or until crust is golden and cheese is melted.

PIZZA BIANCA
I liked this but no one else really did.  Got it from Martha Stewart FOOD magazine.  I used a boboli crust.

• All-purpose flour, for dusting and rolling
• 1 pound pizza dough, thawed if frozen
• 1/2 cup whole-milk ricotta cheese
• 1 tablespoon plus 2 teaspoons extra-virgin olive oil
• 1 garlic clove, minced
• Coarse salt and ground pepper
• 1 1/2 cups shredded mozzarella (6 ounces)
• 1/3 cup grated Parmesan or Pecorino Romano (1 ounce)
• 2 ounces baby arugula (2 cups)

Directions

1. Preheat oven to 500 degrees. Lightly dust a work surface, rolling pin, and a baking sheet with flour. Roll dough out to a 13-inch round and transfer to sheet.
2. In a small bowl, stir together ricotta, 1 tablespoon oil, and garlic; season with salt and pepper. Spread ricotta mixture on dough, leaving a 1/2-inch border. Top with mozzarella, then Parmesan. Brush 1 teaspoon oil on edge of dough. Bake until crust is golden and cheese is melted and browned in spots, 12 to 14 minutes. In a small bowl, toss arugula with 1 teaspoon oil and season to taste with salt and pepper. Top pizza with arugula and serve.