Category: Main Dish

Posted on » by Ashley » Theme:

Pulled Chicken Sandwiches (Crockpot)

Pulled Chicken Sandwiches (Crockpot)
Recipezaar.com – justcallmetoni

A personal take on a recipe from the “Slow Cooker Bible” and based on recipes typical of North Carolina styled BBQ. The sauce is tangy and flavorful but not spicy as the amount of hot sauce is just enough to balance the sweetness of the ketchup. Certainly mild enough to serve to kids. It you want more zing, add more tabasco or a chopped chipotle pepper en adobo. (If your crock pot is large enough, this easily doubles and the leftovers can be frozen.)

SERVES 4

1 medium onion, thinly sliced or 1/2 large onion, thinly sliced
3 boneless skinless chicken breasts
Sauce
1 cup ketchup
2 tablespoons cider vinegar
2 tablespoons molasses
1 tablespoon yellow mustard
¼ teaspoon black pepper
1 teaspoon onion powder
¼ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon Tabasco sauce
1 pinch salt

1. Cut the onion in half and slice into thin half rings. Line the bottom of the crock pot with the onions.
2. Trim the chicken breasts and place on top of the bed of onions.
3. Mix all of the sauce ingredients together and pour on top of the chicken covering completely. (I make the sauce the night before so that it is a simple dump and run in the morning.)
4. Cook for 6 hours on low setting. The sauce thickens and turns into a dark rich brown during cooking. At the same time the onions dissolve into the sauce.
5. When the chicken is falling apart tender, take two forks and shred the chicken.
6. Serve on top of split buns. I like mine toasted so they hold up better to the weight of the shredded chicken.
7. Suggested sides include baked beans, corn on the cob, coleslaw or cucumber salad.

Posted on » by Loren » Theme:

Shrimp and Sausage Gumbo

3 tbsp plus 2 tsp vegetable oil
6 tbsp unbleached all purpose flour
2 8 oz bottles clam juice
1 c water
1/2 pound andouille sausage (whole foods has the chicken kind), cut into 1/2 inch pieces
1 onion minced
1 red bell pepper
cored and chopped fine
1 celery rib, chopped fine
2 tsp creole spice mixture (Zatarains, Emrils, Penzeys)
1 tsp minced fresh thyme or 1/4 tsp dried
salt and ground pepper
4 garlic cloves, minced
1 pound extra large shrimp (21/25), peeled and deveined
3 scallions, sliced thin

Prepare the sausage, onion, pepper and celery while the roux browns!
Whisk 3 tbsp oil and flour together in a small saucepan over medium heat. Cook, whisking occasionally, until mixture is the color of an old copper penny, about 15 min (once it took me 45, so turn the heat up!) Slowly whisk in clam juice and water and bring to simmer. Continue to simmer until paragraph 3

Sautee sausage and vegetables: while roux cooks, heat remaining 2 tsp oil in a LARGE DUTCH OVEN OVER MEDIUM HIGH HEAT. Add sausage, onion, pepper and celery, spice mixture, thyme, 1/4 tsp salt and cook until lightly browned, about 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds..

Assemble gumbo: Slowly stir roux into vegetables, scraping up any browned bits. Simmer until vegetables are tender, about 5-7 minutes

Cook shrimp: stir in shrimp and simmer until cooked through, about 3 minutes. Off heat, season with salt and pepper to taste. Sprinkle with scallions before serving.

Optional: stir in 10 oz bag of frozen okra, thawed, into skillet, with vegetables when cooking.

Posted on » by Loren » Theme:

Rosemary Chicken Potato Pizza

Here’s the California Pizza Kitchen Version. As you know, I swapped out chicken for fresh baby spinach, which I steamed, patted dry, and added some of the sauce to, along with a touch of soy sauce.

Rosemary Chicken and Potato Pizza

Recipe By :California Pizza Kitchen
Serving Size :4-6 Preparation Time :
Categories :Chicken Pizza Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Garlic-Shallot Butter with Lemon

5 tablespoons unsalted butter

1/4 cup minced shallot

2 tablespoons minced garlic

1 teaspoon chopped fresh thyme leaves (or 1/2 teaspoon
dried)
1/4 teaspoon salt

Pinch — ground white pepper

1/3 cup full-bodied chardonnay

1 tablespoon freshly squeezed lemon juice

1 teaspoon chicken base or bouillon cube (no MSG)

Rosemary Potatoes

1/2 pound small red “new” potatoes, sliced into 1/8-inch-
thick ro
1 tablespoon minced fresh garlic

1 teaspoon chopped fresh oregano leaves (or 1/2 teaspoon
dried)
2 teaspoons chopped fresh rosemary leaves (or 1 teaspoon
dried)
1/4 teaspoon ground white pepper

1 teaspoon kosher salt

2 tablespoons olive oil

Grilled Garlic Chicken

2 teaspoons minced fresh garlic

1 teaspoon soy sauce

1/2 teaspoon kosher salt

2 tablespoons olive oil

2 five-ounce boneless/skinless chicken breasts

For the Pizza

1 recipe Basic Pizza Dough

Cornmeal, semolina or flour for handling

1 1/2 cups shredded mozzarella cheese

2 teaspoons chopped fresh rosemary leaves (or 1 teaspoon
dried)
3 teaspoons chopped fresh oregano leaves (or 1 1/2
teaspoons dried)
4 teaspoons chopped fresh parsley

To make Garlic-Shallot Butter with Lemon:
1. Melt 1 tablespoon butter in a nonstick saucepan over medium- high
heat. Add shallot, garlic and thyme. Cook, stirring until mixture is
light brown, 7 to 8 minutes.

2. Add salt, pepper, wine, lemon juice and chicken base. Cook until
the mixture is reduced to about 1/2 cup (toward the end of the
reduction, reduce the heat to low and stir frequently to prevent
scorching).

3. Remove the pan from the heat; quickly and thoroughly whisk in the
remaining 4 tablespoons of butter.

To make Rosemary Potatoes:
4. Preheat oven to 325 degrees F. Combine sliced potatoes with the
remainder of the ingredients; coat thoroughly. Transfer the potato
slices to a sheet pan; spread them out in a single layer, do not
overlap. Discard leftover marinade–do not pour it over the potatoes.

5. Cook the potatoes in the preheated oven for approximately 45
minutes. Some of the slices may need to be flipped over to promote even
browning. Remove the potatoes from the oven when they begin to brown.
Use a steel spatula to remove the potatoes from the sheet pan. Place
potatoes on paper towels at room temperature to drain off any excess
oil. Do not refrigerate.

To make Grilled Garlic Chicken:
6. Prepare a hot grill.

7. Combine garlic, soy sauce, salt and olive oil. Marinate the
chicken breasts in the garlic oil for about 15 minutes.

8. Grill the chicken breasts for 5 to 7 minutes on each side
(discard any uncooked marinade). Remove the cooked chicken from the
grill and chill thoroughly. Cut into 1/2 x 3/4-inch cubes and set aside
in the refrigerator.

To make the pizza:
9. Place the pizza stone in the center of the oven and preheat to
500 degrees F. for one hour before cooking the pizza.

10. Use a large spoon to spread 2 tablespoons of Garlic-Shallot
Butter over the surface of the prepared pizza dough, within the rim.
Cover the butter with half the mozzarella. Distribute half the grilled
garlic chicken evenly over the cheese.

11. Sprinkle half the rosemary and oregano over the chicken. Place
the rosemary potatoes over the other toppings, spaced about 1 inch
apart.

12. Transfer the pizza to the oven; bake until the crust is crisp and
golden and the cheese at the center is bubbly, 8 to 10 minutes. When
cooked, carefully remove the pizza from the oven. Sprinkle half the
parsley over the hot potato topping. Slice and serve

13. Repeat with remaining ingredients for a second pizza. (The 2
pizzas may be prepared simultaneously if you are careful in placing the
pizzas at opposite corners of your pizza stone

– – – – – – – – – – – – – – – – – –

NOTES : Makes 2 9-inch pizza