Slow Cooker BBQ Pulled Chicken

  (adapted from Allrecipes)

 Serves: 8-10

I have another pulled chicken recipe with peach bbq sauce, but I was in a pinch without the ingredients for that one.  This turned out GREAT!  I like using just enough sauce to keep the chicken moist and infuse it with flavor.  That way, when serving the pulled chicken, you can offer a variety of sauces so that each person can choose from Eastern bbq sauce, Memphis sauce, and such.  I know the Italian dressing may sound a bit strange, but it really added a tanginess to the sweetness of the bbq sauce and was just perfect (in my opinion).  Note:  You can also use rotisserie chicken (about 2 chickens) and reduce the cooking time a bit.  

Ingredients

·         8 skinless, boneless chicken breast halves

·         1 small onion, chopped

·         1 (12 ounce) bottle barbeque sauce, divided into half

·         1/2 cup Italian salad dressing (I used Olive Garden Italian dressing)  

·         2 tablespoons Worcestershire sauce

Directions

1.     Place onions in slow cooker. Place chicken over the onions. In a bowl, mix half of the barbecue sauce, ½ cup Italian salad dressing, and 2 tablespoons Worcestershire sauce. Pour over the chicken.

2.    Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

3.    Shred with two forks and serve, using remaining bbq sauce for topping if desired.

Delicious served on buns or without, with a side of cole slaw!

Honey Lime Rainbow Fruit Salad

Servings: about 12
(Courtesy of Cooking Classy)

We had dinner with friends recently and were served this deliciously yummy fruit salad!  I was in love at first bite.  The combination of fresh fruit with a bit of honey and lime brings a smile to your face!  Thanks Paula!

Ingredients

·         1 lb fresh strawberries , diced

·         1 lb fresh pineapple , diced

·         12 oz fresh blueberries

·         12 oz red (or white) grapes , diced into halves

·         4 kiwis , peeled and diced

·         1 (15 oz) can mandarin oranges in juice, drained well 

·         2 ripe bananas, sliced (optional; but add just prior to serving)

Honey Lime Dressing

·         1/4 cup honey

·         2 tsp lime zest (zest of 2 medium limes)

·         1 Tbsp fresh lime juice

Instructions

1.     Add all fruit (except bananas) to a large mixing bowl. In a small mixing bowl, whisk together they honey, lime zest and lime juice. Pour over fruit just before serving and toss to evenly coat (as it sits for a few minutes the juices will gather at the bottom, so toss again before plating).

2.    *Add bananas at the last minute so that they don't turn brown

3.    Recipe Source: Cooking Classy

Old Fashioned Scalloped Corn

  (New York Times, David Tanis)

Servings: 6

This recipe recently appeared in the New York Times Cooking Section, and, having an abundance of fresh corn on hand, I just had to give this dish a try!  The directions are a bit lengthy, but not that difficult.  As I state in my notes, I used a 10-inch cast iron skillet and it worked out great.  Being a corn lover, this is another way to enjoy fresh corn!  That being said, however, I think you could use frozen corn if fresh is not available.  This one is a keeper! Hubby came home from Costco with the yummy salmon milano ready to pop into the oven.  The scalloped corn was a great side dish with the fresh salmon!

INGREDIENTS:
1 stick unsalted butter

3 tablespoons all-purpose flour

2 cups milk or half-and-half

Salt and pepper to taste

Pinch of cayenne

1 small onion, diced (about 1 cup)

1 small red bell pepper, diced (about 1 cup)

Kernels from 6 ears fresh corn (about 3 cups)

1 egg, beaten

½ cup crushed oyster crackers or soda crackers

DIRECTIONS:

·         Heat oven to 375 degrees and position a rack in the middle. Use 1 tablespoon butter to grease a 9-inch square or round baking dish.

·         Make the white sauce: Melt 3 tablespoons butter in a saucepan over medium heat.  Whisk in flour and cook mixture for about 1 minute, until sizzling but not browned.  Add milk ½ cup at a time, whisking well to keep sauce lump-free as it thickens. Raise heat and bring sauce to a simmer, then turn heat to low and cook, whisking occasionally, for 5 minutes.  Season with salt and pepper and a pinch of cayenne. Taste and adjust seasoning and set aside.

·         Put 2 tablespoons butter in a wide skillet over medium-high heat.  Add onion and bell pepper and cook, stirring, until softened, about 5 minutes.  Add corn kernels, season with salt and pepper, and cook for 2 minutes more, until corn is heated through.  Turn off heat.

·         Add white sauce to corn mixture and combine well, using a spatula or wooden spoon.  Add beaten egg and stir well.  Transfer skillet’s contents to the prepared baking dish and smooth the top.*

·         Sprinkle with cracker crumbs and dot surface with 2 tablespoons butter, cut in small pieces.  Bake on middle rack for 30 minutes or until bubbling and nicely browned.  Serve piping hot. 

*Note:  I used a 10-inch cast-iron skillet to saute the onion, pepper, and corn.  I added the white sauce to the skillet, topped with cracker crumbs and butter, and cooked in this skillet rather than transferring to another baking dish.