This bbq chicken recipe is for a crowd. It probably feeds about 12 easily. I cook it up even if I'm not feeding that many and I freeze it for up to 2 months.
Shredded BBQ Chicken with White Sauce
2 tablespoonsbrown sugar
2 large cloves garlic, chopped 2 teaspoons salt 1 teaspoon black pepper 8 chicken on the bone or skinless breasts 2 tablespoons veggie oil or coconut oil 1/2 cup finely chopped yellow or white onion 3/4 cup ketchup 2 tablespoons prepared mustard 2 tablespoons white wine vinegar 2 teaspoons worcestershire sauce 1-2 tablespoons liquid smoke
White BBQ Sauce 1 1/2 cups mayonnaise 1/4 cup water 1/4 cup white wine vinegar 1 tablespoon coarsely ground pepper 1 tablespoon Creole mustard 1 teaspoon salt 1 teaspoon sugar 2 garlic cloves, minced 2 teaspoons prepared horseradish Put everything in a mason jar and shake
Drop your chicken into a crockpot. Combine all listed ingredients and pour over chicken. Cook on low for 6 hours or 3 on high. Pull the chicken out when fully cooked and let it cool before shredding. There are a couple ways to shred the chicken. Use your electric beaters inside the crockpot or high walled mixing bowl or you can use my preferred method which is using shredding claws. Amazon has them for $12 Worthit!
Peanut Crunch Salad 6 ounces spaghetti (I used a gluten free brown rice pasta) 1 tablespoon olive oil 1/4 cup cabbage, shredded 1/4 cup carrots, julienne 1/2 cup frozen and thawed edamame 1 garlic clove, minced 1 tablespoon creamy peanut butter 4 tablespoons low sodium soy sauce (gluten free tamari) 1 teaspoon sesame oil 1/8 teaspoon sesame seeds 1 lime squeezed 1 tsp-1 1/2 tsp honey/agave 2 tablespoons green onions, sliced Slice up some crunchy cucumbers and add crushed peanuts, and sriracha for a little spice Boil pasta until al-dente. Meanwhile in a large skillet heat oil and add cabbage and carrots. Saute for 3-4 minutes until tender. Toss in edamame and garlic. Cook for 1 minute. In a separate container, combine peanut butter, sesame oil, honey, green onions, and lime. Stir in peanut butter, soy sauce and sesame oil. Add in cooked noodles and toss to coat. Sprinkle with sesame seeds, extra green onions and crushed peanuts if desired. You can add a little sriracha if you want a kick. Serve with grilled chicken or sliced skirt steak. Serve immediately. Purple Cabbage and Carrot 1 small purple cabbage, thinly sliced
2 large carrots, shredded For the dressing:
1/2 cup rice wine vinegar
2 tbsp soy sauce (tamari is gf)
2 tbsp sesame oil
1 clove garlic, finely chopped
1/2 cup mixture parsley and cilantro, coarsely chopped Shred cabbage and carrot and sprinkle with a pinch of salt. Let it sit for a few minutes and then drain the liquid. Mix the dressing components and then dress the cabbage mixture. Keep cold. Asian Chicken Skewers with Mustard Dipping Sauce 1 pound boneless skinless chicken breast, cut into thin strips 3 Tablespoons vegetable oil 2 cloves garlic, minced or crushed 1 tsp sesame oil 1/2 teaspoon curry powder 1 Tablespoon brown sugar 2 teaspoon distilled white vinegar fresh cracked black pepper to taste cilantro for garnish, minced about 12-15 medium sized bamboo skewers (soak the skewers for about 20 minutes before grilling so that they don't burn) Marinate your chicken for a couple of hours and skewer the strips of chicken. Grill on medium/high until browned and cooked through. Garnish with cilantro. Mustard Dipping Sauce
2 Tablespoons of Dijon Mustard
1 Tablespoon Hot Chinese Mustard
1 1/2 Tablespoons of Honey
Asian Coconut Candies 5 1/2 cups unsweetened coconut 1 1/2 cups sugar 2/3 cup water Mix the sugar and water together. Heat and bring to the boil.
Boil the water off to a thick sugar syrup.
Add the shredded coconut, lower the heat and stir until all the liquid has gone.
Let them cool a little, taking two teaspoons take out ball shaped lumps on the mixture and let them cool on a drying try.
6 medium vine-ripe or heirloom tomatoes, sliced 1-inch thick Canola oil Kosher salt 4 teaspoons fresh lemon juice (from 1 lemon) 2 teaspoons horseradish 2 teaspoons Worcestershire sauce 1/2 teaspoon freshly ground black pepper 1/2 fresh poblano or ancho chili
Preheat grill or
grill pan to high heat. Toss tomatoes with 2 tablespoons canola oil to
coat; sprinkle with salt. Brush grill grates with some oil. Grill
tomatoes until charred on both sides and softened, carefully flipping
with metal spatula halfway through, 12 to 15 minutes total. Transfer to
bowl to cool. Coarsely chop tomatoes, reserving any
juices. Transfer to serving bowl. Add lemon juice, horseradish,
Worcestershire, black pepper, chili and 1/4 teaspoon salt. Mash
together gently to combine using fork, muddler, or pestle. Serve
immediately, or refrigerate from 1 hour up to overnight. Let come to
room temperature before serving. Green Salsa 2 large, 3 medium, or 6 small tomatillos, husked 4 cloves garlic, skin on 1 jalapeno pepper (more or less, depending on preference and heat level) 1 shallot, peeled 1/2 Reed avocado or 1 Hass avocado, pitted and scooped Juice of 2 limes 1 bunch cilantro 1/2 teaspoon ground cumin 1/2 teaspoon kosher salt
Put a small skillet over medium high heat. Without using any oil, add the tomatillos,
garlic, jalapeno and shallot and dry roast, turning occasionally, until
there are many black spots on the vegetables, about 5 minutes. Put the tomatillos and shallot in your blender jar. Peel the garlic
and add it to the blender. Halve, seed, and stem the jalapeno and add it
to the blender. Add the avocado, lime juice, cilantro, cumin, and salt. Process on
high speed until smooth. Taste and adjust seasoning – it may need more
lime juice or salt. If it needs more heat, judiciously add cayenne or
any chili powder you prefer.
Pineapple & Tomatillo Salsa
1 3/4 cups fresh pineapple chunks 4 small tomatillos, peeled and halved 3 green onions, ends removed and cut in half lengthwise 1 clove garlic, thinly sliced 1 jalapeno, seeded and coarsely chopped 1 handful cilantro 1 teaspoon Kosher salt 1 to 2 tablespoons agave nectar
Chile de arbol powder or Cayenne powder
Heat a small skillet over medium-high heat. Put the tomatillos and
green onions in (with no oil) and cook, turning occasionally, until they
start to darken in spots, about 5 minutes. Put the pineapple, tomatillos, green onions, garlic,
jalapeno, cilantro, salt, agave nectar, and a pinch of chile de arbol in
a mini-food processor. Process until it forms a coarse puree. Taste and
adjust seasoning. Serve at room temperature for best flavor. This salsa
will keep for at least 3 days in the refrigerator.
source:herbivoracious Orange Salsa 4 tomatillos, husked, cleaned and halved 2 teaspoons fresh lemon or lime juice 1 1/2 teaspoons honey 1 medium navel orange, peeled cut into bite-size pieces 1 medium jalapeno chili, cored, seeded and minced 1 scallion, green part only, chopped 1/16 teaspoon salt (a pinch) 1 tablespoon chopped fresh cilantro Place halved tomatillos, cut side down, on a rimmed baking sheet lined
with aluminum foil. Place in broiler and cook until tomatillos are
charred and fully softened, about 5 minutes. Transfer to a workbowl of a
food processor fitted with steel blade. Add fresh tomatillos and pulse
until finely chopped, 10 to 12 short pulses. Transfer to a medium bowl. To make salsa, combine blended tomatillos, lemon juice and honey in a small bowl. Stir well.
Add orange, chili, scallion, salt and cilantro. Stir gently but well. source:serious eats
½ pound roasted red peppers ¼ cup blanched whole almonds 1 garlic clove 1 tablespoon sherry or red wine vinegar ¼ – ½ cup olive oil ½ teaspoon salt 1/4 teaspoon red pepper flakes 1. In a small food processor, pulse the peppers, nuts, and garlic until finely chopped. Add the vinegar and puree. 2. Stream in the olive oil and puree until smooth. Season with the salt and red pepper. Give it one more pulse. - See more at: http://feedmephoebe.com/2012/10/the-simplest-romesco-sauce/#sthash.ZjiyRUNQ.dpuf
Easy Pickled Onions 2 medium red onions, halved and thinly sliced 2 cinnamon sticks 6 whole cloves Pinch crushed red pepper flakes 1 cup apple cider vinegar 1/2 cup freshly squeezed lime juice 1/4 to 1/2 cup sugar 1 tablespoon kosher salt Add sliced onions
to a medium bowl. Pour enough boiling water over onions so that they are
covered. Count to 10 then drain. Add onions to glass jars or a bowl. Toast cinnamon, cloves and the red pepper flakes in a small saucepan over medium heat until fragrant, 3 to 5 minutes. Whisk
in vinegar, lime juice, a 1/4 cup of the sugar and salt. Bring to a
simmer and cook until sugar and salt have dissolved, 1 to 2 minutes.
Taste for sweetness then add more sugar as needed. Pour brine over
onions. Onion Recipe comes from Inspiredtaste.com This next recipe comes from allrecipes.com. It's really tasty.
Portobello Orzo with Walnuts
1/3 cupchopped walnuts or pecans
3 tbsp olive oil/coconut oil
1 small yellow onion chopped
1 clove garlic
1lb portobello or baby crimini mushrooms, sliced
4 cups chicken broth
2 cups uncooked orzo pasta (If gluten free, use a quinoa or brown rice pasta)
Parmesan cheese
Parsley chopped
salt and pepper to taste
In a dry pan, toast your walnuts until they smell nutty. Remove and set aside. Warm 1 tbsp of oil in the pan and saute mushrooms seasoned with salt and pepper. Remove mushrooms from pan and set aside with the accumulated juices. Add onion to pan with remaining oil and saute, add garlic and let it cook until it smells aromatic. Add orzo pasta, coat with oil and onion. Add stock, seasoning with salt and pepper and put a lid on to continue simmering for about 15 minutes. When the broth looks mostly cooked, add in walnuts, mushrooms and sprinkle in fresh shaved Parmesan cheese and a sprinkle of parsley.
½ pound roasted red peppers ¼ cup blanched whole almonds 1 garlic clove 1 tablespoon sherry or red wine vinegar ¼ – ½ cup olive oil ½ teaspoon salt 1/4 teaspoon red pepper flakes 1. In a small food processor, pulse the peppers, nuts, and garlic until finely chopped. Add the vinegar and puree. 2. Stream in the olive oil and puree until smooth. Season with the salt and red pepper. Give it one more pulse. - See more at: http://feedmephoebe.com/2012/10/the-simplest-romesco-sauce/#sthash.ZjiyRUNQ.dpuf
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