BBQ Pulled Chicken Sandwiches

These were a hit.  We had them tonight when the missionaries came over.

1 small yellow onion, thinly sliced into half moons
2 lbs. boneless, skinless chicken breast, fresh or frozen *
1 c. Ketchup
2 TB. apple cidar vinegar  (I used: 2 TB. red wine vinegar and 1 TB. water)
1 TB. Dijon mustard (I used: plain yellow mustard)
2 TB. molasses
1 tsp. onion powder
1 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. Tabasco sauce
1/2 tsp. salt
Whole wheat buns, rolls or on the French Bread rolls.

Place the onions on the bottom of a slow cooker.  Place chicken on top. 
In a medium bowl, mix ketchup, vinegar, mustard, molasses, onion powder, cumin, garlic powder , Tabasco and salt.
Pour over the chicken.  Cover and cook on low until chicken is fork-tender and the **sauce has thickened slightly (Abt. 5-6 hours).

Remove chicken and shred meat.  Return it back to slow cooker, mixing with sauce.  Serve the chicken hot on rolls.


*I used a bunch of frozen chicken tenderloins. 
**I noticed that the sauce didn't thicken much, until I had shredded the chicken.

Asian BBQ Chicken

1/4 cup packed brown sugar
1/4 cup soy sauce
1 TB. fresh lime juice (i used bottled lime juice)
1/2 tsp. crushed red pepper
1/4 tsp curry powder
3 garlic cloves, minced

8 (6oz) chicken thighs, skinned **
Cooking spray


-Combine first 6 ingredients in a large zip-top plastic bag; add chicken. Seal and marinate in fridge for 4 hours or overnight.
-Get the grill started
-Remove chicken from bag, KEEP the marinade. Place the marinade in a small saucepan. Bring to a boil; cook 1 minute.
-Use cooking spray to coat the grill. Cook chicken for 20 minutes or until done. (The tenderloins we MUCH quicker!)
Option 1:
-Turn and baste the chicken frequently with the cooked marinade.
Option 2:
-We served this with rice and put the reserved marinade over it.

If you choose to do BOTH option 1 and 2, make sure that you don't use sauce that has touched raw chicken.


**I used chicken breast tenderloins and they cooked faster and were really good!

Chopper Salad

Use a food chopper! Honestly. We tried cutting all the ingredients, but it gets old. Trust me.

Head of cauliflower
Head of brocolli
1/2 red onion (or less)
1/2 cup cheddar cheese, shredded
1 lb. cooked bacon, crumbled

Chop and mix.

Dressing:
1/2 c. mayo
1/4 c. sugar
3 T. red wine vinegar

Mix well.

Extra tidbit:
This tastes so good at a bbq. Grilled chicken, corn on the cob, etc. YUM. Sometimes I feel like there isn't enough of the dressing, so let it chill in the fridge. Also, we buy our bacon pre-cooked and crumbled and it makes things easier!