Pulled BBQ Chicken

Pulled chicken is a favorite is our house. I found this recipe from Rachael Ray that we decided to try the other night. Yum!

Ingredients:

• 4 skinless, boneless chicken breast halves (about 2 pounds)
• Salt and pepper
• 1 onion, finely chopped
• 4 cloves garlic, finely chopped
• 1-1/3 cups barbecue sauce
• 1/2 cup apple cider vinegar
• Hot pepper sauce
• 6 kaiser or French rolls, split
• 6 ounces shredded Monterey Jack cheese (about 1-1/2 cups)

Directions:

1. Season the chicken with salt and pepper and place in a heavy pot with the onion, garlic and just enough water to cover (about 1-1/2 cups). Add the barbecue sauce, vinegar and a few drops hot sauce and bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 15 minutes. Remove the chicken from the sauce and shred with two forks.

   

2. Boil the sauce, skimming occasionally, until reduced by half, about 15 minutes. Season with salt and pepper. Add the shredded chicken and heat through. Spoon the mixture onto the rolls and top with the cheese.

Greek Pasta Salad

I heart pasta salad! I found this greek pasta salad from Robin Miller at Food Network. See my notes at the end after tasting the finished product.

Ingredients

• 12 ounces ditalini or other pasta
• 1/2 cup reduced-sodium chicken broth
  
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and ground black pepper
• 2 cups cooked cubed chicken (about 1 pound)
• 1 green bell pepper, seeded and diced
• 1/4 cup chopped fresh mint leaves
• 1/2 cup crumbled feta cheese
  

Directions

Cook pasta according to package directions.

In a small bowl, whisk together broth, oil, vinegar, Dijon mustard, thyme, salt and pepper to taste. Add diced chicken, green pepper, and mint.

Drain pasta and add to bowl with dressing and chicken. Toss to combine. Cover with plastic and refrigerate until ready to serve. Top with feta cheese just before serving.

*We felt like it needed more flavor, so we added more of the spices and added some chopped turkey pepperoni and kalamata olives.

Tyler Florence's Labor Day Potato Salad

My hubby came across Tyler Florence's potato salad recipe and had to try it. I've never been a fan of potato salad, but I wanted to taste it. Very good and I'm impressed!

Ingredients

• 2 pounds small Yukon gold potatoes
  
• 2 large eggs
• Kosher salt
  
• 1/2 bunch sliced scallions, white and green parts
• 2 tablespoons drained capers
• 2 cups mayo
  
• 1/4 cup Dijon mustard
• 1/4 cup finely chopped dill pickles with 1/4 cup juice, about 2 pickles
• 1/2 small red onion, chopped
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/2 bunch dill, chopped
• 1/2 lemon, juiced
• Freshly ground black pepper
• Extra-virgin olive oil, for drizzling

Directions

Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.

Reserve some scallion greens and capers for garnish. Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes. Peel the cool eggs and grate them into the bowl. Stick a fork into the potatoes and lift them 1 at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper. Drizzle with a little olive oil before serving.

Another rug done!

I made this one for my sister's new apartment. She had some old towels that matched her set, so I was able to use those and then found a few others that matched her bathroom colors.

If you want instructions on how to make one, see my previous post here.