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Archive for May, 2010

Pulled Chicken Sandwiches

Thursday, May 20th, 2010

I tried this recipe for barbecued pulled chicken sandwiches a few years ago, and since then, I’ve made it at least once a year.  I’m at a loss for words trying to describe this recipe, so I’ll just say that I think this recipe is delicious and leave it alone.

Barbecued Pulled Chicken (adapted from Cook’s Illustrated 2005)

For the Chicken:

1 lb boneless, skinless chicken breasts

2 lb boneless, skinless chicken thighs

Rub with Love, Pork Rub

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Coat the chicken breasts and thighs with the Pork Rub, and cook over a hot charcoal grill.  The chicken breasts took about 4 minutes per side, while the chicken thighs took about 2 minutes per side.  We cooked the chicken while cooking a few other things on the grill and let the chicken cool overnight.  This is in no way necessary, and the chicken just needs to be cooled enough so it can easily be handled.

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For the sauce:

1 large onion, diced

1/4 cup water

1 1/2 cups ketchup

1 1/2 cups apple juice

3 tbsp Worchestershire sauce

3 tbsp dijon mustard

1/4 cup molasses


4 tbsp apple cider vinegar

1 tbsp vegetable oil

4 garlic cloves

1 1/2 tbsp chile caribe

1 tsp cayenne

Process onion and water in food processor until pureed, about 30 seconds.  Whisk the onion and water mixture with the ketchup, apple juice, Worchestershire, mustard, molasses, pepper and cider vinegar in a medium bowl.

In a large saucepan over medium heat, heat the oil, and add the garlic, chile caribe, and cayenne.  Cook for about 30 seconds, and add the ketchup mixture.  Bring the sauce to a boil, and reduce the heat to low.  Simmer, uncovered, until the flavors combine, about 15 minutes.  Transfer about 2 cups of the sauce to a bowl.

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While the sauce is cooking, shred the chicken breasts and thighs, removing any excess fat in the process.  Place the smaller chicken pieces (or about 1/2 the shredded chicken) in a food processor and pulse until coarsely chopped, about 5 1-second pulses.

Mix the pulsed chicken and the shredded chicken into  the saucepan and cook until heated through, about 10 minutes.

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Then, make sandwiches with the chicken mixture, serving the remaining barbecue sauce as a dipping sauce.  I used about 1/3 cup of the chicken mixture for each sandwich.

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I served the sandwiches with corn on the cob and roasted potato salad.


Broccoli Cheddar Frittata

Wednesday, May 19th, 2010

I am a big fan of breakfast foods, and for as long as I can remember, my favorite breakfast choice has been eggs.  In fact, one of the earliest stories I have heard about myself involved eggs:  I was about 18 months old eating scrambled eggs in my high chair.  When I decided I was done, I started moving my hands from side to side, clearing the space in front of me.  I thought I was being helpful, but really, I was throwing egg all over the kitchen.

Though I still enjoy my eggs, I try not to throw them around the kitchen when I’m done.  The following is one of my favorite quick and easy breakfast recipes.  I usually make this over the weekend and send any remaining leftovers as breakfast at work for my husband and myself.  The leftovers reheat really well in the microwave.

Broccoli and Cheddar Frittata (adapted from Ellie Krieger’s The Food You Crave)

8 eggs (the original recipe calls for 4 eggs and 4 egg whites.  I’ve tried 6 eggs and 2 egg whites, and this last time, I used 8 whole eggs.  All turned out well)

2 tbsp water

2 tsp olive oil

1 small red onion, cut in half and then sliced thinly

2 cups chopped broccoli

salt and pepper

3 oz shredded cheddar cheese

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Heat the broiler.  I used the low setting on my broiler.

Combine the eggs and water in a medium bowl.  Season with salt and pepper.

In an ovenproof skillet, heat the oil over medium heat.  Add the onion and cook for about a minute.  Add the broccoli and cook for another 4 minutes.  (I had not previously cooked the broccoli, so this is the method I used.  The original recipe suggests 3 minutes for the onion, followed by another two minutes once the uncooked broccoli is added.)

Pour the egg mixture over the vegetables, covering them as evenly as possible.

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Cook until the egg mixture sets around the edges, about 8 minutes.  Sprinkle with the cheese.

Place the skillet under the broiler until the surface has set.  The top should be golden brown, about 3 minutes.

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Cut the frittata into wedges and serve!

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