Cherry-Chicken Salad Croissants

Taste of Home Magazine, September 2008
www.tasteofhome.com

I used whole wheat rolls but it is way better if you use croissants.

2 1/2 cups cubed cooked chicken breast
2/3 cup dried cherries
1/3 cup chopped celery
1/3 cup chopped tart apple
1/3 cup chopped pecans, toasted (I used toasted slivered almonds)
1/2 cup mayonnaise
4 teaspoons buttermilk
1/2 teaspoon salt
1/8 teaspoon pepper
7 croissants, split

In a large bowl, combine the chicken, cherries, celery, apple and pecans. In another bowl, combine the mayonnaise, buttermilk, salt and pepper; add to chicken mixture and mix well. Spoon 1/2 cup chicken salad onto each croissant.

Yield: 7 servings

El Italiano Sandwich

I came up with this recipe one night that I did not feel like cooking and had some smoked sausage in the fridge and some whole wheat bolillos.

14 oz smoked sausage, cut into 1/2-inch slices
1/2 big red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
1/2 yellow onion, sliced
2 tablespoons olive oil
1 can (8 oz) tomato sauce
1/2 teaspoon dried oregano
Shredded Pizza cheese to taste
Salt and freshly ground black pepper
6 whole wheat bolillos or hoagies

In a big skillet, heat up 1 tablespoon oil and cook the sliced sausage on both sides until lightly browned. Remove to a plate and add the remaining tablespoon of oil to the skillet and cook the peppers and onion for about 2 minutes. Put the sausage back in the skillet and add the tomato sauce, oregano and season with salt and black pepper. Mix well and cook for about 2-4 minutes. Add the cheese and cover with a lid, just to melt the cheese.

Divide the sausage mix evenly among the 6 pieces of bread. Serve immediately.

Makes 6 sandwiches.

Basil Mayonnaise Spread for Sandwiches

This recipe was in one of the issues of Paula Deen's Magazine.

1/4 cup Mayonnaise (I used Light or Reduced-Fat)
2 tablespooons chopped fresh basil
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon salt (I sed half of that)

Mix and refrigerate until use.

  

The Best Sloppy Joes

www.melskitchencafe.com




2 tablespoons vegetable oil
2 1/2 lbs ground beef
2 medium onions roughly chopped
2 tablespoons tomato paste
2/3 cup BBQ sauce (We like Famous Dave's Sweet and Zesty)
1/2 cup ketchup
1/4 cup Worcestershire sauce
1/4 cup soy sauce
Freshly ground black pepper
8-12 potato rolls

Preheat oven to 300 degrees.

Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Add the beef and cook, stirring and breaking up the meat, until it is finely crumbled, the liquid boils off and the meat begins to brown, about 10 minutes. Drain the grease of the meat and onions. Stir in the tomato paste, and keep stirring until the meat is coated.

Add the BBQ sauce, Worcestershire sauce, ketchup, soy sauce and pepper and bring to a boil. Cook until the sauce is slightly thickened about 4-5 minutes. You can make the Sloppy Joe meat up to 2 days in advanced and reheat it over low heat or in the microwave.

Wrap the rolls in aluminum foil and warm in the oven for about 10 minutes.

Serve the Sloppy Joes hot with the warm rolls.

Note: This meat can be frozen. Freeze the Sloppy Joe meat in a freezer-safe container and then thaw it in the refrigerator prior to serving. Reheat on medium-low heat in a saucepan on the stove.

Carolina Shredded Chicken

Family Circle Magazine, June 2010
www.familycircle.com

Chicken

6-8 bone-in chicken thighs, skin removed (about 2 pounds)
1/2 teaspoon seasoned salt
1/4 teaspoon paprika

Sauce

1 tablespoon vegetable oil
1 small onion, diced
2/3 cup vinegar
1/2 cup ketchup
1/4 cup packed light brown sugar
1 tablespoon spicy brown mustard (I use regular yellow mustard)
6-8 sandwich buns

Heat gas grill to medium-igh or charcoal grill to medium-hot coals.

Chicken: Sprinkle on all sides with seasoned salt and paprika, When grill is ready, place chicken on grill grate. Cook turning once, for 18 minutes or until thigh registers 180 degrees on an instant thermometer.

Meanwhile, prepare Sauce: Heat oil in a medium-size saucepan over medium heat. Add onion and cook 5 minutes. Stir in the remaining sauce ingredients. Bring to a boil, then reduce heat and simmer 5 minutes.

Remove chicken from the grill and allow to cool slightly. With two forks or your hands, shred meat from bones. Add shredded chicken to sauce and heat through. Divide chicken evenly among sandwich buns, a heaping 1/3 cup on each. Serve with coleslaw if desired.

Makes 6-8 sandwiches

BBQ Pork in Slow-Cooker (for sandwiches)

1 (5-7 lb) bone-in Pork Shoulder Blade or Boston Butt
1 1/2 tablespoons BBQ Rub
16 oz bottle BBQ Sauce
2 -4 tablespoons honey
1 medium onion, chopped

Season the pork with the rub and  refrigerate overnight.

Place the pork in the bottom of a slow-cooker. Add the onions, BBQ Sauce and honey. Cover and cook on LOW for 8 hours.

Shred the pork using two forks. Remove some of the fat and liquid if desired.

Using a slotted spoon, serve over hamburgers buns.