Our solution is the slow cooker. Luckily, the condo here has one. But I think it might be worthwhile to stick one in the car if you don't think your vacation home has one. It's a little effort to pack, but gives you more time at the beach. And isn't that why you're there in the first place?
So here's what we made this week:
Crock Pot Shredded BBQ Chicken
4-5 Chicken breasts (fresh or frozen are fine)
12 oz BBQ sauce
1/2 c. Italian dressing
1/4 c. brown sugar
2 Tbsp Worcestershire
2-3 Tbsp dried minced onions
dash of Liquid Smoke--optional
Spray Crock Pot with Pam. Put chicken in and top with other ingredients. Cook 3-4 hours on high (6-8 on low). Shred chicken and return to pot. Sauce appears watery until you put the shredded chicken back in and then it thickens up.
My friend Meg sent this to me and I make it regularly. My husband is a BBQ snob and prefers to spend all weekend smoking a pig out in the driveway. But popping this in at 9 am for a quick meal at 5 has a LOT of value. And it's really tasty, too. We're cooking up some mac & cheese and slicing up a cantaloupe to go with it. I use this for "helping hands" meals, too.
1 to 2 tablespoons chipotle chili pepper powder
1 tablespoon vegetable oil
1 teaspoon salt
1 boneless pork loin roast (2 1/2 lb), trimmed of fat
1 poblano chile, chopped
1 jar (16 oz) Old El Paso® Thick 'n Chunky green chile salsa (I use 2 cans of salsa verde, which is cheaper)
Spray 4- to 5-quart slow cooker with cooking spray. In small bowl, mix chili pepper powder, oil and salt. Rub mixture over pork; place in cooker. Sprinkle with poblano chile. Pour salsa over top.
Cover; cook on Low heat setting 8 to 10 hours.
Remove pork from cooker; place on cutting board. Shred pork with 2 forks; return to cooker and mix well. (I shred it directly in the cooker).
Notes:
Use regular chili powder in place of chipotle chili pepper powder for less heat.
The poblano chile is triangle- or heart-shaped, about 2 1/2 to 3 inches across at its widest part and 4 to 5 inches long. It's dark green in color—sometimes almost black—and ranges from mild to hot in flavor.
We LOVE LOVE LOVE this recipe. Serve it with chips and salsa.
I omitted a few ingredients for ease of packing. For the chicken, I skipped the Worcestershire sauce because it wasn't easy to pack and I didn't need a lot. For the tacos, I didn't have a pepper so I skipped that. For both recipes, I brought a bottle of dressing, BBQ sauce, 2 cans of salsa verde, brown sugar (in a plastic bag) and the spices with me.
Cook it up in a plastic slow cooker liner and the clean up is a non-factor, giving you plenty of time to hit the beach after dinner!
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