Author: QuiltLady

SHREDDED BBQ CHICKEN SANDWICHES with COLESLAW & BBQ CHICKEN COBB SALAD

SHREDDED BBQ CHICKEN SANDWICHES with COLESLAW & BBQ CHICKEN COBB SALAD

BBQ Chicken COBB SaladCHICKEN RUB

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon sea salt

1/2 teaspoon white pepper

4 boneless, skinless chicken breasts

In a small bowl combine the paprika, salt, garlic and pepper.

Brush both sides of chicken lightly with oil.

Sprinkle with rub.

Grill chicken over direct heat 10-12 minutes, turning as necessary. Let chicken rests 5 minutes before shredding. Add barbeque sauce and mix well. Toast rolls. Pile chicken onto rolls and top with slaw.

SLAW

1/4 cup mayonnaise

1 tablespoon apple cider vinegar

1 teaspoon sugar

1/2 teaspoon sea salt

1/8 teaspoon white pepper

3 cups shredded coleslaw mix

In a large bowl whisk together the mayonnaise, vinegar, sugar salt and pepper.

Toss with cabbage mix.

1/2 cup BBQ sauce

HOMEMADE BBQ SAUCE

1 cup packed brown sugar

1/2 cup apple cider vinegar

1/4 cup molasses

1/4 cup honey

1/4 cup Worcestershire sauce

2 tablespoons dark rum

1 tablespoon liquid smoke

1 teaspoon white pepper

2 teaspoons garlic powder

2 1/2 cups Portland Ketchup

  • In a large saucepan combine all the ingredients except the ketchup.
  • Cook uncovered until sugar is dissolved and all ingredient are well blended.
  • Add ketchup and bring to a slow boil, stirring constantly.
  • Reduce heat and simmer uncovered, stirring often (about 30 minutes) until dark and thick.

The next day makes for a wonderful salad.

HOBO FOIL STEWS with BUTTER BBQ SAUCE

HOBO FOIL STEWS with BUTTER BBQ SAUCE

2 thick ground beef patties, I used Stater Brother’s bacon cheddar patties

1 Yukon potato, chunked

1 carrot, sliced

1 Mexican onion sliced thin

salt and pepper to taste

1 tablespoon butter per patty

  • Layer 2 pieces of heavy duty foil on top of each other.
  • Place the hamburger patty in the center.
  • Top with 1 tablespoon butter.
  • Spread BBQ sauce around the butter.
  • Top with sliced onions.
  • Spread onions and carrots evenly around the meat.
  • Fold the foil pieces up around the meat tightly.
  • Turn it over seam side down and then seal the 2nd piece of foil.
  • Turn them back over so they are meat side down.
  • Bring grill to a medium heat, around 225°.
  • Place foil packs on grill with lid shut for 10 minutes.
  • Turn packets over for 10 more minutes.
  • Serve in foil or slide out onto a plate.

HOMEMADE BBQ SAUCE

1 cup packed brown sugar

1/2 cup apple cider vinegar

1/4 cup molasses

1/4 cup honey

1/4 cup Worcestershire sauce

2 tablespoons dark rum

1 tablespoon liquid smoke

1 teaspoon white pepper

2 teaspoons garlic powder

2 1/2 cups Portland Ketchup

  • In a large saucepan combine all the ingredients except the ketchup.
  • Cook uncovered until sugar is dissolved and all ingredient are well blended.
  • Add ketchup and bring to a slow boil, stirring constantly.
  • Reduce heat and simmer uncovered, stirring often (about 30 minutes) until dark and thick.

HOBO FOIL STEWS with BUTTER BBQ SAUCE

HOBO FOIL STEWS with BUTTER BBQ SAUCE
2 thick ground beef patties, I used Stater Brother’s bacon cheddar patties
1 Yukon potato, chunked
1 carrot, sliced
1 Mexican onion sliced thin
salt and pepper to taste
1 tablespoon butter per patty

  • Layer 2 pieces of heavy duty foil on top of each other.
  • Place the hamburger patty in the center.
  • Top with 1 tablespoon butter.
  • Spread BBQ sauce around the butter.
  • Top with sliced onions.  
  • Spread onions and carrots evenly around the meat.
  • Fold the foil pieces up around the meat tightly.
  • Turn it over seam side down and then seal the 2nd piece of foil.
  • Turn them back over so they are meat side down.
  • Bring grill to a medium heat, around 225°.
  • Place foil packs on grill with lid shut for 10 minutes.
  • Turn packets over for 10 more minutes.
  • Serve in foil or slide out onto a plate.

HOMEMADE BBQ SAUCE
1 cup packed brown sugar
1/2 cup apple cider vinegar
1/4 cup molasses
1/4 cup honey
1/4 cup Worcestershire sauce
2 tablespoons dark rum
1 tablespoon liquid smoke
1 teaspoon white pepper
2 teaspoons garlic powder
2 1/2 cups Portland Ketchup

  • In a large saucepan combine all the ingredients except the ketchup. 
  • Cook uncovered until sugar is dissolved and all ingredient are well blended. 
  • Add ketchup and bring to a slow boil, stirring constantly. 
  • Reduce heat and simmer uncovered, stirring often (about 30 minutes) until dark and thick.

PINK, NO, REALLY I MADE A PINK QUILT!

Just as I’m starting to get back into a good routine and maybe even getting a little caught up the time has come for my last surgery.  YEP, you heard me right “LAST”, well as far as I’m concerned.  It’s been a very long 2 1/2 years with all sorts of medical issues, but at last I pray the time has come that this WILL BE the LAST surgery in my life.  I should be only down completely a couple days, but then I’ll be back – on the computer at least.


In the meantime this is for my friend Dawna over at Stitches from the Tub.  Proof that I have finally made a pink quilt.  I see you all in a few days.

A LITTLE THIS & A LITTLE THAT

Just as I’m starting to get back into a good routine and maybe even getting a little caught up the time has come for my last surgery.  YEP, you heard me right “LAST”, well as far as I’m concerned.  It’s been a very long 2 1/2 years with all sorts of medical issues, but at last I pray the time has come that this WILL BE the LAST surgery in my life.  I should be only down completely a couple days, but then I’ll be back – on the computer at least.

In the meantime this is for my friend Dawna over at Stitches from the Tub.  Proof that I have finally made a pink quilt.  I see you all in a few days.

WEEKLY MENU

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

 DATE BREAKFAST LUNCH DINNER
MONDAY 8/19 YOGURT SANDWICHES SHREDDED CHICKEN ROLLS
TUESDAY 8/20 TOAST LEFTOVERS C.O.R.N
WEDNESDAY 8/21 YOGURT SOUP SPARKLER CHICKEN
THURSDAY 8/22 FRUIT CHEESE & FRUIT CHICKEN TOMATO SPINACH SALAD w/ LEMON BASIL VINAIGRETTE
FRIDAY 8/23 OATMEAL OUT FRENCH ONION CHICKEN
SATURDAY 8/24 GERMAN PANCAKE SLOPPY JOES BRAISED BEEF BRISKET COWBOY DIPS
SUNDAY 8/25 ROASTED RED PEPPER STRATAS CRAB PUFFS PEANUT PORK & NOODLES SALAD

INSTA-CATCH-UP WEEK 2

MARTHA over at SEASIDE SIMPLICITY is still LOL trying to get me to perfect my cell phone photos.  The joke will be on her before it is all over.  Love my digital cameras, but my phone is a so-so tool at best for me mainly because of quality.  But here it goes again.

 

I still didn’t do many pictures this week, but hope to do better next week yet.
  • First up we have me beating the pants off Skip right out of the gate at bowling which leads to that perfect sassy attitude post on FB.
  • Due to the brick short of a load maintenance man we had to replace several plants when he installed the new sprinkler timer box and set it to run for 7 minutes at 3PM in the middle of the desert and the plants weren’t getting enough to drink.  I’ve since adjusted the time to run to after dusk and first thing in the morning.  The flowers were pictures for color I liked to take with me to Home Depot when I bought the new plants.
  • The VA and kindle picture speak volumes for a simple equation- VA = heavy wait times.
  • The burger was lunch out after the VA and the tool was something hubs saw and wanted added to his Christmas list.

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LEMON GARLIC SHRIMP SCAMPI

LEMON GARLIC SHRIMP SCAMP
1 tablespoon safflower oil
16 large shrimp, peeled and deveined
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 cup white wine
4 tablespoons butter
Juice of 1 lemon
salt and pepper to taste
pasta, prepared al dente

  • Heat oil over medium high heat.
  • Add shrimp and brown on both sides.
  • Add garlic and pepper flakes, cooking until fragrant.
  • Remove shrimp to drain on paper towels.
  • Add butter and melt.
  • Add wine and bring to a simmer, cooking 5 minutes or until thickened.
  • Add shrimp, lemon juice and seasoning, tossing to coat shrimp.
  • Toss with prepared pasta.
  • Serve immediately.

SHREDDED CHICKEN ROLLS

SHREDDED CHICKEN VEGETABLE EGG ROLLS

2 cups finely chopped cooked chicken or pork pieces (cheat and use a rotisserie chicken)

1 medium Vidalia onion, finely chopped

1 large stalk celery, finely chopped

1 large carrot, finely chopped

1 tablespoon minced garlic, jar

1 tablespoon sugar

1 teaspoon sea salt

1 teaspoon pepper

1 tablespoon sesame oil

4 tablespoons canola oil

egg roll wrappers (I use Melissa’s)

  • Heat skillet with 2 tablespoons of oil. Add onion, garlic, celery and carrots, Saute’ until tender.
  • Drain, retaining oil.
  • In a large mixing bowl toss meat pieces with sesame oil, sugar, salt and pepper. Add vegetables and blend well.
  • Cool 5-10 minutes.
  • Fill center of each wrapper with 2 tablespoons of filling.
  • Fold 1st corner towards the center. Then fold each edge towards the center. With a pastry brush wet the exposed triangle of dough and roll the bulk onto it.
  • Add oil back into pan and add the additional 2 tablespoons and bring to medium heat.
  • Cook egg rolls on all 4 sides until golden.

RASPBERRY PINEAPPLE DIPPING SAUCE

1/2 cup raspberry jam

2 tablespoons crushed pineapple, drained

2 tablespoons honey

2 tablespoons soy sauce

  • Heat jam in microwave for 20 seconds to warm and thin.
  • Whisk in honey and soy sauce.
  • Set aside.

ARE YOU READY FOR SOME FOOTBALL? TAILGATING TIME

WOW we’re already into week 2 of preseason football.

I know not everyone enjoys football, but who can resist a good football food buffet? It’s time to start thinking about tailgating treats, appetizers, chips and dips, wings, and all the other yummy party things!

We are big football fans here. The games are always party times even if it’s just the family. Having a game day buffet just makes it more festive!
I remember when I was a kid. My dad was a big LOS ANGELES RAMS fan. We always watched the games together and I was responsible for keeping the game food fun. I loved spending the day with my dad and it was always so much fun.
So how about we get this party started?! Come join us.  Link up all your favorite tailgating goodies throughout the entire 2013-14 football season! I will repost the linky on or around the first of each month as a reminder.

ARE YOU READY FOR SOME FOOTBALL?

WOW we’re already into week 2 of preseason football.

I know not everyone enjoys football, but who can resist a good football food buffet? It’s time to start thinking about tailgating treats, appetizers, chips and dips, wings, and all the other yummy party things!

We are big football fans here. The games are always party times even if it’s just the family. Having a game day buffet just makes it more festive!
I remember when I was a kid. My dad was a big LOS ANGELES RAMS fan. We always watched the games together and I was responsible for keeping the game food fun. I loved spending the day with my dad and it was always so much fun.
So how about we get this party started?! Come join us.  Link up all your favorite tailgating goodies throughout the entire 2013-14 football season! I will repost the linky on or around the first of each month as a reminder.

 

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