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Slow-Cooker Pulled Chicken Sandwiches

01 Jan

Brought to us by Jessica

4 skinless, boneless chicken breast halves
Salt and pepper
1 onion, finely chopped
4 cloves garlic, finely chopped
1 1/3 cups barbecue sauce
½ cup apple cider vinegar
Sriracha hot sauce
French or Kaiser rolls
Monterrey Jack cheese

Place thawed chicken breasts in bottom of slow cooker and sprinkle with salt and pepper.  Next, sprinkle chopped onion and garlic on top of chicken.  Slowly pour barbecue sauce over top of onions/garlic/chicken being sure not to “wash” onion/garlic off of chicken.  Mix together apple cider vinegar and 2 – 3 drops of hot sauce, then slowly pour mixture over all ingredients in slow cooker.

Allow mixture to cook on low for 6 hours, or until chicken is cooked through.  Remove cooked chicken breasts from slow cooker/sauce (keep sauce in cooker and keep cooker on low) and using two forks, shred (pull) the chicken apart.  Once all chicken is shredded, place back into sauce/cooker and allow to cook for an additional 20 – 30 minutes.

To serve, spoon chicken mixture onto the rolls and top with shredded cheese.

Makes 8 Sandwiches

 
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Posted in Main Dishes, Tailgate

 

Kicked Up Deviled Eggs

01 Jan

Brought to  us by Jeanette

8 hard boiled eggs, peeled and cut in 1/2lengthwise, yolks removed and reserved separately
1/4 cup mayonnaise, preferably homemade
1 tablespoon extra-virgin olive oil
2 tablespoons chopped black or green olives
1 tablespoon minced red onion
1 tablespoon chopped pimento, plus thin strips for garnish, if desired
2 teaspoons minced parsley
1 teaspoon nonpareil capers, drained
1/2 teaspoon white wine vinegar
1/4 teaspoon salt
1/4 teaspoon hot paprika, plus more for sprinkling on top for garnish
3 tablespoons drained and flaked light tuna packed in olive oil, preferably Italian

In a small mixing bowl mash the egg yolks with the back of a fork. Add the mayonnaise and olive oil and mix until smooth. Add the olives, onion, pimento, parsley, capers, vinegar, salt and hot paprika and mix well to combine. Add the flaked tuna and fold gently to combine, trying to keep the tuna flakes intact. Taste and adjust the seasoning if necessary. Using a small spoon, divide the filling evenly among the wells of the cooked egg whites and garnish the top of each filled egg with 1 or 2 small strips of pimento, if desired. Sprinkle lightly with paprika. Serve immediately or refrigerate, covered with plastic wrap, for up to overnight before serving.

(Note: if refrigerating overnight, sprinkle with the paprika just before serving.)

Jeanette notes:  I made 1 1/2 times this recipe, but I doubled the ingredients from the olives down on the list (as some commenters suggested).  I also used Julia Child’s method for the perfect hard boiled egg.

Source: FoodNetwork.com

 
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Posted in Appetizers, Tailgate

 

Mexican Cornbread

01 Jan

Brought to us by Greg

1-1/2 cups melted butter
6 eggs
1 15oz can cream corn
1 4.5 oz can green chiles
½ red bell pepper, diced
1 cup grated jack cheese
1 cup grated cheddar cheese
1-1/2 cups all purpose flour
1-1/2 cups yellow corn meal
1 cup white sugar
2 tbsp baking powder
1 tbsp salt

Preheat oven to 300 deg F, grease 9 x 13” glass dish.

Mix all the wet stuff in a bowl, mix all the dry stuff in another bowl. Mix the two bowls together and pour it into the pan.

Bake an hour, maybe a little longer (15 min extra) until it’s dry inside

Serves 10

 
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Posted in Bread, Tailgate

 
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