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Thursday, February 9, 2012

BBQ in February, Like Christmas in July!

Living in Arizona means that we have the good fortune of being able to barbecue just about anytime we want. Unless, of course, you just don't want to or you have to work all day and barbecuing in the dark isn't that appealing. Here is my working mom's answer to craving barbecue food on a weeknight:  I used my handy dandy crockpot and little forethought to make Barbecue Chicken Sliders and Potato Salad. 

For the potato salad, I boiled the potatoes and eggs the night before and stored them in the refrigerator until I was ready to make the potato salad the next day.  Note: boil the potatoes with the skin on. If you peel them before boiling them, they get this weird tough outer layer on them, much like the skin and need to be peeled anyways.  Boiling potatoes with the skin on makes for a much nicer textured potato.

Without further ado, here is my weeknight barbecue meal:

Barbecue Chicken Sliders

2lbs boneless, skinless chicken breasts
1 bottle barbecue sauce (I like KC Masterpiece Original)
1 splash Liquid Smoke
1 cup sour cream (I prefer Daisy)
Hawaiian rolls

Mix the barbecue sauce and the splash of Liquid Smoke in a crockpot (4 qt or above will be fine). Add the chicken breasts and spoon sauce on top of the chicken. Cook on HIGH for 5 hours or LOW for 8 hours. Remove chicken, shred it and return it back to the crockpot. Mix the shredded chicken and the barbecue sauce. Add the sour cream and mix well. Serve on Hawaiian rolls and enjoy. Makes approximately 12 sliders.

Amy's Potato Salad

9 potatoes, about the size of your palm
3 large eggs
1/3 cup dill relish
3/4 cup mayonnaise
3 tbls spicy mustard

Boil potatoes until tender and eggs until hard.  Refrigerate boiled potatoes and eggs until chilled.  Peel the potatoes and eggs and cut into bite-size chunks.  Mix the potatoes, eggs, relish, mayonnaise and mustard together and chill until ready to serve.  Serves 8-10.

I hope you enjoy this meal as much as my family did!

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