Monday, April 29, 2013

Bring On The Heat! BBQ'd Buffalo Chicken Sandwich

Oh lordy lordy, where is our summer?
Wait, I'd just settle for spring!  I don't know how your weather has been in the past few weeks but I thought we were all concerned about global warming?  BRING ON THE WARMING.
Actually, the heat scares me a little this year since I'll be ohhhh Fatty Mc Fatster all pregnant and ready to give birth in August.  Thank goodness for air con right?

While we are still far from being seasonal (our tree JUST started budding) we did have a couple days this past week where it was remotely enjoyable to stand outside long enough to BBQ and not have to either grab an umbrella or a parka.
So, like any normal person, I opted to grill!

We buy our chicken in bulk, I always portion them out and freeze for meals so sometimes it can be a little tough having leftovers (because the boys wont usually eat them for some strange reason).
I had taken out breasts (packaged in 3, one for each) but it seemed the men were hungrier than normal.....right, so I have to make these go one meal.....without pasta or stir fry because they didn't "want" that.
Ok, I'll halve them, and make 6 pieces (I'm a genius aren't I?)
If I add some ciabatta bread to the mix that'll fill em up more.

Maybe even sneak in some veggies?
Now, the flavor.
Buffalo chicken wings were once one of my favorite things to eat (truth be told I'm more of a suicide wing gal) and haven't had them in years.  Why not right?
Lets begin the flashback memories
Wing nights:
10 cent wings (man do I wish they were still that price)
copious amounts of wet naps
burning tongues
friends gathered in a dive bar
beer (what was I thinking?)
I'll stop there.

Dinner menu set, BBQ Buffalo Chicken Sammies it is.  (with a ranchy type sauce because I don't blue cheese it - EVER)

I'm listening to:  Like a Rock - Bob Seger

Print Friendly and PDF

Friday, April 12, 2013

Jerk Chicken Soup - Or Burn Yourself Into Spring!

Its April.
How's your weather?  Ours has been SO unpredictable!
There's been no April showers bring May flowers.   More like April snow, sleet, ice brings wool socks, mittens and SOUP!

I know I hate soup.
Maybe this pregnancy is helping with my aversions? 
I'll take long as it doesn't want me to eat tripe or seafood.

They say soup warms the insides.  Let me tell you, this soup is going to warm more than your insides!  I would bet this would burn the cold right outtya.
It is certainly not for the heat challenged.

For now this is a 2 part recipe (making your jerk chicken first) but I am working on a one pot crock recipe for you to make this a simpler execution.
But really, when I make pulled jerk chicken its in mass amounts so that I can eat it, freeze it and give some to the Mr. to bring to his co-workers.  This is just an added bonus.

You will need:

1 bottle Jerk Marinade
12 boneless, skinless chicken thighs
3 carrots
3 stalks celery
1 small/medium onion
4-6 cups fresh baby spinach
1 can white kidney beans
1 can diced tomatoes
1 cup frozen corn kernels
6-8 cups beef broth

**If you have a favorite jerk marinade you make from scratch or you buy go ahead use it!  This recipe was for ease of execution and so I use a product called Memories of Montego Bay (a President's Choice product here in Canada)**

For the Jerk:
In a baking dish coat the chicken thighs with the marinade (you do not need an entire bottle) I estimate it to be 1 1/2 cups marinade to 12 chicken thighs.  Cover with tinfoil and bake in a preheated oven for 45 - 60 minutes.  Remove the foil, start shredding.  If you cannot easily shred the chicken toss it back in for a little longer (covered).  Once you've shredded the chicken put back into the oven for about 15-25 minutes UNCOVERED.  If you feel there is not enough liquid feel free to add a little more sauce, but with the amount of juices that will escape through baking you should be ok.

For the Soup:
Saute onions, celery and carrots together until slightly soft.  About 10 minutes on medium heat.
Add in your broth and bring to a boil.
Reduce the heat to a low simmer and add in as much of the shredded chicken as you'd like - I used about 1/2 to 3/4 of it (as I wanted to save some for tacos), beans, corn, tomatoes and lastly the fresh spinach. 
Let simmer 10-15 minutes then season to taste.  You will likely not need to add salt, maybe a touch of black pepper if you desire but with the jerk seasoning it permeates the broth and flavors everything!

Enjoy with a few slices of fresh crusty bread with butter and you're golden!
Print Friendly and PDF