Tuesday, October 16, 2012
First of all, this pulled pork style BBQ Chicken couldn't get much easier. I threw a few ingredients in the crockpot in the am, 8 hours on low, left for work, and came home to dinner practically done. I had some tasty dinner rolls to make them "sliders" and I threw together a quick batch of the bestie's delicious recipe for Bleu Cheese Coleslaw & dinner was on the table.
BBQ Chicken Sliders
The recipe made enough chicken for at least 12 sliders, you can change amount to suit your needs
Combine first 6 ingredients in your crockpot. Set on low for 8 hours.
Remove chicken from crockpot & shred. See THIS post for my easy chicken shredding method. Once shredded, you can add back in as much or as little of the sauce as you desire.
Assemble your sliders, serve with this yummy coleslaw, and ENJOY!
Tuesday, October 9, 2012
Chef-in-Training on Pinterest I may have drooled all over my keyboard. It looked SO good, I knew I had to taste it. When I made it yesterday & got to actually taste it, I couldn't have been more pleased! It was probably one of the best things I've ever made. Yeah I really just said that. ONE OF THE BEST THINGS... and I've made A LOT of things. Maybe it was how simple they were to make that added to the their AMAZING taste to put them on my top ten list. Maybe they were just so delicious that they caused me to forget every tasty thing I've ever made before. Either way, they were DELISH!!! I would love to eat these again
Oh and can I take a minute to talk about how easy they were to make. Hello, the crock pot! I love crock pot cooking. Toss it all in and come home after work & it smells like someone has been in your kitchen slaving away all day. I've been using my crock pot quite a bit lately. It may be my favorite kitchen gadget.
Do yourself a favor, make these. Trust me, it's way to simple to be so darn good!
Smothered Chile Colorado Burritos
1 1/2 lbs stew meat
1lg can or 2 small cans red enchilada sauce (I used 1 of can of El Paso Mild)
2 beef bullion cubes, crushed
1 beer* (any kind will do, I used a bottle of Coors Light)
burrito size tortillas
1 cup shredded cheese
Put beef into crock pot. Top with crushed bouillon cubes, enchilada sauce, & beer*. Cook on low for 7-8 hours, or until meat is very tender.
When beef is done it will start to break apart. I wanted mine less chunky & more shredded so I used the handy dandy kitchen aid mixer method I use for chicken. Beautifully shredded! If you want more "chunks" to your meat, you can skip this step.
Heat the refried beans separately. You can use canned refried beans or homemade if you prefer. Whole beans would be tasty too if that is what you are in the mood for.
Desired amount of beans on to the center of each tortilla. Add about 1/2 cup of beef (give or take) a little cheese, and roll into a burrito. (Shout out to Mr. Casa de Soria for teaching me how to roll burrito perfection!)
Place burritos into a baking pan. Pour some of extra sauce over the top of the burritos to smother them and sprinkle with cheese on top.
Broil until cheese becomes bubbly, approx. 2-4 minutes.
This recipe makes about 5-7 burritos depending on how big you make them.
*They use of the beer is optional. I love the addition of beer to most marinades and crock pot dishes. I highly suggest you give it a try. Don't worry, the alcohol cooks off, so you wont get drunk! ;)