Slow Cooker Mexican Barbecue Chicken Sandwiches

I saw this in the September 2016 issue of the Food Network Magazine.  I am not huge fan of chicken thighs so maybe I will do a mixture of breasts and thighs. I will cook it for slightly less time than the recipe calls for so as not to dry out the white meat.

6 large skinless, boneless chicken thighs, about 2 pounds
Kosher salt
2 tsp. ground cumin
1 chipotle chile in adobo sauce, chopped plus 3 tbsp. sauce from the can
1 can fire roasted tomatoes
1/2 medium onion, grated
2/3 C. ketchup
3 tbsp. plus 1 tsp. packed light brown sugar
1/4 C. apple cider vinegar
1 tbsp. Worcestershire
1/4 vegetable oil
2 C. shredded red cabbage
2 radishes, thinly sliced
3 scallions, thinly sliced
1 avocado
4 sesame hamburger buns
8 thin slices Monterey Jack cheese

Season the chicken with salt and cumin; transfer to slow cooker.  Add the chipotle and adobo sauce, tomatoes and onion; toss to coat.  Cover and cook on low for 6 hours.

Remove the chicken to a plate and set aside.  Transfer the cooking liquid to a fat separator.  Pour the liquid into a small saucepan leaving the fat behind.  Add the ketchup, 3 tbsp. brown sugar, 2 tbsp. cider vinegar, and Worcestershire sauce to the saucepan. Bring to a boil, then reduce heat and gently simmer until the sauce is slightly thickened, 3 to 5 minutes.

Meanwhile, whisk 2 tbsp. vegetable oil and the remaining 2 tbsp. cider vinegar, and 1 tsp. brown sugar in a large bowl.  Add the cabbage, radishes, scallions, and 1/2 tsp. salt; toss and set aside.

Heat the remaining 2 tbsp. vegetable in a large nonstick skillet over high heat. Add the chicken and cook, stirring occasionally and pulling it apart with tongs or a fork, until browned and crisp in spots, 3 to 5 minutes.  Stir in all but 1/2 cup of the sauce; season with salt.

Preheat the broiler. Slice the avocado.  Put the roll bottoms on a baking sheet, top with he chicken and cheese. Broil until the cheese melts, about 2 minutes. Top with slaw, avocado, and roll tops.  Serve with remaining sauce.

Chicken and Chile Hash

I found this recipe in the September 2016 issue of Cooking Light.  I am making it for dinner on Thursday.  I've been in a food rut lately and this looks like something different and tasty.  I will probably fry the eggs instead of poaching them.  I like them better fried.

2 tbsp. water
12oz. Yukon gold potatoes, cubed
2 tbsp. olive oil, divided
1 tsp. kosher salt, divided
1/4 tsp. ground red pepper
12oz. ground chicken
1 C. thinly vertically sliced red onion
1 poblano chile, seeded and chopped
2 C. cremini mushrooms, quartered
1 tbsp. chopped fresh thyme, divided
5 garlic cloves, thinly sliced
3 tbsp. red wine vinegar, divided
4 large eggs

Place 2 tbsp. water and potatoes in a microwave safe dish; cover with plastic wrap.  Microwave on high for 5 minutes or until tender.  Place potatoes on a paper towel lined plate.

Heat a large cast iron skillet over high.  Add 1 tbsp. oil to the pan; swirl to coat.  Add 1/2 tsp. salt, red pepper, and chicken; cook 5 minutes, stirring to crumble.  Remove chicken mixture to a bowl with a slotted spoon.  Add onion and poblano chile to drippings in pan; cook 4 minutes.  Add the mushrooms, 2 tsp. thyme, and garlic; cook 5 minutes.  Add mushroom mixture to chicken mixture.

Add remaining 1 tbsp. oil to pan; swirl to coat.  Add potatoes; cook 4 minutes, stirring occasionally.  Add remaining 1/2 tsp. salt, chicken mixture and 1 tbsp. vinegar to pan.

Add waster to a saucepan, filling 2/3 full; bring to a boil.  Reduce heat; add remaining 2 tbsp. vinegar.  Break each egg into a custard cup, and pour each gently into pan; cook 3 minutes.  Carefully remove from pan using a slotted spoon.  Divide hash evenly among 4 plates; top with eggs and remaining thyme.

Per serving: 345 calories, 18.7g. fat, 24g. protein, 21g. carbs, 4g. fiber, 259mg. cholesterol, 2mg. iron, 607mg. sodium, 51mg. calcium.

Orange Cranberry Scones

I like scones...here is a scone recipe from Paleo for Beginners.  Scones are not overly sweet and this recipe only has a touch of honey.  This will be a great addition to brunch menu.

3 C. almond flour
1 C. dried cranberries
2 tsp. orange zest
1 tsp. baking powder
1/2 tsp. sea salt
2 large eggs
2 tbsp. honey
2 tbsp. fresh orange juice

Preheat your oven to 325 degrees.  Line a baking sheet with parchment paper. 

In a large bowl, stir together the almond flour, cranberries, orange zest, baking soda and salt until well combined.

In a small bowl, whisk together the eggs, honey and orange juice.

Pour the wet ingredients into the dry ingredients and stir until just combined.

Divide the batter into 8 large balls and drop onto the prepared baking sheet.  Flatten the balls until they are about 1 inch thick.

Bake for 20 to 25 minutes or until golden brown.

Cool and serve.

Paleo Breakfast Sausage

I have been reading the book Paleo for Beginners and I came across a couple of recipes that seem interesting.  I am not ready to commit to the full Paleo program but a meal here and there isn't going to hurt me.

I have often wanted to try to make my own sausage.  This will be a good starting point for me.

1 1/2 tsp. sea salt
1 tsp. cracked black pepper
1 tsp. smoked sweet paprika
1 tsp. smoked hot paprika
1 tsp. dried oregano
1 tsp. rubbed sage
2lbs. lean ground pork
1 tbsp. coconut oil

In a large bowl, whisk together the salt, pepper, paprikas, and herbs until well mixed.

Add the ground pork and mix together until the herbs are incorporated.

Form the pork mixture into 16 equal balls and flatten into patties.

Place in a skillet over medium heat; add the oil.

When the skillet is hot, cook the patties in batches until browned and cooked through; about 5 minutes per side.

Serve with eggs.

Crispy Parmesan Chickpeas

This looks like an interesting snack.  I found it in the August 2016 issue of Cooking Light.  I am kind of in a rut with food and maybe this recipe will help me shake things up!

1 15oz. can unsalted chickpeas
2 tbsp. olive oil
1/2oz. finely grated Parmesan (approx. 2 tbsp.)
1/2 tsp. garlic powder
1/2 tsp. grated lemon rind
1/2 tsp. dried oregano
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper

Drain and rinse chickpeas; pat dry with a paper towel.  Heat oil in a large nonstick skillet over medium high heat.  Add chickpeas to pan; cook 17 minutes or until golden brown and crispy all over, stirring occasionally.

Transfer chickpeas to a bowl.  Add cheese, garlic powder, lemon rind, oregano, salt and pepper; toss gently.  Serve immediately, or cool chickpea mixture in a single layer on a parchment paper lined baking sheet before storing in an airtight container.  Makes 6 servings.

Per serving: 122 calories, 5.7g. fat, 5g. protein, 13g. carbs, 2mg. cholesterol, 1mg. iron, 213mg. sodium, 68mg. calcium