Hawaiian BBQ Pulled Chicken Sandwiches

The tangy BBQ sauce coupled with the chunks of pineapple makes for the perfect bbq chicken recipe. This is my last post until my husband and I get back from our Europe trip. We leave bright and early tomorrow morning for Spain, Italy and France. I will be back at the computer once we return ready to share some of the great eats that we find. Until then, happy feasting!

Source: EatLiveRun (Originally from My Retro Kitchen)

You Will Need:

• 1 bottle BBQ Sauce of your choice
• 3 lbs boneless chicken breast, thighs or a combo of the two
• 1 large onion, sliced into chunks
• 1 can pineapple chunks
• Hamburger buns for serving

Here We Go:

• Place your chicken in the bottom of the crock-pot
• Top with onions, then pineapple
• Pour entire bottle of BBQ sauce over chicken, onions and pineapple
• Turn your crock-pot on LOW and cook for 8-10 hours (or on HIGH for 4-6)
• An hour or two before it is finished cooking, carefully remove the chicken from the crock-pot and shred it using two forks
• Place chicken back in the crock-pot and stir well to combine
• Finish cooking an additional hour or two so the chicken can absorb most of the sauce
• Serve on hamburger buns and top with coleslaw if desired

Creamy Tomato and Roasted Red Pepper Soup

Cheers to our first meal in our new home! We have been unpacking all day long and I wanted to make something that wouldn't be too difficult or too time consuming. This dish was the perfect solution. You can have this creamy and delicious soup on the table in about 30 minutes for another great weekday meal idea. We had this soup we grilled cheese and it was exactly what we needed after a long day of getting settled.

Source: A Hint of Honey (Originally from Food Network)

You Will Need:

• 2 Tbsp extra virgin olive oil
• 1 sweet onion, chopped
• 1 carrot, peeled and chopped
• 2 cloves garlic, minced
• salt and freshly ground black pepper, to taste
• 1 Tbsp tomato paste
• 14.5 oz. can fire-roasted crushed tomatoes
• 12 oz. jar roasted red peppers, drained and chopped
• 2 1/2 cups homemade or low-sodium chicken or vegetable broth
• 2 tsp sugar
• 1/2 cup half and half
• 1/4 cup fresh basil, chopped + extra for garnish

Here We Go:

• Heat olive oil in a large pot over medium-high heat
• Add carrot and onion and saute until tender, about 5 minutes
• Add garlic and saute for another minute
• Season with salt and pepper and add tomato paste and cook for 1 minute.
• Stir in the tomatoes, roasted red peppers, and broth
• Bring to a boil; reduce heat; simmer 25 minutes until the vegetables are tender
• Stir in the sugar, half and half, and basil
• Puree with a blender or food processor until smooth
• Season to taste with salt and pepper and  garnish with fresh basil.

Serves 4
Happy Feasting!

Homemade Granola Bars

Moving day is finally here! It is hard to believe that we are leaving Charlottesville, headed for North Carolina, in a matter of a few hours. We got up extra early today to make sure that we get all of the last minute things taken care of before the movers arrive to load up the truck.

As I was cleaning out the pantry last night, I discovered that I had enough leftover ingredients to make a pretty tasty granola bar. I figured that they might come in handy today with the endless hours of moving and then the drive to North Carolina. These granola bars can be made with any other ingredients that you might like - dried apricots, peanuts, chocolate candy, dates etc. So the next time you are about to buy more granola bars at the grocery store; stop, and instead make some of your own!

Adapted from Ina Garten

You Will Need:

• 2 cups old-fashioned oatmeal
• 1/4 cup sliced almonds
• 1/4 cup pecan pieces
• 3 Tbsp unsalted butter
• 2/3 cup honey
• 1/4 cup light brown sugar, packed
• 1/4 tsp salt
• 1/2 cup dried cherries
• 1/2 cup dried cranberries
• 1/4 cup dark chocolate pieces

Here We Go:

• Preheat the oven to 350 degrees F
• Butter an 8 x12-inch baking dish and line with parchment paper or spray with PAM
• Toss the oatmeal, almonds and pecans together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned
• Transfer the mixture to a large mixing bowl
• Reduce the oven temperature to 300 degrees F
• Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat
• Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the cherries, chocolate and cranberries and stir well
• Pour the mixture into the prepared pan
• Wet your fingers and lightly press the mixture evenly into the pan
• Bake for 25 to 30 minutes, until light golden brown
• Cool for at least 2 to 3 hours before cutting into squares
• Serve at room temperature

Makes 12-15 Bars

Happy Feasting!

Happy Hour Friday: Watermelon Daiquiri

I have always been a fan of pretty party drinks. Nothing is better in the summer than a gorgeous, frozen cocktail.With temperatures rising across the US (the high is 95 degrees today), this frozen daiquiri is perfect for a summer picnic, cookout or cocktail party. I bought a whole watermelon at the grocery store earlier this week, and after we had eaten almost half of it and didn't think we could possibly eat anymore, I used the remaining melon for this tasty daiquiri. Serve it in a highball glass and garnish it with a lime. Your guests will be ever so thankful that you did!

Source: Food.com

You Will Need:

• 4 cups peeled seeded and cubed watermelon
• 1/2 cup light rum
• 1/4 cup fresh lime juice
• 1/4 cup triple sec
• ice cube

Here We Go:

Freeze watermelon in a shallow pan at least 6 hours

Combine frozen watermelon, rum, lime juice and triple sec in blender

Process until smooth, stopping once to scrape down the sides

Add enough ice to bring mixture to 5-cup level and process until smooth

Repeat procedure, if necessary, until mixture measures 5-cups

Garnish with a lime wedge and serve immediately

Serves 5
Happy Feasting!

Prosciutto, Pear and Gruyere Panini

As we continue the purging process this week (we move on Monday!), I whipped up this panini for lunch and it was so very tasty. The saltiness of the prosciutto coupled with the sweetness of the pear is a wonderful match. I hope that when we are on our trip to Italy, in a few weeks, we can have many more paninis like this one. With only three ingredients, this can be on the table in ten minutes for quite the satisfying lunch or dinner.

You Will Need:

• 4 slices country style or wheat bread, sliced
• 4 slices prosciutto, thinly sliced
• 1 ripe pear, thinly sliced
• 2 slices gruyere cheese
• 1 Tbsp butter or margarine

Here We Go:

• Prepare panini maker or grill pan by melting 1/2 Tbsp butter on med/low heat
• To assemble sandwiches, layer gruyere on bread slices
• Top with prosciutto, followed by a layer of pear
• Top with another slice of bread and lightly brush top with 1/4 Tbsp remaining butter or margarine
• Place butter side down on panini press and brush other side with leftover 1/4 Tbsp butter
• Close the lid and cook according to directions
• If you do not have a panini press, you can use a grill pan and simply press firmly with a spatula (Ours was already packed up so this is what I did and it turned out great)
• Flip sandwiches mid-way through (roughly 4 minutes) and grill on other side
• Sandwiches are done when bread is crisp with golden-brown grill lines, and cheese is warm and melted (Roughly 8-10 minutes)

Makes 2 Paninis

Happy Feasting!

Pink Cucumber Salad

This salad is so simple and delicious. It was given to me by my mother-in-law and it has quickly become a favorite in our house. I need to preface that these pictures do not do this salad justice. The sugar, salt and rice wine vinegar make the most wonderful flavor combination. You are just going to have to trust me on this and try it out for yourself!

You Will Need: 

• 1 English cucumber, peeled (if desired) and thinly sliced
• 1/2 red onion, very thinly sliced
• 1/2 cup rice wine vinegar
• 3 Tbsp sugar
• 2 tsp salt

Here We Go:

• Combine all ingredients in a large bowl
• Cover & chill at least 1 hour

Makes 2 cups

Happy Feasting!

Frozen Strawberry and Banana Smoothie

As part of the packing process, we are also in the process of cleaning out the freezer and refrigerator. I decided this morning that I had enough frozen fruit for a quick and healthy breakfast smoothie. This smoothie is easy and delicious and a great way to start your day!

You Will Need:

• 1 frozen banana, peeled and sliced
• 1 cup frozen strawberries
• 1/2 cup milk
• 1/4 cup plain greek yogurt
• 1/2 cup orange juice
• 1 Tbsp honey

Here We Go:

• Put all the ingredients in a blender and process until smooth
• Pour into glasses and serve.

Makes 2 11oz Servings

Happy Feasting!

Coconut Chicken Curry

What a wonderful trip! We got back very late last night from the beautiful island of Curacao. As I dragged myself out of bed this morning and headed to work, I was still dreaming of our days lounging on the beach, snorkeling, afternoon happy hours by the pool and our delicious dinners. Speaking of our dinners, we had many wonderful southern caribbean favorites. The lamb and chicken curry dishes were to die for and the seafood tasted so fresh that I am almost positive it was caught the same day that we were eating it!

Since I don't think I will be able to go back to Curacao anytime in the near future, I at least thought that we could have one more curry feast before the Caribean flavors of our trip are just a distant memory. This coconut chicken curry is mouth-watering delicious. I could of sworn if I closed my eyes hard enough that I was back on the beach in Curacao.

Source: AllRecipes.com

You Will Need:

• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 tsp salt and pepper, or to taste
• 1 1/2 Tbsp vegetable oil
• 2 Tbsp curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, minced
• 1 (14 oz) can coconut milk
• 1 (14.5 oz) can stewed, diced tomatoes
• 1 (8 oz) can tomato sauce
• 3 Tbsp sugar

Here We Go:

• Season chicken pieces with salt and pepper 
• Heat oil and curry powder in a large skillet over medium-high heat for two minutes
• Stir in onions and garlic, and cook 1 minute more
• Add chicken, tossing lightly to coat with curry oil
• Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear
• Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes
• Serve over brown rice with naan bread

Serves 6
Happy Feasting!