Katey's Kitchen

3.5 lbs boneless, skinless chicken breasts

2 cups BBQ sauce (I used RibRack)

¼ c light brown sugar, packed

2 T apple cider vinegar

1 T olive oil

1 tsp garlic powder

½ tsp onion powder

½ tsp paprika

¼ – ½ tsp crushed red pepper

~Combine all ingredients except chicken in bowl, mixing thoroughly

~Pour half of the sauce into crock pot

~Place chicken breasts on top of sauce

~Pour remaining sauce on top of chicken

Cook on low for 6-7 hours or high for 3-4 hours.  Once done, remove chicken breasts from crockpot and shred.  Place chicken back in sauce, stir well and serve.

**If your sauce is too runny from the chicken juices you can add a small amount of cornstarch/water mixture to help thicken. 

1/4 c soy sauce

1/4 c balsalmic vinegar

1 Tbl brown sugar

1 tsp fresh thyme leaves*

1/4 tsp black pepper

1 1/4 lb beef flat iron steak

1 medium red onion

8 Sourdough or Ciabatta rolls

2 ripe tomatoes

 

In large resealable bag, mix soy sauce, vinegar, brown sugar, thyme and pepper.  Add steak, turning to coat.  Seal bag, pressing out excess air.  Place in refrigerator and let marinate for 1 hour, turning several times OR on counter and allow to marinate for 15 minutes, turning at least twice.

 

Cut onion into wedges or slices, whichever you prefer, set aside

 

Remove steak from marinade; pour into small grill proof pan and add onion pieces, stirring to coat.

 

Place steak and onions on grill and cook to choice, stirring onions and brushing steak with some of the marinade.  Once steak is done, remove from grill and allow to sit for 10 minutes.  Slice rolls, brush with marinade and grill rolls to put a crisp on them.

 

Remove pan of onions and rolls from girll.  Slice steak diagonally across the grain.  Arrange steak slices, onions and tomato on rolls.  Serve immediately.

 

Steak can be cooked in the oven, under broil – again to choice.  Cook onions on the stove top.

 

*can use 1/8 tsp ground thyme

 

 

 

Adapted from Good Housekeeping “Light and Health Cooking” 2012

 

 

 

 

4 boneless, skinless chicken breasts

2 cups seedless green or red grapes

2 cups mayonnaise

1 cup chopped pecans

Salt & Pepper to taste

 

~Cut chicken breasts in half and place in large stock pot.  Fill pot with cold water and place on stove top over medium-high heat.   Bring to water to boil, turn heat down to medium and continue to cook chicken until done completely.  Drain chicken, place in bowl and place in refrigerator to chill

 

~Remove chilled chicken from refrigerator and cut into bite size pieces.  Place in large bowl

 

~Wash grapes, pat dry.  Cut each grape in half and place in bowl with chicken along with pecan pieces

 

~Add mayonnaise, stirring thoroughly and adding more mayonnaise if needed/desired

 

~Salt and pepper to taste – serve cold