A Little Recipe Shout Out

I have been on my game the past couple of nights. I guess the post about cooking bland meals spurred me on to make ones that use more than one ingredient. I am pretty competitive so this could explain the sudden drive for super wifeness. The interesting thing is I am competitive with myself. Anyone else? A prime example. In high school, I would try to run a mile as fast as I could. Then, after a few minutes of rest, I would run a mile again and try to beat my previous time. Then I would throw up from pushing myself too hard. Then I would run it again. Weird, I know. Anyways, because all of that has nothing to do with the reason for this post, that leads me to two fabulous recipes I want to share. Both are super easy.

First up, this was given to me by my friend Jean Marie. She is an amazing cook. Sadly, I didn't take pictures of the finished product, so I would be surprised if you are still reading this post. One without pictures is pretty boring. But hang in there, my friend. Pictures come with the second recipe. You must try this out.

Peanut Butter Chicken Veggie Stir Fry
1/2 cup peanut butter
1/2 cup broth
2 tbs rice vinegar
2 tbs honey
1 tbs soy sauce
1/2 tsp sesame oil
2 tbs fresh garlic
2 tbs ginger
 2 boneless skinless chicken breasts
sliced veggies (of your choice)

Cut into cubes chicken. Place in a skillet sprinkle salt and pepper, then cook until done. Add veggies to skillet. Mix peanut butter, broth, vinegar, honey, soy sauce, sesame oil, garlic, and ginger in blender.  Add to chicken and veggies until heated through.
**Note: I remove the chicken from the skillet while the veggies are cooking so the chicken does not become overdone. I add it back at the end!

Up next was our dinner tonight. You must plan ahead as it takes 5-6 hours. This recipe was found by my friend, Google. After clicking on more than zero other sites, I found this one. It was the first up. And it was the first up for a reason.

Crock pot Pulled BBQ Chicken
To see full post click here. It's by Recipe Girl.

2 pounds boneless, skinless chicken breasts
1 cup barbecue sauce (a flavor you like)
1/3 cup Italian dressing (reduced-fat or fat-free okay)
2 tablespoons packed brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch
2 tablespoons chicken broth
additional barbecue sauce, if desired
rolls, for serving as sandwiches
bread and butter pickles, optional

1. Place chicken in the slow cooker. In a medium bowl, whisk together the barbecue sauce, Italian dressing, sugar and Worcestershire sauce. Pour the sauce over the chicken. Cover and cook on low for 4 1/2 to 5 hours. 

2. Remove the chicken to a cutting board. In a small bowl, mix cornstarch and chicken broth. Stir it into the sauce in the slow cooker. Cover and cook on high until the sauce is thickened and heated through (10 to 15 minutes). Meanwhile, use two forks to shred the chicken. Return the shredded chicken to the slow cooker and stir. Add additional barbecue sauce if more sauce is needed or desired. Cover and continue cooking on low for 45 minutes. Serve chicken piled onto rolls. Add pickles, if desired. 

I came up with my own brilliant idea of using the best rolls in town to make sliders.  Sister Schubert. This sister can bake. Seriously you may want to give her rolls a try. You can find them in any store in the frozen section.

Eric said, "Great job Kelly!" But that's not saying too much since he praises me over baked potatoes and steamed broccoli. But I am a pretty honest person, so trust me when I say, these babies are worth the planning ahead!

I wish I could take credit! But really I just wanted to give these tasty recipes a shout out. So here I am, shouting.