Family-Style: Spicy BBQ Slow Cooked Pulled Chicken Sammies

I couldn’t wait to cook for my mom, as she made the trek all the way from beautiful Hawaii to visit Ker & I. Nothing is more comforting after a long travel (especially 3 flights & 14+ hours later) than a home cooked meal. The night before her arrival, I decided to dig out the ol’ Crock Pot. I usually rely on it to keep me warm during the winter months, but I had 6 chicken split-breasts waiting for a simmer.

I’d estimate that I make some version of pulled chicken in my Crock Pot about 4x each year, but never the quite the same recipe. This round, I took a Spicy BBQ approach for some summery flair.I tossed all the ingredients into the pot and set in the fridge with a can of chopped tomatoes on top so I wouldn’t forget to add in the morning. At 830am, I turned the Crock Pot on ‘Lo’ and headed to work. I love coming home to the aroma of a 9-hour simmer! Ker picked the bones out (a scorching & tedious task) & pulled the chicken. It simmered for another hour so the flavors could fully infuse.

I melted sharp cheddar on Whole Foods Onion Focaccia flat-breads, topped with leftover warmed collard greens, & a healthy pile of my Spicy BBQ Slowed Cooked Pull Chicken. I paired the plate with a Summer Roasted Vegetable Salad that I quick prepared the night before and finished with Rice Vinegar & Fresh Herbs before serving.

I always make a ton of chicken when I’m working with my Crock Pot. It works well on sandwiches, tortillas, quesadillas, salads, pizzas, inside a spring roll, & over rice to serve as extended leftovers. Get creative! I freeze a portion of every batch, too, to enjoy on a lazy dinner night!

BBQ Spicy Pulled Chicken, Melted Cheddar, Collard Greens, & Onion Focaccia w/ Roasted Summer Vegetable Salad

BBQ Spicy Pulled Chicken, Melted Cheddar, Collard Greens, & Onion Focaccia w/ Roasted Summer Vegetable Salad

Spicy BBQ Chicken Sammies w/ Summer Roasted Vegetable Salad:

Spicy BBQ Slow Cooked Pulled Chicken – BBQ Sauce, Soy Sauce, Worcestershire, Shallots, Garlic, Jalapeno, Olive Oil, Chili Powder & a Can of Chopped Tomatoes, marinated overnight & slow cooked in the Crock Pot for 10 hours

Whole Foods Onion Focaccia Flat Breads

Sharp Cheddar Cheese

Leftover Collard Greens from my Grilled Crab Dinner

Roasted Summer Vegetable Salad – Roasted Yellow Squash, Cherry Tomatoes, & Sweet Peppers w/ Minced Garlic & EVOO, cooled & tossed w/ S&P Lemon-Thyme, Thai Basil, Parsley, & Rice Vinegar

Only regret is forgetting to add chipotles to the chicken. It really could have used a some smokey, spicier layers. Til next time…

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To Taste: Grilled Snow Crab Legs

Wasn’t too long ago that I was just sayin’ that you shouldn’t grill in the dark… especially crab legs. So I took another stab at grilled snow crab legs for a Sunday late-lunch/early-dinner with Dre. I decided to get all the sides started before I threw the crabbiness on the grill, so I could give it my undivided attention.

Earlier that week, I bought 2 large bunches of Collard Greens from the Italian Market. It was alot of greens for only $2! I rinsed & chopped them before sauteing in garlic, shallots, EVOO, & butter and simmering in chicken stock. I didn’t have any turkey bacon on hand as a usual ingredient in my greens, so just settled for some Sriracha & Worcestshire to jazz it up. I STILL had Grape Tomatoes from my Spicy Fish Tacos & Avocado-Salad and Sweet Peppers from my Mexi-Risotto, so I tossed them into a Rice-a-Roni Spanish Rice Mix.

Dre whipped up a batch of Cornbread using trusty ol’ Jiffy mix. We tossed in some sliced jalapenos & the leftover sweet peppers, and sprinkled with shredded sharp cheddar halfway thru the baking process. With the greens sauteing, rice simmering, & cornbread baking, it was time for crab!

After a few knife pokes, a brush of butter, & 5 minutes on each side, we had ourselves a summer afternoon feast. Oh, and MOJITOS! After some experimenting, Dre mixed up a perfectly refreshing batch using Apple Mint from my garden.

Grilled Crab Legs, Spanish Rice, Collard Greens, Jalapeno-Cheddar Cornbread, & an Apple Mint Mojito

Grilled Crab Legs, Spanish Rice, Collard Greens, Jalapeno-Cheddar Cornbread, & an Apple Mint Mojito

Jalapeno-Cheddar Cornbread

Jalapeno-Cheddar Cornbread - Photo: Dre

Grape Tomatoes

Grape Tomatoes

Fresh Collard Greens from the Italian Market

Fresh Collard Greens from the Italian Market

Summer Grilled Crab Feast:

Grilled Snow Crab Legs – Brushed in butter before grilling, dipped in Butter after

Sauteed Collard Greens – Wilted w/ Shallots, Garlic, & Olive Oil, simmered in Chicken Stock w/ S&P, Worcestershire, Dried Herbs, & Sriracha

Spanish Rice – Sauteed Garlic, Sweet Peppers, & Grape Tomatoes added to Rice-a-Roni Spanish Rice

Jalapeno-Cheddar Cornbread – Sauteed Sweet Peppers & Jalapeno added to Jiffy mix, topped w/ Shredded Sharp Cheddar

Classic Mojito w/ Apple Mint from my Garden

To Taste: Spicy Fish Tacos & Mexi-Risotto

One of my favorite quick & economical meals is Spicy Fish Tacos. Acme offers frozen Tilapia fillets in single portions at $1.00 apiece, so my freezer is always stocked with the easy to defrost packets. Summer hosts the best vegetables so fresh avocado, grape tomatoes, romaine, & green onion were mandatory additions! I had a bit more time on my hands on this quiet Sunday evening, so I had no qualms spending a bit more time in the kitchen pairing it with a Sweet Pepper & Cheddar Risotto. Thank goodness for Dre, my handsome kitchen assistant, as he took on the tiring task of continually stirring the rice.

Spicy Fish Tacos w/ Mexi-Risotto

Spicy Fish Tacos w/ Mexi-Risotto

Spicy Tilapia, Grape Tomatoes, Romaine, Green Onion, & Flour Tortillas

Spicy Tilapia, Grape Tomatoes, Romaine, Green Onion, & Flour Tortillas

Spicy Fish Tacos & Mex-Risotto:

Spicy Tilapia Fillets – Marinated in Sazon, Sriracha, Garlic, Shallots, & Lime Juice, Pan-Fried

Flour Tortillas

Mexi-Risotto – Red, Orange & Yellow Sweet Peppers, Cheddar, Garlic, Shallots, Chicken Stock, & Arborio