Friday, January 16, 2009

Saturday 1/17

We are having some friends over. They are remodeling their kitchen so kitchen service is minimal at their house for now. So how does BBQ chicken sandwiches sound? Ever been to those fancy cook in front of you Japanese restaurants? Their salad dressing is my favorite, I use to crave it when I was pregnant with Dalton. Tom would go and buy it by the quart, well now I have the recipe and can make it by the quart! And to finish it out, red velvet cupcakes.

So first get 2 whole chickens in the crockpot until fall off the bone done. Save the skin and bones to make broth! This is enough for 2 families and leftovers for Monday night.

Pull the chicken and shred with your hands and cover with homemade BBQ sauce. Cook another 2 hours on low in the crockpot. Serve with slaw on a bun.

BBQ Sauce
12 oz tomato paste
3/4c apple cider vinegar
1/2c water
1/2 tsp salt
1 tsp oregano
1/8 tsp cumin
1/8 tsp nutmeg
1 tbsp pepper
2 tbsp mustard
1 clove garlic, minced
6 tbsp soy sauce
2 tbsp lemon juice
6 tbsp brown sugar

Benihana Salad Dressing
In a blender add:
1/4 c chopped onion
1/4 c olive oil
2 tbsp apple cider vinegar
1 tbsp water
1 tbsp chopped ginger
1 tbsp chopped celery
1 tbsp soy sauce
1 1/2 tsp tomato paste
1 1/2 tsp sugar
1 tsp lemon juice
1/2 tsp salt
Process until smooth.

Red Velvet Cupcakes

*** Amendment*** These are great but let me tell you to 1/2 the frosting recipe. I only made half of what it said to make and I even had leftovers.

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