We have had some really busy weeks. Some things were planned. Some were not.
With everything so busy, and a cold/sinus thing that has lingered over a month , I have been reading. The "series" of books are clean and low key, with characters I like-more or less. (They are murder mysteries, but are so easy going that I could put 1 down for a week with someone hiding under the bed when the owner comes in.)
They are a series (Each book tells the complete story. They are not a continuing story that that make you crazy waiting for the author to write/release the next one so you know what happens.) of culinary mysteries. So far there are six with food (dessert) titles. Josi S. Kilpack uses food and recipes as part of her character's personality in LEMON TART, DEVIL'S FOOD CAKE (my favourite so far), ENGLISH TRIFLE...
This week I unexpectedly hosted book club at my house due to illness somewhere else. I decided to try recipes for lunch from the books I've been reading. I tried 4. (Pretty brave to serve untried recipes, huh?) Two were o.k./fine. One was definitely not a keeper. One was a hit and will be made many times.
(SUBJECT CHANGE) I love crock pot cooking. I usually crock pot at least twice a week. I crock pot on Cub Scout day and Sunday (sometimes 2 recipes on Sunday). I try lots of new recipes (not just crock pot), and have had a lot of crock pot failures the last 3 weeks. (Back to the recipe.)
For book club I made Southern BBQ Slow Cooked Chicken from KEY LIME PIE by Josi S. Kilpack. It is shredded chicken that is Carolina style BBQ. (My husband prefers the more tomato based style of Memphis style BBQ, so he was thumbs down. He was the only one.
Book Club liked it. I loved it. My son came by and said "Primo" (while touching his fingers to his lips). He later called to see if I would pack some for him to pick up for lunch the next day.
My daughter in law (from South Carolina) tasted it, loved it, and came back with my son and grandson for dinner :)
It was easy, cheap and I had everything for the recipe.
YEA! Another crock pot recipe.
SOUTHERN BBQ SLOW COOKED CHICKEN - shredded, Carolina Style
from Josi S. Kilpack in KEY LIME PIE (p.112)
I think this would also for pork or ribs :)
1 36 oz. bottle ketchup
6 table. brown sugar
2 table. Worcestershire sauce
2 table. soy sauce
2 table. cider vinegar
1-2 tea. crushed red pepper flakes
1 tea. garlic powder OR 2-3 garlic cloves, minced
6 boneless/skinless chicken breasts (I used 5 lbs. and it was great.)
Put all ingredients in sprayed crock pot and stir to coat.
Cook on low for 6-8 hours OR high for 3-4 hours (I did part high and part low.)
Serve over rice or on rolls. (I did both.)
I simmered mine on low for an extra hour to reduce the sauce.
I saw the idea on Pinterest for shredding your crock pot meats in your stand mixer. It seems like a good idea.
Then I realized that I would need to transfer the hot meat/liquid to the mixer, hope I did not get splashed, transfer it back. and then wash extra dishes. I decided to use the usual 2 fork method.
Then I had the idea of trying my pastry blender. (I like the sharp edges of my Pampered Chef one.). It worked really well. Then when I washed the crock pot, I saw scratches on the bottom of my crock pot. Were they already there? Who knows. ( Guess that will be one of the things that I will be "Pinbusting" (Hilary's word) next month?)
Don't try this if you are using a crock pot liner.
I think this will be a great summer recipe. Let me know what you think if you try this.
2 years ago