I’m a lover of good barbecue and while I will order it any chance I get I don’t make it at home too often. It’s time consuming and you usually have to make large batches. While my husband can eat the same thing for days, I get tired of it. I was very surprised and giddy at the thought of having pulled chicken in less time than it takes to go to a restaurant? That’s right folks, you can have this delicious sandwich prepared in about 30 minutes. Yup, you heard me, you can make these on a weeknight or better yet you can make them ahead of time and have them ready whenever you are!

In the time it takes to heat the grill, you can mix together and apply the dry rub. While the chicken is cooking on the grill, make up the sauce. Shred the chicken and stir it in and voila, you’ve got yourself an awesome dinner. My husband downed one of these sandwiches before I could even finish snapping pictures of mine. It’s great when you can make something that they love, tastes like it was a laborious meal, and yet it took you mere minutes. So, what are you waiting for?

Pulled Chicken Sandwiches

Ingredients

For the Chicken:

• 2 Tbsp dark brown sugar
• 1 tsp paprika
• 1 tsp chili powder
• 3/4 tsp ground cumin
• 1/2 tsp ground chipotle chile pepper
• 1/2 tsp salt
• 1/4 tsp ground ginger
• 2 lbs skinless, boneless chicken thighs (or about 4 chicken breasts)
• Cooking Spray

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For the Sauce:

• 2 tsp canola oil
• 1/2 cup finely chopped onion
• 2 Tbsp dark brown sugar
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp dry mustard
• 1/4 tsp ground allspice
• 1/8 tsp ground red pepper
• 1 cup ketchup
• 2 Tbsp cider vinegar
• 1 Tbsp molasses

Serve with:

• 8 sandwich rolls
• dill pickle  chips

Pre-heat grill.

To prepare the chicken; combine the first 7 ingredients in a small bowl. Rub the spice mixture evenly over the chicken. Place the chicken on a grill rack coated with cooking spray. Cover and grill for 20 minutes or until a thermometer registers 180 F, turning occasionally. Let stand for 5 minutes. Shred chicken with 2 forks or using this great method!

To prepare the sauce; heat the canola oil in a medium saucepan over medium heat. Add the onion and cook for 5 minutes or until tender, stirring occasionally. Stir in the next 6 ingredients and cook for 30 seconds. Stir in the ketchup, vinegar, and molasses and bring to a boil. Reduce heat and simmer for 10 minutes to until slightly thickened, stirring occasionally. Stir in the chicken and cook for 2 minutes or until thoroughly heated.

Place about 1/3 cup of the chicken mixture on the sandwich rolls and top with pickle chips.

Note: The chicken and the sauce can be made up to two days in advance and stored in the refrigerator.

Nutritional Information

Per serving: Calories 365, Fat 9.1g, Saturated Fat 2.8g, protein 28.2g, Carbohydrate 42.8g, Fiber 2g, Cholesterol 94mg, Iron 2.4mg, Sodium 877mg, Calcium 78mg.

Source: Cooking Light, June 2006

I love basil and I always try to have some growing nearby. Whether it be in a small container on my window sill during the winter or in my herb planters just outside my kitchen. Currently, I have an abundance that I am trying to use up before all of the Japanese beetles get to it all. While I can dry it or freeze it as pesto, I’m always trying to think of ways to use it fresh, since that’s the whole benefit of growing it! I actually have a bookmark especially for basil and this recipe has been there since last year.

I saw this on a friend’s blog and knew that I’d be trying these cookies this summer. I’ve been waiting and waiting to bake these as we’ve been experiencing high temperatures here in Maine. Seriously, 97 degrees is just a bit much for these parts and it’s been going on all summer. Unless it’s raining of course! So, finally I just decided to go for it! I made these one evening and don’t regret heating up the house one bit! I adore matching citrus with sugar cookies and then throw in a little basil and you are in for a treat! If you love basil, you’ll really appreciate that subtle flavor and frankly, if someone in your household doesn’t like basil or is freak out by the thought of an herb in their cookies, just don’t tell them! It is subtle and they probably wouldn’t be able to pick it out anyways! Tell them it’s mint and that the flavor didn’t pick up. Better yet, these are really good, so maybe tell them the truth so they stay away from your cookies!

Also, please don’t forget to vote for my Lobster “Roll” Cups on Smart Balance’s Facebook page! They are part of the “Battle of the Bloggers” recipe contest and you can be entered to win 1/5 prize packages from Calphalon and a year of products from Smart Balance!

Lemon Basil Sugar Cookies

Ingredients

•  4 oz (1 stick) butter, at room temperature
• 6 oz (3/4 cup plus 1 tablespoon) granulated sugar

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• 1 egg
• 1 tsp vanilla
• zest from 1 lemon
• 2 Tbsp finely chopped basil
• 7oz (1 3/4 cup) ounces all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt

Pre-heat oven to 375 F. Line two baking sheets with parchment paper or a silpat.

In a stand mixer, cream the butter and sugar together until light and fluffy. Add the egg, vanilla, lemon zest, and basil until combined.

Add the flour, baking soda, and salt and mix until well combined.

Using a cookie scoop, I use a 2 tablespoon scoop, scoop the dough and place on the prepared baking sheet. Once all of the dough has been used, place the baking sheets into the refrigerator and chill for 10 minutes.

Bake for 10 to 12 minutes, you want to catch them before they get golden brown but make sure that they no longer have a glossy sheen to them.

Allow the cookies to cool on the baking sheets for a few minutes before moving them to a wire rack.

Yields approximately 21 cookies

Adapted from Branny Boils Over, originally from Chasing Delicious

We go through a lot of tomato sauce in our household. My husband could eat spaghetti and tomato sauce several nights a week and then be up for a ziti or lasagna. So, when I started gardening and trying to grow things organically for my family, it was only natural to start thinking about canning our own tomato sauce. Besides knowing where the sauce came from, it is also nice to get further away from cans that can cause health problems. While we do have a lot of tomato plants, they don’t all ripen at the same time and I’m not going to purchase a bunch of tomatoes since I’m already growing them. What to do? Take the easy approach that will actually get more people into making their own! Freeze your tomatoes as they ripen!

That’s right, as your tomatoes ripen, toss them in freezer safe bags. Then, at the end of the season (or in my case sometime in the winter when I am bored and I want something simmering on the range for a while) take all of your tomatoes and process them at the same time! My theory is there is no reason to go through this process several times. Why do that to your free time, your kitchen, and your sanity? The first time I canned sauce, there were so many resources out there but nothing that showed me step by step in how I knew I wanted to make my sauce. So, I did all of the leg work and now spell it out for you so you don’t have to! I can a basic tomato sauce, without any seasonings to it so that I can adjust at the time of cooking later on. If you prefer to add your seasonings before sealing, then do so when you simmer your sauce to your desired thickness.

Also, I use a large pot. The same pot I cook my lobsters in. I don’t have a special canner, just something that is deep enough to cover the jars with water. I also don’t have a canning rack. I have the little tong kit that includes a funnel and a magnet stick to place the lids on and that’s it. Very simple, inexpensive operation here that still yields results!

So, step by step on what to do (I use a Food Mill to save more time, but if you don’t have one you will want to parboil your tomatoes and then remove the skins. There are directions on this in the links below):

1. Take frozen tomatoes and place them in a large pot (do not use aluminum as that will react with the acidity of the tomatoes) and bring to a slow boil, then allow the tomatoes to simmer for roughly 20 minutes. The skins will start to peel off and the tomatoes will soften.

Life jackets are not required for this step! 🙂 

2.Place your food mill over a large bowl and in small batches, taken your softened tomatoes and process them through your food mill. Between batches, you will need to clean the food mill from the seeds and skins.

3. Add the processed tomato juice that has gone through the food mill back into your large pot. Bring to a boil and then allow to simmer until your desired consistency has been reached. Volume reduced by 1/3 is good for thin sauce and 1/2 for a thicker sauce.
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4. While your tomato sauce is thickening, go ahead and sanitize your jars. In a large pot of water, add your clean jars and bring to a boil. Allow to boil for a couple of minutes. Do the same for your lids.

5. Leave your lids in the hot water, but remove the jars. Fill the large pot or canner back up with water and bring to a boil so that you can process the jars once your sauce has been added.

6. Once your sauce is the desired thickness, using a funnel, pour the sauce into each jar (make sure the jars are hot when you fill them to avoid breakage from a temperature change), filling to 1/2″away from the top. In each quart jar, add 2 tablespoons of lemon juice and for a pint jar, add 1 tablespoon.

7. Wipe the surface of each jar clean and top with hot lid and band. Close snugly, but not too tightly. Add the jars to the boiling water of your large pot or canner and allow to process for 35 minutes (pints) to 45 minutes (quarts). Make sure that the jars are immersed in water and covered by at least 1 inch of water.

8. Remove jars and allow for them to cool in a spot where they will not be moved or bumped. As the lids seal, you will hear that lovely popping sound. Check all of the lids after 24 hours to ensure a good seal. The lids should not flex back and forth.

I hope this helps and makes canning a little less daunting. I love freezing my tomatoes so that I don’t have to make a mess of my kitchen several times for small batches and so I don’t have to work in a hot kitchen canning tomatoes on a nice summer day. Why not save it for a cool, rainy day in the fall or winter instead?

Sources: Ball Canning , Pick Your Own, eHow

Growing up on Long Island, I remember there was always one thing that was sought after at barbecues, a good potato salad. People judge a deli by how good their potato salad is. There are a few different kinds of potato salad out there, but a good recipe for this local favorite is always in high demand. My sister-in-law worked at a deli so we were lucky enough to get a great recipe from her and it never fails to please! The key to this recipe is using a heavy mayonnaise, like Hellman’s and leaving the potatoes in the brine for 24 hours. It takes some forethought, but it is definitely worth it! This makes a lot, but it will go fast at any barbecue or potluck you attend!

Also, please don’t forget to vote for my Lobster “Roll” Cups on Smart Balance’s Facebook page!

Long Island Potato Salad

Ingredients

• 5lb red potatoes
• 4 cups water
• 1 cup white vinegar
• 2 cups granulated sugar
• 1/2 cup canola oil
• 1 Tbsp white pepper
• 1 Tbsp dry mustard
• 1/2 cup chopped onions
• 1/4 cup chopped parsley
• 1 cup mayonnaise, Hellman’s preferred

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Clean potatoes and put them in a large pot. Cover with water and bring to a boil. Once a boil has been reach, reduce to a simmer and cook until just fork tender. Make sure not to overcook! Remove the potatoes and place in an ice bath and chill in the refrigerator. Once the potatoes have cooled off, slice the potatoes. You can choose to rub the skins off or leave them on, your preference.

Place the potatoes in a non-reactive bowl that can be refrigerated and add the chopped onions, set aside.

In a medium pot, combine the water, vinegar, sugar, oil, white pepper, and dry mustard. Bring to a boil.

Pour the hot brine over the potatoes and allow to chill for 24 hours.

Drain brine and add parsley and mayonnaise and gently mix. Serve cold.

Source: The Way to His Heart