Wednesday, July 20, 2011

Shredded Chicken in Barbecue Sauce

I love going to the DI and looking in their book section for any amazing books for cheap.  I found a great find in this book called Pressure Perfect by Lorna Sass for only $3.00.  The barbecue sauce was for ribs, but I changed the recipe a little bit for the shredded chicken for sandwiches.

Shredded Chicken in a Barbecue Sauce
For the Chicken:
1 1/2 lbs. chicken tenders or chicken breasts cut in two pieces and not too thick.
1 cup water
Add 1 tsp. salt
Pressure 8 minutes+4 minutes natural release, then quick-release.
Cool the chicken and then cut or shred the chicken.

For the Barbecue Sauce:
1 cup catsup
1 cup tomato sauce or more
1/4 cup molasses
3 tbsp. Dijon mustard, preferably whole-grain
2 tbsp. red wine vinegar
2 tbsp. Worcestershire sauce
1 tsp. Tabasco sauce or other hot sauce.  Can add more or less depending on how hot you like it.
1 tsp. powdered garlic, next time I will probably add real garlic.
A few drops of Liquid Smoke.
Mix together.

I put the cut up chicken in a crock pot added the mixed barbecue sauce and let it cook on low for a couple of hours.  If it isn't sweet enough add any kind of sweetener, same with the other ingredients.  If it isn't saucy enough add more catsup or tomato sauce. 

Saturday, July 2, 2011

Farmer's Market and Broccoli!

I love Farmer's Market, every chance I get I go to one, they are so fun and you meet the neatest vendors. I love it.  Last Saturday we went to the Farmer's Market in Salt Lake.  We had so much fun buying all these fresh vegetables.  Lettuce, Russian Kale, Zucchini, Red fresh onions, Cucumbers from Wyoming can you believe it.  No they weren't grown outside, instead in a green house, but they are so good, and Broccoli. We have had so many good salads and vegetables this week.
I love cooking Broccoli in the pressure cooker.  So easy! 
Broccoli-1/2 cup water, pressure 3 minutes, release pressure and voila, wonderful Broccoli.
I found this Cream of Broccoli Soup in the Weight Watchers, I tweaked it a little bit and it is really good.

Cream of Broccoli Soup

1 tlbsp. coconut oil
1 onion chopped
1 garlic, pressed
1 small carrot, chopped
1/2 celery stalk, chopped
1 tsp. dried thyme
1 1/2 cups chicken broth
1 tsp. lemon juice
1/2 cup milk
3/4 tsp. salt 1/4 tsp. ground pepper.

Put your pressure cooker on the brown setting, add the coconut oil, onions, garlic,carrots, celery and thyme; cook, stirring occasionally, until the vegetables are softened, about 5 minutes.  Add the broccoli and broth and pressure for 4 minutes and release steam immediatly.  Take off lid and add lemon juice.  Let cool, I didn't, I just put the broccoli into my blender and blended.  I then turned the pressure cooker on the brown setting again and put the soup back into the pan, added milk, salt and pepper, stirring occasionally, until hot, 4-5 minutes.  We loved this with cheese and the Boulder brand rice and bean chips.  So Good!