Two of my favorite things! And tonight we enjoyed them both. It was my first attempt at another one of the recipes out of my Southern Living Slow Cooker cookbook. If I keep sharing the recipes, y’all aren’t going to need to buy the book. Don’t tell Southern Living. 😉
Anyway, tonight we had shredded barbeque chicken, baked beans, salad, and deviled eggs. For dessert, we served warm brownies with ice cream. I’m more of a cook than a baker. So, I let Betty Crocker do what she does best, and I did the rest. Well, that’s not true. My friend brought the salad. The sliced mozzarella that she added to the salad was a really nice touch. It was also the first time that I had Marzetti’s ranch dressing. I really liked it.
Okay, down to business. For the shredded barbeque chicken you will need:
1 -1/2 lbs of boneless, skinless chicken
tbsp. olive oil
1 cup Ketchup
1/4 cup dark brown sugar
1 Tbsp mustard
1 Tbsp cider vinegar
1 Tbsp worcestershire sauce
1/2 tsp garlic salt
1 tsp ground red pepper
Brown the chicken in olive oil; 4 minutes on each side. Add browned chicken to 4qt. slow cooker.
Combine the ketchup, dark brown sugar and the rest of the ingredients. Pour over chicken. Put lid on cooker and cook on high for 1 hour. Turn down to Low and cook 5 to 6 more hours. Once done, take out chicken and shred.
I added the shredded chicken back into the cooker and mixed it up with the remaining sauce.
This recipe served 8. Recipe courtesy of Southern Living
Now for the Baked Beans:
Cut 4 slices of bacon into halves. Saute bacon, but don’t cook it until it’s crisp. Remove bacon
Save the grease and saute about 1/2 cup of white onion.
Add a couple of tablespoons each of ketchup and brown sugar.
Add about one tablespoon of mustard.
Stir to simmer. Then add two cans of pork and beans and some bacon pieces (save some of the bacon to add as topping). Mix well.
Pour into oven safe dish, top with remaining bacon and cook at 350 for 30 minutes.
recipe courtesy of Cooks.com ( I adapted cooking method).
Pioneer Woman has a similar baked bean recipe, but she adds green bell pepper to the vegetable mixture. And she cooks the beans on 325 for 2 hours. I’m going to try this next time.
Place eggs in pot, and just cover the eggs with cool water. Bring water to boil. Cover pot with lid and turn off heat. Leave the pot on the burner. Let eggs sit for 10 – 12 minutes.
Drain off hot water and let boiled eggs cool in ice water.
Once eggs are cool enough to handle, peel eggs under cool, running water.
Cut eggs in half lengthwise. Scoop out yolks and put in a mixing bowl.
Add a squirt of mustard for color and flavor and one or two big spoonfuls of mayonnaise for creamy consitency. Mix. Always better to add more mayo or mustard than to start with too much.
Add diced dill or sweet pickles and a sprinkle in a little salt.
Spoon mixture into egg halves.
garnish with a dusting of paprika. I just hold the paprika kind of high over the eggs and lightly shake.
recipe courtesy of my mom…never any measurements…everything is to taste.
Let me know if you try any of these dishes.
Until next time,
Just a reminder, this week’s Show & Tell party is live til Monday at midnight. Come link up!
I’m linking to:
Thursday Favorite Things Blog Hop @ Katherine’s Corner
Crafty, Scrappy, Happy Me @ Crafty, Scrappy Happy
Potpourri Party @ 2805
Friday Flair @ Whipperberry
Link & Greet @ Country Momma Cooks