BBQ Chicken Chopped Salad

During my college years a dear friend of mine introduced me to the BBQ Chicken Chopped Salad while we were dining at California Pizza Kitchen.  I was instantly addicted! I went back time and time again for the delicious meal.  I tried them at numerous restaurants - Ruby's, Islands, and BJs - but the CPK has remained my favorite.  I still eat it to this day when we dine at CPK. 

The blend of flavors is perfect and satisfying.

When I was first married and learning to cook, my husband and I decided that we could re-create this tasty salad at home...and we were right!  It has been a favorite meal at our house for years and years and years.  There is no cooking involved - just chopping and tossing.  So it is a quick weeknight meal that will produce lots of happy tummys!

BBQ Chicken Chopped Salad

BBQ Chicken Chopped Salad

Ingredients

1 head iceberg lettuce, chopped

1 8 oz can corn, drained

1/2 15 oz can black beans, drained and rinsed

1 cup mozzarella cheese, grated

1 avocado, chopped

2 tbsp basil, chopped

1 cup ranch dressing

2 cups precooked chicken, cubed

1/2 cup BBQ Sauce

10 tortilla chips, crushed

Optional Ingredients:

1 small jicama, diced

1 large roma tomato, diced

Directions

Combined lettuce, corn, beans, cheese, avocado, and basil. Toss together with ranch dressing. Transfer to a large serving platter. Sprinkle with tortilla chips.

Combine chicken and BBQ sauce. Place atop salad. Drizzle with extra BBQ sauce. Enjoy.

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Potato Salad in January

I know right? who makes potato salad in Jan? ME! We had a hawaiian friend who had a birthday, and for the birthday dinner I was to bring potato salad. I'm pretty sure hawaiians eat potato salad all year round? Every hawaiian restaurant I've been to serves potato and macaroni salad all the time.

I had some people asking for my recipe to my salad....and so I thought I would post it, even though it doesn't really seem like the season to.

One thing I learned from my mom, who always a makes stellar potato salad, is the simpler the better. Potato salad can become a hodge podge of spices and add ins- but it gets to be too much. Roll your eyes if you must- but I promise every time me or my mom make this we get asked for the recipe. promise.

Here is how I did it...

Potato Salad

Ingredients

3 reg russet potatoes

4 red potatoes

(or just do 6 reg russet potatoes)

6 celery stalks (thinnly sliced)

4 green onions (cut)

about 1 cup mayo

1/4 cup honey mustard

1/4 cup yellow mustard

5-6 hard boiled eggs- cut up

(you may want to save one, sliced up nice for the top)

salt and pepper

Instructions

Boil halfed (or quartered) potatoes in salted water.

{do you know you should always cook potatoes in salted water...just like your noodles}

Cook till fork tender.

Cut into bite size pieces.

you can choose to peel them or not. I usually choose to not, because I like skins and the added texture. my mom always does. after you boil them a lot of the skin will peel off anyway when you cut into bite size pieces. I discard those pieces and just throw in the meat of the potatoes.

In a separate bowl mix the mayo and mustards, gentle stir in onions, eggs, and celery pour over potatoes and stir gently. add Salt and pepper to taste.

and last, nicely sliced egg on top and paprika..if so desired.

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Parmesan Vegetable Skewers

We love our vegetables, ok not ALL of us, but 75% of us, which means the majority rules.

I make it a priority to cook a veggie every dinner and always plate them. Jack usually tries them, thank goodness, but also usually spits them out. oh well. Taste buds change right? so do attitudes. I plan on cultivating him into a veggie lovin fool.

these are Super easy, and GREAT for all the far harvest commin in soon. Simple and yummy to throw on for a few minutes on the barbie....unless you like yours crunchy, then less time. Soggy- more time.

what you will need...

1 zucchini

1 yellow squash

1 tomato

1 onion (if wanted)

1 bell pepper (if wanted)

Slice or cube each veggie- make them thick enough so you can skewer them and they will stay on...does that make sense?

Toss in *1/4 cup olive oil

*1/2-3/4 cup grated parmesan cheese

*1T sea salt

Fresh ground peper

*couple shimmy shakes of your favorite seasoning salt

for * measurements, it all depends on the size of your veggies, mine were pretty small from the local grocery mart. BUT if you have those huge honkin home grown beauts feel free to be generous with the ingredients.

Skewer and BBQ. I like to cook mine till fork tender...like al dente!

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Kabobs

I'm thinking I don't need to give much instruction on how to make shish kabobs, but its a great idea for these hot summer nights. Cook outside and keep the kitchen cool!

I bought a steak, on sale, it doesn't really matter what you buy, just make sure it is on the thick side. chicken or pork, or beef. This is an easy meal.

I sliced up half frozen meat (it cuts easy, and slides on the skewer like butter)

and put onion and peppers in between for flavor.

Marinating your meat before hand is also great :) or pouring over some wirsh sauce...

They cook up really fast!

kids love to help...and it helps them learn their patterns.

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Pulled Pork by Paula Deen and Me

I made this pulled pork and it was so delicious! My husband said it was the best ever!-well duh it is a Paula Deen recipe. I only put the dry rub on for an hour and I cooked in a crock pot for 6 hours or so. I also lessened the amount of the apple cider vinegar.. it was alittle strong! I did not have liquid smoke but it still turned out, although I'm sure with it, it would be amazing. That stuff works wonders on meat, giving it that extra dimension of flavor a crock pot just can't do! It also makes gobs of food. Easy and yum! Tell me if you like it.

BBQ Pork Sandwich

Recipe adapted from Paula Deen

Dry Rub:

2 tablespoons salt

2 tablespoons black pepper

2 tablespoons dark brown sugar

2 tablespoons paprika

1/2 tablespoon cayenne

Marinade:

2 cup apple juice

1/2 cup apple cider vinegar

2 tablespoons Worcestershire

1/2 tablespoon liquid smoke

1/2 tablespoon garlic powder

4 pound shoulder pork roast 

6 soft hamburger buns 

Your favorite BBQ sauce and some stellar Cole slaw

Directions 

We are going to start out by making the rub! 

Mix the dry rub ingredients in small bowl. Rub the rub all over the roast! Pressing into the meat. Cover with plastic and refrigerate for 1-2 hours.

When your 1-2 hours are done.. combine liquid ingredients and the garlic powder in a crock pot. Remove wrap from pork and place in crock pot.  Cook for 6-8 hours or until fork tender and shreds easily. If using liquid smoke brush it onto the roast every couple of hours.

When done remove from the crock pot  and shred the pork with a fork or tongs into bite size pieces. I placed it back into the marinade to keep the meat moist and warm until ready to serve. 

Now the assembly is quiet important. You really need some good soft buns, (that's what she said! ahh!). Sorry that was out of line! but quality BREAD is important.  So if you have a gas stove or wanna throw on your broiler, toast up your buns!  

Next pile on some meat, with no juice. If you haven't already tried the meat, you will notice that it is pretty tasty with nothing else. But go ahead and throw on your favorite BBQ sauce for good measure. .. and let it ooze on the sides. mmm. Gotta love Sweet Baby Ray's.

Next pile your coleslaw on top. DON'T skip it!! It is so good! If you have never tried coleslaw on a BBQ sandwich- now is the time to start! I like to add in a little paprika and green apples to my slaw. We also have a great and simple recipe for coleslaw HERE if you need one :)

And there you go. In true southern style, a rockin BBQ sandwich.

Finger-lickin good. Hope you enjoy as much as I did!

**updated 9/7/2012 by Aubrey

Pulled Pork by Paula Deen and Me

Dry Rub:

2 tablespoons salt

2 tablespoons black pepper

2 tablespoons dark brown sugar

2 tablespoons paprika

1/2 tablespoon cayenne

Marinade:

2 cup apple juice

1/2 cup apple cider vinegar

2 tablespoons Worcestershire

1/2 tablespoon liquid smoke

1/2 tablespoon garlic powder

4 pound shoulder pork roast 

6 soft hamburger buns 

Your favorite BBQ sauce and some stellar Cole slaw

Directions

We are going to start out by making the rub! 

Mix the dry rub ingredients in small bowl. Rub the rub all over the roast! Pressing into the meat. Cover with plastic and refrigerate for 1-2 hours.

When your 1-2 hours are done.. combine liquid ingredients and the garlic powder in a crock pot. Remove wrap from pork and place in crock pot.  Cook for 6-8 hours or until fork tender and shreds easily. If using liquid smoke brush it onto the roast every couple of hours.

When done remove from the crock pot  and shred the pork with a fork or tongs into bite size pieces. I placed it back into the marinade to keep the meat moist and warm until ready to serve. 

Now the assembly is quiet important. You really need some good soft buns, (that's what she said! ahh!). Sorry that was out of line! but quality BREAD is important. So if you have a gas stove or wanna throw on your broiler, toast up your buns!

Next pile on some meat, with no juice. If you haven't already tried the meat, you will notice that it is pretty tasty with nothing else. But go ahead and throw on your favorite BBQ sauce for good measure. .. and let it ooze on the sides. mmm. Gotta love Sweet Baby Ray's.

Next pile your coleslaw on top. DON'T skip it!! It is so good! If you have never tried coleslaw on a BBQ sandwich- now is the time to start! I like to add in a little paprika and green apples to my slaw.

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