Thursday, July 14, 2011

Shredded BBQ Chicken and Roasted Brussels Sprouts

 A tasty alternative to regular old BBQ.  Not that I have a problem with regular old BBQ....I just have had a LOT of pork lately :).  I know lots of peeps don't care for Brussels sprouts but these turned out really nice.  I think I will roast my sprouts from now on.  If you're luke warm on sprouts, add some "real" Parmesan for extra flavor and make sure not to forget the garlic.

I have NO complaints about how the chicken turned out.  The main course was to die for, seriously.  It was so yummy I almost don't want to brag about it because hubs will be pissed he was out of town.

Oh, I almost forgot...with every good meal comes a good cocktail:

Pretty, yes?

As always, check out the Hindsight is 20/20 paragraph at the end for some tweaks. 

 Roasted Brussels Sprouts

1/2 teaspoon Parmesan (I used fat free...shocking, I know)
1 clove Garlic
2 TBSP Extra Virgin Olive Oil
1/2 tsp Kosher Salt (please use Kosher or it will be TOO TOO salty!)
1/2 tsp Ground Black Pepper
Sprinkle of Dash old bay
Sprinkle of ground ginger -- I know that sounds strange but hear me out.  Brussels sprouts are known to be gastrointestinal er...challenges.  Ginger is known to help in digestion (as is hot sauce).   Trust me and sprinkle just a touch in the mix.  You'll thank me later :)

Pre heat oven to 400 degrees.  Cut off hard ends of Brussels sprouts.  Slice large sprouts lengthwise (the goal is to make all of the sprouts uniform so if some of them are small, don't cut them in half).  Toss sprouts with all ingredients.  Place the sprouts cut side down on a cookie sheet.  Cook for 20 minutes.  Turn off oven but LEAVE THE SPROUTS IN THE OVEN FOR ANOTHER 20 MINUTES.   This will ensure they're crispy on the outside but cooked all the way through.

This is at the 20 min mark.  The sprouts will be pretty crispy but don't be scared...leave them in there!

After another 20 min of sitting in the oven.  Parts will look burned but that's's like the Long John Silvers crispies...yum!

Shredded BBQ Chicken (Sandwiches if you wanna....)

  • 3/4 cup chicken stock
  • 3/4 bottle Mexican beer (drink the rest!  wahoo!)
  • 3 pieces, 6 ounces each boneless, skinless chicken breast (sorry about the odd number but, once again, I'm flying solo and only want enough for one night of leftovers)
  • 1 and 3/4  tablespoons extra-virgin olive oil, 2 turns of the pan
  • 2 cloves garlic, chopped
  • 1/2 medium onion, peeled and finely chopped
  • 2 Jalapenos (if you wanna) finely chopped
  • 1 and 1/2 tablespoons Worcestershire sauce, eyeball it
  • 1 tablespoon hot sauce (Texas Pete, Tabasco, whatevs)
  • 1 and 1/2  tablespoons Montreal Steak Seasoning
  • 2 and 1/2 tablespoons dark brown sugar
  • 1/2 can tomato sauce
  • 1/4 cup of favorite BBQ sauce (I like Sweet Baby Ray's but I'm using the Mac's Speed shop BBQ sauce until it's all gone!!)
  • Split buns or multi grain bagel thins if you're feeling healthy
Bring chicken stock and beer to a simmer in a small to medium skillet and slide in the chicken breast meat. Gently poach the chicken 10 minutes, turning once about after 5 minutes.  I used tongs to flip the chicken every so often. 

While chicken poaches, heat a second medium skillet over medium low heat.  Add extra-virgin olive oil and garlic and onion (and jalapenos if you used them) and gently saute until chicken is cooked.

Combine the Worcestershire, hot sauce, Montreal Steak Seasoning, brown sugar, BBQ sauce, and tomato sauce in a medium bowl and reserve.

When the chicken has cooked, add 2 ladles of the cooking liquid to the reserve bowl to combine with the sauces, spices, brown sugar and tomato paste.

Remove chicken, slice it, and transfer to the medium bowl. Using 2 forks, shred the chicken and combine put it in the bowl with spices/liquid. (I added just a wee chopped tomatoes but that's only because they were sitting there staring at me!)

Add the shredded chicken to the onions and garlic in the skillet and mix well.  Simmer for about 5 to 10 minutes, using extra cooking liquids to make your chicken as saucy as you like.

Serve with split rolls, toasted bread, or all by itself...however you like your BBQ.

Watch out for premature bubbling! ;-)  It looks like it's simmering because of the beer but wait until it's actually simmering to add the chicken.

It's not in the recipe but I added some bell peppers.  Those greens aren't ALL jalapenos....just to be clear :)


Cluck cluck cluck

Shredded chicken never looks very appetizing all by itself does it?

Starting to look better now!  Added about a half of a fresh tomato...just for grins.

This is about when I knew this recipe was gonna be MONEY!

Yum!  Makes me want to eat it all over again! 

  • BBQ:  No real earth shakers here this time.  I really really really like the way this turned out.  That said, if you're looking for a more BBQ flavor, lighten up on the Montreal and KICK UP the BBQ sauce.  This was a pretty peppery BBQ sandwich and I attribute that almost entirely to the Montreal.  I thought it tasted fantastic though!  
  • Sprouts:  Lighten up on the salt if you like your veggies fairly plain.  I liked the "doneness" but if you want yours a little less brown, I would recommend cooking the sprouts for 15 min and letting them sit in the oven for 15 minutes (vice 20 and 20). 


Anonymous said...

Yum-O!! as Rachel would say! I love, love your recipes! Keep em comin...and here's a simple one for you: Thin sliced roast beef from deli and beef broth. Simmer in saucepan with Italian spices and green pepper slices (if desired)Spoon over toast, baked potato, pasta...well, you get the idea. Sorry no pix!

LindseyD said...

Oh! That sounds fabulous and so different from my usual M.O. My husband will LOVE it! Maybe I'll actually wait for him to return to make it this time ;-)
Thanks for the comment!