Ty’s Pulled Chicken Sandwiches

Nothing says summer like BBQ. I’m admittedly jealous of family and friends who have a smoker at their disposal, because the BBQ meat that comes out of those things is just amazing. So here is a recipe which makes pulled BBQ sandwiches a breeze–no smoker required.

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I have to brag a bit and say that several of the items from this meal have come from our prospering garden. From left to right there are two chicken breasts, onion buns, fresh arugula, fresh thyme, four medium sized carrots, fresh mint, apple cider vinegar, mayonnaise, BBQ sauce, and brown sugar.

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Here’s the arugula being harvested. Lemme tell you it tastes perfect.

Heat up a few tablespoons of oil in a skillet, meanwhile seasoning your chicken with salt, pepper, and paprika. You can use whatever you like, but I chose to use smoked paprika to emulate the smoker. Pop those bad boys in the oil and brown on both side until they look a like this:

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To get these breasts to the juicy tender doneness that is required to pull them a part I add about a cup and a half of water to the hot skillet and cover. Covering the skillet is imperative! One of my breasts is smaller than the other (insert audience laughter) so it cooks a bit faster- about 15 minutes. The larger breast was done in about 20 minutes. Don’t be afraid to cut into the meat to check for a white center with clear juices!

While the chicken is cooking I get to work on the slaw which will also be on the sandwich. I’m not a huge fan of cabbage in my coleslaw, so I opt for another green I have readily available- arugula! I used about two cups of arugula and cut it up into bite sized pieces. I also want to use these carrots I have laying around, and figure I can just use a peeler to get nice thin slices.

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Put the arugula, carrots, mayonnaise, apple cider vinegar, and sugar into a bowl and mix until incorporated. This slaw isn’t like regular coleslaw, it’s much lighter and very refreshing! Feel free to use whatever leafy vegetation you have on hand for this, I’ve used romaine before with great success.

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Now that it’s cooked through transfer the chicken to a bowl and let cool a little before goin at ’em with two forks. I insert both forks into the meat and literally just tear!

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Once both breasts are effectively pulled add about a cup of your favorite BBQ sauce. Add slowly to make sure your chicken isn’t swimming in sauce, though. I was halfway into documenting this blog post when I found out I was out of my Sweet Baby Ray’s that I usually have on hand, so I decided to whip up some of my own. Whatever you use, I highly recommend adding sriracha, the heat makes a nice contrast to the coolness of the mayonnaise in our slaw. At this point add the fresh thyme and chop your mint to add to the meat as well. Stir to combine.

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Toast your onion buns, and load them up with a healthy portion of pulled chicken topped with the awesome slaw. I gotta say that the onion buns really make a huge a difference in taste with these sandwiches, but try whatever your preference is.

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Voila!

Bon Appetit!


 

 

Ty’s Pulled Chicken Sandwiches

 

2 Chicken Breasts

Salt, Pepper, and Paprika (optional)

1 1/2 cup of Water

2 cups Arugula

3-4 medium sized Carrots

1 tablespoon Apple Cider Vinegar

2 1/2 tablespoons Mayonnaise

1/2 tablespoon Brown Sugar

1 cup BBQ Sauce (optional: add sriracha for some extra heat)

A few sprigs of Fresh Thyme

1 tablespoon chopped fresh Mint

Onion Buns

 

Season chicken breasts while a few tablespoons of oil heat up in a skillet. Add chicken and brown on both sides ( 3-4 minutes per side). Once browned add water to skillet and steam chicken for 10 to 20 minutes, cutting into the meat to check for doneness. While the chicken cooks cut up arugula, peel carrots down to slivers, and add both ingredients to a bowl with mayonnaise, apple cider vinegar, and brown sugar. Mix until incorporated. When the chicken is done transfer to a bowl and pull into shreds with two forks. Add your favorite BBQ sauce and fresh herbs. Toast onion buns. Add chicken and coleslaw between the buns and serve.

Enjoy!

 

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Drunken Noodles

Hey all! I’m back after a hiatus to finish up the semester, and I’m glad to be focusing on the kitchen again.

Before I get into the nitty-gritty I wanna show off and take you through some of the work we have done on our back yard. I have to preface this by saying that the design and execution has all been orchestrated by my amazing partner, and almost everything you see is made possible by him. Yes, I’m incredibly lucky. Take a look!

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Our ladies!

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The raised beds where most of our produce is growing.

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A country inspired fence to keep the hound at bay.

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We are going to have fresh herbs FOR DAYS

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Us with the garden in the background. D’aww, he’s just so handsome.

Alright alright, enough-let’s get to business.

 

Today’s recipe is one that I have always had in my back pocket for a no-fuss dinner that tastes like carry-out Thai. What few ingredients there are I tend to keep on hand.

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In the big bowl is cooked rice vermicelli, which can be found at the Asian grocery or at your local super market. I used a 14 0z bag and cooked it in pot of water according to the manufacturers directions. This package of pasta was in my cupboard for about 6 months, and I always make sure to keep some stashed away in case I need them. From the top left there is also bok choy, basil, apple cider vinegar, low sodium soy sauce, sriracha, and fish sauce, and diced fresh chicken.

Drizzle some olive oil in a large skillet and place over medium heat. Start by seasoning your chicken with salt a pepper. I also take this opportunity to cut up my cute little bok choys. I cut them to about this size:

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Scoop your chicken into the heated oil. I sauted mine for maybe 2 mins so they started to get slightly browned, then I added my liquids for the delicious sauce. Sriracha is great- but it’s very spicy- so add a little now, and you can always add more later.

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I let the chicken cook through with the sauce in the skillet , about 5-7 minutes. I take the biggest pieces out and cut them in half to make sure they are done, and nab a taste. Mmm!

Side note about fish sauce: It’s amazing! Disclaimer: it doesn’t smell that great. In the odd instances I don’t have garlic on hand I will use fish sauce instead, it’s the bees knees. We LOVE fish sauce at our house, so I ended up squirting quite a bit more into our dish, but start off with a little and add more until it tastes right for you. This is the right time to also add more sriracha if you want a little more spice in your life.

Now I add the bok choy.

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I love bok choy when it’s al dente, so I only cook it with the chicken for about 1 to 2 minutes, taking glorious little bites of them to check for doneness. Remove from heat and stir in the noodles!

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I use tongs to toss the noodles until they’re incorporated with the other ingredients, and so that the sauce is evenly dispersed. Add more fish sauce if it needs to be more savory, add more sriracha if it needs more heat, and add more soy sauce if it needs salt.

Serve up your drunken noodles in bowls with your choice of a fork or chop sticks. Top with a large helping of basil, and enjoy.

That’s an order, matey.

Bon Appetit!

 

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Drunken Noodles

 

14 oz package of Rice Vermicelli cooked according to manufacturers directions

3/4 lbs Chicken, diced

Salt and Pepper

Olive oil

3 heads Baby Bok Choy

1/8 cup Apple Cider Vinegar

1/8 cup Soy Sauce

1/8 cup Fish Sauce

1 tablespoon Sriracha

1/4 cup Fresh Basil

Season chicken with seasoned salt and pepper, and cut baby bok choy into bite size pieces while drizzled olive oil warms up in a large skillet over medium heat. Toss in the chicken and cook until it starts to brown slightly, 1 – 2 minutes. Add apple cider vinegar, soy sauce, and fish sauce to skillet. Cook for 5 – 7 minutes, or until the chicken is done. Add bok choy, cook for another minute or two. Add rice vermicelli and toss with tongs until incorporated. Add more fish sauce if it needs more depth, and more sriracha if it needs more spice. Serve topped with lot of fresh basil and enjoy!

 

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