Year two of the blog will bring a new culinary challenge. I’m going back to the basics and am challenging myself to actually use the cookbooks I have. The internet makes it so easy to be inundated by recipes, that we often forget about the ones sitting right under our noses in our beloved cookbooks. My new challenge is to try at least one new recipe a month from each of my cookbooks. Feel free to join the challenge, either with the books I choose or using the cookbooks on your own shelves.
I was so excited about the whole "coming home to dinner already made" thing, I wanted to try it again! This time BBQ chicken was on my radar.
It was so simple: some chicken, some spices, some beer and a ton of BBQ sauce.
Chicken, spices and beer.
I cut the recipe in half since it makes so much, but after seeing Tom eat three BBQ chicken sandwiches for dinner, maybe I should have made the full recipe.
After its' done cooking you shred the chicken breasts with two forks and let it marinate on low for ~30 more minutes to let all the goodness (AKA BBQ sauce) soak in. I served it on toasted buns with melted Havarti and avocado.
Delicious. It was juicy and flavorful and super simple. I also used the chicken as a topper on a green salad with avocado and feta. Yum.