CEiMB-Pulled BBQ Chicken Sandwiches

This week's CEiMB recipe- Pulled BBQ Chicken Sandwiches, was chosen by Pam, whose blog- Cookies with Boys, is a really great one- she always has great healthy recipes and delicious treats. She just seems like the kind of person that you would really want to have living next door. She has 2 adorable little boys and I am sure if she was your neighbor she would probably bring you a plate of cookies or invite you over for a lunchdate.
You can find the recipe on her blog or by clicking on the link at the bottom of this post.

The night that I made these for dinner my husband walked into the kitchen, looked at the pan I was cooking in and asked, "What is that?"
I said "BBQ for sandwiches."
He replied, " Well, I know what it is, but you don't ever cook stuff like that."

So, I guess that was his reaction when he saw me cooking something "normal". I thought it was pretty funny.

I don't really know that much about BBQ. I don't have a certain taste that I am looking for in the sauce or anything like that. I can't tell the difference between vinegar-based or whatever. In fact, the word BBQ meant to me growing up, that we were going to have a BBQ in the backyard, cooking something on the grill.
When I moved to the south, I soon realized that BBQ is actually a food. The confusion with words and phrases didn't stop there, but I won't go into that.

So, anyway- I made this sauce as is, because I wouldn't really know how to change it and I am not that particular about this stuff anyway. I left out the liquid smoke because I don't have any and this dinner was enjoyed by all. If I did make it again, I might mess around with the sauce and add something to give it a little heat and I would probably cook my own chicken to shred because the rotisserie chicken I found was quite pricey.

I had some of the BBQ leftover and I ate it the next day over some salad greens. It made a pretty tasty salad.

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Recipe for Pulled BBQ Chicken Sandwiches


One Year Ago- Lunchbox #2

Vegetable Soup

Vegetable Soup
1/2 large onion, chopped
2 Tbls olive oil
2 stalks celery, chopped
3/4 pd. fresh green beans, ends trimmed, and broken into pieces
4 large carrots, peeled and chopped
2 cups red cabbage, shredded
1 cup frozen baby peas
2/3 of 29 oz can tomato puree
6 oz bag baby spinach
Italian seasoning
salt
pepper
fresh parmesan, for grating on top

Heat oil in a Dutch oven over medium-high heat. Add onion and saute until tender. Add celery and carrots. Cook for 1-2 minutes. Add green beans. Cover vegetables with water. Add cabbage and peas. Add more water, to make sure the vegetables are completely covered. Stir in tomato puree and seasonings. Simmer for 1 1/2 hours. Right before serving, stir in spinach. Ladle into bowls and grate parmesan on top and add more seasoning, if necessary.