BBQ Pulled Chicken Sliders
This is a super easy meal to fix in a hurry. You can make this BBQ sauce pretty quickly, or you can certainly use your favorite store bought BBQ sauce instead. Having the rotisserie chicken on hand is the key to quick.
- 1 cup ketchup
- 2 tablespoons dark brown sugar
- 2 tablespoons apple cider vinegar
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dry mustard
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/4 teaspoon allspice
- 4 cups shredded rotisserie chicken
- 12 slider buns
- Bread and butter pickles
Combine first 10 ingredients in a medium saucepan over medium heat. Bring to a simmer; cook 5 minutes or until slightly thickened. Add chicken. Cook 2 minutes or until heated through. Spoon onto slider bun half, top with pickles and then top with bun. Serves 6.
“God will either spare you from suffering or give you the grace to bear it.”
Grilled Chicken Burgers
These burgers were so easy to put together. I grilled them in a cast iron skillet, but if you prefer, put them on your grill. I was a little worried they would come out dry, but they were moist and delicious. Just be careful you don’t cook them too long or they might get dry. Cook to 165 degrees. I used an instant read thermometer.
And to make them a little healthier, I served them on an oatmeal thin. They are less calories than a bun.
- 1 tablespoon olive oil
- 1 lb. ground chicken
- 1/3 cup Panko crumbs
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
In a large bowl, combine ground chicken, Panko, Parmesan, oregano, basil, parsley, and garlic powder. Season with salt and pepper, if using. Stir until loosely combined. Make into 4 patties.
Heat olive oil in your skillet over medium heat. Add burgers to skillet and cook 3 to 4 minutes on each side or until instant read thermometer reads 165 degrees. (Put instant read thermometer into the side of burgers half way.)
Makes 4 burgers. (273 calories) (Burger/oatmeal thin)
“Live to leave a legacy for God’s glory.”
Tuna Melt Sliders
These delicious sliders are small enough to be an appetizer, and can be large enough for a small meal. I love making sliders of all kinds. Change out the tuna salad for chicken salad and use whatever cheese you like. Yummy!!!
- 1 package Kings Hawaiian Rolls (my pkg. had 16 rolls)
- 2 (5-oz.) cans tuna, drained (I used albacore)
- 1/2 cup mayonnaise
- 1 teaspoon celery salt
- 2 tablespoons shallot, finely diced
- 1 tablespoon dill pickle, finely diced
- 2 teaspoons lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 slices Havarti cheese (enough to cover all the sliders)
- 1 tablespoon butter, melted
- 1/4 – 1/2 teaspoon celery seed
Preheat oven to 350 degrees.
In a medium bowl combine tuna, mayonnaise, celery salt, shallot, pickle, lemon juice, garlic, salt and pepper.
Split your rolls in half, place one half in the bottom of a 9 x 13 baking dish.
Top the buns with the tuna mixture and the slices of Havarti cheese.
Place the top half of the rolls on top of the tuna and brush the rolls with the melted butter. Sprinkle with celery seed.
Cover the dish with foil and bake for 10 – 15 minutes.
Remove foil and bake for an additional 5 minutes or until the cheese is hot and bubble.
Makes 12 to 15 sliders.
“Our greatest comfort in sorrow is to know that God is in control.”
Pimiento Cheese Spread
This will disappear really fast! The last time I made it, it was gone before I could get a picture of it. Serve as an appetizer with crackers or make pimiento cheese sandwiches. Or try it on a hamburger. Or fill celery with it.
I didn’t process my pimiento because I like to see the pimiento in the spread. But if you make sandwiches with it, you might want to process it smooth. For sandwiches, use white bread and cut the crusts off. Spread on bread and cut in triangles.
This also makes a large batch, but very easy to cut in half.
- 3 (4-oz.) jars canned, diced pimientos, drained
- 2 (16-oz.) pkgs. sharp Cheddar cheese, finely grated
- 1 cup mayonnaise
Place the drained pimientos in a blender or food processor and puree until smooth. (I didn’t do this.) Using an electric mixer, combine the cheese and pimiento, beating until smooth. Beat in the mayonnaise.
The spread may be stored, covered, in the refrigerator for up to 1 week. Remove the spread from the refrigerator and allow it to reach room temperature before serving.
Makes 4 cups.
“The highest form of prayer comes from the depths of a humble heart.”
Sloppy Joes for a Crowd
This is a great recipe for a church supper or when you need to serve a lot of people. I made a half recipe for 6 people and I didn’t have a lot left. I think that tells you they were pretty good.
- 7 pounds lean ground beef
- 1 1/2 cups finely chopped onion
- 1 1/2 cups finely chopped celery
- 1/2 cup brown sugar
- 2 tablespoons prepared mustard
- 6 cups tomato sauce
- 1/2 cup white vinegar
- 2 to 3 teaspoons minced garlic
- Salt and pepper to taste
- 1 1/2 cups (6-oz.) shredded sharp cheddar cheese
- Hamburger buns
In a large skillet, brown beef, onion and celery. Cook in batches, if necessary. Drain any fat. Add all remaining ingredients except last two; cook 10 minutes.
Stir in cheese; cook until melted. Serve on buns.
Yield: 50 sandwiches
“May the words we speak point others to Jesus.”
Easiest-Ever Pulled Pork
- Boneless pork loin
- 1 bottle barbecue sauce (We like Bull’s Eye Original.)
Put your boneless pork loin in the slow cooker. Pour your sauce over it. Cook on low for 8 hours. Shred with two forks in the slow cooker and serve on buns.
Invite friends over and have a party.
“Christ at the center brings life into focus.”
Scrumptious Chicken Sandwich
This sandwich is yummy! It reminds me of a sandwich at my favorite chicken restaurant.
- 1 egg, beaten
- 1 cup milk
- 4 to 6 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 1/2 tablespoons powdered sugar
- 1 tablespoon kosher salt
- 1/2 teaspoon pepper
- 1/8 teaspoon allspice, optional
- Oil for frying
- 4 to 6 hamburger buns, split and lightly toasted
- Mayonnaise, dill pickle slices, optional
Whisk egg and milk together in a large bowl. Add chicken; turn to coat and refrigerate for one hour. In a separate bowl, combine flour, sugar and spices. Working in batches, drain chicken, reserving egg mixture, and lightly dredge in flour mixture. Dip back into egg mixture, then into flour mixture again. In a cast-iron skillet, heat one inch of oil to 375 degrees. Carefully add chicken to hot oil. Fry for 8 to 10 minutes, until done on both sides and juices run clear. Drain chicken on a wire rack. Assemble sandwiches on toasted buns; garnish as desired. Makes 4 to 6 sandwiches.
“Even when everything seems meaningless, God still has a purpose for your life.”
Teatime Tuna Fish Sandwiches
These tuna fish sandwiches are a little different than the norm. They would be great for teas or weddings, but I just like them for everyday sandwiches. They are absolutely wonderful! Make sure you dice the celery and pickles very fine. (Mine aren’t diced fine enough.)
- 28 very thin slices firm, white bread (1-lb. loaf minus ends)
- 8 tablespoons (1 stick) butter
- 1 cup firmly packed, finely minced celery (6-8 stalks)
- 1 (8 oz.) jar sweet pickles, drained and finely minced
- 1 (7-oz.) can white albacore tuna fish, drained (I used more)
- 1/4 cup mayonnaise
- 2 teaspoons prepared mustard
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon salt
Place wrapped loaf of bread in freezer to firm slices while preparing filling. Place butter in a small bowl and let stand at room temperature until very soft.
Mince celery till exceedingly fine, so fine it will mound on a spoon; place in mixing bowl. Mince pickles as finely as celery.
Dump tuna fish into bowl. Using fork shred finely into celery and pickles.
Add mayonnaise to mixture with mustard, lemon juice and salt. Stir with a fork to blend. Refrigerate filling while preparing bread.
Whip softened butter till light and fluffy. Remove bread from freezer and spread each slice with thin layer of butter.
Spread about 2 heaping teaspoons of filling evenly on half of bread slices. Cover with remaining slices. Stack sandwiches (3 to 4 to a stack) and cut crusts from bread with a serrated knife. Cut sandwiches in half.
Rinse clean tea towel or large napkin in cold water, wring out till just damp dry. Place towel on large plate, stack sandwiches on it; fold napkin over sandwiches to form a neat package. Refrigerate two hours or longer before serving.
Note: Sandwiches will stay fresh for several days in refrigerator. If towel becomes completely dry, moisten very lightly with cold water. To take on a picnic, place cold, moist towel-wrapped sandwiches in plastic bag or wrap in foil and place on top of ice in ice bucket.
“Faith is seen in our actions.”
Tomato and Cheddar on an English Muffin
I received a new cookbook for Mother’s Day, “Old-School Comfort Food” by Alex Guarnaschelli. Alex has created the most mouth-watering sandwich!! (I have slightly adapted it.) I can’t wait until my tomatoes are ripe in my garden.
- 1 Thomas’ English muffin, split open
- 1 (3/8-inch-thick) slice tomato
- Kosher salt and cracked black pepper, opt.
- Pinch of sugar, opt.
- 1 thick slice extra-sharp Cheddar, (make sure it covers English muffin)
Toast the English muffin until it is lightly browned. Butter hot muffin right out of the toaster with lots of butter so it melts down into the nooks and crannies.
Season the tomato slices with salt, pepper, and sugar, if using.
Layer the cheese on the bottom half of the muffin. Top with the tomato. Put the muffin top over it and press down until some of the juice leaks out of the tomatoes. Close your eyes. Pretend you’re eight year old. Enjoy.
“We are shaped and fashioned by what we love most.”
Hot Tuna Melts
This is like a hot tuna salad sandwich. So yummy!! I was making these for 6 people so I tripled the recipe. They all got gobbled up!
- 1/3 cup mayonnaise
- 1/4 cup sliced pimiento-stuffed Spanish olives, drained
- 3 hard-cooked eggs, chopped
- 3 tablespoons sweet pickle relish
- 2 tablespoons finely chopped onion
- 1 (5-oz.) can solid white tuna in spring water, drained and flaked
- 2 English muffins, split and lightly toasted
- 4 sharp Cheddar cheese slices
Preheat broiler with oven rack 5 1/2 inches from heat. Stir together first 5 ingredients in a medium bowl: add tuna, stirring gently to blend. Spoon on muffin halves; place on a baking sheet.
Broil 2 minutes. (I left mine in for about 5 minutes.) Top each with a cheese slice; broil 1 more minute or until cheese melts.
Makes 4 servings. (I think it makes 2 servings.)
“Remembering Christ’s death gives us courage for today and hope for tomorrow.”