• BBQ Chicken Sandwiches-Southern Style

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    Whenever I ate bbq sandwiches I always ate them Southern style…that is topped with cole slaw.  I didn’t know I loved my sandwiches bbq style until we lived in the south.

    I found a recipe over at picky palate that I knew I needed to try.  I changed up the slaw recipe to more my liking, but the whole dish is d’lish.

    It’s a great summer dinner, you can use leftover chicken, and it’s yummy the second day too.

    Make the slaw ahead of time and refrigerate for a few hours…it’s worth the wait!

    BBQ Sauce Ingredients:

    • 1 ½ c. ketchup
    • 3 TBSP Dijon Mustard
    • 4 TBSP worstershire sauce
    • 2 TBSP seasoned rice wine vinegar
    • 1 ½ TBSP lemon juice
    • 4 TBSP brown sugar
    • 1 tsp. fresh cracked black pepper
    • 1 tsp. honey
    • Pinch of salt
    • 4 cooked chicken breasts, shredded
    • Buns
    • Slaw, recipe below

    Directions:

    1. Combine ketchup through salt in a medium saucepan over medium low heat. Cook for 15 minutes, stirring often. Reduce heat to low and stir in shredded chicken. Let simmer.

    Cole Slaw Ingredients:

    • 16 oz bag of coleslaw mix
    • ½ c. mayonnaise
    • 2 TBSP sugar
    • 1 TBSP seasoned rice wine vinegar
    • 1 tsp. honey

    Directions:

    1. Place cabbage into a large bowl. Place mayonnaise, sugar, mustard and honey into a small bowl and mix together. Pour and stir into cabbage until combined.  Refrigerate for a few hours.

    Assembly:

    1. Take a bun, top with shredded chicken, then top with slaw.

    BBQ Chicken Sandwiches-Southern Style:

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  • Honey-Ginger Salmon

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    This salmon dish is so easy and so tasty.  It’s great for entertaining too.  The dish has been approved by our family (even the kiddos) and every guest we’ve served it to.  This recipe is adapted from the October 2008 issue of Southern Living.
    Ingredients:

    • 1/3 c. orange juice
    • 1/3 c. honey
    • 1/4 c. soy sauce
    • 1 TBSP minced garlic
    • 1/4 c. minced fresh ginger
    • 1 lb. salmon
    • Hot rice

    Directions:

    1. Marinade: in a saucepan, cook orange juice through ginger over medium heat, for 1 minute; let cool slightly.  Reserve 2/3 c. marinade.  Pour remaining 1/3 c of marinade in a zip top bag and add salmon to the bag.  Refrigerate and marinate the salmon for 15 minutes.
    2. Meanwhile preheat oven to 375.  After salmon has marinated for 15 minutes, discard the marinade and bake salmon for about 20 minutes, or until done.
    3. While salmon is cooking, cook the reserved 2/3 c. marinade over medium heat for 10 minutes, or until sauce is thick and syrupy.
    4. Serve salmon over hot rice and drizzle with the cooked sauce.

    Honey-Ginger Salmon:

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