Posts tagged: sauce
This new best ever crockpot BBQ chicken is going to be a family favorite in no time. With only 5 ingredients, all you gotta do is dump everything into your slow cooker and wait for the deliciousness to be ready. I love being able to dump meals like this before heading into the office. Coming home to a house filled with that tasty BBQ scent is more welcoming than any scented candle could ever be.
The final result is this tender, juicy chicken packed with flavor and ready to be eaten however you choose! You can eat it plain along with some veggies, make BBQ chicken sandwiches or sliders with it, or ever whip up some BBQ chicken tacos. You can even roll up the chicken with some avocado in an egg roll wrapper and fry them... The possibilities are endless with this simple recipe, and it'll keep the whole family happy! This crockpot BBQ chicken is even amazing for parties when you don't want to get stuck fussing over food in the kitchen for hours. You can simply leave the chicken in the sauce on low throughout the party to make sure it stays toasty and tasty.
No one will ever believe this recipe requires just 5 measly ingredients! Don't worry, I promise not to reveal our little secret... Let them think you slaved for hours!
[vimeo 186283536 w=640 h=360]
INSTRUCTIONS: Add chicken breasts to the insert of a slow cooker. Season breasts with salt and pepper. Add salt, cayenne, brown sugar and BBQ sauce. Stir briefly to coat the chicken breasts. Cook on high for 3 to 4 hours. Shred with two forks in the pan and let the chicken warm in the sauce for 15 minutes for extra flavor. Serve as sliders or sandwiches.
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*Recipe, photos and video by Meghan Bassett
Welcome to 2017 piggy peeps! I don't know about you but I am not ready to get back into the swing of things to kick off the New Year. It feels like there are 5 million to-do's on my list and I am barely making a dent in them a few days into the new year... One thing that's falling off my radar? Dinner. I am struggling with pumping out tasty meals without spending wayyyyy too much time on them. Since I have too much to do at work, I am starting to rely on meals of popcorn and soda - NOT how I wanted to start the year.
Instead, I'm pulling out my Pig of the Month BBQ Shredded Chicken and I'm making something more than just a sandwich with it. These flatbreads are one of the easiest meals EVER and there's no one that can resist them, I don't care how picky of an eater they are. The fluffy naan with BBQ sauce, chicken and avocado is the best base for any pizza. Throw in the bite of some red onion and salty cheese and holy wow, this pizza is one the entire family will be begging you to make on a regular basis. Not to mention it's pretty dang healthy in terms of pizza, so you can feel ok about sticking to those New Year resolutions ;)
INSTRUCTIONS: Place naan on a lined baking sheet.
Spread each with half of the BBQ sauce.
Top with chicken, red onion and cheese.
Place under broiler set to high for approximately 2 to 3 minutes, or until the cheese melts.
Remove from oven, top with avocado, cilantro and a sprinkle of queso fresco. Serve.
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*Recipe and photos by Meghan Bassett
You know when you discover one of the best combinations ever? Because I just did. It's called the happy little crossing place between Mexican and BBQ....
I can't lie; it's freaking magical!
The cheesy, ooey gooey normal enchiladas recipe is made oh-so much better with the addition of BBQ sauce and the best ever Pig of the Month BBQ pulled chicken. It's a little spicy, a little sweet and totally tangy, making every bite the most dreamy thing to hit your taste buds since a slice o' crispy bacon. If your tummy isn't rumbling at the sound of that, there's honestly something wrong with you...
Get down to Chow Town!
Serves 4 to 6 INSTRUCTIONS Preheat oven to 350 degrees. Grease a 9x13-inch baking dish. Add vegetable oil to a medium skillet and heat over medium-high heat. Add onion and cook until tender, approximately 3 minutes. Add chicken and chiles. Season with salt and pepper and cook until warm. Keep warm over low heat. Whisk together enchilada sauce and BBQ sauce in a small bowl. Set aside. Assemble the enchiladas by laying out the tortillas one at a time on a clean work surface. Spoon on 2 Tbsp of the enchilada BBQ sauce, spreading it out to coat the entire tortilla. Add 2 Tbsp of the chicken mixture down the center of the tortilla, then sprinkle with cheese. Roll up tightly and place in baking dish. Repeat with remaining tortillas. Spread remaining sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20 minutes. Garnish with chopped cilantro and serve immediately.
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*Recipe & photos by Meghan Bassett
You know when you have leftovers hanging around and you have ZERO idea what to do with them? My refrigerator is usually a mash up of random BBQ leftovers, some pasta and whatever else I happen to have leftover from last night's BBQ party. There's a limit to how many times you can eat the same dish the same way. I mean, I love my brisket, but after a couple of nights of just brisket and a side salad, I'm getting bored.
I also happen to be lazy and have no desire to actually get too terribly creative unless I know it'll take me zero extra effort. Enter these little brisket mac n cheese sliders... Brisket Mac N Cheese Sliders are the new appetizer that you have absolutely no excuse not to make. Seriously, how easy are these little guys? You just throw some leftovers on a toasted bun and BAM, you have a completely new way to eat that brisket and mac n cheese that have been taking up valuable real estate in your refrigerator.
Plus, how fancy you get with this recipe is completely up to you. You can make your own smoked brisket or you can head over to Pig of the Month's shop to snag some of their oh-so tender brisket. For the mac n cheese, you can simply make these sliders with store-bought mac and cheese, or you can bust out grandma's favorite recipe to go the extra mile. Regardless, these sliders are just the right balance of meat and cheese to hit the spot with every bite. There's no going back once you've eaten these sliders, so get prepared to start craving mac n cheese on your sandwiches from here on out. Don't say I didn't warn you...
INSTRUCTIONS - Watch the video below!
Pig of the Month BBQ on Vimeo.
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Recipe, video & photos by Meghan Bassett
A couple of years ago, we served up a quick go-to appetizer of open-faced pulled pork sliders. We've been using this recipe ever since, but we decided it was about time to make a little update to this bad boy. Why not get on the food porn train and really blow your minds? So we broke out the waffle iron, all the cheese and piled on even more saucy pulled pork for this revisited version of an old fav.
This open-faced slider is the perfect combination of savory, spicy and sweet. Instead of being sandwiched between a bun, this pork sings with the crunchy, spicy coleslaw and the crisp waffle fry. I promise your mouth will be bursting with flavor! These sliders are the perfect opening bite to start your summer BBQ festivities with a bang. You get a little bit of everything you could ever want in each loaded bite!
Any excuse to get extra saucy at a BBQ, am I right? Happy BBQing, piggy fans!
INSTRUCTIONS: Heat up a waffle iron and grease with cooking spray. Add the shredded hash browns in batches, creating the base for your sliders. Remove once golden brown and crispy. Cut the hash brown waffle into 4 pieces. Top each piece of hash brown waffle with one slice of sharp cheddar cheese. Broil until melted. Set aside. In a small bowl, combine coleslaw, mayonnaise, lemon juice, salt and pepper. Stir until coated evenly. Warm the pulled pork in the microwave and stir in more BBQ sauce as desired. Top the cheesy hash brown waffles with pork and top with coleslaw. Serve immediately. Shop This Recipe: Pig of the Month BBQ Pulled Pork Pig of the Month BBQ Sauces Recipe, photos & video by Meghan Bassett