They look gross, they look really really gross. But they didn’t taste gross, and that’s what counts.
So, yeah. It looks a little unappetizing. But the flavour was so nice. I found this recipe while stumbling, only they were on buns as sliders, and I put the meat mixture on lettuce to make lettuce wraps- which is something I just do every now and then for a healthier take on certain meals.
One of the best things about this recipe is that it can be transformed easily into a SLOW COOKER recipe. I love slow cooker recipes, it’s so easy to put everything in the slowcooker on days that I know are going to be busier than usual, and this recipe converted easily.
Shredded BBQ Chicken Sliders
Prep Time: 15 mins | Cook Time: 10 mins | Servings: 10-12 Sliders | Difficulty: Easy
- 1 ½ Cups ketchup
- 3 Tablespoons Dijon Mustard
- 4 Tablespoons worstershire sauce
- 2 Tablespoons apple cider vinegar
- 1 ½ Tablespoons lemon juice
- 4 Tablespoons brown sugar
- 1 teaspoon fresh cracked black pepper
- 1 teaspoon honey
- Pinch of salt
- 2 large boneless skinless chicken breasts, cooked and shredded
Combine all ingredients into a medium saucepan over medium low heat. Cook for 15 minutes, stirring often. Reduce heat to low and stir in shredded chicken. Let simmer
Add a chipotle pepper in adobe sauce, minced, to make chipotle pulled chicken sandwiches
To make this a slow cooker recipe just put all of the ingredients into a slow cooker, replacing the cooked chicken with frozen chicken breasts. Cook on low for about 6 hours. Take out chicken breasts, shred, and stir back into the slow cooker pot. Serve hot.
Chris and I dressed ours up with shredded cheese, ranch, and Franks hot sauce. Yumm Yumm.
After eating the ugly but yummy BBQ Chicken wraps, I made Apple Crisp Cups.
There isn’t much to be said about these, other than that my apartment is awful for getting butter the right temperature for making Crisp topping. My kitchen is way to hot to keep the butter out, but the frige is to cold so it solidifies. It’s a frustration I am forced to deal with and makes me want to go buy Apple Crisp instead of making it. But other than that, it is such an easy dessert to make. And making the Apple crisp into muffin tins makes portion control all too easy. Just pop one of these into the microwave for half a minute, then add some ice cream and enjoy.
Apple Crisp Cups
Prep Time: 45 Min | Cook Time: 20 Min | Servings: 4 dozen apple crisp cups | Difficulty: Easy
- 3 large McIntosh apples – peeled, cored, and chopped
- 1/4 cup water
- 2 tablespoons white sugar
- 1/2 teaspoon ground cinnamon, or to taste
- 2 cups all-purpose flour
- 2 cups rolled oats
- 1 1/2 cups brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1 1/2 cups butter
Preheat oven to 350 degrees F (175 degrees C). Grease 4 12-cup mini-muffin tins.
Mix apples, water, white sugar, and 1/2 teaspoon of cinnamon together in a saucepan, and bring to a simmer over medium-low heat, stirring occasionally. Simmer until apples are partially cooked, about 5 minutes; remove from heat.
Combine flour, oats, brown sugar, 1 teaspoon of cinnamon, and nutmeg in a large bowl; cut the butter into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs. Place a heaping tablespoon of the crust mixture into a mini muffin cup, and press it into the cup so that it covers the bottom and pushes up the sides of the cup. Make the crust go all the way to the top of the little muffin cup, and patch any holes with more crust mixture. There will be crust mixture left over. Place about 2 teaspoons of apple filling in the crust. Sprinkle about 1 teaspoon of the remaining crust mixture on the filling.
Bake in the preheated oven until golden brown, 15 to 20 minutes.
Amount Per Serving Calories: 109 | Total Fat: 6.1g | Cholesterol: 15mg Powered by ESHA Nutrient Database