Grilled Pulled Chicken Sandwiches

These BBQ chicken sandwiches are super fast and surprisingly simple to prepare! Chicken thighs (or breasts if you want to save a few calories) are rubbed with a spice mix and grilled. While they rest, a sweet and savory barbecue sauce is prepared on the stove. The chicken is shredded, tossed in the sauce, piled on soft sandwich rolls, and topped with a pickle or two. How does that sound?

While chicken thighs (the "dark meat") are naturally going to be more juicy and tender (the higher fat content contributes to this), breasts are an option. If you take the leaner route you might want to trim the breasts into tenders before rubbing and grilling (so a larger surface area gets coated in seasoning). Do your best not to overcook the chicken and DO NOT shred/penetrate it with any sharp object before it has cooled (this mistake would allow all of the moisture to escape and dry the meat out). Also being health-conscious, I reduced the sugar called for in the original recipe (in fact, I omitted the brown sugar all together). With a tablespoonful of natural unsulfured molasses the sauce was still plenty sweet and slightly smoky.

INGREDIENTS
2 lbs. boneless skinless chicken thighs or breasts

Rub:
1  tsp.  paprika
1  tsp.  chili powder
3/4  tsp.  ground cumin
1/2  tsp.  ground chipotle chile pepper
1/2  tsp.  salt
1/4  tsp.  ground ginger

Sauce:
2  tsp.  canola oil
1/2  cup onion, diced
1  tsp.  chili powder
1/2  tsp.  garlic powder
1/2  tsp.  dry mustard
1/4  tsp.  ground allspice
1/8  tsp.  ground red pepper
1  cup  tomato sauce
2 Tbsp. cider vinegar
1 Tbsp. molasses

whole wheat sandwich rolls, for serving
dill pickles, sliced

DIRECTIONS
1. Preheat outdoor grill or indoor grill pan to medium-high heat. Combine the rub ingredients in a small bowl. Rub over the surface of the chicken. Grill chicken until the juices run clear. Set aside to cool completely before shredding.

2. Meanwhile, to prepare the sauce, heat canola oil in a large saute pan over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the remaining ingredients and bring to a boil. Immediately reduce heat and simmer until slightly thickened, about 10 minutes, stirring occasionally.

3. Stir in the shredded chicken and cook several minutes until heated through. Serve chicken on sandwich rolls with sliced pickles.

Serves 4-6.

(Adapted from Cooking Light)

Tilapia Tacos with Corn and Jicama Salsa

Things Jessie likes (some of these are probably obvious to you by now): tortillas, salsa, cilantro (pretty much any dish with a Southwestern flair), fish, grilling, fresh/light/healthy meals. So no surprise that I love fish tacos! The perfect summer dinner. I've posted a few fish taco recipes before now, but each one has been unique. This time I chose tilapia. It's (relatively) cheap and mild in flavor. A good starting point if you're new to fish. The tilapia is seasoned with a Cajun rub and grilled until flakey. Then they're wrapped in wheat tortillas over a bed of greens, drizzled with spiced sour cream, and topped with fresh corn and jicama salsa for crunch. Yum. This was my first encounter with jicama, which is actually a root vegetable from Mexico that is also referred to as a "yam bean" or "Mexican turnip". It is usually eaten raw (here tossed in the salsa) and has a sweet starchy flavor.

INGREDIENTS
6 (4-oz.) tilapia fillets
blackening or Cajun seasoning (a blend of garlic powder, salt, pepper, and cayenne pepper)

Corn and Jicama Salsa:
1 cup corn (I used fresh corn cut off of the cob and sauteed in a dry skillet over medium-high heat for several minutes)
1/2 cup red onion, diced
1 cup jicama, peeled and chopped
1/2 cup red bell pepper, diced
1/3 cup fresh cilantro, chopped
1 lime, zested and juiced
salt and freshly ground black pepper, to taste

sour cream (try this Chipotle Sour Cream or this Green Chile Sour Cream)
corn or whole wheat flour tortillas, warmed
mixed greens

DIRECTIONS
1. To prepare the salsa, in a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest. Season to taste with salt and pepper. Refrigerate until ready to serve.

2. Preheat outdoor grill or indoor grill pan to medium-high heat. Rub each tilapia fillet with blackening or Cajun seasoning on both sides.

3. Grill tilapia until it flakes easily with a fork. Serve in warmed tortillas with salsa, sour cream, and mixed greens.

Serves 4.

(Adapted from All Recipes)

Raspberry Streusal Bars

I first came across this recipe on my friend Lauren's new recipe blog and immediately wanted to try it. I later realized it came from Cook's Illustrated (the mecca of cooking magazines) and found that a bunch of other bloggers had given it great reviews as well. And I agree with them all. These raspberry bars are the best! They consist of a buttery shortbread bottom, a simultaneously sweet and tangy raspberry filling, and a crumbly oatmeal and brown sugar streusal topping. The only alteration I made to the original recipe was to add more raspberries. I wanted more of the fresh raspberry flavor so I doubled the berries (but used the same amount of jelly). I thought it was perfect- with just enough filling to balance out the crust and crumble. I made these bars on Sunday while we were at my parent's house for dinner. I've never seen such a large pan of sweets disappear so fast! If you'd blinked you would have missed dessert. They were that good.

INGREDIENTS
2 1/2 cups unbleached all-purpose flour
2/3 cup granulated sugar
1/2 tsp. salt
16 Tbsp. unsalted butter (2 sticks) + 2 Tbsp., cut into ½-inch pieces and softened to room temperature
1/4 cup packed brown sugar
1/2 cup old fashioned rolled oats
1/2 cup pecans, chopped fine
3/4 cup rasberry preserves
1 1/2 cups fresh raspberries
1 Tbsp. freshly squeezed lemon juice

DIRECTIONS
1. Adjust oven rack to middle position; heat oven to 375 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of baking pan in same manner, perpendicular to first sheet. (If using extra-wide foil, fold second sheet lengthwise to 12-inch width.) Spray foil-lined pan with nonstick cooking spray.

2. In bowl of standing mixer fitted with flat beater, mix flour, granulated sugar, and salt at low speed until combined, about 5 seconds. With machine on low, add 16 tablespoons butter one piece at a time; then continue mixing on low until mixture resembles damp sand, 1 to 1½ minutes. (If using food processor, process flour, granulated sugar, and salt until combined, about 5 seconds. Scatter 16 tablespoons butter pieces over flour mixture and pulse until mixture resembles damp sand, about twenty 1-second pulses.)

3. Measure 1 ¼ cups flour mixture into medium bowl and set aside; distribute remaining flour mixture evenly in bottom of prepared baking pan. Using hands or flat-bottomed measuring cup, firmly press mixture into even layer to form bottom crust. Bake until edges begin to brown, 14 to 18 minutes.

4. While crust is baking, add brown sugar, oats, and nuts to reserved flour mixture; toss to combine. Work in remaining 2 tablespoons butter by rubbing mixture between fingers until butter is fully incorporated. Pinch mixture with fingers to create hazelnut-sized clumps; set streusel aside.

5. Combine preserves, raspberries, and lemon juice in small bowl; mash with fork until combined but some berry pieces remain.

6. Spread filling evenly over hot crust; sprinkle streusel topping evenly over filling (do not press streusel into filling). Return pan to oven and bake until topping is deep golden brown and filling is bubbling, 22 to 25 minutes. Cool to room temperature on wire rack, 1 to 2 hours; remove from baking pan by lifting foil extensions. Using chef’s knife, cut into squares and serve.

Makes a 9x13 pan of bars.

(Adapted from Cooks Illustrated)

Blackened Chicken Pizza

This recipe has been sitting in my All Recipes box forever, just waiting for the right time to debut. Well, summer finally arrived and so here it is! While you can blacken chicken any time of the year, it takes a certain season to produce fresh juicy yellow tomatoes. You could use the regular red variety, but the yellow tomato salsa is what makes this pizza extraordinary. It forms the base (or "sauce") and is topped with chopped seasoned grilled chicken and spicy Jack cheese. Each element provides a kick, but the overall result wasn't overwhelming. You can always add more heat if that's your style.

INGREDIENTS
1 recipe pizza dough
1 1/2 tsp. paprika
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp.  freshly ground black pepper
1/2 tsp. onion powder
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/4 tsp. cayenne pepper
1/2 lb. skinless, boneless chicken breast halves or tenders
2-3 yellow tomatoes, diced
1/4 red onion, chopped
1 fresh jalapeno pepper, seeded and chopped
1 clove garlic, crushed
3 Tbsp. chopped fresh cilantro
1/2 lime, zested and juiced
salt and freshly ground black pepper, to taste
2 cups Pepper Jack cheese, shredded (I used a blend of Pepper Jack, Moneteray Jack, and Habanaero Jack)

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. To prepare the salsa, toss to combine the tomatoes, onion, jalapeno, garlic, cilantro, and lime juice in a medium bowl. (I pulsed my salsa in the food processor.) Season to taste with salt and pepper. Drain off the excess moisture. Refrigerate until ready to use.

3. To prepare the chicken, preheat an outdoor grill or indoor grill pan to high heat. Combine the paprika, garlic powder, salt, pepper, onion powder, thyme, oregano, and cayenne in a small bowl. Rub over all surfaces of the chicken. Brush the preheated grill with a little oil and grill the chicken until the juices run clear. Let the chicken cool before chopping into bite-size pieces.

4. Preheat oven to 450 F. Brush the prepared crust with a little olive oil. Spread the salsa over the crust. Top with the chicken and cheese.

5. Bake in preheated oven for 10-12 minutes until the crust is golden brown and the cheese is bubbling. Remove from the oven and let cool several minutes before slicing.

Makes 1 large pizza.

(Adapted from All Recipes)

Triple Berry Pie with Almond Crumble

Before this summer, I never considered myself much of a pie lover. Or perhaps it started in the fall when I made my first all-butter pie crust and filled it full of fresh picked apples. Then in the Winter it was pears. Now berries are bountiful and I can't get enough of them piled high in pies. For the 4th of July it was blueberry, and this time I threw in three berries. Instead of a traditional top, this pie comes with a crumble. Almost two desserts in one!

Don't let a fear of pastry prevent you from making your own. I actually consider pies one of the easiest desserts to master. With the help of a food processor, preparing the dough is no work at all. Then you just have to roll it out and fill it full. And bake it until it's golden and bubbling. The hardest part is waiting for it to cool!

INGREDIENTS
1/2 recipe sweet butter pie crust (this recipe makes a double pie crust and you only need a bottom layer)

Almond Crumble:
6 Tbsp. brown sugar
6 Tbsp. whole almonds
6 Tbsp. cold unsalted butter, cut into 1/2-inch cubes
4 1/2 Tbsp. old-fashioned oats
4 1/2 Tbsp. all-purpose flour

Triple Berry Filling:
5-6 cups assorted berries (blueberries, raspberries, and blackberries, about 8 oz. of each)
3/4 cup sugar
1/4 cup quick-cooking tapioca (I would assume several Tbsp. of corn starch could be substituted)
2 Tbsp. freshly squeezed lemon juice

DIRECTIONS
1. Prepare the crust according to recipe directions.

2. To prepare the crumble topping, combine all the ingredients in a food processor. Process until moist clumps form. Refrigerate until ready to use.

3. To make the filling, mix the sugar, tapioca, and lemon juice in large bowl. Add berries and toss gently to combine. Let stand until tapioca softens slightly, stirring occasionally, about 45 minutes. 

4. Preheat oven to 400 F. Roll out the dough on a lightly floured surface to form a large round. Transfer to a 9-inch-round pie dish. Trim dough overhang to 1 inch. Fold overhang under and crimp decoratively. Freeze crust 20 minutes.

5. Spoon filling into crust. Crumble topping evenly over filling. Bake pie until crust and topping are golden brown and filling is bubbling, covering loosely with sheet of foil if topping browns too quickly, about 45-55 minutes. Transfer pie to rack and cool at least 3 hours. (Can be made 8 hours ahead. Let stand at room temperature.) Cut pie into wedges and serve.

Makes 1 pie.

(Adapted from Bon Appetit)

Pulled Pork Rub

Pulled pork is one of my favorite meals. Tender pork that's falling off the bone is shredded, doused in barbecue sauce, and piled high on soft sandwich rolls. It's called comfort cooking. And it doesn't have to be difficult. I've made my share of homemade barbecue sauces, but this time I was lazy and went with bottled. I simply used a dry rub to marinate the pork in overnight and then threw it in the slow cooker all day. By dinner time it was ready to go. The hardest part was removing the bone and gristle (I'm meticulous with the shredding process). Then toss it in your favorite sauce, heat through, and serve. The best part (besides the taste) is the amount this makes. You can feed a crowd and still have leftovers for days. Or the recipe could easily be reduced by half.

INGREDIENTS
Pork Rub:
2 Tbsp. dark brown sugar
1 Tbsp. black pepper
1 Tbsp. cumin
1 Tbsp. chili powder
2 Tbsp. paprika
1 Tbsp. dried oregano
1 Tbsp. salt
1 tsp. white pepper
1/2 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. garlic powder

1 6-8 lb. bone-in pork shoulder (Boston Butt)
prepared barbecue sauce
1/2 tsp. liquid smoke (optional, I omitted)

DIRECTIONS
1. Combine spice rub ingredients in a small bowl. Rub over the entire surface of the pork shoulder. Wrap securely in plastic and refrigerate for at least 12 hours (up to several days).

2. Place the pork shoulder in a large slow-cooker with 1/4 cup water and the liquid smoke (if using). Cook on low for 10-12 hours until it is falling off the bone and shreds easily. (I cooked mine on high for the first 6 hours and then on low for another 4 hours.)

3. Remove the pork from the slow-cooker and drain the liquid. Discard the bone and shred the pork, removing any gristle or fat. Return to the slow cooker. Toss with several cups of barbecue sauce and cook on low for 30-60 minutes until hot. Serve with extra sauce on the side.

Serves 10+.

(Adapted from Cook's Illustrated)

Greek Chicken Pasta

Here's a fast, healthy, and flavorful weeknight dinner fix. It's not fancy, but it's substantial. And easy. Boil some pasta (I'm declaring this step optional- instead you could serve it inside oven-warmed whole wheat pitas or tossed with a Mediterranean grain such as couscous). Saute some onion, garlic, and chicken (just until cooked through- no chewy meat here, please). Toss with chopped artichoke hearts, tomatoes, crumbled feta, fresh parsley, lemon juice, olive oil, and oregano (and anything else Greek you want to include- olives, perhaps?). Like I said, simple. And still tastes good straight from the fridge on day three!

INGREDIENTS
1 lb. boneless skinless chicken breast halves, cut into bite-size pieces
extra virgin olive oil
2 cloves garlic, minced
1/2 red onion, diced
1 (14 oz.) can marinated artichoke hearts, drained (liquid reserved) and chopped
2-3 large tomatoes, chopped
1 cup feta, crumbled
3 Tbsp. fresh parsley, chopped
2 Tbsp. freshly squeezed lemon juice
2 tsp. dried oregano
salt and freshly ground black pepper, to taste
1 lb. whole wheat pasta, cooked according to package directions (optional)

DIRECTIONS
1. Bring a large pot of salted water to a boil. Cook pasta in boiling water according to package directions until al dente; drain. (Rinse with cold water to prevent the pasta from sticking together.)

2. Preheat 1 Tbsp. olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear.

3. Reduce heat to medium-low, and add the artichoke hearts, tomato, feta (reserving some to sprinkle on top when serving), parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Add more olive oil (or reserved oil from the marinated artichokes) to coat and season with salt and pepper to taste.  

Serves 4-6.

(Adapted from All Recipes)

Spice-Rubbed Grilled Shrimp

This is a simple and satisfying way I've been preparing grilled shrimp for some time now. The truth is I never actually measure the spices. I just throw them together and it always turns out great! Consider this recipe a suggestion. It is the blend of ingredients I prefer, but of course you're welcome to add or subtract anything to your liking. I've made it without the smoked paprika several times and it didn't ruin the dish (I just prefer it with!). The key to good shrimp is how long you cook them. The minute they curl up and turn opaque they are done. Don't leave them on the grill a minute longer. If your shrimp are chewy, it is a result of over-cooking them.

INGREDIENTS
1 lb. raw shrimp, peeled and deveined
extra virgin olive oil

Spice Rub:
1/2 tsp. garlic powder
1/2 tsp. sweet paprika
1/2 tsp. smoked paprika (optional, but I love it!)
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. ground cumin
1/2 tsp. onion powder
salt and freshly ground black pepper
dash cayenne pepper

DIRECTIONS
1. Preheat outdoor grill or indoor grill pan to medium-high heat.

2. To make the spice rub, stir to combine all the ingredients in a small bowl. (Can be stored in an airtight container at room temperature for a long time.)

3. Pat the shrimp dry. Rub spice mixture over both sides of shrimp. Brush the shrimp with olive oil.

4. Grill shrimp several minutes on each side (cooking times will vary depending on the size of your shrimp), until opaque.

Serves 4-6.