Grilled BBQ Chicken Wrap

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Chris grilled a ton of food for a recent BBQ we had with some friends, and instead of having leftovers the next day I wanted to switch things up! I turned the leftover BBQ chicken into a delicious wrap by adding lettuce, cheese, charred corn and an amazing BBQ sauce/Ranch dressing mixture! These are extremely simple to pull together and a perfect way to use up leftover BBQ chicken. Enjoy!

Printable Recipe

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 cup BBQ sauce, for grilled chicken
• 1 cup canned corn, drained
• 2 large burrito tortillas, warmed
• 1 cup Romaine lettuce, shredded
• 1 cup Cheddar cheese, divided

For sauce:

• 1/2 cup BBQ sauce
• 1/4 cup Ranch dressing

Preheat outdoor grill to medium-high heat. Lay chicken breasts directly over the heat. Grill for 3-4 minutes and flip. Spread BBQ sauce over both pieces of chicken. Cook for an additional 3-4 minutes or until cooked through. Remove from grill and cool slightly. Cut into thin strips. 

Add corn to a dry skillet and cook for 3-4 minutes or until lightly charred.

Meanwhile, make sauce by mixing the 1/2 cup BBQ sauce and Ranch dressing together.

Spread the sauce mixture evenly over each tortilla. Sprinkle lettuce evenly down the center of each tortilla. Top each with half of the corn, half of the chicken strips and half of the cheese. 

Roll up the tortilla like a burrito. Place in a dry pan, seam-side down, and cook for 3-4 minutes or until light brown and sealed. Use a heavy skillet to press down on the wraps while they cook. Flip the wraps and use the skillet to press down on the wraps again. Cook for an additional 3-4 minutes or until the other side is lightly brown.

Remove from pan and serve immediately.

Source: SK Original

Quick BBQ Pulled Chicken Grilled Cheese Sandwich

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Pulled chicken is extremely simple to make and not too time consuming. I often make a lot of pulled chicken at once, then put all the leftovers in separate ziplock bags and freeze them for future use. You can then toss it with your favor BBQ sauce, some mayo to make chicken salad, enchilada sauce...possibilities are endless!

Or you can put it in a grilled cheese sandwich. Oh. My. YUM. I've learned that the trick to a perfect grilled cheese sandwich is to cook it low and slow. There have been many occasions where I have tried to rush the process only to end up with burnt bread and cold cheese. It's not worth it, so just take your time and you'll end up with a gooey, cheesy masterpiece. Enjoy!

Printable Recipe

Ingredients
Makes 2 sandwiches

• 2 large boneless, skinless chicken breasts
• 5 cups water
• 1 cup BBQ sauce
• 1 tbsp. butter, divided
• 4 slices bread
• 1 cup Mexican blend cheese, shredded

Add the water to a large saucepan. Add the chicken and boil for 15-20 minutes or until cooked through. Drain and transfer to a cutting board. Allow to cool slightly. Use two forks to shred the chicken. 

Add the chicken back to the saucepan over low heat. Add the BBQ sauce and cook just until warm.

Add 1/2 tbsp. butter to a large non-stick skillet over medium heat. Place two pieces of bread in the skillet. Top each with 1/4 cup cheese, half of the chicken mixture, then the remaining 1/4 cup cheese. Top each with a slice of bread. 

Cook sandwich for 3-4 minutes or until cheese begins to melt and bread is golden brown. Add remaining 1/2 tbsp. of butter to the skillet and flip over each sandwich. Cook for an additional 3-4 minutes or until cheese is fully melted and the other side is golden brown. Serve immediately.

Source: SK Original

Dill Potato Salad

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Chris and I went to our friends Leah and PJ's house a while back for a BBQ, and Leah made this potato salad which has been stuck in my head ever since. I just had to know where she got it from, but I should have known it was Ina Garten. Practically every single one of her recipes is amazing. Her potato salad is no exception.

I'm normally not a huge fan of dill, but it really livens up the flavors of the mayonnaise-based sauce. Adding two types of mustard also makes it a little spicy. Everyone loves potato salad, and this is a nice change-up from the typical potato salad that is made with eggs, celery and mayo. Try this one out next time you're invited to a BBQ. Enjoy!

Printable Recipe

Ingredients

• 3 lbs. small white potatoes
• Kosher salt
• 1 cup mayonnaise
• 1/4 cup reduced-fat buttermilk
• 2 tbsp. Dijon mustard
• 2 tbsp. whole-grain mustard
• 1/2 cup chopped fresh dill
• Freshly ground black pepper
• 1/2 cup celery, chopped
• 1/2 cup red onion, chopped

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Source: Adapted from Food Network

Ranch Turkey Burgers

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My wonderful husband made these Ranch Turkey Burgers for my birthday eve dinner. Usually I need to douse my burgers with loads of ketchup, mustard, and maybe even light mayo if I'm feeling rebellious. But these needed absolutely nothing. Nada.

The ranch flavor was very evident in these burgers and there was enough moistness and amazing flavors going on that I didn't want to spoil it by using condiments. Just to get my filling of veggies in, I topped mine with lettuce, tomatoes and avocado slices, and it just amped up the flavor and added some texture. Chris played around with the ingredients a little and modified the original recipe, and these turned out perfect. They would definitely be a nice addition to your Memorial Day weekend bar-b-que. Enjoy!

Printable Recipe

Ingredients

• 1 lb. ground turkey
• 1 (1 oz.) package ranch dressing mix
• 1 tsp. garlic, minced
• 1 tsp. onion powder
• 2 tsp. Worcestershire sauce
• 1/2 cup Italian breadcrumbs
• 4 buns
• Tomato, sliced (optional)
• Lettuce (optional)
• Avocado, sliced (optional)

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Knead together the turkey, ranch mix, garlic, onion powder, Worcestershire sauce, and breadcrumbs in a bowl until evenly combined; divide into 4 equal portions and form into patties.

Cook on the preheated grill about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

Serve on buns and top with tomato, lettuce and avocado.

Source: Adapted from All Recipes

Baked BBQ Kale Chips (Gluten-Free)

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Baked kale chips are a perfect healthy snack that come together in a cinch and don't leave you feeling guilty. When Chris and I are in the mood for a snack, but are either dieting or have been indulging a lot lately, we usually turn to Roasted Chickpeas or Parmesan Edamame. This is a great alternative when we want to switch it up.

The BBQ flavor on these tastes almost identical to your favorite BBQ flavored potato chips.  With only a few calories and a low amount of carbohydrates, you can have as many of these "chips" as you want. You can also bypass the BBQ seasoning and sprinkle on some salt in its place. They are a perfect healthy Super Bowl snack for anyone watching their figure, too. Enjoy!

Printable Recipe

Ingredients

• 1 large bunch fresh kale
• 1 tbsp. olive oil
• 1 tsp. chili powder
• 1 tsp. paprika
• 1 tsp. light brown sugar
• 1/2 tsp. garlic powder
• 1/4 tsp. salt
• 1/4 tsp. pepper

Preheat oven to 275 degrees F.

Wash kale and allow to dry completely. Remove the leaves from the stems and tear into bite-size pieces.

Lay kale evenly on a baking sheet. Drizzle with olive oil. Place in the oven and cook for about 25 minutes or until crispy. It might take more or less time depending on your oven and if the kale was completely dry after washing.

Meanwhile, mix the chili powder, paprika, brown sugar, garlic powder, salt and pepper in a small bowl. Taste and adjust to your liking.

Once kale is crispy, remove from oven and place in a large bowl. Immediately sprinkle with desired amount of seasoning (I used about 3/4 and then added more as necessary). Shake the bowl around so the kale is completely coated. Enjoy!

Source: SK Original

Crockpot BBQ Root Beer Shredded Chicken Sandwiches

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Today's Secret Recipe Club recipe comes from Lynne's blog, 365 Days of Baking. Lynne was on a quest to bake every day for 365 days, and on March 9th of this year she accomplished her goal. Congratulations!

As you can probably imagine, 365 days (plus) of baking leads to pages of pages of blog posts and amazing recipes. I made it through almost all of them, but instantly settled on this crockpot recipe. After coming back from our two-week honeymoon, it has taken me a while to get back into the swing of things, so an easy crockpot meal was more than up my alley.

Using chicken instead of pork was a delicious substitution and the flavors of the bbq sauce and root beer really took over. I highly recommend topping these with caramelized onions and cheese, as Lynne suggests, because it takes these sandwiches to a whole new level of delicous-ness. Since I usually top my pulled pork sandwiches with coleslaw, the carmelized onions were an unexpected but very welcome sweet twist that really complimented the bbq flavor. I definitely think I'll start using them on these types of sandwiches more often. Enjoy!

Printable Recipe

Ingredients

• 6 large boneless, skinless chicken breasts (about 3 pounds)
• 1 tbsp. onion powder
• 2 tsp. paprika
• 1 tsp. garlic powder
• 1 tsp. Old Bay seasoning
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 16 oz. Root Beer
• 32 oz. barbecue sauce
• 2 cups Cheddar or Monterey Jack cheese, shredded
• Caramelized onions (recipe below)
• 2 tbsp. fresh cilantro, chopped

In a small bowl, combine onion powder, paprika, garlic powder, Old Bay seasoning, salt and pepper. Spread seasoning mix generously on each chicken breast and place in crockpot. Pour in Root Beer. Add barbecue sauce. Cook on low for 8 hours, stirring a few times during the day.

After 8 hours, remove the chicken and shred with two forks. Return chicken to crockpot. Mix it thoroughly with the barbecue sauce, and cook for another

15-30 minutes until sauce is absorbed.

Place chicken on rolls. Top with about 1/4 cup of cheese, caramelized onions and sprinkle with fresh cilantro.

Caramelized Onions:

• 2 tbsp. butter
• 2 large onions, sliced and separated into rings

In a medium skillet, melt butter over medium-high. Add onions. Saute until translucent.  Reduce heat to low and cook for up to 30 minutes, stirring occasionally.

Source: 365 Days of Baking

Grilled BBQ Chicken Salad

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This used to be one of my favorite meals during college. I don't know about all of you, but the "freshman 15" definitely knocked on my door and came to stay during my college days. Considering the dining hall was directly across the hall from my dorm room and they constantly had self-serve ice cream...well, that didn't really help.

When I finally moved off of campus and could finally make my own meals, this was a salad that I would make often. All the ingredients are fresh and healthy, and there's really no need for extra dressing since the combination is so flavorful. I would sometimes drizzle some extra BBQ sauce over top of the salad, but that's all it needs. Delicious I tell you! And it really worked as part of my diet! Well that and spending every day in the gym. But it worked! Enjoy :)

Here's the grilled chicken prior to slicing.

Delicious salad! 

Printable Recipe

 

Ingredients

• 4 boneless, skinless chicken cutlets
• Salt and pepper, to taste
• BBQ sauce
• Lettuce
• Corn, canned, heated through
• Black beans
• Roasted red peppers, sliced thin

Season chicken with salt and pepper and grill on one side. Flip to cook the other side and coat the cooked side with BBQ sauce. Once cooked through, flip the chicken to brown the BBQ sauce. Coat the other side with BBQ and flip to brown that side as well. Remove from grill and allow to cool slightly. Spread extra BBQ sauce over top.

While chicken is resting, layer lettuce, corn, black beans and roasted red peppers. Slice chicken and lay on top. Drizzle with additional BBQ sauce.

Source: SK Original

Homemade BBQ Sauce

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Happy Labor Day! Talk about good ol' southern BBQ sauce! I knew the Neely's recipe wouldn't disappoint. I left out the white sugar since I'm trying to not eat as much of that addicting substance, but Chris and I both thought it was great without it! The sauce was actually a tad bit spicy, which I like, so I'm sure the extra sugar would mellow out the flavor if you prefer it that way.

We grilled chicken and then brushed the BBQ sauce over top of each breast about 5 minutes before they were done. We found that this way works better than marinating the breasts in BBQ sauce prior to grilling because then the sauce will burn after being over the flames for so long. This way is a no-fail method! Enjoy!

Spread it on grilled chicken or whatever you prefer!

Printable Recipe

Ingredients

• 2 cups ketchup
• 1 cup water
• 1/2 cup apple cider vinegar
• 5 tbsp. light brown sugar
• 1/2 tbsp. fresh ground black pepper
• 1/2 tbsp. onion powder
• 1/2 tbsp. ground mustard
• 1 tbsp. lemon juice
• 1 tbsp. Worcestershire sauce

In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.


Source: Adapted from The Neely's

BBQ Chicken Pizza

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It's Super Bowl week! You know what that means...time for Super Bowl food posts!!

If you like BBQ anything, you have to try this pizza. I'll admit I was a little hesitant just because I like traditional tomato sauce on my pizza. Isn't BBQ sauce for things on the grill? Think again! It's spread on as a light layer, so it adds a perfect amount of tang and the onions are a sweet touch and a little crunch. It's completely different than a traditional pizza, but in a good way!

You can switch up what cheeses you use, too. Like maybe consider using blue cheese if you're a blue cheese lover? I mean, that's what they usually serve with BBQ wings right? 

Give it a try! One thing I know for certain is that you will love it! Chris and I ate the whole thing for lunch one day. And we have no shame. It was that good!

Printable Recipe

Ingredients
Makes 1 large, 16 inch pizza

• Quick and Easy Pizza Dough
• 1 pound boneless, skinless chicken breasts
• Salt and pepper
• 1/2 cup barbeque sauce
• 1/2 red onion, sliced thin
• 1 cup Mozzarella cheese, shredded
• 1/2 cup Monterey Jack Cheese, shredded

Make pizza dough as directed. Spray a pizza pan with cooking spray or lightly flour a baking stone. Set aside.

Sprinkle chicken with salt and pepper. Grill until cooked through, flipping halfway through. If cooking in the oven, lightly drizzle olive oil on both sides of the chicken and bake at 375 degrees F for 20-25 minutes or until cooked through. Let sit for 5 minutes and then slice into thin strips.

Stretch out pizza dough on pizza pan or baking stone. Spread the BBQ sauce in a light layer on the dough. Sprinkle with both cheeses. Top with sliced red onion and chicken slices.

Bake at 325 degrees F for 9-13 minutes or until crust begins to brown and cheese is nice and bubbly. Let set for a couple minutes then cut into slices and serve!


Source: SK Original