It’s officially summer here in Southern California and while the stereotype brings about imagines of sun, surf and sand, the reality, as many disappointed tourists discover, is a bit different. June means lots gloom. Many days you would be hard pressed to find the sun before the afternoon. Today, the sun finally showed up at 5.30… Which is totally perfect for working on your tan if you’re two shades above casper like me.
While I was trying to figure out what to make for dinner, the gray weather did not provide much inspiration. Something warm and comforting seemed very appealing. I also wanted to take a walk on the wild side and test out this whole crock pot business. Enter Crock Pot BBQ Pulled Chicken! Despite the sun coming out, the BBQ pulled chicken and cauliflower casserole I had planned on making were delicious. I decided to make it a little more barbecue-y/picnic-y and made a super simple, super delicious potato salad. I must say that I am quite pleased with my first crock pot endeavor!
Barbecue Pulled Chicken (I followed this recipe)
- 1 8-ounce can reduced-sodium tomato sauce
- 1 4-ounce can chopped green chiles, drained
- 3 tbsp. cider vinegar
- 2 tbsp. honey
- 1 tbsp. sweet or smoked paprika
- 1 tbsp. tomato paste
- 1 tbsp. Worcestershire sauce
- 2 tsp. dry mustard
- 1 tsp. ground chipotle chile
- 1/2 tsp. salt
- 2 1/2 pounds boneless, skinless chicken breasts, trimmed
- 1 small onion, finely chopped
- 3 cloves garlic, minced
Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine. Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours. Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.
- 1 large head cauliflower, broken into small florets
- 1/2 cup butter, melted
- 1/4 cup grated Parmesan cheese
- 2/3 cup Italian seasoned bread crumbs
- 1 pinch salt
- 1 tsp. crushed red pepper flakes
- 1 cup shredded Cheddar cheese
- Preheat oven to 350 degrees F (175 degrees C).
- Bring 2 inches of water to a boil in a medium saucepan. Add cauliflower, cover, and cook for about 10 minutes. Drain, and place in a 2 quart casserole dish.
- In a small bowl mix together butter, Parmesan cheese, bread crumbs, salt, and red pepper flakes. Sprinkle mixture over cauliflower, and top with Cheddar cheese.
- Bake in the preheated oven for 20 minutes, or until cheese is melted and bubbly.
- 6 medium or large potatoes, peeled and cubed
- 1/2 C olive oil (the original recipe called for more, but I found it to be WAY too oily)
- 1/2 C fresh lemon juice
- 3 cloves garlic, minced
- 1 large onion, halved and sliced
- 4 green onions, finely chopped
- Salt and Fresh ground pepper
Make the dressing, in a small bowl, combine olive oil, lemon juice, garlic, salt, and pepper with a whisk.
Serve warm, at room temperature or chilled. When ready to serve, pour on the dressing and toss.