Pull these chicken snacks simply

Holiday weekend…summer weekends…
relaxing almost demands simplicity…
foh or your own place.
A quick snack with presentation.
The Menu Shoppe has it covered…
great tips for great summertime menus.
Nifty presentation…
as sliders,  small plate or appetizer.
BBQ Chicken in Cornbread Cups
courtesy of Paula Deen
2 (7-ounce) packages sweet yellow cornbread mix
1 cup whole milk
2 large eggs
1 1/2 cups chopped cooked chicken
1/3 cup barbeque sauce
Chopped sweet pickles, for garnish
Preheat the oven to 400 F. Lightly spray a 24-cup miniature muffin pan with nonstick cooking spray. In a medium bowl, combine the cornbread mix, milk, and eggs, stirring until smooth. Spoon the batter evenly into the prepared muffin cups. Bake until lightly browned, 10 to 12 minutes. Let cool in the pan for 5 minutes. Remove from the pan. Using a sharp knife, cut out the centers of the cornbread muffins to make a cup, leaving a 1/4-inch thick shell. Discard cornbread center. s In a small bowl, combine the chicken and barbeque sauce. Spoon the mixture evenly into the cornbread cups. Garnish with chopped sweet pickles, if desired.

A simple snack…simply pulled together…
Pulled Chicken Sandwiches with White Barbecue Sauce
3 cups shredded rotisserie chicken
2 cups packaged angel hair slaw
6 basic hamburger buns ( or to preference )
 dill pickle slices
Place 1/3 cup slaw on bottom half of each bun–top each with 1/2 cup chicken, 2 tablespoons White Barbecue Sauce, 2 pickle slices, and a bun top.
Another simple-to-pull-together sandwich snack.
Pair with chips or frites or potato salad.
Black Pepper Molasses Pulled Chicken Sandwiches
3 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon prepared mustard
1 tablespoon molasses
3/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground ginger
4 (2-ounce) sandwich rolls, cut in half horizontally
 dill pickle chips
12 ounces skinless, boneless chicken thighs, cut into 2-inch pieces
Combine first 9 ingredients in a medium saucepan–bring to a boil. Reduce heat to medium-low– cover and cook, stirring occasionally, 23 minutes or until chicken is done and tender. Remove from heat–shred with 2 forks to measure 2 cups meat. Place 1/2 cup chicken on bottom half of each roll. Top each with 3 pickles and top half of roll.
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers
This entry was posted in barbecue, bistros, gastropubs, sandwiches, snacks and tagged , , , , . Bookmark the permalink.

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