When it’s too hot to turn on the stove we normally grill … but it’s been 110 degrees all week and who wants to stand in front of a 400 degree grill in that mess. So I pulled out the good old crock pot today and made some delicious chicken. This is probably my new favorite recipe.
4-6 Chicken Breasts
1 can of chipotle peppers in adobo
4 cloves of garlic, chopped
1 can of Cherry Coke Zero
1/4 cup of Brown Sugar (or Splenda Brown Sugar)
1 tablespoon of Cocoa Powder
Quarter the onion and spread it out around the bottom of your crock pot, lay the chicken breasts over the onions and throw in the chopped garlic. Dump in the can of chipotle peppers and the brown sugar, cocoa and pour in the can of cherry coke.
set on low for 4-5 hours. When done carefully pull out the breasts and shred with a fork
I served this with sour cream, shredded cheese, shredded lettuce, cherry tomatoes and flour tortillas. Delicious.
This is a delicious alternative to potato salad. Perfect summer side dish! Allow your self about 1 hour of prep time or make the night before. I love this salad because it doesn’t get soggy, the cauliflower stands up nicely to the dressing overnight.
1 head of fresh cauliflower, grilled
olive oil, salt and pepper
1 package diced pancetta (if you can’t find it, just made 5 slices of bacon and crumble)
1/2 Red bell pepper, Minced (or any color)
1/2 Red onion, Minced
4 scallions, sliced
1/4 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon dijon mustard
1/4 cup mayonnaise
3 tablespoons sugar or splenda
Freshly ground pepper
Pre-heat your grill to medium heat
Remove the leaves from the head of cauliflower, but keep the rest of it intact. Rub the top with a small amount of olive oil and generously salt and pepper the entire head.
Place the head of cauliflower on the grill and leave it for about 10 minutes. Every 10 to 15 minutes flip the cauliflower so that all sides will get some char from the grill. Should take about 40 minutes to cook. The last 10 minutes put a small metal pan of water (i made a little cup out of tin foil) on the grill right next to the cauliflower. The steam from the water seemed to finish the cooking nicely. Once that is done remove from the grill and let it cool for a bit.
Meanwhile, brown pancetta in a pan until golden and crispy and drain on a papertowel. Chop Pepper, Onion and Scallion. Once the cauliflower is cool enough to touch with your fingers, chop into bitesized pieces (think potato salad… cut the cauliflower like you would potatoes) Place all veggies along with pancetta in a large mixing bowl and set aside
Combine Vinegar, oil, mayo, dijon, sugar and pepper in a small bowl and whisk until smooth. Dress the veggie mixture until it reaches the desired wetness. I only used about half of the dressing i made for this much. but some people may want it wetter.
1 pound shrimp, cleaned
3 peaches, cut into chunks
4 green onions, cut in one inch sections
2 tablespoons packed brown sugar
2 teaspoons sweet paprika
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
2 teaspoons ancho chili powder
Mix all spices in a large bowl, toss shrimp, peaches and onions until coated. Thread on skewers, cook on medium grill for approximately 4 minutes per side or until shrimp is cooked through and opaque. Serve with fresh lime and pineapples.