Tag Archives: pickleback slaw

Save Time and Effort with Pulled Chicken Sandwiches

While the temperature and humidity around here have eased a bit today, it is typical for July around these parts of New York to be very sticky and humid, making it uncomfortable all day long and making you feel like you really do not want to put much effort into dinner. Nights like that for use are usually good for really simple meals that involve little or no cooking at all, which means making things like sandwiches, salads, hot dogs and the like for dinner. Sure you can always get take out or go out if you like, but that gets expensive to do too much and you don’t have control over the ingredients you are eating. You can always compromise somewhere in the middle and buy some pre-cooked items, such as a rotisserie chicken, and make good use of that in a meal for you and your family in a bunch of ways. One thing I recently did was use a rotisserie chicken to make some pulled chicken sandwiches for a meal. You can do this just as easily with leftover chicken and simply shred it yourself and even use your favorite bottled barbecue sauce if you like, but I decided to make my own sauce to get the flavor we really like. The basis of this recipe comes from Ellie Krieger on the Food Network site.

Pulled Chicken Sandwiches

1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, minced
1 (14-ounce) can tomato sauce
1/4 cup tomato paste
1/2 cup water
1/3 cup apple cider vinegar
5 tablespoons molasses
1/4 teaspoon ground black pepper
1/2 teaspoon liquid smoke
1 whole rotisserie chicken, skin removed, meat shredded into thin strips (about 4 to 4 1/2 cups)
6 hamburger rolls
Lettuce leaves, for garnish

Pickle slices, for garnish

Coleslaw, store-bough or homemade, for garnish

Heat the vegetable oil in a large saute pan set over medium heat. Add the onions and cook until they are soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more until the garlic is fragrant. Add the tomato sauce, tomato paste, water, cider vinegar, molasses, pepper and liquid smoke and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 15 minutes. Add the chopped chicken, return the mixture to a simmer, and cook for an additional 10 minutes.

Split the hamburger rolls. Place a leaf of lettuce on each roll, then pile on 3/4 cup of the chicken mixture onto the roll and top with pickle slices, coleslaw and additional sauce, if desired.

That’s all there is to it and it tastes great. You get a nice barbecue sauce to simmer the chicken in without a lot of work and the liquid smoke adds great aroma and flavor to the sauce. I used the pickleback slaw recipe I have made before as the coleslaw for a topping and we just had the sandwiches with some chips on the side to keep things simple, though they would go well with some potato salad, macaroni salad or even just a simple side salad. You could even make these as sliders if you wanted to use them for a buffet or party and have them done in minutes.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of you day and enjoy your meal!


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Posted by on July 10, 2014 in Cooking, Dinner, Leftovers, Lunch, Poultry, Sandwiches


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Pick This Pickleback Slaw as a Side Dish for Summer

There are so many different variations of coleslaw that it seems you can try it in just about any manner with any kind of ingredient. As long as it has some form of cabbage in it, slaw seems to be fair game today. For me, I love to have a slaw that is crispy and wet and soggy and full of mayonnaise. Don’t get me wrong – I like a  coleslaw that uses mayo but I don’t want the vegetables swimming in it. It takes away from the flavors of the cabbage and other vegetables and it isn’t very practical as a summer side dish if you use a lot of mayo and can’t leave the dish out for a bit on a table. This particular recipe I picked up from the New York Times and Sam Sifton and it makes use of an item that you probably throw away most of the time – pickle juice.

Pickleback Slaw

1 small head green cabbage

1 small head red cabbage

2 carrots, peeled and grated

2 apples, such as Granny Smith, peeled and cut into matchsticks

1/2 cup mayonnaise

3 tablespoons juice from a pickle jar or pickle relish jar

1 tablespoon Dijon mustard

1 tablespoon cider vinegar

2 teaspoons hot sauce

Kosher salt

Ground black pepper

Cut the green and red cabbages in half and remove the core from each of the sides. Cut each half of cabbage in half again and slice each quarter of cabbage into very thin ribbons. Mix the red and green cabbages with the grated carrots and sliced apples in a large, non-reactive bowl.

In a separate bowl, whisk together the mayonnaise, pickle juice,Dijon mustard, cider vinegar,hot sauce, kosher salt and black pepper until well blended.

Pour the dressing over the cabbage mixture and toss the cabbage well to coat it. Season the slaw with salt and pepper to taste. The coleslaw may be covered with plastic wrap and refrigerated until you are ready to serve it. Toss the coleslaw again before serving.

Alternatively to slicing the heads of cabbage and grating the carrots yourself you could just as easily use a bag of coleslaw mix that already has all of this done for you. Choose some apples that have good flavor to them and you get even a little bit more taste into the slaw. This slaw has just the right bite to it from the pickle juice and the hot sauce and I loved the way it all mixed with the cabbages and apples. It only seemed to get better after a day or two in the fridge as well, making a great side dish for all kinds of burgers, hot dogs, ribs, sandwiches and more. of all of the coleslaw dishes I have made recently, this one seems to be one of the best choices and I have made it a couple of times since I tried the original.

That’s all I have for today. Check back again next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!


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Posted by on June 19, 2014 in Cooking, Dinner, Lunch, Salad, Side Dishes, Vegetables


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