BBQ Chicken Salad Subs

by Irene Lindvall

It was 81 degrees in the kitchen when I decided to start using the oven. Today was definitely not the best day to be cooking chicken in the oven, but it was the best day to be enjoying this delicious sandwich outside. From what I remember (it's been approximately 20 years since I've had pork) this sandwich tastes like a BBQ pulled pork sandwich. I have never used rotisserie chicken like this before - I love the idea. So easy and so tasty baked in the oven. I really loved the topping as well, although I may have loaded too much chicken and not enough topping on our sandwiches. 

Things I learned from this recipe:

I made my own vinaigrette dressing - 3TBS extra virgin olive oil, 2TBS white vinegar, salt & pepper to taste. 

Would I make this recipe again?:

Definitely

The recipe

Cowboy Hot Dogs

by Irene Lindvall

I feel obliged to start off by saying I forgot the bacon. I forgot the damn bacon! It was really the only thing I was in charge of for this dish and I forgot. In my defense, I suffered some head trauma on Monday and was diagnosed with a mild concussion today so I am blaming the missing bacon on the concussion. Bacon aside, the flavors of everything were great. I've never put mayonnaise on a hot dog before and it was quite tasty with the BBQ sauce. The cooked onions were probably the best part. I used the Macrina Bakery brioche buns again and they were phenomenal. The perfect dish for 80 degree weather. 

Things I learned from this recipe:

I grew up putting small (raw) diced onions on my hot dogs and loved that. I have always loved it and passed my love of it onto Eric. I was hesitant about the grilled onions because I haven't really enjoyed them when eating it at hot dog stands or the Fair. I'm here to say, they're delicious with olive oil and nothing else and cooked for 20 minutes on the grill.

Would I make this recipe again?:

Yes, and I will not forget the bacon next time.

The recipe

Caramelized Tomato Bruschetta

by Irene Lindvall

The one problem with having a subscription to Sunset is that I get access to tasty new recipes every month. While this helps to further my endeavors, I don't really need help (yet) in the new recipe department. However, I could not stay away from this one or from the rest of the ones we'll be eating this week!

Eric noted that he was heavily involved in this dish. The bread and tomatoes are both cooked on the grill and require turning, and everything else can be prepared in plenty of time while they are cooking. These bites of goodness are super easy to make and would make a great starter for any occasion (or a small main dish like we did tonight). 

Things I learned from this recipe:

"Limited Edition" tomatoes makes me laugh.

Grilled tomatoes = greatness.

Don't forget the addition of salt & pepper once everything is put together - it tastes much better with it.

We added a little basil olive oil to a couple of the slices and it was delicious.

Would I make this recipe again?:

Sure

The recipe

Lemon Garlic Shrimp Skewers

by Irene Lindvall

Mother's Day dinner part II was today so we had another BBQ for lunch. It was shrimp again, but with an interesting salt/sugar marinade. Dare I say we might be done with shrimp for a few days? These were actually quite tasty, but I'm definitely ready to be making something different. 

Things I learned from this recipe:

A little salt goes a long way.

Would I make this recipe again?:

Maybe. I would make it to add into another dish. Perhaps pasta?

The recipe

Grilled Cilantro and Pistachio Pesto Shrimp Skewers

by Irene Lindvall

With Mother's Day dinner part 1 happening this evening I opted for a quick barbecue lunch. I liked the idea of cilantro + pistachios as a sauce and it actually barbecued quite nicely. However, overall, the taco was missing something. I almost think these shrimp could be served on their own as an appetizer or with some small crusty bread instead of as a taco.

Things I learned from this recipe:

I should've used the slaw from my taco recipe a last week. Eric had me whip together some chipotle mayo (sour cream + adobe chili peppers) for some kind of a sauce. I think salsa would've also been sufficient. 

Would I make this recipe again?:

Maybe

The recipe