4 July 2016: Independence Day is one of the highlights of my year. It is a time for family gatherings and for taking stock of all of Life's blessings, almost a Thanksgiving in July. This year marked our 22nd annual party and enjoyed the company of 27 family members including 2 new granddaughters. These recipes helped me make the party simple yet hearty for the diverse crowd, and with everyone bringing a dish to pass, the party was a hit! Cheers, Donna:
Donna’s Pulled BBQ Chicken Sandwiches for a Crowd
Ingredients:
2 large sweet onions, coarsely chopped
3 - 4 T olive oil
Salt and pepper to taste
10 pounds chicken pieces (6 breasts; 8 thighs), cooked in slow cooker, deboned, shredded
Rosemary-garlic or other seasoning blend
Two 16 ounce bottles Sweet Baby Ray’s Honey BBQ Sauce (or other flavor)
Potato or other buns (or taco shells)
Method:
Saute onion in oil and salt and pepper until golden. Mix all ingredients in slow cooker that has been sprayed with cooking oil. Sprinkle liberally with seasoning blend. Cook on High about 3 hours. Heat through and serve over buns or in taco shells.
Serves 20.
Donna's Meatless Vegan Sloppy Joes
Ingredients:
One 12 ounce package Beyond Meat’s Beyond Beef Feisty Crumble
Two 15 ounce cans chili beans, gluten free
Two 14 ounce cans lentils, drained and rinsed
2 cups salsa, mild or medium or a mix of both
1/4 cup barbecue sauce
12 ounces Baby Bella mushrooms, rinsed and chopped
1 sweet onion, chopped and sautéed in olive oil about 5 minutes
2 Tablespoons honey
Salt and pepper to taste
Method:
Place all ingredients in slow cooker that has been sprayed with cooking oil. Cook on High for 1 hour and then reduce to Low for 2 - 3 hours. Serve over buns, on rice, in tortilla wraps or taco shells.
Serves 4 to 6.
Copyright 2016.
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