Welcome to FOODIE FRIDAY!!!!!
Don't UNDO all of your hard work this week during this holiday!!!!! Here are some AWESOME ideas for your cookouts and pool parties!!!!!!
Pulled Chipolte Chicken with Slaw
This pulled chicken recipe is smothered in an adobo and chipotle-spiked barbecue sauce, and served with a refreshing cilantro slaw to add creaminess and texture. Canned chipotle peppers in adobo sauce can be found in many grocery stores and ethnic markets, but if your store doesn’t carry them, you can add spice to the sauce with cayenne or chipotle powder, or leave it out and enjoy simple, delicious barbecue chicken. Want to add more kick? Mix a little finely chopped jalapeño to the slaw. Enjoy this chicken and slaw combo as it is, or use it to stuff corn tortillas, or make an open-faced sandwich.
Total Time: 37 min.
Prep Time: 15 min.
Cooking Time: 22 min.
Yield: 4 servings, about ¾ cup chicken and ¾ cup slaw each
Ingredients:
½ cup apple cider vinegar, divided use
7 tsp. olive oil mayonnaise
2 Tbsp. finely chopped fresh cilantro
1 tsp. raw honey
½ tsp. celery seed
4 cups shredded cabbage (or half a small cabbage)
1 tsp. olive oil
½ medium onion, finely chopped
1 clove garlic, finely chopped
1 chipotle pepper in adobo sauce, chopped
2 Tbsp. adobo sauce (the sauce from chipotle pepper in adobo sauce)
½ cup barbeque sauce, no sugar added
3 cups cooked chicken breast, boneless, skinless, shredded
Preparation:
1. Combine ¼ cup vinegar, mayonnaise, cilantro, honey, and celery seed in a large bowl; mix well.
2. Add cabbage; mix well. Cover and refrigerate for 20 minutes.
3. Heat oil in large skillet over medium high heat.
4. Add onion; cook for 4 to 6 minutes, or until onion is translucent.
5. Add garlic; cook for 1 minute.
6. Add chipotle pepper, adobo sauce, barbecue sauce, and remaining ¼ cup vinegar; cook, stirring occasionally, for 6 to 8 minutes, or until sauce thickens slightly.
7. Add chicken, cook, stirring frequently, for 4 to 5 minutes, or until chicken is well coated and heated through.
Fudgy Avocado Brownies
Not only do avocados add a boost of healthy fats, they also intensify the flavor of chocolate and make these brownies ultra rich, and decadent. These gluten-free treats are so fudgy and moist, you won’t even remember how healthy they are!
Total Time: 51 min.
Prep Time: 15 min.
Cooking Time: 36 min.
Yield: 16 servings, 1 brownie each
Ingredients:
Nonstick cooking spray
1 medium ripe avocado, mashed
¼ cup extra-virgin coconut oil, melted
1 large egg, lightly beaten
½ cup pure maple syrup
1 tsp. pure vanilla extract
¾ cup unsweetened cocoa powder
½ tsp. sea salt (or Himalayan salt)
¼ cup gluten-free flour
⅓ cup dark chocolate chips
Preparation:
1. Preheat oven to 350° F.
2. Line an 8 x 8-inch baking pan with aluminum foil. Lightly coat with spray. Set aside.
3. Combine avocado, oil, egg, maple syrup, and extract in a medium bowl; mix well. Set aside.
4. Combine cocoa powder, salt, and flour in a medium bowl; mix well.
5. Add cocoa powder mixture to avocado mixture; mix well.
6. Add chocolate chips; mix until blended.
7. Pour batter into prepared pan; spread to make even.
8. Bake for 33 to 36 minutes, or until toothpick inserted in center comes out clean.
9. Cool for an hour before removing from pan. Cut into 16 squares.
Rainbow Vegetable Skewers
Total Time: 23 min.
Prep Time: 15 min.
Cooking Time: 8 min.
Yield: 4 servings, 2 skewers each
Ingredients:
2 cooked medium beets, cut into 8 ½ to 1-inch slices
½ medium red onion, cut into 8 pieces
1 medium green bell pepper, cut into 8 pieces
1 medium zucchini, cut into 8 slices
1 medium yellow bell pepper, cut 8 pieces
1 medium summer squash, cut into 8 slices
1 medium orange bell pepper, cut 8 pieces
1 medium red bell pepper, cut into 8 pieces
8 cherry (or grape) tomatoes
2 tsp. olive oil
2 tsp. Italian herbs (optional)
Preparation:
1. Preheat grill or broiler on high.
2. Place a piece of beet, a piece of onion, two pieces of green bell pepper, a piece of zucchini, two pieces of yellow bell pepper, a piece of squash, two pieces of orange bell pepper, two pieces of red bell pepper, and a tomato onto a skewer. Repeat with seven remaining skewers.
3. Brush skewers evenly with oil. Sprinkle with herbs if desired.
4. Grill skewers for 6 to 8 minutes, turning every 2 minutes, until vegetables are tender-crisp.
Have a Wonderful Memorial Day!!!!!
Blessings,
