Smoky BBQ Chicken Sandwiches with Apple Arugula & Orange-Bourbon Slaw

Growing up in Memphis, BBQ was on the menu quite often. It was always one of momma'a favorite foods, too. So if we weren't ordering takeout BBQ, it was being cooked at our house. Here's my take on chicken BBQ, which is the absolute most perfect recipe for leftover chicken!

Grocery list (4 people):

• 1 small onion - chopped

• 2 garlic cloves - minced

• 1 cup ketchup

• 1/2 cup cider vinegar

• 1/3 cup brown sugar

• 1/4 cup Dijon mustard

• 2 tbsp maple syrup

• 1 chipotle pepper in adobo sauce - chopped

• 1-2 tbsp adobo sauce

• 1 tsp Worcestershire

• 1/2 tsp liquid smoke

• Kosher salt

• 2 cups shredded chicken (I use leftover meat from a rotisserie)

• 4 hamburger buns (I homemade mine using this easy recipe from Taste of Home)

• Apple Arugula Slaw - for topping (search recipe on Andrea's Cooktales)

Directions:

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1. In a large saucepan, sauté onions with 1/4 tsp salt over medium heat until translucent. Add garlic and sauté one minute. 2. Add ketchup, cider vinegar, brown sugar, Dijon, maple syrup, chipotle pepper, adobo sauce, Worcestershire, liquid smoke, and 1/2 tsp salt. Bring to a slight boil and simmer until somewhat thickened (if sauce gets too thick add water).

3. Put shredded chicken into a bowl and toss together with as much sauce as you'd like.

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4. Open buns and stack each bottom half with about 1/2 cup BBQ chicken. Top chicken with my Apple Arugula and Orange-Bourbon slaw.

CHEERS TO HAPPY EATING!

Fried Green Tomatoes with Herb Goat Cheese

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A few several Saturdays ago, me and a couple of my "steel magnolias" made a batch of "fried green tomatoes." It was a long Saturday of being in the kitchen, drinking cocktails, laughing, telling stories, and just enjoying each other's company - a rare thing for us these days. I'll never forget going into college thinking I'd never find friends as strong and fantastic as the ones from high school. My mom assured me that in every stage of my life I would make new friends and they would be "just as fabulous" as the ones before. I have to say though, my college group of gals is and will always be "my most fabulous friends." They are my best friends, as time goes on, I realize more than ever that it's going to take more than being in different cities, busy work and family lives, and finding less and less time to get together to break the close bond we created in college and have sustained as adults. It's crazy to think I've known these girls for over 10 years now, and near or far, we do the best we can to get together at least a few times a year (the constant 24/7 group text we've had going for several years now doesn't hurt either). These southern gals are my magnolias, and this fried green tomato recipe is dedicated to y'all... I hope we make them together for another 50 years!

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Grocery list:

Peanut oil - for frying

5 oz goat cheese - room temperature

1/2 lemon - juiced

2 tbsp basil - chopped

1 tbsp parsley - chopped

1 tbsp chives - chopped

Kosher Salt

Pepper

1 cup flour

1 cup buttermilk

1 1/2 cup yellow cornmeal

1 tbsp garlic powder

1/2 tsp paprika

1/4 tsp cayenne

4-5 green tomatoes

Step 1

Heat peanut oil to 350 degrees in a fryer or on your stovetop.

Make the herb goat cheese. Mix together goat cheese, lemon juice, herbs, and a dash of salt and pepper. Set aside.

Step 2

Whisk 1 cup flour and 1 cup buttermilk together in a bowl. In another more shallow bowl, mix together the cornmeal, garlic powder, cayenne, and paprika.

Step 3

Slice tomatoes 1/4 inches thick. Dry the tomatoes with paper towels. Salt and pepper them on both sides.

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Dip tomatoes in buttermilk mixture and then coat them in the cornmeal mixture.

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Step 4 Fry coated tomatoes until golden brown. Plate the fried tomatoes and dollop with goat cheese. Serve warm or at room temperature.

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CHEERS TO HAPPY EATING!!! AND BEST GIRLFRIENDS!!!

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