Pulled Chicken Sandwiches

Pulled Chicken Sandwiches

Ingredients

* 2 1-3/4- to 2-pound purchased roasted chickens
* 1 tablespoon olive oil
* 2 medium onions, cut into 1/4-inch-thick slices
* 1 cup chopped green or red sweet pepper
* 2/3 cup cider vinegar or white wine vinegar
* 1 8-ounce can tomato sauce
* 1/4 cup snipped fresh basil
* 1/4 cup honey
* 1 teaspoon salt
* 2 12-inch loaves ciabatta bread, split and toasted
* Pickle slices


Directions

1. Pull the meat from the chickens, discarding skin (if desired) and bones. Using two forks or your fingers, pull the meat into shreds. If desired, chop the seasoned skin and add it to the chicken.

2. In a 4-quart Dutch oven, heat the olive oil over medium heat. Add onion and sweet pepper; cook and stir about 5 minutes or until tender. Add vinegar. Cook and stir for 1 minute more. Stir in tomato sauce, basil, honey, and salt. Bring to boiling. Add the chicken, tossing gently to coat. Heat through.

3. To serve, use a slotted spoon to place chicken mixture on bottoms of bread loaves. Top with pickle slices; replace tops of bread. Cut loaves into serving-size portions. Makes 12 servings.

Onion and Mushroom Soup

Onion and Mushroom Soup This hearty soup combines the natural sweetness of caramelized onions with the nutlike flavor of wild rice.

Ingredients

* 1 tablespoon olive oil
* 4 large onions, cut into 3/4-inch chunks (about 4 cups)
* 1 cup sliced leeks (3 medium)
* 2 teaspoons brown sugar
* 3 cups sliced fresh mushrooms, such as shiitake, button, or brown mushrooms
* 1 cup finely chopped carrots (2 medium)
* 1 14-ounce can reduced-sodium chicken broth
* 1-3/4 cups water
* 1-1/2 cups cooked wild rice or brown rice
* 2 tablespoons dry sherry (optional)
* 1/8 teaspoon pepper
* 1/2 cup cold water
* 2 tablespoons all-purpose flour


Directions

1. In a large saucepan heat olive oil over medium-low heat. Cook onion and leeks in hot oil, covered, for 13 to 15 minutes or until onions and leeks are tender, stirring occasionally. Uncover; stir in brown sugar. Cook and stir over medium-high heat for 4 to 5 minutes more or until onions and leeks are golden brown.

2. Stir mushrooms and carrots into onion mixture. Cook and stir over medium heat about 3 minutes or until mushrooms are tender. Stir in chicken broth, the 1-3/4 cups water, cooked rice, sherry (if desired), and pepper.

3. In a screw-top jar combine the 1/2 cup cold water and flour. Cover and shake until smooth; stir into the rice mixture. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Makes four 1-3/4-cup servings.

Food exchanges: 1-1/2 Starch, 4 Vegetable, 1/2 Fat

A Delicious Christmas Recipe

Traditions Of A Recipe For Christmas

This goes way back and to most families is the main focal point of their Christmas. Waiting to see what that big juicy Turkey will taste like and how it will be presented on the table. Of course there are many other meals for Christmas with a lot of these recipes having been passed through generations of families. It's kind of eerie when we think of this; I mean just think, our ancestors were tucking into the same mince pie that we are eating now at our Christmas Soirée. Well, perhaps not the 'same' mince pie but certainly the same recipe perhaps.

Some Ideas For A Christmas Recipe

I think the fun recipes are desserts as these are a pleasure to create and everybody always loves a lovely Christmas pudding. The Christmas fruitcake is also a great choice and isn't too difficult to prepare.

A Simple Fruit Cake Recipe

Why not try this very easy fruit cake which doesn't take a great deal of time to prepare and tastes absolutely mouth watering. This is traditional recipe for Christmas time and will always be well received by your guests. To make this you will need to compile the following ingredients: -

One and a half cups of raisins
Three cups of sifted flour
One and a half cups of shredded dates
One cup of crushed nuts
Two cups of water that has been boiled
5 tablespoons of standard vegetable oil
One teaspoon of baking soda
Two cups of sugar
Two teaspoons each of cloves and cinnamon and add one teaspoon of salt.

Preparation

Now that we have all the ingredients measured as above, simply find a clear and clean surface and then proceed to lay them out. Take the sugar together with the vegetable oil and your raisins and place these in a pot and simmer for approximately twenty minutes or so. Make sure you allow the mix to cool down for approx 5 minutes. During this time the soda, salt and pour cloves can be mixed together in a sifting fashion and then incorporated onto the now cooled down mix. Now get your nuts and start stirring the designated amount into complete mix. An old trick to stop the nuts from sinking is to also add some flour at the same time of adding the nuts. Simply then pour the finished mix into pan which has been pre-greased and bake in your oven at three hundred and twenty degrees for approximately one and a half hours. Set your timer for this and additionally check from time to time.

Making a delicious Fruit cake is just one out of many many mouth watering Christmas recipes that you can make. If you browse the internet you will find all sorts of ideas that you can put to use. Whether you refer to a cookbook or browse the web in general, with a little digging and delving you are bound to find the Christmas recipe that is just right for you and your family.

If you require more Christmas Decoration info then be sure to visit the Outdoor Christmas Decoration Site which provides comprehensive help, advice and ideas on all aspects of Christmas Decoration. Clive thoroughly recommends this site so check it out today here =>http://www.outdoorchristmasdecorationsite.com

Article Source: http://EzineArticles.com/?expert=Clive_Jenkins

Shrimp Scampi-Style

Ingredients

* 24 large shrimp (about 1-1/2 pounds total)
* 1/2 teaspoon salt
* 2 tablespoons unsalted butter
* 2 tablespoons extra virgin olive oil
* 3 tablespoons minced garlic
* 1/3 cup minced shallots
* 2 cups dry white wine
* 3 tablespoons lemon juice
* 1/2 teaspoon salt
* 1 tablespoon finely chopped Italian (flat-leaf) parsley
* 2 teaspoons snipped fresh thyme


Directions

1. Peel and devein shrimp, leaving tails intact; sprinkle with 1/2 teaspoon salt. Set aside.

2. In a large skillet, combine butter and olive oil. Heat over medium heat. Add garlic; cook and stir for 1 minute. Add shallots; cook and stir until tender, about 3 minutes. Add shrimp, wine, lemon juice, and 1/2 teaspoon salt; bring to boiling. Reduce heat and simmer, uncovered, for 2 to 3 minutes or until shrimp turn opaque, stirring occasionally. Remove shrimp with a slotted spoon; cover and keep warm.

3. Continue to gently boil liquid in skillet, uncovered, about 15 minutes or until liquid is slightly thickened and reduced to about 1 cup. Stir in parsley and thyme.

4. Return shrimp to skillet and toss gently to coat with liquid in skillet. Transfer to a serving dish; serve warm.

5. Makes 8 servings

Smoky Vegetable Pizzetta

Eggplant, artichoke hearts, and smoked Gouda cheese give this pizzetta a distinctive flavor.

Ingredients
· 1 16-ounce loaf frozen bread dough
· 1 6- to 6-1/2-ounce jar marinated artichoke hearts
· 12 thin wedges red onion
· 6 thin slices eggplant, cut in half crosswise
· 2 cups shredded smoked Gouda cheese (8 ounces)
· 12 slices plum tomato
· 4 green onions, thinly sliced (1/2 cup)
· 1 tablespoon snipped fresh rosemary
· 1 tablespoon snipped fresh basil

Directions
1. Thaw bread according to package directions. Heat oven to 425 degrees F. Line a large baking sheet with foil; grease foil. Set baking sheet aside.

2. Drain artichoke hearts, reserving marinade. Quarter artichoke hearts (if necessary, cut larger pieces of artichoke hearts in half to get total of 12 pieces); set aside. Place red onion wedges and eggplant slices on foil-lined baking sheet. Brush with some of the reserved artichoke marinade (discard any remaining marinade). Bake red onion and eggplant in oven for 10 minutes (do not turn). Remove from oven; set aside.

3. Meanwhile, cut the thawed bread dough into 12 equal pieces; form each piece into a ball. On a lightly floured surface, flatten each ball and roll out to a 4-inch circle. Place dough circles on lightly greased large cookie sheets. Prick circles generously with fork.

4. Sprinkle 1 cup of the Gouda cheese evenly over dough circles. Arrange one half-slice of eggplant, one red onion wedge, one artichoke quarter, and one slice of tomato on each dough circle. Sprinkle green onion and rosemary over circles. Top circles with remaining Gouda cheese. Bake about 10 minutes or until edges are lightly browned. Remove from oven; sprinkle with snipped fresh basil. Makes 12 servings.

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