HAWAIIAN BBQ CHICKEN WRAPS

I've had a bit of an obsession with wraps lately...have you noticed? I don't know why, they just seem like an easy summer meal. I always have plenty of tortilla's on hand...and they're just begging to be stuffed with something yummy.

My latest creation is a twist on my favorite Papa Johns pizza...all the deliciousness of the Hawaiian BBQ Chicken...tortilla style!


HAWAIIAN BBQ CHICKEN WRAPS
(Mindi Original)

2 large boneless, skinless chicken breast
Salt & Pepper
BBQ Sauce – Your favorite brand
4-6 slices of bacon; diced
1 small red onion; diced (or ½ of a large onion)
1 – 8 oz. can pineapple tidbits
2 Roma tomatoes; diced
1 C. shredded romaine lettuce
4-6 flour tortillas
1 C. mozzarella cheese

1. In a medium skillet cook the bacon until crispy. Remove the bacon and drain off the fat, leaving about 1 T. in the pan.
2. Add the onion and pineapple to the skillet, cook until the onion’s start to release their juices, about 3-4 minutes. Add the bacon back to the pan and continue cooking over medium heat until the onion’s start to caramelize.
3. In the mean time, season the chicken with salt & pepper. Grill approximately 6 minutes per side, basting with barbeque sauce as they cook. When the chicken is done, remove from the grill and allow to rest.
4. Sprinkle a generous amount of mozzarella cheese on the tortilla’s and broil on high for 2-3 minutes or until the cheese is melted.
5. Slice the rested chicken into thin strips.
6. Stack the wraps as follows:

Tortilla with cheese
Sliced chicken
Bacon/pineapple/onion mixture
Tomatoes
Lettuce
BBQ sauce

7. Roll up and devour! Serves 4.

ROASTED BARBEQUE CHICKEN

This post is dedicated to my baby brother, Brady. He had one favorite meal while we were growing up and it was my mom's Roasted Barbeque Chicken. We could count on this meal for every one of his birthday's or any special 'Brady' day. I hadn't thought about it for years. In fact I don't think I'd ever made it, since living on my own...and that's been a long time.

But for some odd reason I found myself thinking about this chicken recipe a few weeks ago. I remembered really liking it as well. So I thought I'd give it a try. I wasn't sure if I would love it as much as the memory...but sure enough, I did! And so did my family.

A couple notes:

My mom always used a whole fryer chicken, but we're not lovers of dark meat, so I used whole chicken breasts. It worked the same. If you want some dark meat, but don't want to use a whole chicken, you can use a mixture of whole chicken pieces.

You absolutely must use bone-in, skin-on chicken. It's the mixture of the BBQ sauce with the chicken drippings that make up the amazing sauce.

You can use any recipe for BBQ sauce that you would like. My favorite is this one. But honestly for a quick and easy meal, a bottle of your favorite store bought brand works great.

ROASTED BARBEQUE CHICKEN
(Recipe from Dixie Nordfelt...my mom)

4 bone-in, skin-on chicken breasts, or 1 whole fryer chicken

1 bottle of your favorite BBQ sauce, or 1 recipe barbeque sauce of choice

4 C. cooked white rice

1 large roasting bag

1. Take a large chicken roasting bag and place it in a 9x13 (or larger) pan.

2. Rinse and dry your chicken pieces or whole chicken.

3. Place your chicken pieces or whole chicken into the roasting bag, as seen above.

4. Pour the BBQ sauce over all the chicken evenly.

5. Seal the bag and place in a 375 degree oven for 45-60 minutes or until the chicken is golden brown.

6. When the chicken is done, remove it from the oven, open the bag and remove the chicken.

7. Drain all the juice that has collected in the bag, into a serving bowl. Stir well.

8. Take the chicken and remove it from the bone, discard all the skin and bones. Shred the chicken.

9. Serve the chicken over rice, topping with the BBQ sauce.

10. Serves 4-6.

SHREDDED BBQ BEEF

My sweet husband came home from work a couple weeks ago and said, "Mind, can I ask for a belated birthday gift, or early father's day gift?" In my head I'm thinking...oh no...he's found some electronic devise or camping item that he wants to buy. That's never a good sign for out savings account. So I braced myself and dared to ask, "what is it?"

But to my amazement all he wanted was for me to make shredded BBQ beef sandwiches for dinner one night the next week. Along with my relief, I felt a little sadness...my poor husband thinks a request for his favorite meal needs to be a part of some birthday or holiday gift. Where did I go wrong...or where did I go right??

Well, needless to say...I gladly fulfilled his request. What can I say, my husband really enjoys a good BBQ sandwich! I hope you do too.


SHREDDED BBQ BEEF
(Mindi Original)

3-4 lb. chuck roast*
1 C. ketchup
3 T. Dijon mustard
2 T. Worcestershire sauce
1 T. balsamic vinegar
½ C. brown sugar
2 T. hot sauce
1 t. garlic powder
1 t. lemon pepper
½ t. ground ginger
1 t. salt
½ t. black pepper
6-8 buns

1. Rinse and dry your roast. Place it in a large crock pot. Season with salt and pepper.
2. In a mixing bowl combine the rest of the ingredients. Pour over the roast.
3. Cook on high for 3-4 hours or on low for 4-6 hours.
4. When the roast is done, remove it from the crock pot and shred. Return the shredded beef to the crock pot and mix into the juices.
5. Allow to cook for an additional 30 minutes with the lid off.
6. Serve on buns or over rice.

*This recipe would also work with a pork roast or even chicken.

About as close to Hawaii as I'm gonna get this year!

How is it that everyone I know has been, is, or will be going to Hawaii this year? My own parents informed me last weekend that they are going in October! Unfortunately these burgers are about as close to Hawaii as I'm gonna this year.

My vacation disappointments aside, I'm pretty excited about these burgers!

Yesterday afternoon I was exhausted and lacking motivation to cook anything for dinner, so I decided we'd just have hamburgers. When I started getting the meat together, I couldn't help myself...I wanted to jazz things up a bit. Arnold has a good friend that always puts barbeque sauce and sliced pineapple on his burgers. Australians also put pineapple on their burgers...as well as beets, fried eggs and a myriad of other random items...but I digress. So at first I thought I'd just do the pineapple slice thing. But then I decided to create a whole new burger, with pineapple and barbeque sauce as my inspiration....

...and thus this recipe was born! We loved it! Even Reese gobbled up half a hamburger.

Arnold thought I should call them Monterey Jack Hawaiian Stacks, but I decided on Hawaiian Barbeque Burgers...Which name do you like better??

HAWAIIAN BARBEQUE BURGERS
(Mindi Original)

For the Burgers:
1 lb. lean ground beef
1 egg
1 C. Panko bread crumbs
1 C. pineapple tidbits
½ C. sliced green onions (about 6 including a good portion of the greens)
1 T. Worcestershire sauce
1 T. Dijon mustard
2 cloves garlic; finely minced
1 t. salt
1 t. pepper

For the Barbeque Sauce:
½ C. ketchup
2 T. Dijon mustard
2 T. brown Sugar
2 t. white vinegar
2 T. Worcestershire sauce
1 t. garlic powder
Salt & pepper

6 slices Monterey Jack cheese
Lettuce
Tomatoes
Hamburger buns

1. In a mixing bowl dump all the ingredients for the burgers. With your hands mix the ingredients until well incorporated. (Try not to over-mix. If ground beef is over mixed it will become rubbery and tough, that’s why it’s important to mix everything at one time. You never want to add some ingredients, mix, then add more and mix again.)
2. Form the meat into 6 hamburger patties.
3. Combine all the ingredients for the barbeque sauce. Allow the sauce to sit for at least 30 minutes to ensure the sugar dissolves and the flavors come together.
4. Grill the patties, melting a slice of Monterey Jack cheese on top during the last few minutes of grilling.
5. Toast your hamburger bun of choice.
6. Assemble the burgers as follows:

Bun
Barbeque Sauce
Burger
Cheese
More Barbeque Sauce
Lettuce
Tomato
Top bun

*Makes 6 good size burgers

Sweet Goodness! - Sweet Potato Enchilada's, as seen on KSL Studio 5

Video Courtesy of KSL.com

I know I'm going to get a least a handful of raised eyebrows with this one. Some may even think it's just too crazy to try, but I'm hoping you'll give this the benefit of the doubt. I don't think you'll be sorry.

I have to tell you the story behind this recipe. I was in Macy's one day getting groceries and I had a brief conversation about different food combinations, with one of the nice ladies that works there. She told me that she and and her husband used to get these delicious sweet potato enchilada's at a restaurant while on vacation. She had always wanted to try and find a recipe for them. Needless to say, I was inspired. I came home and did a little research. I found a few different recipes online, but in the end decided to come up with my own creation. I experimented on my husband, brother and our friends Meghan and Mike. I got a thumbs up all round. It was a keeper.

And so I share it with all of you! I hope you enjoy!

A couple side notes: The day I made these (still experimenting with ingredient quantities), I had some extra sweet potato filling. I gave the filling along with the recipe to my friend and neighbor Iliana to try. She decided to use green enchilada sauce and to leave out the chicken. She said they were really yummy. So if you're a green sauce lover, and/or a vegetarian, there's another option for you.


SWEET POTATO ENCHILADA'S
(Mindi Original)

2 large sweet potatoes
1 (8 ounce) package cream cheese, softened
4 green onions, chopped
2 t. chili powder
2 t. ground cumin
1 t. oregano
1 t. salt
1 t. pepper
1 Can black beans, drained and rinsed
2 C. shredded chicken (about 1 large chicken breast or 2 small)
12 (7 inch) corn tortillas
1 (19 ounce) can red enchilada sauce
1 (16 ounce) package Monterey Jack cheese, shredded (mozzarella or cheddar would also work well)
Sour Cream & Cilantro for garnish

1. Bring a large pot of water to a boil over medium heat, and boil the sweet potatoes until tender, about 15-30 minutes. Cool and peel the sweet potatoes.
2. Place the sweet potatoes in a large mixing bowl, then mash with the cream cheese.
3. Add the green onions, chili powder, cumin, oregano, black beans, salt, and pepper until well mixed.
4. Preheat the oven to 350 degrees, and grease a 13x9 inch baking dish.
5. Heat the tortillas in the microwave or in a skillet with a small amount of oil for easy handling purposes.
6. Place a generous scoop full of sweet potato filling, shredded chicken, cheese and 1 T. of enchilada sauce down the center of each tortilla. Place filled tortillas seam side down in the prepared baking dish.
7. Pour the remaining enchilada sauce over the tortillas, and top with cheese.
8. Bake for 45-50 minutes, until the enchiladas are bubbling and the cheese is beginning to brown.
9. Serve topped with a dollop of sour cream and diced cilantro. (optional)
10. Serves family of 6-8.

I just may be converted...

from traditional Southern BBQ to this extraordinary Eastern version. Eastern, as in Eastern Asia. Although I never tasted anything even close to this good in China! Of course what I ate in China is a whole other conversation. Anyway, that's why I love food fusion. East meets West in the best way possible with this recipe.

I have to warn you, this recipe makes a lot of food. I cut the recipe in half for my family and we still had left over.


ASIAN BBQ PORK
(Recipe adapted from Cuisine at Home)

1 jar hoisin sauce (8 oz.)
½ C. honey
½ C. chicken broth
¼ C. chili garlic sauce
¼ C. rice vinegar
2 T. soy sauce
2 T. toasted sesame oil
2 T. garlic, minced
2 T. fresh ginger, minced

2 T. veg. oil
8 Country style spare ribs or pork chops

1. Combine first 9 ingredients for the BBQ sauce; mix well.
2. Heat the veg. oil in a large skillet over medium-high heat.
3. Season ribs or chops with salt and pepper.
4. Sauté the meat until browned on all sides, about 5 minutes.
5. Add half the BBQ sauce and bring to a boil.
6. Reduce heat to medium-low, cover and allow to cook for 15 minutes.
7. Flip ribs, cover and continue to cook for an additional 15 minutes.
8. Add the rest of the BBQ sauce and continue to cook uncovered for another 15 minutes.
9. Serve over rice.
10. Serves 8 people.

*This recipe could easily be adapted to a crock pot. Follow steps 1 – 4. At this point remove pork from the skillet and put it into a crock pot. Pour the sauce over the top and cook on low for 4-6 hours. The meat will be fall-apart tender. Serve over rice.

If you haven't heard...

of Pat's BBQ in Salt Lake, you really need to try it. My husband and I heard about it while watching the Food Network's "Diners, Drive-in's & Dives". Hubby loves good barbecue, so we of course had to try it out. It did not disappoint. I've lived in Texas and in South Carolina and I've had some of the best BBQ known to man. That being said, Pat's ranks right up at the top...and it's in Utah of all places. Really if you haven't been...make a point to try it out. And be sure and try the meat loaf...yes I said meat loaf! Who knew...but it's heaven on a plate!

In the mean time, if you want some good pulled pork from home. This recipe is also a favorite. It's a bit on the spicy side, but the cool, creamy slaw on top really tones down the heat. It makes for a scrumptious combo!


PULLED PORK SANDWICHES WITH SLAW
(Recipe by Tyler Florence)

1 boneless pork shoulder (about 4 to 41/2 pounds)
4 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 1/2 cups light brown sugar
1/4 cup paprika
2 to 3 sprigs thyme, leaves only
4 cloves garlic
1/4 cup red wine vinegar
Scant 1 tablespoon cayenne
3 tablespoons extra-virgin olive oil

Coleslaw:
1 tablespoon whole-grain mustard
1 cup mayonnaise
1/4 cup sour cream
1/2 lemon, juiced
2 tablespoons red wine vinegar
2 teaspoons sugar
1/2 head savoy cabbage finely sliced
1/2 head purple cabbage, finely sliced
2 green onions, chopped
2 carrots, sliced on mandolin
Kosher salt and freshly ground black pepper
6 brioche hamburger buns
1/4 bunch flat-leaf parsley, for garnish

1. Place the pork, fat side up, in a roasting pan fitted with a rack insert.
2. Place the salt, pepper, brown sugar, paprika, thyme leaves, garlic, vinegar, and cayenne in a food processor and pulse until well combined. Add extra-virgin olive oil until you have a nice paste.
3. Rub all over the pork, being sure to get into the nooks so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. (Use gloves when applying the past to the pork.)
4. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.
5. Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 325 degrees F.
6. Roast the pork for 3 1/2 hours, uncovered, until the outside is crispy-brown (it should look like mahogany).
7. Let the meat rest on a cutting board for 10 minutes before slicing.
8. While the pork is cooking, prepare the slaw. Combine the mustard, mayonnaise, sour cream, lemon juice, vinegar and sugar.
9. Mix well and add finely sliced Savoy cabbage, purple cabbage, green onions and carrots. Season with salt and pepper, to taste, cover with plastic wrap and set aside in the refrigerator until you are ready to serve.
10. To serve, cut the brioche buns in half and pile up some sliced pork. Top with a large spoonful of coleslaw and place the top half of the bun on top. Garnish with parsley.

A taste memory...

They say that smell is the sense most closely linked to memory...I would say that taste is a close second. Every time I make traditional Texas fajitas, I'm transported to San Antonio, Texas. I was 9 years old and one of my dad's co-workers invited our family over for a barbecue. They made fajitas with marinated flank steak (or skirt steak), grilled on the barbecue. They were like heaven on my tongue. I may have been born in Texas (Lubbock, where my dad was in pilot training for the Air Force.) But I became a true Texan with that first bite of fajita.

Of course a true Texas Fajita must be served with the best salsa and guacamole. Those recipes will be posted tomorrow. Below is the recipe I've come up with over the years for a delicious steak marinade.

ENJOY!


FLANK STEAK FAJITA MARINADE
(Mindi Original)

2 chipotle peppers in adobo sauce
Zest from two limes (about 2 teaspoons full)
Juice from two limes
1/2 C. cilantro
1/4 C. green onion
1/2 red onion, chopped
3 cloves garlic, diced
2 teaspoon cumin
1 teaspoon kosher salt
1/2 cup extra virgin olive oil

1 1/2 - 2 lb. flank or skirt steak

1. Combine all ingredients in a blender, or use a hand/stick blender to incorporate into a thick, yet runny marinate.
2. Place the flank or skirt steak into a zip lock bag, along with the marinade.
3. Allow to marinade for overnight in the refrigerator.
4. Remove from the refrigerator and allow to sit on the counter 1 hour before you plan to barbecue.
5. Remove the meat from the bag, wiping excess marinate off.
6. Heat the grill and spray with oil or non-stick cooking spray.
7. Cook to desired temperature or doneness. (We like it medium-well, that is usually about 6-8 minutes per side.)
8. Remove from the grill and allow meat to sit for 10 minutes prior to cutting.
9. slice against the grain, into long stripes for the fajitas.

BONELESS COUNTRY STYLE SPARE RIBS

My poor husband, there was only one thing he wanted to do while we were in Texas; eat really good Texas Barbeque. Unfortunately that didn't happen. We should have done some research before we left. But we didn't and on the advice of locals we tried Bill Millers BBQ. Not a good idea. I've had better barbeque in China, and that's really not saying much. I've decided that the general masses have a fairly low standard for what classifies at "Good food".

So in honor of my husband, I will be making my grandma's famous Country Style Spare Ribs this Sunday. They are so easy and so delicious!!

(This photo is stock photography. I will post an actual picture of my ribs after I make them on Sunday. But this will give you a pretty good idea of what they look like when they're done. The meat just falls apart in the sauce.)

BONELESS COUNTRY STYLE SPARE RIBS
(Courtesy my Grandma Ellen Nordfelt)

4-6 Country Style spare ribs (about 3 lbs.)
salt & pepper
1 T. vegetable oil
1 cup ketchup
4 tablespoons brown sugar
4 tablespoons mustard
3 tablespoons Worcestershire sauce
1 teaspoon salt
1 ½ teaspoons vinegar
Rice

1. Heat 1 T. oil in a large skillet. Salt and pepper the ribs on all sides. Sear the ribs for about 2-3 minutes on all sides then place them in the crock pot.
2. Mix all remaining ingredients (except rice) together, pour on top of ribs. Be sure to coat all the ribs well.
3. Cook on high for one hour; turn down to low for three more hours.
4. The best way to cook is all day on low. Your meat will fall apart and be really tender.
5. Serve over cooked rice.