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Dinner Recipe: Barbecue Shredded Chicken from the Oven or Slow Cooker Recipes from The Kitchn

Dinner Recipe: Barbecue Shredded Chicken from the Oven or Slow Cooker Recipes from The Kitchn
I feel, though, that there is one really key element to making good barbecue sauce chicken, whether it's in the oven or the slow cooker: Use dark meat. Chicken breasts don't have enough fat or tenderness to get soft while braising; they just aren't going to fall apart into soft threads the way a slightly fattier meat will. Personally, I like to use mostly boneless skinless chicken thighs, which aren't as dark as legs, but offer a light yet succulent texture. I do mix in a breast or too as well, but I would never use them for more than 25% to 30% of the total meat. You can also opt to use bone-in chicken, but for me the whole point of this dish is for it to be extremely easy and hands-off, and the extra work of skinning the chicken or working with the bones isn't worth it. After that, it's all easy! Barbecue Shredded Chicken 8 to 10 servings Heat the oven to 325°F. In a Dutch oven or heavy pot (with a lid) heat a drizzle of olive oil over medium heat.

Thai-spiced Pumpkin Soup Recipe This pumpkin soup recipe is so perfect for this time of year that I can't help sharing it with you. That being said, I've got about 15 minutes of battery left on my laptop (with no power source in sight), so this write-up is going to be quick. The other night after toasting pumpkin seeds the oven was hot so I cut both a small pumpkin and acorn squash in half, slathered them with butter, kissed them with a sprinkling of salt and in they went. It wasn't my intention to write up the recipe for 101 Cookbooks, so I wasn't paying particularly close attention to exact ingredient amounts. Keep in mind that different Thai curry pastes have differing strengths. 2 acorn squash, pumpkins, or other smallish winter squash 3 tablespoons unsalted butter, room temperature 1 14-ounce can coconut milk 1 teaspoon (or more) red Thai curry paste water 2 teaspoons fine grain sea salt (or to taste) Preheat the oven to 375 degrees and place the oven racks in the middle. Serves six. Print Recipe

Crock Pot Turkey White Bean Pumpkin Chili A perfect fall chili made with pumpkin puree, ground turkey, white beans, green chili and spices. Top this with chopped fresh cilantro, scallions, jalapeños, light sour cream, and/or reduced fat cheddar and serve it with baked chips on the side for a wonderful lunch or dinner. I am so happy to share this one with you!!! Not all my crock pot experiments get me excited, but when they do they wind up here on Skinnytaste. The pumpkin is not sweet at all, in fact, if you don't mention it, no one would even know it's there but it does add beautiful color to the chili and for picky eaters, a great way to sneak in vegetables. This is pretty mild as far as heat goes, if you want more kick use chipotle chili powder in place of the chili powder and use it according to your taste. Ingredients: Heat a large heavy saute pan over high heat and lightly spray with oil. Add oil to the saute pan, then onions, garlic, sauté about 3 - 4 minutes; add cumin and sauté another minute. Add to crock pot.

Pan-Fried Pumpkin Gnocchi with Brown Butter Sage Monday, November 9, 2009 Update 12/8/09 I’m thrilled to share that I’m a featured blogger for Oprah’s Holiday 2009! This is one of those perfect perfect fall-winter recipes that you must make for Thanksgiving. Because it’s super-simple. If you’ve never made gnocchi before, please trust me that it’s easier than you think…please don’t be intimidated by the “gn” Two throaty letters THAT close together sometimes scare me too. But I promise you, it’s not bad at all. 1. 2. 3. 4. 5. 6. 7. 8. See, I told you gnocchi was gneasy. The secret to gnocchi is to have a light hand in the mixing. The brown-butter sage is incredible – it’s a rich recipe, and only a little bit of the fragrant browned butter sage is needed (it’s not meant to be a “sauce”). serves 4-6 Preheat oven to 300F 1. 2. 3. 4. 5. Leave a Comment

Balsamic Glazed Pumpkin with Walnuts Is fall around already? But we have just begun to enjoy the lovely summer! The unbearable heat of the summer is hopefully in the past here while we are soaking some truly wonderful weather and also some rain. It feels only like summer until I step into the markets and I can see the slow movement in the shelves. We have had a very busy last few days but also some close lovely times between us and some good friends. I will leave you with a very simple recipe today – with some warm spices to walk you through the upcoming chill of the fall. I do not think I am yet ready to let go of the tiny tinges of this leftover summer. But I could not resist picking up the pumpkin… the goodness of both the seasons is what we have in Texas right now! The smoky cumin and the chili peppers compliment the natural hint of sweet in the pumpkin. Related Posts: Curried Butternut Squash with Brown Chickpeas (Kumro r Chokka) Mashed Pumpkin Butternut Squash with Black Beans and Walnuts Pumpkin with Homemade Harissa

Pasta with Pumpkin, Sausage, and Cavolo Nero user reviews made it? RATE IT! by steveftc, 11/19/2013I loved the blend of flavor, and didn't feel a need to add any extra seasoning. I hesitated to make the recipe because I hate peeling winter squash. by Cafeuerstein, 10/13/2013Excellent. by msjames, 12/3/2012Substituted Delicata squash, skin and all, in place of the pumpkin. by twood, 11/13/2012This was a good recipe and I will make it again. by ENS, 10/28/2012I found this very bland -- I kept adding more and more Parmesan in an effort to get some flavor. by gingersoave, 10/9/2012I am not much of a cook and I am all about saving time in the kitchen, this dish was not time consuming at all and it was SOOOOO delish and full of flavor, my whole family gobbled it right up! by IL, 11/8/2010Delicious but agree that it is time-consuming to prepare. by alliwalli, 10/11/2010Very tasty and healthy! by NLS, 10/8/2010Absolutely fantastic!

Pumpkin Steel Cut Oatmeal This fall has had great weather and beautiful color, I just wish I wasn’t so busy that I could have enjoyed it more! However, gone are the long football games, one of my classes, and a lot of the hectic scheduling of marching band. It is smooth sailing to Thanksgiving break! Hopefully now I can catch back up with my blog- I have some great product reviews coming up and tons of recipe ideas I can’t wait to try! With the temperatures dipping into the thirties, I have hit that point where getting out of bed is that much harder (I finally caved and turned on my heat.) This recipe is perfect if you have a little left over homemade pumpkin puree or if you have an extra can of pumpkin floating around the house. Pumpkin Steel Cut Oatmeal Author: Erin Alderson Recipe type: Breakfast ⅓ cup steel cut oatmeal 1 cup water pinch salt ¼ cup pumpkin ½ teaspoon cinnamon pinch nutmeg 1 tablespoon sucanat 2 tablespoon walnut pieces 1 teaspoon vanilla More Recipes You Might Like

Recipe for whole wheat pizza with pumpkin, black beans and caramelized onions Does it take a global village to make a pizza? Yes, in the case of this whole wheat pizza with pumpkin, black beans and caramelized onions. The "dough", a piece of whole wheat Indian naan, gets smeared with pumpkin puree (American), sprinkled with black beans (South American), and topped with caramelized onions (French, oui oui) and Italian parmesan or asiago cheese. We added a bit of garlic-and-onion chicken sausage; you could substitute leftover cooked turkey, or omit the meat altogether. The only oil comes with the onions, which you can make days ahead of time. Whole wheat pizza with pumpkin, black beans and caramelized onions From the pantry, you'll need: canned black beans (or cooked black beans), onions, Parmigiano-Reggiano cheese, chicken sausage, sea salt, fresh black pepper, extra virgin olive oil. Makes 2 pizzas (serves 4). Ingredients Directions Preheat oven to 425°F. In a nonstick frying pan, place the red onion and olive oil. Set the naan breads on the baking sheet.

Sweet and Sour Grilled Pumpkin Recipe It’s been quite a while since I’ve shared any recipes from Sicily, hasn’t it? I learned this Zucca Gialla in Agrodolce, or Pumpkin in Sweet and Sour Sauce, in a cooking class I took from my friends Alberto and Liliana in Catania. In the version I learned, the pumpkin slices were sauteed in olive oil rather than grilled, but I decided to put my own twist on it today! I’m wondering if there are any people out there who bought a few sugar pumpkins this year with the intention of finally making homemade pumpkin puree for their Thanksgiving pies. I have the original recipe somewhere around here, along with the other recipes I learned from Alberto and Liliana. For those of you who don’t live in San Diego, land of year-round grilling, you may revert to the original recipe and brown the pumpkin slices in olive oil rather than cooking them on the grill. Cut the pumpkin in half and scrape out the insides. I find that a vegetable peeler works very well for peeling pumpkins (and butternut squash).

Pumpkin Hummus When cans of pumpkin go flying off supermarkey shelfs and people starts freaking out because there won’t be any pumpkin pie this year, I really just have to sit back and laugh. Don’t get me wrong, I buy canned pumpkin on occasion but when push comes to shove, making pumpkin puree is so easy (and taste better in my opinion.) I don’t see pumpkins just for halloween carving fun (I grew up not knowing you could actually eat pumpkins…) Instead, I see delicious meals out of each one of them and the pumpkin I picked up at the farmer’s market was perfect for hummus. Seasonal pumpkin hummus. Because of the cinnamon and nutmeg, I find this hummus makes for a delicious fall snack and almost has a slightly sweet taste to it (even though there isn’t sugar in it!) I love fall, I really do! Pumpkin Hummus Total time Author: Erin Alderson Recipe type: Appetizers Serves: 2 Ingredients 1 medium pumpkin 1 can garbanzo beans 1 teaspoon tahini 1 tablespoon sunflower oil 2 teaspoon cinnamon ½ teaspoon nutmeg Instructions

Turkey and Zucchini Green Chili With the weather starting to get cooler I have been thinking about soups and stews a lot more. Even with the cooler weather, the markets still have a lot of late summers produce and I figured that it was the perfect time to enjoy some of those vegetables in a warm and hearty stew. I remembered seeing some tomatillos the week before and I was immediately thinking about a salsa verde and a green chili. A green chili, or a chili verde, is a chili that uses tomatillos and green chilis such as poblano and jalapeno chilies instead of tomatoes and red chilies. I tend to associate turkey with fall and it had been a very long time since I had used any so it was the natural meat for the chili. Get 5 Closet Cooking cookbooks in a bundle for a 30% discount over buying them individually. Turkey and Zucchini Green Chili (makes 4+ servings)Printable Recipe Directions: 1. Similar Recipes:Pork Chili VerdeChicken White ChiliTurkey White ChiliSalsa Verde LasagnaMushroom and Zucchini Enchiladas

Broiled Salmon with a White Bean, Kale & Bacon Ragoût user reviews made it? RATE IT! by MidwesternFoodie, 12/18/2013Doubled the Ragout which I let simmer for a couple hours before finishing the recipe. Served with crusty bread. Very good. by winefan, 12/16/2013Per other reviews, used only 1 cup of broth and seared salmon in the reserved bacon fat before broiling. by FreddieFlea, 12/13/2013Good and very easy. by dwmur, 12/13/2013Perfect dish for a cold winter night. by germangirlheidi, 11/4/2012This is such an easy dish to prepare, yet the flavor abounds! by capsaiCyn, 6/19/2012This is surprisingly delicious. by Katsmeow, 1/16/2012I have made this recipe many times and each time it turns out delicious. by globetrotter, 2/22/2011This dish is on the menu around once a week in my house. by butta211, 2/14/2011This recipe is stunning! by ColleenCC, 10/15/2010Nice for a change but we were a bit disappointed.

Tuscan Chicken with White Beans and Spinach I pulled this recipe out of a Cooking Light magazine from October 2010. It looked so hearty, filling, and delicious as well as healthy. I loved that this was a one pan meal, it was simple to make, and it had very little clean up. We all enjoyed this dish… it was the perfect way to end a cold and rainy day. 4 slices of lean bacon, cooked and chopped2 tsp olive oil (divided)5 boneless, skinless chicken thighs, trimmed of any fatSea salt and freshly cracked pepper, to tasteGarlic powder, to tasteDried basil, to taste1/2 sweet yellow onion, diced3 cloves of garlic, minced1 15 oz can of diced tomatoes, drained1 15 oz can of white beans, rinsed & drained2 cups of baby spinach Cook the bacon in a large skillet over medium heat. Add the remaining teaspoon of olive oil to the skillet over medium heat. Click here for a printable version of this recipe – For the Love of