Tag Archives: zucchini

Crockpot to the Rescue! BBQ Pulled Chicken Sandwich w/Zucchini Slaw

16 Dec

bbq-chicken-sandwich-jewhungry-crockpot 2 (1)

This month’s Kosher Connection round-up was all about comfort food. I feel as though I jumped the gun a bit with my last post, which was dedicated to that siren of temptation and comfort—Macaroni n’ Cheese. So since I already have that box checked, I went for more specific and that’s comfort food, Southern Shabbat-style.

As a full-time working mom, I struggle daily with trying to get all I need to get done. As much as I love blogging and cooking, I’d say the number one thing that keeps me up at night are thoughts like, “When am I going to have time to get this done?!” Grocery shopping and cooking for Shabbat have kept me for roughly a week, if you combined all those hours laying awake trying to concoct a plan for getting it all done. As a side gig (because I have SO much time), I’ve taken on doing some personal cooking for a family of 9 in conjunction with my regular client, whom I still cook 3 Paleo meals a week for. So, by the time I’m done with cooking for all my clients, including my own family, I’m in no mood to cook for Shabbat.

It happens every Thursday evening. I finally sit down after a loooooong day at school where I spend an hour or so trying to convince my daughter to eat dinner then followed by everyone’s favorite pastime, the bedtime routine. By the time it’s all done, I cannot be bothered to spend the next couple hours cooking for Shabbat. There are a few occasions when I can trick myself into actually cooking but that usually involves copious amounts of coffee from earlier in the day and not sitting down AT ALL. That’s usually when all goes to hell—sitting down. The minute I do, it’s all over cause mama is not getting up for no one once I finally allow myself to relax (unless, of course, it’s to get more wine or some chocolate. Mama’s gotta take care of mama, am I right?). So because I wait until the last-minute to cook anything for Shabbat, I am forced to break out that holy grail of suburban living, the crockpot. Sure, I could go cholent, but we live in Miami and when it’s 80 degrees outside, the last thing we want to eat is cholent. Therefore, as long as I have chicken breasts on hand, we will be having BBQ pulled chicken sandwiches with zucchini slaw. It’s delicious, it’s easy and it’s messy but, whether you’re crunched for time or you just love a nice, sloppy sandwich, this recipe never disappoints. Enjoy y’all (and don’t forget your wet-naps).

Set it and forget it.

Set it and forget it.

Oh, before I forget, my latest piece for the Huffington Post was posted last Friday!  You can find it here.  The feedback has been humbling and nicely overwhelming.  I was nervous about putting it all out there but, thank Gd, the crazies kept at bay . . . this time. Thanks y’all and enjoy your sandwiches!

A lone sandwich.

A lone sandwich.

Crockpot BBQ Chicken Sandwiches w/Zucchini Slaw

Ingredients for Chicken:

2 pounds boneless, skinless chicken breasts
1 purple onion cut into thin rounds
1 cup barbecue sauce (a flavor you like)
3 tablespoons honey
1 tablespoon Worcestershire sauce
2 tablespoons apple cider vinegar

Ingredients for Zucchini Slaw:

2 medium zucchinis
Kosher salt
1 small purple onion, diced
1 bunch cilantro plus stems, chopped
1 jalapeno, diced
1/2 cup mayonnaise (warning: I like mine slaw SUPER mayonnaise-y so start with 1/4 cup and add if you want more)
3 tbsp apple cider vinegar
Dash of celery salt
Garlic powder

How to – Chicken:

1. After washing and rinsing your chicken, place it in the slow cooker and top it with your purple onion rounds.  Top your chicken and onions with the ingredients for the BBQ sauce. Set it for 6-8 hours, tasting along the way (after chicken is cooked).  Add spices if need be.

2. Once chicken is ready, remove the chicken to a cutting board.  Using two forks,  shred the chicken into small shreds. Return the shredded chicken to the slow cooker and stir. Add additional barbecue sauce if more sauce is needed or desired. Cover and continue cooking on low for 45 minutes.

How to – Zucchini Slaw:

1. Using a knife, food processor or julienne peeler, cut the unpeeled zucchini into thin matchstick-sized pieces, though perfection is not necessary here. Place the julienned zucchini into a container, toss with the salt and refrigerate for an hour.

2. Drain off the excess liquid, and then place the julienned zucchini in a medium bowl with the rest of the ingredients EXCEPT FOR CELERY SALT AND GARLIC. Stir until they are well-combined. Add a pinch of garlic powder and salt to taste.

The Final Step:

Once all is prepared, scoop some chicken on one side of the bun (we used mini challah rolls) and some slaw on the other.  If you’re feeling extra spicy, add some pickles in there too.  Put them together, put a bib on and enjoy!

Upclose, messy and amazing.

Upclose, messy and amazing.

Turkey Kabobs w/Chimichurri + Cranberry Aioli: A Very Miami Thanksgiving with KOL Foods

3 Dec

kol title

I can’t remember the exact day, but some time right after our wedding, my new husband and I were driving around Ann Arbor, Michigan and I remember looking at him and saying, “I have everything I need.  I feel so complete; so thankful”.  It was an awesome feeling and I meant it.  I really did.   But shortly thereafter, maybe, I don’t know, like 48 hours later, the feeling vanished and was quickly replaced with the ever present feeling of , “want”.  What is it about being thankful and satisfied with what you have that is so difficult — at least for us “First World” folks?  It’s hard being thankful.  It’s really really hard.

I’ve been working on my ‘thankfulness’ ever since Oprah told me to start keeping a gratitude journal way back in 1996, when I had moved on from watching reruns of Saved by the Bell to watching Oprah when I came home from school.  That extremely wealthy and powerful sage of a woman had an episode, or several episodes, centered around the idea of creating gratitude in your life and dang it, I was 16 years-old and that sounded like a good idea.  I was on a path to existential goodness and Oprah was leading my journey.  Oprah told me (yes, JUST me) to start keeping a gratitude journal; leave it by my bedside table and every night I should write down 3 – 5 things that I’m thankful for.  Except, I didn’t actually write down anything I was grateful for as Oprah had suggested.  Instead, in my nightly prayers which I had been saying since I was 10, I started adding a mental list of 3 – 5 people or ideas or things that I was grateful for that day (i.e. Thank you Gd for the ability to work, have relationships, my best friend, my new car, etc., etc.).  I’ve been keeping my mental gratitude list for the past 17 years now.  I’m not sure my nightly list has necessarily changed my way of thinking or helped in maintaining a certain level of gratitude because, truly, I find it extremely difficult to fight that human urge to just want more. I do mental check lists sometimes and I say to myself, “Ok Whit, this is it. This is everything you’ve ever wanted.”  And then I drive into the parking lot at work that the faculty shares with our super privileged students, do a little car comparison and suddenly I start wishing I could afford to buy a new car. Or,  I visit a friend’s new apartment and think to myself, “Oh man, I’d LOVE a kitchen like this.”  Whatever that situation or circumstance, there are times when the whole “being thankful” thing is hard.  I know, I know, poor little privileged white girl.  But my point is this, I still try.  I acknowledge that it’s hard.  But, it’s like I tell my students, just because it’s hard doesn’t mean it’s not worth doing.  But really, I’d still love a KitchenAid . . . or a new car . . . or a pair of Ray-Bans. Dang it, I’m doing it again.  🙂

Prep

Prep

OK team, brace yourselves because I am so excited for this post.  I’m excited not only because I’m somewhat obsessed with that picture of the turkey meat marinating in all that delicious goodness, but also because I was asked to participate in a ‘cook off’ of sorts where YOU, dear reader, could be a winner.  How is that possible?  Well, this post was brought you in partnership with KOL Foods.  KOL Foods selected eight kosher food bloggers to create eight Thanksgivukkah recipes and, lucky for me, I was chosen as one of those kosher food bloggers. Your job as the reader is to decide which one of us bloggers whipped up the most delicious creation by voting in this forum. A vote enters you to win a $200 KOL Foods gift certificate.   So go vote for my recipe, errr, I mean your favorite recipe, starting December 9th!  And while you’re voting for me, you should check out the rest of the turkey offerings that KOL Foods has for sale, including the most enormous turkey wings, turkey chops and smoked turkey sausage. I love KOL Foods for their customer service, convenience and the high quality of their grass-fed meats. In fact, KOL Foods is the only source for domestic, 100% grass-fed, kosher beef and organic, pastured, kosher chicken, turkey and duck.

The cast of characters

The cast of characters

kol 2

Now, about this meat.  When I first received the delivery of turkey stew meat I thought to myself, “What the h*ll am I gonna do with turkey stew meat? It’s 1000 degrees outside in Miami right now. I’m not making no stew.”  But then I opened the package and realized that turkey stew meat is basically another version of my beloved pargiyot, which is essentially the Hebrew word for “young chicken meat”.  It’s dark meat that’s juicy and full of flavor.  And what do I love to do with pargiyot? Put that thing on the grill! So, while most of America is bundling up and drinking hot pumpkin lattes and roasting chestnuts on an open fire, I decided to fire up the grill.  This recipe is 100% inspired by the colors and flavors of Miami and is now one of my all time favorites and I’m so thankful to KOL Foods for allowing me this creative opportunity.  Plus, the good news is that it’s really 3 recipes in one—- you’ve got the kabobs, the chimichurri and the cranberry aioli.  So even if you’re not breaking out your grill any time soon but you’d like a little extra ‘something’ to add some flavor to a regular dish, the chimichurri and cranberry aioli could be just the thing you’re looking for.

Bread added for picture - I took the bread off for the first 10 minutes of grilling & added it at on for the last 3 - 5 minutes.

Bread added for picture – I took the bread off for the first 10 minutes of grilling & added it at on for the last 3 – 5 minutes.

For the chimichurri

For the chimichurri

Well, good luck on winning your KOL Foods gift certificate. I also wanted to let you know that I included a few pictures from our very Miami Thanksgivukkah. And, if anyone’s got some suggestions on what works for them when it comes to keeping a thankful mind and soul, I’m all ears so leave your comment below.

My sweet man & me.

My sweet man & me.

If not sleeping, I'm usually in the kitchen doing my thing.

If not sleeping, I’m usually in the kitchen doing my thing.

Fun with menorah shadows.

Fun with menorah shadows.

Turkey Kabobs w/Cranberry Aioli & Chimichurri

Ingredients for Kabob:

1 package KOL Foods turkey stew meat
2 zucchinis, peeled and cubed
2 sweet potatoes, peeled and cubed
1 purple onion, cubed
1 loaf of challah or sourdough bread (can be regular or with add-ins – I used cranberry walnut sourdough)
Kabob sticks
Olive oil for brushing before grilling

Ingredients for Marinade:

Fresh thyme
Fresh sage
1/2 olive oil
Kosher salt
Pepper
Garlic powder

Ingredients for Chimichurri:

1 clove garlic
3/4 cup of lightly packed parsley, feel free to use stems (this is the base of the sauce so you will use more of this than any other herb)
1/4 cup of lightly packed cilantro, feel free to use stems
5 sprigs of thyme, leaves only
6 – 8 sage leaves
1/4 cup olive oil
2 tbsp of apple cider vinegar
1/4 tsp crushed red pepper
Kosher salt
Pepper

Ingredients of Cranberry Aioli:

2 tbsp cranberry jelly
1/4 cup mayonnaise
2 tsp lemon juice
1 tsp Dijon mustard
2-3 tbsp hot water

Kabob + chimichurri

Kabob + chimichurri

How – Marinade & Kabobs:

Wash and dry your turkey meat and set aside.  

Finely chop the sage so that it’s leaves are the size of the thyme leaves.  Using a medium sized bowl, combine the herbs and olive oil and whisk together until well-combined.  Add kosher salt, pepper and garlic powder and whisk again.  Dump the meat into the bowl of the marinade and stir so that meat is fully covered with marinade.  Cover with saran wrap or transfer into a Tupperware container and refrigerate for at least an hour.

Place cubed sweet potatoes into a small, microwavable bowl.  Microwave the sweet potato for roughly 2 – 3 minutes so that it is just soft enough to put on the kabob stick.  Once finished, set aside and let cool.

Once your meat has marinaded for an hour, take out of fridge and pour out the marinade so that no liquid remains.  Assemble your kabob in any way that you choose — I went purple onion, turkey, zucchini, sweet potato, and turkey.  As shown in the picture above, I did not put the bread on the stick until the last  3 – 5 minutes of grilling so as to keep the bread from burning.

Brush each assembled kabob stick with olive oil before putting on the grill.  We have a small hibatchi grill so we grilled each side for roughly 10 – 15 minutes, covered (which prevents it from burning).  Add the bread during the last 3 minutes of grilling and leave uncovered.

How – Chimichurri

In a food processor, pulse the garlic until finely chopped. Add the parsley, cilantro, thyme, sage and crushed red pepper and pulse until the herbs are finely chopped. Add the olive oil and pulse to blend. Add the vinegar and pulse to blend. Season with salt and pepper and transfer the chimichurri to a smaller bowl.

How – Cranberry aioli

Combine all ingredients EXCEPT for the water into a small bowl and whisk until combined.  Your mixture will be somewhat thick, which is where the water comes in.  For a more smooth, ‘sauce-like’ aioli, add water, one tablespoon at a time.  If you are looking for more of a dip, feel free to omit the water.

Sauce. I LOVE sauce.

Sauce. I LOVE sauce.

Jewhungry

Recipes and stories from my shvitzin' kitchen

molly yeh

Because sometimes Jews get hungry . . . for EVERYTHING.

LALA LAND

Still trying to figure it out.

Pop Chassid

A blog by Elad Nehorai

The Little Ferraro Kitchen

Because sometimes Jews get hungry . . . for EVERYTHING.

Food with a View

Culinary stories, green recipes and passionate photography from urban nature and beyond

Take a Megabite

Because sometimes Jews get hungry . . . for EVERYTHING.

Manu's Kitchen

Because sometimes Jews get hungry . . . for EVERYTHING.

Foodie With Family

Life at the intersection of food, family, philosophy, frugality and fun!

The Rural Roost

Because sometimes Jews get hungry . . . for EVERYTHING.

Love and Lemons

Because sometimes Jews get hungry . . . for EVERYTHING.

Lea & Jay

(Gimlet, Mistletoe, Arwen)

Finger, Fork & Knife

I'm Kate and Finger, Fork and Knife is where I record the recipes that excite, nourish and inspire me. I focus on wholesome, high-nutrition, home-cooked food - recipes that satisfy and delight. Welcome!

The Joy of Caitlin

cooking, loving, life-ing!

iamthemilk

Every day I'm jugglin'.

I want that for dinner

Gluten-free, healthy, creative, and kosher cooking...with a comedic twist!

%d bloggers like this: