Honey Bourbon Pulled Chicken

This post is long but bear with me… there is a recipe at the end.

Hungry Mom didn’t do much Running in February.  You know the mom’s an (injured) runner when her 1 year old thinks that the foam roller is a fun toy.  An injury kept me sidelined through most of the month, but maybe for the best...

It freed up some time to be extra crafty for my sister-in-law’s shower.  If you know me, you probably know that I married my best friend’s brother. It’s pretty cool when your best friend becomes your sister too.  Kate, Kerry (her sisters), my MIL and I had a blast pretending we were professional party planners and pouring all our energy into a shower for someone we all love so much!

The Beautiful Bride to Be!

The only catch was that Kelly lives in Colorado and we had never been to her house.  We had to plan everything “blindly” from home and then make it all small enough to pack in our suitcases and bring with us.  We would arrive late on Friday night and have just a few hours the next day to have everything ready to go. Kate and I really got Pinteresty and handmade just about everything on the table.  It was so fun!

Kate made the banner with scrapbook paper and leftover fabric she had laying around the house.  We made the Yarn vases by gluing yarn around old wine, liquor and beer bottles.  Her graphic designer at work scanned the invitation for us and made a bunch of labels for the table.  I made that chalkboard frame from some free wood at Home Depot and an old frame.

This ended up being really fun… I bought a can of chalkboard paint at Home Depot for about 9 bucks.  One can will last you forever.  Kate painted chalk squares on a pack of plastic glasses and left chalk out for the guests to write their names or descriptions like “Maid of Honor” or “Mother of the Groom."  It was such a fun (and cheap) way to get to know the members of the wedding without using boring old name tags.  

Favors were “Cozy Campside Cocoa” in Mason Jars

I took care of the menu planning from home so that we could get it all done quickly when we got to Colorado.  The theme was “Cowboy Chic” to to speak, and everything turned out adorable.

On the Ranch Veggies

Tumbleweed Salad with Lemon-Bacon Vinaigrette, Cowboy Caviar, Mac n Cheese Bites, Honey Bourbon Chicken Crostini

Farm Fresh Fruit Skewers

Dessert Table, complete with a picture of the Bride and her sister as a kid wearing her grandma’s dress.  She is wearing the same dress on her wedding day!

After the shower, a bunch of the men were coming back to the house for dinner.  I had to plan the menu so that we could serve finger food for the ladies, but be able to transform it into a big hearty dinner for the men after the shower with as little work as possible.  We made two big Crock Pots of Honey Bourbon Pulled Chicken which we served in “Crostini” form at the party, and then with rolls as sandwiches afterward.  We pulled out some baked beans, mac n cheese, and cole slaw prepared earlier in the day and the transition to dinner was ready in about 5 minutes!  The Pulled Chicken turned out AWESOME and was a fun way to mix up your traditional BBQ sandwich.

Honey Bourbon Pulled Chicken

Makes… a lot!  Enough to feed 10 adults

Originally posted and adapted form here

2 1/2 cups ketchup

1/2 small Onion, minced

3/4 cup Bourbon

4 Tablespoons Honey

4 Tablespoon Apple Cider Vinegar

4 tablespoon Molasses (or 2 tablespoons Brown Sugar)

1 tablespoon Tomato Paste

1 tablespoon Worcestershire Sauce

4 Garlic Cloves, smashed

1 teaspoon Ground Ginger

1 pinch Cayenne Pepper

1 pinch Salt

2 pounds chicken breast, 2 pounds chicken thigh

Dill Pickle Slices

First just add all the ingredients, aside from chicken in a bowl.  This is going to be a boring series of pictures but I’m doing it anyway…

Ketchup!

Brown Sugar!  NOTE that we used Molasses in Colorado and I prefer that, but I couldn’t find Molasses at Harris Teeter or Bloom so I went brown sugar.

Tomato Paste

Worcestershire

That’s Bourbon… I used 1 cup and its very Bourbony.  So if you like Bourbon go for it.  If you’re not interested in sprouting hairs on your chest during dinner, go 3/4 cup.

Cayenne?  Maybe?  Bad picture taking skills.

Ginger

Onion and garlic

Mix mix

I did 2 breasts and 1 pack of thighs for this at home because it is all I had and I figured that would be a good amount to feed the 5 of us.  I like mixing the cuts of meat because while I like chicken breast better, that little extra fat from the thigh helps keep all the chicken moist in the crockpot.

Add it in and set to low for 5-7 hours.

Shred with a fork or Salad Choppers, and serve on Rolls with Pickle Slices.

Sage-approved!

 

Here’s the abbreviated, copy and paste-able version of the recipe:

Honey Bourbon Pulled Chicken

2 1/2 cups ketchup

1/2 small Onion, minced

1 cup Bourbon

4 Tablespoons Honey

4 Tablespoon Apple Cider Vinegar

4 tablespoon Molasses

1 tablespoon Tomato Paste

1 tablespoon Worcestershire Sauce

4 Garlic Cloves, smashed

1 teaspoon Ground Ginger

1 pinch Cayenne Pepper

1 pinch Salt

2 pounds chicken breast, 2 pounds chicken thigh

Dill Pickle Slices

Mix all ingredients in a small bowl and whisk well.  Add chicken to crockpot and coat with sauce.  Set to low for 5 to 7 hours.  Before serving, remove chicken from crockpot onto a cutting board.  Shred well and return to sauce.  Serve with buns and pickle slices.

HungrySister Presents: Roasted Vegetable Pot Pie

Do you ever find yourself in a rut? Although I hate to admit it, I am definitely a creature of habit. I look at my closet every weekday morning and without fail choose one of the same 5 rotating outfits for work. I begrudgingly wake up at 5:33 (not 5:30, not 5:35) to go to the same exact classes at the gym every week. I have my favorite parking spot in my apartment building garage. I've had my hair parted on the same side since 2001. 

I get like this with my meals too - while I love to cook, I also love going to the grocery store without a list and knowing exactly what I'll need to get me through the week. Every Sunday I roast up a bunch of root vegetables like a robot and usually end up turning them into a curry within a few days. 

The other week I decided to put down the curry powder and do something different with these roasted veggies. My friend Kathryn and I got together made this really delicious, really simple roasted vegetable pot pie. It was so tasty and satisfying, and the best part is you can really throw whatever veggies you want/have in there!

You'll need:

 4 to 5 cups roasted veggies of your choice. We used broccoli, red pepper, onion, mushrooms, carrots, celery, cauliflower, parsnips, and sweet potatoes (we went a little overboard!)
2 refrigerated pie crusts (we used Pillsbury)
1/3 cup butter
1/3 cup flour
1/2 tsp salt and pepper
1 1/2 cup chicken or veggie broth
2/3 cup milk
1/3 cup grated cheese - we used asiago but parmesan or mozzarella would also be delicious!

 

Preheat your oven to 425. 

To roast the veggies: Chop up all of your veggies and toss with some olive oil, salt, pepper, and other spices if you're so inclined. I used some curry powder to make it more interesting (I tried putting down the curry powder, I really did!!) Roast vegetables for 30 to 40 minutes, turning with a spatula as needed.

  

Prep pie crust as directed in 2 9 inch pans. We used a cool Pampered Chef baker because Kathryn is blessed with fine stoneware. In medium saucepan, melt the butter. Stir in the flour, salt, and pepper.

 Gradually stir in the broth and milk until bubbly and thickened. Add cheese and stir to incorporate.

 

Remove from heat and add veggies. We added some more salt and some Turkish oregano mostly so we could take a picture of this cool container.

Spoon into the crust-lined pan like so…

 

...and top with the other crust and flute the edges. If you're feeling really inspired you can cut a design in the middle.

Cook for 30-40 minutes (until the crust is golden brown).

Let stand five minutes before serving, if you can wait that long!

 

Rooster Sauce

This recipe is so easy I can hardly call it a recipe.  This was recommended to me by a friend and it really couldn’t be any easier.  If you’re looking for a quick, no-fuss contribution to bring to your Superbowl Party, it really doesn’t get any easier than this!  

Besides, anything with Sriracha (aka Rooster Sauce) has got to be good.  Sriracha is a kind of vinegary hot and it’s just addicting and good on everything bland if you ask me.  Although, I never eat a meal without adding jalapenos, sriracha, cayenne, or crushed red pepper because I’m a heat addict.  

Case in point -sriracha in your hummus.  Don’t knock it til you try it!

Sriracha Meatballs

1 cup Grape Jelly

1/2 cup Sriracha

Meatballs (I used probably 25-30 here)

First add the grape jelly and the sriracha to a large mixing bowl

Whisk well

Add in the frozen meatballs and toss well to coat

Add to slow cooker, and set to low for 5-7 hours (or high for 3 hours)

Some other gameday faves:

Elina’s Buffalo Chicken Bites

Easy Enchilada Dip

Buffalo Chicken Sliders

T’Kila T’Kila!!

I did a double take at the large red letters that replaced the name of the Old Japanese Steakhouse.  My heart skipped a beat as I read the words… T’Kila… Latin Kitchen.  Oh man, could it be?  A new Mexican restaurant less then 2 miles from my house?  Now maybe this doesn’t excite the average, sane person but it was enough to leave me feeling gleeful the rest of the day.  I scoured Google and Yelp to find out everything I could about our new friends.  I faithfully drove by time and time again, praying for that “open” sign to start flashing its red lights.  I peeked in windows and scoured the restaurant for signs of life.

One fateful morning I saw the most glorious sign.  It read “GRAND OPENING.”  I relentlessly pestered my husband about visiting until he finally relented.  I’ve been there 4 times now and I felt it was time to share with the world (my very small world) about the little gem down the street.

 Every now and again I come across a runner’s blog who reviews a race they ran.  Dorothy does this a lot and I always appreciate the feedback on a race from The People.  So here it is.  The People’s Restaurant Review. 

 I am not a gourmet chef, I do not fine dine, I have no sort of degree or professional qualification to write a restaurant review, nor do I live in a happening Big City with 5-star chefs.  I’m just a mom looking for practical things like “How much is that kid’s meal gonna run me?” ($6, very generous portions) or “Are the floors carpet or linoleum so I don’t seem like a huge a-hole when my 2 year old dumps the rice on the floor and I leave it there?” (answer: linoleum, allelujah) or “How much are the margaritas?” (THREE DOLLARS, people, THREE.)

First thing’s first… Curbside Appeal:

Photo courtesy of Steve Dunleavey
Located at:
42010 Village Center Plz
Ste 170
Stone Ridge, VA 20105

Ok… not too shabby.  There are wooden blinds on the windows so you can’t actually peek in and see if you’re walking into crowds or a completely quiet, calm restaurant with your loud children.  You also might wonder if this restaurant is pronounced “Ta Kill Ya.”  No worries, it is not.  Inside it is quite nice.  A HUGE bar area, clean, very open, tons of tables not too squeezed together.  

The Grub: (Pardon the iPhone pics, this was a very covert operation)

On my third visit, I brought my Dad.  He is Mexican, so this was a big test.  Since Dad was footing the bill (thanks, Pops!!) I brought all the kids and we even splurged on the guacamole.  Now sometimes guacamole makes me angry at restaurants.  You pay buko bucks for what amounts to one little avocado that has barely any flavor.  Rosa Mexicana is a popular DC spot and well known for their tableside guacamole.  Rosa’s is pretty good… I appreciate the fresh ingredients.  I do not appreciate the $25 charge for a double portion (2 whole whopping avocados… I think Sage could finish that).  

At T’Kila, the manager (who by the way, used to work at Rosa Mexicana) whipped up our tableside guacamole (2 avocados, mind you) for the standard price of $8.95.  We ordered it extra spicy so he added serrano peppers (vs jalapeno, so much better) and an habanero sauce.  This was seriously GOOD guacamole and worth every penny.  

Chips and Salsa should really be in a category all their own.  Any mexican restaurant that doesn’t give you free chips and salsa is NIXED from my list immediately.  I love Picante’s but they are so incredibly stingy with their salsa I can’t stand to go there anymore.  The chips here come out warm, and the salsa is just the right mix of savory and spicy with a pretty smooth consistency.  I give it an 8/10.

We ordered the mixed fajitas.  They are GOOD.  Big enough for two people to share, with plenty of peppers and onions to go around.  The black beans are interesting, cooked in an adobo sauce with chorizo.  Very yummy.  Sage didn’t mind sticking her hand in and stuffing her face with them.  I also appreciate the corn and carrots in the rice… because come on I have a 2 year old who is going to eat for free and make a gigantic mess and I need finger food options for her!

The best part about the fajitas was this magic sauce.  I don’t know what it was but it was spicy and it was flavorful.  Make sure you ask for extra of that.

We also ordered the cheese enchiladas.  My dad said they were “some of the best he has ever had” and that is serious praise coming from him.  I have also ordered the chicken ones before and they were mediocre, just in my opinion.  Especially after having the cheese.  But others have told me they love them so its all personal taste.  They come with refried BLACK beans, which I love.

COST: It’s definitely not cheap if you’re going to take out the whole fam.  But let’s be real I can hardly afford to take 5 people out anywhere these days.  Fajitas are around $14-16 and you can’t find much on the menu for under $10.  I’m hoping in the future they come up with more of a lunch menu.  However is it worth it?  YES.  All the food is made to order.  Each time I have been, the wait time for our food decreased.  I appreciate that they are making it fresh and that takes a little extra time, but hopefully they will get a handle on the restaurant operations as time goes on.

So now the real questions… how does this place measure up for small people?  

KIDS:

A kids meal will run you $6… seems a little steep at first but keep listening.  In addition to the main meal, they get a kid sized drink and a scoop of ice cream.  Good deal if you ask me.  

Yeah Sage is still in her PJ’s at noon, don’t judge.

I love that the chicken tenders are also made fresh.  The manager told me they batter and fry the chicken themselves.  French fries are just good old potatoes cut up.  Others have lamented that they don’t sell crunchy tacos on either the kid or adult menu.

By the way, Tuesday Nights, Kids Eat Free!

DRINKS:

Last but CERTAINLY NOT least, are the drinks.  I did not take a picture when I hit the Happy Hour last Friday but I wish I did.  This may be one of the best Happy Hours I have ever seen.  Not that I’ve seen a lot since my youth ended before I was 21, but I can’t see it getting much better than THREE DOLLARS for a margarita from 4 PM to 9 PM Monday through Friday!  Three dollars, people!  A Mojito will only run you $4!  I had two margaritas the other night, complete with a bucket or two of chips and salsa and my whole bill was a whopping $6.30  Margaritas and Mojitos are all fresh squeezed, without any of that sugary fakeness.  Can’t beat that.

 I probably won’t take my family there for dinner that often unless Pops is paying again (love ya Pops).  Although, I cant really say our family of five actually goes out to many places where a waiter takes your order and cleans up after you.  However, I will definitely be back with girlfriends for guacamole and margaritas. Like maybe tonight, anyone?  Anyone?

I hope you consider supporting this local business for your next night out!


*Note, I was not endorsed for this review, I’m just obsessed with Mexican food

My Gym

God made my gym.

My gym is free.  Zero dollars and zero cents to belong.  

I dont have to worry about anyone being annoyed that I’m there after the New Year.

No one is watching me, judging how fast I’m going or how hard I’m panting.  

I don’t have to dress to impress the other gym-goers in my newest LuLu Lemon pants and Athleta top.  A simple reflective vest over some warm, 10 year old hand-me-down running clothes work for me.  

I don’t wear make-up or check my hair in the mirror before I hit this gym, and better yet I don’t have to be surrounded by anyone who cares about having attractive make up and hair before they sweat.  

My kids are asleep while I hit my gym, so there’s never any need to worry about who’s tending to their needs down in day care, or feel guilty for stealing time from them.

Did I mention this gym has the most locations in the world?  You can practically find one absolutely anywhere at any time!  Better yet, its 24 hours!

It’s never crowded at my gym, and especially not at 5 am.  No reservations necessary.  God made this gym big enough for everyone.

It can be very peaceful and quiet there.  Just me, my thoughts and prayers, my footsteps, and my steady breathing.  Might I add, the air quality at my gym is superb.

And dinner on a cold night after a hard workout at this gym?  Well I like my meals how I like my workouts.  No fad diets, no low fat low cal this or that.  Just real God given goodness.

Chicken and Butternut Squash Quinoa Stew 

(recipe found here via Pinterest and I simplified it a bit)

2 Chicken breasts

1 lb Butternut Squash (its a lot easier if you get it already cut up)

1 onion

2-3 cloves garlic

1 tablespoon oregano (not pictured)

1 32 oz box broth (vegetable or chicken)

1 14 oz can diced tomatoes

1/2 cup chopped kalamata olives (I also added 1/4 cup of olive juice)

2/3 cup quinoa

parsley for color and garnish and freshness, don’t skip it

salt, pepper and EVOO of course

First things first, I transferred the butternut squash to a microwave steamer, added a touch of water, and microwave steamed it for 10 minutes.  Stove top steamer is great too but this was easiest for me.

In that 10 minutes I quickly diced the chicken (ps. it helps to cut meat on a different mat, then you can quickly wash the knife, remove the mat, and continue chopping all the other stuff)

Heat a large soup pan over medium heat, add a few tablespoons of olive oil.  Add the chicken. The original recipe has you remove the chicken with a slotted spoon after its cooked and yadayadayada but listen - this works.  Just stick to one pot.  It will taste good enough, be done faster, and you’ll have less to clean up.

Chop garlic, add to pot.

Slice some onion, add to pot.

Beeeep… squash is done.  Use a masher or a fork to mash it up a bit.  Chunks (I know, awful word) are still good, but just mash it a bit.

Like so.

Add the butternut squash and the diced tomatoes to the soup pot as well.  Aren’t you already pumped about the colors in this. I AM!

Box o’ broth

1 tablesoon oregano, salt and pepper

And I added olive juice for good salty measure because that way I got to teach the kids how to say *now move your mouth but dont make any sound come out* ol.iv.juice

Chop the olives and throw em in

The quinoa.  Dont worry - those suckers will expand and take over your soup.  Dont add any more than 2/3 cup.  Start with 1/2 a cup if you’re scared.

Now mix it up and let it get to a simmer, then reduce heat to low, cover, and let it cook for about 25 minutes.

Garnish with the parsley.  I love eating colorful food.  I love having soft butternut squash and chicken ready to go for the baby.  Even the picky eater picked out just the chicken.  Hey - I’m not complaining.

By the way this is naturally gluten free, and could be made vegetarian in a pinch… sub a can of chickpeas for the chicken.