Dining like it's Summer!

As I type this, it is pouring down rain outside. In July. Where I live, the summer is brief and just when we get used to the scattered warmth, it's gone! I was meant to be a California girl.

This is one reason why I like to prepare dinners on these rainy days which remind me of picnics, barbecues and summer get-togethers. My friend Jill shared this recipe (I think it's from Picky Palate) and I've made it quite a few times. When paired with corn-on-the-cob, baked beans and watermelon, it's as though summer really is here...

This recipe calls for just two large chicken breasts to feed six people, and it does! I double the honey in the barbecue sauce because I like extra honey. My kids actually like this cole slaw because there is no vinegar in it. It's very mild and great with the BBQ chicken.  You haven't really lived until you've put cole slaw on a slider!

Shredded BBQ Chicken Sliders With Creamy Cole Slaw

Homemade BBQ Sauce

1 ½ cups ketchup

3 TB dijon mustard

4 TB Worcestershire sauce

2 TB apple cider vinegar

1 ½ TB lemon juice

4 TB brown sugar

1 tsp black pepper

1 tsp honey

pinch of salt

2 large boneless skinless chicken breasts, cooked and shredded

Combine all ingredients for BBQ sauce (I never make anything unless I have ALL the ingredients) into a medium saucepan over medium-low heat. Cook for 15 minutes, stirring often. Reduce heat to low and stir in shredded chicken. Let simmer.

Creamy Coleslaw

16 oz bag of coleslaw mix

½ cup mayonnaise

2 TB sugar

1 TB dijon mustard

1 tsp honey

12 whole wheat dinner rolls

Place cabbage into a bowl. Combine the mayo, sugar, mustard and honey into a separate bowl and mix together. Pour and stir into cabbage until well combined. I like to refrigerate for 30 minutes and stir again.

Try these!  Soooooo good.

To assemble sliders, spoon BBQ chicken onto bottom rolls. Top with a spoonful of coleslaw then close with top rolls. Enjoy!

Caribbean Quesadillas

Cuisine from the Caribbean is fun and easy to make. Caribbean food is usually enhanced by spices that we normally associate with baking: nutmeg, cinnamon, clove, ginger, allspice and thyme. Probably the most common recipe that Westerners enjoy is Jamaican Jerk Chicken. I have prepared this and my kids do not like the spicy chiles which are essential to good jerk chicken. I have adapted a yummy recipe for Caribbean Quesadillas which has become a family favorite. The secret is the pumpkin pie spice. My eleven year old son can't believe that there isn't meat in these! Of course, to satisfy a carnivore (aka teenage child), you can always add chicken.

Caribbean Quesadillas

2 sweet potatoes, peeled and cubed

1 medium onion, chopped

2 garlic cloves, minced

1 teaspoon pumpkin pie spice

2 teaspoons oil

2 cans (15 oz) black beans, drained

½ cup chicken broth

12 flour tortillas (I like the Gordita-thick style)

1 ½ cups Monterey Jack cheese

1 can green chiles (4 or 7 oz depending on how spicy you prefer)

sour cream, salsa, pico de gallo, lime, guacamole and/or whatever you like with quesadillas

1. Place your sweet potatoes in a microwave safe dish. Cover and microwave on high for 5 minutes or until tender.
   
   
2. In large skillet, saute onion, garlic and pumpkin pie spice in oil until the onion is tender. Stir in the broth, black beans and green chiles. Bring to a boil. Reduce heat and simmer uncovered for 3 minutes or until thickened. Stir in sweet potatoes. The ingredients will mash together slightly, and that's fine.
   
   
3. Cook until heated through. Spoon mixture onto one side of tortilla and top with ¼ cup of cheese. Top with remaining tortilla. Cook on a griddle over low heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges and serve with sour cream and other toppings.