BBQ Cheddar Meatloaf Muffins

My kids love BBQ anything. BBQ chips, BBQ chicken, BBQ ribs...I could probably pour BBQ sauce over ice cream and they'd eat it. This is so different from the way I was when I was a kid that it makes me laugh. I was completely indifferent to BBQ sauce until my pregnancy with Will. Now, though, I'm with them: I love BBQ anything.

Another thing we all love is meatloaf (aka sauce cake), so it was only a matter of time before I combined those two loves. And thus, these BBQ cheddar meatloaf muffins were born. Let me tell you, it was love at first bite for all of us.

What makes these extra-delicious are the crushed French-fried onions I stir into the meat mixture. They give the meat such an incredible flavor. With only a handful of ingredients, these couldn't be simpler to prepare -- and they are so incredibly tasty. 

I served the meatloaf muffins with corn and coleslaw. The next day, I put a couple of the leftover muffins and some of the leftover coleslaw on a bun to make the most delicious sandwich in the entire universe. I'm giving myself a fist bump for that.

BBQ Cheddar Meatloaf Muffins

1 pound lean ground beef
1 1/2 cups freshly-shredded cheddar cheese, divided
1 small can French-fried onions
1/2 cup BBQ sauce, divided
1 egg
3/4 teaspoon salt
1/4 teaspoon black pepper

1. Preheat the oven to 400 degrees. Grease a 12-cup muffin tin. Using a food processor or blender, pulse the French-fried onions until finely crushed.

2. Combine beef, 1 cup cheese, the crushed French-fried onions, 1/4 cup BBQ sauce, egg, salt, and pepper. Mix well. Divide into 12 equal portions and place in the prepared muffin tin. Brush remaining 1/4 cup BBQ sauce over each portion. 

3. Bake for 20 to 25 minutes, or until cooked through. Sprinkle remaining 1/2 cup cheese evenly over each portion. Cook for 5 more minutes or until cheese is melted. Let stand 5 minutes before serving.

Pulled Pork Pita Pizzas

Have you ever eaten a meal at a restaurant and just kept obsessing over it until either a.) you went to the restaurant again specifically to have that dish one more time, or b.) you finally broke down and tried to duplicate it in your own kitchen? That exact thing happened to me after I tried the pulled pork pizza at Rivage Atlantique during a lunch with my family a couple of months ago. It was so delicious that I thought about it for weeks until I finally decided to make my own version at home.

This may sound simple, and it is; it's just pulled pork, coleslaw, cheese, and pickles on a pizza. But the end result is insanely delicious. It's such a wonderful combination of flavors, and one that most people enjoy on a sandwich -- so why not on a pizza?

Instead of using pizza crust, I pulled a package of pitas out of the freezer and used those -- they're the perfect size for personal pizzas. The hands-on cooking time is very minimal, making these pizzas perfect for a weeknight. And I can guarantee that they'll make your family very happy! You'll definitely have pork left over, but that's okay; you'll probably want to make these again the next night...and the next.

Pulled Pork Pita Pizzas
inspired by a meal at Rivage Atlantique

For the pork:

1 2-pound pork shoulder or butt
4 cloves garlic, finely minced
2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon oregano
1 tablespoon white vinegar
1 bottle of your favorite BBQ sauce

For the pizzas:

4 pita breads
2 cups freshly shredded cheddar cheese
Prepared coleslaw
Refrigerated pickles, sliced

1. Combine garlic, salt, pepper, oregano, olive oil, and vinegar. Rub pork with garlic mixture and refrigerate overnight. Cook in a Crock pot on low for 8 hours. Turn off the heat and stir in the BBQ sauce; replace the lid and let sit until warmed through.

2. Preheat the oven to 400 degrees. Place the pita breads on a baking sheet and bake for 5 minutes. Remove from oven and top each pita with 1/2 cup of the pork, 1/2 cup of cheese, and sliced pickles to taste. Return to the oven and bake for 10 minutes, or until pita is crisp and cheese is melted. 

3. Top with coleslaw and cut each pizza into slices. Serve immediately.

BBQ Chicken Chili with Pineapple Pepper-Jack Quesadillas

Chili? In JULY? you're saying right now. To which I heartily respond: YES! Chili in JULY! It's BBQ chicken chili, and since I associate BBQ'ed anything with summer, I believe this a perfectly acceptable dish for the season. Of course, Joe did point out that I actually made this on the hottest day of the summer so far, which we both found a little ironic -- but it didn't stop either of us from chowing down. 

The idea for this chili actually came to me in the middle of the night. I woke up with it on my mind and added it to the notes area of my phone and promptly forgot about it. When I was browsing that section a few days later, I came across the idea and had absolutely no recollection of putting in there. In any case, I'm glad I did, because this chili is smoky, sweet, tangy, and spicy, and we both loved it. The BBQ sauce works so well with the chili spices. I love the flavor of pineapple and BBQ sauce, so I thought the quesadillas were the perfect balance to the chili. The pepper-jack gave them a great heat, and Joe and I agreed that we both could have eaten just the quesadillas for a meal and been very happy.

Not to discount this chili, though. We certainly were happy to have it for dinner, even if it was 95 degrees outside.

BBQ Chicken Chili with Pineapple Pepper-Jack Quesadillas

For the chili:

4 strips bacon, chopped
1 pound chicken tenders, diced
Salt and pepper to taste
1 tablespoon butter
1 red onion, chopped
4 cloves minced garlic
1 cup beer
1 cup chicken stock
1 cup chipotle or hickory BBQ sauce
8 ounces tomato sauce
1 14.5-ounce can diced tomatoes, undrained
2 tablespoons chili powder
2 teaspoons cumin
1 tablespoon cider vinegar
1 tablespoon brown sugar
1 can corn, drained
1 can pinto beans, drained

Sour cream, cilantro, and shredded cheddar cheese for topping

For the quesadillas:

4 flour tortillas
4 tablespoons crushed pineapple, well-drained
1 cup shredded pepper-jack cheese

1. Add the bacon to a Dutch oven over medium-high heat. Cook until crispy; using a slotted spoon, remove and place on a paper towel to drain.

2. Season the chicken with salt and pepper and added to the bacon drippings. Cook until browned and cooked through, then place on the paper towel with the bacon. 

3. Add the butter to the pot, then add the red onion and cook until softened. Add the garlic; cook and stir for 30 seconds. Add the beer to the pot, scraping the bottom with a wooden spoon to release any browned bits. 

4. Add the chicken stock, BBQ sauce, tomato sauce, diced tomatoes, chili powder, cumin, vinegar and brown sugar. Heat to bubbling, then reduce heat to medium-low and add the corn, beans, and reserved bacon and chicken. Cook over medium-low heat until desired thickness.

5. To make the quesadillas, add 1/4 of a cup of cheese to half of a tortilla and sprinkle with 1 tablespoon of pineapple; fold over. Cook in a skillet sprayed with cooking spray until both sides are browned. Cut into wedges.

6. Serve chili topped with cheddar cheese, sour cream, and cilantro, with the quesadillas on the side.
   

Southwestern BBQ Shredded Chicken Sandwiches

Ever since I made this sandwich, I have been thinking about it constantly. I realize that sounds pretty pathetic, but there you have it. I was literally laying in bed last night before I went to sleep, thinking about all of the things I love about this sandwich. The smoky-sweet-spicy BBQ sauce, the gooey cheese, the crisp corn relish and the soft avocado...ah. It's just an amazing sandwich, with the perfect balance of flavors and textures.

These sandwiches are endlessly adaptable, and they can take as much or as little time as fits your lifestyle. Use a rotisserie chicken and they're ready in minutes. Or cook the chicken and BBQ sauce in a Crock pot and shred the chicken before serving. Either way, these sandwiches are absolutely delicious. For me, it's the incredible corn relish that just takes them over the top. The relish is even good on tortilla chips, as I can personally attest. I could eat it every single day!

Southwestern BBQ Chicken Sandwiches

corn relish adapted from A Taste of Home Cooking

For the chicken:

4 strips bacon, chopped

1 medium red onion, diced

1 bottle of your favorite BBQ sauce

1 tablespoon brown sugar

1 tablespoon chopped chipotle in adobo

1 teaspoon cumin

Salt and pepper to taste

3 cups cooked and shredded chicken

For the corn relish:

2 cups corn kernels (I used canned, and it was fine)

1 jalapeno, seeds and ribs removed, finely chopped

1 roasted red pepper, chopped

2 tablespoons cilantro, finely chopped

Juice of 1 lime

1 teaspoon honey

Salt and pepper to taste

For the sandwiches:

4 slices jalapeno havarti or pepperjack cheese

1 avocado, pitted and thinly sliced

4 sandwich buns

Mayonnaise

1. Preheat a large, high-sided skillet over medium heat. Add bacon and cook until nearly crisp. Add onion and continue to cook until onion is softened. Add BBQ sauce, brown sugar, chipotle in adobo, and cumin. Taste for seasoning and add salt and pepper to taste. Once the mixture is bubbling, stir in the chicken and reduce the heat and let simmer while you prepare the corn relish.

2. To make the relish, combine corn, jalapeno, roasted red pepper, and cilantro in a medium bowl. In a separate bowl, stir together the honey and lime juice. Pour the lime juice mixture over the other ingredients and toss together. Taste for seasoning and add salt and pepper if needed.

3. To make the sandwiches, top the bottom half of each bun with some of the BBQ chicken mixture. Top with a slice of cheese, a spoonful of the corn relish, and sliced avocado. Spread the top of the buns with mayonnaise and serve.

BBQ Chicken Taquitos

I've made these creamy chicken taquitos dozens of times now, and my entire family just loves them. So when I saw a version of them that incorporated BBQ sauce, I was instantly in love with the idea. I was even more in love with them when I tasted them! These taquitos are so delicious -- creamy, cheesy, and smoky, with a crispy outer shell that doesn't even require any frying. The filling can be made ahead of time, so these are perfect for a busy weeknight. Even the boys enjoyed them, so I'm happy to say I'll be making them frequently in the future!

BBQ Chicken Taquitos

adapted from Macaroni and Cheesecake

4 ounces cream cheese at room temperature

1/3 cup BBQ sauce

1/2 teaspoon paprika

1/2 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon brown sugar

Salt and pepper to taste
1/4 cup red onion, finely chopped
3 green onions, thinly sliced
2 tablespoons fresh cilantro, finely chopped
2 cups cooked shredded chicken
1 cup sharp cheddar cheese
8-10 6-inch flour or corn tortillas
Cooking spray
Ranch dressing and/or BBQ sauce for dipping

1. Preheat oven to 425 degrees. Spray a baking sheet with cooking spray and set aside.

2. In a large bowl, mix together cream cheese, BBQ sauce, paprika, chili powder, garlic powder, brown sugar, salt and pepper, red onion, green onions, and cilantro until all are fully incorporated. Add in the chicken and cheese and stir gently to combine. Taste and add salt and pepper and more BBQ sauce if needed.

3. Place 3 to 4 tortillas on a microwaveable plate, slightly spread out but overlapping. Cover with a damp paper towel and microwave for 20 seconds. Repeat with remaining tortillas.

4. Fill each tortilla with approximately 2 to 3 tablespoons of filling and roll tightly. Place each filled tortilla seam side down on your baking sheet. Spray rolled tortillas with cooking spray and lightly sprinkle with salt.

5. Bake for approximately 15 to 20 minutes, until lightly golden brown and tortillas are crispy. Serve with ranch and/or BBQ sauce for serving.

BBQ Chicken Sandwiches with Onion Strings

I don’t know how it is with you, but when I start to crave something, I can’t get it out of my mind until I eat it. A few weeks ago, that craving was for Red Robin’s BBQ chicken sandwich. I’ve had it a couple of times and absolutely love it, but it’s hard to resist the siren song of their amazing hamburgers, so it’s not something I get very often when we go there.

I decided to try to recreate the sandwich at home, and I have to say that my version is pretty spectacular. I grilled the chicken, slathered it with BBQ sauce, and topped it with Havarti cheese, homemade onion strings, pickles, and mayonnaise, and put all of that on a butter-grilled bun. The creamy mayo, the sweet BBQ sauce, the crunchy onion rings, and the briny pickles complemented each other perfectly. Cheddar would be a good choice for these, but I loved the tanginess of the Havarti on the sandwiches.

I’ll be making these sandwiches over and over again. And again, and again...

BBQ Chicken Sandwiches with Onion Strings

1 large onion

1 cup buttermilk

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup flour

Canola oil for frying

4 chicken breast halves, pounded to 1/4-inch thickness

Salt and pepper

Barbecue sauce

4 sandwich buns

Butter

4 slices Havarti cheese

Pickles

Mayonnaise

1. For the onions: Halve the onion, then cut each half in half cross-wise. Then slice the onion length-wise and separate all the pieces. Add buttermilk, salt, and pepper to a medium bowl. Add onions and soak for 10 minutes. Dip the onions in the flour, then in the buttermilk mixture again, then in the flour again. Heat canola oil in a large skillet and fry onions in batches until well-browned and crispy. Place fried onions on paper towels to drain and season with salt and pepper until hot.

2. For the sandwiches: Season the chicken breasts with salt and pepper. Grill until cooked through. Using a basting brush, slather the breasts generously with BBQ sauce. Spread each bun half with a layer of butter, and grill until browned and fragrant.

3. Spread more BBQ sauce on the bottom of each bun. Top each with a piece of chicken, a slice of Havarti, some of the onions, and pickles. Spread the top of each bun with mayonnaise. Serve.

BBQ Chicken Pizza

Once upon a time, my husband and I made BBQ chicken pizza. And it was good. Very, very good. And I thought I’d never forsake that version for another.

Once upon another time, my best friend and I went out for dinner and drinks before a concert, and we split a BBQ chicken pizza at the restaurant. And it was AMAZING. And I knew I had to duplicate that version in my kitchen as soon as humanly possible.

Well, I’ve officially found a new go-to version of BBQ chicken pizza – and it is so simple, you guys. Including the crust itself, this version only has six ingredients: crust, BBQ sauce, leftover grilled chicken, Monterey jack cheese, red onion, and cilantro. That’s it. But the ingredients all work together perfectly (the sharp bite of the onions, the tangy sauce, the bright cilantro) and make such a flavorful combination. I used leftover marinated, grilled chicken from a pasta I’d made earlier in the week (I’ll share that recipe tomorrow), and thought it worked really well for this. You could definitely use shredded cooked chicken, or any type of leftover chicken, but I thought grilled chicken worked just perfectly.

BBQ Chicken Pizza

1 store-bought or homemade pizza crust

1/2 cup of your favorite BBQ sauce

2 cups shredded Monterey jack cheese

1 cup cooked diced chicken

1/4 cup diced red onion

2 tablespoons chopped cilantro

1. Pre-bake pizza crust according to directions on package or instructions in your favorite recipe.

2. Top pizza crust with BBQ sauce, shredded cheese, chicken, onions, and cilantro. Return to the oven and cook for 6 to 10 minutes more, until edges of crust are golden brown, cheese is melted, and toppings are heated through.

BBQ Cheddar Bacon Ranch Chicken Salad Wraps

I generally enjoy cooking dinner for my family during the week, believe it or not, which I’m sure makes me different from lots of working moms. Very rarely do I see cooking as a “hassle.” I don’t mind coming home, getting my sons settled in with coloring books or a cartoon (or an apron, if they feel like helping) and beginning the process of making dinner. I think it helps that I always plan our meals, so I almost never have the sorts of nights when I stand in front of the cupboard and wonder what in the world I’m going to make.

But then sometimes I have a really long day, and nothing goes right from the instant I open my eyes in the morning, and I am counting the seconds until bedtime (the boys’ and mine). And on those days, I’m glad I have recipes like this chicken salad in my cooking arsenal. It comes together really quickly from ingredients I always have on hand, and it’s an absolutely delicious lunch or dinner. You can make it ahead of time or make it the night you serve it, but either way it takes almost no time at all. I think we’ve established by now that the chicken/bacon/ranch combo is one of my favorites, so when you add those things to cheese and BBQ sauce? Well, in my book, you can’t possibly go wrong.

BBQ Cheddar Bacon Ranch Chicken Salad Wraps
adapted from Krista’s Kitchen

2 cups shredded white meat chicken
4 slices bacon, fried until crisp and crumbled
2 green onions, sliced
1/3 cup ranch dressing
1/3 cup barbecue sauce
1/3 cup mayonnaise
1/2 cup shredded cheddar cheese
Salt and pepper to taste
Flour tortillas, warmed

Combine all ingredients except for tortillas. Top each warmed tortilla with some of the chicken mixture. Wrap and serve. (You could also put some baby spinach in the wraps, which I think would be delicious in combination with the other flavors.)

Pulled Pork Mac and Cheese Panini

I remember seeing this panini when it was originally posted on Panini Happy and thinking to myself, “That looks really good. I’ll have to try that sometime.” But before I could even get around to making it, four separate people reached out to me – either in person, through e-mail, or on Facebook – informing me of its existence, and telling me that it was something they knew I’d love. You guys – am I that transparent?! ;)

They were right, of course. It does contain so many of the things I love, so it probably won’t surprise you when I tell you that I really liked this. I guess I’d never really considered putting macaroni and cheese on a sandwich before, but I’ve since seen this idea in a few different places. It sounds a little weird, but it’s actually really good.

What I love about this sandwich is that you can make it mostly with leftovers. The night before you want to have these, make pulled pork and macaroni and cheese for dinner (I’ve linked to the recipes I used below, but feel free to use your favorites). Then use your leftovers to make the sandwiches the next night. The recipe calls for cold macaroni and cheese anyway, so it’s the perfect use for leftovers.

This sandwich is incredibly tasty, obviously, but I don’t think it’s something I’ll make very often, just because there isn’t really anything that could be considered healthy about it. I don’t even want to know how many calories one of these sandwiches contains. It was definitely a fun and delicious dinner, though!

Pulled Pork Mac and Cheese Panini
adapted from Panini Happy

4 tablespoons unsalted butter, divided
2 cups prepared macaroni and cheese
2 onions, thinly sliced
Kosher salt and freshly ground pepper
1 cup barbecue sauce
2 cups prepared pulled pork
8 slices sourdough bread
8 slices sharp cheddar cheese

1. Cut the macaroni and cheese into squares that are slightly smaller than the bread slices.

2. Meanwhile, melt 2 tablespoons butter in a skillet over medium heat. Add the onions and cook, stirring, until caramelized, about 20 minutes. Season with salt and pepper.

3. Combine the barbecue sauce and pulled pork in a saucepan over low heat and cook until warmed through, about 5 minutes.

4. Preheat the panini grill to medium-high heat.

5. Melt the remaining 2 tablespoons butter and brush on one side of each bread slice. Flip over half of the bread slices; layer 1 slice of cheddar and 1 macaroni-and-cheese square on each. Top each with one-quarter of the pulled pork and caramelized onions and another slice of cheddar. Top with the remaining bread slices, buttered-side up.

6. Working in batches, cook the sandwiches until the cheese melts and the bread is golden, about 5 minutes.

Orange BBQ Chicken

I ask you, who doesn’t love a delicious piece of barbecued chicken, cooked to smoky perfection on the grill? The recipe I’m sharing today puts a spin on traditional BBQ chicken by adding the flavors of orange and honey. It’s smoky, sweet, tangy perfection.

The boys and I liked this way more than Joe did, to be completely honest. He’s not a huge fan of citrus in savory dishes (or lemon in just about anything, including sweets, because he’s insane), so he thought this was way too orange-y. The boys and I loved it, though, and I will definitely be making it again.

Orange BBQ Chicken
adapted from Sweet Peas and Pumpkins

Juice of 2 oranges (about 1/3 cup)
Zest of 1 orange
1/4 cup barbecue sauce
1 tablespoon honey
2 tablespoons brown sugar
2 teaspoons balsamic vinegar
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound boneless skinless chicken breasts

1. In a glass 9 x 13 dish or large bowl, mix all ingredients except the chicken. Stir well to fully combine. Add the chicken and move around in the dish or bowl to ensure total coating. Marinate at least 30 minutes or up to 8 hours.

2. Preheat indoor or outdoor grill. Cook chicken until completely cooked through, brushing with additional marinade while grilling.

Bacon- and Cheese-Stuffed BBQ Chicken

With only four ingredients, including the chicken itself, this dish could not be any easier to throw together. It should be apparent to you by now how much I love stuffing chicken, and when I saw this recipe on Carrie’s Sweet Life, I was inspired to get my stuff on yet again. (Yes. Yes I did just say that.)

Here’s the thing: I’ve never had luck wrapping bacon around things. I don’t really like the texture of the bacon when I cook it that way, so I decided to change up the recipe a bit – work with the same ingredients, but put them together in a different way. I ended up frying the bacon, stuffing both it and the cheese inside the chicken, giving the chicken a quick fry in the bacon grease, dousing it with BBQ sauce, and finishing it in the oven. It was sooooo good. It will be making many repeat appearances in my kitchen.

Bacon- and Cheese-Stuffed BBQ Chicken
adapted from Carrie’s Sweet Life

4 boneless skinless chicken breasts
Salt and pepper to taste
4 strips of bacon, diced
1/2 cup shredded sharp cheddar cheese
1 cup BBQ sauce

1. Preheat oven to 350 degrees.

2. Add bacon to a large skillet over medium heat. Cook to desired crispness; remove to paper towels to drain. Reserve bacon grease.

3. Meanwhile, cut into each chicken breast horizontally, making a pouch for stuffing (be sure not to cut entirely through the breast).

4. Stir together bacon and cheddar cheese, and stuff about a tablespoon of the mixture into each chicken breast pouch (add as much filling as you can stuff in there; it’s delicious!). Secure with toothpicks, if necessary. Season each side with salt and pepper.

5. Add chicken to bacon grease and cook until browned on both sides. Transfer to an oven-safe dish, top with BBQ sauce, and bake until chicken is cooked through, about 15 minutes.

Pulled Pork Nachos

I'm thrilled to be featured on Carrie's Sweet Life's Friday Favorites this week, and I'm sharing these pulled pork nachos with her readers. Head on over there for the recipe, and be sure to check out the rest of the recipes on Carrie's site!

BBQ Beef Shepherd's Pie

Wow, I really can’t believe it’s December already. This year has gone by so fast! I’m kicking off the month with a really awesome recipe -- and, unlike yesterday’s sesame chicken, it comes highly recommended by my entire family, especially my husband!

There are some dishes that I see and think, “Why didn’t I think of that?” Some examples that come to mind are bacon guacamole and spinach and artichoke mac and cheese, and now, this barbecue beef shepherd’s pie. This is truly something special. Ground beef is mixed with corn, chile peppers, and barbecue sauce, and topped with mashed potatoes that have been doctored up with cheese, ranch dressing, green onions, and bacon. And it’s made right in a skillet -- no oven baking required -- and comes together in less than half an hour. It’s a comforting, indulgent meal for the cold winter days that are about to be upon us!

BBQ Beef Shepherd’s Pie
adapted from Betty Crocker

1 pound lean ground beef
1 (11-ounce) can whole kernel corn with red and green peppers
1 (4-ounce) can chopped green chiles, undrained
1 cup barbecue sauce
Salt and pepper to taste
1 1/2 pounds baby red potatoes, unpeeled
Butter and milk for mashing potatoes
1/4 cup sliced green onions (about 4)
1/2 cup shredded cheddar cheese
1 tablespoon ranch dressing
4 slices bacon, cooked until crisp and crumbled

1. Cook ground beef in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until beef is brown; drain well. Stir in corn, chilies, and barbecue sauce. Season with salt and pepper to taste. Heat to boiling; reduce heat to low to keep warm.

2. Meanwhile, cook potatoes to fork-tender in boiling water. Drain and mash to desired consistency with salt, pepper, butter and milk. Stir in green onions, cheddar cheese, ranch dressing, and bacon.

3. Spoon beef mixture into bowls and top with mashed potatoes. Serve.

BBQ Chicken and Cole Slaw Wraps

I have a really simple, delicious lunch or dinner idea to share with you today. It was actually inspired by a lunch I had at my work cafeteria a while ago. That may sound odd, but I should probably mention that I work for a large corporation, and we have two cafeterias of the nearly gourmet variety. We’re not talking school cafeteria food here. And thank goodness for that!

Anyway, this is what I had: barbecue chicken in a flour tortilla spread with chive and onion cream cheese, all wrapped up with cole slaw and slices of cheddar cheese. It was so simple and delicious and now, every time I see that on the menu, it’s what I get for lunch at work.

Of course, I had to try making my own version at home, and I couldn’t be more pleased with how these turned out. They were a huge hit with Joe, and I think they’re even better than the cafeteria’s version. Best of all, they’re delicious warm or cold, so if you make a little extra for dinner one night you have lunch for the next day. You’ll get at least three big wraps out of two small chicken breasts, so this is a pretty inexpensive meal too. I don’t add any additional sauce to the wraps other than what’s on the chicken before I slice it, but if you want the barbecue flavor to be a little stronger, by all means add more.

BBQ Chicken and Cole Slaw Wraps

2 boneless skinless chicken breast halves
Salt and pepper to taste
1 cup prepared barbecue sauce
Flour tortillas
1 tablespoon of chive and onion cream cheese per tortilla
Cheddar cheese slices
Prepared cole slaw

1. Season chicken with salt and pepper to taste. Cook over medium-high heat in a large skillet until cooked through. Pour barbecue sauce over chicken and heat through. Remove chicken to a cutting board and slice.

2. Spread each flour tortilla with 1 tablespoon chive and onion cream cheese. Top with two slices of cheddar cheese per tortilla, some of the chicken, and about 1/2 cup of cole slaw. Fold wraps tightly and serve, or wrap in plastic wrap and refrigerate.

Texas BBQ Sloppy Joes

I love sloppy joes. I love all things barbecued. So when I saw this recipe, which combines those two loves, and then puts them on top of a piece of buttery Texas toast, I was instantly sold.

These are just as delicious as I thought they’d be. They remind me a lot of these burgers, but I think they taste even better. They definitely come together a lot more quickly. The sloppy joes themselves are tangy and flavorful, and when you combine them with crispy Texas toast and gooey melted cheese, it’s the perfect balance of textures and flavors. This one is a go-to, for sure.

Texas BBQ Sloppy Joes
adapted from Tried-and-True Cooking with Heidi

1 1/3 pounds lean ground beef
1 onion, chopped
1 14.5-ounce can diced tomatoes with green chilies
1/2 cup ketchup
1 cup bottled barbecue sauce
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 package frozen garlic Texas toast
1/2 cup shredded sharp cheddar cheese

1. Brown ground beef and onion in large skillet over medium-high heat, stirring often, 8 to 10 minutes or until beef is no longer pink; drain well. Return to skillet.

2. Stir in tomatoes with green chilies, ketchup, barbecue sauce, brown sugar, and Worcestershire sauce. Season with salt and pepper to taste. Cover and cook 10 minutes.

3. Meanwhile, prepare Texas toast according to package directions. Serve beef mixture over Texas toast; sprinkle with cheese.

BBQ Chicken and Bacon Pasta

I know I’ve mentioned this before (and those of you who were around here last summer experienced it first-hand), but when I was pregnant with my sweet little Will I could not get enough barbecue. They say you crave strange things when you’re pregnant, and craving barbecue was definitely odd for me since I’d never really been a big fan of it. I liked it okay, I guess, but would never go out of my way to eat it in a restaurant or cook it at home.

But even now that Will is here, I’ve found that I still just can’t get enough of anything and everything barbecued. The craving stuck around! Needless to say, Joe is thrilled about this, since barbecue is one of his favorite things. When I saw this recipe show up on one of my friend Allison’s weekly meal plans, I was instantly sold. I knew we’d love it.

Because I have to be me, I made the recipe just slightly more complicated by cooking the pasta separately, then adding it to the sauce. I also added some bacon to make this even smokier and more delicious. It may sound a little odd -- BBQ chicken in pasta? -- but trust me, this is so good. It’s smoky and creamy and cheesy. It’s pure comfort food, and something that this barbecue-loving family will be indulging in frequently.

BBQ Chicken and Bacon Pasta

adapted from Mel’s Kitchen Café

1 pound penne or other short pasta
1 pound bacon, chopped
2 boneless skinless chicken breasts, cut into bite-size chunks

1 red onion, diced
Salt and pepper to taste

2/3 cup barbecue sauce

1/2 cup sour cream

1/2 cup shredded mozzarella cheese

1/2 cup shredded sharp cheddar cheese
Green onions, bacon, and shredded cheese for garnish, if desired

1. Cook pasta in boiling salted water according to package directions; drain.

2. Meanwhile, add bacon to a large skillet and cook over medium heat, stirring occasionally, until the bacon is crisp. Using a slotted spoon, remove bacon to paper towel.

3. Add the chicken and red onion to the bacon grease in the skillet, season with salt and pepper, and cook until the chicken is browned and cooked through and the onion is softened. Stir in the reserved bacon, barbecue sauce and sour cream. Once mixed, add in the shredded cheese. Add pasta and stir to combine; heat through.

4. Serve immediately, garnishing with red or green onions, bacon and shredded cheese, if desired.

BBQ Chicken Meatballs

Remember how last summer when I was pregnant, all I could do was wax poetic about all things barbecued? And I told you how I was never all that gung-ho about BBQ until I got pregnant? Well, I am no longer pregnant (obviously), but my love for BBQ? It remains. And it is strong and true.

I’ve had these BBQ chicken meatballs on my list of recipes to try since last summer, and I’m so glad I finally got them on the menu, because they’re so good! They have a subtle spice from the chili powder, and a nice sweetness from the applesauce to balance it out. These were a huge hit with the entire family, maybe especially with Andrew, who ate four of them! I served ours with a side of cheesy broccoli and rice and some cheddar biscuits.

Yum.

BBQ Chicken Meatballs
source: Epicurious

1 pound ground chicken
2/3 cup corn-bread crumbs or bread crumbs
1 egg
1 small onion, grated and drained
1 teaspoon chili powder
1/2 teaspoon smoked paprika

1 teaspoon kosher salt
2 tablespoons applesauce
2 tablespoons olive oil
1 cup barbecue sauce

1. Combine the first 8 ingredients. Form the mixture into 1-inch balls.

2. Place the oil in a wide frying pan. Add the meatballs and brown them on all sides until cooked through, 8 to 10 minutes.

3. Add the barbecue sauce. Cook until it reduces and sticks to the meatballs, about 1 minute. Serve.

Grilled BBQ Pepper-Jack Chicken

You know what’s ironic? Every single time we’ve planned to grill so far this year -– every single time -– we’ve been rained out. Our back porch is covered, so technically we could use the grill, but there’s something about rain that just doesn’t put a person in a cooking-out sort of mood.

That’s what happened to us, again, with this chicken. We’d planned to cook this on the outdoor grill, but due to the pouring rain I used the indoor grill instead. I think this would have been much better if it had the extra char and flavor from the grill, but it was still really good. As soon as I saw the recipe, I knew we’d love it; we’re suckers for anything barbecued, and pepper-jack cheese is one of our favorites. Next time I think I’ll incorporate bacon into this in some way, because as we all know, everything is better with bacon. I'll definitely make this again this summer, and hopefully the rain will let up long enough for me to cook it on the grill as it was intended!

Next week I’ll share the creamy peas and cheddar biscuits I made to go with this chicken. Those are both great recipes, so be sure to check back!

Grilled BBQ Pepper-Jack Chicken
source: slightly adapted from Eat at Home

4 boneless skinless chicken breast halves
Grill seasoning to taste
BBQ sauce
4 pepper-jack cheese slices

1. Season both sides of chicken with grill seasoning. Grill the chicken until it's nearly done, then baste with BBQ sauce. Continue cooking until chicken is completely cooked through.

2. Top each chicken breast with a slice of cheese, letting it melt before removing the chicken from the grill.

Sweet BBQ Chicken Kabobs

Good morning everyone! I hope you all had fantastic long holiday weekends. I don’t know about you, but I think the Tuesday after a long weekend is so much worse than any Monday. Our weekend was so crazy, I feel like I need at least two days to recover from it! We had so much fun, though.

I have a really delicious chicken kabob recipe to share with you today. This recipe comes from The Sisters’ Café, which is one of my very favorite food blogs. There are five ladies who contribute, and they post yummy recipes so frequently it makes my head spin!

We all really enjoyed these chicken kabobs. I actually broiled them instead of grilling them because it was raining the day I made these (but then, what day isn’t it raining here lately?), and that worked fine, but next time I make them I’ll definitely grill them for the extra flavor. I’ve posted the original instructions below, since I only broiled them out of necessity.

I think our favorite part of these kabobs was the pineapple; it tasted so delicious doused in BBQ sauce, and it was a nice balance to the bell peppers and the chicken. With some rice pilaf on the side, these made for a quick, delicious, and simple dinner. It was affordable, too; I only used one large chicken breast, and I got seven kabobs out of it. I’ll definitely be making them again this summer!

Sweet BBQ Chicken Kabobs
source: slightly adapted from The Sisters’ Café

1 pound boneless skinless chicken breasts, cut into 1 1/2 inch pieces
Salt and pepper to taste

2 cups fresh pineapple chunks (1 1/2 inch)

1 each red and green bell pepper, cut into 1 1/2 inch pieces

1/2 cup BBQ sauce

3 tablespoons orange juice

1. Heat grill to medium-high heat. Season chicken with salt and pepper to taste and thread alternately with pineapple and peppers onto skewers to make kabobs.

2. Mix BBQ sauce and juice and brush some of the sauce mixture onto kabobs. Grill 8 to 10 minutes or until chicken is done, turning and brushing occasionally with remaining sauce mixture.

Pulled BBQ Beef Sandwiches and Leftover BBQ Beef Quesadillas

Before I got pregnant with Will, I was very indifferent to all things barbecued. I mean, I wouldn’t say no to some good barbecue, but it wasn’t my first choice for dinner. But then the pregnancy cravings hit, and I wanted everything to have BBQ sauce on it -- even my scrambled eggs. (Yes, I actually put barbecue sauce on my eggs. How pregnant of me, right?) And it seems that even though I’m not pregnant anymore, the love affair I developed with barbecue has stuck around. So excuse me for a moment while I do a little dance to celebrate that barbecue season is BACK, baby!

I love making shredded barbecued meat in my Crock pot. The meat gets so tender and flavorful. I always top our sandwiches with cole slaw from a mix. This recipe is equally as delicious if you use pork or chicken. This is definitely one of my favorite things to eat during the spring and summer months!

Pulled BBQ Beef

2 pound beef roast
1 tablespoon steak seasoning
1 1/2 cups beef stock
1 bottle BBQ sauce (we always use Sweet Baby Ray’s Honey Chipotle sauce)
Cole slaw, if desired
Buns

1. Rub steak seasoning all over beef roast. Add to Crock pot and pour beef stock over. Cook on low 6 to 8 hours or until meat is tender.

2. Shred meat with a fork. Add BBQ sauce and stir to combine. Cook for an additional half hour until heated through.

3. Serve on buns topped with cole slaw, if desired.

***

We always have leftovers whenever I make this, so I’ve been experimenting with creative ways to use them. These BBQ-stuffed baked potatoes are a great option, and so are nachos. But these quesadillas are definitely the simplest thing to make with the leftovers -- and they’re totally delicious, too.

BBQ Beef Quesadillas

Leftover pulled BBQ beef
1 cup shredded cheddar cheese
1 cup corn kernels
4 soft taco-size four tortillas

Place a portion of the leftovers on half of each of the flour tortillas. Top with some corn and cheese, then fold the other half of the tortilla over. Cook in a skillet or a quesadilla press until tortillas are browned and crispy.