Pitt Chicken

You know how I know a dinner is good? Because the entire condo smells good when I walk in from going outside. Tonight, it smelled like a barbeque pit in here.

Even though I've never had pulled pork, the texture just has always been appealing to me. I've had pulled venison once. That I ate until I found out it was deer! Anyhow, I tried out a recipe that I can entirely call my own! I wasn't sure how it would turn out...I even had a coupon to our favorite Indian place left out just in case I had to scrap the menu for tonight.

Dan really liked it--he wanted a third pit chicken sandwich, but I cut him off after two.

Michele's Pulled Bar-b-que Chicken

(serves 2)

3 skinless and boneless chicken breasts
1/2 c Jack Daniels Recipe No. 7 Barbeque sauce
1/2 tbsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder

1) Clean and boil chicken breasts while skimming "gunk" from water.
2) Cool chicken breasts and rinse under cool water.
3) Peel chicken into shredded pieces in a small sauce pan.
4) Add seasonings and barbeque sauce, stir.
5) Simmer on low for about 1-2 hours stirring occasionally.

Since I was going for a barbeque/picnic type theme tonight. I wanted to incorporate a corn dish. To me, nothing says barbeque like corn on the cob! Since corn on the cob isn't really in season. I attempted to make a healthy side dish.








Michele's Fresh Warm Corn Salad

1 15.5oz can golden sweet corn
7 oz black beans
1/2c chopped tomatoes (drain the sauce)
2 tbsp lime juice
1/2 tsp pepper
1/8 tsp salt

1) Mix together and warm before serving.






Since I am well on my way to 365 new recipes, I am thinking of creative things I can do with the blog instead of just making dinner each night. Here are the things I've come up with:

1) Send a recipe to me in a comment and I will make it.
2) One week of challenging recipes: souffle (which could be ruined by the stomp-happy neighbors upstairs), low-fat truffles, etc
3) Hold my first pre-Passover food extravaganza for family.

Bon appetit!