Confident Kitchen

I haven’t been forgetting to post here…I’m currently almost halfway through a 6-week trip through Southeast Asia.  I’ve noticed a few new subscribers and wanted to say hello, and I will start posting again at the end of September.  *waves*

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Adapted from this recipe.

Ingredients:

• 1/3 cup brown sugar
• 1/3 cup ketchup
• 1/3 cup cider vinegar
• 1/2 cup water
• 1/4 cup worcestershire sauce
• 2 Tbsp. lemon juice
• 1/4 cup melted butter
• 2 tsp. salt
• 2 tsp. paprika
• 2 tsp. dry mustard
• 1 tsp. cayenne pepper
• 2-3 lbs chicken breasts

Combine everything except chicken in a bowl and mix well.  Place chicken breasts in crock pot and cover with sauce mixture.  Cook on low for 6-8 hours.  When the chicken is tender, take a couple of forks and shred the meat, making sure it all gets covered with sauce. Serve on french rolls.

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Adapted from this recipe.

Ingredients:

• 3 tablespoons sherry wine vinegar
• 1 teaspoon Dijon mustard
• 1 small Walla Walla onion, minced
• 1 garlic clove, minced
• 1/4 teaspoon kosher salt
• 1/4 cup olive oil
• 2 1/2 ounces romaine lettuce
• 3 figs, quartered
• 1 1/2 ounces grated manchego cheese
• fresh ground pepper

Combine vinegar, mustard, onion, garlic and salt in a small mixing bowl. Add oil with a whisk, then let rest for 20 minutes in the fridge.  Toss with lettuce to combine.  Place lettuce on plate, then layer figs, cheese, and pepper.

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