You guys are so great! Thanks for being excited for both the Chobani Cho-Rainbow Giveaway AND my chances at getting to Napa Valley! You will literally hear my squeal for MILES if I’m selected! Don’t forget, you’ve got until 3pm central tomorrow to enter to win.
In other news – Ben and I are continuing to put our blinders on when it comes to the cold, wind and snow, by making dinners reminiscent of those hot summer nights! 8) Tonight: BBQ Chicken Sandwiches with Roasted Brussels Sprouts!
FYI: my new favorite thing in the entire world is roasting chicken. I never knew it was so EASY! All you do is take thawed or frozen chicken tenders or breasts, season them up with a mist of olive oil and S&P, then roast them in a 375 degree oven for 15-25 minutes (depending on if they’re frozen or thawed).
That’s literally it! No messing around with a skillet on the stovetop or splatters on the wall. Using this easy roasting method, you get juicy, tender and flavorful chicken in mere minutes. Plus, if you line your baking sheet with foil, there is NO cleanup!!
So – for tonight’s BBQ Chicken Sandwiches, I roasted 4 frozen chicken tenders, let them cool slightly, and shredded the meat.
Then, I mixed the shredded chicken with some BBQ sauce,
and plopped it on top of a toasted thin bun with a slice of melted colby jack cheese. Oh yeah!
Saucy! Savory! Sweet! Sooo good!
On the side…my favorite sidekick.
Roasted Brussels Sprouts!
Take one bag or carton of b-sprouts,
cut off the core end, cut in half lengthwise and remove the outer, loose leaves.
Lay the b-sprouts out on a foil-lined, non-stick sprayed cookie sheet and season with olive oil & garlic salt (you could add black pepper & other seasonings, too!)
Roast in a 425 degree oven for 26 minutes, flipping halfway through, and you’ll be just as happy as me right now. Which is pretty happy.
Summer has once again arrived in la casa de IGE with this meal, and we couldn’t be happier.
Join us, won’t you?
FYI – BBQ sauce has now been upgraded to a spot in my top 3 favorite condiments. I LOVE IT!
AFYI – We booked our spring break trip today!!!! We’re heading south – but not too far south…I’ll fill you in in the next couple of weeks so you can help us plan. I AM SO EXCITED.
What’s your favorite seasonal summer food?
Mine’s watermelon. Juicy, ripe, oh-so-sweet watermelon!!