Barbecue Pulled Chicken and Potato Salad

Meredith Bond

Where did the spring go? The winter? Time just goes by way too fast for me. It’s summer already! My daughter is turning 16! Sixteen! My little baby! I hate that. No, actually, I’m lying. I don’t hate that. I love it. I love the fact that she’s a young woman, and even better, she said to me the other day, “Mommy, if you stay in the kitchen and guide me, I’ll cook dinner one or two nights a week.”  Sniff. My baby is truly growing up and making me so proud.

But you know what all this means. It means that not only do I have to teach her how to cook, it means I need to find some easy recipes for her to start on. She’s already mastered the cutting of boneless chicken breast and browning it. To that she adds a bottle of Patak’s Indian curry sauce and voila! An Indian dinner. All she needs to do now is to learn how to cook rice properly.

For her sixteenth birthday party, we’re going to have a barbecue for all of her friends. She was so cute – I asked her if I should cook chicken in addition to the hamburgers and hot dogs and she said, “Yes! Barbecue pulled chicken!” I had to explain to her that that was actually cooked on the stove. She loves it though, so maybe that’ll be one of the first things I teach her how to cook. Here’s my recipe (stupidly simple!) and a recipe for the potato salad I’ll be making her party as well.

“Barbecue Pulled Chicken”

(it’s in quotes because it not real pulled chicken, and not real barbecue, sorry)

Ingredients:

  • 1 ½ lbs chicken breast sliced into thin strips (French fry-like)
  • 1 bottle store-bought barbecue sauce

Directions:

  1. Lightly brown the chicken in vegetable oil.
  2. Add barbecue sauce to just cover chicken in the pan.
  3. Simmer for about 15 minutes.

Yup. That’s it.  Serve with corn bread or on hamburger rolls

Potato Salad

Ingredients:

  • 1 ½ lbs potatoes (I prefer the smaller red ones – I think they’re tastier)
  • 3 eggs, hard boiled
  • Mayonnaise (there is an amazing article on mayonnaise that was recently published in the New York Times.  Look on the left-hand side of the page for the link to the recipe – it is the *easiest* thing to make! And sooo good. I added olives to mine. J)
  • ½ Vidalia onion, chopped small

Directions:

  1. Cook the potatoes until mostly soft, but not mushy.
  2. Mash the eggs.
  3. Combine all the ingredients together.
  4. Add salt and pepper to taste.

Enjoy!

Merry
 

Meredith Bond is an award-winning author of a series of traditionally published Regency romances and indie-published paranormal romances. Known for her characters “who slip readily into one’s heart,” Meredith’s heart belongs to her husband and two children. Meredith’s second favorite pastime is teaching others to write.

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