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I decided to make a BBQ pulled chicken sandwich for dinner tonight! 
I bought one of those rotisserie chickens from the market the other day figuring that I could pull the meat and use it for dinner the next few days. So I portioned it into four servings and froze the others. I mixed in some spicey chipotle BBQ sauce with my favorite milder smokey BBQ sauce and some mayo to cut the heat down. Because the chicken had been cold when I pulled it, I popped the mixture in the microwave to heat it up and then mixed it all together. I got a wonderful farmer’s loaf from Whole Foods the other day so went with an open-faced sandwich and topped it with some shredded mozzerella before putting it in the toaster oven. Very tasty!
The only thing I’m questioning at this point is why I bought a pre-cooked chicken?!?… it didn’t really save much time since it took forever to pull… but that could be partly due to my germophobia and need to get every bloody, veiny, fatty bit out. Still, it was overcooked, greasy, and lacked flavor. I don’t think I’ll do it again.
-Kate
The past couple of months I began using this amazing produce service called Irv & Shelly’s Fresh Picks! Basically you can sign up to have a fresh picks box of locally grown, in-season produce delivered to your apartment weekly or bi-weekly for about $18. What I love most about this is that I never know what I’m going to get… only that its going to be fresh and delicious I’ve already tasted so many veggies that I normally would just pass by in the grocery store. For example, grilled turnips are delicious!
One of my favorite things to do each week is make a pizza when I get my fresh picks box. I’ve begun keeping frozen balls of pizza dough in my fridge for just this purpose all ready to roll out and top with nummy veg. This week I got kale, an heirloom tomato, what I think is thyme, and loads of green onions. I began by making an impromptu pesto out of the kale, thyme, and green onions and added garlic powder (since I ran out of garlic), sesame seeds, salt, pepper, and paprika. I chopped it all up and added the spices and a bit of olive oil to help the flavors meld.
I then roasted a chicken breast in the oven (350 degrees) while I tackled the heirloom tomato…. Question: how the heck are you supposed to tell when an heirloom tomato has gone bad?!?!!!! I’ve never really cut into one before and the outside looked like it had been patch-worked together a la Frankenstein. When I cut into it the inside was all mushy and brown, but didn’t smell or taste off. It was also incredibly juicy, a factor that later served to make my pizza somewhat soupy. I also prefer my tomato in slices rather than chunks, but this one made that impossible.
Frankenstein Heirloom Tomato
Frankenstein added to impromptu pesto!
