Crockpot BBQ Chicken with Homemade Whole Wheat Buns and Coleslaw

For dinner tonight, I'm making an easy recipe using both my slow cooker and bread machine.  I love meals that are completely homemade as well as fast and easy!!! 

 

Zesty Barbecue Chicken in the Crockpot

I love this recipe and use it often.  Find it here.

 

Ingredients

• 6 frozen skinless, boneless chicken breast halves
• 1 Large onion, diced
• 1 (12 ounce) bottle barbeque sauce
• 1/2 cup Italian salad dressing
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce

Directions

1. Place chicken in a slow cooker. In a bowl, mix the diced onion, barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Whole Wheat Rolls in the Bread Machine:

 

Ingredients

• 1 1/4 cups warm Milk (I use lactose free or soy milk)
• 2 Tablespoons canola oil
• 2 Tablespoons butter or dairy-free margarine, softened
• 1/4 cup honey
• 3/4 teaspoon salt
• 1 3/4 cups bread flour
• 2 cup whole wheat flour
• 1 1/4 teaspoons bread machine yeast
• 2 tablespoons non-dairy margarine, melted

Directions

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press start.
2. When dough cycle has finished, turn dough out onto a lightly floured surface and roll out 3/4 inch thick. Cut out rolls with a 3 to 4 inch diameter biscuit cutter or use a 3-4 inch cup. Place on lightly greased cookie sheets; cover and let rise until doubled, about 1 hour. Meanwhile, preheat oven to 350 degrees F.
3. Bake in preheated oven for 10 to 15 minutes. When rolls are finished baking, brush with melted margarine.

For the side dish tonight, I made french fries in the oven! Much better for you than the deep-fried version.

 

Oven-baked french fries:

 

Ingredients

• 2 large baking potatoes
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon onion powder

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Cut potatoes into small wedges or fry shapes. Mix olive oil, paprika, garlic powder, chili powder and onion powder together. Coat potatoes with oil/spice mixture and place on a baking sheet.
3. Bake for 45 minutes in preheated oven.  

I also happened to have a head of cabbage in the fridge that my brother bought by mistake the other day (he thought it was iceberg lettuce)  So I figured I might as well make coleslaw as well. This recipe is NOT dairy and egg-free, I just didn't put it on my daughter's sandwich!

Coleslaw

 

Ingredients:

• 3/4 cup mayonnaise
• 3 tablespoons sugar
• 1 1/2 tablespoons white wine vinegar
• 1/3 cup oil
• 1/8 teaspoon onion powder
• 1/8 teaspoon dry mustard ( I also added a teaspoon of wasabi mustard)
• 1/8 teaspoon celery salt
• 1 teaspoon black pepper (we love black pepper, use less if you prefer)
• 1 tablespoon freshly squeezed lemon juice
• 1/2 cup half and half
• 1/4 teaspoon sea salt
• 1 large head cabbage, finely shredded or chopped

Directions:

 

Blend mayonnaise, sugar, vinegar and oil. Add onion powder, dry mustard, celery salt, pepper, lemon juice, half-and-half and salt. Stir until smooth. Pour coleslaw dressing over shredded cabbage in a large bowl and toss until cabbage is well coated. Keep coleslaw refrigerated.

Homemade Potato Chips with Carmelized Onion Dip

I made this for the Superbowl and it was so delicious! My 15 month old loved the homemade chips.  With all of his allergies, he doesn't get to eat snacks unless I made them homemade!  You can make the dip in the crockpot if you want as well!!!

Hand Cut Potato Chips

Ingredients

Canola Oil for frying
2 potatoes, thinly sliced using a mandolin or very sharp knife
Salt

Directions

1.  Using a mandolin (or very sharp knife), cut potatoes into paper-thin slices, and let the slices stand in a bowl of cold water. until you are ready to fry them.  Drain potato slices and spread without overlapping on a triple layer of paper towels. Blot slices completely dry with another layer of paper towels.

2.  In a heavy saucepan, fill oil no more than halfway and heat the oil to 350 degrees F.

3.  Add the potato slices in batches. Fry until light golden brown, about 2 to 3 minutes. Drain on paper towels, season with salt.  Continue to pat dry, cut, dry and fry remaining potatoes in same manner until they are all cooked.

4.  Store potato chips in an airtight container (if you don't eat them all immediately!!!)

Caramelized Onion Dip

Ingredients

2 large yellow onions
2 tablespoons unsalted butter
2 Tablespoons Canola oil
1/4 teaspoon ground cayenne pepper
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/8 teaspoon lemon zest
1/4 teaspoon Worcestershire sauce 
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup fresh diced parsley

Directions

1.  Thinly slice both of the onions (You will have about 3 cups of onions). Heat the butter and oil in a large saute pan over medium low heat. Add the onions, cayenne, salt, and pepper and saute for about 30 to 45 minutes until the onions are browned and caramelized. The longer you can cook them, the better.  Add about a 1/4 cup of water to the pan and stir until water evaporates.  Take off heat and allow the onions to cool.

2.  Place the sour cream, mayonnaise, lemon zest, and Worcestershire sauce in food processor and process until smooth. Add the onions and mix well. Add the parsley (reserve some for serving) and serve with your homemade chips!!!