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As the Florida heat rolls in and tropical weather kicks up our afternoon rain forecast, our barbecue cravings skyrocket and we're all amped about using the grill. Those perfect char marks, that smokey flavor..... and then the flood gates open. If you experienced this on Memorial Day Weekend, you're not alone. I had some time to get creative and keep that same dinner vibe with some indoor options. Simplicity at it's finest.
Pulled Chicken | CrockPot Edition
Ingredients - Four Chicken Breasts, One Bottle of Your Favorite BBQ Sauce, 2 Tablespoons Worcestershire Sauce, One Sweet Onion Sliced, 1 Tablespoon Sweet & Spicy Grill Seasoning, 1/4 cup brown sugar, 1/2 Teaspoon Garlic Powder
Cook in Crockpot on Low for 5-6 Hours. Shred with fork and serve in Hawaiian Rolls with Chopped Dill Pickles or Slaw.
Ingredients- One Yellow Cake Mix, Vanilla Bean Ice cream, 2 Cans of Peach Pie Filling, 3/4 Cups Unsalted Melted Butter, Cinnamon Sugar Mix, Caramel Drizzle
1. Oil the glass casserole dish and preheat oven to 350.
2. Pour peaches with heavy syrup in the bottom of the dish.
3. Sprinkle Cake Mix over the peaches.
4. Pour melted butter over the top evenly and sprinkle with cinnamon sugar mix.
5. Bake for 55 minutes or until golden brown.
6. Drizzle with caramel sauce and serve with a scoop of vanilla bean ice cream.
Thanks for checking out the blog. More coming soon!
-Jess Serwanski, Director of Operations & Community Development
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