SOME HEALTHIER BARBECUE OPTIONS
VEGGIE- LOADED PASTA SALAD
Makes 8 servings
1 pound whole wheat ( or other) radiatore pasta
For the dressing
1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
1 garlic clove, minded
1 to 2 teaspoons Italian seasoning
1/ 4 cup plus 2 tablespoons olive oil
For the salad
1 ( 14- ounce) can artichoke hearts, drained, rinsed and chopped
3 cups baby spinach, sliced thin
1 cup chopped red, yellow or orange bell pepper
1 cup shredded carrots
1/ 2 cup shredded Parmesan cheese
Kosher salt
Freshly cracked black pepper
Cook pasta according to package directions. Once cooked, drain and rinse under cool water. Drain thoroughly and spread out on a baking sheet to dry while you make the dressing.
Whisk together mustard, vinegar, garlic and Italian seasoning. Once combined, whisk in the olive oil. Add the cooled, cooked pasta to the bowl with the dressing along with artichoke hearts, spinach, bell pepper, carrots and Parmesan cheese. Toss to combine. Season with kosher salt and black pepper to taste.
SLOWCOOKER BBQ CHICKEN
Makes 6 servings
Rub
2 teaspoons ground cumin
1/ 2 teaspoon cayenne pepper
2 teaspoons smoked paprika
1 tablespoon packed brown sugar
1/ 2 teaspoon kosher salt
1/ 2 teaspoon crushed black pepper
For the chicken
1/ 2 white or yellow onion, sliced ( about 1 1/ 2 cups sliced)
1 to 2 heads garlic, smashed
12 fluid ounces beer, pale ale preferred
1 1/ 2 pounds boneless, skinless chicken breast
1/ 4 cup apple cider vinegar
1/ 4 to 1/ 3 cup ketchup ( add up to 1/ 3 cup for additional sweetness, if desired)
For the slaw( optional)
1/ 4 cup plain Greek yogurt Zest and juice of 1 lime
1/ 4 teaspoon salt
1/ 2 head purple cabbage, thinly sliced
1 jalapeno, thinly sliced
Combine all rub ingredients in a small bowl and mix with a fork until well combined.
For the chicken: Place onions and garlic in the bottom of the slow cooker. Rub the spices all over the chicken breasts, then place on top of onions and garlic. Pour beer around the chicken ( avoiding pouring directly on top) and cover with the lid. Turn the heat to low and cook for 6 to 8 hours.
Drain and discard 1 cup of the cooking liquid. Using two forks, shred the chicken ( this can be done inside the slow cooker). Stir in the vinegar and ketchup. Enjoy or cook another 30 to 45 minutes to meld flavors.
For the optional slaw: Combine yogurt, lime juice and zest and salt in a mixing bowl. Add the cabbage and jalapeño and toss to combine.
Serve the chicken on wholegrain buns with slaw, in tortillas or on top of salads or pasta.