Recipe Swap: Pulled Hawaiian Chicken Sandwiches

I'm on a roll, folks!  This week's recipe swap theme was Burgers/Sandwiches.  As usual, visit A Taste of Home Cooking for the full round-up!

I submitted Pork Sandwiches with Cilantro-Jalapeno Slaw and received these awesome Pulled Hawaiian Chicken Sandwiches from one of my favorite bloggers, Nicole at Prevention RD.  Seriously, if you haven't already checked out her site yet, you should.  It's one of my go-to blogs for when I want something a bit healthier and I LOVE that she calculates all the nutrition stats for you.  Oh, and I should also mention that Nicole deemed my (Sugary Sweet) Chili entry the champion of her 2nd Annual Chili Contest which I am completely honored by :).

As for this recipe, it totally met and exceeded my husband and my expectations.  At first I grumbled a bit at the fact that it used grilled chicken (I, like Nicole, assumed the pulled chicken would be a la crockpot like all other pulled meat recipes) and considered slow cooking it instead.  But don't do it.  The grilling adds a wonderful char-grilled smokey flavor that makes this sandwich unique and it's worth the extra effort.  It made a lot so we had the leftovers for lunch in wraps.  This would be a perfect addition to your 4th of July or other summer BBQ.  Classic enough for a traditional BBQ but different enough to surprise and delight.  Great stuff!

Heads up to my readers - by the end of next week, look for my first official product review and a sponsored BLOG GIVEAWAY!  If you're not already, follow me on Facebook or Twitter for an early hint of what it could be ;).

One Year Ago: Red, White, and Blue Cupcakes
Two Years Ago: Firecracker Shrimp (mmm...Sriracha!!)

Pulled Hawaiian Chicken Sandwiches

Ingredients:

• 1/3 cup Heinz 57 sauce
• 1 20-ounce can pineapple rings in natural juices
• 2 Tbsp agave nectar or honey
• Tabasco sauce, to taste (I used my favorite Asian condiment, Sriracha!)
• 4 5-ounce boneless, skinless chicken breasts
• non-stick cooking spray
• Fresh ground black pepper, to taste
• 5 whole wheat buns or sandwich rolls

Directions:

1. Heat grill to medium heat. Place one ring of pineapple into a food processor or blender and process until smooth. Add the Heinz 57, honey, and a couple of dashes of 
hot sauce to the blender/food processor and combine. Remove 3 tablespoons of sauce to use for basting and reserve the rest for serving.
2. Spray the pineapple rings with non-stick spray and place on the grill. Cook for 5-7 minutes on each side, until the sugars start to caramelize and nice grill marks have developed.
3. Pound chicken breasts lightly to reach an even thickness. Brush the Hawaiian sauce on one side of the chicken breast. Place on the grill sauce side down and cook until internal temperature reaches 170F (about 6-8 minutes), flipping halfway through. Before flipping the chicken, baste with the remaining Hawaiian sauce.
4. Remove chicken and pineapple rings from the grill when done. Let chicken stand for 5-10 minutes before shredding with two forks. Add the chicken to a bowl and toss with the remaining Hawaiian sauce. Divide the pineapple rings and Hawaiian chicken between the 5 buns/sandwich rolls and serve warm.

Source: Originally from Confections of a Foodie Bride as submitted by Prevention RD

Summer Corn Fettuccine

Apparently this is one of those recipes that you either love or hate.  Chris found it to be very strange and I'll admit that at first, I wasn't really a fan either.  But, by the time I was reaching the end of my plate, I found myself yearning for more and wanting to lick the plate.

The contrast between the sweet corn and the salty bacon with accents of parmesan and fresh basil kind of blows your mind once you temper it into accept something other than the expected pasta sauces.  This must be why this particular recipe took the blogging world by storm and fueled a great debate.

Love it or not?  Leave your comments below!


One Year Ago: Herbed Potato Salad (Look ma!  No mayo so perfect for your 4th of July/Summer BBQ!)


Summer Corn Fettucine

Ingredients

• 1 pound fettuccine
• 6 slices bacon, chopped
• 6 ears corn on the cob, shucked
• 1 onion, finely chopped
• 12-oz mushrooms, sliced 
• Freshly ground black pepper
• 1 cup half-and-half
• 1/2 cup chicken stock
• 2 tablespoons fresh thyme leaves, chopped
• A few dashes of hot sauce
• 1 cup grated parmesan cheese, divided
• 1/2 cup sweet basil leaves, cut in a chiffonade

Directions

1. Cook pasta according to package directions. Drain and set aside. 
2. Meanwhile, heat a large skillet over medium-high heat. Add the bacon and cook for a few minutes until rendered and crisp. 
3. Put a small bowl inverted into a large bowl, steady the corn cobs on the smaller bowl and cut the kernels off the ears. Add three-quarters of the scraped corn and any corn liquid to the pan with the bacon. Add the onions and mushrooms and liberally season with salt and pepper to taste. Cook until the vegetables are tender, 5 to 6 minutes.
4. dd the remaining corn and half-and-half to a food processor or blender and puree until smooth. Pour the stock into the corn and vegetables and simmer over low heat for a minute to reduce. Stir in the thyme and corn-cream mixture and cook for 3 to 4 minutes, stirring frequently, to thicken. Add the hot sauce and season with salt and pepper to taste.
5. Add the pasta to the sauce just before serving and toss with Parmesan cheese. Top with basil and serve.

Source: Originally from Cassie Craves and Evil Chef Mom as seen on and adapted by A Taste of Home Cooking

Panera Mac and Cheese

I already have a favorite mac and cheese recipe.  But this one is right up there with it and if you're a fan of Panera, you'll probably love this version because it comes from their own website!

Oddly enough, I've never had the mac and cheese at Panera but I do love everything else there.  When I think of Panera, I'm reminded of my cousin Jen who lives in Arizona where the chain does not exist.  So, anytime she visits somewhere that has one, it's usually at the top of her list to visit.

This mac and cheese was served at my Father's Day lunch this year to accompany AB's Who Loves Ya Baby Back Ribs.  It was picked especially for my father-in-law and he approved.  Eating firsts, seconds, and THIRDS.  It was very saucy and creamy, just the way I like my mac to be.  The only reason I still think the other mac edges this one out is because I think that one is a bit more creamy and uses a sharper cheese, which I prefer.

One Year Ago: Summer Strawberry Salad with Poppy Seed Vinaigrette (Another Panera inspired recipe!)
Two Years Ago: Firecracker Shrimp
Three Years Ago: Pasta Salad


Panera Mac and Cheese

Ingredients

• 1 lb. pasta shapes, such as shells
• 4 tbsp. unsalted butter
• 1/3 cup all-purpose flour
• 2½ cups milk or half-and-half
• 1 tsp. salt
• 1½-2 tsp. Dijon mustard
• ¼ tsp. hot sauce
• 4 oz. white American cheese, finely chopped (available at the deli counter of most grocery stores)
• 8 oz. white cheddar cheese, shredded

Directions

1. Bring a large pot of water to boil.  Cook the pasta according to package directions until al dente.  Drain well.  Return to the pot off the heat.
2. Meanwhile, in a medium saucepan, melt the butter over medium-high heat.  Stir in the flour and cook until light golden brown, whisking constantly, about 1½-2  minutes.  Slowly whisk in the milk until no lumps remain.  Stir in the salt, mustard, and hot sauce.  Lower the heat to medium and continue to cook the sauce, stirring frequently, until it bubbles and thickens, about 6-8 minutes.
3. Remove the sauce from the heat.  Stir in the cheese a handful at a time, mixing until fully melted before adding more.  Once all the cheese has been added and the sauce is smooth, pour the sauce over the pasta in the stockpot.  Mix well until the pasta is fully coated in the sauce.  Serve immediately.

Source: As adapted by and seen on Annie's Eats from Panera Bread