Alcoeur's Apron - End of Summer BBQ
All the recipes that we will feature on Alcoeur's Apron will be soft, easy to swallow, and a great choice for elderly eaters! We try to keep all the meals under 15 ingredients so that you and your loved one have more time eating together then cooking or cleaning the kitchen. The last weekend of August is coming up and what better way to send off the summer then have a BBQ. Sometimes it can seem overwhelming to find substitutions for your loved one at an outdoor event. Check out our recipes to help make the last BBQ of the season a success!
This weeks recipes will be BBQ Pulled Chicken Sandwiches & Macaroni Salad!
BBQ Pulled Chicken Sandwiches - Prep Time 10 Minutes - Total Time 40 Minutes - 2 Servings
What You Need
1 pounds boneless skinless chicken breast
1/4 teaspoon Kosher salt
1/4 tsp. coarse ground black pepper
3 tablespoons dark brown sugar
1 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dry mustard
3/4 cups ketchup
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
Potato Rolls or Favorite Buns
- Preheat the oven to 350 degrees.
- Cut diagonally into the chicken breasts about 1/4 inch deep in an x shape to allow the BBQ sauce to flavor more of the chicken. (like how a holiday ham has the top cut into an x shape).
- Add all the ingredients together in a large bowl and toss well together until mixed.
- Add the chicken to a sheet pan, then pour the sauce over the chicken breasts.
- Cook for 25-30 minutes or until caramelized, browned and cooked through.
- Shred the chicken with the forks and serve in your favorite bun, spooning the sauce over the chicken.
- If the sauce didn't cook down enough (if you use a pan that's too small it may not), then add the sauce to a saucepan and cook on medium heat until thickened (15 - 20 minutes)
Easy Macaroni Salad - Prep Time 15 Minutes - Total Time 15 Minutes
1 1/2 cups mayo
3 tablespoons sour cream
3 tablespoons cider vinegar
1 teaspoon yellow mustard
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups finely chopped celery
1 cup red bell pepper, diced
1/4 cup finely chopped parsley
- Cook elbow macaroni according to package directions, then drain and rinse under cold water until the pasta has cooled. Drain well.
- In a large bowl combine mayo, sour cream, cider vinegar, yellow mustard, sugar, salt, and black pepper.
- Combine the macaroni with the dressing, then stir in finely chopped celery, diced red bell pepper and finely chopped parsley.
- Chill for 1 hour before serving. Enjoy!
*Pro Tip: this can be made the night before and refrigerated over night for an even easier BBQ day!
Let us know how your BBQ was and if our meals were apart of the menu! We love seeing your pictures and hearing your feedback.