Well if that isn’t a mouthful! Tricky to say, but sooo good to eat.
I’ve never been a smoker – but this month’s Recipe ReDux challenged members to Start Smoking in the New Year. Say what?? What those clever healthy-eating gals really wanted us to do is create a healthy dish that’s heated up with smoke and/or spiciness. So I’ll say it again – I’ve never been a smoker. Oh, I’ve tried to experiment with those hickory or applewood chips, and those fancy mesquite wood boards. I’ve soaked them, and followed the directions exactly on more occasions than I care to count, but each time I nearly burn the house down when the wood catches on fire. And for me, it always does.
So for my smoky dish, I used chipotle chili pepper and fire roasted tomatoes. Easy. Done. Spicy and subtly smoky with no fire extinguishers needed. Plus, I got to play with my new slow cooker (or is it still called a crockpot?). Who knew you could make cornbread in a slow cooker?! Yep. You can!
For me, pot pie is the ultimate comfort food. I usually make a traditional chicken and vegetable or mushroom version with a white sauce, but I decided to step out of the box this time. So glad I did, because this barbecue chicken pot pie was a hit. I jazzed it up with sweet potatoes because they’re yum and healthy, and a bit of corn for some crunch. I think a cool and tangy slaw would be a perfect side dish if you want one.
What are you smoking? Have you ever played with a real backyard smoker? Have you nearly started your house on fire with those smoking chips or boards?
Don’t forget to stop by and visit the other members of the Recipe ReDux to see what they’re smoking up in their kitchens!