Appetizers

BBQ Sweet Potato Hummus

bbq sweet potato hummus with plate of veggies

 

This weekend was our first true forecasted snow storm of the year.  One of those, “batten down the hatches” type storms, so get where you need to go cause you’re staying there for the weekend.  WELL…my dearly beloved had already gone wheels up on his flight out to Puerto Rico for a bachelor party, leaving Tito and myself to fend for ourselves in the icy abyss of Ohio.

So that was right around the time I called my super wonderful, yet autoimmune-food-restricted BFF, and made plans to get snowed in at her place!  We had this grandiose plan to stay in with our pooches and wait out “the storm to end all storms” by way of food and Netflix.  And you know what happened?

The storm never exactly came.  (Although, 24 hours after its predicted arrival, it came in the form of ice.)  Sick, right?

So we sat around all day Saturday, seeing as though we’re not quitters, and stuck to our “snow day” plan.  Four documentaries, and the start of a new Netflix original series later, we started to dabble in some culinary experimentation. 

 

bbq sweet potato hummus with plate of veggies

 

I will admit, we had the odds stacked against us.  With loads of sleep in our system, lethargy due to extended length of immobilization, limited cognitive function as a result of “Netflix and chill”, and a finite supply of ingredients due to my BFF’s autoimmune protocol diet…the odds of yielding an edible substance were looking bleak.  

In short, here were our options…a handful of sweet potatoes, lemons, garlic, and one can of chickpeas that was going to waste ever since my BFF started her AIP diet.  So in the spirit of not being wasteful, I set out on an adventure to make HUMMUS!

 

bbq sweet potato hummus with plate of veggies

 

This hummus ultimately combines two ingredients I hold very near and dear to my heart…chickpeas and sweet potatoes.  All in all, a simple recipe, it does require 60 min of baking time to get the sweet potato spectacularly mushy 🙂

Once the sweet potato is finished softening, all thats left is to throw all ingredients into a blender and give it a go!  I found that my original idea of just a plain sweet potato hummus, actually came out rather bland.  I was stewing over what I could use to spruce it up a little bit, and thats when I saw it (in the pantry)!

It was as if Moses himself had parted the sea of autoimmune protocol ingredients, showing me a clear path to…the BBQ SAUCE.  I added a 1/4 cup of BBQ sauce to give it some TANG, and oh what wonderful TANG it was!

 

BBQ sweet potato hummus with plate of veggies

 

Alas, the creation of BBQ Sweet Potato Hummus!  Which, by definition means: a snack entirely suitable for munching during ones Netflix binge sesh.  

Before serving, I added a little extra BBQ drizzle to the top, with some scallions and that was about the extent of my productivity on Saturday…and Sunday (I blame the new Netflix series for that though).    

And in case anyone is wondering…Tito survived the storm too, 

 

bernese mountain dog sitting on a couch

 

but just barely…    

 

bernese mountain dog holding a donut toy

 

BBQ Sweet Potato Hummus

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Appetizer
Keyword: bbq, gluten free, hummus, sweet potato

Ingredients

  • 1 sweet potato cut in half, long ways
  • 2 tbsp avocado oil
  • 1 15 oz can chickpeas rinsed
  • 3 tbsp tahini
  • 1/4 cup EVOO or avocado oil
  • 2 lemons juice
  • 2 cloves garlic
  • 1 tsp salt
  • 1/2 tsp pepper
  • 4 tbsp bbq sauce
  • scallion garnish

Instructions

  • Preheat oven to 400 degrees F.
  • Take sweet potato and cut in half long ways and place over foil.  Drizzle avocado oil over front and back of each half.  Wrap tightly in foil and place on baking pan.  Bake for 60 min.
  • Remove potato from oven and let steam in the foil for 10 min before unwrapping.
  • While the sweet potato is steaming, take all ingredients and add to blender or food processor.
  • After sweet potato is finished steaming, scoop out the inside flesh (leaving skin) and add to blender with rest of ingredients.  You can either use a spoon to remove flesh, or take a sharp knife and cut around the inside edge of the potato.  Proceed cutting down the length, then across the width of the potato to create cubes.  Pull out cubes with a fork.
  • Add sweet potato to blender and blend all ingredients together until smooth.  Transfer to serving bowl and garnish with extra BBQ sauce and scallions.  Serve with fresh veggies or pita chips!
Meat

Easy Slow Cooker BBQ Pulled Chicken

easy slow cooker bbq pulled chicken

There are two requirements to qualify as a weekly dinner go-to in the Corna household…

  1. You need to be super EASY TO MAKE…
  2. And super YUMMY TO EAT!

And gosh darn it, this dish has it all!  I take about 1 lb of chicken, mix in some broth, and smother it with love…I mean BBQ sauce, and then let my slow cooker do the rest.  By the time I come back from work, I just have to shred the chicken inside the crock pot and serve however I like!

easy bbq pulled chicken in crock pot

easy slow cooker bbq pulled chicken

I can top a salad, a sweet potato, or even an egg casserole with it…but most times I eat it as is, with a side of roasted veggies!  For an extremely simple and easy recipe, it has such a wonderful flavor to it.  There is no added sugar, and the broth keeps the chicken juicy so it doesn’t dry out.  This is totally optional, but before serving I like to drizzle extra BBQ sauce and top with cilantro.

easy bbq chicken slow cooker with cilantro and garlic

You can make at the beginning of the week and store in the fridge for quick protein, or make some for your next dinner party.  If you’re really feeling crazy, add on top of macaroni and cheese (OMG YUM)! 

I’m really excited for you guys to try this household staple, since its easily become one of our year-round favorites!

easy bbq pulled chicken in crockpot, topped with extra BBQ sauce

Print Recipe
5 from 1 vote

Easy Slow Cooker BBQ Pulled Chicken

Prep Time5 mins
Cook Time3 hrs
Total Time3 hrs 5 mins
Course: Main Course
Keyword: bbq, crock pot, easy, pulled chicken, simple, slow cooker
Servings: 4 people
Author: Lulu's Table

Ingredients

  • 1-1.25 lbs raw, organic chicken my preference is chicken tenders
  • 1/2 cup chicken or vegetable broth
  • 1 cup favorite BBQ sauce I use Sweet Baby Rays
  • 1/2 tsp salt and pepper each
  • 2 cloves chopped garlic or 1 tsp garlic powder

Instructions

  • Add broth to crock pot and lay chicken on top.
  • Sprinkle salt, pepper, and garlic directly over chicken.
  • Evenly pour BBQ sauce over chicken.  Cook on high for 3 hrs, or low for 7-8 hrs.  When finished cooking, use two forks and shred in slow cooker.  Serve when ready to eat, or store in fridge for up to 5 days.
Meat

Easy One-Pan Baked Chicken

Easy One-Pan Baked Chicken Thighs

Gotta love yourself an easy baked chicken dish to chow down on during a busy week, right?!  Sometimes life gets hectic and time to make a homemade meal gets away from us…and if you’re trying to be good during the week and avoid eating out, then those busy days really suck!

This is one of my go-tos if I’m ever feeling stretched for time and energy.  Its so simple and the majority of the cook time is just baking the chicken…HALLELUJAH!  The broth makes the chicken super juicy and tender, while the spices give it extra flavor!  I love the meat from chicken thighs, so that has been my cut of choice as of late, but you could really use any cut of chicken.  Especially if serving kids, you may want to try a cut of meat without bones.

Easy Baked Chicken pre-baking

You can add veggies to cook with the chicken or just bake it in broth…I have done both and either way works great!  Add a side dish, use it as a salad topping, or store in the fridge and eat throughout the week.  Also makes as a great option for a group dinner (add the veggies…it’ll really dress it up)!  Make it in a nice baking dish or skillet, and serve with mac and cheese! 

The best thing you can do when picking your poultry?  HINT…it’s not removing the skin.  BUY ORGANIC and FREE RANGE, if possible.  Keep the hormones, nasty bacteria, and antibiotics from commercially available chickens out of your own body and get yourself a chicken that was fed its proper omnivorous diet (not an entire existence worth of grains, soy, and corn…YUCK).  And contrary to popular belief, chicken skin is actually OKAY to eat.  Its when the skin is cooked to a crisp and fried that it creates harmful chemicals.  So, baking organic chicken with the skin on is the way to go.

Also the skin holds most of the juices and flavor, so HECK YEA I’m keeping it on!

Easy One-Pan Baked Chicken ready to eat

 

Easy One-Pan Baked Chicken

Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course
Keyword: baked, chicken, easy, gluten free, paleo

Ingredients

  • 2-3 lbs chicken thighs (I like mine with skin) or any part of chicken
  • 1 cup broth vegetable or chicken
  • 1/2 white onion (optional) quartered
  • 1 handful baby carrots (optional) cut in half long ways
  • 2 tbsp EVOO or avocado oil
  • 1/2 lemon juice

Spice Mixture

  • 1 tsp garlic
  • 1/2 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp cayenne pepper

Instructions

  • Preheat oven to 350 degrees.
  • Pour broth into a baking dish or skillet.
  • Add onion and carrots to bottom of baking dish, then lay chicken on top of vegetables (if you choose to bake chicken without the veggies, just add chicken after broth).
  • Brush some oil over chicken, then evenly cover the tops of each chicken thigh with spice mixture.  Bake for 50 min.  Squeeze lemon juice over chicken once done baking, serve with a side dish or over a salad!