CEimB: Pulled BBQ Chicken (Quorn) Sandwiches

This week Pamela of Cookies with Boys hosts our weekly recipe with Craving Ellie In My Belly group.  The recipe is Pulled BBQ Chicken Sandwiches right off the web so you can click the link and make this one your self.  It’s good and it’s easy.  Not much cooking,  just mixing for this recipe.  Naturally, I had to find a chicken substitute and it was once again that old faithful “Quorn“. 

I had Ted and Teddy set up their own plates for photos.   I take no credit for the cosmetic success/failure of the following:

Teddy's BBQ Chicken Sandwich

 

Ted said “How did I get pulled into this one?”  Guess he just likes eating and volunteering the occasional comment..no laboreous procedures please.

Ted's Mountain of a BBQ Chicken Sandwich

 

Joanne's BBQ Quorn Sandwich

Should we take a vote? ____TEDDY _____ TED _____JOANNE (no pressure, but I AM the one who keeps this blog  😈  )

The ingredients:

canola oil, chopped onion, minced garlic, tomato sauce & paste *I used left over pasta sauce made the other day using fresh garden tomatoes from Ted’s brother Richard. So I omitted the tomato sauce, paste and water. Apple cider vinegar, molasses…lets talk about molasses…

 

You hear the Gurus of health telling us to use blackstrap molasses over the other stuff, but what’s the difference between regular unsulphured molasses and blackstrap molasses?   Blackstrap molasses has more iron, calcium, and magnesium.  It is also a little less sweet since it is the result of the third boiling of the cane sugar syrup.  No sulphur dioxide has been added to either unsulphured or the blackstrap molasses.  The comparison between nutrition labels is as follows:

Unsulphured: Calories=60, Fat=0, Sodium=15mg, Potassium=150mg, Carbs=15g, Protein=0, Calcium=4%, Iron=4%, Magnesium 2%.

Blackstrap: Calories=60, Fat=0, Sodium=25mg, Potassium=240mg, Carbs=14g, Protein=0, Calcium=20%, Iron=25%, Magnesium25%.

Now back to the rest of the ingredients… black pepper, liquid smoke, ROTISSERIE CHICKEN, whole wheat rolls, and green leaf lettuce.  

The rotisserie chicken took all the credit in our house.  No recognition for Ellie Krieger and no recognition for Joanne.  A simple ..”that rotisserie chicken is always so good..really tender”.  Of course I chimed in  “but what about the flavor..you know I added the flavors to it”.  “Oh yeah. That’s good too”. 

The dinner was a success once again.  I really enjoyed my meatless version.  I should have added some hot chile pepper to my sauce but it was pretty good even without it. I did cut the molasses to only 1 TBS for my version.  Ted and Teddy loved the tender GROCERY STORE bird  as well as the sauce.

Good going Pam. Great pick for this week’s CEimB.  We like quick, weekday meals.

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CEimB: Carrot Cake Cupcakes with Lemony Cream Cheese Frosting

Oh NO not again!  Two Carrot Cake posts within 7 days.  What can I say…just can’t get enough carrot cake.  To see the Carrot Cake WHOOPIE PIES, click HERE.  But don’t leave yet because this recipe by Ellie Krieger and a baking bloggers bake-a-long (that would be my fellow CEimBers) is too good not to check out. 

This week Leanne of Enjoying My Favorite Things chose the recipe. Leanne, standing ovation!  This one deserves an extra round of applause.  We loved these little cuties.

Carrot cake is my favorite kind of cake.  I add pineapple and raisins and think of it as treasure.  Delicious. 

Here is the recipe with Apple Crumbles changes in..what else..ORANGE.  You can detect the courser texture of the wheat flour but it really doesn’t take anything away from this really tasty little cake.

Makes 12 cupcakes. Page 285 of The Food You Crave.

• 3/4 cup whole wheat flour
• 1/2 cup all purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 cup canola oil
• 2/3 cup Dark Brown Sugar –Ellie uses 3/4 cup light brown sugar
• 2 large eggs
• 1/4 cup unsweetened applesauce – Ellie uses 1/2 cup
• 1/4 cup crushed pineapple – my addition

• 1/2 tsp vanilla extract
• 2 cups shredded carrots, par-boil 5 minutes to soften – Ellie simply calls for finely shredded carrots and 1 1/2 cups.
• 1/2 cup raisins – Ellie uses 1/4 cup finely chopped walnuts

Frosting:   4 oz Neufchatel cheese, softened (or reduced fat cream cheese), 3/4 cup confectioners sugar, 1/2 tsp finely grated lemon zest.   No messing with the frosting. It looked great to me. 

Directions: Preheat oven to 350 F.  Line muffin tins with paper liners.  In medium bowl, sift the flours, baking soda, salt and spices. In a large bowl, whisk oil, sugar, eggs to combine. Add applesauce, crushed pineapple, vanilla, carrots. *Drain those carrots after boiling, allow to cool then pat dry before adding to mix. Add dry ingredients to the wet and just stir to combine. Add raisins.

Pour batter into the cups and bake about 20 – 25 minutes.

To make the frosting, simply beat for 2 minutes the cream cheese, confectioners sugar, and lemon zest. 

Ted couldn’t wait until I iced them:

But when I did ice them…

We both took a bite, looked at each other with bulging eyes and said..

“These are GOOD!”   😯

 

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