Smoked Cheddar & BBQ Chicken French Bread

Smoked Cheddar & BBQ Chicken French Bread | Karri Perry; Blue Ribbon Favorites  

Ingredients:

French Bread- store bought or see recipe

2 chicken breasts-cooked and shredded

BBQ Sauce-see recipe or store bought

1/4 cup red onion-diced 

1/2 cup smoked cheddar cheese -grated

1/2 cup Monterey Jack shredded cheese

1 Tbs fresh parsley-chopped fine

3 Tbs Butter melted

1/2 tsp salt

2 garlic cloves minced

3 slices crisp bacon crumbled (optional)

Directions:

Preheat oven 375 degrees

Slice French bread length wise. Place cut sides up on a foil lined baking sheet. 

Melt butter, add salt and minced garlic-stir. 

Drizzle the garlic-butter evenly between each pieces of bread.

Shredded Chicken Pro TIP: For shredded chicken… put the cooked chicken breast in the bowl of a stand mixer (paddle attachment) or a hand mixer with the regular mixing blades—turn on low and slowly increase speed to medium-and it will shred the chicken in 30 seconds… stop shredding when you reach desired shred-size… this is perfect for chicken salad or anytime you want shredded chicken.

This can be done with cooked  chicken breasts, that have been cooled/refrigerated  or hot from the oven… I’ve tried it both ways and was successful.

Pour 1/2 cup of BBQ sauce over the cooked shredded-and chicken-Mix together to coat the chicken.

Top the bread with a layer of the Monterey Jack cheese, add the BBQ chicken, add smoked cheddar, red onions, crispy bacon bits and parsley. Drizzle with additional 1/4 cup of BBQ sauce if desired.

Bake in a 375 degree oven on middle rack for 12-17 minutes-until heated through and the cheese is melted.  Slice and serve.

Homemade BBQ Sauce

3 Tablespoons yellow onion diced finely 

3 cloves garlic minced

 1 1/2 cups ketchup 

3/4 cup light brown sugar

2 Tbs Dijon mustard

1 tsp chili powder

1 tsp salt

1 tsp paprika 

1 Tbs Worcestershire sauce

3/4 cup cider vinegar

2 Tbs butter

Over medium heat, melt butter, cook onion for 4 minutes until soft, add garlic.  Turn heat to medium-low and add ketchup, sugar, spices, mustard, Worcestershire, and vinegar and stir well.  Cook on low for at least one hour to thicken.  Stir occasionally.  Place leftover BBQ sauce covered in refrigerator for up to 10 days.

Cinnamon Chip Pumpkin Bread

Cinnamon Chip Pumpkin Bread-Karri Perry|Blue Ribbon Favorites 

Makes Two 9x5 loaves 

Bake 350 for 60 minutes on middle oven rack.

Ingredients:

3 cups all-purpose flour

1 tsp baking soda 

1 1/2 tsp baking powder

1/2 tsp salt

15 ounce can pumpkin purée

3 large eggs

1 cup granulated sugar

1/2 cup (packed) light brown sugar

1/2 cup milk

1 cup vegetable oil 

1 tsp cinnamon 

1 teaspoon pumpkin pie  or apple pie spice

1/2 tsp allspice

1 cup cinnamon chips (I used Hershey’s cinnamon baking chips)

Cinnamon-Sugar Sprinkle: 2 tablespoons + 1/4 tsp cinnamon mixed-together and divided between the two loaves. Lightly sprinkle on batter before baking.

Directions:

Spray two 9” loaf pans with nonstick spray-add a piece of parchment-allowing the extra parchment to overhang the edges. (The extra parchment with be the handles to help remove bread from the pan)

Mix dry ingredients: flour, baking soda, powder, salt-set aside.

In a medium bowl, using a spatula mix together the pumpkin, sugars, oil, eggs, milk, and spices.

Add the flour mixture to the wet mixture. Stir to combine-leaving no white streaks of flour. Fold in cinnamon chips.

Pour batter evenly into the two prepared pans. Sprinkle the top of each loaf with cinnamon-sugar, 1Tablespoon/loaf.

Bake in preheated 350 degree oven for 60 minutes on the middle rack. Check the center of each loaf with a knife or toothpick-should come out cleanly when finished baking. 

Allow to cool 5 minutes then promptly transfer loaves to a wire rack, remove parchment paper—cool before slicing.

Can be made in 8x4” loaf pans-you may need adjust bake time by a few additional minutes to accommodate pan size change. Finished bread will have no wet batter when tested with a toothpick or knife.