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It's a late lunch, but pulled chicken on brioche is a pretty good open no matter how late. . . . #lunch #sandwich #pulledchicken #briochebun #spadina #TorontFood #Torontorestaurant #fbcigers #eatingfortheinsta #canadianblogger #foodblogger #instafood #igerfood #foodphotos #f52grams #instafood #igerscanada #fbcigers #foodtribe #forkyeah #torontofoodies #LexGoFurther via Instagram ift.tt/2Y6t5ND
i got all excited yesterday when i saw that the mark bittman column in the sunday times magazine was about ways to jazz up your garden greens. this swiss chard salad, with a lemon caper vinaigrette, was fast and easy to put together and quite tasty. just like last week's raw kale salad, which made me realize i don't always have to serve kale hot (duh), this salad was an epiphany for me. cold chard salad? made of awesome.
PS we ate it alongside some leftover pulled chicken sandwiches, topped with spicy pickles canned last summer.
YIP 171/365
We had a whole roasted chicken yesterday and saved the legs for today. Followed this NYT recipe, but with cooked chickenleg instead of raw. And I used rehydrated shiitake mushroom. For a simple meal with "what is in the house" it was although beige, still a success. Served with some grilled haricot verts.
Recipe : cooking.nytimes.com/recipes/1012898-creamy-one-pot-pasta-...
For Meal a Day #3 (July 21, 2008). I made homemade pulled chicken with BBQ sauce with potatoes and yellow/green squash! yum!