Archive | April, 2012

easy crock pot bbq chicken sandwiches

13 Apr

God, I love my crock pot. Seriously. Of the 20 recipes I know how to make, like 15 of them involve the crock pot. The crock pot that I got on sale at Wal-Mart on Black Friday for $9.


$9!!!! Possibly the best $9 I’ve ever spent. I swear by this bad boy. Here’s a recipe for the easiest bbq chicken you will ever make!

Easy Crock pot BBQ Chicken Sandwiches

makes about 3

4 skinless, boneless chicken breasts

1 bottle of your favorite BBQ sauce (I used Sweet Baby Ray’s, and I actually used a bottle and a half)

3 hoagie rolls

1 medium onion, sliced

3 slices of provolone cheese

Place the chicken breasts in the crock pot and cover them with the BBQ sauce. Cook on low for 5-6 hours or on high for 3-4 hours. About 30 minutes before the chicken is ready, use two forks to shred it. Continue cooking. Slice the hoagie rolls in half and scoop out some of the bread, making a little boat. Fill the roll with the chicken, and top with provolone cheese and sliced onions. Voila! Enjoy!


All of my onions are hiding under the cheese… ahh I just am a horrible picture-taker!


easy leftover steak sandwiches

10 Apr

I don’t know about ya’ll, but we almost always cook too much food, especially when we barbecue. I’m usually scrambling for days after, trying to figure out what to make out of all the leftover food.

Easter Sunday, for instance, we made steaks, chicken & beef shishkebabs, salad, and rice. We ended up with, I kid you not, six steaks and two shishkebabs. With so much steak leftover, I decided to whip up these steak sandwiches. Trust me, these are soo easy and delish, you won’t even know it’s made out of leftovers. 🙂

Easy Leftover Steak Sandwiches

1 lb leftover steak (we used sirloin) sliced thin

1 small sweet onion, sliced

1 cup sliced mushrooms

salt & pepper to taste

garlic salt to taste

2-3 hoagie rolls

sliced provolone cheese

A1 steak sauce

about 2 tbs butter

In a saucepan, melt the butter. Add the onions and mushrooms, and saute over medium heat until the onions are almost clear (about 5-6 minutes). Add the slices of meat, and saute for about 5 more minutes (until the meat is heated through..use your best judgement). Sprinkle with salt, pepper, and garlic salt. Cut a hoagie roll in half and scoop out the bread. Fill the roll with the meat/onion/mushroom mixture, and top with sliced provolone and a dash of A1 steak sauce. Bada bing, bada boom, you’re done! Enjoy!

the best margarita…EVER!

2 Apr

I’ve been going to my favorite Mexican restaurant, La Fogata, for YEARS. When I was a little kid, we would come to San Antonio on the weekends to watch my dad’s lacrosse team and we would always eat there afterwards. I think I’ve tried everything on the menu, like at least twice. Anyway, I went last week with a few of my girlfriends to celebrate the engagement (just so happens that one of my good friends got engaged a couple weeks before me! woo hoo!!) and after a long, stressful week we dove face first into La Fogata’s famous top shelf margaritas.. holy shit. 


It just doesn’t get any better than that ya’ll! If you haven’t tried La Fogata… try it. If  you aren’t a margarita fan…still try it, and then never talk to me again.

Ugh and let me just show you how adorable my nephew is:


 Feeding me a goldfishy after our softball victory a couple weeks ago :):) I just love him!