Wednesday, September 14, 2011


Here's the recipe for the BBQ Pulled Chicken I mentioned in my last post: Rachel Ray's Barbecue Pulled Chicken with Cornbread Topper.

We made a double recipe and froze it (with the cornbread uncooked). If you go that route, it took about 50 minutes at 425 degrees to cook all the way through. It is our favorite dinner -- I could eat it all the time!


Amanda said...

awesome!! Thanks Maria!

Christine said...

Yikes! That sounds delicious but completely caloro-rific! I hope you only had a teeeeeensy tiny little bit of that! (Olive oil, brown sugar, 1 CUP of blue cheese, AND corn bread mix?? Holy toledo!)

Kristin50 said...

That sounds so delicious!