1/2 cup(s) shredded cooked chicken
1/4 cup(s) shredded carrots
Ina Garten’s Barbecue Sauce (below)
Bake 3 large potatoes at 400 degrees for 1 hour. Remove from oven and slice through the middle so that you have two separate halves.
Combine chicken, carrots and barbecue sauce in a bowl.Spread ranch dressing on the baked mashed potato. Top with the chicken mixture which is pushed down, pulling up some potato to mix gently.
Return to oven to heat for no more than five minutes.
Barbecue Sauce - Ina Garten (I made approximately a third of this recipe.)
Makes 6 cups
1 1/2 cups chopped yellow onion (1 large onion)
1/2 cup olive oil
1 cup tomato paste (10 ounces)
1 cup cider vinegar (I ran out of cider vinegar so I subbed in red wine vinegar)
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
1 tablespoon chili powder
1 tablespoon ground cumin
leftover fried mushrooms and red peppers (1/2 cup)
In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the rest of the ingredients. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the fridge.
Linked to Melt in Your Mouth Monday