Well, Scott Pasmore is finally getting his wish for a KC Chiefs super bowl! He specifically asked me NOT to bring in lots of veggies, because "they don't have those in KC!"
I'm focusing on easy comfort food, and how to create that smoked KC BBQ chicken flavor without having a smoker and cooking for hours. We're going to make our own KC BBQ sauce and implement into our two KC recipes, and we're going to keep it California fresh and San Francisco savory with our 49ers recipes!
In a large saucepan on medium heat, combine the ketchup, tomato sauce, brown sugar, red wine vinegar, unsulfured molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
Bring the sauce to a boil and then reduce to a simmer. Cook for about 20 minutes, or until desired thickness is reached. Use on BBQ Chicken sliders and macaroni salad (recipes to follow).
3 cups cooked macaroni elbows (or other fun pasta)
3 cups shredded cheddar cheese
1 cup milk or heavy cream
Heat the olive oil in a large pot or dutch oven on high heat. Add chicken, peppers, garlic and onions. Stir to combine. Season with salt and pepper. Continue to cook on high heat for 5-6 minutes until veggies are soft and chicken begins to brown and crisp on the edges.
Add beans, crushed and diced tomatoes, BBQ sauce, chili powder, paprika and cumin. Re-season with salt and pepper. Stir and bring the mixture to a boil, then reduce to a simmer. Let the mixture reduce for about 30 minutes until thick and bubbly.
In a separate medium pot, heat the heavy cream and 3 cups of the shredded cheese, stirring frequently until melted and smooth. Stir in the pasta.
When the chili is reduced, turn the heat off and stir in ALL of the macaroni and cheese, scraping the pot to get all the sauce. Mix until all ingredients are combined. Spoon into serving bowls and finish with optional toppings.
In a large mixing/serving bowl, combine the chicken, corn, avocado, roasted red bell pepper, green onion and fresh dill. Season with salt and pepper to taste. Drizzle in the lime juice, honey mustard dressing and toss. Refrigerate until ready to serve
Honey Mustard Dressing:
1/2 cup honey or agave nectar
1/4 cup yellow mustard
1/4 cup spicy brown deli mustard
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp each salt and pepper
Combine all ingredients in a large mixing bowl and whisk until combined.
Place the slices of Sourdough on a large cookie sheet. Brush the slices of bread with olive oil and sprinkle with salt/pepper.
In a large mixing bowl, add the rotisserie chicken, alfredo sauce, tomato, artichoke hearts, red and green onion, fresh garlic and 2 cups of the Mozzarella shreds. Toss to combine.
Spoon about 1/4 cup of the mixture onto the Sourdough slices, spreading the mixture out to cover the slices of bread completely. Sprinkle with the remaining Mozzarella shreds.
Bake in the oven at 425 for about 10-15 minutes, until the cheese is melted and starting to brown. Remove from the oven and allow to cool for about 5 minutes. Cut the slices in half, sprinkle with chopped Italian parsley and serve.