Ranch Hands Bbq Chicken Recipes

RANCH HAND SANDWICHES

Ranch Hand Sandwiches image

Provided by Ree Drummond : Food Network

Time 6h20m

Yield 6 sandwiches

Number Of Ingredients 15

Ingredients

Bacon jam, for spreading
6 deli rolls, split
Pop Pulled Pork, recipe follows
6 slices country ham
6 slices pepper jack cheese
Bread and butter pickles, for topping
2 onions, sliced
One 3-pound pork butt (pork shoulder roast)
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
One 12-ounce can pop (I use Dr. Pepper)
One 18-ounce bottle BBQ sauce
1 tablespoon hot sauce
1/4 cup brown sugar

Steps:

Spread bacon jam on the bottom half of each deli roll. Then layer on some shredded Pop Pulled Pork and a slice of country ham and pepper jack. Add bread and butter pickles, top with the other half of the roll and wrap in paper.
Place the onion slices in the bottom of a slow cooker. Sprinkle the pork with the salt, pepper and garlic powder, then place it on top of the onions. Crack open the can of pop and pour it over the whole thing. Add the whole bottle of BBQ sauce and the hot sauce, then add the brown sugar to the liquid and stir.
Put on the lid, set the slow cooker to high and cook for 6 hours. When it's done, the pork will be dark and weird and wonderful. It'll also be fork-tender. That's when you know it's done.
Remove the meat from the slow cooker and shred completely. Spoon the fat from the sauce. Return the meat to the slow cooker and keep in the sauce until ready to serve. Divine!

GARLIC RANCH CHICKEN

Garlic Ranch Chicken image

This is very easy and fast to make; using fat free dressing keeps the calories down and helps prevent the chicken from burning.

Provided by Trudi Davidoff

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy

Time 1h5m

Yield 4

Number Of Ingredients 4

Ingredients

4 skinless, boneless chicken breasts
1 cup fat free ranch dressing
2 tablespoons chopped garlic
1 tablespoon chopped fresh basil

Steps:

Combine the dressing, garlic and basil in a large resealable plastic bag. Add chicken pieces, turning them to coat. Squeeze out air and seal bag. Place in refrigerator for 1/2 hour.
Preheat grill to medium heat.
Grill chicken breasts for 6 to 8 minutes on each side, turning occasionally, until juices run clear when pierced with a fork.

Nutrition Facts : Calories 232 calories, Carbohydrate 22.6 g, Cholesterol 69.1 mg, Fat 2.2 g, Fiber 0.5 g, Protein 28 g, SaturatedFat 0.5 g, Sodium 779.2 mg, Sugar 4.3 g

BARBECUE RANCH CHICKEN SALAD

Barbecue Ranch Chicken Salad image

Delicious salad with a southwestern flair! One of my favorites! Just make sure the red onion you use isn't a strong one. Cooking time is refrigeration time.

Provided by ChipotleChick

Categories Chicken

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 boneless skinless chicken breasts, shredded
4 celery ribs, washed and sliced thin
1 large bell pepper, seeded and sliced into short sticks
1/2 red onion, chopped fine
1 (14 ounce) can corn kernels, drained
1 (14 ounce) can black beans, rinsed and drained
1/3 cup of your favorite prepared barbecue sauce (I like Jack Daniel's)
1 1/2 tablespoons low-fat mayonnaise
1 1/2 tablespoons light sour cream

Steps:

Mix all of the salad ingredients in a large bowl. Whisk dressing ingredients together in a small bowl, and pour over the salad. Toss to coat, and chill 1 hour before serving. You can serve this over some shredded lettuce, if desired.

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