Chia Seed Breakfast Pudding

This is probably my new favorite way to get all things healthy and wondrous into my kids.

And I even bought a great big tub of chia seeds, just so I could make this more often.

Chia Seed Breakfast Pudding
Recipe from Giada de Laurentiis
Prep time: 5 minutes   Standing time: 30 minutes   Chill time: Overnight

Pudding:
1 cup vanilla-flavored unsweetened almond milk
1 cup plain Greek yogurt
2 tbsp pure maple syrup
1 tsp pure vanilla extract
Salt
1/4 cup chia seeds

Topping:
2 cups fruit of your choice
4 tsp maple syrup
1/4 cup nuts of your choice, toasted

1. In a medium bowl, gently whisk together the almond milk, Greek yogurt, 2 tbsp maple syrup, vanilla extract, and 1/8 tsp salt until smooth.

It's kinda hard to take an action shot of yourself whisking.

2. Whisk in the chia seeds; let stand for 30 minutes. Stir the pudding to make sure the seeds are evenly distributed throughout. Cover and refrigerate overnight.

Chia seeds have similar health benefits to flax seed, but don't need to be ground up.

3. Just before serving, toss the fruit in a bowl with 4 tsp maple syrup. Stir in the toasted nuts.

I've been buying big bags of frozen blueberries lately.
It's nice to have back-up fruit in my freezer for my little Fruit Monsters.

4. Spoon the pudding into four bowls or glasses, top with the sweetened fruit and nut mixture.

Step 1: Spoon into serving vessels. I used tumblers

Step 2: Top with sweetened fruit. You can also easily layer this.

Step 3: I chose to leave my nuts separate for a final crunchy topping.

My boys get so excited over this pudding that sometimes I wonder if I should make this a dessert. It's that good! I prefer though to make this a great protein-packed side to a carb-filled meal such as pancakes, french toast, or waffles. In fact, as much as they love pancakes, when this pudding appears on the table it is always the first thing to disappear. Can't argue with that kind of cooking praise!

Indian Chicken (or Pork) Wrap

Omg...I. Am. HORRIFIED that it's taken me this long to post a recipe that was so amazingly incredible!!  Please forgive me!

Indian Chicken (or Pork) Wrap
Recipe from Food Network Magazine
Prep time: 15 minutes   Cook time: 7 minutes

1 1-inch piece ginger, peeled
1 serrano chile pepper, halved, seeded and roughly chopped
1/2 small onion, roughly chopped
1/2 tsp ground cumin
Kosher salt
1/2 cup plain Greek yogurt
2 tsp lime juice
1/3 cup chopped fresh cilantro, plus extra for garnish if you like
1 tbsp canola oil
2 cups cooked shredded chicken [NOTE: if you discover that you used up all your pre-cooked chicken in that last awesome casserole, pulled pork is just as yummy in this]
2 medium carrots, shredded
1/2 cup water
4 pieces naan bread OR pocketless pita OR tortillas

1.  Combine the ginger, chile, onion, cumin and 1/4 teaspoon salt in a food processor and pulse to make a thick paste. [NOTE: if you keep your ginger in the freezer, take it easy on your FP and grate it into the paste mixture using a microplane.  If it's not frozen, just giving it a rough chop and let the machine do the rest.]  Mix the yogurt, lime juice, cilantro and a pinch of salt in a bowl. Cover and chill until ready to use.

The aromas coming from your FP will pretty much rock your world.

Mmmmmmmmmmmmmmmmmmmmmmmmmmmmm.....

2.  Heat the vegetable oil in a large skillet over medium-high heat. Add the ginger-chile paste and cook, stirring, until most of the liquid is evaporated and the paste is toasted, about 5 minutes.  Stir in the chicken, carrots, water, and 1/4 teaspoon salt and continue to cook, stirring, until the sauce is thick and the chicken is heated through, about 2 more minutes. Season with additional salt, if necessary.

I am in love with toasting up a dishes flavor seasonings first.

4.  Spoon a little of the chicken filling down the middle of each piece of bread. Drizzle with some of the yogurt sauce and roll up. Or you can live on the edge and smear the yogurt sauce first and top with the chicken filling.  Either way works!  Serve with chips.

Simple and delicious!

I'm beginning to think that professional chefs and recipe writers must want to strangle people like me.  I mean, I am always on the hunt for new, exciting, and delicious recipes.  BUT they have to be easy.  And preferably take less than 30 minutes to make.  And oh yeah, use the same old ingredients I use for everything else but it can't taste like anything I've made before.

THIS recipe totally delivers on ALL those points!!  It is so fresh, and flavorful, and a little spicy from the serrano, but cooling with the yogurt sauce, and tasty, and easy, and just plain AWESOME.  Not kidding, I inhaled these leftovers within two days of making these for dinner.  And that's only because I limited myself to two small wraps at a time.

MAKE THESE!!

Cheesy Potatoes

Also known as Hashbrown Casserole.  Because that's what I've always known it as.

My first introduction to this hot dish of goodness, it was so amazing that I ate three helpings.  Large helpings.  Large helpings of cheesy, buttery, amazingness.  Oh my it was delicious.

I was sooooo siiiiiiick that night.

Remember, large quantities of fat doesn't agree with my system.  Yes, this can be a blessing but it can also be a curse.  Apparently there was so much butter in this casserole that three helpings of it was more than I could tolerate.  So I refused to eat this casserole for a long, long, loooong time.  Even when my mom swore that she used far less butter, I would only scoop about two bites on my plate.

Nowadays I'm less squeamish about taking a more acceptable helping, but it's still been on my mind to find a variation with little to NO butter in it, while still keeping all that same decadent flavor.

BINGO!!

Cheesy Potatoes
Recipe adapted from Weight Watchers
Prep time: 10 minutes   Cook time: 1 hour, 10 minutes

1 (10 3/4oz) can condensed cream of chicken soup
1 cup shredded cheddar cheese NOTE: the sharper, the better
1/2 cup milk
1/2 cup plain Greek yogurt
1/4 to 1/3 cup finely chopped scallions
Salt and freshly ground black pepper
1 (32oz) package frozen shredded or diced hash brown potatoes, thawed
2 tbsp butter, melted
1/2 cup Panko

1. Preheat oven to 350 degrees F. Lightly grease a 2-quart rectangular baking dish; set aside. In a very large bowl, combine soup, cheese, milk, yogurt, scallion, and season to taste. Stir in potatoes. Spread mixture evenly in prepared baking dish.

Creamy, cheesy...what could be wrong with this??

Could not resist a shot of how gorgeously GREEN these are!

2.  In a small bowl, combine the melted butter and Panko.  Sprinkle evenly on top of the potatoes. 

This already looks fabulous.

3. Cover and bake for 45 minutes. Uncover and continue baking for 20 to 25 minutes more or until heated through and bubbly. Let stand for 10 minutes before serving.

If the top doesn't get brown enough for you, turn on the broiler for a minute or two.

You'll notice, if you click through to the original recipe, that I took out every single "reduced fat" phrase on the ingredient list.  Why?  Because even though there are some things that I buy reduced fat (hello sour cream), others I cannot stand even the idea of getting low fat.  Cheese is one of them.  Have you tried reduced fat cheese??  Ew, ew, ewwwwwwwwwwwww!  I think you are far better off using a full fat cheese, but get something with a good sharp flavor so you end up using a little less.  So, if you normally buy a medium cheddar cheese, consider getting sharp, or extra sharp, for this casserole.  That more intense cheesy flavor will go farther to satisfy you.

Not that you won't take extra helpings of this casserole.  I made this for a cookout get together and I'm pretty sure every single adult there had at least two helpings of this dish.  Including me!!  It was so creamy, and cheesy, and rich (but NOT fatty!!), and wonderful!  I'm soooo thrilled with how this came out.  Now I can indulge my desire for this without fear!  WAHOO!!!

Open-Face Smoky Sweet Potato Burgers with Roasted Garlic "Cream" & Avocado

Sweet potatoes are not my favorite.

So when a friend of mine asked if I would try out a recipe for her, my gut instinct was to say "no, I don't really do sweet potatoes."  But that would make me a total hypocrite in the eyes of my son.  Almost every night at dinner, we talk about how our tastebuds are always changing.  Which makes it really important that we keep trying new things, and even re-trying old things that we didn't like before.  There are a number of foods that I hated as a child but looooooooooooove now.

So how could I, in good conscience, tell my friend "thanks, but no thanks."  I couldn't.

Dang it.

Thank you GOD for giving me a conscience.  Because otherwise I would never have known how FREAKING INCREDIBLE these burgers are.

Open Face Smoky Sweet Potato Burgers with Roasted Garlic "Cream" & Avocado
Recipe slightly adapted from How Sweet It Is
Prep time: 20 minutes   Cook time: 10 minutes

For the "cream" sauce:
1 bulb of roasted garlic
2/3 cup plain Greek yogurt [You can use sour cream if the thought of yogurt makes you cringe]
1 tsp maple syrup
Salt and freshly ground black pepper

For the burgers:
2 large sweet potatoes
1 cup cannellini beans (rinsed and drained if canned)
2 garlic cloves, minced
1/3 cup Panko bread crumbs
1/3 cup quick-cooking oats
1 large egg, lightly beaten
1 1/2 tsp smoked paprika
1 tsp onion powder
1 tsp salt
1/2 tsp pepper
1/4 tsp cumin
2-3 tbsp extra-virgin olive oil


For sandwich assembly:
1 avocado, sliced
4 thick slices whole wheat bread

1.  Preheat oven to 375.

I went ahead and roasted 2 bulbs but only used one.

2.  To roast garlic, lop off the top 1/4 of the bulb; you want to expose as many cloves as possible.  Rub off some of the excess paper and place, cut side up, in a foil lined pan.  Drizzle the bulb with a little EVOO and let sit for 10 minutes.  Cover the pan (or ball up the foil around the bulb) and roast for 45 minutes; let cool.

Roasted Garlic = Garlic Candy

3.  Squeeze out the cooled garlic cloves into a bowl and mash up with a fork.  Add in the yogurt, maple syrup, salt, and pepper.  Mix to combine and set aside until ready to use.

If you don't like garlic chunks than zip this through the food processor.

3.  Pierce the potatoes all over with a fork and place in the microwave.  If you have a Potato button on your microwave, fabulous!  If not, microwave on High for about 10 minutes, flipping over halfway through.  Remove the cooked potatoes from the microwave, slice in half and let cool until you can scoop out the flesh.

Two big potatoes makes 4 MASSIVE burgers

4.  In a large bowl, coarsely mash beans with a fork. Add in sweet potato and mash together, then add in spices, salt and pepper, minced garlic, egg, panko and oats. Mix together until combined, then place bowl in the fridge for at least 15-20 minutes. This helps form them into patties.

Pat out the mixture and score with your hand to make fairly even patties.

5.  Heat a large skillet over medium heat and add 2 tbsp olive oil. Remove mixture from fridge and form into 4 equal patties, then place in the skillet once hot. Since the mixture can be wet and messy, do not move until they are fully cooked and golden on one side! This takes about 5-6 minutes. Then, add more oil if needed (this really helps cook them) and flip burgers very gently. Cook for another 5-6 minutes.

Betcha I could freeze these at this point to cook up later.
WOO HOO for a Get Ahead moment!!

6.  To assemble, smear a healthy amount of the "cream" sauce on the toasted bread.  Top with the burger and fan out some avocado sliced on top.

You want some good heat to get that yummy, dark crust.
But not so high that the outside burns while the inside is still cool.

As I type up this post now, I am shoveling the last leftover burger into my mouth as fast as my taste buds can handle it.  These. Are. AWESOME!!!  I used a 1/2 sharp, 1/2 sweet paprika for some really good flavor, and plenty of good quality cumin.  The natural sweetness of the sweet potato helps balance out all the spices so it's not too savory, not too sweet.  With that sharp, sweetness of the roasted garlic in the yogurt "cream" sauce, and buttery mellowness of the avocado, you get this amazing contrast of flavors just exploding in your mouth. 

I dare you to eat these and NOT fall in love.  Your taste buds will thank me later. ;)

Strawberry Yogurt Muffins

I am always on a quest for easy, tasty, HEALTHY breakfast items that could be enjoyed at home OR quickly grabbed as we race out the door.

Bingo!!

Strawberry Yogurt Muffins
Recipe from The Dashing Dish
Prep time: 10 minutes   Cook time: 25 minutes

2 1/2 cups oats
1 cup plain Greek yogurt
2 eggs
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 cup strawberries

1.  Preheat oven to 400 degrees. Line 12 muffin tins with silicone or foil liners, (or just use a silicone muffin pan).

2.  Place all of the ingredients (except the strawberries) in a blender or food processor, and blend until oats are smooth. Pour mixture into a medium sized bowl, and stir in strawberries.

3.  Divide batter among cupcake liners, and bake for 20-25 minutes, or until toothpick comes out clean.

Not only are these easy to make (dump in the FP and push a button),they are CHOCK FULL of healthy ingredients that I always keep around anyway!  And you could really use any fruit you happen to have on-hand.  I still have some strawberries from our jam adventures last summer, but blueberries, peaches, raspberries, or cooked apples would all be good.  If you're using a frozen fruit, just be sure to that them out first before stirring them into the batter.

Greek Layered Dip

It's the holiday season!!!  Do you know what you're making for the company party?  For the traditional gathering of friends (in my world that's called the Festivus of Christgiving)?  Oh sure, you could take something expected.  You could take something to munch on.  Or you could take something a little bit different.

Be different.

Greek Layered Dip
Recipe adapted from Sandra Lee
Prep time: 20 minutes   Cook time: 15 minutes

1 14-ounce package pita bread OR flat bread [use whatever you can find or is on sale]
Olive oil cooking spray
4 tsp Greek seasoning, divided [Don't want to buy a whole bottle? This makes just enough for this dip]
1 lb ground lamb
1 tsp garlic salt
2 cups hummus
1 to 1 1/2 cups tzatziki [You bet I made my own!]
1 cup shredded iceberg lettuce
1/2 cup chopped tomatoes
1/4 to 1/3 cup diced red onion
1/2 cup kalamata olives, chopped
1 4-ounce container crumbled feta cheese

1.  Preheat the oven to 375 degrees F. Cut the pita rounds into eighths. Split each piece in two and place on the prepared baking sheet, with the inside of the bread facing up. Spray with the olive oil cooking spray and sprinkle with 2 tsp of the Greek seasoning. Bake 7 to 10 minutes, or until golden.

Whole wheat flat bread on sale?  Yes please!

2.  Meanwhile, in a large skillet, brown the ground lamb with the garlic salt and the remaining 2 teaspoons Greek seasoning. Drain and set aside.

Make sure to drain off the excess fat!

3.  In a shallow 1 1/2-quart dish, spread the hummus on the bottom. Top with a layer of ground lamb, then the tzatziki. Layer with the lettuce, tomatoes, onion, olives and feta. Serve the dip at room temperature with pita chips.

Layer 1: I used a basic, store-bought hummus

Layer 2: Ground lamb

Layer 3: Tzatziki (you don't have to take the layers to the edge)

Layer 4: Shredded lettuce

Layer 5: Tomatoes

Layer 6: Olives

Layers 7-8: Chopped onion and feta

If you like layered dips, you will LOVE. THIS. DIP.  The flavors were soooo yummy, and all the textures perfectly balanced one another.  I'm honestly not sure who ate more of this at Thanksgiving: me or my dad.

And don't think that because the recipe calls for lamb, that you need to use it.  I get it, lamb is CRAZY EXPENSIVE.  So use ground beef instead.  Use ground turkey.  Use some leftover gyro meat from Saturday night's takeout.  Be creative!

p.s. Because of the nature of some of these layers, I would NOT recommend making this ahead of time.  Rather, prep each layer in advance and then assemble just before serving.

Slow Cooker Chicken Tikka Masala

I have been wanting to try making chicken masala for a while.  And now that it's Fall and I want to use my slow cooker as much as possible, this recipe is just about perfect!

Slow Cooker Chicken Tikka Masala
Recipe slightly adapted from Meal Planning 101
Prep time: 20 minutes, PLUS marinading time   Cook time: 6-8 hours

Chicken Tikka:
1 cup plain yogurt
1 tbsp lemon juice
2 tsp cumin
1/4-1 tsp cayenne
1 tsp cinnamon
1 tsp pepper
1 tsp salt
2 lbs boneless, skinless chicken thighs (about 10 thighs)

Masala:
1 onion, diced
2 inches fresh ginger, grated
2 garlic cloves, minced

1 can (28oz) diced tomatoes
1 can (5.5oz) tomato paste
1 tbsp garam masala
1 tbsp tikka paste OR mild curry paste with a tbsp of lemon juice
1 tsp cumin
1 tsp chili powder
1 tsp dried coriander

Finishing:
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp garam masala
Salt
1 cup cream [NOTE: I used whole milk because that's what I have, but cream would be even better]
2 tbsp fresh cilantro, chopped

1.  THE NIGHT BEFORE: Stir together the yogurt, lemon juice, cumin, cayenne, cinnamon, salt & pepper into a bowl or resealable plastic bag.  Add the chicken and coat the chicken completely with the marinade, cover and place in the fridge for at least one hour or overnight.  [I'm totally recommending overnight, which is why I highlight doing so ahead of time]

Keeping plain yogurt on-hand makes these kinds of marinades much easier & cheaper.

2.  THE NEXT MORNING: Turn your oven to broil. Take the chicken out of the marinade (discard the marinade) and place the pieces on a broiler pan. Place under the broiler about 6-10 inches from the heating element and broil on each side about 10 minutes.

That's a LOT of chicken!

3.  While the chicken is broiling, OR you could also do this the night before, heat a tsp or two of oil in a small skillet over medium high heat. Add the onion and saute for a few minutes to soften. Add the garlic and ginger and saute for a few more minutes until the mixture is nice and fragrant. Place the mixture into your slow cooker.

The trifecta of good smells

4.  Add the diced tomatoes, tomato paste, garam masala, tikka paste (or curry paste & lemon juice), cumin, chili powder and coriander into the slow cooker as well. Stir together. When the chicken is done broiling, add them straight to the slow cooker and stir into the sauce.  Cook on HIGH for 4-6 hours or on LOW 6-8 hours.

I got curry paste because I thought I'd use it more than tikka paste

Mmmmmmmmmmmmmmmmmmmmmmmmmm

5.  Just before serving stir in 1/2 tsp cumin, 1/2 tsp chili powder, 1/2 tsp garam masala and salt if it needs it (this means you need to taste it for seasoning, which I highly recommend). Then stir in the cream and fresh cilantro. Serve a chicken thigh with lots of sauce over hot rice, basmati if you're got it.

The meat just falls apart in this glorious sauce.

So I realize from all the seasonings listed, that this seems like it might have "bad spice," as Gavin calls it.  If heat is your thing, this dish can be as hot as you like.  What I made wasn't super hot, but did have lots of rich, flavorful seasoning to it.  There was just enough heat to feel this pleasant warmth, but nothing uncomfortable or eye-watering.

Not only were our bellies happy when I made this, but there was totally enough to have friends over, PLUS leftovers, PLUS I put some in the freezer for later!  WAHOO!!!  Once we eat through those freezer offerings, I will be making this again. :)

De-Lightful Ranch Dip or Dressing

Do you like Ranch?  I do.  I like love it a LOT.  Probably more than I should.  Because we all should be careful with creamy dips and dressings right?

Sure.  But we can be a little less careful with this one.

De-Lightful Ranch Dip or Dressing
Recipe ever so slightly adapted from Ellie Krieger
Prep time: 5 minutes

2/3 cup Greek yogurt (if you want dressing, use 1/3 cup yogurt and 1/3 cup low fat buttermilk)
3 tbsp mayonnaise
1 1/2 tsp lemon juice
1 tsp Dijon mustard
1/2 tsp onion powder
1/4 tsp garlic powder
1 tbsp finely chopped chives
Salt

1.  Combine all ingredients in a small bowl.  Season to taste with salt.

Other than chives, I keep all of this stuff on-hand

If you're still not sure this is at least worth a taste, to give a little health perspective on this, two tablespoons of a name brand, bottle Ranch dressing is 110 calories.  Two tablespoons of this recipe is 50 calories.  Just an FYI as we're still in swimsuit season. ;)

Smothered BBQ Chicken Sandwiches

If you haven't decided what exactly you're making for your 4th of July party tomorrow, consider this one.  You won't be disappointed!!

Smothered BBQ Chicken Sandwiches
Recipe slightly adapted from Jeff Mauro

Chipotle Vinegar BBQ Sauce
Prep time: about 5 minutes   Cook time: 25 minutes

1 medium Vidalia onion, peeled, quartered
2 cups ketchup
1/3 cup molasses
1/3 cup cider vinegar
1/4 cup water
2 tbsp Dijon mustard
2 tbsp canola oil
2 tbsp Worcestershire sauce
1 tsp hot sauce
1/4 tsp ground black pepper
1 clove garlic, minced
1 chipotle pepper in adobo, seeds removed if you don't like the heat
1 to 2 tbsp adobo sauce, depending on spice desired

1.  Puree the onion quarters in a food processor or blender.  Pour the solids into a coffee-filter lined strainer that's been set over a bowl.  Let sit for a few minutes while the onion juice drains out of the solids.  You need about 1/4 cup of onion juice.  Discard the solids.

This won't take long to drain.  About 5 minutes or so.

2.  Add the onion juice, along with the remaining ingredients, to a medium saucepot and bring to a boil over medium-high heat. Once at a boil, reduce to a simmer and cook for 20 minutes to combine the flavors. Remove from the heat and cool to room temperature. 

Lots of ingredients, but the flavor is so worth it!

Southern White Sauce
Prep time: 5 minutes

3/4 cup plain Greek yogurt

1/4 cup mayonnaise
1/4 cup apple cider vinegar
1 tbsp lemon juice
Salt and freshly cracked black pepper

1.  Combine the yogurt, mayonnaise, cider vinegar, lemon juice and some salt and pepper in a bowl. Use immediately or store in airtight container in fridge for up to 4 days.

Cut the fat and add some protein by using Greek yogurt for the bulk, and a little mayo for flavor

Pickled Red Onions
Prep time: 2 minutes   Cook time: 5 minutes

3/4 cup red wine vinegar

2 tbsp sugar
1/2 tsp kosher salt
Red pepper flakes
1 bay leaf
1 large red onion, peeled, halved and sliced into half-moons, 1/4-inch thick
1 tbsp chopped fresh parsley, optional

1.  To a saucepot, add the vinegar, 1/2 cup water, sugar, salt, red pepper flakes to taste and bay leaf and bring to a boil.

The onions will wilt down in the onion vinegar mixture as this sits.

2.  Add the onions to a heatproof container and pour the boiling pickling liquid over them. Let the onions sit for at least 30 minutes. Right before serving, add in the parsley, if using.

Smothered BBQ Chicken
Prep time: 5 minutes   Cook time: about 30 minutes

2 pounds chicken thighs, boneless and skinless
Kosher salt and freshly ground black pepper
1 tsp canola oil
1 1/4 cups Chipotle Vinegar BBQ Sauce

1.  Preheat the oven to 325 degrees F.

Season. Season. SEASON.

2.  Heat a large skillet over medium heat. Sprinkle both sides of the chicken thighs with salt and pepper. Add the oil to the skillet, and then the chicken thighs. Sear both sides of the chicken until golden in color, about 3 minutes per side.

Mmmmmm....BBQ sauce.....

3.  Lower the heat and add in the Chipotle Vinegar BBQ Sauce. Bring to a simmer, and then place in the oven to finish cooking the chicken, 10 to 15 minutes. Let the chicken cool a bit in the sauce. Then, using two forks, shred the chicken into medium pieces and hold in the sauce until ready to serve.

Shredded chicken soaks up sauce.  Feel free to add more if you want it wetter.

4.  Mound a nice amount of the saucy, shredded chicken on top of the bottom half of your bun or roll of choice. Drizzle Southern White Sauce on top of the chicken and then pile on the Pickled Red Onions.

Ok, so I know this sounds like a LOT and now you're looking at me like I'm crazy and there's no way you could possibly put this together even at the end of a work day, let alone for a last minute party.

Breathe.

Seriously, despite the four different pieces to this one awesome sandwich, it's very easy to do.  AND there's a way to make this EVEN EASIER!!  Do I have your interest again?  Yay!

Make the sauces and pickled onions ahead of time.  Make them tonight, first thing in the morning, whenever.  With the BBQ sauce, white sauce, and pickled onions, the longer the ingredients sit and get to know each other, the better they'll taste.  I made up the onions and BBQ sauce yesterday morning, and slapped together the white sauce quickly before browning up the chicken (I went back and forth on whether I'd make it.  Glad I did!).  You could probably even do up a double batch of the chicken, just to use up all the other components.  I have plenty of leftover BBQ and white sauce, and even some onions too!  Although I might just snack on those because DANG they were good!

Anyway, my point is that as long as your sauces are done, all you need is about 30 minutes to cook up the chicken.  30 minutes is totally doable!

So whether you make this tomorrow, or for your next get together, I feel pretty comfortable promising that no matter how you build your sandwich (with or without white sauce, "yay" to the onions or "no thank you") your taste buds will love you for it.