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Barbecue chicken sandwiches are one of my favorite things to eat. I previously blogged about the recipe I use, here. They are just the easiest things to make. The chicken is simply made in a crockpot. Then it is shredded. Easy peasy! Lazy Dayzy!

This is the same recipe but I just added a little twist.

I had some guacamole in my refrigerator that needed to be eaten before it expired the other day.

I had some leftover shredded barbecue chicken that was suffering from the same timed fate.

And I had an epiphany.

Oh, man. Barbecue. Chicken. Guacamole. Barbecue. Guacamole.

Barbecamole!

I had had a guacamole barbecue sauce at an event in October and could not get the flavor out of my mind.

And that is how the following recipe was formed.

And that is how a new word was formed.

And that is why my thighs. Are formed. From gluttonous decisions.

Ingredients:

Shredded Barbecue Chicken from this recipe
One pack of chibatta rolls
A slice of havarti cheese for each sandwich you plan to make
One bottle of your favorite barbecue sauce
Container of guacamole
3 Tbsp. Chopped cilantro

Directions:

Preheat oven to broil at 500 degrees.

MaKe the barbecue chicken according to the linked recipe.

Take the chibatta rolls (I have also used regular rolls and they work fine, too. The chibatta is easier, because it makes a flatter sandwich. This makes it easier to eat) and cut them in half. Add the shredded barbecue chicken to the bottom half of the roll and leave the top half open. Place a slice of havarti cheese on top of the barbecue chicken and then place the tops and bottoms on a baking sheet and place the baking sheet into the oven underneath the broiler for thirty seconds to one minute depending on your broiler. You just want the top half lightly toasted and the havarti cheese melted.

Remove the baking tray from the oven. Pour a little barbecue sauce onto the melted cheese. Sprinkle chopped cilantro onto the barbecue chicken. On the top half of the roll, spread a generous layer of guacamole.

Put the guacamole top bun onto the bottom bun that is covered in barbecue chicken.

Serve.

And listen to your happy thighs humming.

Oh, yum! Enjoy!

Barbecamole Chicken Sandwiches are my favorite.

I will be making this recipe instead of traditional shredded barbecue chicken sandwiches from this point forth.

Now I’m off to raid my refrigerator. What else can I combine? What do we think of ham and feta?

Hafeta?

Nah.

What about Jenni and McConaughey?

McJenniahey?

“Hey! Hey! Hey! Hey!”

I like the sound of that.

P.S. I shared this on Cozy Little House.

And Savvy Southern Style.

And My Romantic Home.

Who knew? Who knew my kids would have a fondness for spinach? Certainly not me.

I did not try spinach until about five years ago. I was terrified of the stuff. Here is what I knew about spinach that prevented me from trying it:

When eaten your body would become grossly disfigured causing monstrous veiny muscles to spontaneously burst out upon your arms.

When cooked it would shrivel away into a slimy green paste that resembled nothing of its former self.

It is green.

So I stayed clear of spinach. No thank you. “Olive Oil go rescue yourself and stop being so annoying. And, no, I am not eating spinach. Especially to save you.” There I said it. Oh, you know you were thinking it.

But I tried it as a salad. I loved it. It is so velvety and mild. I thought perhaps my children would love it, too.

And they did.

And they do.

More than me.

More than my husband.

More than Pop…

No, not more than him. Their bodies don’t combust for the stuff.

Thank God.

I won’t make a salad unless it is easy. Dinner is all ready so time consuming. Here is how I always make my salad, 3-4 times a week. We never get tired of it.

Ingredients:

5 – 6 oz. of prewashed baby spinach (best flavor I have found is Safeway or Vons O Organic) or prewashed romaine lettuce
1/3 cup Italian dressing (whichever is cheapest)
1/3 cup feta cheese

Optional for the less lazy:

Chopped red bell pepper
Chopped sun-dried tomatoes

Directions:

Dump salad in a bowl. Sorry. Forgot to take a picture of it in the bowl. But here it is before that step. All innocent. It doesn’t even know what’s going to happen to it.

Measure feta. Dump feta in the bowl.

Measure Italian dressing. Dump the dressing in the bowl. Toss.

And try not use the word dump while you are cooking. Just a thought. A suggestion. Don’t take offense or poke my eye out! “A-ga-ga-ga-ga-ga!”

That’s it. Three ingredients. If this salad could talk it would say, “I am what I am and that’s all that I am. Or all that’s in me.”

You could also dump (Sorry. Couldn’t resist) in the optional ingredients at this point. But be warned that most kids don’t like the extra ingredients.

Now go ~~rescue Olive Oil~~ take a nap. Cause that was exhausting.

“A-ga-ga-ga-ga-ga!”

Gnome Lover

Stumbling through life while still having fun

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Barbecamole! Crockpot Chicken Sandwiches

The Lazy Mom’s Salad