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Photography Lovers

If you enjoy photography and like to experiment a bit. Then you should check out Iheart Faces.com . It’s a great site were you can enter your photo’s into contests and challenge yourself weekly with new theme’s. It’s been a lot of fun for me and gives me some great ideas as to what to try next. I have enjoyed learning new techniques and trying new things while also learning from the others that enter. Make sure you read the FAQ’s and the requirements for entering each contest. But most of all have fun with your photo’s.

OH and guess what? If you don’t have your own photo editing software or have one but like to try something new check out Picnik.com . It’s a great free photo editing site. I’ve been using it for a little while now and it has really come in handy. I’m really enjoying using it. You should try it out and link to your photo’s when you do so we can see them.

Have a great week.

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BBQ Chicken Sandwiches

I had some mini-hoagie rolls that I needed to use up the other night before they got stale, so I decided to whip up a batch of shredded bbq chicken sandwiches. This recipe makes a lot of sandwiches, so not only did it cover dinner, but it also covered lunch for the next couple of days. It is a simple, quick, and budget-friendly meal. I hope you enjoy it as much as we do!

BBQ Chicken Sandwiches

Ingredients:

6 frozen chicken breasts

1 medium onion

1 bottle bar-b-que sauce (28 oz.)

Dash of Liquid Smoke

1 package mini hoagie rolls (about 4-5″ long)

Directions:

Place frozen chicken breasts in large pot. Cover with water, and bring to a boil.

Reduce heat and let simmer for about 20 minutes.

While chicken is poaching, cut your hoagie rolls in half lengthwise, but keep intact. (keep the rolls “closed” once you have cut them)

Cover wire racks in oven with tinfoil, and heat oven to 300°F.

Line up hoagie rolls on oven rack, and turn off the heat. Let them remain in oven until time to prepare sandwiches. (this will make them nice and toasted on the outside, but still remain soft on the inside.)

After chicken is cooked through, drain water, reserving 1 cup to the side.

Place chicken breasts in food processor to shred, then return to stock pot.

Add diced onion, bbq sauce, and dash of liquid smoke. Stir well, and use water that was set off to the side to moisten it as needed.

Season to taste. I use fresh ground pepper, and Montreal Chicken Seasoning.

When bbq is heated all the way through, remove hoagie rolls from the oven, slather with bbq chicken, and serve.